Sediment

Hybrid varieties are created by crossing two or more different grapevine species to get a final product that offers resistance to cold, diseases and humidity, making them ideal for tough climates.

TCA stands for 2,4,6-trichloroanisole, a chemical compound that causes "cork taint". It forms when natural fungi in corks or wooden barrels interact with chlorine in cleaning products, resulting in musty, moldy or wet cardboard aromas in wines.

Yeast in wine is a microscopic, single celled fungus, typically Saccharomyces cerevisiae, which triggers fermentation by transforming the sugars in must into ethanol and carbon dioxide. Yeasts are essential for converting grape juice into wine and they determine its final alcohol content, aroma and flavor profile.

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.

Dosage is the final step in producing traditional sparkling wine (such as Champagne) where a small amount of wine and sugar, known as liqueur d'expédition is added to the wine after sediment is removed (disgorgement), just before corking.

Racking refers to the process of transferring wine from one tank or barrel to another using gravity rather than a pump to separate clear liquid from sediment.

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.

The yield signifies the amount of grapes or wine produced from a specific vineyard area, commonly measured in tons per acre in the US, or hectoliters per hectare in Europe. Lower yields are associated with better quality, while higher yields produce lighter and less concentrated wines.