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The color wine (also called bordeaux, vinous, or vinaceous) is a dark shade of red. It is a representation of the typical color of red wine. The first recorded use of wine as a color name in English was in 1705. [1] The word bordeaux is also sometimes used to describe this color. [2] Red wine
Neck and/or back labels may appear on a bottle. The neck label may include the vintage date and the back label usually gives extra (and usually optional) information about the wine. Government required warnings are usually found in the back label, as well as UPCs. For example, the United States requires alcoholic beverages to include a warning ...
The color of wine is one of the most easily recognizable characteristics of wines. Color is also an element in wine tasting since heavy wines generally have a deeper color. The accessory traditionally used to judge the wine color was the tastevin, a shallow cup allowing one to see the color of the liquid in the dim light of a cellar.
In 2010, 18,670 hectoliters of Burgundy Grand Cru wine was produced, corresponding to 2.5 million bottles, or just over 1.3% of the total wine production of Burgundy. [1] The origin of Burgundy's Grand crus can be traced to the work of the Cistercians who, from amongst their vast land holdings in the region, were able to delineate and isolate ...
In 1955, Georges Braque asked to design the next wine's label, and the wine's label went on to be designed by famous international artists since then. [ 1 ] In the words of Julien de Beaumarchais de Rothschild, “The artist must be like Mouton: an extremely well-known artist who does not need Mouton to promote his or her art”.
A wine bottle is a bottle, generally a glass bottle, that is used for holding wine. Some wines are fermented in the bottle while others are bottled only after fermentation. Recently the bottle has become a standard unit of volume to describe sales in the wine industry, measuring 750 millilitres (26.40 imp fl oz; 25.36 US fl oz).
Within the European Union, the term "wine" and its equivalents in other languages is reserved exclusively for the fermented juice of grapes. [4]In the United States, the term is also used for the fermented juice of any fruit [5] or agricultural product, provided that it has an alcohol content of 7 to 24% (alcohol by volume) and is intended for non-industrial use. [6]
Burgundy (Classic Wine Guide). Mitchell Beazley. p. 690. ISBN 978-1-84000-913-2. Nanson, Bill (2012). The Finest Wines of Burgundy: A Guide to the Best Producers of the Côte d'Or and Their Wines (Fine Wine Editions Ltd). Aurum Press. p. 320. ISBN 978-1-84513-692-5. An inexpensive introduction to the region and currently the most up to date.