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The color of this wine type comes from leaving the juice in contact with dark-skinned fruit during fermentation.
Difficulty: EasyThis winemaking method, used for making Champagne, involves secondary fermentation occurring inside the individual bottle rather than in tanks.
Difficulty: MediumThis clonal selection program, run by UC Davis, certifies virus-free grape material through rigorous testing and maintains mother vines for distribution.
Difficulty: HardWine bottles are traditionally sealed with this natural tree bark material harvested primarily from trees in Portugal and Spain.
Difficulty: EasyThis process of gradually rotating and tilting bottles moves sediment into the neck before disgorgement in traditional sparkling wine production.
Difficulty: MediumThis aromatic compound, responsible for green bell pepper notes in under-ripe Cabernet family wines, degrades with sun exposure and ripening.
Difficulty: HardThis dark purple variety, originally from France, became the most widely planted wine variety in the world.
Difficulty: EasyThis Hungarian wine region produces the legendary AszĂş, a sweet wine made from botrytized Furmint berries added to a base wine.
Difficulty: Medium