Italian term meaning literally "repassed", for the technique of adding extra flavour, and alcohol, to Valpolicella by refermenting the young wine on the unpressed skins of Amarone wines after these dried-grape wines have finished their fermentation in the spring, and racked off.
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.
Occasionally madeirization, is the process by which a wine is made to taste like Madeira, involving mild oxidation over a long period and, usually, heat.
Japanese term derived from two words meaning "delicious" and "essence" and used to refer to what some consider to be the fifth primary taste. It is variously described as "savory" or "meaty".
Red winemaking process which transforms a small amount of sugar in grapes which are uncrushed to ethanol, without the intervention of yeasts, it is used typically to produce light-bodied, brightly coloured, fruity red wines for early consumption, most famously but by no means exclusively in the Beaujolais region of France.
The practice of adding spirits, usually grape spirit, to wine to ensure microbiological stability, thereby adding alcoholic strength and precluding any further fermentation.
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.
According to the 2005 wine legislation, the following types of wine are produced in Tokaj: Dry and semi-dry; These are wines vinified from overripe grapes and matured only briefly. Matured dry wines; botrytis is undesirable. Szamorodni; Comparable to that of Beerenauslese. They are fermented dry or sweet and subjected to subtle maturation under a film-forming yeast. Very like the Jura's Vin Jaune. Sweet Aszù wines; Traditionally, the concentration of wines is measured by the number of puttonyos of Aszù grapes. Essencia; The free-run juice of hand-picked botrytized berries with a sugar content of over 450g / l also 800g and more. Essencia takes years to achieve a modest alcohol level of 4-5%.
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.
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.
Literally "individual site" in the wine regions of Germany. Almost all of Germany's vineyards are officially registered as one of these approximately 2600 Einzellagen, which can vary in size from a fraction of 1 ha to more than 200 ha/494 acres. As in Burgundy, for example, the Einzellagen may be divided among many different owners.
Spring and summer time viticultural practice of placing vine shoots in the desierd position to assist in trimming, leaf removal, and harvest operations, and to facilitate the control of vine diseases and vine pests.
One of the two principal organic acids of grapes and wines. Ist name comes from malum, Latin for apple, the fruit in which it was first identified. Present in nearly all fruits and berries.
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.
Commonly used term for controlled origin and quality designations for wine, often following the example of the French Appellation Contrôlée (AC). They are always based on a geographical definition.
