Chaptalization- Does Wine need Added Sugar?
Chaptalization is a winemaking technique that involves adding sugar to grape juice or must before fermentation. The aim is to increase the alcohol content and sweetness of the final wine product. It is named after Jean-Antoine Chaptal, a French chemist who was one of the first to codify the process. Chaptalization is when you add […]
Cooperage – Impacting Your Wine’s Flavor and Aroma
Cooperage is the process of making wooden barrels used for storing and aging wine. It involves the selection of the right type of wood, shaping it into staves, and assembling them into a barrel. Cooperage has a significant impact on the character and quality of wine, as the type of wood used and the way […]
Decanting – Does Wine Need to Breathe?
Decanting is the process of pouring wine from its original bottle into a separate container, usually a decanter. It is done to allow the wine to breathe and to separate it from any sediment that may have formed. Decanting can have a significant impact on the taste and aroma of the wine, making it smoother […]
Dosage – Putting the Sparkling in Champagne
Dosage is a term used in the production of sparkling wine to refer to the addition of a small amount of wine and sugar solution to the wine before the final corking. This solution is also called the “liqueur d’expédition” and is used to adjust the sweetness level and balance the acidity of the finished […]
Dry Creek Valley – Sonoma County Appellation
Dry Creek Valley is an American Viticultural Area (AVA) located in Sonoma County, California, renowned for its premium wine production. The region is celebrated for its Zinfandel, Cabernet Sauvignon, and Rhône-style wines that exhibit unique characteristics due to the valley’s diverse terroir and microclimates. Dry Creek Valley AVA The Dry Creek Valley AVA, established in […]