To say “This bottle of wine was vinted at Such-n-Such Winery in Modesto” sounds a little… stilted. Is “vinted” the right word?
I would just say that wine is fermented. So is beer and liquor but…
Bottled?
Endrunkened.
I checked a couple of bottles on my shelf … they say “produced and bottled” …
If if was “vinted in Modesto” it’s about 99% certain it was made by Gallo, regardless of the name on the label. I suspect some pretention to get past their jug wine image is probably involved here.
Can’t find “vint” in a dictionary … probably a back-formation from vintage or vintner.
What’s wrong with “vinted”?
It’s in the O.E.D., with cites from the mid-19th century as a back-formation.
Wine is probably the simplest of the three to make. You basically add fruit and/or the fruit juice, sugar, water, and some nutrients and yeast. Let 'er rip.
After about a week you seperate the juice from the must and you let it finish in the container of your choice (usually a glass jug, or oak barrel).
So, strictly speaking, wine is simply fermented.
Another word for the fermenting/finishing process is- aging.
Then of course it is bottled.
You might see all three terms or a variation of them on any given bottle. I have never heard of the term vinted either.
Usually a winery will just state the the product is from Modesto Hills Estate or something of that nature.
If I were talking about the actual processing, I would just say “fermented”. I’d probably use “produced” if I meant the finished bottled product. “Vinted” would also be correct, but feels stilted and archaic to me. I’ve never used it and I’ve never heard it from a colleague either.
Beer is brewed, but it’s fermented after the brewing process. Liquor is distilled, but it’s distilled from fermented materials. Wine’s just fermented, leaving out the extra steps. (Though we do spend a wee bit of time growing the fruit so we have something to ferment.)
Terms like “produced and bottled by” or “cellared and bottled by” have specific meanings depending on the level of processing that took place at the bottling winery. If you enjoy dry reading, here’s some of the relevant code.
A minor nitpick to Uncommon Sense: kinda’ hard to separate juice from must (must=fermenting juice). I think you mean lees.
Having neither jug nor bottle nor wine in front of me, I picked Modesto because it’s a city in central California that I can name without having to look at a map.
What kind of wine goes with Red Herring? 
How about stomped?
Of course, thanks.
WCStyles, forgot to add, it’s good to see you’re still active on the boards.
I just finished bottling my fourth wine this past week. I’ve got three more wines in carboys that I’m letting age before I bottle them. Tomato, Pear-Cranberry, and Raspberry. Yes, tomato (with white raisins).
Cheers.