Type of fermentation in cooled tanks. Because the process is slow it results in more fruity aromas and flavours in wine.

Pouring wine from a bottle into a container, you can use a decanter or an everyday pitcher. Decanting is done to remove any sediment or to allow the wine to aerate.

Wines that are high in alcohol and very sweet, usually served with dessert.

Wines where there is almost no residual sugar, they are the opposite of sweet and can lead to a puckering sensation in the mouth.

A term that describes soil-like flavour.

The science of winemaking, also known as oenology.

The process of converting sugar into alcohol and carbon dioxide, in winemaking yeast turns grape juice into wine.

A container, usually a glass jar, stainless steel or plastic tank or a wooden barrel, used for fermentation.

The process of clarifying wine before bottling by removing solid particles.

The finer sediment left after primary fermentation and racking, consisting mostly of dead yeast cells. May contribute desirable flavours and complexity.

As these cells break down they contribute primarily polysaccharides (long carbohydrates) and mannoproteins. Additionally they can bring out flavours of nuts, honey, bread, etc. The proteins can bind with tannins and help smooth out the wine.