To age wine for the purpose of improvement or storage. Cellaring may occur in any area which is cool (12-15°C), dark, free from drastic temperature change, and free from vibrations. Bottled wines are typically cellared on their sides.
A winemaking process where sugar is added to the must to increase the alcohol content in the fermented wine. This is often done when grapes have not ripened adequately.
1. The abbreviation for Denominacion de Origen, or “place name.” This is Spain‘s designation for wines whose name, origin of grapes, grape varieties and other important factors are regulated by law.
2. The abbreviation for dissolved oxygen, the degree of oxygen saturation in a wine, which strongly affects oxidation of the wine and its ageing properties.
The abbreviation for Denominazione di Origine Controllata, or “controlled place name.” This is Italy‘s designation for wine whose name, origin of grapes, grape varieties and other important factors are regulated by law. It is also the abbreviation for Portugal‘s highest wine category, which has the same meaning in that country.
A wine accessory that slips over the neck of a wine bottle and absorbs any drips that may run down the bottle after pouring – preventing stains to table cloths, counter tops or other surfaces.
French for “in pulling“, refers to the period of time in which bottled sparkling wine is rested in contact with lees generated during secondary fermentation. Part of the M?thode Champenoise process.
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