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A blending term used to refer to either blending a wine with one distinct characteristic (such as high acidity) into a wine that currently dominated by the opposite characteristic (such as low acidity). It can also mean blending a red wine with a white wine in order to make a rosé.
Traditionally négociants would buy ready made wines after fermentation, blend and then store the wine before bringing them to the market. En primeur A system commonly associated with Bordeaux wine where the previous year's harvest is available for contract sales several months before the wine will be bottled and release. Encépagement
Blending is a technique in producing wine or other alcoholic beverages such as gueuze, consisting of mixing different brews.. In the case of rosé wine production, it is one of the techniques used, and involves mixing a white wine with some red wine.
Solera is a process for aging liquids such as wine, beer, vinegar, and brandy, by fractional blending in such a way that the finished product is a mixture of ages, with the average age gradually increasing as the process continues over many years.
Peter Richards, who holds the top global wine industry qualification, the master of wine (MW), is also sniffy. "The notion of cross-country blending for wine isn't something I find outrageous in ...
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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This wine is not very pleasant by itself, being too acidic. At this point the blend, known as the cuvée, is assembled, using wines from various vineyards, and, in the case of non-vintage wine, various years. After primary fermentation, blending (assemblage in Champagne) and bottling, a second alcoholic fermentation occurs in the bottle.
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