- The
process of
fermentation in
winemaking turns grape juice into an
alcoholic beverage.
During fermentation,
yeasts transform sugars present in the juice...
- the
varieties Pinot blanc,
Auxerrois blanc,
Pinot gris and
Pinot noir (
vinified white,
without skin contact) may all be used, but a
blend of
Pinot blanc...
- Hungary, Romania, New Zealand,
Croatia and Chile. Ch****elas is
mostly vinified to be a full, dry and
fruity white wine. It is also
suitable as a table...
-
Slovakian wine
region of
Tokaj where it is used to
produce similar wines.
Vinified as a pure
varietal dry wine, Hárslevelű is
capable of
yielding a dense...
-
smaller than for
white wines of Côte de Beaune.
Wines not
vinified in
barrel will
instead be
vinified in
stainless steel.
Chablis lies
about sixteen kilometres...
- Trevigiana, Perera, Chardonnay,
Pinot bianco,
Pinot grigio, or
Pinot nero (
vinified white).
Approximately 150
million bottles of
Prosecco were
produced in...
-
cellars usually vinify a
simple light red wine,
which is
characterized by a fresh, tart and
light body. It is also
frequently vinified as a rosé. Blauer...
-
produced from it by
Gustav Clauss in
around 1850.
Mavrodaphni is
initially vinified in
large vats
exposed to the sun. Once the wine
reaches a
certain level...
-
prone to
oxidation in the
porous wooden barrels. Instead,
Grenache is
vinified in
large cement tanks,
while the
other grape varieties are made in large...
- with
Cabernet Sauvignon and
Merlot in the
Bordeaux style, but can also be
vinified alone, as in the Loire's Chinon. In
addition to
being used in
blends and...
