• Balthazar

    Author: Zeke Quezada Date: 08-03-2017

    Author: Lamar Engel Date: 7/10/2015 Large format wine bottle used rarely in French district of Champagne able to hold 16 regular 750ml bottles of wine. 

  • Anthocyanins

    Author: Zeke Quezada Date: 08-03-2017

    Author: Lamar Engel Date: 7/10/2015 Pigments found in the skins of grapes holding red, purple or blue color. These components are technically termed as ‘flavonoids&rsquo

  • Ampelography

    Author: Zeke Quezada Date: 08-03-2017

    Author: Lamar Engel Date: 7/10/2015 The study and scientific research behind identifying and describing grapevines. Ampelographers are not only trained to seek out variations

  • Chaptalization

    Author: Zeke Quezada Date: 08-03-2017

    Author: Lamar Engel Date: 4/24/2015 The addition of sugar to grape must in order to increase the alcoholic strength of the wine. Chaptilization is named after a Frenchman name

  • Alcohol

    Author: Zeke Quezada Date: 08-03-2017

    Author: Lamar Engel Date: 4/23/2015 Of the many forms of alcohol (ethyl, methyl, isopropyl, etc.), only ethyl alcohol is safe to drink and is the key ingredient in alcoholic b

  • Weight

    Author: Zeke Quezada Date: 10-03-2017

    Author: Lamar Engel Date: 4/20/2015 Standard measurements applied to grape growing yields are measured predominantly in tons and kilograms. This term is often used in a tastin

  • Rough

    Author: Zeke Quezada Date: 10-03-2017

    Author: Lamar Engel Date: 4/20/2015 A mouthfeel sensation that showcases tannic acid in an aggravated way. Oxygen and acid variation reduces and mitigates the overall palate e

  • Phylloxera

    Author: Zeke Quezada Date: 10-03-2017

    Author: Lamar Engel Date: 4/20/2015 Known as the ‘burrowing plant louse’ or by its full name ‘Phylloxera Vastatrix’, this vineyard parasite is one of t

  • Phenolic Compounds

    Author: Zeke Quezada Date: 10-03-2017

    Author: Lamar Engel Date: 4/20/2015 A group of highly reactive compounds very important in wine as they include anthocyanins which are responsible for color, tannin and many f

  • Mouth-Feel

    Author: Zeke Quezada Date: 10-03-2017

    Author: Lamar Engel Date: 4/20/2015 Tasting term referring to the tactile impression a wine makes in the mouth. The character of the tannins is the single most popular compone

  • Length

    Author: Zeke Quezada Date: 10-03-2017

    Author: Lamar Engel Date: 4/20/2015 Otherwise known as the ‘Finish’ of a wine, indicates the longevity of flavors that linger  upon the palate. 

  • Hot

    Author: Zeke Quezada Date: 10-03-2017

    Author: Lamar Engel Date: 4/20/2015  Term used when a finished wine gives off aromas and flavors that seem to reflect high levels of alcohol.

  • Herbaceous

    Author: Zeke Quezada Date: 10-03-2017

    Author: Lamar Engel Date: 4/20/2015 Aromas or flavors in wine that take on a green vegetal or green spice like nuance.

  • Finish

    Author: Zeke Quezada Date: 10-03-2017

    Author: Lamar Engel Date: 4/20/2015  The elongated sensation that moves flavors across the front and mid palate lingering after wine has been tasted and swallowed in the

  • Earthy

    Author: Zeke Quezada Date: 10-03-2017

    Author: Lamar Engel Date: 4/20/2015 A flavor of minerals or soil in a wine believed to be caused by planting a vineyard in a soil with a high clay or alluvial content, althoug

  • Crush

    Author: Zeke Quezada Date: 10-03-2017

    Author: Lamar Engel Date: 4/20/2015 Term used to describe the season and process of post-harvest action of extracting juices from the grape to be fermented and made into wine.

  • Bung Hole

    Author: Zeke Quezada Date: 10-03-2017

    Author: Lamar Engel Date: 4/20/2015 The opening on a wine barrel that holds the bung sealing the barrel. 

  • Breathing

    Author: Zeke Quezada Date: 10-03-2017

    Author: Lamar Engel Date: 4/20/2015 Allowing oxygen to infiltrate wine to create smoothness of tannic acid to mitigate harsh tightness in mouth feel that can also inhibit flav