Maison Boillot G&C: Weine online kaufen

M –

microclimate

Widely misused term meaning strictly the climate within a defined and usually very restricted space or position. In viticulture, it might be at specific positions between rows of vines, or distances above the ground.

more

S –

Sélection de Grains Nobles

The richest, most sumptuous ripeness category of Alsace wines.

more

F –

filtration

Fundamental but controversial winemaking process, a means of clarification involving the removal of solid particles from a wine.

more

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.

more

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.

more

L –

lees contact

Increasingly popular and currently fashionable winemaking practice known to the Ancient Romans whereby newly fermented wine is deliberately left in contact with the lees. This period of lees contact may take place in any container, from a bottle to a large tank or vat-although a small oak barrel is the most common location for lees contact.

more

P –

pétillante

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

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

Q –

QbA

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.

more

C –

clarification

Progressive winemaking operation which removes suspended and insoluble material from grape juice, or new wine, in which these solids are known as lees.

more

B –

Beerenauslese

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

more

Z –

zinc

Essential element for healthy vine growth. A deficiency of zinc affects the plant's ability to synthesize the hormones auxins, deficiency in which results in a failure of the shoots to grow normally.

more

E –

Erstes Gewächs

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

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

T –

terroir

Much-discussed term for the total natural evironment of any viticultural site. Major components of terroir are soil, and local topography, macroclimate, mesoclimate and microclimate.

more

B –

Banyuls

Appellation for France's finest and certanly most complex vins doux naturels, made from vertiginous terraced vineyards above the Mediterranean at the southern limit of Roussillon.

more

C –

Côte d'Or

The heart of the Burgundy wine region in eastern France in the form of an escarpment supporting a narrow band of vineyards for nearly 50km/30miles southwards from Dijon. Viticulturally it is divided into two sectors, the Côte de Nuits and the Côte de Beaune.

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

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.

more

X –

Xérès

French name for both Jerez and Sherry.

more

R –

right bank

An expression much used of that part of the Bordeaux wine region that is on the right bank, or north, of the river Dordogne. It includes, travelling down river, Castillon Côtes de Bordeaux, Francs Côtes de Bordeaux, St-Émilion and its satellite appellations, Pomerol and Lalande-de-Pomerol, Fronsac and Canon-Fronsac, Bourg, and Blaye.

more

T –

Tokaj

According to the 2005 wine legislation, the following types of wine are produced in Tokaj: Dry and semi-dry; These are wines vinified from overripe grapes and matured only briefly. Matured dry wines; botrytis is undesirable. Szamorodni; Comparable to that of Beerenauslese. They are fermented dry or sweet and subjected to subtle maturation under a film-forming yeast. Very like the Jura's Vin Jaune. Sweet Aszù wines; Traditionally, the concentration of wines is measured by the number of puttonyos of Aszù grapes. Essencia; The free-run juice of hand-picked botrytized berries with a sugar content of over 450g / l also 800g and more. Essencia takes years to achieve a modest alcohol level of 4-5%.

more

C –

Charmat

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

more

C –

cosecha

Is Spanish for vintage year.

more

B –

Beerenauslese

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