The removal of young, non-fruit-bearing shoots from a vine.

A shallow saucer still used by some sommeliers and wine merchants to taste wine. Originally used by winemakers and wine merchants in dimly-lit cellars, the shiny, dimpled surfaces were helpful in eval [..]

A forest in France that produces hard, medium-grained oak for barrels.

Also known as délestage, the oxidative winemaking process in which, after the cap of grape musts, skins, seeds and stems forms on the top of a vat of fermenting wine, the wine is drained through a val [..]

Micro-organisms that convert sugar to alcohol and carbon dioxide in the process known as fermentation. The predominant wine yeast, saccharomyces cerevisiae, is the same micro-organism that ferments be [..]

The time during which a wine is at its peak.

French term for ullage—the volume of air inside a wine bottle or barrel—as well as for the process of topping off a barrel with additional wine to fill the ullage created by evaporation.

High alcohol, unbalanced wines that tend to burn with "heat" on the finish are called hot. Acceptable in Port-style wines.

Describes a wine that has concentrated aromas on the nose and palate. A good sign in young wines.

A group of vines originating from a single, individual plant propagated asexually from a single source. Clones are selected for the unique qualities of the grapes and wines they yield, such as flavor, [..]