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.
An element that is extremely important in wine production. The addition of sulfur dioxide during crushing and pressing deactivates enzymes that catalyse oxidation, which leads to juice browning and modification of aromas and flavours, which is why it is often added to freshly picked grapes in the salt form of metabisulfite. (The compound is widely, often more liberally, used in the preparation of other foods and drinks, particularly in fruit juices and dried fruits).
French word for the important operation in the production of fine wines of deciding which lots will be assembled to make the final blend. It plays a crucial role in sparkling winemaking when some cuvées may be assembled from several hunderd different components.
A fortified wine made by adding brandy to arrest fermenting grape must which results in a wine, red and sometimes white, that is both sweet and high in alcohol.
The heart of the Burgundy wine region in eastern France in the form of an escarpment supporting a narrow band of vineyards for nearly 50km/30miles southwards from Dijon. Viticulturally it is divided into two sectors, the Côte de Nuits and the Côte de Beaune.
Scale of measuring total dissolved compounds in grape juice, and therefore ist approximate concentration of grape sugars. It is used in the United States.
Literally "individual site" in the wine regions of Germany. Almost all of Germany's vineyards are officially registered as one of these approximately 2600 Einzellagen, which can vary in size from a fraction of 1 ha to more than 200 ha/494 acres. As in Burgundy, for example, the Einzellagen may be divided among many different owners.
Progressive winemaking operation which removes suspended and insoluble material from grape juice, or new wine, in which these solids are known as lees.
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.
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.
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.
French for "white of blacks", describes a white wine made from dark-skinned grapes by pressing them very gently and running the pale juice off the skins as clear as possibl.
Are those which have been subjected to frotification and therefore include Sherry, Port, Madeira, Vermouth, Màlaga, Montilla, Marsala, Liqueur Muscat and Liqueur Tokay.
Winemaking process with the aim of clarification and stabilization of a wine whereby a fining agent, one of a range of special materials, is added to coagulate or adsorb and precipitate quickly the colloids suspended in it.
