Learn how to appreciate wine. Wine is one of those truly special foods that will bring you a lifetime of pleasure once you learn just a little more about it.

Humans have been making and loving wine for over 7000 years. We sing about wine. We collect wine. We write about wine. We consider wine an art. For a wine lover there is great anticipation each time a new bottle is uncorked. The first sip is always full of possibilities. We take a sip, allow it to linger on the tongue and then wait for our senses to kick in and tell us about the wine. Will the wine taste sour and bring a grimace to our face? Will the wine make no impression at all? Or will the wine delight us and transport us to another world of pure sensation, pleasure, and taste? That is the delight of wine. That is the promise of Joyful Eating throughout our lives.

What is Wine?

Wine is an alcoholic drink made by the fermentation of grapes.

Wine Growing Regions

Fine wines are produced worldwide, from the famous wine producing regions of old world France, Spain and Italy; to new world Oregon, California, and Argentina; to the modern wine making powerhouses of Australia and New Zealand.

Wine, maybe more than any other product, depends on the variety of the soil, climate, and conditions it is grown under. The diversity of climates and the tremendous variety of grapes make for an exciting abundance of different wines to drink.

In America, historically, wines are known by the types of grapes used, not by their region. In Europe, wines are primarily known by where they come from. Bordeaux, for example, is named after the Bordeaux region of France. Champagne is named after the Champagne region of France.

A sampling of some of the major wine producing regions are:

• Argentina. Argentina has become one of the world's largest wine producers. Argentina is known more for its red wines than whites. Argentina's vineyards have a high mineral content which adds complexity to the taste of the wines.

• Australia. Australia's good weather makes it a perfect place to grow almost any type of grape. Most of the vineyards are in the cooler southern part of the country. The most successful grape variety is the Shiraz.

• California. California produces most of the wine in America because California's diverse climate provide conditions suitable for growing a wide variety of grapes.

• France. Many of the world's finest wines come from France.

• Germany. Because Germany lies so far north, most of the wines Germany produces are white wines, of which the most well known is the Riesling.

• Italy. Wine making in Italy dates back to the ancient Greeks and Etruscans. Italy produces a greater range of wines than any other country.

• New Zealand. With relatively late start, New Zealand has zoomed on to the world stage as a high quality wine producer. Especially known for its Sauvignon Blanc, New Zealand also grows Cabernet Sauvignon and Pinot Noir.

Styles of Wine

Contrary to intuition, the color of a wine doesn't depend on the color of the grape it is made from. Most wine grapes have a clear juice so the color doesn't come from the juice. The color of wine comes from the grape skins that are added during fermentation.

• Red. Reds are made from red or black grapes, but its red color is made by the skin being left in during fermentation. Styles range from light and refreshing to sweet and fortified.

• White. Whites are made from any color of grape, but the skin is not left in during fermentation. White wine styles vary from very dry to very sweet.

• Blush. Blush is a white wine made from a very dark grape like the Zinfandel grape. The skins of the black grapes are left in briefly. The result is a pretty pinkish-blue colored wine with a coppery hue.

• Rose. Rose is made from black grapes without the stalks. Some very good roses are made from the Grenache grape and are deliciously fragrant and refreshing.

• Sparkling. Sparkling wines are wines like Champagne, with added carbonation.

• Dessert/Fortified. Fortified wines are sweeter wines to which spirits, like brandy, have been added to raise the alcohol content.

  • Madeira. Historically Madeira wines were fortified with alcohol, and then shipped by boat across the tropics in long sea journeys. This "cooked" the wine in the ship's holds, making what is probably the most indestructible wine in the world. It is a unique and delicious wine. The wine's name comes from the name of the island of Madeira.

  • Sherry. Sherry is from the area around Jerez, Spain and is made primarily from the Palomino grape. Sherries run from completely dry, light to nutty to rich. An open bottle of Sherry will last almost indefinitely.

  • Port. Port is typically thicker, richer, sweeter, and has a higher alcohol content than most other wines. It is commonly served after meals as a dessert wine, or with cheese.

  • Vermouth. Vermouth is flavored with herbs. Because vermouth is flavored, many producers will not start out with a good quality wine. Vermouth is made in as many different styles as there are producers.

  • Brandy. Brandy is a distilled wine. Distilled wines have a higher percentage of alcohol. Cognac, for example, is a brandy from the Cognac area of France.

  • Grappa. Grappa is made from the distillation of the pieces of grapes (including the stems and seeds) that were pressed for the wine making process. Originally it was made to reduce waste by using the leftovers at the end of the wine season.

  Varieties of Grapes

  Wine is made from one or more varieties of grapes. When one variety of grape is used as the primary ingredient it is said to be a varietal wine. When several different varieties of grapes are used the wine is a blended wine.

  Because wine is made from grapes, the grapes used and the blending of the different grapes has a lot to do with the taste and aroma. Knowing and trying the different kinds of grapes can help you figure out what you will like.

  Red Grapes

• Cabernet Sauvignon. Produces a strong flavored aromatic wine with a good finish. It is the principle grape used in Bordeaux wines. A Cabernet Sauvignon can remain drinkable for a century. The thick skin of the Cabernet Sauvignon grape results in wines that can be high in tannin, so it is often blended with other grapes like Merlot. It has a distinctive black curranty flavor with a hint of mint and cedar.

• Cabernet Franc. Lighter bodied than Cabernet Sauvignon, especially when blended. Good subtle color, tannin and acidity. It has a dominant raspberry flavor with hint of herbs.

• Gamay. Produces a light bodied, distinctive and simple wine. It has a cherry and candy flavor with a hint of raspberry. Gamays are refreshing, fairly sharp and best drunk young.

• Meritage. Meritage is a word made up to name wines that are made in the style of a Bordeaux wine but are not from Bordeaux. Legally only wines from the Bordeaux region can be called Bordeaux a wine, so another name had to be created.

• Merlot. Produces a subtle, soft and velvety wine with a medium body and fruity flavors of blackcurrant, black cherry and mint. It is lower in tannic bitterness and higher in alcohol than Cabernet Sauvignon. It is considered an "easy to drink" wine, especially when compared to Cabernet Sauvignon.

• Pinot Noir. Pinot Noir is considered to make some of the greatest wines. It produces a medium to light bodied wine varying from plain to complex, with predominantly raspberry and strawberry flavors. In France, Pinot Noir is the main ingredient in wines made in the Burgundy region.

• Sangiovese. Produces light, everyday wines with fruity and herby flavors. Sangiovese is the dominant grape in the Italian wines of the Chianti region.

• Zinfandel (Zin). A red grape popular in California for its intense fruitiness and lush texture. Zinfandel grapes to produce a wide range of wine styles including sweet White Zinfandels, light bodied reds reminiscent of Beaujolais Nouveau, full bodied dry reds, sweet late harvest dessert wines, and ports.

White Grapes

• Chardonnay. Used to make a white varietal wine. It is believed to be named after the village of Chardonnay in the Mâconnais region of France. Styles vary from light and fresh, to heavily-oaked, buttery, tropical-fruit-flavored wines.

• Chenin Blanc. Used for a range of wines including sparkling, dry and sharp, medium and extra-sweet wines. Mature examples have a nutty, honeyed flavor.

• Gewürztraminer. Dry or sweet, it has an intensely aromatic spiciness.

• Muscat. Varies from rich, sweet and fortified to light, floral and dry.

• Riesling. Makes a traditionally sweet to medium sweet wine, but can also be nearly dry. Riesling is from Alsace (France), Austria, Germany, and northern Italy. Riesling is a versatile wine to have with food, because of its balance of sugar and acid. Riesling's typical aromas are flowers and tropical fruits.

• Sauvignon Blanc. Produces a crisp dry refreshing white varietal wine. It is best enjoyed chilled.

• Sémillon. Varies from dry, light lemon-flavored to sweet wines with aromas of barley sugar and peaches.

Vintage

A wines vintage is the year of the grape harvest. Wine produced each year is different because each year has different weather. Perhaps one year has a September with too much rain or an early frost that destroys that year's vintage. Perhaps the next year conditions are perfect and the wine will be great.

This is why some years are referred to as a good year for a wine. The conditions conspired that year to make a good wine that people like. You'll likely end up paying more for wine from a good year. Many wines improve as they age so wine lovers will buy and save bottles of their favorite vintage to enjoy in a few years time. Some people even

invest in wine they think will improve because they'll be able to get more money for the wine at a later date.

Vintage wines are often more expensive than non-vintage varieties. Vintage wines are usually made from the best grapes and are usually made from the same batch of grapes, which means you can be confident all wine from that vintage will be similar. An important consideration when spending a lot of money on wine.

Not all wines are vintage wines. Some wines, like the White Zinfandel, don't age well. They are made to drink immediately and are not always labeled with a vintage year.

Components of Wine Taste

Wine tasting has a large and complex vocabulary. Here are some of the more common words you will find useful in wine tasting.

• Acid. Acid has a prickling or "bite" feeling in your mouth. It will make your cheeks pucker and can be quite sharp. The acidity of a wine is what makes wine taste crisp and fresh. If a wine is too low in acidity it will feel flat and sour.

• Alcohol. Typically wines vary from 7.5% - 15% alcohol by volume. You sense alcohol mainly a burning sensation in the nose or as a "hot" feeling in the back of the throat or the roof of the mouth.

• Tannin. Tannin (tannic acid) is a chemical that can be found in tree bark, wood, and the skins, seeds and stems of red wine grapes.

  To get a feeling for what tannin tastes like, take a sip of strong black tea. Notice that puckery sensation as the tea fills your mouth. Tannin dries out the middle and back of your tongue.

  Take a sip of a young Cabernet Sauvignon. You will probably feel the same puckery sensation.

  Wine with a heavy dose of tannins is not pleasant to drink. We add cream and sugar to tea to mellow the flavor. High tannin wines like a red Bordeaux are put in a wine cellar until they mature. Over time the tannin changes into a much prized mellow complex flavor. The sediment at the bottom of a bottle is the result of the maturation process.

  A high fat food like cheese can moderate the flavor of a high tannin wine.

  Some people confuse tannin and acidity in wine. To tell the difference, swish your wine between your gums and teeth. Acid makes your mouth water, while tannin tends to dry your mouth out and put a coating on your teeth.

• Fruit. Even though wine is made from grapes, wine doesn't usually smell or taste like grapes. Wine will show flavors of other fruits. Chardonnay, for example, can taste like apples. Sangiovese can taste like cherries.

  Often you'll smell and taste a combination of different fruits, and sometimes vegetables, and often other elements like herbs and minerals.

  Notice the power of the fruit in the wine. How concentrated is the flavor? Is it balanced with the other elements of taste (acid, alcohol and tannin)?

• Texture and Mouth-Feel. Wine has a texture. Wine can have a silky texture, harsh, fizzy, smooth, buttery, or no noticeable texture at all. Chianti may have a fizziness to it. A really good Pinot Noir may have a silky texture. When tasting wine try to place its texture as well as taste.

  Mouth-feel is a word used a lot when talking about wine. A wine's mouth-feel is its texture.

• Oaky. Some wines, usually reds, are fermented and/or aged in oak barrels. The oak flavor of the barrel comes through in the wine. Some words used to describe Oaky flavors include: vanilla, cigar shoppe, tobacco, leather, smoke, cedar, and sawdust.

• Big. Describes a rich intensely flavored full-bodied wine. Big wines are usually high in alcohol, but have good balance. Massive means an exceptionally big wine.

• Buttery. A buttery wine has the taste or aroma of butter or butterscotch. White wines are usually described as buttery. The buttery flavor often results from a wine’s time in contact with yeast during barrel fermentation.

• Crisp. A crisp wine is pleasantly high in fruit acidity.

• Flabby. A flabby wine does not have enough acid.

• Finish. The impression the wine leaves in the mouth following swallowing is called the finish or aftertaste.

• Length. Length is how long the impression of the wine lingers after swallowing.

• Fruity. The fruit flavor is perceptible in the wine.

• Bouquet. Bouquet refers to the smells found in wine which come from sources other than the grapes. The vanilla scent from an oak barrel is an example of bouquet, as are floral, earthy, or herbaceous smells in wine.

• Taste. A wine's taste is a combination of body, mouth-feel, and flavor.

• Body. The body of a wine is the feeling of weight in your mouth. It can be felt as light or heavy, thin or full, rich or crisp.

  Wine can be as thin as water or as thick as cream. A light-bodied wine is like skim milk. A medium-bodied wine is more like whole milk. A full-bodied wine feel like half-and-half in your mouth. Full-bodied wines may be called fat.

  Body is often confused with the amount of alcohol or tannin in the wine. The more alcohol the higher the body. Body should instead be thought of as the relative "thickness" of a wine, not the amount of alcohol or tannin in the wine.

• Flavor. Flavor is perceived by taste buds and your nose. You have the ability to distinguish between thousands of different flavors: apples, olives, butterscotch, blackberries, vanilla, mushrooms, and thousands more.

• Aroma. Aroma is an all-purpose word for the smell of a wine, which may vary in type (fruity, floral, spicy) and in strength. Aroma is used in the general sense and is usually positive.

• Nose. Nose is the combination of all odors, aroma, bouquet, oak, etc., detected by your sense of smell.

• Still Wine. A still wine isn't a sparkling wine like champagne. It isn't carbonated, so it is still. This may seem obvious, but I was very confused by this term until I finally saw it defined.

• Dessert Wine. A dessert wine is a sweet wine, intended to sip after dinner, not to drink with meals. Examples are: Cream Sherry, Port, and Sauternes.

The Wine Tasting Process

Don't be intimidated by wine tasting. There's a snobbery and mystique that has grown around wine tasting that has helped make wine seem unapproachable. Don't worry about it. Most people don't know any more about wine that you do. Even people who know a lot about wine know only a tiny bit of what there is to know about wine.

You have all the right equipment (eyes, mouth, nose, tastebuds, mind) to enjoy wine. In the end it's about what you like anyway. So loosen up and enjoy.

1. Buy your wine. There is and endless variety of different types of wine from all parts of the world. Don't get in a rut. Be creative and try different kinds. A lot of the fun of experiencing wine is the incredible array of flavors available!

2. Serve your wine at the correct temperature. See Serve Wine at the Correct Temperature for a discussion of what temperature wine should be served.

3. Prepare the bottle. About a quarter-inch below the rim, cut around the top foil with a sharp blade. Wipe the rim clean, then remove the cork. The cork should be moist. A dried-out cork indicates the wine was stored upright and may be spoiled. A cork smells like cork so you don't need to smell it.

4. Pour your wine. Fill the glass about one-third full to leave room for swirling the wine. Hold the glass by the stem. Pour still wines towards the center of the glass. Pour sparkling wines against the side to preserve bubbles. To control drips, twist the bottle slightly as you tilt it upright.

5. Look at your wine. Take some time and enjoy the color. Ideally wine should be viewed by holding the glass to a white background in a well lit room. Notice the color and clarity. Both are dependent on the style of wine being tasted. A wine's color is influenced by its exposure to grape skins, length of fermentation, and length of aging in the cask and bottle. Look beyond blush, red, or white. If it's a red wine is the color brownish, garnet, maroon, purple, red or ruby? If it's a white wine is it brownish, clear, golden, light green, or pale yellow? Is the wine clear, cloudy, transparent or opaque? White wines gain color as they get older, and red wines lose color.

6. Vigorously swirl your wine. Tilt the glass to 45 degrees, twirl the glass in a circular motion so that the wine swirls around. This is aerating the wine and will pull out aromas and slight nuances. Swirl for 10-20 seconds.

7. Take a deep sniff from the center of the glass. Place your nose inside the glass. The bridge of your nose or forehead should be pressed against the rim. Take a big sniff from the center of the glass. How strong is the aroma? Is it faint or strong? Try and think what it is you are smelling. Use the Aroma Wheel described in the next section to help you identify smells and tastes. First identify the major category of smells: is it Floral? Fruity? Vegetative or Herbaceous? Nutty? Caramelized? Spicy? Woody? Earthy? Chemical?

8. Take a short sniff near the rim of the glass. You have identified the major category, now try to pin the smell down further. If it's a fruity scent, is it citrusy or more of a tree-fruit or tropical fruit kind of smell? If it's a tree-fruit smell, is it like apples, pears, peaches or cherries? And so. Use the wheel to help you become more specific in your judgments. The more you use your senses, the better you'll get at identifying the aromas.

9. Take a short sniff from a couple inches above the glass. Explore the feelings in your nose. A bitter sensation implies tannin. A burning sensation in the back of the nose implies alcohol. Salivation implies acidity.

10. Take a small sip. Hold it in your mouth and swish it around your tongue and mouth. Hold the wine in your mouth long enough to register an impression. Try for at least 10 seconds. With your mouth closed, run your tongue over the top and bottom of the outsides of your teeth.

11. Breath in as if you are breathing through a straw. Draw air through the wine by pursing your lips and sucking in air. Suck in air for at least 3 seconds. This step can be tricky because the wine is still in your mouth and you are trying to breath at the same time.

12. Breathe out through your nose. Close your mouth then breathe out through your nose. You will be confronted by a lot of different sensations. Concentrate on one thing at a time with each sip. Pay attention to the flavor. Is it fruity, oaky, or alcoholic? Reds will often have berry, woody and bell pepper tastes. White wines will often have apple, floral or citrus flavors. Are the flavors in balance? Are there any undesirable flavors? How intense is the taste? Pay attention to how the wine feels in your mouth. Does it feel harsh, fizzy, smooth, buttery, silky, or nothing at all? The Aroma Wheel can help you with tastes as well.

13. Swallow your sip. Pay attention to the taste and feel in the finish. Is there much fruit? Acidity? Is the fruit fading? Are tannins coming on stronger? Is your mouth drying out? Are all the basic components in harmony (acid, alcohol, fruit, tannin)? What is the length of the wine?

14. Breath in through a straw again. Purse your lips and suck in air, as if through a straw. Suck in air for at least 3 seconds.

15. Breathe out through your nose. Pay attention to the taste.

16. Repeat. Wine may take a couple of swallows before you can fully experience all of its flavors. Does the first impression change as you savor the wine?

17. Write down your impressions. Keep a list of the wines you like and what you liked about them. You'll never be at a loss for a wine to select. You can always just take a look at your list.

Learning How to Detect Flavors in Wine

One of the hardest wine tasting skills is learning how to detect and talk about flavors in wine. When someone says a wine is "fruity with a hint of cherry," how do they know? What do they mean?

Wine tasting is mostly about your sense of smell because the vast majority of taste comes from your sense of smell. People generally have a good memory for smells. The trick is to be able to detect the smells in a wine, identify the smells, and then train you brain to associate the smells with words like "cherry" so you communicate what you are experiencing with other people.

How do you describe what you are smelling? Here's where the Aroma Wheel comes in.

The Aroma Wheel

The Aroma Wheel was created by Professor Ann Noble, a wine chemist and sensory analyst, to facilitate communication about wine flavor by providing a standard terminology. You can find the wheel at http://BeatTheDietGame.com/AromaWheel.. When you are looking for words to describe what you are tasting, you only have to look at the wheel.

The wheel has a general set of terms with more specific terms. Here's a version of the wheel in table form:

Learning the Primary Aromas

Now you have to learn to identify the different aromas. The way to train your nose and brain to connect and link terms with odors is to:

1. Get a cheap and boring white wine and red wine.

2. Poor a 1 ounce glass each of the white and red wine. This is your base wine aroma.

3. For each aroma on the wheel, find a source of the aroma you can place in the wine. For example, for bell pepper, cut off a bit of pepper and drop into the wine. For mint, use a drop of mint extract. And so on for each ingredient.

4. For each ingredient poor another 1 ounce glass of wine. Put the ingredient for the aroma you want to test into the wine.

5. Smell the aroma of the wine with the ingredient. Smell the base wine. Compare the two smells. Following this process you'll begin to learn and associate different aromas in wine.

Learning the Aromas in Wine

Once you have established a baseline of being able to recognize different aromas, it's time to try and identify the aromas in real wines. This will be harder because the aromas will not stand out so strongly as they will be blended in with many different aromas.

Buy the following varieties of wine for use in the training exercises: Sauvignon Blanc, dry Riesling, Chardonnay, Pinot Noir, Shiraz, San Giovese, and Cabernet,

For each variety buy at least two bottles from different wine regions. This will help you develop a sense of how different wines of even the same variety can vary by region.

You don't have to buy all the wines at once. Try to allow one day between each exercise, so you can buy the wine the day of the exercise. When you perform the exercise, taste the wine using the steps described in section The Wine Tasting Process. If you can, taste the wine with a knowledgeable friend. The back and forth discussion of impressions can be a great help.

For your first exercise, taste the Sauvignon Blanc. Lookup up the description for the variety so you know what aromas might be in the wine. For the Sauvignon Blanc look for herb aromas, lemon-lime, grassy, melons, and grapefruit.

If you are having a hard time identifying the aromas, try to concentrate on just one aroma and identify it. Remember to use the Aroma Wheel. Once you make an identification write it down and try to identify more aromas.

Now perform the same exercise for each variety of wine. At the end of all the exercises you will have learned a lot about wine and had even more fun doing it!

Making The Most of It

Serve Wine at the Correct Temperature

White wines should be served chilled and red wines at room temperature. Served cold most red wines seem flavorless. Warmer temperatures help red wine display their aromas and flavors. Whites are crisp and refreshing when served cold. Whites can taste bland when served warm.

Don't serve reds too warm or whites too cold:

1. Sweet whites between 55 to 60 degrees Fahrenheit.

2. Most reds taste their best between 60 to 65 degrees Fahrenheit.

3. Whites and rosés between 50 to 58 degrees Fahrenheit

Modern houses are usually warmer than a medieval castle, so you may want to put a red wine in the refrigerator for about 20 minutes before serving.

When in doubt, serve white wine too cold. It will warm up over time.

Some General Suggestions

• Drink wine with people who know more than you. You can learn a lot from them.

• A properly shaped wine glass improves the taste of a wine. For this reason different types of wine are served in different glasses. The three main types of wine glasses are:

1. White wine glasses: tulip shaped

2. Red wine glasses: more rounded and have a larger bowl

3. Sparkling wine flutes: tall and thin. The slight curve in at the top holds in the bouquet.

• • Use a clear glass. A clear glass allows you to examine the color of the wine and its body.

• Smell the glass. Before pouring wine into a glass, smell the glass to make sure there are no unpleasant odors.

• Hold a wine glass is by the stem. This prevents your body heat from warming the wine. It also prevents your fingerprints from clouding the appearance of the wine.

• Be patient. It takes patience, concentration and detective work to tease out the complex yet delicate tastes in wine.

• Buy wine with synthetic corks or screw tops. Corks have been the stopper in wine bottles for over 300 years. The problem is natural cork often has a fungus called TCA that ruins your wine. By some estimates, as many as one bottle of wine in 20 is ruined by TCA. Purchasing wine using a non-natural cork stopper can save you from a lot of bad bottles of wine.

• Drink wine quickly. Once you open a bottle of wine it will only a last a couple of days before it goes bad. Drink it before then.

• Store wine properly. Store your wine in a cool, quiet place, lying on its side so the cork stays wet. Maintain a constant temperature of 55F if you can.

• Certain wines don't go well with certain foods. Almost any wine can taste bad when served with strong foods like highly salted fish, anchovies, and hot peppers. A light, fruity Chardonnay might seem weak when served with a roast.

• A wine can become too old to drink. Whites and rosés are usually best drunk within three to five years of bottling. Reds and fortified wines have a much longer life. When a wine goes bad you will notice a sour smell combined with discoloration (yellowish tint or brownish tint).

• Chocolate goes well with big Cabernets, Zinfandels and Syrahs.

Telling Good Wine From Bad

• Trust your nose. If you sense an unpleasant smell, the wine is probably bad. Wine with a dank moldy aroma probably means your cork had the TCA fungus.

• Balance is what wine makers strive for. Great wines have a harmonious balance of all the components staying in your mouth until long after you've swallowed the wine. It is best when no one characteristic stands out from the others. Some wines may dry out your mouth, tasting of all acid and tannin, while not having any fruit. Other wines will have a sweet fruit taste through the finish, but not much acid or alcohol. The best wines have a balance of all these components from start to finish.

• A wine's color can reveal wine making flaws. Both red and white wine should not appear cloudy and dull. Unless they are an unfiltered wine, they should appear clear and brilliant in color. Tip the glass for a better view. Can you see the bottom of the glass if you peer straight down into it? Is the color of the wine the same at the rim of the glass as it is in the middle?

• Higher quality wines have a longer length. A short length is a flavor that lingers in your mouth for 1-3 seconds after swallowing the wine. A medium length is a flavor that lingers 3-7 seconds. A long length is a flavor that longer for eight or more seconds.

Rich fruit, ripe grapes, deep, powerful aromas and flavors characterize the bold and lusty passion that is wine tasting. Wine remains fun while appealing to both the senses and the intellect. In every glass of wine is the history of the region, of the grape, and the love of the wine makers. And with literally thousands of wine makers practicing their trade, you'll always have new taste experiences ahead of you.