Even so, wine can be made from a variety of fruit crops, including plum, cherry, pomegranate, blueberry, currant, and elderberry.

Red wine was associated with blood by the ancient Egyptians,[4] and was used by both the Greek cult of Dionysus and the Romans in their Bacchanalia; Judaism also incorporates it in the Kiddush, and Christianity in the Eucharist.

[12] The earliest archaeological and archaeobotanical evidence for grape wine and viniculture, dating to 6000–5800 BCE was found on the territory of modern Georgia.

[10][17] A 2003 report by archaeologists indicates a possibility that grapes were mixed with rice to produce fermented drinks in ancient China in the early years of the seventh millennium BCE.

Pottery jars from the Neolithic site of Jiahu, Henan, contained traces of tartaric acid and other organic compounds commonly found in wine.

[18][19] If these drinks, which seem to be the precursors of rice wine, included grapes rather than other fruits, they would have been any of the several dozen indigenous wild species in China, rather than Vitis vinifera, which was introduced 6000 years later.

[27] As the first great traders in wine (cherem), the Phoenicians seem to have protected it from oxidation with a layer of olive oil, followed by a seal of pinewood and resin, similar to retsina.

In ancient Egypt, six of 36 wine amphoras were found in the tomb of King Tutankhamun bearing the name "Kha'y", a royal chief vintner.

[35][36][37] Viking sagas earlier mentioned a fantastic land filled with wild grapes and high-quality wine called precisely Vinland.

Some scholars have noted the similarities between the words for wine in Indo-European languages (e.g. Armenian gini, Latin vinum, Ancient Greek οἶνος, Russian вино [vʲɪˈno]), Kartvelian (e.g. Georgian ღვინო [ˈɣvino]), and Semitic (*wayn; Hebrew יין [jajin]), pointing to the possibility of a common origin of the word denoting "wine" in these language families.

[49][50][51][52][47][verification needed] An alternative hypothesis by Fähnrich supposes *ɣwino-, a native Kartvelian word derived from the verbal root *ɣun- ('to bend').

[64] Wine is usually made from one or more varieties of the European species Vitis vinifera,[65] such as Pinot noir, Chardonnay, Cabernet Sauvignon, Gamay and Merlot.

[65] In the late 19th century, most of Europe's vineyards (excluding some of the driest in the south) were devastated by the infestation, leading to widespread vine deaths and eventual replanting.

[citation needed] In the context of wine production, terroir is a concept that encompasses the varieties of grapes used, elevation and shape of the vineyard, type and chemistry of soil, climate and seasonal conditions, and the local yeast cultures.

[67] The range of possible combinations of these factors can result in great differences among wines, influencing the fermentation, finishing, and aging processes as well.

[77][78] Portugal has developed a system resembling that of France and, in fact, pioneered this concept in 1756 with a royal charter creating the Demarcated Douro Region and regulating the production and trade of wine.

[86] In the United States, for a wine to be vintage-dated and labeled with a country of origin or American Viticultural Area (AVA; e.g., Sonoma Valley), 95% of its volume must be from grapes harvested in that year.

For consistency, non-vintage wines can be blended from more than one vintage, which helps wine-makers sustain a reliable market image and maintain sales even in bad years.

The glass used to make bottles is a nontoxic, naturally occurring substance that is completely recyclable, whereas the plastics used for box-wine containers are typically much less environmentally friendly.

A New York Times editorial suggested that box wine, being lighter in package weight, has a reduced carbon footprint from its distribution; however, box-wine plastics, even though possibly recyclable, can be more labor-intensive (and therefore expensive) to process than glass bottles.

[101] During aeration, a younger wine's exposure to air often "relaxes" the drink, making it smoother and better integrated in aroma, texture, and flavor.

"Banana" flavors (isoamyl acetate) are the product of yeast metabolism, as are spoilage aromas such as "medicinal" or "Band-Aid" (4-ethylphenol), "spicy" or "smoky" (4-ethylguaiacol),[105] and rotten egg (hydrogen sulfide).

[109] 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.

[115] Wine is important in cuisine not just for its value as a drink, but as a flavor agent, primarily in stocks and braising, since its acidity lends balance to rich savory or sweet dishes.

Drinking enough to reach a blood alcohol concentration (BAC) of 0.03%-0.12% may cause an overall improvement in mood, increase self-confidence and sociability, decrease anxiety, flushing of the face, and impair judgment and fine motor coordination.

Because wine is a natural, perishable food product, all types—including red, white, sparkling, and fortified—can spoil when exposed to heat, light, vibration or fluctuations in temperature and humidity.

Lower humidity levels can dry out corks over time, allowing oxygen to enter the bottle, which reduces the wine's quality through oxidation.

Baruch atah Hashem (Ado-nai) Eloheinu melech ha-olam, boray p'ree hagafen – Praised be the Lord, our God, King of the universe, Creator of the fruit of the vine.Wine is an integral part of Jewish laws and traditions.

Methodist dentist and prohibitionist Thomas Bramwell Welch applied new pasteurization techniques to stop the natural fermentation process of grape juice.

Some Christians who were part of the growing temperance movement pressed for a switch from wine to grape juice, and the substitution spread quickly over much of the United States, as well as to other countries to a lesser degree.