Like Brix and Baumé, Oechsle is a system used to measure the sugar content (or maturation) of grapes, based on the density of the must. The scale is used in Germany.
Oenology is the science that studies wine and its production. Oenology covers every aspect of the winemaking process, from pressing, squeezing and fermentation, to bottling and aging of wine. TheÂ…
Founded in 1924 and headquartered in Paris, the OIV (literally: Ufficio Internazionale della Vite e del Vino) represents the interests of growers and the wine industry, coordinating research on allÂ…
Partly synonymous with fat. A tasting term for a wine that is rich in glycerin, soft and passing, sweet, thick, full–bodied, of high alcohol content and concentrate fruit.
See New World.
Like Fino, Oloroso is a type of sherry. Its alcohol level varies between 18 and 21% and the range of types goes from "medium sweet" to the very sweet "cream sherry".
Organic wines are fermented from grapes grown without the use of chemical fertilizers, pesticides or herbicides. However, like all wines, organic wines contain sulfites, since a small amount isÂ…
Tasting in which the wines to be compared are of a single vintage (for example a series of Brunello di Montalcino 1990) vinified by different producers.
"Disease of wine and spirits, caused by the contact with oxygen in the air. (...) Can take place enzymatically and/or chemically" (Veronelli). When a wine is exposed to air it begins to oxidizeÂ…
Oxygenation is the process that allows the wine to "breathe", exposing it to air before it is drunk. As a general rule, only the red and white wines of high quality improve with oxygenation. ToÂ…
