A Free Wine Encyclopedia!“Paul, I joined the club to learn about wines and enjoy thoroughly the wines you have sent. The information is great and educational and I like the way it leans toward the humanist side rather than the technical side. Some of the bottles you have sent to me, however, list interesting information of which I… read more »
“I have seen some of the same grapes used to make ‘blush,’ ‘blanc,’ and ‘rose’ wines In some cases they are produced by the same winery! Could you tell me what the difference is?” Dr. T. R. E.; Bakersfield I’m not sure I can because there is no code, law or regulation which governs… read more »
Terms like Koonunga Hill, Coonawarra and Pokolbin most-likely don’t roll off the tongues of wine aficionados like Napa, Sonoma and Mendocino, but someday they will. Our import selection, if you haven’t already guessed, comes from “down under”. . . Australia. With all the hoopla over the Australian tourist ads here it was time to find… read more »
••CORRECTION: I reported in a previous article that the two grapes in white Bordeaux were semillon and sauvignon blanc. I erroneously noted that the sauvignon blanc adds the flavor and body while the semillon contributes the acid. OOPS! It’s the other way around.. . Oh well, you’re never too old to learn or too young to… read more »
This term describes how thick the wine is. A viscous wine will be dense and full-bodied. The wine will be thicker according to the amounts of sugar, alcohol, tannins, glycerin, and more. These thick wines are rich in fruit flavors as they have higher amounts of ingredients in them.
The structure is what the wine is composed of. This composition includes acidity, alcohol, tannins, and sugar. The more balanced all the components are, the better it is to be paired with food.
This is a negative term that describes a wine with little to no flavors and has low levels of alcohol.
A well-balanced wine is a good quality wine because it has the right amount of fruits, alcohol, acidity, and tannins. It has a smooth taste of the perfect blend and no element is overpowers the others ingredients.
Yeast is what converts the grape sugar into alcohol during the fermentation stage. This is what turns the grape juice into a wine.
A wine that contains high levels of alcohol without being to excessive.