Wine is an alcoholic beverage, made of fermented fruit juice, usually from grapes.

The natural chemical balance of grapes lets them ferment without the addition of sugars, acids, enzymes, or other nutrients. Grape wine is produced by fermenting crushed grapes using various types of yeast. Yeast consumes the sugars in the grapes and converts them into alcohol. Different varieties of grapes and strains of yeasts produce different types of wine. Wines made from other fruits, such as apples and berries, are usually named after the fruit from which they are produced (for example, apple wine or elderberry) and are generically called fruit wine or country wine (not to be confused with the French term vin). Others, such as wine and rice wine are made from starch-based materials and resemble beer and spirit more than wine, while ginger wine is fortified with brandy. In these cases, the term "wine" refers to the higher alcohol content rather than the production process. The commercial use of the English word "wine" (and its equivalent in other languages) is protected by law in many jurisdictions. Wine has a rich history dating back thousands of years, with the earliest known production occurring around 8,000 years ago on the territory of modern-day Georgia. It first appeared in the Balkans at about 4500 BC and was very common in ancient Greece, Thrace and Rome. Wine has also played an important role in religion throughout history. The Greek god Dionysus and the Roman equivalent Bacchus represented wine, and the drink is also used in Christian Eucharist ceremonies and the Jewish Kiddush (among many other Jewish ceremonies). The classification of wine can be done according to various methods including, but not limited to, place of origin or appellation, vinification methods and style, sweetness and vintage, or varietal used. Practices vary in different countries and regions of origin, and many practices have varied over time. Some classifications enjoy official protection by being part of the wine law in their country of origin, while other have been created by, for example, grower's organizations without such protection. Wine is probably the most widespread and historically significant beverage starting from ancient times. Wine is the drink of kings, just as it is the beverage of choice for ordinary people. Wine has played a major role in the rise and fall of countless individuals, nations and even civilizations. History of wine is very long, interesting and intricate at the same time; nevertheless, classification of wine is no less capturing and complicated as its history. Types of wines are normally classified by vinification method, by taste, by vintage, by wine style, and / or by quality. Vinification refers to how the wine is made. Vinification wine classification refers to three major categories: table wines, sparkling wines, and fortified wines. Types of wine can also be classified by taste. Table wines, for instance, are classified by character as dry (not sweet), semidry, semisweet; sweet wines are classified as dessert wines. Apart from palate, types of wines can also be distinguished by sugar and alcohol percentage. Dry wines contain 2-3% of sugar and about 10% of alcohol such wines are the lightest. Semisweet wines have sugar - 5-6% and alcohol 13-14%, while semidry wines are a little bit sweeter than semisweet ones. Dessert or sweet wines contain the highest percentage of sugar and alcohols than other types of wine about 14-16%, and 16% of alcohol. Table wines are also further classified by color, as red, white, or rose (pink). In addition to this wine classification, wines may also be classified according to specific flavors, types of grape they are made of and origins where this grape grew. Table wines, also called still or natural wines, are consumed mostly with food, they tend to compliment the meal. White dry wine is usually served with seafood, fish, cheese, or nuts. Red dry wine is served with meals of meat and vegetables that are roasted, stewed, smoked, etc. Fortified or dessert types of wine, such as sherry or vermouth, are most commonly drunk before or after meals and are served with various cakes, pastry, chocolate, fruits, etc. Fortified wines are also frequently used in cooking. Concerning sparkling wines, for example champagne, is distinguishable by its effervescence and is drunk for the most part on festive occasions such as weddings, birthdays, and during the holidays. Wines are usually named either by their grape variety or by their place of production. Generally speaking, European wines are named both after the place of production (e.g. Bordeaux, Rioja, Chianti, Cotnari) and the grapes used (e.g. Pinot, Riesling, Chardonnay, Merlot). Wines from everywhere except Europe are generally named for the grape variety. Whether you prefer vintage wine or not, and whatever the classification of wine you like, wine is a ideal gift for any special occasion, especially when it is served in a unique metal wine bottle holder that you can easily find at Metal Imagination.

How to evaluate a wine whether it is a special or ordinary wine? To the individual on the street it does not mean a matter, if the wine tastes good then it would be the special wine. But, the tasteful wine experts evaluate wine by their make, quality and vintage. The experts look in to the three basic elements like appearance, aroma and taste. These basic gives some basic knowledge about the evaluation of wine. Appearance Color and quality are the important factors that help to evaluate the different types of wine. Fine wines have certain properties that help the experts to evaluate the wine. On basis of color, the hue displayed by different types of wine is noted down by the experts. The color depends on the variety of grapes and ripeness during harvest. Fermentation process also affects the color. The amount of oxygen that comes into contact during bottling also affects the wine color. Young white wines appear in pale straw yellow to a rich amber color. White wines have golden hue color. White wines darken in color as they age. If browning appears in young whites, it means that they have been oxidized ahead of time which results in a poor quality. Red wines usually appear in the range of deep ruby red to a paler cherry color. More bright colored hue appears around the edges of the older red wines. As per red wines it should happen. The experts hold a half-full glass of wine against a white background for evaluation. They observe the clarity and color of the wine. The color should appear brilliant and rich than cloudy for finest wine, with appropriate color for its age and type. Aroma In finer quality wine evaluation smell plays a big factor. The wine smell usually attracts the drinker first before the taste. Wine smell helps the expert to judge the wine in a better way than their taste. To let the unstable essences to escape, the experts swirl the wine in a glass and evaluate it. Since the wine smell takes the smell of the fruits, spices, herbs and other substances, it helps a lot to test the quality of wine. That's why the characteristic pleasant smell of a wine is usually associated with the smell of fruit, herb, spices, etc, in order to provide identifiable comparisons. Taste The properties that are not provided by the appearance and smell are evaluated with the help of the taste. Qualities that make up the overall personality of the wine such as acidity, tartness, sweetness etc, are evaluated through taste. The balance that each wine imparts is the key factor that experts look for when it comes to taste. The experts check this by taking a sip of the wine and moving it back and forth inside the mouth before swallowing, giving the first idea of the wine taste. A cocktail is an alcoholic mixed drink that contains two or more ingredientsat least one of the ingredients must be a spirit. Cocktails were originally a mixture of spirits, sugar, water, and bitters. The word has come to mean almost any mixed drink that contains alcohol. A cocktail today usually contains one or more kinds of spirit and one or more mixers, such as soda or fruit juice. Additional ingredients may be sugar, honey, milk, cream, and various herbs. A bitters is an alcoholic beverage flavored with herbal essences and has a bitter or bittersweet flavor. Numerous brands of bitters were formerly marketed as patent medicines, but are now considered to be digestifs, rather than medicines. They commonly have an alcoholic strength of 45% ABV and are used as digestifs and as flavoring in cocktails. A distilled beverage, liquor, or spirit is an alcoholic beverage containing ethanol that is produced by distilling ethanol produced by means of fermenting grain, fruit, or vegetables. This excludes undistilled fermented beverages such as beer, wine, and cider. The term hard liquor is used in North America to distinguish distilled beverages from undistilled ones (implicitly weaker).