Natural

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.

Naturally, even traditional dishes such as stuffing and green bean casserole are subject to cultural twists.

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 ...

Natural EMS A medium brown wrapper; often reffered to as Colorado, Cafe or Sun Grown. Page 1 of 1 pages [1] ...

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.

of natural enzymes, which means your wine will clear and age quicker. Having plenty of nitrogen will also increase the yeast's tolerance to alcohol.

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.

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.

People naturally perceive higher-priced wines to be superior to wines that don't cost quite as many pennies.

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.

TanninA 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; ...

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.

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.

to retain natural acidity to not have overly developed fruit characters with red varieties (eg. Pinot Noir) to pick before the colour (pigmentation) becomes too developed ...

Jammy The natural berrylike taste of the grape. Jeroboam A large format wine bottle.

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.

sugar Occurs naturally in wine grapes, primarily in the forms of and (which are the chemical components of sucrose, common table sugar). Sugar is a vital ingredient in the making of wine, being processed by during into and .

Fermentazione naturale Natural carbon dioxide in a sparkling or somewhat sparkling wine Fiorito Flowery or with a taste of flowers ...

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." ...

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.

There are many naturally occurring species of vine in the world, but the most significant for wine production is Vitis vinifera (sometimes called the European Vine or the Noble Vine).

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 ...

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.

vigour - a vine's natural tendency to sprout forth leaves. vine density - important vineyard parameter, the number of vines planted per unit of area vinifera - vine species of European origin, as almost all the well known wine producing varieties are.

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.

Humidity helps keep natural corks in good condition which is critical for successfully aging your wine.

barrel ageing or barrel maturation -keeping a wine in cask between fermentation and bottling so that it stabilises naturally in the presence of small amounts of air and also absorbs some flavour and possibly tannins from the wood, ...

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.

Wines need natural acidity to taste fresh and nice, but an excess of acidity results in an acidic wine which is not good (can be sour). Acidity In a wine the acidity level is a key point to its enjoyment and livelihood.

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.

Part of a composite cluster (natural size) showing some open flowers and some still sheathed. Part of the same cluster enlarged showing some bracts.

Aleatico di Puglia (dolce naturale, liquoroso and riserva) produced throughout the region Alezio produced in the province of Lecce Brindisi (as Brindisi rosso and Brindisi rosato) produced in the province of Brindisi ...

The term "hybrids" indicates that, unlike many of the naturally evolved vines, and crosses, covered above, ...

As a concept or a philosophy, food is organic when produced in an environment that uses renewable natural resources and seeks to conserve soil and water.

Campden, available in tablet form, is used to kill all the naturally occurring wild yeasts and undesirable bacteria in must, and thus prepare it for a "clean" fermentation. It contains potassium metabisulfite, which is a fancy term for sulfites.

This constituent of wine is a natural by-product of fermentation. It is one of the main pillars of perceived flavor, the others being "Acid", "residual Sugar" (and/or "Glycerin") and "Tannin".

During the primary fermentation, the natural sugars of the grape juice are converted to alcohol and carbon dioxide through the action of either cultured or native yeasts.

Both tartaric and malic acids are produced naturally in both red and white grapes as they mature. As the grape continues to mature, the acidity level declines.

A solution of sugar and water develops in ripe grapes and the skins easily allow the growth of natural yeasts. In the fermentation process, these single cell organisms consume the natural sugar and change it into ethyl alcohol and carbon dioxide.

When wine is bottled, the natural cork used in bottling wine can sometimes get wet. If the cork gets wet, it can develop an invisible mold. When the moldy cork is then placed into the wine bottle, the mold actually goes into the wine itself.

Acidic/Acidity: Presence of natural acids from the grapes during fermentation process. A great example of something very acidic (an extreme example) is vinegar (which is what happens when good wine turns bad).

Fermentation happens naturally, as the yeasts in the air digest the sugar in the grape juice and convert it to carbon dioxide and alcohol. The taste of the wine is derived from the grape variety and later decisions regarding fermentation and aging.

Body, Dry/Sweet Has a natural acidity. Used in dry, medium sweet and sparkling wines. Notes France's Loire region Sauvignon Blanc has achieved the elevated status of ''Noble Grape.'' ...

Malolactic fermentation (the natural or artificial introduction of a specific bacteria) will cause white wines to taste creamy or buttery Aging in oak will cause wines to take on a vanilla or nutty flavor.

Fat Fatness is determined by the naturally occurring glycerol content in the wine. On the palate, the wine tastes a little fat and oily.

Malolactic Fermenation: A secondary fermentation process ,which occurs naturally in most wines. Mature: Ready to drink.

Grapes that are allowed to reach full maturity on the vine or that are partially dried by exposure to sun after harvesting are high in sugar content as a result of natural moisture loss (partial raisining as in the production of Málaga wines in ...

Otherwise mainly grown in California to provide backbone, due to its natural acidic character, for white "jug" wine blends. Still grown in S.

It is the favored grape of the Anjou region of France and, although naturally a hard, acidic grape slow to mature, is made into fine sweet wines that age well for a least ten years in the bottle. In the U.S.

Yeasts are micro-organisms which convert or ferment sugar into alcohol. Naturally present in vineyards and on grapes but locally, wild yeasts are usually killed by addition of sulphur, and cultured yeasts added.

Often made in a number of styles with or without some residual sugar. It is the favored grape of the Anjou region of France and, although naturally a hard, acidic grape slow to mature, ...

One of few wineries worldwide that makes wine without chemicals or preservatives to create a natural taste. Joseph Phelps Vineyards Phoenix Vineyards--Be the first on your block to know about this micro winery (600 cases)! Pine Ridge Winery ...

See also: Wine, Grape, Fruit, White, Red