Table wines from a vineyard region south of the Douro river in north-central Portugal. These are usually red, but occasionally white and are often very enjoyable.
Pouring wine carefully from a bottle in which loose sediment would otherwise become stirred up. After decanting, (carefully pouring off the clear wine until only the sediment remains behind), the sediment can be washed out of the bottle. Then the decanted wine can be returned to the clean bottle for serving. Decanting is most often done within 1 hour of serving, and usually for old wines only. Bottled wine rarely throws a sediment until well aged and young wines therefore do not need to be decanted.
Any glass or crystal flask designed to hold decanted wine and to be used as a server. In decanting, the wine is carefully poured from the original bottle into the decanter and from the decanter into the glasses on the table. Dessert wines (but never table wines) are often stored in decanters for many days or weeks at room temperature. These dessert wines will keep because of their high alcohol content and oxygen-resistant flavors and can be served directly from the decanter on the living room shelf more or less at will.
Champagne term signifying that the product is medium-sweet.
Any of a class of sweet wines, usually fortified to higher alcohol content, which are served with desserts or as after dinner drinks. Common dessert wines are Ports, Sherries, Muscatel, Madeira, Tokay and Angelica.
The process of removing alcohol and other volatile substances (especially flavors) from wine to make brandy. Wine is boiled in a closed apparatus in which the alcohol vapor, steam and other volatiles are channeled into a cooling tube, condensing them into a high alcohol content, highly flavored brandy. After removal or the alcohol and flavor, the residue of cooked wine is discarded.
Italian red wine variety used especially in the Piedmont region.
Term used on both German and French labels meaning "a wine estate." Now, also used in the U.S. as part of the names for some wineries.
Whether in a fermentation tank or in a wine glass, dry means the complete absence of sugar in the wine.