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.
Winemaking operation of breaking open the grape berry so that the juice is more readily available to the yeast for fermentation and to increase the pulp and skin contact.
Essential element for healthy vine growth. A deficiency of zinc affects the plant's ability to synthesize the hormones auxins, deficiency in which results in a failure of the shoots to grow normally.
Also known as Vin du Glacier or Gletscherwein in German, is a local speciality in the Val Anniviers near Sierre in the Valais in Switzerland. The white wine, traditionally made of the now obscure Rèze vine, comes from communally cultivated vines and is stored at high elevations in casks refilled just once a year on a solera system.
System of fractional blending used most commonly in Jerez for maintaining the consistency of a style of Sherry which takes ist name from those barrels closest to the suelo, or floor, from which the final blend was customarily drawn.
Sleep, the normal state of vines in winter. This period normally starts with autumn leaf fall, although buds are in a state of so-called organic dormancy from veraison onwards.
French word for the important operation in the production of fine wines of deciding which lots will be assembled to make the final blend. It plays a crucial role in sparkling winemaking when some cuvées may be assembled from several hunderd different components.
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.
Progressive winemaking operation which removes suspended and insoluble material from grape juice, or new wine, in which these solids are known as lees.
The final addition to a sparkling wine which may top up a bottle in the case of traditional method wines, and also determines the sweeteness, or residual sugar, of the finished wine. A mixture of wine and sugar syrup.
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.
