Town north of Perpignan in southern France that gives ist name to two of the biggest appellations of Roussillon, Rivesaltes and Muscat de Rivesaltes, both of them vins doux naturels.
Is a French synonm for Sauvignon Blanc, notably in Pouilly-sur-Loire, centre of the Pouilly-Fumé, or Blanc Fumé de Pouilly, appellation, many of whose aromatic dry whites do indeed have a smoky, if not exactly smoked, perfume.
Spring and summer time viticultural practice of placing vine shoots in the desierd position to assist in trimming, leaf removal, and harvest operations, and to facilitate the control of vine diseases and vine pests.
Widely used in filtration, is a naturally occuring, highly porous, chalky textured sedimentary rock made mainly of silica and consisting of fossilized remains of diatoms, a type of hard-shelled algae.
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.
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.
Term much used in the wine world, initially smoewhat patronizingly but with increasing admiration in the last quarter of the 20th century as the New World's share of global exports rose from 3 to 23%, to distinguish the colonies established as a result of the longer voyages in the 15th century.
The much-imitated French system for the designation and control of important geographical names not only of wines, but also of spirits, as well as many foods.
Wine trade term, French in origine, for wine sold as futures before being bottled. It comes from the word primeur. Cask samples of wines have customarily been shown in the spring following the vintage.
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.
Is the name used by winemakers for a thick liquid that is neither grape juice nor wine but the intermediate, a mixture of grape juice. Stem fragments, grape skins, seeds, and pulp that comes from the crusher-destemmer that smashes grapes at the start of the winemaking process.
Progressive winemaking operation which removes suspended and insoluble material from grape juice, or new wine, in which these solids are known as lees.
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.
Is hard and supple, and most oaks have watertight wood, which has the simple advantage over other wood types used for cooperage of displaying a natural affinity with wine, imparting qualities and flavours that today's consumers appreciate as enhancing or complementing those of many wines.
IP was developed as a concept in 1974, and major development has come from France, Germany and Switzerland. IP emphasizes a holistic approach to viticulture, by considering the vineyard as an "agro-ecosystem". The reduction of chemical inputs, especially nitrogen fertilizer and broad spectrum insecticides, is a first step.
Is French for "old vines". The term is used widely on wine labels-as is vinhas velhas (Portugal), alte Reben (Germany)-in the hope that potential buyers are aware that wine quality is often associated with senior vine age.
Affects vines when air temperatures are high. Very high daytime temperatures, of more than 40°C/104°F, cause the vine to "shut down", or virtually cease photosynthesis, as the enzymes responsible can no longer work. High temperatures also lead to water stress, especially when accompained by bright sunshine, low humidity, and strong, dry winds.
