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15:3815:38, 21 August 2025 Emilia-Romagna (hist | edit) [2,867 bytes] Winosaur (talk | contribs) (Created page with "'''Emilia-Romagna''' (/eˈmiːljə roʊˈmɑːnjə/) is a major wine-producing region of northern Italy, extending from the Po Valley to the Adriatic coast. Known for its diverse geography and dual cultural identity, the region encompasses both Emilia, famed for sparkling Lambrusco, and Romagna, noted for Sangiovese and Albana wines.<ref>Johnson & Robinson, ''The World Atlas of Wine'', 8th ed., Mitchell Beazley, 2019.</ref> == Background == Vitic...")
15:3315:33, 21 August 2025 Caucasus (hist | edit) [2,660 bytes] Winosaur (talk | contribs) (Created page with "'''Caucasus''' (/ˈkɔːkəsəs/) is a geographical region situated between the Black Sea and the Caspian Sea, recognised as one of the earliest cradles of wine production. Archaeological and historical evidence indicates that vine cultivation and winemaking were established here thousands of years ago, making the Caucasus central to the origins of viticulture.<ref>McGovern, ''Ancient Wine: The Search for the Origins of Viniculture'', Princeton University...")
15:2915:29, 21 August 2025 Douro Valley (hist | edit) [3,081 bytes] Winosaur (talk | contribs) (Created page with "'''Douro Valley''' (Portuguese: [ˈdo(w)ɾu]) is a major wine region in northern Portugal, internationally renowned as the home of Port wine. It follows the Douro River from the Spanish border to the city of Porto, with steeply terraced vineyards that have shaped its identity for centuries.<ref>Johnson & Robinson, ''The World Atlas of Wine'', 8th ed., Mitchell Beazley, 2019.</ref> == Background == The Douro Valley is considered one of the oldest demarc...")
15:2415:24, 21 August 2025 Grenache Blanc (hist | edit) [3,045 bytes] Winosaur (talk | contribs) (Created page with "'''Grenache Blanc''' (/ɡrəˈnɑːʃ blɑ̃/), known in Spanish as ''Garnacha Blanca'', is a white grape variety closely related to the red Grenache (Garnacha) family. It is widely cultivated in southern France and north-eastern Spain, producing both varietal wines and blends. == Background == Grenache Blanc originated as a mutation of Grenache Noir, most likely in Spain, before spreading across the western Mediterranean<ref>Robinson, Hardin...")
15:1915:19, 21 August 2025 Grüner Veltliner (hist | edit) [3,073 bytes] Winosaur (talk | contribs) (Created page with "'''Grüner Veltliner''' (/ˈɡryːnɐ ˈfɛltliːnɐ/; German for “green Veltliner”) is a white grape variety regarded as the flagship of Austrian viticulture. The variety accounts for a significant share of the country’s vineyard plantings and is particularly associated with the regions along the Danube such as Wachau, Kamptal and Kremstal.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-019...")
15:0915:09, 21 August 2025 Mendoza (hist | edit) [2,766 bytes] Winosaur (talk | contribs) (Created page with "'''Mendoza''' is the largest and most significant wine-producing region in Argentina, located on the eastern side of the Andes mountains. The region accounts for around two-thirds of Argentina’s vineyard plantings and is internationally renowned for its association with Malbec wines.<ref>Johnson & Robinson, ''The World Atlas of Wine'', 8th ed., Mitchell Beazley, 2019.</ref> == Background == Viticulture in Mendoza dates back to the 16th century,...")
15:0715:07, 21 August 2025 Marlborough (hist | edit) [2,902 bytes] Winosaur (talk | contribs) (Created page with "'''Marlborough''' is the largest and most internationally recognised wine region in New Zealand, located at the north-eastern tip of the South Island. It is particularly renowned for its distinctive style of Sauvignon Blanc, which has become emblematic of the country’s global wine reputation.<ref>Johnson & Robinson, ''The World Atlas of Wine'', 8th ed., Mitchell Beazley, 2019.</ref> == Background == Commercial viticulture in Marlborough began in th...")
15:0215:02, 21 August 2025 Indication Géographique Protégée (IGP) (hist | edit) [2,982 bytes] Winosaur (talk | contribs) (Created page with "'''Indication Géographique Protégée''' (French pronunciation: [ɛ̃dikasjɔ̃ ʒeogʁafik pʁɔteʒe]; literally "protected geographical indication"), abbreviated as '''IGP''', is a European Union classification for wines that identifies a product as originating from a specific region with qualities or reputation linked to that area. It forms part of the EU’s system of geographical indications, alongside Protected Designation of Origin (PDO), and provides rec...")
14:5314:53, 21 August 2025 Alcohol (hist | edit) [2,597 bytes] Winosaur (talk | contribs) (Created page with "'''Alcohol''' in wine refers primarily to ethanol, the product of fermentation when yeasts convert grape sugars into alcohol and carbon dioxide. It is a defining component of wine, influencing its stability, style, and sensory properties.<ref>Jackson, ''Wine Science: Principles and Applications'', 5th ed., Academic Press, 2020, ISBN 978-0128161180.</ref> == Background == The word derives from the Arabic ''al-kuḥl'', later adopte...")
14:4614:46, 21 August 2025 Denominación de Origen (DO) (hist | edit) [2,880 bytes] Winosaur (talk | contribs) (Created page with "'''Denominación de Origen''' (Spanish pronunciation: [denominiˈθjon de oˈɾixen], "designation of origin") is the principal classification system for quality wines in Spain. It regulates production through geographic delimitation and strict standards of viticulture and winemaking.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref> == Background == The origins of the Denominación de Ori...")
14:4014:40, 21 August 2025 Body (hist | edit) [1,895 bytes] Winosaur (talk | contribs) (Created page with "'''Body''' in wine refers to the overall weight, fullness, and mouth-coating impression of a wine, often described as its sense of “heaviness” on the palate.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref> It is one of the principal descriptors used in wine tasting, influenced by alcohol, extract, tannins, glycerol, and other structural components.<ref>Peynaud, ''The Taste of Wine: The Art and Scienc...")
14:4014:40, 21 August 2025 Grapevine (hist | edit) [3,610 bytes] Winosaur (talk | contribs) (Created page with "'''Grapevine''' refers to the perennial woody vines of the genus ''Vitis'', of which ''Vitis vinifera'' is the primary species cultivated for wine production worldwide.<ref>Jackson, ''Wine Science: Principles and Applications'', 5th ed., Academic Press, 2020, ISBN 978-0128161180.</ref> The grapevine provides the fruit that forms the basis of viticulture and winemaking, with its biology, growth, and management directly influencing wine quality. == Backgro...")
12:1512:15, 21 August 2025 Ancient Greece (hist | edit) [3,371 bytes] Winosaur (talk | contribs) (Created page with "'''Ancient Greece''' was a formative civilisation in the history of wine, establishing practices of viticulture, trade, and cultural use that shaped the Mediterranean and beyond. Wine in Greece held social, religious, and economic significance, and many of its traditions influenced later Roman and European developments.<ref>Phillips, ''A Short History of Wine'', HarperCollins, 2000, pp. 27–38, ISBN 978-0066212821.</ref> == Background == Viticulture in Ancient Gree...")
12:1512:15, 21 August 2025 Texture (hist | edit) [2,967 bytes] Winosaur (talk | contribs) (Created page with "'''Texture''' in wine refers to the tactile sensations perceived in the mouth, distinct from Aroma and flavour. It is closely related to Mouthfeel, but the term is often used to describe the structural and tactile qualities that influence how a wine is experienced on the palate.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref> == Background == Texture arises from the interaction of multiple wine co...")
12:1512:15, 21 August 2025 Near East (hist | edit) [3,327 bytes] Winosaur (talk | contribs) (Created page with "'''Near East''' is a historical-geographical term referring to the lands of Western Asia and parts of the Eastern Mediterranean, often considered a cradle of early viticulture and winemaking. Archaeological, textual, and botanical evidence identifies the region as one of the earliest centres of Vitis vinifera domestication, with practices that shaped the later development of wine cultures in the Mediterranean and beyond.<ref>McGovern, ''Ancien...")
12:1512:15, 21 August 2025 Mouthfeel (hist | edit) [3,428 bytes] Winosaur (talk | contribs) (Created page with "'''Mouthfeel''' is a sensory term in wine evaluation, referring to the tactile impressions perceived inside the mouth during tasting. Unlike aroma or flavour, which relate to olfactory and gustatory perception, mouthfeel encompasses texture, weight, and physical sensations such as astringency or smoothness.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref> The word combines “mouth”...")
12:1112:11, 21 August 2025 Maturation (hist | edit) [2,834 bytes] Winosaur (talk | contribs) (Created page with "'''Maturation''' in wine refers to the period following fermentation during which the wine develops its structure, stability, and sensory profile prior to bottling. It is distinct from ageing, which generally describes the evolution of wine in bottle. Maturation may occur in a variety of vessels, from oak barrels to inert materials such as stainless steel, each contributing differently to the wine’s character.<ref>Ribéreau-Gayon, Dubourdieu, Do...")
12:0812:08, 21 August 2025 Sauternes (hist | edit) [3,811 bytes] Winosaur (talk | contribs) (Created page with "'''Sauternes''' (/soʊˈtɜːrn/; French: [so.tɛʁn]) is a French appellation within the Bordeaux wine region, renowned for its production of sweet white wines affected by noble rot. Situated on the left bank of the Garonne River, south of the city of Bordeaux, it is considered one of the most prestigious sources of sweet wine in the world.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-019870538...")
11:5611:56, 21 August 2025 Iberian Peninsula (hist | edit) [4,213 bytes] Winosaur (talk | contribs) (Created page with "'''Iberian Peninsula''' (/aɪˈbɪəriən pəˈnɪnsjʊlə/) refers to the southwestern European landmass comprising primarily Spain and Portugal, both of which are among the world’s most historic and diverse wine-producing nations. From the fortified wines of Port and Sherry to the ageworthy reds of Rioja and Douro Valley, the peninsula embodies a rich viticultural tradition shaped by geography, history, and culture.<ref>Johns...")
11:4411:44, 21 August 2025 Aroma (hist | edit) [3,779 bytes] Winosaur (talk | contribs) (Created page with "'''Aroma''' refers to the olfactory characteristics of wine, encompassing the volatile compounds perceived through the nose and retronasal pathways. In oenology, the term is often distinguished from flavour, as aroma relates specifically to smell, while flavour integrates both smell and taste. The word derives from the Greek ''arōma'', meaning spice or fragrance, and it has long been recognised as central to sensory appreciation of wine.<ref>Peynaud, ''The T...")
11:3211:32, 21 August 2025 Appellation d'origine contrôlée (AOC) (hist | edit) [5,678 bytes] Winosaur (talk | contribs) (Created page with "'''Appellation d’Origine Contrôlée''' (/apɛlasjɔ̃ d‿ɔʁiʒin kɔ̃tʁole/), often abbreviated as AOC, is a French certification system designed to safeguard the geographical identity and traditional production methods of agricultural products—most notably, wine. Literally meaning “controlled designation of origin”, the term reflects a framework in which specific wines must adhere to defined rules regarding grape varieties, viticultural practices, yiel...")
10:5610:56, 21 August 2025 Wine tasting (hist | edit) [3,554 bytes] Winosaur (talk | contribs) (Created page with "'''Wine tasting''' refers to the sensory evaluation of wine, encompassing its visual, olfactory, and gustatory properties. The practice has developed into both a cultural tradition and a professional discipline, central to the understanding and communication of wine quality.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref> == Historical background == The systematic assessment of wine has roots in ant...")
10:4810:48, 21 August 2025 Sugar (hist | edit) [3,626 bytes] Winosaur (talk | contribs) (Created page with "'''Sugar''' in wine refers primarily to the natural glucose and fructose found in grapes, which provide the fundamental substrate for fermentation. The balance of sugar at harvest strongly influences both the potential alcohol level and the style of the finished wine.<ref>Jackson, ''Wine Science: Principles and Applications'', 5th ed., Academic Press, 2020, ISBN 978-0128161180.</ref> == Formation in grapes == Sugars in grapes originate from pho...")
10:3410:34, 21 August 2025 Limestone (soil) (hist | edit) [3,104 bytes] Winosaur (talk | contribs) (Created page with "'''Limestone''' is a sedimentary rock composed primarily of calcium carbonate (CaCO₃), often derived from the accumulation of marine fossils and shell fragments. In viticulture, limestone-based soils are highly regarded for their influence on vine growth and the style of resulting wine.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref> == Background == Limestone soils formed from ancient seabeds...")
10:2710:27, 21 August 2025 Flavour (hist | edit) [3,119 bytes] Winosaur (talk | contribs) (Created page with "'''Flavour''' in the context of wine refers to the combined sensory impression created by taste and aroma during consumption. It encompasses both the primary components perceived on the palate and the volatile compounds detected retronasally, making it a central concept in wine tasting.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref> == Background == Flavour is distinct from taste and ar...")
10:1210:12, 21 August 2025 Méthode traditionnelle (hist | edit) [3,516 bytes] Winosaur (talk | contribs) (Created page with "'''Méthode traditionnelle''' (French pronunciation: [metɔd tʁadisjɔnɛl]), also known in English as the *traditional method*, refers to the process of producing sparkling wine through secondary fermentation in the bottle, a technique historically associated with Champagne (wine). Until 1994, the term *méthode champenoise* was commonly used, but European Union regulations restricted its usage to protect the designation of Champagne.<ref>Robinson (ed.), ''...")
10:0710:07, 21 August 2025 Institut National de l’Origine et de la Qualité (INAO) (hist | edit) [3,801 bytes] Winosaur (talk | contribs) (Created page with "'''Institut National de l’Origine et de la Qualité (INAO)''' (French: [ɛ̃stity nasjɔnal də lɔʁiʒin e də la kalite]) is the French public body responsible for regulating and overseeing agricultural products with officially recognised geographical indications, including wine. It plays a central role in the administration of the AOC system, which has shaped the identity of French viticulture since the 20th centu...")
10:0110:01, 21 August 2025 Medium-bodied (hist | edit) [2,957 bytes] Winosaur (talk | contribs) (Created page with "'''Medium-bodied''' wine refers to a style of wine whose perceived weight and texture on the palate lies between light-bodied and full-bodied examples. The concept of body in wine is primarily linked to alcohol, extract, and structural elements such as acidity and tannin, all of which contribute to the overall mouthfeel<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref>. Medium-b...")
09:5809:58, 21 August 2025 Grand Cru (hist | edit) [3,569 bytes] Winosaur (talk | contribs) (Created page with "'''Grand Cru''' is a French wine term denoting the highest rank within certain classification systems, most notably in Burgundy and Bordeaux. The expression translates as "great growth" and is used to identify vineyards, estates, or appellations considered to produce wines of exceptional quality and reputation.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref> == Background == The con...")
09:1709:17, 21 August 2025 Vintage (hist | edit) [3,364 bytes] Winosaur (talk | contribs) (Created page with "'''Vintage''' in wine refers to the specific year in which the grapes were harvested, and by extension, the wines produced from that harvest. The concept is central to viticulture and wine evaluation, as it links the quality and style of a wine to the climatic conditions of a particular year.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref> == Background == The pract...")
09:1609:16, 21 August 2025 Sicily (hist | edit) [4,562 bytes] Winosaur (talk | contribs) (Created page with "'''Sicily''' (Italian: Sicilia) is the largest island in the Mediterranean Sea and one of Italy’s most significant wine regions. Viticulture has been present on the island for millennia, and today Sicily is recognised both for its high-quality terroir-driven wines and for its role in producing some of Italy’s most distinctive indigenous grape varieties.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN...")
08:3508:35, 21 August 2025 Light-bodied (hist | edit) [2,450 bytes] Winosaur (talk | contribs) (Created page with "'''Light-bodied''' is a descriptive term in wine tasting used to characterise wines with a delicate weight and texture on the palate. It refers to wines that feel less dense or heavy, typically due to lower levels of alcohol, tannin, and extract, and is commonly contrasted with medium-bodied and full-bodied wines.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref> == Background == The c...")

17:0017:00, 19 August 2025 Charmat method (hist | edit) [2,938 bytes] Winosaur (talk | contribs) (Created page with "'''Charmat Method''' (also known as ''Metodo Martinotti'' in Italy) is a technique of producing sparkling wine in which the secondary fermentation takes place in large sealed tanks rather than in individual bottles. The method was developed in the early 20th century by French oenologist Eugène Charmat, building upon the earlier work of Federico Martinotti, and is today widely used for wines that emphasise freshness and primary fruit aromas...")
16:5716:57, 19 August 2025 Beaujolais (hist | edit) [5,207 bytes] Winosaur (talk | contribs) (Created page with "'''Beaujolais''' is a wine region in eastern France, situated immediately south of Burgundy and north of Lyon. The wines are primarily made from the Gamay grape, producing styles that range from light, early-drinking examples to more structured expressions from the recognised crus. Beaujolais has long held a distinctive identity within French viticulture, shaped by its history, geography, and unique production methods.<ref>Robinson (ed.), ''The Oxford...")
16:4816:48, 19 August 2025 Glera (hist | edit) [3,156 bytes] Winosaur (talk | contribs) (Created page with "'''Glera''' (Italian pronunciation: [ˈɡlɛːra]) is a white grape variety most widely recognised as the principal component of Prosecco, the sparkling wine produced in north-eastern Italy. Formerly known under the same name as the wine it created, its official designation was changed to Glera in 2009 to protect the geographical indication of Prosecco<ref>Caprara, ''Glera e Prosecco: Identità di un vitigno'', Edizioni Biblos, 2011, ISBN 978-8883428572.<...")
16:4516:45, 19 August 2025 Tempranillo (hist | edit) [4,061 bytes] Winosaur (talk | contribs) (Created page with "'''Tempranillo''' (Spanish: [tem.pɾaˈniʎo]) is a black grape variety widely associated with the production of Spanish wine. The name derives from the Spanish word ''temprano'', meaning "early", a reference to the grape’s tendency to ripen several weeks earlier than most other red varieties.<ref>Robinson, Harding & Vouillamoz, ''Wine Grapes'', HarperCollins, 2012, ISBN 978-0062206367.</ref> It forms the backbone of some of Spain’s most renowned wi...")
16:3616:36, 19 August 2025 Wine grape (hist | edit) [3,132 bytes] Winosaur (talk | contribs) (Created page with "'''Wine grape''' refers to grape varieties that are specifically cultivated for the production of wine. Unlike table grapes, which are bred for direct consumption, wine grapes are selected for their balance of sugars, acids, and phenolic compounds that contribute to fermentation and flavour development<ref>Robinson, Harding & Vouillamoz, ''Wine Grapes'', HarperCollins, 2012, ISBN 978-0062206367.</ref>. == Background == The cultivation of grapes for...")
16:2616:26, 19 August 2025 Champagne (wine) (hist | edit) [5,306 bytes] Winosaur (talk | contribs) (Created page with "'''Champagne''' is a sparkling wine produced exclusively in the Champagne region of north-eastern France. Its identity is defined both by strict regulations governing production and by centuries of cultural and economic development that have made it one of the most recognisable wines in the world. The style is most closely associated with the method of secondary fermentation in the bottle, known as the méthode champenoise, whi...")
16:1216:12, 19 August 2025 Barolo (hist | edit) [4,681 bytes] Winosaur (talk | contribs) (Created page with "'''Barolo''' (Italian pronunciation: [baˈrɔːlo]) is a red wine produced from the Nebbiolo grape in the Piedmont region of north-western Italy. Known as one of Italy’s most distinguished wines, it holds DOCG status and is often referred to as the “king of wines” for its structure, ageing potential, and historical prestige.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford U...")
15:5215:52, 19 August 2025 Barbaresco (hist | edit) [5,624 bytes] Winosaur (talk | contribs) (Created page with "'''Barbaresco''' (Italian: [barbaˈresko]) is a red wine produced in the Piedmont region of north-western Italy. It is made exclusively from the Nebbiolo grape and is one of the country’s most renowned appellations, recognised for its structured tannins, aromatic complexity, and long ageing potential. Barbaresco holds the status of Denominazione di Origine Controllata e Garantita (DOCG) and is considered alongside Barolo as one o...")
15:4215:42, 19 August 2025 Ripening (hist | edit) [3,481 bytes] Winosaur (talk | contribs) (Created page with "'''Ripening''' in viticulture refers to the final phase of grape development, beginning after véraison and culminating in harvest. It is during this period that grapes undergo significant physiological and biochemical changes, which determine their suitability for wine production. The state of ripeness at harvest has a profound influence on wine style, balance, and quality.<ref>Jackson, ''Wine Science: Principles and Applications'', 5th ed., Academic Pre...")
15:3515:35, 19 August 2025 Notes (hist | edit) [3,247 bytes] Winosaur (talk | contribs) (Created page with "'''Notes''' in wine refer to the descriptive terms used to characterise the aromas, flavours, and sometimes the textural sensations perceived during wine tasting. They are a central tool in the evaluation of wine, forming part of both professional assessments and informal descriptions. The term may apply to individual sensory impressions such as “citrus” or “vanilla”, or to structured tasting notes that compile these descriptors into...")
14:3914:39, 19 August 2025 Wine production (hist | edit) [5,580 bytes] Winosaur (talk | contribs) (Created page with "'''Wine production''' refers to the industrial processes and organisational structures involved in transforming harvested grapes into wine on a commercial scale. While traditional winemaking techniques remain central to the craft, modern production encompasses a wide range of mechanised, scientific, and economic practices that distinguish it from artisanal approaches.<ref>Jackson, ''Wine Science: Principles and Applications'', 5th ed., Academic Press, 2020, pp. 3...")
14:2914:29, 19 August 2025 Argentina (hist | edit) [4,442 bytes] Winosaur (talk | contribs) (Created page with "'''Argentina''' (/ˌɑːrdʒənˈtiːnə/) is one of the leading wine-producing countries of the Southern Hemisphere, with a long tradition of viticulture shaped by geography, climate, and European influence. Today, it is best known for its high-altitude vineyards and its role as the world’s leading source of Malbec wines. == Background == Viticulture in Argentina dates back to the mid-16th century, when Spanish settlers introduced Vitis vinifera to...")
14:0914:09, 19 August 2025 Blending (hist | edit) [3,826 bytes] Winosaur (talk | contribs) (Created page with "'''Blending''' in winemaking refers to the practice of combining wines made from different grape varieties, vineyard parcels, or vintages to produce a finished wine with specific qualities of balance, complexity, or consistency.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref> The technique has been used since antiquity and remains central to many of the world’s most renowned wine st...")
14:0414:04, 19 August 2025 Vineyard management (hist | edit) [3,951 bytes] Winosaur (talk | contribs) (Created page with "'''Vineyard management''' refers to the range of agricultural practices applied to a vineyard with the aim of producing grapes suited to quality wine production. It encompasses decisions on training systems, canopy structure, soil treatment, irrigation, pest control and harvest timing, all of which shape grape composition and the resulting wine style.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press,...")
12:0512:05, 19 August 2025 Mediterranean (hist | edit) [3,686 bytes] Winosaur (talk | contribs) (Created page with "'''Mediterranean''' refers to the geographical region surrounding the Mediterranean Sea, encompassing southern Europe, North Africa and parts of the Near East. It is one of the historic cradles of viticulture and wine trade, with a climate and landscape that have shaped the development of grape growing and winemaking for millennia.<ref>Unwin, ''Wine and the Vine: An Historical Geography of Viticulture and the Wine Trade'', Routledge, 1991, ISBN 97...")
11:5411:54, 19 August 2025 Lees (hist | edit) [3,365 bytes] Winosaur (talk | contribs) (Created page with "'''Lees''' are the deposits of dead yeast cells, grape solids, and other particles that settle at the bottom of a vessel during and after fermentation. The term derives from the Old French *lie*, itself from the Latin *levare*, meaning "to lift" or "to rise"<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref>. In winemaking, lees are both a by-product and an important tool, influencing the [[flavour]...")
11:4311:43, 19 August 2025 Saint-Émilion (hist | edit) [3,716 bytes] Winosaur (talk | contribs) (Created page with "'''Saint-Émilion''' (French pronunciation: [sɛ̃t‿emiljɔ̃]) is a renowned wine appellation and historic town in the Bordeaux region of southwestern France. Situated on the right bank of the Dordogne River, it is especially known for red wines dominated by Merlot and Cabernet Franc. Viticulture here dates back to the Roman period, and the appellation remains one of the most influential in Bordeaux today.<ref>Joh...")
11:0511:05, 19 August 2025 Roman era (hist | edit) [3,970 bytes] Winosaur (talk | contribs) (Created page with "'''Roman Era''' viticulture refers to the period of winemaking and wine consumption during the Roman Republic and Roman Empire, when viticulture expanded across Europe and became a defining feature of the Mediterranean economy and culture. The Romans developed advanced vineyard practices, improved methods of storage and transport, and established a legacy that profoundly shaped the history of wine in Europe and beyond.<ref>Johnson, ''The Story of...")

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