Term
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Definition
| Adding distilled spirits to a wine |
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Definition
| The most highly regarded method of sparkling wine production |
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Definition
| French term for a riddling rack |
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Term
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Definition
| French term for the blending stage of sparkling wine production |
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Definition
| Another term for Prestige sparkling wines, literally translated to "cream of the crop" |
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Definition
| Sparkling wine made using only white grapes |
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Definition
| Sparkling wine made using only red grapes |
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Definition
| French term for "juice settling" |
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Term
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Definition
| Mixture of base wine, sugar, and yeast that is added to induce the second fermentation of a sparkling wine |
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Definition
| Term used for the decomposition of yeast cells during sur lie aging |
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Definition
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Term
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Definition
| Process by which the dead yeast cells are removed from a bottle of Champagne |
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Definition
| Small amount of wine (and sometimes sugar) used to replace the volume lost in the disgorging of Champagne |
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Term
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Definition
| Alternative name for the "tank method" of sparkling wine production |
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Term
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Definition
| Method used to produce Moscato d'Asti |
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Term
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Definition
| Process of halting fermentation by adding high-alcohol spirits while the must still has a significant amound of sugar |
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Term
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Definition
| Two main styles of Sherry |
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Term
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Definition
| Complex series of barrels used for aging Sherry |
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Term
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Definition
| Type of aging that occurs in a Sherry that is aged with flor yeast |
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Term
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Definition
| Type of aging that occurs in Sherry that is aged without the presence of flor yeast |
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Term
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Definition
| Lighly fortified sweet wines produced throughout th South of France |
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Term
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Definition
| Product produced by fortifying grape juice or must before (or very soon after) fermentation begins |
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Term
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Definition
| Region where Banyuls is produced |
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Term
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Definition
| Region where Muscat de Beaumes-de-Venise is produced |
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Term
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Definition
| Country where Commandaria is produced |
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