Cask
A closed, barrel-shaped container for beer. Available in various sizes and usually made of metal.
Cask conditioning
Secondary fermentation and maturation in the cask at the point of sale to create additional carbonation.
Cask Number: A meaningless term sometimes used for special wines, as in Stag's Leap Wine Cellars Cask 23, but often applied to ordinary wines.
Cask
This a large wooden container for making or storing wine.
Castello
Italian word meaning ‘castle’ - it refers to a wine estate.
Cask: Wooden cask used to age the wines.
Cellar: In the old days, it was a dark, cool basement, and often the underground part of a house, as it still is for homemade wines.
Cask
A large wooden container used for making or storing wines.
Cedary
Aromas or flavors that resemble the smell of cedar wood.
Champagne
A region in France and the sparkling wines produced there using the methode champenoise.
Cask: Wooden cask used to age the wines. The Bordeaux cask (225 litres) is reowned for aging great table wines. It is made of oak staves held together with metal hoops, with two lids.
Cask: A synonym for a wine barrel or large fermentation vessel made from oak. Also refers to the 'bag in the box' style of packaging.
Cask: Any wooden container used for wine aging or storage. The term includes barrels, puncheons, butts, pipes, etc.
cask; barrique
A wood barrel, normally made of oak, which is used to age wines. Bordeaux-type, 225-litre casks are used most commonly.
DE ...
Cask samples are tasted by buyers and critics, the wines are assessed and scored, and subsequently, the chateaux and brokers offer 'tranches' (literally slices) of their wine to merchants in France and abroad.
Cask Number:A term sometimes used to designate special wines, as in Stag's Leap Wine Cellars Cask 23, but often applied to ordinary wines to identify a separate lot or brand. Synonymous with bin number.
Cask Number
A term sometimes used for special wines, as in Stag's Leap Wine Cellars Cask 23, often applied to ordinary wines.
Cellared By ...
Botte
Cask or large barrel made of oak or sometimes chestnut
Botticella
Small cask ...
Barrel (or cask)
Barrels or casks are cylindrical containers with a convex shape, traditionally made of wood staves and bound with iron hoops.
Criadera Cask used to develop or age fortified wines.
Crianza Generically this is used to describe any wine that has been aged.
[edit] Pipe A cask holding two hogsheads or 126 U.S. gallons of wine.
[edit] Plan Bordeaux A proposal for enhancing the economic status of the wine industry in Bordeaux.
Fût: An oak cask or barrel. (see Barrique)
Gamay: A red grape exceedingly popular in the Beaujolais region of France.
Generous: A wine whose characteristics are expressive and easy to perceive.
Tun - A wine cask that holds approximately, two butts, or 252 U.S. gallons.
U
Ullage - Also known as headspace, the unfilled space in a wine bottle, barrel, or tank.
TUN: Can be a large cask for liquids, especially wine, a measure of liquid capacity equivalent to approximately 954 litres (252 gallons) but generally, to the home brewer it is a large container that we usually use to mash and/or ferment our beers in.
A stopper used to seal a cask, keg or barrel.
Canopy
The shoots, and leaves of the grapevine during the growing season
Cap
The layer of skins and pulp that forms on top of the juice during primary fermentation.
Carbon dioxide/CO2 ...
Manzanilla, which belongs to the family of fino, depends on the development of the so called flor, the layer of yeast which forms on the surface of the wine inside the cask.
Sometimes called a cask. Barrique The French name for a 225 litre Bordeaux style barrel. Baumé A measure of the sugar concentration in the juice or wine. Beeswing A light sediment, chiefly mucilage, found in Port.
Oxidation occurs VERY GRADUALLY when a new wine is maturing in cask as well as in the bottle as a wine ages.
Many dessert wines improve during cask aging, particularly sweet sherries, but extraction of excessive wood flavour must be avoided.
The most common wine making technique for Grechetto - in case it is used for the production of table wines - makes use of inert containers, however some Umbrian producers tend to favor the cask or barrique.
Cask/Barrel: Most of the world's greatest wines, especially reds, are at least partially aged in barrels, usually made from oak. A barrique is the standard Bordeaux barrel, holding 225 liters, or the equivalent of about 300 bottles of wine.
As a small portion of the old wine is removed from the cask, it is replaced with an equal portion of new wine. The old wine is then added to the new wine.
In Rioja and the Ribera del Duero, Crianza wines are two years old, with at least twelve months spent in cask (elsewhere the oak ageing may legally be restricted to just six months).
"Tempranillo has a phenomenal ability to age in cask, far beyond Cabernet," says Terrance Leighton, a retired professor of microbiology at the University of California at Berkeley and the co-owner and winemaker of California's Kalin Cellars.
barrel ageing or barrel maturation -keeping a wine in cask between fermentation and bottling so that it stabilises naturally in the presence of small amounts of air and also absorbs some flavour and possibly tannins from the wood, ...
Lees: Deposits in cask or bottle, notably the residue in champagne bottles, from dead yeast cells after the secondary fermentation has been completed.' Lying on lees' is the process that helps give bottle-fermented champagne its yeasty flavour.
Woody
The smell and taste of wine kept too long in a cask, particularly an old cask with rotten staves. Not complimentary
Yeasty
Smelling of bread, usually signifying that the wine has been exposed to secondary fermentation in the bottle.
Bin Number: See also cask number.
Bite: A marked degree of acidity or tannin. An acid grip in the finish should be more like a zestful tang and is tolerable only in a rich, full-bodied wine.
Wood allows a small exchange between the oxygen outside and the wine inside the cask or barrel, which some winemakers feel helps to round and soften tannin and astringency.
Woody
Excessive aromas of wood, common to wines aged overlong in cask or barrel.
Y
Yeasty
A bready smell, sometimes detected in wines that have undergone secondary fermentation, such as Champagne; very appealing if not excessive.
TARTRATES: Harmless crystals of potassium bitartrate that may form in cask or bottle (often on the cork) from the tartaric acid naturally present in wine.
VINICULTURE: The science or study of grape production for wine and the making of wine.
Almacenistas
pure unblended sherry, single cask wines
Aloxe-Corton
wine village in Burgundy's Cõte de Beaune ...
Astringent
A sharp, puckery taste in a new wine due to tannin (see that listing). Aging in cask or bottle is the remedy.
Big Wine
One having strong flavor and full body, to serve with flavorsome food.
Sur Lies
Aging process where yeast sediment is left in the cask to impart a creamy, nutty flavor to the wine. Characteristic of great French white wines.
When fermentation is over, the wine is put in cask and raked, just like a red wine then it is bottled.
Woody
An excessive aroma of wood, common to wines aged too long in cask or barrel.
Yeast
A micro-organism that converts the sugar to alcohol in a process known as alcoholic fermentation.
Odour and flavour of oak due to long storage in the cask. Often found in Spanish and Australian wines.
Yeasty ...
Must: The unfermented juice of grapes extracted by crushing or pressing; grape juice in the cask or vat before it is converted into wine.
Oloroso
A dark, nutty, rich form of sherry that takes most of its flavour from long ageing in an oak cask. Most are dry, although sweetened versions do exist, in which case this will be indicated on the label.
1999 Chateau Figeac, St. Emilion (94 Points)
1993 Bichot Les Preuses Chablis (93 Points)
1999 Chateau Clinet, Pomerol (94 Points)
1996 Brava Terra, Napa Valley Cask Reserve Cabernet Sauvignon (92 Points) ...
Here the wine is bottled direct from the cask (or more typically an underground cuve or tank) in the spring following the vintage, having spent the winter on its lees.
Weedy - Aromas or flavours reminiscent of hay or grasses; not necessarily unpleasant unless exaggerated.
Weighty - Strong, powerful, full-bodied, forceful.
Woody - Excessive aromas of wood, common to wines aged overlong in cask or ...
vinifera cross is reported as derived from Cabernet Sauvignon x Lemberger parentage by the Weinsberg/Württemberg Research Station, Baden, Germany. Red wine is claimed to be rich in fruit aromas and requiring oak cask aging/vinification.
 See also: Taste, Wine, Sweet, Aroma, Grape
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