Carbonic maceration is a winemaking technique where whole grapes are fermented in a carbon dioxide-rich environment before crushing. This method enhances fruity flavours and softens tannins, resulting in wines that are lighter and more approachable at a younger age. It is commonly used in producing Beaujolais Nouveau and can contribute […]
Glossary
Cold soak is a winemaking technique applied before fermentation, especially in red winemaking, where crushed grapes are kept at a low temperature for a period. This process helps extract color, flavour, and tannins from the grape skins without the alcohol produced by fermentation. Cold soaking can enhance the wine’s complexity […]
Encépagement is a French term that refers to the grape varietal composition of a vineyard or wine. It indicates the types of grape varieties planted in a vineyard and their respective proportions, which can significantly influence the style and character of the wine produced. Understanding the encépagement is essential for […]
Gran Reserva is a Spanish wine classification indicating wines of the highest quality, subjected to extended aging both in oak barrels and in the bottle before release. For red wines, this typically means at least five years of aging, with a minimum of two in oak. Gran Reserva wines are […]
Jura is a wine region in eastern France, known for its unique wines and traditional winemaking methods. The region produces a variety of wine styles, including the distinctive Vin Jaune, a sherry-like wine made from Savagnin grapes and aged under a veil of yeast. Jura wines are celebrated for their […]
Must is the fresh grape juice obtained after crushing and pressing grapes, containing skins, seeds, and stems in the case of red wine production. It is the raw material for winemaking, undergoing fermentation to become wine. Must’s composition, including its sugar, acid, and tannin content, is crucial for determining the […]
The nose of a wine refers to its aroma or bouquet, the scents that can be detected by smelling the wine before tasting. It is a critical aspect of wine evaluation, revealing much about the wine’s character, quality, and potential aging. The nose can range from fruity and floral notes […]
The palate refers to the range of flavours, textures, and sensations experienced when tasting wine. It includes sweetness, acidity, tannins, alcohol, and body, as well as specific flavour notes. The palate’s evaluation helps to assess the wine’s balance, complexity, and quality.
Port is a fortified wine from the Douro Valley in Portugal, known for its rich, sweet flavour profile. The fortification process involves adding grape spirit to halt fermentation, preserving some of the grape’s natural sugars. Port wine comes in several styles, including Ruby, Tawny, Vintage, and Late Bottled Vintage, each […]
Resveratrol is a polyphenolic compound found in the skins of grapes and, consequently, in wine, particularly red wine. It is known for its antioxidant properties and potential health benefits, including heart health and anti-aging effects. The concentration of resveratrol in wine can vary based on grape variety and winemaking practices.