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C –

cosecha

Is Spanish for vintage year.

V –

vin de paille

Is French for "straw wine", a small group of necessarily expensive but often quite delicious, long-lived, sweet white wines.

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C –

Chalonnaise, Côte

Red and white wine producing region in the Saône-et-Loire département of Burgundy between the Côte d'Or and Mâconnais.

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P –

Prosecco

Extremely popular sparkling wine made in the region of Veneto, located north-east of Italy. The DOC was once an IGT. To ensure that no one outside the region was able to jump on the luctrative Prosecco bandwagon, the grape variety was renamed Glera in 2009, and Prosecco was registered as a protected denomination of origin DOC.

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R –

récolte

French for harvest.

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B –

barrique

The most famous of the barrel types, Bordeaux's relatively tall 225 lit.cask with thinner staves than the Burgundian pièce and most other barrels.

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A –

amphora

Latin word from the Greek for a vessel with two handles. Although the term may refer sometimes to fine wares, it is normally used to describe the large pottery containers which were used for the bulk transport of many goods and luquids ind the Mediterranean world.

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H –

heat stress

Affects vines when air temperatures are high. Very high daytime temperatures, of more than 40°C/104°F, cause the vine to "shut down", or virtually cease photosynthesis, as the enzymes responsible can no longer work. High temperatures also lead to water stress, especially when accompained by bright sunshine, low humidity, and strong, dry winds.

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C –

cross

The result of breeding a new variety by crossing two vine varieties. If the varieties are of the same species, usually the European vinifera species, then the result may also be knowm a an intraspecific cross - Müller-Thurgau would be one example.

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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.

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N –

noble rot

Sometimes simply as botrytis, is the benevolent form of botrytis bunch rot, in which the Botrytis cinerea fungus attacks ripe, undamaged white wine grapes and, given the right weather, can result in extremely sweet grapes.

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M –

Morey-St-Denis

Important village in the Côte de Nuits district of Burgundy producing red wines from Pinot Noir grapes. Morey suffers, perhaps unfairly, in comparison with ist neighbours Chambolle-Musigny and Gevrey-Chambertin beacuse its wines are usually described as being lighter versions of Gevrey or firmer than Chambolle, according to which side of the village they are located.

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P –

powdery mildew

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

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W –

wine-growing region

Germany is subdivided into 13 specific wine growing regions, which are defined in the German designation law and in the German wine law.

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O –

oak

Is hard and supple, and most oaks have watertight wood, which has the simple advantage over other wood types used for cooperage of displaying a natural affinity with wine, imparting qualities and flavours that today's consumers appreciate as enhancing or complementing those of many wines.

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U –

ultra brut

Brut Nature, Pas Dosé or Zéro Dosage. Residual sugar under 3g/lit

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D –

Domaine de la Romanée-Conti

The most prestigious wine estate in Burgundy, based in Vosne-Romanée. The Domaine, as it is frequently called, is co-owned by the de Villaine and Leroy families and produces only Grand Cru wines.

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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.

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V –

verjus

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

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M –

monopole

Burgundian term for wholly owned vineyard or climat.

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E –

Einzellage

Literally "individual site" in the wine regions of Germany. Almost all of Germany's vineyards are officially registered as one of these approximately 2600 Einzellagen, which can vary in size from a fraction of 1 ha to more than 200 ha/494 acres. As in Burgundy, for example, the Einzellagen may be divided among many different owners.

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S –

Süssreserve

German term for sweet reserve, the unfermented or part-fermented must much used in the 1970s and 1980s to sweeten all but the finest or driest German wines.

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L –

lie

Or lies, French for lees.

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B –

Burgundy

Known as Bourgogne in French, province of eastern France famous for ist great red and white wines produced mostly from Pinot Noir and Chardonnay rapes respectively.

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W –

whole-bunch pressing

White winemaking technique wheereby the grapes are not subjacted to destemming and bunches of ripe grapes are pressed whole, with the stems used as conduits for what can often be particularly viscous juice.

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