List Categories and Listings by A
The breakdown of dead yeast cells (or lees) and the process through which desirable or undesirable traits maybe imparted to the wine. Wines that are deliberately aged sur lie such as Muscadet or some white Burgundies derive certain flavors and textures fr ...
The method that grapevines use in the uptake of nutrients by the roots in the soil.
Best described as a matured Fino. After the flor dies the yeast sinks to the bottom of the wine and is no longer able to protect the Sherry from oxidation. The now unprotected Sherry begins to take on a rich and deep nutty flavor and can now be described ...
The first column in a Coffey still outlawed for the production of Cognac but can be used in other regions for wine-based spirits where the pre-heated wash is vaporized by steam
The portion of a wine in an aging barrel that is lost to evaporation.
Bottled by the proprietor. Will be on the label followed by relevant information concerning the bottler.
Spanish term for a Sherry producers who ferments and matures the wine before selling it to a merchant
The growth cells located at the tip of a grapevine shoot that have the ability to differentiate and continue to grow. Unlike other plants grapevines do not have terminal buds that limit growth.
Winemaking conditions that promote exposure to oxygen such wine barrels kept partially full in order to oxidatively age the wine
A grape variety that unlike French-American hybrids was developed in North America. It is usually a crossing of North American grape varieties but some varieties do have Vitis Vinifera in their parentage.
Italian term for a winery that only produces wine from its own estate vineyards
An Italian term used to describe full-bodied wines with medium-level sweetness
Abbreviation for Amtliche Prüfungsnummer the official testing number displayed on a German wine label that shows that the wine was tasted and passed government quality control standards.
The blending of base wines in order to create a final blend or cuvee.
The quality of wine that gives it its crispiness and vitality. A proper balance of acidity must be struck with the other elements of a wine or else the wine may be said to be too sharp – having disproportionately high levels of acidity – or too flat – ha ...
A wine that is either drunk by itself (i.e. without food) or before a meal in order to stimulate the appetite.
