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Z 20 Viti Vini Coker > FR Wine Terms > Flashcards

FR Wine Terms Flashcards

1
Q

baumé (FR)

A

scale for measuring the must weight / measures the potential alcohol of a must

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2
Q

récolte (FR)

A

harvest, grape picking

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3
Q

cru (FR)

A

site or “growth”

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4
Q

côte (FR)

A

hill

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5
Q

lutte raisonnée (FR)

A

type of viticulture that tries to avoid synthetic farming, more sustainable than organic

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6
Q

buttage (FR)

A

earthing-up, to protect plants from frost by pushing dirt up to their base

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7
Q

brassage (FR)

A

a method of cap management in which pressurized gas is injected into the bottom of a tank – faster than remontage

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8
Q

foulage (FR)

A

crushing, treading

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9
Q

véraison (FR)

A

when the grapes change from green to red (or softer green or yellow), ripening phase. Gen occurs in January (S. Hemisphere) & August (N. Hemisphere)

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10
Q

éraflage (FR)

A

de-stalking or de-stemming

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11
Q

délestage (FR)

A

“racking and returning”- removing the fermenting wine from a tank and pouring it over the cap

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12
Q

pépiniéristes (FR)

A

grafting nurseries

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13
Q

collage (FR)

A

the use of fining agents in wine clarification

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14
Q

marques auxiliare (FR)

A

term used for a secondary brand

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15
Q

pellicule (FR)

A

skins

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16
Q

bac à glace (FR)

A

ice cold brine bath used to freeze the necks of Champagne before disgorging

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17
Q

edelzwicker (FR)

A

The term Edelzwicker (“noble mixture”) usually indicates its own inverse: an inexpensive blended wine. Alsace AOP wines labeled Edelzwicker do not need to be vintage-dated, nor are they even legally obligated to contain more than one grape. In practice they are blends, however, and do not need to indicate any percentages or grapes on the label.

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18
Q

vrille (FR)

A

tendril

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19
Q

dégorgement (FR)

A

disgourging

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20
Q

interligne (FR)

A

space between rows of vines

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21
Q

vin de cépage (FR)

A

single varietal wine

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22
Q

feuillaisson (FR)

A

foliation

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23
Q

vieilles vignes (FR)

A

old vines (not a legally defined term)

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24
Q

pupitre (FR)

A

riddling rack

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25
Q

colle de poisson (FR)

A

isinglass

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26
Q

contre-étiquette (FR)

A

back label

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27
Q

récoltant (FR)

A

someone who harvests their own grapes

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28
Q

habillage (FR)

A

the dressing for a bottle of sparkling wine before release

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29
Q

élevage (FR)

A

aging

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30
Q

accolage (FR)

A

the process of tying the vine branches to the trellis frame

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31
Q

gyropalette (FR)

A

a hydraulic machine capable of mechanical riddling, typically holds 504 bottles

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32
Q

lieu dit (FR)

A

a named site or vineyard that is not neccesarily designated separately as a Premier or Grand Cru, but may be within a Premier or Grand Cru site

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33
Q

cep (FR)

A

grapevine stump

34
Q

triage (FR)

A

process of sorting grapes according to quality before winemaking

35
Q

robe (FR)

A

depth of color

36
Q

monopole (FR)

A

a vineyard or site with singular ownership

37
Q

débourrement (FR)

A

budding

38
Q

bousinage (FR)

A

toasting the inside of oak barrels

39
Q

vendangé à la main (FR)

A

hand harvested grapes

40
Q

greffe (FR)

A

graft

41
Q

cuvier d’élevage (FR)

A

aging hall or room

42
Q

mistelle (FR)

A

unfermented grape juice combined with the addition of alcohol, vin de liqueur

43
Q

biologique (FR)

A

organic

44
Q

déchaussage (FR)

A

removal of dirt near the base of the vines, also débuttage

45
Q

tri (pl. tries) (FR)

A

grapes selected and collected from one pass through the vineyard- chosen for optimum ripeness and flavor

46
Q

bourgeon (FR)

A

bud

47
Q

millésime (FR)

A

vintage

48
Q

débourbage (FR)

A

allowing juice to settle before fermentation to reduce sediment

49
Q

vendange (FR)

A

wine harvest. Gen. occurs Feb-March (S. Hemisphere) & Aug-Oct (N. Hemisphere)

50
Q

élaboration (FR)

A

wine making

51
Q

effeuillage (FR)

A

leaf thinning of the canopy

52
Q

pourriture noble (FR)

A

botrytis cinerea infected grapes / “noble rot”

53
Q

bourbes (FR)

A

lees, sediment

54
Q

ouillage (FR)

A

topping off of barrels

55
Q

passérillee (FR)

A

grapes that have begun to shrivel on the vine

56
Q

clos (FR)

A

walled vineyard or site (the wall may no longer exist)

57
Q

mas (FR)

A

vineyard

58
Q

palissage(FR)

A

trellising

59
Q

bâtonnage (FR)

A

stirring of the lees

60
Q

floraison (FR)

A

flowering, blooming

61
Q

pigeage (FR)

A

punching down

62
Q

elevé en fûts de chêne (FR)

A

oak aged

63
Q

moût (FR)

A

must (wine), wort (beer)

64
Q

cépage (FR)

A

grape variety

65
Q

rafle (FR)

A

stalks, stems

66
Q

porte-greffe (FR)

A

root stock

67
Q

baie (FR)

A

rack

68
Q

cuvage (FR)

A

fermenting in vats

69
Q

chai (FR)

A

wine or barrel storehouse, usually in bordeaux

70
Q

côteaux (FR)

A

slopes or many hillsides

71
Q

chapeau (FR)

A

cap or head (layer of skins on top of must)

72
Q

remuage (FR)

A

riddling

73
Q

Bouillie Bordelaise (FR)

A

‘Bordeaux Mixture.’ Lime, copper sulphate & water mixture used as an effective control of downy mildew (a.k.a. peronospera)

74
Q

décuvaison (FR)

A

running-off

75
Q

sur pointe (FR)

A

the final stage of riddling, when the bottle is aged neck down after agining is complete and before disgorging

76
Q

taille (FR)

A

the second pressing of Champagne, this term also refers to pruning

77
Q

remontage (FR)

A

pumping over, also to repair a vineyard after a heavy and erosive rain storm

78
Q

écoulage (FR)

A

free running (drain off by gravity)

79
Q

égrappage (FR)

A

de-stemming

80
Q

saignée (FR)

A

bleeding off juice from a red wine fermentation to create a rosé wine

Z 20 Viti Vini Coker (9 decks)

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