Terms

Question 1

What is a côte?

Answer 1

Hill

Question 2

What is microbullage?

Answer 2

The release of a small, steady stream of oxygen into barrels to soften very tannic wines and make them much more approachable

• Also known as micro-oxygenation, microx or mox
• Officially authorized by the EU in 1996
• Patrick Ducournau, a winemaker in Madiran, pioneered this technique

Question 3

What is encépagement?

Answer 3

Grape Varieties

Question 4

What is millesimato?

Answer 4

Vintage

Question 5

What are fruttai?

Answer 5

Special lofts where grapes are dried during the appassimento process

Question 6

What is the Canteiro method?

Answer 6

An aging/heating method of Madeira that is cask-aged in lodge attics, using the gentle, natural warmth of the sun.

Question 7

What is Aguardente?

Answer 7

Portuguese Brandy

Question 8

What is licoroso?

Answer 8

Fortified

Question 9

What is Vinho Abafado?

Answer 9

Partially fermented must preserved with alcohol used to sweeten/fortify wines of Carcavelos DOP.

Question 10

What is a cultivar?

Answer 10

Variety

*Term used in South Africa

Question 11

What is Fermage?

Answer 11

Leasing

Question 12

What is Métayage?

Answer 12

Share-cropping

Question 13

What is Délestage?

Answer 13

The fermentation vessel is fully drained, then pumped back over the cap into the fermentation vessel

Question 14

What is Chauffage?

Answer 14

Warming (in terms of making the barrel)

Question 15

What is Cintrage?

Answer 15

Shaping (the barrel)

Question 16

What is Bousinage?

Answer 16

Toasting (the barrel)

Question 17

What are Courtiers?

Answer 17

Brokers of wine

Question 18

What is Millésime?

Answer 18

Vintage

Question 19

What is Acanage?

Answer 19

Tying the vines to the stakes to keep it straight in order to guide the two arms of the vine in the direction of the row as they grow

*This is done in the winter

Question 20

What is a muselet?

Answer 20

The wire cage that secures the cork, fixed in place with 6 twists

Question 21

Champagne: what is vin clair?

Answer 21

Base wine

*Literal translation is ‘clear wine’

Question 22

What is dégorgement à la glace?

Answer 22

The process of freezing the tip of the bottle in brine (-16.6ºF/-27ºC) to remove the puck of lees

Question 23

What is dégorgement à la volée?

Answer 23

The process of disgorging by hand, a very technical skill, mandatory for bottled stoppered with cork or when preparing for commercial release of large format bottles

Question 24

What is Moût Concentré et Rectifié (MCR)?

Answer 24

Product created when must is reduced to remove all non-sugar elements

*Suitable for liqueur d’Expédition