Tag: Wine Wiki

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Robert Parker

Robert Parker

Robert Parker is one of the most influential wine critics in the world. He was born in 1947 in Baltimore, Maryland. Originally, he worked as a lawyer, but his passion for wine led him to a different path. In the 1970s, he started exploring the wine world with a fresh perspective. He wanted to bring more transparency to wine reviews, which he found lacked objectivity. This desire led him to launch The Wine Advocate in 1978.

The Wine Advocate

The Wine Advocate became a game-changer in the wine industry. Parker introduced a 100-point rating system. This system quickly became a standard that many wine lovers and industry professionals used. Parker’s method was simple but effective. He rated wines on a scale from 50 to 100 points, making it easy for readers to understand a wine’s quality. A score between 90 and 100 meant an outstanding wine. Anything between 80 and 89 indicated a good to very good wine. Lower scores suggested wines with less appeal.

Parker’s reviews could make or break a wine’s reputation. His high scores often boosted demand and prices, especially for Bordeaux and Napa Valley wines. Wineries eagerly awaited his verdicts, knowing that a good review could increase their sales. Parker’s influence reached far beyond just wine lovers. Wine merchants, restaurants, and collectors all paid close attention to his ratings.

However, Parker also faced criticism. Some argued that his preference for bold, high-alcohol wines shaped the styles that many winemakers produced. Critics said that this led to a lack of diversity in the wine world. Yet, many also appreciated his honesty and straightforward approach. Parker insisted that he reviewed wines with the consumer in mind, not the winemaker.

Robert Parker retired from The Wine Advocate in 2019, but his legacy remains strong. His ratings continue to impact the wine market, and his influence is still felt in how many people judge wine quality today. Parker’s contributions have left a lasting mark, making him a central figure in modern wine criticism.

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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Tinto

Tinto - wine wiki

Tinto is the Spanish term for red wine. Winemakers use this word to describe wines made from red or black grape varieties. In Portugal, the term Vinho Tinto serves a similar purpose. Both regions have rich traditions of producing red wines.

Spain and Portugal grow many grape varieties for tinto wines. Tempranillo is one of the most famous Spanish varieties, producing robust, age-worthy wines. Garnacha, another popular grape, offers fruit-forward, lighter styles. In Portugal, Touriga Nacional takes center stage, known for its deep color and complex flavors.

Tinto wines vary greatly depending on the grape, region, and winemaking style. In Spain, Tinto de Verano is a popular drink. It combines red wine with soda water, making a refreshing summer beverage. In Portugal, tinto wines pair beautifully with traditional dishes like bacalhau (salted cod) or roasted meats.

They can range from light and fruity to rich and bold. Winemakers may age them in oak barrels for added depth and structure. Some, like Rioja or Douro reds, age well for years. They develop complex layers of flavor over time.

The term tinto is simple, but it represents a broad category of red wines. It’s a staple on the labels of many Spanish and Portuguese bottles. Wine enthusiasts who love exploring different reds will often encounter the word.

Whether enjoying a glass of robust Rioja or a vibrant Douro, tintos offer a world of flavors to explore. It showcases the diversity and richness of red wine traditions in Spain and Portugal.

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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Typicity

Typicity - wine wiki

Typicity refers to how well a wine reflects the classic characteristics of its grape variety, region, and style. It’s a way to measure a wine’s authenticity. Wine experts often use this term to assess if a wine tastes like it should.

For example, a Pinot Noir from Burgundy should showcase notes of red berries, earth, and a light body. These qualities define Burgundian Pinot Noir. If a wine meets these expectations, it has high typicity. It stays true to the style that wine lovers expect from that grape and region.

Winemakers focus on it by using traditional methods. They respect the grape’s natural traits and the terroir of their vineyard. This respect creates wines that genuinely represent their origins. Factors like climate, soil, and winemaking practices all influence typicity.

However, some winemakers experiment with modern techniques, creating wines with less typicity. They might use new oak barrels or different fermentation processes. These choices can mask the traditional flavors of a region. While some enjoy these innovative styles, others prefer the classic representation that typicity offers.

Wine competitions and critics often consider typicity when evaluating quality. They appreciate wines that express a grape’s natural character. But it doesn’t mean better; it’s about authenticity. A wine with high typicity might suit someone who loves tradition, while another might seek something more unique.

Understanding typicity helps wine lovers navigate the diverse world of wine. It guides them toward wines that match their expectations. It can also deepen their appreciation for classic expressions of each grape and region.

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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Tirage

Tirage - wine wiki

Tirage is an essential step in making sparkling wine, including Champagne. The term refers to adding a mixture of yeast and sugar to a base wine. This process creates the second fermentation inside the bottle, forming bubbles.

Winemakers prepare the base wine first. This wine is typically still and dry. They add the tirage mixture, which includes sugar, yeast, and sometimes nutrients. Once added, the wine goes into sealed bottles. The yeast consumes the sugar and releases carbon dioxide. Since the bottle is sealed, the gas stays in the liquid, creating bubbles.

The wine then undergoes aging on the lees (the dead yeast cells). This period can last from several months to years. Aging on the lees adds complexity to the wine. It gives sparkling wine its toasty, brioche-like flavors. Winemakers refer to this stage as “en tirage.”

The length of the tirage period affects the final style of the sparkling wine. Shorter tirage periods often result in fresher, fruitier wines. Longer periods add more complexity, creaminess, and depth.

After the desired aging time, winemakers remove the lees through a process called disgorging. They then add a dosage (a mixture of wine and sugar) to determine the wine’s final sweetness level.

Tirage plays a crucial role in defining the character of sparkling wine. It shapes everything from the bubbles’ fineness to the wine’s richness. Without it, Champagne and other sparkling wines would lack their signature effervescence.

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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Trocken

trocken - wine wiki

Trocken means “dry” in German. Winemakers use this term to describe wines with very little or no residual sugar. It’s common on labels for German wines, especially Rieslings. When you see Trocken, expect a wine that tastes crisp and refreshing rather than sweet.

German wine laws define how dry the wine can be. The wine should have no more than 9 grams of residual sugar per liter. However, if acidity levels are high, winemakers can balance a little more sugar. This balance ensures the wine remains dry but not overly sharp.

Trocken wines come in many styles. Rieslings often feature bright acidity with notes of green apple and citrus. You might also find Trocken labels on Silvaner, Pinot Blanc (Weissburgunder), and Pinot Gris (Grauburgunder). Each grape variety brings its own unique character while maintaining a dry profile.

The dry style appeals to those who enjoy wines that refresh the palate. It pairs well with many dishes, like seafood, white meats, and salads. Dry Rieslings, for example, complement spicy Asian cuisine with their zesty freshness.

Not all German wines labeled as dry use the term Trocken. Some producers prefer using terms like Classic or Selection. However, Trocken remains a clear and direct indication of dryness. It’s a helpful term for wine enthusiasts navigating Germany’s complex labeling system.

Whether enjoying a chilled glass on a summer day or pairing it with dinner, Trocken wines offer versatility. They allow the pure expression of the grape to shine through without the distraction of sweetness.

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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DOC

DOC - wine wiki

DOC stands for Denominação de Origem Controlada in Portuguese (or Denominazione di Origine Controllata in Italian), which translates to “Controlled Designation of Origin” in English. It’s a certification that guarantees the quality and authenticity of wines from specific regions, ensuring that they meet strict production standards.

This label indicates that the wine is made in a particular geographic area, using certain grape varieties, and following traditional winemaking methods. The goal is to preserve the unique characteristics of the region’s terroir—its climate, soil, and winemaking traditions. A DOC certification assures wine lovers that they are getting an authentic taste of the region’s heritage and quality.

For example, in Portugal, wines from regions like Douro or Setúbal might carry the DOC label, while in Italy, you’ll find it in famous areas like Chianti or Barolo. Each DOC region has its own rules about grape varieties, aging processes, and production methods, ensuring that the wine truly represents its origin.

This system helps protect the reputation of regional wines and guides consumers looking for quality bottles that reflect the rich history and expertise of traditional winemaking.

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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Qvevri

Qvevri - wine wiki

A qvevri is a large, egg-shaped clay vessel used for winemaking, with roots that trace back over 8,000 years to Georgia, a country considered the birthplace of wine. Winemakers traditionally use qvevris to ferment, store, and age wine, following ancient methods passed down through generations. Unlike other clay vessels, qvevris are buried underground, creating a natural temperature-controlled environment that helps with fermentation and aging processes.

The interior of a qvevri is typically coated with beeswax to create a waterproof seal. Winemakers fill the qvevri with grape juice, skins, seeds, and stems. Like this it is allowing for fermentation to take place directly inside the vessel. This method allows a unique interaction between the wine and the grape solids. It is resulting in rich flavors, deep textures, and complex aromas. The egg shape of the qvevri encourages circulation during fermentation, which enhances the development of the wine’s character.

Once the fermentation process finishes, the wine remains in the buried qvevri for aging. This period can last from several months to a few years, depending on the desired style of the wine. During this time, the wine naturally clarifies, as sediment settles at the bottom of the vessel. This method produces wines with a distinctive earthy quality. It is often referred to as “amber wine” when made with white grapes due to its deep, amber color and tannic structure.

Qvevri Winemaking

Qvevri winemaking has seen a revival in recent years, with winemakers around the world embracing this ancient method. For those seeking natural or minimal-intervention wines, qvevri wines offer a connection to centuries-old traditions and the unique terroir of the region. Georgia remains the heart of qvevri winemaking, where it’s not just a method, but a part of cultural heritage.

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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Orange Wine

Orange Wine - wine wiki

Orange wine offers a distinctive style that stands out in the wine world. Despite its name, orange wine doesn’t contain any oranges. Instead, it gets its color and unique character from white grapes that ferment with their skins. This skin-contact fermentation gives the wine its amber or orange hue, along with complex flavors and textures.

The process of making orange wine resembles red winemaking more than typical white winemaking. Winemakers crush white grapes and let the juice ferment with the grape skins and seeds. This extended contact between the juice and skins imparts tannins, structure, and a deeper color to the wine. As a result, orange wines often have a fuller body and a more pronounced texture compared to other white wines.

Flavor-wise, orange wines can vary widely, offering notes that range from dried fruit, nuts, and herbs to floral and citrus elements. They can also display a slight oxidative quality, adding another layer of complexity. Some orange wines might have a slight tannic grip, similar to red wines, making them a great pairing with a variety of foods, from roasted vegetables to rich cheeses.

Regions like Georgia, where winemakers have used clay vessels called qvevri for centuries, have a deep history of producing orange wines. Modern winemakers in Italy, Slovenia, and parts of the United States have embraced this ancient method, contributing to a resurgence of interest in orange wines worldwide.

Orange wine offers an exciting alternative for those looking to explore outside the traditional red, white, and rosé spectrum. Its rich history, combined with bold flavors and a striking appearance, makes it a fascinating choice for adventurous wine enthusiasts.

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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Mousse

Mousse - wine wiki

Mousse refers to the frothy bubbles found in sparkling wine. When you pour a glass of Champagne or Prosecco, the bubbles that rise to the surface create a layer of foam known as mousse. This frothiness results from the carbon dioxide trapped inside the wine during fermentation, creating a visual and sensory experience that defines the sparkling wine category.

The quality and persistence of it can significantly influence a sparkling wine’s appeal. Finer, more delicate bubbles create a smoother and more refined mousse, often seen in high-quality Champagnes. On the other hand, coarser bubbles result in a more robust one, which can offer a lively and playful mouthfeel. A steady, even stream of bubbles leading to a gentle mousse suggests well-made sparkling wine.

The way it interacts with the wine’s aromas also enhances the tasting experience. As the bubbles rise and burst, they release aromatic compounds, intensifying the bouquet of the wine. This interplay between bubbles and aroma makes the mousse an integral part of enjoying sparkling wines.

Serving temperature and glassware can also have an impact. Chilling the wine to the right temperature helps preserve the mousse, while a proper flute or tulip glass shape directs the bubbles upwards, allowing it to form beautifully at the surface. For those who love the effervescent charm of sparkling wines, mousse provides a visual and sensory delight that makes every sip special.

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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Filtration

filtration - wine wiki

Filtration plays a crucial role in winemaking, helping to remove unwanted particles and clarify the wine before bottling. Winemakers use this process to ensure that the wine is clear, stable, and free of any impurities. Without proper filtration, sediments like dead yeast cells (lees), tartrates, and other organic matter can remain suspended in the wine, affecting its appearance and taste.

It comes in different methods, each serving a specific purpose. Some common types include depth filtration, which uses a porous material to capture larger particles, and membrane filtration, which works like a fine sieve to remove smaller impurities. Winemakers often start with coarse filtration to eliminate larger particles, then move on to finer methods for polishing the wine before bottling. This step helps to ensure a brilliant clarity that consumers expect when pouring a glass.

While filtration can help stabilize the wine, it also helps maintain its flavor and aroma profile. By removing elements that could cause spoilage, filtration extends the shelf life of the wine, making it safe for transport and longer storage. However, some winemakers choose to limit it or avoid it altogether, believing that the wine can maintain a richer texture and complexity without this step. These producers often market their wines as “unfiltered,” catering to enthusiasts who appreciate a more natural and rustic character.

Filtration remains an essential technique for most winemakers, balancing the need for stability and clarity with the desire to retain the wine’s unique characteristics. For many wine lovers, the process ensures a clear, enjoyable pour, free from cloudiness or sediment.

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