Small village in the Côte de Nuits district of Burgundy producing red wines from the Pinot Noir grape. The name is derived from the diminutive of Vouge, a small stream flowing through the village. The village's fame rests squarely with the 50.6 ha Grand Cru, Clos de Vougeot.
Occasionally madeirization, is the process by which a wine is made to taste like Madeira, involving mild oxidation over a long period and, usually, heat.
Term used on labels which has very specific meaning in the Unitet States, where an estate-bottled wine must come from the winery's own vineyards or those on which the winery has a long lease; both vineyards and winery must be in the geographical area specified an the label.
Much-discussed term for the total natural evironment of any viticultural site. Major components of terroir are soil, and local topography, macroclimate, mesoclimate and microclimate.
The greatest wine of Sauternes and, according to the famous 1855 classification, of the entire Bordeaux region it is sweet, golden, and apparently almost immortal.
The practice of adding spirits, usually grape spirit, to wine to ensure microbiological stability, thereby adding alcoholic strength and precluding any further fermentation.
Are those which have been subjected to frotification and therefore include Sherry, Port, Madeira, Vermouth, Màlaga, Montilla, Marsala, Liqueur Muscat and Liqueur Tokay.
Of a wine is ist total concentration of volatile acids, those naturally occuring organic acids of wines that are separable by distillation. Wine's most common volatile acid by far is acetic acid (more than 96%).
Sleep, the normal state of vines in winter. This period normally starts with autumn leaf fall, although buds are in a state of so-called organic dormancy from veraison onwards.
Widely used French term for a specialist wine waiter or wine steward. The sommelier's job is to ensure that any wine ordered is served correctly and, ideally, to advise on the individual characteristics of every wine on the establishment's wine list and on food and wine matching.
Village in the Côte de Beaune district of Burgundy's Côte d'Or tucked out of the limelight between Meursault and Puligny-Montrachet. A high production, two-thirds, of the vineyards area is designated premier cru, notably Les Charmois, La Chantenière, En Remilly and Les Murgers Dents de Chien.
Are the dissolved inorganic constituents of vines, grapes and wine, often called nutrients, and primarily obtained from geological minerals in the groung.
Is hard and supple, and most oaks have watertight wood, which has the simple advantage over other wood types used for cooperage of displaying a natural affinity with wine, imparting qualities and flavours that today's consumers appreciate as enhancing or complementing those of many wines.
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.
French word for the process by which passerillé grapes are dried, shrivelled, or raisined on the vine, concentrating the sugar in grapes-an alternative to wines whose sugars have been concentrated by botrytis.
