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Topics in Wine
C –
carbonic maceration
Red winemaking process which transforms a small amount of sugar in grapes which are uncrushed to ethanol, without the intervention of yeasts, it is used typically to produce light-bodied, brightly coloured, fruity red wines for early consumption, most famously but by no means exclusively in the Beaujolais region of France.
One of the most important wine rivers, linking a range of vineyards as dissimilar as those of Châteauneuf-du Pape in southern France, sparkling Seyssel, and Fendant du Valais in Switzerland.
The greatest wine of Sauternes and, according to the famous 1855 classification, of the entire Bordeaux region it is sweet, golden, and apparently almost immortal.
Or Le Montrachet, the most famous Grand Cru white burgundy, the apogee of the Chardonnay grape produced from a single vineyard in the Côte de Beaune district of the Côte d'Or.
German term for young wine popularly consumed before botteling-generally cloudy and often still fermenting-and typically referred to in Austria as Sturm or Heuriger.
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.
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.
Town north of Perpignan in southern France that gives ist name to two of the biggest appellations of Roussillon, Rivesaltes and Muscat de Rivesaltes, both of them vins doux naturels.
Downy mildew attacks all green parts of the vine and young leaves are particularly susceptible. When severly affected, leaves will drop off. The loss of leaves reduces photosynthesis and thus causes delays in fruit ripening and, typically, levels of fruit sugars, vine reserves of carbohydrates, and anthocyanins are depressed.
Widely used in filtration, is a naturally occuring, highly porous, chalky textured sedimentary rock made mainly of silica and consisting of fossilized remains of diatoms, a type of hard-shelled algae.
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.
Is a term used particularly in Burgundy for wine which qualifies for an appellation that coincides with the name of the village or commune in which the wine is made.
