Roussanne is a white grape variety primarily grown in the Rhône region of France, often blended with Marsanne. It produces aromatic wines with high acidity, featuring flavours of pear, apricot, tea, and honey. Roussanne can contribute to the complexity and aging potential of Rhône blends and varietal wines.
Glossary
Shiraz, also known as Syrah, is a dark-skinned grape variety used to produce powerful, full-bodied red wines. Known as Shiraz primarily in Australia and South Africa, it exhibits flavours of blackberry, plum, pepper, and spice. The grape’s versatility allows it to produce a wide range of wine styles, from fruit-forward […]
Tannat is a red grape variety known for its high tannin levels, originally from Southwest France but now also associated with Uruguay, where it has become the national grape. Tannat produces full-bodied, robust wines with dark fruit flavours and aging potential, often blended to soften its tannins.
Volatile acidity (VA) refers to the presence of acetic acid (vinegar) and other volatile acids in wine, contributing to its aroma and taste. While a low level of VA can add complexity to wine, excessive VA is considered a fault, giving the wine an unpleasant vinegar-like smell.
Albariño is a highly aromatic white grape variety predominantly grown in the Rías Baixas region of Spain, though it is also found in Portugal, where it is known as Alvarinho. Celebrated for its vibrant acidity and fresh, fruity flavours that often include hints of peach, lemon, and apricot, Albariño produces […]
Biodynamic farming in viticulture extends beyond organic practices, incorporating ideas about a vineyard as an ecosystem. This approach includes the use of compost and manure preparations and follows a planting calendar based on lunar cycles. Biodynamic farming aims to create a balanced environment that supports the health of the soil, […]
Carmenère is a red wine grape originally from Bordeaux, France, now primarily associated with Chile. It produces deep red wines with flavours of red fruits, spices, and sometimes a green bell pepper note, due to pyrazines. Carmenère was once thought to be extinct or rare until rediscovered in Chile, where […]
In winemaking, “dry” refers to a wine that contains no perceptible sugar or sweetness. During fermentation, yeast converts the sugar in grapes into alcohol and carbon dioxide. In dry wines, this process continues until almost all the sugar is consumed, resulting in a wine that tastes not sweet. The term […]
Fiano is a white grape variety native to southern Italy, particularly in Campania and Sicily, known for producing aromatic and age-worthy wines. Fiano wines are characterized by their floral, herbal, and nutty notes, along with a distinctive minerality and potential for complexity with age. This variety demonstrates the richness and […]
Ice harvest refers to the process of picking grapes in freezing temperatures for the production of Ice Wine (Eiswein). This method concentrates the sugars and acids in the grapes, as water inside them freezes, but the sugar does not. The resulting wines are rich, sweet, and have a balanced acidity, […]