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Wine
Every wine page in the Academy — written from primary sources, linked to bottles you can actually buy.
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Level 2Vermouth and Aromatised Wine
Wine, wormwood and a little spirit: how vermouth is defined in the EU and U.S., what Vermouth di Torino means, and ho...
Level 2Natural, Orange and Lighter Wines
As of late 2026: U.S. wine is contracting, millennials now lead its drinkers, and lighter, chilled and skin-contact s...
Level 2Sustainability and Packaging
As of late 2026: lighter wine bottles, a new sparkling-bottle accord, California deposits on wine and spirits, and bo...
Level 3Madeira and Marsala
Two island fortified wines: Madeira, heat-aged and nearly indestructible, and Sicily's Marsala, graded by age and swe...
Level 1 · Start hereWine
Fermented fresh grapes, defined by the OIV and U.S. law: the styles, the label rules on grape, place and year, and wh...
Level 3Prosecco
Italy's tank-method sparkling wine from Glera grapes in Veneto and Friuli: the DOC, the hillside DOCG, and what Brut ...
Level 2Red Wine
How red wine gets its color and grip from the skins, what U.S. labels say, and how to serve and pair the major styles.
Level 2White Grape Varieties
The major white grapes, one line each: origins, signature regions and the flavors that give each away.
Level 2Rosé Wine
Pink wine from brief skin contact, direct press or saignée, with Provence as the reference: methods, grapes and serving.
Level 2Dessert Wine
Sweet wine from noble rot, frozen grapes or late harvest: Germany's Prädikat ladder, Tokaji, Sauternes, Alsace and Mu...
Level 3Port
The Douro's fortified wine: brandy stops fermentation for natural sweetness, then ruby styles age in bottle and tawni...
Level 2Kosher Wine and Mevushal
What makes wine kosher, what mevushal means and why it matters for events, and the extra rules for wine from Israel.
Level 2Fortified Wine
Wine strengthened with grape spirit: why it started, how timing sets sweetness, and how Port, sherry, Madeira and Mar...
Level 2Natural and Orange Wine
Low-intervention wine and skin-contact whites: France's Vin Méthode Nature rules, Georgia's qvevri tradition, and the...
Level 3Wine Regions of France
France's appellation system and its key regions: Bordeaux's banks and 1855 ranking, Burgundy's 84 AOCs, Alsace, the L...
Level 2Red Grape Varieties
The major red grapes, one line each: where they come from, where they shine, and what they taste like.
Level 3Champagne
Sparkling wine from one French region 90 miles east of Paris: three main grapes, second fermentation in bottle, at le...
Level 3Wine Regions of the USA
American Viticultural Areas, label rules, and the regions to know: Napa Valley's Cabernet, Oregon's Willamette Pinot ...
Level 2White Wine
White wine from pressed juice, even of black grapes: how oak, climate and grape shape it, plus the white styles to know.
Level 2Sparkling Wine
Wine with bubbles from its own fermentation: how bottle and tank methods differ, what the sweetness words mean, and h...
Level 3Sherry
Andalusia's fortified wine from Palomino on white albariza soil: flor-aged fino and manzanilla, oxidative oloroso, an...
Level 3Wine Regions of the New World
New Zealand, South Africa, Chile, Argentina and Australia: signature grapes, key regions, and label rules that differ...
Level 3Crémant and Other Sparkling
Traditional-method sparkling beyond Champagne: Crémant d'Alsace, de Bourgogne and de Loire, South African Cap Classiq...
Level 3Wine Regions of Italy
Italy's great reds and their rules: Chianti Classico's Sangiovese, Barolo and Barbaresco's Nebbiolo, and Brunello di ...
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