Tag 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

Posted in Vincabulary | Tagged , | Leave a comment

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

Posted in Vincabulary | Tagged , , | Leave a comment

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

Posted in Vincabulary | Tagged , | Leave a comment

Vincabulary – Bâtonnage

Bâtonnage is the French term for stirring the settled lees (expended yeast) back into the wine. Bâtonnage, or lees stirring redistributes polysaccharides and mannoproteins of dead cells into the wine mass and, in the case of barrel aging, re-exposes the … Continue reading

Posted in Vincabulary | Tagged | Leave a comment