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: Any wine that is not sparkling wine; wine without effervescence.
Wine Terminology- Dallas Bartenders ...
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.
Still Wine—A wine with no carbonation—no bubbles.
Structure—All the components of a wine and how well they work together.
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 wine - A non-effervescent wine in which most of the carbon dioxide gas, formed during fermentation, has escaped. The opposite of sparkling wine.
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 wine A term that applies to any wine that is not sparkling. Synonymous with table wine.
Still wines. wines without carbonation.
Structural components. A wine's alcohol, tannin, acid and sugar (if any).
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.
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.
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.
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.
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 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.
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.
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.
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.
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. A complex Cuvée can consist of as many as thirty to forty different wines.
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 ...
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.
See also: Wine, Still, Sparkling, Grape, White