A process of extraction wherein grape juice is allowed to remain in contact with the grape skins and stems. This process is used in the production of red wines to enhance the extraction of color from the skins and increase the tannin content of the juice...
French for "chewy." This term is applied to wines that fill the mouth and have the depth of structure (heavy extraction will give this quality to wines) to almost be chewed.
In the Libournais area of France this iron-rich hard pan is also known as "crasse de fer."
This term has the same meaning as oxidized. It is used for wines whose color has browned and whose flavors have dulled or become strawlike and brackish. This can occur due to exposure to air, winemaking flaws, or simply by too much age. At times the term...
In Portugal, this term means mature and refers to wines which have been aged, either in barrel or bottle. Wines having this label generally have been produced following production standards normal to the industry. Often Portuguese wines so marked tend...
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