According to the 2005 wine legislation, the following types of wine are produced in Tokaj: Dry and semi-dry; These are wines vinified from overripe grapes and matured only briefly. Matured dry wines; botrytis is undesirable. Szamorodni; Comparable to that of Beerenauslese. They are fermented dry or sweet and subjected to subtle maturation under a film-forming yeast. Very like the Jura's Vin Jaune. Sweet Aszù wines; Traditionally, the concentration of wines is measured by the number of puttonyos of Aszù grapes. Essencia; The free-run juice of hand-picked botrytized berries with a sugar content of over 450g / l also 800g and more. Essencia takes years to achieve a modest alcohol level of 4-5%.
Large and prosperous village in the Côte de Beaune district of Burgundy's Côte d'Or producing mostly white wines from the Chardonnay grape. Although Meursault contains no Grand Cru vineyards, the quality of white burgundy from Meursault's best Premier Crus is rarely surpassed.
Is French for "old vines". The term is used widely on wine labels-as is vinhas velhas (Portugal), alte Reben (Germany)-in the hope that potential buyers are aware that wine quality is often associated with senior vine age.
Ultratradaitional method of red wine fermentation in which grape berries are not subjected to destemming. This was the default position before the introduction of the crusher-destemmer. The possible disadvantages are that, unless the stems are vey ripe, i.e. well lignified, and the must is handled very gently, the stems may impart harsh tannins to the wine.
Of a wine is ist total concentration of volatile acids, those naturally occuring organic acids of wines that are separable by distillation. Wine's most common volatile acid by far is acetic acid (more than 96%).
Methods of vine training, which vary considerably around the world. The word describes the actions of pruning in winter and summer, and shoot and cane placement, so that the vine's trunk, arms, and cordons and buds are appropriately located on the trellis system.
French word for the important operation in the production of fine wines of deciding which lots will be assembled to make the final blend. It plays a crucial role in sparkling winemaking when some cuvées may be assembled from several hunderd different components.
German term for sweet reserve, the unfermented or part-fermented must much used in the 1970s and 1980s to sweeten all but the finest or driest German wines.
German term for young wine popularly consumed before botteling-generally cloudy and often still fermenting-and typically referred to in Austria as Sturm or Heuriger.
Distinctive category of north-east Italian dried-grape wines, a historic speciality of Veneto. The most common forms of Recioto are sweet red Recioto della Valpolicella and the rare sweet white Recioto di Soave and Recioto di Gambellara.
Occasionally madeirization, is the process by which a wine is made to taste like Madeira, involving mild oxidation over a long period and, usually, heat.
French term for racking, or moving clear wine off ist sediment and into a clean container. It can also be used for the wine serving process of decanting.
Or Melon de Bourgogne, the most planted grape variety in the Loire valley, planted on 10798ha/26671acres in 2011 and famous in only one respect and one region, Muscadet.
The connection of two pieces of living plant tissue so that they unite and grow as one plant, has been a particularly important element in growing vines since the end of the 19th century.
In the dialect of the north west Italian region of Piemonte, indicates the highest part of an elevation in the landscapeor, in particular, a vineyard with a steep gradient at the top of a hill.
Microscopic, single-celled fungi, having round to oval cells which reproduce by forming buds, are vital to the alcoholic fermentation process, which, starved of oxygen, transforms grape juice to wine.
The principal milk protein, is used by winemakers as a fining agent particularly useful for removing brown colours from white wines. It is used also in the clarification of young wines.
Traditional Bordeaux measure of wine volume, once a large woodes cask holding 900 lit., or 252 imperial wine gallons, the equivalent of four barriques.
