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French Wine Scholar 2023 > Glossary > Flashcards

Glossary Flashcards

1
Q

Aeolian

A

Wind blown sediments

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2
Q

Alcoholic Fermentation

A

The process by which yeasts convert grape sugars into alcohol releasing CO2 and heat

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3
Q

Alluvial

A

soils formed from river sediments

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4
Q

Ambré

A

label name for white vin doux naturel (VDN) referring to amber colour with oxidisation

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5
Q

Anaerobic

A

without oxygen

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6
Q

Appellation d’Origine Controlée (AOC)

A

delineated zone of production with unique qualities and characteristics (geography, climate, topography, viticulture etc). AOC is highest rung on French wine quality pyramid. Both region and product are AOC.

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7
Q

Arène

A

sandy soils - weathered feldspars, micas, quartz and minerals found in northern Beaujolais.
Also known as gorrhe.

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8
Q

Argiles à silex

A

Flinty clays in Touraine and Central Loire

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9
Q

Assemblage

A

Assembly or blend

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10
Q

Atmospheres (ATM)

A

Measure of pressure. (sq in at sea level) Champagne normally around 6

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11
Q

Aubuis

A

In Touraine clay/limestone soils

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12
Q

Barrique

A

Wine barrel of 225 l

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13
Q

Autolysis

A

yeast decomposition

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14
Q

Basal buds

A

Buds closest to vine trunk

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15
Q

Batonnage

A

Stirring lees in wine to better integrate flavours created by malolactic fermentation

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16
Q

Bèton

A

concrete aging vessels in Rhone Valley

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17
Q

Biodynamic Viticulture

A

elaborate, organic practice.
Growers link viti and vini work with movement of sun, stars and moon

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18
Q

Bioherm

A

Reef-like mound of earth comprising of dead sea creatures such as corals, starfish and molluscs

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19
Q

Blanc de Blancs

A

Sparkling white wine from white grapes only

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20
Q

Blanc de Noirs

A

Sparkling white wine made from black grapes only

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21
Q

Bonbonnes

A

Glass demi-johns used to age oxidative wines

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22
Q

Botrytis Cinerea

A

Fungus that attacks tight clustered grape varieties whose grapes are high in sugar.
Mould penetrates skin and desicates the berry, concentrates sugars.
Conditions=cool moist mornings followed by warm afternoons
Noble Rot
Unctuous, honeyed dessert wines
Can cause grey rot if the weather remains cool and damp

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23
Q

Boulbenes

A

Sandy clay conglomerates in SW France

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24
Q

Brut

A

Style of champagne or cremant that contains up to
1.2% residual sugar
Not perceptively sweet

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25
Q

Brut Nature

A

champagne or cremant to which no sugar or dosage is added

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26
Q

Cadastrel Unit

A

surveyed parcesl of land recorded by the Land Registry

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27
Q

Cahier des Charges

A

Set of regulations that delineates production zone, viti and production standards

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28
Q

Caillottes

A

In Central Loire, small limestone pebbles

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29
Q

Camargue

A

Salt Marsh, located west of Provence and east of Languedoc where Rhone runs into the Med

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30
Q

Canes

A

Old vine shoots that have lignified (become woody)

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31
Q

Carbonic Maceration

A

Vini technique
Anaerobic enzymatic fermentation inside each berry
Intense banana flavour/candied fruit
Also known as whole berry fermentation

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32
Q

Causses

A

Group of limestone plateaus in Massif Central

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33
Q

Chalk

A

Type of porous limestone

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34
Q

Chaptalization

A

Technique of adding sugar to grape must
Increases alcohol of finished wine
No sugars remain

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35
Q

Cheville

A

Old peg shaped sparkling wine cork

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36
Q

Clairet

A

Semi-red wine, darker than rosé, lighter than red

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37
Q

Clavelin

A

620ml bottle used for Vin Jaune

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38
Q

Climat

A

Parcel of land associated with Cru or Grand Cru vineyard.
From Greek word for incline (exposure to sun?)
Whereas Lieux-dits are cadestral units, climats are vigneron’s notion of site

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39
Q

Cold Soak

A

Pre-fermentation maceration of juice and skins to extract fruit aromas without tannin

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40
Q

Colluvial

A

Soils from rain-driven slope wash

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41
Q

Continental Climate

A

Significant diurnal and seasonal temperature changes.
Experience all 4 seasons

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42
Q

Conventional Farming

A

Practices employing use of agrochemicals to control weeds, insects and disease

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43
Q

Coomb

A

Short or shallow valley, usually dry within a limestone escarpment

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44
Q

Cote

A

From the french for slope

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45
Q

Coulure

A

Poor fruit set caused by cloudy,cold or wet weather at flowering

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46
Q

Crayeres

A

In Champagne, underground chalk quarries now used as cellars

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47
Q

Cremant

A

French sparkling wines produced outside Cahmpagne with traditional methods

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48
Q

Cuvee

A

Blended base wine (in Champagne)
Blend and/or special lot of wine

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49
Q

Debourbage

A

Juice settling before fermentation

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50
Q

Delestage

A

Method of extraction in red wine where tank is drained and mixed back into grape skins
=Rack and Return

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51
Q

Demi-Sec

A

Style of champagne or cremant that contains up to
3.2-5% residual sugar
Perceptively sweet

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52
Q

Demi-muid

A

600l cask

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53
Q

Denomination Geographique Complementaire (DGC)

A

Sub-regional category of AOC which refers to specific area in AOC

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54
Q

Disease Pressure

A

Environmental conditions that engender disease

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55
Q

Disgorgement

A

In French=degorgement
Process of removing dead yeasts from bottle of sparkling wine => clear product

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56
Q

Diurnal

A

Daily

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57
Q

Dosage

A

Process of adding mixture of sugar and still reserve wines called Liqueur de Dosage or Liqueur d’Expedition after disgorgement of a sparkling wine.
Determines final sweetness level

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58
Q

Downy mildew

A

Fungus disease
Germinates in warm. humid conditions
Attacks leaves and stems
Oil spots and white cotton filaments
Vines lose leaves - delays/prevents riening
=Peronospera

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59
Q

Doux

A

Means sweet
Style of champagne of cremant with over 5% sugar

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60
Q

Drosophila Suzukii

A

Asian fruit fly
Females lay eggs in fruit
Larvae hatch and eat fruit

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61
Q

Eau de Vie

A

Brandy or distilled spirit
‘Water of Life’

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62
Q

Echalas

A

Stakes or poles used to support vines

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63
Q

Echelle des Crus

A

Vineyard ranking in Champagne
Scale of 80-100%
Wine village is ranked and used for all surrounding vineyards
Villages with ranking>90-99%=Premier Crus
100%=Grand Crus

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64
Q

Edelzwicker

A

In Alsace
Wine that is blend of several varieties
Can be fermented together or separately
Vintage dating is optional

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65
Q

En Primeur

A

Wine made for sale before its normal time

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66
Q

Escarpment

A

Cliff-like ridge of land formed by faulting

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67
Q

Ethanol

A

Primary alcohol from alcoholic fermentation

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68
Q

Extra Brut

A

Style of champagne or cremant that contains up to
1.2-1.7% residual sugar
Noticeably sweet

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69
Q

Fines Bulles

A

Fine or small bubbles
Sparkling wines of the Loire

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70
Q

Flute

A

long taped bottle
Traditional in Alsace and Germany

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71
Q

Foudre

A

Large, inert oak cask

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72
Q

Galets

A

Large round stones found in South West. Languedoc and Rhone

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73
Q

Garrigue

A

Arid, stony earth
Supports only lavender, herbs, dwarf oak and vine
Can refer to:
limestone soil itself;
herbs and scrub that grow
aroma of herbs echoed in wine profile

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74
Q

Gentil

A

Alsace
Blended wine that is at least 50% Reisling, Muscat, Pinot Gris and/or Gewurztraminer
Other 50% can be other grapes
All varieties seperately fermented
Vintage dating mandatory

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75
Q

Gorrhe

A

sandy soils - weathered feldspars, micas, quartz and minerals found in northern Beaujolais.
Also known as Arene

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76
Q

Graben

A

Rift valley is Bedrock that has dropped down between parallel geological faults
Graben is localised Rift valley

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77
Q

Grand Vin

A

Top wine of a chateau or wine producer

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78
Q

Granite

A

Type of igneous rock

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79
Q

Graves

A

Gravel

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80
Q

Grey Rot

A

Form of Botrytis cinerea
Cool moist mornings followed by cool moist afternoons
Damages crops

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81
Q

Grenat

A

Label name for Vins Doux Naturel in
Rivesaltes and Maury
Red wines aged reductively (without oxygen)

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82
Q

Gyropalettes

A

Mechanised racks for riddling

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83
Q

Hors d’Age

A

Label name for VDNs
Wines that have aged for a long time under controlled oxidisation before bottling
eg >5 years for Rivesaltes

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84
Q

Hybrids

A

Vines created by crossing 2 different Vitis species
eg Franco American is crossing of Vitis Vinifera with Vitis Labrusca or Vitis Rearia to create flavoursome vines with resistance to Phylloxera

85
Q

Igneous rock

A

Formed through cooling and solidification of lava

86
Q

INAO

A

Institute National des Appellations d’Origine
Founded 1935
Responsible for French wine law
Became Institute National de l’origine et al Qualite in 2007
Covers other products - cheese, meats, eg etc

87
Q

Inox

A

Stainless steel aging vessels

88
Q

Jupone

A

Young mushroom shaped champagne cork

89
Q

Late-disgorged

A

Champagnes that have spent many years on their lees before disgorgement.
Youthful despite age

90
Q

Lattes

A

thin strips of wood used to separate sparkling wine bottles resting on sides

91
Q

Lees

A

Dead yeast cells

92
Q

Left Bank

A

When facing direction of current, the left side or bank of river

93
Q

Lieu-dit

A

Parcel of land, contained in single commune
Name recalls historic or geographic point
Cadastel unit used by geographers

94
Q

Limestone

A

Sedimentary soil composed of compacted and fossilised marine life

95
Q

Liqueur de dosage

A

Process of adding mixture of sugar and still reserve wines called Liqueur de Dosage or Liqueur d’Expedition after disgorgement of a sparkling wine.
Determines final sweetness level

96
Q

Liqueur de Tirage

A

In Methode Traditionelle
Sugar/Yeast solution added to base wine to initiate second fermentation

97
Q

Liqueur d’exposition

A

Process of adding mixture of sugar and still reserve wines called Liqueur de Dosage or Liqueur d’Expedition after disgorgement of a sparkling wine.
Determines final sweetness level

98
Q

Liquoreux

A

Sweet wines from late harvest grapes affected by noble rot
Noticeably sweeter than Moelleux or semi-sweet

99
Q

Loess

A

Fine, wind blown soil deposits usually comprising silt and sand

100
Q

Lutte Raisonee

A

Reasoned Fight
Environmentally and financially responsible farming practices

101
Q

Macroclimate

A

Climate of a particular region

102
Q

Maceration Pelliculaire

A

‘On the Skins’
White wine production technique where grapes are crushed and allowed to macerate on skins for few hours
Boots aromatics

103
Q

Malolactic conversion/fermentation

A

Secondary fermentation
Bacteria convert malic acid to lactic acid
Lowers wine’s acidity
Changes flavour profile

104
Q

Manno-proteins

A

Molecules of protein and sugar
Released as yeasts
Decompose during during sur lie aging
Adds creamy round mouthfeel

105
Q

Maquis

A

Mix of resinous scrub which grows on acid soils

106
Q

Marcottage

A

Vine propagation method
Burying a cane to sprout new vines
=Provignage

107
Q

Maritime Climate

A

Cloudy skies
Ample rainfall
Proximity to large bodies of water
Prevents frost and deep freeze
Temperate weather

108
Q

Marl

A

Clay and Limestone in various proportions

109
Q

Massif

A

Landform of cluster of mountains
High elevation plateaus
Proportion of earth’s crust bound together by faults raised in respect to surroundings

110
Q

Maturity

A

Complexity of flavour derived from ‘hang time’
Phenolic ripeness (flavour and quality of grape tannins) plus colour intensity

111
Q

Mediterranean Climate

A

Hot summers
Mild winters
Long fruitful growing season
Minimal rainfall in summer

112
Q

Meridionaux

A

Southern Rhone

Meridionauxmeans Southern in French

113
Q

Merle

A

French for Blackbird
Merlot named after blackbirds that eat fruit

114
Q

Mesoclimate

A

Climate of a particular vineyard or growing area

115
Q

Methode Ancestrale

A

Process of Sparkling Wine making
One single alcoholic fermentation
Bottled mid-ferment to trap CO2
=Methode Rurale

116
Q

Methode Champenoise=Methode Traditionelle

A

Method of Sparkling wine making
2 Separate fermentations
First fermentation to wine
Second fermentation in bottle to sparkling
Methode Traditionelle if outside champagne

117
Q

Microclimate

A

Climate within the vine canopy

118
Q

Micro-oxygenation

A

Technique to tame aggressive tannins
Minute amounts of oxygen slowly bubbled through vat of wine
Developed by Patrick Ducournau with Tannat in Madiran

119
Q

Mistral

A

Fierce wind blowing through Rhone valley
and S France
Dries grapes and concentrates flavours

120
Q

Moelleux

A

=Mellow
Semi-sweet made from late harvest grapes which may or may not have noble rot

121
Q

Monopole

A

Vineyard under a single ownership

122
Q

Morgonner

A

Tendency for Morgon wines to taste more like Pinot Noir as they age

123
Q

Mousse

A

Frothy bubbles in sparkling wine

124
Q

Mousseaux

A

Forthy or Bubbly

125
Q

Mutage

A

Process of stopping partially complete fermentation by addition of spirits to keep some residual sugar in finished (fortified) wine
Used for VDN

126
Q

Mutage sur Marc

A

Addition of neutral grape spirit to must macerating with solids
=Mutage sur Grains

127
Q

Napoleon’s code of Inheritance

A

All inheritable property to be divided equally between children of estate

128
Q

Negociant

A

Companies that purchase grapes or wine from growers who are too small/disinclines to bottle and market

129
Q

Noble Rot

A

Fungus that attacks tight clustered grape varieties whose grapes are high in sugar.
Mould penetrates skin and desicates the berry, concentrates sugars.
Conditions=cool moist mornings followed by warm afternoons
Botrytis Cinerea
Unctuous, honeyed dessert wines
Can cause grey rot if the weather remains cool and damp

130
Q

Noveau

A

Newly made wine released shortly after harvest also known as Vin Primeur

131
Q

Oidium

A

Powdery Mildew
Fungul Disease
Indigenous in US
Blankets vine with thick white filaments
Yields reduced if attack before flowering
No full pigment of grapes or size
Off flavours

132
Q

Organic viticulture

A

Viticulture Biologique
Preserve health and integrity of environment
No synthetic inputs or agrochemicals

133
Q

Ouille

A

Without ullage, topped up or without oxygen

134
Q

Passerillage

A

Twisting stalks of grape bunches to stop flow of sap.
Dessicates and concentrates sugars

135
Q

Peronospera

A

Fungus disease
Germinates in warm. humid conditions
Attacks leaves and stems
Oil spots and white cotton filaments
Vines lose leaves - delays/prevents ripening
=Downy Mildew

136
Q

Perruches

A

Flinty clays in Tourraine and Centre Loire

137
Q

Petillant

A

Fizzy
Delicately sparkling wines

138
Q

Petillant Originel

A

Sparkling wine from Montlouis-sur-loire
No additions such as sugar or yeast
One fermentation
Ages on lees for 9/12
No dosage after disgorgement

139
Q

Petit Chateau

A

Unclassified or Unranked Property
Legally defined term

140
Q

Phylloxera

A

Insect that kills grapevine by attacking roots
Creates galls or knots of uncontrolled growth

141
Q

Pierres Dorees

A

Golden stones
Broken yellow limestone in South Beaujolais

142
Q

Pigeage

A

Punching down cap of grape skins to re-integrate into juice.
Gives greater extraction
Red wine

143
Q

Pinoter, Pinotent

A

Certain Beaujolais Cru taste like Pinot Noir as they age

144
Q

Poudingues

A

Name for galets (Large round stones) in Jurancon

SouthWest France

145
Q

Pourriture Noble

A

Fungus that attacks tight clustered grape varieties whose grapes are high in sugar.
Mould penetrates skin and desicates the berry, concentrates sugars.
Conditions=cool moist mornings followed by warm afternoons
French term for Noble rot
Unctuous, honeyed dessert wines
Can cause grey rot if the weather remains cool and damp

146
Q

Powdery Mildew

A

Oidium
Fungul Disease
Indigenous in US
Blankets vine with thick white filaments
Yields reduced if attack before flowering
No full pigment of grapes or size
Off flavours

147
Q

Prestige Cuvee

A

Prestige bottling in Champagne
Best of the house
=Tete de cuvee

148
Q

Prise de Mousse

A

Seizing of foam
Second fermentation converting dry base wine to sparkling

149
Q

Provignage

A

Vine propagation method
Burying a cane to sprout new vines
=Marcottage

150
Q

Pupitres

A

‘A’ shaped racks
Champagne bottles placed for riddling

Think of Pulpits

151
Q

Racking

A

Removing wine from particulates
Cleaning Vat and returning wine to vat

152
Q

Rain Shadow

A

Area of land that receives little rain due to a tall landmass, such as mountain range that blocks clouds

153
Q

Rancio

A

label name for VDN and some dry wines
Fully oxidised reds and whites
brown
Orange peel and walnut

154
Q

Remembrement

A

Planned adjustment and consolidation of vineyard land

155
Q

Remontage

A

Pumping juice over red grape skin cap to maximise oxidation

156
Q

ResDur

A

Grapevines developed in France that are resistant to fungal disease

Resistant and Durable

157
Q

Restanques

A

Low man-made walls of river stone
Provence

158
Q

Riddling

A

=Remuage
Collecting dead yeast cells into neck of bottle prior to disgorging

159
Q

Rift Valley

A

Bedrock that has dropped down between parallel geological faults
Graben is localised Rift valley

160
Q

Right Bank

A

When facing direction of current, the right side or bank of river

161
Q

Rimage

A

Label name for VDNs
Red wines that have aged reductively (without oxygen)

162
Q

Ripeness

A

Sugar levels from sunshine in grapes

163
Q

Roches Pourries

A

Rotted rocks
Decomposed schist in Morgon

164
Q

Rose de Presse

A

Rose production
Maceration occurs when grapes pressed
Short amount of skin contact
Lighter style, colour, tannin than saignee method

165
Q

Rougiers

A

Iron rich clay limestone soils in Marcillac

166
Q

Saignee

A

Rose production
Pulling pink juice from skins maceratingfor red wine
Deeper colour than Rose de presse

167
Q

Sandstone

A

Soil composed quartz sand particles cemented together over time

168
Q

Schist

A

Soil formed from clay that has been compressed within the earth’s crust

169
Q

Sec

A

Style of champagne or cremant that contains
1.7-3.2% residual sugar
Sweetness

For white wines, less than 4% residual sugar

170
Q

Selection de Grains Noble (SGN)

A

Dessert wine from Noble Rot grapes
Grapes individually picked

171
Q

Semi-carbonic maceration

A

Vinification technique
Carbonic (whole berry) fermentation at top of tank
Traditional yeast driven fermentation at base of tank

172
Q

Septentrionaux

A

Northern Rhone

Septentrionaux means Northern in French

173
Q

Shoots

A

New, green vine growth

174
Q

Silex

A

In Centre Loire
Flinty clay soils

175
Q

Skin contact

A

Allowing grape juice into contact with skins
Can be pre-fermentation, during fermentation or post fermentation
Includes more tannin- colour, flavour
=Maceration

176
Q

Solera

A

Champagnes made from single stainless steel tank or oak foudre
Kept perpetually

177
Q

Sous Voile

A

Under veil (under flor)
with ullage

178
Q

Special Club

A

Peer reviewed, prestige cuvees from members of Club Tesors de Champagne
Made on member’s premises and own grapes
Only certain years

179
Q

Stomata

A

Small pores on grape leaf
Transpiration
Also regulate gas exchange

180
Q

Sur Lattes

A

Resting sparkling wine bottles with thin wood strips between

181
Q

Sur Lie aging

A

Wines aged on dead yeast cells (lees) settled at bottom of tank/barrel after fermentation
Dead yeasts impart nanno proteins=creaminess and mouthfeel

182
Q

Sustainable Viticulture

A

Farming using agrochemicals more discriminately and minimal spraying

183
Q

Tannin

A

Bitter and astringent substance
Found in grape skins, stems, seeds and oak barrels
Extracted during fermentation and oak aging

184
Q

Terroir

A

Totality of everything that impacts on the grape and final flavours - climate, soil, viti etc

185
Q

Terres Blanches

A

Central Loire
Marl rich in oyster fossils

186
Q

Tete du Cuvee

A

Prestige bottling
First juice from wine press

187
Q

Tirage

A

Bottling sparkling wine

188
Q

Traditionnel

A

Label name for VDNs in Maury
red wines aged in oxidative manner

189
Q

Tramontane

A

Strong wind from North
Blows through Southern France

190
Q

Transversage

A

Saprkling wine production
750ml bottles used to fill larger or smaller bottles

191
Q

Trellising system

A

Vine training system using stakes, posts and wires
Supports vine
Maximises air circulation and sunlight within canopy

192
Q

Tris

A

Pass through the vineyard choosing ripe berries or clusters

193
Q

Tuffeau

A

Porous limestone
Middle Loire

194
Q

Tuille

A

label name for VDNs
Slightly oxidised wine
Tuile (clay tile) colour

195
Q

Ullage

A

With oxygen exposure

196
Q

Vendages Tardives (VT)

A

Late Harvest dessert wine
May have been affected with Noble Rot

197
Q

Vigneron

A

Grape grower

198
Q

Vin Gris

A

Grey wine
White wine using red grapes

199
Q

Vin de Garde

A

Wine for cellaring

200
Q

Vin de Gouette

A

Free run juice

Gouettemeans drop in French

201
Q

Vin de Paille

A

Straw wine
Sweet wine from air dried grapes dried on straw mats

202
Q

Vin de Presse

A

Wine from pressed grapes

203
Q

Vin Doux Naturels (VDN)

A

Fortified dessert wine

204
Q

Vin Jaune

A

Wine of Jura
Oxidises under film of yeast

205
Q

Vin Primeur

A

Newly made wine released shortly after harvest also known as Noveau

206
Q

Vin Clair

A

Base wine in Champagne
Used to make the cuvee

207
Q

Viniculture Biodynamic

A

elaborate, organic practice.
Growers link viti and vini work with movement of sun, stars and moon

208
Q

Viticulture Biologique

A

Organic viticultural practices
Preserve health and integrity
Eliminates all synthetic inputs and agrochemicals

209
Q

Yeast

A

Unicellular fungus that starts alcoholic fermentation

French Wine Scholar 2023 (23 decks)

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