Organic Viticulture
In general, organic viticulture eschews the use of syntheticThe following content is accessible for members only, please sign in.Ortswein
Designation which indicates the wine comes from a good but not great The following content is accessible for members only, please sign in.Oxidation
The process of exposing wine to air, which changes it.The following content is accessible for members only, please sign in.Oaky
A descriptive term for the toasty, woody, and vanilla smells and flavorsThe following content is accessible for members only, please sign in.Odors
The panoply of smells that may emanate from a wine. These include a wholeThe following content is accessible for members only, please sign in.Oechsle
Scale used in Germany to indicate the ripeness of grapes.The following content is accessible for members only, please sign in.Oeil de Perdrix
Literally “partridge eye,” oeil de perdrix is the term usedThe following content is accessible for members only, please sign in.Oenology
See ENOLOGYThe following content is accessible for members only, please sign in.Off Odors
Unpleasant smells (chemicals, dankness, moldiness, rotten eggs, burnt rubber, sauerkraut, and so on)The following content is accessible for members only, please sign in.
A Winery Tells Its Story—The Press Release of the Future
Dear Journalists and Influencers:
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