Changes

Traditionally grapes were trampled by barefooted vineyard workers to produce a pulp, which was fermented to produce a rich, fruity alcoholic drink.  Today this process in most commercial vineyards is mechanized although many "fine wine" producers such as the D'Arenberg vintners in [[Australia]] still proudly claim their wines are 100% foot pressed.

Traditionally grapes were trampled by barefooted vineyard workers to produce a pulp, which was fermented to produce a rich, fruity alcoholic drink.  Today this process in most commercial vineyards is mechanized although many "fine wine" producers such as the D'Arenberg vintners in [[Australia]] still proudly claim their wines are 100% foot pressed.

Modern methods of crushing wine involve multiple steps. Initially grapes are simply crushed by their own pressure in vats - rendering the 'free run' juices. Consequently grapes are softly pressed, usually by metal crushers but for high quality wines basket presses are generally used. Finally for the lowest quality of wine the grapes are fully crushed including the skin and pith - delivering a bitter, often tannic must. White wine is usually briefly left in the vat with the crushed skin to add flavour, whereas red wine is typically taken off the skins and pith immediately to avoid excessive tannins and acids. Wine production in some countries such as Turkey is vastly different, involving mixing vats and crushing through wooden bats.

Modern methods of crushing wine involve multiple steps. Initially grapes are simply crushed by their own pressure in vats - rendering the 'free run' juices. Consequently, grapes are softly pressed, usually by metal crushers but for high quality wines basket presses are generally used. Finally for the lowest quality of wine the grapes are fully crushed including the skin and pith - delivering a bitter, often tannic must. White wine is usually briefly left in the vat with the crushed skin to add flavour, whereas red wine is typically taken off the skins and pith immediately to avoid excessive tannins and acids. Wine production in some countries such as Turkey is vastly different, involving mixing vats and crushing through wooden bats.

Once pressed, wines are left to mature in vats, large containers made from [[oak]], which add [[flavor]] to the wine. Fine wine takes longer to develop a mature flavor. Cheaper wines may have oak chippings added to give a similar flavor without the need to mature for as long.

Once pressed, wines are left to mature in vats, large containers made from [[oak]], which add [[flavor]] to the wine. Fine wine takes longer to develop a mature flavor. Cheaper wines may have oak chippings added to give a similar flavor without the need to mature for as long.

== Champagne ==

== Champagne ==

"Champagne" can either mean sparkling wines produced in the Champagne region of northeastern [[France]], although it is commonly incorrectly used to describe such wines, no matter where produced. Rules in the European Union, Canada, Australia and other countries restrict the use of the Champagne name to wines fitting the former description, however it is common to see wines in the United States sold as "champagne" even if they were produced domestically. Recently United States usage of "champagnes" has been limited to existing brands, and those must also display the area of origin so as not to be misleading. The production of sparkling wines outside France has had the effect of making excellent "champagne" type wines available at far less cost than the French varieties and further diversifying the market. Some excellent sparkling wines are produced in [[Australia]] but are not permitted to be sold under the name "champagne".  

"Champagne" can either mean sparkling wines produced in the Champagne region of northeastern [[France]], although it is commonly incorrectly used to describe such wines, no matter where produced. Rules in the European Union, Canada, Australia and other countries restrict the use of the Champagne name to wines fitting the former description, however it is common to see wines in the United States sold as "champagne" even if they were produced domestically. Recently United States usage of "champagnes" has been limited to existing brands, and those must also display the area of origin so as not to be misleading. The production of sparkling wines outside France has had the effect of making excellent "champagne" type wines available at far less cost than the French varieties and further diversifying the market. Some excellent sparkling wines are produced in Australia but are not permitted to be sold under the name "champagne".  

Champagne and other sparkling wine gets its "fizz" from [[carbon dioxide]] dissolved in the wine.

Champagne and other sparkling wine gets its "fizz" from [[carbon dioxide]] dissolved in the wine.