Sauternes (wine)Sauternes (French pronunciation:) is a Frenchsweet wine from the region of the same name in the Graves section in Bordeaux. Sauternes wine is made from Sémillon, sauvignon blanc, and muscadellegrapes that have been affected by Botrytis cinerea, also known as noble rot. This causes the grapes to become partially raisined, resulting in concentrated and distinctively flavored wines.
Dessert wineDessert wines, sometimes called pudding wines in the United Kingdom, are sweet wines typically served with dessert. There is no simple definition of a dessert wine. In the UK, a dessert wine is considered to be any sweet wine drunk with a meal, as opposed to the white fortified wines (fino and amontilladosherry) drunk before the meal and the red fortified wines (port and madeira) drunk after it.
TokajiTokaji (Hungarian: of TokajHungarian pronunciation:) or Tokay is a rich, sweet wine originating in the Tokaj wine region (also Tokaj-Hegyalja wine region or Tokaj-Hegyalja) in Hungary and in Slovakia. This region is noted for its sweet wines made from grapes affected by noble rot, a style of wine which has a long history in this region. The "nectar" coming from the grapes of Tokaj is also mentioned in the national anthem of Hungary. The Hungarian wine region of Tokaj may use…
FreezingFreezing is a phase transition in which a liquid turns into a solid when its temperature is lowered below its freezing point. For most substances, the melting and freezing points are the same temperature; however, certain substances possess differing solid-liquid transition temperatures. For example, agar displays a hysteresis in its melting point and freezing point. It melts at 85 °C (185 °F) and solidifies from 32 to 40 °C (90 to 104 °F).
MustMust is freshly crushed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. The solid portion of the must is called pomace and typically makes up 7–23% of the total weight of the must. Making must is the first step in winemaking. Because of its high glucose content, typically between 10 and 15%, must is also used as a sweetener in a variety of cuisines.
TrockenbeerenausleseTrockenbeerenauslese (German: [ˈtʁɔkn̩beːʁənˌʔaʊ̯sleːzə] , lit. 'dried berry selection'), or TBA, is a German or Austrian botrytized wine made entirely from the individually selected grapes fully "dried" from Botrytis cinerea ("noble rot"), hence the name. Trockenbeerenauslese is a very sweet wine, highest among the wines of the QmP ("quality wine with distinction") category that includes also Auslese and Beerenauslese.
GrapeA grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus Vitis. Grapes are a non-climacteric type of fruit, generally occurring in clusters. The cultivation of grapes began approximately 8,000 years ago, and the fruit has been used as human food throughout its history.
German languageGerman (Deutsch, pronounced [dɔɪ̯tʃ] ) is a West Germanic language in the Indo-European language family, mainly spoken in Western and Central Europe. It is the majority and official (or co-official) language in Germany, Austria, Switzerland, and Liechtenstein. It is also an official language of Luxembourg, Belgium and the Italian autonomous province of South Tyrol, as well as a recognised national language in Namibia.
VineA vine is any plant with a growth habit of trailing or (that is, climbing) stems, lianas, or runners. The word vine can also refer to such stems or runners themselves, for instance, when used in wicker work. In parts of the world, including the British Isles, the term "vine" usually applies exclusively to grapevines, while the term "climber" is used for all climbing plants. Growth formsCertain plants always grow as vines, while a few grow as vines only part of the time.
SugarSweet-tasting, water-soluble carbohydratesSugars (clockwise from top-left): white refined, unrefined, brown, unprocessed cane sugar Sugar is a class of sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose and galactose.
Pressing (wine)In winemaking, pressing is the process where juice is extracted from the grapes with the aid of a wine-press, by hand, or even by the weight of the grape berries and clusters. Historically, intact grape clusters were trodden by feet but in most wineries today the grapes are sent through a crusher/destemmer, which removes the individual grape berries from the stems and breaks the skins, releasing some juice, prior to being pressed.
Fermentation in winemakingThe 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.
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