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.
Sometimes known as grey mould and sometimes just rot, the malevolent form of botrytis bunch rot and one of the most harmful of the fungal disease that attack vines. In this undesirable bunch rot form, the botrytis cinerea fungus rapidly spreads throughout the berry flesh and the skin breaks down.
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.
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.
Qualitätswein is what POD wines are called in German. This is Germany's largest and lowest wine category and in practice includes all those wines once known as QbA. The grapes must originate in one of Germany's 13 official wine regions and reach minimum must weights.
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%).
Term used as France's shorthand for the country's finest dry sparkling wines made outside Champagne using the traditional method of sparkling winemaking.
Occasionally madeirization, is the process by which a wine is made to taste like Madeira, involving mild oxidation over a long period and, usually, heat.
Is just west of, and very much smaller than, the much more famous Sancerre, near the city of Bourges, producing a not dissimilar range of red, white, and rosé wines which can often offer better value.
Is the uniquely steely, dry, age-worthy white wine of the most northern vineyards of Burgundy in north east France, made, like all fine whites Burgundy, from Chardonnay grapes.
Even in Ancient Rome it was said Bacchus amat colles, or Bacchus loves the hills, suggesting that hillside vineyards have long been regarded as a source of high-quality wine.
A common plant acid, abundant in some fleshy fruits such as lemons, but rare in grapes. The grape is unusual among fruits in that its major acid is tartaric acid, rather than citric acid, whose concentration in the juice of most grape varieties is only about one-twentieth that of tartaric acid.
