Tag: Wine Wiki

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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.

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Aeration

Aeration - Wine Wiki

Aeration is the process of exposing wine to oxygen, which can significantly change its aroma and flavor profile. While it may sound counterintuitive, allowing some air to interact with the wine helps release volatile compounds that can make the wine smell and taste better. The process typically involves either swirling the wine in a glass, decanting it, or using an aeration tool. The idea is to let the wine “breathe,” especially when dealing with red wines or aged bottles that may have developed complex and layered flavors during storage.

When a wine is first opened, it may have a “closed” or “tight” aroma. This is especially true for younger red wines, which often have more tannins and higher acidity levels. By aerating the wine, the oxygen helps soften these tannins and smooth out any harsh flavors. This enhances the wine’s overall texture, making it feel more velvety or balanced on the palate.

Aged in Bottles For A Long Time

Aeration is also particularly useful for wines that have been aged in bottles for a long time. Over time, certain sulfur compounds can form inside the bottle, giving the wine a slightly unpleasant smell when first opened. However, these compounds are usually volatile and dissipate when exposed to air, leaving behind a purer expression of the wine’s true character.

Different wines benefit from varying degrees of aeration. Lighter red wines, such as Pinot Noir, may only need a few minutes of exposure, while heavier wines, such as Cabernet Sauvignon or Syrah, might benefit from an hour or more in a decanter. White wines, on the other hand, generally require less aeration, though some fuller-bodied whites like Chardonnay can benefit from brief exposure to air.

That said, not all wines need aeration. Some lighter wines, especially younger whites, may lose their freshness if exposed to too much air. Sparkling wines, in particular, should not be aerated, as the process would cause them to lose their effervescence. The key to aeration is to know your wine and its specific needs.

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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Botrytis

Botrytis - wine wiki

Botrytis, often referred to as noble rot, is a type of fungus (Botrytis cinerea) that can affect grapes in both beneficial and harmful ways. In the world of winemaking, Botrytis is highly valued when it occurs under the right conditions, contributing to the production of some of the most revered sweet wines in the world, such as Sauternes from Bordeaux or Tokaji from Hungary.

When Botrytis infects grapes in a specific way, it causes them to shrivel, concentrating their sugars and flavors. This process transforms the grapes into small, raisin-like fruits, leading to wines with intense sweetness, rich complexity, and honeyed, apricot, and marmalade-like flavors. This form of the fungus is known as noble rot, and wines made from Botrytis-affected grapes often have a deep golden color and an exceptional balance of sweetness and acidity.

However, if the environmental conditions are not favorable (too much humidity or rain, for example), Botrytis can instead lead to grey rot, which is detrimental to the grapes and can ruin an entire harvest. Grey rot causes grapes to rot in an uncontrolled manner, leading to off flavors and spoiled wines.

Noble Rot

Noble rot thrives in vineyards where cool misty mornings are followed by warm, sunny afternoons. The moisture encourages the growth of the fungus, while the sun helps to slowly dehydrate the grapes, concentrating their natural sugars. The resulting wines are highly sought after, not only for their intense sweetness but for their remarkable ability to age, often improving in complexity over decades.

Botrytis wines are typically served as dessert wines, enjoyed on their own or paired with foods like blue cheese, foie gras, or rich desserts.

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Airén

Airén - Wine Wiki

Airén is a white grape variety primarily grown in Spain, and it holds the distinction of being one of the most widely planted grape varieties in the world, although it is less well-known outside of Spain. Historically, it covered vast areas of the country especially in the central wine-growing regions of Castilla-La Mancha, due to its ability to thrive in the hot, dry climate.

Airén is a resilient grape that is highly drought-resistant. Therefore, making it suitable for cultivation in Spain’s often harsh and arid conditions. For much of the 20th century, Airén was used to produce large quantities of basic, bulk wines or distilled into brandy. However, in recent decades, Spanish winemakers have begun exploring its potential to produce higher-quality wines as vineyard practices have improved, and winemaking techniques have advanced.

The wines made from Airén are typically light, fresh, and easy-drinking. Airén produces wines that are often pale in color with subtle flavors. Typical flavor notes include apple, pear, citrus, and floral hints. These wines tend to have moderate acidity, which makes them refreshing but less complex compared to some other white varieties.

Historically Used to Make Simple Table Wines

Although historically used to make simple table wines, modern winemaking has led to more refined expressions of Airén, sometimes blended with other varieties to create more structured wines. When handled with care, Airén can result in well-balanced wines that are pleasant and versatile, often enjoyed young.

While Airén has been overshadowed by more popular white varieties such as Sauvignon Blanc and Chardonnay, it remains an important part of Spain’s winemaking heritage. Airén’s ability to thrive in extreme conditions ensures that it will continue to play a role in Spain’s wine production, even as more vineyards are converted to red grape varieties.

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Sulphites (Sulfites)

Sulphites - Wine Wiki

Sulphites, also known as sulfites, are compounds that naturally occur in all wines but are also added by winemakers to preserve the wine and prevent oxidation. The most common form is sulfur dioxide (SO2), which has been used in winemaking for centuries due to its antimicrobial and antioxidant properties.

They play a vital role in winemaking because they help stabilize the wine, preventing spoilage by bacteria and protecting it from oxidation. Without sulphites, wines would spoil much faster, and their flavor and quality would degrade over time. They are particularly important for preserving the color and freshness of white wines.

All wines contain some level of naturally occurring sulphites because yeast, which is used in the fermentation process, produces small amounts of sulfur dioxide. However, most winemakers also add them during the winemaking process, particularly after fermentation and just before bottling, to ensure the wine remains stable and drinkable over time.

Some people believe that sulphites are the cause of wine-related headaches or allergic reactions, but research suggests that sulphites are only a problem for a small percentage of the population, particularly those with asthma. Sulphite levels in wine are strictly regulated in most countries, with the U.S. Food and Drug Administration (FDA) requiring wines containing more than 10 parts per million of sulphites to display a warning label.

Although sulphites are essential for most wines, there has been a growing movement toward natural wines or low-sulphite wines, where winemakers use minimal interventions, including little or no added sulphites. However, these wines tend to have a shorter shelf life and may be more susceptible to spoilage.

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Old World vs. New World

Old World New World - wine wiki

In the context of wine, the terms Old World and New World refer to the geographic origin of the wine, but they also encapsulate broader stylistic differences in winemaking traditions.

Old World wines come from regions with long-established winemaking traditions, primarily in Europe. The most famous Old World wine-producing countries include France, Italy, Spain, Germany, and Portugal. These regions have centuries, if not millennia, of winemaking history. Old World wines are typically associated with a more restrained, elegant style, focusing on subtlety, terroir expression, and tradition. The climate in these regions tends to be cooler, which often results in wines with higher acidity and lower alcohol levels. Old World wines are also more likely to showcase earthy, mineral, or savory characteristics, with fruit flavors being more restrained.

In contrast, New World wines are produced in regions that started developing significant winemaking industries in the past few centuries. These regions include the United States, Australia, New Zealand, Chile, Argentina, and South Africa. New World wines are often associated with a bolder, fruit-forward style, with riper flavors and higher alcohol levels due to the generally warmer climates in these regions. Winemakers in the New World also tend to experiment more with different techniques and grape varieties, focusing on innovation and modern practices rather than strictly adhering to tradition.

Emphasis on Terroir

One of the key differences between these wines is the emphasis on terroir. Old World winemakers often highlight the concept of terroir, the environmental factors that influence the wine, whereas New World wines are more likely to be labeled by grape variety, such as Cabernet Sauvignon or Chardonnay, with less emphasis on where the grapes were grown.

Ultimately, the distinction between Old World and New World is both geographic and stylistic, with each offering unique characteristics and experiences for wine lovers to explore.

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Legs (or Tears)

Legs - wine wiki

Legs, also referred to as tears, are the streaks of liquid that form on the inside of a wine glass after the wine has been swirled. While they may seem like a mystical sign of a wine’s quality, they are actually more of a physical phenomenon related to the alcohol content and viscosity of the wine.

The science behind legs or tears is known as the Marangoni effect. It occurs due to the difference in evaporation rates between alcohol and water. When you swirl wine in a glass, the alcohol evaporates faster than the water, creating droplets that cling to the sides of the glass. The more alcohol a wine has, the more pronounced the tears will be, as the greater the difference between the evaporation rates of alcohol and water.

Legs are often mistakenly thought to be an indicator of a wine’s quality or sweetness, but they don’t really provide insight into those factors. What legs do indicate, however, is the wine’s alcohol content and sometimes its body. A wine with high alcohol content, typically above 13%, will usually display more prominent legs, as the alcohol affects the viscosity of the liquid.

Legs in Sweeter Wines

It can also appear in sweeter wines, which have a thicker consistency due to the residual sugar left over from fermentation. Wines like dessert wines or ports, which have both high sugar and alcohol levels, may show very pronounced legs.

While legs may not reveal much about a wine’s complexity or flavor, they do add to the visual enjoyment of wine tasting. Some wine enthusiasts love observing the way they form and drip back into the wine, appreciating the art of swirling wine in a glass. Ultimately, the legs are more of a fun visual effect than a true measure of wine quality.

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