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 […]
Glossary
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.
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 […]
Fiasco refers to the traditional straw basket that encases Chianti bottles, originating from Italy. Historically, these straw baskets provided protection during transportation and handling. While less common today due to modern packaging and bottle technology, the fiasco remains a symbol of Italian wine tradition, particularly associated with rustic Italian table […]
Grüner Veltliner is Austria’s most widely planted white wine grape, known for producing refreshing, aromatic wines with high acidity. It offers a range of flavours from green apple and citrus to white pepper and herbal notes, with an ability to age well. Grüner Veltliner wines vary from light and crisp […]
Lees refers to the sediment that settles at the bottom of the fermenting vessel after yeast has completed the fermentation process. Consisting of dead yeast cells and other solids, lees can be left in contact with the wine during aging to add complexity, body, and flavour through a process called […]
Meritage is a trademarked name for Bordeaux-style red and white blended wines made in the United States. Red Meritage blends are based on Cabernet Sauvignon, Merlot, and other Bordeaux varietals, while white Meritage blends use Sauvignon Blanc, Sémillon, and occasionally Muscadelle. These wines are crafted to emulate the quality and […]
Oxidation in wine occurs when it is exposed to air, leading to chemical changes that can alter its color, aroma, and flavour. While controlled oxidation can contribute to the complexity and character of some wine styles, excessive oxidation typically results in undesirable flavours often described as stale or flat.