An accumulation of clay and silt particles that have been deposited by the wind. Loess is typically pale-coloured, unstratified, and loosely cemented by calcium carbonate. Favoured for viticulture because it is porous, permeable, readily warmed and easily penetrated by roots.
Widely misused term meaning strictly the climate within a defined and usually very restricted space or position. In viticulture, it might be at specific positions between rows of vines, or distances above the ground.
The final addition to a sparkling wine which may top up a bottle in the case of traditional method wines, and also determines the sweeteness, or residual sugar, of the finished wine. A mixture of wine and sugar syrup.
The principal milk protein, is used by winemakers as a fining agent particularly useful for removing brown colours from white wines. It is used also in the clarification of young wines.
Italian term meaning literally "repassed", for the technique of adding extra flavour, and alcohol, to Valpolicella by refermenting the young wine on the unpressed skins of Amarone wines after these dried-grape wines have finished their fermentation in the spring, and racked off.
An instrument for measuring a refractive index, which is related to the amount by which the angle of a light wave is changed when passing through the boundary between two media. The amount of refraction is a convenient way to measure solute concentration of a solution and is widely used in viticultural and winemaking to follow the ripeness of grapes and changes during vinification.
Downy mildew attacks all green parts of the vine and young leaves are particularly susceptible. When severly affected, leaves will drop off. The loss of leaves reduces photosynthesis and thus causes delays in fruit ripening and, typically, levels of fruit sugars, vine reserves of carbohydrates, and anthocyanins are depressed.
A fortified wine made by adding brandy to arrest fermenting grape must which results in a wine, red and sometimes white, that is both sweet and high in alcohol.
Sometimes known as grey mould and sometimes just rot, the malevolent form of botrytis bunch rot and one of the most harmful of the fungal disease that attack vines. In this undesirable bunch rot form, the botrytis cinerea fungus rapidly spreads throughout the berry flesh and the skin breaks down.
Spanish term used both to describe the process of ageing a wine and also for the youngest officially recognized category of a wood-matured wine. A crianza wine must have spent a minimum of six months in cask.
French word for various systems of pumping over. In winemaking terms it is the pumping of the liquid in the fermentation tank over the cap of skins and solids during the red wine fermentation.
The much-imitated French system for the designation and control of important geographical names not only of wines, but also of spirits, as well as many foods.
Is French for "old vines". The term is used widely on wine labels-as is vinhas velhas (Portugal), alte Reben (Germany)-in the hope that potential buyers are aware that wine quality is often associated with senior vine age.
Latin word from the Greek for a vessel with two handles. Although the term may refer sometimes to fine wares, it is normally used to describe the large pottery containers which were used for the bulk transport of many goods and luquids ind the Mediterranean world.
The connection of two pieces of living plant tissue so that they unite and grow as one plant, has been a particularly important element in growing vines since the end of the 19th century.
