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 […]
Glossary
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.
Pyrazines are chemical compounds responsible for the vegetal or herbaceous aromas in some wines, notably those made from Cabernet Sauvignon, Merlot, and Sauvignon Blanc. These aromas can include bell pepper, grass, or green bean, depending on the wine’s concentration of pyrazines. The presence of pyrazines is influenced by grape variety, […]
Rootstock refers to the part of a grapevine that provides the root system, onto which a scion from another vine is grafted. The choice of rootstock can influence a vine’s resistance to pests, diseases, and environmental stresses, as well as its growth and grape production. Rootstock selection is a crucial […]
Sedimentation is the process by which solid particles in the wine settle at the bottom of the storage vessel over time. This natural clarification method can be used alongside or as an alternative to filtration, allowing for the removal of sediment before bottling to ensure a clear, stable wine.