Amarone della Valpolicella, commonly known as Amarone, is a prestigious Italian dry red wine characterized by its unique production method involving the partial drying of grapes before fermentation. This process, known as appassimento, concentrates the sugars and flavours, resulting in a rich, full-bodied wine with a distinctive raisin-like sweetness despite […]
Glossary
Brut is a term used to describe the dryness of sparkling wines, indicating a low sugar content. It’s the most common style of dry Champagne and sparkling wine, offering a crisp and refreshing taste profile. Brut wines are favoured for their ability to pair well with a wide range of […]
A cultivar in viticulture is a cultivated variety of grape that has been selectively bred for specific attributes, such as flavour, color, and ripening time. While often used interchangeably with “varietal,” cultivar refers to the plant itself, whereas varietal refers to the wine made from a single grape cultivar. Cultivars […]
A decanter is a vessel used to serve wine, often made of glass or crystal, with a wide base to increase the wine’s exposure to air. Decanting serves two main purposes: to separate a wine from any sediment that may have formed and to aerate the wine, enhancing its aromas […]
Fortified wine is a category of wines that have been enriched with a distilled spirit, usually brandy, increasing their alcohol content. This process, developed for preservation and to enhance stability during long sea voyages, includes well-known styles like Port, Sherry, Madeira, and Marsala. Fortified wines range in flavour from dry […]
A hectare is a unit of area measurement used in viticulture, equivalent to 10,000 square meters or approximately 2.47 acres. It is a standard measure for reporting vineyard sizes around the world, allowing for comparisons and understanding of the scale of wine production areas.
Lactic acid in winemaking results from malolactic fermentation, where malic acid in wine is converted to lactic acid by bacteria. This conversion softens the wine’s acidity, adding complexity and creating a smoother, rounder mouthfeel. Lactic acid is also responsible for buttery or creamy flavours in some wines, particularly in oak-aged […]
A microclimate refers to the local atmospheric conditions in a specific area, which can vary significantly from the surrounding region. In viticulture, microclimates influence grape growth and development, affecting factors such as temperature, sunlight, and humidity. Understanding and managing microclimates is essential for producing quality grapes and wine, as they […]
Oechsle is a scale used to measure the must weight (sugar concentration) of grape juice, indicating its potential alcohol content. It is primarily used in German-speaking wine regions. The Oechsle degree helps determine the ripeness of grapes and the appropriate timing for harvest, as well as classifying wines in regions […]
The petrol note is a characteristic aroma found in some aged white wines, notably Riesling. It is associated with the compound TDN, which develops through the wine’s aging process. While surprising, this aroma is considered a positive and complex attribute in Riesling, adding to its unique flavour profile.