Fining is a winemaking process used to clarify and stabilize wine by removing suspended solids and compounds that could cause haziness or off-flavours. Fining agents, which can be animal-based, mineral, or synthetic, are added to the wine to bind with the unwanted particles, making them easier to remove. The choice […]
Glossary
Harvest in winemaking refers to the picking of grapes at the end of the growing season when they have reached optimal ripeness. The timing of the harvest is crucial, as it affects the sugar, acidity, and flavour profiles of the grapes, ultimately influencing the style and quality of the wine. […]
Late Harvest wines are made from grapes left on the vine longer than usual to achieve higher sugar levels. This process concentrates the sugars and flavours, often leading to sweeter and more flavourful wines. Late Harvest wines can range from slightly sweet to intensely sweet dessert wines, showcasing rich, complex […]
Merlot is a popular red wine grape variety, known for its soft, ripe, and elegant flavours. It is used as both a single varietal wine and a blend component, especially in Bordeaux wines. Merlot wines typically feature flavours of black cherry, plums, and herbal notes, with a smooth texture and […]
Oaked refers to wine that has been aged in oak barrels, which imparts distinct flavours such as vanilla, toast, and spice, as well as influencing the wine’s texture and tannin structure. The extent of these characteristics depends on factors like the type of oak, the age of the barrels, and […]
Perlage refers to the stream of bubbles in sparkling wines, an indicator of quality and technique. Fine, persistent perlage is often associated with high-quality sparkling wines, resulting from the carbon dioxide released during secondary fermentation. The size, consistency, and persistence of the bubbles contribute to the wine’s texture and enjoyment.
Punch down is a technique in winemaking where the cap of grape skins that rises to the top of the fermenting must is physically pushed back down into the juice. This action helps to extract color, tannins, and flavours from the skins, ensures even fermentation, and minimizes the risk of […]
Robust describes wines that are full-bodied, with a strong, powerful character, often with high alcohol content and pronounced flavours. Robust wines are typically rich and complex, offering depth in both taste and aroma, and are often best enjoyed with food that matches their intensity.
Secondary fermentation in winemaking can refer to either the process of malolactic fermentation, where malic acid is converted to lactic acid, softening the wine, or the fermentation that occurs in the production of sparkling wines, where added yeast and sugar create carbon dioxide, resulting in bubbles.
Tempranillo is a red grape variety native to Spain, forming the backbone of many of the country’s finest wines, including those from Rioja and Ribera del Duero. Known for its ability to age, Tempranillo produces wines with flavours of red fruits, tobacco, and leather, often aged in oak to add […]