Named after the principal town of Nuits-St-Georges, this is the northern half of the escarpment of the Côte d'Or, producing the greatest red wines of Burgundy, from the Pinot Noir grape, and very occasional white wines.
Is used in much the same way as the word cave in French, for any sort of wine-producing premises wheather above or below ground. A German wine specifying a Keller rather than a Weingut on the label is usually the produce of a merchant rather than an estate. In Alto Adige, the Italian Tyrol, Kellereigenossenschaft is a common name for one of the many wine co-operatives.
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.
German term for young wine popularly consumed before botteling-generally cloudy and often still fermenting-and typically referred to in Austria as Sturm or Heuriger.
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.
Coupage in French, is a practice that was once more distrusted than understood. In fact almost all of the world's finest wines are made by blending the contents of different vats and different barrels.
System of fractional blending used most commonly in Jerez for maintaining the consistency of a style of Sherry which takes ist name from those barrels closest to the suelo, or floor, from which the final blend was customarily drawn.
Commonly used term for controlled origin and quality designations for wine, often following the example of the French Appellation Contrôlée (AC). They are always based on a geographical definition.
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.
French for "white of whites", may justifiably be used to describe white wines made from pale-skinned grapes. As the great majority of them are. A real significance only when used for white sparkling wines.
