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 […]
Jeropiga is a traditional Portuguese alcoholic beverage. It’s sweet, strong, and typically enjoyed in small quantities. The drink combines grape must—freshly crushed grape juice with seeds, skins, and stems—with a generous splash of aguardente, a type of Portuguese brandy. This mix creates a fortified wine-like drink but with a unique twist. The process of making […]
Cannonau is a red grape variety native to Sardinia, Italy. Many believe it’s the Italian counterpart to Grenache, a popular grape from France and Spain. This bold, rich grape is famous for producing full-bodied wines with intense flavors. Sardinia’s unique climate and soil give Cannonau its distinct character. The grape thrives in the island’s hot, […]
Shiraz, also known as Syrah in some regions, is a dark-skinned grape variety celebrated for producing bold, flavorful red wines. Originally hailing from the Rhône Valley in France, Shiraz has become synonymous with Australia. Here it thrives and has developed a distinct style. Wines made from Shiraz often display intense aromas and flavors of dark […]
Wine Diamonds, also known as tartrate crystals, are natural crystalline deposits that sometimes form in wine bottles. These crystals are made from tartaric acid, a compound found naturally in grapes. They are especially common in white and sparkling wines. When wine is exposed to cold temperatures, tartaric acid binds with potassium, forming potassium bitartrate, which […]
Méthode Champenoise, also known as the traditional method, is the time-honored process used to make Champagne and some sparkling wines. This method involves a secondary fermentation that takes place within the bottle, which produces the bubbles and gives the wine its unique effervescence. Known for its meticulous and labor-intensive steps, Méthode Champenoise remains the standard […]
Vermouth is a fortified wine flavored with various herbs, spices, and botanicals. It originated in Italy in the late 18th century and has since become a popular aperitif and essential ingredient in classic cocktails like the Martini, Negroni, and Manhattan. The name “vermouth” comes from the German word “wermut,” meaning wormwood. It was one of […]
In winemaking, botanicals refer to the various herbs, spices, and other plant ingredients that can be infused into wine, especially in fortified wines and vermouths. These ingredients add complexity and unique flavors, giving the wine or spirit its distinct aromatic profile. The use of botanicals is most commonly associated with vermouth. As well as some […]
Vinification refers to the entire process of turning grapes into wine. It encompasses all stages of winemaking, from harvesting the grapes to bottling the finished product. The process can vary significantly depending on the type of wine being produced (red, white, rosé, sparkling, etc.), the region, and the winemaker’s techniques and preferences. The basic steps […]
Tartrate crystals, often referred to as “wine diamonds,” are small, harmless crystals that sometimes form in bottles of wine, particularly white wines. These crystals are made from tartaric acid, a natural component of grapes. During the winemaking process, tartaric acid can bind with potassium, forming potassium bitartrate. If the wine is exposed to cold temperatures, […]
Definitions and explanations of some words used in the wine industry.
English