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A former designation of the best quality German wines, since 2007 shortened to Prädikatswein. Quality-Price Ratio (QPR) A designation for rating wine based on the ratio of its quality and its price. The higher quality and less expensive price a wine has, the better the ratio. Quality Wines Produced in Specified Regions (QWPSR)
The unfermented sugar left over in the wine after fermentation. All wines, including those labeled as "dry wines" contain some residual sugars due to the presence of unfermentable sugars in the grape must such as pentoses. Reverse osmosis/RO A process used to remove excess water or alcohol from wine. Riddling
There are two major categories of German wine: table and "quality" wine.Table wine includes the designations Deutscher Wein (previously Tafelwein) and Landwein. [8] Unlike the supposed equivalents of "Vin de Table" / "Vino da Tavola" and "Indicazione Geografica Tipica" / "Vin de Pays", production levels are not high, and these wines are typically exported to the United States.
Trocken refers to dry wine. These wines have less than 9 grams/liter of residual sugar. Halbtrocken wines are off-dry and have 9–18 grams/liter of residual sugar. Due to the high acidity ("crispness") of many German wines, the taste profile of many halbtrocken wines fall within the "internationally dry" spectrum rather than being appreciably ...
Dry whites from Graves are the most well-known and it is the only subregion with a classification for dry white wines. The better versions tend to have a significant oak influence. [23] In 2007, 7.8% of the region's vineyard surface was used for wines in this family. [18] [19] Sweet white wines. In several locations and appellations throughout ...
Trocken, German for dry, is a classification of German wine that indicates a wine that is dry rather than off-dry (halbtrocken), sweeter (lieblich) or sweet (süß). Trocken wines are not devoid of residual sugar, but have, at most, a few grams per liter, which can be perceptible but is not overtly sweet.
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The use of highly prolific grape varieties produced high yields and thin wines, which were normally blended with red wine from Algeria to give them more body. [ 4 ] The phylloxera epidemic in the 19th century severely affected the Languedoc wine industry, killing off many of the higher quality Vitis vinifera that were susceptible to the louse.