Each degree of Brix is equivalent to 1 gram of sugar per 100 grams of grape juice. Buttery Indicates the smell of melted butter or toasty oak. Charmat method The method of putting bubbles in wine by adding sugar to a sealed tank, letting the second fermentation take place, and transferring to a bottle under pressure. Less expensive and time consuming than Methode Champenoise. Corked The wine tastes of cork, it is unpleasant to smell and taste, slightly musty.
Bad corks are a relatively common problem.
Crisp A tasting term, denotes a fresh, young, wine with good acidity. Crush Harvest season when the grapes are picked and crushed. Decanting Pouring a wines directly from its bottle in a jug, in order to separate it of its sediment and to oxygenate it and liberate its aromas. A desirable quality in wines such as Pinot Noir or Riesling. Dense Describes a wine that has concentrated aromas on the nose and palate.