Wine Terms

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Edelzwicker and Gentil

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Varietal blends in Alsace

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Vendage Tardive

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Alsace-Late harvest wine from riesling, pinot gris, muscat or gewurz.

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Seleccion de Gran Nobles (SGN)

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Alsace-Late harvest wine from riesling, pinot gris, muscat or gewurz. affected by Botrytis

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au primeur

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Beaujolais- name for nuveau made by semicarbonic masceration
Bordeaux- wine sold as futures

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Arene or gorrhe

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sandy soils composed of weathered feldspar, mica,quartz and other minerals

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pierres dorees

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"golden stones"- broken yellow limestone found in alluvial deposits in the southern Rhone

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debourbage

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"juice settling"-coarse particulate settles out of juice. Done before fermentation.

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roches pourries

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"rotted rocks"- decomposed schist. Produces cherry notes to wine in Morgon (Beaujolais cru)

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Morgonner

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when gamay from Morgon becomes pinot noir like with age

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Cornes Vertes

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"green horns" decomposed diorite in Bruilly (Beaujolais cru)

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Oidium

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powdery mildew

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Peronospera

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downey mildew

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Petite Chateaux

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unranked or unclassified property in Medoc

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Cru Artisan

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Small 2.5-12.5 acre)estate that grows and produces their own wine in Bordeaux

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Rose de Presse

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1-4 hr gentle pressing to extract pigment followed by fermentation

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Rose de saignee

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Juice macerates on skins up to12 hours before fermentation to extract pigment, then bled off skins and pips

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Clairet

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same basic process as red but macerated w skins 24-36 hours then bled off before fermentation.Lighter than red, darker than rose

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Climat

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parcel of land with unique character

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Lieu Dit

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singular property

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method ancestrale

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single fermentation with winter pause. Warming restarts fermentation in bottle.

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Chaufrettes

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smudge pots

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Betemite and Micraster

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chalk deposits in Champagne. Betemite considered superior because found in upper to mid slope

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Crayers

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underground quarries dug by Romans. Used to age/store wine

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Eshelle des Crus

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est 1911. Ranks wine producing villages and surrounding vineyards in Champagne as a single entity Gr cru 100%,1er cru 90%, champagne 80-89%

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Prise de Mousse

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"Siezing the foam"-initiating 2nd alcoholic fermentation by adding liquor de tirage in champagne.

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liquor de tirage

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wine sugar and yeast added to still wine to initiate second fermentation

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Lattes

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Thin strips of wood separating layers of horizontal champagne bottles. Storage called "sur lattes"

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Remuage

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riddling

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Pupitre

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A shaped racks for riddling champagne bottles and moving them en pointe

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Degogement

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removing the yeast plug from champagne bottle

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A La Volee

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degorging champagne bottles by hand without chilling

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Liqueur de dosage/liqueur de expedition

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replacing wine volume lost during degorgement prior to cork and cage in Champagne

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brut nature

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no sugar in liqeuur de dossage

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Jupone

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mushroom shape acquired by champagne cork

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chevilee

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peg shape of older champagne cork

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Transversage

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large format bottles filled with wine from 2 or more 750 ml bottles after degorgement in Champagne

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Touffeau

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"boiled chalk" porous limestone in Central Loire

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Passerillage

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Grapes allowed to wither on the vine to extend hang time and concentrate sugars for dessert wine

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mutage

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stopping fermentation by adding grape spirits. used to produce VDN

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white maceration pelliculaire

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destemmed wh grapes lightly crushed -in contact with skins several hours to extract polysaccharides-intense fruit flavor/aroma

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cultured yeast

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used to reliably ferment to dryness with higher alcohol and fewer off aromas

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VDN- terms
reductive

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red-rouge;Grenat in Revesaltes;Rimage in Banyuls;Vendage or Recolte in Maury

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VDN terms- oxidative

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Ambre-white slightly oxidized;Tuile- Red slightly oxidized;Rancio- heavily oxidized wh & red;Hors d'Age-more than 5 yrs age

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bonbonnes

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Glass vessels used to age VDN