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).
Or bâtonnage, as it is called in French, is the once fashionable winemaking operation of mixing up the lees in a barrel, cask, tank or vat with the wine resting on them. It is an optional addition to the process of lees contact and is often employed, particularly for whites which have undergone barrel fermentation. Usually done with a stick. Stirring up the lees in the barrel also effects oak flavour.
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.
Ouillage in French, the operation of refilling any sort of wooden container to replace wine lost through evaporation. The container should be kept full or nearly full.
French wine term derived from cuve, with many different meanings in different contexts. In general terms it can be used to mean any containerful, or even any lot, of wine.
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.
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.
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.
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.
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.
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.
Extremely popular sparkling wine made in the region of Veneto, located north-east of Italy. The DOC was once an IGT. To ensure that no one outside the region was able to jump on the luctrative Prosecco bandwagon, the grape variety was renamed Glera in 2009, and Prosecco was registered as a protected denomination of origin DOC.
Are the dissolved inorganic constituents of vines, grapes and wine, often called nutrients, and primarily obtained from geological minerals in the groung.
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 for "white of whites", may justifiably be used to describe white wines made from pale-skinned grapes. As the great majority of them are. A real significance only when used for white sparkling wines.
