Q & A
What is Alberello (vine)?
Alberello is an italian term used to designate vines that are trained according to the Gobelet system, also called Bush vine in English…
Q & A
What is Albariza?
Albariza is an Andalusian name designating the white, porous, chalky-looking soil that characterizes the Jerez wine region located in southern spain (not far from the city of Cadiz). Grapes grown on that soil type produce some of the best ‘Jerez Fino’ and Manzanilla…
Q & A
Understanding the Albana white grape variety
Albana is a white grape varietal made famous by the popular Italian wine Abana di Romagna. It is widely grown in Emilia-Romagna. Its main claim to fame is that medieval agricultural writer Petrus di Crescentis highlighted it in the 13th century…
Q & A
The importance of Air Drainage in Vineyard Site Selection
In vineyard site selection, air drainage is a significant topographical and climatological criterion. This is because cold air is denser than warm air, so it settles in areas of low elevation…
Q & A
What is artificial wine aging?
Artificial aging is a winemaking process that has been used with varied degrees of enthusiasm depending on market demands. It includes several wine-making techniques…
Q & A
What are the different stages of wine aging?
At Stage 1, young wines usually taste delightful full of flavor and vivacity, but also a little simplistic. Their color is vivid but most of the time quite pale and/or homogeneous…
Intermediate
Factors affecting the capacity of a wine bottle to age
Storing wine in particular conditions can affect the rate at which it ages; the lower the temperature, the slower the maturation.
However, there are many other factors that affect the capcaity of a wine bottle to age…
Intermediate
Which wines have to be kept? Which wines should be consumed quickly? General rules that may help you
Wine ageing is a vital part of getting the most out of it, but contrary to common belief, only a limited subset of wines benefit from extended bottle ageing. The vast majority of wine marketed today, both red and white and rosé, is intended to be consumed within a year or two of bottling.
Intermediate
Understanding Wine Acidity
Acidity is a general term for the fresh, tart or sour taste produced by the natural organic acids present in a wine. It is generally considered that wines owe their attractive qualities to a proper balance between this acidic character and the sweet and bitter sensations of other components.
All wines have some level of acidity, which is typically perceived on the human palate by a prickling sensation on the sides of the tongue.
Q & A
Understanding Acidification when talking about wine
The ‘Acidification’ is a winemaking process consisting in increasing the acidity in a grape must or wine. It is a legal and common practice in warm wine regions where grapes tend to loose acidity quickly in before harvesting (while cool wine region tend to enrich and/or chaptalize must or wine to compensate for the lack of grapes’ maturity)…