Not to be confused with "secondary fermentation" which refers to malolactic fermentation. In champagne production this is the process of converting still wine into champagne. Sugar and special champagne yeast are added to still wine in the bottle. The yeast...
A method of removing naturally occurring potassium bitartrate (cream of tartar) from wine. Certain chemicals are added to the wine which then bond with the tartrates. The wine is then chilled to 25-30 degrees F which causes the chemicals and attached...
When the Treaty of Versailles prohibited all European countries but France from using the term Champagne for sparkling wines, Germany replaced it with "Sekt". In Germany, the sweetness of Sekt wines follows a strict rating system: Sweetness Rating Grams...
Select Cluster (also known as Select Late Harvest, Auslese, and Beerenauslese) wines have a minimum sugar at harvest of 28.0 Brix. The residual sugar is usually over 11.5% by weight. Select Late Harvest wines are made only from grapes affected with Botrytis...
Select Late Harvest (also known as Select Cluster Harvest, Auslese, and Beerenauslese) wines have a minimum sugar at harvest of 28.0 Brix. The residual sugar is usually over 11.5% by weight. Select Late Harvest wines are made only from grapes affected...
Right from the beginning, it should be understood that there is no such thing as "THE ONE CORRECT GLASS FOR ALL OCCASIONS." Having said that, it can be said that there are many types of glasses, each of which have their proponents and advocates. And,...
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