Saignée is a winemaking technique used to concentrate red wines by bleeding off (saignée) a portion of the juice from the must. This process also results in a rosé wine from the removed juice. Saignée can enhance the remaining red wine’s intensity, color, and tannin structure while producing a quality […]
Glossary
Skin contact refers to the winemaking process where grape skins are left in contact with the juice during fermentation, extracting color, flavours, and tannins. This technique is used to make red wines and can also be applied to create orange wines from white grapes, contributing to the wine’s complexity and […]
Trebbiano is a white grape variety, one of the most widely planted in Italy and used in various regions for producing high-volume, crisp white wines. It is known for its high acidity and ability to produce neutral wines that are often blended or used in the production of balsamic vinegar.
A wine fault is a characteristic that makes a wine unpleasant or unpalatable, often resulting from poor winemaking practices, bad storage conditions, or cork contamination. Common faults include oxidation, cork taint (TCA), volatile acidity, and Brettanomyces (barnyard smell).
Alsace is a renowned wine-producing region in eastern France, known for its exceptional white wines, including varieties such as Riesling, Gewürztraminer, and Pinot Gris. The region’s unique climate and geological diversity allow for the production of wines with a wide range of flavours and high aromatic intensity. Alsace wines are […]
The body of a wine refers to its weight or fullness on the palate, influenced by alcohol content, sugar, and extract. Wines are typically described as light, medium, or full-bodied. Light-bodied wines feel lighter and more delicate, medium-bodied wines offer a balanced weight, and full-bodied wines are richer and heavier. […]
Cava is a Spanish sparkling wine made using the traditional method, similar to that of Champagne, involving secondary fermentation in the bottle. Produced mainly in the Penedès region in Catalonia, Cava can be made from a variety of grapes, including Macabeo, Parellada, and Xarel·lo. It ranges in style from dry […]
Enology (or oenology) is the science and study of all aspects of winemaking, from grape cultivation to wine production and aging. It encompasses both the practical techniques used in the vineyard and winery, as well as the chemical and biological processes involved in transforming grapes into wine. Enologists are professionals […]
A field blend is a wine made from multiple grape varieties that are grown, harvested, and fermented together. This traditional practice, common before the advent of modern viticulture, results in wines that reflect the unique character of the vineyard and the vintage. Field blends are appreciated for their complexity and […]
Ice Wine (Eiswein) is a type of dessert wine produced from grapes that have been frozen while still on the vine. The freezing concentrates the grape’s sugars and acids, resulting in a sweet wine with vibrant acidity. Ice Wine is known for its intense flavours of ripe fruits, honey, and […]