French wine terminology for “medium-sweet” wines is “Demi-Sec.” Demi-Sec wines are sweeter than “Sec” wines but less sweet than wines labelled as “Mouelleux” or “Doux”. Specifically Chenin Blanc wines from the French wine areas of Anjou, Saumur, and Touraine as well as some sparkling wines (champagnes, crémants) are referred to Read more…
When making sparkling wine using the traditional method (méthode Champenoise), bottles may be kept after the second fermentation is finished but before they are disgorged. They can be kept on their necks, upside down, so that the lees stay in the bottle’s neck (“sur pointe”) (which makes the disgorgement process Read more…
“Dessert wines” is usually used to designate sweet wines. They are defined by American regulations as any wine containing between 14% and 24% alcohol, which includes a growing number of dry, unfortified wines.
Although over-extraction is becoming a regular mistake nowadays because people correlate quality with color, “extraction” in the context of wine typically refers to the extraction of valuable phenolics from grape solids before, during, and after fermentation. Wines with excessive extraction lack balance and fruit expression.
Grapes that have been dried, or partially dried, before fermentation to raise the sugar level are referred to as “flétri” in French. It is most regularly used in France, Switzerland, and sometimes in the Valle d’Aosta.
The process that causes tiny particles to group together is called “flocculation.” The traditional method (Méthode Champenoise) of manufacturing sparkling wine involves this intended process. The lees will flocculate and gradually travel toward the bottle neck during the second fermentation that takes place in the bottle (i.e., the traditional method).
“Rancio” is an expression that refers to wines that have acquired a particular bouquet and taste thanks to long aging in barrels exposed to the sun. We can therefore say that they have undergone a kind of beneficial maderization that has led to an improvement in their qualities while also Read more…
“Vin de queue” is a French expression that can be translated as “tail wine”. It comes from the last harvest of Sauternes grapes. The harvest is done by successive selections called “tries successives” (successive passages spread over time), harvesting each time only grapes affected by botrytis (noble rot). During the Read more…
GENERAL INFORMATION Estate / Producer / Brand: Quevedo Region: Porto, Douro, Portugal Appellation: DO Port Type: Fortified Red Vintage: Non Vintage Date of Tasting: December 2022 Type of viticulture: Conventional Grapes used: Touriga Nacional,Touriga Franca,Tinta Roriz,Tinto Cão,Tinta Barroca Blend: N/A Winemaking details: not communicated Aging: 3 years in stainless steel Read more…
GENERAL INFORMATION Estate / Producer / Brand: Lustau Region: Jerez, Andalusia, Spain Appellation: D.O. Jerez-Xérès-Sherry Type: Sweet fortified red Vintage: Non Vintage Date of Tasting: December 2022 Type of viticulture: Conventional Grapes used: 100% Pedro Ximénez Blend: Solera system Winemaking details: not communicated Aging: 12 years (oxydative) Sugar level: 417 Read more…
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