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Topics in Wine
S –
solera
System of fractional blending used most commonly in Jerez for maintaining the consistency of a style of Sherry which takes ist name from those barrels closest to the suelo, or floor, from which the final blend was customarily drawn.
N –
négociant
French term for a merchant and one used particularly of wine merchants who by in grapes, must or wine.
B –
barrique
The most famous of the barrel types, Bordeaux's relatively tall 225 lit.cask with thinner staves than the Burgundian pièce and most other barrels.
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.
F –
Fixin
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.
V –
B –
barrel types
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.
H –
herbicides
Chemicals applied to vineyards to control the growth of weeds. They may be either pre-emergent (or residual) or post-emergent (knockdowm). The latter group comprises two types, contact and syntemic herbicides. Residual herbicides act against germinating seedlings of the weeds, while post-emergent herbicides are applied only to the strip of ground directly under the vine, and weeds growing between the rows are controlled by cultivation or mowing.
G –
H –
harvest
Both the process of picking ripe grapes from the vine and transferring them to the winery, and ist occasionally festive, if frenetic, duration.
C –
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.
B –
bricco
In the dialect of the north west Italian region of Piemonte, indicates the highest part of an elevation in the landscapeor, in particular, a vineyard with a steep gradient at the top of a hill.
V –
Volnay
Attractive small village in the Côte de Beaune district of Burgundy's Côte d'Or producing elegant red wines from Pinot Noir. The wines of Volnay were celebratet under the ancien régime for their delicacy.
C –
Côte d'Or
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.
T –
tank method
Alternative name for a bulk sparkling winemaking process which involves provoking a second fermentation in wine stored in a pressure tank.
R –
Recioto
Distinctive category of north-east Italian dried-grape wines, a historic speciality of Veneto. The most common forms of Recioto are sweet red Recioto della Valpolicella and the rare sweet white Recioto di Soave and Recioto di Gambellara.
H –
Hermitage
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.
D –
dosage
The final addition to a sparkling wine which may top up a bottle in the case of traditional method wines, and also determines the sweeteness, or residual sugar, of the finished wine. A mixture of wine and sugar syrup.
B –
Burgundy
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.
A –
appellation
Commonly used term for controlled origin and quality designations for wine, often following the example of the French Appellation Contrôlée (AC). They are always based on a geographical definition.
S –
Steinfeder
The lightest in terms of must weight and alcohol among the trio of dry white wine categories in Austria's Wachau region-specifically for unchaptalaized grapes of 73 to 83° Oechsle which result in wines no more than 11% alcohol. The name comes from a feathery grass species indigenous to the local vineyard terraces.
R –
Reserve
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.
P –
pourriture
French for rot. Pourriture noble is noble rot, pourriture grise is grey rot or malevolent botrytis bunch rot.
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.
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