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The French term for the period of time during alcoholic fermentation when the wine is in contact with the solid matter such as skin, pips, stalks, in order to extract colour, flavour and tannin. [10] See also maceration. Cuvée French term, meaning vat or tank. On wine labels it is used to denote wine of a specific blend or batch. Cuverie
Italian term for a wine bottle Bottle Age The length of time that wine has been allowed to age and mature in bottle. Bottle shock Also known as bottle-sickness, a temporary condition of wine characterized by muted or disjointed fruit flavors. It often occurs immediately after bottling or when wines (usually fragile wines) are shaken in travel.
Wine is an alcoholic drink made from fermented fruit. Yeast consumes the sugar in the fruit and converts it to ethanol and carbon dioxide, releasing heat in the process. Wine is most often made from grapes, and the term "wine" generally refers to grape wine when used without any qualification.
Wine grapes from the Guadalupe Valley in Ensenada, Baja California, Mexico. Winemaking, wine-making, or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine-making stretches over millennia.
Wine in general found an industrial use in the medieval Middle East as feedstock after advances in distillation by Muslim alchemists allowed for the production of relatively pure ethanol, which was used in the perfume industry. Wine was also for the first time distilled into brandy during this period.
The writing of a great book, or the making of a fine wine, takes time. Paul Masson's Emerald Dry, a delightful white wine. Paul Masson wines taste so good, because they're made with such care. What was true nearly a century ago is still true today: Paul Masson will sell no wine before its time. [29]
Enjoying a glass of wine (AKA drinking in moderation) can be a part of a healthy eating pattern, but don’t feel like you need to start drinking wine if you aren’t already doing so to reap ...
Normally, the wine is transferred to another container , leaving this sediment behind. Some wines (notably Chardonnay, Champagne, and Muscadet) are sometimes aged for a time on the lees (a process known as sur lie), leading to a distinctive yeasty aroma and taste.