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CHÂTEAU LA FLEUR D'ARTHUS, ST. EMILION, BORDEAUX
Vintage: 2003
Producer: La Fleur d'Arthus
Bottle size: 75 cl.
CHF 34.00
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Topics in Wine
B –
bottle ageing
The process of deliberately maturing a wine after bottling, whether for a few weeks as a conscious effort on the part of the bottler to allow the wine to recover from bottle sickness or, in the case of very fine wines, for many years in order to allow the wine to mature.
É –
Échezeaux
Grand Cru of the village of Flagey-Échezeaux in Burgundy's Côte de Nuits, producing red wines from Pinot Noir grapes.
C –
Chassagne-Montrachet
Village in the Côte de Beaune district of Burgundy's Côte d'Or more famed for its white wines from the Chardonnay grape than for its equally plentiful red wines from Pinot Noir.
V –
vermouth
Herb-flavoured fortified wine available in many different styles and qualities but usually a much more industrial product than wine.
B –
D –
dégorgement
French term for the disgorgement operation at the end of the traditional method of sparkling winemaking
M –
malic acid
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.
W –
wine-growing region
Germany is subdivided into 13 specific wine growing regions, which are defined in the German designation law and in the German wine law.
L –
left bank
An expression for that part of the Bordeaux wine region that is on the left bank of the river Garonne. It includes, travelling down river, Graves, Sauternes, Barsac, Pessac-Léognan, Médoc and all the appellations of the Médoc.
M –
Mercurey
Most important village in the Côte Chalonnaise district of Burgundy. While most of the production is in red wines made from Pinot Noir, a small quantity of unusually scented white wine from Chardonnay is also made.
I –
indigenous varieties
vine varieties that are intensely local to a particular area and have a relatively long tradition of being grown there.
B –
BIN
Traditional term for a collection of wine bottles, normally stacked horizontally on top of each other, or the process of so storing, or binning, them.
C –
C –
O –
oxidation
The term usually refers to a wine fault resulting from excessive exposure to oxygen. Oxidation is a threat as soon as the grape is crushed.
B –
Bordeaux
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.
R –
C –
Côte
Means literally slope or hill in French. Côtes is the plural, while Coteau (of which Coteaux is the plural) means much the same thing.
C –
carbonic maceration
Red winemaking process which transforms a small amount of sugar in grapes which are uncrushed to ethanol, without the intervention of yeasts, it is used typically to produce light-bodied, brightly coloured, fruity red wines for early consumption, most famously but by no means exclusively in the Beaujolais region of France.
D –
dormancy
Sleep, the normal state of vines in winter. This period normally starts with autumn leaf fall, although buds are in a state of so-called organic dormancy from veraison onwards.
V –
Vendange Tardive
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.
V –
vin de paille
Is French for "straw wine", a small group of necessarily expensive but often quite delicious, long-lived, sweet white wines.
O –
oak
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.
V –
vin doux naturel
Translates directly from French as a wine that is naturally sweet. Vins doux naturels are made by mutage, by artificially arresting the conversion of grape sugar to alcohol by adding spirit before fermentation is complete.
G –
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