The process by which wine is transferred from one barrel or vat to another, to separate it from the lees and other sediments. During racking, the level of sulphur is monitored and corrected in order to avoid contamination. The wine is also subject to controlled oxidisation in order to further develop its aromatic potential.
Describes astringent, poor-quality wine.
The evolution of wine in the bottle, away from air. In fine Bordeaux wine, this process encourages the development of desirable and delicate aromatic elements such as truffle notes. When a bottle of wine that has been closed for a long time is opened, stale aromas can be present that can be evacuated by a short decanting.
A process that takes place at the beginning of fermentation to ensure adequate oxygen for yeast growth. The must is pumped out of the bottom of the vat, and is pumped back in from the top after it has been aerated. Via this process, the components in the grape skins are evenly released into the juice.
Describes wine that has a good colour, and is generous, powerful and balanced all at the same time.
When the grapes are completely ready, or ripe, then the harvest can begin.
The vegetative period during which the level of various elements, including sugar, increases while the acid level falls. This period occurs just before harvest. The University of Bordeaux distinguished itself due to its research into the ripening process, especially concerning the development of tannins, in order to avoid wine that is too tannic and harsh during difficult years.
An adjective that describes a series of aromas related to burnt, cooked or smoked elements.
Aromas found in wines made from grapes infected with Noble Rot, which are reminiscent of citrus peels, dried fruit or toasted bread.
A term used to describe the colour of a wine.
Describes a red wine with body, a strong tannic structure noticeable in the mouth. In Bordeaux, wines are created by blending tannin-rich grape varieties resulting in well structured, robust wines.
Describes wine that is both tannic and acidic.
Describes wine that is round, smooth and fleshy that procures a pleasant feeling of roundness in the mouth.
A vivid red colour typical of young wines, this is also the classic colour of Bordeaux Clairets.
This process consists of separating the grape solids (skins and seeds) that remain after fermentation. These solids are then pressed which results in a more tannnic wine that can then be blended with the free-run wine.
View mobile version