When extra acid is added to the wine to adjust for high pH.
Descriptor often given when a wine tastes a bit sheepy, sometimes the result of some evidence of the yeast strain brettanomyces.
France, they can add a lovely complexity.
A measurement of the fermentable sugars available in the grapes.
That powdery stuff in the wine glass you left on the counter overnight? That’s the dry extract.
Wine futures, most often associated with Bordeaux pre-sale.
The yeast that, under proper conditions, forms on top of a wine while aging, typical in Jerez and the Jura. It both protects the wine yet mutes its florality, promoting sherry-like aromas and tastes.
The juice that runs out of a fermenter or vat before pressing.
who makes wine in a garage or a shed.
herbal tones from those areas.
The convenient word for a wine so delicious you just drink up.
Otherwise known as vin de soif, thirst-quenchers.
Reasonable. The French way of saying sustainable farming — which can mean I want to be organic but am not 100% committed.
Organic viticulture, nothing added or taken away in vinification.
skins it develops a color that can reach orange or amber.
Another made-up word that delivers. A plump sensuosity.
on the bottle for finer Muscadet. Adds richness and protection.
a wine for its evaporation.
foresty aromas and flavors, cool and damp.