Is hard and supple, and most oaks have watertight wood, which has the simple advantage over other wood types used for cooperage of displaying a natural affinity with wine, imparting qualities and flavours that today's consumers appreciate as enhancing or complementing those of many wines.
Known as Bourgogne in French, province of eastern France famous for ist great red and white wines produced mostly from Pinot Noir and Chardonnay rapes respectively.
Important village in the Côte de Nuits district of Burgundy producing red wines from Pinot Noir grapes. Morey suffers, perhaps unfairly, in comparison with ist neighbours Chambolle-Musigny and Gevrey-Chambertin beacuse its wines are usually described as being lighter versions of Gevrey or firmer than Chambolle, according to which side of the village they are located.
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.
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.
Dramatically situated hilltop town on the left bank of the upper Loire which lends ist name to one of the Loire's most famous, and famously variable, wines: racy, pungent, dry white Sauvignon Blanc.
Before concrete, stainless steel, and other inert materials replaced wood as the most common material for wine fermentation vessels and storage containers in the 1960s, each wine region had ist own legion of barrel types. Even today such terms as feuillette, tonneau, and fudre may be used to measure volumes of wine long after the actual containers themselves have been abandoned.
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.
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.
Traditional Bordeaux measure of wine volume, once a large woodes cask holding 900 lit., or 252 imperial wine gallons, the equivalent of four barriques.
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.
French term for punching down, the winemaking operation of breaking up and submerging the cap of skins and other solids during red wine fermentation to stop the cap from drying out.
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.
One of the two principal organic acids of grapes and wines. Ist name comes from malum, Latin for apple, the fruit in which it was first identified. Present in nearly all fruits and berries.
Ouillage in French, the operation of refilling any sort of wooden container to replace wine lost through evaporation. The container should be kept full or nearly full.
Is a term liberally used by wine producers for various bottlings. It should be quite literally reserved itself, for superior wines, but, unlike Reserva and Riserva, the English term Reserve has few controls on ist use.
