Cava is a Spanish sparkling wine made using the traditional method, similar to that of Champagne, involving secondary fermentation in the bottle. Produced mainly in the Penedès region in Catalonia, Cava can be made from a variety of grapes, including Macabeo, Parellada, and Xarel·lo. It ranges in style from dry […]
Glossary
Enology (or oenology) is the science and study of all aspects of winemaking, from grape cultivation to wine production and aging. It encompasses both the practical techniques used in the vineyard and winery, as well as the chemical and biological processes involved in transforming grapes into wine. Enologists are professionals […]
A field blend is a wine made from multiple grape varieties that are grown, harvested, and fermented together. This traditional practice, common before the advent of modern viticulture, results in wines that reflect the unique character of the vineyard and the vintage. Field blends are appreciated for their complexity and […]
Ice Wine (Eiswein) is a type of dessert wine produced from grapes that have been frozen while still on the vine. The freezing concentrates the grape’s sugars and acids, resulting in a sweet wine with vibrant acidity. Ice Wine is known for its intense flavours of ripe fruits, honey, and […]
Leaf removal is a vineyard practice where leaves are selectively removed from the grapevine to improve air circulation and sunlight exposure to the grape clusters. This can help reduce the risk of fungal diseases, enhance grape ripening, and improve fruit concentration and quality. Leaf removal must be carefully managed to […]
Mouthfeel refers to the physical sensations a wine produces in the mouth, including texture, body, tannin, and acidity. It can range from light and silky to rich and full-bodied, playing a significant role in the overall tasting experience. Mouthfeel helps to describe the wine’s weight, creaminess, astringency, and carbonation level, […]
Oxidized wine has undergone excessive exposure to air, leading to undesirable changes in color, aroma, and flavour. Oxidized wines may taste flat, nutty, or like bruised fruit, lacking in freshness. While some wine styles intentionally embrace a level of oxidation, it is generally considered a fault in most wines.
Pied de Cuve is a winemaking technique where a small batch of grape must is fermented early to create a natural yeast starter. This starter is then used to initiate fermentation in the main batch, promoting a strong, healthy fermentation start and potentially enhancing the wine’s complexity and expression of […]
Racking is the process of transferring wine from one container to another, leaving sediment behind. This clarifies the wine and can aid in its maturation by reducing exposure to lees (dead yeast cells and other particles). Racking can also introduce a small amount of oxygen, which may help in the […]
Sec is a French term used to describe dry wines, indicating wines with low residual sugar content. In the context of Champagne and sparkling wines, sec indicates a slightly sweet style, as the term’s meaning varies with the wine type. Sec wines are appreciated for their crispness and ability to […]