Fast Wine Facts 2
IMPRESS YOUR FRIENDS AND FAMILY WITH THESE QUICK WINE FACTS!
88% of Bordeaux wines are red, though until 1969, the majority of the production was of white wine.
The Mendoza region accounts for about 80% of Argentina's wine production.
The name Champagne is derived form Campagnia, a Latin term for the countryside of Rome.
Chapitalization is when sugar is added to grape must during fermentation to increase alcohol when grapes
aren't ripe enough.
A French sparkling wine made outside the Champagne region is a Vin Mousseux, usually made using the same method as Champagne- méthode champenoise.
In general, Rioja's red wines are aged longer before release than any other wines in the world.
Foxy is used to describe an aroma/flavor found in North American grapes of the vitis labrusca species (like concord grapes). This name is given for the wild grapey flavor that methyl anthranilate imparts on the wine.
A cork tease is someone who constantly talks about a great wine they are going to open, but never does!
Yeast is the agent that initiates the fermentation process, 40,000 of which could fit on the head of a pin.
A wine may be described as baked when it has been oxidized or stored in a warm environment. It may taste overripe, caramel-like or burnt.
Some Ampleographers believe that of the 24,000 names given to grape varieties, there are 5000 truly
Beaujolais is meant to be served cool. After around 15 minutes in the refrigerator, its flavors explode
with fruit and spices.
Sommeliers (then known as Sommes) used to keep and maintain proper food and wine for the lord by tasting it before it was presented to them, to make sure it had not been poisoned by the enemy.
Remuage or riddling is the process in making champagne where the bottle is gradually rotated so the lees settles in the neck.
Wines labeled as trocken from Germany and Austria must have less than 0.9% residual sugar.
Sparkling wine and champagne is more intoxicating than still wine. The carbon dioxide gas speeds the alcohol into the small intestines, where is is absorbed faster than in the stomach.
A Grecian amphora held about 39 liters of wine.
To trill is a technique used to help deliver the wine's aromas to the retro nasal passages. By taking a sip of wine and inhaling with your lips slightly parted, air passes over the wine.
A blowsy wine is high in alcohol, flavor and sweetness, but is lacking acidity for balance.
A masculine wine refers to a big or full wine, while a feminine wine is one that is more delicate than most.
Tannins add flavor and contain antioxidants which act as preservatives.
It takes between 50-100 pounds of pulling force to extract a cork.
Ancient wine vessels containing traces of wine were traced back to the Neolithic period.
That was in 5000-6000 BC.
Maceration is the time during fermentation that the grape must is exposed to its skins- giving the wine its color, flavor and tannins.