Italian term meaning literally "repassed", for the technique of adding extra flavour, and alcohol, to Valpolicella by refermenting the young wine on the unpressed skins of Amarone wines after these dried-grape wines have finished their fermentation in the spring, and racked off.
Small town in the Tuscan Maremma made famous by Marchese Mario Incisa della Rocchetta, who planted Cabernet Sauvignon vines for a house wine a early as the 1949s an his San Guido estate, labelling the resulting wine Sassicaia.
Meaning literally "yellow wine" in French, extraordinary style of wine made in France, mainly in the Jura region, using a technique similar to that used for making Sherry but without fortification.
Is Europe and the rest of the Mediterranean basin such as the Near East and North Africa. The term is used solely in contrast to the New World, the Old World having little sense of homogeneity. Old World techniques in vineyard and cellar have relied more on tradition and less on science than in the New World.
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.
German term for young wine popularly consumed before botteling-generally cloudy and often still fermenting-and typically referred to in Austria as Sturm or Heuriger.
Widely misused term meaning strictly the climate within a defined and usually very restricted space or position. In viticulture, it might be at specific positions between rows of vines, or distances above the ground.
IP was developed as a concept in 1974, and major development has come from France, Germany and Switzerland. IP emphasizes a holistic approach to viticulture, by considering the vineyard as an "agro-ecosystem". The reduction of chemical inputs, especially nitrogen fertilizer and broad spectrum insecticides, is a first step.
Japanese term derived from two words meaning "delicious" and "essence" and used to refer to what some consider to be the fifth primary taste. It is variously described as "savory" or "meaty".
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.
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.
One of six so-called Prädikats applying to German wine that has not been chaptalized, and designating-depending on growing region and grape variety-must weights between 67 and 82° Oechsle. As such, Kabinett designates the lightest end of the German wine spectrum, and Mosel Kabinetts that have residual sugar are often as low as 7 or 8% alcohol.
Wine trade term, French in origine, for wine sold as futures before being bottled. It comes from the word primeur. Cask samples of wines have customarily been shown in the spring following the vintage.