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Acid
In winemaking, acid refers to the presence of organic acids in wine, such as tartaric acid, malic acid, and citric acid. Acidity is a crucial component of wine, contributing to its flavor, balance, and structure. Wines with higher acidity tend to have a crisp, refreshing quality, while wines with lower acidity may taste flabby or dull.
Aeration
Aeration of wine is the process of exposing it to air before serving. This enhances its aroma and flavor by allowing oxygen to interact with the wine's compounds. Methods include decanting, pouring into a glass, using aerators, or swirling. Aeration can soften tannins, open up aromas, and integrate flavors, improving the overall drinking experience.
Aftertaste (Finish)
The aftertaste of wine is the taste sensation that remains in your mouth after you have swallowed the wine. It can be dry, fruity, woody or sweet and depends on the type of wine, its age and producer.
Alcohol By Volume (ABV)
ABV stands for Alcohol by Volume, representing the percentage of alcohol in a beverage compared to its total volume. It's a standard measure used to indicate the strength of alcoholic drinks like wine, beer, and spirits.
Amphoras
Amphoras are traditional ceramic vessels that were used in ancient times to store and transport liquids and bulk materials. They were widespread in ancient Greece, Rome, Egypt and other ancient civilizations. Amphoras were usually oval or pear-shaped with a narrow neck and two handles for easy carrying. Some amphorae were decorated with images and symbols, making them not only functional but also artistic objects. Today, amphorae are valuable historical artifacts that help scientists better understand the culture and technology of ancient civilizations.
Ancestral, Method
The ancestral method, also known as méthode ancestrale or méthode rurale, is one of the oldest winemaking techniques for producing sparkling wines. It predates the traditional method (méthode champenoise) and the Charmat method. This method involves a single fermentation process in which the wine undergoes partial fermentation in the bottle, resulting in natural carbonation. (see Pet-Nat)
Appellation
Appellation is an officially recognized area for growing technical (wine) grapes with its own established ecosystem (terroir) and an approved set of requirements for the wines produced. Used to control the origin of wine and wine materials.
Aroma (Wine)
The aroma of wine is a complex and varied phenomenon, depending on many factors, such as the grape variety, the climate and soil in which the grapes are grown, the method of their production and the length of aging. Fruity, floral, spice, vanilla, oak, earthy or mineral aromas can be discerned in different types of wine.
Autochthonous (Indigenous) Yeasts
Indigenous yeasts, also known as wild yeasts, are naturally occurring strains of yeast that are present on grape skins and in the winery environment. These yeasts are unique to each vineyard and winery, and they have the potential to create wines with distinct regional characteristics.
Autochthonous Grape Varieties
varieties that are grown in the area where they originated and developed naturally. Such varieties are adapted to the climatic conditions and soil of the area, which ensures their high resistance to diseases and pests. In addition, autochthonous grape varieties have a special taste and aroma, which is associated with the unique conditions of their cultivation. Therefore, if you want to try the real taste of local wine, pay attention to autochthonous varieties.
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