Pruning is a vital vineyard management practice where excess vine growth is removed to regulate yield, ensure healthy vine development, and improve grape quality. Proper pruning helps to balance fruit and foliage, concentrate the vine’s energy, and can influence the timing of bud break, flowering, and harvest.
Glossary
Riesling is a white grape variety originating from Germany, producing wines known for their high acidity, floral aromas, and ability to express terroir. Riesling wines range from dry to sweet, showcasing flavours of green apple, citrus, and sometimes petrol notes with age. It is celebrated for its aging potential and […]
Savagnin is a white grape variety primarily found in the Jura region of France, distinct from Sauvignon Blanc. It is known for its high acidity and is used to produce Vin Jaune, a unique wine aged under a layer of yeast, acquiring a nutty, complex profile. Savagnin also produces traditional […]
Triage is the process of sorting grapes before winemaking, selecting the best quality fruit and removing underripe, overripe, or damaged berries. This step ensures only healthy, ripe grapes are used, crucial for producing high-quality wine by improving the overall quality of the harvest.
Vin de Table is a category of French wine that represents basic, everyday drinking wines. This classification is the lowest in the French wine quality hierarchy, allowing for blending from different regions, with fewer restrictions on grape varieties and winemaking techniques. These wines do not carry a vintage or grape […]
Yeast is a microorganism essential for winemaking, converting the sugars in grape juice into alcohol and carbon dioxide through fermentation. Yeast selection can influence the wine’s flavour, aroma, and texture, with both wild and cultured yeasts used in winemaking.
AOC, which stands for ‘Appellation d’Origine Contrôlée’, is a French certification used to classify certain French agricultural products, including wines, cheeses, and butters, among others. This label guarantees that the product comes from a specific geographical area and adheres to strict production and quality standards defined for that appellation. For […]
Botrytis, or “noble rot,” is a fungus that affects wine grapes under specific conditions, resulting in concentrated and distinctively flavoured wines. It dehydrates the grapes, increasing the sugar concentration and adding unique flavours, often used in the production of high-quality sweet wines like Sauternes. Not all botrytis is beneficial; it […]
Cork taint is a wine fault caused by the presence of a chemical compound called 2,4,6-trichloroanisole (TCA) in the cork, which can contaminate the wine. It imparts an unpleasant musty, moldy, or damp cardboard aroma and taste, detracting from the wine’s natural flavours. Not all corked wines have noticeable taint, […]
The “crush” refers to the harvest season in the wine industry, when grapes are picked and crushed to begin the winemaking process. Crushing the grapes releases their juice and starts fermentation. The term can also refer to the specific process of breaking open the grape skins to extract the juice […]