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French Wine Scholar > French Winemaking Terms > Flashcards

French Winemaking Terms Flashcards

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1
Q

Debourbage

A

Settling

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2
Q

Maceration Pelliculaire

A

White wine skin contact

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3
Q

Manno Proteins

A

The autolysis product that adds the creamy character to sparkling wines

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4
Q

Bâttonage

A

Lees stirring

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5
Q

Passerillage

A

The twisting of the stalk to stop the flow of sap. Used in late harvest wines to desiccate the grapes

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6
Q

Moelleux

A

semi-sweet

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7
Q

Liquoreux

A

Sweet, with botytis

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8
Q

What are the requirements for Vin Doux Natural

A

Grapes must be harvested at min 14.5% potential alcohol
Mutage is 95% neutral grape alcohol
80 - 110 g/l RS

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9
Q

Mutage

A

Addition of grape spirit to fermenting must, that doesn’t contain any solids

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10
Q

Mutage sur marc

A

Addition of grape spirit to fermenting must, that contains solids (Marc = pomace)

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11
Q

Bonbonnes

A

Glass Demi-johns

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12
Q

Rosé de presse

A

Direct press rosé

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13
Q

Rose de Saignée

A

Bleeding the red wine juice

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14
Q

Cuvaison Rapide

A

Warm extraction before pressing for rosé wines

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15
Q

Rosé de maceration

A

Maceration method like saignée but all the tank is drained

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16
Q

Where is rosé de maceration used?

A

Tavel

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17
Q

What is vin clair?

A

Champagne base wine

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18
Q

What is the assemblage in Champagne?

A

The blending of base wines

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19
Q

What’s the result of assemblage?

A

The cuvee

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20
Q

Tirage

A

Bottling

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21
Q

Prise de mousse

A

2nd fermentation

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22
Q

Elevage sur lattes

A

ageing of the wine on the lattes

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23
Q

Remuage

A

Riddling

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24
Q

Pupitres

A

A-shaped frame used for riddling

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25
Q

Degorgement

A

Disgorgement

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26
Q

A la volée

A

Degorgement by hand

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27
Q

Transversage

A

Transfer of sparkling wine from 75cl bottles to other sizes

28
Q

Crayère

A

Chalk cellar in Champagne

29
Q

Juponé

A

Mushroom shaped cork from a Champagne bottle

30
Q

Chevillé

A

Peg shaped cork from an (aged) Champagne bottle

31
Q

Pieage

A

Punching down

32
Q

Remontage

A

Pumping over

33
Q

Delestage

A

Rack & return

34
Q

What did Jean-Antoine Chapital invent?

A

Chapitalisation

35
Q

What’s is the labelling term for a semi-sweet wine?

A

Moelleux

36
Q

What’s the term for a non-boterized sweet wine?

A

Doux

37
Q

What is the term for a botrytised sweet wine?

A

Liquoreux

38
Q

Which fortification method produces greater tannins and extraction?

A

Mutage sur marc

39
Q

What is mutage sur grains?

A

Equivalent to mutage sur marc

40
Q

What term describes the addition of neutral grape spirit to fermenting must?

A

Mutage

41
Q

What is the term for the addition of grape spirit to macerating/ fermenting must?

A

Mutage sur marc

42
Q

What is reductive ageing?

A

The ageing of wine without significant oxygen contact

43
Q

What is oxidative ageing?

A

The ageing of wine with oxygen contact, typically without topping up

44
Q

What are lattes?

A

Thin strips of wood used to separate stored champagne bottles in the cellar

45
Q

Roughly how long does the second fermentation take in Champagne?

A

c. 30 days

46
Q

who invented remuage?

A

Veuve Cliquot

47
Q

How long does the process of manual remuage take?

A

3 months

48
Q

How long does remuage in a gyropalette take?

A

1 week

49
Q

What is the driest style of Champagne?

A

Brut Nature

50
Q

What style of champagne sits between Brut and Sec?

A

Extra Sec

51
Q

What style of Champagne sits between Brut Nature and Brut

A

Extra Brut

52
Q

What is the sweetest style of Champagne?

A

Doux

53
Q

What is the second sweetest style of Champagne?

A

Demi-Sec

54
Q

What’s the typical pressure of Champagne?

A

6 atms/ bar

55
Q

What’s the minimum ageing period for NV Champagne?

A

15 months from the start of the 2nd fermentation

56
Q

What’s the minimum lees ageing period for NV Champagne?

A

12 months

57
Q

What’s the minimum ageing period for Vintage Champagne?

A

3 years

58
Q

What’s the minimum lees ageing period for vintage Champagne?

A

12 months

59
Q

What’s the minimum lees ageing period for Crémant?

A

9 months

60
Q

What’s the typical pressure for Crémant?

A

6 atms/ bar

61
Q

What’s the minimum ageing period for Mousseux?

A

Typically none

62
Q

What’s the typical pressure for Mousseux?

A

3 atms/ bar

63
Q

What’s the typical pressure for pétillant wines?

A

1 - 2.5 atms/ bar

64
Q

Do pet nat wines typically have residual sugar

A

Yes.

65
Q

Which is the most extractive cap management method?

A

Delestage (rack and return)

66
Q

Which is the least extractive cap management method?

A

Pieage (Punching down)

67
Q

What’s the effect of a shorter CM vatting time on aromatics.

A

More prominent aromatics as there’s more CM character

French Wine Scholar (21 decks)

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