Newly fermented wine is supersaturated with natural potassium bitartrate (cream of tartar). If not removed from the wine, chilling the wine will result in the precipitation of the tartrates into glass-like crystals commonly referred to as “wine crystals.” In...
There are a variety of scoring systems which can be used for rating wines. The two most well known are the 20-point University of California-Davis system devised by the famous Professor Amerine in 1959, and the 100 point system used by such organizations...
A tastevin is the small silver cup often worn by sommeliers which is used to taste the wine prior to it being offered to a customer. The shallowness of the silver cup allows the sommelier to judge the color of red wines. It is often worn on a ribbon around...
This term is used to designate wines that have matured to the point that they display a distinct brown color. Often used as a designator of certain styles of Port. Tawny wines are often past their peak.
Port is a sweet red wine with about 20% alcohol and rather low acidity and tannin. Ideally a good port should have a rich spicy flavor and in spite of its 20% alcohol, taste very smooth. Vintage style ports are very grapey. This grapiness comes from...
German for "selected dried grapes." TBA wines are composed of grapes which have reached the highest stage of botrytis infection with many of the grapes having proceeded to the raisin stage. These wines are difficult to produce due to the reluctance of the grapes...
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