German term for young wine popularly consumed before botteling-generally cloudy and often still fermenting-and typically referred to in Austria as Sturm or Heuriger.
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.
The most valuable category of white wines made from the ripest grapes on the best sites of the Wachau in Austria. The category is named after the green lizard that basks in the sun on the Wachau's steep stone terraces above the river Danube. Alcohol levels in the unchaptalized Grüner Veltliners and Rieslings that qualify must be more than 12.5%.
Important village in the Côte de Nuits district of Burgundy producing red wines from Pinot Noir grapes. Morey suffers, perhaps unfairly, in comparison with ist neighbours Chambolle-Musigny and Gevrey-Chambertin beacuse its wines are usually described as being lighter versions of Gevrey or firmer than Chambolle, according to which side of the village they are located.
Means literally "late harvest" and in France is restricted to Alsace, where strict regulations cover ist production, even if too many producers are meeting only the bare minima.
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.
An instrument for measuring a refractive index, which is related to the amount by which the angle of a light wave is changed when passing through the boundary between two media. The amount of refraction is a convenient way to measure solute concentration of a solution and is widely used in viticultural and winemaking to follow the ripeness of grapes and changes during vinification.
Red winemaking process which transforms a small amount of sugar in grapes which are uncrushed to ethanol, without the intervention of yeasts, it is used typically to produce light-bodied, brightly coloured, fruity red wines for early consumption, most famously but by no means exclusively in the Beaujolais region of France.
In common viticultural terms, the offspring of two varieties of different species, as distinct from a cross between two varieties of the same species, which is also known as an intraspecific cross.
Sometimes simply as botrytis, is the benevolent form of botrytis bunch rot, in which the Botrytis cinerea fungus attacks ripe, undamaged white wine grapes and, given the right weather, can result in extremely sweet grapes.
Progressive winemaking operation which removes suspended and insoluble material from grape juice, or new wine, in which these solids are known as lees.
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.
Italian term meaning literally "repassed", for the technique of adding extra flavour, and alcohol, to Valpolicella by refermenting the young wine on the unpressed skins of Amarone wines after these dried-grape wines have finished their fermentation in the spring, and racked off.