Important French port on the Garonne River. Bordeaux gives ist name to a wine region that includes the vineyards of the Gironde département and, as such, the wine region that produces more top -quality wine than any other region.
Essential element for healthy vine growth. A deficiency of zinc affects the plant's ability to synthesize the hormones auxins, deficiency in which results in a failure of the shoots to grow normally.
Scale of measuring total dissolved compounds in grape juice, and therefore ist approximate concentration of grape sugars. It is used in the United States.
French for "white of blacks", describes a white wine made from dark-skinned grapes by pressing them very gently and running the pale juice off the skins as clear as possibl.
The special distinction of this region embedded within the Graves distric south of Bordeaux is that it is dedicated, in a way unmatched by any other wine region, to the production of unfortified, sweet, white wine.
Occasionally RS, the total quantity of sugars remaining unfermented in the finished wine. This may include both fermentable sugars, mainly glucose and fructose, which have for some reason remained unconverted to alcohol during fermentation, and small amounts of those few sugars which are not readily fermented by typical wine yeast.
One of the most important wine rivers, linking a range of vineyards as dissimilar as those of Châteauneuf-du Pape in southern France, sparkling Seyssel, and Fendant du Valais in Switzerland.
The result of breeding a new variety by crossing two vine varieties. If the varieties are of the same species, usually the European vinifera species, then the result may also be knowm a an intraspecific cross - Müller-Thurgau would be one example.
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.
Winemaking operation of breaking open the grape berry so that the juice is more readily available to the yeast for fermentation and to increase the pulp and skin contact.
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.
Term used as France's shorthand for the country's finest dry sparkling wines made outside Champagne using the traditional method of sparkling winemaking.
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.
Translates directly from French as a wine that is naturally sweet. Vins doux naturels are made by mutage, by artificially arresting the conversion of grape sugar to alcohol by adding spirit before fermentation is complete.
