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.
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.
Adapted by the champagne industry for wines made without (much) added sweetening or dosage. The upper limit for the resiudual sugar of a brut champagne has been reduced from 15 to 12 g/l.
Term used as France's shorthand for the country's finest dry sparkling wines made outside Champagne using the traditional method of sparkling winemaking.
The lightest in terms of must weight and alcohol among the trio of dry white wine categories in Austria's Wachau region-specifically for unchaptalaized grapes of 73 to 83° Oechsle which result in wines no more than 11% alcohol. The name comes from a feathery grass species indigenous to the local vineyard terraces.
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.
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.
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 general French term both for grape pomace and, more widely, for pomace brandy. It is used to distinguish the product from a fine, which may be made by distilling local wine. Most traditional wine regions make marc from the pomace, grape skins, and pips left after pressing.
Appellation for France's finest and certanly most complex vins doux naturels, made from vertiginous terraced vineyards above the Mediterranean at the southern limit of Roussillon.
The practice of adding spirits, usually grape spirit, to wine to ensure microbiological stability, thereby adding alcoholic strength and precluding any further fermentation.
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.
French for "white of whites", may justifiably be used to describe white wines made from pale-skinned grapes. As the great majority of them are. A real significance only when used for white sparkling wines.
