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see Eiswein

As with Oregon and Washington, this northwestern state had vineyards planted in the nineteenth century, and there are indications that Idaho vines preceeded those in the other two states. prohibition killed off the wine industry that existed in 1919 (Idaho had state prohibition a year before the federal government). Like many states, it wasn’t until the 1970s that the industry began to revive. Today, Idaho has sixteen wineries and over 1,000 acres of vineyards. While a couple of these are in … (view more)

An Italian term meaning “bottled.” imbottigliato da means “bottled by”; imbottigliato all’origine means “bottled at the source (or origin)” and is synonymous with estate bottled; imbottigliato dal viticoltore means that the wine was bottled by the grower.

see Institut Nationale des Appellations d’Origine

grapes were first planted in this Midwest state in the late 1700s and it became one of the 10 largest grape-producing states in the early to mid-1800s. vineyard diseases destroyed most of the vines in the mid- to late 1800s, and it wasn’t until the Small winery Act passed in the early 1970s that a rebirth took place. Today Indianapolis hosts the annual Indy International wine Competition, one of the largest U.S. wine competitions outside of California. Currently there are just over … (view more)

Second level of Italian wine classification that ranks between the vino da tavola (VdT) and Denominazione di Origine Controllata (DOC) categories. IGT is similar to France’s vin de pays and Germany’s Landwein. IGT wines are officially approved as being representative of their geographic region. Labels may contain the region, the grape variety, and the vintage.

A second-level ranking for Portuguese wines that are striving to achieve Portugal’s highest ranking, Denominação de Origem Controlada.

see Valtellina DOC

1. Used for red wine with an offensive metallic, often thin flavor. Such a trait is often caused by tannins coming in contact with iron (such as a nail). 2. Visually, inky is also used to indicate the deep, seemingly impenetrable color of some red wines.

A winemaking technique of adding an active yeast culture or malolactic bacteria to juice, must, or wine. Winemakers often inoculate their must with known strains of reliable yeasts to activate the primary fermentation (see fermentation) and achieve their desired results. Although malolactic fermentation will sometimes occur naturally, many winemakers prefer to manage this phase by inoculating with a properly prepared malolactic bacteria starter.