The process of maturing the wine to harmonize and soften flavors. Can happen in the tank, the barrel, or the bottle.

(All of our Cedar Creek labels list the aging potential of each wine.)
A wrapper that covers the cork and neck of the wine bottle, to help protect the cork from drying out.
CO2, a colorless odorless gas that is a bypoduct of fermentation.
A sharp tasting acid present in the juice of lemons and other fruits. Is found in small amounts in grapes and wines.
A barrel-maker.
A natural, spongy and porus material used to seal wine bottles that comes from the bark of a type of oak tree found in Spain and Portugal.

(Cedar Creek Winery uses both screwcap and cork closures, using cork for our barrel-aged wines and screwcaps for our unaged wines.)
A natural component of grapes and wine, occasionally seen at the bottom of a glass or bottle of wine as small, clear crystals. Also used as a baking ingredient.
A blend of wine from different tanks to achieve consistency within a batch of wine.
The science of wine and winemaking.
The process of converting the sugar in grape juice to alcohol through yeast, making wine.
Removes impurities (such as yeast, sediment) from a wine to clarify it just before it is bottled.
A less sharp-tasting acid found in wine. May be created in wine through a secondary or malo-lactic fermentation from the conversion of malic acid.
A sharp-tasting acid found in grapes and wines that is especially common in apples.
The conversion of malic acid to lactic acid, creating a softer-tasting wine.
A type of wood used for making wine barrels, known for contributing wine distinctive flavors and tannins.
A change in the flavor or color of a wine caused by exposure to air.
Equipment used to squeeze the juice from grapes or wine from the mass of skins and seeds with which it fermented.
The act of squeezing juice or wine from grape solids.

(We use a bladder press which pushes the solids against the screen of a large drum as a rubber bladder inflates, separating the juice or wine from the grapes' skins and seeds.)
The act of passing a wine over the mass of skins floating on the surface of red wine during fermentation to allow for maximum color and flavor extraction. .
The indentation in the bottom of a bottle.
A metallic top that seals the bottle in place of a cork.

(Cedar Creek Winery uses both screwcap and cork closures, using cork for our barrel-aged wines and screwcaps for our unoaked wines.)
Solids deposited at the bottom of a bottle of wine as it matures.
A substance used to preserve wine due to its antioxidant and antimicrobial properties.
The acid found in the largest amounts in grapes and wines.
From the term "terre" meaning earth or ground. It is the contribution of the soil in the taste of the wine, along with the environment, climate, and growing season characteristics.
A wine that has not been aged in oak barrels.
The year the grapes were harvested and made into wine.
A microbe responsible for fermentation.