Tag: Wine Wiki

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Appellation

appellation - wine wiki

An appellation is a legally defined geographical area used to indicate where the grapes for a wine are grown. Wine regions around the world use appellations to set quality standards, ensure consistency, and protect the reputation of their wines. Appellations vary from country to country, with each nation setting its own rules and guidelines for how a wine qualifies for a specific designation.

France pioneered the concept of appellations, creating the Appellation d’Origine Contrôlée (AOC) system in the early 20th century. The AOC sets strict regulations about where grapes can grow, how much can be harvested, what types of grapes can be used, and even the methods of production. For example, Champagne can only come from the Champagne region in France, and the AOC regulates everything from the type of grapes allowed to the winemaking process itself.

Other countries adopted similar systems. Italy uses Denominazione di Origine Controllata (DOC), and Spain has Denominación de Origen (DO). In the United States, you’ll find the American Viticultural Areas (AVA) system, which defines regions like Napa Valley or Sonoma. Each of these systems creates clear distinctions between wines made in different areas, allowing wine enthusiasts to know where a wine comes from and how it was made.

Appellations play an essential role in shaping a wine’s character. Factors like climate, soil composition, and altitude influence the flavors and aromas found in wines from different regions. A Burgundy Pinot Noir tastes completely different from one grown in California, even though the same grape variety is used. The concept of terroir often comes into play, with appellations helping highlight these unique environmental factors in wine production.

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Ullage

ullage - wine wiki

Ullage refers to the empty space between the wine and the cork in a bottle. Also, the empty space between the wine and the stopper in a barrel or tank. This space can affect the aging process of the wine, as the exposure to air (oxygen) can influence the wine’s development, for better or for worse.

In bottled wine, it is measured by the distance between the top of the wine and the base of the cork. A small amount of ullage is normal and expected as wine naturally evaporates over time, even through a cork. However, excessive ullage can be a sign of improper storage conditions, such as exposure to heat or faulty corks, which can allow too much oxygen into the bottle. When this happens, the wine can become oxidized, resulting in off flavors and aromas, such as a nutty or stale character, and a loss of freshness.

Ullage and Fine Wine

Ullage is a critical consideration for collectors and buyers of fine wines, particularly those that are meant to be aged for many years. Wines with excessive ullage may be less desirable. This is due to the increased exposure to oxygen that can compromise the wine’s quality and longevity. For this reason, professional wine auction houses and merchants often provide ullage measurements when selling older wines.

In barrels or tanks, ullage is more actively managed. Winemakers will often “top up” barrels or tanks during aging to minimize the amount of air in contact with the wine. Therefore, preventing oxidation. This is especially important for wines that are aged for long periods. That´s because even a small amount of oxygen exposure can affect the final product.

While some oxygen exposure can be beneficial in developing the flavors and complexity of certain wines, such as aged reds or fortified wines, too much ullage can result in spoilage. Proper storage conditions, such as maintaining a consistent temperature and humidity, are key to minimizing ullage and preserving the quality of aging wines.

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Sur Lie

Sur Lie - wine wiki

“Sur Lie” is a French winemaking technique in which wine is aged on its lees, or dead yeast cells, after fermentation. The term “lie” refers to the sediment composed of dead yeast and grape particles that settle at the bottom of the barrel or tank after fermentation. Rather than filtering the wine immediately, winemakers leave the wine in contact with these lees for an extended period to enhance the wine’s flavor, texture, and complexity.

The technique of aging “sur lie” is most commonly associated with white wines, particularly in the production of wines like Muscadet from the Loire Valley, Chardonnay (especially in Burgundy), and Champagne. However, it can also be used in red wines or sparkling wines.

Aging wine on the lees imparts a number of desirable characteristics. The breakdown of the yeast cells, known as autolysis, releases compounds that add richness, creaminess, and complexity to the wine. These can include flavors and aromas of bread dough, brioche, or nuts, as well as a fuller mouthfeel and enhanced texture. The process also helps stabilize the wine and can contribute to a longer shelf life.

Bâtonnage

Winemakers may stir the lees periodically during the aging process, a practice known as bâtonnage, to enhance the wine’s exposure to the lees and further develop the desired characteristics. The duration of sur lie aging can vary, ranging from a few months to several years, depending on the style of wine and the winemaker’s goals.

Sur lie aging is particularly important in sparkling wine production, where the lees contact during secondary fermentation (in the bottle for traditional method sparkling wines) contributes to the wine’s characteristic fine bubbles and creamy texture. In wines like Muscadet, sur lie aging results in a crisp, mineral-driven wine with subtle richness.

Overall, the sur lie technique adds depth and texture to wines, making it a popular choice for winemakers seeking to create more complex and age-worthy wines.

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Spontaneous Fermentation

Spontaneous Fermentation - wine wiki

Spontaneous Fermentation is a winemaking method that relies on the natural, wild yeasts present in the vineyard, winery, and on the grape skins to ferment the wine, rather than using commercially cultivated yeasts. This process is also known as wild fermentation or natural fermentation and is often associated with natural and organic winemaking practices.

Unlike conventional fermentation, where winemakers add specific strains of yeast to control the fermentation process, spontaneous fermentation is less predictable and can result in a wider range of flavors and aromas. Wild yeasts are highly variable, and their activity can be influenced by a variety of factors, such as the local environment, temperature, and conditions during the fermentation process. This can lead to complex and unique wines that reflect the terroir and vintage more distinctly than wines made with commercial yeasts.

The process begins when the grapes are harvested and crushed, and the wild yeasts begin to consume the sugars in the grape juice, converting them into alcohol and carbon dioxide. Since different strains of yeast may become active at various points during fermentation, the process can take longer than controlled fermentation. Additionally, spontaneous fermentation may require more careful monitoring, as it can be unpredictable and occasionally result in stuck fermentations (when yeast activity stops before all the sugar has been converted to alcohol).

More Challenges – More Flavor Variety

Despite these challenges, many winemakers who use spontaneous fermentation believe it results in wines with greater character, complexity, and authenticity. The flavors in spontaneously fermented wines can be more nuanced and layered, with earthy, funky, or wild characteristics that are often absent in wines made with commercial yeasts.

Spontaneous fermentation is particularly popular in regions that embrace natural or minimal-intervention winemaking, such as parts of France (especially in the Loire Valley and Burgundy), Italy, and Spain. While the technique is not limited to these regions, it has gained popularity among winemakers worldwide who seek to produce wines that showcase the true essence of their environment and vintage.

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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.

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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.

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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.

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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!