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.
The greatest wine of Sauternes and, according to the famous 1855 classification, of the entire Bordeaux region it is sweet, golden, and apparently almost immortal.
A common plant acid, abundant in some fleshy fruits such as lemons, but rare in grapes. The grape is unusual among fruits in that its major acid is tartaric acid, rather than citric acid, whose concentration in the juice of most grape varieties is only about one-twentieth that of tartaric acid.
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.
Scale of measuring total dissolved compounds in grape juice, and therefore ist approximate concentration of grape sugars. It is used in the United States.
One of the most important wine rivers, linking a range of vineyards as dissimilar as those of Châteauneuf-du Pape in southern France, sparkling Seyssel, and Fendant du Valais in Switzerland.
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.
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.
In common viticultural terms, the offspring of two varieties of different species, as distinct from a cross between two varieties of the same species, which is also known as an intraspecific cross.
The practice of adding spirits, usually grape spirit, to wine to ensure microbiological stability, thereby adding alcoholic strength and precluding any further fermentation.