Difference between revisions of "Wine"

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Known since [[ancient]] times, '''wine''' (or wyne) is an [[alcohol|alcoholic]] beverage made of the fermented juices of [[fruit]], typically [[grape]]s, which creates a flavorful drink. The primary division in wines is between red and white, with red wines being made from ''red'' grapes and white wines being made from "green" or "yellow" grapes (tangy grapes lacking dark pigmentation, ''not'' unripe grapes).
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Known since [[ancient]] times, '''wine''' (or wyne) is an [[alcohol|alcoholic]] beverage made of the [[ferment]]ed juices of [[fruit]], typically [[grape]]s, which creates a flavorful drink. The primary division in wines is between red and white, with red wines being made from ''red'' grapes and white wines being made from "green" or "yellow" grapes (tangy grapes lacking dark pigmentation, ''not'' unripe grapes).
   
To make wine, the grapes are pressed to extract the juice, then the juice is exposed to a specific kind of [[yeast]], which converts (ferments) the sugar into alcohol over a long period. Additional aging improves the flavour of the wine, and many wines, especially red wines, are aged for years before consumption.
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To make wine, the grapes are pressed to extract the juice, then the juice is exposed to [[yeast]], which converts (ferments) the sugar into alcohol. Additional aging improves the flavour of the wine, and many wines, especially red wines, are aged for years before consumption.
   
 
There are many kinds of wine available, and many of the varieties of wine we know today are named after the regions in which they are grown. [[Champagne]], [[Bordeaux]] and [[Burgundy]] are all wine regions of [[France]], for example.
 
There are many kinds of wine available, and many of the varieties of wine we know today are named after the regions in which they are grown. [[Champagne]], [[Bordeaux]] and [[Burgundy]] are all wine regions of [[France]], for example.
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*''White for fruit and red for cheese''
 
*''White for fruit and red for cheese''
 
*''Chill the white and let the red breathe''
 
*''Chill the white and let the red breathe''
*''Never buy wine with a screw-top''
 
   
 
In [[period]], wine was a staple of [[noble]] life, and anyone who could afford it would drink it on a regular basis, often with every [[meal]] of the day. Wine was even consumed at breakfast, although much of the wine consumed in period (especially in the [[Mediterranean]]) would have been ''watered wine'': wine mixed with plain water, usually to the formula of two-thirds wine, one-third [[water]]. Unwatered wine is typically about twelve-percent alcohol per volume.
 
In [[period]], wine was a staple of [[noble]] life, and anyone who could afford it would drink it on a regular basis, often with every [[meal]] of the day. Wine was even consumed at breakfast, although much of the wine consumed in period (especially in the [[Mediterranean]]) would have been ''watered wine'': wine mixed with plain water, usually to the formula of two-thirds wine, one-third [[water]]. Unwatered wine is typically about twelve-percent alcohol per volume.
   
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''Fortified wine'' is wine to which additional [[alcohol]] has been added, usually in the form of [[brandy]]. They include delicate Canadian "[[ice-wine]] and brandy" dessert wines, [[port]], [[madiera]], [[sherry]], [[marsala]] and [[vermouth]]. Sweetened fortified wines, at eighteen- to twenty-percent alcohol, are typically intended for after-dinner sipping and quite sweet compared to ordinary wine. [[Port]] and [[sherry]] were common in mid-to-late [[period]].
The Liquor Control Board of Ontario (LCBO) in [[Canada]] officially defines a single [[drink]] of wine as four fluid ounces.
 
 
Modern ''fortified wine'' is wine that has had a [[liquer]] added to it. It is typically quite sweet compared to ordinary wine. This can range from a delicate Canadian "[[ice-wine]] and brandy" dessert wine to a bottle of cheap [[sherry|plonk]] with a screw-top. Sweetened fortified wines, at eighteen- to twenty-percent alcohol, are
 
typically intended for after-dinner sipping. [[Port]] and [[sherry]] were common in mid-to-late [[period]].
 
   
 
==Some Wine Recipes==
 
==Some Wine Recipes==
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*[[Coffee Wine]]
[[Coffee Wine]], [[Apricot Wine]], [[Apricot and Rosepetal Wine]], [[Parsnip and Banana Wine]], [[Clove and Beetroot Wine]], [[Dried Orange Blossom Wine]], [[Ginger and Banana Wine]], [[Juniper Wine]], [[Marrow and Ginger Wine]]
 
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*[[Apricot Wine]]
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*[[Apricot and Rosepetal Wine]]
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*[[Parsnip and Banana Wine]]
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*[[Clove and Beetroot Wine]]
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*[[Dried Orange Blossom Wine]]
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*[[Ginger and Banana Wine]]
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*[[Juniper Wine]]
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*[[Marrow and Ginger Wine]]
   
 
==See also==
 
==See also==
 
* [[Wyne greke]]
 
* [[Wyne greke]]
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== External Links ==
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* [http://moas.atlantia.sca.org/wsnlinks/index.php?action=displaycat&catid=257 Atlantian A&S Links: Wine & Vinification]
   
 
[[category:alcohol]]
 
[[category:alcohol]]

Latest revision as of 02:20, 2 March 2013

Known since ancient times, wine (or wyne) is an alcoholic beverage made of the fermented juices of fruit, typically grapes, which creates a flavorful drink. The primary division in wines is between red and white, with red wines being made from red grapes and white wines being made from "green" or "yellow" grapes (tangy grapes lacking dark pigmentation, not unripe grapes).

To make wine, the grapes are pressed to extract the juice, then the juice is exposed to yeast, which converts (ferments) the sugar into alcohol. Additional aging improves the flavour of the wine, and many wines, especially red wines, are aged for years before consumption.

There are many kinds of wine available, and many of the varieties of wine we know today are named after the regions in which they are grown. Champagne, Bordeaux and Burgundy are all wine regions of France, for example.

The Book of Keruynge, published in 1508, makes the following list of wine names: Reed wyne, whyte wyne, claret whyne, osey, capryke, campolet, renysshe wyne maluely, bastarde, tyerre romney, muscadell, clarrey, raspys, vernage, vernage wyne cut, pymente and Ipocras.

The "correct" consumption of wine with appropriate accompanying foods, especially meats, cheeses and fruits, is a delicate and elaborate art as esoteric and intricate as the most gothic heraldry. For those with little time or interest for such minutia, the following rules of thumb should suffice:

  • Red wine with red meat and white wine with white meat
  • White for fruit and red for cheese
  • Chill the white and let the red breathe

In period, wine was a staple of noble life, and anyone who could afford it would drink it on a regular basis, often with every meal of the day. Wine was even consumed at breakfast, although much of the wine consumed in period (especially in the Mediterranean) would have been watered wine: wine mixed with plain water, usually to the formula of two-thirds wine, one-third water. Unwatered wine is typically about twelve-percent alcohol per volume.

Fortified wine is wine to which additional alcohol has been added, usually in the form of brandy. They include delicate Canadian "ice-wine and brandy" dessert wines, port, madiera, sherry, marsala and vermouth. Sweetened fortified wines, at eighteen- to twenty-percent alcohol, are typically intended for after-dinner sipping and quite sweet compared to ordinary wine. Port and sherry were common in mid-to-late period.

Some Wine Recipes

See also

External Links