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The primary acid found in wine that is detectable only on the palate. Prior to veraison the ratio of tartaric and malic acid in grapes are equal but as malic acid is metabolized and used up by the grapevine the ratio of tartaric sharply increases.
A minute (ca. 0.75 mm) underground insect that kills grape vines by attacking their roots.
Italian term for a sparkling wine that has gone through secondary fermentation in a tank (Charmat method) as opposed to the traditional method of fermentation in the bottle that consumers will eventually purchase.
A piece of stemware having a long stem with a tall narrow bowl on top.
An enzyme added to fruit to increase juice yield. Also used as a clarifying agent in fruit wines when added to wine or must to eliminate pectin hazes.
The lowest level of the Portuguese classification system. Similar to a vin de pays.
American term for inexpensive table wine (French: Vin de table).
The reductive-oxidative way that wine ages. As one part gains oxygen and becomes oxidized another part loses oxygen and becomes reduced. Early in its life a wine will exhibit oxidative aromas and traits due to the relatively recent influence and exposure ...
A glass bottle that holds two litres of (usually inexpensive) table wine.
French term for adding mounds of earth to the base of a newly grafted vine to cover the graft union between the rootstock and scion to protect from frost damage.
Also known as headspace the unfilled space in a wine bottle barrel or tank. Derived from the French ouillage the terms "ullage space" and "on ullage" are sometimes used and a bottle or barrel not entirely full may be described as "ullaged".[5] It als ...
A method of straw wine production that involves drying bunches of grapes in a special room in order to dehydrate them and concentrate flavors. In some circumstances the grapes maybe left on the vine to dry out in a method similar to the French technique o ...
A summation of the difference between summer and winter temperatures during the growing season
A classification of Bordeaux wine estates in the Medoc that were not part of the originally 1855 Bordeaux classification.
A wine-like alcoholic beverage made of fermented honey and water rather than grape juice.
Also known as 'Brouillis the cloudy water-white alcoholic spirit of around 30% ABV that is derived from the first distillation of Cognac production
A style of sustainable viticulture that while not completely organic aims to avoid the unnecessary use of synthetic chemicals
