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S –

Sassicaia

One of the first Italian reds made in the image of fine red bordeaux.

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M –

Musigny, Le

Great red Grand Cru in Burgundy's Côte d'Or.

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E –

en primeur

Wine trade term, French in origine, for wine sold as futures before being bottled. It comes from the word primeur. Cask samples of wines have customarily been shown in the spring following the vintage.

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D –

downy mildew

Downy mildew attacks all green parts of the vine and young leaves are particularly susceptible. When severly affected, leaves will drop off. The loss of leaves reduces photosynthesis and thus causes delays in fruit ripening and, typically, levels of fruit sugars, vine reserves of carbohydrates, and anthocyanins are depressed.

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M –

Mremma

Long, loosely defined strip of tuskan coastline south of Livorno extending southwards through the province of Grosseto. Production of bottled wine is consequently a recent phenomenon and quality wine can be said to date from the first bottles of Sassicaia in the 1970s, although the zone of Morellino di Scansano, enjoyed a certain reputation in the past.

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O –

Oechsle

Scale of measuring grape sugars, and therefore grape ripeness, based on the density of grape juice.

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T –

training systems

Methods of vine training, which vary considerably around the world. The word describes the actions of pruning in winter and summer, and shoot and cane placement, so that the vine's trunk, arms, and cordons and buds are appropriately located on the trellis system.

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A –

AVA

The acronym for American Viticultural Area and the US relatively rudimentary answer to France's appellation Contrôlée.

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H –

heat stress

Affects vines when air temperatures are high. Very high daytime temperatures, of more than 40°C/104°F, cause the vine to "shut down", or virtually cease photosynthesis, as the enzymes responsible can no longer work. High temperatures also lead to water stress, especially when accompained by bright sunshine, low humidity, and strong, dry winds.

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F –

fortification

The practice of adding spirits, usually grape spirit, to wine to ensure microbiological stability, thereby adding alcoholic strength and precluding any further fermentation.

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I –

inner staves

Or insert, planks of wood, usually oak, placed in a stainless steel tank and held in position by a metal framework, are a way of imparting oak flavour to wine more cheaply than by fermenting or ageing in barrels since the staves are easily replaced.

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A –

aspersion

French for sprinkling and therefore a measure to reduce frost damage to vines.

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C –

Cabinet

Term of approbation applied to German wines from 18th century until 1971, when ist use was outlawed by the new German Wine Law.

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R –

Recioto

Distinctive category of north-east Italian dried-grape wines, a historic speciality of Veneto. The most common forms of Recioto are sweet red Recioto della Valpolicella and the rare sweet white Recioto di Soave and Recioto di Gambellara.

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B –

Bordeaux mixture

Bouillie bordelaise in French, once much-used mixture of lime, copper sulfate, and water first recorded in 1885 by Alexis Millardet, as an effect control of downy mildew.

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G –

grafting

The connection of two pieces of living plant tissue so that they unite and grow as one plant, has been a particularly important element in growing vines since the end of the 19th century.

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M –

Mâcon

Important commercial centre on the River Saône and capital of the Mâconnais dynamic district of Burgundy which produces considerable quantities of white wine and some red.

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C –

cold soak

Maceration technique particularly popular for Pinot Noir.

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I –

IGT

Stands for Indicazione Geografica Tipica, corresponding to the EU denomination PGI.

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Q –

QbA

Qualitätswein is what POD wines are called in German. This is Germany's largest and lowest wine category and in practice includes all those wines once known as QbA. The grapes must originate in one of Germany's 13 official wine regions and reach minimum must weights.

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H –

hybrids

In common viticultural terms, the offspring of two varieties of different species, as distinct from a cross between two varieties of the same species, which is also known as an intraspecific cross.

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B –

Blanc Fumé

Is a French synonm for Sauvignon Blanc, notably in Pouilly-sur-Loire, centre of the Pouilly-Fumé, or Blanc Fumé de Pouilly, appellation, many of whose aromatic dry whites do indeed have a smoky, if not exactly smoked, perfume.

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F –

fining

Winemaking process with the aim of clarification and stabilization of a wine whereby a fining agent, one of a range of special materials, is added to coagulate or adsorb and precipitate quickly the colloids suspended in it.

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C –

château

May be French for castle but in wine parlance it usually means a vine-growing, winemaking estate.

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P –

Pommard

Prosperous village in Burgundy producing the most powerful red wines of the Côte de Beaune district of the côte d'Or, from the usual Pinot Noir grapes.

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