Rhône – Savoy – South West – Classification systems European Union: Protected Designation of Origin (PDO) Austria: Districtus Austriae Controllatus (DAC) Cyprus: Ελεγχόμενη Ονομασία Προέλευσης France: Appellation d'origine contrôlée (AOC) Germany: German wine classification Greece: ονομασία προελεύσεως ελεγχομένη Italy: Denominazione di Origine Controllata (DOC) Luxembourg: Appellation contrôlée Portugal: Denominação de Origem Controlada (DOC) Romania: Denumire de Origine Controlată (DOC) Spain: Denominación de origen protegida (DOP) Switzerland: Appellation d'origine contrôlée (AOC) Australia: Geographical Indications (GI) Argentina: Denominación de origen - see also Argentine wine Canada: Vintners Quality Alliance (VQA) Brazil: Denominação de Origem (DO) Chile: see Chilean wine South Africa: Wine of Origin (WO) United Kingdom: Protected Designation of Origin (PDO) United States: American Viticultural Area (AVA) Wine industry Wine packaging Wine label – Types of wine packages Bottle – Box and bag – Jug – Seals Wine cork Alternative wine closure Screw cap Accessories Wine glass Corkscrew Decanter Wine professions and qualifications Vintner – Master of Wine – Winemaker – Court of Master Sommeliers Wine & Spirit Education Trust Trends and impacts Wine club – Globalization of wine – Global warming and wine – Wine production Winery – Vineyard – Viticulture – Annual growth cycle of grapevines – Ripeness in viticulture – Winemaking – Harvest – Mechanical harvesting – Pressing (wine) Wine press – device used to extract juice from crushed grapes during wine making. History of the wine press Must – freshly pressed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. Pomace – solid remains of grapes, olives, or other fruit after pressing for juice or oil. It contains the skins, pulp, seeds, and stems of the fruit. In winemaking, the length of time that the pomace stays in the juice is critical for the final character of the wine. Fermentation – Co-fermentation – Maceration – the soaking of fruit skins and other material in must that is an important process by which phenolics and volatiles present in the unprocessed fruit may be extracted. Maceration time has a primary role in the appearance and sensory attributes of the finished wine. Malolactic fermentation – Oak in wine production – Storage of wine – Aging of wine – Wine selecting Wine and food pairing – Wine competitions – Wine tasting – Blind tasting of wine – Vertical and horizontal wine tasting – Wine in culture Christianity and wine – Cocktails with wine, sparkling wine,