Wine label
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Wine labels are important sources of information for consumers since they tell the type and origin of the wine. The label is often the only resource a buyer has for evaluating the wine before purchasing it. Certain information is ordinarily included in the wine label, such as the country of origin, quality, type of wine, alcoholic degree, producer, bottler, or importer. In addition to these national labeling requirements producers may include their web site address and a QR Code with vintage specific information.
A bottle of wine from Coteaux du Layon: Clos des Bois Sélection de Grains Nobles 1994 by Jo Pithon
A wine label for a wine from Vouvray with a scratch and sniff sticker affixed to draw the consumer's attention.
Sparkling wine from New York with a semi-generic usage of "Brut American champagne."
A blanc de noir sparkling wine made from the red Pinot noir and Gamay grapes.
In winemaking, clarification and stabilization are the processes by which insoluble matter suspended in the wine is removed before bottling. This matter may include dead yeast cells (lees), bacteria, tartrates, proteins, pectins, various tannins and other phenolic compounds, as well as pieces of grape skin, pulp, stems and gums. Clarification and stabilization may involve fining, filtration, centrifugation, flotation, refrigeration, pasteurization, and/or barrel maturation and racking.
The winemaking process naturally produces sediments that can precipitate out of the wine.
Natural clarification takes place as wine ages in barrel, its suspended particles gradually falling to the bottom.
Diatomaceous earth, often used in depth filtration
Cold stabilization causes tartrates to crystallize and precipitate out of the wine.