The scent of a wine might be passion fruit or liquorice but is made from grapes – though not the same grapes that we snack on!
Grapes are picked once a year (around September in the northern hemisphere and March in the southern) either by hand or by machine.
At the winery, grapes are crushed to extract juice. For white wine, the skins are then removed, but for red wine, grape pulp is used-skins and the juice. For rosé wine, the skins stay with the juice for a short period just to add light colour.
Wine is a fermented product which in this case means that yeast converts naturally occurring grape sugars to alcohol. Yeast is either naturally occurring (on skins, on cellar walls) or is added.
Yeast kick-starts fermentation, which typically occurs in stainless steel tanks or oak vessels. After fermentation the wine usually goes through a few processes such as fining and filtering, to obtain a clear liquid.
Some wines benefit from additional oak contact, so it might now be transferred to oak barrels; otherwise to stainless steel tanks, or straight into bottle. The wine might stay in the cellar for months or even years before it is released, or it might be sold immediately.