Residual Sugar

Natural grape sugar that remains in wine because it has not been converted into ALCOHOL during FERMENTATION. Wines that taste dry can nonetheless have a tiny amount of residual sugar in them. Winemakers often leave small amounts of sugar in wine to make it seem rounder and more appealing (sweetness has a slight fat feeling to it). Wine producers are not required to list residual sugar content on labels.

Where is the oldest AVA (American Viticultural Area) in the United States located?

A. New York

B. California

C. Virginia

D. Missouri

The oldest AVA in the U.S. is Augusta, Missouri, which was awarded the status on June 20, 1980. The region is home to a plethora of grape varieties including chambourcin, vignoles, concord, and Norton/Cynthiana (this latter variety became the official state grape in 2003). Missouri is also, along with Yamanashi, Japan, a recently elected member of Wine Origins, a global organization with 25 members that focuses on protecting wine place names. Other members of Wine Origins include: Willamette Valley, Jerez, Tokaj-Hegyalja, Washington State, Santa Barbara, Oregon, Burgundy, Texas, Rioja, Napa Valley, Walla Walla Valley, Long Island, Paso Robles, Chianti Classico, Bordeaux, the Duoro, Champagne, Sonoma County, McLaren Vale, Victoria, British Columbia, the Barossa, and Western Australia.

Ullage

Ullage (ULL edge) is the space that develops near the neck and shoulder inside a wine bottle or container because wine has been lost through leakage or evaporation. In a bottle with significant ullage, the… Continue reading

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