Grape wine

Grape wine is an alcoholic beverage produced through the fermentation of the juice of Vitis vinifera and other grape species. Distinguished from other fruit-based wines by its complex balance of sugars, acids, tannins, and aromatic compounds, grape wine holds a central place in global culture, trade, and gastronomy.^[1]

Background

Archaeological evidence suggests that grape wine production began in the South Caucasus and neighbouring regions over 8,000 years ago, making it one of the oldest known fermented beverages.^[2] From these early origins, viticulture spread throughout the Mediterranean, Europe, and eventually to the North and South America, Africa, and Oceania. Unlike other fruit wine traditions, grape wine became deeply embedded in religious, economic, and social practices across many societies.

Characteristics

Grape wine typically contains 8–15% alcohol by volume, although fortified styles may exceed this range.^[3] Its sensory profile is influenced by grape variety, climate, soil, and winemaking technique, producing styles that range from dry to sweet, still to sparkling, and light-bodied to full-bodied. Colour is derived from grape skins, yielding red, white, or rosé wines.

Grape Varieties and Terroir

Thousands of grape varieties are cultivated for wine production worldwide, each offering distinctive aromatic and structural qualities.^[4] The concept of terroir—the interaction of soil, climate, topography, and human influence—plays a central role in defining a wine’s identity. Classic examples include Cabernet Sauvignon from Bordeaux, Riesling from the Mosel, and Pinot Noir from Burgundy.

Production

The production of grape wine involves harvesting grapes at optimal ripeness, crushing and pressing, alcoholic fermentation (often with the aid of selected or indigenous yeasts), maturation, and bottling.^[5] Variations in these stages—such as fermentation vessel choice, malolactic fermentation, barrel ageing, or blending — contribute to stylistic diversity.

Global Significance

Grape wine is produced in more than 60 countries, with major producers including France, Italy, Spain, United States, Australia, and South Africa.^[6] It represents the majority of the global wine trade by both volume and value, and continues to influence agriculture, tourism, and international commerce.

References

↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.
↑ Unwin, Wine and the Vine: An Historical Geography of Viticulture and the Wine Trade, Routledge, 1991, ISBN 978-0415075370.
↑ Jackson, Wine Science: Principles and Applications, 5th ed., Academic Press, 2020, ISBN 978-0128161180.
↑ Robinson, Harding & Vouillamoz, Wine Grapes, HarperCollins, 2012, ISBN 978-0062206367.
↑ Johnson & Robinson, The World Atlas of Wine, 8th ed., Mitchell Beazley, 2019, ISBN 978-1784724030.
↑ Stevenson, The Sotheby’s Wine Encyclopedia, 5th ed., DK, 2011, ISBN 978-0756686840.

[1] Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.

[2] Unwin, Wine and the Vine: An Historical Geography of Viticulture and the Wine Trade, Routledge, 1991, ISBN 978-0415075370.

[3] Jackson, Wine Science: Principles and Applications, 5th ed., Academic Press, 2020, ISBN 978-0128161180.

[4] Robinson, Harding & Vouillamoz, Wine Grapes, HarperCollins, 2012, ISBN 978-0062206367.

[5] Johnson & Robinson, The World Atlas of Wine, 8th ed., Mitchell Beazley, 2019, ISBN 978-1784724030.

[6] Stevenson, The Sotheby’s Wine Encyclopedia, 5th ed., DK, 2011, ISBN 978-0756686840.

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