• Carbonic Maceration

    Author: Zeke Quezada Date: 07-03-2017

    Author: Lamar Engel Date: 7/10/2015 This refers to a method of alcoholic fermentation commonly found in wine growing regions such as Beaujolais and has been adapted by many Ne

  • Canopy Management

    Author: Zeke Quezada Date: 07-03-2017

    Author: Lamar Engel Date: 7/10/2015 A term used to describe a vine management technique that when applied improves grape quality and involves light interception from the sun.

  • Biodynamic

    Author: Zeke Quezada Date: 07-03-2017

    Author: Lamar Engel Date: 7/10/2015 This term is used to define and describe wines and techniques used when applying the science of agricultural teachings taught by philosophe

  • Assemblage

    Author: Zeke Quezada Date: 08-03-2017

    Author: Lamar Engel Date: 7/10/2015 A French term defining the process of blending grape varietals together. Used often in regions such as Bordeaux and Champagne as this proce

  • 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

  • Amabile

    Author: Zeke Quezada Date: 08-03-2017

    Author: Lamar Engel Date: 7/10/2015 Italian word meaning ‘Semi-Sweet’ used in regions such as Orvieto and other areas that produce a broad range of sweeter wine st

  • Sommelier

    Author: Zeke Quezada Date: 10-03-2017

    Author: Lamar Engel Date: 4/20/2015 A wine professional that is dedicated to constant learning about wine

  • Aroma

    Author: Zeke Quezada Date: 10-03-2017

    Author: Lamar Engel Date: 4/23/2015  The fresh, often fruity scent of a young wine. Aroma is distinguished from bouquet, a more complex scent in maturing wines, that is a

  • 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

  • Must

    Author: Zeke Quezada Date: 10-03-2017

    Author: Lamar Engel Date: 4/20/2015  The juice of the grapes before or during its transformation into wine.

  • Malolactic Fermentation

    Author: Zeke Quezada Date: 10-03-2017

    Author: Lamar Engel Date: 4/20/2015 The conversion of malic acid to lactic acid through the action of lactic bacteria, a process often referred to as ‘malo’, &lsqu

  • 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

  • Mature

    Author: Zeke Quezada Date: 10-03-2017

    Author: Lamar Engel Date: 4/20/2015 Term referring to the noticeable aromatic and flavor nuances in an aged wine.

  • Malic Acid

    Author: Zeke Quezada Date: 10-03-2017

    Author: Lamar Engel Date: 4/20/2015 One of the natural acids in grapes, often contributing an apple-like note.

  • Fermentation

    Author: Zeke Quezada Date: 10-03-2017

    Author: Lamar Engel Date: 4/20/2015 The conversion process of grape sugar to ethyl alcohol and carbon dioxide by the action of yeasts, which convert the grape sugar by a compl

  • Demi-Sec

    Author: Zeke Quezada Date: 10-03-2017

    Author: Lamar Engel Date: 4/20/2015 French for ‘semi-dry’; a grade of sweetness used in French Champagne region. This term can be somewhat misleading because it ac

  • Complex

    Author: Zeke Quezada Date: 10-03-2017

    Author: Lamar Engel Date: 4/20/2015 Term used to describe a wine with a multitude of different flavors and aromas. Complexity can result from a high level of extract, variety

  • Brettanomyces

    Author: Zeke Quezada Date: 10-03-2017

    Author: Lamar Engel Date: 4/20/2015 A spoilage yeast often referred to as ‘Brett”. It is common in most parts of the world and at lower concentrations can impart n