The vintage year on a wine label is the harvest year of the grapes from which the wine was made. The characteristics of a particular vintage year are determined by the weather conditions and resulting grape crop for that year. A California wine with a vintage date must be made from at least 95 percent of grapes harvested in the designated year.
The characteristics of a particular vintage are determined by the quality of that year’s grape crop. Improvements in wine making over the years have made vintage year less central to choosing a wine produced in most wine regions. Vintages are more important when collecting more expensive wines, especially those designed to be aged, and in growing regions where a less than satisfactory growing season is not compensated for using innovative wine making technology or practices. If you are interested in learning about specific vintages, reading wine publications and tasting wines from different vintages will help you determine a vintage’s characteristics.
The purpose of a wine rating is to quantify a wine's quality separate from those factors that influence price. Rating systems vary. Some rating systems are based on a 50 to 100-point scale, others on a 5-point scale, etc. Keep in mind when looking at ratings, that the evaluation of wine is subjective. Factors like bottle variability, tasting conditions, and the judges' likes and dislikes will influence a rating. You are the best judge of wine when it comes to what you enjoy drinking. Ratings can be used as a helpful guideline for choosing a wine once you are familiar with the rater's preferred style (if an individual) or the preferred style of those judges whose opinions contribute to a rating.
Corks are produced from the bark of a tree grown in the western Mediterranean. It is unique in that it can be peeled from the tree without hurting the tree.
Cork is used to stop wine bottles because its structure renders it light, elastic, and impermeable to most liquids and gases. Corks are produced using the bark of cork trees grown in the western Mediterranean.
White wines are generally made with grapes with yellow or green skins. White wines can also be made from black-skinned grapes if the juice is separated from the grape skins early enough–i.e., before fermentation. Red wines get their color from being fermented in contact with the skins of dark grapes. Rosé gets its pink color by either a short contact time with the skins of dark-colored grapes before fermentation or by mixing finished red wine with finished white wine.
Sulfite is a term used to describe sulfur dioxide and other sulfur derivatives. Sulfites are found in all wines as they are a natural product of fermentation. Sulfur dioxide is used in wine making to prevent oxidation, kill bacteria and wild yeasts, and encourage quick and clean fermentation. The U.S. government requires wine labels to include "Contains Sulfites" to alert those who may be allergic to sulfites. Approximately 1% of the population is allergic to sulfites.
Although wines from different regions will vary in style, quality wines are produced all over the world. Each wine region may produce many types of wine, but most likely specialize and excel in a few due to weather and growing conditions
