Glossary of Terms

Brix
A French term, Oeschel in German, meaning the amount of sugar in grapes or must. It is important to the winemaker, because during fermentation, sugar is converted into alcohol. A Brix of 24 produces an alcohol of 13%, the alcohol content of most table wine.

Chaptalisation
This is also a French term. It was invented by a French Oenologist, Dr Chaptal and means the addition of sugar to a must where the grapes have not ripened adequately and the natural grape sugar is not high enough. It is common practice world wide. It allows the winemaker to raise the alcohol content of his wine. Unfortunately it does not improve the flavor.

Corked
This describes the smell found in a wine after contamination of the cork with a chemical called T C A. It spoils the wine and is a reason why many wineries are moving to screw caps, including Averill Creek.

Foxy
This is the unique musky smell of the native North American grape Vitis Lambrusca. It is the smell of the Concord grape and is undesirable in table wine.

Legs
The viscous droplets that form and run down the sides of a glass when the wine is swirled.

Lees
The sediment left in the tank or barrel after the fermentation is over.

Malolactic Fermentation
This is a secondary fermentation that is induced by the wine maker to change harsh unpalatable Malic acid into soft tasty Lactic acid. Most barrel aged red wines and some white wines go through this process.

Oenologist
A person with a degree in viticulture and viniculture.

Tannin
The very tart substance found in big red wines that are derived from the skins and pips of the grapes, and from the barrels the wine is aged in. The tannins act as a natural preservative and help in the ageing process.
Viticulture
The study of the cultivation and science of grapes.

Viniculture
The study and science of making wine.