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.
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.
The most famous northern Rhône appellation of all, producing extremely limited quantities of seriously long-lived reds and about a third as much full-bodied dry white wine which some believe is even more distinguished. Hermitage was one of France's most famous wines in the 18th and 19th centuries when the name alone was sufficient to justify prices higher than any wine other than a first growth bordeaux.
An instrument for measuring a refractive index, which is related to the amount by which the angle of a light wave is changed when passing through the boundary between two media. The amount of refraction is a convenient way to measure solute concentration of a solution and is widely used in viticultural and winemaking to follow the ripeness of grapes and changes during vinification.
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.
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.
Bouillie bordelaise in French, once much-used mixture of lime, copper sulfate, and water first recorded in 1885 by Alexis Millardet, as an effect control of downy mildew.
Appellation abutting Gevrey-Chambertin in the Côte de Nuits district of Burgundy, producing red wines of a similar style to ist neighbour, though currently of lesser fame.
Is by German law a rosé wine at least 95% of which is made by direct pressing of a single red wine grape variety named on the label (Spätburgunder and Portugieser are especially common).
Is just west of, and very much smaller than, the much more famous Sancerre, near the city of Bourges, producing a not dissimilar range of red, white, and rosé wines which can often offer better value.
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.
The special distinction of this region embedded within the Graves distric south of Bordeaux is that it is dedicated, in a way unmatched by any other wine region, to the production of unfortified, sweet, white wine.
Long, loosely defined strip of tuskan coastline south of Livorno extending southwards through the province of Grosseto. Production of bottled wine is consequently a recent phenomenon and quality wine can be said to date from the first bottles of Sassicaia in the 1970s, although the zone of Morellino di Scansano, enjoyed a certain reputation in the past.
Traditional Bordeaux measure of wine volume, once a large woodes cask holding 900 lit., or 252 imperial wine gallons, the equivalent of four barriques.
A common plant acid, abundant in some fleshy fruits such as lemons, but rare in grapes. The grape is unusual among fruits in that its major acid is tartaric acid, rather than citric acid, whose concentration in the juice of most grape varieties is only about one-twentieth that of tartaric acid.
Means literally "late harvest" and in France is restricted to Alsace, where strict regulations cover ist production, even if too many producers are meeting only the bare minima.
Are the dissolved inorganic constituents of vines, grapes and wine, often called nutrients, and primarily obtained from geological minerals in the groung.
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.
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.