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Wine is made by fermenting grape juice, and most of what separates one bottle from another comes down to grape variety, where it grew, and how it was handled afterwards. WNLQ9 lists 4,400 wines from 24 countries, spanning red wine, white wine, sparkling & champagne, rosé wine.
Red wine is fermented with the grape skins, which is where its colour, tannin and structure come from. White wine is normally pressed off the skins first, giving a lighter body and more prominent acidity. Rosé takes brief skin contact — hours rather than weeks. Sparkling wine undergoes a second fermentation that traps carbon dioxide, whether in the bottle as in Champagne or in a pressurised tank as in Prosecco. Fortified wine has neutral spirit added, which halts fermentation and leaves residual sweetness alongside a higher alcohol level.
The listing spans the classic European regions and the established New World areas. Bordeaux and Burgundy anchor the French range, Tuscany and Veneto the Italian. In the New World, California, South Australia and Chile’s Central Valley are long-established producing areas. Region matters because climate sets ripeness and acidity, while local regulation often dictates which grapes may be planted and how long a wine must age before release.
Labels carry the producer, the region, usually a vintage year, and — depending on origin — either the grape variety or an appellation that implies it. New World labels tend to name the grape directly. European labels more often name the place, on the assumption that the permitted varieties are understood: red Burgundy is Pinot Noir, Chianti is Sangiovese-led. A vintage year records the growing season, which is why the same wine differs from one year to the next.
WNLQ9 lists 4,400 wines from 24 countries, spanning red wine, white wine, sparkling & champagne, rosé wine. Origins by count include France (1,369), Italy (1,134), Australia (477).
824 of the 4,400 wines carry published scores from recognised critics, shown on the product page and attributed to the critic who awarded them. Scores are reproduced only where a verified published score exists.
Old World refers to Europe and the Mediterranean, where winemaking is long-established and labelling is usually organised around region and appellation. New World covers the Americas, Australia, New Zealand and South Africa, where labels more often lead with the grape variety. The distinction describes labelling convention and tradition rather than quality.
Wine keeps longest lying down, in the dark, at a stable temperature around 12–14°C with moderate humidity. Heat and repeated temperature swings age a wine faster than cellar conditions would. Sparkling wine and most white wine are stored the same way, then chilled before serving.