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WSF 2023 > Glossary > Flashcards

Glossary Flashcards

1
Q

Aeolian

A

Wind-blown sediments.

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2
Q

Alcoholic Fermentaion

A

the process by which yeasts convert natural grape sugars into alcohol; carbon dioxide and heat are given off in the process.

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3
Q

Alluvial

A

soils formed from river sediments.

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4
Q

Alpine Influences

A

Influences from a climate characterized by cold winters, late springs and brief growing seasons.

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5
Q

Ambre

A

Label nomenclature for white vin doux naturel (VDN); refers to the amber color indicative of controlled oxidation.

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6
Q

Anaerobic

A

without oxygen.

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7
Q

Appellation d’Origine Controlee AOC

A

a delineated zone of production (region, subregion, village or specific terrori) with unique qualities and characteristics stemming from its geography, climate, topography and viticultural and winemaking practices. AOC represents the highest rung on the French wine quality pyramid. Both the region itself and the product that comes from the region are referred to as AOC. (e.g. The Bordeaux AOC refers to a geographical entity and to the wine that is produced within this zone of production.)

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8
Q

Arene

A

sandy soils composed of weathered feldspars, micas quartz and other minerals found in northern Beaujolais. AKA gorrhe.

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9
Q

Argiles a silex

A

see Perruches

Clay with flint

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10
Q

Assemblage

A

assembly or blend

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11
Q

Atmospheres

A

abbrevition ATM(s); refers to the amount o pressure per square inch at sea level; a bottle of champagne contains approximately 6 atms of pressure.

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12
Q

Aubuis

A

in Touraine, clay/limestone soils.

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13
Q

Autolysis

A

yeast decomposition.

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14
Q

Barrique

A

wine barrel with a capacity of 225liters, traditional in Bordeaux.

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15
Q

Basal Buds

A

buds closest to the vine trunk.

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16
Q

Batonnage

A

the process of lees stirring in wine to better integrate flavors often created by malolactic conversion.

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17
Q

Beton

A

concrete aging vessels in the Rhone Valley.

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18
Q

Biodynamic Viticulture

A

an elaborate, organic practice whereby growers link all viticultural and viniicultural work with the movements of the sun, moon and stars.

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19
Q

Bioherm

A

reef-life mound of earth composed of dead sea creatures such as corals, starfish and mollusks.

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20
Q

Blanc de Blancs

A

a sparkling white wine made from white grapes.

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21
Q

Blanc de Noirs

A

a sparkling white wine made from black grapes.

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22
Q

Bonbonnes

A

glass demi-johns used to age oxidative VDNs.

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23
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, desiccates the berry and concentrates sugars and other flavor compounds. When the conditions are right (i.e. when cool, moist mornings are followed by warm, dry afternoons), this noble rot yielfs 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.

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24
Q

Boubenes

A

sandy clay conglomerates in South-West France.

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25
Q

Brut

A

a style of champagne or cremant that contains up to 1.2% 12g/l residual sugar and confers no perception of sweetness.

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26
Q

Brut Nature

A

a champagne or cremant style in which no sugar or dosage in added.

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27
Q

Cadastral Unit

A

surveyed parcels of land recorded by a land registry.

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28
Q

Cahier des Charges

A

a set of regulations that delineates production zone, viticulture practices and production standards.

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29
Q

Caillottes

A

in Centre-Loire, small limestone pebbles.

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30
Q

Camargue

A

a salt marsh, located west of Provence and east of Languedoc, where the Rhone RIver finishes its run to the Mediterranean Sea.

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31
Q

Canes

A

old vine shoots that have lignified or become woody.

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32
Q

Carbonic Maceration

A

a vinification technique involving an anaerobic, enzymatic fermentation crried 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.

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33
Q

Causses

A

a group of limestone plateaus in the Massif Central.

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34
Q

Chalk

A

a type of porous limestone.

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35
Q

Chaptalization

A

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.

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36
Q

Cheville

A

adjectives for old, peg-shaped sparkling wine cork.

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37
Q

Clairet

A

a semi-red wine; darker than rose; but less pigmented than a true red wine.

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38
Q

Clavelin

A

a 620ml bottle used exclusively for Vin Jaune.

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39
Q

Climat

A

a named parcel of land associated with territory classed as Premier Cru or Grand Cru. The word find 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.

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40
Q

Cold Soak

A

pre-fermentaion maceration of juice and skins to extract fruit aromas without tannin.

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41
Q

Colluvial

A

soils developed from rain-driven slope wash.

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42
Q

Continental Climate

A

a climate characterized by significant diurnal and seasonal temperatue chamges; wine regions with continental climates experience all 4 seasons.

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43
Q

Conventional Farming

A

practices employing the use of agrochemicals to control weeds, insects and disease.

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44
Q

Coomb

A

a short or shallow valley, usually dry, within a limestone escarpment.

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45
Q

Cote

A

translated from the French, “slope”.

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46
Q

Coulure

A

poor fruit set caused by cloudy, cold and/or wet weather at flowering.

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47
Q

Crayeres

A

in Champagne, underground chalk quarries now used as wine cellars.

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48
Q

Cremant

A

a family of French sparkling wines produced outside the Champagne region made in the methode traditionelle.

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49
Q

Cuvee

A

blended base wine (in Champagne); blend and/or special lot of wine.

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50
Q

Debourbage

A

juice settling before fermentaion.

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51
Q

Delestage

A

a method of extraction in red winemaking where the tank is drained and mixed back into grape skins. AKA rack and return.

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52
Q

Demi-Sec

A

a style of champagne or cremant containing between 2.3-5% 32-50g/l residual sugar and possessing definite sweetness.

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53
Q

Demi-muid

A

a 600-litre cask.

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54
Q

Denomination Geographique Complementaire (DGC)

A

a sub-regional category of an AOC which refers to a specific area within the AOC.

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55
Q

Disease Pressure

A

in viticulture, environmental conditions that engender disease.

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56
Q

Disgorgment

A

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 product.

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57
Q

Diurnal

A

Daily

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58
Q

Dosage

A

process of adding a mixture of sugar and still reserve wine, called Liqueur de Dosage or Liqueur d’Expedition, after disgorging a sparkling wine; determines a sparkling wine’s final sweetness level.

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59
Q

Downy Mildew

A

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. AKA Peronospera.

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60
Q

Doux

A

meaning “sweet”, a style of champagne or cremant with over 5% 50g/l residual sugar.

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61
Q

Drosophila Suzukii

A

Asian fruit fly whose females lay eggs inside soft fruits like grapes; their larvae hatch and feed on the pulp.

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62
Q

Eau de Vie

A

in France, a brandy or distilled spirit; literally translates as “water of life”.

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63
Q

Echalas

A

stakes or poles used to support vines.

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64
Q

Echelle Des Crus

A

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 rated 90-99% are considered Premiers Crus; villages rated at 100% are Grands Crus.

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65
Q

Edelzwicker

A

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.

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66
Q

En Primeur

A

wine made available for sale prior to its normal time.

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67
Q

Escarpment

A

a cliff-like ridge of land formed by faulting.

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68
Q

Ethanol

A

the primary alcohol produced during alcoholic fermentation.

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69
Q

Extra Brut

A

a style of Champagne or cremant with less than 0.6% 6g/l residual sugar.

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70
Q

Extract

A

a representative measure of all flavor compounds in wine.

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71
Q

Extra Sec

A

a style og champange or cremant containing 1.2-1.7% 12-17g/l residual sugar, although the French translates as “extra dry”, the wine possesses noticeable sweetness.

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72
Q

Fines Bulles

A

French for “fine or small bubbles”; colloquial reference to the sparkling wines of the Loire.

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73
Q

Flute Bottle

A

long, tapered bottles, traditionally used for the wines of Alsace and Germany.

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74
Q

Foudre

A

large, inert oak casks.

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75
Q

Galets

A

large, round stones found in the South-West, Languedoc and Rhone regions.

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76
Q

Garrique

A

an arid, stony earth that 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.

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77
Q

Gentil

A

in Alsace, a blended wine that is at least 50% Riesling, Muscat, Pinot Gris and/or Gewurtzraminer; the other 50% can be comprised of other grapes. All varieties must be fermented separately. Vintage dataing is mandatory.

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78
Q

Gorrhe

A

see Arene

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79
Q

Graben

A

see Rift Valley.

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80
Q

Grand Vin

A

the top wine of a chateau or wine producer.

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81
Q

Granite

A

a type of ignerous rock.

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82
Q

Graves

A

French for “gravel”

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83
Q

Gray Rot

A

a crop-damaging form of Botrytis cinerea; outbreaks occur when cool, moist mornings are followed by cool, moist afternoons. (Botrytis cinerea maintains its positive attributes, i.e. noble rot, when cool, moist mornings are followed by warm, dry afternoons.)

84
Q

Grenat

A

label nomenclature for vin doux naturel in Rivesaltes and Maury; refers to red wines that have aged reductively (i.e. without oxygen).

85
Q

Gyropalettes

A

mechanized racks that perform the process of riddling much quicker than by hand.

86
Q

Hors d’Age

A

label nomenclature for VDNs; refers to wines that have aged for a long time under controlled oxidation prior to bottling (e,g, at least 5 years for Rivesaltes wines).

87
Q

Hybrids (Franco-American)

A

vines created by crossing two different vine or vitis species, in this case, Vitis Vinifera, the European vine stock, and Vitis Labrusca or Vitis Riparia, American vine stock; this was done to try to create new vine types that captured the European grapes’ flavor profiles and the American vine’s natural immunity to Phylloxera.

88
Q

Igneous Rock

A

rock that is formed through the cooling and solidification of magma or lava.

89
Q

INAO

A

Institut National des Appellations d’Origine (INAO), founded in 1935, is the governing body responsible for French wine law. It became the Institute 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.

90
Q

Inox

A

stainless steel aging vessels.

91
Q

Jupone

A

adjective for a young, mushroom-shaped sparkling wine cork.

92
Q

Late-Disgorged

A

Champagnes that have spent many years on the lees before disgorgement. They are quite youthful when sent to market despite their extended timem in cellar.

93
Q

Lattes

A

thin strips of wood used to separate sparkling wine bottles that are resting on their sides.

94
Q

Lees

A

dead yeast cells.

95
Q

Left Bank

A

when facing in the direction of current, the left side or bank of the river or estuary.

96
Q

Lieu-Dit

A

a parcel of land, contained within a single commune, whose name recalls a topographical or historic particularity; a cadastral unit used by geographers. The plural of lieu-dits is lieux-dits. See Cadastre.

97
Q

Limestone

A

a sedimentary soil composed of compacted and fossilized marine life.

98
Q

Liqueur de Dosage

A

see Dosage.

99
Q

Liqueur de Tirage

A

in methode traditionelle a sugar/yeast solution added to the base wine to initiate a second fermentation.

100
Q

Liqueur de Expedition

A

see Dosage.

101
Q

Liquoreux

A

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.

102
Q

Loess

A

fine wind-blown soil deposits usually comprised of silt and sand.

103
Q

Lutte Raisonee

A

“reasned fight”, environmentally and financially responsible farming practices.

104
Q

Macroclimate

A

the climate of a particular region. See Mesoclimate, Microclimate.

105
Q

Maceration Pelliculaire

A

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.

106
Q

Malolactic Conversion

A

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. Also known as malolactic fermentation.

107
Q

Manno-proteins

A

molecules consisting of protein and sugar which are released as yeast decomposes during sur lie aging. Manno-proteins add a creamy, round mouthfeel to the finished wine.

108
Q

Maritime Climate

A

a climate characterized by cloudy skies and ample rainfall in the form of squalls or sotmrs. large bodies of water, like the sea, prevent frosts and deep freezes and keep the weather temperate.

109
Q

Marl

A

a soil type consisting of clay and limestone in various propotions.

110
Q

Massif

A

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 surrondings.

111
Q

Maturity

A

a complexity of flavor derived from “hang time”, the length of time the grape clusters spends hanging on the vine; also refers to phenolic ripeness, i.e. the flavor and quality of grape tannins plus the intensity of color.

112
Q

Mediterranean Climate

A

a climate characterized by hot summers, mild winters and a long and fruitful growing season; there is minimal rainfall during the summer months.

113
Q

Meridionaux

A

refers to the Southern Rhone.

114
Q

Merle

A

French for “blackbird”; Merlot is named after the blackbirds that feast upon it at harvest.

115
Q

Mesoclimate

A

the climate of a particular vineyard or growing area. See Macrocimate, Microclimate.

116
Q

Methode Ancestrale

A

process of sparkling winemaking comprising one single alcoholic fermentation that is bottled mid-ferment in order to trap the carbon dioxide gas in solution; AKA methode rurale.

117
Q

Methode Champenoise

A

(also referred to as methode traditionelle in sparkling wine regions other than Champagne): a method of sparkling wine production that involves two separate and distinct fermentations. The first fermentation changes grape juice into wine; the second fermentation transforms the still wine into a sparkling wine and occurs in the same bottle from which it is later served.

118
Q

Methode Traditionnelle

A

a term used to describe the methode champenoise when utilized outside the Champagne region.

119
Q

Microclimate

A

the climate within the vine canopy itself. See Mesoclimate, Macroclimate.

120
Q

Micro-oxygenation

A

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.

121
Q

Mistral

A

a fierce wind that blows through the Rhone Valley and Southern France, desiccating the grapes and concentrating their flavors.

122
Q

Moelleux

A

translates as “mellow”; Moelleux wines are semi-sweet wines made from late-harvest grapes which may or may not be affected by noble rot.

123
Q

Monopole

A

a vineyard under single ownership.

124
Q

Morgonner

A

the tendency for Morgon wines to taste more like Pinot Noir as they age.

125
Q

Mousse

A

the froth bubbles in a glass of sparkling wine.

126
Q

Mousseux

A

translates as “frothy or bubbly”; a category of French sparkling wines.

127
Q

Mutage

A

the process of stopping a partially complete alcoholic fermentation through the additions of spirits in order to keep some residual sugar in the finished (fortified) wine; this process is used for VDN winemaking.

128
Q

Mutage sur Marc

A

in VDN winemaking, the addition of a neutral grape spirit to a must that is macerating with solids. AKA mutage sur grains.

129
Q

Napolean’s Code of Inheritance

A

a mandate issued by Napoleon Bonaparte (1804) that decreed that all inheritable property be divided equally among the children of the deceased. AKA Napoleonic Code.

130
Q

Negociant

A

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.

131
Q

Noble Rot

A

see Botrytis Cinerea

132
Q

Nouveau

A

translates as “new”; refers to a newly made wine released shortly after harvest (e.g. Beaujolais Nouveau); also known as vin primeur.

133
Q

Oidium

A

see Powdery Mildew.

134
Q

Organic Viticulture

A

see Viticulture Biologique.

135
Q

Ouille

A

without ullage, topped up or without oxygen.

136
Q

Passerillage

A

the process of twisting the stalks of grape bunches in order to stop the flow of sap. This is done to desiccate grapes on the vine and concentrate sugars through water less.

137
Q

Peronospere

A

see Downy Mildew.

138
Q

Perruches

A

flinty clays in Touraine and Centre-Loire.

139
Q

Petillant Originel

A

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.

140
Q

Petillant

A

translates as “fizzy”. Applies to delicately sparkling wines.

141
Q

Petit Chateau

A

any unclassified or unranked property; this term is legally defined.

142
Q

Phylloxera

A

a small insect that kills the grapevine by attacking its roots. With each bite, it injects saliva. this creates galls of knots of uncontrolled cell growth.

143
Q

Pierres Dorees

A

translates as “golden stones”. Broken yellow limestone soils found in southern Beaujolais.

144
Q

Pigeage

A

in red winemaking, the act of punching down the cap of grape skins to re-integrate them into the juice.

145
Q

Pinoter, Pinotent

A

the tendency for certain Beaujolais Cru wines to taste more like Pinot Noir as they age.

146
Q

Poudingues

A

name for galets in Jurancon.

147
Q

Pourriture Noble

A

French term for noble rot.

148
Q

Powdery Mildew

A

a fungal disease indigenous to the USA. it 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. AKA Oidium.

149
Q

Prestige Cuvee

A

in Champagne, a prestige bottling; the best product a champagne house produces. Sometimes known as tete de cuvee.

150
Q

Prise de Mousse

A

translates literally as “seizing of foam”; the second alcoholic fermentation which converts the dry base wine into a sparkling wine.

151
Q

Provignage

A

see Marcottage.

152
Q

Pupitres

A

“A” shaped racks in which champagne bottles are placed to perform the act of riddling.

153
Q

Racking

A

the process of removing wine from particulates, cleaning the vat and returning the wine to the vat.

154
Q

Rain Shadow

A

an area of land that receives little precipation due to a tall landmass, such as a mountain range or escarpment, that blocks the moisture-laden clouds.

155
Q

Rancio

A

label nomenclature for VDNs and some dry wines; refers to fully oxidized red and whites, brown in color and boasting characteristic aromas of walnut and orange peel.

156
Q

Remembrement

A

a planned adjustment and consolidation of land, as in vineyards.

157
Q

Remontage

A

pimmping juice over the red grape skin cap to maximize extraction.

158
Q

ResDur

A

grapevines being developed in France that are resistant to fungal disease.

159
Q

Restanques

A

low, man-made walls of river stone in Provence.

160
Q

RIft Valley

A

bedrock that has dropped down between parallel geological faults. A localized rift valley is known as graben.

161
Q

Right Bank

A

when facing in the direction of the current, the right side or bank of the river or estuary.

162
Q

Rimage

A

label nomenclature for VDNs; refers to red wines that have aged reductively (i.e. without oxygen).

163
Q

Ripeness

A

refers to sunshine-derived sugar levels found in the grape.

164
Q

Rose de Presse

A

a method of making rose; maceration occurs only as the grapes are pressed. This extremely short amount of skin contact results in lighter style rose with less color, tannin and structure than those made through saignee.

165
Q

Sandstone

A

a type of soil composed of quartz sand particles that become cemented together over time.

166
Q

Schist

A

a type of soil formed from clay that has been compressed within the earth’s crust.

167
Q

Sec

A

a style of champagne or cremant containg 1.7-3.2% 17-32g/l residual sugar; although the French translates as “dry”, the wine possesses noticeable sweetness. With regards to still wines, the term refers to wines that usually possess less than 0.4% 4 g/l residual sugar.

168
Q

Selection de Grains Nobles (SGN)

A

a dessert wine made from grapes that have been affected by noble rot; these grapes are individually picked from within the cluster.

169
Q

Semi-carbonic Maceration

A

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 alcholic fermentation taking place in the juice at the bottom of the tank.

170
Q

Septentrionaux

A

refers to the Northern Rhone.

171
Q

Shoots

A

new, green vine growth.

172
Q

Silex

A

in Centre-Loire, flinty clay soils.

173
Q

Skin Contact

A

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. AKA Maceration.

174
Q

Solera

A

champagnes that are made from a single stainless steel tank or oak foudre that is kepy perpetually, based on specific harvest parameters. AKA Perpetual reserve.

175
Q

Special Club

A

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.

176
Q

Sous Voile

A

under veil, under flor or with ullage.

177
Q

Stomata

A

small pores on a grape leaf that are the apertures whereby a grapevine transpires or releases water vapor. Stomate also regulate gas exchange.

178
Q

Structure

A

in wine, an interplay of sugar, acid, tannin and alcohol.

179
Q

Sur Lattes

A

the method of resting sparkling wine bottles stacked on their sides with thin wood stripes (lattes) between them.

180
Q

Sur Lie Aging

A

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.

181
Q

Sustainable Viticulture

A

farming practices which aim to use agrochemicals more discriminately and spray only when necessary.

182
Q

Tannin

A

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.

183
Q

Terroir

A

a French concept that embodies the totality of everything that impacts the grape and its flavors, such as elevation, aspect, climate, soil, grape-growing practices and topographical features.

184
Q

Terres Blanches

A

in Centre-Loire, marl rich in oyster fossils.

185
Q

Tete de Cuvee

A

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.

186
Q

Traditionnel

A

label nomenclature for VDNs in Maury; refers to red wines made in an oxidative manner.

187
Q

Tramontane

A

a strong wind that hails from the north and blows through the southern regions of France.

188
Q

Transversage

A

in sparkling wine production, a process in which 750ml bottles are used to fill larger or smaller bottles.

189
Q

Trellising System

A

a structure of stakes, posts and wires designed to give support to the vine and the set it into an optimal position to maximize air circulation and sunlight exposure within the canopy.

190
Q

Tris

A

passes through the vineyard choosing ripe berries or clusters.

191
Q

Tuffeau

A

a type of porous limestone founnd in the Middle Loire.

192
Q

Tuile

A

passes through the vineyard choosing ripe berries or clusters.

193
Q

Ullage

A

with oxygen exposure.

194
Q

Vendanges Tardives (VT)

A

a late harvest dessert wine; may or may not be affected by noble rot.

195
Q

Vigneron

A

grape grower in French; there is no French equivalent for “winemaker”.

196
Q

Vin gris

A

French for “gray wine”, traditionally a wine made with red grapes using white winemaking techniques.

197
Q

Vin de Garde

A

wine for cellaring.

198
Q

Vin de Goutte

A

free-run juice.

199
Q

Vin de Paille

A

translates as “straw wine”; a sweet wine made rom air-dried grapes traditionally dehydrated on straw mats.

200
Q

Vin de Presse

A

wine made from pressed grapes.

201
Q

Vins Doux Naturels (VDN)

A

fortified dessert wine.

202
Q

Vin Jaune

A

a wine of Jura that matures under the influence of film yeasts and controlled oxidation.

203
Q

Vin Primerur

A

see Nouveau.

204
Q

Vin Clair

A

base wine used in Champagne to make the cuvee.

205
Q

Viticulture Biodynamique

A

see Biodynamic Viticulture.

206
Q

Viticulture Biologique

A

organic viticultre practices that preserve the health and integrity of the environment by eliminating all the synthetic inputs and agrochemical products.

207
Q

Yeast

A

a unicellular fungus responsible for initiating alcoholic fermentations.

WSF 2023 (36 decks)

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