Posts Tagged ‘winemaking’

What Wine Terms Really Mean

May 12th, 2015 by Rachel

Willamette Valley Wine TermsWinemaking is a highly specialized field. Because of this, there are a number of wine terms which can get pretty confusing because they often have both specialized meanings as well as non-specialized definitions. Many of these wine terms have roots in other languages, which can make them seem more confusing.

We want to help you articulate and understand what it is about wine that makes it something you love. We’ve created a list of terms that many people find confusing. Knowing these terms will help you discover even more wine that you love.

Acid: This chemical is produced during the fermentation process. Grapes from cooler regions or chilly seasons have higher acidity levels while grapes from warmer climates have lower acidity. In white wine, acidity can taste like lemon or lime juice. Acid adds tartness and zest to wine.

Body: This is a very commonly used term when one is trying to identify a type of wine. The term “body” is used to describe the weight or feel of the wine in your mouth. Often what determines body is the amount of alcohol in the wine. The higher the alcohol, the more body the wine has.

Earthy: When we say something is “earthy,” we often mean that it is evocative of the pleasant smell of rich, fresh, clean soil. It can also indicate that the wine has woody or truffle scents. In French, this term is called goût de terroir.

Finish: The term “finish” is used to describe the quality of a wine. Finish indicates the taste the wine leaves in one’s mouth after drinking. When it has a long, rich taste that lingers after your wine has been swallowed, it is said to have a “long finish.”Willamette Valley Wine Term

Mineral, Minerality: This is a wine tasting term that indicates the smell of wet stones or crushed rocks. It can also mean that a wine has a taste indicative of the land in which the grapes were grown. This means it can have different tastes – anything from chalk to slate. Often wines with minerality are complex and nuanced.

Oaky: We use oak barrels to age our wine. The type of oak barrel and the length of time the wine resides in the barrel affect the taste. Usually oak adds flavors of butter, vanilla or coconut to white wines. In red wine it often adds the taste of baking spices, toasty vanilla or sometimes dill. A wine can become overly oaked and the taste can overwhelm the wine making it taste charred or burnt, or like lumber or plywood.

Residual Sugar: This is the sugar that remains in the wine after fermentation. This may or may not be done on purpose. Sugar can be left in to help change the taste of your wine, making it less astringent or creating a sweeter wine. However, sometimes residual sugar can cause a less than pleasant taste, making a wine too sweet.

Tannin: The mouth-puckering substance that comes from grape skins, seeds, stems, or even oak barrels. Tannins help your wine age and develop. Younger wines have a stronger taste of tannin than wines that have been aged. This is often solved by decanting a bottle or aerating.

Terroir: A French term that indicates the entire physical and environmental characteristics of a particular vineyard. These characteristics influence the grapes and the wine that is made from them. We respect our terroir here at Youngberg Hill.

There are an enormous amount of terms associated with winemaking and wine tasting. These are just a few of them. You can always come to our Willamette Valley winery and ask us what we mean when we describe our wines. Associating specialized words with an actual taste will help you deepen your knowledge of wine and help you find even more wines that you love.

Cheers!

Why Should You Join a Wine Club?

April 7th, 2015 by Rachel

We love Willamette Valley Pinot Noir here at Youngberg HillThis Saturday is our wine pick up party for wine club members visiting us here in the Willamette Valley. Members who wish to pick up their wine can swing by anytime between 10 AM and 4 PM on April 11th to receive their spring shipment… and the traditional fresh batch of baklava.

The wine club here at Youngberg Hill is a close knit group. We think there are many reasons for this. Here are just a few:

1. Because we are both a vineyard and winery, we can offer more when it comes to wine club membership. For example, our standard club membership provides wine as well as savings on additional wine purchased.

However, membership also provides access to private events, library wines, limited releases and exclusive bottlings. Pinot Club membership not only gives the member additional bottles of wine, but provides them with complimentary attendance for two at a select winemaker dinner as well as a vineyard/winery tour for four.

2. We both grow and create the wine right here at Youngberg Hill – and we have a large number of events and dinners every year. This means our members get exclusive access to activities whenever they are visiting the Willamette Valley.

3. Exclusivity allows our members to meet each other and become friends with all of us here at Youngberg Hill. So, our wine club members not only receive the wine they love all year round, they have access to the winemakers, special events, and limited-batch wine. All of this creates a close-knit group of wine lovers.Willamette Valley's Youngberg Hill wine club

This is what we feel a wine club should be. There are larger, more corporate-type wine clubs out there. These provide members with wine every few months along with a newsletter or discounts. This hands-off approach may work for some, but for those who care about the terroir and want to delve into the winemaking process, the corporate approach leaves them out in the cold.

We take the personal approach to all activities here at Youngberg Hill. From growing the grapes to hosting winemaker dinners. From music on the deck in summertime to the annual grapevine wreath making party in the winter. Each activity allows us to deepen our connection with our community, the land around us, and the wine we create.

What is your opinion of wine clubs? We would love to hear from you!

The Basic Steps of Winemaking

July 15th, 2014 by Rachel

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The basic steps of winemaking are a mix of chemistry and alchemy.  The process turns grapes into something which has sparked the imagination of many for generations.

 

As poet Robert Louis Stevenson said “Wine is bottled poetry.”

 

While winemaking is both an art and a skill, there are specific steps one must take in order to make something they can call wine.  Here are the very basic steps of winemaking:

1. Harvest perfectly ripe grapes.  Remember, you need about 600-800 grapes to get one bottle of wine.

2.  The grapes, once picked, must be inspected for quality.  You don’t want any rotten grapes or raisins sneaking in to your wine.  Additionally, the grapes must be destemmed.

3.  The wine grapes are crushed and either fermented in their own skins (if it’s a red wine you’re going for) or the skins are removed (for white wine).

4. Fermentation requires that yeasts grow and begin to eat the sugar contained in the grapes and make alcohol.  Many wineries help this process along by adding yeast cultures.

5. Any sediment is removed and the wine matures in barrels of whichever type the winemaker chooses. Some wines have very little sediment removed while others are as filtered out as possible.

6. The wine is bottled, corked, and labeled for your purchase!

This is a very, very stripped down version of winemaking.  Some of the biggest factors in winemaking are time, tasting, and testing.  All of these help a winemaker decide when to bottle, how much to filter, and more.

Here’s to the magic of winemaking!