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Last Updated: Mar 6, 2026
Hybrid
Hybrid
Hybrid grape varieties are the product of crossing two or more different grapevine species, typically blending European varieties (e.g Chardonnay) with native species. These grapes offer high resistance to cold, diseases and humidity, making them ideal for tough climates. Hybrids often have thinner skins and lower tannins and they may feature unique flavor profiles different from traditional European wines. Common examples include Vidal Blanc, Marquette and Baco Noir.
See Also
Irrigation
Irrigation is the artificial application of water to vineyards to provide the necessary 25-35 inches of annual water in dry climates.
Harvest
The harvest marks the end of the vine growing cycle, typically occuring between August and October in the Northern hemisphere. It is the stage where ripe grapes are picked from the vineyard to begin winemaking.
Amphora
Amphora is a traditional clay or terracotta vessel used for fermenting, aging and storing wine. These vessels are neutral and porous, allowing micro oxygenation without adding oak flavors.
Lees
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.
Maceration
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.
Lactic Acid
Lactic acid is a soft organic acid produced during malolactic fermentation of wines. It smoothens the wine's total acidity, increases pH and adds creamy, buttery or velvety textures and flavors.
Crush
The Crush refers to the period in late summer or fall when harvested grapes are mechanically broken to rupture their skins and release the juice, initiating the winemaking process.
Aging
Aging is a post fermentation process where wine rests in barrels (mainly oak) or bottles to undergo chemical changes that improves stability, develops complex flavors and clarifies the liquid.
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