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.
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.
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.
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.
The most famous northern Rhône appellation of all, producing extremely limited quantities of seriously long-lived reds and about a third as much full-bodied dry white wine which some believe is even more distinguished. Hermitage was one of France's most famous wines in the 18th and 19th centuries when the name alone was sufficient to justify prices higher than any wine other than a first growth bordeaux.
German term for young wine popularly consumed before botteling-generally cloudy and often still fermenting-and typically referred to in Austria as Sturm or Heuriger.
An accumulation of clay and silt particles that have been deposited by the wind. Loess is typically pale-coloured, unstratified, and loosely cemented by calcium carbonate. Favoured for viticulture because it is porous, permeable, readily warmed and easily penetrated by roots.
Named after the principal town of Nuits-St-Georges, this is the northern half of the escarpment of the Côte d'Or, producing the greatest red wines of Burgundy, from the Pinot Noir grape, and very occasional white wines.
In the dialect of the north west Italian region of Piemonte, indicates the highest part of an elevation in the landscapeor, in particular, a vineyard with a steep gradient at the top of a hill.
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.
Term often used in France, particularly in Bordeaux, for the cellermaster, as opposed to the régisseur, who might manage the whole estate, or certainly the vineyards.
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.
French term for racking, or moving clear wine off ist sediment and into a clean container. It can also be used for the wine serving process of decanting.
