Winemaking process with the aim of clarification and stabilization of a wine whereby a fining agent, one of a range of special materials, is added to coagulate or adsorb and precipitate quickly the colloids suspended in it.
Attractive small village in the Côte de Beaune district of Burgundy's Côte d'Or producing elegant red wines from Pinot Noir. The wines of Volnay were celebratet under the ancien régime for their delicacy.
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.
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.
Named after the principal town of Nuits-St-Georges, this is the northern half of the escarpment of the Côte d'Or, producing the greatest red wines of Burgundy, from the Pinot Noir grape, and very occasional white wines.
Or insert, planks of wood, usually oak, placed in a stainless steel tank and held in position by a metal framework, are a way of imparting oak flavour to wine more cheaply than by fermenting or ageing in barrels since the staves are easily replaced.
Term used as France's shorthand for the country's finest dry sparkling wines made outside Champagne using the traditional method of sparkling winemaking.
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.
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.
Ouillage in French, the operation of refilling any sort of wooden container to replace wine lost through evaporation. The container should be kept full or nearly full.
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.
Distinctive category of north-east Italian dried-grape wines, a historic speciality of Veneto. The most common forms of Recioto are sweet red Recioto della Valpolicella and the rare sweet white Recioto di Soave and Recioto di Gambellara.
The most famous northern Rhône appellation of all, producing extremely limited quantities of seriously long-lived reds and about a third as much full-bodied dry white wine which some believe is even more distinguished. Hermitage was one of France's most famous wines in the 18th and 19th centuries when the name alone was sufficient to justify prices higher than any wine other than a first growth bordeaux.
Widely misused term meaning strictly the climate within a defined and usually very restricted space or position. In viticulture, it might be at specific positions between rows of vines, or distances above the ground.
Methods of vine training, which vary considerably around the world. The word describes the actions of pruning in winter and summer, and shoot and cane placement, so that the vine's trunk, arms, and cordons and buds are appropriately located on the trellis system.
