Basket

EN
- DE

Home
Contact

Request GASTRO LOGIN

Wine
Services
About us

Wine shop
Rare Wines
New arrivals
Wine producers
Topics in Wine

Consulting for
Purchasing and sales
Private Dining
Gift vouchers

PRIVATE DINING

Book your event in the unique ambience of our Vinoteca

The Team
- Who we are and what we do
Story of Grand Cru
- How everything came into place and what we stand for

OUR TEAM

offers an individual service tailored to your needs:
Get to know our wines and contact us.

Where to find us
Newsletter & Services

Contact us

or just stay up to date on news about Grand Cru

Home
Contact
- Where to find us
- Newsletter & Services

Request GASTRO LOGIN

Wine
Services
About us
- The Team
  - Who we are and what we do
- Story of Grand Cru
  - How everything came into place and what we stand for

Basket 0.00
Login

EN
- DE

Newsletter
Privacy Policy
Terms and Conditions
Legal Notice

© 2023 GRAND CRU
All rights reserved

Vinoteca

Wine Shop

Rare wines

Purchase and sales

Wine producers

to get to know

Categories

Countries / regions

Specials...

Grape varieties

Advanced search

Producers

Bottle sizes

Vintages

Topics in Wine

G –

grey rot

Sometimes known as grey mould and sometimes just rot, the malevolent form of botrytis bunch rot and one of the most harmful of the fungal disease that attack vines. In this undesirable bunch rot form, the botrytis cinerea fungus rapidly spreads throughout the berry flesh and the skin breaks down.

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.

L –

loess

An accumulation of clay and silt particles that have been deposited by the wind. Loess is typically pale-coloured, unstratified, and loosely cemented by calcium carbonate. Favoured for viticulture because it is porous, permeable, readily warmed and easily penetrated by roots.

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.

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.

N –

Nuits, Côte de

Named after the principal town of Nuits-St-Georges, this is the northern half of the escarpment of the Côte d'Or, producing the greatest red wines of Burgundy, from the Pinot Noir grape, and very occasional white wines.

B –

barrel types

Before concrete, stainless steel, and other inert materials replaced wood as the most common material for wine fermentation vessels and storage containers in the 1960s, each wine region had ist own legion of barrel types. Even today such terms as feuillette, tonneau, and fudre may be used to measure volumes of wine long after the actual containers themselves have been abandoned.

M –

mature

Tasting term for a fine wine that seems to have enjoyed sufficent ageing for it to have reached the peak of ist potential.

V –

verjus

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

D –

downy mildew

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.

A –

Ausbruch

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

M –

Mercurey

Most important village in the Côte Chalonnaise district of Burgundy. While most of the production is in red wines made from Pinot Noir, a small quantity of unusually scented white wine from Chardonnay is also made.

E –

Erstes Gewächs

Designates dry wines from a limited number of ostensibly top sites in the Rheingau and Hessische Bergstrasse.

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.

P –

powdery mildew

The first of the vine fungal diseases to be scientifically described, in 1834 in the United States.

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.

B –

Beerenauslese

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

R –

rancio

Imprecise tasting term used in many languages for a distinctive style of wine, often fortified wine or vin doux naturel, achieved by deliberately maderizing the wine by exposing it to oxygen and/or heat.

S –

soutirage

French term for racking, or moving clear wine off ist sediment and into a clean container. It can also be used for the wine serving process of decanting.

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.

A –

appellation

Commonly used term for controlled origin and quality designations for wine, often following the example of the French Appellation Contrôlée (AC). They are always based on a geographical definition.

T –

Tâche, La

Great red Grand Cru in Burgundy's Côte d'Or.

C –

collage

French term for fining.

C –

chambré

French word also used in English to describe a wine that has been deliberately warmed to room temperature before serving.

B –

Bolgheri

Small town in the Tuscan Maremma made famous by Marchese Mario Incisa della Rocchetta, who planted Cabernet Sauvignon vines for a house wine a early as the 1949s an his San Guido estate, labelling the resulting wine Sassicaia.

Wine purchasing

Our wine purchasing process is straightforward: simply send us a detailed list of the wines you wish to sell.

more Template PDF Template Excel

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 Saturday
9 am - 12 pm & 2 pm - 6.30 pm

© 2023 GRAND CRU - All rights reserved

Newsletter
Privacy Policy
Terms and Conditions
Legal Notice