Domaine Jean-Pierre Guyon: Weine online kaufen

R –

reductive winemaking

Increasingly fashionable and aims at reducing the exposure of must and wine to oxygen in the winery by minimizing or eliminating practices such as racking, lees stirring, and the use of new oak barrels.

more

A –

American hybrids

A group of vine hybrids developed in the eastern United States, mainly in the early and mid 19th century.

more

S –

shoot positioning

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.

more

F –

flétri

French term used to describe grapes which have been dried, or partially dried, before fermentation to increase the sugar content. It is used most commonly in Switzerland and occasionally in the Valle d'Aosta.

more

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.

more

P –

pomace

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.

more

S –

Sassicaia

One of the first Italian reds made in the image of fine red bordeaux.

more

D –

dosage

The final addition to a sparkling wine which may top up a bottle in the case of traditional method wines, and also determines the sweeteness, or residual sugar, of the finished wine. A mixture of wine and sugar syrup.

more

H –

hard

Tasting term applied to wine that is high in astringent tannins and apparently lacking in fruit.

more

P –

pétillante

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

more

D –

doux

French for sweet

more

S –

sec

Is French for dry.

more

V –

veraison

Word used in viticulture for that intermediate stage of grape berry developement which marks the beginning of ripening

more

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.

more

T –

tank method

Alternative name for a bulk sparkling winemaking process which involves provoking a second fermentation in wine stored in a pressure tank.

more

D –

dormancy

Sleep, the normal state of vines in winter. This period normally starts with autumn leaf fall, although buds are in a state of so-called organic dormancy from veraison onwards.

more

M –

must

Is the name used by winemakers for a thick liquid that is neither grape juice nor wine but the intermediate, a mixture of grape juice. Stem fragments, grape skins, seeds, and pulp that comes from the crusher-destemmer that smashes grapes at the start of the winemaking process.

more

C –

chaptalization

Common winemaking practice, named after its French promulgator Jean-Antoine Chaptal, whereby the final alcoholic strength of a wine is increased by addition of sugar to the grape juice or must, before and/or during fermentation, although if it is added before, the higher sugar level will make it harder for the yeast to multiply.

more

G –

Goldkapsel

Unregulated term of approbation referring to German Rieslings. Use of gold capsules to signify superior quality was a response, initially and still primarily in the Mosel, to the 1971 German Wine Law's prohibition on labels of traditional terms such as Cabinet, feine, feinste, or hochfeinste.

more

M –

Mremma

Long, loosely defined strip of tuskan coastline south of Livorno extending southwards through the province of Grosseto. Production of bottled wine is consequently a recent phenomenon and quality wine can be said to date from the first bottles of Sassicaia in the 1970s, although the zone of Morellino di Scansano, enjoyed a certain reputation in the past.

more

B –

Bocksbeutel

Special bottle in the shape of flattened flask used in the German wine region of Franken and four communes in the northern Ortenau area of Baden.

more

M –

Montagne de Reims

The mountain of Reims, or the forested high ground between the Champagne towns of Reims and Épernay. Ist lower slopes are famed for the quality of Pinot Noir base wine they produce.

more

E –

en primeur

Wine trade term, French in origine, for wine sold as futures before being bottled. It comes from the word primeur. Cask samples of wines have customarily been shown in the spring following the vintage.

more

G –

grafting

The connection of two pieces of living plant tissue so that they unite and grow as one plant, has been a particularly important element in growing vines since the end of the 19th century.

more

M –

Mâcon

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.

more

Vinoteca

Wine Shop

Rare wines

Purchase and sales

Wine producers

to get to know

Our producer: Domaine Jean-Pierre Guyon

Topics in Wine