For recent articles on our wines, please go to the News page. The following is the latest press release from Clarence Dillon Wines : ...
Press Types
A basket press consists of a large basket that is filled with the crushed grapes. Pressure is applied through a plate that is forced down onto the fruit. The mechanism to lower the plate is often either a screw or a hydraulic device.
Though there's been a lot of press surrounding the "Rhone Rangers", the best American Syrah may come from Washington State.
Press wine
During the winemaking process the wine must be taken from the grape solids - pips, skins, pulp and stalks.
Press the worm into the cork while you twist the worm until it can't go any further into the cork.
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Move the lever arm down against the neck of the bottle.
Pressed for time?
Tip your head back, take a sip, wait 2.2 seconds and decide what you think about the wine. It can be that easy!! Sometimes we forget that wine can be enjoyed at many levels! ...
pressings wine: The red wine pressed off skins following fermentation. Compared with free run wine, pressings wine has deeper colour, more flavour and tannin, but often is more bitter.
Press: A machine that extracts juice from grapes (fr. fouloir, pressoir); the process by which grape juice is extracted prior to fermentation.
Press Wine
When making wine, the juice that is extracted without pressing is of the highest quality, and is called "free run." In order to extract the rest of the juice, the grapes must be pressed. This is often done multiple times.
Press: The process by which grape juice is extracted prior to fermentation; a machine that extracts juice from grapes.
Primeur (en): A French term for wine sold while it is sill in the barrels; known as "futures" in English-speaking countries.
Press wine: that portion of the wine that is pressed from the skins, pulp, etc., after draining off the free run wine.
Press
A device used to squeeze juice out of grapes. Most modern devices use an inflatable bladder; older devices called basket presses are still encountered.
Press juice: The juice obtained not by draining but by pressing fresh pomace. It is usually far more tannic (often bitter) than drained or lightly pressed (free run) juice.
Box Pressed
Cigars that have a square shape because of tight packaging in a box.
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Wine-press - A device, comprising two vats or receptacles, one for trodding and bruising grapes, and the other for collecting the juice.
French press
Also called a Bodum, cafetiere, or plunger pot, this brewing method combines hot water and ground coffee, and then separates the grounds by pressing them to the bottom of the pot with a mesh plunger.
Vin de Presse
juice accumulated when skins and pits only are pressed after new wine has been removed
Vinho Verde
literally, green wine; young red and white wines from northern Portugal ...
Press
In white wine processing, after crushing and destemming the grapes, the must (the mass of unfermented juice, skins, and seeds) is immediately pressed, in one of a variety of mechanical presses, to separate the juice from the skins.
Press
S. Slinkard
Pressing, usually done right after the crush for white grapes and after fermentation for red wine grapes, ...
Press or turn the power switch to "On".
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Select either "White Wine" or "Red Wine" on coolers with a wine selector.
Press
Primary Fermentor
The container which holds the juice when you first add the yeast. While a carboy is sufficient, most often a 26 litre plastic pail is preferred. Why?
Pressing the grapes extracts juice as well as additional color and tannins. Too much pressure will also begin leaching bitter tannins from the seeds, so care must be taken.
INTERNAL PRESSURE: This is a critical factor in bottling. Pressure above one bar will exert pressure on the cork and may cause leaking. Never bottle a wine whose temperature is below 15oC (59oF).
Continuous presses are practical for production of red wines, in which skins, seeds, and juice are all fermented together.
Direct-To-Press: Pressing grapes as whole clusters rather than destemming first.
Wines that express themselves strongly. How strong the aroma or flavor is in relation to the total expression.
Juicy
Tasty and pleasing, not necessarily found in a complex wine.
The grapes are pressed as soon as they arrive in the cellar. It allows a quicker diffusion of the color in the must.
The juice is left a very short time in contact with the skin. No more than a few hours! That way the must is delicately colored.
Wine Label - The descriptive sticker or signage attached to the side of the wine bottle.
Wine Press - A mechanical device for crushing grapes and extracting juice.
Y
Yield - The amount of fruit that a vineyard produces.
whole bunch pressing and fermentation - as opposed to destemming before pressing or fermenting. These two techniques, common in Champagne and Burgundy respectively, physically help drainage, the stems acting as conduits.
16th century wine press
Main article: History of wine
Archaeological evidence suggests that the earliest production of wine, made by fermenting grapes, took place in sites in Israel, Georgia and Iran, from as early as 6000 BC.
Lower the high pressure on the wine clubs. This isn't the most important issue - that would be No. 2 below - but we bring it up first because this has recently gotten out of control at some places.
When the grapes are pressed for Champagne, a gentle process is used so that the skins are not incorporated. This accounts for the wine's delicate color.
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French Champagnes to Try ...
" Free-run Juice that runs freely from the crushed grapes without pressing. Free-run juice is generally thought to be of better quality and less tannic than that obtained from pressing. ^ back to top
G ...
Wine or juice that is obtained without pressing
Free SO2/FSO2
The unbound portion of SO2 forms available for antimicrobial activity
French oak
Oak of the genus/species Quercus robur, or Quercus petraea harvested in France
Fruit bomb ...
Pomace is solid residue remaining after pressing the grapes. It is composed of skins, stems, and seeds.
Powdery mildew
Powdery mildew, also known as oidium, is a fungal disease that delays grapevine growth.
Pressing ...
They are hand-picked and then pressed separately from other grapes. The wine made from these grapes is sweet. Beerenauslese is made from overripe grapes that are hand-picked and are pressed separately from the other grapes.
The process begins with harvesting, berry by berry, the grapes affected by noble rot and they are promptly sent to the winery in order to be pressed and reduced in a paste.
After several short vintages, the '97 crop was extremely large and took the pressure off the supply demand ratio.
Juice separated before the press is called free-run. It is of higher quality, with less bitterness and oxidation. The leftover skins, pips and pulp is called the marc, which is pressed.
term used on labels to express the total acid content of the wine. The acids referred to are
citric, lactic, malic and tartaric. Desirable acid content on dry wines falls between 0.6% and 0.75% of ...
Hold the glass by the stem, press down slightly, and start circling the glass to create a mini-cyclone within the wine. You'll notice drops of wine either slowly or quickly sliding down the sides of the glass.
Mosto Flor or Mosto Yema is free run juice flowing from grapes crushed by their own weight without any mechanical pressing. Mosto Primera or Primeras is the Must extracted through light pressure.
MALBEC: Semi-classic grape grown in the Bordeaux region of France and in other areas under the name Cõt or Pressac and in the Alsace has the local name Auxerrois. Has an extensive listing, currently more than fifty, of synonym grapenames.
Once again we cannot express how important it is to maintain the right conditions for your wine to mature nicely. Your wine rack system has to maintain the right amount of humidity and temperature to keep your collection going.
The hand-harvested grapes are brought into the winery and put directly into our small bladder press. After gentle pressing the juice is settled overnight and racked to small French oak barrels of which 35% are new.
While both types of wine are made from red grapes whose skin is pressed lightly to release a tint of pink color, the European rosé's and some American versions made in the European style are typically a more pale shade of salmon than blush wines.
Term used to express the total acid content of the wine. Acidity is the quality that gives wine its crispiness and vitality. It provides a refreshing sensation in white wines, and balance in reds. Its absence makes a wine dull and 'flabby'.
A unit of measure for that defines pressure inside a bottle of Sparking Wine. 1 Atmosphere equals 14.7 pounds per square inch (the standard atmospheric pressure at sea level in the world).
The second fermentation takes place in a pressurized tank, rather than in a bottle, decreasing lees contact and producing larger, coarser bubbles. The wine is filtered under pressure and bottled. Also known as the bulk process or tank method.
The Bonny Doon winery in California makes a wine it calls Muscat Canelli Vin de Glaciere (wine of the icebox, essentially) which achieves the concentration levels of noble rot by freezing the grapes, then pressing them immediately so that ...
Also known as, Noir de Pressac, Pressac, Auxerrois, Cahors, Pied Rouge, Jacobain, Grifforin.
Click here to view Regional Varieties
Waikato Bay of Plenty, New Zealand
Dark coloured, tangy reds with a hint of boysenberry fruity.
It is cultivated around 5,000 ha, is part of some doc and has some affinity with the aromatic Sauvignon , although it is a vine which have not yet been fully express the qualities.
Because the bottle is under pressure, the cork pushes itself out explosively if you allow it. So, keep the pressure on the cork with the thumb to stop it from doing that resulting in only a 'pop'. Home About Wine World of Wine Contact Us ...
Rosé is another great Sunday brunch wine - it's a lightly pressed red wine that is chilled. You'll often get the fruitiness of a red wine but the sharpness and coolness of a white wine.
A term for wines that are well balanced and express themselves gracefully.
Headspace
The air space in the bottle between the wine and the closure, or in a tank between the wine and the lid.
Herbaceous, herbal ...
Is the name given to freshly-pressed grape juice that often also contains skins, seeds, and sometimes stems after the crushing and de-stemming process. Creating must is the first step in the winemaking process.
Intense
A term that describes wines that express themselves strongly, either aromas and flavours, or of the wine's overall impression.
J
Jerez
Short for Jerez de la Frontera, the centre of Spain's sherry region.
In the making of red wine, one talks about a "Vin de Goutte", a wine drawn directly from the barrel, in other words it is obtained before the pressing of the wine harvest. It is the opposite of "Vin de Presse" which is poured from the press.
Wine Glossary: Terminology to Impress Your Friends
There are a lot of words to describe wine. What do they mean? Click on the words in our wine glossary below to learn more.
Download the Glossary ...
Marc: Residue left after the pressing of the grapes. After the wine has been taken from the press, the marc can be used in its distillation or for making the eau-de-vie "Orujo".
 See also: Wine, Grape, White, Bottle, Red
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