The flavor imparted to wine by barrel aging. It can be best described as a toasty or wood-like flavor. Sometimes a vanilla or vanillan sense will be bestowed by fine oak to the wine.
The Oeschle scale is used to describe the amount of sugar that has developed in grapes. The Brix scale is similar and both are measured using a thermometer-like device called a hydrometer. Hydrometers have a graduated scale that compares the specific...
Literally "eye of the partridge." This French term is applied to a pale blush found in wines or champagnes derived from the skins of Pinot Noir grapes.
A fungus caused disease which causes the leaves on a grape vine to turn powdery gray and leads to dehydration of the grapes themselves. Oidium can be prevented through the use of sulphur.
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