Coupage in French, is a practice that was once more distrusted than understood. In fact almost all of the world's finest wines are made by blending the contents of different vats and different barrels.
The special distinction of this region embedded within the Graves distric south of Bordeaux is that it is dedicated, in a way unmatched by any other wine region, to the production of unfortified, sweet, white wine.
French term meaning "bled" for a winemaking technique which results in a rosé wine made by running off, or "bleeding", a certain amount of free-run juice from just-crushed dark-skinned grapes after a short, prefermentation maceration.
Very large group of highly reactive chemical compounds of which phenol is the basic building block. These include many natural colour pigments such as the anthocyanins of fruit and dark-skinned grapes, most natural vegetable tannins such as occur in grapes, and many flavour compounds.
Term used on labels which has very specific meaning in the Unitet States, where an estate-bottled wine must come from the winery's own vineyards or those on which the winery has a long lease; both vineyards and winery must be in the geographical area specified an the label.
Occasionally RS, the total quantity of sugars remaining unfermented in the finished wine. This may include both fermentable sugars, mainly glucose and fructose, which have for some reason remained unconverted to alcohol during fermentation, and small amounts of those few sugars which are not readily fermented by typical wine yeast.
Is hard and supple, and most oaks have watertight wood, which has the simple advantage over other wood types used for cooperage of displaying a natural affinity with wine, imparting qualities and flavours that today's consumers appreciate as enhancing or complementing those of many wines.