In white wines, this is generally a trace of colourless tartaric acid which has no taste and is in no way dangerous.
Deposit: Synonymous for sediment.
Depth: Refers to a wine's depth of flavor.
Dessert wine: A wine that is usually sweet and sometimes fortified or sparkling consumed as dessert after a meal or with dessert.
Deposit: Deposit is the residue of a wine that forms in the bottle (see crust).
Dumb: A wine with very little or no nose, common in youthful well made wines.
Sediment that is found in the bottom of the bottle
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.
Some wines deposit their suspended material (yeast cells, particles of skins, etc.) very quickly, and the supernatant wine remains nearly brilliant.
The deposits which gather at the bottom of the carboy during winemaking (also known as trub).
Removal of the deposit (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.
Sediment: Fine deposits which may develop in some aged wines. May require that the wine be decanted before drinking.
Separation: Involves emptying the cask to separate the wine from the remains of the grapes.
In the making of champagne and other sparkling wines, an operation for shifting the deposit or sediment onto the cork of the bottle.
Lees solid deposits found in wine after vinification and consisting mainly of dead yeast cells. Liqueur d'expédition sugar-based liquid used to top up sparkling wines after disgorging.
While deposits of bentonite are found in various parts of the world, there are a few deposits 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 deposit.
Suppression of the right to the label of AOC of a wine; this one is then marketed like "vin de table" (wine of table).
Sign a written contract and pay the deposit.
Avoid the wine snob. You want a professional demeanor with good interaction and patience.
Wine experts come with varying backgrounds:
Sommeliers work in restaurants.
(With unfiltered wines - particularly, in my experience, wines from theRhõne - pigment deposits 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 "deposit" of wine, a land which will made of wine, and of olive oil, two products strongly associated to its tradition and culture.
First off, decanting an older wine is really meant to help with the tannin deposits in the bottle.
CREAM OF TARTAR: (See Argols) Have you ever noticed a white crystalline deposit at the bottom of a bottle of wine?
The initial gunk that is deposited is quite crude and is called the gross lees. The wine is usually racked off this into a fresh container, in which it will deposit what are known as fine lees.
In the Montalcino region, where there is a high proportion of limestone-based alberese soils alternating with deposits of galestro.
There are hundreds of different types of soil, rock and mineral deposits 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 deposit 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 deposits, along with volcanic activity in the north near the town of Calistoga.
Sediment: Solid matter deposited in a bottle during the course of the maturation process.
Lees Dead yeast cells, which form a deposit 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.
Heces (sediment) Solid particles deposited 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.
Filtering: Elimination of the deposits formed in a sparkling wine during its second fermentation in the bottle.
Fleshy: Used to describe full, oily, rich wines of substance which produce a sensation of thick body on the palate.
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This refers to deposits 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 A harmless deposit that forms at the base of a wine bottle when compounds such as acids, anthocyanins, tannins and proteins precipitate. It is most commonly seen in aged wines.
Alluvial - Soil that contains clay, silt, sand or gravel deposited by running water is said to be alluvial. Grapes grown in mostly sandy and stony alluvial soil produce wine with more concentrated fruit flavours.
Decanting is done either to separate the wine from any sediment deposited 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: Literally, 'on the lees'. Refers to the aging of wines on the deposits that form after fermentation-a process that imparts additional flavor.', '', 250)"; onMouseout="hideddrivetip()"Sur Lie ...
A French term meaning, literally, "on the lees." Generally refers to the aging of wines on the deposit of dead yeast that forms after primary fermentation. Sur lie aging imparts a toasty quality and enhances complexity.
Tartrates Natural crystals sometimes found in wine. These deposits come from the tartaric acids present in wines and are totally safe.
Natural crystals that are often found in the cask, in the sediment and on the corks of naturally made wines. These deposits come from the tartaric acids that are found in wines.
A tasting term that means the lacking of body and depth.
The bubbles are in the bottle, but so is the sediment which the fermentation has deposited. To remove it, the bottle is placed in a riddling rack, with the neck slightly downward.
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 deposits.
volcanic deposits. 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: Wine, White, Grape, White Wine, Bottle