Is a term used particularly in Burgundy for wine which qualifies for an appellation that coincides with the name of the village or commune in which the wine is made.
Term in common parlance, but not in federal law, in the US that suggests loosely that the wine came entirely from grapes farmed on the winery's own property.
French term meaning "bled" for a winemaking technique which results in a rosé wine made by running off, or "bleeding", a certain amount of free-run juice from just-crushed dark-skinned grapes after a short, prefermentation maceration.
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%).
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.
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.
French word for the process by which passerillé grapes are dried, shrivelled, or raisined on the vine, concentrating the sugar in grapes-an alternative to wines whose sugars have been concentrated by botrytis.
Or premier cru classé, is a cru judged of the first rank, usually according to some official classification. The direct translation of the French term premier cru, much used in the context of Bordeaux, is first growth. In Burgundy, scores of vineyards are designated premiers crus, capable of producing wine distinctly superior to village wine but not quite so great as the produce of the grands crus.
Northernmost appellation of the Côte de Nuits district of the Côte d'Or. It is unique in Burgundy for having Appellation Contrôllée status for red, white, and pink wines.
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.
Is a term liberally used by wine producers for various bottlings. It should be quite literally reserved itself, for superior wines, but, unlike Reserva and Riserva, the English term Reserve has few controls on ist use.
Is by German law a rosé wine at least 95% of which is made by direct pressing of a single red wine grape variety named on the label (Spätburgunder and Portugieser are especially common).
An expression much used of that part of the Bordeaux wine region that is on the right bank, or north, of the river Dordogne. It includes, travelling down river, Castillon Côtes de Bordeaux, Francs Côtes de Bordeaux, St-Émilion and its satellite appellations, Pomerol and Lalande-de-Pomerol, Fronsac and Canon-Fronsac, Bourg, and Blaye.
Scale of measuring total dissolved compounds in grape juice, and therefore ist approximate concentration of grape sugars. It is used in the United States.
Meaning literally "yellow wine" in French, extraordinary style of wine made in France, mainly in the Jura region, using a technique similar to that used for making Sherry but without fortification.