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 […]
Meritage – Tale of the American Bordeaux
Meritage is a term used to describe a blend of two or more of the traditional Bordeaux grape varieties, such as Cabernet Sauvignon, Merlot, and Cabernet Franc. The term was created by a group of American winemakers and marketers in the late 1980s who wanted to create a term to describe high-quality Bordeaux-style blends made […]
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 […]
Methuselah – Ageless Wines, Eternal Elixars
Methuselah wine bottles are large-format bottles with a capacity of six liters, equivalent to eight standard 750ml bottles. They are commonly used for sparkling wines, particularly Champagne, and are named after the biblical figure Methuselah, known for his longevity. Methuselah wine bottles have a size and capacity of six liters, which is approximately 1.58 gallons. […]
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 […]