Malolactic Fermentation: The bacterial conversion of the crisper, apple-type malic acid to the softer, milk-type lactic acid in wine.

Mouthfeel: The way a wine feels in the mouth. The physical touch of wine that lingers and forms tactile sensations such as “heat” from high alcohol content or “heaviness” or body due to the viscosity from high alcohol and residual sugar in the wine. Click here to read more about mouthfeel.

Must: The skins, seeds and juice of crushed berries.

Native Yeast: Yeast occurring naturally near the vines or at the winery.

Phenolics: A large group of compounds, found in grapes and wine, including many color, tannin and flavor compounds.

Phylloxera: A tiny louse that attacks the root system of wine grape vines. Click here to read more about phylloxera.

Pomace: The debris from grape processing which consists of stems, seeds, pulp and dead yeast cells.

Pruning: Cutting back the vegetative part of the vine after it has become dormant.

Pump-Overs: The pumping of fermenting red wine over the cap of skins to extract more flavor, color and tannin from the skins.

Racking: The gentle pumping of the clear wine or juice off the lees for clarifying.

Remontage: The process of circulating the liquid in the fermentation tank during red wine fermentation. This aerates the wine, prevents drying on the top (the cap) and encourages extraction of color and tannins into the wine.

Rootstock: The root system of the grapevine to which a fruiting vine of any desired variety, such as Merlot, Cabernet Sauvignon, etc. can be grafted.

Scion: A cutting used in grafting, containing a bud of the desired vine.

Shoot: The current season's stem growth that bears leaves and buds.

Skin contact: In wine-making, leaving the grape skins in contact with the juice or wine for a period of time is used to extract flavor and color from grape skins into the grape juice or wine.

Sulfites: Sulfur-based compounds used to protect wine from oxidation and bacterial activity.

Sur Lee Aging: French for “aging on the lees." After fermentation, dead yeast cells and wine solids settle on the bottom of the barrel, these are known as Lees. Aging on the lees can increase the wines complexity, richness and creaminess.

Sur Lie: Translated "aging on the lees”