See also:

• WINE (Lat. vinum, Gr. oivos)

WINE (See also:

• LAT

Lat. vinum, Gr. oivos)  , a See also:

• TERM

term which when used in its See also:

• MODERN

modern sense without qualification designates the fermented product of See also:

• GRAPE

grape juice . The fermented juices of other fruits or See also:

• PLANTS

plants, such as the date, See also:

• GINGER (Fr. gingembre, Ger. Ingwer)

ginger, See also:

• PLUM

plum, &c., are also termed See also:

• WINE (Lat. vinum, Gr. oivos)

wine, but the material from which the wine is derived is in such cases also added in qualification . The See also:

• PRESENT

present See also:

• ARTICLE (from Lat. articulus, a joint)

article deals solely with wine derived from the grape (see See also:

• VINE

VINE) . See also:

• HISTORICAL

Historical.—The See also:

• ART

art of viticulture or wine-making is a very See also:

• ANCIENT
• ANCIENT (also spelt ANTIENT; derived, through the Fr. ancien, old, from the late Lat. antianum, from ante, before)

ancient one . In the See also:

• EAST
• EAST, ALFRED (1849- )

East it See also:

• DATES

dates back almost as far as we have historical records of any See also:

• KIND (O. E. ge-cynde, from the same root as is seen in " kin," supra)

kind . In See also:

• EGYPT

Egypt and in See also:

• GREECE

Greece the introduction of wine was ascribed to gods; in Greece to See also:

• DIONYSUS (probably = " son of Zeus," from & Os and vv(7os, a Thracian word for " son ")

Dionysus; in Egypt to See also:

• OSIRIS

Osiris . The See also:

• HEBREWS, EPISTLE TO THE

Hebrews ascribed the art of wine-making to See also:

• NOAH (ni, rest; Septuagint, New Testament, Philo, Josephus, Na*, N&i os, Nweos: Vulg. Noe)

Noah . It is probable that the See also:

• DISCOVERY

discovery that an intoxicating and pleasant beverage could be made from grape juice was purely accidental, and that it arose from observations made in connexion with crushed or bruised See also:

• WILD, JONATHAN (c. 1682-1725)

wild grapes, much as the manufacture of See also:

• BEER

beer, or in its earliest See also:

• FORM (Lat. forma)

form, See also:

• MEAD
• MEAD, LARKIN GOLDSMITH (1835— )
• MEAD, RICHARD (1673—1754)

mead, may be traced back to the accidental See also:

• FERMENTATION

fermentation of wild See also:

• HONEY (Chin. me ; Sansk. madhu, mead, honey; cf. A.S. medo, medu, mead; Gr. p Xt, in which 0 or b is changed into X; Lat. mel ; Fr. miel ; A.S. hung ; Ger. Honig)

honey . In ancient times the cultivation of the vine indicated a relatively settled and See also:

• STABLE

stable form of See also:

• CIVILIZATION

civilization, inasmuch as the vine requires a considerable maturation See also:

• PERIOD
• PERIOD (Gr. irepioSos, a going or way round, circuit, aepi, round, and &Sis, way, road)

period . It is probable, therefore, that viticulture was introduced subsequent to the raising of cereal crops . The See also:

• NABATAEANS

Nabataeans were forbidden to cultivate the vine, the See also:

• OBJECT

object being to prevent any departure from their traditional nomadic habits . The earliest examples of specific wines of which we have any See also:

• RECORD (Lat. recordari, to recall to mind, from cor, heart or mind)

record are the Chalybou wine, produced near See also:

• DAMASCUS

Damascus, in which the Phoenicians traded in the See also:

• TIME (0. Eng. Lima, cf. Icel. timi, Swed. timme, hour, Dan. time; from the root also seen in " tide," properly the time of between the flow and ebb of the sea, cf. O. Eng. getidan, to happen, " even-tide," &c.; it is not directly related to Lat. tempus)
• TIME, MEASUREMENT OF
• TIME, STANDARD

time of See also:

• EZEKIEL (SKpm', " God strengthens" or " God is strong "; Sept. 'IE'EKL?)X; Vulg. Ezechiel)

Ezekiel (See also:

• XXVII

xxvii .

18), and which at a later date was much appreciated by the See also:

• PERSIAN
• PERSIAN, SYRIAN, EGYPTIAN AND TURKISH

Persian See also:

• KINGS, FIRST AND SECOND BOOKS OF

kings; and the wines from the See also:

• GREEK
• GREEK, ETRUSCAN AND

Greek islands (See also:

• CHIOS

Chios, See also:

• LESBOS (Mytilene, Turk. Midullu)

Lesbos, See also:

• COS
• COS, or STANKO (Ital. Stanchio, Turk. Islan-keui, by corruption from Etc rav KW)

Cos) . With regard to the introduction of the vine into other parts of See also:

• EUROPE

Europe, it appears that it was brought to See also:

• SPAIN
• SPAIN (Espana)

Spain by the Phoenicians, and to See also:

• ITALY
• ITALY (Italia)

Italy and See also:

• SOUTHERN

southern See also:

• GAUL
• GAUL, GILBERT WILLIAM (1855— )

Gaul from Greece . In the earliest See also:

• ROMAN

Roman times the vine was very little cultivated in Italy, but gradually See also:

• ROME
• ROME (Roma)

Rome and Italy generally became a See also:

• GREAT

great wine See also:

• COUNTRY (from the Mid. Eng. contre or contrie, and O. Fr. cuntree; Late Lat. contrata, showing the derivation from contra, opposite, over against, thus the tract of land which fronts the sight, cf. Ger. Gegend, neighbourhood)

country . At a later date the See also:

• REPUBLIC (Lat. respublica, a commonweal or common-wealth)

republic sought to stimulate its See also:

• HOME
• HOME, DANIEL DUNGLAS (1833-1886)
• HOME, EARLS OF

home See also:

• INDUSTRY (Lat. industria, from indu-, a form of the pre, position in, and either stare, to stand, or struere, to pile up)

industry by prohibiting the importation of wine, and by restricting its cultivation in the colonies, thus preserving the latter as a useful See also:

• MARKET (Lat. mercatus, trade or place of trade)

market for See also:

• ITALIAN

Italian wines . According to See also:

• PLINY, THE ELDER
• PLINY, THE YOUNGER

Pliny, See also:

• SPANISH

Spanish, Gallic and Greek wines were all consumed in Rome during the 1st See also:

• CENTURY (from Lat. centuria, a division of a hundred men)

century of the See also:

• CHRISTIAN
• CHRISTIAN, WILLIAM (1608-1663)

Christian era, but in Gaul the See also:

• PRODUCTION (Lat. productionem, from producere, to pro-duce)

production of wine appears to have been limited to certain districts on the See also:

• RHONE
• RHONE (Fr. Rhone, Lat. Rhodanus)

Rhone and See also:

• GIRONDE

Gironde . The cultivation of the vine in more See also:

• NORTHERN

northern parts (i.e. on the See also:

• SEINE
• SEINE (Lat. Sequana)
• SEINE, or SEAN (O. Fr. seigne, mod. seine, Lat. sagena, Gr. vaytivrl, a draw-net)

Seine and Moselle) was not commenced until after the See also:

• DEATH

death of See also:

• PROBUS, MARCUS AURELIUS
• PROBUS, MARCUS VALERIUS

Probus . Owing no doubt to the difficulties of transportation, wine was, in the See also:

• MIDDLE

middle ages, made in the See also:

• SOUTH
• SOUTH, ROBERT (1634–1716)

south of See also:

• ENGLAND
• ENGLAND, THE CHURCH OF

England, and in parts of See also:

• GERMANY
• GERMANY (Ger. Deutschland)

Germany, where it is now no longer produced (cf . Hehn, Culturpflanzen, &c., and Monlmsen, ROmische Geschichte, v . 98 et seq.) . We know very little of the ancient methods of cultivating the vine, but the See also:

• ROMANS
• ROMANS, EPISTLE TO THE

Romans—no doubt owing to the luxuriant ease with which the vine grows in Italy—appear to have trained it on trees, trellis See also:

• WORK

work, palisades, &c . The See also:

• DWARF (A.S. dweorg, D. dwerg, Icel. dvergr)

dwarf form of cultivation now See also:

• COMMON

common in northern Europe does not appear to have obtained to any extent . It seems likely that the quality of the wine produced in ancient times was scarcely comparable to that of the modern product, inasmuch as the addition of See also:

• RESIN (through O.Fr. resine, modern reline, from Lat. resina, prcbably Latinized from Greek Pirivrt, resin)

resin, salts and spices to wine was a common practice .

With regard to the actual making of the wine, this does not appear to have differed very much in principle from the methods obtaining at the present See also:

• DAY (O. Eng. dreg, Ger. Tag; according to the New English Dictionary, " in no way related to the Lat. dies")
• DAY, JOHN (1574-1640?)
• DAY, THOMAS (1748-1789)

day . Plastering appears to have been known at an See also:

• EARLY
• EARLY, JUBAL ANDERSON (1816-1894)

early date, and when the juice of the grapes was too thin for the production of a See also:

• GOOD, JOHN MASON (1764-1827)

good wine, it was occasionally boiled down with a view to concentration . The first wine receptacles were made of skins or hides, treated with oil or resin to make them impervious . Later, earthenware vessels were employed, but the wooden cask —not to mention the See also:

• GLASS
• GLASS (O.E. glees, cf. Ger. Glas, perhaps derived from an old Teutonic root gla-, a variant of glo-, having the general sense of shining, cf. " glare," " glow ")
• GLASS, STAINED

glass See also:

• BOTTLE (Fr. bouteille, from a diminutive of the Lat. butta, a flask; cf. Eng. " butt ")

bottle—was not generally known until a much later period . Production.—The See also:

• TOTAL

total wine production of the See also:

• WORLD

world, which, of course, fluctuates considerably from See also:

• YEAR

year to year, amounts to roughly 3000 million gallons . See also:

• FRANCE
• FRANCE, ANATOLE (1844– )

France and Italy are the See also:

• CHIEF (from Fr. chef, head, Lat. caput)

chief wine-producing countries, the former generally producing rather more than the latter . During the See also:

• PHYLLOXERA (Gr. 4suXXov, leaf, and Erlpbs, dry)

phylloxera period Italy in some years had the greater output (e.g . 1886-1888 and 18go-1892) . The See also:

• AVERAGE

average production of the chief wine-producing countries will be gathered from the following table: Wine Production . Average See also:

• ANNUAL

Annual Production in Millions of Gallons for Quinquennial Periods . Period . Country .

1891–1895 . 1896–1900 . 1901–1905 . France 770 988 1126 Italy 674 689 84o Spain 521 412 390 See also:

• PORTUGAL

Portugal 74 123 105 See also:

• AUSTRIA
• AUSTRIA, LOWER (Ger. Niederosterreich or Osterreich unter der Enns, " Austria below the river Enns ")
• AUSTRIA, UPPER (Ger. Oberosterreich or Osterreich ob der Enns, " Austria above the river Enns ")

Austria-See also:

• HUNGARY
• HUNGARY (Hungarian Magyarorszdg)

Hungary I13 12o 178 Germany 49 64 74 The See also:

• UNITED

United States produces roughly 50, See also:

• BULGARIA
• BULGARIA, EASTERN

Bulgaria and See also:

• RUMANIA
• RUMANIA, or ROUMANIA [Romdnia]

Rumania each 40 and See also:

• SERVIA

Servia 10 million gallons . The United See also:

• KINGDOM

Kingdom produces no wine, but the Cape and the Australian Common-See also:

• WEALTH

wealth each produce some 5 million gallons . The variation from year to year in the quantity of wine produced in individual countries is, of course, far greater than that observed in the See also:

• CASE
• CASE, JOHN (d. 1600)

case of beer or See also:

• SPIRITS

spirits . Thus, owing to purely See also:

• CLIMATIC

climatic vagaries, the quantity of wine produced in Germany in 1891 was only 16 million gallons, whereas in 1896 it amounted to III millions . Similarly the See also:

• FRENCH
• FRENCH, DANIEL CHESTER (1850– )
• FRENCH, NICHOLAS (1604-1678)

French production, which was 587 million gallons in 1895, amounted to no less than 1482 millions in 1900 . In the same way the Italian production has varied between 583 million gallons (1895) and 793 millions (1901), and the Spanish between 331 million gallons in 1896 and 656 millions in 1892 . See also:

• CONSUMPTION (Lat. consumere)

Consumption.—It is only natural that the consumption of wine should be greatest in the countries where it is produced on the largest See also:

• SCALE
• SCALE (1) A

scale, but the discrepancy between the consumption ofdifferent countries is little See also:

• SHORT, FRANCIS JOB (1857– )

short of astonishing . Thus, at the present time, the consumption per See also:

• HEAD (in 0. Eng. heafad; the word is common to Teutonic languages; cf. Dutch hoofd, Ger. Haupt, generally taken to be in origin connected with Lat. caput, Gr. KerbOvi7)
• HEAD, SIR EDMUND WALKER, BART
• HEAD, SIR FRANCIS BOND, BART

head in France is practically a See also:

• HUNDRED

hundred times that of the United Kingdom and twenty times that of Germany--the latter, it must be remembered, being itself an important wine-producing See also:

• AREA

area . The following table will give some See also:

• IDEA (Gr. Ibia, connected with i&eiv, to see; cf. Lat. species from specere, to look at)

idea of the relative consumption of wine in different countries: Average Consumption of Wine per Head of See also:

• POPULATION (Lat. populus, people; populare, to populate)

Population .

Period . Country . 1891-1895 . 1896-1900 . 1901-1905 . France Gallons . Gallons . Gallons . 23.0 28.8 30.8 Italy 20.6 20.0 25.1 Spain 21.1 16.4 18.5 Portugal 11 .o 20.3 17 . I Austria-Hungary 2.9 3.2 3.9 Germany . . 1.19 1.38 1.45 United States . 0.30 0'32 0.43 See also:

• BRITISH

British See also:

• EMPIRE

Empire 0.37 0.40 0.32 United Kingdom See also:

• AUSTRALIA

Australia I•09 I•I2 1.30 See also:

• CAPER, FLAVIUS

Caper .

. 1 Has varied between I.9 and 3.7 . The whole of the wine consumed in the United Kingdom is imported . On the average somewhat more than one-third of the wine imported is derived from France, and about a See also:

• QUARTER (through Fr. from Lat. quartarius, fourth part)

quarter from Spain and Portugal respectively . Wines imported into the United Kingdom in rpo6 . From Nature of Wines . Quantity . Value . France . . . See also:

• CLARET (from the Fr. vin claret, mod. clairet, wine of a light clear colour, from Lat. clarus, clear)

Claret, See also:

• BURGUNDY

burgundy, (Gallons) . £ See also:

• CHAMPAGNE

champagne, &c . 4,105,302 2,221,423 Portugal .

. Chiefly See also:

• PORT

port . 3,707 3771 1,099,727 Spain . . . See also:

• SHERRY

Sherry,tarra- gona, &c . . . 2,808,751 397,840 Germany 2 Hock, 1,268,662 729,002 Italy See also:

• NETHERLANDS

Netherlands , Moselle . 243,247 42,513 Total for See also:

• FOREIGN

foreign .. countries .. 12,356,425 4,094,672 Australia .. 622,836 I oo,161 Total British possessions . . . 777,689 123,891 1 The quantity of port received was exceptionally large .

The average quantity is rather under 3 million gallons and the value about £85o,000 . 2 A consider=ble proportion of the See also:

• GERMAN
• GERMAN, DUTCH AND SCANDINAVIAN

German wines come to the United Kingdom via the Netherlands . Of the wines imported from France, about one-quarter was Champagne and See also:

• SAUMUR

Saumur, the See also:

• REMAINDER, REVERSION

remainder consisting almost entirely of still wines, such as claret and burgundy .