Prosperous village in Burgundy producing the most powerful red wines of the Côte de Beaune district of the côte d'Or, from the usual Pinot Noir grapes.
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 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.
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.
System of fractional blending used most commonly in Jerez for maintaining the consistency of a style of Sherry which takes ist name from those barrels closest to the suelo, or floor, from which the final blend was customarily drawn.
Is just west of, and very much smaller than, the much more famous Sancerre, near the city of Bourges, producing a not dissimilar range of red, white, and rosé wines which can often offer better value.
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.
Is a term used particularly in Burgundy for wine which qualifies for an appellation that coincides with the name of the village or commune in which the wine is made.
Ancient word for steeping a material in liquid with or without a kneading action to separate the softened parts of the material from the harder ones. This important process in red winemaking involves extracion of the phenolics or anthocyanins, other glycosides, including flavour precursors from the grape skins, seeds, and stem fragments into the juice or new wine.
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.
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.
Widely used French term for a specialist wine waiter or wine steward. The sommelier's job is to ensure that any wine ordered is served correctly and, ideally, to advise on the individual characteristics of every wine on the establishment's wine list and on food and wine matching.
