Co-fermentation
Co-fermentation is the winemaking practice of fermenting two or more grape varieties together simultaneously. It… Continue reading
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Field Blend
An old method of viticulture whereby different grape varieties are planted within a single vineyard.… Continue reading
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Saignée
Literally, “bleeding.” Refers to the process of making rosé by bleeding or drawing off pink-colored… Continue reading
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Flowering
The process that occurs each spring (May in the Northern Hemisphere) when grapevine shoots lengthen,… Continue reading
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Oechsle
Scale used in Germany to indicate the ripeness of grapes. Developed in the nineteenth century… Continue reading
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Viscosity
Viscosity is the character some wines possess of being somewhat syrupy and slow to move… Continue reading
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Lightstrike
Lightstrike is a phenomenon occurring when wine, especially wine bottled in clear or lightly-colored glass,… Continue reading
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Meniscus
The thin edge of wine that forms the ring where the top of the wine… Continue reading
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Disgorge
In the making of Champagne, disgorging is the process whereby yeasty sediment is removed from… Continue reading
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Monopole
A vineyard owned entirely by one domaine or estate. The term is used in Burgundy… Continue reading
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Chemical Trespassing
The term used when herbicides, insecticides or other chemicals applied to one plot of ground… Continue reading
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Chai
A French word for an above-ground facility used to store wine. It’s pronounced “SHAY” not… Continue reading
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