Latin word from the Greek for a vessel with two handles. Although the term may refer sometimes to fine wares, it is normally used to describe the large pottery containers which were used for the bulk transport of many goods and luquids ind the Mediterranean world.
Is the name used by winemakers for a thick liquid that is neither grape juice nor wine but the intermediate, a mixture of grape juice. Stem fragments, grape skins, seeds, and pulp that comes from the crusher-destemmer that smashes grapes at the start of the winemaking process.
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.
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.
A fortified wine made by adding brandy to arrest fermenting grape must which results in a wine, red and sometimes white, that is both sweet and high in alcohol.
Adapted by the champagne industry for wines made without (much) added sweetening or dosage. The upper limit for the resiudual sugar of a brut champagne has been reduced from 15 to 12 g/l.
French term meaning "on the lees", customarily applied to white wines whose principal deviation from everyday white winemaking techniques was some form of lees contact.
Even in Ancient Rome it was said Bacchus amat colles, or Bacchus loves the hills, suggesting that hillside vineyards have long been regarded as a source of high-quality wine.
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.
Known as Bourgogne in French, province of eastern France famous for ist great red and white wines produced mostly from Pinot Noir and Chardonnay rapes respectively.
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.
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 used as France's shorthand for the country's finest dry sparkling wines made outside Champagne using the traditional method of sparkling winemaking.
White winemaking technique wheereby the grapes are not subjacted to destemming and bunches of ripe grapes are pressed whole, with the stems used as conduits for what can often be particularly viscous juice.
Village in the Côte de Beaune district of Burgundy's Côte d'Or tucked out of the limelight between Meursault and Puligny-Montrachet. A high production, two-thirds, of the vineyards area is designated premier cru, notably Les Charmois, La Chantenière, En Remilly and Les Murgers Dents de Chien.
Unregulated term of approbation referring to German Rieslings. Use of gold capsules to signify superior quality was a response, initially and still primarily in the Mosel, to the 1971 German Wine Law's prohibition on labels of traditional terms such as Cabinet, feine, feinste, or hochfeinste.
