Sousão (sue-SHAOW)

Portuguese grape probably native to the Minho where it is called vinhão and used as the basis for good red vinho verde. Also used in small amounts the Douro as a part of the Port blend for its immensely saturated color and for the fact that it retains its acidity well and therefore contributes a sense of freshness.

Red wine ferments at a higher temperature than white wine.

Answer: True.

During fermentation of red wine, the temperature of the must rises to between 60°F and 85°F. The winemaker usually does not want it to rise above 85°F, for at higher temperatures, the aromas and flavors of the wine may be volatilized or burned off. White wines, (except from some wines like full-bodies Chardonnays) are often fermented in temperature-controlled fermentation tanks, so they generally ferment at 50°F to 65°F. These tanks are usually double-skinned and wrapped on the outside with a jacket through which a coolant like glycol can run. Again, the goal is to preserve the wine’s aromas by fermenting at a cool temperature.

0.3

Maximum percentage of sugar allowed in Champagnes labeled Brut Nature. Less than 3 grams of sugar per liter (equal to 0.3%) is allowed by law. But often a Brut Nature’s dosage is dosage zero —… Continue reading

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