Wine label

[1] In addition to these national labeling requirements producers may include their web site address and a QR Code with vintage specific information.

Labels may include images of works by Picasso, Chagall, and other artists, and these may be collector's pieces.

A recent study of younger wine drinkers in the U.S. found that they perceived labels with châteaux on them to be stuffy or old-fashioned.

[2] The financial success of New World wine attributed to striking label designs has led some European producers to follow suit, as in the case of the redesign of Mouton Cadet.

In Spain and Portugal, the authenticity of the wine is guaranteed by a seal on the label or a band over the cork under the capsule.

Degree of sweetness information is particularly inconsistent, with some countries' manufacturers always indicating it in standardized fashion in their language (brut, dolce, etc.

For example, great importance needs to be attached to vintage dates when there are differences in climate.

For example, in the Médoc part of Bordeaux, this terms means the château is one of the classified growths in the regions.

[1] To better reach the market of blind or sight-impaired wine consumers, labels have appeared printed in Braille.

the only known winemaker to print all their labels in Braille is Chapoutier winery in France, who began the practice in 1996.

In Australia and the United States a wine label must also mention that it has sulfites in certain circumstances.

[6] Regulations may permit table wines to be labelled with only the colour and flavour, and no indication of quality.

This can turn into a full-fledged hobby, with collections organized by theme, country, or region.

These objects of silver, mother-of-pearl, ivory or enamel were, in the 18th and 19th centuries, used to identify the contents of the decanter or bottle on which they were hung, the contents of which may have included in addition to wines and spirits, sauces, condiments, flavourings, perfumes, toilet waters, medicines, inks, soft drinks, preserves and cordials [10][11] While labels were once easily steamed off, recent automatic bottling and labeling processes at wineries have led to the use of stronger glues.

A recent, though by no means universal, innovation to bypass this problem is the use of bottles that come with the ability to tear off a small part of the label in order to remind the drinker of the name and bearing of the wine.

If full label removal is desired, a common approach involves putting hot water inside the bottle which makes the hold of the glue weaker.

The goal is to carefully pull off the sticker and literally tear the front design of the label away from the glued back.

In practice, varying degrees of success are encountered and extensive damage to the label can occur.