Resveratrol is a polyphenolic compound found in the skins of grapes and, consequently, in wine, particularly red wine. It is known for its antioxidant properties and potential health benefits, including heart health and anti-aging effects. The concentration of resveratrol in wine can vary based on grape variety and winemaking practices.
Glossary
Sancerre is a wine region in the Loire Valley of France, renowned for its crisp, aromatic white wines made from Sauvignon Blanc. Sancerre wines are known for their high acidity, minerality, and flavours of citrus and grass, reflecting the region’s chalky limestone soils. The area also produces Pinot Noir, used […]
Syrah (Shiraz) is a dark-skinned grape variety used to produce powerful, full-bodied red wines. Known as Syrah in most of the world and Shiraz in Australia and South Africa, it exhibits flavours of dark fruits, pepper, and spices. The grape is versatile, producing a wide range of wine styles, from […]
Viticulture is the science, cultivation, and study of grapevines, essential for wine production. It involves practices related to growing healthy vines and quality grapes, considering factors like climate, soil, pest management, and pruning, directly influencing the potential quality of wine.
Wine storage involves keeping wine in optimal conditions to preserve its quality and allow it to age gracefully. Proper storage conditions include controlled temperature, humidity, darkness, and minimal vibration, with wine bottles typically stored on their side to keep the cork moist.
Biodynamic winemaking is a holistic approach to viticulture, treating the vineyard as a self-sustaining ecosystem. This method follows organic practices, avoiding chemical fertilisers and pesticides, and incorporates philosophical and astrological concepts, such as planting and harvesting according to the lunar calendar. Biodynamic wines are said to reflect their terroir more […]
Chaptalization is the process of adding sugar to grape must (unfermented grape juice) before or during fermentation to increase the alcohol content of the wine. This practice is used in cooler wine regions where grapes might not naturally ripen enough to achieve the desired alcohol levels. Chaptalization is regulated in […]
Cold stabilization is a technique used in winemaking to prevent tartrate crystals from forming in the bottle. The wine is chilled to near freezing for a week or more, causing the tartrate salts (naturally present in grapes) to precipitate out. The wine is then filtered to remove these crystals, ensuring […]
Erbaluce is a white grape variety native to the Piedmont region in Italy, known for producing dry, sparkling, and sweet wines. Wines made from Erbaluce grapes are characterized by their bright acidity, citrus and floral notes, and sometimes a mineral finish. The grape is particularly noted for the sweet Passito […]
Gypsum (calcium sulfate) is used in winemaking primarily for water treatment in the form of gypsum powder. It can help to adjust the water profile used in winemaking, impacting acidity and the effectiveness of fermentation. While not directly added to wine, its use in preparing winemaking water can subtly influence […]