Select the first letter of the word whose definition you wish to obtain.
Reduction is a chemical reaction that is the opposite to oxidation. Like all “living” things, wine undergoes reactions while it is ageing out of the air (in reductive conditions). This is necessary for creating and stabilizing the color. The reductive reactions sometimes encourage the creation of “closed” aromas that can be removed through rapid aeration into a carafe or decanter. See also oxidation.
Bottle of 4.5 litres capacity (five 75 cl bottles).
Removal of suckers and unwanted shoots growing on the old wood to prevent their competing with the fruit-bearing branches. this is done by hand. At the same time the vigneron will rub out the secondary buds which intefere with the food suplly to the main shoots and which, if allowed to develop, will rob the grapes of air and sunlight.
When tasting a wine, retronasal olfaction describes the detection and identification of odors when moving the wine around in one’s mouth. This movement makes the heaviest aromatic molecules become volatile. These are not spontaneously released in the glass and cannot be detected simply by smelling the wine. Retronasal olfaction allows the aromas to reach the nose’s olfactory mucus membrane through the upper part of the nostrils.
(tast.) Full-bodied fleshy wine.
(tast.) Said of a wine that has balance and body and no angular tannins
(tast.) A lightish red tint, often the sign of healthy young wines with good acidity.
(tast.) A well-built wine but without any particular finesse.