Naches Heights Definition and Meaning

Naches Heights is is a sub-appellation of the Columbia Valley that lies to the west of the city of Yakima. It is a new region, first commercially planted in 2002, which received its AVA status in 2012. It is the smallest appellation in Washington with slightly less than 40 acres under vine, split between seven different vineyards.

The region sits on a plateau, with elevations ranging between 1,200 and 2,100 feet. Cold air drains from the plateau in winter, helping to reduce the risk of frost damage. Perhaps uniquely among all American AVAs, all vineyards in Naches Heights are fully sustainable and have either biodynamic or LIVE (Low Input Viticulture and Enology) certification. Wilridge, Naches Heights, and Harlequin are the leading producers in the region. (Wine/Appellations)

Germany's Nahe wine region is located east of the Mosel region and just west and a bit south of the Rheinhessen; it is named for the Nahe River. Wine has been produced in this area for more than a thousand years, but the regions was only identified as of 1971 with the instrumental wine law that went into effect that year.

About 10,000 acres are planted to vines, with Riesling representing about 75% of the plantings. Müller-Thurgau, which once represented a major part of the plantings here, represent just less than 15%. Soils vary here, from volcanic to sandstone to slate, giving the wines backbone and minerality. Although not as famous as other wine regions, such as the Rheingau or the Mosel, the quality of Nahe wines is very high. Exports, however, are not as prevalent as those regions. (Wine/Appellations)

Nama means unpasteurized; Namazake (also called Draught Sake) is unpasteurized sake. (Sake/Classification & Attributes)

Naoussa (or Naousa), named for a town in northern Greece, in 1971 became the first Greek wine to earn its own appellation. The signature wine here is made from the top red variety of the Macedonia region, known as Xynomavro. This grape has high tannins and acidity and produces well-structured red wines that can age well.

Vineyards at Naoussa are planted on the slopes of local mountains, between 500 and 1100 feet above sea level; this area has more of a continental climate than the rest of Greece, which is largely a Mediterranean climate. While Naoussa must be 100% Xymomavro, some producers also grow Merlot and Syrah, but these must be labeled with a different appellation, that of Macedonia PGI. (Wine/Appellations)

Napa is a town 50 miles northeast of San Francisco; it is at the entrance to Napa Valley, one of California's prime vineyard and wine areas. See Napa Valley. (Wine/People and Places)

Napa County, located one hour north of San Francisco Bay (on the east side), encompasses Napa Valley, one of the world's most famous wine zones. As the Napa Valley AVA does include a valley situated between Yountville at the south to Calistoga to the north, many vineyards are sited on mountain ranges or in remote areas of the appellation. While wines from these sites can be labeled as Napa Valley, a few producers opt for Napa County as a designation. While it may be a proper geographic location, Napa County is not an AVA; that identification belongs to Napa Valley. (Wine/Appellations)

Napa is the nation's "grand cru" appellation, and Napa vintners have been nothing if not successful in marketing the valley as America's wine Eden. Geographically, the Napa Valley is reasonably contiguous, being 34 miles in length and between one and four miles in width from the town of Napa in the south to that of Calistoga in the north. It is an easy region in which to ripen grapes and consistently produces ripe full wines. The cool air from the San Pablo Bay, just north of San Francisco, moves from south to north, thus giving the southern area cooler average temperatures.

An imprecise but useful generalization would be that the cooler southern end is more favorable to white varieties and Pinot Noir while the further north one gets, the more red varietals one will encounter as the temperatures increase, with emphasis on Cabernet. This simplification does not account for the vagaries of soil types, microclimates, and vintners throughout the valley, and as such there are many exceptions to the rule. Several sub appellations have been created since the inception of the Napa Valley AVA in 1983 and these go some way towards addressing the differences in climate between some parts of the valley. With the hugely significant exception of Carneros, these sub appellations are of more relevance to Cabernet and red wines than Napa’s other darling, Chardonnay.

The coolest area just to the north of Carneros includes Yountville and the Oak Knoll District where a mix of reds and whites are to be found. Indeed, much of this region is cool enough to produce sparkling wines. Nonetheless, some well-known vintners are here; not the least of which is Dominus. A Yountville style would be hard to pin down as there are relatively few wineries and the differences have more to do with wine making, but a safe generalization would be that the wines are not nearly as thick as those produced up the valley, and that they show a sense of elegance. Still at this cooler end of the valley yet just to the east of Yountville lies an extremely prominent appellation, however, the Stags Leap District.

Wine lovers have known for some time that Stags Leap is a special area, as evidenced since the early 70s by the wines of Warren Winiarski at Stag’s Leap Wine Cellars. It is cooler than areas to the north, as the ocean winds that move up from the San Pablo Bay act as an air conditioner and moderate the heat of the afternoon which builds up on the bare rocks of the eastern mountains that allow for the greater ripening potential than Yountville to the west. Those rocks also feature in the very different soil composition of the area. Over 95% of the soil is derived from volcanic rocks, which makes for a gravelly, well drained, and less fertile environment than that featured in the Rutherford Bench. These factors combine to draw out the ripening process, affording a longer growing season and the possibility of greater physiological maturity than other regions of the valley floor. This translates into a particularly flavorful and supple style of red wine, often marked by red berry overtones.

North of Yountville and Stags Leap is the “American Medoc,” the triumvirate of Oakville, Rutherford, and St. Helena, from coolest to warmest respectively. The names and wines read like a who’s who of the wine industry, and this narrow belt of this narrow valley has become world famous. In this area, all factors have come together to make an ideal growing climate for red Bordeaux varietals, with Cabernet Sauvignon at the fore. Furthest to the cooler southern end of the belt, Oakville produces Cabernets of great ripeness and richness with a certain restrained elegance. It is also quite common to see a distinctive minty quality intermixed with the red and black fruit flavors. Rutherford, just to the north, shows Cabernet of marginally greater weight, with considerable depth and remarkably consistent black fruit flavors, while St. Helena Cabernet adds just another layer of weight.

Finally, at the top of the valley and often a good 20 or even 30 degrees warmer than the extreme southern end lies Calistoga. As one might expect, Calistoga reds are big, rich, and ripe, with huge levels of extract. Nonetheless, the wines usually avoid the jammy, porty notes that can sometimes interject themselves into such warm climate wines. Indeed, one of the most difficult factors facing the Calistoga wine maker is managing the abundance of tannins that come naturally to these wines. As such, advances in the management of tannins that have been made in the last 20 years have helped Calistoga’s wines to a great degree. (Wine/Appellations)

Natural is a term used on the label to designate a champagne or sparkling wine which is absolutely dry. Pronounced Nah-tyoo-RAHL. (Wine/Classification & Attributes)

Though often overshadowed by the popularity of Rioja wines, Navarra is a leading producer of Garnacha based dry rose. The region has a largely continental climate with long, hot, dry summers and cold winters with each of the five sub-zones dividing Navarra- Valdizarbe, Tierra Estella, Ribera Alta, Baja Montana, Ribera Baja- each has its own unique soils and climates.

Red grape varieties destined to become reds and rosado wines account for 95% of all vines planted. These grapes include Garnacha, Tempranillo, Cabernet Sauvignon, Melot, Graciano, and Mazuelo. The few white vines that are planted include Chardonnay and Garnacha Blanca. (Wine/Appellations)

Neat is the term used for whiskey served without ice, water, or mixers. (Spirits/Service)

Nebbiolo is the variety used exclusively to produce several famous red wines of Piedmont, the most famous being Barolo and Barbaresco. Other Piedmontese wines made exclusively from or primarily from Nebbiolo include Gattinara, Ghemme and Carema, these last three from northern. or Alto Piemonte.

Nebbiolo is also the grape used in red wines from the Valtellina district of the Lombardy region, to the east of Piedmont. Here the grape is known as Chiavennasca; the most distinct wine here is called Sfursat (or Sforzato).

Nebbiolo is one of the most tannic varieties anywhere; thus Nebbiolo-based wines offer great aging potential. The finest examples of Barolo from the best vintages can be enjoyed at 40-50 years of age.

However, as big as these Nebbiolo wines are, they do have remarkable elegance on the palate, unlike many other big reds from France, California or even other areas in Italy.

While Barolo and Barbaresco are expensive wines, due to their aging potential, other version produced in Piedmont, such as Nebbiolo d'Alba and Langhe Nebbiolo, are much less costly and are more approachable after a few years in the bottle.

Nebbiolo based wines have aromas and flavors of red cherry and strawberry with hints of tar, roses, orange peel and brown spice; they develop balsamic notes with time. Pair them with serious red meats and aged cheeses. (Wine/Grapes)

Nebbiolo d'Alba is a DOC that was established in 1970 to cover 100% Nebbiolo wines produced in the Barolo and Barbaresco zones that are not labeled as such. In practice these are wines from younger vines or those that did not make the cut for a given producer's Barolo or Barbaresco, much as with a "second" wine in Bordeaux.

As such, it is a technically a declassification. Nonetheless, Nebbiolo d'Alba, particularly from a top producer, can provide an earlier drinking style that provides great value. A testament to the stringent standards of the area's producers is that 200,000 cases a year of Nebbiolo d'Alba is bottled on average, with that number going up significantly in difficult vintages. (Wine/Appellations)

A Nebuchadnezzar is an oversize wine bottle used for promotional purposes and to exaggerate the aging ability of fine red wines. One Nebuchadnezzar holds the equivalent of twenty 750ml bottles! (Wine/Service)

Campari is the key to the Negroni, which is one of the best aperitifs you will find. Campari can be an acquired taste that some people will love while others will not, though the nice thing about this cocktail is that the sweet vermouth offsets some of the bitterness of the Italian spirit. This also makes the Negroni a nice drink to train your tastebuds to enjoy bitter aperitifs.

It is widely believed that the Negroni was created and named for Count Cammillo Negroni in the 1920's when he ordered an Americano with gin at Cafe Casoni in Florence, Italy. (Spirits/Cocktails)

Nelson is an old but up-and-coming wine region on the north coast of New Zealand's South Island. This is frequently New Zealand's sunniest region and its proximity to the sea provides a cool-climate maritime influence. Vineyards were first planted in the area in the mid-1800s by German settlers and following Marlborough's success, Sauvignon Blanc and Pinot Noir have come to dominate the region with nearly three-quarters of the growing number of plantings. The Sauvignon Blanc from Nelson tends to be less overtly varietal than examples from Marlborough while the Pinot Noir shows a bit more weight. (Wine/Appellations)

Dual purpose hop with a distinct, characteristic aroma & flavor of Sauvignon Blanc wine grapes. Fruity with self-described "crushed gooseberry" characteristics. Used in IPAs, APAs, and some wheat beers. Similar to other New Zealand hops such as Motueka and Riwaka. Commercial examples of Nelson Sauvin include: Mikkeller Nelson Sauvin, Schneider Nelson Sauvin. (Beer/Hops)

Nemea is a wine district in the Peloponnese peninsula in the south of Greece. The signature wine here is the red Nemea, produced entirely from the Agiorgitiko variety, which yields numerous styles of wine, from rosé to full-boded, tannic wines that age well. Vineyards here are planted at various intervals; those between 1300 and 2000 feet, which ensures good ripeness and acidity for full-bodied examples, while vines planted around 800 feet tend to be lighter in body. Some 85% of the plantings in Nemea are Agiorgitiko, while the rest is primarily Cabernet Sauvignon, which must be labeled not as Nemea, but under the Peloponnese designation. (Wine/Appellations)

Nero d’Avola is a leading red variety of Sicily. It is produced in numerous locales across the island, with specialized plantings in the southeast, near the town of Noto. It is often bottled on its own, but it also works beautifully when blended with varieties such as Cabernet Sauvignon, Merlot or Syrah. Nero d’Avola has a bright purple color, flavors of black plum and black cherry, and has moderate tannins, making it easily accessible upon release. The finest versions, however, stand the test of time and can drink well for a decade or longer. It pairs well with most red meats, game and aged cheeses.

Nero d’Avola is sometimes seen in the Noto DOC (if the grapes are from that area) or quite often in the Sicilia DOC designation. (Wine/Appellations)

Situated on the plains of Patagonia, Neuquen is one of the world's newest wine regions, having only been planted on a commercial level on the banks of the river of the same name in the early 2000s. In 1999 the pioneer of the region, Finca del Fin del Mundo (end of the world), planted the first commercial vineyards and released its first vintage in 2003. Since then they have sold or contracted off parts of their holdings to encourage development and as of 2015, 3,500 acres are under vine.

This is a cool region, and one of the southernmost in the world. As such, it is being looked at as having the potential to produce quality Pinot Noir, unlike Argentina's main wine regions. Unlike the vast majority of Argentina, elevation (only 1,000 feet) and the Andes (150 miles to the west) play little part--Neuquen is just REALLY far south. Strong desert winds and long days with intense sunlight provide enough warmth for ripening, while the nights and extreme latitude preserve acidity and lengthen the growing season. The jury is still out on Pinot Noir, but there is no doubt the whites are interesting. At a minimum, the wines of Neuquen are unique and worth trying, if for nothing else than the "end of the world" novelty. (Wine/Appellations)

Neusiedlersee, is located in eastern Austria, a short drive southeast of Vienna. This is a relatively hot area with a continental climate, although areas near the eponymous lake are cooler and better suited for white varieties. There is a mix of cultivars planted here, with Zweigelt and Blaufrankisch leading the way, while Chardonnay is the leading white, along with smaller percentages of Gruner Veltliner and Muscat. Some botrytis-affected whites, in the Beerenauslese style are also produced in this area. Some 19,000 acres are planted to vines, on soils of sand, clay and gravel. (Wine/Appellations)

Every state in the US has at least one winery in production and Nevada, with four, is no exception. This is not a climate beneficial to growing traditional grapes (the soils are not ideal, either), so production is limited, as there are only 40 acres planted in the entire state. Leading varieties include Cabernet Sauvignon, Chardonnay, Merlot, Syrah and hybrids such as La Crosse and Frontenac. A few of the wines from Nevada producers is made from fruit sourced from various areas of California, such as Amador and the North Coast. (Wine/Appellations)

Nevers is one of the types of French oak used for wine barrels. It is similar to Alliers in that both come from central France and both woods are tight-grained. It is pronounced by the French with neither syllable accented; by Americans with the "er" heavily accented. (The "s," being last in a French word, is silent.) (Wine,Beer,Spirits,Sake,Mead/Production)

New Jersey, a small, but densely populated state bordering the Atlantic Ocean, may not seem like a place where wine is of any significance, but today, it is the seventh largest wine producing state in the nation. There is a total of just under 50 wineries; there are three AVAs, with most acreage in the southern counties. The southern part, with sandy soils is warmer, while the northern counties, with more shale and loam soils, are cooler. Leading varieties include Cabernet Sauvignon, Merlot, Chardonnay, Riesling, Niagara and Chambourcin; there are also many fruit wines made in New Jersey, produced from about two dozen fruits, including cherries, cranberries, apples and plums. (Wine/Appellations)

Northern New Mexico, being high dessert (New Mexicans actually point out that their state would be bigger than Texas if similarly flattened out), actually has a more variable climate than the Texas Hill Country. Wineries tend to be far flung, but the wines on the whole are amazingly convincing. Gruet, a sparkling wine firm based in Albuquerque, and founded by Frenchmen from Champagne no less, must surely be among the most improbable wineries in the country. While their countrymen have made major investments in California, these brothers took a detour. Gruet is one of the finest producers of sparkling wine in the country, and a favorite of adventurous restaurants from coast to coast. Albuquerque is also home to one of my favorite wine festivals in the world. The New Mexico Wine Fair is usually held on Labor Day weekend, right around the Route 66 festival and one of many ballooning events. With the spectacular mountain scenery, the sophisticated southwestern cuisine, and a glass of Gruet Blanc de Blancs, it is a wine experience like no other in the world. (Wine/Appellations)

New South Wales is Australia's oldest and also one of its largest wine production areas; 30% of the country's wine industry is located here and output is growing yearly.

Within New South Wales there are many Australian Geographical Indications or "GI Zones" including Central Ranges, South Coast, Southern New South Wales, Nothern Rivers, Northern Slopes, and the flagship region of New South Wales- Hunter Valley. Hunter Valley is most prized for its Shiraz and Semillon. Murray-Darling is also a major area shared between New South Wales and Victoria responsible mostly for box wine and mass-produced brands like Yellowtail. Other major brands to come out of New South Wales are De Bortoli and Rosemount. (Wine/Appellations)

New York State has actually been an important center of wine production since the earlier days of the republic. People might be surprised to hear that it always ranks near the top of the states (though still well behind California) in volume production. Much of that production is upstate and near Buffalo, on the eastern shore of Lake Erie in particular. Most of these wines are destined to become inexpensive "ports" or even inexpensive sparkling wines, a New York specialty. As for super-premium wines, however, the production is far more limited and centered largely on the Finger Lakes or Long Island-two very different wine regions that cannot be lumped together.

The Finger Lakes
The Finger Lakes is the longer established of the two, and is centered on a series of thin, deep, long lakes in the central part of upstate. The moderating influence of these waters and the warmth provided by east facing hills allows the fragile grapevines to survive the region's harsh winters and to ripen grapes in the summer. As it is a cool grape-growing region, it is only fitting that it should specialize in white wines. Riesling in particular is where the Finger Lakes is beginning to establish a very solid reputation, but high quality, sophisticated sparkling wines are also appearing with more regularity.

Just as in Germany, where Riesling reaches its apex, the grapes struggle to ripen in the cool Finger Lakes climate and the hillsides and rivers make viticulture possible. It should not come as a surprise that German wine makers have been drawn here and winery names such as Wiemer or Frank attest to the fact. As the fortunes of Riesling have waned in the Chardonnay-goggled US, it is abroad that many of these wines are leaving a mark. I was amazed to be at dinner with a large Belgian wine buyer in the French countryside recently when he asked me not about the latest glamour winery in Napa, but what my opinion was of Finger Lakes Riesling. He then proceeded to list all the best producers from the top of his head and retreated to his room for a sample bottle he had been toting around the Mosel the previous weekend (to bemused admiration, apparently).

US consumers will eventually catch on to Riesling, and when they do the Finger Lakes will be shown to be the nation's finest Riesling appellation. At present, the wines are a steal, with some great bottles going for $10 and sometimes less. As with fine Riesling anywhere, these wines also age well, and I have been delighted by five to ten year old examples that have developed that inimitable "petrolly" note that is the hallmark of a fine Riesling with some age. Though availability is somewhat limited, the best retailers around the country will carry some of the best examples. As a "house" wine, Finger Lakes Rieslings are astonishing values, particularly at a half or a third the price of many innocuous Chardonnays.

Long Island
As for Long Island, the peninsula that extends over a hundred miles from New York City east, into the Atlantic, the atmosphere and style of the wines couldn't be different. Centered near the end of the peninsula on the North Fork, about two hours from Times Square (traffic permitting), the twenty odd Long Island wineries bask in the relative warmth of the Atlantic Ocean and the Gulf Stream. This moderate climate makes it possible to ripen reds, and it is with red varietals that most of the wineries are expending much of their efforts.

Though warmer than the Finger Lakes, it is still fairly cool, and the resultant wines are not nearly as alcoholic or thick as their California cousins can be. Bordeaux lies just on the other shore and the geographic similarities between the regions have not gone unnoticed. Unlike Bordeaux, however, Long Island's is a very young industry, having really only been founded in the 70s. As with any young wine industry, there is a learning curve where vintners must adapt to the peculiarities of the local climate and settle on styles and varietals.

The understandable desire to make "world class wines" in a hurry meant that a number of examples were over-made. Some wine makers confused extract and hard tannins combined with inky colors and the concept of ageability as equating to greatness. Much as the approach has lightened up in California, however, so it has in Long Island. The pendulum is swinging back and Long Island wineries are beginning to hone in on a style that is appropriate to the climate: balance and elegance, with moderate alcohol and sound acidity. Exciting examples of Merlot and Cabernet are to be found, with even the odd successful Pinot Noir. Chardonnay leads the way with whites, just as in every other corner of the world. Long Island's versions tend to be somewhat lighter in style, due to the climate, but oak is certainly in vogue. Long Island is certainly a region on the rise. (Wine/Appellations)

New Zealand is one of the most beautiful places on earth, and for the past two or three decades, it has become one of the most exciting wine regions.

There are two main islands, North and South, with the South being a bit cooler, making it ideal for planting Pinot Noir and Chardonnay, as well as other cool climate varieties such as Pinot Gris and Riesling. However, it is Sauvignon Blanc from the South Island – especially from the Marlborough region – that has put New Zealand on the wine map.

The typical Sauvignon Blanc from Marlborough is aged only in steel, and has intense flavors of gooseberry and passion fruit (the latter in warmer years); there is also vibrant acidity and a distinct minerality. These are powerful wines (too powerful in some instances) and stand as a bit of a contrast to other famous examples of Sauvignon Blanc from France’s Loire Valley, such as Sancerre and Pouilly-Fumé. Whatever your take on these wines, they are ideal when paired with mussels, clams or oysters.

Lately, Pinot Noir has become an important entity in New Zealand, both on the South Island (Marlborough and especially Otago) as well as the North Island (Martinborough). While the best wines do have some Burgundian character, these wines have their own identity, as they are quite intense with ripe red and black cherry fruit with distinct spiciness. The best can age for more than a decade, and can be paired with local tuna or swordfish or with duck or other poultry.

Syrah from the Hawke’s Bay region (North Island) is an up and coming wine for New Zealand. The finest are world-class, with a deep plummy quality and enticing black spice, with moderate tannins. These are lovely wines with great harmony and are great evidence of the variety of New Zealand wines.

While many prices remain above $20, given the quality as well as the costs involved in producing these wines (most grapes are hand picked), there are more examples of Sauvignon Blanc on American retail shelves for $15 and under, giving consumers an opportunity to taste the purity and excellence of New Zealand wines on a regular basis. (Wine/Appellations)

Bittering hop with distinct earthy citrus, wine, and balsamic aromas. Used in Pale Ales, IPAs, and some American Lagers. Similar to Magnum, Brewers Gold, and Fuggle. Commercial examples of Newport include: Rogue Hop Heaven,. (Beer/Hops)

Niagara is a white hybrid American wine grape. The flavor is one of the strongest of all the American wine grapes now used for wine. Examples are typically sweet with intense aromas of diesel, candied muskinesss, and jasmine. (Wine/Grapes)

Niagara County is a wine appellation (AVA) located in northern New York State, not far from Niagara Falls and the cities of Buffalo and Rochester; Lake Ontario forms the northern border. This is a cool climate, ideal for growing Pinot Noir, Chardonnay, Pinot Gris and Riesling, while other varieties, such as Vidal, Cawtawba and Concord are also planted in this area.

Although it is situated at a far northern latitude, the zone is almost frost-free, as vineyards are planted on the Niagara Escarpment at elevations over 500 feet. The growing season is quite long making dessert wines, such as Ice Wine from the Vidal variety, a notable success. Several producers also make mead and fruit wines. Many of the wines are available in small lots at the wineries, and they are not available on the greater retail market. Pair the whites and red wines with numerous cheeses, ranging from gruyere and Havarti for the whites to Asiago and aged cheddars for the reds; Roquefort or other blue cheeses are ideal with the dessert wines. (Wine/Appellations)

The Niagara Escarpment is an AVA in New York State; there is also a Niagara Escarpment wine production area across the border in Canada. The AVA is named for the natural cliffs that break up the land into two levels; these were formed by glaciers; the AVA production zone is situated between 400 and 600 feet, about 30 miles east of Niagara Falls. The climate is cool but the nearby lakes retain heat and balance out temperatures. Vineyard soils are largely gravel and limestone. Leading varieties are the aptly named Niagara (this makes a simple, lighter bodied wine, and is also used in jams), Pinot Noir, Riesling and Chardonnay. There are approximately 20 wineries in the AVA. (Wine/Appellations)

The Niagara Peninsula, located near Lake Erie and Lake Ontario, is the largest viticultural area in Canada, both in terms of size and total production; approximately 55% of the nation's wine are made here. The climate is somewhat unique, with warm, sometimes hot summer days and very cold winters. This allows for production of various styles of wines, from well structured Chardonnay and Pinot Noir to deeply concentrated ice wines, many of which, are produced from the red Vidal variety. Other leading varieties include Cabernet Franc, Cabernet Sauvignon, Merlot and Riesling. A total of 13,600 acres are planted on soils of clay, silt and sand. Whites and reds from the Niagara Peninsula have very good natural acidity and can age well. (Wine/Appellations)

Niagara-on-the-Lake is a wine appellation in Canada, near the southern shores of Lake Ontario; Niagara Falls is located nearby. The lake has a moderating effect on grape growing here, as breezes help prevent frosts in the spring, a critical factor for a this northerly climate.

Principal varieties include grapes ideal for a cool climate, such as Pinot Noir, Chardonnay and Riesling, while there is also a small percentage of Cabernet Franc and Cabernet Sauvignon planted, along with Vidal for production of ice wine. Soils here are a combination of limestone and shale.

There are about 20 producers making wine from this territory; a few of them, such as Inniskillin and Jackson Triggs are noted for their ice wines. These products, made from grapes that are frozen (picked in December and January), are remarkable wines with lush, intense fruit as well as high acidity, so while sweet, they are beautifully balanced, and can age for a decade or two in the best instances. Pair these with a fruit tart or blue cheeses, or savor them on their own.

As might be expected, there are some very fine classically made sparkling wines produced here as well; as in Champagne, Pinot Noir and Chardonnay are the leading varieties. (Wine/Appellations)

Niederösterreich, also known as Lower Austria (an ironic name, as it is located in the far northeastern reaches of the country), is Austria's largest wine area. Bordering with Slovakia and the Czech Republic, it encompasses eight wine regions, including Kamptal, Weinviertel and Wachau. Grüner Veltliner is the signature wine here, as the variety accounts for 44% of all plantings. The climate is dry and cool, which helps preserve acidity in the grapes, giving these wines good aging potential. While the northern part of Niederösterreich is cool, the Carnuntum region to the south is warmer; red grapes such as Zweigelt and Blaufrankisch are ideal varieties for this particular climate. Given that eight of the 16 Austrian wine regions are situated within Niederösterreich, there are numerous types of wine produced in the area, from valley floor vineyards up to hillside plantings. (Wine/Appellations)

Nigori saké is unfiltered, appearing cloudy, and is the way saké has been brewed in Japan for much of its 2000 year history. It’s sweeter than most sakés, and many people enjoy its nut-like quality. It pairs well with more spicy/savory foods and works best with non-Japanese Asian cuisines such as Thai and Korean or seafood prepared with a fruit sauce. (Wine/Classification & Attributes)

Nihonshu is a Japanese term for what in the West is known as "sake", literally "Alcohol of Japan", specifically one with Japanese ingredients. (see also seishu) (Sake/Classification & Attributes)

Nihonshudo is a measure of dryness/sweetness, also called SMV. The higher the number, the dryer the sake; the lower the number, the sweeter. (Sake/Classification & Attributes)

Nikolaevskaya Oblast, usually referred to as Mykolaivs'ka oblast is situated in southern Ukraine adjacent to the country's commercial viticulture center, Odessa Oblast. Common varietals produced are Aligoté, Muscat, Isabella, Traminer, Cabernet Sauvignon, Chardonnay, Pinot Noir, Pinot Gris, and Rkatsiteli. Dry, semi-sweet, dessert and fortified wines are all produced here for local consumption and exports. Because of the diversity of the wines produced, pairings can range from classic western European food to traditional Ukrainian cuisine. (Wine/Appellations)

China's most promising wine region, Ningxia, is still developing. Located in east-central China, Ningxia sits upon an arid expanse with a small oasis of of lush, fertile land around the cities of Yinchuan and Shizuishan. Quite surprisingly, no such fertility existed there prior to mass irrigation in the 1990s. The great potential of this region has not been overlooked. Both LVMH and Pernod Ricard have invested in developing wineries here, land value has dramatically increased, and local government sponsored financial incentives all contribute the region's continued growth. Focus has been put on international grape varieties. Some of the highest quality wines are even passable as a Napa Cabernet or Bordeaux, Karan MacNeil has even suggested that the region is known as "The Napa of China." (Wine/Appellations)

Nitrogenated beer is beer that has nitrogen gas dissolved into it, usually to a ratio of 70% N2 to 30% CO2, resulting in a different mouthfeel and a creamy head. (Beer/Classification & Attributes)

Noble rot is the common name for Botrytis cinerea. (Wine/Other)

Nodes are slight enlargements occurring at more or less regular intervals along the length of vine shoots and canes. One leaf develops at each of these nodes and a new bud forms in the axil at the node also. (Wine/Other)

A non-alcoholic beer is one with less than 0.5% alcohol by volume. (Beer/Classification & Attributes)

North Carolina is among the ten top wine producing and grape growing states in America. Back in the 1850s and '60s, the signature wine was Scuppernong, made from the eponymous grape; the resulting wine was alcoholic and sweet. Today, however many of the leading international and hybrid grapes are planted here, made into the state's finest wines. There are currently four AVAs; the majority of these are situated in the rolling hillsides so typical of the state. The nearby mountains, rising as high as 6000 feet, help provide moderating conditions for local vines. While Muscadine - Scuppernong is a member of this family - is still widely planted, varieties such as Chardonnay, Merlot, Mourvedre as well as hybrids such as Chancellor, Niagara and Seyval Blanc have taken on more importance in the state's wine industry. (Wine/Appellations)

California's North Coast AVA covers a vast stretch of land to the north of San Francisco and is one of the three California mega-AVAs (the others being Central Coast and South Coast) that allow vintners a free hand to blend grapes from different regions without using a generic California appellation. The North Coast includes some of the nation's most famous appellations including Napa and Sonoma Counties. The highest quality wines from the North Coast will typically be labeled with these more prestigious, high profile appellations. As such, when seen on a label, North Coast typically indicates a more mass market blend of grapes harvested from multiple regions.

The size of the cover-all designation makes it difficult to generalize as to wine styles, but in the broadest sense the North Coast is a mountainous region in proximity to the cooling influence of the Pacific Ocean. This makes for wines that have more varietal character and balanced acidity than those from hot inland regions. (Wine/Appellations)

When speaking about New York Cabernet, one is almost exclusively talking about wines from Long Island. As an appellation, Long Island extends nearly 120 miles out into the Atlantic Ocean from New York City. Only 15 miles or so wide, the island is split into two long fingers divided by the Peconic Bay near the town of Riverhead, 70 miles from the East River. Known as the North and South Forks, this end of the island is where viticulture has taken hold. The South Fork is synonymous to many with the Hamptons, New York’s answer to Malibu, and the area is home to a few vineyards. The majority, however, are in the more rural and pastoral North Fork, which at only five miles wide and 35 miles long is all but surrounded by water.

At present there are about 20 wineries in the area, all but two of which are relatively small. It is still a very young industry with the earliest wineries dating from the 1970s, but expansion has been swift as the area has a laundry list of natural attributes. While the more established upstate New York viticultural areas have a more extreme climate that favors white Vinifera varietals, Long Island has the ability to ripen red varieties such as Cabernet and Merlot. The warmer climate is a function of the more southerly latitude, the fact that the vineyards are nearly surrounded by the moderating influence of the Atlantic, and that they are shielded from extreme freezes by warm moist winds which blow in from the Carolinas in the fall and winter. Additionally, there is the enviable position of being a stone’s throw from one of the largest markets for fine wines in the world, New York City.

As for Long Island Cabernet, many of the wines bear a resemblance to Bordeaux or Washington, in that they feature more restrained levels of alcohol and higher acidity levels than their California counterparts. In many ways, today’s wines remind one of similar efforts from Washington ten or even 15 years ago. It may just be that the area’s wine makers are a bit behind in the wine making curve that California and Washington vintners have set, and Long Island will claim its place in the upper echelon in the near future. As was the case with Washington (and Oregon’s Pinot Noir) in the 1980s, the potential is certainly there.
(Wine/Appellations)

The North Fork of Roanoke AVA is on the eastern slopes of the Allegheny Mountains in Roanoke and Montgomery counties. MJC Vineyards the original petitioner of the North Fork of Roanoke AVA is no longer in operation. However this small AVA still makes its way onto local wine labels. Valhalla Vineyards, one of the state's premiere small wineries, maintains the image of this small appellation with its diverse range of highly regarded wines.

Located in southwestern Virginia, the 22-mile-long valley appellation has elevations of 1,200 to 2,200 feet. The significant viticultural areas are on frost-free slopes between 1,700-2,100 feet. Distinguishing climactic characteristics of the region include cooling morning fog in summer, and prevailing westerly winds that provide good airflow necessary for Virginia’s damp weather. The relatively large diurnal variations of temperature maintain acidity in the grapes. All by itself, the natural beauty of this valley - known more for trout fishing and camping than for viticulture - should draw attention to this largely untapped resource of quality grapes. (Wine/Appellations)

North Yuba is a small AVA located in Yuba County. Only a small amount of acreage is under vine and there is a single resident winery. A labor of love has restored the winemaking tradition to the North Yuba region, deep in the rugged terrain of the Sierra Nevada Mountains. Part of this mountainous region was purchased in 1971 by the Fellowship of Friends, who wished to revive the area’s winemaking heritage. They terraced the slopes, which range from gradual to drastic ascents, a task made even more complicated by a sub-layer of very dense, dark plutonic rock. (Plutonic rocks are made from magmas that never reached the earth's surface before cooling off and turning into rock.)

The AVA’s first winery now has about 44 acres under vine and is named Renaissance, a tribute to the Fellowship’s mission. The wines are estate bottled, with all the grapes coming from this 30-square-mile appellation. The main focus is Cabernet Sauvignon, but Renaissance also specializes in Rhone varietals including Syrah, Grenache, Viognier and Roussanne, as well as various dessert wines. (Wine/Appellations)

Bittering hop with slight pine, mint, and grass aromas. Used in German styles as well as Steam Beer. Similar to Northern Brewer (US) and Chinook. Also known as Hallertauer Northern Brewer. Commercial examples of Northern Brewer include: Bitburger Premium Pils, Anchor Steam. (Beer/Hops)

Bittering & Aroma hop with a clean woody nose of evergreen and mint. Used in German styles, Steam beers, and Porters. Similar to Northern Brewer (Germany), Chinook, Galena, and Magnum. Commercial examples of Northern Brewer include: Flying Dog Gonzo Imperial Porter, Lost Abbey Devotion. (Beer/Hops)

Aroma hop used primarily for British-style ales to impart a slightly fruity, herbal quality. Used also in Belgian-style ales. Similar to Fuggle and Willamette. Commercial examples of Northwest Golding include: Fuller's ESB, De Dolle Dulle Teve. (Beer/Hops)

Norton was originally propagated in 1835 by D.N. Norton in Richmond, Virginia. The grape was the final product of Norton's efforts to develop a varietal that would be eminently suited to Virginia's warm and humid climate. Norton became the workhorse grape of Virginia's Monticello Wine Company in the late 1800s; the resultant wines won notoriety in tastings as far away as Paris. Thus, Virginia at that time became the center of the Eastern wine industry, and "Virginia Claret" was known far and wide. As is often the story in the US, prohibition changed all; the Virginia industry was flattened overnight.

Fortunately, small quantities of norton had gravitated west to the vineyard areas of Missouri, as Missouri vintners were quick to realize the grape's affinity for their climate. It is here that small quantities survived prohibition and continue to be cultivated to this day. It was somehow ironic that the torch for Jefferson's dream of producing a Virginia claret was for many years burning most brightly 1000 miles to the west. Finally, in the late 1980s, Dennis Horton of Horton Vineyards brought cuttings of norton back to the Old Dominion from Missouri. The swashbuckling Horton, whom many consider the Randall Graham of the east, has been looked on with some bemusement for his norton revival; but the commercial and critical success he has received thus far may well portend further plantings.

Today, in both Virginia and Missouri, norton makes a very attractive red table wine. It is deep and inky in color, with a fragrant, plummy character. Though low in tannin, it is often aged in barrel--and in the case of Missouri's Mount Pleasant Winery, it is quite heavily extracted and well structured. In character, it might be most easily described as lighter in body than a merlot, while fuller than a pinot noir, with a natural streak of lean acidity. Eastern sangiovese, perhaps?

Norton has a deep color (crimson, purple) and aromas and flavors of plums, maraschino cherries and chocolate. Most examples are aged in oak, with many fermented in wood as well. Medium-full, many examples age well for five to seven years or longer. Pair with most red meats (especially lamb) or strong aged cheeses. (Wine/Grapes)

Nose is a sensory evaluation term to describe the odor of a wine. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)

Nouveau is a term used to describe some Beaujolais wines and wines that use the same techniques. These wines are made using carbonic maceration– a process in which grapes are fermented whole in an anaerobic environment prior to pressing. Nouveau wines are typically very youthful, light, fruity, and low in tannins. They are delightful when young but lack the structure to weather aging. (Wine/Classification & Attributes)

Term used to indicate a wine that has been made to capture the ultimate in freshness and fruit character but which seldom has any aging potential. Nouveaux are usually made by Carbonic maceration and are usually released for sale earlier than other wines. (Wine,Beer,Spirits,Sake,Mead/Production)

Bittering hop with a strong herbal/spicy aroma and slight notes of pear & peach. Used for many English styles, Belgian styles, and American IPAs. Similar to Galena, Magnum, and Columbus. Commercial examples of Nugget include: Stone Ruination, New Belgium 1554 Black Lager, de Dolle Stille Nacht. (Beer/Hops)

The (gentler) slopes and aspect have not conferred any Grand Crus upon the Nuits-Saint-Georges appellation though it boasts 27 Premier Crus. The finest examples display a robust, solidly flavorful character with minerality and dark fruit flavors. Poor examples are lightly colored and rather vapid in flavor and the name will always guarantee that they will not be very cheap.

In past vintages surely more wine bearing the name Nuits-Saint-Georges emerged from negociants or English wine merchants' cellars than the vineyards could conceivably produce. The name has a magical ability to sell bottles, as it became the darling of the English. Today, not everything has changed. Rather poor examples await anyone who buys on the appellation name alone. It pays to be picky about wines from this commune. (Wine/Appellations)

Numb is a term akin to dumb but without connoting that the wine has promise or future. The term may also be used in reference to an overly chilled wine restrained odors. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)

A plethora of beverages display varying degrees of nut aromas and flavors. Prosecco may be reminiscent of almonds, some vodkas and rums may have a distinct pistachio note, and many beers have the rich aromas and flavors of roasted nuts. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)

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