Attractive small village in the Côte de Beaune district of Burgundy's Côte d'Or producing elegant red wines from Pinot Noir. The wines of Volnay were celebratet under the ancien régime for their delicacy.
Very large group of highly reactive chemical compounds of which phenol is the basic building block. These include many natural colour pigments such as the anthocyanins of fruit and dark-skinned grapes, most natural vegetable tannins such as occur in grapes, and many flavour compounds.
Is a complex of sensations resulting from the shrinking, drawing, or puckering of the tissues of the mouth. The most important astringent materials are tannins.
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.
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.
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.
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.
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.
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.
Meaning literally "yellow wine" in French, extraordinary style of wine made in France, mainly in the Jura region, using a technique similar to that used for making Sherry but without fortification.
The practice of adding spirits, usually grape spirit, to wine to ensure microbiological stability, thereby adding alcoholic strength and precluding any further fermentation.
Seminal central Italian wine first produced by the house of Antinori as a single-vineyard Chianti Classico in the 1970 vintage and then as a ground-breaking vino da tavola in the 1971 vintage.
Is the uniquely steely, dry, age-worthy white wine of the most northern vineyards of Burgundy in north east France, made, like all fine whites Burgundy, from Chardonnay grapes.
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.
Widely used French term for a specialist wine waiter or wine steward. The sommelier's job is to ensure that any wine ordered is served correctly and, ideally, to advise on the individual characteristics of every wine on the establishment's wine list and on food and wine matching.
