Microclimate
From EncycloWine
Microclimate in the wine world refers to the climate for particular rows of vines within a vineyard.
Microclimate
This word is used to describe the climate immediately around the vine. The microclimate may be influenced by canopy management.
Microclimate
The climate in and around the grapevine's canopy.
Minerally
Exhibiting aromas or flavors that suggest minerals.
microclimate: The climatic condition experienced in the immediate vicinity of the grape bunch.
Microclimate
This term describes the climate immediately around the vine. It is influenced by canopy management. Related terms include mesoclimate and macroclimate.
Microclimate
In meteorological terms this is the effect of geography on weather on a very small scale.
Microclimate: The climate within a small, defined area which can dramatically affect the character of the wine produced there.
Minty: A nice aroma in some aged red wines.
Mistella: Mixture of wine alcohol and must.
Microclimate
The climate immediately around the vine.
Must
The term used to describe the grape pulp and juice after crushing the grapes during the harvest, before the wine is fermented.
Microclimate: A term of climate scale. The climate within a small, defined area. Can dramatically affect the character of the wine produced there.
Microclimate
The climate immediately around the vine.
Moldy
Wines that have the smell of mold or rot, usually from grapes affected by rot or from old moldy casks used for aging.
MICROCLIMATE
Refers to the climate within a small, defined area, possibly different from the area directly surrounding this area that can dramatically affect the character of the wine produced there ...
Microclimate: The localized climate in a specific, small area as opposed to the overall climate of the larger, surrounding region.
Microclimate: The climate in and around the grapevine's canopy.
Must: Term for the juice and pulp produced by crushing or pressing grapes. Used until the end of fermentation when it is called wine.
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microclimate...
Of a specific vineyard or vine in respect of unique topographical features.
microbial spoilage...
Hillside microclimates which provide cool climates and at the same time plenty of sun exposure, yet protection from the winds are of paramount importance to quality Riesling.
There can be a number of benefits in altering the microclimate in this way, such as increased exposure of foliage to the sun which improves photosynthesis, and reduced moisture within the canopy, therefore protecting against rot.
Contrast this term with mesoclimate and microclimate.
Malic acid
Malic acid is a major component of a wine's acidity. It has a sharp taste that reminds one of a tangy green apple.
The Santa Cruz Mountains AVA (American Viticultural Area) for example boasts an incredible amount of identifiable microclimates, with the weather differing drastically from one vineyard to another.
Grignolino is particular with respect to microclimate, and requires dry, sandy soil and a sunny exposition to ripen successfully, which it does unevenly and with difficulty.
Cold, northerly vineyards such as ones found in microclimates of California and Oregon, tend to produce wines high in acidity. Most wine producers throughout the world chill their wines for a few weeks near freezing before bottling.
vinifera now thrives in California and the Pacific Northwest, and also does well in microclimates scattered from the Mid-Atlantic to the Midwest. V. labrusca is a family of vines that's native to North America.
For example, the land may be flatter, the microclimate may be too hot, or the soil may drain poorly.
In contrast, a top quality wine cannot be mass produced.
Our Cabernet Sauvignon, Merlot and the new plantings of Syrah are planted at an elevation of 1200 feet. This lower area on the ranch has a slightly warmer microclimate allowing these varieties to ripen fully.
Goût de Terroir: the smell and taste derived from a combi nation of the soil, macro/meso/microclimate, aspect, etc. of the vineyard; the "Taste of the Ecosystem".
Macroclimate - The climate of a large area, such as an entire wine-producing region.
Maturity - The stage in the aging of wine that has developed all of its characteristics to perfection.
Microclimate - The climate immediately around the ...
was in the past, it is possible to say that a French wine's terroir is still seen as the most significant determinant of its style and quality. By contrast, many growers in the New World, whilst recognising the role of soil, aspect and 'microclimate', ...
The quality and palate of the wine produced varies considerably according to the microclimate, altitude, time chosen for harvesting , the skills of the winemaker and the market to which the finished product is directed.
of the wines produced in the many vineyards and in the many places while setting the borders of what are still now considered the typical Burgundian climat, small vineyards whose characteristics are strongly influenced by the local microclimate and ...
Terroir is a French term which refers to exactly these site-specific differences in wines that are caused by factors such as soil types, drainage, local microclimate and sun exposure.
Microclimate - A small area with climatic conditions significantly different than the region at large. Phylloxera A small aphid that feeds on and fatally damages vine root systems.
oak and usually spends 15 to 30 months in new or used French or American barrels, a process that, when properly executed imparts a woody, toasty cedar or vanilla flavor to the wine while slowly oxidizing it and softening the tannins. Microclimates ...
 See also: Wine, Grape, Region, Vineyard, Quality
  
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