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French Wine Scholar > Glossary > Flashcards

Glossary Flashcards

1
Q

Arene

A

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

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2
Q

Fermentation

A

the process in which sugar is converted into alcohol by yeast.

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3
Q

Cheville

A

adjective for old, peg-shaped sparkling wine cork.

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4
Q

Clairet

A

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

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5
Q

Clavelin

A

a 620 ml bottle used exclusively for Vin Jaune.

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6
Q

Climat

A

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

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7
Q

Cold Soak

A

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

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8
Q

Colluvial

A

soils developed from rain-driven slope wash.

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9
Q

Continental Climate

A

a climate characterized by significant diurnal and seasonal temperature changes.

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10
Q

Conventional Farming

A

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

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11
Q

Coomb

A

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

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12
Q

C6te

A

translated from the French, ‘slope’.

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13
Q

Coulure

A

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

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14
Q

Crayeres

A

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

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15
Q

Cremant

A

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

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16
Q

Cuvee

A

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

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17
Q

Debourbage

A

juice settling before fermentation.

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18
Q

Delestage

A

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

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19
Q

Demi-Sec

A

a style of champagne or cremant containing between 3.2-5% (32-50 g/l) residual sugar.

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20
Q

Demi-muid

A

a 600-litre cask.

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21
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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22
Q

Disease Pressure

A

environmental conditions that engender disease in viticulture.

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23
Q

Disgorgement

A

the process of removing the dead yeast cells from the bottle of sparkling wine.

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24
Q

Diurnal

A

daily.

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25
Q

Dosage

A

process of adding a mixture of sugar and still reserve wine after disgorging a sparkling wine.

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26
Q

Downy Mildew

A

a fungus disease that germinates in warm, humid weather.

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27
Q

Doux

A

means ‘sweet’ and refers to a style of champagne or crémant with over 5% (50 g/l) residual sugar.

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28
Q

Drosophila Suzukii

A

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

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29
Q

Eau de Vie

A

A brandy or distilled spirit France; it literally to ‘water of life.’

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30
Q

Echalas

A

Stakes or poles used to support vines.

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31
Q

Echelle des Crus

A

A vineyard ranking in Champagne based on a scale of 80-100%, ranking wine villages and their surrounding vineyards.

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32
Q

Edelzwicker

A

A wine in Alsace that is a blend of several grape varieties, with optional vintage dating.

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33
Q

En Primeur

A

Refers to wine made available for sale prior to its normal time.

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34
Q

Escarpment

A

A cliff-like ridge of land formed by faulting.

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35
Q

Ethanol

A

The primary alcohol produced during alcoholic fermentation.

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36
Q

Extra Brut

A

A style of champagne or crémant with less than 0.6% (6 g/l) residual sugar.

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37
Q

Extract

A

A representative measure of all the flavor compounds in wine.

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38
Q

Extra Sec

A

A style of champagne or crémant containing 1.2-1.7% (12-17 g/l) residual sugar, possessing noticeable sweetness.

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39
Q

Fines Builes

A

French for ‘fine or small bubbles,’ a colloquial reference to the sparkling wines of the Loire.

40
Q

Flute Bottle

A

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

41
Q

Foudre

A

A large, inert oak cask.

42
Q

Galets

A

Large, round stones found in the Southwest, Languedoc, and Rhône regions.

43
Q

Garrigue

A

An arid, stony earth that can support lavender, herbs, dwarf oak trees, and the vine.

44
Q

Gentil

A

A blended wine in Alsace that is at least 50% Riesling, Muscat, Pinot Gris, and/or Gewurztraminer.

45
Q

Gorrhe

A

Another name for Arene.

46
Q

Graben

A

Refers to a Rift Valley.

47
Q

Grand Vin

A

The top wine of a château or wine producer.

48
Q

Granite - what kind of rock?

A

A type of igneous rock.

49
Q

Graves

A

French for ‘gravel.’

50
Q

Gray Rot

A

A crop-damaging form of Botrytis cinerea that occurs under specific cool and moist conditions.

51
Q

Grenat

A

Label nomenclature for vin doux naturel in Rivesaltes and Maury; refers to red wines aged reductively.

52
Q

Gyropalettes

A

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

53
Q

Hors d’Age

A

Wines that have aged for a long time under controlled oxidation prior to bottling.

54
Q

Hybrids (Franco-American)

A

Vines created by crossing Vitis Vinifera with Vitis Labrusca or Vitis Riparia.

55
Q

Maceration Pelliculaire

A

A technique for white wine production where grapes are crushed and allowed to macerate on the skins for a few hours to boost aromatics.

56
Q

Malolactic Conversion

A

A secondary fermentation in which bacteria convert malic acid into lactic acid, lowering a wine’s acidity and changing its mouthfeel and flavor profile.

57
Q

Manno-proteins

A

Molecules consisting of protein and sugar released as yeasts decompose during sur lie aging, adding a creamy, round mouthfeel to the finished wine.

58
Q

Maquis

A

A mix of resinous scrub that grows on acidic soils.

59
Q

Marcottage

A

A vine propagation method involving the act of burying a cane (layering) to sprout new vines; also known as provignage.

60
Q

Maritime Climate

A

A climate characterized by cloudy skies and ample rainfall, with large bodies of water preventing frosts and deep freezes.

61
Q

Marl

A

A soil type consisting of clay and limestone in various proportions.

62
Q

Massif

A

A landform that manifests as a cluster of mountains and high elevation plateaus.

63
Q

Maturity

A

A complexity of flavor derived from ‘hang time,’ the length of time the grape is left to ripen on the vine.

64
Q

Méthode Ancestrale

A

The oldest form of sparkling wine production that allows a wine to undergo fermentation and bottling simultaneously.

65
Q

Méthode Classique

A

The traditional method of sparkling wine production, where fermentation occurs in the bottle.

66
Q

Microclimate

A

A small area of land that has a different climate than the larger area surrounding it, generally favorable for growing vines.

67
Q

Mis en Bouteille à la Propriété

A

Indicates that a wine was bottled at the producer’s own estate.

68
Q

Must

A

The grape juice that has been pressed but is unfermented.

69
Q

Négoce

A

A trading company that buys grapes and must from grape growers to produce wine.

70
Q

Noble Rot

A

A beneficial form of Botrytis cinerea that affects grapes by shriveling them, concentrating flavors and sugars.

71
Q

Oenology

A

The science of wine and winemaking.

72
Q

Oligomeric Proanthocyanidins (OPAs)

A

A type of antioxidant found in grape skins.

73
Q

Oxidative aging

A

A winemaking process that allows oxygen to come into contact with wine, promoting reactions that contribute to flavor development.

74
Q

Palate

A

A wine’s taste and mouthfeel.

75
Q

Phylloxera

A

A microscopic, root-eating pest that devastated European vineyards in the late 19th century.

76
Q

Place de Bordeaux

A

A central marketplace in Bordeaux, France, known for wine trading.

77
Q

Point de non-retour

A

The ‘point of no return,’ the moment a decision is made in the vineyard or cellar that will affect the wine’s outcome.

78
Q

Pomace

A

The solid remains of grapes after they have been pressed for juice, consisting of seeds, skins, and stems.

79
Q

Premier Cru

A

A classification indicating a vineyard or wine of high quality, specifically referring to a wine produced in a village classified as Premier Cru.

80
Q

Pruning

A

The practice of cutting back vines to improve growth and grape quality.

81
Q

Quercetin

A

An antioxidant found in grape skins.

82
Q

Racking

A

The process of transferring wine from one container to another, leaving sediment behind.

83
Q

Réserve

A

A special wine or cuvée, often denoting a higher quality or longer aging.

84
Q

Réserve Spéciale

A

A special reserve wine that has undergone additional aging or selection.

85
Q

Sec

A

A dry style of champagne or crémant with 1.2% (12 g/l) or less residual sugar.

86
Q

Selection de Grains Nobles

A

A classification in Alsace for sweet wines made from grapes affected by noble rot.

87
Q

Sur Lie

A

The practice of aging wine on its lees to enhance flavor and texture.

88
Q

Syrah

A

A red grape variety originating from the Rhône Valley, known for producing rich and bold red wines.

89
Q

Terroir

A

A French term that encompasses the unique environmental factors, including soil, climate, and location, that influence a wine’s characteristics.

90
Q

Vin Doux Naturel

A

Naturally sweet wines made from grapes that are fortified with alcohol during fermentation.

91
Q

Vin de France

A

A designation for wines produced in France that do not conform to the rules of a specific AOC or IGP.

92
Q

Vin de Liqueur

A

A fortified wine, produced by adding a neutral spirit to stop fermentation.

93
Q

Vin de Table

A

A designation for everyday table wines in France that do not adhere to strict AOC regulations.

94
Q

Vin de Paille

A

Straw wine, made from grapes that have been dried on straw mats to concentrate sugars before fermentation.

95
Q

Vin Jaune

A

A unique yellow wine produced in the Jura region of France, made from the Savagnin grape and aged under a layer of yeast.

96
Q

Vin Sec

A

A dry wine.

97
Q

Volatile Acidity

A

The presence of acetic acid in wine, which can impart a vinegary taste if present in excess.

French Wine Scholar (5 decks)

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