1/ The horizontal axis The horizontal axis of segmentation focuses on the main focus of the certifications/labels. Two focus points have been identified: viticulture and winemaking. Each of the possible certifications/labels can include a different mix of these 2 dimensions. To determine this position, on a theoretical axis ranging from Read more…
Amontillado is a Spanish word that originally described sherry in the Montilla style. Today, it has two connotations in the sherry-making process…
Nowadays, more and more wineries are turning to responsible viticulture. The two notions mainly discussed are Alternative Viticulture and Sustainable Viticulture. Confusingly, they are very often used as synonyms. While they share many common traits and realities, at their heart, these viticultural approaches are different…
Despite many scientific research the white wine aging process remains quite unclear. However, we are certain of the importance of certain grape glycosides in this process. During the white wine aging process, theu help to develop varietal aromas in the wine.
Given the much lower level of phenolics in white wine (compared to red wines), the central component helping a white wine to age is its acidity level…
To untutored wine taster, older red wines seem to be softer and gentler than harsh, inky young red wines. Those who notice such things will also observe a change in colour, typically from deep purple to light brick red. There should also be more sediment in old wine than a young one.
All of these phenomena are connected, and they are particularly related to the behavior of phenolics. These phenolics are compounds found in grapes, particularly in the skins…
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…
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.
Aeration is the purposeful and controlled exprosure of a substance to air, and especially to its reactive component: oxygen.
In order to prevent oxidation and the potential overproduction of acetic acid, the aeration of wine during winemaking must be carefully monitored.
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.
‘Acetaldehydes’ are the most common member of the group of chemical compounds known as ‘Aldehydes’, a natural constituent of nearly all plant material, including grapes. Acetaldehyde is the next to last substance involved in the fermentation pathway (and is therefore a minor constituent of all fermented products). Acetaldehyde is naturally present in wine and all wines still contain acetaldehyde after fermentation…