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.
Important village in the Côte de Nuits district of Burgundy producing red wines from Pinot Noir grapes. Morey suffers, perhaps unfairly, in comparison with ist neighbours Chambolle-Musigny and Gevrey-Chambertin beacuse its wines are usually described as being lighter versions of Gevrey or firmer than Chambolle, according to which side of the village they are located.
Means literally "late harvest" and in France is restricted to Alsace, where strict regulations cover ist production, even if too many producers are meeting only the bare minima.
Chemicals applied to vineyards to control the growth of weeds. They may be either pre-emergent (or residual) or post-emergent (knockdowm). The latter group comprises two types, contact and syntemic herbicides. Residual herbicides act against germinating seedlings of the weeds, while post-emergent herbicides are applied only to the strip of ground directly under the vine, and weeds growing between the rows are controlled by cultivation or mowing.
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.
Italian term meaning literally "repassed", for the technique of adding extra flavour, and alcohol, to Valpolicella by refermenting the young wine on the unpressed skins of Amarone wines after these dried-grape wines have finished their fermentation in the spring, and racked off.
The mountain of Reims, or the forested high ground between the Champagne towns of Reims and Épernay. Ist lower slopes are famed for the quality of Pinot Noir base wine they produce.
Are the dissolved inorganic constituents of vines, grapes and wine, often called nutrients, and primarily obtained from geological minerals in the groung.
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.
Meaning literally "yellow wine" in French, extraordinary style of wine made in France, mainly in the Jura region, using a technique similar to that used for making Sherry but without fortification.
Ultratradaitional method of red wine fermentation in which grape berries are not subjected to destemming. This was the default position before the introduction of the crusher-destemmer. The possible disadvantages are that, unless the stems are vey ripe, i.e. well lignified, and the must is handled very gently, the stems may impart harsh tannins to the wine.
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%).
