Acidification
A process practiced in warm wine regions whereby a winemaker adds acid to fermenting wine… Continue reading
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Fleshy
The word fleshy is used to describe wines with a certain plumpness and rich core… Continue reading
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Diacetyl
Diacetyl is a buttery-tasting compound that is a by-product of malolactic fermentation, the process in… Continue reading
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Ghost Winery
Ghost winery is a nickname for a dormant, deserted winery. Although the California wine industry… Continue reading
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Cuvée
The wine from a selected barrel or vat (the term is derived from the French… Continue reading
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Crush
Used as a verb, to crush means to break the grape skins so that the… 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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Booze
Once spelled bouse, the word Booze comes from the medieval Dutch word Büsen, meaning “to… Continue reading
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Chewy
A term for mouthfilling, full-bodied wines, chunky and viscous enough to seem almost chewable. Certain… 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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Muselet
Meaning “muzzle” in English, a muselet is the wire cage that holds a Champagne or… Continue reading
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Varietal/Variety
A varietal wine is made principally from one variety of grapes. A bottle of cabernet… Continue reading
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