Regulations govern the classification and sale of wine in many regions of the world. European wines tend to be classified by region (e.g. Bordeaux, Rioja and Chianti), while non-European wines are most often classified by grape (e.g. Pinot noir and Merlot). Market recognition of particular regions has recently been leading to their increased prominence on non-European wine labels. Examples of recognized non-European locales include Napa Valley, Santa Clara Valley, Sonoma Valley, Anderson Valley, and Mendocino County in California; Willamette Valley and Rogue Valley in Oregon; Columbia Valley in Washington; Barossa Valley in South Australia; Hunter Valley in New South Wales; Luján de Cuyo in Argentina; Central Valley in Chile; Vale dos Vinhedos in Brazil; Hawke's Bay and Marlborough in New Zealand; and in Canada, the Okanagan Valley of British Columbia, and the Niagara Peninsula and Essex County regions of Ontario are the three largest producers.
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While many foods can be eaten raw, many also undergo some form of preparation for reasons of safety, palatability, texture, or flavor. At the simplest level this may involve washing, cutting, trimming, or adding other foods or ingredients, such as spices. It may also involve mixing, heating or cooling, pressure cooking, fermentation, or combination with other food. In a home, most food preparation takes place in a kitchen. Some preparation is done to enhance the taste or aesthetic appeal; other preparation may help to preserve the food; others may be involved in cultural identity. A meal is made up of food which is prepared to be eaten at a specific time and place.[83]
Although red wine contains the chemical resveratrol and there is tentative evidence it may improve heart health, the evidence is unclear for those at high risk as of 2013.[131] Grape skins naturally produce resveratrol in response to fungal infection, including exposure to yeast during fermentation. White wine generally contains lower levels of the chemical as it has minimal contact with grape skins during this process.[132]
The English word "wine" comes from the Proto-Germanic *winam, an early borrowing from the Latin vinum, "wine" or "(grape) vine", itself derived from the Proto-Indo-European stem *win-o- (cf. Armenian: գինի, gini; Ancient Greek: οἶνος oinos; Aeolic Greek: ϝοῖνος woinos; Hittite: wiyana; Lycian: oino).[40][41][42] The earliest attested terms referring to wine are the Mycenaean Greek 𐀕𐀶𐀺𐄀𐀚𐀺 me-tu-wo ne-wo (*μέθυϝος νέϝῳ),[43][44] meaning "in (the month)" or "(festival) of the new wine", and 𐀺𐀜𐀷𐀴𐀯 wo-no-wa-ti-si,[45] meaning "wine garden", written in Linear B inscriptions.[46][47][48][49] Linear B also includes, inter alia, an ideogram for wine, i.e. 𐂖.
Outstanding vintages from the best vineyards may sell for thousands of dollars per bottle, though the broader term "fine wine" covers those typically retailing in excess of US$30–50.[98] "Investment wines" are considered by some to be Veblen goods: those for which demand increases rather than decreases as their prices rise. Particular selections have higher value, such as "Verticals", in which a range of vintages of a specific grape and vineyard, are offered. The most notable was a Château d'Yquem 135 year vertical containing every vintage from 1860 to 2003 sold for $1.5 million. The most common wines purchased for investment include those from Bordeaux and Burgundy; cult wines from Europe and elsewhere; and vintage port. Characteristics of highly collectible wines include:
Fermentation of the non-colored grape pulp produces white wine. The grapes from which white wine is produced are typically green or yellow. Some varieties are well-known, such as the Chardonnay, Sauvignon, and Riesling. Other white wines are blended from multiple varieties; Tokay, Sherry, and Sauternes are examples of these. Dark-skinned grapes may be used to produce white wine if the wine-maker is careful not to let the skin stain the wort during the separation of the pulp-juice. Pinot noir, for example, is commonly used to produce champagne.
Food is any substance[1] consumed to provide nutritional support for an organism. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth.