Appears in

Oxford Companion to Wine

Oxford Companion to Wine

By Jancis Robinson

Published 2006

  • About

wine, alcoholic drink made by fermenting the juice of fruits or berries (see fruit wines). By extension, this most general definition can also include products of the fermentation of sugar solutions flavoured with flowers or herbs, but it normally excludes those of hydrolysed barley starches involved in brewing, and the products of the fermentation of sugar-containing liquids destined for distillation. There are also certain drinks, such as mead, cider, and perry, which depend on sugar fermentations for their alcohol content but for historical reasons merit their own names.