Late-Harvest
Grapes picked at high sugar levels. Or grapes whose sugar level at the time of harvest is due to Botrytis cinerea.
Lees
Any residue that settles out of wine after fermentation, made of grape solids or dead yeast cells.
Late-Harvest
refers to sweet wines made from extra-ripe grapes
Lees
are the sediment consisting of dead yeast cells, grape pulp, seeds and pigment that drop to the bottom of a vessel during and after a wine's fermentation.
American late-harvest wines are much less expensive, but the best of them are still quite wonderful.
raisiny
Late-harvest wines that are meant to be drunk at the end of a meal can often be slightly raisiny, which in some ports and sherries is desirable. However, a raisiny quality is a major flaw in a dinner wine.
If infected with appropriate amounts of "botrytis", it can make outstanding late-harvest wines - (e.g: comparable to the german "Auslese" series). The Finger Lakes region of New York state in the U.S.
Late-harvest and dessert styles have deeply ripe tropical fruit aromas. Viognier is as intensely aromatic as Gewürztraminer and suffers the same problem of being difficult to pronounce. To wit: VEE-ohn-yay.
In its late-harvest form, it makes deliciously rich, sweet, exotic whites.
Botrytis cinerea - A mould that attacks certain grapes, producing honeyed sweet wines like Sauternes and late-harvest Rieslings.
Bouquet - The complex of aromas that develops with age in fine wines; young wines have aroma, not bouquet.
Sauternes / Muscat / Late-Harvest Riesling or Gewürztraminer / Vin Santo / Amontillado Sherry
Glace à la Vanille au Coulis de Framboise
Loupiac / Rivesaltes Blanc / Muscat de Rivesaltes ...
Vidal Blanc
Vidal Blanc is often used in late-harvest dessert wine styles but must be watched carefully in the vineyard. If left to ripen too long into a damp, early winter, mildew and bunch rot are quite likely to develop.
Reds ...
Glycerin / Glycerol is mostly found in high-alcohol or late-harvest white wines, leading to sensations of a sweet taste on the palate. The alcoholic fermentation process, especially when there is botrytis, increases the natural production of Glycerol.
Just as it sounds in English, wine made from late-harvested grapes allowed to freeze on the vine, concentrating the sugars. Originated in Germany, also becoming a star attraction of the Ontario, Canada, wine region.
WHEN TO DRINK: Beautiful now, but like other dessert wines in the late-harvest botrytized genre, it will evolve into remarkable richness and complexity over the long haul.
Vin Santo: Sweet wine from Tuscany made from late-harvest Trebbiano and Malvasia grapes.
Viticulture: The science and business of growing wine grapes.
Vintage: A particular year in the wine business; a specific harvest.
Honeyed
Aroma or taste of honey, a characteristic of late-harvest wines affected by "noble rot" (Botrytis cinerea).
I
Intricate
Subtle, complex interplay among of aromas and flavors in a fine wine.
Made from late-harvest Grenache grapes, the wine must by law contains 15% alcohol. The steep hillside vineyards in the small village of Banyuls are above the Mediterranean at the southern limit of Roussilon.
Honeyed
Smell or taste reminiscent of honey, characteristic of late-harvest wines affected by "noble rot" (Botrytis cinerea).
I
Intricate
Interweaving of subtle complexities of aroma and flavor.
Riesling is one absolute staple, made by almost everyone, in styles from bone-dry, through medium, late-harvest, botrytis and, of course, icewine.
Higher concentrations are found in high-alcohol and late-harvest wines, leading to sensations of smooth slipperiness giving a sense of fullness to the wine body. Is a natural by-product of the fermentation process.
(It also makes marvelous, late-harvest dessert wines there.) In California, winemakers tend to vinify Gewürztraminer as a lighter-bodied, slightly sweet wine, ...
Big: a wine of more flavor, alcohol, etc. than others. A Barolo, Châteauneuf-du-Pape, late-harvest Zinfandel or the like is considered a big wine.
A popular French-American hybrid white-wine grape bred from the Ugni Blanc of France. Used to produce a variety of fruity wines from dry to sweet, including late-harvest dessert style and ice wines.
Sweet:Sweet describes the sugar content in a wine, found at higher levels in late-harvest and sweet wines. Not to be confused with fruity wines. Most people begin to perceive sweetness at concentrations of 0.3 to 0.7 percent residual sugar.
Letter T: ...
German is very well known for its sweet wines and has many categories of sweet and late harvest wines. Kabinet in essence says this wine is not one of those late-harvest sweet or ice wines. A kabinet wine is a normal, traditional style of wine.
in 17th century in what is now the state of California, where it is currently (1997) used to make several styles of wine - "Criolla" a tablewine, "Angelica", a very long-aged (50+ years) french Ratafia-like fortified wine and some late-harvest wines ...
Although some of these wines, especially those from old vines and the late-harvest wines, are suitable for aging, most should be consumed young. Viogniers more than three years old tend to lose much of their floral aromas that make this wine unique.
The fruit ripen fairly early and produce juice with high sugar levels. If weather conditions permit, the grapes may be late-harvested to make dessert wine.
Even for those who favor Viognier's brash personality, a little can go a long way and a single glass may satiate one's wine thirst. There are also occasional late-harvest and dessert versions made that can be as headily-intriguing as the finest ...
Fruit
The bunches need careful treatment as the fruit can ripen unevenly and also shrivel in heat. Harvesting usually takes place comparatively early, but it may in particularly suitable seasons be late-harvested.
Now remember, port is different than late harvest wines! Late harvest wines are just that: wines that are made from late-harvested grapes. No fortification. Ports are fortified and usually aged a little longer.
 See also: Harvest, Grape, Wine, Dry, Sweet
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