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, […]
Glossary
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.
Tinta Roriz is the Portuguese name for the Tempranillo grape, widely planted in Portugal’s Douro Valley and used in the production of Port and table wines. It contributes structure and berry fruit flavours to blends, showcasing the grape’s versatility in different terroirs.
A vintner is a wine producer or winemaker, involved in the process of making wine from grape growing to bottling. The term can also refer to a wine merchant. Vintners play a crucial role in determining the style, quality, and character of the wine produced.
Zinfandel is a black-skinned grape variety known for producing robust red wines with high alcohol content and flavours of dark fruits, spices, and sometimes tobacco. Originating from Croatia (as Tribidrag or Crljenak Kaštelanski), it is particularly associated with California, where it plays a significant role in the wine industry.
Anthocyanins are natural pigments responsible for the red, purple, and blue hues in many fruits, including grapes, which ultimately contribute to the color of red wine. Beyond coloring, anthocyanins play a critical role in the taste and texture of wine, influencing its tannic structure and aging potential. These pigments, found […]
Barolo is a prestigious red wine from the Piedmont region of Italy, made exclusively from the Nebbiolo grape. It’s known for its richness, complexity, and capacity to age gracefully. Barolo wines are often described as having flavours of cherries, tar, and roses, with high acidity and tannins. They require a […]
Cuvee refers to a blend or a batch of wine, often used to denote a specific selection or quality level within a winemaker’s portfolio. The term is most commonly associated with Champagne and sparkling wine production, where it signifies a blend of wines chosen for their excellence to create a […]
Destemming is the process of removing the grape stems before or during crushing in winemaking. Stems can contribute to harsh, green tannins in the wine, so their removal can result in a smoother, more approachable wine. However, some winemakers choose to include stems for certain styles, as they can add […]