Das Fundament

The canon

Im Kanon definieren wir die Begriffe, auf denen unsere Arbeit beruht — von der Trinkreife über den Ausbau im Keller bis zur Sensorik im Glas. Jede Definition ist knapp gehalten und als feste Setzung gedacht, auf die wir uns im Keller, im Gespräch und in unseren Texten berufen.

Dies ist unser Referenzraum für Begriffe. Wer die Überlegungen dahinter ausführlicher lesen möchte, findet sie in den Kontexten und im Journal.

357 Begriffe im Kanon

Too young wine Decanting Open bottle Sulfites When to drink Bordeaux Low Intervention Ageing vessels Drinkability Drinking window Maturity vs. Age Ageing potential Maturity plateau Cellar conditions Closure & Maturation structure integration texture Finish En Primeur Model Early marketing Released ready to drink Market logic vs. maturity Transparency in viticulture Second Wine / Selection Left vs. Right Bank Bordeaux vs. Burgundy Decision models Good decisions Fish Pairing Cheese Pairing Gift Serving temperature Spontaneous fermentation Malolactic fermentation (MLF)Glass selection Modern style Pressed wine Fining Lees ageing Racking reduction oxidation Cork taste Filtration Turbidity Bottling Minerality Monoculture Old vines Phenolic ripeness Drought stress Terroir system microclimate rootstocks tannin quality Water balance Vintage depth Blind tasting Point systems Vegan wine sustainability transparency Collector's value En primeur term Modern Bordeaux style bitterness astringency Sharpness Umami Fat acid Spicy food Vegetarian Menu order Glass Lees ageing (Sur Lie)Filtration in wine Minerality in wine Drought stress in the vineyard Rootstocks & Grafting microclimate in the plot Vertical vs. horizontal tasting Second Wine Why wine tastes bitter Why wine has an astringent effect Reduction in wine PH value Vine pruning Anthocyanins Whole cluster pressing Secondary market Clones vs. Mass Selection Rooted (Pie Franco)Total acidity Sugar ripeness Physiological maturity Asynchrony of maturation Tannin ripeness Seed tannins Skin phenols Potassium intake Acid reduction Malic acid Tartaric acid Buffer capacity Redox potential oxygen affinity Maturity potential Structure in wine Mouthfeel Tension Freshness elegance concentration balance length Aromatics alcohol content extract dryness viscosity Color stability Color intensity Polymerization Susceptibility to oxidation Reduction tendency stability Micro-oxidation Colloidal stability Tartrate stability Protein haze suspended solids Phenol management Maturity axes Structural axes Maturation process Ripening time Maturity decision Leafwork Yield regulation Attack clones Mass selection Soil compaction Water stress Nitrogen supply Greenery biodiversity Planting density Vine age Harvest timing Terroir Ground profile Mesoclimate Exposure Whole cluster fermentation Destemming Maceration time Fermentation process Pure culture yeasts Bâtonnage Sulfur dioxide Barrel aging Primary market Ex-Cellar Prize Market price Critics' scores Provenance Precision viticulture Decision-based viticulture Risk in viticulture Stability model Maturity-axes model Intervention logic Quality in wine Free sulfur Total sulfur Forms of SO2 bonding Molecular sulfur Redox equilibrium Oxygen input Dissolved Oxygen (DO)Reductive aroma components Oxidative aroma components pH buffer Ionic strength Colloidal interactions Protein binding Phenol-protein interaction Tartrate precipitation Tartaric acid Cold stabilization Heat stability Alcoholic fermentation Spontaneous microbiology Yeast strains Yeast nutrients Nitrogen assimilation Fermentation kinetics Fermentation standstill Volatile acid Acetic acid bacteria Brettanomyces Lactic acid bacteria Autolysis Lees Fermentation temperature Biological acid reduction Bottle aging Reductive bottle aging Oxidative bottle aging Maturity curve degeneration Aging aromas Bottle variation Bottle scattering cork contact Closure types Oxygen transmission Bottle Shock Storage conditions Aging stability Time factor Maturation plateau Bottle life Primary aromas Secondary aromas Tertiary aromas Aroma intensity Aroma complexity Aroma precision Retronasal perception Haptic perception Temperature perception Sweetness perception Alcohol perception Aromatic persistence Taste length Perception dynamics Sensory balance Decision time Decision window Risk assessment Error probability Process control Depth of intervention Intervention density System stability Fault tolerance robustness Complexity in the system Nonlinearity Feedback effects Illusion of control Decision logic Conflicting objectives Side effects System boundaries Information asymmetry Price anchor Signaling Reputation effects Expectations Valuation inflation comparability Style definition concept of origin Appeal logic Classification systems Market segmentation Market transparency Price psychology Assessment framework Reference prices Market logic Symbolic value Ripeness vs. Overripeness Stability vs. Expression Mistakes vs. Style Reduction vs. Seclusion Oxidation vs. Maturity Freshness vs. Acidity Tension vs. Hardness Concentration vs. Density Elegance vs. lightness Structure vs. Force Balance vs. mediocrity Complexity vs. Multifacetedness Length vs. Reverberation Minerality vs. Saltiness Natural vs. Untreated Terroir expression vs. origin Typicality vs. Individuality Precision vs. Neutrality Cleanliness vs. Sterility Stabilization vs. Manipulation "Old vines = better quality""Low yield = high enjoyment""Low sulfur = quality""Spontaneous fermentation = naturalness""Filtration destroys wine""Wood makes wine complex""You can taste the terroir directly""Minerality is a substance""High alcohol content = maturity""Review scores measure quality"Quality threshold maturity limit Stability limit Expression limit Intervention limit System boundary Perception limit Limits of interpretation Comparison limit Assessment limit Decision quality Decision errors Decision bias Conflicting goals Trade-off Prioritization Opportunity costs System inertia adaptability Resilience Robustness limit Fragility Escalation risk Cascade effects Side effects Unintended effects Time delay Path dependency learning curve experiential knowledge Evaluation scale Context dependency Disappointment of expectations Perceptual distortion Comparison illusion Reference framework Loss of context Room for interpretation Shift in meaning Meta-authority The power to define Reference status Source of authority Knowledge hierarchy Canon formation Stability of meaning Conceptual discipline linguistic precision System coherence citability