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see Coteaux du Layon

A red-wine grape grown primarily in Italy’s Veneto region, where it’s thought to have originated. Raboso’s known for its heavy tannins, high acid, and deep color. There are two distinct clones of this variety—Raboso Veronese and Raboso del Piave. Raboso Veronese produces greater yields and is more widely planted. Raboso del Piave, also known as Friularo or Friulara, produces a more austere wine than does the Raboso Veronese grape. Raboso is often blended with much softer wines to … (view more)

The French term for “breed.”

The process of siphoning off the clear juice from the sediment that has fallen to the bottom of the container either naturally or with the help of fining agents. During the winemaking process, racking can occur three or four times before the wine is clear. After racking, some wines are also filtered prior to bottling to remove any remaining miniscule particles.

A wine (typically white) with agreeably high acidity balanced by lively fruit flavors.

see Madeira

see Muscadelle

Positive description of a rich, concentrated, almost caramelly flavor in some late harvest and fortified wines. Such a trait is considered a fault in dry wines because it’s typically the result of being made with dried-out grapes grown in an excessively hot climate.

see Riesling

see Riesling