This is a process more commonly done in Europe than in the United States whereby the acid levels of a wine are slightly neutralized. This leaves a rounder mouth-feel.
A bottle or container (most often made of glass) into which wines are poured from their original containers prior to serving.
Pouring wine from a bottle to a carafe or decanter. This is often required for old or non-filtered wines where a pronounced sediment has precipitated.
The act of removing the sediment after the secondary fermentation from a bottle of champagne following riddling.
Degree days is used as a measurement of the accumulation of heat over the summer growing season. It is a guide to grape ripening since the higher the units equates to a warmer location which facilitates the ripening of grapes. This measurement serves...
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