Thank you for your interest in: Bourgogne blanc, Simon Colin.
Topics in Wine
Spring and summer time viticultural practice of placing vine shoots in the desierd position to assist in trimming, leaf removal, and harvest operations, and to facilitate the control of vine diseases and vine pests.
The general French term both for grape pomace and, more widely, for pomace brandy. It is used to distinguish the product from a fine, which may be made by distilling local wine. Most traditional wine regions make marc from the pomace, grape skins, and pips left after pressing.
Distinctive category of north-east Italian dried-grape wines, a historic speciality of Veneto. The most common forms of Recioto are sweet red Recioto della Valpolicella and the rare sweet white Recioto di Soave and Recioto di Gambellara.
Widely used French term for a specialist wine waiter or wine steward. The sommelier's job is to ensure that any wine ordered is served correctly and, ideally, to advise on the individual characteristics of every wine on the establishment's wine list and on food and wine matching.
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.
Of a wine is ist total concentration of volatile acids, those naturally occuring organic acids of wines that are separable by distillation. Wine's most common volatile acid by far is acetic acid (more than 96%).
French term for the intricate traditional method described in detail in sparkling winemaking. From 1994 the term was outlawed by EU authorities in favour of one of the following: méthode traditionelle; méthode classique; méthode traditionelle classique; fermented in this bottle and traditional method.