Babarolo Piedmont Wine Lexicon - W

Buchstabe W für das Lexikon der Piemont-Weine von Babarolo!

Walker Bay

Area (Ward) of South Africa's wine-growing district of Overberg in the Coastal Region; the area on the coast of the Indian Ocean is characterized by its particularly mild maritime climate and its calcareous soil. Some of South Africa's best wines are produced here from the Chardonnay and Pinot Noir grape varieties.

Valais

largest wine-growing canton in Switzerland, which geographically belongs to western Switzerland; The approximately 5,250 hectares of vineyards stretch along the slopes of the upper reaches of the Rhone from Lake Geneva to the border with Graubünden and are cultivated by more than 20,000 winegrowers, who often call the smallest, very fragmented plots their own. More than 50 grape varieties are cultivated in a relatively warm, dry climate, above all Gutedel (Chasselas), the basis of the well-known white wine Fendant, followed by Silvaner (Johannisberg), Marsanne (Ermitage) and the red wine grape varieties Pinot Noir and Gamay, from which Dôle is pressed , as well as Syrah. In addition, ds Valais has a number of native varieties such as Arvine, Amigne, Humagne blanc, Savagnin blanc, Cornalin and Humagne rouge. A specialty of the canton are its very aging sweet wines.

Vinification

the sum of the work steps and measures from the harvest to the bottling of the finished wine, sometimes including the grape production itself; it can take very different forms, depending on whether its aim is the production of white, rosé or red wine, sweet quality wine, liqueur wine or sparkling wine. The aim of winemaking must be to transfer a maximum of the taste quality potential that is in the grapes to the finished wine and to avoid the occurrence of wine defects or wine diseases. The prerequisite for this is to harvest and process the highest quality grapes when they are ideally ripe, to process the grapes as gently as possible and to design further interventions in such a way that the original taste qualities of the wine are neither destroyed nor overshadowed by other influences, but rather are preserved .

Wine error

Aroma and taste properties that are unclean, disruptive or aggressive and, in extreme cases, make wines undrinkable; Wine defects in the narrower sense are properties that are objected to by the wine inspection, i.e. off-flavors (smell defects) in the wine that are based on chemical or physical changes. On the other hand, if the faulty properties were caused by microorganisms, it is a question of wine diseases. In contrast to wine faults and wine diseases, simple wine deficiencies are usually due to too much or too little flavor-forming ingredients and can usually be remedied by simple measures such as deacidification, fining or other chemical aids or avoided by suitable vineyard work.

Wine

pleasantly alcoholic in smell and taste; Term in wine language for strong, alcohol-heavy wines with aromas that have no pronounced varietal or terroir character, often little complexity or finesse. As a rule, they show neither pronounced primary nor tertiary aromas, but predominantly secondary notes originating from alcoholic fermentation and malolactic fermentation.

Vine diseases

improper properties of wines caused by microorganisms; they occur in low-acid wines with a high pH value, in low-extract wines—as a result of fermentation errors—and finally as a consequence of poor hygiene. Vine diseases include vinegar sting, lactic acid sting, bacterial clouding, murmuring, supplicating or the unwanted appearance of Brettanomyces, which are caused by various types of lactic acid or vinegar bacteria or bacteria.caused by various yeast strains Wine diseases also include the smell of solvents caused by bacteria.

Weinviertel

largest wine-growing region in Austria in the federal state of Lower Austria; around 10,000 winegrowers winegrowers manage a total of 16,000 hectares (2001) of vineyards, which stretch from the Danube in the south to the border with the Czech Republic in the north and Slovakia in the east. The area is still in the area of ​​the Atlantic climate, with the influence of the Pannonian-continental climate zone being noticeable in the east: hot, dry summers and very cold winters are the norm. The soil spectrum ranges from loess and loam to black earth and primary rock. More than 5% of the Weinviertel grape variety is dominated by the white wine grape variety Grüner Veltliner; This is followed by Welschriesling, Pinot Blanc, Chardonnay, Müller-Thurgauer, Riesling and Traminer. A small part of the area is still planted in the mixed set. The most cultivated red wine grape variety is Portugieser, ahead of Zweigelt and Blauburger.

Pinot Blanc,Klevner, Pinot blanc, Pinot Bianco

White wine grape variety from the group of Burgundy varieties; it probably arose via the Pinot Gris by spontaneous mutation of the red Pinot Noir and has been in France since the 14th century. known. Pinot Blanc is grown on around 17,000 hectares (2,000) of vineyards worldwide, mainly in Italy, Germany, Austria, France and the Czech Republic. The variety is very demanding and needs warm locations as well as deep, nutrient-rich soil. It is sensitive to late frosts and susceptible to trickling. Their best wines are unusually rich in finesse and fruity, occasionally also slightly nutty. They gain density and structure through barrique aging. Pinot Blanc does not enjoy the same reputation as Pinot Gris or Chardonnay, but produces equally interesting wines under optimal conditions.

Wine Advocate

The Wine Advocate is a specialist magazine for wines. It was founded in 1978 in Maryland by Robert McDowell Parker. He lamented the dependence of the then prevailing wine magazines and founded his magazine - then under the name The Baltimore-Washington Wine Advocate - with the intention of doing better and being an advocate for consumers. His magazine is free of advertising in the spirit of independence and objectivity. With his scale of values, Robert Parker is regarded as a pioneer of the 100-point scale used in wine ratings today in the wine business. Even the best quality wines rarely achieve full marks. A wine below 85 points is considered meaningless among wine cellars and below 60 points is simply undrinkable.


Wine Enthusiast

Wine Enthusiast is a specialist wine magazine founded in the USA in 1988. The magazine is published 14 times a year and reports on wines from all over the world. The wine magazine reaches around 500,000 readers per edition.

Like every renowned wine magazine, the Wine Enthusiast also regularly carries out wine ratings, which are followed with great interest by the experts and wine producers. The effort of the magazine is enormous. Around 1000 wines from all over the world are tasted for each edition. Cultural aspects related to wine, such as the vineyards and the wine-growing regions, are also reflected in the magazine.

For the wine ratings, the magazine uses its own rating system, which is based on a scale of 100 points.Only wines with a score of 80 or more are included in the ranking:

98 - 100 points: The most extraordinary and exquisite quality wines
94 - 97 points: Superb
90 - 93 points: Excellent
87 - 89 points: Very good, often with a good price-performance ratio
83 - 86 points: Good everyday wine, price-performance ratio also good
80 - 82 points: For rather simple occasions

Weinstein


Tartar of tartar is a combination of minerals in wine such as potassium and calcium with tartaric acid. At low temperatures, the product combines to form saline crystals, which form more and more compounds as they mature and thus increase in mass. The crystals are completely harmless to health, feel like candy in the mouth and have a slightly sour taste. Cream of tartar is considered a sign of quality because a high volume indicates a mature wine that is also rich in minerals. That is why winegrowers also use terms such as wine stars and wine diamonds for the phenomenon.

Wein-Plus
Wein-Plus was founded in 1998 as a wine magazine by Utz Graafmann and his team. The company headquarters are in Erlangen. In the course of its young company history, the magazine has been able to expand considerably and also offers lovers of quality wines a wine guide, a blog, a wine search engine and a wine glossary with around 22,000 terms from the wine industry.

Wein-Plus awards the best every year wine collections. His rating system includes five stars for wine producers and a rating system of 80 to 100 points for wines, so that only wines with a "very good" rating from Wein-Plus are included in the rating system.

Wormwood

Vermouth is a fortified wine that has its roots in Piedmont and was first produced in 1786. Nowadays this aperitivo is one of the most popular drinks in the world. Vermouth is a fortified wine flavored with herbs and spices. The alcohol content must be between 14.5 and 21.9 percent by volume. Two designations of origin for vermouth are specially protected by EU regulation: the French Vermouth de Chambéry and the Italian Vermouth di Torino.

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