Is the uniquely steely, dry, age-worthy white wine of the most northern vineyards of Burgundy in north east France, made, like all fine whites Burgundy, from Chardonnay grapes.
The much-imitated French system for the designation and control of important geographical names not only of wines, but also of spirits, as well as many foods.
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.
A fortified wine made by adding brandy to arrest fermenting grape must which results in a wine, red and sometimes white, that is both sweet and high in alcohol.
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 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.
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.
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.
Microscopic, single-celled fungi, having round to oval cells which reproduce by forming buds, are vital to the alcoholic fermentation process, which, starved of oxygen, transforms grape juice to wine.
French for "white of whites", may justifiably be used to describe white wines made from pale-skinned grapes. As the great majority of them are. A real significance only when used for white sparkling 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.
The practice of adding spirits, usually grape spirit, to wine to ensure microbiological stability, thereby adding alcoholic strength and precluding any further fermentation.
Extremely popular sparkling wine made in the region of Veneto, located north-east of Italy. The DOC was once an IGT. To ensure that no one outside the region was able to jump on the luctrative Prosecco bandwagon, the grape variety was renamed Glera in 2009, and Prosecco was registered as a protected denomination of origin DOC.
Is used in much the same way as the word cave in French, for any sort of wine-producing premises wheather above or below ground. A German wine specifying a Keller rather than a Weingut on the label is usually the produce of a merchant rather than an estate. In Alto Adige, the Italian Tyrol, Kellereigenossenschaft is a common name for one of the many wine co-operatives.
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.
Attractive small village in the Côte de Beaune district of Burgundy's Côte d'Or producing elegant red wines from Pinot Noir. The wines of Volnay were celebratet under the ancien régime for their delicacy.
