Wine guide

Wine

Wine is fermented grape juice, but the interesting part is how grape, place, climate and cellar choices change aroma, structure and food pairing.

Quick facts

BaseFermented grapes

AlcoholUsually 10-15% ABV

ServeStill, sparkling or fortified; temperature matters

Taste mapFruit, acidity, tannin, sweetness, oak and age

These places are strongly associated with wine through origin, production, serving culture or everyday ritual.

Grapes are crushed, fermented and aged. Climate, grape variety, skin contact and barrel choices shape the result.

France	Wine has a visible cultural connection here through production, serving ritual or everyday drinking culture.
Italy	Wine has a visible cultural connection here through production, serving ritual or everyday drinking culture.
Spain	Wine has a visible cultural connection here through production, serving ritual or everyday drinking culture.
Portugal	Wine has a visible cultural connection here through production, serving ritual or everyday drinking culture.
Georgia	Wine has a visible cultural connection here through production, serving ritual or everyday drinking culture.
Moldova	Wine has a visible cultural connection here through production, serving ritual or everyday drinking culture.

Red wineFermented with skins; tannin, dark fruit, spice.

White wineUsually less skin contact; citrus, flowers, stone fruit, acidity.

RoseShort skin contact; fresh red fruit and crisp finish.

SparklingSecond fermentation or carbonation gives bubbles and texture.

FortifiedSpirit is added; richer body and higher alcohol.

Aroma	Smell first: fruit, grain, roast, herbs, spice, oak or fermentation tell you what to expect.
Texture	Notice body, bubbles, tannin, creaminess or alcohol warmth.
Finish	A short finish feels simple; a long finish keeps changing after you swallow.
Food match	Pair intensity with intensity: delicate drinks with lighter food, bold drinks with richer or saltier dishes.