Is the winemaking operation of storing a fermented wine in wooden barrels to create ideal conditions for the components of the wine to evolve and so that the wood imparts some oak flavour.
Also known as Vin du Glacier or Gletscherwein in German, is a local speciality in the Val Anniviers near Sierre in the Valais in Switzerland. The white wine, traditionally made of the now obscure Rèze vine, comes from communally cultivated vines and is stored at high elevations in casks refilled just once a year on a solera system.
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.
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%).
White winemaking technique wheereby the grapes are not subjacted to destemming and bunches of ripe grapes are pressed whole, with the stems used as conduits for what can often be particularly viscous juice.
Term much used in the wine world, initially smoewhat patronizingly but with increasing admiration in the last quarter of the 20th century as the New World's share of global exports rose from 3 to 23%, to distinguish the colonies established as a result of the longer voyages in the 15th century.
Latin word from the Greek for a vessel with two handles. Although the term may refer sometimes to fine wares, it is normally used to describe the large pottery containers which were used for the bulk transport of many goods and luquids ind the Mediterranean world.
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.
The result of breeding a new variety by crossing two vine varieties. If the varieties are of the same species, usually the European vinifera species, then the result may also be knowm a an intraspecific cross - Müller-Thurgau would be one example.
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.
Is a term liberally used by wine producers for various bottlings. It should be quite literally reserved itself, for superior wines, but, unlike Reserva and Riserva, the English term Reserve has few controls on ist use.
Often abbreviated to MLF or malo, is the conversion of stronger malic acid anturally present in new wine into lactic acid (which has lower acidity) and carbon dioxide.
