List Categories and Listings by S
A process of adding carbonic gas to a wine just before bottling in order to add some slight effervescence to the wine.
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.
Effervescent wine containing significant levels of carbon dioxide.
Defined by the level of residual sugar in the final liquid after the fermentation has ceased. However how sweet the wine will actually taste is also controlled by factors such as the acidity and alcohol levels the amount of tannin present and whether t ...
A tart punch made from red wine along with orange lemon and apricot juice with added sugar.
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.
Pronounced "sahn yay" is the removal of grape juice from the "must" before primary fermentation to increase a wines skin/juice ratio. Typically done after 24 hrs of cold soak and prior to inoculation.
A term used in relation to lower classified Bordeaux wine estates that come close in quality to the First Growth Bordeaux estates.
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 ...
The process of decreasing the volatility of a wine by removing particles that may cause unwanted chemical changes after the wine has been bottled. In winemaking wines are stabilized by fining filtration adding sulfur dioxide or techniques such as cold s ...
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 ...
French term for a sparkling wine that has been aged with its neck down following the completion of autolysis but before dégorgement. Wines that are being riddled (remuge) will end up sur pointe with the yeast sediment consolidated in the neck of the bottl ...
A chemical application that is used to combat fungal infections by spraying the chemical on the vine and allowing it to be absorbed by plant tissue and transported through the xylem system. This is in contrast to a contact fungicide which works only on th ...
A fortified wine that has been subjected to controlled oxidation to produce a distinctive flavor.
