Get to know all about Food, Beverages and the Hospitality Industry.: WINE VINE VITICULTURE VINIFICATION

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Thursday, October 8, 2009

WINE TERMS

ENOLOGY/OENOLOGY: SCIENCE OF WINE MAKING
AMPELLOGRAPHY: SCIENCE OF STUDYING GRAPES
VATS: FERMENTING VESSELS
LEES: IMPURITIES
BRUT: VERY DRY
SEC: MEDIUM DRY
DEMI-SEC: MEDIUM SWEET
DOUX: SWEET
MUST: UNFERMENTED GRAPE JUICE
APERITIFS: ALCOHOLIC BEVERAGE SERVED OR CONSUMED BEFORE THE MEAL, HELPS IN INCREASING THE APPETITE
DIGESTIFS: ALCOHOLIC BEVERAGE SERVED OR CONSUMED AFTER THE MEAL, HELPS IN DIGESTION
CASK: BARRELS MADE UP OF OAK WOOD, USED TO STORE AND AGE WINES
CELLAR: A WAREHOUSE (USUALLY UNDERGROUND) USED TO STORE WINES
CHAI: FRENCH TERM FOR CELLAR
MAITRE DE CHAI: CELLAR MASTER
VINE: CREEPER OF GRAPE
VINEYARD: THE PLACE WHERE VINES ARE GROWN

This category cannot really be accepted as wines due to the reason that they essentially may not be made from grapes. These are known as Appetizer wines and are used before the meals to stimulate the appetite. These are usually dry wines which are fortified after the fermentation is complete. They can be flavored too and the alcohol content generally ranges from 20-24%.

FORTIFIED WINE

Dessert wines are generally fortified with brandy which halts their fermentation and makes them stronger and sweeter than table wines and sparkling wines. These are wines which are generally used after the meals with desserts or between meals with snacks. They have a filling effect because of their sweetness and also helps in relaxation and digestion after the meal. Fortified wines are very sweet and have an alcoholic content of about 22%. Basically, the fortification enables the wines to travel more as the increased alcohol content gives the strength to the wines. The time at which the brandy is added decides the degree of sweetness or dryness of the wine.

SPARKLING WINE

These are effervescent wines. These wines appear to be bubbling and sparkling. These are used for almost every occasion and could easily be termed as All purpose wines. They could be red or white like the table wines and generally have an alcohol content of 9-14% ranges from very dry to very sweet. All wines other than sparkling wines are called “Still Wines”. The most prominent of all sparkling wines is “CHAMPAGNE”.

TABLE WINE

These wines are popular at mealtime because of the low alcohol content and also because they have a stimulating effect on the taste buds. These are produced by the natural fermentation of the juice of freshly squeezed grapes. Table wines are generally either red or white containing 9-14% alcohol and may range from very dry to quite sweet . Table wines are considered to be the best with the food as they are great additions to the flavour of a meal. More table wines are produced than all other wines combined.

TYPES OF WINE

1. TABLE WINE / STILL WINE / NATURAL WINE

2. SPARKLING WINE

3. FORTIFIED WINE

4. AROMATIZED WINE

WINE PRESSINGS

VIN DE GOUTE: Known as running Wines. These are from the first pressing. Generally are of superior quality.

VIN DE PRESSE: Known as pressed Wines. These are from the second pressing. Little inferior in quality.