Chemicals applied to vineyards to control the growth of weeds. They may be either pre-emergent (or residual) or post-emergent (knockdowm). The latter group comprises two types, contact and syntemic herbicides. Residual herbicides act against germinating seedlings of the weeds, while post-emergent herbicides are applied only to the strip of ground directly under the vine, and weeds growing between the rows are controlled by cultivation or mowing.
Sometimes simply as botrytis, is the benevolent form of botrytis bunch rot, in which the Botrytis cinerea fungus attacks ripe, undamaged white wine grapes and, given the right weather, can result in extremely sweet grapes.
Or premier cru classé, is a cru judged of the first rank, usually according to some official classification. The direct translation of the French term premier cru, much used in the context of Bordeaux, is first growth. In Burgundy, scores of vineyards are designated premiers crus, capable of producing wine distinctly superior to village wine but not quite so great as the produce of the grands crus.
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.
Is the winemaking operation of storing a fermented wine in wooden barrels to create ideal conditions for the components of the wine to evolve and so that the wood imparts some oak flavour.
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.
System of fractional blending used most commonly in Jerez for maintaining the consistency of a style of Sherry which takes ist name from those barrels closest to the suelo, or floor, from which the final blend was customarily drawn.
Northernmost appellation of the Côte de Nuits district of the Côte d'Or. It is unique in Burgundy for having Appellation Contrôllée status for red, white, and pink wines.
Latin word from the Greek for a vessel with two handles. Although the term may refer sometimes to fine wares, it is normally used to describe the large pottery containers which were used for the bulk transport of many goods and luquids ind the Mediterranean world.
Or bâtonnage, as it is called in French, is the once fashionable winemaking operation of mixing up the lees in a barrel, cask, tank or vat with the wine resting on them. It is an optional addition to the process of lees contact and is often employed, particularly for whites which have undergone barrel fermentation. Usually done with a stick. Stirring up the lees in the barrel also effects oak flavour.
Even in Ancient Rome it was said Bacchus amat colles, or Bacchus loves the hills, suggesting that hillside vineyards have long been regarded as a source of high-quality wine.
Progressive winemaking operation which removes suspended and insoluble material from grape juice, or new wine, in which these solids are known as lees.
French term for punching down, the winemaking operation of breaking up and submerging the cap of skins and other solids during red wine fermentation to stop the cap from drying out.
