Appellation abutting Gevrey-Chambertin in the Côte de Nuits district of Burgundy, producing red wines of a similar style to ist neighbour, though currently of lesser fame.
Dramatically situated hilltop town on the left bank of the upper Loire which lends ist name to one of the Loire's most famous, and famously variable, wines: racy, pungent, dry white Sauvignon Blanc.
Common winemaking practice, named after its French promulgator Jean-Antoine Chaptal, whereby the final alcoholic strength of a wine is increased by addition of sugar to the grape juice or must, before and/or during fermentation, although if it is added before, the higher sugar level will make it harder for the yeast to multiply.
Direct Anglicization of the German Eiswein, sweet wine made from ripe grapes picked when frozen on the vine and pressed so that water crystals remain in the press and the sugar content of the resulting wine is increased. This sort of true ice wine is a speciality of Canada, where it is written Icewine. The word Icewine has been trademarked by VQA Canada which imposes the world's most stringent standards on the production. In Ontario, grapes for Icewine must have reached alt least 35° Brix. Residual sugar at bottling must be at least 125 g/l.
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.
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.
French word for various systems of pumping over. In winemaking terms it is the pumping of the liquid in the fermentation tank over the cap of skins and solids during the red wine fermentation.
Winemaking operation of breaking open the grape berry so that the juice is more readily available to the yeast for fermentation and to increase the pulp and skin contact.
Essential element for healthy vine growth. A deficiency of zinc affects the plant's ability to synthesize the hormones auxins, deficiency in which results in a failure of the shoots to grow normally.
Spring and summer time viticultural practice of placing vine shoots in the desierd position to assist in trimming, leaf removal, and harvest operations, and to facilitate the control of vine diseases and vine pests.
Japanese term derived from two words meaning "delicious" and "essence" and used to refer to what some consider to be the fifth primary taste. It is variously described as "savory" or "meaty".
White winemaking technique wheereby the grapes are not subjacted to destemming and bunches of ripe grapes are pressed whole, with the stems used as conduits for what can often be particularly viscous juice.
Winemaking technique of fermenting grape juice or must in small barrels rather than in a larger fermentation vessel. The technique is used principally for white wines because of the difficulty of extracting through a barrel's small bung-hole the mass of skins and seeds which necessarily remains after red wine fermentation.
