Microvinification is the process of making wine in small batches, allowing winemakers to experiment with different grape varieties, fermentation techniques, and aging processes. This approach provides greater control over the winemaking process, enabling the production of unique, high-quality wines that may not be feasible on a larger scale.
Glossary
Orange wine is made by fermenting white grapes with their skins on, similar to the process for red wine, resulting in a wine with an orange hue. This method imparts additional flavours, tannins, and complexity. Orange wines are known for their robustness and unique flavour profile, including nutty and dried […]
pH in winemaking measures the acidity level in wine, influencing its color, stability, and taste. Wines typically have a pH between 3.0 and 4.0. Lower pH wines are more acidic, fresher, and have a greater aging potential, while higher pH wines are softer and more susceptible to bacterial growth and […]
Qualitätswein is a German quality wine classification that denotes wines of higher quality than table wine, made from approved grape varieties grown in specific regions. These wines must pass a sensory examination and meet minimum must weight (sugar content) standards. Qualitätswein indicates a level of quality assurance for German wines.
Rosé wines are made from red grapes, with minimal contact between the grape skins and juice, resulting in a pink color. These wines can range from dry to sweet and are known for their fresh, fruity flavours and aromas, including strawberries, cherries, and raspberries. Rosé is enjoyed for its versatility […]
Sherry is a fortified wine from the Jerez region in southern Spain, known for its wide range of styles from dry to sweet. Production involves a unique aging process using the solera system, which blends different vintages for consistency. Styles include Fino, dry and light; Oloroso, richer and oxidatively aged; […]
Tokaji (or Tokay) refers to wines from the Tokaj region of Hungary, famous for its sweet Tokaji Aszú, made from botrytized (noble rot) grapes. These wines are celebrated for their complexity, sweetness, and acidity balance, offering flavours of apricot, honey, and spices, with a remarkable aging potential.
Viognier is a white grape variety known for producing full-bodied wines with floral aromas and flavours of stone fruits, like peaches and apricots. It is often grown in the Rhône region of France and has gained popularity in other wine-producing regions worldwide, valued for its aromatic intensity and richness.
Zymology, also known as fermentation science, is the study of the biochemical process of fermentation, particularly in winemaking. It encompasses the roles of yeast and bacteria in converting sugars into alcohol, carbon dioxide, and other compounds, crucial for understanding and controlling the winemaking process.
The aging potential of a wine refers to its capacity to develop and improve in flavour, aroma, and complexity over time when stored under appropriate conditions. Not all wines are destined for aging; many are crafted to be consumed relatively young, while others, particularly those with a balance of acidity, […]