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22 August 2025
| N 14:33 | Oak barrels diffhist +24 Winosaur talk contribs (Redirected page to Oak barrel) | ||||
| N 14:09 | Rioja diffhist +3,891 Winosaur talk contribs (Created page with "'''Rioja''' (Spanish pronunciation: [ˈrjoxa]) is Spain’s most famous wine region, located in the north of the country along the upper Ebro valley. The name derives from the river Oja, a tributary of the Ebro, which flows through the region.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015.</ref> Rioja was the first Spanish region to be awarded the classification of Denominación de Origen Calificada (DOCa) in 19...") | ||||
| N 13:57 | Amphorae diffhist +3,078 Winosaur talk contribs (Created page with "'''Amphorae''' (/ˈæmfərə/; from the Greek ἀμφορεύς, ''amphoreús'', meaning "two-handled vessel") were ceramic containers widely used in antiquity for the storage and transport of wine. Their distinctive form and long history make them one of the most important artefacts in the development of viticulture and the wine trade.<ref>McGovern, ''Ancient Wine: The Search for the Origins of Viniculture'', Princeton University Press, 2003.</ref> == His...") | ||||
21 August 2025
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N 12:25 | Texture 2 changes history +2,967 [Winosaur (2×)] | |||
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12:25 (cur | prev) +119 Winosaur talk contribs | ||||
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12:15 (cur | prev) +2,848 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...") | |||
| N 12:15 | Mouthfeel diffhist +3,428 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”...") | ||||
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N 09:17 | Vintage 2 changes history +3,364 [Winosaur (2×)] | |||
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09:17 (cur | prev) +1 Winosaur talk contribs (→See also) | ||||
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09:17 (cur | prev) +3,363 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...") | |||
19 August 2025
| N 16:49 | Roman Era diffhist +23 Winosaur talk contribs (Redirected page to Roman era) | ||||
| 12:00 | Wine diffhist +4 Winosaur talk contribs (→Background) | ||||
| N 11:54 | Lees diffhist +3,365 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]...") | ||||
18 August 2025
| N 13:24 | Acidity diffhist +3,192 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...") | ||||