About the Book
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 130. Chapters: Tannin, Vineyard, Sparkling wine, Dessert wine, Glossary of winemaking terms, Glossary of wine terms, Irrigation in viticulture, Ripeness in viticulture, Second wine, Glossary of viticultural terms, Wine fraud, New World wine, Terroir, Straw wine, Kosher wine, Wine cave, Climate categories in viticulture, Sommelier, Cork taint, Canopy, Wine law, Low-end fortified wine, Old World wine, Table wine, Precision viticulture, Winemaking cooperative, Comet vintages, Grower Champagne, Ullage, Appellation, First Growth, Autolysis, International variety, Yield, Cellared in Canada, Varietal, Cantina, Maceration, Master of Wine, Box wine, Strausse, Rhone Rangers, Late harvest wine, Heuriger, Cru, Coulure, En primeur, Stuck fermentation, Spinning cone, Monopole, Reserve wine, European Union wine growing zones, Piquette, Secondary fermentation, Wine & Spirit Education Trust, Orange wine, Old vine, Frankish and Hunnic grape varieties, Vineyard designated wine, Cuvee, Bottle variation, Lieu-dit, Clos, Plonk, BYOB, Winemaker, Microoxygenation, Sack, Tun, Cult wines, Negociant, Wine tourism, Oenophilia, Natural wine, Cleanskin, Musque, Mutage, Wine lake, Regional climates levels in viticulture, Jug wine, Teinturier, Nouveau, English units of wine casks, Hock, Vine pull schemes, Vintner, ISWN, Bottle-shock. Excerpt: Sparkling wine is a wine with significant levels of carbon dioxide in it making it fizzy. The carbon dioxide may result from natural fermentation, either in a bottle, as with the methode champenoise, in a large tank designed to withstand the pressures involved (as in the Charmat process), or as a result of carbon dioxide injection. Sparkling wine is usually white or rose but there are many examples of red sparkling wines such as Italian Brachetto and Australian sparkling Shiraz. The sweetness of sparkling wine can range fr...
