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Cells within the grape vine that transport water and nutrients from the roots to the leaves.


Single-celled micro-organisms that are key to fermentation. Yeasts are present naturally on grapes or can be added by the winemaker. As yeast grows is feeds on sugars in the grape juice and converts them into alcohol.


The harvest of grapes or production of wine per unit area of vineyard. In Europe yield is usually measured as hectolitres of wine per hectare, while in the New World yield is usually measured as tonnes of grapes per hectare, or tons per acre in the USA.


Wine that has not gone through a length aging process.


Grape variety most commonly associated with California, though it originated in Europe.


The science of fermentation.

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About WineUncorked and its editor, Paula Goddard Read more