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A –

ascorbic acid

Vitamin C, one of the first vitamins to be discovered, and a winemaking additiv used chiefly as an antioxidant.

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V –

VDP

Or the Verband Deutscher Prädikatsweingüter, the most influential and prestigious German growers' association.

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T –

table wine

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

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R –

residual sugar

Occasionally RS, the total quantity of sugars remaining unfermented in the finished wine. This may include both fermentable sugars, mainly glucose and fructose, which have for some reason remained unconverted to alcohol during fermentation, and small amounts of those few sugars which are not readily fermented by typical wine yeast.

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V –

village wine

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.

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Y –

Yquem, Château d'

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.

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L –

liquoreux

French term meaning "syrupy sweet" used for very rich, often botrytized, wines that are markedly sweeter than moelleux wines.

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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.

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S –

Stück

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

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P –

prestige cuvée

One of several names given to a champagne house's highest-quality wine.

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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.

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S –

stainless steel

Is widely used for holding wine, both for ageing and, especially, for fermentation.

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S –

Steinfeder

The lightest in terms of must weight and alcohol among the trio of dry white wine categories in Austria's Wachau region-specifically for unchaptalaized grapes of 73 to 83° Oechsle which result in wines no more than 11% alcohol. The name comes from a feathery grass species indigenous to the local vineyard terraces.

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M –

Menetou-Salon

Is just west of, and very much smaller than, the much more famous Sancerre, near the city of Bourges, producing a not dissimilar range of red, white, and rosé wines which can often offer better value.

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R –

remontage

French word for various systems of pumping over. In winemaking terms it is the pumping of the liquid in the fermentation tank over the cap of skins and solids during the red wine fermentation.

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S –

Sancerre

Dramatically situated hilltop town on the left bank of the upper Loire which lends ist name to one of the Loire's most famous, and famously variable, wines: racy, pungent, dry white Sauvignon Blanc.

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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.

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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.

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C –

Charmat

The name of a bulk sparkling winemaking process which involves provoking a second fermentation in a pressure tank. Also called tank method.

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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.

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R –

Romanée

Romanée-Conti, Romanée-St-Vivant, great red Grands Crus in Burgundy's Côte d'Or.

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S –

sulfur

An element that is extremely important in wine production. The addition of sulfur dioxide during crushing and pressing deactivates enzymes that catalyse oxidation, which leads to juice browning and modification of aromas and flavours, which is why it is often added to freshly picked grapes in the salt form of metabisulfite. (The compound is widely, often more liberally, used in the preparation of other foods and drinks, particularly in fruit juices and dried fruits).

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B –

Bordeaux

Important French port on the Garonne River. Bordeaux gives ist name to a wine region that includes the vineyards of the Gironde département and, as such, the wine region that produces more top -quality wine than any other region.

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T –

tonneau

Traditional Bordeaux measure of wine volume, once a large woodes cask holding 900 lit., or 252 imperial wine gallons, the equivalent of four barriques.

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S –

St-Aubin

Village in the Côte de Beaune district of Burgundy's Côte d'Or tucked out of the limelight between Meursault and Puligny-Montrachet. A high production, two-thirds, of the vineyards area is designated premier cru, notably Les Charmois, La Chantenière, En Remilly and Les Murgers Dents de Chien.

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