Description

natural grape sugars that are leftover after fermentation ceases
organic acid found in wine grapes that is associated with green apples
a textural element that makes wine taste dry
the most important natural colourants in wine grapes that are responsible for the red/purple colours
grape variety used to produce Muscadet
primary soil type in Chablis
French cocktail Kir was originally made from
the only alsace grand cru permitted to use Sylvaner
Chenin Blanc's other name in South Africa
Italy's most planted white grape
the primary grape in Soave DOC
the chemical contaminant responsible for "damp cardboard" smell in wine
white grape used in Bordeaux white blend to mute the green smell of Sauvignon Blanc
produce a special style of Sémillon that is low in alcohol
Grüner Veltliner is primarily grown here
Hungarian word for "dried", associated with botrytised grapes
Vin Jaune is primarily made in this region
the most famous sweet wine from Bordeaux
made from frozen grape in Germany
the unit given to denote the level of sugar and hence the sweetness of Tokaji
free run juice of aszú berries
French term for sweet wine with more than 45g/L residual sugar
Italian sweet wine style made from air dried grapes
literally "late harvest"
lowest ripeness on QmP scale
condition of poor flowering and fruit set
Micro-organisms that convert sugar to alcohol and carbon dioxide in the process known as fermentation
"petrol" is usually detected in the bouquet of this grape
aromatic mutation of Savagnin Rose
grape in Asti DOCG
Argentina's white grape
a chemical compound formed by the action of yeast on sugar during fermentation.
French term for stirring the lees during the aging and maturation of wine.
famous river in Germany bordering France
Riesling x Chasselas =
H2S to an extreme
French barrel of 225L in volume
a town and wine region east of Paris known for mineral Chardonnay
during malolactic fermentation malic acid is converted into
A farming strategy that combines principles of organic farming and concepts developed by Rudolf Steiner
the only grand cru produces white wine in côte de nuits
Sauvignon Blanc style created by Robert Mondavi
goes down as acid goes up
sediments left in fermentation vessels after fermentation
a term used to describe woody aroma and flavours such as popcorn, toast
made by a cooper
Napa Valley became one in 1981
the sum of a wine's aroma
The thick layer of skins, stems and seeds that forms at the surface of fermenting red wine.
the addition of non-grape sugar in order to boost alcohol
blush wines
pine resin wine
a white wine made like a red wine

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