Popular grape varietals include Barbera, Nebbiolo, and Moscato. The most disastrous plague to ever afflict the wine industry resulted from the Phylloxera, a small insect related to aphids. It is also considerably influenced by the terroir of the region in which it is grown; thus, it is responsible for white wines with quite varied characteristics. Vineyards also dot banks of the Rhone in Switzerland. During the phylloxera infestation of the mid-1800s, Carmenere vines were hit especially hard and the varietal was thought to have been almost wiped out. See Macroclimate. Most still wines fall into the dry category, even though our taste buds might tell us differently. God bless this single-celled fungi because without it there would be no bread, beer, or wine. No longer seen only on U.S. wines, "meritage" is being increasingly adopted by wineries worldwide as the term continues to achieve recognition among consumers. Having low acidity; the next stage after flabby. Outside of France Cabernet Franc is not grown on a wide scale, though it does play an important role for winemakers seeking to emulate the classic Bordeaux style. A description of wines that give the impression of being large or heavy in your mouth. Originally a French term, the title is often used very loosely today for a wine steward or waiter in charge of wine. Wineries often blend a portion of press wine back into the main cuvée for added backbone. Contributes to the wine's body and texture, which is one reason why non-alcoholic wines don't taste natural. Then the bottle is opened and the ice is removed, taking the sediment away with it. A wine that has a smell and taste similar to honey. Muscadet draws its name from the French word musqué, meaning musky or perfumed, which refers to the scent of the appellation's primary grape variety - Melon de Bourgogne. Hands down, the best beginner book about wine. A French term used to describe wines that are medium-sweet to sweet. Describes a wine's structure, concentration and body, as in a "tightly wound" wine. The punt was originally created to strengthen bottles containing carbonated wine so they wouldn't break under the internal pressure, but it also catches sediment that precipitates out of the wine and allows easier stacking of the bottles. It can also be used to create delightful late harvest dessert wines. A step in the traditional process of sparkling wine production wherein frozen sediment is removed from the neck of the bottle. Grenache is the most important grape in appellations throughout France's southern Rhone region, such as the famous Chateauneuf-du-Pape where it is blended with smaller amounts of Cinsault, Mourvedre, Syrah, and other lesser known varietals. Wine tasting terms can be confusing to those of you who are learning how to taste wine. Too sweet and lacking the balance provided by acid, alcohol, bitterness or intense flavor. A term used when tasting wine that refers to a particular mouthfeel. Used to describe high-alcohol wines with a fragrant aroma. Now many wine enthusiasts know Mouton as the wine with the Chagall, Dali, Miro, Warhol, etc. Great wines have rich, long, complex finishes. Prior to this, some juice, known as free-run juice, flows naturally from the grapes during crushing or even just from the force of the grapes stacked upon each other. In fact, a true sommelier at a high-end restaurant is responsible for a broad spectrum of tasks, including the development of the wine list, product acquisition, and proper cellaring. A clarification technique in which a wine's temperature is lowered to 32° F, causing the tartrates and other insoluble solids to precipitate. A French hybrid grape that's a cross between a native grape of North America and a classic European grape, it is resistant to cold weather.
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