Abbadia
The term for abbey, sometimes shortened to just badia. Buildings that were once abbeys have… Continue reading
The term for abbey, sometimes shortened to just badia. Buildings that were once abbeys have… Continue reading
Produced naturally during FERMENTATION, acetaldehyde is a colorless volatile component with a pungent ODOR. It… Continue reading
A negative description for a wine with an unpleasant, sharp, vinegar-like smell and taste. A… Continue reading
A natural component of wine; responsible for the zesty, refreshing qualities of some, acidity also… Continue reading
A process practiced in warm wine regions whereby a winemaker adds acid to fermenting wine… Continue reading
The process of intentionally exposing wine to oxygen to “open up” and soften it. Aeration… Continue reading
A wine opener often used by sommeliers to remove corks that have begun to crumble,… Continue reading
During FERMENTATION, yeasts convert the natural sugar in grapes to alcohol (also known as ETHANOL… Continue reading