Biodynamic winemaking is a holistic approach to viticulture, treating the vineyard as a self-sustaining ecosystem. This method follows organic practices, avoiding chemical fertilisers and pesticides, and incorporates philosophical and astrological concepts, such as planting and harvesting according to the lunar calendar. Biodynamic wines are said to reflect their terroir more […]
Glossary
Chaptalization is the process of adding sugar to grape must (unfermented grape juice) before or during fermentation to increase the alcohol content of the wine. This practice is used in cooler wine regions where grapes might not naturally ripen enough to achieve the desired alcohol levels. Chaptalization is regulated in […]
Cold stabilization is a technique used in winemaking to prevent tartrate crystals from forming in the bottle. The wine is chilled to near freezing for a week or more, causing the tartrate salts (naturally present in grapes) to precipitate out. The wine is then filtered to remove these crystals, ensuring […]
Erbaluce is a white grape variety native to the Piedmont region in Italy, known for producing dry, sparkling, and sweet wines. Wines made from Erbaluce grapes are characterized by their bright acidity, citrus and floral notes, and sometimes a mineral finish. The grape is particularly noted for the sweet Passito […]
Gypsum (calcium sulfate) is used in winemaking primarily for water treatment in the form of gypsum powder. It can help to adjust the water profile used in winemaking, impacting acidity and the effectiveness of fermentation. While not directly added to wine, its use in preparing winemaking water can subtly influence […]
Jéroboam is an alternative spelling and term used in the wine world, often interchangeable with Jeroboam, referring to large wine bottles. The context, such as Champagne or Bordeaux, dictates the volume, ranging from 3 to 4.5 liters. It underscores the diversity in naming conventions for wine bottle sizes across different […]
Maturity in winemaking refers to the optimal point in a grape’s development when it has achieved the best balance of sugars, acids, and phenolic compounds, making it ready for harvest. Achieving proper maturity is crucial for producing quality wine, as it influences the wine’s flavour, alcohol content, and aging potential. […]
Napa Valley, located in California, USA, is one of the world’s premier wine regions, famous for its high-quality wine production, particularly of Cabernet Sauvignon. The valley’s diverse microclimates and soils contribute to the wide range of wine styles produced here. Napa Valley is also known for its pioneering role in […]
Pecorino is a white grape variety native to Italy, producing crisp, mineral-driven wines with high acidity and aromatic complexity. It is primarily found in the Marche and Abruzzo regions. Pecorino wines often exhibit citrus, floral, and herbal flavours, with a distinct minerality and the ability to age well.
Potassium bitartrate, also known as cream of tartar, is a byproduct of winemaking found in grape juice and wine. It can form crystals at the bottom of wine bottles or on corks, especially in wines stored at cold temperatures. These tartrate crystals are harmless and do not affect the quality […]