The "sparkles" in Sparkling wine are bubbles of carbon dioxide, which is a natural byproduct of the fermentation process. Champagne is probably the best known sparkling wine. Although many dry sparkling wines are referred to as champagne, technically Champagne is sparkling wine from the Champagne region of France.
Red wines are made from "black" (red-colored) grapes fermented with the skin included. The skin is what imparts the red color to the wine. Red wines typically have a more robust flavor, and pair well with food that is similarly robust, such as red meats (lamb), hearty pasta dishes, etc. They are usually drunk at or just below room temperature.
Rose Wines are pink or blush-colored. The pink color comes from the fact that the grape skin is included for just the first few hours of the fermentation process, or sometimes due to the wine being a mixture of red and white wines. Most rosé wines are medium-sweet, especially in the US. But some of the best European rosés can be very dry. The sweeter rosés tend to be favorites of people who are new to wine, because they are often light and somewhat sweet. For this reason, they are a good choice if you are new to wine.
White wines are from either "black" (red-colored) or "white" (green-colored) grapes, fermented without the skin. White wines are usually drunk cold, with lighter foods such as poultry and fish.
The culture of wine in Europe predates the Romans: in ancient Greece, wine was praised by poets, historians and artists, and was frequently referred to in the works of Aesop and Homer. Dionysus, the Greek god of wine, represented not only the intoxicating power of wine, but also its social and beneficial influences. He was viewed as the promoter of civilization, a lawgiver, and lover of peace, as well as the patron deity of agriculture and the theatre. Indeed, according to ancient Greek historian Thucydides, “the peoples of the Mediterranean began to emerge from cruelty when they learnt to cultivate the Olive and the Wine”.
Wine culture was believed to have been introduced to India by Persian traders sometime in the 4th millennium BC. During the Vedic Period of the 2nd and 1st millennia, the Aryan tribes of the region were known for their indulgence in wine. The religious text of the Vedas mentions at least one alcoholic drink that may have been wine related - Sura, which seems to have been a type of Wine that was fermented with Honey. The first known mention of grape-based wines was in the late 4th century BC writings of Chankya who was the chief minister of Emperor Chandragupta Maurya.
Health Benefits of Wine
(as evidented by various worldwide studies) :
1. Reduces Heart-Attack Risk - Moderate drinkers suffering from high blood pressure are 30 percent less likely to have a heart attack than nondrinkers.
2. Reduces Risk of Type 2 Diabetes - Moderate drinkers have 30 percent less risk than nondrinkers of devel oping type 2 diabetes.
3. Cuts Risk of Colon Cancer - Moderate consumption of wine (especially red) cuts the risk of colon cancer by 45 percent.
4. Slows Brain Decline - Brain function declines at a markedly faster rate in nondrinkers than in moderate drinkers.
5. Promotes Longevity - Wine drinkers have a 34 percent lower mortality rate than beer or spirits drinkers.