The general French term both for grape pomace and, more widely, for pomace brandy. It is used to distinguish the product from a fine, which may be made by distilling local wine. Most traditional wine regions make marc from the pomace, grape skins, and pips left after pressing.
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.
The most valuable category of white wines made from the ripest grapes on the best sites of the Wachau in Austria. The category is named after the green lizard that basks in the sun on the Wachau's steep stone terraces above the river Danube. Alcohol levels in the unchaptalized Grüner Veltliners and Rieslings that qualify must be more than 12.5%.
Spanish term used both to describe the process of ageing a wine and also for the youngest officially recognized category of a wood-matured wine. A crianza wine must have spent a minimum of six months in cask.
Are the dissolved inorganic constituents of vines, grapes and wine, often called nutrients, and primarily obtained from geological minerals in the groung.
A fortified wine made by adding brandy to arrest fermenting grape must which results in a wine, red and sometimes white, that is both sweet and high in alcohol.
French term used to describe grapes which have been dried, or partially dried, before fermentation to increase the sugar content. It is used most commonly in Switzerland and occasionally in the Valle d'Aosta.
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%.
French for "white of whites", may justifiably be used to describe white wines made from pale-skinned grapes. As the great majority of them are. A real significance only when used for white sparkling wines.
Widely used in filtration, is a naturally occuring, highly porous, chalky textured sedimentary rock made mainly of silica and consisting of fossilized remains of diatoms, a type of hard-shelled algae.
In common viticultural terms, the offspring of two varieties of different species, as distinct from a cross between two varieties of the same species, which is also known as an intraspecific cross.
The higher, southern part of the Médoc district of Bordeaux which includes the world-famous communes of Margaux, Pauillac, St-Estèphe and St-Julien, as well as the less glamorous ones of Listrac and Moulis.
Are those which have been subjected to frotification and therefore include Sherry, Port, Madeira, Vermouth, Màlaga, Montilla, Marsala, Liqueur Muscat and Liqueur Tokay.
