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Wine Making

Aging

Aging refers to purposely holding wine in barrels and then later bottles in order to allow for the flavors to integrate and become more complex. Many modern wines are aged for very short periods of time or not at all.

Brix

Brix refers to the sugar to mass ratio of a liquid. In winemaking, Brix measurements are taken to evaluate sugars during the fermentation process. As the Brix level decreases (sugars are converted to alcohol), the alcohol level increases.

Fermentation

Fermentation is the process where the juice of grapes is combined with naturally occuring and/or added yeast, which converts the natural sugars in the grapes into ethanol and carbon dioxide. Once the carbon dioxide is released into the air, the alcohol remains. Once the alcohol level reaches a certain level, this means that fermentation is complete and the yeast has been destroyed. Fermentation can occur in barrels or large casks, cement vats, or stainless steel tanks.

Terroir

Terroir is a French word that signifies the effect of the soil, climate, elevation, and orientation of the sun on a vineyard. Every vineyard is said to have its own terroir.

Wine Terminology

Acidity

Wines naturally contain acid, which can be resonsible for creating zesty, refreshing qualities. Wines should have a balance between acidity and alcohol content. Wines with excess acid can be sharp, while wines with too little acidity can seem flat.

Astringent

A word used to describe the "mouthfeel" of a wine with high levels of tannins. A similar mouthfeel can be noted when eating foods high tannins, such as walnuts. Typically, a high "astringency" sensation is unpleasant and causes the mouth to pucker.

Body

Body in wine refers to its perceived weight in your mouth, which is typically directly related to the alcohol content of the wine. A full-bodied wine gives the sensation of richness and weight.

Cuvee

Cuvee refers to a blend of wines.

Decanting

Decanting refers to the process of aerating the wine by pouring it into a wide based container. Many wines benefit from decanting by allowing aromas to be released.

Oaky

When a wine is described as "oaky", it indicates the toasty, woody, and vanilla smells and flavors contributed to wine during fermentation or aging in oak barrels.

Tannins

Tannins are naturally occuring compounds found in grape skins, stems, and seeds. They offer healthboosting properties and give wine structure and texture. Tannins tend to mellow with age. Big, bold red wines tend to have more pronounced tannin levels than dry whites.

Wine Varietals

Wine Varietals

The term "varietals" refers to the type of grape used to make a wine.  To learn more about wine varietals, click here.