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A place where grape vines are grown for wine making purposes. Vintage The year in which a particular wine's grapes were harvested. When a vintage year is indicated on a label, it signifies that all the grapes used to make the wine in the bottle were harvested in that year. Viticulture The cultivation of grapes. Not to be confused with viniculture.
How to Store Leftover Red vs. White Wine. Regardless of type—red, white, rose, or sparkling—all wines should be stored in the refrigerator after opening. The temperature you prefer to drink ...
Spanish wine label term meaning "bottled by" Élevage French term for the historical role that négociants play in the winemaking process-roughly translating as "bringing up" or "raising" the wine. Traditionally négociants would buy ready made wines after fermentation, blend and then store the wine before bringing them to the market. En primeur
This allows the cork to maintain partial contact with the wine in order to stay damp but also keeps the air bubble formed by a wine's ullage at the top rather than in the middle of the bottle if the wine is lying on its side. Keeping the ullage near the top, it has been argued, allows for a slower and more gradual oxidation and maturation process.
A white wine, usually sparkling, made exclusively from white grapes, often Chardonnay. Blanc de Noirs A white wine, usually sparkling, made from red grapes. Blending The mixing of two or more different parcels of wine together by winemakers to produce a consistent finished wine that is ready for bottling.
The harvesting of wine grapes is one of the most crucial steps in the process of wine-making. The time of harvest is determined primarily by the ripeness of the grape as measured by sugar , acid and tannin levels with winemakers basing their decision to pick based on the style of wine they wish to produce.
Fallen over: a wine that, at a relatively young age, has already gone past its peak (or optimal) drinking period and is rapidly declining in quality is said to have "fallen over". Fat: a wine that is full in body and has a sense of viscosity. [8] A wine with too much fat that is not balanced by acidity is said to be "flabby" [13] or "blowzy". [15]
In red musts, this increases color and tannin extraction. [2] After fermentation, the force of gravity may eventually cause the wine to "fall bright" or clarify naturally, as the larger suspended particles gradually settle to the bottom of the storage vessel. The wine can then be siphoned or "racked" off the compact solids into a new container. [3]