List Categories and Listings by H
The combination of hydrogen and sulfur dioxide which can produce a fault in the wine reminiscent of the smell of rotting eggs that may eventually develop in the bottle into mercaptans.
A vineyard management plan that incorporates planting a high number of vines per acre/hectare in order to improve fruit quality. This is achieved by making more vines compete for a limited amount of resources which subsequently reduces the yields of the ...
French term for the foil and wire cork cage that are used to dress a bottle of sparkling wine
A German oak barrel with the capacity of 159 gallons (600 liters)
In Cognac production this is the first fraction of alcohol spirit that is collected during the distillation process which includes volatile alcohol compounds ethanol and potentially toxic alcohols such as methanol. This fraction is discarded.
A measurement usually expressed in "degree days" of the environmental conditions and suitability of an area for viticultural activity. The measurement is derived by a formula using the number of days in a year with daily temperature average above 50°F ( ...
A German oak barrel with the capacity of 132 gallons (500 liters)
A tasting of a group of wines from the same vintage or representing the same style of wine (such as all Pinot noirs from different wineries in a region) as opposed to a vertical tasting which involves of the same wine through different vintages. In a hori ...
A grape variety derived from parent vines of two different species--such as Vitis Vinifera and Vitis Labrusca.
A concoction of chemical or organic chemicals used to control weed growth in the vineyard. Organic and Biodynamic viticulture discourages the use of chemical herbicides that may include toxins.
The second fraction that is collected during the distillation process in Cognac production that makes up the vast majority of the end product
A wine barrel that holds approximately 63 gallons (239 liters). A hogshead holds approximately 300 litres not 239 liters.
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.
