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Certified Study > France (Terminology) > Flashcards

France (Terminology) Flashcards

1
Q

Assemblage

A

The process of assembling multiple vats or casks to unify a wine as a single cuvee for bottling. Can take place anytime after vinification

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2
Q

Ban de Vendange

A

Official proclamation of the start of harvest decided by the local INAO committee

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3
Q

Battonage

A

Traditional practice of stirring white wines to ensure even distribution of the lees throughout the liquid

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4
Q

Cepage

A

Grape variety

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5
Q

Climat

A

Vineyard site

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6
Q

Clos

A

Walled vineyard

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7
Q

Cordon de Royat

A

A system of training vines by laying the main vine stem horizontally across a wire of which several vertical fruting canes extend from

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8
Q

Coulure

A

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)

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9
Q

Cuvaison

A

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)

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10
Q

Debourage

A

The process of settling to allow the heavier, less desirable lees to precipitate out

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11
Q

Decuvage

A

Decanting a wine from vat after fermentation (red wine)

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12
Q

Delestage

A

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!

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13
Q

Demi-muid

A

A large oak barrel; typically 600L

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14
Q

Elevage

A

The “upbringing” or maturation of a wine from after vinification until bottling

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15
Q

Foudre

A

A large, wooden fermenting vat

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16
Q

Gobelet

A

A vine training system with several upright shoots from the main stem; resembles a goblet. Widely used in Beaujolais and the southern Rhone

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17
Q

Guyot

A

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

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18
Q

Lieu-dit

A

A specific vineyard site; usually reserved for exceptional sites in Burgundy that were overlooked for 1er cru status

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19
Q

Fermage

A

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

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20
Q

Metayage

A

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

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21
Q

Microdosage

A

System for progressively injecting small doses of chemical (i.e. O2) to ensure thorough blending

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22
Q

Millerandage

A

A phenomenon of flowering; when embryo bunches form but fail to further develop

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23
Q

Oidium

A

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

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24
Q

Piece

A

A standard sized Burgundy barrel (228L)

25
Q

Pied de Cuve

A

A starter culture comprised of propagated yeast and wine used to innoculate vats and induce fermentation

26
Q

Pigeage

A

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

27
Q

Plaque

A

Mesh filter with calibrated perforations

28
Q

Remontage

A

Extraction technique involving pumping over the juice from the the bottom of a fermenting vat. Helps distribute temperature and keeps yeast working (pump-over)

29
Q

Selection Clonale

A

The use of selected clones for vineyard propagation

30
Q

Selection Massale

A

Propagating a vineyard from the cuttings of the healthiest vines in an existing vineyard

31
Q

Sous-bois

A

A term signifying undergrowth or damp vegetation; a common mushroomy smell typical of older Burgundy

32
Q

Vendange Verte

A

Green harvest; removing a proportion of the fruit from the vine before proper harvest

33
Q

Vendange Tardive

A

Late harvest; reserved for sweet wines and common in Germany/Alsace

34
Q

Vin de Garde

A

A wine meant for cellaring

35
Q

Courtier

A

A “go-between” for producers and customers; finding a market for either one and taking commission from both

36
Q

Coupage

A

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.

37
Q

Vin de Liqueuer

A

A must that is fortified before fermentation begins

38
Q

Vin Doux Natural

A

A wine that is fortified during fermentation before the process finishes leaving a desired amount of residual sugar

39
Q

Eau-di-Vie

A

The water of life; a clear, colorless fruit brandy that is produced through distillation after primary fermentation

40
Q

Cuve

A

The vessel in which fermentation takes place

41
Q

Marc

A

A brandy made by distilling a spent grape must

42
Q

Autoclave

A

(Champagne) Pressurized, enamel-lined tank

43
Q

Autolysis

A

Breakdown of dead yeast cells to form lees

44
Q

Bidule

A

(Champagne) Plastic capsule that catches sediment during remuage

45
Q

Blocage

A

(Champagne) Reserve wine for use in future vintages

46
Q

Bouvreux

A

Second crop that develops from the interruption of flowering by rain

47
Q

Degourgement a la Glace

A

(Champagne) Dipping a champagne bottle’s neck ina freezing brine solution to solidify the sediment before disgorgement

48
Q

Degorgement a la Volee

A

Champagne: Disgorgement without freezing the sediment

49
Q

Liquer de Expedition

A

(Champagne) Solution for dosage; adjustment of a Champagne’s final sweetness

50
Q

Liquer di Triage

A

(Champagne) A solution of yeast, wine, sugar, and fining agents used to ignite the second fermentation in bottle

51
Q

Marc (Champagne)

A

2550L of press wine extracted from 4000kg of fruit

52
Q

Pointage

A

(Champagne) Traditional disgorgement method; shaking the bottle to expell sediment

53
Q

Prisse de Mousse

A

(Champagne) Secondary fermentation

54
Q

Pupitre

A

(Champagne) Riddling board

55
Q

Rebeche

A

(Champagne) The remaining wine after the “marc.” Typically used for ditillation; Ratafia

56
Q

Remuage

A

(Champagne) Process of riddling a bottle of Champagne until the sediment is completely connected in the neck

57
Q

Vin de Clair

A

(Champagne) Base wine of Champagne

58
Q

Vin de Cuvee

A

(Champagne) The first 2,050L of press wine from a Champagne press load

59
Q

Vin de Taille

A

(Champagne) The following 500L of press wine form a Chapagne pressload after the Vin de Cuvee (first 2050L)

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