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An expensive, labor-intensive sweet wine made from frozen grapes, principally in Germany and Austria, but also in Canada, where it is called Icewine. The grapes are harvested during the cold of winter, facilitating the removal of much of the water as ice, intensifying the remaining sugar and flavor. The weight is generally well over 100 Oechsle (25 KMW in Austria).​

The science and study of wine and winemaking. 

Many different compounds are described as ‘alcohol.’ Here, we are referring to ethyl alcohol, the product of yeast's alcoholic fermentation of sugar. Its presence is measured in percent volume (or “proof”).

The action of yeast upon sugar converts to ethyl alcohol, with carbon dioxide as a by-product. Fermentation often starts naturally with yeasts on the grapes, but cultured yeasts may be added. The process generates much heat, and temperature control during alcoholic fermentation can significantly affect the style of wine produced. The process will cease either when all the sugar has been consumed or, more likely, when the increasing alcohol content of the fermenting solution kills the yeast or when the external temperature drops too low. It may also be arrested by adding sulfur or by fortification with spirit.

A tasting term. Describing the wine on ‘entry’ is to describe your impression of the wine as it lands in your mouth. Followed by midpalate, finish, and length.

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This refers to the solid compounds in wine, such as tannins. Increasing the level of extract results in more color and body. It may be increased by leaving the wine in contact with the skins for longer during cuvaison, although too long will result in an unbalanced wine that seems ‘over-extracted’.