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Vendange Tardive
Vendange tardive ("VT") means "''late harvest''" in French. The phrase refers to a style of dessert wine where the grapes are allowed to hang on the vine until they start to dehydrate. This process, called passerillage, concentrates the sugars in the juice and changes the flavours within it. The name is sometimes written as the plural form, ''vendanges tardives'', referring to the fact that several runs through the vineyard are often necessary to produce such wines. In other countries such as Germany or Austria the term Spätlese is used to describe wine using the same making process. Alsace wines were the first to be described as ''vendange tardive'' but the term is now used in other regions of France. Since 1984, the term has been legally defined in Alsace and may only be applied to wines that exceed a minimum must weight and pass blind tasting by the INAO. Sélection de Grains Nobles ("SGN") is an even sweeter category, for grapes affected by noble rot. ''Vendange tardive'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pinot Gris VT 2001 In Glass
Pinot may refer to: *Pinot (grape), a grape family *Pinot (surname) *Pinot (restaurant), a restaurant by chef Joachim Splichal See also *Pino (other) *''Pinot simple flic'', a 1984 French film with Gérard Jugnot {{disambiguation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Riesling
Riesling ( , ) is a white grape variety that originated in the Rhine region. Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet, and sparkling white wines. Riesling wines are usually varietally pure and are seldom oaked. , Riesling was estimated to be the world's 20th most grown variety at (with an increasing trend),J. Robinson (ed) ''The Oxford Companion to Wine'' Third Edition, Oxford University Press 2006, p. 746: ''"Vine varieties"'', . but in terms of importance for quality wines, it is usually included in the "top three" white wine varieties together with Chardonnay and Sauvignon blanc. Riesling is a variety that is highly "'' terroir''-expressive", meaning that the character of Riesling wines is greatly influenced by the wine's place of origin. In cool climates (such as many German wine regions), Riesling wines tend to exhibit apple and tree fruit notes with noticeabl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oenology
Oenology (also enology; ) is the science and study of wine and winemaking. Oenology is distinct from viticulture, which is the science of the growing, cultivation, and harvesting of grapes. The English word oenology derives from the Greek word ''oinos'' ( οἶνος) "wine" and the suffix ''–logia'' ( -λογία) the "study of". An oenologist is an expert in the science of wine and of the arts and techniques for making wine. Education and training University programs in oenology and viticulture usually feature a concentration in science for the degree of Bachelor of Science (B.S, B.Sc., Sc.B), and as a terminal master's degree — either in a scientific or in a research program for the degree of Master of Science (M.S., Sc.M.), e.g. the master of professional studies degree. Oenologists and viticulturalists with doctorates often have a background in horticulture, plant physiology, and microbiology. Related to oenology are the professional titles of ''sommelier'' and master ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Foie Gras
; (, ) is a specialty food product made of the liver of a Domestic duck, duck or Domestic goose, goose. According to French law, ''foie gras'' is defined as the liver of a duck or goose fattened by ''gavage'' (force feeding). ''Foie gras'' is a delicacy in French cuisine. Its flavour is rich, buttery, and delicate, unlike an ordinary duck or goose liver. It is sold whole or is prepared as mousse, parfait, or pâté, and may also be served as an accompaniment to another food item, such as steak. French law states, "''Foie gras'' belongs to the protected cultural and gastronomical heritage of France." The technique of ''gavage'' dates as far back as 2500 BC, when the ancient Egyptians began confining Anatidae, anatid birds to be forcedly fed to be fattened as a food source. Today, France is by far the largest producer and consumer of ''foie gras'', though there are producers and markets worldwide, particularly in other European nations, the United States, and China. Foie gras ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beerenauslese
''Beerenauslese'' () is a German language wine term for a late harvest wine with noble rot. Beerenauslese is a category in the '' Prädikatswein'' category of the Austrian and German wine classifications, and is a category above Auslese. Beerenauslese wines, often called "BA" for short, are usually made from grapes affected by noble rot, that is " botrytized" grapes. The grapes for ''Beerenauslese'' wines are those that have been individually picked. These wines are typically very sweet and rich, and most age very well. The finest Beerenauslese wines are generally considered to be made from the Riesling grape variety, as this retains significant acidity even with the extreme ripeness, which results in a wine where the sweetness is balanced and which has great longevity and which often will improve for decades. These wines are produced in very small quantities when the weather is suitable for the noble rot to form and only in vineyards with appropriate conditions, so they tend ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation (food)
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing agent being used in the reaction. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy. The term "fermentation" sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt. Humans have an enzyme that gives us an enhanced ability to break down ethanol. Other widely consumed fermented foods include vinegar, olives, and cheese. More localized foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, and fish. His ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Auslese
''Auslese'' (, ; plural form is ''Auslesen'') is a German language wine term for a late harvest wine and is a riper category than Spätlese in the '' Prädikatswein'' category of the Austrian and German wine classification. Harvest The grapes are picked from selected very ripe bunches in the autumn (late November-early December), and have to be hand-picked. Generally Auslese wine can be made in only the best harvest years that have been sufficiently warm. A small proportion of the grapes may be affected by noble rot in some regions although this never dominates the character of the wine. Rheingau winemaker Schloss Johannisberg is generally credited with discovering Auslese wine in 1787. Auslesen are sometimes considered a German dessert wine, especially the wines made from botrytis infected bunches, though it is not as sweet as Eiswein, Beerenauslese (BA), or Trockenbeerenauslese (TBA) dessert wines. Auslesen can be enjoyed by themselves (''aperitif'' – an "afternoon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hugel Vendage Tardive
Hugel & Fils is a winery in Riquewihr, Alsace, France. Hugel & Fils is one of the major producers of Alsace wine, and has been an important force in the Alsace wine industry in its developments during the second half of the 20th century. Hugel & Fils produces its high-end wines from its own vineyards, and also operates a négociant business, which sources additional grapes under long-term contract from various growers. Hugel is highly export-oriented, with almost 80 percent of the wines produced being exported. The Hugel family are members of the Primum Familiae Vini. History The company was founded in Riquewihr in 1639 by Hans Ulrich Hugel, who was a Swiss national who left his home country during the Thirty Years' War. It has remained in the hands of the Hugel family since then. As a logotype, they use a family crest which was carved in 1672, to decorate the doorway of a house built in Riquewihr by one of Hans Ulrich's sons In 1902, Hugel & Fils, which was then managed b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chaptalisation
Chaptalization is the process of adding sugar to unfermented grape must in order to increase the alcohol content after fermentation. The technique is named after its developer, the French chemist Jean-Antoine-Claude Chaptal. This process is not intended to make the wine sweeter, but rather to provide more sugar for the yeast to ferment into alcohol. Chaptalization has generated controversy and discontent in the French wine industry due to advantages that the process is perceived to give producers in poor-climate areas. In response to violent demonstrations by protesters in 1907, the French government began regulating the amount of sugar that can be added to wine. Chaptalization is sometimes referred to as enrichment, for example in the European Union wine regulations specifying the legality of the practice within EU. The legality of chaptalization varies by country, region, and even wine type. In general, it is legal in regions that produce grapes with low sugar content, such a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Muscat Ottonel
Muscat Ottonel or Muskat-Ottonel (in Germany) is a white wine grape variety that is a member of the Muscat family of ''Vitis vinifera''.J. Robinson, J. Harding and J. Vouillamoz ''Wine Grapes - A complete guide to 1,368 vine varieties, including their origins and flavours'' pg 694-695 Allen Lane 2012 It is most notable for its use in dessert wines from Austria, Bulgaria, Romania, Moldova, Croatia and Serbia as well as dry wines from Alsace and Hungary. In Alsace,According to French regulations as of 2011, this variety may only be planted in Bas-Rhin and Haut-Rhin. the varietal designation Muscat d'Alsace is allowed for the varieties Muscat Ottonel, Muscat blanc à petit grains and Muscat rose à petit grains blended in any combination -or not- (but not for other members of the Muscat family), and blends between these are not allowed for most Alsace Grands Crus. First cultivated in Alsace by the Loire The Loire ( , , ; ; ; ; ) is the longest river in France and the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pinot Gris
Pinot gris, pinot grigio (, ), or ''Grauburgunder'' is a white wine grape variety of the species ''Vitis vinifera''. Thought to be a mutant clone of the pinot noir variety, it normally has a pinkish-gray hue, accounting for its name, but the colors can vary from blue-gray to pinkish-brown. The word ''pinot'' could have been given to it because the grapes grow in small pinecone-shaped clusters. The wines produced from this grape also vary in color from a deep golden yellow to copper and even a light shade of pink,J. Robinson: ''Vines Grapes & Wines'', p. 158. Mitchell Beazley 1986. . and it is one of the more popular grapes for skin-contact wine. Pinot gris is grown around the globe, with the "spicy" full-bodied Alsatian and lighter-bodied, more acidic Italian styles being most widely recognized. The Alsatian style, often duplicated in New World wine regions such as Marlborough, Oregon, South Africa, South Australia, Tasmania, and Washington, tend to have moderate to lo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
