Inert gas, such as nitrogen or argon, is used in winemaking to protect wine from oxidation. These gases are heavier than air and create a protective layer over the wine in tanks, barrels, or bottles, preventing contact with oxygen. This technique helps preserve the wine’s freshness, flavour, and color throughout […]
Glossary
Maceration is the winemaking process where grape skins, seeds, and sometimes stems are soaked in the must (grape juice) to extract color, tannins, and aroma compounds. The duration and temperature of maceration can significantly impact the wine’s color, texture, and flavour profile. Red wines undergo longer maceration than white wines […]
A négociant is a wine merchant who purchases grapes, juice, or wine from growers and then bottles and sells the wine under their own label. Négociants play a significant role in regions like Burgundy, blending wines from various sources to create distinct products. They can also act as winemakers, aging […]
Phenolics refer to a group of chemical compounds in wine derived from grape skins, seeds, and stems, including tannins, color pigments, and flavour compounds. They influence the color, taste, mouthfeel, and aging potential of wine. The extraction and management of phenolics are crucial aspects of winemaking, affecting the wine’s overall […]
Plavac Mali is a red grape variety indigenous to Croatia, known for producing full-bodied, robust wines with high tannins and alcohol content. The wines typically have flavours of dark fruits, herbs, and spices, and can age well. Plavac Mali is closely related to Zinfandel and is grown primarily along the […]
Reductive winemaking is a method that minimizes the wine’s exposure to oxygen, preserving its fruitiness and freshness. This technique often involves the use of inert gases during winemaking processes and can result in wines with reduced aromas if not managed correctly. Reductive winemaking contrasts with oxidative methods, which embrace controlled […]
Spätlese is a German wine classification indicating “late harvest,” with grapes picked later in the season for higher sugar concentration. Spätlese wines can range from semi-sweet to sweet, characterized by rich flavours and potential for aging. They are part of the Prädikatswein category, reflecting a higher quality level and ripeness […]
Stainless steel fermentation involves using stainless steel tanks for fermenting wine, offering temperature control and a neutral environment that preserves the wine’s fruit character. This method contrasts with oak fermentation, which imparts additional flavours to the wine. Stainless steel is favored for producing fresh, crisp white wines and fruit-forward reds.
Varietal refers to a wine made primarily from a single named grape variety, emphasizing the character of that grape in the wine. Varietal wines showcase the flavours, aromas, and attributes specific to the grape type, and labeling laws regarding the percentage of the grape variety required in the wine vary […]
A wine thief is a tool used to draw samples of wine from a barrel or tank for tasting or analysis. It allows winemakers to monitor the wine’s development during fermentation and aging without exposing the entire batch to air or contaminants.