Lees – A By-Product of Wine Fermentation
Lees are the dead yeast cells, grape solids, and other particles that settle at the bottom of a wine barrel or tank during the winemaking process. Lees can significantly impact the taste, aroma, and mouthfeel of the resulting wine, and winemakers often intentionally leave the wine in contact with the lees to achieve certain desired […]
Malolactic Fermentation – Putting the Buttery into Chardonnays Everywhere
Malolactic fermentation (MLF) is a crucial process in winemaking that converts malic acid into lactic acid, resulting in a smoother and creamier taste and mouthfeel in the finished wine. Malolactic fermentation is a fancy word for a bacterial process that happens after the first fermentation in wine. This process changes the tart malic acid in […]
Methode Champenoise – Putting the Bubbles in Bubbly
Méthode Champenoise is a traditional method of making sparkling wine, particularly champagne, where the second fermentation occurs in the bottle. It is a labor-intensive and time-consuming process that requires significant expertise, but results in wines with complex flavors and delicate bubbles. The Méthode Champenoise is a hallmark of the Champagne region of France and has […]
Must – The Grape Pressings
Must is a crucial term in winemaking, referring to the freshly pressed juice, skins, seeds, and other solids that are extracted from grapes during the early stages of the wine production process. Must is the foundation upon which all subsequent steps of the winemaking process are built, and the quality of the must can significantly […]
Noble Rot – Wine Magic When Conditions Are Right
Noble Rot, also known as Botrytis cinerea, is a type of fungus that grows on grapes in certain weather conditions, leading to a specific type of wine. While it may sound unappetizing, noble rot is actually highly desirable in certain wine regions because it can result in delicious, complex wines with a distinct flavor profile. […]