Grapes

Cabernet Sauvignon is a dark colored grape that makes one of the world's most popular and full bodied red wines. Originating from Bordeaux, France, it is now grown in major wine regions worldwide.

Chardonnay is a green skinned grape used to make white wines. Originating in Burgundy, France, its wines are dry and medium to full bodied.

Acidity can be described as a "zing" on the tongue, acting as a structural backbone that balances sweetness and alcohol, while preventing spoilage.

The extract of a wine is everything in it apart from water, sugar, alcohol and acids. It refers to the non volatile solids such as tannins, anthocyannins and glycerol which are drawn from the grape during maceration.

Lees are the dead yeast cells, grape seeds and skins left over in the fermentation tank after fermentation. There are two types of lees; gross lees and fine lees.

Bordeaux is an iconic wine region in southwestern France, renowned for producing red wine blends of the same name from Merlot, Cabernet Sauvignon and other grapes.

Maceration in wine is the process of soaking crushed grape skins, seeds and stems in the juice (must) to extract color, tannins and aroma compounds.

A wine's body is its weight, texture and overall mouthfeel which is determined by a combination of alcohol content, tannins, sugar and extract. A wine may be light, medium or full bodied.