CAP
The crusty layer, up to two feet or deeper, of grape skins, pulp, stems, and… Continue reading
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Punching Down
A process, during the fermentation of red wine, that involves pushing down the cap of… Continue reading
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Prise de mousse
A French term meaning “formation of bubbles.” In Champagne, the term is sometimes used to… Continue reading
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Veraison
The time in summer when grape berries change color signaling the onset of final ripening.… Continue reading
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Vin de Garde
A French term for a wine to save—in other words, a wine that will benefit… Continue reading
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Flowering
The time (many weeks after vines emerge from dormancy, usually in May in the northern… Continue reading
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Typicity
A quality that a wine possesses if it is historically typical of its region. Whether… Continue reading
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Olfaction
The process of perceiving smells. Humans use two separate sensory areas to smell things. The… Continue reading
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Mazedar
The Urdu word used to describe the idea of wanting to experience something over and… Continue reading
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Parosmia
The clinical name for a smell disorder that distorts actual odors, making many typically appetizing… Continue reading
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Amaro
The Italian term for bitter. Many Italian wines, both white and red, have a slight… Continue reading
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TCA
TCA stands for 2,4,6-trichloroanisole, a compound that forms when phenols interact with chlorine and mold.… Continue reading
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