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22 August 2025
| N 12:48 | Graves diffhist +2,524 Winosaur talk contribs (Created page with "'''Graves''' is a wine district in the Bordeaux region of south-western France, noted for producing both red and white wines. The name derives from the gravel-rich soils that define the area and influence its viticulture.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015.</ref> == Background == The term "Graves" comes from the French word for gravel, reflecting the stony terrain left by anci...") | ||||
21 August 2025
| N 15:46 | Barsac diffhist +2,554 Winosaur talk contribs (Created page with "'''Barsac''' (French pronunciation: [baʁ.sak]) is a commune and an appellation in the Bordeaux region of south-western France. It is particularly known for its sweet white wines produced from grapes affected by noble rot. Barsac belongs to the Graves section of Bordeaux and shares many viticultural conditions with the neighbouring Sauternes appellation.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University...") | ||||
| N 10:48 | Sugar diffhist +3,626 Winosaur talk contribs (Created page with "'''Sugar''' in wine refers primarily to the natural glucose and fructose found in grapes, which provide the fundamental substrate for fermentation. The balance of sugar at harvest strongly influences both the potential alcohol level and the style of the finished wine.<ref>Jackson, ''Wine Science: Principles and Applications'', 5th ed., Academic Press, 2020, ISBN 978-0128161180.</ref> == Formation in grapes == Sugars in grapes originate from pho...") | ||||
| N 10:27 | Flavour diffhist +3,119 Winosaur talk contribs (Created page with "'''Flavour''' in the context of wine refers to the combined sensory impression created by taste and aroma during consumption. It encompasses both the primary components perceived on the palate and the volatile compounds detected retronasally, making it a central concept in wine tasting.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref> == Background == Flavour is distinct from taste and ar...") | ||||
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N 09:17 | Vintage 2 changes history +3,364 [Winosaur (2×)] | |||
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09:17 (cur | prev) +1 Winosaur talk contribs (→See also) | ||||
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09:17 (cur | prev) +3,363 Winosaur talk contribs (Created page with "'''Vintage''' in wine refers to the specific year in which the grapes were harvested, and by extension, the wines produced from that harvest. The concept is central to viticulture and wine evaluation, as it links the quality and style of a wine to the climatic conditions of a particular year.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref> == Background == The pract...") | |||
19 August 2025
| N 15:35 | Notes diffhist +3,247 Winosaur talk contribs (Created page with "'''Notes''' in wine refer to the descriptive terms used to characterise the aromas, flavours, and sometimes the textural sensations perceived during wine tasting. They are a central tool in the evaluation of wine, forming part of both professional assessments and informal descriptions. The term may apply to individual sensory impressions such as “citrus” or “vanilla”, or to structured tasting notes that compile these descriptors into...") | ||||
| N 10:58 | Noble rot diffhist +3,533 Winosaur talk contribs (Created page with "'''Noble Rot''' (/ˈnəʊ.bəl rɒt/) refers to a beneficial form of the fungus ''Botrytis cinerea'' that affects ripe wine grapes under specific climatic conditions. While the same fungus can cause destructive grey rot, in its noble form it has long been prized for producing some of the world’s most celebrated sweet wines.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref> The term reflects t...") | ||||
18 August 2025
| 14:58 | Sauvignon Blanc diffhist +12 Winosaur talk contribs (→Definition and Characteristics) | ||||
| N 13:24 | Acidity diffhist +3,192 Winosaur talk contribs (Created page with "'''Acidity''' in wine refers to the concentration and perception of organic acids naturally present in grapes and produced during fermentation. It is a central component of wine tasting, contributing to freshness, balance, and the ageing potential of a wine.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref> == Background == The term derives from the Latin ''acidus'', meaning “sour” or...") | ||||
| N 11:29 | Appellation diffhist +8,707 Winosaur talk contribs (Created page with "'''Appellation''' (/ˌæpəˈleɪʃən/; from the French *appellation*, meaning "naming" or "designation") is a term in viticulture and wine law that denotes a legally defined and protected geographical indication used to identify where the grapes for a wine were grown. The system establishes boundaries and regulations that connect a wine’s identity to its place of origin, governing permitted grape varieties, vineyard practices, and winemaking methods.<ref>...") | ||||