A mimosa is a simple, refreshing cocktail. It blends sparkling wine and citrus juice, usually orange juice, in equal parts. This drink is famous for its bright, zesty flavor and celebratory vibe. It’s often served at brunches, weddings, and special occasions. The mimosa’s origins trace back to the 1920s. A bartender at the Ritz Hotel […]
Tokaji wine comes from the Tokaj wine region in Hungary and parts of Slovakia. It holds the title of the world’s first regulated wine region, established in 1737. The region is famous for its sweet wines made from grapes affected by Botrytis cinerea, also known as noble rot. These wines, particularly Tokaji Aszú, stand out […]
Cryoextraction is a winemaking technique that involves freezing grapes. The process mimics nature’s method of creating ice wine but uses technology instead of relying on the weather. Winemakers freeze the harvested grapes to concentrate their sugars and flavors. Once frozen, the grapes go into a press. The frozen water inside the grapes separates from the […]
Crianza refers to a classification of wine in Spain. It indicates that the wine has aged for a specific time before release. For red wines, the rule requires at least 12 months in oak barrels and another 12 months in the bottle. White and rosé wines labeled Crianza need at least six months in oak. […]
Blanc de Noirs refers to a sparkling wine made from red or black grapes. The name translates to “white from blacks” in French. Winemakers use grape varieties like Pinot Noir or Pinot Meunier to create it. Despite being made from dark-skinned grapes, the wine appears light in color. This happens because winemakers avoid letting the […]
A barrique is a small oak barrel used for aging wine. It holds 225 liters, or about 60 gallons. Originating in Bordeaux, it remains a standard vessel in winemaking today. Winemakers use barriques to add flavor, aroma, and complexity to their wines. Oak influences wine through its tannins and aromatic compounds. Barriques often contribute notes […]
Anthocyanins are natural pigments in grape skins. They give red and purple wines their vibrant color. These pigments belong to the flavonoid group, which also contributes to wine’s tannins. Their concentration depends on the grape variety and growing conditions. Grapes like Malbec and Syrah have high anthocyanin levels. Others, like Pinot Noir, have less. The […]
Ampelography is the science of identifying and classifying grapevines. Experts use it to study the physical traits of grapevine leaves, shoots, and grapes. This practice dates back centuries and plays a key role in viticulture. Each grape variety has unique characteristics. These include the shape of the leaf, the size of the grape cluster, and […]
BYOB stands for “Bring Your Own Bottle.” It refers to a practice where diners bring their own wine or alcohol to a restaurant. The restaurant allows this instead of serving its own alcoholic beverages. Most BYOB establishments charge a corkage fee. This fee covers the service of opening and serving your wine and providing glassware. […]
Assyrtiko is a white grape variety that comes from Greece. It grows best in volcanic soils and thrives on the island of Santorini. This grape stands out for its ability to retain acidity even in hot climates. It produces wines that are crisp, refreshing, and versatile. The flavors of Assyrtiko include citrus fruits, green apple, […]
Vineyard trellises are support systems for grapevines. They guide the vines as they grow, keeping them off the ground. This structure helps improve grape quality and simplifies vineyard management. The word “trellis” refers to the framework used to train and support plants, especially climbing ones like grapevines. A Trellis System Provides Stability For Vines It […]
Cold soak is a pre-fermentation technique winemakers use to extract color and flavor without increasing tannins. Before fermentation begins, winemakers chill the crushed grapes to a low temperature, usually around 50°F (10°C). This cold environment halts yeast activity, preventing fermentation while allowing the grapes to steep in their own juice. The cold soak process typically […]
Cinsault is a red grape variety originating from the Mediterranean region, particularly southern France. Known for its high yields and drought resistance, Cinsault thrives in hot, dry climates. Winemakers often blend Cinsault with other varieties, but it also produces excellent single-varietal wines. It’s especially popular in the Rhône Valley and Languedoc regions. Cinsault wines tend […]
Barrel aging is a traditional technique winemakers use to enhance flavor, texture, and complexity. During barrel aging, wine is stored in oak barrels for several months to years, allowing it to develop unique characteristics. Oak barrels contribute specific flavors, like vanilla, spice, and smoke, which integrate with the wine over time. The type of oak […]
Autolysis is a natural process that occurs when yeast cells break down after fermentation. In winemaking, autolysis is particularly important in the production of sparkling wines, like Champagne. It adds complexity, depth, and texture to the wine, giving it unique characteristics. After primary fermentation, winemakers leave the wine on its lees, which are the dead […]
Assemblage is the art of blending different wines to create a final, unified product. This process is most commonly associated with Champagne and other sparkling wines, but winemakers use it across various wine styles. It involves combining wines made from different grape varieties, vineyards, or vintages to achieve a desired flavor profile, balance, or complexity. […]
Botrytized wines come from grapes affected by Botrytis cinerea, commonly known as “noble rot.” This fungus affects ripe grapes in specific conditions, usually warm days and cool, humid nights. Noble rot dehydrates the grapes, concentrating their sugars and flavors. The result is a rich, sweet wine with complex aromas and flavors. Botrytized wines are famous […]
In Spain, “Joven” refers to young wines meant for immediate enjoyment. These wines skip the lengthy oak aging process that defines Crianza, Reserva, or Gran Reserva wines. Instead, they highlight the fresh, fruity character of the grape. Joven wines offer vibrant flavors without the influence of oak, making them lively, aromatic, and easy to drink. […]
Jongieux, a small but remarkable wine region in France’s Savoie area, lies near the Swiss border. With its cool, Alpine climate, Jongieux produces wines that are crisp, fresh, and uniquely expressive of their mountain terroir. This region may not be as famous as Bordeaux or Burgundy, but its wines have a distinct appeal, especially for […]
“Jug wine” describes large-format, inexpensive wines primarily sold in gallon-sized jugs or bottles. In the United States, jug wines often come from regions focused on high-yield grape varieties like California’s Central Valley. Unlike premium wines crafted for specific flavor profiles, jug wines aim for affordability and broad appeal. These wines are commonly blends, mixing various […]
Definitions and explanations of some words used in the wine industry.
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