--- Turned amber in color as a result of oxidization and possessing
an aroma and flavor like that of Madeira, indicating that a white
wine is past its prime.
--- The equivalent of two regular bottles or 1.5 liters (50.7 oz.)
FERMENTATION --- A secondary fermentation process which
transforms malic acid, found in many fruits, into lactic acid (and
releases carbon dioxide), producing a wine milder, less tart and,
to some, more complex.
--- Describes wine which is chewy; fleshy.
--- Smooth; not hard; sometimes used for reds that aren't fully
--- A portmanteau term ("merit" plus "heritage") developed in the
1980s because of U.S. government labeling regulations to categorize
red and white wines blended from traditional Bordeaux grape varieties.
Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot and Malbec
for red wines; Sauvignon Blanc, Sémillon and Muscadelle for whites.
There are no percentage or Bordeaux varietal rules for the blending
formula except that no grape may represent 75 percent of the total
blend (in which case the varietal name takes precedence).
CHAMPENOISE --- Classic method of producing Champagne
and sparkling wines by inducing a secondary fermentation after bottling,
which releases the carbon dioxide that creates bubbles.
Champagne bottle equal to eight regular 750 ml bottles, or 203 oz.
--- An area where soil conditions and such factors as altitude,
inclination/slope, drainage, and exposure to the sun influence the
quality and distinctiveness of the wine produced. A few feet of
distance can mean a different microclimate and suitability for a
--- A fungus that is extremely detrimental to vines and grapes,
controllable to some degree through the use of powdered sulfur or
--- Describes wines that have a high concentration of fruit extract
and alcohol; chewy.
--- Crushed grapes or grape juice ready to be fermented into wine.