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72 articles
CHATEAU DE CHAMBRUN LALANDE-DE-POMEROL, BORDEAUX
Vintage: 2003
Producer: de Chambrun
Bottle size: 75 cl.
CHF 32.00
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Topics in Wine
S –
W –
whole-bunch fermentation
Ultratradaitional method of red wine fermentation in which grape berries are not subjected to destemming. This was the default position before the introduction of the crusher-destemmer. The possible disadvantages are that, unless the stems are vey ripe, i.e. well lignified, and the must is handled very gently, the stems may impart harsh tannins to the wine.
S –
Superiore
Italian term applied to DOC wines which are deemed superior because of their higher minimum alcoholic strength, usually by a half or one per cent, a longer period of ageing before commercial release, or a lower maximum permited yield, or all three.
P –
phenolics
Very large group of highly reactive chemical compounds of which phenol is the basic building block. These include many natural colour pigments such as the anthocyanins of fruit and dark-skinned grapes, most natural vegetable tannins such as occur in grapes, and many flavour compounds.
C –
controlled appelation
The much-imitated French system for the designation and control of important geographical names not only of wines, but also of spirits, as well as many foods.
M –
maître de chai
Term often used in France, particularly in Bordeaux, for the cellermaster, as opposed to the régisseur, who might manage the whole estate, or certainly the vineyards.
M –
C –
Clos de Vougeot
Also frequently known as Clos Vougeot, famous walled vineyard in Burgundy created originally by the monks of Cîteaux.
V –
VDP
Or the Verband Deutscher Prädikatsweingüter, the most influential and prestigious German growers' association.
O –
Oechsle
Scale of measuring grape sugars, and therefore grape ripeness, based on the density of grape juice.
F –
filtration
Fundamental but controversial winemaking process, a means of clarification involving the removal of solid particles from a wine.
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.
S –
Sauternes
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.
B –
barrel maturation
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.
M –
méthode champenoise
French term for the intricate traditional method described in detail in sparkling winemaking. From 1994 the term was outlawed by EU authorities in favour of one of the following: méthode traditionelle; méthode classique; méthode traditionelle classique; fermented in this bottle and traditional method.
C –
Châteauneuf-du-Pape
The most important, and variable, appellation in the southern Rhône in terms of quality, producing mainly rich, spicy, full-bodied red wines which can be some of the most alluring expressions of warm-climate viticulture, but can also be either impossibly tannic or disappointingly jammy.
C –
Cabinet
Term of approbation applied to German wines from 18th century until 1971, when ist use was outlawed by the new German Wine Law.
F –
fortified wines
Are those which have been subjected to frotification and therefore include Sherry, Port, Madeira, Vermouth, Màlaga, Montilla, Marsala, Liqueur Muscat and Liqueur Tokay.
L –
lieu-dit
French term used quite generally to refer to the local, traditional name of a small area of land, usually defined by topography or history.
M –
Montrachet
Or Le Montrachet, the most famous Grand Cru white burgundy, the apogee of the Chardonnay grape produced from a single vineyard in the Côte de Beaune district of the Côte d'Or.
B –
brut
Adapted by the champagne industry for wines made without (much) added sweetening or dosage. The upper limit for the resiudual sugar of a brut champagne has been reduced from 15 to 12 g/l.
N –
Nuits, Côte de
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.
B –
barrel fermentation
Winemaking technique of fermenting grape juice or must in small barrels rather than in a larger fermentation vessel. The technique is used principally for white wines because of the difficulty of extracting through a barrel's small bung-hole the mass of skins and seeds which necessarily remains after red wine fermentation.
P –
port
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.
M –
must
Is the name used by winemakers for a thick liquid that is neither grape juice nor wine but the intermediate, a mixture of grape juice. Stem fragments, grape skins, seeds, and pulp that comes from the crusher-destemmer that smashes grapes at the start of the winemaking process.
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