Malolactic Fermentation (MLF) is a secondary fermentation process in winemaking where malic acid is converted into lactic acid and carbon dioxide by bacteria. This process reduces the wine’s acidity, creating a softer, rounder mouthfeel and can introduce buttery or creamy flavours. MLF is common in red wines and some white […]
Glossary
Nebbiolo is a red grape variety from the Piedmont region of Italy, renowned for producing Barolo and Barbaresco, two of Italy’s most prestigious wines. Nebbiolo wines are noted for their robust tannins, high acidity, and complex flavours of cherries, tar, and roses, with a capacity for aging that can soften […]
Pomace is the solid residue left after pressing grapes to extract juice for wine. It includes grape skins, seeds, and stems. Pomace can be used to produce grappa, pomace brandy, and other products, or as compost, contributing to vineyard sustainability.
A pneumatic press is a modern winemaking tool used to gently press grapes, extracting juice while minimizing damage to the skins and seeds. Operating with air pressure, it allows for precise control over the pressing process, resulting in cleaner must and higher quality wine by reducing the extraction of harsh […]
A refractometer is a tool used in viticulture and winemaking to measure the concentration of grape must, indicating its sugar content and potential alcohol level. By analyzing the refraction of light through the grape juice, winemakers can determine the optimal time for harvest and monitor the fermentation process.
Sur Lie is a French winemaking practice where wine is aged on its lees (dead yeast cells) for an extended period. This method enhances complexity, imparts a creamy texture, and can add flavours such as bread or yeast to the wine. Sur Lie aging is commonly used in the production […]
Still wine refers to wine without significant carbonation, distinguishing it from sparkling or semi-sparkling wines. It includes the majority of white, red, and rosé wines and can range from dry to sweet, offering a vast array of flavours and styles based on grape variety, terroir, and winemaking techniques.
Vinification is the process of turning grapes into wine, encompassing all steps from harvesting, crushing, and fermenting to aging and bottling. The vinification process varies depending on the wine style being produced, with each decision by the winemaker influencing the wine’s final character and quality.
A winery is a facility where wine is produced, from grape crushing and fermentation to aging and bottling. Wineries can range from small, family-run operations to large-scale commercial producers and often include tasting rooms where visitors can sample wines.
The aroma of wine is the scent primarily derived from the grape variety and the fermentation process. It’s what you smell when you first sniff a wine. Aromas can range from fruity and floral to spicy and earthy, depending on the grape variety used and how the wine is made. […]