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Effervescent wine containing significant levels of carbon dioxide.
In the Austrian wine region Wachau a classification of wine with a harvest must weight be between 15-17°KMW with no chaptalization permitted and a finished alcohol level no greater than 11%. These wines usually the lightest in body among the wines of Wach ...
A style of Italian wine that became popular in Tuscany in the late 20th century where premium quality wines were produced outside of DOC regulations and sold for high prices with the low level vino da tavola designation.
Another term for the meso-climate of a particular site block or plot of vineyard land
A tart punch made from red wine along with orange lemon and apricot juice with added sugar.
The one-year old wood of a grapevine that is pruned back to leave just one or two buds to be used for next year's crop of grapes
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The aromas in wine that are derived from the winemaking process which includes fermentation as well as potentially malolactic fermentation and oak aging. This is in contrast to the primary aromas which come from the grape variety itself and the tertiary a ...
A system of fractional blending used in the production of Sherry where younger wines are added to top up the barrels of older wines as they age in the cellar.
An acid that can be added to wine in order to halt yeast activity and alcohol production – such as in the production of some sweet wines. If a wine goes through malolactic fermentation when there is a significant amount of sorbic acid present the wine ca ...
