Wine is made from fermented grapes or other fruits. The natural chemical balance of grapes lets them ferment without the addition of sugars, acids, enzymes, water, or other nutrients. 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. The w...

Wine is made from fermented grapes or other fruits. The natural chemical balance of grapes lets them ferment without the addition of sugars, acids, enzymes, water, or other nutrients. 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. The well-known variations result from the very complex interactions between the biochemical development of the fruit, reactions involved in fermentation, and human intervention in the overall process. The final product may contain tens of thousands of chemical compounds in amounts varying from a few percent to a few parts per billion. 

 

Wines made from other fruits are usually named after the fruit from which they are produced (for example, apple wine and elderberry wine) and are generically called fruit wine. The term "wine" can also refer to the higher alcohol content of starch-fermented or fortified beverages such as barley wine, sake, and ginger wine. 

 

Wine has a rich history dating back thousands of years, with the earliest known production occurring around 6000 BC in Georgia. It first appeared in the Balkans 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. The drink is also used in Christian Eucharist ceremonies and the Jewish Kiddush.

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Wines 

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The wine displays intense blackberry and dark cherry fruit with a hint of spice. The rich fruit persists through the palate giving great length. The tannins are fine and soft adding to the wines weight, whilst the French oak complements the fruit adding to the overall complexity.

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This wine has good length with a dry finish and can mature for a further 7-8 years

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Fresh and lasting, with significant overtones of ripe golden apples, wild flowers and a subtle and delicate fragrance of yeast.

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Distinct and very refined, with the fresh fragrance of Hawthorne flowers and the scent of redcurrants and wild strawberries.

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This wine has whiffs of tropical fruits, fresh herbal notes, and spices.

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The Vendemiaire vintage is a subtle sweet wine with complex touches of crystallized citrus fruit and gingerbread.

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A nose that is reminiscent of baked apples with light hints of ginger, sublime ethereal flavours on the finish, reflecting the characteristic qualities of the 2007 vintage, destined for the Champagne connoisseurs, who love this style.

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Its straw-yellow colour with greenish highlights opens to the nose with hints of pear and peach, which can then also be pleasantly tasted in the mouth.

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A luxury sparkling wine from the heart of prosecco country!

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Central Otago is regarded as the best for NZ Pinot Noir. Ripe bouquet of satsumas, plum & meat. Firm soft tannins.

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Grapes for this sauvignon blanc are sourced from estate and grower vineyards located in the Rapaura, Fairhall, Renwick and Brancott sub-regions of the Wairau Valley. Soils range from free draining stony on the valley floor to aged alluvial loams containing some clay.

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This is dense, but has a sleek, racy feel overall, with lively black currant, anise and raspberry fruit laced with maduro tobacco, savory herb and iron notes.

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Showing 1 - 12 of 426 items