It may come as bit of a surprise for some wine aficionados, but the key ingredient for the tasty drink is not limited exclusively to red or green grapes. In fact, it can actually be derived from any fermented fruit via the natural chemical process that converts the fruit's sugars into alcohol-a process that has been part of human history possibly for as long as 8,000 years. A little closer to home in 1988, an early cold snap in Quebec left grapes frozen on the vine, leaving many local wine producers crying in their empty cups.
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