French word for the important operation in the production of fine wines of deciding which lots will be assembled to make the final blend. It plays a crucial role in sparkling winemaking when some cuvées may be assembled from several hunderd different components.
Latin word from the Greek for a vessel with two handles. Although the term may refer sometimes to fine wares, it is normally used to describe the large pottery containers which were used for the bulk transport of many goods and luquids ind the Mediterranean world.
Occasionally RS, the total quantity of sugars remaining unfermented in the finished wine. This may include both fermentable sugars, mainly glucose and fructose, which have for some reason remained unconverted to alcohol during fermentation, and small amounts of those few sugars which are not readily fermented by typical wine yeast.
The general term used by winemakers to describe the harmless crystalline deposits that separate from wines during fermentation and ageing. The principal component of this deposit is potassium acid tartrate, the potassium salt of tartaric acid, which has therefore given rise to the name.
Ancient word for steeping a material in liquid with or without a kneading action to separate the softened parts of the material from the harder ones. This important process in red winemaking involves extracion of the phenolics or anthocyanins, other glycosides, including flavour precursors from the grape skins, seeds, and stem fragments into the juice or new wine.
French for "white of whites", may justifiably be used to describe white wines made from pale-skinned grapes. As the great majority of them are. A real significance only when used for white sparkling wines.
Important French port on the Garonne River. Bordeaux gives ist name to a wine region that includes the vineyards of the Gironde département and, as such, the wine region that produces more top -quality wine than any other region.