Decanting is a process of exposing young wine to oxygen by pouring it into a carafe from the bottle in order to soften harsh tannins and make wine rounder. Decanting involves pouring wine from a bottle into a carafe. One must be careful to stop pouring as soon as deposits formed during the wine's ageing appear in the spout of the bottle. During decanting, the wine comes in contact with oxygen that can help to develop its bouquet. For aged wine, exposure to oxygen must be kept to a minimum in order to preserve its volatile, fragile bouquet.
Solid particles in wine, especially in aged wines that can be removed by decanting (see definition).
Describes the process of separating grapes from their stems in order to avoid coarse tannins appearing in the wine (tannins in the stems are particularly harsh).
The separation of the free-run wine from the solid matter after fermentation. Also known as running off.
The process of using heat to separate the components of a liquid.
Describes wine that is recognisably original.
A bottle that contains three litres, or four bottles of 750 mL.
Removal of a wine's right to a specific A.O.C. which results in it being downgraded to a table wine. This occurs when wine presented for A.O.C. classification does not satisfy all of the requirements of the A.O.C. in question.
Describes wine that contains less than 4 grams of residual sugar (not fermented by yeast) per litre.
Describes wine that is not quite acidic enough.
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