French for "white of blacks", describes a white wine made from dark-skinned grapes by pressing them very gently and running the pale juice off the skins as clear as possibl.
Italian term applied to DOC wines which are deemed superior because of their higher minimum alcoholic strength, usually by a half or one per cent, a longer period of ageing before commercial release, or a lower maximum permited yield, or all three.
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.
Occasionally RS, the total quantity of sugars remaining unfermented in the finished wine. This may include both fermentable sugars, mainly glucose and fructose, which have for some reason remained unconverted to alcohol during fermentation, and small amounts of those few sugars which are not readily fermented by typical wine yeast.
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.
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.
Is the winemaking operation of storing a fermented wine in wooden barrels to create ideal conditions for the components of the wine to evolve and so that the wood imparts some oak flavour.
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.
Contrasts with protective and reductive winemaking in that the winemaker deliberately exposes the wine to oxygen at various stages in the winemaking process in order to encourage certain reactions and achieve a particular style of wine. Oloroso Sherry being an extreme example.
Common winemaking practice, named after its French promulgator Jean-Antoine Chaptal, whereby the final alcoholic strength of a wine is increased by addition of sugar to the grape juice or must, before and/or during fermentation, although if it is added before, the higher sugar level will make it harder for the yeast to multiply.
