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Extra Dry

A common Champagne term not to be taken literally. Most Champagnes labelled as extra dry are actually sweet. The term refers to the amount of residual sugars in the wine.

Extra Dry |

By Julia Woods on August 17, 2015

I am passionate about wine, history and art. As an experienced wineo, I have deep respect for those who have the skills to blend art and science into a bottle of great wine; I truly don’t know how a vintner can possibly tango with Mother Nature all year...

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A sickness that attacks grape vines caused by very small insects. It only destroys certain varieties of vine plant.

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Portuguese term for sparkling wine made in the traditional Portuguese method.

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The science of wine-making.

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French term that refers to what a winemaker may do to his/her wines in the winemaking process between fermentation and bottling.

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Effervescent / Effervescence

Wines which are carbonated and bubbly. Bubbles are typically seen collecting in the glass, and a tingle or spritz may be felt on the tongue when...

This carbonated style of wine is either intentionally added by the vintner or occurs as a by-product of post-bottling fermentation. Bottling at cold temperatures is another way that carbonation can be captured in the bottle. If there is a distinct sulfur/sauerkraut/swamp smell, accompanied by cloudiness...

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A microscopic butterfly which destroys the grape.