A natural organic acid which occurs in many foods. In wine, it exists only in trace amounts unless the wine has undergone a malo-lactic secondary fermentation.
Red wine grape variety and also the name of the wine produced from the same grape. Not to be confused with Labrusca (though it sometimes is). Produced in the Emilia-Romagna region of northern Italy, Lambruscos are lightly sparkling red wines, usually sweet, light, fruity and pleasant to drink though none are memorable. Lambrusco is used in four DOCs
Name given to dessert or full-bodied table wines produced from overripe grapes.
(Singular, though the word doesn't look like it ought to be); the sediment which settles to the bottom of the wine in a tank during processing. If primarily yeast, as from a fermentation, it is called "yeast lees;" if sediment from fining, it is called "fining lees." Sometimes wine is left to age in contact with the lees to give it complex flavors; called "Sur Lie".
One of France's larger wine regions located along the Loire river in west-central France.
Wine region in extreme northern Italy, next to the Swiss border. Produces both white and red wines, but not very much of either. Major wine varieties are Nebbiolo (red) and Trebbiano (white) although some of the better varieties are grown as well (Pinot Noir, Riesling).