Lees
The remnants of yeast cells and bits of grape skin that settle to the bottomThe following content is accessible for members only, please sign in.Liqueur d’Expédition
The wine added to the Champagne bottle after DISGORGING to top it up.The following content is accessible for members only, please sign in.Liqueur de Tirage
The mixture of wine and sugar added along with yeasts to the blend of stillThe following content is accessible for members only, please sign in.Macération Carbonique
CARBONIC MACERATION, as it is referred to in English, is a type of FERMENTATIONThe following content is accessible for members only, please sign in.Grande Marque
A member of a particular association of about thirty of the longest-establishedThe following content is accessible for members only, please sign in.Goût de Terroir
The distinctive taste of a given grapeThe following content is accessible for members only, please sign in.Garrigue (gare-REEG)
When a wine pro describes a wine as “earthy,” the characterization can meanThe following content is accessible for members only, please sign in.Garagiste (gare-a-JEEST)
A French term first used in Bordeaux in the 1990s, the word garagiste refersThe following content is accessible for members only, please sign in.Foudre
Large woodenThe following content is accessible for members only, please sign in.
Why So Much Italian Wine?
In the United States, most of the wine that’s imported is Italian. In 2025 some 93.2 million gallons of Italian wine were imported into this country. In fact, Italian wine has led US imports for decades, hitting a peak in 2021 with 43% of all US table wine imports. Is it because Italian wine is just so good? I love lots of Italian wine, but I’m sure “goodness” has nothing to do with it. What does? The following content is accessible for members only, please sign in.
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