Term used on labels which has very specific meaning in the Unitet States, where an estate-bottled wine must come from the winery's own vineyards or those on which the winery has a long lease; both vineyards and winery must be in the geographical area specified an the label.
Occasionally RS, the total quantity of sugars remaining unfermented in the finished wine. This may include both fermentable sugars, mainly glucose and fructose, which have for some reason remained unconverted to alcohol during fermentation, and small amounts of those few sugars which are not readily fermented by typical wine yeast.
Qualitätswein is what POD wines are called in German. This is Germany's largest and lowest wine category and in practice includes all those wines once known as QbA. The grapes must originate in one of Germany's 13 official wine regions and reach minimum must weights.
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.
Affects vines when air temperatures are high. Very high daytime temperatures, of more than 40°C/104°F, cause the vine to "shut down", or virtually cease photosynthesis, as the enzymes responsible can no longer work. High temperatures also lead to water stress, especially when accompained by bright sunshine, low humidity, and strong, dry winds.
Is a French synonm for Sauvignon Blanc, notably in Pouilly-sur-Loire, centre of the Pouilly-Fumé, or Blanc Fumé de Pouilly, appellation, many of whose aromatic dry whites do indeed have a smoky, if not exactly smoked, perfume.
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.
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.
French term meaning "on the lees", customarily applied to white wines whose principal deviation from everyday white winemaking techniques was some form of lees contact.
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.
Spanish term used both to describe the process of ageing a wine and also for the youngest officially recognized category of a wood-matured wine. A crianza wine must have spent a minimum of six months in cask.
Are the dissolved inorganic constituents of vines, grapes and wine, often called nutrients, and primarily obtained from geological minerals in the groung.
Even in Ancient Rome it was said Bacchus amat colles, or Bacchus loves the hills, suggesting that hillside vineyards have long been regarded as a source of high-quality wine.
The general French term both for grape pomace and, more widely, for pomace brandy. It is used to distinguish the product from a fine, which may be made by distilling local wine. Most traditional wine regions make marc from the pomace, grape skins, and pips left after pressing.
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.
