Review of Short Phrases and Links|
This Review contains major "Wine"- related terms, short phrases and links grouped together in the form of Encyclopedia article.
- Wine is the product of the fermentation by yeast of grape juice or grape must, grape juice that still contains the fruit's skins and seeds.
- Wine is a very wide spread term that is simply fruit being distilled and fermented for the product of an alcoholic drink.
- Wine is an alcoholic beverage produced by the fermentation of the juice of fruits, usually grapes.
- A wine is said to be dry when little or no sugar is left after the fermentation process.
- Wine is an alcoholic beverage produced through the partial or total fermentation of grapes.
- Wine labels can be found on the front of most wooden wine crates, and display the logo and design of the winery.
- For tablewines the wine label must, by law, state the alcohol content of the wine within the bottle, usually expressed as a percentage of the volume.
- On each wine label on italian wines you will find beside the name of the wine also some other information about quality and bottling.
- Known as Chasselas in France and Fendant in Switzerland, this ancient white variety is both a popular table grape and a wine grape.
- Chenin blanc, or Pineau de la Loire, is a variety of white wine grape from the Loire valley of France.
- This grape is the best-known white wine grape grown in France, a grape widely grown in the Champagne region.
- Germany, as of January 1st 2008 requires that you be 18 years of age or older to consume beer, wine, and spirits.
- A large range of local and imported wine from France, Australia, Italy, Germany and Spain.
- Germany also produces a large quantity of beer, and (mostly white) wine, particularly Riesling, but also Müller-Thurgau and other varieties.
- Tannins are harsh, bitter compounds which if present in large amounts make a wine difficult to drink as they leave a dry, puckered sensation in the mouth.
- At this point, you'll hear comments involving " palate " or " mouthfeel " -both of which refer to the weight, texture and flavor of the wine in your mouth.
- Basically, wine can be broken down into four categories: table wine, sparkling wine, fortified wine and sweet wine.
- The color and the aroma of the wine suggest a sweet wine but Viognier wines are predominantly dry, although sweet late-harvest dessert wines have been made.
- If the winemaker is making an off-dry or sweet wine, potassium sorbate should be added to the wine to stabilize it.
- Wine made from fruit like strawberries or blueberries are sweet and light in both body and flavors.
- The wine is layered on the palate, with multiple layers of fruit and spice and an underlay of vanilla and toast.
- Because most of the flavor in the wine is obscured by the fruit and sugar, the wine used in wine coolers tends to be of the cheapest available grade.
- The wine has tobacco, spice and fruit on the nose and this blends well with woody tones on the palate.
- The grapes, once crushed are fermented in stainless steel tanks and the wine is bottled early to preserve the freshness and fruit.
- Flor - A layer of yeasts formed inside the butt (barrel) of sherry or Montilla on the surface of the wine.
- Sherry is then aged in the solera system where new wine is put into wine barrels at the top of a series of 4 to 9 barrels.
- Pedro Ximenez Spanish A very sweet white wine used in sherry, thought to be Riesling.
- One popular custom when going out is to be served tapas with a drink (sherry, wine, beer, etc.).
- The sherry is aged according to the solera system, in which the barrels of wine are stacked according to their age in three or four levels.
- Sweet The taste of a wine with perceptible residual sugar, and the description of any dessert wine.
- For many people, dessert wine takes the place of dessert, but if you choose to serve wine with dessert, here are a few pointers based on the type of dish.
- The wine is more a dessert wine served best while sampling the town's dessert specialties like cupcakes and sweet pastries.
- Liqueur is also used in Sauternes, the dessert wine making region of Bordeaux, France, to refer to the sweetness of the wine.
- Decide whether you want a white wine, red wine, sparkling wine, dessert wine or fortified wine.
- Glossary Terms Ice Wine wine Glossary Term White wine produced from grapes that are kept on the vine until the first deep frost.
- A vine (Latin vīnea "grapevine", "vineyard", from vīnum "wine") in the broad sense refers to any climbing or trailing plant.
- Compared to Seyval, the vine is more cold hardy, the fruit ripens slightly earlier, and the wine is somewhat fruitier.
- Viticulture (from the Latin word for vine) refers to the cultivation of grapes, often for use in the production of wine.
- Wine produced from fruit of an over cropped vine is always poorer in quality than if the crop were normal size.
- Eiswein (ice wine) wine is made grapes that freeze naturally on the vine and reach a sweetness of Beerenauslese level.
- Ice wine (or icewine, as one word, or in German, Eiswein) is a type of dessert wine produced from grapes that have been frozen while still on the vine.
- Canada In Ontario, Riesling is commonly used for ice wine, where the wine is notable for its breadth and complexity.
- Ice Wine: From the German eiswein, this is a wine made from frozen grapes; Germany, Austria and Canada are leading ice wine producers.
- Ontario is a major producer of ice wine (legally, the grapes need to be frozen on the vine), with production volumes nearly equal to those of Germany.
- Depending on the vinification method used, Zinfandel can produce many different styles of wine, from rich and dark to light and fruity or nouveau style.
- As of February 2006, White Zinfandel accounted for 10% of all wine sold by volume, making it the third most popular "varietal" in the United States.
- Second, the wine has no vintage date, though the grapes that go into the zinfandel mostly were from the 2007 harvest.
- The addition of Zinfandel will ensure good color and will add more flavor to the wine.
- MACERATION Stirring the grape skins (and sometimes stems) with the wine during the fermentation process in order to extract color, tannin and aroma.
- Pressing is the act of applying pressure to grapes or pomace in order to separate juice or wine from grapes and grape skins.
- Tannin – a chemical compound and type of acid found in red wines, which comes from grape skins, grape pips and wood that adds structure to the wine.
- Cuvaison: Maceration of the grape skins during fermentation of red wine in order to transfer aroma, color, and tannin to the wine.
- Some wineries use a variety of techniques that include harvesting the grapes at different stages of ripeness and then blending them all together in one wine.
- The region of Jerez as its name states, only produces sherry, with the exception of a few wineries that also produce a still white wine in limited amounts.
- Many wineries ferment and age the grapes separately before blending several varieties into one wine.
- Some vineyards produce their own wine from their own grapes; others sell their grapes to wineries that will produce wine.
- Other wineries use it to indicate a house style of wine, fairly consistent from year to year.
- PRODUCED AND BOTTLED BY: Indicates that the winery crushed, fermented and bottled at least 75 percent of the wine in the bottle.
- VINTAGE - a) One season's yield of grapes or wine from a vineyard or winery; b) a wine made from grapes grown in a single year.
- On a label, it means the grapes are sourced from vineyards owned by or under the direct control of the winery that made the wine.
- Pinot noir ('pi no nwar) is a red wine grape variety of the species Vitis vinifera.
- Barbarossa This is a red wine grape variety that can be found in Italy, France and the Balkan regions.
- BONAMICO: Red wine grape variety found in central Italy and Sardinia that is used for wine, raisin and rootstock production.
- Barbera is a red wine grape variety that is the second most-planted variety in Italy (the first is Sangiovese).
- Chances are the wine is also a blend of grapes; primarily Chardonnay, Pinot Noir and Pinot Meinier.
- Pinot Noir, known as Spatburgunder in German, is the red wine grape of the region, where it produces a very light styled wine.
- Pinot Noir is a variety of wine made from grapes of the same name.
- A rich, full-bodied wine with ripe fruit such as plum and blackberry, a spicy nose and silky tannins complemented by toasted oak.
- Although often blended with Chardonnay and sometimes Sauvignon Blanc, on its own Colombard produces a full-bodied wine with good acidity.
- Rich: A full-bodied wine with good flavor and bouquet.
- Having richness and intensity of flavor or aroma: a full-bodied wine.
- Sauvignon Blanc has a number of identities ranging from a clean, slight grassy white wine to an herbaceous, full-bodied wine backed up with oak aging.
- Rich in tannins, it produces a deep, full-bodied wine with intense aroma and flavor.
- Rich in tannins, it produces a deep, full-bodied wine with intense aroma and flavour.
- This full-bodied wine has moderate tannins in its youth which will allow this wine to age gracefully.
- Wine ranges from light-bodied to medium-bodied to full-bodied, a full-bodied wine being the heaviest.
- BLANC DE NOIRS: "White of blacks," white wine made of red or black grapes, where the juice is squeezed from the grapes and fermented without skin contact.
- The grapes are then fermented until the wine is dry or nearly dry, usually with alcohol of 15 percent or more.
- The term used to describe the grape pulp and juice after crushing the grapes during the harvest, before the wine is fermented.
- Tinto Basic type of wine derived from red or black grapes, (sometimes mixed with white grapes), and fermented in the presence of the grape skins.
- This wine was fermented and aged in oak barrels for 10 months.
- Chardonnay on the other hand is still popular, fermented and aged using oak barrels that help to bring out the vanilla flavor the wine is well known for.
- Some wines are then allowed to age in oak barrels before bottling, which add extra aromas to the wine, while others are bottled directly.
- Some wine is then allowed to age in oak barrels before bottling, which add extra aromas to the wine, while others are bottled directly.
- Many wines also absorb some tannin from the oak barrels they are aged in, which lends additional flavor to the wine.
- What's evident on the palate is wonderful structure; this wine is rich in tannin, but also has good acidity.
- Firm (but still friendly) tannins and a good acidity, together with the alcohol give this wine a good structure, resulting in a nice balance.
- On the palate, the wine has generous, soft but lively fruit with firm flavors, good acidity and a long finish.
- Corked A tasting term for a wine that has cork taint Creamy A term used to describe the perception of a warm, creamy mouthfeel.
- Fruity: Tasting term for wine that retains the fresh flavor of the grapes used in its fermentation.
- Nose A tasting term for the aroma or bouquet of a wine.
- It has the aroma of raisins and is suitable for the palate of sweetness though the wine itself is not sweet.
- Allow the guests to smell the bouquet and aroma of each wine; the smell of the wine adds to the taste.
- Aroma: Smell or fragrance from wine that has its origin in the grape -- as opposed to "bouquet," which has its origin in the processing or aging methods.
- The wine has obvious charm from the aroma and the palate offers both richness and complexity.
- Note that the residual sugar level may not equate to the level of sweetness that a taster will perceive in the wine due to balance of acidity in the wine.
- Full and ripe, juicy fruit flavors follow the nose, fresh and so fruity that it communicates an impression of sweetness even though the wine is dry.
- The sour taste of acidity in wine is often pleasantly counterbalanced by sweetness (from sugar or alcohol).
- The acidity and sweetness in wine are the two factors that balance together to produce a pleasant sensation on our sense of taste.
- Like most red wines from Bordeaux, that wine is produced primarily from Cabernet Sauvignon and Merlot (although Cabernet usually predominates).
- This light, fresh and fruity non vintage table wine is a blend of Merlot, Cabernet and Cabernet Franc.
- Additionally, the grapes must be stated in the order of importance, such as Cabernet-Merlot when the wine contains more Cabernet Sauvignon than Merlot.
- A style of wine assembled from the classic red grapes of Bordeaux including Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot.
- I could see blending a barrel of this wine with say, sixteen barrels of Cabernet Sauvignon and 3 barrels of Merlot; that would be good.
- In case you are wondering, a wine “varietal” is a wine made primarily from one variety of grape like Cabernet Sauvignon, Merlot or Chardonnay.
- Syrah is widely used to make a dry red table wine and is often blended with Cabernet Sauvignon, Merlot, Grenache, Mourvedre, and Viognier.
- On the palate, the wine gives flavors of black cherry, plum and spice.
- The wine is filled with aromas and flavors of peach and apricot, with a hint of honey on the palate.
- Those flavors include sweet, tart, sour, acidic, bitter and salty (not found in wine, but affects flavor).
- If they are new, however, the wine absorbs elements from the wood that can add aromas (and flavors) of vanilla, smoke, toast, coffee, even chocolate.
- The age of the barrels determine how rich the "oak" flavors added into the wine.
- Oak (Barrel) Much, but by no means all wine is stored and aged in oak barrels.
- Aged 16 months in French oak, this wine is matured for almost one year in bottle for extra finesse.
- The wine must be aged two years in the barrel and one in the bottle in order to soften things a bit.
- The wine has been aged in oak barrels for 12 months and the aroma of the oak mixes with that of the grapes.
- The wine has aromas of red and blackberry fruits, black cherries with hints of florals, chocolate and spice.
- This wine exhibits the aromas and flavors of raspberries, cassis, cedar,chocolate and French oak.
- This is the only wine to display a discreet touch of ago that complements the complex but reluctant aromas of spice, blackberry and cassis.
- This wine offers aromas of violets, spice and black cherry with hints of vanilla.
- Sauvignon Blanc [sah-vin-yon blahnk] - Is now planted in many of the world's wine regions, producing a crisp, dry, and refreshing white wine.
- A 50-50 blend of Chardonnay and Melon de Bourgogne (the Muscadet grape), this wine is fresh and crisp, lively and well balanced.
- Herbaceous, crisp and dry, with hints of green pepper and a touch of spice at the finish, this wine is well balanced with good acidity.
- The flavour in wine that you would describe as tangy, sharp, refreshing, bracing, bright, crisp or zingy is the acidity.
- Wine falls into two general groups, dry and sweet, depending on the taste and the percentage of sugar remaining or after fermentation.
- Palate A tasting term for the feel and taste of a wine in the mouth.
- Inexperienced wine drinkers often tend to mistake the taste of ripe fruit for sweetness when, in fact, the wine in question is very dry.
- Today, wine makers use a variety of different wine making techniques leading to the unique combination of taste, aroma and flavor in each wine you try.
- Fruity – a tasting term to describe the presence of a fruit flavor or taste in the wine – not to be confused with being sweet.
- The types of yeast commonly used in the production of bread, beer, and wine are selected strains of Saccharomyces cerevisiae.
- Pomper: The action of yeast in the fermentation of wine and beer and in the leavening of dough has been known for 4,000 to 5,000 years, or perhaps more.
- A variety of yeasts of the genus Saccharomyces are used in making beer and wine to provide alcohol content and flavor.
- Almost. Most of the flavor of real beer and wine comes from the grain or grapes, plus flavor compounds from the fermentation and aging process.
- This is an elegant, crisp, dry, powerful and yet fruity wine; it has a slight peppery taste which is brought out when the wine is served very cold.
- Joven – A term applied to any DO or DOC wine; typically the wine sees little or no time in oak and is sold as a fresh and fruity wine.
- For example, a wine with low acidity may be blended with a high acid wine or a wine with earthy flavors may be blended with a fruity wine.
- The level of residual sugar determines whether the wine will be dry, medium dry, sweet, etc, though even the driest wines contain a little residual sugar.
- Dry and Sweet wine s are determined by the level of residual sugar left in wine after it has fermented.
- Wine labels will sometimes indicate the percentage of residual sugar in the wine - sugar left in the wine after fermentation.
- The mouth is convincing as well: the wine has a good balance and body, good intensity of flavors and tannins well balanced by alcohol, pretty perceivable.
- The level of harmony between acidity, tannins, fruit, oak, and other elements in a wine; a perceived quality that is more individual than scientific.
- Blending in Malbec add a sweet, red fruit character and finishing the blend with a little Merlot softens the wine to better balance the tannins.
- The sweetness of a wine on the palate is greatly influenced by the level of glycerol, alcohol, acidity, and tannins in the wine.
- Characteristics of a wine that are derived from the grape, such as aroma, flavor, tannin, acidity and extract.
- The way a wine feels in the mouth, based mainly on body, alcohol, tannin, and acidity.
- A wine with plenty of flavour, alcohol, extract and tannin may be described as full bodied.
- Winemakers strive to create balance in the wine by managing the alcohol, acidity and tannin, but ultimately, nature determines the resulting sweetness.
- A wine in which acidity, sweetness, tannin and flavor are all in perfect harmony.
- Maceration is the process of soaking the skins and perhaps the stems of red grapes in the wine to extract aroma, color, and tannin.
- Tannin A natural compound that comes from skins, pits and stems of grapes as well as the wood in which the wine is aged.
- Besides color, not allowing the skins and stems to soak in the juice also reduces the amount of tannin in the wine.
- During the winemaking process, the longer the juice is in contact with the skins, the more color will be imparted to the wine.
- In winemaking, if the juice is fermented with the grape skins in the tank, wine picks up color from the skins.
- The wine was then aged "sur lie" or on the lees (yeast and solids) for 10 months, stirring each barrel regularly to enhance the rich, creamy mouth feel.
- Extended contact between the wine and the lees during fermentation and aging contributes additional flavors, aromas and character to the finished wine.
- Once passed through the skins and lees, the wine remains in the tank for 6 months and is then aged in small oak barrels for 18-24 months.
- Racking is simply drawing the clear wine off the top of the lees (yeast cells and other sediment) which settle to the bottom of barrels during aging.
- At the end of fermentation the wine is aged on the lees of the Amarone in a "ripasso" style yet this is an IGT wine.
- A wine in which the tastes of acid, sugar, tannin, alcohol and flavor are in harmony is said to be in balance.
- Chaptalize To add sugar to a must to increase its alcohol potential, or to a new wine to balance the taste of its alcohol or bite of its acidity or tannin.
- A wine becomes dry when all or most of the sugar within it has been converted through fermentation into alcohol and carbon dioxide.
- The higher the level of sugar in the grapes before fermentation, the higher potential alcohol the wine will have, i.e.
- Alcohol: A compound in wine that results from the interaction between yeast and the natural sugar in grapes during fermentation.
- Fortified Wine: A wine in which brandy is introduced during fermentation; sugars and sweetness are high due to the suspended fermentation.
- Fortified wine - Wine to which alcohol has been added, generally to increase the concentration to a high enough level to prevent fermentation.
- Fortified wine: A wine in which the alcohol content has been increased by the addition of wine, spirits, or brandy.
- RESIDUAL SUGAR (see also SWEET). Percentage, by weight or volume, of the unfermented grape sugar in a bottled wine.
- Tartaric acid can precipitate out of solution in bottled wine to form harmless tartrate crystals resembling shards of glass.
- Refermentation, sometimes called secondary fermentation, is caused by yeasts refermenting the residual sugar present within bottled wine.
- The level of residual sugar in the finished wine is up to the individual winemaker, and these categories do not reflect sweetness levels in the bottled wine.
- In general, there is more preservative in white wine than red wine, and more in cask wine than bottled wine.
- Bottle variation The degree to which bottled wine of the same style and vintage can vary.
- While the small air gap, or ullage, is allowed contact with the bottled wine, aging in bottle is still considered to be reductive, as opposed to oxidative.
- Malolactic fermentation is a specific type of fermentation that, in wine and other substances, converts malic acid into lactic acid.
- MALOLACTIC FERMENTATION A natural process during which beneficial bacteria convert the malic (very tart) acid in a wine to lactic (softer tasting) acid.
- This Chardonnay did not undergo malolactic fermentation, which preserves the wine's crispness and acidity to balance its concentrated fruit.
- If you prefer a dry white wine then look for a Pinot Blanc, Chardonnay, Pinot Gris or Sauvignon Blanc.
- Blanc de blancs: A Champagne or Sparkling Wine term referring to white wine made from only white (usually Chardonnay and Pinot Blanc) grapes.
- Wine is usually made from one or more varieties of the European species Vitis vinifera, such as Pinot Noir, Chardonnay, Cabernet Sauvignon, Gamay and Merlot.
- Variety: Refers to a specific type of grape that when made into wine becomes a varietal, as in Cabernet Sauvignon, Merlot or Chardonnay.
- Must - Mixture of grapes - grape juice, skins and pulp that is fermented into wine.
- MUST: The unfermented juice of grapes extracted by crushing or pressing; grape juice in the cask or vat before it is converted into wine.
- Vinification simply means the method by which grape juice is fermented into wine.
- The unfermented juice of grapes extracted by crushing or pressing; grape juice in the cask or vat before it is converted into wine.
- A naturally occurring process by which the action of yeast converts sugar in grape juice into alcohol, and the juice becomes wine.
- Since the process of fermentation takes the sugar in juice and turns it into alcohol, brix also tells winemakers how alcoholic a wine will be.
- Fermentation The conversion of grape juice into wine through the action of yeasts present in the juice, which turn sugar into alcohol.
- Fermentation - The primary chemical process in winemaking by which yeast converts sugar into alcohol and carbon dioxide thus turning grape juice into wine.
- Architecture > Home > Cooking > Foods
- Tour Packages Provider > Industry > Agriculture > Viticulture
- Home > Cooking > Foods > Food
- Society > Politics > Government > Region
* Delicious Wine
* Good Wine
* Great Wine
* Wine Bottle
* Wine Grapes
* Wine Production
* Wine Region
Books about "Wine" in