Tag: Wine Wiki

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Sommelier Certification

Sommelier Certification - wine wiki

Sommelier Certification is the process by which individuals are formally trained and tested to become professional wine experts. They are known as sommeliers. A sommelier is responsible for managing wine service in a restaurant or hotel. He/She is helping customers select wines, and ensuring proper storage, presentation, and pairing of wines with food. Becoming a certified sommelier is a rigorous process that requires a deep understanding of wine regions, varietals, tasting techniques, and food pairings, along with knowledge of beer, spirits, and cigars in some cases.

There are various levels of sommelier certification offered by several prestigious organizations around the world. One of the most recognized is the Court of Master Sommeliers (CMS), which offers four levels of certification: Introductory Sommelier, Certified Sommelier, Advanced Sommelier, and the highest, Master Sommelier. The Master Sommelier certification is one of the most difficult achievements in the wine world. The pass rate is less than 10%. The certification process involves a series of rigorous exams that cover theory, tasting, and practical service skills.

Wine & Spirit Education Trust (WSET)

Other notable organizations include the Wine & Spirit Education Trust (WSET). They offer progressive levels of wine qualifications, from beginner to diploma level. Also, the Institute of Masters of Wine (IMW), which focuses on wine knowledge, critical analysis, and wine business acumen, culminating in the prestigious Master of Wine (MW) title.

The certification process typically includes extensive study, practical wine tasting sessions, and service training. Sommeliers learn to blind taste wine, identifying the grape varietal, region, and vintage by analyzing the wine’s appearance, aroma, and palate. They also study wine regions across the world. They are learning about the different climates, soils, and winemaking techniques that influence the character of wines.

So, beyond knowledge of wine, a sommelier must master hospitality and service skills, ensuring the guest experience is enhanced through their expertise. Sommeliers are often employed in high-end restaurants, wine bars, or retail wine shops, but many also work as wine consultants, educators, and in wine marketing or distribution.

Certification provides credibility, distinguishing professionals as highly skilled in their craft. This opens doors to prestigious roles in the hospitality industry.

Curious about more wine terms and insights? Visit our Wine Wiki section and explore the basic wine terms for expert definitions and tips!

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Reserve

Reserve - Wine wiki

The term “Reserve” is often used in the wine world to indicate a wine of higher quality or one that has been aged longer than standard wines. While the exact meaning of “Reserve” can vary depending on the country and producer, it generally signifies that the wine is a special selection, made from the best grapes or batches, and has been given extra care and attention during production.

In many Old World wine regions, such as Spain and Italy, the term “Reserve” (or “Reserva”) has legal requirements. For example, in Spain, a “Reserva” red wine must be aged for at least three years, with at least one year in oak barrels. Similarly, in Italy, a “Riserva” wine must meet specific aging and quality criteria, depending on the region and the type of wine.

“Reserve” Wine from The New World

In the New World, particularly in countries like the United States, Australia, and Chile, the term “Reserve” is less regulated and may simply indicate that the wine is of higher quality or a special blend chosen by the winemaker. This means, the term is more of a marketing label than a legal designation, and it’s up to the winery to decide what makes a wine “Reserve.”

In general, Reserve wines are often more complex and age-worthy than standard wines, with deeper flavors, richer textures, and a greater capacity for cellaring. They are typically made from grapes harvested in exceptional vintages or from older vines that produce lower yields but more concentrated fruit. Reserve wines also often undergo longer aging, both in barrel and bottle, to allow the flavors to develop and mature.

Overall, while the meaning of “Reserve” can vary, it is generally an indication that the wine is of higher quality and has been crafted with extra care and attention to detail.

Curious about more wine terms and insights? Visit our Wine Wiki section and explore the basic wine terms for expert definitions and tips!

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Phylloxera

Phylloxera - wine wiki

Phylloxera is a tiny, root-feeding insect that is infamous for causing one of the greatest catastrophes in the history of viticulture. In the 19th century, this pest devastated vineyards across Europe, particularly in France, by feeding on the roots of grapevines and spreading a deadly disease that caused the vines to wither and die.

Phylloxera was accidentally introduced to Europe from North America in the mid-1800s. North American grapevines had developed a natural resistance to Phylloxera, but European grapevines had no such defenses. As a result, the pest spread rapidly, wiping out vast swathes of vineyards and threatening the very survival of the wine industry.

The solution to the Phylloxera crisis came in the form of grafting—attaching European grapevines (Vitis vinifera) to the roots of American grapevines (Vitis labrusca), which were resistant to the pest. This practice of grafting European vines onto American rootstock became widespread, allowing the wine industry to recover. Today, most vineyards around the world still use this grafting technique to protect their vines from Phylloxera.

Despite this solution, Phylloxera remains a concern in some parts of the world, particularly in regions where ungrafted vines are grown. The history of Phylloxera serves as a reminder of the vulnerability of grapevines and the importance of viticultural practices that help protect vineyards from pests and disease.

Curious about more wine terms and insights? Visit our Wine Wiki section and explore the basic wine terms for expert definitions and tips!

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Noble Rot

Noble Rot - wine wiki

“Noble Rot” is the beneficial version of the fungus Botrytis cinerea. It plays a crucial role in the production of some of the world’s finest sweet wines. While the term “rot” might suggest spoilage, in the case of Noble Rot, it is a desired condition that concentrates the sugars in the grape, leading to richer, sweeter wines.

Noble Rot occurs under specific climatic conditions—when the vineyard experiences morning humidity followed by dry, sunny afternoons. Therefore, creating the ideal environment for the fungus to infect the grapes in a slow and controlled manner. As the fungus attacks the grape skins, it draws out water, concentrating the sugars, acids, and flavors in the fruit. The result is a grape that produces exceptionally sweet, flavorful, and complex wine.

Noble Rot is responsible for some of the world’s most famous sweet wines, including Sauternes from France, Tokaji from Hungary, and Trockenbeerenauslese from Germany. These wines are often characterized by intense flavors of honey, dried apricot, and marmalade. They have a lush, velvety texture and vibrant acidity that balances the sweetness.

So, while Botrytis can be devastating if it turns into “gray rot” under the wrong conditions, when the process is controlled and carefully monitored, Noble Rot is seen as a gift from nature that enhances winemaking and creates some of the most coveted dessert wines in the world.

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Must

must - wine wiki

“Must” refers to the freshly crushed grape juice that contains the skins, seeds, and stems of the fruit, and it is the essential starting point for winemaking. Once grapes are harvested and crushed, the must is the mixture that remains, and it serves as the foundation for both red and white wines. It is rich in sugars, acids, and other compounds that will contribute to the wine’s flavor, aroma, and structure.

In red winemaking, the must is left to ferment with the skins and seeds, as these components provide tannins, color, and additional flavor. The skin of the grape is particularly important in determining the final color and body of red wine. For white wines, however, the must is often pressed to remove the skins and seeds early in the process, as winemakers aim to create a lighter, fresher style of wine.

Fermentation begins when yeast is added to the must or when natural yeasts already present on the grape skins start converting the sugars into alcohol. The sugar content in the must will determine the potential alcohol level of the wine, which is why measuring sugar levels (often using Brix) is a critical step for winemakers.

In addition to its role in traditional winemaking, must can also be used to produce other types of alcoholic beverages such as grape juice-based spirits or grape must concentrate. This versatile mixture is truly the building block of wine, capturing the essence of the vineyard and the fruit before it undergoes transformation into the final product.

Curious about more wine terms and insights? Visit our Wine Wiki section and explore the basic wine terms for expert definitions and tips!

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Fining

Fining

Fining is a crucial process in winemaking that involves adding substances to wine to remove unwanted particles and clarify the final product. It is used to eliminate proteins, tannins, phenolics, or other compounds that may cause haziness, off-flavors, or bitterness. The objective of fining is to stabilize the wine and improve its appearance, taste, and overall quality. Fining agents, such as egg whites, gelatin, bentonite clay, or casein, are introduced into the wine and bind to specific compounds. These particles, once bonded, become larger and are then easier to remove through filtration or settling.

The decision to fine wine depends on the winemaker’s goals and the style of wine they aim to produce. For instance, some winemakers fine their wines to create a clearer, more polished appearance, especially in white wines, where clarity is often associated with higher quality. In red wines, fining can help soften tannins, making the wine smoother and more approachable.

One of the most common fining agents is bentonite, a type of clay that is particularly effective in removing proteins from wine. Proteins can cause cloudiness, particularly in white wines, when exposed to heat. Bentonite works by binding to these proteins and sinking to the bottom of the wine, where they can be removed. Gelatin, on the other hand, is often used in red wines to reduce harsh tannins, making the wine rounder and less astringent.

Egg Whites for Fine Red Wines

Egg whites have been traditionally used in Bordeaux to fine red wines. This method is particularly useful for wines with high tannin levels. The proteins in egg whites bind with the harsh tannins, helping to soften the wine without stripping away its character. Similarly, casein, a milk protein, is often used to fine white wines, particularly those that have excessive phenolic compounds that may contribute to bitterness.

Fining is a delicate process that requires careful control. If done improperly, it can strip a wine of desirable flavors and aromas. Some winemakers opt for minimal intervention and choose not to fine or filter their wines, particularly in the natural wine movement. These wines may be slightly hazy but are prized for their fuller body and authentic expression of terroir.

Fining is an essential technique for many wineries, contributing to the wine’s overall stability, clarity, and drinkability.

Curious about more wine terms and insights? Visit our Wine Wiki section and explore the basic wine terms for expert definitions and tips!

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En Primeur

En Primeur - Wine Wiki

“En Primeur” is a French term that refers to the practice of purchasing wine while it is still in the barrel and before it has been bottled and released for general sale. It is essentially a futures market for wine, allowing buyers—who may be investors, collectors, or retailers—to secure a wine at its initial release price. This system is most famously associated with Bordeaux, although it is also used in other wine regions such as Burgundy, the Rhône Valley, and even Napa Valley.

The en primeur system is typically initiated in the spring following the vintage, with the wines still aging in barrels. Wine critics, journalists, and trade professionals are invited to taste barrel samples of the young wine to assess its potential quality. Based on these early evaluations, wine estates set an en primeur price for the wine, which is generally lower than the price it will command once bottled and released to the market. Buyers then commit to purchasing the wine in advance, usually paying the full amount or a deposit upfront, with the wine being delivered one to two years later once it has been bottled.

En primeur offers several advantages to both buyers and producers. For buyers, it provides the opportunity to purchase sought-after wines at a lower price before they potentially increase in value. For collectors and investors, it is also a way to secure allocations of limited-production wines that may be difficult to find later. On the producer’s side, en primeur allows them to generate revenue well before the wine is ready for sale, which helps fund operations and future production.

Historically Practiced in Bordeaux

While en primeur has historically been most prevalent in Bordeaux, where the system is highly organized and structured, other regions have adopted similar practices. In Burgundy, for instance, en primeur is used but on a smaller scale, often involving allocations to long-standing customers of the domain.

However, this market can be risky. Predicting the future quality and market value of a wine based on barrel samples can be challenging, and not all en primeur wines increase in value over time. External factors such as economic downturns, changing consumer preferences, or less favorable vintages can impact the wine’s resale value. Nonetheless, en primeur remains a key aspect of the fine wine market and an exciting way for wine enthusiasts and investors to engage with top-tier wines before they officially hit the shelves.

Curious about more wine terms and insights? Visit our Wine Wiki section and explore the basic wine terms for expert definitions and tips!

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Cuvée

Cuvée - wine wiki

“Cuvée” is a French word used in the wine industry to refer to a specific blend, batch, or selection of wine. The term originates from the French word “cuve,” meaning vat or tank, which refers to the container in which wine is fermented. Over time, the word has come to signify not just the container, but the wine produced from it. While it is commonly used in Champagne and sparkling wine production, it is also found in various wine styles across the world.

In the context of Champagne, “cuvée” often refers to the first and most premium pressing of grapes, where the best juice is extracted for the highest-quality wine. For example, in Champagne, the “tête de cuvée” is considered the best wine made from a particular vintage or house. Famous examples of these include Dom Pérignon and Cristal, which are renowned for their exceptional quality and consistency.

However, the term can also refer to a blend of different grape varieties, vineyards, or even vintages, especially in still wines. Winemakers often create a cuvée by blending different wines to achieve a specific flavor profile, texture, or balance. The intention is to make a wine that is greater than the sum of its parts by harmonizing the characteristics of each component. For instance, a red Bordeaux cuvée typically consists of a blend of Cabernet Sauvignon, Merlot, and other grapes to create a balanced and complex wine.

Meaning in The new World

In the New World, particularly in countries like the United States and Australia, the word “cuvée” can be somewhat ambiguous. It may simply refer to a particular wine made by a producer, often with no specific meaning regarding quality or method. It can range from a top-tier blend to a mass-market offering. This makes the term somewhat confusing for consumers, as it doesn’t always guarantee high quality.

When assessing a cuvée, it’s essential to look at the producer’s reputation and the wine’s overall quality. In summary, while “cuvée” may be used differently depending on the region, it generally denotes a specific blend or selection of wine, often indicating careful craftsmanship, especially when referring to premium wines.

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Carbonic Maceration

Carbonic Maceration - wine wiki

Carbonic maceration is a unique winemaking technique primarily associated with producing light, fruity red wines like Beaujolais Nouveau. In this method, whole grapes are placed in a sealed container filled with carbon dioxide before fermentation begins. The absence of oxygen creates an anaerobic environment, causing the grapes to ferment internally without being crushed. This results in a wine with very low tannins, bright fruit flavors, and a fresh, juicy profile.

Unlike traditional fermentation, where yeast converts grape sugars into alcohol, carbonic maceration relies on the natural enzymes within the grape to break down sugars. The process begins when the weight of the grapes at the bottom of the container crushes the grapes on top. The crushed grapes release juice, which begins to ferment in the usual manner. However, the uncrushed grapes start to undergo intracellular fermentation due to the high concentration of carbon dioxide in the tank.

This type of fermentation produces a different set of chemical reactions compared to traditional fermentation. For instance, carbonic maceration generates higher levels of esters, which are compounds responsible for fruity aromas. This explains why wines made using this technique often have pronounced notes of bubblegum, banana, and red berries.

Carbonic Maceration – Quicker Production.

It also shortens the winemaking process, allowing for quicker production. Beaujolais Nouveau is typically released just weeks after harvest, in time for celebrations around the third Thursday of November. However, this method isn’t just limited to Beaujolais. Winemakers worldwide, particularly in regions known for experimenting with winemaking techniques, have employed carbonic maceration to produce playful, easy-drinking wines.

Despite its appeal, carbonic maceration does have limitations. The resulting wines tend to lack the complexity and aging potential of traditionally fermented wines. They are meant to be consumed young, within a year or two of bottling, and their low tannin content makes them less suitable for pairing with rich, fatty foods. Nonetheless, carbonic maceration remains a popular method for producing bright, approachable red wines that can be enjoyed casually.

Curious about more wine terms and insights? Visit our Wine Wiki section and explore the basic wine terms for expert definitions and tips!

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Brix

brix - wine wiki

Brix is a term used to measure the sugar content of grapes or wine. The scale is named after Adolf Brix, a 19th-century German scientist who developed a method to calculate the density of liquids. It is measured as a percentage, where one degree Brix equals one gram of sugar per 100 grams of solution.

In the wine world, it is an important metric for determining the ripeness of grapes at harvest. Grapes with higher Brix levels are riper and will typically produce wine with higher alcohol content because more sugar is available to ferment into alcohol. Winemakers usually measure the Brix of their grapes regularly as the harvest season approaches, aiming for an ideal balance between sugar and acidity.

Brix in Still Wines

Most still wines, the typical level at harvest is between 22 and 26 degrees, depending on the grape variety and the style of wine being made. For instance, a light, crisp white wine like Sauvignon Blanc might be harvested at 21 or 22 degrees, while a richer, full-bodied red like Zinfandel might be harvested at 24 or 25 degrees Brix. For dessert wines, which require more sugar for fermentation, Brix levels can be much higher, sometimes exceeding 30 degrees.

It can also influence other aspects of wine production, such as fermentation. The more sugar a grape contains, the more heat is produced during fermentation, which can impact how the wine develops. Winemakers must carefully manage fermentation temperatures, especially when working with high-Brix grapes, to ensure the wine maintains balance and does not become overly alcoholic.

In addition to winemaking, Brix is also used in brewing, fruit processing, and even honey production, making it a versatile tool across various industries. Despite its widespread use, it is not the only method for measuring sugar content. In Europe, the Oechsle scale is commonly used, while in the U.S., specific gravity measurements are often preferred by home brewers and smaller winemakers.

Curious about more wine terms and insights? Visit our Wine Wiki section and explore the basic wine terms for expert definitions and tips!