WINE STUBS Articles in category "Wine stubs" There are 147 articles in this category. The rest are WINE stubs, which are up to the WINE developers to fix. (Web site) The greybrown plots of winter and early spring, stamped with wood chips and wine stubs, have been replaced by juicy and green leaves.

WINERY

1. A winery is a building or property that produces wine, or a business involved in the production of wine, such as a wine company.
2. The winery is a favorite location in the Valley for weddings, special party events, or off-site corporate meetings. (Web site)
3. The winery is a small-scale, but fully equipped facility to perform standard processing for premium wines. (Web site)

AMONTILLADO

1. AMONTILLADO - A dry, barrel-aged Spanish Sherry with a very high alcohol level – 16 percent – because it's blended with brandy. (Web site)
2. AMONTILLADO: A dry barrel aged Spanish Sherry with a very high 16% alcohol level because it is blended with brandy. (Web site)
3. Amontillado - A style of Spanish sherry, darker than fino with a slightly nutty flavor.
4. Amontillado is a Spanish word that means Montilla-like.
5. Amontillado is a darker, and more aromatic, amontillado can be dry or medium dry. (Web site)

AUSLESE

1. AUSLESE - A German white wine made from selected bunches of grapes that are very ripe and thus high in sugar.
2. AUSLESE - A German word meaning "selected harvest," and one of the sweeter white wines in Germany's QMP categories. (Web site)
3. Auslese is a later harvest of select bunches of grapes and the natural sugars are very intense.
4. Auslese is a sweeter wine, often made from botrytized (almost overly ripe) grapes. (Web site)
5. Auslese is the German term for a wine of this sweetness, and there are many decent examples at surprisingly good prices.

BARBERA

1. BARBERA - A noble red grape of northern Italy, especially Piedmont; also grown in California and used for blending.
2. BARBERA - A red grape that makes dark, astringent but full-bodied, fruity wine high in tannin. (Web site)
3. Barbera - A noble red grape used to make hearty red wines in the Piedmonte of Northwestern Italy and also in California.
4. Barbera - The most widely grown red wine grape of Piedmont and Southern Lombardy, most famously around the towns of Asti and Alba, and Pavia. (Web site)
5. Barbera - The most widely grown red wine grape of Piedmont, most famously around the towns of Asti and Alba. (Web site)

BARRIQUE

1. A barrique is a small oak barrel used for fermentation and aging of red and white wine .
2. A barrique is the standard Bordeaux barrel, holding 225 liters or the equivalent of about 300 bottles of wine. (Web site)
3. BARRIQUE is a small (59 gallon) barrel for aging wine. (Web site)
4. Barrique - The French name for a 225 litre Bordeaux style barrel.
5. Barrique is a vinotheque featuring a world-renowned wine list.

BEERENAUSLESE

1. BEERENAUSLESE - A rich German wine, golden in color, that is produced mostly from overripe Riesling grapes affected by BOTRYTIS CINEREA (noble rot). (Web site)
2. Beerenauslese is a German wine term and type of dessert wine meaning "selected berries".
3. Beerenauslese is a German word (but let's use the English equivalent - berry selection). (Web site)
4. Beerenauslese is a kind of dry grape at the tree.
5. Beerenauslese is a rare dessert wine made from extremely overripe grapes that are fully affected by the botrytis mold. (Web site)

BLUE NUN

1. Blue Nun is a brand of German wine , specifically Liebfraumilch .
2. Blue Nun is a brand of German wine launched in 1927. (Web site)
3. Blue Nun is a brand of wine.
4. Blue Nun is a quality brand, with a long heritage.
5. Blue Nun is a wine that reminds me of one of my wives. (Web site)

BOTRYTIS CINEREA

1. BOTRYTIS CINEREA - A beneficial mold that is primarily responsible for the special character of dessert wines from Sauternes (France) and much of Germany.
2. BOTRYTIS CINEREA - Also known as noble rot. (Web site)
3. BOTRYTIS CINEREA is a fungal disease that can blight many species of plants, including flowers, fruits, and vegetables. (Web site)
4. BOTRYTIS CINEREA: A fungus or mold that causes grapes to shrivel and become very concentrated. (Web site)
5. Botrytis Cinerea is a fungus that attacks and dehydrates the grapes thus naturally leaving the grapes concentrating on their sugar level. (Web site)

BRETTANOMYCES

1. Brettanomyces - A wine spoilage yeast that produces taints in wine commonly described as barnyard or band-aids. (Web site)
2. Brettanomyces is a common defect in wine, but controversy surrounds the subject. (Web site)
3. Brettanomyces is a funky, sour yeast that takes a little getting used to. (Web site)
4. Brettanomyces is a non-spore forming genus of yeast in the family Saccharomycetaceae, and is often colloquially referred to as " Brett ". (Web site)
5. Brettanomyces is a particularly nasty yeast that is often the bane of the collective existence of many winemakers. (Web site)

BRUNELLO DI MONTALCINO

1. BRUNELLO DI MONTALCINO - A full-bodied, rich red wine made from the Brunello grape in southern Tuscany, Italy. (Web site)
2. Brunello Di Montalcino is a visually brilliant wine with an intense garnet color. (Web site)
3. Brunello di Montalcino is a classy wine of noble origins. (Web site)
4. Brunello di Montalcino is a rare, exquisite red wine from the little village of Montalcino in southern Tuscany. (Web site)
5. Brunello di Montalcino is a red Italian wine produced in the vineyards surrounding the town of Montalcino located about 70 miles southwest of Florence. (Web site)

BYRRH

1. Byrrh is a blend of red wine and quinine or tonic water .
2. Byrrh - A French ap--ritif, once very popular.
3. Byrrh is a blend of red wine and quinine water. (Web site)
4. Byrrh is a wine -based aperitif (17% alcohol by volume), which has the distinguishing feature of being flavoured with quinine.
5. Byrrh is an aperitif spirit alcohol drink made from wine grape juice with spices and herbs. (Web site)

CARBONIC MACERATION

1. CARBONIC MACERATION is a specialized fermentation process for producing light fruity red wines. (Web site)
2. CARBONIC MACERATION is the fermentation of whole rather than crused grapes, resulting in light, fruity wines. (Web site)
3. CARBONIC MACERATION is the fermentation of whole rather than crushed grapes, resulting in light, fruity wines. (Web site)
4. Carbonic Maceration - A style of wine making that originated in Beaujolais, France. (Web site)
5. Carbonic Maceration - The fermentation of uncrushed whole grapes which takes place inside the cells of the grapes.

CHAPTALIZATION

1. CHAPTALIZATION - The process of adding sugar to the fermenting wine to raise the final alcohol level.
2. Chaptalization - A winemaking process where sugar is added to the must to increase the alcohol content in the fermented wine. (Web site)
3. Chaptalization is a common winemaking practice which increases the final alcohol content by adding sugar to the grape juice before or during fermentation.
4. Chaptalization is a late period, yet pre-1700 invention. (Web site)
5. Chaptalization is a process in which sugar is added to the grape must before or during fermentation in order to increase the alcoholic content of the wine. (Web site)

CHARDONEL

1. Chardonel is a French hybrid grape resulting from a cross of Chardonnay and Seyval Blanc grapes.
2. Chardonel is a cross between the noted Chardonnay and Seyval grapes. (Web site)
3. Chardonel is a grape variety.
4. Chardonel is a late ripening white wine grape (Fig. (Web site)
5. Chardonel is a late ripening white wine hybrid grape which can produce a high quality wine with varietal character. (Web site)

CINZANO

1. Cinzano is a Italian brand of sweet vermouth. (Web site)
2. Cinzano is a rural municipality 20 kilometres east of Turin, with a population of only a few hundred souls, mainly occupied in tending the vineyards. (Web site)
3. Cinzano is a vermouth, a blend of white wines fortified with additional alcohol and flavored with aromatic herbs, spices, and roots. (Web site)
4. Cinzano is an Italian brand of sweet vermouth. (Web site)
5. Cinzano is an Italian brand of vermouth. (Web site)

DESSERT WINE

1. A dessert wine is a whole different animal.
2. A dessert wine is one that potent, sweet, and full of flavor. (Web site)
3. Dessert Wine - A very sweet wine that is highly acidic.
4. Dessert Wine: A still wine type that is both sweet and high in alcohol and usually served after a meal or with a dessert. (Web site)
5. Dessert Wine: A sweet wine to be drunk with rich, sweet foods.

DE CHAUNAC

1. DE CHAUNAC: An early ripening french-american hybrid grape which gives a fruity, balanced red wine usually possessed of low to mild tannic content. (Web site)
2. De Chaunac is a French hybrid wine variety that has made some palatable red wines in Minnesota. (Web site)
3. De Chaunac is a French-American hybrid grape named after its producer, an eastern Canadian winemaker. (Web site)
4. De Chaunac is a French-American hybrid wine grape variety used to make red wine s.
5. De Chaunac is a French-American hybrid wine grape variety used to make red wines .

FINO

1. FINO - A style of Sherry that is pale in color, light in flavor, and dry.
2. FINO - A type of dry Sherry, pale in color and light in flavor, served cold as a apéritif. (Web site)
3. Fino - A Sherry type that is dry with delicate aromas and flavors. (Web site)
4. Fino - A light-bodied dry Sherry that is light in color, commonly served cold as an aperitif.
5. Fino - A type of sherry or Montilla. (Web site)

FITOU

1. FITOU is a barren, desolate area. (Web site)
2. Fitou is a famous wine village offering ample opportunity to sample the local wine in it's many village caves. (Web site)
3. Fitou is a famous wine village with wine tasting on offer in it's many village caves. (Web site)
4. Fitou is a large red wine appellation in Languedoc-Roussillon , France . (Web site)
5. Fitou is a large red wine appellation in the Languedoc. (Web site)

GARGANEGA

1. Garganega - The main grape varietal for wines labeled Soave, this is a crisp, dry white wine from the Veneto wine region of Italy. (Web site)
2. Garganega is a fleshy fruity variety capable of producing intensely flavored wine when handled properly. (Web site)
3. Garganega is a late-ripening and extremely vigorous vine, with medium sized, pentagonal leaves with pronounced notches. (Web site)
4. Garganega is a variety of white wine grape widely grown in the Veneto region of North East Italy .
5. Garganega is a variety of white wine grape widely grown in the Veneto region of North East Italy, particularly in the provinces of Verona and Vicenza. (Web site)

FLOR

1. FLOR - A layer of yeast that forms on the surface of wine during the aging process and is responsible for the unique taste of FINO sherry. (Web site)
2. Flor - A layer of yeast s formed inside the butt of sherry or Montilla on the surface of the wine. (Web site)
3. Flor - A layer of yeasts formed inside the butt of sherry or Montilla on the surface of the wine. (Web site)
4. Flor - The yeast responsible for the character of dry Sherries. (Web site)
5. Flor is a film that is formed by yeast, saccharomyces ellipsoideus, which develops after fermentation and forms a white film on the surface of the wine. (Web site)

FRIZZANTE

1. FRIZZANTE : a young wine par excellence, undemanding, adapted to a modern and light cuisine.
2. Frizzante - An Italian term and one that indicates a very light sparkle to the wine. (Web site)
3. Frizzante - An Italian word meaning semi-sparklin g wines.
4. Frizzante is a light sparkling wine that is fruity but not sweet.
5. Frizzante is a semi sparkling Italian wine.

GEORGES DUBOEUF

1. Georges DuBoeuf is a negociant most responsible for the success of this tawdry rambunctious wine and circus event. (Web site)
2. Georges Duboeuf - The "King" of Beaujolais, synonymous with reliability and quality. (Web site)
3. Georges Duboeuf is a highly skilled wine maker, whose Cuvees all meet the highest standards. (Web site)
4. Georges Duboeuf is a highly skilled winemaker whose cuv--eis certainly the most consistent table wine on the market.
5. Georges Duboeuf is one of France's largest and best-known French wine merchants. (Web site)

GLOGG

1. Glogg is a favorite form of mulled wine during the cold holiday season in Sweden.
2. Glogg is a Swedish verb or noun meaning either to burn or an ember. (Web site)
3. Glogg is a form of mulled wine enjoyed during the cold holiday season in Sweden.
4. Glogg is a great (and cheap!) wine idea for a cold day. (Web site)
5. Glogg is a holiday favorite in many Scandinavian cultures, where it is commonly served on St. Lucia’s Day (December 13) and all around Christmas time.

GOUAIS BLANC

1. Gouais Blanc is a Croatian grape brought to Burgundy by the Romans. (Web site)
2. Gouais Blanc is a Croatian grape, brought to Burgundy by the Romans, which used to be the most widely planted white grape in Germany and eastern France. (Web site)
3. Gouais Blanc is a white grape variety that is hardly grown any more. (Web site)
4. Gouais Blanc is a wine grape varietal .
5. Gouais Blanc was grown by the peasants in the less favoured sites, next to the better vineyards growing Pinot for their masters. (Web site)

GRAND CRU

1. Grand Cru is a masterfully complex beer and aficionados, take the time to savour and enjoy it. (Web site)
2. Grand Cru is a masterfully complex beer and aficionados, take time to savor and enjoy it. (Web site)
3. Grand Cru is a quality 28-day wine kit produced by RJ Grape Spagnol's. (Web site)
4. Grand Cru is the best growth (except in Burgundy), Premier Cru is very good and Cru Bourgeois is, as the name suggests, a wine without distinction. (Web site)
5. Grand Cru is the best growth, Premier Cru is very good and Cru Bourgeois is, as the name suggests, a wine without distinction.

GRENACHE

1. GRENACHE - A red grape widely grown around the world. (Web site)
2. GRENACHE - A red grape, usually blended into ros-s and pale but fruity reds.
3. GRENACHE: A grape variety found widely grown in Spain, (where it is known under the name Garnacha), the south of France and also in California. (Web site)
4. Grenache - A red wine grape of the Rhone Valley of France, and elsewhere (especially Spain). (Web site)
5. Grenache is a fruity and warm Spanish variety that does well in Australia. (Web site)

JUMILLA

1. Jumilla is a famous wine growing area benefiting from easy access to nearby towns, all this makes the Jumilla site unique.
2. Jumilla is a little-known, relatively new appellation in a hot arid region of southern Spain.
3. Jumilla is a municipality and also a wine -producing region in southern Spain .
4. Jumilla is a municipality and also an up and coming wine producing region in south eastern Spain.
5. Jumilla is a remarkable region in Spain that has been exploding in quality recently and features an amazing variety of excellent value wines. (Web site)

KABINETT

1. Kabinett is a cut above the lowest quality, and Spatlese is the next level up. (Web site)
2. Kabinett is a designation indicating that the wine is light and dry to semi-dry. (Web site)
3. Kabinett is a quality-level for German wines, which indicates exalted quality. (Web site)
4. Kabinett is a rarity in -06, as most fruit was much sweeter and riper at harvest time.
5. Kabinett is a relativley rare beast these days in the Mosel, such ha e been the changes in temperature of late.

JUG WINE

1. A jug wine is a less expensive variety of wine that is usually sold in large glass jugs.
2. Jug wine is a drug and it helps shut-ins cope with snow.
3. Jug wine is a term in the United States for inexpensive table wine typically bottled in a glass jug .
4. Jug wine is an American term for inexpensive Californian wine bottled in a glass jug.
5. Jug wine is an American term for inexpensive table wine typically bottled in a glass jug. (Web site)

LAGREIN

1. Lagrein is a grape variety native to the valleys of northern Italy in the Trentino-South Tyrol region, north of Bolzano, near the border with Austria.
2. Lagrein is a grape variety that's unique to Alto Adige.
3. Lagrein is a late ripening varietal and needs these conditions to reach its full maturity.
4. Lagrein is a late ripening varietal and needs these kinds of climatic conditions to reach its full maturity. (Web site)
5. Lagrein is a late ripening varietal, the grapes were picked in early October 2005. (Web site)

LOUIS ROEDERER

1. Louis Roederer is a family-owned Champagne house with an illustrious history.
2. Louis Roederer is a private company, so it may be hard to pin down financial numbers.
3. Louis Roederer is a winery in F-51053 Reims Cedex in the area Champagne. (Web site)
4. Louis Roederer is one of the largest remaining independent Champagne (beverage)|Champagne Houses, owned by the same family since it was founded in 1776. (Web site)
5. Louis Roederer is one of the largest remaining independent Champagne Houses, owned by the Rouzaud family since it was founded in 1776. (Web site)

MANZANILLA

1. Manzanilla : A generoso (high-alcohol) fino wine. (Web site)
2. Manzanilla is a Fino sherry made in Sanlúcar de Barrameda. (Web site)
3. Manzanilla is a Fino sherry made in Sanl-car de Barrameda. (Web site)
4. Manzanilla is a dry fortified wine that is a food-matching dream.
5. Manzanilla is a light style of Fino from Sanlúcar de Barrameda, a small fishing village on the Mediterranean coast. (Web site)

MARECHAL FOCH

1. Marechal Foch - A French hybrid grape used to make red wines, mostly in the Eastern United States.
2. Marechal Foch - The vines produce small black grapes on small tight clusters. (Web site)
3. Marechal Foch is a French hybrid named after a famous French World War I general.
4. Marechal Foch is a French hybrid that was bred in Alsace and has the vinifera variety Goldriesling as a parent. (Web site)
5. Marechal Foch is a French-American hybrid varietal named after the famed World War 1 field marshal by a loyal French-Canadian vitologist.

MAVRUD

1. Mavrud - A full bodied, spicy red that can age to more than 8 years.
2. Mavrud is a Bulgarian indigenous grape variety, with a deep ruby color. (Web site)
3. Mavrud is a Bulgarian wine with a similar name made from mavrud grapes. (Web site)
4. Mavrud is a late ripening variety - in the Plovdiv region the grapes ripen at the beginning of October.
5. Mavrud is a red dry wine of a declared Geographical region.

MIDPALATE

1. Midpalate - A tasting term for the feel and taste of a wine when held in the mouth. (Web site)
2. Midpalate is a bit hollow right now. (Web site)
3. Midpalate is a bit lacking, but for $15 - this wine is a no brainer.
4. Midpalate is a feast of molasses, honey, vanilla extract, caramel corn and toasted marshmallow. (Web site)
5. Midpalate is a mixture of stonefruits, white peach and apricot.

MUSCADELLE

1. MUSCADELLE - A white grape variety used to produce sweet and dry wines in Bordeaux. (Web site)
2. Muscadelle is a white grape -variety from the Bordeaux region. (Web site)
3. Muscadelle is a white wine grape . (Web site)
4. Muscadelle: A white grape variety, used in fortified wines.

MUSCADET

1. MUSCADET - A dry, low-alcohol white wine from Brittany in northwestern France.
2. MUSCADET - A dry, low-alcohol white wine made from the Melon grape southeast of Nantes, France, near the mouth of the Loire river. (Web site)
3. Muscadet is a better quality wine from the same area.
4. Muscadet is a classic example of dry French white wine.
5. Muscadet is a classic foil for the European Pikeperch Zander ( Sander lucioperca, a close relative of North American Walleye) in Beurre blanc sauce. (Web site)

OENOPHILE

1. AN oenophile is a lover or connoisseur of wine.
2. An Oenophile is a connoisseur of fine wines. (Web site)
3. An oenophile is a lover of wine. (Web site)
4. An oenophile is a person who loves to discuss and to drink wine.
5. An oenophile is a person who loves wine. (Web site)

OLOROSO

1. Oloroso : A genoroso wine from Jerez, Spain, between 18 and 20 degrees of alcohol and with a perfume reminiscent of walnuts. (Web site)
2. Oloroso is a Sherry that has never developed a natural flor or has had the natural flor growth stopped by fortifi-cation.
3. Oloroso is a dark, full-bodied sherry. (Web site)
4. Oloroso is a rich amber colour with an aroma of hazelnuts. (Web site)
5. Oloroso is a rich amber, with an aroma of hazelnuts, and it makes an exceptional aperif, especially with cured ham. (Web site)

PICOLIT

1. Picolit is a sweet white wine produced in Friuli , Italy .
2. Picolit is a rare grape that is not at all easy to grow.
3. Picolit is a rare Italian variety, native to the Friuli-Venezia Giulia region of north-east Italy, and very new to Australia. (Web site)
4. Picolit is a rare wine as far as quality and quantity are concerned.
5. Picolit is a very rare spargola grape which suffers from coulure (poor flower setting). (Web site)

OZ CLARKE

1. OZ CLARKE is one of the world-s leading wine experts.
2. Oz Clarke is a household name in the UK. For those of us unenlightened US wine drinkers, Oz is a regular on the BBC-s Food and Drink program. (Web site)
3. Oz Clarke is a popular wine expert and a regular columnist for Wine Enthusiast .
4. Oz Clarke is a well-known British wine expert, television and radio personality and author of many books on wine. (Web site)
5. Oz Clarke is a well-known British wine expert. (Web site)

PALO CORTADO

1. Palo Cortado is a Palo Cortado brings together the finesse and delicacy of an Amontillado on the bouquet with the richness on the palate of an Oloroso. (Web site)
2. Palo Cortado is a hybrid of Fino and Oloroso as the yeast is allowed to develop and then die off. (Web site)
3. Palo Cortado is a magnificently complex and beautifully concentrated wine.
4. Palo Cortado is a mythic, legendary wine.
5. Palo Cortado is a rare style of sherry which technically belongs to the family of the Olorosos.

PARELLADA

1. Parellada is a Spanish white grape used in Cava production, where in cooler growing conditions can add finesse to the blend. (Web site)
2. Parellada is a one of the grapes used for Cava and it is used in this wine as well.
3. Parellada is a one of the grapes used for Cava.
4. Parellada is a type of grape primarily grown in Catalonia .
5. Parellada is a type of grapes primarily grown in Catalonia .

PINEAPPLE WINE

1. Pineapple wine is a lovely easy to drink wine, it is good because the ingredients can be found at any time of the year either fresh or in tins. (Web site)
2. Pineapple wine is a non-vintage wine made from the juice of pineapple s , which is produced and fermented in the similar manner as grape wine s .
3. Pineapple wine is a non-vintage wine made from the juice of pineapples , which is produced and fermented in the similar manner as grape wines .
4. Pineapple wine is a sweet wine, and is very easy to make.
5. Pineapple wine is a wine made from the juice of pineapple s, which is produced and fermented in the similar manner as grape wines.

PUNCHEON

1. A Puncheon is the name given to a large oak wine barrel that can vary in capacity from about 80 to 133 gallons.
2. A puncheon is a 500 liter barrel, twice the size of the average barrel.
3. A puncheon is a barrel of a larger size.
4. A puncheon is a cask that is able to hold an astounding 72 gallons.
5. A puncheon is a cask with a capacity of 273 to 454 litres (72 to 120 U.S. gallons). (Web site)

RESIDUAL SUGAR

1. RESIDUAL SUGAR - The quantity of natural grape sugar that remains unfermented in finished wine. (Web site)
2. RESIDUAL SUGAR: A measurement, usually expressed in degrees of Brix, of the amount of grape sugar remaining in a wine after fermentation is completed. (Web site)
3. Residual Sugar - Any sugar left in the wine after the fermentation is complete and the yeast have completed their life cycles and have died out. (Web site)
4. Residual Sugar - The amount of unfermented sugar left in a wine after fermentation is complete, usually measured in grams per liter or percent.
5. Residual Sugar - The unfermented grape sugar in a finished bottled wine; usually measured by percentage, by weight or volume.

SANNIO

1. Sannio is a adjacent to Irpinia in the northern hills of Campania.
2. Sannio is a group of wine s grown and produced throughout the Province of Benevento, Italy. (Web site)
3. Sannio is a group of wines grown and produced throughout the Province of Benevento, Italy.
4. Sannio is a relatively recent (1997 for red, 2001 for white) DOC, a subset of the Irpinio DOC in the province of Beneveneto in Campania.
5. Sannio is a small region in Campania between Benevento and Avellino.

SEKT

1. SEKT is a finer-quality German sparkling wine.
2. Sekt is a sparkler from Germany.
3. Sekt is a sparkling wine like the champagne. (Web site)
4. Sekt is a sparkling wine produced either in a pressure tank, transfer or traditional method . (Web site)
5. Sekt is the German designation for sparkling wine. (Web site)
6. Books about "WINE STUBS" in Amazon.com