The Rhône is a prominent wine region in France, known for its diverse range of wines from the northern and southern parts. Northern Rhône produces primarily Syrah-based red wines, known for their spicy and floral character. Southern Rhône is famous for its blends, such as Châteauneuf-du-Pape, made from Grenache, Syrah, […]
Glossary
Sauternes is a prestigious sweet wine region in Bordeaux, France, known for its luscious, botrytized wines made from Sémillon, Sauvignon Blanc, and Muscadelle grapes. These wines are characterized by their rich, complex flavours of honey, apricot, and nuts, with balanced acidity. Sauternes’ sweetness and depth are the result of noble […]
Terroir refers to the combination of factors including soil, climate, topography, and vineyard practices that give wine its unique character. Terroir is a key concept in the wine world, emphasizing the influence of geographic origin on wine flavour and quality, and contributing to the diversity of wine styles around the […]
Vin de Garde refers to wines with the potential to improve with age, typically possessing qualities like high acidity, tannins, and concentration that allow them to develop complexity over time. These wines are often stored under optimal conditions to achieve their full potential.
Xylem is the vascular tissue in grapevines that transports water and nutrients from the roots to the rest of the plant, essential for grape development and vine health. Understanding xylem function is crucial for viticulture, influencing irrigation and nutrient management practices.
Blanc de Noirs, translating to “white from blacks,” refers to white wines or sparkling wines made from dark-skinned grape varieties, primarily Pinot Noir and Pinot Meunier. This style is notable for its body and complexity, with a fuller texture than Blanc de Blancs. The wines often exhibit a range of […]
A clone in viticulture refers to a vine that has been selectively propagated from a single parent vine to emphasize specific characteristics, such as flavour profile, yield, or disease resistance. Different clones of the same grape variety can produce wines with distinct qualities. Winemakers choose specific clones to match their […]
A “corked” wine has been contaminated by cork taint, which is caused by the compound 2,4,6-trichloroanisole (TCA). This fault gives the wine a musty, moldy cardboard smell and taste, masking its natural fruit flavours. Cork taint can affect wines irrespective of price or quality, stemming from the cork itself or, […]
Fermentation is the critical winemaking process where yeast converts the sugars in grape juice into alcohol and carbon dioxide, creating wine. This natural transformation occurs under controlled conditions and can vary in duration, affecting the wine’s character. Besides alcohol, fermentation produces other compounds that contribute to the wine’s aroma and […]
Garnacha, known as Grenache in France, is a red wine grape variety that originated in Spain. It is versatile, used in both red and rosé wines, and is known for its berry flavours, spice notes, and soft tannins. Garnacha thrives in warm, dry climates and contributes to the body and […]