Category Archives for Wine Dictionary

Winemaking: Maceration Carbonique

This term refers to a process that some winemakers disdain, saying that much wine made in the normal way is made using the process anyway (rather like certain chefs who say that they have always used Cuisine minceur or Nouvelle … Continue reading

16. December 2011 by admin
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Chateau Latour

Chateau Latour, in the parish of Pauillac, in the Medoc in France, is one of the five 1 st growths and also one of the world’s greatest red wines. It has been famous for many centuries. In 1842 it became … Continue reading

16. December 2011 by admin
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Hardy Wines

One of the important names in Australian wine history. Thomas Hardy, of Honiton in Devon, arrived in Australia in 1850, first working for John Reynell and then in various ventures. He married his cousin, Joanna Hardy, and bought a property … Continue reading

16. December 2011 by admin
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Groot Constantia

Constantia is one of the defined wine regions of the Cape in South Africa, but Groot Constantia is the beautiful house dominating a particular wine estate above Cape Town. In 1679, Simon van der Stel, Commander of the Cape Colony, … Continue reading

16. December 2011 by admin
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Fouloir egrappoir

The use of this French term seems inevitable, because, although the English translation might be rendered as ‘crusher de-stalker’, this is both clumsy and tends to complicate the understanding of the process. The most usual form of the fouloir egrappoir … Continue reading

16. December 2011 by admin
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pH: Acidity Levels of Wine

This term is one that is creeping into the vocabulary of many who wish thereby to assert their expertise in matters of wine. My friend Damien Cleeves Q. C., who is qualified to speak on such technicalities, has defined pH … Continue reading

16. December 2011 by admin
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Pasteurisation of Wine

This process is named after Louis Pasteur (1822-95) whose work on yeasts in his native Jura established the existence of bacteria: it is a means of sterilising by heat which kills potentially or actually harmful bacteria. However, as with many … Continue reading

16. December 2011 by admin
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Removal of Wine Stains

Manuals of household practice have all sorts of suggestions for the removal of stains, but I do not think that I have ever noticed them suggest the most obvious way of ‘lifting’ the stain of red wine. It is simply … Continue reading

16. December 2011 by admin
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Raymond Postgate (1896-1971)

One of the most important figures in mid-20th century wine writing. A classical scholar – his professor father made him speak Greek and Latin at meals and he always made his tasting notes in Greek – he was a man … Continue reading

16. December 2011 by admin
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Transfer Method for Making Sparkling Wine

This is one of the methods used for making sparkling wine. In general terms, the wine is made and then bottled, as in the Champagne method, after which it is handled in a similar fashion. But when the time comes … Continue reading

16. December 2011 by admin
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