Terminology

Question 1

Maceration pelliculaire

Answer 1

To increase the flavor & aromas,the white wines are held with the skins for 6-10 hours at a cool temperature.
Then the wine is pressed as usual.
Result: more aromatic, flavorful, slightly deepen color & fuller body.

(Sauvignon Blanc, Chenin, Muscadet)

Question 2

Cuvaison

Answer 2

The Maceration of the grape skins (pomace) in the fermenting juice during red wine production, ti extract color & tannins

Question 3

Vin de gutte

Answer 3

Free run juice
Usually removed from the skins after a few days when sufficient color & tannins have been extracted

Question 4

Vin de presse

Answer 4

The skins and other materials are pressed (after 1st pressing)
The resulting wine high in tannin & color may be added to the vin de goutte.

Question 5

Marc

Answer 5

The resulting pressed dry skins, pips, stems, stalks

Question 6

Fining (wine)

Answer 6

Clarify the wine, dine by cold stabilization.
Tartare crystals are removed in low temperature.

Question 7

Autolysis

Answer 7

When yeast cells die and settle at the bottom of the tank giving additional richness and creaminess to the wine

Question 8

Assemblage

Answer 8

Act of blending wines

Question 9

Mise en bouteille au Chateau

Answer 9

Chateaux bottling their own wines at the chateau

Question 10

Governo process

Answer 10

Refermentation of ranked wine with must from dried grapes.
Starts the Malolactic Fermentation & strengthens the wine.

Question 11

Liqueur de tirade

Answer 11

Causes the 2nd Fermentation
Blend of: yeast, sugar, finings

Question 12

Remuage

Answer 12

The movement if the yeasts to be gathered at the plastic cup under the crown cup

Question 13

Pupitre

Answer 13

A frame racks used for ridding the champagne bottles

*pioneered by Veuve Clicquot

Question 14

Dosage or liqueur d expedition

Answer 14

The addition of a measured amount of sweetened wine
Determines the style