Wines Section One

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Proprietay

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This is when a winemaker has a specific blend or method for making wine. IE Joseph Phelps Insignia is their Proprietary Red Blend. This can also be true fro spirits and is very prominent in breweries.

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Rootstock

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This refers to the base of the vine structure, which grows in the soil and is susceptible to different diseases such as phylloxera.

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Sediment

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This is a natural occurance that takes place as the wine ages and settles. Certain particles separate and form and settle from the wine and gather in the bottle. Some wines are more prone to this, thus winemakers choosing a Bordeaux style bottle with a more pronounced shoulder to assist in catching this byproduct when pouring. It is a good reason to decant wines with sediment, helping separate it from the drinking experience. It is more common in old world wines.

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Sparkling wine

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This refers to any wine which has gone through a secondary fermentation, causing bubbles to become trapped the wine creation an effervescent to carbonated type of wine. This occurs when sugar is added to a still wine to induce a second fermentation while sealed. There are two ways of clarifying the wine after this process, methode champanois or the bulk tank method.

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Still wine

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This refers to wine made by inducing a fermentation between the yeast (outside of grape) and the sugars within the grape. Upon crushing the grape and with the correct temperature the grapes with ferment into alcoholic wine.

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Sustainable

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This term refers to the ability to thrive and survive over time. It has to do with the ability to produce and not damage or inhibit the perpetual growth of itself over time.

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Tannins

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A tannin (a.k.a. vegetable tannin, i.e. a type of biomolecule, as opposed to modern synthetic tannin) is an astringent, bitter plant polyphenolic compound that either binds and precipitates or shrinks proteins and various other organic compounds including amino acids and alkaloids. The astringency from the tannins is what causes the dry and puckery feeling in the mouth following the consumption of unripened fruit or red wine.[1] Likewise, the destruction or modification of tannins with time plays an important role in the ripening of fruit and the aging of wine.

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Terroir

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This refers to a "Sense of Place" as it relates to its surroundings. It is the idea or culmination of the experience of growing or being in a certain place as it relates to the orientation to the elements. Such as its exposure to sun, rain, dew, mist, soil, drainage, slope and or surrounding plants and animals which would effect the outcome of the grape in this case.

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Trellising

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The use of vine training systems in viticulture is aimed primarily to assist in canopy management with finding the balance in enough foliage to facilitate photosynthesis without excessive shading that could impede grape ripening or promote grape diseases. .

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Vintage

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This refers to the year the grapes were picked.

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vitis labrusca

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This is the North American indigenous vine species, most famous for concord grapes

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vitis rotundifola

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This is most prevalent vine species in the Gulf of Mexico and is famous for creating sweeter style wines.

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vitis vinifera

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This is the vine species which 99% of all know and enjoyed varietals stem from, Cab, Pinot Noir, Chard etc.

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Barrique

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Small oak barrel which originated in Bordeaux, France.

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Batonnage

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The process of stirring the fine lees remaining in the barrel of unfinished wine after the initial settling (debourbage.) Imparts a rich, creamy flavor into the wine.

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organic/biodynamic

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canopy management

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carbonic maceration

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fermentation

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fortified wine varietal

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A wine with added distilled spirits, to arrest fermentation and leave residual sugar or give better keeping properties.

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generic

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Designation of a type or class of wine of limited quality, can be named after a region but rarely resembling the regions for which they are named.

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irrigation

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System of applying water to grapevines.

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lees

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Deposits of dead yeast or residual yeast and other particles such as skin and seeds that settle to the bottom of a barrel or tank of wine after fermentation and aging.

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malolactic fermentation

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Bacterial fermentation which convets malic and lactic acid while releasing carbon dioxide. Four major effects on wine: 1) changes harsh acid to smooth, makes wine softer and more pleasant; 2) lowers acidity; 3) increases stability as it will not take place in the bottle; 4) increases sensory quality, complexity and flavor.

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must

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noble rot

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Gray, hairy mold Botrytis cinerea, present in most vineyards. Requires moist, humid conditions. Grapes when picked at a certain point during infestation can produce particularly fine and concentrated sweet wine and if the mold attacks desirable varieties, grapes are handpicked.

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Brix

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Chaptalization

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Phylloxera

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Plant louse that lives on grapevines, burrows through and eats the roots, killing the planst when its waste is injected into the vine’s root system. In the mid 19th century, decimated most of France’s vineyards after arriving with a shipment of American vines, which had developed immunity.

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Pierce’s Disease

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Virus spread by leafhopping insect, causes leaves to yellow along veins, fruit to wilt, vine to put out dwarfed shoots, and die within one to five years. Discovered on grapes in California in 1892. Chardonnay and Pinot Noir are especially sensitive.

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Barrique

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Small oak barrel which originated in Bordeaux

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Batonnage

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The process of stirring the fine lees remaining in the barrel of unfinished wine after the initial settling (debourbage.) Imparts a rich

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organic/biodynamic

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Grown without the use of pesticides or chemical sprays.

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canopy management

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The processes used in the care of the leaf canopy

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carbonic maceration

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Intracellular fermentation

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fermentation

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The action of yeast upon sugar that results in its conversion to ethyl alcohol

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fortified wine varietal

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A wine with added distilled spirits

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generic

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Designation of a type or class of wine of limited quality

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irrigation

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System of applying water to grapevines.

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lees

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Deposits of dead yeast or residual yeast and other particles such as skin and seeds that settle to the bottom of a barrel or tank of wine after fermentation and aging.

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malolactic fermentation

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Bacterial fermentation which convets malic and lactic acid while releasing carbon dioxide. Four major effects on wine: 1) changes harsh acid to smooth

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must Unfermented juice or mixture of pulp

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skin

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noble rot

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Gray

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Chaptalization

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French. the process of adding sugar to unfermented grape must in order to increase the alcohol content after fermentation.

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Phylloxera Plant louse that lives on grapevines

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burrows through and eats the roots

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Pierce’s Disease

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Virus spread by leafhopping insect