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.
In the dialect of the north west Italian region of Piemonte, indicates the highest part of an elevation in the landscapeor, in particular, a vineyard with a steep gradient at the top of a hill.
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.
Prosperous village in Burgundy producing the most powerful red wines of the Côte de Beaune district of the côte d'Or, from the usual Pinot Noir grapes.
Japanese term derived from two words meaning "delicious" and "essence" and used to refer to what some consider to be the fifth primary taste. It is variously described as "savory" or "meaty".
Is the winemaking operation of storing a fermented wine in wooden barrels to create ideal conditions for the components of the wine to evolve and so that the wood imparts some oak flavour.
Qualitätswein is what POD wines are called in German. This is Germany's largest and lowest wine category and in practice includes all those wines once known as QbA. The grapes must originate in one of Germany's 13 official wine regions and reach minimum must weights.
Small village in the Côte de Nuits district of Burgundy producing red wines from the Pinot Noir grape. The name is derived from the diminutive of Vouge, a small stream flowing through the village. The village's fame rests squarely with the 50.6 ha Grand Cru, Clos de Vougeot.
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.
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.
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.
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.
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.
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.
An expression for that part of the Bordeaux wine region that is on the left bank of the river Garonne. It includes, travelling down river, Graves, Sauternes, Barsac, Pessac-Léognan, Médoc and all the appellations of the Médoc.
