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10:1310:13, 21 August 2025 Traditional method (hist | edit) [37 bytes] Winosaur (talk | contribs) (Redirected page to Méthode traditionnelle) Tag: New redirect
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...")
16:5816:58, 19 August 2025 Metodo Martinotti (hist | edit) [28 bytes] Winosaur (talk | contribs) (Redirected page to Charmat method) Tag: New redirect
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...")
16:5016:50, 19 August 2025 Limestone (hist | edit) [30 bytes] Winosaur (talk | contribs) (Redirected page to Limestone (soil)) Tag: New redirect
16:4916:49, 19 August 2025 Roman Era (hist | edit) [23 bytes] Winosaur (talk | contribs) (Redirected page to Roman era) Tag: New redirect
16:4816:48, 19 August 2025 Aragonez (hist | edit) [25 bytes] Winosaur (talk | contribs) (Redirected page to Tempranillo) Tag: New redirect
16:4816:48, 19 August 2025 Tinta Roriz (hist | edit) [25 bytes] Winosaur (talk | contribs) (Redirected page to Tempranillo) Tag: New redirect
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...")
10:5810:58, 19 August 2025 Noble rot (hist | edit) [3,533 bytes] Winosaur (talk | contribs) (Created page with "'''Noble Rot''' (/ˈnəʊ.bəl rɒt/) refers to a beneficial form of the fungus ''Botrytis cinerea'' that affects ripe wine grapes under specific climatic conditions. While the same fungus can cause destructive grey rot, in its noble form it has long been prized for producing some of the world’s most celebrated sweet wines.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref> The term reflects t...")
10:5110:51, 19 August 2025 Roman times (hist | edit) [23 bytes] Winosaur (talk | contribs) (Redirected page to Roman era) Tag: New redirect
10:4910:49, 19 August 2025 Grapes (hist | edit) [24 bytes] Winosaur (talk | contribs) (Redirected page to Wine grape) Tag: New redirect
10:4910:49, 19 August 2025 Grape (hist | edit) [24 bytes] Winosaur (talk | contribs) (Redirected page to Wine grape) Tag: New redirect
10:3610:36, 19 August 2025 Malbec (hist | edit) [3,642 bytes] Winosaur (talk | contribs) (Created page with "'''Malbec''' (/mælˈbɛk/) is a red wine grape variety of French origin, historically cultivated in south-west France but now most closely associated with Argentina. It produces deeply coloured wines with firm tannins and pronounced fruit character, and has become one of the most recognisable international grape varieties.<ref>Robinson, Harding & Vouillamoz, ''Wine Grapes'', HarperCollins, 2012, ISBN 978-0062206367.</ref> == Background == The grape...")
08:4608:46, 19 August 2025 Madeira (hist | edit) [3,395 bytes] Winosaur (talk | contribs) (Created page with "'''Madeira''' (/məˈdɪərə/; Portuguese: [mɐˈðejɾɐ]) is both a Portuguese wine region and a distinctive style of fortified wine. Produced on the volcanic Atlantic archipelago of the same name, Madeira is notable for its longevity, oxidative character, and historical role in international trade.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref> == Region == Viticulture in Madeira is sha...")

15:5915:59, 18 August 2025 Japan (hist | edit) [3,675 bytes] Winosaur (talk | contribs) (Created page with "'''Japan''' (/dʒəˈpæn/; 日本, Nihon or Nippon) is a wine-producing country in East Asia whose viticulture has developed from small-scale local cultivation into a modern industry recognised internationally. Although long overshadowed by traditional beverages such as Sake, wine has become an established part of Japan’s agricultural and cultural landscape.<ref>Johnson & Robinson, ''The World Atlas of Wine'', 8th ed., Mitchell Beazley, 2019, ISBN 978-1784...")
15:5415:54, 18 August 2025 Clay (soil) (hist | edit) [2,861 bytes] Winosaur (talk | contribs) (Created page with "'''Clay''' is a soil type found in many winegrowing regions, valued for its ability to influence vine growth and the style of wines produced. Its fine mineral particles and distinctive physical properties make it a significant component of terroir.<ref>White, ''Soils for Fine Wines'', Oxford University Press, 2003, ISBN 978-0195141023.</ref> == Background == Clay is formed from the weathering of rocks such as limestone, granite (soil)|...") originally created as "Clay"
15:5015:50, 18 August 2025 Tannat (hist | edit) [2,980 bytes] Winosaur (talk | contribs) (Created page with "'''Tannat''' (/taˈnat/) is a red wine grape variety most closely associated with the Madiran appellation of southwest France and the vineyards of Uruguay. The name is thought to derive from the word *tanné*, reflecting the grape’s notably high tannin levels.<ref>Robinson, Harding & Vouillamoz, ''Wine Grapes'', HarperCollins, 2012, ISBN 978-0062206367.</ref> == Background == Tannat originated in the foothills of the Pyrenees, where it beca...")
15:4615:46, 18 August 2025 Prädikatswein (hist | edit) [4,012 bytes] Winosaur (talk | contribs) (Created page with "'''Prädikatswein''' (German pronunciation: [ˈpʁɛːdikat͡svaɪn], lit. “wine with special attributes”) is the highest category in the German system of wine classification. It denotes wines produced from grapes of superior ripeness, with quality determined by natural sugar levels at harvest. Chaptalisation (the addition of sugar to increase alcohol) is not permitted under this designation.<ref>Robinson (ed.), ''The Oxford Companion to Wine''...")
15:3315:33, 18 August 2025 Oenology (hist | edit) [3,601 bytes] Winosaur (talk | contribs) (Created page with "'''Oenology''' (/iːˈnɒlədʒi/), from the Greek ''oinos'' (wine) and ''-logia'' (study), is the scientific discipline concerned with wine and winemaking. It encompasses the study of grape chemistry, fermentation, maturation, and sensory evaluation, providing the technical foundation for modern wine production.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref> == Background == The formal study of oenology d...")
15:1715:17, 18 August 2025 Austria (hist | edit) [4,243 bytes] Winosaur (talk | contribs) (Created page with "'''Austria''' (/ˈɒstriə/) is a landlocked country in Central Europe with a long tradition of viticulture. Its wine industry is characterised by a balance of deep historical roots and modern quality-focused regulations that have positioned Austrian wines among the most highly regarded in Europe.<ref>Johnson & Robinson, ''The World Atlas of Wine'', 8th ed., Mitchell Beazley, 2019, ISBN 978-1784724030.</ref> == Background == Viticulture in Austria da...")
15:1015:10, 18 August 2025 Grape cultivation (hist | edit) [3,148 bytes] Winosaur (talk | contribs) (Created page with "'''Grape cultivation''' refers to the agricultural practice of growing grapevines for the production of wine, a discipline more formally known as viticulture. It encompasses the selection of vineyard sites, the management of vines, and the techniques employed to produce grapes of suitable quality for winemaking.<ref>Jackson, ''Wine Science: Principles and Applications'', 5th ed., Academic Press, 2020, ISBN 978-0128161180.</ref> == Background == The c...")
14:4614:46, 18 August 2025 Ageing (hist | edit) [3,659 bytes] Winosaur (talk | contribs) (Created page with "'''Ageing''' in wine refers to the process by which a wine evolves over time, whether in barrel, bottle, or other vessels. Unlike simple storage, ageing is a controlled transformation that can enhance complexity, soften textures, and develop aromas, though not all wines are designed to benefit from prolonged ageing.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref> == Historical context == The...")
14:1714:17, 18 August 2025 Phylloxera (hist | edit) [3,579 bytes] Winosaur (talk | contribs) (Created page with "'''Phylloxera''' (/fɪˈlɒksərə/) is a small, root-feeding insect of the species ''Daktulosphaira vitifoliae'' that devastated vineyards worldwide in the 19th century. Native to North America, the pest caused one of the most severe crises in viticultural history, often referred to as the “Great Wine Blight.” Its impact and the subsequent solutions transformed global winegrowing practices.<ref>Campbell, ''Phylloxera: How Wine Was Saved for the...")
13:2813:28, 18 August 2025 Yeast (hist | edit) [3,285 bytes] Winosaur (talk | contribs) (Created page with "'''Yeast''' (/jiːst/) are unicellular fungi of great importance in winemaking, responsible for the alcoholic fermentation that transforms grape must into wine. The term derives from Old English ''gist'' and Proto-Germanic roots meaning "foam" or "boil", reflecting the frothing effect of fermentation. The most significant species in oenology is ''Saccharomyces cerevisiae'', though other genera also contribute to fermentation under certain conditions.<...")
13:2413:24, 18 August 2025 Acidity (hist | edit) [3,192 bytes] Winosaur (talk | contribs) (Created page with "'''Acidity''' in wine refers to the concentration and perception of organic acids naturally present in grapes and produced during fermentation. It is a central component of wine tasting, contributing to freshness, balance, and the ageing potential of a wine.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref> == Background == The term derives from the Latin ''acidus'', meaning “sour” or...")
13:1613:16, 18 August 2025 Yarra Valley (hist | edit) [3,341 bytes] Winosaur (talk | contribs) (Created page with "'''Yarra Valley''' is a wine region in Victoria, Australia, situated to the north-east of Melbourne. It is recognised as one of the country’s leading cool-climate regions, known particularly for Chardonnay and Pinot Noir as well as innovative styles of Cabernet Sauvignon and Shiraz.<ref>Johnson & Robinson, ''The World Atlas of Wine'', 8th ed., Mitchell Beazley, 2019, ISBN 978-1784724030.</ref> == Background == Viticulture in the Yar...")
13:1213:12, 18 August 2025 Umbria (hist | edit) [2,939 bytes] Winosaur (talk | contribs) (Created page with "'''Umbria''' is a landlocked region in central Italy that has a long history of viticulture and produces wines noted for their diversity of style and reliance on both indigenous and international grape varieties. Although less internationally recognised than neighbouring Tuscany, Umbria has gained prominence for distinctive wines such as Montefalco Sagrantino and Orvieto.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-01...")

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