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White grape varieties that are relatively bland and not very aromatic on their own. These varieties are considered "neutral" because unlike more aromatic varieties like Riesling and Muscat these varieties can be enhanced by oak treatment or sur lie agin ...
The study and science of soils. In viticulture solumological research goes into studying the relationship between certain grape varieties and various vineyard soil types.
An enclosed fermentation tank with rotating blades that operates similar to a cement mixer with the propose of maximizing extraction during maceration and minimizing the potential for oxidation.
The juice that is still remaining the wine grapes during Champagne wine production after the second pressing has retrieved the taille fraction. By law this juice can not be used to make Champagne and is usually discarded or distilled
A grafting technique used in already established vineyard where a new grapevine (or even new grape variety) is grafted as a scion upon the rootstock of an already planted vine.
A device used to measure the swelling and shrinkage of the trunk of the vine in response to irrigation/water use.
A former designation of the best quality German wines since 2007 shortened to Prädikatswein.
Wines for which committed buyers will pay large sums of money because of their desirability and rarity.
A large oak barrel that holds 159 gallons (600 liters). In between the petit foudre and the barrique.
The tendency of the central mid-section region of a grapevine shoot up to the apex to exhibit the most growth and development of foliage tendrils and grape clusters. The apical dominance of the grapevine also inhibits the growth of lateral buds.
A German designation for a cluster of vineyards within a Bereich as opposed to an Einzellage which is a single vineyard.
A fermentation that has been halted due to yeast prematurely becoming dormant or dying. There are a variety of causes for a stuck fermentation including high fermentation temperatures yeast nutrient deficiency or an excessively high sugar content.
A tasting descriptor to describe a wine that has layers of soft concentrated velvety fruits. Unctuous wines are lush rich and intense.
Also known as the "Charmat" or "Cuve close" method where the secondary fermentation of sparkling wine production takes place under pressure within a sealed tank.
French measurement of the sugar concentration in the juice or wine.
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Wines made in the United States but named after places that the Alcohol and Tobacco Tax and Trade Bureau requires be modified by a US name of geographic origin. Examples would be New York Chablis Napa Valley Burgundy or California Champagne.
Abbreviation for the Alcohol and Tobacco Tax and Trade Bureau a United States government agency that is primarily responsible for the regulation of wines sold and produced in the United States.
