An instrument for measuring a refractive index, which is related to the amount by which the angle of a light wave is changed when passing through the boundary between two media. The amount of refraction is a convenient way to measure solute concentration of a solution and is widely used in viticultural and winemaking to follow the ripeness of grapes and changes during vinification.
Term often used in France, particularly in Bordeaux, for the cellermaster, as opposed to the régisseur, who might manage the whole estate, or certainly the vineyards.
Direct Anglicization of the German Eiswein, sweet wine made from ripe grapes picked when frozen on the vine and pressed so that water crystals remain in the press and the sugar content of the resulting wine is increased. This sort of true ice wine is a speciality of Canada, where it is written Icewine. The word Icewine has been trademarked by VQA Canada which imposes the world's most stringent standards on the production. In Ontario, grapes for Icewine must have reached alt least 35° Brix. Residual sugar at bottling must be at least 125 g/l.
Coupage in French, is a practice that was once more distrusted than understood. In fact almost all of the world's finest wines are made by blending the contents of different vats and different barrels.
Chemicals applied to vineyards to control the growth of weeds. They may be either pre-emergent (or residual) or post-emergent (knockdowm). The latter group comprises two types, contact and syntemic herbicides. Residual herbicides act against germinating seedlings of the weeds, while post-emergent herbicides are applied only to the strip of ground directly under the vine, and weeds growing between the rows are controlled by cultivation or mowing.
Spanish term used both to describe the process of ageing a wine and also for the youngest officially recognized category of a wood-matured wine. A crianza wine must have spent a minimum of six months in cask.
Progressive winemaking operation which removes suspended and insoluble material from grape juice, or new wine, in which these solids are known as lees.
The practice of adding spirits, usually grape spirit, to wine to ensure microbiological stability, thereby adding alcoholic strength and precluding any further fermentation.
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.
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.
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.
