Term used as France's shorthand for the country's finest dry sparkling wines made outside Champagne using the traditional method of sparkling winemaking.
One of the two principal organic acids of grapes and wines. Ist name comes from malum, Latin for apple, the fruit in which it was first identified. Present in nearly all fruits and berries.
Appellation for France's finest and certanly most complex vins doux naturels, made from vertiginous terraced vineyards above the Mediterranean at the southern limit of Roussillon.
French wine term derived from cuve, with many different meanings in different contexts. In general terms it can be used to mean any containerful, or even any lot, of wine.
The lightest in terms of must weight and alcohol among the trio of dry white wine categories in Austria's Wachau region-specifically for unchaptalaized grapes of 73 to 83° Oechsle which result in wines no more than 11% alcohol. The name comes from a feathery grass species indigenous to the local vineyard terraces.
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.
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.
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.
Often abbreviated to MLF or malo, is the conversion of stronger malic acid anturally present in new wine into lactic acid (which has lower acidity) and carbon dioxide.
An expression for that part of the Bordeaux wine region that is on the left bank of the river Garonne. It includes, travelling down river, Graves, Sauternes, Barsac, Pessac-Léognan, Médoc and all the appellations of the Médoc.
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.
IP was developed as a concept in 1974, and major development has come from France, Germany and Switzerland. IP emphasizes a holistic approach to viticulture, by considering the vineyard as an "agro-ecosystem". The reduction of chemical inputs, especially nitrogen fertilizer and broad spectrum insecticides, is a first step.
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.
