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Nouveau Réalisme
A ''nouveau'' ( ), or ''vin (de) primeur'', is a wine which may be sold in the same year in which it was harvested. The most widely exported ''nouveau'' wine is French wine Beaujolais ''nouveau'' which is released on the third Thursday of November, often only a few weeks after the grapes were harvested. ''Nouveau'' wines are often light bodied and paler in color due to the very short (or nonexistent) maceration period followed by a similarly short fermentation. The wines will most likely not be exposed to any oak or extended aging prior to being released to the market. ''Nouveau'' wines are characteristically fruity and may have some residual sugar. They are at their peak drinkability within the first year. As of 2005, there were 55 AOCs in France permitted to make ''nouveau'' wines.T. Stevenson ''"The Sotheby's Wine Encyclopedia"'' pg 56 Dorling Kindersley 2005 ''Vins de primeur'' should not be confused with the practice of buying and selling wines '' en primeur''. In ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oak (wine)
Oak is used in winemaking to vary the color, flavor, tannins (wine), tannin profile and texture of wine. It can be introduced in the form of a barrel during the fermentation (wine), fermentation or aging barrel, aging periods, or as free-floating chips or stave (wood), staves added to wine fermented in a vessel like stainless steel. Oak barrels can impart other qualities to wine through evaporation and low level exposure to oxygen.J. Robinson ''Jancis Robinson's Wine Course'' Third Edition pg 91-93 Abbeville Press 2003 History In early History of wine, wine history, the amphora was the vessel of choice for the storage (wine), storage and transportation of wine. Due to the perishable nature of wood material it is difficult to trace the usage of barrels in history. The Greek historian Herodotus noted that ancient Mesopotamians used barrels made of palm wood to transport wine along the Euphrates. Palm is a difficult material to bend and fashion into barrels, however, and wine merch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Federweisser
Federweisser (also Federweißer) is an alcoholic beverage commonly made in continental Europe. It is the product of fermented freshly pressed grape juice, known as must. The term ''Federweisser'' in principle includes all stages of fermentation, from must to finished wine. It is typically 9% alcohol by volume, although versions of up to 13.5% alcohol by volume are not uncommon. In contrast to all other alcoholic beverages, the alcohol content stated on a bottle of Federweisser is inconclusive, and presents an uppermost limit, not the actual content at any given time. Across Europe, it is known as ''Suser'', ''Sauser'', ''Neuer Süßer'' ('sweet' or 'new sweet'), or ''Junger Wein'' ('young wine') in Southwest Germany, Switzerland and South Tyrol, ''Fiederwäissen'' in Luxembourg, ''Sturm'' ('storm') in Austria, ''Federweißer'' in Bavaria, ''Neuer Wein'' ('new wine') in the Palatinate, ''Federweißer'' in Franconia, ''burčiak'' in Slovakia, ''burčák'' in Czech Republic, o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Vins De Primeur
Vins de primeur (or ''nouveaux wines'') are French wines permitted by ''appellation d'origine contrôlée'' (AOC) regulations to be sold in the same year that they are harvested. The most widely exported nouveau wine is Beaujolais nouveau, which is released on the third Thursday of November, often only a few weeks after the grapes were harvested. As of 2005, there were 55 AOCs in France permitted to make nouveau wines. Less than half of these AOCs are required to have the words ''primeur'' or ''nouveau'' printed on the label. Depending the AOC regulations, a nouveau wine may be red, white or ''rosé''.T. Stevenson, ''The Sotheby's Wine Encyclopedia'', p. 56, Dorling Kindersley, 2005, White only * Anjou AOC * Blayais AOC * Bourgogne AOC *Bourgogne aligoté AOC * Bourgogne Grand Ordinaire AOC * Côtes de Bourg AOC * Entre-Deux-Mers AOC * Graves AOC * Graves de Vayres AOC * Mâcon supérieur AOC * Mâcon-villages AOC * Muscadet AOC * Muscadet de Sèvre-et-Maine AOC * Muscadet des ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vino Novello
Vino novello, Italian for 'nouveau, new wine', is a light, fruity, red wine produced throughout Italy. Novello is similar to its French cousin Beaujolais nouveau in taste, body and wine color, color, but is produced using several grape varieties with a more liberal Fermentation (wine), fermentation process. While historically released for sale on November 6, Novello is since 2012 available on 30 October. Style Vino novello is lightweight with low alcohol content (usually not more than 11%) and a light aroma. Novello's literal Italian translation means 'young wine,' but it is also "the wine to be drunk young". What Vino novello does not have is Tannins (wine), tannins. In some places in Italy, tradition says the last day to consume it is “''I Giorni della Merla''”, the days of the blackbird, said to be the coldest day of the year (29–31 January). Production Vino novello is made from a different process to normal red wines. Novello is the result of a different procedure of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italy
Italy, officially the Italian Republic, is a country in Southern Europe, Southern and Western Europe, Western Europe. It consists of Italian Peninsula, a peninsula that extends into the Mediterranean Sea, with the Alps on its northern land border, as well as List of islands of Italy, nearly 800 islands, notably Sicily and Sardinia. Italy shares land borders with France to the west; Switzerland and Austria to the north; Slovenia to the east; and the two enclaves of Vatican City and San Marino. It is the List of European countries by area, tenth-largest country in Europe by area, covering , and the third-most populous member state of the European Union, with nearly 59 million inhabitants. Italy's capital and List of cities in Italy, largest city is Rome; other major cities include Milan, Naples, Turin, Palermo, Bologna, Florence, Genoa, and Venice. The history of Italy goes back to numerous List of ancient peoples of Italy, Italic peoples—notably including the ancient Romans, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
En Primeur
''En primeur'' or "wine futures", is a method of purchasing wines early while the wine (a vintage) is still in the barrel. This offers the customer the opportunity to invest before the wine is bottled. Payment is made at an early stage, a year or 18 months prior to the official release of a vintage. A possible advantage of buying wines ''en primeur'' is that the wines may be considerably cheaper during the ''en primeur'' period than they will be once bottled and released to the market. However, that is not guaranteed and some wines may lose value over time. Wine experts, like Tom Stevenson, recommend buying ''en primeur'' for wines with very limited quantities and will most likely not be available when they are released.T. Stevenson ''"The Sotheby's Wine Encyclopedia"'' pg 66 Dorling Kindersley 2005 The wines most commonly offered ''en primeur'' are from Bordeaux, Burgundy, the Rhône Valley and Port, although other regions are adopting the practice. Process In the spring ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Residual Sugar
The subjective sweetness of a wine is determined by the interaction of several factors, including the amount of sugar in the wine, but also the relative levels of alcohol, acids, and tannins. Sugars and alcohol enhance a wine's sweetness, while acids cause sourness and bitter tannins cause bitterness. These principles are outlined in the 1987 work by Émile Peynaud, ''The Taste of Wine''. History ''Vintage: The Story of Wine'', a book authored by British wine writer Hugh Johnson, presents several methods that have been used throughout history to sweeten wine. The most common way was to harvest the grapes as late as possible. This method was advocated by Virgil and Martial in Roman times. In contrast, the ancient Greeks would harvest the grapes early, to preserve some of their acidity, and then leave them in the sun for a few days to allow them to shrivel and concentrate the sugar. In Crete, a similar effect was achieved by twisting the stalks of the grape to deprive them o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation (wine)
The process of fermentation in winemaking turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice into ethanol and carbon dioxide (as a by-product). In winemaking, the temperature and speed of fermentation are important considerations as well as the levels of oxygen present in the must at the start of the fermentation. The risk of stuck fermentation and the development of several wine faults can also occur during this stage, which can last anywhere from 5 to 14 days for ''primary fermentation'' and potentially another 5 to 10 days for a '' secondary fermentation''. Fermentation may be done in stainless steel tanks, which is common with many white wines like Riesling, in an open wooden vat, inside a wine barrel and inside the wine bottle itself as in the production of many sparkling wines. History The natural occurrence of fermentation means it was probably first observed long ago by humans.H. Johnson: ''Vintage: The St ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wine
Wine is an alcoholic drink made from Fermentation in winemaking, fermented fruit. Yeast in winemaking, Yeast consumes the sugar in the fruit and converts it to ethanol and carbon dioxide, releasing heat in the process. Wine is most often made from grapes, and the term "wine" generally refers to grape wine when used without any qualification. Even so, wine can be made fruit wine, from a variety of fruit crops, including plum, cherry, pomegranate, blueberry, Ribes, currant, and Sambucus, elderberry. Different varieties of grapes and Strain (biology), strains of yeasts are major factors in different styles of wine. These differences result from the complex interactions between the Biochemistry, biochemical development of the grape, the reactions involved in fermentation, the grape's growing environment (terroir), and the wine production process. Many countries enact legal appellations intended to define styles and qualities of wine. These typically restrict the geographical origin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maceration (wine)
Maceration is the winemaking process where the phenolic materials of the grape— tannins, coloring agents ( anthocyanins) and flavor compounds—are leached from the grape skins, seeds and stems into the must. To macerate is to soften by soaking, and maceration is the process by which the red wine receives its red color, since raw grape juice (with the exceptions of teinturiers) is clear-grayish in color. In the production of white wines, maceration is either avoided or allowed only in very limited manner in the form of a short amount of skin contact with the juice prior to pressing. This is more common in the production of varietals with less natural flavor and body structure like Sauvignon blanc and Sémillon. For Rosé, red wine grapes are allowed some maceration between the skins and must, but not to the extent of red wine production. While maceration is a technique usually associated with wine, it is used with other drinks, such as Lambic, piołunówka, Campari and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Body (wine)
The use of wine tasting descriptors allows the taster to qualitatively relate the aromas and flavors that the taster experiences and can be used in assessing the overall quality of wine. Wine writers differentiate wine tasters from casual enthusiasts; tasters attempt to give an objective description of the wine's taste (often taking a systematic approach to tasting), casual enthusiasts appreciate wine but pause their examination sooner than tasters. The primary source of a person's ability to taste wine is derived from their olfactory senses. A taster's own personal experiences play a significant role in conceptualizing what they are tasting and attaching a description to that perception. The individual nature of tasting means that descriptors may be perceived differently among various tasters. The following is an incomplete list of wine tasting descriptors and a common meaning of the terms. These terms and usage are from Karen MacNeil's 2001 edition of ''The Wine Bible'' unl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
