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see demijohn

see Greece

see colheita

see University of California, Davis

A red hybrid grape that is widely grown in the eastern United States and further north in Canada’s Ontario province. De Chaunac, also known as Seibel 9549, is the most extensively planted variety in New York’s Finger Lakes region. This grape produces fairly fruity wines of ordinary quality; much of it is further processed into sherry.

French term for wine that’s sold and drunk young, such as Beaujolais nouveau.

The process of reducing the titratable acidity (see acids) in wine, grape juice, or must. There are numerous methods for doing this including cold stabilization and amelioration.

A category of wine produced by one of several special processes that remove the alcohol. Although the wine industry prefers the term “dealcoholized wine,” such wine is also called alcohol-free wine and nonalcoholic wine. It’s legally a nonalcoholic product, which means it contains less than 0.5 percent alcohol (about the same amount in most freshly squeezed orange juice). That in itself makes this product appealing to many, but weight watchers love the fact that dealcoholized wine has … (view more)

decanting is done either to separate the wine from any sediment deposited during the aging process or to allow a wine to breathe in order to enhance its flavor. When decanting an older wine, care should be taken not to disturb the sediment. A wine basket (also called cradle or Burgundy basket) can be used to move the bottle in a horizontal position from where it was stored to where it will be decanted. This position keeps the sediment from disseminating throughout the wine. If such a basket … (view more)

A glass container into which wine is decanted (see decant; decanting). A decanter can be a simple carafe but is generally more elegant and often made of hand-cut crystal.