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.
Term used as France's shorthand for the country's finest dry sparkling wines made outside Champagne using the traditional method of sparkling winemaking.
An expression much used of that part of the Bordeaux wine region that is on the right bank, or north, of the river Dordogne. It includes, travelling down river, Castillon Côtes de Bordeaux, Francs Côtes de Bordeaux, St-Émilion and its satellite appellations, Pomerol and Lalande-de-Pomerol, Fronsac and Canon-Fronsac, Bourg, and Blaye.
Increasingly fashionable and aims at reducing the exposure of must and wine to oxygen in the winery by minimizing or eliminating practices such as racking, lees stirring, and the use of new oak barrels.
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".
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.
Adapted by the champagne industry for wines made without (much) added sweetening or dosage. The upper limit for the resiudual sugar of a brut champagne has been reduced from 15 to 12 g/l.
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.
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.
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.
Known as Bourgogne in French, province of eastern France famous for ist great red and white wines produced mostly from Pinot Noir and Chardonnay rapes respectively.
Traditional Bordeaux measure of wine volume, once a large woodes cask holding 900 lit., or 252 imperial wine gallons, the equivalent of four barriques.
Term used on labels which has very specific meaning in the Unitet States, where an estate-bottled wine must come from the winery's own vineyards or those on which the winery has a long lease; both vineyards and winery must be in the geographical area specified an the label.
Commonly used term for controlled origin and quality designations for wine, often following the example of the French Appellation Contrôlée (AC). They are always based on a geographical definition.
