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.
Important commercial centre on the River Saône and capital of the Mâconnais dynamic district of Burgundy which produces considerable quantities of white wine and some red.
French term for racking, or moving clear wine off ist sediment and into a clean container. It can also be used for the wine serving process of decanting.
Small village in the Côte de Nuits district of Burgundy producing red wines from the Pinot Noir grape. The name is derived from the diminutive of Vouge, a small stream flowing through the village. The village's fame rests squarely with the 50.6 ha Grand Cru, Clos de Vougeot.
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.
Or Le Montrachet, the most famous Grand Cru white burgundy, the apogee of the Chardonnay grape produced from a single vineyard in the Côte de Beaune district of the Côte d'Or.
In the dialect of the north west Italian region of Piemonte, indicates the highest part of an elevation in the landscapeor, in particular, a vineyard with a steep gradient at the top of a hill.
Small town in the Tuscan Maremma made famous by Marchese Mario Incisa della Rocchetta, who planted Cabernet Sauvignon vines for a house wine a early as the 1949s an his San Guido estate, labelling the resulting wine Sassicaia.
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.
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.
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.
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.
A fortified wine made by adding brandy to arrest fermenting grape must which results in a wine, red and sometimes white, that is both sweet and high in alcohol.
Are those which have been subjected to frotification and therefore include Sherry, Port, Madeira, Vermouth, Màlaga, Montilla, Marsala, Liqueur Muscat and Liqueur Tokay.
Italian term applied to DOC wines which are deemed superior because of their higher minimum alcoholic strength, usually by a half or one per cent, a longer period of ageing before commercial release, or a lower maximum permited yield, or all three.
An accumulation of clay and silt particles that have been deposited by the wind. Loess is typically pale-coloured, unstratified, and loosely cemented by calcium carbonate. Favoured for viticulture because it is porous, permeable, readily warmed and easily penetrated by roots.
The mountain of Reims, or the forested high ground between the Champagne towns of Reims and Épernay. Ist lower slopes are famed for the quality of Pinot Noir base wine they produce.
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.
Appellation abutting Gevrey-Chambertin in the Côte de Nuits district of Burgundy, producing red wines of a similar style to ist neighbour, though currently of lesser fame.
