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​The oak tree is an important source of wood for barrels. Although other woods, such as cherry, have been (and still are used), oak is the number one choice for wine barrels.​

The science behind winemaking is called Oenology. Popular locations for studying oenology include the University of Bordeaux and University of California Davis.​

In wine-speak, the Old World refers to European nations—France, Germany, Italy, Spain, Austria, and so on—with a long history of viticulture. In some instances, particularly in Burgundy and the Mosel, grapes have been grown for the express purpose of making wine for over a thousand years. We often have the local monasteries and noble families to thank for maintaining these great vineyards for centuries, often through difficult times.​

Like any other branch of agriculture, some winemakers wish to rely less on fertilizers, pesticides, and other chemicals. Those that meet certain criteria may be labeled as organic. Organic viticulture is often compared to biodynamic viticulture, although this is much more extreme.

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The degrading action of oxygen on a wine (or any other substance) is known as oxidation. Hence exposure of the wine to oxygen in the winery is carefully controlled, although not necessarily completely avoided. Exposure to oxygen during racking and aging in the barrel can be of benefit to the wine. Once a bottle of wine has been opened for some time, or if oxygen has seeped past a faulty cork, the oxidised wine will taste off.