A German term commonly used until 1971 for the highest quality of Rhine wines.
These soils due to their high levels of calcium and magnesium carbonates produce grapes with high acid levels due to their alkaline nature. They encourage root growth in grape vines due to their essentially porous nature (the exception being calcareous...
Used to reduce excess natural acids, it can also be used in cold stabilization as a fining agent.
Used to lower pH in the production of Sherry (also known as gypsum).
The following are the approximate caloric values per ounce of wines available in the United States. WINE CALORIES PER OUNCE (approx): Red Table Wines 18 Dry White Table Wines 20 Champagne (Brut) 21 Champagne (Extra Dry) 29 Catawba (sweet) 30 Liqueurs 100-120 Madeira 32 Port...
The removal of the lower portion of the vine canopy two to three feet off the ground.
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