Occasionally RS, the total quantity of sugars remaining unfermented in the finished wine. This may include both fermentable sugars, mainly glucose and fructose, which have for some reason remained unconverted to alcohol during fermentation, and small amounts of those few sugars which are not readily fermented by typical wine yeast.
French term for racking, or moving clear wine off ist sediment and into a clean container. It can also be used for the wine serving process of decanting.
Is hard and supple, and most oaks have watertight wood, which has the simple advantage over other wood types used for cooperage of displaying a natural affinity with wine, imparting qualities and flavours that today's consumers appreciate as enhancing or complementing those of many wines.
Northernmost appellation of the Côte de Nuits district of the Côte d'Or. It is unique in Burgundy for having Appellation Contrôllée status for red, white, and pink wines.
The practice of adding spirits, usually grape spirit, to wine to ensure microbiological stability, thereby adding alcoholic strength and precluding any further fermentation.
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.
Long, loosely defined strip of tuskan coastline south of Livorno extending southwards through the province of Grosseto. Production of bottled wine is consequently a recent phenomenon and quality wine can be said to date from the first bottles of Sassicaia in the 1970s, although the zone of Morellino di Scansano, enjoyed a certain reputation in the past.
Term in common parlance, but not in federal law, in the US that suggests loosely that the wine came entirely from grapes farmed on the winery's own property.
Are the dissolved inorganic constituents of vines, grapes and wine, often called nutrients, and primarily obtained from geological minerals in the groung.
A common plant acid, abundant in some fleshy fruits such as lemons, but rare in grapes. The grape is unusual among fruits in that its major acid is tartaric acid, rather than citric acid, whose concentration in the juice of most grape varieties is only about one-twentieth that of tartaric acid.
Prosperous village in Burgundy producing the most powerful red wines of the Côte de Beaune district of the côte d'Or, from the usual Pinot Noir grapes.
Adapted by the champagne industry for wines made without (much) added sweetening or dosage. The upper limit for the resiudual sugar of a brut champagne has been reduced from 15 to 12 g/l.
