Retsina is a traditional Greek wine flavoured with pine resin, a practice dating back to ancient times. The resin imparts a distinctive piney flavour to the wine, which can be polarizing. Retsina is made primarily with white grape varieties and is a unique aspect of Greek winemaking heritage.
Glossary
Sangiovese is a red grape variety native to Italy, most famously used in Chianti and Brunello di Montalcino wines. It produces medium to full-bodied wines with high acidity and tannins, characterized by flavours of red cherries, earth, and herbs. Sangiovese is versatile, forming the backbone of many Italian wines and […]
Tartrates are crystalline deposits that can form in wine, composed of potassium bitartrate. Commonly seen on the bottom of corked wine bottles or as crystals in the wine, they are harmless and do not affect the wine’s quality. Tartrate stability can be enhanced through cold stabilization before bottling.
Vitis vinifera is the species of grapevine native to the Mediterranean region, central Europe, and southwestern Asia, responsible for the majority of wines produced worldwide. It includes thousands of grape varieties, such as Cabernet Sauvignon, Chardonnay, and Merlot, known for producing high-quality wines.
Wine tasting is the sensory evaluation of wine, involving the assessment of its appearance, aroma, taste, and aftertaste. Wine tasting can be professional, focusing on wine quality and characteristics, or recreational, part of wine appreciation and enjoyment.
Blanc de Blancs is a French term meaning “white from whites,” used to describe sparkling wines made exclusively from white grapes, typically Chardonnay. This style is most famously associated with Champagne but is also produced in other sparkling wine regions. Blanc de Blancs tend to have a light, crisp, and […]
Claret refers to a British term for red Bordeaux wine. Historically, it denotes the lighter, red wines from Bordeaux, though in modern times, it has come to include all red wines from the region. Claret is known for its elegance, complexity, and ability to age, embodying the characteristics of the […]
Complexity in wine refers to the range and depth of aromas, flavours, and textures it presents. A complex wine may offer multiple layers of flavour that evolve in the glass or as it ages. Factors contributing to complexity include the grape variety, vineyard location, winemaking techniques, and aging processes. Complex […]
Espalier is a viticultural technique where grapevines are trained to grow flat against a support, such as a trellis or wall, in a controlled pattern. This method optimizes sunlight exposure and air circulation, improving grape quality and facilitating vineyard management tasks like pruning and harvesting. Espalier can be particularly beneficial […]
Glera is a white grape variety primarily grown in the Veneto region of Italy and is the main grape used in the production of Prosecco. It produces light-bodied, aromatic wines with flavours of green apple, pear, and white peach, along with floral notes. The high acidity of Glera makes it […]