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3 September 2025

  • 15:3315:33, 3 September 2025 Polymerisation (hist | edit) [4,290 bytes] Winosaur (talk | contribs) (Created page with "'''Polymerisation''' in wine refers to the chemical process by which small phenolic compounds, particularly tannins and anthocyanins, bond together to form larger molecular structures. This reaction, central to the transformation of wine during ageing, influences colour stability, mouthfeel, and overall balance<ref>Jackson, ''Wine Science: Principles and Applications'', 5th ed., Academic Press, 2020.</ref>. == Definition and chemical basis == Polymerisat...")
  • 15:0915:09, 3 September 2025 Phoenicians (hist | edit) [2,894 bytes] Winosaur (talk | contribs) (Created page with "'''Phoenicians''' (Greek: Φοίνικες, Phoinikes) were an ancient seafaring people of the eastern Mediterranean who played a central role in the dissemination of viticulture and the wine trade across the region. Active from the late second millennium BCE, they established commercial networks that carried wine and vine-growing knowledge far beyond their Levantine homeland, influencing cultures throughout the Mediterranean basin.<ref>McGovern, ''Ancient Wine:...")
  • 13:4513:45, 3 September 2025 North Africa (hist | edit) [3,681 bytes] Winosaur (talk | contribs) (Created page with "'''North Africa''' has played an important role in the history of wine, from the earliest Mediterranean trade routes to modern viticulture. The region encompasses present-day Morocco, Algeria and Tunisia, and is shaped by its proximity to the Mediterranean and by centuries of cultural exchange. Although contemporary production is modest compared with its past, North Africa remains a distinctive contributor to the global wine story. == Ancient o...")

2 September 2025

  • 22:5922:59, 2 September 2025 Navarra (hist | edit) [3,307 bytes] Winosaur (talk | contribs) (Created page with "'''Navarra''' is a Denominación de Origen (DO) for wine in northern Spain, situated immediately east of Rioja and bordering the Basque Country. It is recognised for its diversity of wine styles, ranging from traditional rosés to modern reds and fresh whites.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, entry: Navarra. ISBN 978-0198705383.</ref> == History == Viticultur...")
  • 13:5713:57, 2 September 2025 Lyon (hist | edit) [3,646 bytes] Winosaur (talk | contribs) (Created page with "'''Lyon''' (French: [ljɔ̃]) is a historic city in eastern France situated at the confluence of the Rhône and Saône rivers. Although not itself a wine-producing area, it has long been associated with the Rhône Valley and neighbouring regions through its role as a commercial and cultural centre for the trade and appreciation of wine<ref>Robinson (ed.), ''The Oxford Companion to Wine'', 2015, p. 424. ISBN 978-0198705383.</ref>. == Lyon and its wine c...")
  • 13:5213:52, 2 September 2025 Honey (note) (hist | edit) [2,855 bytes] Winosaur (talk | contribs) (Created page with "'''Honey (note)''' is a recognised wine tasting descriptor used to describe aromas and flavours in wine that resemble natural honey. It is part of the wider family of aromatic descriptors and is generally associated with certain grape varieties, sweet wine styles, and specific ageing processes.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015 (entry: honey). ISBN 978-0198705383.</ref> == Sensory meaning == The honey...")
  • 13:4713:47, 2 September 2025 Furmint (hist | edit) [3,799 bytes] Winosaur (talk | contribs) (Created page with "'''Bold text''''''Furmint''' (/ˈfʊrmɪnt/) is a white grape variety originating from Hungary, most closely associated with the Tokaj region, where it plays a central role in the production of both dry and sweet wines<ref>Robinson, Harding & Vouillamoz, ''Wine Grapes'', HarperCollins, 2012.</ref>. It is prized for its high acidity, versatility, and capacity to develop botrytis cinerea, making it fundamental to the style of Tokaji Aszú and other...")
  • 13:3713:37, 2 September 2025 Fruity (note) (hist | edit) [3,152 bytes] Winosaur (talk | contribs) (Created page with "'''Fruity (note)''' is a common sensory descriptor in wine tasting, referring to aromas and flavours reminiscent of fresh, dried, or cooked fruit. Such notes are central to the aromatic profile of most wines and are often associated with primary aromas that originate directly from the grape or fermentation processes.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', 2015 (entry: fruity descriptors). ISBN 978-0198705383.</ref> == Sensory definit...")
  • 12:0112:01, 2 September 2025 Barriques (hist | edit) [4,546 bytes] Winosaur (talk | contribs) (Created page with "'''Barriques''' (French: [baʁik]) are small oak casks with a capacity of around 225 litres, traditionally associated with the Bordeaux wine trade.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', 2015, p. 74. ISBN 978-0198705383.</ref> They are among the most recognisable barrel types in the wine world and have become widely adopted across many wine-producing regions for both ageing and marketing purposes. The barrique has played a defining role in shaping mode...")
  • 11:4911:49, 2 September 2025 Barrel (hist | edit) [4,374 bytes] Winosaur (talk | contribs) (Created page with "'''Barrel''' in winemaking refers to a wooden vessel, traditionally made of oak, used for the storage, fermentation, and maturation of wine. Barrels have played a central role in the development of wine styles across Europe and beyond, shaping not only the flavour but also the cultural identity of wine regions.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', 2015.</ref> While originally valued for their practicality in transport, barrels tod...")
  • 11:2811:28, 2 September 2025 Balance (hist | edit) [2,600 bytes] Winosaur (talk | contribs) (Created page with "'''Balance (wine)''' refers to the sensory impression that a wine’s key components are in harmony, with no single element dominating excessively. It is a central criterion in wine evaluation, closely linked to notions of quality and drinkability.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', 2015.</ref> == Definition and concept == The concept of balance is used to describe the relationship between structural elements such as acidity, alcohol, ta...")
  • 11:1811:18, 2 September 2025 Winery (hist | edit) [3,966 bytes] Winosaur (talk | contribs) (Created page with "'''Winery''' refers to a facility dedicated to the production of wine, encompassing both the equipment and the buildings in which winemaking takes place. While the term may colloquially be used to describe a wine estate or a producer as a whole, in technical usage it denotes the site where fermentation, maturation, storage, and bottling are carried out<ref>Robinson (ed.), ''The Oxford Companion to Wine'', 2015.</ref>. Wineries exist in a wide range of...")
  • 11:0411:04, 2 September 2025 Vacqueyras (hist | edit) [3,820 bytes] Winosaur (talk | contribs) (Created page with "'''Vacqueyras''' is an Appellation d'Origine Contrôlée (AOC) of the Southern Rhône in France, known primarily for robust red wines based on Grenache blends. The appellation gained official recognition in 1990, becoming one of the more prestigious crus of the Rhône Valley.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015.</ref> == Historical context == Viticulture in Vacqueyras can be traced back to the...")
  • 10:5410:54, 2 September 2025 Spoilage (hist | edit) [4,035 bytes] Winosaur (talk | contribs) (Created page with "'''Spoilage''' in wine refers to undesirable changes in aroma, flavour, or appearance that render a wine faulty or undrinkable. While all wines undergo gradual transformation during bottle ageing, spoilage is distinguished by alterations caused by microbial, chemical, or physical factors that are considered negative in quality terms.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', 2015.</ref> == Definition and Scope == Spoilage encompasses a wi...")
  • 10:4710:47, 2 September 2025 Sauvignon blanc (hist | edit) [4,044 bytes] Winosaur (talk | contribs) (Created page with "'''Sauvignon blanc''' is a white grape variety originating from France, most closely associated with the Loire Valley and Bordeaux. It is one of the world’s most widely planted white varieties and is valued for its distinctive aromatic profile, marked by herbaceous, citrus, and mineral notes depending on climate and winemaking style.<ref>Robinson, Harding & Vouillamoz, ''Wine Grapes'', HarperCollins, 2012.</ref> == Origins and History == The gr...")
  • 10:4110:41, 2 September 2025 Muscat (hist | edit) [3,649 bytes] Winosaur (talk | contribs) (Created page with "'''Muscat''' refers to one of the oldest and most diverse families of grape varieties, cultivated for centuries across Europe, the Mediterranean, and beyond. Known for their pronounced aromatic expression, Muscat grapes are used to produce a wide range of wine styles, from dry whites to rich sweet and fortified examples.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015.</ref> == Origins and Distribution == The Muscat family...")
  • 10:3310:33, 2 September 2025 Primary fermentation (hist | edit) [3,281 bytes] Winosaur (talk | contribs) (Created page with "'''Primary fermentation''' is the initial and principal stage of fermentation in winemaking, during which sugars present in grape must are converted into ethanol, carbon dioxide, and a range of secondary metabolites by yeast activity<ref>Jackson, ''Wine Science: Principles and Applications'', 5th ed., 2020.</ref>. It is also known as alcoholic fermentation and forms the basis of virtually all wine styles before further processes such as seco...")
  • 09:5909:59, 2 September 2025 Microbial spoilage (hist | edit) [4,204 bytes] Winosaur (talk | contribs) (Created page with "'''Microbial spoilage''' refers to the deterioration of wine caused by unwanted activity of yeasts, bacteria, or moulds that develop under certain winemaking or storage conditions. Unlike the controlled organisms used in fermentation, spoilage microbes can produce undesirable aromas, flavours, and textures that compromise both quality and commercial value.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015.</re...")
  • 09:2809:28, 2 September 2025 McLaren Vale (hist | edit) [3,483 bytes] Winosaur (talk | contribs) (Created page with "'''McLaren Vale''' is a major wine region in South Australia, located just south of Adelaide. It is recognised for its Mediterranean climate, diverse soils, and a tradition of producing high-quality Shiraz, alongside a wide range of other grape varieties.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015.</ref> == History and Development == Viticulture in McLaren Vale dates back to the 1830s, shortly...")
  • 09:2109:21, 2 September 2025 Loire (hist | edit) [3,503 bytes] Winosaur (talk | contribs) (Created page with "'''Loire''' is a major wine region of France, stretching along the Loire River and its tributaries. It is notable for the diversity of its wines, ranging from crisp whites and elegant reds to sweet and sparkling styles.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015.</ref> == Historical Background == Viticulture in the Loire dates back to Roman times, but it was during the Middle Ages that monasteries deve...")
  • 09:0009:00, 2 September 2025 Tokaji (hist | edit) [4,014 bytes] Winosaur (talk | contribs) (Created page with "'''Tokaji''' refers to the wines produced in the Tokaj region of north-eastern Hungary, historically renowned for its botrytised sweet wines and recognised as one of the world’s classic wine regions.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015.</ref> == Historical Background == Viticulture in Tokaj dates back at least to the 12th century, though the reputation of Tokaji wines developed significantly in the 16th a...")

1 September 2025

31 August 2025

27 August 2025

  • 16:5716:57, 27 August 2025 Languedoc-Roussillon (hist | edit) [3,781 bytes] Winosaur (talk | contribs) (Created page with "'''Languedoc-Roussillon''' was a wine region in southern France, extending from the Mediterranean coast near Nîmes to the Spanish border at the Pyrenees. Long regarded as the country’s largest source of volume wine, it has undergone extensive transformation since the late 20th century, becoming a diverse producer of both everyday wines and high-quality appellations.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015...")
  • 16:5016:50, 27 August 2025 Hungary (hist | edit) [2,958 bytes] Winosaur (talk | contribs) (Created page with "'''Hungary''' is a wine-producing country in Central Europe with a viticultural history dating back over a thousand years. It is internationally renowned for the sweet wines of Tokaj, but also produces a wide range of dry whites and reds across 22 recognised wine regions.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015 (entry: Hungary). ISBN 978-0198705383.</ref> == Background == Viticulture in Hungary dates to Roman...")
  • 16:4116:41, 27 August 2025 Floral (note) (hist | edit) [2,954 bytes] Winosaur (talk | contribs) (Created page with "'''Floral (note)''' refers to an aromatic impression in wine reminiscent of flowers, commonly used in wine tasting to describe delicate, perfumed scents. It is part of the wider sensory vocabulary of wine notes and is often associated with freshness, youth, and grape typicity.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015 (entry: aroma; floral). ISBN 978-0198705383.</ref> == Background and Definition == The use...")
  • 16:3516:35, 27 August 2025 Fiano (hist | edit) [3,239 bytes] Winosaur (talk | contribs) (Created page with "'''Fiano''' is a white grape variety (Vitis vinifera) primarily associated with the Campania region of southern Italy, where it is the basis of the Fiano di Avellino DOCG. Known for its aromatic intensity and capacity to produce structured, ageworthy whites, Fiano has also gained attention in New World regions such as Australia.<ref>Robinson, Harding & Vouillamoz, ''Wine Grapes'', HarperCollins, 2012 (entry: Fiano). ISBN 978-0062206367.</ref> =...")
  • 16:2916:29, 27 August 2025 Condrieu (hist | edit) [3,528 bytes] Winosaur (talk | contribs) (Created page with "'''Condrieu''' (French pronunciation: [kɔ̃dʁjø]) is a French appellation d'origine contrôlée (AOC) located on the west bank of the Rhône Valley, exclusively dedicated to wines made from the Viognier grape.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015 (entry: Condrieu). ISBN 978-0198705383.</ref> The appellation is noted for producing aromatic, full-bodied whites with distinctive floral and stone-fruit char...")
  • 16:2316:23, 27 August 2025 Winemaking techniques (hist | edit) [3,643 bytes] Winosaur (talk | contribs) (Created page with "'''Winemaking techniques''' encompass the practical methods used in transforming harvested grapes into wine. They form part of winemaking as a broader discipline, and reflect both long-standing traditions and modern scientific developments.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015.</ref> == Background == {{Main|Winemaking}} The development of winemaking techniques dates back to antiquity, when practices such as ferm...")
  • 16:1216:12, 27 August 2025 Hermitage (hist | edit) [3,393 bytes] Winosaur (talk | contribs) (Created page with "'''Hermitage''' (French: [ɛʁmi.taʒ]) is a prestigious appellation d'origine contrôlée (AOC) in the Northern Rhône, France. Centred on a single south-facing hill above the town of Tain-l’Hermitage, it is regarded as one of the Rhône Valley’s most historic and renowned vineyard sites, producing powerful and long-lived wines, primarily from Syrah.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015.</ref...")
  • 16:0416:04, 27 August 2025 Ageing potential (hist | edit) [3,815 bytes] Winosaur (talk | contribs) (Created page with "'''Ageing potential''' refers to a wine’s capacity to improve or develop additional complexity over time in bottle, rather than deteriorate. While most wines are intended for early consumption, a minority possess the balance of structure, fruit concentration and acidity needed for extended maturation.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015.</ref> == Background == The idea of ageing wine dates back to antiquity...")
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