Essential element for healthy vine growth. A deficiency of zinc affects the plant's ability to synthesize the hormones auxins, deficiency in which results in a failure of the shoots to grow normally.
Ouillage in French, the operation of refilling any sort of wooden container to replace wine lost through evaporation. The container should be kept full or nearly full.
Appellation for France's finest and certanly most complex vins doux naturels, made from vertiginous terraced vineyards above the Mediterranean at the southern limit of Roussillon.
Of a wine is ist total concentration of volatile acids, those naturally occuring organic acids of wines that are separable by distillation. Wine's most common volatile acid by far is acetic acid (more than 96%).
Most important village in the Côte Chalonnaise district of Burgundy. While most of the production is in red wines made from Pinot Noir, a small quantity of unusually scented white wine from Chardonnay is also made.
Is just west of, and very much smaller than, the much more famous Sancerre, near the city of Bourges, producing a not dissimilar range of red, white, and rosé wines which can often offer better value.
One of six so-called Prädikats applying to German wine that has not been chaptalized, and designating-depending on growing region and grape variety-must weights between 67 and 82° Oechsle. As such, Kabinett designates the lightest end of the German wine spectrum, and Mosel Kabinetts that have residual sugar are often as low as 7 or 8% alcohol.
One of the two principal organic acids of grapes and wines. Ist name comes from malum, Latin for apple, the fruit in which it was first identified. Present in nearly all fruits and berries.
The most valuable category of white wines made from the ripest grapes on the best sites of the Wachau in Austria. The category is named after the green lizard that basks in the sun on the Wachau's steep stone terraces above the river Danube. Alcohol levels in the unchaptalized Grüner Veltliners and Rieslings that qualify must be more than 12.5%.
German term for young wine popularly consumed before botteling-generally cloudy and often still fermenting-and typically referred to in Austria as Sturm or Heuriger.