Or Melon de Bourgogne, the most planted grape variety in the Loire valley, planted on 10798ha/26671acres in 2011 and famous in only one respect and one region, Muscadet.
Before concrete, stainless steel, and other inert materials replaced wood as the most common material for wine fermentation vessels and storage containers in the 1960s, each wine region had ist own legion of barrel types. Even today such terms as feuillette, tonneau, and fudre may be used to measure volumes of wine long after the actual containers themselves have been abandoned.
Long, loosely defined strip of tuskan coastline south of Livorno extending southwards through the province of Grosseto. Production of bottled wine is consequently a recent phenomenon and quality wine can be said to date from the first bottles of Sassicaia in the 1970s, although the zone of Morellino di Scansano, enjoyed a certain reputation in the past.
The process of deliberately maturing a wine after bottling, whether for a few weeks as a conscious effort on the part of the bottler to allow the wine to recover from bottle sickness or, in the case of very fine wines, for many years in order to allow the wine to mature.
French term meaning "on the lees", customarily applied to white wines whose principal deviation from everyday white winemaking techniques was some form of lees contact.
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.
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.
Is used in much the same way as the word cave in French, for any sort of wine-producing premises wheather above or below ground. A German wine specifying a Keller rather than a Weingut on the label is usually the produce of a merchant rather than an estate. In Alto Adige, the Italian Tyrol, Kellereigenossenschaft is a common name for one of the many wine co-operatives.
French term used to describe grapes which have been dried, or partially dried, before fermentation to increase the sugar content. It is used most commonly in Switzerland and occasionally in the Valle d'Aosta.
Of a wine is ist total concentration of volatile acids, those naturally occuring organic acids of wines that are separable by distillation. Wine's most common volatile acid by far is acetic acid (more than 96%).
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.
