A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Native/Wild Yeast
Native yeast is found naturally on grape skins. Depending on various factors, winemakers can choose to use these natural yeasts or commercial yeasts for fermentation. Proponents claim that the use of natural yeast limits manual intervention in the winemaking process and allows terroir to be expressed. Opponents claim that natural yeasts, which can result in stuck fermentations and unpleasant aromas and flavors, often prevent winemakers from making the best possible wine. To find wineries that make at least one wine using native yeasts, select the Winery Search's "Native Yeast" filter.
Negociant
Negociants are wine merchants that either buys juice (fermented or unfermented), usually from smaller growers, that are matured, blended, bottled and shipped or buy grapes and produce their own wine from scratch.
New World Wine
New world wine is used to describe both a wine's place of origin and its style. Geographically, new world wines primarily originate from North and South America, Australia and New Zealand. These wines are generally produced in warmer climates for an audience that has become accustomed to big and bold flavors. Many wine critics have argue that today's competitive global wine market has led style to trump origin as increasing numbers of geographic old world wineries produce wines in a new world style. The ascendancy of the new world style, often blamed on the influence of wine critics such as Robert Parker, has resulted in a backlash of sorts that has led many winemakers to move towards more of a subtle, food-friendly, old world style.
Noble Rot
Noble rot is caused by the fungus botrytis cinerea. In the right conditions, the fungus dehydrates the grape without causing undesirable rot and sugars become super-concentrated. The grapes are used to produce exceptional desert wines, including the best known from Sauternes in France.
Nose
A wine's "nose" is its aroma or bouquet.
Filter Definitions
Native Yeast
Displays wineries that produce at least one wine relying exclusively on the use of native/wild yeast. Native yeast is found naturally on grape skins. Depending on various factors, winemakers can choose to use these natural yeasts or commercial yeasts for fermentation. Proponents claim that the use of natural yeast limits manual intervention in the winemaking process and allows terroir to be expressed. Opponents claim that natural yeasts, which can result in stuck fermentations and unpleasant aromas and flavors, often prevent winemakers from making the best possible wine.
