Decanting
The art of pouring wine into a glass decanter to allow it time to breathe. Usually a process for older wines or those with big tannins. Long debates could be had about the merits of this method. We'd suggest you leave the wine to drink from the bottle instead. Some grapes are particularly sensitive, so don't bother. Pinot Noir is the biggest shrinking violet of them all.
Fermentation
Important stuff right here, so take note. Essentially the process of converting grape juice into wine. Gulp! Through the use of yeast, this turns sugar into alcohol and carbon dioxide. Predominantly this takes place in either oak barrel or stainless steel. This is crucial for each wine, with champagne/fizz going through a second fermentation in bottle.
Indigenous
Grapes native to where they're grown. We're big advocates of producers making wines sourced from grapes that are naturally local to either their respective region or country. Our experience suggests these are where you tend to find the best expressions of the grapes. It's also a key reason we are only focussed on wines from France, Italy and Spain.
Minerality
Every winos favourite expression, and a term that continues to divide opinion and confound most of us. Far from being grounded in science, we use it to express taste qualities and structure of a wine which lacks fruit and evokes other sensations such as chalk or wet stone. More often than not, this will be used for wines with real clarity and elegance.
On the lees
This is all about the wine being aged on top of dead yeast cells, a by-product of fermentation, in addition to pieces of grape skin and stems. It sounds a bit gross, but this is an important technique in white and sparkling wines, where it plays a key role in texture, body, freshness and clarity. Ageing wines on the lees can range from a couple of weeks to a couple of years.
Oxidised (Oxy)
Wine that's exposed to too much oxygen. It can take on a dull, brown appearance (i.e. loss of colour) in the glass, while the nose can be fairly pungent and the taste takes on harsh, bitter notes. A wine style in its own right, made popular by efforts from producers within the Jura region in France. Not for everyone!
Pet Nat
A naturally sparkling wine made from an ancestral method that pre-dates champagne. For early drinking, this is produced without additional sugar or yeast, seeing only one stage of fermentation. Low in alcohol and typically found wearing a bottle cap. It's fun, bubbly and unfiltered. Enjoy a glass, throw your hands in the air, party like you just don't care... then move on!
Salinity
Generally referring to a saltiness found in (white) wine that typically enhances the taste. This can be a natural benefit from terroir, or sometimes a different consequence of weather on a vintage. Either way, it's an extension of the term minerality, and often a positive factor that adds to the flavour profile.
Skin contact
Birth to "orange" wine and now an essential part of the wine world. The method of pressing grapes with the skins intact. Most notably, this imparts colour, but it also adds to aromas, flavours and tannins too. In short, the longer the wines spend in contact with the skins, the more they will take on those characteristics. Typically this will be between 14 and 60 days for an orange wine, adding a vastly different taste and smell in the process.
Tannin
Ah yes, that interesting feeling from red wines that leads to a drying of the gums and mouth. While it adds texture and structure to the wine, it's not always welcomed. Thicker skinned grapes are generally the culprits, like Nebbiolo, where winemakers will recommend biding your time before opening the bottle.
Terroir
Grapes grown in different places have different flavour profiles. This should not be a surprise, given nature's influences on climate, soil & terrain as well as the impact of altitude and winemaking traditions, amongst other things. This creates a degree of expectation around taste, whereby the producer is able to create a sense of place either through taste or smell. For regions like Champagne, Mount Etna and the Spanish Islands, this is a part of their DNA.
Unfiltered
A key part of the natural, minimal intervention style where the winemaker skips the filtration process that removes yeast and particles. This certainly changes the character, mouthfeel and appearance of a wine. As with many things, opinions differ on the benefits for the drinking experience. We like both styles here!
Whole bunch fermentation
While it sounds like toff talk, it's actually an important process. One of increasing appeal. In essence, it simply refers to the practice of not destemming grapes during the maceration process. Whole bunches, stems and all, go directly into the fermentation vat. Apart from an obvious time saving, this results in a noticeable impact on structure and texture, creating different aromatics and flavours.
Zero dosage (Champagne)
Sometimes referred to as Brut Nature, but in essence, meaning no sugar is added during the second fermentation. Grower Champagne producers are increasingly moving away from the sweetened style of champagnes, creating a vastly different taste and expression to the Grand Marquee houses. Park the flutes and get out your best white wine glasses.
Zero Zero
This term is increasingly being spouted on the trendy wine scene. It's pretty basic in principle, but it's application and intended consequence are anything but so. In short, it refers to promoting the natural quality of wines with zero addition of both commercial yeasts and added sulfites. Simples.