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.
Glossary
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, […]
Bentonite is a type of clay used in winemaking as a clarifying agent. It’s added to wine to remove proteins that can cause haziness, thus ensuring the wine remains clear when chilled or aged. Bentonite works by binding to the proteins, forming larger particles that are easier to remove. This […]
Carbon dioxide (CO2) plays a vital role in winemaking, both as a byproduct of fermentation and in creating sparkling wines. During fermentation, yeast converts sugars into alcohol and CO2. In still wines, most CO2 escapes, but in sparkling wines, CO2 is retained, creating the bubbles characteristic of these wines. CO2 […]
Diurnal temperature variation refers to the significant difference between daytime and nighttime temperatures in a wine-growing region. This fluctuation is crucial for grape development, as cooler nights help maintain acidity and slow sugar accumulation, ensuring balance in the grapes. Regions with high diurnal variation often produce wines with a good […]
A fermenter is a vessel used in winemaking for the fermentation process, where yeast converts grape sugars into alcohol. Fermenters can be made from various materials, including stainless steel, concrete, or oak, each influencing the wine differently. The choice of fermenter type, size, and material plays a crucial role in […]
A hogshead is a large barrel used in aging wine and spirits, with a capacity varying by region but typically around 225 to 300 liters. It is larger than a standard barrel, allowing for a slower aging process with less exposure to oak per volume of wine, which can result […]
Langhe is a hilly wine region in Piedmont, Italy, known for producing some of the country’s most prestigious wines, including Barolo and Barbaresco. Made primarily from the Nebbiolo grape, these wines are celebrated for their complexity, depth, and aging potential. The Langhe area is also known for white truffles and […]
Minerality is a tasting term used to describe a wine’s quality that evokes minerals or a sense of the earth. While not directly related to the presence of minerals in the wine, it is often associated with flavours and aromas such as wet stone, flint, or chalk, contributing to the […]