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French Wine Scholar > Glossary > Flashcards

Glossary Flashcards

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1
Q

Aeolian

A

wind blown sediments

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2
Q

Alcoholic Fermentation

A

the process by which yeasts convert natural grape sugars into alcohol; carbon dioxide and heat are given off in the process

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3
Q

Alluvial

A

Soils formed from river sediments

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4
Q

Alpine Influences

A

Influences from a climate characterized by cold winters, late springs, and brief growing seasons

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5
Q

Ambré

A

label nomenclature for white vin doux naturel (VDN); refers to the amber color indicative of controlled oxidation

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6
Q

Anaerobic

A

without oxygen

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7
Q

Appellation d’Origine Contrôlée

A

A delineated zone of production (region, sub-region, village or specific terroir) with unique qualities and characteristics stemming from its geography, climate, topography, and viticultural practices. AOC represents the highest rung on the French wine quality pyramid. Both the region itself and the product that comes from that region are referred to as AOC.

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8
Q

Arène

A

sandy soils composed of weathered feldspars, micas, quartz, and other minerals found in northern Beaujolais. AKA “gorrhe”.

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9
Q

Assemblage

A

assembly or blend

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10
Q

Atmospheres

A

abbrev. ATM(s); refers to the amount of pressure per square inch at sea level; a bottle of champagne contains approximately 6 atms of pressure

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11
Q

Aubuis

A

in Touraine, clay/limestone soils

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12
Q

Autolysis

A

yeast decomposition

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13
Q

Barrique

A

wine barrel with a capacity of 225 liters, traditional in Bordeaux

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14
Q

Basal buds

A

buds closest to the vine trunk

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15
Q

Bâtonnage

A

the process of lees stirring in wine to better integrate flavors often created by malolactic conversion

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16
Q

Biodynamic Viticulture

A

an elaborate, organic practice whereby growers link all viticultural and vinicultural work with the movement of sun, moon, and stars

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17
Q

Bioherm

A

reef-like mound of earth composed of dead sea creatures such as corals, starfish, and mollusks

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18
Q

Beton

A

concrete aging vessels in the Rhône Valley

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19
Q

Blanc de Blancs

A

a sparkling white wine made from white grapes

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20
Q

Blanc de Noirs

A

a sparkling white wine made from black grapes

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21
Q

Bonbonnes

A

glass demi-johns used to age oxidative VDNs

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22
Q

Botrytis Cinerea

A

a fungus that attacks tight-clustered grape varieties whose grapes are high in sugar content. The mold penetrates the grape skin, dessicates the berry and concentrates sugars and other flavor compounds. When conditions are right (i.e. when cool, moist mornings are followed by warm, dry afternoons), this noble rot yields unctuous, honeyed dessert wines. However, if the weather stays cool and damp all day, botrytis can swiftly turn from noble rot to gray rot and destroy the crop.

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23
Q

Boulbènes

A

sand clay conglomerates in South-West France

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24
Q

Brut

A

A style of champagne or cremant that contains up to 1.2% (12 g/L) residual sugar and confers no perception of sweetness

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25
Q

Brut Nature

A

a champagne or cremant style in which no sugar or dosage is added

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26
Q

Cadastral Unit

A

surveyed parcels of land recorded by a land registry

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27
Q

Cahier des Charges

A

a set of regulations that delineates production zone, viticultural practices, and production standards

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28
Q

Caillotes

A

In Central Loire, small limestone pebbles

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29
Q

Camargue

A

a salt marsh, located west of Provence and east of Languedoc, where the Rhone River finishes its run to the Mediterranean Sea

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30
Q

Canes

A

old vine shoots that have lignified or become woody

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31
Q

Carbonic Maceration

A

a vinification technique involving anaerobic, enzymatic fermentation carried out inside the berry, resulting in a wine with intense aromas of bananas and candied fruit; the process is also known as whole-berry fermentation

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32
Q

Causses

A

a group of limestone plateaus in the Massif Central

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33
Q

Chalk

A

a type of porous limestone

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34
Q

Chaptalization

A

the technique of adding sugar to grape must in order to increase the alcohol level in the finished wine. None of the added sugar remains in the finished wine as a sweetening agent. It is all fermented into alcohol.

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35
Q

Cheville

A

adjective for old, peg-shaped sparkling wine cork

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36
Q

Clairet

A

a semi-red wine; darker than rose, but less pigmented that a true red wine

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37
Q

Clavelin

A

a 620 mL bottle used exclusively for Vin Jaune

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38
Q

Climat

A

a named parcel of land associated with territory classed as Premier Cru or Grand Cry. The word finds its origins in the Greek “klima” meaning “incline,” which conveys the notion of exposure to the sun. Whereas lieux-dits are cadastral units, climats are more of a vigneron’s notion of a site

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39
Q

Cold Soak

A

pre-fermentation maceration of juice and skins to extract fruit aromas without tannin

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40
Q

Colluvial

A

soils developed from rain-driven slope wash

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41
Q

Continental Climate

A

a climate characterized by significant diurnal and seasonal temperature changes; wine regions with continental climates experiences all four seasons

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42
Q

Coomb

A

a short or shallow valley, usually dry, within a limestone escarpment

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43
Q

Cote

A

translated from the French, “slope”

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44
Q

Coulure

A

poor fruit set caused by cloudy, cold, and/or wet weather at flowering

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45
Q

Crayeres

A

in Champagne, underground chalk quarries now used as wine cellars

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46
Q

Cremant

A

a family of French sparkling wines produced outside the Champagne region made in the methode traditionelle

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47
Q

Cuvee

A

blended base wine (in Champagne); blend and/or special lot of wine

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48
Q

Debourage

A

juice settling before fermentation

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49
Q

Delestage

A

a method of extraction in red winemaking where the tank is drained and mixed back into the grape skins, a.k.a. rack and return

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50
Q

Demi-Sec

A

a style of champagne or cremant containing between 3.2-5% (32-50 g/L) residual sugar and possessing definite sweetness

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51
Q

Demi-muid

A

a 600 liter cask

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52
Q

Denomination Geographique Complementaire (DCG)

A

a sub-regional category of an AOC which refers to a specific area within the AOC

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53
Q

Disease Pressure

A

in viticulture, environmental conditions that engender disease

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54
Q

Disgorgement

A

in French, “degorgement”; the process of removing the dead yeast cells from the bottle of sparkling wine in order to deliver a clear and non-gritty sparkling prodcut

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55
Q

Dosage

A

process of adding a mixture of sugar and still reserve wine, called “Liquer de Dosage” or “Liquer d’Expedition,” after disgorging a sparking wine; determines a sparkling wine’s final sweetness level

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56
Q

Downy Mildew

A

a.k.a. peronospera

a fungus disease that germinates in warm, humid weather. It attacks the leaves and stems, first with what appear to be “oil spots,” then with white cotton filaments. An outbreak causes the vines to lose their leaves which can delay ripening or prevent ripening altogether.

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57
Q

Doux

A

meaning “Sweet,” a style of champagne or cremant with over 5% (50 g/L) residual sugar

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58
Q

Drosophilia Suzukii

A

Asian fruit fly whose females lay eggs inside soft fruits like grapes; their larvae hatch and feed on the pulp

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59
Q

Eau de Vie

A

in France, a brandy or distilled spirit; literally translates as “water of life”

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60
Q

Echalas

A

stakes or poles used to support vines

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61
Q

Echelle de Crus

A

a vineyard ranking in Champagne based on a scale of 80-100%. It is the wine village that is ranked; all surrounding vineyards are awarded the points that the village receives. Villages of 80-89% do not carry any special rank, but are allowed to produce champagne. Villages rater 90-995 are considered Premiers Crus; villages rated at 100% are Grands Crus.

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62
Q

Edelzwicker

A

in Alsace, a wine that is a blend of several grape varieties; these varieties can be fermented separately or fermented together. Vintage dating is optional.

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63
Q

En Primeur

A

wine made available for sale prior to its normal time

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64
Q

Escarpment

A

a cliff-like ridge of land formed by faulting

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65
Q

Ethanol

A

the primary alcohol produced during alcoholic fermentation

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66
Q

Extra Brut

A

a style of champagne or cremant with less than 0.6% (6 g/L) residual sugar

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67
Q

Extract

A

a representative measure of all the flavor compounds in wine

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68
Q

Extra Sec

A

a style of champagne or cremant containing 1.2-1.7% (12-17 g/L) residual sugar; although the French translates as “extra dry,” the wine possesses noticeable sweetness

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69
Q

Finnes Bulles

A

French for “fine or small bubbles”; colloquial reference to the sparkling wines of the Loire

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70
Q

Flute Bottle

A

long, tapered bottles; traditionally used for the wines of Alsace and Germany

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71
Q

Galets

A

large, round stones found in the South-West, Languedoc, and Rhone regions

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72
Q

Garrigue

A

an arid, stony earth than can only support lavender, herbs, dwarf oak trees and the vine. it can refer to the limestone soil itself, the resinous herbs and scrub vegetation that grow upon it, and the aroma of those herbs when crushed underfoot or echoed in the aromatic profile of the wines themselves

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73
Q

Gentil

A

in Alsace, a blended wine that is at least 50% Riesling, Muscat, Pinot Gris and/or Gewurtztraminer; the other 50% can be comprised of other grapes. All varieties must be fermented separately. Vintage dating is mandatory.

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74
Q

Grand Vin

A

the top wine of a chateau or wine produced

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75
Q

Granite

A

a type of igneous rock

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76
Q

Graves

A

French for “gravel”

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77
Q

Gray Rot

A

a crop-damaging form of Botrytis cinerea; outbreaks occur when cool, most mornings are followed by cool, moist afternoons (as opposed to warm, dry afternoons for positive attributes)

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78
Q

Grenat

A

label nomenclature for vin doux naturel in Rivesaltes and Maury; refers to red wines that have aged reductively (i.e. without oxygen)

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79
Q

Gyropalettes

A

mechanized racks that perform the process of riddling much quicker than by hand

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80
Q

Hors d’Age

A

label nomenclature for VDNs; refers to wines that have aged for a long time under controlled oxidation prior to bottling (e.g. at least five years for Rivesaltes wines)

81
Q

Hybrids (Franco-American)

A

vines created by crossing two diferent vine or vitis species, in this case, Vitis Vinifera, the European vine stock, and Vitis Labrusca or Vitis Riparia, the American vine stocks; this was done to try to create new vine types that capture the European grapes’ flavor profiles and the American vine’s natural immunity to phylloxera

82
Q

Igneous Rock

A

rock that is formed through the cooling and solidification of magma or lava

83
Q

INAO

A

Institut National des Appellaitions d’Origine, founded in 193, is the governing body responsible for French wine law. It became the Institut National de l’Origine et de la Qualite in 2007 when it expanded oversight and protection to other French products, such as cheeses, meats, fruits, and vegetables

84
Q

Inox

A

stainless steel aging vessels

85
Q

Jupone

A

adjective for a young, mushroom-shaped sparkling wine cork

86
Q

Late-disgorged

A

champagnes that have spent many years on the lees before disgorgement. They are quite youthful when sent to market despite their extended time in cellar

87
Q

Lattes

A

thin strips of wood used to separate sparkling wine bottles that are resting on their sides

88
Q

Lees

A

dead yeast cells

89
Q

Left Bank

A

when facing in the direction of the current, the left side or bank of the river or estuary

90
Q

Lieu-dit

A

a parcel of land, contained within a single commune, whose name recalls a topographical or historic particularity; a caastral unit used by geographers. The plural of lieu-dit is lieux-dits

91
Q

Limestone

A

a sedimentary soil composed of compacted and fossilized marine life

92
Q

Liqueur de Tirage

A

in method traditionelle a sugar/yeast solution added to the base wine to initiate a secondary fermentation

93
Q

Liquoreaux

A

sweet wines made from late-harvest grapes that are always affected by noble rot. They are noticeably sweeter than the moelleux or semi-sweet category.

94
Q

Loess

A

fine wind-blown soil deposits usually comprised of silt and sand

95
Q

Lutte Raisonee

A

“reasoned fight,” environmentally and financially responsible farming practices

96
Q

Macroclimate

A

the climate of a particular region (see mesoclimate, microclimate)

97
Q

Maceration Pelliculaire

A

French for “on the skins”; a technique for white wine production whereby grapes are crushed and allowed to macerate on the skins for a few hours in order to boost aromatics

98
Q

Malolactic Conversion

A

a secondary fermentation in which bacteria convert malic acid into lactic acid, thereby lowering a wine’s acidity and changing its mouthfeel and flavor profile. a.k.a. malolactic fermentation

99
Q

Manno-proteins

A

molecules consisting of protein and sugar which are released as yeasts decompose during sur lie aging. Manno-proteins add a creamy, round mouthfeel to the finished wine.

100
Q

Maquis

A

a mix of resinous scrub which grows on acidic soils

101
Q

Marcottage

A

a vine propogation method; the act of burying a cane (layering) to sprout new vines, a.k. provignage

102
Q

Maritime Climate

A

a climate characterized by cloudy skies and amply rainfall in the form of squalls or storms. Large bodies of water, like the sea, prevent frosts and deep freezes and keep the weather temperate

103
Q

Marl

A

a soil type consisting of clay and limestone in various proportions

104
Q

Massif

A

a landform that most commonly manifests as a cluster of mountains and high elevation plateaus; geologically, the term refers to a portion of the earth’s crust bound together by faults into a mass that is most commonly raised in respect to its surroundings

105
Q

Maturity

A

a complexity of flavor derived from “hang time,” the length of time the grape cluster spends hanging on the vine; also refers to phenolic ripeness, i.e. the flavor and quality of grape tannins plus the intensity of color

106
Q

Mediterranean Climate

A

a climate characterized by hot summers, mild winters and a long and fruitful growing season; there is minimal rainfall during the summer months

107
Q

Meridionaux

A

refers to the Southern Rhone

108
Q

Merle

A

French for “blackbird”; Merlot is named after the blackbirds that feast upon it at harvest

109
Q

Mesoclimate

A

the climate of a particular vineyard or growing area

110
Q

Methode Ancestrale

A

process of sparkling winemaking comprising one single alcoholic fermentation that is bottle mid-ferment in order to trap the carbon dioxide gas in solution; a.k.a. methode rurale

111
Q

Methode Champenoise (Traditionelle)

A

a method of sparking wine production that involves two separate and distinct fermentations. The first fermentation changes grape juice into wine; the second transforms the still wine into a sparkling wine and occurs in the same bottle from which it is later served

112
Q

Methode Traditionelle

A

a term used to describe the method champenoise when utilized outside the Champagne region

113
Q

Microclimate

A

the climate within the vine canopy itself

114
Q

Micro-oxygenation

A

a technique developed to tame aggressive tannins whereby minute amounts of oxygen are slowly bubbled through the vat of wine. The technique was developed by Patrick Ducournau while working with Tannat in Madiran

115
Q

Mistral

A

a fierce wind that blows through the Rhone Valley and Southern France, desiccating the grapes and concentrating their flavors

116
Q

Moelleux

A

translates as “mellow”; Moelleux wines are semi-sweet wines made from late-harvest grapes which may or may not be affected by noble rot

117
Q

Monopole

A

a vineyard under single ownership

118
Q

Morgonner

A

the tendency for Morgon wines to taste more like Pinot Noir as they age

119
Q

Mousse

A

the frothy bubbles in a glass of sparkling wine

120
Q

Mosseux

A

translates as “frothy or bubbly”; a category of French sparkling wines

121
Q

Mutage

A

the process of stopping a partially complete alcoholic fermentation through the addition of spirits in order to keep some residual sugar in the finished (fortified) wine; this process is used for VDN winemaking

122
Q

Mutage sur Marc

A

in VDN winemaking, the addition of a neutral grape spirit to amust that is macerating withs olids. Also known as mutage sur grains.

123
Q

Napoleon’s Code of Inheritance

A

a mandate issued by Napoleon Bonaparte (1804) that decreed that all inheritable property be divided equally among the children of the deceased; a.k.a. Napoleonic Code

124
Q

Negociant

A

companies that purchase grapes or wine from growers who are too small, or do not have the inclination, to bottle and market their own wine

125
Q

Nouveau

A

translates as “new”; refers to a newly made wine released shortly after harvest (e.g. Beaujolais Nouveau); a.k.a. vin primeur

126
Q

Ouille

A

without ullage, topped up, or without oxygen

127
Q

Passerillage

A

the process of twisting the stalks of grape bunches in order to stop the flow of sap. This is done to dessicate grapes on the vine and concentrate sugars through water loss.

128
Q

Perruches

A

flinty clays in Touraine and Centre-Loire

129
Q

Petillant

A

translates as “fizzy”; applies to delicately sparkling wines

130
Q

Petillant Originel

A

a sparkling wine from Montlouis-sur-Loire that has no additions such as sugar or yeast. It has one fermentation, ages on lees for 9 months, and has no dosage after disgorgement.

131
Q

Petit Chateau

A

any unclassified or unranked property; this term is legally defined

132
Q

Phylloxera

A

a small insect that kills the grapevine by attacking its roots. With each bite, it injects saliva, which creates galls or knots of uncontrolled cell growth.

133
Q

Pierres Dorees

A

translates as “golden stones”; broken yellow limestone soils found in southern Beaujolais

134
Q

Pigeage

A

in red winemaking, the act of punching down the cap of grape skins to re-integrate them into the juice

135
Q

Pinoter, Pinotent

A

the tendency for certain Beaujolais Cru wines to taste more like Pinot Noir as they age

136
Q

Poudingues

A

name for galets in Jurancon

137
Q

Pourriture Noble

A

French term for noble rot

138
Q

Powdery Mildew

A

a fungal disease indigenous to the USA, which blankets the vine with thick white filaments. If an outbreak occurs before flowering, yields are reduced. If the grape clusters become infected, they will not achieve full pigment development or grow to maximum size. The fruit will be marked by off flavors. Also known as oidium.

139
Q

Prestige Cuvee

A

in Champagne, a prestige bottling; the best product a champagne house produces, sometimes known as tete de cuvee

140
Q

Prise de Mousee

A

translates literally as “seizing of foam”; the second alcoholic fermentation which converts the dry base wine into a sparkling wine

141
Q

Pupitres

A

“A” shaped racks into which champagne bottles are placed to perform the act of riddling

142
Q

Racking

A

the process of removing wine from particulates, cleaning the vat and returning the wine to the vat

143
Q

Rain Shadow

A

an area of land that receives little precipitation due to a tall landmass, such as a mountain range or escarpment, that blocks the moisture-laden clouds

144
Q

Rancio

A

label nomenclature for VDNs and some dry wines; refers to fully oxidized reds and whites, brown in color and boasting characteristic aromas of walnut and orange peel

145
Q

Remembrement

A

a planned adjustment and consolidation of land, as in vineyards

146
Q

Remontage

A

pumping juice over the red grape skin cap to maximize extraction

147
Q

ResDur

A

grapevines being developed in France that are resitant to fungal disease

148
Q

Restanques

A

low, man-made walls of river stone in Provence

149
Q

Riddling

A

in French “remuage”; the process of collecting dead yeast cells into the neck of the champagne or other traditional-method sparkling wine bottle in preparation for disgorging

150
Q

Rift Valley

A

bedrock that has dropped down between parallel geological faults. A localized rift valley is known as a “graben”

151
Q

Right Bank

A

when facing in the direction of the current, the right side or bank of the river or estuary

152
Q

Rimage

A

label nomenclature for VDNs; refers to red wines that have aged reductively (without oxygen)

153
Q

Ripeness

A

refers to sunshine-derived sugar levels found in the grape

154
Q

Roches Purries

A

meaning rotted rocks, decomposed schist in Morgon

155
Q

Rose de Presse

A

a method of making rose; maceration occurs only as the grapes are pressed. This extremely short amount of skin contact results in a lighted style rose with less color, tannin, and structure than those made through saignee

156
Q

Rougiers

A

iron-rich clay-limestone soils in Marcillac`

157
Q

Saignee

A

a French term that translates as “bleeding”; used to describe the process of pulling pink juice from the skins with which it is macerating in order to make rose

158
Q

Sandstone

A

a type ofsoil compose of quartz sand particles that become cemented together over time

159
Q

Schist

A

a type of soil formed from clay that has been compressed within the earth’s crust

160
Q

Sec

A

a style of champagne or cremant containing 1.7-3.2% (17-32 g/L) residual sugar; although the French translates as “dry,” the wine possesses noticeable sweetness. With regard to still wines, the term refers to wines that usually possess less that 0.4% (4 g/L) residual sugar.

161
Q

Selection des Grains Nobles (SGN)

A

a dessert wine made from grapes that have been affected by noble rote; these grapes are individually picked from within the cluster

162
Q

Semi-Carbonic Maceration

A

a vinification technique whereby there is both carbonic or whole-berry fermentation taking place at the top of the tank and a traditional yeast-driven alcoholic fermentation taking place in the juice at the bottom of the tank

163
Q

Septentrionaux

A

refers to the Northern Rhone

164
Q

Shoots

A

new green vine growth

165
Q

Silex

A

in Centre-Loire, flinty clay soils

166
Q

Skin Contact

A

literally, the action of allowing the grape juice to be in contact with the grape skins. This can occur pre-fermentation, during fermentation, and/or after fermentation. Tannins, pigments, and some flavor precursors are located within the skins. Skin contact allows for the transfer of these components into the juice. a.k.a. maceration

167
Q

Solera

A

champagnes that are made from a single stainless steel tank or oak foudre that is kept perpetually, based on specific harvest parameters. a.k.a. perpetual reserve

168
Q

Sous Voile

A

under veil, under flor or with ullage

169
Q

Special Club

A

peer-reviewed, prestige cuvees from members of the Club Tresors de Champagne. These champagnes must be made entirely on a member’s own premises, with their own grapes, and only in outstanding vintages

170
Q

Stomata

A

small pores on a grape leaf that are the apertures whereby a grapevine transpires or releases water vapor. Stomata also regulate gas exchange

171
Q

Structure

A

in wine, an interplay of sugar, acid, tannin, and alcohol

172
Q

Sur Lattes

A

the method of resting sparkling wine bottle stacked on their sides with thin wood stripes (lattes) between them

173
Q

Sur Lie Aging

A

refers to the process in which wines age on (sur) the dead yeast cells or lees (lie) which have settled to the bottom of the tank or barrel after alcoholic fermentation. The dead yeasts impart manno-proteins that give wine creaminess and a rounded mouthfeel

174
Q

Sustainable Viticulture

A

farming practices which aim to use agrochemicals more discriminately and spray only when necessary

175
Q

Tannin

A

a bitter and astringent substance present in grape skins, stems, seeds and in oak barrels; tannins may be extracted from the grape and the wood during fermentation and/or oak aging

176
Q

Terroir

A

a French concept that embodies the totality of everything that impacts the grape and its final flavors, such as elevation, aspect, climate, soil, grape-growing practices, and topographical features

177
Q

Terres Blanches

A

in Centre-Loire, marl rich in oyster fossils

178
Q

Tete de Cuvee

A

in Champagne, a prestige bottling; the best product a champagne house produces; this term can also refer to the very first juice to escape the wine press

179
Q

Tirage

A

the act of bottling a sparkling wine

180
Q

Traditionnel

A

label nomenclature for VDNs in Maury; refers to red wines made in an oxidative manner

181
Q

Tramontane

A

a strong wind that hails from the north and blows through the southern regions of France

182
Q

Transversage

A

in sparkling wine production, a process in which 750 ml bottles are used to fill larger or smaller bottles

183
Q

Trellising System

A

a structure of stakes, posts, and wires designed to give support to the vine and set it into an optimal position to maximize air circulation and sunlight exposure within the canopy

184
Q

Tris

A

passes through the vineyard choosing ripe berries or clusters

185
Q

Tuffeau

A

a type of porous limestone found in the Middle Loire

186
Q

Tuile

A

label nomenclature for VDNs; refers to slightly oxidized red wines that take a tuile (clay tile) color

187
Q

Ullage

A

with oxygen exposure

188
Q

Vendages Tardives (VT)

A

a late-harvest dessert wine; may or may not be affected by noble rot

189
Q

Vin Gris

A

French for “gray wine”, traditionally a wine made with red grapes using white winemaking techniques

190
Q

Vin de Garde

A

wine for cellaring

191
Q

Vin de Goutte

A

free-run juice

192
Q

Vin de Paille

A

translates as “straw wine”; a sweet wine made from air-dried grapes traditionally dehydrated on straw mats

193
Q

Vin de Presse

A

wine made from pressed grapes

194
Q

Vin Doux Naturels (VDN)

A

fortified dessert wine

195
Q

Vin Jaune

A

a wine of Jura that matures under the influence of film yeasts and controlled oxidation

196
Q

Vin Clair

A

base wine used in Champagne to make the cuvee

197
Q

Viticulture Biologique

A

organic viticultural practices that preserve the health and integrity of the environment by eliminating all synthetic inputs and agrochemical products

198
Q

Yeast

A

a unicellular fungus responsible for initiating alcoholic fermentation

French Wine Scholar (17 decks)

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