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Grape color
is only in the grape skin
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red grapes can
make red rose and white wines
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white grapes can
make only white wine
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Late harvest
grapes are picked after the normal harvest and they are sweeter because they have had more time to ripen
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Icewine/Eiswein
- 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
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Botrytis cinerea
- (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
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Tannins
- 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
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carbonic maceration
used to produce a dry fruity red wine that is not meant to age and should be served slightly chilled
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Punching down/pumping over
re-submerging the cap
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cap
skins that have floated to the surface
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sediment
a deposit formed mostly by tannins and pigments over time
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precipitated sediment
harsh tannins will soften and develop more flavor
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decant
to pour off the wine of an aged bottle of wine while leaving all the sediment in the bottle
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Champagne is
- from the Champagne wine region in France, appellation
- best method for making sparkling wine, methode chapenoise
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methode champenoise
- fermented in this bottle
- expensive, exacting, and time consuming reserved for high quality sparkling wine and champagne
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Base wine
- could be blended
- not uncommon to blend dozens of wine
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autolysis
aged on lees to develop more complex flavors and aromas
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Riddling
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
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Disgorged
- 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
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dosage
sugar and wine are added to adjust the realative dryness and sweetness of finished wine
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extra brute/ ultra brute
driest style of Sparkling wine
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Brut
dry, most popular style of Champagne method worldwide
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transfer method
- 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
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charmat (bulk)
- 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
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full bodied wine
moth filling capacity
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oak
hard wood used for aging wine
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aroma
smell of the grape in a young wine or wine meant for early drinking
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bouquet
secondary and tertiary aromatics (most reds and some whites)
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tertiary
aromatics developed over time
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body
intensity and impact on the palate
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finish
- length of time the flavors stays on the palate
- 0-30 short
- 30-60 med
- more than 60 long
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