Chaptalisation is the name given to sugar addition to grape juice or must before and/or during fermentation.
In Oz they call it “Shiraz” but it’s “Syrah” in most other places. Same grape variety, different labels.
Many people shy away from decanting out of fear, but it is essentially a simple process.
When is it acceptable to reject a wine when you’re dining in a restaurant?
I must confess that friulano is still a term that causes me to stumble.
Lees stirring, or bâttonage, is the practice of stirring the sediment in the barrel, cask or tank.
Winefulness is a term I’ve coined to describe a process that I’ve been teaching in my wine course for the past 30 years. A fiddle with Google revealed that others have used the term before, though often in a slightly different context.