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.
Term used on labels which has very specific meaning in the Unitet States, where an estate-bottled wine must come from the winery's own vineyards or those on which the winery has a long lease; both vineyards and winery must be in the geographical area specified an the label.
Small village in the Côte de Nuits district of Burgundy producing red wines from the Pinot Noir grape. The name is derived from the diminutive of Vouge, a small stream flowing through the village. The village's fame rests squarely with the 50.6 ha Grand Cru, Clos de Vougeot.
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.
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.
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.
Are the dissolved inorganic constituents of vines, grapes and wine, often called nutrients, and primarily obtained from geological minerals in the groung.
Progressive winemaking operation which removes suspended and insoluble material from grape juice, or new wine, in which these solids are known as lees.
Occasionally madeirization, is the process by which a wine is made to taste like Madeira, involving mild oxidation over a long period and, usually, heat.
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%.
Is the winemaking operation of storing a fermented wine in wooden barrels to create ideal conditions for the components of the wine to evolve and so that the wood imparts some oak flavour.
