Glossary Flashcards
1
Q
Aeolian
A
wind blown sediments
2
Q
Alcoholic Fermentation
A
the process by which yeasts convert natural grape sugars into alcohol; carbon dioxide and heat are given off in the process
3
Q
Alluvial
A
Soils formed from river sediments
4
Q
Alpine Influences
A
Influences from a climate characterized by cold winters, late springs, and brief growing seasons
5
Q
Ambré
A
label nomenclature for white vin doux naturel (VDN); refers to the amber color indicative of controlled oxidation
6
Q
Anaerobic
A
without oxygen
7
Q
Appellation d’Origine Contrôlée
A
A delineated zone of production (region, sub-region, village or specific terroir) with unique qualities and characteristics stemming from its geography, climate, topography, and viticultural practices. AOC represents the highest rung on the French wine quality pyramid. Both the region itself and the product that comes from that region are referred to as AOC.
8
Q
Arène
A
sandy soils composed of weathered feldspars, micas, quartz, and other minerals found in northern Beaujolais. AKA “gorrhe”.
9
Q
Assemblage
A
assembly or blend
10
Q
Atmospheres
A
abbrev. ATM(s); refers to the amount of pressure per square inch at sea level; a bottle of champagne contains approximately 6 atms of pressure
11
Q
Aubuis
A
in Touraine, clay/limestone soils
12
Q
Autolysis
A
yeast decomposition
13
Q
Barrique
A
wine barrel with a capacity of 225 liters, traditional in Bordeaux
14
Q
Basal buds
A
buds closest to the vine trunk
15
Q
Bâtonnage
A
the process of lees stirring in wine to better integrate flavors often created by malolactic conversion
16
Q
Biodynamic Viticulture
A
an elaborate, organic practice whereby growers link all viticultural and vinicultural work with the movement of sun, moon, and stars
17
Q
Bioherm
A
reef-like mound of earth composed of dead sea creatures such as corals, starfish, and mollusks
18
Q
Beton
A
concrete aging vessels in the Rhône Valley
19
Q
Blanc de Blancs
A
a sparkling white wine made from white grapes
20
Q
Blanc de Noirs
A
a sparkling white wine made from black grapes
21
Q
Bonbonnes
A
glass demi-johns used to age oxidative VDNs
22
Q
Botrytis Cinerea
A
a fungus that attacks tight-clustered grape varieties whose grapes are high in sugar content. The mold penetrates the grape skin, dessicates the berry and concentrates sugars and other flavor compounds. When conditions are right (i.e. when cool, moist mornings are followed by warm, dry afternoons), this noble rot yields unctuous, honeyed dessert wines. However, if the weather stays cool and damp all day, botrytis can swiftly turn from noble rot to gray rot and destroy the crop.
23
Q
Boulbènes
A
sand clay conglomerates in South-West France
24
Q
Brut
A
A style of champagne or cremant that contains up to 1.2% (12 g/L) residual sugar and confers no perception of sweetness
25
Brut Nature
a champagne or cremant style in which no sugar or dosage is added
26
Cadastral Unit
surveyed parcels of land recorded by a land registry
27
Cahier des Charges
a set of regulations that delineates production zone, viticultural practices, and production standards
28
Caillotes
In Central Loire, small limestone pebbles
29
Camargue
a salt marsh, located west of Provence and east of Languedoc, where the Rhone River finishes its run to the Mediterranean Sea
30
Canes
old vine shoots that have lignified or become woody
31
Carbonic Maceration
a vinification technique involving anaerobic, enzymatic fermentation carried out inside the berry, resulting in a wine with intense aromas of bananas and candied fruit; the process is also known as whole-berry fermentation
32
Causses
a group of limestone plateaus in the Massif Central
33
Chalk
a type of porous limestone
34
Chaptalization
the technique of adding sugar to grape must in order to increase the alcohol level in the finished wine. None of the added sugar remains in the finished wine as a sweetening agent. It is all fermented into alcohol.
35
Cheville
adjective for old, peg-shaped sparkling wine cork
36
Clairet
a semi-red wine; darker than rose, but less pigmented that a true red wine
37
Clavelin
a 620 mL bottle used exclusively for Vin Jaune
38
Climat
a named parcel of land associated with territory classed as Premier Cru or Grand Cry. The word finds its origins in the Greek "klima" meaning "incline," which conveys the notion of exposure to the sun. Whereas lieux-dits are cadastral units, climats are more of a vigneron's notion of a site
39
Cold Soak
pre-fermentation maceration of juice and skins to extract fruit aromas without tannin
40
Colluvial
soils developed from rain-driven slope wash
41
Continental Climate
a climate characterized by significant diurnal and seasonal temperature changes; wine regions with continental climates experiences all four seasons
42
Coomb
a short or shallow valley, usually dry, within a limestone escarpment
43
Cote
translated from the French, "slope"
44
Coulure
poor fruit set caused by cloudy, cold, and/or wet weather at flowering
45
Crayeres
in Champagne, underground chalk quarries now used as wine cellars
46
Cremant
a family of French sparkling wines produced outside the Champagne region made in the methode traditionelle
47
Cuvee
blended base wine (in Champagne); blend and/or special lot of wine
48
Debourage
juice settling before fermentation
49
Delestage
a method of extraction in red winemaking where the tank is drained and mixed back into the grape skins, a.k.a. rack and return
50
Demi-Sec
a style of champagne or cremant containing between 3.2-5% (32-50 g/L) residual sugar and possessing definite sweetness
51
Demi-muid
a 600 liter cask
52
Denomination Geographique Complementaire (DCG)
a sub-regional category of an AOC which refers to a specific area within the AOC
53
Disease Pressure
in viticulture, environmental conditions that engender disease
54
Disgorgement
in French, "degorgement"; the process of removing the dead yeast cells from the bottle of sparkling wine in order to deliver a clear and non-gritty sparkling prodcut
55
Dosage
process of adding a mixture of sugar and still reserve wine, called "Liquer de Dosage" or "Liquer d'Expedition," after disgorging a sparking wine; determines a sparkling wine's final sweetness level
56
Downy Mildew
a.k.a. peronospera
a fungus disease that germinates in warm, humid weather. It attacks the leaves and stems, first with what appear to be "oil spots," then with white cotton filaments. An outbreak causes the vines to lose their leaves which can delay ripening or prevent ripening altogether.
57
Doux
meaning "Sweet," a style of champagne or cremant with over 5% (50 g/L) residual sugar
58
Drosophilia Suzukii
Asian fruit fly whose females lay eggs inside soft fruits like grapes; their larvae hatch and feed on the pulp
59
Eau de Vie
in France, a brandy or distilled spirit; literally translates as "water of life"
60
Echalas
stakes or poles used to support vines
61
Echelle de Crus
a vineyard ranking in Champagne based on a scale of 80-100%. It is the wine village that is ranked; all surrounding vineyards are awarded the points that the village receives. Villages of 80-89% do not carry any special rank, but are allowed to produce champagne. Villages rater 90-995 are considered Premiers Crus; villages rated at 100% are Grands Crus.
62
Edelzwicker
in Alsace, a wine that is a blend of several grape varieties; these varieties can be fermented separately or fermented together. Vintage dating is optional.
63
En Primeur
wine made available for sale prior to its normal time
64
Escarpment
a cliff-like ridge of land formed by faulting
65
Ethanol
the primary alcohol produced during alcoholic fermentation
66
Extra Brut
a style of champagne or cremant with less than 0.6% (6 g/L) residual sugar
67
Extract
a representative measure of all the flavor compounds in wine
68
Extra Sec
a style of champagne or cremant containing 1.2-1.7% (12-17 g/L) residual sugar; although the French translates as "extra dry," the wine possesses noticeable sweetness
69
Finnes Bulles
French for "fine or small bubbles"; colloquial reference to the sparkling wines of the Loire
70
Flute Bottle
long, tapered bottles; traditionally used for the wines of Alsace and Germany
71
Galets
large, round stones found in the South-West, Languedoc, and Rhone regions
72
Garrigue
an arid, stony earth than can only support lavender, herbs, dwarf oak trees and the vine. it can refer to the limestone soil itself, the resinous herbs and scrub vegetation that grow upon it, and the aroma of those herbs when crushed underfoot or echoed in the aromatic profile of the wines themselves
73
Gentil
in Alsace, a blended wine that is at least 50% Riesling, Muscat, Pinot Gris and/or Gewurtztraminer; the other 50% can be comprised of other grapes. All varieties must be fermented separately. Vintage dating is mandatory.
74
Grand Vin
the top wine of a chateau or wine produced
75
Granite
a type of igneous rock
76
Graves
French for "gravel"
77
Gray Rot
a crop-damaging form of Botrytis cinerea; outbreaks occur when cool, most mornings are followed by cool, moist afternoons (as opposed to warm, dry afternoons for positive attributes)
78
Grenat
label nomenclature for vin doux naturel in Rivesaltes and Maury; refers to red wines that have aged reductively (i.e. without oxygen)
79
Gyropalettes
mechanized racks that perform the process of riddling much quicker than by hand
80
Hors d'Age
label nomenclature for VDNs; refers to wines that have aged for a long time under controlled oxidation prior to bottling (e.g. at least five years for Rivesaltes wines)
81
Hybrids (Franco-American)
vines created by crossing two diferent vine or vitis species, in this case, Vitis Vinifera, the European vine stock, and Vitis Labrusca or Vitis Riparia, the American vine stocks; this was done to try to create new vine types that capture the European grapes' flavor profiles and the American vine's natural immunity to phylloxera
82
Igneous Rock
rock that is formed through the cooling and solidification of magma or lava
83
INAO
Institut National des Appellaitions d'Origine, founded in 193, is the governing body responsible for French wine law. It became the Institut National de l'Origine et de la Qualite in 2007 when it expanded oversight and protection to other French products, such as cheeses, meats, fruits, and vegetables
84
Inox
stainless steel aging vessels
85
Jupone
adjective for a young, mushroom-shaped sparkling wine cork
86
Late-disgorged
champagnes that have spent many years on the lees before disgorgement. They are quite youthful when sent to market despite their extended time in cellar
87
Lattes
thin strips of wood used to separate sparkling wine bottles that are resting on their sides
88
Lees
dead yeast cells
89
Left Bank
when facing in the direction of the current, the left side or bank of the river or estuary
90
Lieu-dit
a parcel of land, contained within a single commune, whose name recalls a topographical or historic particularity; a caastral unit used by geographers. The plural of lieu-dit is lieux-dits
91
Limestone
a sedimentary soil composed of compacted and fossilized marine life
92
Liqueur de Tirage
in method traditionelle a sugar/yeast solution added to the base wine to initiate a secondary fermentation
93
Liquoreaux
sweet wines made from late-harvest grapes that are always affected by noble rot. They are noticeably sweeter than the moelleux or semi-sweet category.
94
Loess
fine wind-blown soil deposits usually comprised of silt and sand
95
Lutte Raisonee
"reasoned fight," environmentally and financially responsible farming practices
96
Macroclimate
the climate of a particular region (see mesoclimate, microclimate)
97
Maceration Pelliculaire
French for "on the skins"; a technique for white wine production whereby grapes are crushed and allowed to macerate on the skins for a few hours in order to boost aromatics
98
Malolactic Conversion
a secondary fermentation in which bacteria convert malic acid into lactic acid, thereby lowering a wine's acidity and changing its mouthfeel and flavor profile. a.k.a. malolactic fermentation
99
Manno-proteins
molecules consisting of protein and sugar which are released as yeasts decompose during sur lie aging. Manno-proteins add a creamy, round mouthfeel to the finished wine.
100
Maquis
a mix of resinous scrub which grows on acidic soils
101
Marcottage
a vine propogation method; the act of burying a cane (layering) to sprout new vines, a.k. provignage
102
Maritime Climate
a climate characterized by cloudy skies and amply rainfall in the form of squalls or storms. Large bodies of water, like the sea, prevent frosts and deep freezes and keep the weather temperate
103
Marl
a soil type consisting of clay and limestone in various proportions
104
Massif
a landform that most commonly manifests as a cluster of mountains and high elevation plateaus; geologically, the term refers to a portion of the earth's crust bound together by faults into a mass that is most commonly raised in respect to its surroundings
105
Maturity
a complexity of flavor derived from "hang time," the length of time the grape cluster spends hanging on the vine; also refers to phenolic ripeness, i.e. the flavor and quality of grape tannins plus the intensity of color
106
Mediterranean Climate
a climate characterized by hot summers, mild winters and a long and fruitful growing season; there is minimal rainfall during the summer months
107
Meridionaux
refers to the Southern Rhone
108
Merle
French for "blackbird"; Merlot is named after the blackbirds that feast upon it at harvest
109
Mesoclimate
the climate of a particular vineyard or growing area
110
Methode Ancestrale
process of sparkling winemaking comprising one single alcoholic fermentation that is bottle mid-ferment in order to trap the carbon dioxide gas in solution; a.k.a. methode rurale
111
Methode Champenoise (Traditionelle)
a method of sparking wine production that involves two separate and distinct fermentations. The first fermentation changes grape juice into wine; the second transforms the still wine into a sparkling wine and occurs in the same bottle from which it is later served
112
Methode Traditionelle
a term used to describe the method champenoise when utilized outside the Champagne region
113
Microclimate
the climate within the vine canopy itself
114
Micro-oxygenation
a technique developed to tame aggressive tannins whereby minute amounts of oxygen are slowly bubbled through the vat of wine. The technique was developed by Patrick Ducournau while working with Tannat in Madiran
115
Mistral
a fierce wind that blows through the Rhone Valley and Southern France, desiccating the grapes and concentrating their flavors
116
Moelleux
translates as "mellow"; Moelleux wines are semi-sweet wines made from late-harvest grapes which may or may not be affected by noble rot
117
Monopole
a vineyard under single ownership
118
Morgonner
the tendency for Morgon wines to taste more like Pinot Noir as they age
119
Mousse
the frothy bubbles in a glass of sparkling wine
120
Mosseux
translates as "frothy or bubbly"; a category of French sparkling wines
121
Mutage
the process of stopping a partially complete alcoholic fermentation through the addition of spirits in order to keep some residual sugar in the finished (fortified) wine; this process is used for VDN winemaking
122
Mutage sur Marc
in VDN winemaking, the addition of a neutral grape spirit to amust that is macerating withs olids. Also known as mutage sur grains.
123
Napoleon's Code of Inheritance
a mandate issued by Napoleon Bonaparte (1804) that decreed that all inheritable property be divided equally among the children of the deceased; a.k.a. Napoleonic Code
124
Negociant
companies that purchase grapes or wine from growers who are too small, or do not have the inclination, to bottle and market their own wine
125
Nouveau
translates as "new"; refers to a newly made wine released shortly after harvest (e.g. Beaujolais Nouveau); a.k.a. vin primeur
126
Ouille
without ullage, topped up, or without oxygen
127
Passerillage
the process of twisting the stalks of grape bunches in order to stop the flow of sap. This is done to dessicate grapes on the vine and concentrate sugars through water loss.
128
Perruches
flinty clays in Touraine and Centre-Loire
129
Petillant
translates as "fizzy"; applies to delicately sparkling wines
130
Petillant Originel
a sparkling wine from Montlouis-sur-Loire that has no additions such as sugar or yeast. It has one fermentation, ages on lees for 9 months, and has no dosage after disgorgement.
131
Petit Chateau
any unclassified or unranked property; this term is legally defined
132
Phylloxera
a small insect that kills the grapevine by attacking its roots. With each bite, it injects saliva, which creates galls or knots of uncontrolled cell growth.
133
Pierres Dorees
translates as "golden stones"; broken yellow limestone soils found in southern Beaujolais
134
Pigeage
in red winemaking, the act of punching down the cap of grape skins to re-integrate them into the juice
135
Pinoter, Pinotent
the tendency for certain Beaujolais Cru wines to taste more like Pinot Noir as they age
136
Poudingues
name for galets in Jurancon
137
Pourriture Noble
French term for noble rot
138
Powdery Mildew
a fungal disease indigenous to the USA, which blankets the vine with thick white filaments. If an outbreak occurs before flowering, yields are reduced. If the grape clusters become infected, they will not achieve full pigment development or grow to maximum size. The fruit will be marked by off flavors. Also known as oidium.
139
Prestige Cuvee
in Champagne, a prestige bottling; the best product a champagne house produces, sometimes known as tete de cuvee
140
Prise de Mousee
translates literally as "seizing of foam"; the second alcoholic fermentation which converts the dry base wine into a sparkling wine
141
Pupitres
"A" shaped racks into which champagne bottles are placed to perform the act of riddling
142
Racking
the process of removing wine from particulates, cleaning the vat and returning the wine to the vat
143
Rain Shadow
an area of land that receives little precipitation due to a tall landmass, such as a mountain range or escarpment, that blocks the moisture-laden clouds
144
Rancio
label nomenclature for VDNs and some dry wines; refers to fully oxidized reds and whites, brown in color and boasting characteristic aromas of walnut and orange peel
145
Remembrement
a planned adjustment and consolidation of land, as in vineyards
146
Remontage
pumping juice over the red grape skin cap to maximize extraction
147
ResDur
grapevines being developed in France that are resitant to fungal disease
148
Restanques
low, man-made walls of river stone in Provence
149
Riddling
in French "remuage"; the process of collecting dead yeast cells into the neck of the champagne or other traditional-method sparkling wine bottle in preparation for disgorging
150
Rift Valley
bedrock that has dropped down between parallel geological faults. A localized rift valley is known as a "graben"
151
Right Bank
when facing in the direction of the current, the right side or bank of the river or estuary
152
Rimage
label nomenclature for VDNs; refers to red wines that have aged reductively (without oxygen)
153
Ripeness
refers to sunshine-derived sugar levels found in the grape
154
Roches Purries
meaning rotted rocks, decomposed schist in Morgon
155
Rose de Presse
a method of making rose; maceration occurs only as the grapes are pressed. This extremely short amount of skin contact results in a lighted style rose with less color, tannin, and structure than those made through saignee
156
Rougiers
iron-rich clay-limestone soils in Marcillac`
157
Saignee
a French term that translates as "bleeding"; used to describe the process of pulling pink juice from the skins with which it is macerating in order to make rose
158
Sandstone
a type ofsoil compose of quartz sand particles that become cemented together over time
159
Schist
a type of soil formed from clay that has been compressed within the earth's crust
160
Sec
a style of champagne or cremant containing 1.7-3.2% (17-32 g/L) residual sugar; although the French translates as "dry," the wine possesses noticeable sweetness. With regard to still wines, the term refers to wines that usually possess less that 0.4% (4 g/L) residual sugar.
161
Selection des Grains Nobles (SGN)
a dessert wine made from grapes that have been affected by noble rote; these grapes are individually picked from within the cluster
162
Semi-Carbonic Maceration
a vinification technique whereby there is both carbonic or whole-berry fermentation taking place at the top of the tank and a traditional yeast-driven alcoholic fermentation taking place in the juice at the bottom of the tank
163
Septentrionaux
refers to the Northern Rhone
164
Shoots
new green vine growth
165
Silex
in Centre-Loire, flinty clay soils
166
Skin Contact
literally, the action of allowing the grape juice to be in contact with the grape skins. This can occur pre-fermentation, during fermentation, and/or after fermentation. Tannins, pigments, and some flavor precursors are located within the skins. Skin contact allows for the transfer of these components into the juice. a.k.a. maceration
167
Solera
champagnes that are made from a single stainless steel tank or oak foudre that is kept perpetually, based on specific harvest parameters. a.k.a. perpetual reserve
168
Sous Voile
under veil, under flor or with ullage
169
Special Club
peer-reviewed, prestige cuvees from members of the Club Tresors de Champagne. These champagnes must be made entirely on a member's own premises, with their own grapes, and only in outstanding vintages
170
Stomata
small pores on a grape leaf that are the apertures whereby a grapevine transpires or releases water vapor. Stomata also regulate gas exchange
171
Structure
in wine, an interplay of sugar, acid, tannin, and alcohol
172
Sur Lattes
the method of resting sparkling wine bottle stacked on their sides with thin wood stripes (lattes) between them
173
Sur Lie Aging
refers to the process in which wines age on (sur) the dead yeast cells or lees (lie) which have settled to the bottom of the tank or barrel after alcoholic fermentation. The dead yeasts impart manno-proteins that give wine creaminess and a rounded mouthfeel
174
Sustainable Viticulture
farming practices which aim to use agrochemicals more discriminately and spray only when necessary
175
Tannin
a bitter and astringent substance present in grape skins, stems, seeds and in oak barrels; tannins may be extracted from the grape and the wood during fermentation and/or oak aging
176
Terroir
a French concept that embodies the totality of everything that impacts the grape and its final flavors, such as elevation, aspect, climate, soil, grape-growing practices, and topographical features
177
Terres Blanches
in Centre-Loire, marl rich in oyster fossils
178
Tete de Cuvee
in Champagne, a prestige bottling; the best product a champagne house produces; this term can also refer to the very first juice to escape the wine press
179
Tirage
the act of bottling a sparkling wine
180
Traditionnel
label nomenclature for VDNs in Maury; refers to red wines made in an oxidative manner
181
Tramontane
a strong wind that hails from the north and blows through the southern regions of France
182
Transversage
in sparkling wine production, a process in which 750 ml bottles are used to fill larger or smaller bottles
183
Trellising System
a structure of stakes, posts, and wires designed to give support to the vine and set it into an optimal position to maximize air circulation and sunlight exposure within the canopy
184
Tris
passes through the vineyard choosing ripe berries or clusters
185
Tuffeau
a type of porous limestone found in the Middle Loire
186
Tuile
label nomenclature for VDNs; refers to slightly oxidized red wines that take a tuile (clay tile) color
187
Ullage
with oxygen exposure
188
Vendages Tardives (VT)
a late-harvest dessert wine; may or may not be affected by noble rot
189
Vin Gris
French for "gray wine", traditionally a wine made with red grapes using white winemaking techniques
190
Vin de Garde
wine for cellaring
191
Vin de Goutte
free-run juice
192
Vin de Paille
translates as "straw wine"; a sweet wine made from air-dried grapes traditionally dehydrated on straw mats
193
Vin de Presse
wine made from pressed grapes
194
Vin Doux Naturels (VDN)
fortified dessert wine
195
Vin Jaune
a wine of Jura that matures under the influence of film yeasts and controlled oxidation
196
Vin Clair
base wine used in Champagne to make the cuvee
197
Viticulture Biologique
organic viticultural practices that preserve the health and integrity of the environment by eliminating all synthetic inputs and agrochemical products
198
Yeast
a unicellular fungus responsible for initiating alcoholic fermentation
