Chaptalization
The addition of cane or beet sugar to wine must before or during fermentation to… Continue reading
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Bouchon
A type of restaurant in Lyon, France, known for serving traditional Lyonnaise dishes, which are… Continue reading
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Smaragd
This Austrian term is used only in the Wachau region of Lower Austria for the… Continue reading
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Ampelography
The science of identifying and classifying grapevines according to their physical properties, such as the… Continue reading
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Clone
The noun “clone” refers to plants of the same species that have identical physical characteristics.… Continue reading
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País
País (pie EECE) is the historic grape behind Chile’s table wines. Originally known as criolla… Continue reading
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Trockenbeerenauslese
Trockenbeerenauslese (TRAWK-en-bear-en-OWSS-lay-zeh) wines, or TBAs, are generally made only a few times a decade, and… Continue reading
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Mercaptans
Offensive-smelling compounds that result from poor winemaking when hydrogen sulfide combines with components in the… Continue reading
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Isinglass
A gelatinous material, obtained from—get ready—the air bladders of sturgeon and other fish. Isinglass is… Continue reading
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Garrigue
When a wine pro describes a wine as “earthy,” the characterization can mean several different… Continue reading
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Claret
The British often call red Bordeaux claret. The word comes from the French clairet, which… Continue reading
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Stickies
“Stickies” are the affectionate name Australians give to their sweet wines. Though sticklers (so to… Continue reading
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