Leaching in viticulture refers to the process where water dissolves and carries nutrients away from the soil, potentially leading to nutrient deficiency in grapevines. This can affect vine health and grape quality, making soil management and irrigation practices crucial in preventing excessive nutrient loss and ensuring balanced vine growth.
Glossary
Montepulciano is an Italian red grape variety widely grown in central and southern Italy, particularly in the Abruzzo region. It produces deeply colored, robust wines with flavours of dark fruits, herbs, and spices. Montepulciano wines are known for their smooth tannins and good acidity, making them food-friendly and accessible.
Ovum, in the context of winemaking, refers to egg-shaped fermentation tanks, often made from concrete or clay. These vessels are used for fermenting wine, with their shape promoting natural circulation of the wine, leading to more uniform fermentation and potentially enhancing the wine’s texture and complexity.
Picpoul (or Piquepoul) is a white grape variety from the Languedoc region of France, known for producing crisp, acidic wines with vibrant citrus and floral notes. Picpoul de Pinet is a well-known appellation within the Languedoc, where wines showcase the grape’s refreshing acidity and minerality, often paired with seafood.
Quercetin is a flavonoid compound found in wine, particularly red wine, known for its antioxidant properties. It contributes to the wine’s color and potential health benefits, including anti-inflammatory and heart health effects. The concentration of quercetin in wine can vary based on grape variety, winemaking practices, and aging.
Saignée is a winemaking technique used to concentrate red wines by bleeding off (saignée) a portion of the juice from the must. This process also results in a rosé wine from the removed juice. Saignée can enhance the remaining red wine’s intensity, color, and tannin structure while producing a quality […]
Skin contact refers to the winemaking process where grape skins are left in contact with the juice during fermentation, extracting color, flavours, and tannins. This technique is used to make red wines and can also be applied to create orange wines from white grapes, contributing to the wine’s complexity and […]
Trebbiano is a white grape variety, one of the most widely planted in Italy and used in various regions for producing high-volume, crisp white wines. It is known for its high acidity and ability to produce neutral wines that are often blended or used in the production of balsamic vinegar.
A wine fault is a characteristic that makes a wine unpleasant or unpalatable, often resulting from poor winemaking practices, bad storage conditions, or cork contamination. Common faults include oxidation, cork taint (TCA), volatile acidity, and Brettanomyces (barnyard smell).
Alsace is a renowned wine-producing region in eastern France, known for its exceptional white wines, including varieties such as Riesling, Gewürztraminer, and Pinot Gris. The region’s unique climate and geological diversity allow for the production of wines with a wide range of flavours and high aromatic intensity. Alsace wines are […]