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In white wines, this is generally a trace of colourless tartaric acid which has no taste and is in no way dangerous.

Sediment that is found in the bottom of the bottle
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Solid particles in wine, especially in aged wines that can be removed by decanting (see definition).

Deposit: The sediment of solid particles found in wine. In the case of white wines, these are often fragments of colorless crystals of tartrate. In red wines they are usually a combination of tannins and pigments.

Domaine: A wine estate. The wine is made and bottled by the landowner.

The deposits which gather at the bottom of the carboy during winemaking (also known as trub).
The viscous droplets that form and ease down the sides of the glass when the wine is swirled.

Some wines ~ their suspended material (yeast cells, particles of skins, etc.) very quickly, and the supernatant wine remains nearly brilliant. This is particularly true when 50-gallon wooden barrels, which have greater surface-to-volume ratio than larger containers, are employed.

Removal of the ~ (yeast sediment or lees) from "bottle-fermented" sparkling wines prior to sealing the bottle with a cork.
Application of heat to a liquid (or to a solid) to produce vapor, which is then condensed and collected.

In the making of champagne and other sparkling wines, an operation for shifting the ~ or sediment onto the cork of the bottle.

Apart from an unsolicited earwig or spider which has fallen foul of the bottling-line, the most common examples of solids are particles suspended in the wine, or crystalline ~s which may float up from the bottom of the bottle if it is agitated.

While ~s of bentonite are found in various parts of the world, there are a few ~s including the one from which the clay is named, Fort Benton in Montana, that are most suitable for wine stabilisation.

To transvase a wine of its bottle in a carafe, to allow him to rebalance or give up its ~.
Suppression of the right to the label of AOC of a wine; this one is then marketed like "vin de table" (wine of table).

(With unfiltered wines - particularly, in my experience, wines from theRhõne - pigment ~s may stick to the bottle's sides, forming a voile. Thiswill remain, and is nothing to be concerned about.) ...

Since those times Apulia become an important "~" of wine, a land which will made of wine, and of olive oil, two products strongly associated to its tradition and culture. However the bond with wine will be characterized by huge quantities instead of quality.

Offer to double the security ~ if property damage was an issue related to the eviction, or if you are trying to get a landlord to allow a questionable pet. A large security ~ can go a long way towards assuaging a landlord's fears and increasing your chances of getting the apartment.

First off, decanting an older wine is really meant to help with the tannin ~s in the bottle. If you have an older bottle, you know you will decant that evening, go ahead and in the morning stand it upright so that all the sediment particles go to the bottom of the bottle.

CREAM OF TARTAR: (See Argols) Have you ever noticed a white crystalline ~ at the bottom of a bottle of wine?

The initial gunk that is ~ed is quite crude and is called the gross lees. The wine is usually racked off this into a fresh container, in which it will ~ what are known as fine lees.

In the Montalcino region, where there is a high proportion of limestone-based alberese soils alternating with ~s of galestro. The lesser zones of the generic Chianti appellation are predominately clay, which doesn't produce as high quality of wine as alberese and galestro do.

There are hundreds of different types of soil, rock and mineral ~s in the world's vineyards. Most vineyard soils can be sorted into about 5 to 6 different types of soil that affect the flavor of wine.

If this procedure is used, do it well before bottling, at least three months, or a chalk haze or crystalline ~ could occur in the bottle. I prefer to use calcium carbonate before filtering.

The soils of the Napa Valley are varied, a combination of types resulting from the Napa River’s ancient outflows of mineral ~s, along with volcanic activity in the north near the town of Calistoga.

The worst that may happen is that some non cold-stabilised wines may throw a small ~ of harmless tartrate crystals, which is of no real consequence.

Lees Dead yeast cells, which form a ~ at the bottom of a tank after the alcoholic fermentation. Winemakers may age the wine in the presence of the lees, to protect from oxidation and provide a more complex flavour. Some wines, notably Muscadet sur lie, are bottled directly off the lees.

Sediment: The fine ~s which may develop in some aged wines. May require that the wine be decanted before drinking.
Sekt: German term for sparkling wine. Sekt is mostly produced in the charmat process, and is usually an undistinguished wine.

Heces (sediment) Solid particles ~ed on the bottom of the receptacle containing wine due to decantation, or once fermentation is completed. In wine tasting, advanced organic material that gives off very disagreeable, putrid odours.

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This refers to ~s of dead yeast and other matter that are left on the bottom of a wine tank or barrel after fermentation and ageing. Some winemakers stir this lees material to give added complexity to their wines.

Sediment: The gritty ~ that collects in the bottle of older red wines. It is a natural part of aging. Wines with sediment should stand upright for several hours before serving, and then be decanted off of the settled sediment.

Lees - The sediment made up of mainly spent yeast cells that are ~ed in the storage vessel. The lees are left behind by racking.
Length - The amount of time that the aftertaste stays in the mouth. The better the wine, the longer the length; also applies to very bad wines.

Decanting is done either to separate the wine from any sediment ~ed during the aging process or to allow a wine to breathe in order to enhance its flavor. When decanting an older wine, care should be taken not to disturb the sediment.

Sur lie
A French term meaning, literally, "on the lees." Generally refers to the aging of wines on the ~ of dead yeast that forms after primary fermentation. Sur lie aging imparts a toasty quality and enhances complexity.

The bubbles are in the bottle, but so is the sediment which the fermentation has ~ed. To remove it, the bottle is placed in a riddling rack, with the neck slightly downward. Workmen twist the bottle and tilt it farther down every day to force the sediment into the neck, next to the cork.

Over time, grainy ~s in the form of tannin and naturally occurring coloring compounds will sometimes precipitate out of a wine that was clear when bottled and settle at the bottom or the side of the bottle, depending on how it's been stored.

These waters exert a significant influence on both the climate and the soil structures of each sub-region in the appellation, by virtue of their sedimentary ~s.

Marlborough and the Wairau Valley are home to the famed New Zealand style and, in many ways, the modern New Zealand wine industry itself. These regions are shaped by glacial washes filled with alluvial soils, deep river ~s, and thin, silty soils....
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This keeps the cork moist thereby preventing air from entering the wine. Fortified wines other than port, are stored standing. If bottles are stored with the labels up, it will be easier to see the ~ of sediment that forms on the opposite side of the bottle when it comes time to open it.

A wine of absolute clarity. This is not important to most experienced tasters, since highly filtered wines will always be brilliant-yet the process of filtration can strip much of the flavor and character from a fine wine. Most of the finest wines available ~ sediment with aging.

Sensitive to magnesium mineral deficient soils, ie. volcanic ~s. Reported to have bad fruit-set characteristics due to pollination problems. Low productivity, highly flavored berries yield a good dry, spicy varietal white wine often drunk young. No other details as yet.

See also: See also: What is the meaning of Wine, White, Grape, White Wine, Bottle?

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