Glossary Flashcards
1
Q
Aeolian
A
Wind-blown sediments.
2
Q
Alcoholic Fermentaion
A
the process by which yeasts convert natural grape sugars into alcohol; carbon dioxide and heat are given off in the process.
3
Q
Alluvial
A
soils formed from river sediments.
4
Q
Alpine Influences
A
Influences from a climate characterized by cold winters, late springs and brief growing seasons.
5
Q
Ambre
A
Label nomenclature for white vin doux naturel (VDN); refers to the amber color indicative of controlled oxidation.
6
Q
Anaerobic
A
without oxygen.
7
Q
Appellation d’Origine Controlee AOC
A
a delineated zone of production (region, subregion, village or specific terrori) with unique qualities and characteristics stemming from its geography, climate, topography and viticultural and winemaking practices. AOC represents the highest rung on the French wine quality pyramid. Both the region itself and the product that comes from the region are referred to as AOC. (e.g. The Bordeaux AOC refers to a geographical entity and to the wine that is produced within this zone of production.)
8
Q
Arene
A
sandy soils composed of weathered feldspars, micas quartz and other minerals found in northern Beaujolais. AKA gorrhe.
9
Q
Argiles a silex
A
see Perruches
Clay with flint
10
Q
Assemblage
A
assembly or blend
11
Q
Atmospheres
A
abbrevition ATM(s); refers to the amount o pressure per square inch at sea level; a bottle of champagne contains approximately 6 atms of pressure.
12
Q
Aubuis
A
in Touraine, clay/limestone soils.
13
Q
Autolysis
A
yeast decomposition.
14
Q
Barrique
A
wine barrel with a capacity of 225liters, traditional in Bordeaux.
15
Q
Basal Buds
A
buds closest to the vine trunk.
16
Q
Batonnage
A
the process of lees stirring in wine to better integrate flavors often created by malolactic conversion.
17
Q
Beton
A
concrete aging vessels in the Rhone Valley.
18
Q
Biodynamic Viticulture
A
an elaborate, organic practice whereby growers link all viticultural and viniicultural work with the movements of the sun, moon and stars.
19
Q
Bioherm
A
reef-life mound of earth composed of dead sea creatures such as corals, starfish and mollusks.
20
Q
Blanc de Blancs
A
a sparkling white wine made from white grapes.
21
Q
Blanc de Noirs
A
a sparkling white wine made from black grapes.
22
Q
Bonbonnes
A
glass demi-johns used to age oxidative VDNs.
23
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, desiccates the berry and concentrates sugars and other flavor compounds. When the conditions are right (i.e. when cool, moist mornings are followed by warm, dry afternoons), this noble rot yielfs 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.
24
Q
Boubenes
A
sandy clay conglomerates in South-West France.
25
Brut
a style of champagne or cremant that contains up to 1.2% 12g/l residual sugar and confers no perception of sweetness.
26
Brut Nature
a champagne or cremant style in which no sugar or dosage in added.
27
Cadastral Unit
surveyed parcels of land recorded by a land registry.
28
Cahier des Charges
a set of regulations that delineates production zone, viticulture practices and production standards.
29
Caillottes
in Centre-Loire, small limestone pebbles.
30
Camargue
a salt marsh, located west of Provence and east of Languedoc, where the Rhone RIver finishes its run to the Mediterranean Sea.
31
Canes
old vine shoots that have lignified or become woody.
32
Carbonic Maceration
a vinification technique involving an anaerobic, enzymatic fermentation crried 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.
33
Causses
a group of limestone plateaus in the Massif Central.
34
Chalk
a type of porous limestone.
35
Chaptalization
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.
36
Cheville
adjectives for old, peg-shaped sparkling wine cork.
37
Clairet
a semi-red wine; darker than rose; but less pigmented than a true red wine.
38
Clavelin
a 620ml bottle used exclusively for Vin Jaune.
39
Climat
a named parcel of land associated with territory classed as Premier Cru or Grand Cru. The word find 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.
40
Cold Soak
pre-fermentaion maceration of juice and skins to extract fruit aromas without tannin.
41
Colluvial
soils developed from rain-driven slope wash.
42
Continental Climate
a climate characterized by significant diurnal and seasonal temperatue chamges; wine regions with continental climates experience all 4 seasons.
43
Conventional Farming
practices employing the use of agrochemicals to control weeds, insects and disease.
44
Coomb
a short or shallow valley, usually dry, within a limestone escarpment.
45
Cote
translated from the French, "slope".
46
Coulure
poor fruit set caused by cloudy, cold and/or wet weather at flowering.
47
Crayeres
in Champagne, underground chalk quarries now used as wine cellars.
48
Cremant
a family of French sparkling wines produced outside the Champagne region made in the methode traditionelle.
49
Cuvee
blended base wine (in Champagne); blend and/or special lot of wine.
50
Debourbage
juice settling before fermentaion.
51
Delestage
a method of extraction in red winemaking where the tank is drained and mixed back into grape skins. AKA rack and return.
52
Demi-Sec
a style of champagne or cremant containing between 2.3-5% 32-50g/l residual sugar and possessing definite sweetness.
53
Demi-muid
a 600-litre cask.
54
Denomination Geographique Complementaire (DGC)
a sub-regional category of an AOC which refers to a specific area within the AOC.
55
Disease Pressure
in viticulture, environmental conditions that engender disease.
56
Disgorgment
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 product.
57
Diurnal
Daily
58
Dosage
process of adding a mixture of sugar and still reserve wine, called Liqueur de Dosage or Liqueur d'Expedition, after disgorging a sparkling wine; determines a sparkling wine's final sweetness level.
59
Downy Mildew
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. AKA Peronospera.
60
Doux
meaning "sweet", a style of champagne or cremant with over 5% 50g/l residual sugar.
61
Drosophila Suzukii
Asian fruit fly whose females lay eggs inside soft fruits like grapes; their larvae hatch and feed on the pulp.
62
Eau de Vie
in France, a brandy or distilled spirit; literally translates as "water of life".
63
Echalas
stakes or poles used to support vines.
64
Echelle Des Crus
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 rated 90-99% are considered Premiers Crus; villages rated at 100% are Grands Crus.
65
Edelzwicker
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.
66
En Primeur
wine made available for sale prior to its normal time.
67
Escarpment
a cliff-like ridge of land formed by faulting.
68
Ethanol
the primary alcohol produced during alcoholic fermentation.
69
Extra Brut
a style of Champagne or cremant with less than 0.6% 6g/l residual sugar.
70
Extract
a representative measure of all flavor compounds in wine.
71
Extra Sec
a style og champange or cremant containing 1.2-1.7% 12-17g/l residual sugar, although the French translates as "extra dry", the wine possesses noticeable sweetness.
72
Fines Bulles
French for "fine or small bubbles"; colloquial reference to the sparkling wines of the Loire.
73
Flute Bottle
long, tapered bottles, traditionally used for the wines of Alsace and Germany.
74
Foudre
large, inert oak casks.
75
Galets
large, round stones found in the South-West, Languedoc and Rhone regions.
76
Garrique
an arid, stony earth that 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.
77
Gentil
in Alsace, a blended wine that is at least 50% Riesling, Muscat, Pinot Gris and/or Gewurtzraminer; the other 50% can be comprised of other grapes. All varieties must be fermented separately. Vintage dataing is mandatory.
78
Gorrhe
see Arene
79
Graben
see Rift Valley.
80
Grand Vin
the top wine of a chateau or wine producer.
81
Granite
a type of ignerous rock.
82
Graves
French for "gravel"
83
Gray Rot
a crop-damaging form of Botrytis cinerea; outbreaks occur when cool, moist mornings are followed by cool, moist afternoons. (Botrytis cinerea maintains its positive attributes, i.e. noble rot, when cool, moist mornings are followed by warm, dry afternoons.)
84
Grenat
label nomenclature for vin doux naturel in Rivesaltes and Maury; refers to red wines that have aged reductively (i.e. without oxygen).
85
Gyropalettes
mechanized racks that perform the process of riddling much quicker than by hand.
86
Hors d'Age
label nomenclature for VDNs; refers to wines that have aged for a long time under controlled oxidation prior to bottling (e,g, at least 5 years for Rivesaltes wines).
87
Hybrids (Franco-American)
vines created by crossing two different vine or vitis species, in this case, Vitis Vinifera, the European vine stock, and Vitis Labrusca or Vitis Riparia, American vine stock; this was done to try to create new vine types that captured the European grapes' flavor profiles and the American vine's natural immunity to Phylloxera.
88
Igneous Rock
rock that is formed through the cooling and solidification of magma or lava.
89
INAO
Institut National des Appellations d'Origine (INAO), founded in 1935, is the governing body responsible for French wine law. It became the Institute 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.
90
Inox
stainless steel aging vessels.
91
Jupone
adjective for a young, mushroom-shaped sparkling wine cork.
92
Late-Disgorged
Champagnes that have spent many years on the lees before disgorgement. They are quite youthful when sent to market despite their extended timem in cellar.
93
Lattes
thin strips of wood used to separate sparkling wine bottles that are resting on their sides.
94
Lees
dead yeast cells.
95
Left Bank
when facing in the direction of current, the left side or bank of the river or estuary.
96
Lieu-Dit
a parcel of land, contained within a single commune, whose name recalls a topographical or historic particularity; a cadastral unit used by geographers. The plural of lieu-dits is lieux-dits. See Cadastre.
97
Limestone
a sedimentary soil composed of compacted and fossilized marine life.
98
Liqueur de Dosage
see Dosage.
99
Liqueur de Tirage
in methode traditionelle a sugar/yeast solution added to the base wine to initiate a second fermentation.
100
Liqueur de Expedition
see Dosage.
101
Liquoreux
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.
102
Loess
fine wind-blown soil deposits usually comprised of silt and sand.
103
Lutte Raisonee
"reasned fight", environmentally and financially responsible farming practices.
104
Macroclimate
the climate of a particular region. See Mesoclimate, Microclimate.
105
Maceration Pelliculaire
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.
106
Malolactic Conversion
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. Also known as malolactic fermentation.
107
Manno-proteins
molecules consisting of protein and sugar which are released as yeast decomposes during sur lie aging. Manno-proteins add a creamy, round mouthfeel to the finished wine.
108
Maritime Climate
a climate characterized by cloudy skies and ample rainfall in the form of squalls or sotmrs. large bodies of water, like the sea, prevent frosts and deep freezes and keep the weather temperate.
109
Marl
a soil type consisting of clay and limestone in various propotions.
110
Massif
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 surrondings.
111
Maturity
a complexity of flavor derived from "hang time", the length of time the grape clusters spends hanging on the vine; also refers to phenolic ripeness, i.e. the flavor and quality of grape tannins plus the intensity of color.
112
Mediterranean Climate
a climate characterized by hot summers, mild winters and a long and fruitful growing season; there is minimal rainfall during the summer months.
113
Meridionaux
refers to the Southern Rhone.
114
Merle
French for "blackbird"; Merlot is named after the blackbirds that feast upon it at harvest.
115
Mesoclimate
the climate of a particular vineyard or growing area. See Macrocimate, Microclimate.
116
Methode Ancestrale
process of sparkling winemaking comprising one single alcoholic fermentation that is bottled mid-ferment in order to trap the carbon dioxide gas in solution; AKA methode rurale.
117
Methode Champenoise
(also referred to as methode traditionelle in sparkling wine regions other than Champagne): a method of sparkling wine production that involves two separate and distinct fermentations. The first fermentation changes grape juice into wine; the second fermentation transforms the still wine into a sparkling wine and occurs in the same bottle from which it is later served.
118
Methode Traditionnelle
a term used to describe the methode champenoise when utilized outside the Champagne region.
119
Microclimate
the climate within the vine canopy itself. See Mesoclimate, Macroclimate.
120
Micro-oxygenation
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.
121
Mistral
a fierce wind that blows through the Rhone Valley and Southern France, desiccating the grapes and concentrating their flavors.
122
Moelleux
translates as "mellow"; Moelleux wines are semi-sweet wines made from late-harvest grapes which may or may not be affected by noble rot.
123
Monopole
a vineyard under single ownership.
124
Morgonner
the tendency for Morgon wines to taste more like Pinot Noir as they age.
125
Mousse
the froth bubbles in a glass of sparkling wine.
126
Mousseux
translates as "frothy or bubbly"; a category of French sparkling wines.
127
Mutage
the process of stopping a partially complete alcoholic fermentation through the additions of spirits in order to keep some residual sugar in the finished (fortified) wine; this process is used for VDN winemaking.
128
Mutage sur Marc
in VDN winemaking, the addition of a neutral grape spirit to a must that is macerating with solids. AKA mutage sur grains.
129
Napolean's Code of Inheritance
a mandate issued by Napoleon Bonaparte (1804) that decreed that all inheritable property be divided equally among the children of the deceased. AKA Napoleonic Code.
130
Negociant
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.
131
Noble Rot
see Botrytis Cinerea
132
Nouveau
translates as "new"; refers to a newly made wine released shortly after harvest (e.g. Beaujolais Nouveau); also known as vin primeur.
133
Oidium
see Powdery Mildew.
134
Organic Viticulture
see Viticulture Biologique.
135
Ouille
without ullage, topped up or without oxygen.
136
Passerillage
the process of twisting the stalks of grape bunches in order to stop the flow of sap. This is done to desiccate grapes on the vine and concentrate sugars through water less.
137
Peronospere
see Downy Mildew.
138
Perruches
flinty clays in Touraine and Centre-Loire.
139
Petillant Originel
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.
140
Petillant
translates as "fizzy". Applies to delicately sparkling wines.
141
Petit Chateau
any unclassified or unranked property; this term is legally defined.
142
Phylloxera
a small insect that kills the grapevine by attacking its roots. With each bite, it injects saliva. this creates galls of knots of uncontrolled cell growth.
143
Pierres Dorees
translates as "golden stones". Broken yellow limestone soils found in southern Beaujolais.
144
Pigeage
in red winemaking, the act of punching down the cap of grape skins to re-integrate them into the juice.
145
Pinoter, Pinotent
the tendency for certain Beaujolais Cru wines to taste more like Pinot Noir as they age.
146
Poudingues
name for galets in Jurancon.
147
Pourriture Noble
French term for noble rot.
148
Powdery Mildew
a fungal disease indigenous to the USA. it 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. AKA Oidium.
149
Prestige Cuvee
in Champagne, a prestige bottling; the best product a champagne house produces. Sometimes known as tete de cuvee.
150
Prise de Mousse
translates literally as "seizing of foam"; the second alcoholic fermentation which converts the dry base wine into a sparkling wine.
151
Provignage
see Marcottage.
152
Pupitres
"A" shaped racks in which champagne bottles are placed to perform the act of riddling.
153
Racking
the process of removing wine from particulates, cleaning the vat and returning the wine to the vat.
154
Rain Shadow
an area of land that receives little precipation due to a tall landmass, such as a mountain range or escarpment, that blocks the moisture-laden clouds.
155
Rancio
label nomenclature for VDNs and some dry wines; refers to fully oxidized red and whites, brown in color and boasting characteristic aromas of walnut and orange peel.
156
Remembrement
a planned adjustment and consolidation of land, as in vineyards.
157
Remontage
pimmping juice over the red grape skin cap to maximize extraction.
158
ResDur
grapevines being developed in France that are resistant to fungal disease.
159
Restanques
low, man-made walls of river stone in Provence.
160
RIft Valley
bedrock that has dropped down between parallel geological faults. A localized rift valley is known as graben.
161
Right Bank
when facing in the direction of the current, the right side or bank of the river or estuary.
162
Rimage
label nomenclature for VDNs; refers to red wines that have aged reductively (i.e. without oxygen).
163
Ripeness
refers to sunshine-derived sugar levels found in the grape.
164
Rose de Presse
a method of making rose; maceration occurs only as the grapes are pressed. This extremely short amount of skin contact results in lighter style rose with less color, tannin and structure than those made through saignee.
165
Sandstone
a type of soil composed of quartz sand particles that become cemented together over time.
166
Schist
a type of soil formed from clay that has been compressed within the earth's crust.
167
Sec
a style of champagne or cremant containg 1.7-3.2% 17-32g/l residual sugar; although the French translates as "dry", the wine possesses noticeable sweetness. With regards to still wines, the term refers to wines that usually possess less than 0.4% 4 g/l residual sugar.
168
Selection de Grains Nobles (SGN)
a dessert wine made from grapes that have been affected by noble rot; these grapes are individually picked from within the cluster.
169
Semi-carbonic Maceration
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 alcholic fermentation taking place in the juice at the bottom of the tank.
170
Septentrionaux
refers to the Northern Rhone.
171
Shoots
new, green vine growth.
172
Silex
in Centre-Loire, flinty clay soils.
173
Skin Contact
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. AKA Maceration.
174
Solera
champagnes that are made from a single stainless steel tank or oak foudre that is kepy perpetually, based on specific harvest parameters. AKA Perpetual reserve.
175
Special Club
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.
176
Sous Voile
under veil, under flor or with ullage.
177
Stomata
small pores on a grape leaf that are the apertures whereby a grapevine transpires or releases water vapor. Stomate also regulate gas exchange.
178
Structure
in wine, an interplay of sugar, acid, tannin and alcohol.
179
Sur Lattes
the method of resting sparkling wine bottles stacked on their sides with thin wood stripes (lattes) between them.
180
Sur Lie Aging
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.
181
Sustainable Viticulture
farming practices which aim to use agrochemicals more discriminately and spray only when necessary.
182
Tannin
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.
183
Terroir
a French concept that embodies the totality of everything that impacts the grape and its flavors, such as elevation, aspect, climate, soil, grape-growing practices and topographical features.
184
Terres Blanches
in Centre-Loire, marl rich in oyster fossils.
185
Tete de Cuvee
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.
186
Traditionnel
label nomenclature for VDNs in Maury; refers to red wines made in an oxidative manner.
187
Tramontane
a strong wind that hails from the north and blows through the southern regions of France.
188
Transversage
in sparkling wine production, a process in which 750ml bottles are used to fill larger or smaller bottles.
189
Trellising System
a structure of stakes, posts and wires designed to give support to the vine and the set it into an optimal position to maximize air circulation and sunlight exposure within the canopy.
190
Tris
passes through the vineyard choosing ripe berries or clusters.
191
Tuffeau
a type of porous limestone founnd in the Middle Loire.
192
Tuile
passes through the vineyard choosing ripe berries or clusters.
193
Ullage
with oxygen exposure.
194
Vendanges Tardives (VT)
a late harvest dessert wine; may or may not be affected by noble rot.
195
Vigneron
grape grower in French; there is no French equivalent for "winemaker".
196
Vin gris
French for "gray wine", traditionally a wine made with red grapes using white winemaking techniques.
197
Vin de Garde
wine for cellaring.
198
Vin de Goutte
free-run juice.
199
Vin de Paille
translates as "straw wine"; a sweet wine made rom air-dried grapes traditionally dehydrated on straw mats.
200
Vin de Presse
wine made from pressed grapes.
201
Vins Doux Naturels (VDN)
fortified dessert wine.
202
Vin Jaune
a wine of Jura that matures under the influence of film yeasts and controlled oxidation.
203
Vin Primerur
see Nouveau.
204
Vin Clair
base wine used in Champagne to make the cuvee.
205
Viticulture Biodynamique
see Biodynamic Viticulture.
206
Viticulture Biologique
organic viticultre practices that preserve the health and integrity of the environment by eliminating all the synthetic inputs and agrochemical products.
207
Yeast
a unicellular fungus responsible for initiating alcoholic fermentations.
