A type of mulled wine.
This tri-hydritic alcohol comes from sugar and is formed during fermentation. If a wine possesses an over-abundance of glycerin, the wine can be said to be too "soft" or "fat" (i.e., it lacks body).
A sweet syrupy trihydroxy alcohol that is formed by alcoholic fermentation of sugars.
This term, though not officially defined, is used by German winemaking estates to designate higher quality Auslese wines which have been affected to some level by botrytis. The usual practice is to mark such wines by using special color foils on the neck...
A large hopper used to transport grapes from the vineyard to the crusher.
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