Glossary Flashcards
Arene
sandy soils composed of weathered feldspars, micas, quartz and other minerals found in northern Beaujolais. Also known as gorrhe.
Fermentation
the process in which sugar is converted into alcohol by yeast.
Cheville
adjective for old, peg-shaped sparkling wine cork.
Clairet
a semi-red wine; darker than rose, but less pigmented than a true red wine.
Clavelin
a 620 ml bottle used exclusively for Vin Jaune.
Climat
a named parcel of land associated with territory classed as Premier Cru or Grand Cru.
Cold Soak
pre-fermentation maceration of juice and skins to extract fruit aromas without tannin.
Colluvial
soils developed from rain-driven slope wash.
Continental Climate
a climate characterized by significant diurnal and seasonal temperature changes.
Conventional Farming
practices employing the use of agrochemicals to control weeds, insects and disease.
Coomb
a short or shallow valley, usually dry, within a limestone escarpment.
C6te
translated from the French, ‘slope’.
Coulure
poor fruit set caused by cloudy, cold, and/or wet weather at flowering.
Crayeres
in Champagne, underground chalk quarries now used as wine cellars.
Cremant
a family of French sparkling wines produced outside the Champagne region made in the methode traditionnelle.
Cuvee
blended base wine (in Champagne); blend and/or special lot of wine.
Debourbage
juice settling before fermentation.
Delestage
a method of extraction in red winemaking where the tank is drained and mixed back into the grape skins.
Demi-Sec
a style of champagne or cremant containing between 3.2-5% (32-50 g/l) residual sugar.
Demi-muid
a 600-litre cask.
Denomination Geographique Complementaire (DGC)
a sub-regional category of an AOC which refers to a specific area within the AOC.
Disease Pressure
environmental conditions that engender disease in viticulture.
Disgorgement
the process of removing the dead yeast cells from the bottle of sparkling wine.
Diurnal
daily.
Dosage
process of adding a mixture of sugar and still reserve wine after disgorging a sparkling wine.
Downy Mildew
a fungus disease that germinates in warm, humid weather.
Doux
means ‘sweet’ and refers to a style of champagne or crémant with over 5% (50 g/l) residual sugar.
Drosophila Suzukii
An Asian fruit fly whose females lay eggs inside soft fruits like grapes; their larvae hatch and feed on the pulp.
Eau de Vie
A brandy or distilled spirit France; it literally to ‘water of life.’
Echalas
Stakes or poles used to support vines.
Echelle des Crus
A vineyard ranking in Champagne based on a scale of 80-100%, ranking wine villages and their surrounding vineyards.
Edelzwicker
A wine in Alsace that is a blend of several grape varieties, with optional vintage dating.
En Primeur
Refers to wine made available for sale prior to its normal time.
Escarpment
A cliff-like ridge of land formed by faulting.
Ethanol
The primary alcohol produced during alcoholic fermentation.
Extra Brut
A style of champagne or crémant with less than 0.6% (6 g/l) residual sugar.
Extract
A representative measure of all the flavor compounds in wine.
Extra Sec
A style of champagne or crémant containing 1.2-1.7% (12-17 g/l) residual sugar, possessing noticeable sweetness.
Fines Builes
French for ‘fine or small bubbles,’ a colloquial reference to the sparkling wines of the Loire.
Flute Bottle
A long, tapered bottle traditionally used for the wines of Alsace and Germany.
Foudre
A large, inert oak cask.
Galets
Large, round stones found in the Southwest, Languedoc, and Rhône regions.
Garrigue
An arid, stony earth that can support lavender, herbs, dwarf oak trees, and the vine.
Gentil
A blended wine in Alsace that is at least 50% Riesling, Muscat, Pinot Gris, and/or Gewurztraminer.
Gorrhe
Another name for Arene.
Graben
Refers to a Rift Valley.
Grand Vin
The top wine of a château or wine producer.
Granite - what kind of rock?
A type of igneous rock.
Graves
French for ‘gravel.’
Gray Rot
A crop-damaging form of Botrytis cinerea that occurs under specific cool and moist conditions.
Grenat
Label nomenclature for vin doux naturel in Rivesaltes and Maury; refers to red wines aged reductively.
Gyropalettes
Mechanized racks that perform the process of riddling much quicker than by hand.
Hors d’Age
Wines that have aged for a long time under controlled oxidation prior to bottling.
Hybrids (Franco-American)
Vines created by crossing Vitis Vinifera with Vitis Labrusca or Vitis Riparia.
Maceration Pelliculaire
A technique for white wine production where grapes are crushed and allowed to macerate on the skins for a few hours to boost aromatics.
Malolactic Conversion
A secondary fermentation in which bacteria convert malic acid into lactic acid, lowering a wine’s acidity and changing its mouthfeel and flavor profile.
Manno-proteins
Molecules consisting of protein and sugar released as yeasts decompose during sur lie aging, adding a creamy, round mouthfeel to the finished wine.
Maquis
A mix of resinous scrub that grows on acidic soils.
Marcottage
A vine propagation method involving the act of burying a cane (layering) to sprout new vines; also known as provignage.
Maritime Climate
A climate characterized by cloudy skies and ample rainfall, with large bodies of water preventing frosts and deep freezes.
Marl
A soil type consisting of clay and limestone in various proportions.
Massif
A landform that manifests as a cluster of mountains and high elevation plateaus.
Maturity
A complexity of flavor derived from ‘hang time,’ the length of time the grape is left to ripen on the vine.
Méthode Ancestrale
The oldest form of sparkling wine production that allows a wine to undergo fermentation and bottling simultaneously.
Méthode Classique
The traditional method of sparkling wine production, where fermentation occurs in the bottle.
Microclimate
A small area of land that has a different climate than the larger area surrounding it, generally favorable for growing vines.
Mis en Bouteille à la Propriété
Indicates that a wine was bottled at the producer’s own estate.
Must
The grape juice that has been pressed but is unfermented.
Négoce
A trading company that buys grapes and must from grape growers to produce wine.
Noble Rot
A beneficial form of Botrytis cinerea that affects grapes by shriveling them, concentrating flavors and sugars.
Oenology
The science of wine and winemaking.
Oligomeric Proanthocyanidins (OPAs)
A type of antioxidant found in grape skins.
Oxidative aging
A winemaking process that allows oxygen to come into contact with wine, promoting reactions that contribute to flavor development.
Palate
A wine’s taste and mouthfeel.
Phylloxera
A microscopic, root-eating pest that devastated European vineyards in the late 19th century.
Place de Bordeaux
A central marketplace in Bordeaux, France, known for wine trading.
Point de non-retour
The ‘point of no return,’ the moment a decision is made in the vineyard or cellar that will affect the wine’s outcome.
Pomace
The solid remains of grapes after they have been pressed for juice, consisting of seeds, skins, and stems.
Premier Cru
A classification indicating a vineyard or wine of high quality, specifically referring to a wine produced in a village classified as Premier Cru.
Pruning
The practice of cutting back vines to improve growth and grape quality.
Quercetin
An antioxidant found in grape skins.
Racking
The process of transferring wine from one container to another, leaving sediment behind.
Réserve
A special wine or cuvée, often denoting a higher quality or longer aging.
Réserve Spéciale
A special reserve wine that has undergone additional aging or selection.
Sec
A dry style of champagne or crémant with 1.2% (12 g/l) or less residual sugar.
Selection de Grains Nobles
A classification in Alsace for sweet wines made from grapes affected by noble rot.
Sur Lie
The practice of aging wine on its lees to enhance flavor and texture.
Syrah
A red grape variety originating from the Rhône Valley, known for producing rich and bold red wines.
Terroir
A French term that encompasses the unique environmental factors, including soil, climate, and location, that influence a wine’s characteristics.
Vin Doux Naturel
Naturally sweet wines made from grapes that are fortified with alcohol during fermentation.
Vin de France
A designation for wines produced in France that do not conform to the rules of a specific AOC or IGP.
Vin de Liqueur
A fortified wine, produced by adding a neutral spirit to stop fermentation.
Vin de Table
A designation for everyday table wines in France that do not adhere to strict AOC regulations.
Vin de Paille
Straw wine, made from grapes that have been dried on straw mats to concentrate sugars before fermentation.
Vin Jaune
A unique yellow wine produced in the Jura region of France, made from the Savagnin grape and aged under a layer of yeast.
Vin Sec
A dry wine.
Volatile Acidity
The presence of acetic acid in wine, which can impart a vinegary taste if present in excess.
