Natural EMS
A medium brown wrapper; often reffered to as Colorado, Cafe or Sun Grown.
O
Olor
a natural filler tobacco.
Natural Farming: The use of agricultural techniques with the least impact on the natural balance of the environment.
'Natural'
A beef product labeled 'natural' contains no artificial ingredients or added .
Continue Reading → ...
Natural: Term used on the label to designate a champagne or sparkling wine that is absolutely dry.
Unnatural Interventions
Without doubt there have been many recent influences on Bordeaux other than climate change. These are what we might term unnatural phenomenon, evidence of human intervention.
Natural ice wines require a hard freeze (by law in Canada a minimum of -8 °C/ 17 °F and in Germany a minimum of -7 °C/ 19 °F) to occur sometime after the grapes are ripe, ...
Naturally the general news media has been quick to jump on the story. "A new study shows drinking red wine may help you live longer, even if you eat a high-fat diet," a Virginia television station breathlessly reported.
Natural French dessert wine from the Pyrenees.
Web-weaving by Cliffwood Organic Works ...
Natural component in grapes that gives the final wine a snappy refreshing quality. Wines with too little acidity taste dull, flabby and unfocused. Wines with too much acidity can taste aggressively tart.
AFTERTASTE ...
Naturally, if you go to the trouble and expense of roasting a rack of lamb, you'll probably spend similar time and money on a wine.
Natural Yeasts:These are yeasts that occur naturally on the grapes, rather than commercially cultured yeasts; both are used for fermentation. Many feel that the natural yeasts add more complexity to the wine.
A natural byproduct of fermentation in wine. The acids provide the backbone of a good wine, but too much can be unpleasant, while too little leaves a wine without character. It gives a wine a sense of body and structure.
A natural ambassador for the legendary titles of "Napa Cab," Swanson Vinyard's Alexis Cabernet Sauvignon is one of those "special wines, ...
The natural sugar from the grape is transformed into alcohol, caused by the action of yeast, when the must is fermented.
Alcoholic fermentation :
Chemical reactions which allow us to obtain, from the sugar of the grape, alcohol and glycerol.
When naturally-occurring yeasts have begun to ferment the must, nutrients are added during the first Pump-over: Process in which fermenting juice is circulated over the top of the must cap, to create more contact with the skins.
With naturally high acidity, Sauvignon Blanc is always tangy, tart, nervy, racy, or zesty, and this character pervades even sweet and dessert versions, keeping them from being cloying and sticky-tasting.
Is a natural (or sometimes induced) winemaking process whereby tart-tasting malic acid, which is naturally present in grape must, is converted to softer-tasting, less aggressive lactic acid, resulting in a smoother, more creamy wine with a fuller, ...
Cava Natural sparkling wine produced in Spain through a second fermentation that takes place in the bottle. It is made in the specific regions of Catalunya, Cariņena, Navarra, Rioja, Utiel-Requena, and Ribera del Guadiana.
Wine, the natural product of grapes, begins in the vineyard. There, the grower plants grape varieties which over the years have proven best for his particular soil and climate.
A natural component found to varying degrees in the skins, pips, stalks and stems of grapes. This is most prominent in red wines, where it creates a dry, puckering sensation.
Tart
Sharp sensation on the tongue from too much acidity or tannin.
SULFITES: Naturally occurring component produced by the yeast during fermentation. Sulfites are found in nearly all wines.
TARTARIC ACID: The principal acid in wine.
Wine: Natural drink obtained by the fermenting of grape must.
White: Classic style of light wine, with plenty of yellow shades running to greenish and golden hues.
Having all natural elements in good harmony.
Beery
The odour of stale beer from a white wine that is over the hill -- usually in old Moselles.
Yeast. Naturally occurring substance that creates fermentation in grape juice to make wine. Sometimes commercial form is used.
Acidity
Natural acids (citric, malic, lactic or tartaric) that occur in fruit. In wine, tartaric acid provides tartness.
Aerate
To add oxygen to wine during the winemaking process or while decanting a wine.
Sugar
A natural compound present in grapes as a result of photosynthesis. Sugar is used by yeast in the production of alcohol, a process known as fermentation.
Esters: Naturally occurring fruity smelling compounds in wine. Many are created by yeast during fermentation and decrease as the wine ages.
Ethanol: The primary alcohol found in wine. Also called ethyl alcohol.
A naturally occurring chemical that helps to preserve red wine and adds a savoury edge to the flavour. Tannins are present in grape stems, pips and skins. Tannin also comes from oak ageing of wine.
A natural component found in the skins, seeds and stems of grapes. Red wines are fermented in contact with the skins, and as a result, leech out tannins into the juice. It creates a dry, puckering sensation in across the inner cheeks and tongue.
Tannin-A natural component found to varying degrees in the skins, seeds and stems of grapes; most prominent in red wines, where it creates a dry, puckering sensation in young reds of concentrated extract; ...
A naturally occurring substance in grape skins, seeds and stems. Is primarily responsible for the basic "bitter" component in wines. Acts as a natural preservative, helping the development and, in the right proportion, balance of the wine.
Organic, ripe natural cheese aromas, almost always a flaw, typically indicating filthy wine making and an unwanted secondary fermentation in the bottle.
Web-weaving by Cliffwood Organic Works ...
Tannin: a natural preservative found in grape skins and stalks, tannin is the stuff that makes young red wines seem harsh and leaves the mouth feeling dry.
Vinegar : The natural evolution of the juice of grape, vine is only a way towards vinegar. Any wine might become vinegar. Visit " ".
Vintage : Year of vinification.
Tannin: a natural constituent of wines, especially reds. It is a bitter-tasting material which is partially responsible for preserving wines during their sometimes long aging periods.
Jammy
The natural berrylike taste of the grape.
Jeroboam
A large format wine bottle.
Resveratrol is naturally found in the skin of red grapes - so it is not the fermentation which makes the difference, but the fact that you are drinking a red wine made from red grapes. Blueberries are also high in resveratrol.
Acidity: A naturally occurring component of every wine; the level of perceived sharpness; a key element to a wine's longevity; a leading determinant of balance.
CITRIC ACID: A natural acid that occurs mainly in citrus fruits, berries & red/white currants. If added to a finished wine to increase acidity, citric acid gives the wine an artificial freshness of flavour.
Corks can be a natural product of the cork oak, or increasingly a conglomerate of cork and or synthetic materials. This is due to the diminishing number of cork oaks, and the ever increasing need for more cork.
Corked / Corky ...
Fermentazione naturale
Natural carbon dioxide in a sparkling or somewhat sparkling wine
Fiorito
Flowery or with a taste of flowers ...
This grape is a natural crossing of cabernet sauvignon x merlot that derives from the Colli Euganei-zone in Veneto, where it was found in the 50's.
Fermentation. A naturally-occurring process by which the action of yeasts converts sugar in grape juice into alcohol, and the juice becomes wine. Carbon dioxide is produced as a by-product.
Fiasco. the traditional straw-wrapped bottle of Chianti.
Ullage: The natural evaporation through the wood of wine/spirit from ageing in casks or through the cork of bottles is called ullage.
Are there also naturally occurring sulfites in wines?
Yes. Wine yeasts naturally produce up to 20 parts per million of SO2 during fermentation. There are also naturally occurring sulfites in other foods.
Steinfeder - Natural wines which did not have any chaptalization process and having a percentage of alcohol by volume lower than 10.7% ...
Crystals
The natural, harmless flakes of tartaric acid found in some wines.
Dark
As a visual term, a red wine of intense color. As a flavor term, akin to "brooding," above, a robust wine with depth and texture.
Clearing: The natural settling-out of small particulates and suspended matter in finished wine over time. The material that settles out to the bottom of the container is called the "lees." ...
Malic Acid: A naturally occurring acid, also one of the predominant acids, found in grapes.
Malic Acid - A naturally occurring acid in many wines that is characterized by the sharp crisp acid in a 'Granny Smith' cooking apple. This acid is often reduced in a wine through the use of malolactic fermentation.
acidityPerceived in the taste of the wine as a level of tartness, acidity is a naturally occurring component consisting of mainly tartaric acid, at about 0.5 to 0.7 percent of the wine by volume.
Tartness, the taste of natural fruit acids (tartaric, citric, malic or lactic) in wine. Minute traces of other acids are all found in wine. There are two measures of acidity used in winemaking; see pH and Titratable acidity.
American Oak ...
The natural, harmless flakes of tartaric acid found in some wines.
Deep. Intensely full, with many nuances of flavor, all smoothly interlaced.
Delicate. A well-balanced light wine, with a pleasant but unassertive smell and taste.
Filtration In contrast to "settling," where solids are allowed to fall out of the juice naturally, this involves straining them out with a filter, thus speeding up the process.
The "Vins Doux Naturels" (natural sweet wines), or VDN, are generally produced on shone upon, poor and dry grounds. The vines thus have poor yield and produce musts of a great high content in sugars, 252 grams per liter at least.
Acid/ Acidity : Acids, primarly citric, malic and tartaric, occur naturally in wine and, in the proper proportion, are essential ingredients, giving the wine character and helping it age.
Derived from natural grape acids, primarily tartaric and malic, but may also include lactic and acetic from microbial action, whether intentional or otherwise.
It can also refer to the drying impression felt on the palate caused by high levels of geosmin that occur naturally in grapes.
Part of a composite cluster (natural size) showing some open flowers and some still sheathed.
Part of the same cluster enlarged showing some bracts.
acidic Wines need natural acidity to taste fresh and lively, but an excess of acidity results in an acidic wine that is tart and sour.
acidity The acidity level in a wine is critical to its enjoyment and livelihood.
 See also: Wine, Grape, Region, Taste, White
|
