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Fermentation of the wine takes place in oak barrels instead of in stainless steel tanks, adding richness, complexity, and more oak character. Most commonly used for Chardonnay.
The right proportion of fruit, acid, tannin and varietal character. Harmonious.
A wooden barrel distinctive to Bordeaux.
An expression found on some Champagne labels and literally means, “white of whites,” referring to the color of grapes used in making it.
The impression of fullness or "roundness" in the mouth.
The aromatic scent as expressed by the winemaking process; the combination of varietal fruit character with all the elements of aging wine.
Rich, oily texture. Usually used when describing Chardonnay.
An English term to describe the Cabernet-based wines of the Haut-Médoc.
Shows an integration of aroma and flavor, often with subtlety; one of the highest compliments to a wine.
The smell of the wine when it has been spoiled by a bad cork. Typically musty or wet-cardboard smell; relatively uncommon.
A vineyard. Only used in reference to the very best properties in Burgundy or Bordeaux.
A single container of wine — a tank or a barrel — sometimes used to designate a special blend.
Means “taste” as in “gout de terroir” or “taste of the earth” and is used to describe many rustic-flavored wines.
A second fermentation in which the malic (sour) acid is converted to lactic (softer) acid. Creates softer, silkier, more approachable wines.
Exhibits the benefits of aging where all the elements have come together.
The combination of aroma and bouquet of the wine.
The smell and/or flavor associated with aging wine in small oak barrels. When properly integrated, a positive element.
A type of yeast that starts the wine fermenting.
A compound that forms naturally during fermentation. Winemakers traditionally supplement with minimal amounts to protect the fruit quality and prevent oxidation.
Wine is aged on the spent yeast "lees" (cells) after fermentation, gaining added flavor and complexity.
The natural components from grape skins and oak contact that make young wines lightly astringent and sometimes bitter. Tannin subsides as part of the aging process and contributes to the wine's complexity.