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Fortified wine
What is fortified wine?
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What is Icewine? Ask Decanter
And how it is made...
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Rotundone: the science behind ‘pepper’ in wine
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What is volatile acidity? Ask Decanter
Why is it in your wine, and is it a bad thing?
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What is carbonic maceration? Ask Decanter
What kind of flavours does it produce in a wine?
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The excitement surrounding German Pinot Noir – ask Decanter
Anne Krebiehl MW on the rise of German Pinot Noir
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Does bottling New World wines in Europe affect the wine? – Ask Decanter
New World wines bottled in Europe? Does it have an impact on the wine? Barry Dick MW tells Decanter a bit more about the process.
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Dishwasher-safe glasses – ask Decanter
It's always a bit scary to put your precious wine glasses in the dishwasher. Xavier Rousset MS gives Decanter some tips on the best ones to choose...
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In search of lighter reds – ask Decanter
Not a big fan of big and heavy red wines. Julia Harding MW gives Decanter some advice on lighter red wines.
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Mystery wine fault – ask Decanter
Faults in wines are not always easy to define. We asked Rob MacCulloch MW to explain us a little more about faulty wines.
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What is wine? – Wine Folly
Go back to the basics with Wine Folly's guide to what is wine...
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Sulfites in wine: friend or foe?
What is sulfur dioxide, and why are moves by some to abandon its use so contentious?
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Sulfur dioxide (SO2)
Preservative which is added to nearly all wines to protect them from oxidation and microbial infection.
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Cooperage: the art of oak ageing
Oak ageing is an art. The barrels a winemaker chooses have a marked effect on how the wine will taste, lending flavours that range from sweet to austere, says Margaret Rand.
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Abboccato (It.)
Medium sweet.
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Abocado (Sp.)
Medium sweet.
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Acetaldehyde
Chemical substance formed by the partial oxidation of alcohol.
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Acetic
Tasting term.
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Balanced
Tasting term.
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Balthazar
Champagne bottle of 12 litres.
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Barrel
Vessel used for ageing, and sometimes fermenting.
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Barrique (Fr.)
Barrel.
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Baum
Scale used to measure the sugar in grape juice.
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Cantina (It.)
Winemaking cellar.
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Carbon dioxide (CO2)
Gas generated during fermentation. Normally most is allowed to escape into the atmosphere.
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Einzellage (Ger.)
Individual vineyard site, the boundaries and names defined by German wine law.
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Eiswein (Ger.)
Ice wine.
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Fermentation
Complex process in which sugars, naturally present in grape juice, are transformed into alcohol and carbon dioxide by the action of yeasts.
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Fining
Winemaking procedure in which a product is added to wine in order to remove unwanted material.
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Finish
Tasting term used to indicate the final sensation left in the mouth once a wine is swallowed.
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Smoky
Tasting term used to indicate the smell of wood smoke on the nose
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Grape
Fruit of the vine, and the raw material for wine production.
