Is a complex of sensations resulting from the shrinking, drawing, or puckering of the tissues of the mouth. The most important astringent materials are tannins.
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.
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.
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.
Northernmost appellation of the Côte de Nuits district of the Côte d'Or. It is unique in Burgundy for having Appellation Contrôllée status for red, white, and pink wines.
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.
Coupage in French, is a practice that was once more distrusted than understood. In fact almost all of the world's finest wines are made by blending the contents of different vats and different barrels.
Scale of measuring total dissolved compounds in grape juice, and therefore ist approximate concentration of grape sugars. It is used in the United States.
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.
Red-brown loam or clay directly over well-drained limestone found typically in regions with a mediterranean climate. Such soils are found in southern Europe, North Africa and parts of Australia.
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.
Latin word from the Greek for a vessel with two handles. Although the term may refer sometimes to fine wares, it is normally used to describe the large pottery containers which were used for the bulk transport of many goods and luquids ind the Mediterranean world.
The heart of the Burgundy wine region in eastern France in the form of an escarpment supporting a narrow band of vineyards for nearly 50km/30miles southwards from Dijon. Viticulturally it is divided into two sectors, the Côte de Nuits and the Côte de Beaune.
