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Acetobacter
Acid/Acidity
Aeration
Ale
Amarone della Valpolicella DOC
Amontillado
Anjeo
Anthocyanins
Appellation d'Origine Controlee
Aroma
Asti DOCG
Astringency
Auslese
Autolysis
The breakdown of yeast cells during lees-aging of wines. Yeast autolysis confers unique flavor profiles to wines. The term is most often used in reference to Champagne.