Tag: Wine Wiki

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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.

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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.

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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.

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