Putting ice in your wine (or at least wine cocktails) Serving red wine slightly chilled Drinking wine from cans or boxes Wine and dine and dash

After fruit set, hard green berries enter veraison in late summer, when they begin to develop sugars and change colors Vineyard workers watch for abnormal fruit growth, signs of disease and water levels; irrigation and the "green harvest" of unripe clusters may be needed In hot climates or when high acidity is desirable, harvest begins All of the above

New Zealand Washington Ontario All of the above

Dry white Soave Cru Beaujolais Drake Champagne Provence rosé

They are sparkling wines made in the traditional method They are not made with Vitis vinifera grapes They are not full-on sparkling wines, but lightly fizzy They are all going to different colleges in the fall but promise to stay best friends

Cool-climate regions Island regions Bird-free regions Associated with popular brands, TV shows or cartoon characters

The cellars where the wine ages in casks, which must be located in the relatively cool seaside town of Sanlúcar de Barrameda The grape spirit used to fortify the wine The ancient filtration method the wine undergoes; salt cubes are added to vats to absorb impurities The incredibly salty and hypersensitive cellarmasters of Jerez

They are typically made in a lightly effervescent style They are traditional companions to the hearty stews, chowders and puddings people crave in hot-weather months They are light-bodied, refreshing and sometimes even chillable Frosé machine broke

Cabernet Franc Pinot Meunier Rubired Zinfandel

Fruit slices, orange juice and sometimes brandy White wine Cola No Doz

Umbria La Crema Sbragia Sangria