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Glossary Page E
These are generally yeast nutrients with Vitamin B1 added and are used to speed up a slow or stuck fermentation.
This is a method of purchasing wine before it has been bottled. Payment is made generally a year or so before bottling. The wines most common offered en primeur are from Bordeaux, Burgundy, the Rhone Valley and Port. When the wine is brought into the UK, it may be stored in bond or, after payment of taxes, be delivered. See Wine Investment for more information.
This is a tasting term that describes the wine on 'entry' as it lands in your mouth. Entry is followed by midpalate, finish and length.
Also known as magnesium sulphate. Epsom salts can be used as a yeast nutrient, but generally only in small doses.
A property that grows grapes and produces wines from its own vineyards. Wines labelled estate are made from vineyards owned by (or in some cases, under the direct control of) the same entity that owns the winery and makes the wine. Use of the term is regulated by law in most areas.
A room for storing Madeira casks equipped with pipes, bringing in hot air. Originally casks containing Madeira wine were taken abroad by ships making their last stop for provisions on Madeira, before embarking on their voyage around the Cape of Good Hope towards the Indies and China. On returning from these long overseas voyages, the wines were found to have improved due to great fluctuations in temperature, combined with the humid sea air. The estufa recreates these conditions.
Extended Maceration : Letting the red grapes sit for a while before being pressed, so that they flavour and richness develops.
This refers to the solid compounds in wine, such as tannins but not water, sugar, alcohol, and acidity. Increasing the extract results in more colour and body. It may be increased by leaving the wine in contact with the skins for longer during cuvaison, although too long will result in an unbalanced wine that seems 'over-extracted'