France (Terminology) Flashcards
Assemblage
The process of assembling multiple vats or casks to unify a wine as a single cuvee for bottling. Can take place anytime after vinification
Ban de Vendange
Official proclamation of the start of harvest decided by the local INAO committee
Battonage
Traditional practice of stirring white wines to ensure even distribution of the lees throughout the liquid
Cepage
Grape variety
Climat
Vineyard site
Clos
Walled vineyard
Cordon de Royat
A system of training vines by laying the main vine stem horizontally across a wire of which several vertical fruting canes extend from
Coulure
The failure of flowers to set on a vine; typically caused by adverse weather conditions which make them drop (fewer flowers = fewer bunches = lower yields)
Cuvaison
The transformation of grapes to wine beginning from when the fruit is vatted until when the wine is racked from the vat (red wines only)
Debourage
The process of settling to allow the heavier, less desirable lees to precipitate out
Decuvage
Decanting a wine from vat after fermentation (red wine)
Delestage
An extraction technique for red wine involving the removal of the wines from the skins during fermentation and its subsequent return to the vat which is still full of skins (rack & return) - highly oxidative!
Demi-muid
A large oak barrel; typically 600L
Elevage
The “upbringing” or maturation of a wine from after vinification until bottling
Foudre
A large, wooden fermenting vat
Gobelet
A vine training system with several upright shoots from the main stem; resembles a goblet. Widely used in Beaujolais and the southern Rhone
Guyot
System of vine training invented by Dr. Guyot in the mid 18th century. A single or double fruiting cane is trained laterally from the main vine stem
Lieu-dit
A specific vineyard site; usually reserved for exceptional sites in Burgundy that were overlooked for 1er cru status
Fermage
A system of vineyard tenancy whereby the tenant farms the land and enjoys the totality of the crop in return for an annual rental, fixed in the cash equivalent of an agreed number of “pieces” (228L barrels) of that vineyard’s wine. Even if there is no harvest, the rental is still payable
Metayage
An alternative system of land rental in which rent is paid not in cash but in an agreed proportion of grapes or wine. The metayeur, or sharecropper, is typically responsible for all the running expenses of the vineyard
Microdosage
System for progressively injecting small doses of chemical (i.e. O2) to ensure thorough blending
Millerandage
A phenomenon of flowering; when embryo bunches form but fail to further develop
Oidium
Powdery mildew; a rapidly spread fungal disease of American origin which attacks new leaves and shoots, and splits, and rots the grapes. Treated with sulfur spray in the vineyard
Piece
A standard sized Burgundy barrel (228L)
Pied de Cuve
A starter culture comprised of propagated yeast and wine used to innoculate vats and induce fermentation
Pigeage
The practice of breaking up the cap of solids that forms on the top of a vat of fermenting red grapes to prevent it from drying and to introduce more oxygen into the ferment
Plaque
Mesh filter with calibrated perforations
Remontage
Extraction technique involving pumping over the juice from the the bottom of a fermenting vat. Helps distribute temperature and keeps yeast working (pump-over)
Selection Clonale
The use of selected clones for vineyard propagation
Selection Massale
Propagating a vineyard from the cuttings of the healthiest vines in an existing vineyard
Sous-bois
A term signifying undergrowth or damp vegetation; a common mushroomy smell typical of older Burgundy
Vendange Verte
Green harvest; removing a proportion of the fruit from the vine before proper harvest
Vendange Tardive
Late harvest; reserved for sweet wines and common in Germany/Alsace
Vin de Garde
A wine meant for cellaring
Courtier
A “go-between” for producers and customers; finding a market for either one and taking commission from both
Coupage
The practice of cutting one, usually more expensive, wine with something inferior. Common practice in the Cote in the 1970s; usually from the southern Rhone or Alegeria.
Vin de Liqueuer
A must that is fortified before fermentation begins
Vin Doux Natural
A wine that is fortified during fermentation before the process finishes leaving a desired amount of residual sugar
Eau-di-Vie
The water of life; a clear, colorless fruit brandy that is produced through distillation after primary fermentation
Cuve
The vessel in which fermentation takes place
Marc
A brandy made by distilling a spent grape must
Autoclave
(Champagne) Pressurized, enamel-lined tank
Autolysis
Breakdown of dead yeast cells to form lees
Bidule
(Champagne) Plastic capsule that catches sediment during remuage
Blocage
(Champagne) Reserve wine for use in future vintages
Bouvreux
Second crop that develops from the interruption of flowering by rain
Degourgement a la Glace
(Champagne) Dipping a champagne bottle’s neck ina freezing brine solution to solidify the sediment before disgorgement
Degorgement a la Volee
Champagne: Disgorgement without freezing the sediment
Liquer de Expedition
(Champagne) Solution for dosage; adjustment of a Champagne’s final sweetness
Liquer di Triage
(Champagne) A solution of yeast, wine, sugar, and fining agents used to ignite the second fermentation in bottle
Marc (Champagne)
2550L of press wine extracted from 4000kg of fruit
Pointage
(Champagne) Traditional disgorgement method; shaking the bottle to expell sediment
Prisse de Mousse
(Champagne) Secondary fermentation
Pupitre
(Champagne) Riddling board
Rebeche
(Champagne) The remaining wine after the “marc.” Typically used for ditillation; Ratafia
Remuage
(Champagne) Process of riddling a bottle of Champagne until the sediment is completely connected in the neck
Vin de Clair
(Champagne) Base wine of Champagne
Vin de Cuvee
(Champagne) The first 2,050L of press wine from a Champagne press load
Vin de Taille
(Champagne) The following 500L of press wine form a Chapagne pressload after the Vin de Cuvee (first 2050L)
