d'Arenberg 1998 The Ironstone Pressings McLaren Vale GSM ($48.99)
I broke the budget for a Christmas dinner wine that would evoke memories of one of the most scenic stops on my recent Australia tour, ...
pressing, important winemaking operation involving literally pressing the juice (white wines) or astringent press wine out of the skins. The quality of the resulting juice depends on how hard the grapes are pressed (as explained on p 67).
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.
Pressings
The solid gunk left over after squeezing all the juice out of crushed grapes.
Pressing, usually done right after the crush for white grapes and after fermentation for red wine grapes, ...
Pressing the Grapes in Wine Making
Picking Grapes for Wine Making
Grape Selection Tips for Wine Making
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Sulfite Treatment in Wine Making ...
Pressing is done to maximize yield at the lowest pressure rating.
The juice drips into a pan at the bottom of the press and is then pumped into a stainless steel, temperature controlled settling tank.
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.
Whole bunch pressing is at the heart of the winemaking process, with only the first pressing, or cuvée, used to make the various base wines destined to be called Cap Classique.
A method of expressing the alcohol content of spirits. Wine has the actual percentage listed. In the US proof is double the percentage of alcohol. So a 100 proof spirit, contains 50% alcohol. In Great Britian it would be 57.06% by volume.
PRESS WINE (or PRESSING): The juice extracted under pressure after pressing for white wines and after fermentation for reds. Press wine has more flavor and aroma, deeper color and often more tannins than free-run juice.
Cold or first pressing
Describing the first batch of olive oil extracted from a batch of olives. In the past, presses were less powerful and multiple pressings were necessary for full extraction.
Cuvee - The pressing, or a blending of several wines.
D
Decanting - The process of pouring wine from its bottle into a decanter to separate the sediment from the wine.
free-runJuice that runs from the grapes without pressing. It is often the best quality juice. French oakConsidered by many to be the finest oak for the aging of white wines; also used for reds. From the oak forests of France.
" 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 ...
Solid Matters remaining after pressing. Distilled to obtain brandy.
MARSANNE
White Type of vine especially cultivated in the area of the Hermitage.
MATHUSALEM
Different name for the imperial bottle.
MATURATION ...
Think of Bordeaux for instance, and how the press wines - the robust, dark, inky, tannin-rich final pressings - are blended in very judiciously.
It is fresh, clean, and ripe, expressing pear, peach, spice (cardamom? vanilla?), and a touch of grapefruit on both the nose and the palate.
Whether the grapes are pressed immediately after crushing or let stand on the skins for flavour extraction before pressing, once the juice sample has settled and cleared, the acid and pH readings should be accurate.
Olorosos are intentionally produced with free run juice and must produced by pressing grapes in order to extract a small quantity of tannins that will give the wine a higher structure.
Pressing then follows to release the juice. The gentler the pressing, the finer the juice. The juice (also called 'must') is allowed to settle for a few hours.
Pressed pomace: The spent pomace after pressing has removed all the usable juice or wine. Pressed pomace can be sweet or dry, depending upon whether the pressing took place before or after fermentation.
For a business associate or co-worker who I may not know very well and not concerned about impressing, I might play it safe with a California Pinot Noir or a Sparkling Wine, but something in the value-priced category.
Direct-To-Press: Pressing grapes as whole clusters rather than destemming first.
The crushed grapes are introduced into the cylinder, and the tube is inflated, pressing the grapes against the rotating cylinder sides and forcing the juice out through the perforations.
A rich, flavorful Dessert Wine, which is made by picking grapes that are frozen on the vine, then pressing them before they thaw.
in a situation where they are worried about impressing a date. But there's
nothing further from the truth. Sommeliers love wine and love talking about
wine. There's no better resource than the sommelier if you find yourself ...
Often harvests are done in several sweeps, picking out the correct grapes on each pass. During pressings, it is actually the later pressings that give the best wine, because of the chemicals and sugars involved.
After stems are removed, breaking the grape skins prior to pressing and fermentation. The term also applied to the season of the year (during harvest) when this occurs.
Crusher
A machine that breaks open grapes and usually de-stems them as well.
Scale for measuring and expressing the alcohol content of high alcohol liquids. Proof is never used for wine. The proof of a liquor is twice its alcohol content, i.e., 80 proof = 40% alcohol.
Must: Term for the juice and pulp produced by crushing or pressing grapes. Used until the end of fermentation when it is called wine.
(Image availabe)
Nouveau: French for a young wine meant for immediate drinking.
Pomace. the collection of skins and seeds of the grapes after pressing.
Powerful. Describes a wine of intensity and strength.
Premier cru. a first growth-the highest quality vineyard. Although in Burgundy, Grand crus rank higher.
After gentle pressing the juice is settled overnight and racked to small French oak barrels of which 35% are new. We also put the wine through malo-lactic fermentation, which helps soften the wine and give a nice creamy texture.
Strain the raspberry mixture through a sieve into a bowl, pressing through with the back of a wooden spoon. Throw away the pulp in the compost (or use to make raspberry, thyme muffins).
4 ...
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".
Marc: Residue left after the pressing of the grapes.
Marrying: The blending of two or more wines in a cask to yield a wine with better characteristics.
First it may be run off - this is the free-run wine and is of higher quality than the wine obtained by pressing the cap, which is the press wine. Press wine has more tannin.
Free-run Juice
The high quality juice that runs from the FERMENTATION tank without pressing.
Hybrid
Any vine crossing where one or both "parents" is not from the wine vine, VITIS VINIFERA.
deep
Essentially the same as concentrated, expressing the fact that the wine is rich, full of extract, and mouth filling.
Must: The unfermented juice of grapes extracted by crushing or pressing; grape juice in the cask or vat before it is converted into wine.
Marc - The material that remains in the wine press after the pressing has taken place. This material is composed of skins, pulp, and pips.
White wine can be made from black grapes by simply pressing the grapes and separating the clear juice from the pigmented skins before fermentation. This is the basis of "White Zinfandel" table wines and "Blanc de Noirs" sparkling wines.
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.
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.
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 ...
[edit] Cuvée A wine blended from several vats or batches, or from a selected vat. Also used in Champagne to denote the juice from the first pressing of a batch of grapes.
[edit] D ...
Stemmy: a term applying either to wines actually having been fermented in contact with their stems, or to wines which, owing to an unusually brutal crushing or pressing, contain an excess of the bitter tannins of the stems.
Amarone: A succulent higher-alcohol red wine hailing from the Veneto region in northern Italy; made primarily from Corvina grapes dried on racks before pressing.
During the winemaking process the wine must be separated from the grape solids i.e. pips, skins, pulp and stalks. It may be run off (free-run wine) to give a higher quality wine than that obtained by pressing the cap, (press wine).
The juice (free run must) is sent to settle in containers. The rest of the grapes is pressed as quickly as possible. Air is the enemy of white wine. At its contact the wine oxidizes or becomes colored. The must from pressing is added to the free run ...
The abundance of pips, or seeds, contribute to the strong, bitter tannins associated with the wine. Modern winemaker try to avoid the excess tannins with gentle and slow pressings.
Suitably aged sweet or semi-sweet wines are described as having complex flavors reminiscent of frankincense and honey. Attractive when young if the must has had extended cold skin contact before pressing and fermentation.
Noted for producing somewhat light, yet deeply colored and strongly varietal, wines described as having a "Burgundian" character. Usually needs the help of carbonic maceration or hot-pressing to enhance quality.
 See also: Wine, Press, Grape, White, Region
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