Embedded Files
The contact of grape skins with the must during fermentation, extracting phenolic compounds including tannins, anthocyanins, and aroma.
A wine showing Madeira-like flavour, generally evidence of oxidation. Sometimes used to describe white wine that has been kept long past its prime.
A bottle holding 1.5 litres, the equivalent of two regular wine bottles.
Also known as malo or MLF, a secondary fermentation in wines by lactic acid bacteria during which tart tasting malic acid is converted to softer tasting lactic acid.
French for "fruit skins". See "pomace".
A light German wine flavored with sweet woodruff in addition to strawberries or other fruit.
Merlot is a variety of wine grape used to create a popular red wine.
French for "bottled at the winery," usually in Bordeaux.
A wine-like alcoholic beverage made of fermented honey and water rather than grape juice.
Process whereby sparkling wines receive a second fermentation in the same bottle that will be sold to a retail buyer. Compare with Charmat or bulk fermented.
A large bottle holding six litres, the equivalent of eight regular wine bottles.
A tasting term for the feel and taste of a wine when held in the mouth.
Millerandage
A French term referring to a viticultural problem in which grape bunches contain berries of greatly differing size and levels of maturity. Caused by cool weather during flowering.
Monastrell /Mourvendre/Mataro grape variety
Monastrell in its native Spain, Mataro in Australia and California) and Mourvedre in France is a black-skinned variety that has been grown in vineyards all around the western Mediterranean for centuries. Thought to have originated in Catalonia, Spain, it is now grown extensively throughout the Iberian Peninsula, southern France (North Catalonia), California and South Australia.
Wine that is spiced, heated, and served as a punch.
Page updated
Google Sites
Report abuse