Bottle shock
From EncycloWine
Bottle-shock or Bottle-sickness is a temporary condition of wine characterized by muted or disjointed fruit flavors.
Wine bottles
Since 1979, metric standards have been in use in the United States and the standard wine bottle size was set at 750 milliliters (ml) or approximately 25.
Bottle with pesky collar that will interfere with corking machine and sealer.
bottle of wine with blank label image by Albo from Fotolia.com
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The bottle should be rested in a basket after being opened. Consume without delay.
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Wine bottle stoppers are not designed to keep your wine fresh. Any bottle of wine that has been opened will keep for a few days if it is recorked. Generally, after two days, the wine should be relegated to cooking wine.
Open That Bottle Night - held annually on the last Saturday of February - was created for such occasions.
This article was adapted from a Wine Notes item by Dorothy J. Gaiter and John Brecher published in November 2006.
Punt Wine Bottle Indentation
The "punt" of a bottle is the indentation at the base of the bottle.
Stand The Bottle Upright
Oxygen is the enemy of wine. When storing a recorked bottle, stand it up to ensure the minimum surface area of wine is in contact with the air.
Opening Wine Bottles: the Proper Technique
The table is set, the lights are dim, and the guests have arrived. You confidently hold the perfectly chosen wine and begin screwing down the corkscrew.
Opening a wine bottle
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BOTTLE STORAGE: Please help the cork to protect you wine by storing the bottled wine in a cool cellar, not to exceed 20oC (68oF).
Bottle Sickness
A temporary condition characterized by muted or disjointed fruit flavors. It often occurs immediately after bottling or when wines (usually fragile wines) are shaken in travel. Also called bottle shock.
Bottle age Attractive development and maturity of the wine in the bottle. White wines: a creamy, vanilla, honeyed bouquet. Dessert wines: a mellow, honeyed flavour. Red wines: a softness through the integration of flavours.
Bottled By: Means the wine could have been purchased ready-made and simply bottled by the brand owner, or made under contract by another winery.
Bottle conditioning
Secondary fermentation and maturation in the bottle, to improve beer complexity.
Bottle: Glass bottles are the best way to store wine for long periods of time because it does not affect the taste of the wine in any way.
Bottle age: Time spent in the bottle after making and possible wood aging. 'Will improve with bottle age', means the winemaker thinks the wine will taste better with several years cellaring.
Bottle age: The time a wine has spent in the bottle after making and oak aging.
Bottle shock - Also known as bottle-sickness, a temporary condition of wine characterized by muted or disjointed fruit flavors. It often occurs immediately after bottling or when wines (usually fragile wines) are shaken in travel.
Bottle stink: ever open a bottle of wine which, at first, smells wretched, but with Decantation, or a moment's aeration, loses the odors? Bottle stink, folks: like morning mouth.
Bottle Size - The volume of the bottle contents. 750 ml is a standard size bottle and is the equivalent of 25.4 ounces, or about five glasses or wine ...
Bottle aging
The maturation period of a wine after bottling that allows some of its components to mature and a bottle-aged bouquet to form.
Bottle: Glass bottles are the most common containers for storing wines. Glass is ideal because it does not affect the wine in any way, even during extended periods in the bottle.
bottle fermented:Refers to sparkling wine that has undergone a second fermentation in bottle. Known as Methode Champenoise as the method was instigated in Champagne.
BOTTLE MATURATION
Maturing the wine in the bottle as opposed to tank or barrel.
BOTTLE READY
Describes a wine that has aged enough to be ready for bottling.
Late-Bottled Vintage-These are wines from a single year's vintage which have been wood-aged for four to six years before bottling. There is a trick to watch out for when buying one of these wines.
Late bottled vintage
A style of Port, first introduced by Quinta do Noval in 1954. It is designed to mimic the vintage style, with less time until release and less expense.
Late Bottled Vintage Port
A style of Port created originally for restaurants. Since Vintage Port throws a great deal of sediment, it can be difficult for a restaurant to deal with.
Half-bottle (demiboite): Champagne or wine bottle with 0.375-liter capacity.
Hard: Firm; a quality that usually results from high acidity or tannins. Often a descriptor for young red wines.
By the Bottle vs. By the Glass
This question can be answered by figuring out how much wine will be consumed and how many varieties you, and your party, intend to try.
Estate bottled
If a wine is estate bottled, it's been produced from the winemaker's own grapes, grown in his own vineyard, and made in his own winery. It's usually very good quality wine.
Estate bottled.A term used on wine labels to indicate a wine that is made 100% from grapes growing in vineyards owned by the winery or in vineyards which the winery leases under long-term contract.
Estate Bottled
Wines that are estate-bottled ("mise en bouteille" in French) are bottled at the winery where the grapes were grown and made under the control of the winemaker.
Estate Bottled: Label phrase (implying quality) meaning that the wine was produced and bottled at the winery from grapes owned (and farmed) by the winery owner.
Bottle able to contain 3 bottles of Champagne, or 6 bottles of Bordeaux
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Bottle-aging. The winemaker decides how long a wine will age in the bottle before it is released for sale. Most wines are made to be consumed upon release; finer wines, particularly reds, may require additional bottle aging by the consumer.
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bottled by...
Generoso
wines with alcoholic content between 15° and 23° ...
Bottle Age: tobacco, dried apricot, cigar box
Partly due to its commonplace abundance and partly due to its hardiness in warmer climates that are generally considered to grow lesser-quality wines, ...
BOTTLES: You know what a bottle is. You know the glass thing that holds your wine, beer....
Bottles of the current year's Beaujolais Nouveau are officially released on the third Thursday of November.
Bottle Shapes:Although a standard wine bottle holds 750 milliliters, or 25.4 ounces, wine bottles vary in shape, depending on regional, cultural and marketing considerations. The basic shapes identify wines by type in most parts of the world.
1 Bottle of red wine (consider a Malbec from Argentina to fit the spicy palate theme well!)
1 chili pepper or jalapeno (seeds removed and diced)
1 Lime cut into wedges
1 Lemon cut into wedges
1 Orange cut into wedges
1 Mango diced into cubes ...
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In bottle-fermented sparkling wines, a small amount of wine (usually sweet) that is added back to the bottle once the yeast sediment that collects in the neck of the bottle is removed.
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[edit] Bottle A bottle is a small container with a neck that is narrower than the body and a "mouth." Modern wine bottles are nearly always made of glass because it is nonporous, strong, and aesthetically pleasing.
A large bottle format that has different meanings in different wine regions of France. A jeroboam holds the equivalent of six regular bottles of wine in Bordeaux but four in Champagne and Burgundy.
Bouquet, bottle bouquet
As a technical term, the smells that develop with age in the wine bottle, as opposed to "aroma," the smells associated with the fruit. I have little use for distinctions this narrow and try to avoid using them in my wine notes.
Bouquet, bottle bouquet: The smell or scent that is one of wine's most important characteristics, indicating the taste.
Beyond the Bottle - Industry News Discussions - Eagles Nest Winery Blog
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A bottle of 1.5 litres, or two 0.75 litre bottles.
Malic acid
A colorless, crystalline compound, that is used as a flavoring and in the aging of wine. Malic acid is one of the main contributors to the acidity of a wine.
A bottle of Malmsey MadeiraIn the past, the names "Malvasia" and "Malmsey" have been used interchangeably.
Magnum: A bottle equal to two regular 750ml bottles.
Malbec: A hearty red grape of French origin now exceedingly popular in Argentina.
Allow time for bottles to chill - or warm up - before serving. In general, white and sparkling wines should be served chilled to around 42-52F. Red wines are usually best between 55-65F.
Botticella
Bottle
Brut
Dry sparkling wine
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West Country Bottle Conditioned Ales
West Country Traditional Cider
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Late Bottled Vintage Port - abbreviated as LBV - is a wine produced with grapes coming from the same vintage and aged in cask from four to six years.
a way to help the bottle remain balanced when standing
Residual Sugar: Natural sugar remaining after second fermentation because it wasn't converted into alcohol. This is sometimes done intentionally in small amounts to add balance to a wine.
 See also: Wine, Grape, White, Red, Region
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