Movatterモバイル変換

ホーム

Jump to content

Portal:Wine

From Wikipedia, the free encyclopedia

Portal maintenance status:(May 2020)

This portal'ssubpageshave been checked by an editor, and are needed.

Pleasetake care when editing, especially if usingautomated editing software. Learn how toupdate the maintenance information here.

Wikipedia portal for content related to wine

Portal topics - (Random portal)

edit

The Wine Portal

A Dutchwine bottle made in the 17th century, at TheThe Higgins Art Gallery & Museum

Shortcut

P:WINEP:WINE

Wine is analcoholic beverage made fromfermentation ofgrape juice. The natural chemical balance of grapes is such that they can ferment without the addition ofsugars,acids,enzymes, or othernutrients. Although fruits other than grapes can also be fermented, the resultant wines are normally named after the fruit from which they are produced (for example,apple wine) and are known asfruit wine (or country wine). Others, such asbarley wine andrice wine (e.g.sake), are made fromstarch-based materials and resemblebeer more than wine;ginger wine isfortified withbrandy. In these cases, the use of the term "wine" is a reference to the higher alcohol content, rather than the production process. The commercial use of the word "wine" (and its equivalent in other languages) is protected by law in manyjurisdictions. Wine is produced by fermenting crushed grapes using various types ofyeast which consume the sugars found in the grapes and convert them intoalcohol. Various varieties of grapes and strains of yeasts are used depending on the types of wine produced.

Wine stems from an extended and rich history dating back about 8,000 years and is thought to have originated in present-dayGeorgia orIran. Wine is thought to have appeared inEurope about 6,500 years ago in present-dayBulgaria andGreece and was very common inancient Greece andRome; theGreek god Dionysos, and hisRoman counterpartLiber represented wine. Wine continues to play a role in religious ceremonies, such asKiddush inJudaism and theEucharist inChristianity.(Full article...)

View new selections below (purge)

Selected articles -load new batch

Image 1
A glass of Champagne exhibiting the characteristicbubbles associated with the wine

Champagne (/ʃæmpeɪn/;French:[ʃɑ̃paɲ]^ⓘ) is asparkling wine originated and produced in theChampagne wine region ofFrance under the rules of theappellation, which demand specific vineyard practices, sourcing of grapes exclusively from designated places within it, specific grape-pressing methods andsecondary fermentation of the wine in the bottle to causecarbonation.
The grapesPinot noir,Pinot meunier, andChardonnay are used to produce almost all Champagne, but small amounts ofPinot blanc,Pinot gris (called Fromenteau in Champagne),Arbane, andPetit Meslier are vinified as well. (Full article...)
Image 2
A steep vineyard overlooking the Mosel River

Mosel (German:[ˈmoːzl̩]^ⓘ) is one of 13German wine regions (Weinbaugebiete) forquality wines (Qualitätswein, formerlyQbA andPrädikatswein), and takes its name from theMosel River (French:Moselle;Luxembourgish:Musel). Before 1 August 2007 the region was calledMosel-Saar-Ruwer, but changed to a name that was considered more consumer-friendly. The wine region isGermany's third largest in terms of production but some consider it the leading region in terms of international prestige.

The region covers the valleys of the rivers Mosel,Saar, andRuwer from near the mouth of the Mosel atKoblenz and upstream to the vicinity ofTrier in the federal state ofRhineland-Palatinate. The area is known for the steep slopes of the region's vineyards overlooking the river. At 65°degrees incline, the steepest recorded vineyard in the world is theCalmont vineyard located on the Mosel and belonging to the village ofBremm, and therefore referred to asBremmer Calmont. The Mosel is mainly famous for its wines made from theRiesling grape, butElbling andMüller-Thurgau also contribute to the production, among others. (Full article...)
Image 3
Barolo, like most nebbiolo-based wines, is known for its light colour and lack ofopacity.

Barolo (/bəˈroʊloʊ/bə-ROH-loh,US also/bɑːˈ-/bar-OH-loh,Italian:[baˈrɔːlo];Piedmontese:bareul[baˈrøl]) is areddenominazione di origine controllata e garantita (DOCG) wine produced in thenorthern Italian region ofPiedmont. It is made from thenebbiolo grape and is often described as one of Italy's greatestwines.

The zone of production extends into thecommunes ofBarolo,Castiglione Falletto,Serralunga d'Alba and parts of the communes ofCherasco,Diano d'Alba,Grinzane Cavour,La Morra,Monforte d'Alba,Novello,Roddi, andVerduno, all in the province ofCuneo, south-west ofAlba. Although production codes have always stipulated that vineyards must be located on hillsides, the most recent revision of the production code released in 2010 goes further, categorically excluding valley floors, humid and flat areas, areas without sufficient sunlight, and areas with full-on northern exposures. (Full article...)
Image 4
A vineyard with adrip irrigation system running along the bottom of the vines

Irrigation in viticulture is the process of applying extra water in the cultivation ofgrapevines. It is considered both controversial and essential towine production. In thephysiology of the grapevine, the amount of available water affectsphotosynthesis and hence growth, as well as the development of grape berries. Whileclimate andhumidity play important roles, a typical grape vine needs 25-35 inches (635-890 millimeters) of water a year, occurring during the spring and summer months of thegrowing season, to avoid stress. A vine that does not receive the necessary amount of water will have its growth altered in a number of ways; some effects of water stress (particularly, smaller berry size and somewhat higher sugar content) are considered desirable by wine grape growers.

In manyOld World wine regions, naturalrainfall is considered the only source for water that will still allow the vineyard to maintain itsterroir characteristics. The practice ofirrigation is viewed by some critics as unduly manipulative with the potential for detrimental wine quality due to highyields that can be artificially increased with irrigation. It has been historically banned by theEuropean Union's wine laws, though in recent years individual countries (such asSpain) have been loosening their regulations andFrance's wine governing body, theInstitut National des Appellations d'Origine (INAO), has also been reviewing the issue. (Full article...)
Image 5
The German wine regions

German wine is primarily produced in the west ofGermany, along the riverRhine and its tributaries, with the oldest plantations going back to theCelts andRoman eras. Approximately 60 percent of Germanwine is produced in the state ofRhineland-Palatinate, where 6 of the 13 regions (Anbaugebiete) for quality wine are situated. Germany has about 104,000hectares (252,000acres or 1,030 square kilometers) of vineyard, which is around one tenth of the vineyard surface inSpain,France orItaly. The total wine production is usually around 10 millionhectoliters annually, corresponding to 1.3 billion bottles, which places Germany as theninth-largest wine-producing country and seventh by export market share in the world.White wine accounts for almost two thirds of the total production.

As a wine country, Germany has a mixed reputation internationally, with some consumers on the export markets associating Germany with the world's most elegant and aromatically pure white wines while other see the country mainly as the source of cheap, mass-market semi-sweet wines such asLiebfraumilch. Among enthusiasts, Germany's reputation is primarily based on wines made from theRiesling grape variety, which at its best is used for aromatic, fruity and elegant white wines that range from very crisp and dry to well-balanced,sweet and of enormous aromatic concentration. While primarily a white wine country, red wine production surged in the 1990s and early 2000s, primarily fuelled by domestic demand, and the proportion of the German vineyards devoted to the cultivation of dark-skinned grape varieties has now stabilized at slightly more than a third of the total surface. For the red wines,Spätburgunder, the domestic name forPinot noir, is in the lead. (Full article...)
Image 6
Mauricio González-Gordon y Díez, Marquis of Bonanza (18 October 1923 – 27 September 2013) was a Spanishsherry maker and a conservationist. Most of his life he worked for the family company,González Byass, where he increased its exports to a worldwide level. His family estate was located in the wetland region called Doñana in southern Spain and was threatened by drainage efforts in the early 1950s. González-Gordon with the help of researchers and international support managed to preserve the site, while at the same time donating some of his family land to the conservation effort. Afterward, González-Gordon became one of the founders of theSpanish Ornithological Society in 1954. His conservation efforts for Doñana culminated in the creation of theDoñana National Park in 1969. The area was designated aUNESCO World Heritage Site in 1994. (Full article...)
Image 7

John Adlum byCharles Wilson Peale

John Adlum (April 29, 1759 – March 14, 1836) was a pioneering Americanviticulturalist who was the first to cultivate theCatawba grape. He is known as "the father of American viticulture" (grape-growing). He also served in theAmerican Revolutionary War; was a well-knownsurveyor; was one of the first associate judges inLycoming County, Pennsylvania; and served in theUnited States Army in theWar of 1812. (Full article...)
Image 8
Skin-contact wine beforeclarification and stabilization

Orange wine, also known asskin-contact white wine,skin-fermented white wine, oramber wine, is a type ofwine made fromwhite wine grapes where the grape skins are not removed but stay in contact with the juice for days or even months, as is more typical with red wines. This contrasts with conventional white wine production, which involves crushing the grapes and quickly moving the juice off the skins into thefermentation vessel. The skins containcolor pigment,phenols andtannins that would normally be considered undesirable for white wines, while for red wines skin contact andmaceration is a vital part of the winemaking process that gives red wine its color, flavor, and texture. Orange wines tend to benatural (a.k.a. minimal intervention) wines. TheInternational Organisation of Vine and Wine describes orange/amber wine as "White wine with maceration" and prescribes the minimum duration of the maceration phase to be 1 month. (Full article...)
Image 9

Pinot noir grapes inBué,Centre-Val de Loire, France

Pinot noir (French:[pinonwar]^ⓘ), also known asPinot nero, is a red-wine grape variety of the speciesVitis vinifera. The name also refers to wines created predominantly from Pinot noir grapes. The name is derived from theFrench words forpine andblack. The wordpine alludes to the grape variety having tightly clustered, pinecone-shaped bunches of fruit.

Pinot noir is grown around the world, mostly in cooler climates, and the variety is chiefly associated with theBurgundy region ofFrance. Pinot noir is now used to make red wines around the world, as well asChampagne, andsparkling white wines such as theItalian Franciacorta, along withEnglish sparkling wines. Regions that have gained a reputation for red Pinot noir wines include theWillamette Valley ofOregon;Carneros in Napa and Sonoma,Central Coast,Sonoma Coast, andRussian River AVAs ofCalifornia; theElgin andWalker Bay wine regions ofSouth Africa; theMornington Peninsula,Adelaide Hills,Great Southern,Tasmania, andYarra Valley inAustralia; and theCentral Otago,Martinborough, andMarlborough wine regions ofNew Zealand. Pinot noir is the most plantedvarietal (38%) used insparkling wine production inChampagne and other wine regions. (Full article...)
Image 10

Location in downtown Napa

Copia: The American Center for Wine, Food & the Arts was a non-profit museum and educational center in downtownNapa, California, dedicated to wine, food and the arts of American culture. The center, planned and largely funded by vintnersRobert andMargrit Mondavi, was open from 2001 to 2008. The 78,632-square-foot (7,305.2 m²) museum had galleries, two theaters, classrooms, a demonstration kitchen, a restaurant, a rare book library, and a 3.5-acre (1.4 ha) vegetable and herb garden; there it hosted wine and food tasting programs, exhibitions, films, and concerts. The main and permanent exhibition of the museum, "Forks in the Road", explained the origins of cooking through to modern advances. The museum's establishment benefited the city of Napa and the development and gentrification of its downtown.

Copia hosted its opening celebration on November 18, 2001. Among other notable people,Julia Child helped fund the venture, which established a restaurant named Julia's Kitchen. Copia struggled to achieve its anticipated admissions, and had difficulty in repaying its debts. Proceeds from ticket sales, membership and donations attempted to support Copia's payoff of debt, educational programs and exhibitions, but eventually were not sufficient. After numerous changes to the museum to increase revenue, Copia closed on November 21, 2008. Its library was donated toNapa Valley College and its Julia Child cookware was sent to theNational Museum of American History. The 12-acre (4.9 ha) property had been for sale since its closure;the Culinary Institute of America purchased the northern portion of the property in October 2015. The college opened its campus,the Culinary Institute of America at Copia, which houses the CIA's new Food Business School. (Full article...)
Image 11
Montalcino

Brunello di Montalcino is a redDOCG Italian wine produced in thevineyards surrounding the town ofMontalcino, in theprovince of Siena, located about 80 km south ofFlorence, in theTuscan wine region. Brunello, a diminutive ofbruno (lit. 'brown'), is the name that was given locally to what was believed to be an individual grape variety grown in Montalcino. In 1879 the province of Siena's Amphelographic Commission determined, after a few years of controlled experiments, thatSangiovese and Brunello were the samegrape variety, and that the former should be its designated name. In Montalcino the name Brunello evolved into the designation of the wine produced with 100% Sangiovese.

In 1980, Brunello di Montalcino was among the four wines awarded the firstdenominazione di origine controllata e garantita (DOCG) designation. Today it is one of Italy's best-known and most expensive wines. (Full article...)
Image 12
A glass ofred wine

Thehealth effects of wine are mainly determined by its active ingredient –alcohol. Preliminary studies found that drinking small quantities ofwine (up to onestandard drink per day for women and one to two drinks per day for men), particularly ofred wine, may be associated with a decreased risk ofcardiovascular diseases,cognitive decline,stroke,diabetes mellitus,metabolic syndrome, and early death. Other studies found no such effects.

Drinking more than the standard drink amount increases the risk ofcardiovascular diseases,high blood pressure,atrial fibrillation,stroke, andcancer. Mixed results are also observed in light drinking and cancer mortality. (Full article...)
Image 13

View of Chablis,Burgundy, from the north, vineyard ofVaulorent in the foreground

Chablis (pronounced[ʃabli]) is by the northernmostAppellation d'origine contrôlée of theBurgundy region inFrance. Its cool climate produces wines with moreacidity and less fruitiness thanChardonnay vines grown in warmer ones. These often have a "flinty" note, sometimes described as "goût de pierre à fusil" ("tasting ofgunflint"), and sometimes as "steely". The Chablis AOC is required to use Chardonnay grapes solely.

The grapevines around the town ofChablis make adry white wine. In comparison with the white wines from the rest of Burgundy, Chablis wine has typically much less influence ofoak. The amount of barrel maturation, if any, is a stylistic choice that varies widely among Chablis producers. ManyGrand Cru andPremier Cru wines receive some maturation in oak barrels, but typically the time in barrel and the proportion of new barrels is much smaller than for white wines ofCôte de Beaune. Wines not vinified in barrel will instead be vinified instainless steel. (Full article...)
Image 14
Jean-Louis Vignes (April 9, 1780 - January 17, 1862), also known asDon Luis del Aliso, was a French-born Californianvintner and ranchero. He was one of the first commercial wine makers in California and one of the first men to import and plant EuropeanVitis vinifera grapes in the state. A skilled cooper by trade and an adventurer and entrepreneur by choice, he arrived in theSandwich Islands on July 6, 1827. After losing his business in Honolulu due to Queen Ka'ahumanu's edict banning alcohol production, he sailed to California and landed atPueblo de Los Angeles in 1831. In 1850, Vignes was the largest wine producer in California. (Full article...)
Image 15

Jerez-Xérès-Sherry DOP, in theprovince of Cádiz, in the region ofAndalucía

Sherry (Spanish:Jerez[xeˈɾeθ]) is afortified wine produced from white grapes grown around the city ofJerez de la Frontera inAndalusia,Spain. Sherry is a drink produced in a variety of styles made primarily from thePalomino grape, ranging from light versions similar to white table wines, such asManzanilla andfino, to darker and heavier versions that have been allowed tooxidise as they age in barrel, such asAmontillado andoloroso. Sweetdessert wines are also made fromPedro Ximénez orMoscatel grapes, and are sometimes blended with Palomino-based sherries.

Under the official name of Jerez-Xérès-Sherry, it is one of Spain's wine regions, aDenominación de Origen Protegida (DOP). The wordsherry is ananglicisation of Xérès (Jerez). Sherry was previously known assack, from the Spanishsaca, meaning "extraction" from thesolera. In Europe, "sherry" hasprotected designation of origin status, and underSpanish law, all wine labelled as "sherry" must legally come from theSherry Triangle, an area in the province ofCádiz between Jerez de la Frontera,Sanlúcar de Barrameda, andEl Puerto de Santa María. In 1933 the Jerezdenominación de origen was the first Spanishdenominación to be officially recognised in this way, officially namedD.O. Jerez-Xeres-Sherry and sharing the same governing council asD.O. Manzanilla Sanlúcar de Barrameda. (Full article...)

More selected articles

Did you know(auto-generated) -load new batch

... thatEminem promoted "Houdini" with a video in whichDavid Blaine eats a wine glass?
... that illustratorAbigail Larson once designed awine-bottle label for theEdgar Allan Poe Museum?
... thatJulia Marden was the first known person to create a Wampanoag twined turkey-feather mantle since European contact 400 years earlier?
... that the magazineAcoustic Guitar said thatDan Erlewine "might be the most famous guitar repairperson on earth"?
... thatCisco wine was nicknamed "liquidcrack"?
... thatHerzog Wine Cellars produces approximately 250,000 cases of kosher wine annually?
... that a £142 wine fridge wassmuggled into Downing Street on 11 December 2020, during the height of theCOVID-19 lockdown in the United Kingdom?
... that both scholars and activists believe thatdiet culture is often intertwined with racism and other forms of prejudice?

edit

Selected quote

“

Mankind . . . possesses two supreme blessings. First of these is the goddess Demeter, or Earth whichever name you choose to call her by. It was she who gave to man his nourishment of grain. But after her there came the son of Semele, who matched her present by inventing liquid wine as his gift to man. For filled with that good gift, suffering mankind forgets its grief; from it comes sleep; with it oblivion of the troubles of the day. There is no other medicine for misery.

”

— Euripides (c. 485 - 406 B.C.)
The Bacchae [c. 407 B.C.], l. 274

More selected quotes

edit

Related portals

edit

Selected winery

The entrance at Blasted Church

Blasted Church Vineyards, located inOkanagan Falls, British Columbia is aCanadian Winery. Situated in the heart ofBritish Columbia's Okanagan Valley, Blasted Church produces over 10,000 cases of wine per year.

In 2002, Proprietors Evelyn & Chris Campbell bought the 2 year old 17-hectare Prpich Hills Winery on the road between Okanagan Falls and Penticton. The property once housed a wooden church. In 1929, the church was dismantled, via a controlleddynamite explosion which loosened the nails, and reassembled in the center of Okanagan Falls where it now stands. The transformation or Prpich Hills in Blasted Church started with creative label redesigns byVancouver designer Bernie Hadley-Beauregard of the design firm Brandever.

Blasted Church's first winemaker, Frank Supernak, died unexpectedly during the first harvest, prompting many other local vintners to assist the Campbell family in completing the production of finished wine. The images of these winemakers now adorn the bottle labels at Blasted Church. In 2004, Blasted Church became the first Okanagan vintners to produce all of their wines with screw-top bottle caps.(Full article...)

More selected wineries

General images -load new batch

The following are images from various wine-related articles on Wikipedia.

Image 1Vineyards inItaly (fromWinemaking)
Image 2A cap of grape skins forms on the surface of fermenting red wine (fromWinemaking)
Image 3ANapa Valley vineyard on the side of a road (fromViticulture)
Image 4Vineyard rows illustrating grape cultivation practices (fromViticulture)
Image 5Wine grapes from the Guadalupe Valley in Ensenada, Baja California, Mexico (fromWinemaking)
Image 6In ancient times, berries were crushed by foot in a barrel or pit (fromWinemaking)
Image 7Monastic cellarer tasting wine as depicted inLi Livres dou Santé, a late 13th century French manuscript. (fromHistory of wine)
Image 8Central component of a mechanical destemming. Paddles above the small circular slots rotate to remove the larger chunks of stems. Grapes are pulled off the stems and fall through the holes. Some small amount of stem particles are usually desired to be kept with the grapes for tannin structure. (fromWinemaking)
Image 9Georgian Kvevri, a jar dated to the 6th millennium BC found at the Shulaveri site (Georgian National Museum). (fromHistory of wine)
Image 10Entrance to the Areni-1 cave in southern Armenia near the town ofAreni where a winery dated to c. 4100 BC was found in 2007. (fromHistory of wine)
Image 11Wine grapes onLong Island (fromViticulture)
Image 12Avineyard inBrhlovce, Slovakia (fromViticulture)
Image 13Night harvest by hand of wine grapes inNapa, California (fromWinemaking)
Image 14A mechanical destemming machine in use atChateau Montelena winery in Napa Valley (fromWinemaking)
Image 15Testing wine forsulphur dioxide level (fromWinemaking)
Image 16Antique wooden wine press in front of World Heritage vineyards (fromWinemaking)
Image 17A wine labelling machine with adhesive labels in France (fromWinemaking)
Image 18Stainless steel fermentation vessels and new oak barrels at the Three Choirs Vineyard,Gloucestershire, England (fromWinemaking)
Image 19Shipping wine in Roman Gaul:amphoras (top) were the traditional Mediterranean vessels, but the Gauls introduced the use of barrels. (fromHistory of wine)
Image 20Dionysus in a vineyard, depicted on anamphora from the late 6th century BC. (fromHistory of wine)
Image 21Examples ofdowny andpowdery mildew on a grape leaf (fromViticulture)
Image 22The world wine export 2020 shows the annual wine export production of various countries. (fromWinemaking)
Image 23Mechanical harvesting ofSauvignon blanc grapes inCôtes de Duras, France (fromViticulture)
Image 24The corkscrew-shaped feedauger sits on top of a mechanical crusher-destemmer. Grape clusters are fed into the machine, where they are first crushed, then destemmed. Stems exit at the end, while juice, skins, seeds, and some debris exit the bottom. (fromWinemaking)
Image 25Manual grape gathering (fromViticulture)
Image 26Anatomy of a grape, showing the components extracted from each pressing (fromWinemaking)
Image 27Crushed grapes leaving the crusher (fromWinemaking)
Image 28Hellenistic mosaics discovered close to the city ofPaphos depictingDionysos, god of wine (fromHistory of wine)
Image 29Satyr working at a wine press of wicker-work mats (1st century ADrelief). (fromHistory of wine)
Image 30HarvestedCabernet Sauvignon grapes (fromWinemaking)

edit

Selected picture

Wine cellar

Credit: Petr Novák

A wine cellar inChvalovice in theCzech Republic

More selected pictures

edit

Topics

Wines andwinemaking

Wine

Viniculture
andViticulture

History

Styles

Dessert

Other

Topgrape varieties
by acreage

White	Airén Aligoté Catarratto Cayetana blanca Chardonnay Chenin blanc Colombard Glera Grüner Veltliner Macabeo Müller-Thurgau Muscat blanc Muscat of Alexandria Palomino Riesling Rkatsiteli Sauvignon blanc Sémillon Trebbiano Welschriesling
Red	Alicante Bouschet Barbera Bobal Cabernet Franc Cabernet Sauvignon Carignan Cinsaut Douce noir Gamay Grenache Isabella Malbec Merlot Montepulciano Mourvèdre Pinot noir Sangiovese Syrah Tempranillo Zinfandel

Major regions

Packaging,accessories,
andstorage

Wine chemistry

Industry

v t e Winemaking
Harvest	Late harvest wine Noble rot Vintage
Pressing	Deacidification Destemming Chaptalization Wine press
Maceration	Carbonic maceration
Fermentation	Malolactic fermentation Sparkling wine production Sugars in wine Süssreserve Traditional method Yeast assimilable nitrogen Yeast in winemaking
Aging	Oak Solera Wine cellar
Other steps	Clarification and stabilization of wine
Related	Winery Wine bottle Glossary of viticulture terms Glossary of winemaking terms Wine tasting descriptors History of the wine press History of wine Terroir
Wine portal

edit

List articles

Wines by country

edit

Related WikiProjects

Parent project:WikiProject Food and Drink	view
Child projects:	Task forces: (All inactive)
WikiprojectBacon (inactive) WikiProjectBartending (inactive) WikiProjectBeer WikiProjectBreakfast (inactive) WikiProjectFishing andFisheries WikiProjectSpirits (semi-active) WikiprojectWine (inactive)	Beverages task force Cheeses task force Coffee and Tea task force Desserts task force Foodservice task force Herbs and Spices task force Pub task force
Related projects:
WikiProjectAgriculture

edit

Things you can do

Here are some tasks you can do forWikiProject Wine:

Article request:Sebastiani family,Great Wine Capitals of the World.

Expand: any of the ~700wine stubs, particularly theregion and "miscellaneous" ones,Western Australian wine

Improve:Canadian wine,Greek wine,Vitis vinifera,wine serving temperature,Western Australian wine, otherStart class articles

Articles to GA:Wine,Australian wine,Bordeaux wine,Burgundy wine,California wine,Champagne (wine),Chianti,Dessert wine,French wine,German wine,Grenache,Italian wine,Merlot,Pinot gris,Pinot noir,Rioja (wine),Spanish wine,Sparkling wine,Syrah,Tempranillo,Winemaking

Articles to FA:Cabernet Sauvignon,Riesling,Sauvignon blanc

Cleanup: Cleanup lists of wine-related articles:all articles andarticles by category.

Unreferenced biographies of living persons

Copyedit:Aligoté,Cabernet franc,Malbec,Robert M. Parker, Jr.,Pinot blanc,Rioja (wine)

Photo request: Just about all of them! Any pictures of wine regions, grape varieties or wine would be useful. In particular we need wine region maps that can belicensed for Wikipedia.