Q & A
What is ‘low-input viticulture’?
The term “low-input viticulture” refers to an alternative to traditional viticulture that aims to reduce all inputs to a vineyard…
Q & A
What is a ‘Magnum’ bottle?
The term ‘Magnum’ refers to a wine bottle size that holds 1.5 litres (54 fl oz) of liquid. It is equivalent to combining the contents of two regular-sized wine bottles (75cl)…
Q & A
What is ‘Zymase’?
‘Zymase’ refers to a class of enzymes that promote the conversion of fructose and glucose into ethanol during the fermentation process.
Q & A
What is ‘Zibibbo’?
‘Zibibbo’ is the Sicilian name for Muscat of Alexandria, a white grape variety that is occasionally used to make wine…
Q & A
What is called ‘pulp’?
The pulp is the soft tissue of grape berries inside the skin which is the source of the juice of the grape…
Q & A
What is ‘Schillerwein’?
Pink wine produced in Germany’s Württemberg area from the blending of red and white wines is known as “Schillerwein”
Q & A
What is called ‘Jeropiga’?
The Portuguese word “jeropiga” refers to a grape must that has had its fermentation stopped by the addition of grape spirit…
Q & A
What are Gibberellins?
Gibberellins are hormones that vines naturally produce and which control vine growth…
Q & A
What is ‘girdling’ (also called ‘incision annulaire’)?
The procedure of cutting a circle around a trunk, cane, or shoot of a vine, usually to facilitate fruit set, is referred to as “girdling” in English or ‘incision annulaire’ in French…
Wine History
When the State of Missouri played a key role in US wine production
The State of Missouri produced more wine in the 1860s than the States of California and New York put together. A significant inflow of Germans migrants led to a boom in wine production in the Missouri river valley, west of Saint Louis…