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Topics in Wine

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.

T –

tartaric acid

The most important of the acids found in grapes and wine. Of all the natural organic acids found in plants, this is one of the rarer.

P –

pétillante

French term for a lightly sparkling wine, somewhere between perlant and mousseux.

P –

pigeage

French term for punching down, the winemaking operation of breaking up and submerging the cap of skins and other solids during red wine fermentation to stop the cap from drying out.

E –

estate wine

Term in common parlance, but not in federal law, in the US that suggests loosely that the wine came entirely from grapes farmed on the winery's own property.

S –

Superiore

Italian term applied to DOC wines which are deemed superior because of their higher minimum alcoholic strength, usually by a half or one per cent, a longer period of ageing before commercial release, or a lower maximum permited yield, or all three.

V –

vin doux naturel

Translates directly from French as a wine that is naturally sweet. Vins doux naturels are made by mutage, by artificially arresting the conversion of grape sugar to alcohol by adding spirit before fermentation is complete.

C –

cosecha

Is Spanish for vintage year.

T –

table wine

Term used internationally to distinguish wines of average alcoholic strength from superior so-called quality wine.

C –

château

May be French for castle but in wine parlance it usually means a vine-growing, winemaking estate.

P –

potassium

One of the macronutriments required by the vine for healthy growth, along with nitrogen and phosphorus.

T –

tartrates

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.

C –

cuvée

French wine term derived from cuve, with many different meanings in different contexts. In general terms it can be used to mean any containerful, or even any lot, of wine.

V –

viscosity

The quality of being viscous, the extent to which a solution resists flow or movement.

M –

méthode champenoise

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.

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.

S –

Stück

German term for a large wooden barrel, typically one with a capacity of 1200 lit./317 gal.

C –

Crémant

Term used as France's shorthand for the country's finest dry sparkling wines made outside Champagne using the traditional method of sparkling winemaking.

B –

blending

Coupage in French, is a practice that was once more distrusted than understood. In fact almost all of the world's finest wines are made by blending the contents of different vats and different barrels.

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.

O –

oxidation

The term usually refers to a wine fault resulting from excessive exposure to oxygen. Oxidation is a threat as soon as the grape is crushed.

R –

Rivesaltes

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.

M –

marc

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.

A –

Ausbruch

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

V –

Vendange Tardive

Means literally "late harvest" and in France is restricted to Alsace, where strict regulations cover ist production, even if too many producers are meeting only the bare minima.

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GRAND CRU CLUB AG
Plazza dal Mulin 4, 7500 St. Moritz

Vinoteca Grand Cru

ST. MORITZ

Plazza dal Mulin 4
CH - 7500 St. Moritz
Engadin

Tel +41 81 833 33 44
info [at] grandcru.ch

Openingtimes

Monday to Friday

09.00 am - 12.00 pm & 2.00 pm - 6.00 pm

© 2023 GRAND CRU - All rights reserved

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