Still Wine
Wine that is not sparkling wine.
Straining
The process of removing the solids from the must.
Still wines
Any wine without effervescence.
Stony
Displaying flavors or aromas that suggest stones or wet stones.
Still wine
Still wine is any wine that's not sparkling wine.
Table wine
There's a law that classifies all wines with lower than a 14% alcohol content as table wine.
still wine: Any wine that is not effervescent.
structure: A highly subjective wine tasting term which refers to the balance between flavour intensity, acidity, tannin (in reds) and alcohol.
Still Wine: Wines without carbon dioxide bubbles.
Straw: Used to describewhite wine with a color like straw.
Strawberry: Fruity aroma which appears in certain red or rose wines and some ports.
Still wine - Wine that is not sparkling wine.
Sulfites - Compounds added to wine to prevent oxidation and microbial spoilage.
Sulphur dioxide - A substance used in winemaking as a preservative.
STILL WINES (non-sparkling)
Includes red, white and rosé-which can be dry (no residual sugar), semisweet and sweet.
STEMMY
Wines fermented too long with the grape stems may.
Still wines. wines without carbonation.
Structural components. A wine's alcohol, tannin, acid and sugar (if any).
A still wine (calmo or tranquillo) is also made from Prosecco grapes - it amounts to only about five percent of production - but this wine is rarely exported.
The still wines of the area were highly prized in Paris under the designation of vins de la rivière and vins de la montagne - wines of the river and wines of the mountain in reference to the wooded terrain and the river Marne, ...
[edit] Still wine Wine that is not sparkling wine.
[edit] Stoving wine A production method of artificially mellowing wine by exposing it to heat.
Like most still wines, Champagne and sparkling wines are made in a range of styles from sugar-sweet to bone-dry. The dryness factor depends on a variety of variables, such as the amount of sugar in the dosage.
Almost all still wines come from a single vintage, and the labels on the bottles will show the year in which the wine was made.
Table Wine:Still wines containing 7 percent to 14 percent alcohol. The term is also a quality classification in many European Union countries, indicating the lowest level of quality: Vin du Table in France, ...
First a dry, still wine is made. It is then bottled. A small amount of sugar and yeast is added to the bottle, which is then sealed. The yeast turns the sugar into carbon dioxide, heat and alcohol.
CuvéeA blend of many lots of still wines, particularly Chardonnay, Pinot Noir and Pinot Meunier, designed to become a well-balanced Champagne or sparkling wine. cuveFrench for vat or tank.
Synonymous with malolactic fermentation in still winemaking. In sparkling winemaking it is the process of fermenting in bottle to produce the carbon dioxide bubbles.
Settling
The natural precipitation of solids in wine.
SO2/Sulfur dioxide ...
BUBBLES - The appearance of bubbles in a still wine is usually indicative of the presence of carbon dioxide left over from fermentation, or even intentionally dissolved into white wine to enhance “freshness.
For the still wines, character deprived of sweetened savour (less than 49 G per liter); in the scale of softness of wine effervescent, character little sweeten (less than 35 G).
SÉLECTION DE GRAINS NOBLES ...
After the blending and fermentation of the still wine from the Champagne region (see how wine is made) is completed, it is bottled with a very small amount of sugar and yeast dissolved in wine and called the liqueur detirage.
The name with which this important wine area is being defined - Franciacorta for sparkling wines, Terre di Franciacorta or Curtefranca for table still wines - has a controversial origin and many are the hypothesis and legend about its meaning.
So, you have your grapes growing out in the vineyards, but you actually will pick these about 3-4 weeks before picking for a normal still wine. The acids are high and the sugars are low, which is what you want.
For the second fermentation the winemaker takes still wine and adds a few grams of sugar and a few grams of yeast. This yeast and sugar convert to carbon dioxide (bubbles) and, of course alcohol.
More precious and complicated to make than still wines, they have traditionally been considered as occasional extravagances.
A pie is a comforting dessert and you need a comforting, still wine. Sparkling wines are good accompaniments to some strawberry desserts but not strawberry pies.
References
Gayot: Pairing Wine with Dessert
Guardian: Muscat ...
Chardonnay is the dominant white grape of the great still wines of Burgundy especially those of the Cõte d'Or, and is of major importance in the production of Champagne, the sparkling white wine of North-Eastern France.
Xarel-lo is a white grape type important in Cava production in Catalonia. Still wines made from the variety can be quite full-bodied and powerful and generally need 'toning down' with a blend.
This is the normal ageing system for sparkling wines, but it is also applied to certain still wines. 'Smelling of lees' - the term used to describe a wine that smells of lees, i.e.
Lambrusco. A red grapes grown all over Italy, used to make slightly sweet, effervescent wines. It Italy also used for still wines that should be drunk young.
Appellation regulations also stipulate minimum must weight - 153 g/l for the still wines and 136 g/l for sparkling styles - and final alcoholic strength is also regulated.
In Rioja and Navarra, malolactic fermentation usually occurs spontaneously some weeks or even months after alcoholic fermentation. The "tingling" sensation often detected in young still wines comes from the carbon dioxide released during malolactic ...
Used to produce popular rosé "Schilcher" still wines that are very acidic and drunk very young and also rosé sparkling wines that are mainly found in western Styria.
Vino Encabezado - Wine fortified for distillation
Viura - Classic white grape varietal
Xarel.lo - One of the principal grapes used for the production of Cava, white grape varietal. Also used for still wines.
Vin de base still wine from which sparkling wines are made. Vin de garde wine for laying down, i.e. one which will not reach its peak for a number of years after bottling. Vin de goutte "free-run wine" - i.e.
 See also: Still, Wine, Sparkling, Grape, Bottle
|
