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disgorging

In sparkling wine production, by periodically shaking and turning the bottle, the yeast contained in the bottle is conveyed to the cork and forms a yeast caddy. This is then iced. Subsequently, the yeast plug is removed, which is referred to as "degrade".

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On the belly or bottom of bottles filled with older, extract-rich red wine one often finds a brown-red-dark deposit, the so-called depot. It is not an indication of a mistake of the wine but a completely natural residual trub . When pouring it would be whirled up, the tarnished wine cloudy and make itself felt in an unpleasant way while drinking. Therefore, the depot is separated from the wine by carefully pouring the contents of the wine bottle into a carafe, leaving the debris behind. This is called decantation. Sometimes...

Dippehas

A specialty in Rheinhessen, tastes best with light red wines . Put rabbit meat, pork belly, vinegar, onions, rye bread, various spices and red wine in a clay pot. Serve with red cabbage and potato dumplings when ready. Click here for the recipe

Dorscht

It would be a great misunderstanding to regard the word "cod" as a mouth-like variant of the high German word "thirst". While thirst is the profane desire for water and other refreshing drinks caused by loss of water in the body (to which one may at most add the spritzer and the sprinkler), that is to say fluidness in general, "Dorscht" is the longing for a strengthening or deliciously tasting glass of Rheinhessen wine.

Dosage

This is the name given to the grape must used to sweeten a wine. On the other hand, this is the grape must and / or dissolved in wine sugar, which is added at the same time with yeast in the production of sparkling wine. A distinction is made between the filling dosage for the initiation of the second fermentation and the shipping dosage which is added to the fermented sparkling wine in order to round it off and to compensate for the loss of sweetness caused by the second fermentation. The shipping dosage characterizes the flavor type...

defoliation © binger-seilzug.de

The exfoliation of the grapes is a quality-enhancing measure in the vineyard. The grapes are better ventilated after removing a portion of the leaves and dry faster after rainfall. As a result, the grapes are less prone to diseases such as botrytis. On the other hand, in hot summers, the lack of sun protection increases the risk of sunburn for the grapes. Some experts recommend exfoliation only on the side facing away from the sun. This defoliation can be done by hand or by machine. Curiously, even sheep can eat the leaves. The grapes...

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Separation of the berries of the grape from the stems, also called sheaf. This is to avoid that the tannin contained in the black horse enters the wine. Wine with too much tannin content tastes bitter.

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The acid content of the must of certain grape varieties is so high in vintages with unfavorable weather conditions (late grape ripeness) that the wines produced from it would be inharmonious without reducing the acidity. The deacidification is done either with carbonate of lime or by degradation of malic acid by biological means .

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