Wine request: Pinot Noir "Passion" Domaine Donatsch, Malans, AOC Graubünden (2020), 150 cl.

D –

decanting

Optional and controversial step in serving wine, involving pouring wine out of its bottle into another container called a decanter.

more

C –

controlled appelation

The much-imitated French system for the designation and control of important geographical names not only of wines, but also of spirits, as well as many foods.

more

C –

collage

French term for fining.

more

B –

botrytis bunch rot

A fungal diseases which has the greatest potential effect on wine quality. The malevolent form is grey rot, the benevolent form is noble rot.

more

S –

sec

Is French for dry.

more

S –

Sassicaia

One of the first Italian reds made in the image of fine red bordeaux.

more

L –

lieu-dit

French term used quite generally to refer to the local, traditional name of a small area of land, usually defined by topography or history.

more

W –

whole-bunch fermentation

Ultratradaitional method of red wine fermentation in which grape berries are not subjected to destemming. This was the default position before the introduction of the crusher-destemmer. The possible disadvantages are that, unless the stems are vey ripe, i.e. well lignified, and the must is handled very gently, the stems may impart harsh tannins to the wine.

more

Q –

QbA

Qualitätswein is what POD wines are called in German. This is Germany's largest and lowest wine category and in practice includes all those wines once known as QbA. The grapes must originate in one of Germany's 13 official wine regions and reach minimum must weights.

more

N –

noble rot

Sometimes simply as botrytis, is the benevolent form of botrytis bunch rot, in which the Botrytis cinerea fungus attacks ripe, undamaged white wine grapes and, given the right weather, can result in extremely sweet grapes.

more

T –

TBA

Understandably common abbreviation for Trockenbeerenauslese

more

T –

terra rossa

Red-brown loam or clay directly over well-drained limestone found typically in regions with a mediterranean climate. Such soils are found in southern Europe, North Africa and parts of Australia.

more

P –

pergola

A form of overhead vine trading. Where the canopy is horizontal, the pergola can alternatively be called tendone.

more

R –

refractometer

An instrument for measuring a refractive index, which is related to the amount by which the angle of a light wave is changed when passing through the boundary between two media. The amount of refraction is a convenient way to measure solute concentration of a solution and is widely used in viticultural and winemaking to follow the ripeness of grapes and changes during vinification.

more

B –

Beerenauslese

Literally "berry selection", refers to sweet Austrian or German wines, usually made from botrytized grapes.

more

A –

amphora

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.

more

F –

fermentation

As it appplies to wine, is the process of converting sugar to ethanol and carbon dioxide effected by the anaerobic metabolism of yeast.

more

T –

topping up

Ouillage in French, the operation of refilling any sort of wooden container to replace wine lost through evaporation. The container should be kept full or nearly full.

more

H –

heat stress

Affects vines when air temperatures are high. Very high daytime temperatures, of more than 40°C/104°F, cause the vine to "shut down", or virtually cease photosynthesis, as the enzymes responsible can no longer work. High temperatures also lead to water stress, especially when accompained by bright sunshine, low humidity, and strong, dry winds.

more

D –

Domaine de la Romanée-Conti

The most prestigious wine estate in Burgundy, based in Vosne-Romanée. The Domaine, as it is frequently called, is co-owned by the de Villaine and Leroy families and produces only Grand Cru wines.

more

C –

crushing

Winemaking operation of breaking open the grape berry so that the juice is more readily available to the yeast for fermentation and to increase the pulp and skin contact.

more

V –

verjus

Or verjuice, the tart, apple-flavoured juice of unripe grapes, has many variations and many culinary uses, especially in dressings and sauces.

more

B –

bouquet

It is used loosely by many wine tasters to describe any pleasant wine smell or smells.

more

U –

ultra brut

Brut Nature, Pas Dosé or Zéro Dosage. Residual sugar under 3g/lit

more

M –

must

Is the name used by winemakers for a thick liquid that is neither grape juice nor wine but the intermediate, a mixture of grape juice. Stem fragments, grape skins, seeds, and pulp that comes from the crusher-destemmer that smashes grapes at the start of the winemaking process.

more

Topics in Wine