Glossaries > Beverages > Still Wine
Stoney/Stonelike (see also Flint/Flinty) Stiff
Still Wine ...
Wine that is not sparkling wine.
The process of removing the solids from the must.
Any wine without effervescence.
Displaying flavors or aromas that suggest stones or wet stones.
Still wine is any wine that's not sparkling 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. A poorly structured wine will either be lacking in, or be dominated by one or more of these attributes.
Still Wine—A wine with no carbonation—no bubbles.
Structure—All the components of a wine and how well they work together.
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 wine - A non-effervescent wine in which most of the carbon dioxide gas, formed during fermentation, has escaped. The opposite of sparkling wine.
Sulphites - Sulphur-based compounds used to protect wine from oxidation and bacterial activity.
Still wine: The term for a wine with no carbonation.
Structure: All wines have structure. When a wine is well structured, it's usually due to a good balance of tannin, acid and alcohol.
Suckering: Removing unwanted young shoots to keep the vine and crop in balance.
Still Wine: Wines without carbon dioxide bubbles.
Straw: Used to describe a clear white wine with a color like straw.
Strawberry: A fruity aroma which appears in certain red or rose wines and some ports. Can also be found in sparkling wines made from Pinot Noir grapes. (Fresa in Spanish) ...
Still wine: Wine which is not sparkling, ie, does not contain significant carbon dioxide in solution.
Stomata: Tiny openings on the undersides of grape leaves that control transpiration.
STILL WINES (non-sparkling)
Includes red, white and rosé-which can be dry (no residual sugar), semisweet and sweet.
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).
Structure. How a wine's structural components are perceived. Ideally structure should be well-balanced, without any one component dominant.
The opposite of sparkling wine - without bubbles - whereby the carbon dioxide generated during fermentation is not retained, the wine being bottled and served in a "still" condition.
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.
 Still wine Wine that is not sparkling wine.
 Stoving wine A production method of artificially mellowing wine by exposing it to heat.
 Strohwein A German word for "straw wine", same as the French term vin de paille. Refers to a dried grape wine. A Prädikat in Austria.
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. The few exceptions to this rule are a few cheap and barely drinkable wines, or branded wines, such as Piat D'Or or Blue Nun.
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. The carbon dioxide dissolves in the wine, making the wine bubbly.
Tranquille means a still wine
Perl?/i is a lightly effervescent wine
Pétillant is a mildly effervescent wine
Mousseux is a sparkling wine, such as Champagne
Energizer: See Yeast Energizer. Enology: The science and study of winemaking, also spelled oenology.
4.5 L Jeroboam (still wine): Equivalent to six standard 750 ml bottles. (see champagne size[link])
6.0 L Imperial: Equivalent to eight standard 750 ml bottles or two Double Magnums.
9.0 L Salmanazar: Equivalent to twelve standard 750 ml bottles or a full case of wine! ...
Sec (Fr.) Dry. Still wines labelled sec should taste completely dry, but sec Champagne is relatively sweet (sweeter than brut).
Secco (It.) Dry (or off-dry for some sparkling wines).
Seco (Sp., Por.) Dry.
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 wine maker takes a variety of still wines and, in a vat, makes a house blend called a cuvee. Some elaborate cuvees can consist of 30 to 40 different wines. A small amount of a syrupy mixture of sugars and yeast is added, and then the wine is sealed and bottled.
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.
Managed properly, this feat of nature is responsible for Champagne, but persistent bubbles in a still wine - as opposed to a little spritz of CO2 which is added to preserve freshness and which evaporates quickly - are a fault.
Corkiness (Nose) ...
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.
My personal practice is to treat all still wines the same, red or white, including fortified wines such as Port. I decide beforehand how much of the wine I am going to drink that evening, and usually this is half a bottle.
Based on today’s perception of Champagne, it may be difficult to imagine that Champagne originated as a still wine. Originally planted by the Romans, the vineyards of Champagne have been thriving for centuries.
What does it mean when a still wine is cloudy or fizzy?
Cloudiness usually indicates the growth of yeast or bacteria; fizziness that the wine has undergone an unintentional second fermentation in its bottle. Both of these are definately faults, often due to bad winemaking.
While Prosecco does not make great still wines, the bubbly it creates is heavenly. A bit lighter and fruitier than Champagne, it is always a hit at my events. I have not met a person who has not enjoyed a glass of Prosecco! ...
More precious and complicated to make than still wines, they have traditionally been considered as occasional extravagances.
Still wines: dark cherry, blackberry, red plum, earth, espresso, tobacco, dark chocolate, black pepper, black tea, violets. Port wines: blueberries, blackberries, figs, dates, toffee, almonds, cashews, cocoa, milk chocolate, burnt sugar, violets.
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.
For still wine, have a fine, plain and colorless glass. If the glass is chunky, has designs or color, you won't be able to appreciate the appearance of the wine inside. ...
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.The variety is known as Cartuxa on the Barcelona side of the Pyrenees.
The traditional method of making Sparkling Wine developed in France's Champagne region. This process consists of taking various still wines and blending them to make a Cuvee that represents the style of a winery or champagne house.
Generally sparkling wines are fresher, crispier, and lighter in body than still wines, thus they are served first.
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.
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 fermentation.
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. The variety is also grown in small amounts in northeastern Italy and the nearby former Yugoslavian state of Slovenia.
Vino Blanco/ Rosado/ Tinto - White/ Rosé/ Red wine
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.
See also: Wine, Still, Sparkling, Grape, White