Archives: Question

What is enology?

August 1st, 2016 by desarrollo-i2b mcc

Enology is the science that studies winemaking.

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What is edaphology?

August 1st, 2016 by desarrollo-i2b mcc

Edaphology is the science dedicated to studying the soil. It is very important in viticulture because the composition and structure of the soils determine the character of the wine and its terroir.

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What is brandy?

August 1st, 2016 by desarrollo-i2b mcc

Brandy is a distilled spirit (aguardiente in Spanish) made from distilled wine and later aged in oak barrels. Its most famous and noble appellations are Cognac and Armagnac, both in southwestern France (Gascony).

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What is an enoteca?

August 1st, 2016 by desarrollo-i2b mcc

An enoteca is a place where bottled wines are stored and/or sold under ideal conditions.

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What is an enophile?

August 1st, 2016 by desarrollo-i2b mcc

Enofiles are people who know and love the qualities of wine.

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What is a vineyard?

August 1st, 2016 by desarrollo-i2b mcc

A vineyard is an area of land planted to vines. This land may consist of just a single row of vines or may extend for thousands of hectares. It may or may not be close to the winery (where the wine is made).

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What is a cult wine?

August 1st, 2016 by desarrollo-i2b mcc

The term cult wine refers to wines made in limited quantities on small properties from Cabernet Sauvignon, Chardonnay, Cabernet Franc, and Zinfandel, in the Napa Valley in the 1990s.

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Robert Parker founded the specialized wine magazine The Wine Advocate in 1976. Today this US-born attorney is the most influential wine critic in the world.

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Wines of Chile actively and generically promotes Chilean wine abroad in order to position it in higher quality export market segments.

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Varietal is an unregulated marketing term generally used to refer to wines made from a single variety and/or those that have had no contact with oak during their vinification of aging processes.

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Protocol affirms that simpler and lighter wines (which usually means less expensive as well) should be served at the beginning of a meal, while wines with greater complexity and body should be served later, in order not to overshadow the lighter wines.

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The primary role of a sommelier in a restaurant is to advise customers on the best options for wine or another beverage to pair with the dishes they have ordered.

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A barrel aged Chardonnay, as well as other big-volume white wines, should be served between 9 and 12 ºC in order to fully appreciate its aromas and voluptuous mouthfeel.

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A well-structured Cabernet Sauvignon, like any corpulent red wine, should be served between 16 and 18 ºC. No wine should ever be served at a higher temperature.

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Sparkling wines are ideally served at approximately 8° C in order to best appreciate their aromas and freshness. The more complex they are, the higher the temperature should be, to a maximum of 12 ºC.

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The capsule should be cut with the blade attached to the corkscrew by slicing just below the rim of the bottle neck to ensure that the wine never touches the capsule (for hygienic reasons)

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Table grapes are more pleasing to eat because unlike wine grapes, they have thin skins and crisp, juicy pulp. They also have more acidity than sugar, so they are not as cloyingly sweet.

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Residual sugar refers to the amount of sugar that was not transformed into alcohol during fermentation and that remains in the finished wine. The more residual sugar that remains, the sweeter the wine will be.

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The large solid mass of skins, seeds, and stems–called the cap– floats on the surface of the must during the alcoholic fermentation process due to the action of carbon dioxide (CO2).

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Uruguay has adopted Tannat as its emblematic variety, just as Argentina has done with Malbec. This South American country’s climatic conditions favor its growth.

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With nearly 44,000 hectares planted, Australia’s most widely planted variety is Shiraz (or Syrah).

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Pinotage is considered to be South Africa’s emblematic variety. It is a cross between Pinot Noir and Cinsault.

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Jerez, Xerés, or Sherry are synonyms for one of Spain’s controlled appellations whose wines are fortified and aged through the solera system. The varieties authorized for Jerez are Palomino Fino, Pedro Ximénez, and Moscatel.

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Australia’s emblematic variety is Shiraz, known as Syrah in the rest of the world. There are more than 44,000 hectares planted throughout the country.

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The characteristic aromas of Gewürztraminer are ginger, lychee, and honey.

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The white variety Viognier is charaterized by intense aromas that recall orange blossoms, apricots, and peaches.

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The aromas found in Chardonnay wines range from mineral and fresh fruit (lime and pineapple) in cool climates, to ripe pears, peaches, and mangoes in warm climates.

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Tintorera in Spanish or teinturier in French, refers to a group of varieties with deeply colored pulp. They are not used for fine wine, but are often used to boost the color in wines of lesser stature.

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Chardonnay made from grapes picked early before reaching optimum ripeness and still having high acidity is the primary ingredient of sparkling wines made in the original Champagne tradition.

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Regardless of where they are produced, wines made from the white variety Riesling will always have a strong floral aroma, steely mineral notes, light body, and rich acidity.

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