Category Archives: Vincabulary

Vincabulary – Soil Moisture

The best vineyard soils are those that permit deep and spreading root growth and provide a moderate supply of water, released incrementally over time (Seguin, 1986). Soils to be avoided include those that are compacted and severely restrict rooting, soils … Continue reading

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Vincabulary – High Density Vineyards

In wine regions of France, the growing of wine grapes arose from a culture in which everything was done by hand. When vineyards were replanted after phylloxera, spacing between rows was often just sufficient for humans, and horses, to pass … Continue reading

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Vincabulary – Veraison

Veraison is the period of the beginning of berry ripening. The berries become soft and take on the colors characteristic of their specific varieties.  From the beginning of veraison to harvest, the berries will increase in volume, weight, and sugar … Continue reading

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Vincabulary – Maceration

Maceration is the winemaking process where the phenolic materials of the grape—tannins, coloring agents (anthocyanins) and flavor compounds—are leached from the grape skins, seeds and stems into the must. Cold maceration is skin contact before the beginning of the fermentation … Continue reading

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Vincabulary: Terroir

Terroir is a French term that literally translated means: earth, or soil. However, there is no such thing as a literal translation of anything French. In a larger context, wine tasters try to define terroir as the specificity of place, … Continue reading

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Vincabulary – Stainless Steel Fermentation

Stainless steel tanks are used in variety of tasks in Virginia winemaking.  Most wines will be fermented in these tanks prior to being moved into barrel.  If the wine is not moved into oak, the wine is often referred to … Continue reading

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Vincabulary – Gravity flow winery

The idea is to avoid using pumps. The goal is to treat the grapes and wine gently. This is especially true prior to the wine going in to barrels. The term “crush” is misleading since in making fine red wines, … Continue reading

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Vincabulary – Tannic structure

Tannin is a natural substance that comes from the skins, seeds and barrels.  Sometimes referred to as astringency, it is the puckering, dryness at the finish of many (especially red) wines.  A well balanced tannic structure features good acid along … Continue reading

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Vincabulary – Vineyard Cycles

“Grapevines are deciduous plants. In late autumn, triggered by short days, petioles detach from the shoot and leaf drop occurs. The vines can no longer manufacture carbohydrates through the process of photosynthesis and are storing carbohydrates in the form of … Continue reading

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Vincabulary – Cane/Cordon Pruning

Some might think the vineyard, like the vines are dormant in the winter months; the fact is the second most labor intensive time in the vineyard is winter pruning.  There are two main types of pruning Cane and Cordon. Linden … Continue reading

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