| Wines may be classified by their primary | | | | European and Mediterranean-style cuisines, from |
| impression on the drinker's palate. They are made | | | | the simple and traditional to the most |
| up of chemical compounds which are similar or | | | | sophisticated and complex. Wine is important in |
| identical to those in fruits, vegetables, and spices. | | | | cuisine not just for its value as a beverage, but |
| The sweetness of wine is determined by the | | | | as a flavor agent (primarily in stocks and braising) |
| amount of residual sugar in the wine after | | | | in which its acidity lends balance to rich savory or |
| fermentation, relative to the acidity present in the | | | | sweet dishes. Red, white and sparkling wines are |
| wine. Dry wine, for example, has only a small | | | | the most popular, and are also known as light |
| amount of residual sugar. | | | | wines, because they only contain approximately |
| Specific flavors may also be sensed, due to the | | | | 10-14% alcohol. (Alcohol percentages are usually |
| highly complex mix of organic molecules such as | | | | by volume.) The apéritif and dessert wines |
| esters and terpenes that grape juice and wine | | | | contain 14-20% alcohol, and are fortified to make |
| can contain. Tasters will also distinguish between | | | | them richer and sweeter than the light wines. |
| flavors characteristic of a specific grape (e.g., | | | | The labels on certain bottles of wine suggest that |
| Cabernet Sauvignon and blackcurrant) and flavors | | | | they need to be set aside for an hour before |
| that are imparted by other factors in wine | | | | drinking to breathe, while other wines are |
| making, either intentional or not. The most typical | | | | recommended to be drunk as soon as they are |
| intentional flavor elements in wine are those that | | | | opened. Decanting is a controversial subject in |
| are imparted by aging in oak casks, and virtually | | | | wine. In addition to aeration, decanting removes |
| every element of chocolate, vanilla, or coffee is | | | | some of the bitter sediments from the bottle. |
| actually a factor of oak and not the native grape. | | | | Sediment is more common in older bottles but |
| Wine is a popular and important beverage that | | | | younger wines benefit more from the aeration. |
| accompanies and enhances a wide range of | | | | |