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The Cooking Inn : Wine Meat Terminology R Page Select an item from the list to go to it's site

The gravity-siphoning or gentle pumping of the clear wine or juice off the lees for clarifying. Often used as a gentler alternative to filtration, and to aid in the wine's barrel development.

Wines with generous, full, pleasant flavors, usually sweet and round in nature, are described as rich. In dry wines, richness may be supplied by high alcohol and glycerin, by complex flavors and by an oaky vanilla character. Decidedly sweet wines are also described as rich when the sweetness is backed up by fruity, ripe flavors.

The renowned white grape of Germany, Austria and the Alsace region of France, though it is also popular in Washington state, New York state, and certain parts of California and Australia. The grape loves to grow in cold climates and when it does, it can exhibit exquisite delicacy and elegance with light peachy/minerally flavors.

The root system of the grapevine to which a fruiting vine of any desired variety, such as Merlot, Cabernet Sauvignon, etc., can be grafted.

A pink wine which can be made from any number of red grape varieties. In southern France where rosÚs are extremely popular, rosÚs are often made from grenache. RosÚs can be made in numerous ways, the most common of which is simply to draw the wine off the red grape skins before the skins have fully tinted the wine red. RosÚ wines, like white wines, taste best served chilled.

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