Acetaldehyde
Produced naturally during fermentation, acetaldehyde is a colorless volatile compound with a pungent nutty aroma.… Continue reading
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Saignée
The term saignée means “bled” in French and refers to the process of making rosé… Continue reading
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Acidification
A process practiced in warm wine regions whereby a winemaker adds acid to fermenting wine… Continue reading
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Bitter
A harsh flavor in wine, often derived from stems and seeds that have been carelessly… Continue reading
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Microoxygenation
The process of adding oxygen to wine in a controlled fashion. Adding oxygen changes the… Continue reading
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Riddling
Riddling (remuage in French) is the term for turning and upending Champagne bottles while the… Continue reading
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Terpene
An organic compound with a strong aroma that is produced by a variety of plants,… Continue reading
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Rotundone
You know that wonderful, peppery character shiraz often possesses? It has a source—rotundone (row-TUND-one). The… Continue reading
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Finesse
A term used to describe a wine with elegance and balance. The term implies that… Continue reading
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Puttony
A Hungarian term for the traditional basket in which aszú (botrytized) grapes are gathered. The… Continue reading
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Noble Rot
Botrytis cinerea, commonly called “noble rot,” is a beneficial fungus that’s needed to produce many… Continue reading
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Ullage
Ullage (ULL-edge) is the air space that develops inside a wine bottle’s neck and shoulder… Continue reading
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