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Wine packaged in a bag usually made of flexible plastic and protected by a box, usually made of cardboard. The bag is sealed by a simple plastic tap. Brettanomyces A wine spoilage yeast that produces taints in wine commonly described as barnyard or band-aids. Brix/Balling A measurement of the dissolved sucrose level in a wine Brouillis
This is Italy's designation for wine whose name, origin of grapes, grape varieties and other important factors are regulated by law. It is also the abbreviation for Portugal's highest wine category, which has the same meaning in that country. Doce/Dolce/Doux/Dulce Portuguese, Italian, French and Spanish terms for a sweet wine DOCG
A place where grape vines are grown for wine making purposes. Vintage The year in which a particular wine's grapes were harvested. When a vintage year is indicated on a label, it signifies that all the grapes used to make the wine in the bottle were harvested in that year. Viticulture The cultivation of grapes. Not to be confused with viniculture.
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Cooking with wine can be totally confusing. “Unless you’re making a sweet dish, choose a low-alcohol wine with some acidity that’s fresh with a little fruit on the nose.”
The individual nature of tasting means that descriptors may be perceived differently among various tasters. [1] The following is an incomplete list of wine tasting descriptors and a common meaning of the terms. These terms and usage are from Karen MacNeil's 2001 edition of The Wine Bible unless otherwise noted.
When the sugar food source for the yeast and necessary nutrients such as nitrogen run out, or the alcohol level of the wine reaches such a point to where it is toxic for the yeast, the cells die and sink to the bottom of the fermentation vessel. These dead cells, or "lees", are normally removed by racking the wine into a
These dessert wines, like Port or Sherry, are one of the longest lasting wines after opening. They often have a higher alcohol content and have been fortified which can extend their shelf life.