Wine request: Chablis "Bas de Chapelot" Domaine Eleni et Edouard Vocoret (2020), 75 cl.

B –

Beaune

Vinous capital of Burgundy giving ist name to the Côte de Beaune sction of the Côte d'Or.

H –

hillside vineyards

Even in Ancient Rome it was said Bacchus amat colles, or Bacchus loves the hills, suggesting that hillside vineyards have long been regarded as a source of high-quality wine.

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F –

fortified wines

Are those which have been subjected to frotification and therefore include Sherry, Port, Madeira, Vermouth, Màlaga, Montilla, Marsala, Liqueur Muscat and Liqueur Tokay.

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A –

Ausbruch

German-language equivalent of the Hungarian Aszu, traditionally designating sweet wines made from botrytized grapes.

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C –

crianza

Spanish term used both to describe the process of ageing a wine and also for the youngest officially recognized category of a wood-matured wine. A crianza wine must have spent a minimum of six months in cask.

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H –

Hermitage

The most famous northern Rhône appellation of all, producing extremely limited quantities of seriously long-lived reds and about a third as much full-bodied dry white wine which some believe is even more distinguished. Hermitage was one of France's most famous wines in the 18th and 19th centuries when the name alone was sufficient to justify prices higher than any wine other than a first growth bordeaux.

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S –

Spätlese

Means literally "late harvest" but, as a so called Prädikat, is officially defined by grape sugar at harvest.

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B –

botte

Italian word for a large wooden cask. The plural is botti.

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F –

fortification

The practice of adding spirits, usually grape spirit, to wine to ensure microbiological stability, thereby adding alcoholic strength and precluding any further fermentation.

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C –

cépage

French for vine variety. A varietal wine, one that is sold by the name of the principal variety from which it is made.

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V –

vin de table

The old name for France's most basic level of wine.

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C –

cross

The result of breeding a new variety by crossing two vine varieties. If the varieties are of the same species, usually the European vinifera species, then the result may also be knowm a an intraspecific cross - Müller-Thurgau would be one example.

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M –

malic acid

One of the two principal organic acids of grapes and wines. Ist name comes from malum, Latin for apple, the fruit in which it was first identified. Present in nearly all fruits and berries.

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B –

Beaune, Côte de

The Côte de Beaune is the southern half of the escarpment of the Côte d'Or, named after the important town and wine centre of Beaune.

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C –

copper

A micronutriment required in very small concentrations for healthy vine growth.

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A –

astringency

Is a complex of sensations resulting from the shrinking, drawing, or puckering of the tissues of the mouth. The most important astringent materials are tannins.

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C –

Clos de Tart

Clos des Lambrays, and Clos St-Denis, red Grands Crus in Burgundy's Côte d'Or.

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M –

Mâcon

Important commercial centre on the River Saône and capital of the Mâconnais dynamic district of Burgundy which produces considerable quantities of white wine and some red.

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D –

domaine

French word for an estate, typically a vine-growing and winemaking estate in Burgundy.

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L –

lees stirring

Or bâtonnage, as it is called in French, is the once fashionable winemaking operation of mixing up the lees in a barrel, cask, tank or vat with the wine resting on them. It is an optional addition to the process of lees contact and is often employed, particularly for whites which have undergone barrel fermentation. Usually done with a stick. Stirring up the lees in the barrel also effects oak flavour.

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P –

pomace

In white winemaking, the pomace is the sweet, pale brownish-green mass of grape skins, stems, seeds and pulp left after pressing. In red winemaking, the pomace is coloured blackish red.

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C –

collage

French term for fining.

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V –

VDP

Or the Verband Deutscher Prädikatsweingüter, the most influential and prestigious German growers' association.

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C –

Chalonnaise, Côte

Red and white wine producing region in the Saône-et-Loire département of Burgundy between the Côte d'Or and Mâconnais.

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S –

saignée

French term meaning "bled" for a winemaking technique which results in a rosé wine made by running off, or "bleeding", a certain amount of free-run juice from just-crushed dark-skinned grapes after a short, prefermentation maceration.

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