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In winemaking, this technique is sometimes used in vintages where late harvest rains has caused the grapes to swell with water, diluting the flavor and potential alcohol level of the wines. VA lift Winemaking technique where the volatile acidity of a wine is deliberately elevated in order to enhance the fruitiness of wines that are meant to be ...
The glossary of wine terms lists the definitions of many general terms used within the wine industry. For terms specific to viticulture , winemaking , grape varieties, and wine tasting , see the topic specific list in the " See also " section below.
A botanical family. The grapes used for winemaking belong to Vitis genera. Gout de Terroir French term meaning "taste of earth" that denotes the characteristic flavors that certain vineyard soils impart on a wine. Graft The joint made during the grafting of rootstock to the scion of a vine. Green harvest
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This page was last edited on 20 January 2024, at 10:22 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
This page was last edited on 28 November 2019, at 03:37 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
Sauvignon blanc (French pronunciation: [soviɲɔ̃ blɑ̃] ⓘ) is a green-skinned grape variety that originates from the city of Bordeaux in France.The grape most likely gets its name from the French words sauvage ("wild") and blanc ("white") due to its early origins as an indigenous grape in South West France. [1]
Herbaceous: the herbal, vegetal aromas and flavors that maybe derived from varietal characteristics or decisions made in the winemaking process-such as harvesting under-ripened grapes or using aggressive extraction techniques for a red wine fermented in stainless steel. Herbal: a wine with a flavour or aroma "reminiscent of herbs". [16]