In white winemaking, the pomace is the sweet, pale brownish-green mass of grape skins, stems, seeds and pulp left after pressing. In red winemaking, the pomace is coloured blackish red.
The process of deliberately maturing a wine after bottling, whether for a few weeks as a conscious effort on the part of the bottler to allow the wine to recover from bottle sickness or, in the case of very fine wines, for many years in order to allow the wine to mature.
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.
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 most important, and variable, appellation in the southern Rhône in terms of quality, producing mainly rich, spicy, full-bodied red wines which can be some of the most alluring expressions of warm-climate viticulture, but can also be either impossibly tannic or disappointingly jammy.
Even in Ancient Rome it was said Bacchus amat colles, or Bacchus loves the hills, suggesting that hillside vineyards have long been regarded as a source of high-quality wine.
Important commercial centre on the River Saône and capital of the Mâconnais dynamic district of Burgundy which produces considerable quantities of white wine and some red.
Are those which have been subjected to frotification and therefore include Sherry, Port, Madeira, Vermouth, Màlaga, Montilla, Marsala, Liqueur Muscat and Liqueur Tokay.
Winemaking technique of fermenting grape juice or must in small barrels rather than in a larger fermentation vessel. The technique is used principally for white wines because of the difficulty of extracting through a barrel's small bung-hole the mass of skins and seeds which necessarily remains after red wine fermentation.
Bouillie bordelaise in French, once much-used mixture of lime, copper sulfate, and water first recorded in 1885 by Alexis Millardet, as an effect control of downy mildew.
Winemaking operation of breaking open the grape berry so that the juice is more readily available to the yeast for fermentation and to increase the pulp and skin contact.
