vocab part 2

is only in the grape skin

make red rose and white wines

make only white wine

grapes are picked after the normal harvest and they are sweeter because they have had more time to ripen

• made from frozen grapes and they are pressed to separate the ice from the sugar
• the wine is low alcohol, intensely sweet, and intensely tart

• (nobel rot) and beneficial mold that pierces the skin of the grape that allows water to evaporate and the sugars to concentrate
• quite sweet and not as much acid at Icewine

• found in grape skins and in oak barrels
• make mouth feel dry
• the thicker the skin the more chance a higher level
• red wine generally has a higher level then white wine
• are present in the pips

used to produce a dry fruity red wine that is not meant to age and should be served slightly chilled

re-submerging the cap

skins that have floated to the surface

a deposit formed mostly by tannins and pigments over time

harsh tannins will soften and develop more flavor

to pour off the wine of an aged bottle of wine while leaving all the sediment in the bottle

• from the Champagne wine region in France, appellation
• best method for making sparkling wine, methode chapenoise

• fermented in this bottle
• expensive, exacting, and time consuming reserved for high quality sparkling wine and champagne

• could be blended
• not uncommon to blend dozens of wine

expired yeast cells

aged on lees to develop more complex flavors and aromas

turning, lifting, shaking btl, yeast, and lees sediment and the angle of the btl slowly goes more and more vertical to collect sediment in the neck of the bottle

• on a conveyor belt
• the neck of the bottle is submerged in a freezing brine or liquid nitrogen
• the sediment freezes and the temp cap or cork is removed and the pressure inside the bottle pushes the sediment out
• clear and dry wine of about 12% alcohol remains

sugar and wine are added to adjust the realative dryness and sweetness of finished wine

driest style of Sparkling wine

dry, most popular style of Champagne method worldwide

semi dry

semi sweet

sweet

very sweet

• fermented in the bottle
• same as methode champenoise except is filtered by centrifuge and the dosage is added to the vat then pumped back into the bottles

• cuvee close
• still wine is placed in a pressurized tank where sugar and yeast are added to start the second fermentation then it is filtered and clarified in the tank then it is bottled

moth filling capacity

hard wood used for aging wine

smell of the grape in a young wine or wine meant for early drinking

secondary and tertiary aromatics (most reds and some whites)

aromatics developed over time

intensity and impact on the palate

• length of time the flavors stays on the palate
• 0-30 short
• 30-60 med
• more than 60 long