The process of drawing off clear young wine from its lees and sediment into clean barrels.
Wine-tasters term indicating the special nutty flavour and aroma of certain wines brought about by a slight oxidation of the wine while being aged in wood. Examples include tawny ports and sherry.
Lowering the alcoholic strength of a spirit by adding water.
Technique designed to rid a bottle of champagne of the sediment resulting from the second fermentation. The bottles are placed in a pupitre, then twisted and tilted a little each day so that, at the end of the process, the sediment rests on the cork or capsule of the now vertical bottle. The bottle of champagne is now ready for degorgement.
In many countries, such as Spain and Italy, this refers to a wine which has been aged. The wine laws of countries will specify the amount of time the wines must age. In Spain the category includes Gran Reserva. It is not necessarily an indication of a higher quality.
The natural sugars that remain in the finished wine after fermentation.
A Greek wine (either red, white or rose) that has had pine resin added as flavouring.
A young, deep red-coloured port, aged in wood for only a few years.
A beverage made from sugar-cane juice, sugar-cane syrup, molasses, or a combination of any of the above, which has then been fermented and distilled.