Increasingly fashionable and aims at reducing the exposure of must and wine to oxygen in the winery by minimizing or eliminating practices such as racking, lees stirring, and the use of new oak barrels.
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.
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.
Is used in much the same way as the word cave in French, for any sort of wine-producing premises wheather above or below ground. A German wine specifying a Keller rather than a Weingut on the label is usually the produce of a merchant rather than an estate. In Alto Adige, the Italian Tyrol, Kellereigenossenschaft is a common name for one of the many wine co-operatives.
Is the winemaking operation of storing a fermented wine in wooden barrels to create ideal conditions for the components of the wine to evolve and so that the wood imparts some oak flavour.
Large and prosperous village in the Côte de Beaune district of Burgundy's Côte d'Or producing mostly white wines from the Chardonnay grape. Although Meursault contains no Grand Cru vineyards, the quality of white burgundy from Meursault's best Premier Crus is rarely surpassed.
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.
French word for various systems of pumping over. In winemaking terms it is the pumping of the liquid in the fermentation tank over the cap of skins and solids during the red wine fermentation.
Progressive winemaking operation which removes suspended and insoluble material from grape juice, or new wine, in which these solids are known as lees.
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.
Prosperous village in Burgundy producing the most powerful red wines of the Côte de Beaune district of the côte d'Or, from the usual Pinot Noir grapes.
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 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.
