Occasionally madeirization, is the process by which a wine is made to taste like Madeira, involving mild oxidation over a long period and, usually, heat.
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.
French word for the process by which passerillé grapes are dried, shrivelled, or raisined on the vine, concentrating the sugar in grapes-an alternative to wines whose sugars have been concentrated by botrytis.
Prosperous village in Burgundy producing the most powerful red wines of the Côte de Beaune district of the côte d'Or, from the usual Pinot Noir grapes.
Increasingly fashionable and aims at reducing the exposure of must and wine to oxygen in the winery by minimizing or eliminating practices such as racking, lees stirring, and the use of new oak barrels.
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.
Is by German law a rosé wine at least 95% of which is made by direct pressing of a single red wine grape variety named on the label (Spätburgunder and Portugieser are especially common).
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.
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.
French term for racking, or moving clear wine off ist sediment and into a clean container. It can also be used for the wine serving process of decanting.
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.
Progressive winemaking operation which removes suspended and insoluble material from grape juice, or new wine, in which these solids are known as lees.
Increasingly popular and currently fashionable winemaking practice known to the Ancient Romans whereby newly fermented wine is deliberately left in contact with the lees. This period of lees contact may take place in any container, from a bottle to a large tank or vat-although a small oak barrel is the most common location for lees contact.
Important commercial centre on the River Saône and capital of the Mâconnais dynamic district of Burgundy which produces considerable quantities of white wine and some red.
Widely used French term for a specialist wine waiter or wine steward. The sommelier's job is to ensure that any wine ordered is served correctly and, ideally, to advise on the individual characteristics of every wine on the establishment's wine list and on food and wine matching.
French term meaning "bled" for a winemaking technique which results in a rosé wine made by running off, or "bleeding", a certain amount of free-run juice from just-crushed dark-skinned grapes after a short, prefermentation maceration.
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.
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.