"same average age. When white ports are matured in wood for long periods, the color darkens, eventually reaching a point where it can be hard to discern (from appearance alone) whether the original wine was red or white. Late bottled vintage (often referred to simply as LBV) was originally wine that had been destined for bottling as vintage port, but because of lack of demand was left in the barrel for longer than had been planned. Over time it has become two distinct styles of wine, both of them bottled between four and six years after the vintage, but one"
"smoother on the palate and less tannic. The latter, being matured in wooden barrels, whose permeability allows a small amount of exposure to oxygen, experience what is known as ""oxidative"" aging. They too lose color, but at a faster pace. They also lose volume to evaporation (angel's share), leaving behind a wine that is slightly more viscous. The IVDP (""Instituto dos Vinhos do Douro e Porto"") further divides port into two categories: normal ports (standard rubies, three-year-old tawnies, and white ports) and ""Categorias Especiais"", special categories, which include everything else. Ruby port is the least expensive and most extensively produced"
"grapes varies depending on the variety with Cabernet Sauvignon, Nebbiolo, Syrah and Tannat being 4 of the most tannic grape varieties. The reaction of tannins and anthocyanins with the phenolic compound catechins creates another class of tannins known as pigmented tannins which influence the color of red wine. Commercial preparations of tannins, known as ""enological tannins"", made from oak wood, grape seed and skin, plant gall, chestnut, quebracho, gambier and myrobalan fruits, can be added at different stages of the wine production to improve color durability. The tannins derived from oak influence are known as ""hydrolysable tannins"" being created from"
"sandy areas, as well as for vines that are less than twelve years old, as the roots are generally too superficial. Tempranillo wines are ruby red in colour, while aromas and flavours can include berries, plum, tobacco, vanilla, leather and herb. Often making up as much as 90% of a blend, Tempranillo is less frequently bottled as a single varietal. Being low in both acidity and sugar content, it is most commonly blended with Grenache (known as ""Garnacha"" in Spain), Carignan (known as ""Mazuela"" in Spain), Graciano, Merlot and Cabernet Sauvignon. Blending the grape with Carignan makes a brighter and"
"on the grape varieties and production methods used to make the wine. While white grapes, such as Trebbiano and Malvasia in Tuscany, are most widely used, red grape varieties (such as Sangiovese) can be used to produce a ""rosé"" style wine. When red grape varieties are used, the wine is often labelled as Occhio di Pernice, which has its own DOC classification in several regions of Italy. The wines can be made to fit any style of sweetness levels from bone dry, almost Fino Sherry-like, to extremely sweet and on par with the botrytised wines of France and Germany. The"
"can produce sometimes confuses tasters. In the broadest terms, the wine tends to be of light to medium body with an aroma reminiscent of black and/or red cherry, raspberry and to a lesser extent currant and many other fine small red and black berry fruits. Traditional red Burgundy is famous for its savory fleshiness and ""farmyard"" aromas (these latter sometimes associated with thiol and other reductive characters), but changing fashions, modern winemaking techniques, and new easier-to-grow clones have favored a lighter, more fruit-prominent, cleaner style. The wine's color when young is often compared to that of garnet, frequently being much"
"are typically green or yellow. Some varieties are well-known, such as the Chardonnay, Sauvignon, and Riesling. Other white wines are blended from multiple varieties; Tokay, Sherry, and Sauternes are examples of these. Dark-skinned grapes may be used to produce white wine if the wine-maker is careful not to let the skin stain the wort during the separation of the pulp-juice. Pinot noir, for example, is commonly used to produce champagne. Dry (non-sweet) white wine is the most common, derived from the complete fermentation of the wort. Sweet wines are produced when the fermentation is interrupted before all the grape sugars"
"St. Valentin, Tarant Cerveny, Tarant Rot, Todtraeger Rotreifler, Traminer, Uva di Saint Valentini, Uva di Saint Valentino, Valentin, Valentin Rouge, Välteliner, Välteliner Roter, Valtelin Rouge, Valteliner, Vältliner, Valteliner Rosso, Valteliner Rouge, Valteliner Tardif, Veltelin Piros, Veltelin Rosso, Velteline Rouge, Velteliner, Velteliner Rose, Velteliner Roso, Velteliner Roter, Velteliner Rother, Velteliner Rouge, Veltelini Piros, Veltlinac Crveni, Veltliner, Veltliner Rosso, Veltliner Rot Weiss, Veltliner Roth, Veltliner Rother, Veltliner Rouge, Veltlini Piros, Veltlinske Cervene, Veltlinski Rozovii, Veltlinskii Rozovii, Veltlinsky Rosovy, Vernyeges Veltelini, Verrnyeges Veltelini, Weisser Raifler, Weissholzige Ribula Maucnjk, and Ziegelroth. Roter Veltliner Roter Veltliner is a grape variety used to make white wine."
"Gentile, Sangiovese Grosso, Sangiovese Nostrano, Sangiovese Piccolo, Sangiovese Toscano, Sangioveto (in Tuscany), Sangioveto dell'Elba, Sangioveto Dolce, Sangioveto Grosso, Sangioveto Montanino, Sanvincetro, Sanzoveto, Tabernello, Tignolo, Tipsa, Toustain (in Algeria), Tuccanese (in Apulia), Uva Abruzzi, Uva Tosca, Uvetta, Uva brunella, Uva Canina, Vigna del Conte (in Calabria) and Vigna Maggio (in Tuscany). Sangiovese Sangiovese (; ) is a red Italian wine grape variety that derives its name from the Latin ""sanguis Jovis"", ""the blood of Jupiter"". Though it is the grape of most of central Italy from Romagna down to Lazio (the most widespred grape in Tuscany), Campania and Sicily, outside Italy"
"is a large cross with a CAI summit book. Italian wine, both red, white, ""rose"" and sparkling, under the Taburno DOC appellation comes from vineyards in the foothills around the mountains in Campania. Grapes destined for DOC production must be harvested up to a maximum yield of 13 tonnes/hectare with the finished wines fermented to a minimum alcohol level of 11%. The Taburno DOC is currently a subzone of the Sannio DOC label. Red and ""rose"" Taburno is a blend of 40-50% Sangiovese, 30-40% Aglianico with up to 30% of other grape varieties (both red and white), such as Barbera"
"light bodied wines that are best consumed young. The area is a major source of sparkling ""Crémant de Bourgogne"" which benefit from cooler vintages. In warmer years the wines tend to be lively with the whites showing apple notes. More than one sixth of all the vineyards in Rully have premier cru designations. The red wines of Rully tend to have more simple fruit notes, while the higher-quality white wines can display crisp leanness with lemon and nutty notes. The red wines tend to drink at their peak between 5–12 years after vintage while the whites usually drink well between"
"is that they are exclusively elaborated from Louis Roederer's vineyards. Brut Vintage is composed of 70% Pinot Noir from the Montagne de Reims and 30% Chardonnay, 30% of which is wine matured in oak tuns without malolactic fermentation. It is aged, on average, for 4 years in Louis Roederer’s cellars and left for 6 months after dégorgement (disgorging) to attain perfect maturity. Produced using the saignée (skin contact) process after cold maceration, the Rosé Vintage is a blend of around 70% Pinot Noir and 30% Chardonnay, the percentage (20%) of wine matured in oak tuns without malolactic fermentation being smaller."
"with good manufacturing practice. Brandy, fruit spirit or alcohol derived from the alcoholic fermentation of a food source distilled to not less than 94 per cent alcohol by volume. Prior to final filtration may be treated with a strongly acid cation exchange resin in the sodium ion form, or a weakly basic anion exchange resin in the hydroxyl ion form. In the United States, for a wine to be vintage-dated and labeled with a country of origin or American Viticultural Area (AVA; e.g., Sonoma Valley), 95% of its volume must be from grapes harvested in that year. If a wine"
"fresh fruity flavours of strawberry and a little spiciness, but it readily takes on oaky, even tarry, flavours when aged in barrels. While not as aromatic as other red wine varieties such as Pinot noir, Cabernet Sauvignon, and Syrah, Sangiovese often has a flavour profile of sour red cherries with earthy aromas and tea leaf notes. Wines made from Sangiovese usually have medium-plus tannins and high acidity. Early theories on the origin of Sangiovese dated the grape to the time of Roman winemaking. It was even postulated that the grape was first cultivated in Tuscany by the Etruscans from wild"
"juice from the skins after a short period of maceration (10–36 hours) in order to extract some colour. In Tavel, some of the must is kept with the skins longer and then blended into the lighter must, which is what makes the wine more powerful, more tannic and darker than other rosés. The potential alcohol is high, with an upper limit of 13.5% for the appellation. Tavel AOC Tavel is a wine-growing ""Appellation d'Origine Contrôlée"" in the southern Rhône wine region of France, across the Rhône River from Châteauneuf-du-Pape AOC and just north of Avignon. Tavel wines are either rosé"
"vintage year to wine quality. Most countries allow a vintage wine to include a portion of wine that is not from the labeled vintage. A varietal wine is wine made from a dominant grape such as a Chardonnay or a Cabernet Sauvignon and labeled by the name of the grape variety. The wine may not be entirely of that one grape and varietal labeling laws differ. In the United States a wine needs to be composed of at least 75% of a particular grape to be labeled as a varietal wine. In the European Union, a minimum of 85% is"
"ranking for any white wine behind only the 1921 vintage of Chateau d'Yquem. Vouvray (wine) Vouvray is a French wine region in the Loire Valley located in the Touraine district just east of the city of Tours in the commune of Vouvray. The ""Appellation d'origine contrôlée"" (AOC) is dedicated almost exclusively to Chenin blanc; the obscure and minor grape Arbois is permitted but rarely used. Wine production in this area is highly variable and dependent on climate conditions. Cooler years promote the production of dry ""(sec)"" and sparkling Vouvray, while a warmer, more favorable vintage encourages the production of sweet"
"that it unfairly prioritizes varieties grown within France. Historically speaking, the noble grapes comprised only six varieties. The white noble grapes were Sauvignon blanc, Riesling, and Chardonnay. The red noble grapes were Pinot noir, Cabernet Sauvignon, and Merlot. The popularity and presence of international varieties in winemaking regions throughout the world have contributed to high levels of consumer recognition for some of these varieties that often appear on wine labels as varietal wines. The recognition is so great for varieties like Cabernet Sauvignon and Chardonnay that many consumers believe these names are either wine regions or brand names themselves. Wine"
"are converted into alcohol. Sparkling wines, which are mostly white wines, are produced by not allowing carbon dioxide from the fermentation to escape during fermentation, which takes place in the bottle rather than in the barrel. A rosé wine incorporates some of the color from the grape skins, but not enough to qualify it as a red wine. It may be the oldest known type of wine, as it is the most straightforward to make with the skin contact method. The pink color can range from a pale orange to a vivid near-purple, depending on the varietals used and wine-making"
"will often have an estimate age of ""bottle date"" listed on the wine label instead of a vintage. Since 1975, more producers have experimented with ""vintage"" Maurys (called ""Rimage"" in neighboring Banyuls). These are wines that are bottled early, often without ""rancio"" or barrel aging. The wines have a very dark red color with strong cherry and ripe flavors with noticeable tannins. When Maury was first granted its AOC, the minimum Grenache percentage required was only 50%, but that figure has risen steadily over the years and today Maury wines must be made from at least 75% Grenache noir with"
"Tawny (color) Tawny (also called tenné) is a light brown to brownish-orange color. The word means ""tan-colored"", from Anglo-Norman ""tauné"" ""associated with the brownish-yellow of tanned leather"", from Old French ""tané"" ""to tan hides"", from Medieval Latin ""tannare"", from ""tannum"" ""crushed oak bark"", used in tanning leather, probably from a Celtic source (e.g. Breton ""tann"", ""oak tree""). Other than CD5700, there are other hex numbers that are used for this color, including CF5300 and CE5600. A digitized version of the 1912 book ""Color Standards And Color Nomenclature"" lists tawny as AE6938, tawny-olive as 826644 or 967117, ochraceous-tawny as BE8A3D or"
"known as teinturier. Red wine is made from red (or black) grapes, but its red color is bestowed by a process called maceration, whereby the skin is left in contact with the juice during fermentation. White wine can be made from any colour of grape as the skin is separated from the juice during fermentation. A white wine made from a very dark grape may appear pink or 'blush'. A form of Rosé is called ""Blanc de Noirs"" where the juice of red grapes are allowed contact with the skins for a very short time (usually only a couple of"
"musky aromas commonly associated with ""Vitis labrusca"" varieties. While European tasters, such as Oz Clarke and Jancis Robinson, often describe the level of foxiness as ""distinctive"", American writers such as Ramey note that Catawba wines usually fall somewhere in the middle between Concord and ""vinifera"" when it comes to foxy aromas. Catawba is also known under the synonyms Arkansas, Captraube Rot, Catawba Rosa, Catawampus, Catowba Tokay, Cher Kee, Cherokee, Fancher, Francher Kello White, Francher Kells White, Keller's White, Lebanon, Lebanon Seedling, Lichigan, Lincoln, Lincolun, Mammoth Catawba, Meads Seedling, Mecleron, Merceron, Michigan, Muncy, Muncy Pale Red, Municipale Red, Omega, R'd Muncy,"
"wine is sparkling or not. A sweet wine such as a Vouvray can actually taste dry due to the high level of acidity. A dry wine can taste sweet if the alcohol level is elevated. Medium and sweet wines have a perception among many consumers of being of lower quality than dry wines. However, many of the world's great wines, such as those from Sauternes (including Barsac) or Tokaj, have a high level of residual sugar, which is carefully balanced with additional acidity to produce a harmonious result. Süssreserve (, literally meaning ""sweet reserve"") is a wine term referring to"
"Ruby Cabernet Ruby Cabernet is a red Olmo grape variety that is a cross between Cabernet Sauvignon and Carignan, it can produce wines with good colour and a pleasant cherry flavour, but is mostly blended into bulk wines. The purpose for the creation of the crossing of the grape varieties utilized to produce Ruby Cabernet was to obtain the superior quality of a Cabernet wine, and the resistance to heat of the Carignan combined in an inexpensive table wine. Even though the wine made from these grapes does not possess the distinctive flavor and the overall structure of other types"
"to Gewürztraminer, as Geilweilerhof, being Germans, see no difference between it and Red Traminer – and some of the names look like they belong to the original green-skinned Traminer/Savagnin blanc. Still, with those caveats, here they are: Gewürztraminer Gewürztraminer () is an aromatic wine grape variety, used in white wines, and performs best in cooler climates. In English, it is sometimes referred to colloquially as Gewürz (; although this is never the case in German, because ""Gewürz"" means ""herb"" or ""spice""), and in French it is written (without the Trema). Gewürztraminer is a variety with a pink to red skin"
"jammy red wines from Sicily and Apulia to add color and alcohol to the blend—an illegal practice that did little to improve the quality of Chianti. From the 1970s through the 1980s, a revolution of sorts spread through Tuscany as the quality of the Sangiovese grape was rediscovered. Winemakers became more ambitious and willing to step outside DOC regulations to make 100% varietal Sangiovese or a ""Super Tuscan"" blend with Bordeaux varietals like Cabernet and Merlot. Today there is a broad range of style of Chianti reflecting the Sangiovese influence and winemaker's touch. Traditional Sangiovese emphasize herbal and bitter cherry"
"generates silky and transparent tannins, which transmit a sensation of light sweetness combined with fruity flavors that persist in the mouth. Spices and toasted almond are noteworthy, combined with flavors of ripe red fruit in red wines, and notes of peach, exotic fruits and floral aromas like jasmine and rose in whites, depending on the grape variety employed. Wine barrels, especially those made of oak, have long been used as containers in which wine is aged. Aging in oak typically imparts desirable vanilla, butter and spice flavors to wine. The size of the barrel plays a large role in determining"
"and expected to age in the wine bottle. Sparkling wines are made according to the traditional method and can either be ""pétillant"" (semi-sparkling) or ""mousseux"" (fully sparkling). The Chenin blanc wines of Vouvray are characterized by the grape's natural high acidity. The perception of that acidity and style of wine will be determined based on the balance of sugar in the wine. Dry or ""sec"" styles will have more noticeable acidity than the sweeter ""demi-sec"" and ""moelleux"". The acidity is also a key component to the wine's aging ability. Depending on the style, Vouvrays can exhibit notes of honey, nuts,"
"juniper. True balsamic vinegar is rich, glossy, deep brown in color, and has a complex flavour that balances the natural sweet and sour elements of the cooked grape juice with hints of wood from the casks. Reggio Emilia designates the different ages of their balsamic vinegar (""Aceto Balsamico Tradizionale di Reggio Emilia"") by label colour. A red label means the vinegar has been aged for at least 12 years, a silver label that the vinegar has aged for at least 18 years, and a gold label designates that the vinegar has aged for 25 years or more. Modena uses a"
"produce tannic wines that can be high in alcohol. The style of wine produced from the grapes varies greatly according to where it is produced, but according to wine expert Jancis Robinson Mourvèdre wines often have wild game, or earthy notes to them, with soft red fruit flavors. According to wine expert Oz Clarke, young Mourvèdre can come across as faulted due to the reductive, sulfur notes and ""farmyard-y"" flavors that some wines can exhibit before those flavors mellow with age. The variety can be a difficult grape to grow, preferring ""its face in the hot sun and its feet"
"robust red wine, although in the United States a semi-sweet rosé (blush-style) wine called White Zinfandel has six times as many sales as the red wine. The grape's high sugar content can be fermented into levels of alcohol exceeding 15 percent. The taste of the red wine depends on the ripeness of the grapes from which it is made. Red berry fruit flavors like raspberry predominate in wines from cooler areas, whereas blackberry, anise and pepper notes are more common in wines made in warmer areas and in wines made from the earlier-ripening Primitivo clone. Archaeological evidence indicates that domestication"
"is a ""teinturier"" variety with pigmented, instead of clear, juice. Most red wine grapes have clear juice, the red color of wines coming from extraction of pigment from the grape skins. Rubired was originally intended for producing fortified port-style wines, and since the late 20th century, producers in Australia have included it in some port-style blends. Its intensely dark color is often useful in blending to intensify the color of other red wines, but it can also be used to create varietal wines. Emerald Riesling is a white wine grape crossing between the ""vinifera"" varieties Riesling and Muscadelle. Trials on"