4u Wine Glossary

8/8/2019 4u Wine Glossary

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WINE GLOSSARY OR WINE TERMINOLOGY

A.O.CAOC wines are those that are grown on specific land parcels based on theconcept ofterroir. These wines meet the production criteria established byINAO and made official by production regulations. Based on the concept of

local, honest, consistent winemaking practices AOC wines are produced onthe most prestigious terroirs. Their production regulations are more strict thatthose for the VDQS designation and include the following: designatedproduction area, low maximum yields, varieties used, minimum alcohol content,cultivation techniques, tasting criteria and sometimes even specific agingconditions. All wines that can claim the Appellation dOrigine Contrledesignation must undergo analysis and tasting to be officially approved byINAO. AOC wines are unique products of their terroirs, their grape varieties andthe talents of their winemakers. France has approximately 400 AOC wines, andthere are also AOC brandies such as Cognac, Armagnac, Mirabelle de Lorraineand Calvados. Today, AOC wines account for approximately 40% of the total

volume of wine produced in France, compared to 30% in 1990 AOVDQS SeeV.D.Q.S.

ACCESSIBLESee APPROACHABLE

ACERBICSaid of a wine that is harsh and raw due to excessive tannins and acidity. Sinceacidity and astringency reinforce each other, an acerbic wine is out of balance.It lacks smoothness and roundness.

ACETIC SPOILAGESynonym of ASCESCENCE

ACIDITYIf present but not excessive, acidity contributes to a wines balance byproviding freshness and liveliness. When acidity is too high, however, itbecomes a flaw, rendering the wine biting and raw. If, on the other hand, it istoo low, the wine is limp and lifeless. Acidity is largely determined by themetabolism of the grapevines. Tartaric, malic and succinic acids are the mainacids found in grapes that are also present in wine.

AGEDTerm that has multiple meanings but generally refers to a wine that is at leastseveral years old and has been barrel-aged then aged in the bottle as well.

AGGRESSIVEOverly forceful such that it permeates the mucous membranes in an unpleasantmanner. This can be a result of excess acidity or acidity reinforced by overlyfirm tannins.


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ALCOHOLThe most significant component in wine after water, ethyl alcohol gives wine itswarming properties. If it is too dominant, the wine produces a burningsensation on the palate. Alcohol also participates in creating the smoothness of

wines and balances their acidity.ALCOHOL CONTENTThe wines level of alcohol, which is expressed in percentage by volume.

ALIGOTA white grape variety from Burgundy that produces Bourgogne Aligot" winedesigned to be consumed young offerring pleasant citrus aromas.

ALTESSEA white variety that produces the delicate "Roussettes de Savoie" wines.

AMBERAfter a long period of aging, or if prematurely oxidized, white wines developamber hues, turning deep gold with dark brown glints. In sweet wines, thiscolor is a sign of long bottle aging and is very desirable.

AMPELOGRAPHYScience focused on grapevines and their structure, growth patterns and origins.

AMPLESaid of a well-balanced wine that provides a full, long-lasting sensation on thepalate.

AMPLESaid of a robust wine that is full on the palate.

APPEARANCEThe term for the how wine looks when examined.

APPROACHABLESaid of a supple, pleasant wine that slips easily over the palate. In French sucha wine is called coulant, literally flowing.

ARAMONRed grape variety found in the Mediterranean Midi, which rose in popularityfollowing the phylloxera epidemic, but has since become more obscure. It is nolonger used for making fine wines.

AROMAThe combination of primary odors in a young wine (as opposed to bouquet, theodor acquired after aging). There are two types of aromas. - The primary or


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varietal aromas that already exist in the grape. They impart their distinctivefragrance to the wine. For example, Sauvignon Blanc imparts notes of boxwoodand occasionally smoke, Muscat offers highly characteristic notes of wild fruitand orange, Cabernet Sauvignon offers green pepper, Pinot Noir impartsraspberry, blackcurrant and cherry, and so on. These primary aromas generallyevoke flowery, fruity or vegetal scents. Synonym: varietal aromas. - Secondaryaromas, or fermentation aromas, are produced by yeast during primary ormalolactic fermentation. These include odors of banana, nail polish, fruit drops,and even candles, wax, wheat, brioche, fresh butter and crme frache. -Theterm tertiary aromas can also be used to refer to the bouquet, the aroma that awine develops during bottle aging in an anaerobic environment. The most wellknown tertiary aromas are truffle, chocolate, mocha, coconut, cake, honey,marzipan, and animal scents such as fur, leather and musk.

ARRUFIACDelicate white grape variety that is used to make some wines in Barn(Southwestern France).

ASCESCENCECondition caused by bacteria that creates a sour wine when oxygen ispresent. To prevent this bacterial problem, sulfites should be used or wineshould be carefully kept out of contact with air. This is one of the purposes ofullage, or topping up.

ASTRINGENCYThe quality of being slightly bitter and harsh on the palate, this often is acharacteristic of young tannic reds that need time to become more rounded.The sensation of astringency occurs because tannins block the action of

proteins in the saliva, making the gums and internal surfaces of the teeth dryand grainy. Astringency is based on the character of a wines tannins andgenerally diminishes with age. If a wines tannins are strong but full, itsstructure will soften with age and become much more enjoyable.

AUSTERESaid of a wine that does not yet have a bouquet and lacks rich aromas.

AUXERROISA grape variety from Lorraine that is also called Alsace-Pinot and Alsace-Klevner; also another name for Malbec in Cahors.


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B

BALANCEDSaid of a wine in which acidity and sugar (tannins for red wines) are present inequal proportions. See also UNBALANCED.

BALSAMICA series of tertiary aromas from the perfume industry that include vanilla,incense, sandalwood pine resin, beeswax and camphor. These aromas appearafter aging in the anaerobic environment of the bottle.BAN DES VENDANGES (OFFICIAL HARVEST DATE)Official date set by prefectorial decree that authorizes the start of the annualharvest. It is often a time of celebration and festivities.BAROQUEWhite grape variety grown in Barn.BARRELWooden oak cask used for wines that are designed to be aged before bottling.The barrel is a cask that varies in size depending on the region: 225 liters inBordeaux, 228 liters in Burgundy and 215 liters in Beaujolais.BITTERNESSThough a normal component of young, highly tannic red wines, (bitterness andastringency reinforce one another), bitterness can also be a defect caused by abacterial infection during malolactic fermentation.BLANC DE BLANCSExpression used for white wines made from white grapes that is especiallyapplied to Champagnes created from 100% Chardonnay to distinguish themfrom Blancs de Noirs, which are made from the red varieties Pinot Noir andPinot Meunier.BLANC DE NOIRSExpression used for white wines that are created from red varieties. For themost part, these are Champagnes made from Pinot Noir and/or Pinot Meunier.It is possible to obtain Blanc de Noirs that are light in color by separating the

juice from the red grape skins. With carefully controlled pressing the pigments

from the skin can be prevented from passing into the pulp.BLENDINGMix of wines from multiple vintages from the same estate that is created basedon the soils, the grape varieties, the age of the grapevines and other factors toobtain a unique wine. Blending (assemblage) is the art of creating a fine winefrom different pre-existing batches of wine. The goal is to create a wine that isgreater than the sum of its parts. Blending, which occurs before aging,


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expresses the talent of the winemaker or vintner. It is different than the notionofcoupage, also expressed as blending in English, which has more negativeconnotations.BLOSSOMED

Said of a wine that has attained its full bouquet. It is ready to drink, has beenaged to perfection and has achieved the perfect balance.BODYCharacter that combines fullness (robustness and fleshiness) and heat (alcoholcontent)BORDEAUX MIX (BOUILLIE BORDELAISE)Copper sulfate used as an antiparasitic treatment for grapevinesBOTRYTIS CINEREAName of the fungus that leads to grape rot (also called gray rot) at the end ofthe growing season when the grape skin is exposed to humidity and rain.Though often destructive, in some climatic conditions it can shrink the grapes,resulting in concentrated grape juice that can be used to produce sweet whitewines. When this occurs, Botrytis cinerea is called noble rot. The climaticconditions required are damp, foggy nights and sunny days, which are found inthe Sauternes region of Bordeaux, among other locations.BOUQUETCombination of odors that a wine develops after a period of bottle aging, whichis also known as its tertiary aroma. There are two different types of bouquets.The oxidized bouquet is sought-after in certain wines that are high in alcohol

such as Vins Doux Naturels. The wines are oxidized (by being kept in barrelsthat are not fully topped off, or other methods) and acquire an amber color aswell as oxidized aromas of apple, quince, almonds, nuts and rancio. This is thecase for the Vins Doux Naturels of Rivesaltes or Banyuls. The bottle bouquetapplies to fine traditional wines that are aged in sealed bottles. During thebottle aging process, the primary and secondary aromas are transformed intothe bouquet without the influence of oxygen. The bottle bouquet includesanimal (leather, venison and fur), vegetal (underbrush and mushrooms) andother aromas. Highly sensitive to the presence of oxygen, this bouquet candissipate quickly or change dramatically. For this reason, it is not recommendedthat older wines be decanted very long before serving them. In addition, once

the bottle has been opened, these wines lose their bouquet quickly.BOURBESSee DBOURBAGE (SETTLING)BOURBOULENCA fine white grape variety from the Mediterranean that produces aromatic andfruity whites. Synonym: Malvoisie du Languedoc.


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BOURRUVin bourru. The French term for wine at the end of the fermentation processthat still contains some sugar and carbonation and is not clarified. This wine isconsumed in some regions to celebrate the creation of new wines. BRETONName used for Cabernet Franc in the Loire Valley.BRIGHTSaid of a clear wine that strongly reflects the light. A sign of a high qualitywine.BRUTSparkling wines for which the shipping dosage contains very little sugar, onlybetween 6 and 15 grams per bottle, which is just enough to temper the acidityof the wine. Brut zero is the term used when no sugar is added. The shippingdosage, which consists of cane sugar dissolved in wine, is added just before thefinal corking of the bottles.BUDBREAKOpening of the buds and appearance of the grapevines first leaves.BUNGStopper on the top of a barrel.BURNTA somewhat ambiguous descriptor used for a diverse range of odors fromcaramel to burned wood.


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C

CABERNET FRANCA red grape variety that is often blended with Cabernet Sauvignon and Merlot inBordeaux and is the signature red variety of the Loire Valley. It produces a winewith good aging potential and finesse that has characteristic raspberry aromas.

CABERNET SAUVIGNONThe dominant red variety in Mdoc and Graves, it is also used in other regionsand for the Vins de Pays of the Southwest and Languedoc. Its robust tannicstructure grants it good aging potential, and its primary aromas include licoricestick, green pepper and red and black fruit.CAPSolid parts of the grape that form a crust on the surface of the fermentationvat. The cap does not form instantly, but rather over several days as the mustseparates into the cap on the top and the juice below. At the end of the

fermentation process the cap is pressed to obtain the press juice.CARBONIC MACERATIONMethod of wine production used to make some nouveau wines. The release ofaromas is aided by crushing the grapes in an anaerobic environment. Thefermentation process begins in a nitrogen-rich environment.CARIGNANRed variety from the Mediterranean wine country that yields robust wines thatare high in sugar and deeply colored. It had a poor reputation as it was longassociated with mass-produced table wines, but has more recently been found

to be an excellent variety when carefully cultivated and produced onbetterterroirs. It is low in acid and offers aromas of red fruit, spicesand garrigue(Mediterranean vegetation).CASKVery large barrel (200-300 hectoliters), used for maturing wine.CASSEAccident (with or without the presence of oxygen) that results in a loss ofclarity in the wine. Named according to the element that causes the problem, itsignifies a degradation in the colloidal state of the wine. As a result, iron,

copper or other proteins fall out of solution and cloud the wine.CAUDALIETaken from the word caudal(tail), it is the unit of measurement used todescribe the length of a wines finish. OneCaudalie equals one second. Thefinish of a fine wine can last up to eight Caudalies.


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CSARA highly tannic variety that is used in small quantities in Irancy blended withPinot Noir and imparts unique characteristics to these wines.CHAPTALIZATION

The addition of sugar during the grape harvest to ensure a balanced wine if thealcohol content is too low. This is regulated at the local level and is the objectof annual laws depending on the vintage. It is generally illegal in southernregions.CHARDONNAYThe noble white grape variety from Burgundy that is also cultivated in otherregions due to its exceptional adaptability. These include Champagne, Franche-Comt, and even Languedoc where it is used to produce Vins de Pays.Chardonnay wines are delicate and elegant with high acidity that is temperedby its beautiful smoothness. It offers a large array of aromas, includingbuttered apple, honey, citrus, cinnamon, brioche, hazelnut, and yellow flowers,and its power allows it to be aged successfully.CHASSELASA white variety that is cultivated primarily as a table grape, but is also used tomake wine in several regions, including Savoie and Alsace, and in the Pouillysur Loire appellation. The nearby Pouilly-Fum appellation, however, is plantedin Sauvignon Blanc. Primary aroma: lime-blossom.CHTEAUTerm often used to refer to AOC wine estates, even if they do not contain anactual chteau, or castle. The best example of this paradox is Chteau Petrus in

Pomerol, which is not a castle at all, but rather a simple winery located on ahighly prestigious terroir.CHENIN BLANCAnother name for Pineau de Loire, a white variety that is the main grape usedin Anjou, Saumur and Touraine. It can produce dry, off-dry and sparklingwines, and offers aromas of quince, pear, acacia and preserved fruit. It hasbeen made famous by the fine sweet whites of Cteaux du Layon, amongothers.CHEWY

Said of a wine that is thick and full enough on the palate that it gives thesensation of being able to be chewed.CINSAUTA Mediterranean red variety that yields highly fruity wines with light robes. It isoften used to produce ross, but adds suppleness and balance to the regionsred blends as well. It tempers the bitterness and tannins of Carignan as well asthe excess alcohol in Grenache.


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CLAIRETA light, fruity red or ros that is produced in Bordeaux. See CLARET.CLAIRETTE

A Mediterranean white variety that produces delicate white wines with beautifularomas of white flowers and notes of grapefruit and apple. It is low in acid, butoffers a refreshing touch of bitterness in the finish.CLARETA name given to Bordeaux red wines by the English.CLARIFICATIONProcedure to render wine clear. Aside from the natural clarification that occursas the lees and other particles settle out of the wine, fining and filteringprocesses can also be used. Fining involves the addition of proteins (such asbeaten egg white) to the wine, that then bind with the proteins that are still insuspension. These become heavier and fall to the bottom of the vat or barrel.Gentle mechanical filtering can also be conducted after barrel aging toaccomplish the same goal.CLAVELINA specially shaped bottle that holds 62 cl and is used only for the wines of Jura.CLEARSaid of a wine that has been racked off its lees.CLIMATFrench word for a specific section of land in Burgundy. Example: CortonCLONEAny grapevine created from a single vine stock, called the parent stock andspread elsewhere using cutting and grafting techniques.CLOSFirst used in Burgundy to describe vineyards surrounded by walls (Clos deVougeot), this term is now used in a much larger sense and sometimes even isused to describe entire wine estates. It may only be used by AOCs.CLOSEDSaid of a quality wine that is still young and has not yet acquired a verypronounced bouquet. It requires aging before it is consumed. Sometimesduring the aging process the wine passes through states where it is lessflavorful and expressive than it should be based on its vintage and the expectedquality. It is thus said to be closed.


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COARSESaid of a wine that is low quality, either because it has under ripe, hard orrough tannins, or because it has too much alcohol and not enough body. COARSE

Said of a tannic, acidic wine.

COLOMBARDWhite variety grown in the Southwest region of France that gained an excellentreputation for its use in Cognac and Armagnac as well as in the regionsVins dePays. It produces wines that are fruity and aromatic when young.CONG (TAX AQUITTAL)Fiscal document that must accompany wine when it is transported.COOPERATIVEWinery that is owned by winemakers in a cooperative, also known as a wineproducers union. Having played a large role in spreading new technology intowinegrowing areas through its integrated technical services, cooperatives nowpay winegrowers based on the quality of grapes that they contribute.Approximately half of all French wine is now sold by cooperatives or cooperativeunions.COPPER SULFATESubstance used to treat grapevines to prevent cryptogamic diseases.CORDONA method used for tying and training grapevines.CORKEDSaid of a wine that has an off-taste due to a problem with the cork. This taste isusually caused by a mildew-infested cork and can be amplified by poorcleansing procedures or the products used to treat the cork.COTRed variety, also called Malbec, that is primarily grown in the Southwest regionof France. It produces deeply colored, tannic wines that add color and silkinessto blends.COULUREFrench term for failed pollination of the grape blossoms. This can have manycauses (rain, cold, physiology) and has a significant affect on yields and thelevel of maturity of the grapes even within a single cluster. Some varieties, likeMerlot, are highly susceptible to this condition, while others, like CabernetSauvignon, are not.


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COUPAGE (BLENDING)Blending of table wines of different origins, not to be confused with the artofassemblage (also called blending in English). This still occurs, but not veryfrequently.

COURBUWhite variety used in Barn and the Basque country.COURTIERThe French term for wine broker, this is the intermediary between theproducer-seller and merchant-buyer who must blend or market large volumesof wine. The broker knows the winegrowing country, the quality of the batchesproduced and the winegrowers work very intimately and thus is able to conductvery precise searches to find wine that corresponds to a desired quality andprice. The courtier is very a neutral participant and negotiates for the interestsof the buyer and seller. The first organization to serve this purpose,the Compagnie des courtiers jurs piqueurs de Paris was created in 1322.CRMANTAppellation created in 1974 that replaces the former mousseuxdesignation forhigher quality regional sparkling wines. Crmants have been designated as AOCwines in multiple regions, including Languedoc, Bordeaux, the Loire Valley,Alsace and Burgundy.CRUTerm that has different meanings, but always conveys the idea of identifying awine with a specific production area and terroir. This definition gave rise toclassification systems in Champagne, Burgundy and Bordeaux. Other regions

have implemented this concept without developing formal classificationsystems.CRU BOURGEOISThis designation is based on a classification made in 1932 by the Bordeauxchamber of commerce and a list of award winners created by the Minister ofAgriculture. It has been recently revised to include nine Crus BourgeoisExceptionnels (which compete with the Grands Crus Classs), 87 CrusBourgeois Suprieurs and 151 Crus Bourgeois.CRU CLASSIFICATION SYSTEM

Complex system of classifying villages in the Champagne AOC based on thequality of their lands and the grapes that are produced there. In other regions,this refers to the hierarchy of wines created by INAO (Crus in Burgundy orBeaujolais). Also the hierarchy that is attributed to wine estates(BordeauxsCrus classs)CUVAISONFrench term for the time after harvesting in which the solid matter remains in


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contact with the juice during fermentation. The length of this contactdetermines the color and the tannic content of the wine.CUVEThe contents of a tank or vat (cuve). In Champagne, the wine from the first

and most noble pressing. This term also means vintage, referring to all wineproduced in the same year.

D

DBOURBAGE (SETTLING)Settling of the non-fermented grape juice as it separates from the earthresidue, leaves and other matter. Adding bentonite, a fine clay, helps thesediment naturally settle out of the juice. Also a term for RACKING, when awine is pumped off of its lees.

DECANTINGPouring a wine from its bottle into a carafe to aerate it or remove its deposits.It can eliminate the bottle bouquet obtained after several years of aging orsoften a young wine by smoothing out its tannins.DELICATESaid of a wine that is light and dissolves on the palate.DEMI-SECA sparkling wine that contains 35-50 grams of sugar per liter.DEPOSITSSediments in wine, especially prevalent in older wines. These are generallyremoved by decanting before the wine is served (see DECANTING).DESTEMMINGSeparation of the grape berries from the stem in order to avoid releasing theirunpleasant, rough tannins during pressing.DEVATTINGSeparating free run juice from the marc (see CAP) after the fermentationprocess. Also known as RUNNING OFF.DISGORGEMENTIn the mthode champenoise, this is the elimination of the yeast depositsformed during bottle fermentation. The top of the bottles are plunged into anicy solution that freezes the lees so that the can be removed.DISTILLATIONUsing heat to separate the components of a liquid.


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DISTINGUISHEDSaid of a wine that is unique, with typical expression.DOSAGE

Adding sugar to a Champagne after DISGORGEMENT in the form of a liquidcalled a bottling dosage.DOUXTerm used for wines with natural residual sugars, like a Vin DouxNaturel(Natural Sweet Wine).DOWNGRADINGRemoving a wines right to claim a certain appellation by demoting it to a tablewine.

DULLSaid of a wine with slightly insufficient acidity.DURASRed variety produced in Gaillac.DURIFRed variety produced in Dauphin.

E

EDGYSaid of a wine that has pronounced characteristics and elevated acidity, yetremains enjoyable.

EMPYREUMATICName for a group of burnt, leather or smoke odors.ESTERSCompounds formed by the combination of an alcohol and an acid. Theyconstitute the complex, delicate aromas of a wine during maturation and aging.EXTRA-DRYA sparkling wine that contains 12-20 grams of sugar per liter.

F

FEMININESaid of wines that are tender and light rather than high in tannins and robust.


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FILTRATIONClarification of a wine using filters or other processes.FINE

Said of a high quality wine with great balance and complexity.FINESSEQuality of a wine that is delicate and elegant and well balanced, offering avelvety, soft structure and subtle aromas.FININGSee Clarification.FINISHThe perception of some aspects of wine (flavor and aromas) after it has left the

palate. A long finish is an indication of the wines aromatic power.

FLATSaid of a wine that lacks both a bouquet and acidity.FLAVORFormer synonym for bouquet that is no longer used to describe wines.FLESHYSaid of a wine that is full on the palate, with a chewy consistency.

FOLLE BLANCHEA white grape variety that produces a very lively wine (Gros-Plant andArmagnac).FRAGRANCESynonym for odor.FRANKSaid of a wine that is straightforward and well constructed.FREE RUN JUICE

During red wine production, the wine that runs freely from the vat by the forceof gravity alone.FRESHSaid of a wine that is slightly acidic, but not excessively so, and produces afresh sensation that is sought-after for its thirst-quenching properties.


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FRUIT SETAppearance of the grape berries as the blossom transforms into fruit.FRUITYSaid of a wine that has fruity aromas. All young wines are fruity, but some

varieties are fruitier (such as Syrah) and some more floral (Viognier).

FULL-BODIEDSaid of a wine that has all of the qualities desired in a good wine and provides asensation of fullness on the palate.FUM BLANCName used for Sauvignon Blanc in the Loire Valley and specifically in Pouilly-sur-Loire, hence the Pouilly-Fum appellation. This should not be confused withthe Pouilly-sur-Loire and Pouilly-Fuiss appellations in Burgundy).

G

GAMAY NOIRAn early-ripening red variety that is slightly acidic and very pleasant due to itsfruity aromas (strawberry, gooseberry and raspberry) and well-balancedflavors. This tasty wine is found primarily in Beaujolais where it thrives on thegranite soils, but also in Auvergne and in the Loire Valley.

GAMYA name for the series of aromas that evoke the animal kingdom, includingmusk, venison and leather, that are frequently found in older red wines. These

aromas are created in the bottle and appear only after a wine has been aged.GARDEVin de garde. This term refers to a wine that is well suited for aging due to itsaromatic power, tannic structure and acidity.GENEROUSSaid of a wine that is high in alcohol but not unpleasant (as opposed to a headywine).GEWRZTRAMINER

This Alsatian variety is highly aromatic with powerful, elegant aromas of litchiand boxwood and notes of ginger and cardamom. It produces dry, off-dry andsweet white wines, especially the late harvest and noble grapes varieties.GLYCEROLAn alcohol that is very smooth on the palate and is created duringfermentation. It imparts a sweet flavor and smoothness to the wine.


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GRAFTINGTechnique employed since the Phylloxera epidemic that consists of attaching acutting from a local grapevine to phylloxera-resistant rootstock. It is then thegrafted grapevine that gives the wine its personality, while the rootstock justprovides water and nutrients.GRAND VINTerm to denote fine wine used on French bottle labels that has no legalsignificance.GRASSYTerm for odors or aromas that evoke freshly cut grass or hay (this terms oftenhas a negative connotation as it usually applies to grapes that have notattained an optimum level of maturity before being harvested).GRAVESSoil that consists of smooth stones and gravel with a low pH. It providesexcellent drainage and is well suited for the quality wines produced in Mdocand Graves.GREENSaid of a wine that is overly acidic.GRENACHEA red grape variety that is powerful and high in alcohol. It is cultivated in partsof Midi, such as Banyuls and Chteauneuf-du-Pape, producing a fragrant, warmwine with aromas of plum and fruit preserves.GRISVin Gris, French for gray wine. This refers to a white wine produced from redgrapes that is not pigmented enough to be considered a ros.GROLLEAUA Loire Valley variety used to make the ross of Anjou and other ross in theregion.GROS PLANTName for the Folle Blanche variety that is used in Nantes. It is also a VDQSappellation near Nantes, not far from the Atlantic Ocean.GUNFLINTA flavor in wine that is reminiscent of the flint used to produce sparks in guns.It is particularly noticeable in wines produced on limestone soils such as thoseof Sancerre. These mineral notes then later evolve into the kerosene or dieselaromas that can be found in aged Alsatian Rieslings.


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GUYOTMethod of pruning grapevines used in Bordeaux and elsewhere that preserves asingle horizontal branch called the courson.

H

HARDSaid of a wine with excess astringency and acidity that overpowers itssmoothness and alcohol. Such a wine can soften over time as the tanninsbecome less robust.

HARMONIOUSSaid of a wine that has a particularly good blend of characteristics, beyond justbeing well balanced.HARSH

Said of a highly astringent wine with an overwhelmingly strong tannic structure.On the astringency scale, harsh is stronger than rough and less strong than

inky.HEADYSaid of a wine that is very high in alcohol.HEAVYSaid of a wine that is overly thick and generally high in alcohol.HECTARE

10,000 sq. meters, or a land parcel that measures 100 meters by 100 meters. HECTOLITER100 liters.HOLLOWSaid of a wine that lacks substance.HYBRIDSTerm for varieties that are obtained from two different species of grapevine.These are illegal under French law.

I

I.N.A.O.Institut National des Appellations d'Origine (National Institute for Appellationsof Origin) is a public institution that is responsible for establishing and enforcingproduction requirements for AOC and VDQS wines.


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I.T.V.Institut Technique de la Vigne et du Vin (Technical Institute of Grapevines andWine) is a professional technical institute that conducts research and testing ongrapevines and wine.INSIPIDSaid of a wine that is unpleasantly sweet with low acidity.

J

JACQUEREWhite variety produced in Savoie and in Dauphin that yields a delicious winethat should be consumed when young.

JEROBOAM

Large bottle equivalent to four 750 ml bottles or two magnums.L

LACTICLactic acid. Acid obtained from malolactic fermentation. This type offermentation produces characteristic dairy aromas (butter, crme frache, andfresh yogurt), which make the wine more pleasant and its alcohol content lesspronounced.

LATE HARVESTRegulatory term that refers to some off-dry and sweet wines in Alsace that areproduced from overripe grapes that are high in residual sugars. It can beapplied to Riesling, Gewrztraminer and Tokay-Pinot Gris.LEESDeposits consisting of the dead yeast when it has finished the fermentationprocess. Some wines are matured sur lie (on the lees) to enrich their aromas.The lees also help stabilize the wines.LEGSSee TEARSLIGHTSaid of a wine that is not highly colored or robust, but balanced and pleasant.In general, these wines should be enjoyed when young. Beaujolais Nouveau isa good example of a light wine.


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LIMPIDSaid of a wine that is clear and bright with no suspended matter.LIVELYSaid of a fresh, pleasant light wine with acidity that is noticeable, but not

overwhelming.

LONGUsed to describe a wines finish, or the lasting sensation it leaves on the palateafter tasting.

M

MACABEUWhite grape variety grown in Roussillon that produces a wine that is pleasantwhen consumed young. It has a touch of acidity and aromas of pineapple and

apricot.

MACERATIONStage of red wine production in which the solid parts of the grape are in contactwith the juice to impart their aromas, color and tannins.MADEIRIZEDSaid of a white wine that develops an amber color and oxidized flavor whenaged that is reminiscent of Madeira. A madeirized wine is past its prime andconsidered to be defective.MAGNUMLarge bottle equivalent to two normal 750 ml wine bottles.MALBECName used in Bordeaux for the Cot grape variety.MALIC ACIDAcid naturally present in many wines that is transformed into lactic acid duringmalolactic fermentation.MALOLACTIC FERMENTATION

The transformation of malic acid into lactic acid and CO2 , a process that makesa wine less acidic. Lactobacteria perform this operation. Fermentation isinitiated automatically and sometimes takes several weeks, especially in coldclimates.MANSENGGros Manseng and Petit Manseng are the two main grape varieties used inJuranon and the AOCs of Southwest France. Gros Manseng produces dry, fresh


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whites with delicate aromas, while Petit Manseng is well suited for theproduction of sweet wines from overripe grapes, such as Juranon SweetWines, which are known for their tropical fruit aromas.MARC

Solid matter that remains after pressing. Often distilled to obtain marc brandyin Champagne and Burgundy, which is more commonly known by its Italianname, grappa.MARSANNEWhite variety that is mostly cultivated in the Hermitage region of the RhoneValley. This variety is less acidic than Roussanne and offers intense aromas ofviolet, hawthorn and acacia.MASCULINESaid of a wine that is robust, full-bodied and powerful.MATURATIONOperations that begin after malolactic fermentation and when the wine isbottled. Maturation is designed to stabilize the wine, clarify it and encouragethe creation of more complex aromas that increase the quality of the wine. Thismaturation, which occurs in a vat or barrel, must be distinguished from bottlematuration, during which the wine continues to evolve and produce newaromas once it has been bottled.MAUZACWhite variety cultivated in Midi around Toulouse and in Languedoc thatproduces a delicate wine that should be enjoyed young. Its is also used to

produce AOC sparkling wines in Gaillac, not far from Toulouse.MELLOWSaid of a wine, especially an older wine, in which the different characteristicsblend harmoniously together to form a homogenous whole. A mellow wine isautomatically well balanced, which can make tasting very difficult. It is sopleasant that it is hard to distinguish the individual aromas.MELONName used in Burgundy for the variety known as Muscadet in the area aroundNantes. It produces a white wine that can be enjoyed young or after being

aged surlie.MERLOTEarly-ripening red variety produced in Bordeaux that is sensitive to frost andfungi, but offers velvety tannins and powerful, but well-balanced aromas of redfruit and spices that make it a valuable blending grape. Combined withCabernet, it produces excellent wines with good aging potential, particularly inSt. Emilion and Pomerol.


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MTHODE CHAMPENOISEA technique for producing sparkling wine that is the same as that used formaking champagne. This technique, which is used in many appellations, is alsoknown in French as the mthode traditionnelle.METHUSELAHLarge bottle used in Champagne and Burgundy equivalent to 8 standardbottles. Same size as an Imperial.MILDEWDisease caused by a parasitic fungus that attacks the foliage and stems of thegrapevines.MISTELLEFresh grape juice that is high in sugar for which the fermentation process hasbeen stopped by the addition of alcohol. Mistelle falls into the category offortified wine, and the most well known examples are Pineau des Charentes andFloc de Gascogne.MONDEUSERed variety grown in Savoie and Dauphin that produces a brightly colored,powerful wine with aromas of fruit and spices that can be aged forapproximately five years.MOURVEDRERed variety grown in Provence that produces wines with the potential to agevery well.MOUSSEUXFrench term for sparkling wines that are designated as table wines or asV.Q.P.R.D.MUSCADELLEWhite variety grown in Bordeaux that is often blended with Smillon andSauvignon Blanc. It is susceptible to disease, but produces a sought-after winewith complex aromas if yields are kept low.MUSCADET

Another name for the Melon variety when it is planted in the Muscadet region.MUSCATYSaid of an odor that evokes musk, often found in the bottle bouquets ofsome Vins Doux Naturels that are made from Muscat, a highly aromatic variety.


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MUSKYSaid of an odor that evokes musk, often found in the bottle bouquets of olderred wines.MUST

The sweet pulpy liquid extracted from the grape once the stems have beenstripped away.MUTAGEThe process of interrupting the fermentation of grape must by adding vinicalcohol. It is used to create Vins Doux Naturels.MUZZLEWire cage that covers champagne corks.

N

NEBUCHADNEZZARGiant bottle equivalent to 20 normal 750 ml bottles.

NGOCIANT-LEVEURA ngociant, or wine merchant, that plays a larger role than just buying andreselling wine. In the major winegrowing regions, a ngociant-leveurwillpurchase wines in the early stages of production and will carry out theblending, maturation and aging processes up until the wine is bottled.NGOCIANT-MANIPULANT

A term used in Champagne that refers to ngociants who buy grapes to maketheir own champagnes.NGRETTERed variety that yields rich, fruity, deeply colored wine that is low in acid andoffers aromas of raspberry and violet.NEUTRALSaid of a wine that lacks personality.NIELLUCIO

Red variety planted in Corsica that produces high quality red wines that can beaged (particularly Patrimonio). Intense fruity aromas and distinguished tanninsare its primary characteristics.NOBLE ROTName given to the fungus Botrytis cinerea in the regions where it facilitates theproduction of sweet white wines.


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NOUVEAUFrench term for a wine from the latest harvest. Generally, these wines arereleased on the market soon after harvest, such as the nouveau Vins dePays(Vin de Pays Primeur) or the nouveau wine of Touraine (known asTourainePrimeur).


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O

O.I.V.Office International de la Vigne et du Vin (International Bureau of Grapevinesand Wine) An intergovernmental agency that addresses technical, scientific andeconomic issues related to grapevine cultivation and wine production.

O.N.I.VINSOffice National Interprofessionnel des Vins; a French government organizationthat serves as a link to the wine production sector with the goal of guiding andstandardizing the French wine industry in a European and international context.ODORPerceived directly by the nose, as opposed to flavors detected through themouth, there are a wide variety of odors that can appear in wine, includingeverything from fruits and flowers to spices, herbs, and roasted or gamy notes.OENOLOGYThe science of wine and the physical, biological and chemical processes of itsproduction and aging, as well as the agronomic principles behind its cultivation.OFF-DRYA term used to describe white wines that contain some residual sugar, butmuch less than sweet wines.OIDIUMAlso known as powdery mildew, this disease appears as a grayish tint on theleaves and fruit and dehydrates the grapes. Can be treated with sulphur.OPENSaid of a wine that is ready to drink, in which the aromas have been released.ORGANOLEPTICRefers to the qualities or properties of a wine perceived by the senses, such ascolor, aromas and flavors.OXIDATIONThe result of contact between wine and the oxygen in air. Oxidation isundesirable in white wines as it denatures their aromatic components before

fermentation. When it is excessive, it changes the color of the wine, introducingorange hues in red wines and brown hues in white wines, as well as thebouquet, adding rancid notes of wax polish and Madeira. However, oxidation isdesirable in the production ofVins Doux Naturels and imparts sought-afteraromas of hazelnut, nuts and fruit preserves.

P


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PASSERILLAGEA process in which grapes are air-dried and shriveled after harvest to increasetheir sugar concentration. This takes place in a dry, well-ventilated area inorder to avoid spoilage, and is used in Jura, Alsace, and the Loire Valley.

PTILLANTFrench term that describes a wine with less carbon dioxide than a sparklingwine but more than one that could be described as spritzy.PETIT VERDOTA red variety produced in Bordeaux that is sometimes blended with CabernetFranc, Cabernet Sauvignon and Merlot.PHYLLOXERAAn aphid that destroyed of the French vineyards between 1860 and 1880,and then all of Europes vineyards as well by killing their root systems. The onlyvineyards that survived the epidemic were those planted in flood zones. Usinggrafting at the start of the 20th century, the vineyards were restored in Europeusing American rootstock that is resistant to the aphid.PICEName used for a wine cask in Burgundy (228 or 216 liter capacity).PINEAU D'AUNISA red variety cultivated in some parts of the Loire Valley that produces a winewith a light robe.PINOT GRISThis gray-blue grape produces powerful golden wines with complex aromas andsometimes smoky notes. Its power makes it pair well with meats and game.PINOT MEUNIERRed variety that typically has more villous and hardy foliage than its parentgrape, Pinot Noir. When used to produce champagne, Pinot Meunier contributesfruitiness and roundness.PINOT NOIRRed variety cultivated primarily in Burgundy, which produces light coloredwines that can nevertheless age very well. Its primary aromas include red and

black fruit, cherries and cherry brandy, as well as gamy and leather aromaswith time. Also cultivated in Champagne, where it is made into white wines.PLEASANTWithout defectsPLEASINGSaid of a wine with pleasant, unremarkable characteristics.


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PLUMPSaid of a wine that is high in alcohol, but still soft.POULSARD

Red variety grown primarily in the Jura region that produces delicate wines witha light robe.POWERFULSaid of a wine that is full-bodied, robust and generous, with a rich bouquet.PRESS WINEDuring the production of red wine, this is the wine drawn off the marc bypressing after the devatting process.PRESSING

Process of pressing the grape marc to extract the juice or the wine.

PRIMARY FERMENTATIONProcess that allows the grape juice to become wine as the yeasts transform itssugar into alcohol. CO2 is produced in the process.PRIMEURVin de primeur. Called nouveau wines, these wines are made to be consumedyoung. They are authorized to be sold on the third Thursday of November forAOC wines and the third Thursday in October for Vins de Pays.Achat en

primeur. Buying wine futures, or essentially purchasing the wine before it hasbeen created, right after harvest.

R

RACKINGProcess that consists of pumping a wine out of one vat into another to separateout the lees.

RANCIOSpecific characteristic acquired by some Vins Doux Naturels during their agingprocess.RATAFIA

Fortified wine produced using a mixture of the marc and grape juice inChampagne and Burgundy.RAWSaid of a poor quality, overly astringent wine.


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REBECHEWine from the final pressings, which cannot be included in the wine used toproduce champagne.RCOLTANT-MANIPULANT

In Champagne, the term for winegrowers that make their own champagne

REMUAGEA process that is part of the mthode champenoise that involves specificmanipulation of the bottles on their racks with the goal of pushing the sedimenttoward the corkRICHSaid of an intensely colored, generous and powerful wine that is also wellbalanced.RIESLINGA white grape variety cultivated in Alsace that produces wines of greatdistinction. It is acidic and ages well. Its citrus, wildflower, peach and lime-blossom aromas evolve to mineral notes over time. It can sometimes be madeinto late harvest or noble berries wines when its natural sugars areconcentrated enough.RIPENINGTransformation of the grape as it becomes higher in sugar and loses some of itsacidity to become fully developed. This process begins after the color of thegrapes changes (See VRAISON). At this point the grapes are watched morecarefully as they will determine the quality of the wine produced.ROASTEDType of aromas that are found in overripe wines from grapes infected withnoble rot. They include notes of citrus peel, dried fruit and toast.ROBETerm used for the color of a wine and its appearance.ROBUSTSaid of a wine that has a solid structure and a good balance of tannins analcohol. It also refers to a very full-bodied wine with firm tannins and thus good

aging potentialROLLEWhite variety cultivated in Provence and in the area around Nantes that yieldsdelicate, rich and aromatic wines.ROMORANTINWhite variety cultivated in several areas of the Loire Valley.


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ROUGHSaid of a highly astringent wine that produces an extremely dry feeling in themouth

ROUNDSaid of a wine that is supple, soft and fleshy, creating a rounded sensation onthe palate.ROUSSANNEA white variety cultivated in the Drme that provides good acidity and aromasof hawthorn, apricot and honey. This wine ages well and is often included inwhite Rhone blends.RUNNING OFFsee DEVATTING

S

SACYA white grape variety that is cultivated in Yonne and Allier that produces a veryfresh, dry wine.

SAIGNERos de saigne. A ros produced from red grapes that undergo a shortmaceration so that the wine acquires some of the pigments, but no tannins.These ross are more powerful than the ross de pressurage, which are ross

produced from red grapes using the production method for white wines.SALMANAZARGiant bottle containing the equivalent of twelve normal 750 ml bottles.SAUVIGNON BLANCA white variety cultivated in many regions, but especially used in the LoireValley and Bordeaux and in the Vins de Pays from the south of France. Theseare delicate wines, lively but still soft, with typical aromas of grapefruit,boxwood and crushed blackberry leaf.SAVAGNINA grape variety grown in the Jura region that is used to produce the renownedVin Jaune. Pink varieties are grown in Alsace (klevner and gewrztraminer).SCIACARELLORed variety cultivated in Corsica that yields a fleshy, fruity wine


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SECONDARY FERMENTATIONName of the second bottle fermentation for sparkling wines that produces thecarbon dioxide to carbonate the wines.SEEPING

Said of a bottle in which the cork is leaking wine. This is sometimes due to anoverly dry cellar that causes the cork to shrink, or high heat that causes thewine to expand.SLECTION DE GRAINS NOBLESSpecific designation, meaning selection of noble berries that can be added tothe Alsace and Alsace Grand Cru appellations made from Riesling,Gewrztraminer, Tokay-Pinot Gris and Muscat when these grapes meet strictproduction requirements. The extremely high concentration of sugar that isrequired (256 grams per liter for Riesling and Muscat and 279 forGewrztraminer and Pinot Gris) is obtained by over ripening the grapes so thatthey can be infected by noble rot. Harvesting must be carried out in multiplepasses to ensure that only the infected grapes are collected.SMILLONLate ripening white variety that is cultivated in Bordeaux and produces finesweet wines, among others. It is highly susceptible to noble rot and offers greatsmoothness as well as aromas of stone fruit, pear and honey. It is also lessacidic than Sauvignon Blanc, and the two are often blended.SENSORY ANALYSISTechnical name for critical tasting to determine a wines qualities and defects. Itis based on both scientific information that explains the origin of a wines

aromas and flavors, and also a highly developed sense of smell that can detectaromas at the lowest possible threshold.SEVERESaid of a wine that is hard and lacks a bouquet.SHARPNESSHigh acidity accompanied by a vinegar-like odor. This sour odor is a seriousdefect in wine, indicating that undesirable bacterial activity has occurred.SHORT

Said of a wine that does not leave a lasting sensation on the palate aftertasting, often called a wine with a short finish. (1 to 2 Caudalies. SeeCAUDALIE)SILKYSaid of a supple, soft, smooth wine with delicate, velvety tannins.


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SKIN CONTACTA stage of white wine production that consists of letting the grapes sit in anoxygen-free environment at low temperatures before to free the primaryaromas from the skins. Normal fermentation follows.

SMOKYAn odor similar to that of smoked foods that is characteristic of a few varieties,including Sauvignon Blanc, which is known as Fum Blanc in the Loire Valley.SMOOTHNESSThe pleasant sensation of softness and richness offered by a wine, which isunrelated to its sugar content. However, a wines smoothness can make it seemsofter and sweeter.SOLIDSaid of a wine that is well constructed with good structure.SPARKLINGSaid of a wine that releases carbon dioxide bubbles. These are producedprimarily in Champagne and other sparkling wine AOCs. Vins Mousseux(ratherthen Vins Effervescents) refers to non-AOC sparkling wines.SPARKLING WINEWine which constantly releases carbon dioxide in the form of small bubbles thatburst on the wines surface. In French sparkling wine can be calledvinmousseuxor vin effervescent.SPICYSaid of a wine with aromas of spices such as pepper, cinnamon, cardamom. SPOILEDDescriptor for a wine with acetic spoilage, a disease that results in apronounced sour smell.SPRITZYSaid of a wine that contains a very small amount of carbon dioxide, much lessthan a sparkling wine. In the France, the progression from most to leastsparkling is mousseux(or effervescent), thenptillant(equivalent to theItalianfrizzante) and finallyperlent(spritzy).STABILIZATIONA series of treatments designed to ensure that the wine ages well.STALESaid of a wine that is past its prime and has lost all or part of its bouquet dueto oxidation.


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STALKThe parts of the stalk that support the grape. These render the wine highlyastringent if not removed before pressing.STAMPING

Marking corks, barrels or casks using a branding iron.

STILLStill wine, as opposed to a sparkling wine.STOMPINGAlso called treading, this means of crushing grapes came from the era when thefeet were the tool of choice to perform this operation.STRAIGHTFORWARDSaid of a wine or one of its elements (color, bouquet, aromas) that lack bothdefects and ambiguity.STRIPPINGSynonym for DESTEMMINGSTRONGSaid of a wine that tastes high in alcohol.STRUCTURERefers to the structure and the overall constitution of a wine.

SUBSTANTIALSaid of a full-bodied wine that has substance.SULFITE TREATMENTIntroduction of a sulfur solution into a must or wine to prevent bacterialinfections or promote yeasts that destroy bacteria before primary fermentation.The amount of sulfur used depends on the health and quality of the harvest.Today the use of SO2 is carefully controlled to levels even below the authorizedthresholds.SUPPLESaid of a highly approachable wine in which the smoothness overcomes theastringency.SWEET WINESWhite wines that are naturally high in sugar, produced from overripe grapeswhose sugars were concentrated by water evaporation. This concentrationoccurs through a natural mechanism like noble rot, a fungus that is welcomedin Sauternes, or through human intervention. This can includepasserillage,which consists of drying the grapes in a humidity-free, well-ventilated


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environment, or ice wines in which the ice is separated from the overripegrapes during pressing (cold climates).SYLVANERA white variety grown in Alsace that generally produces a very pleasant fruity

white wine.

SYRAHA red variety that is experiencing rapid growth in the Ctes du Rhne and inMidi. It produces a deeply colored, astringent red wine with aromas of violet,pepper, blackberry and blueberry. It has powerful tannins, but they are smoothand velvety, which allows Syrahs to age gracefully.

T

TANNATRed grape variety produced in the Atlantic Pyrenees that produces a robust, butnot overly heavy wine that ages well.

TANNICAstringent character of a wine caused by its tannins.TANNINSSubstances found in the grape that provide the astringency needed for wine toage for long periods of time. The tannins also combine with the pigments in redwine, called anthocyans, and are antioxidants, which have been proven to help

prevent cardiovascular disease when consumed in moderation (hence thepopular notion of the French paradox).TARTRATESCrystallized particles of tartaric acid found in bottles and barrels that have nonegative effects on the wine. They are created by exposure to coldtemperatures, which is why wines are often subjected to cold temperaturesafter they have been produced to avoid the creation of tartrates in the bottles.TASTETerm that refers to all of the sensations perceived in the mouth. These are

generally tactile sensations (temperature, acidity, astringency, bitterness,saltiness, sweetness), which contribute to a wines balance.TASTETactile sensation (sugary, salty, acidic or bitter) detected by the taste buds.TASTYSaid of a wine that is fresh and fruity.


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TEARSMarks left by the wine on the side of a glass when it is swirled or tilted. Theirappearance is affected by the wines alcohol content, residual sugar (in whitewines) and glycerol, which is produced during primary fermentation.TERROIRA land area possessing distinctive physical, topographical and climaticcharacteristics that combine to create a unique wine that expresses thosecharacteristics in its organoleptic features and personality.THERMOREGULATIONTechnique that allows the temperature of the vats to be controlled duringfermentation. Considering the impact temperature has on the metabolism ofyeasts and the release of a wines aromas and tannins, it is clear that thistechnology revolutionized winemaking.THICKSaid of a wine that is deeply colored and heavy and full on the palate.THINSaid of a wine with few tannins that lacks body and balance.TIREDTerm applied to wine that has temporarily lost its qualities (after beingtransported, for example) and requires rest to recover.TOKAYName for Pinot Gris in Alsace.TOPPINGThe action of pruning the tips of the vines in the summer to diminish thegrowth of the foliage and thus increase the sugars and other elements in thegrapes to obtain a higher quality harvest.TOPPINGCutting the vine shoots in order to regulate and balance the vines growth tocontrol productivity. Topping is one method used to keep yields low and thusincrease the concentration of the grapes.TUILFrench word to describe the brick red color of wines that have aged. Literally,

tiled.

U


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UGNI BLANCA white variety cultivated in the Southwest (and in Charantes under the nameSaint-milion) that produces a rather acidic wine that does not age well and isperfectly suited for being distilled into Cognac brandies.

ULLAGEAlso known as topping off, a process that consists of regularly adding wine toeach barrel during the maturation process in order to keep them full and avoidexposure to oxygen and particularly the development of acetic acid (vinegarflavor).UNBALANCEDSaid of a wine that lacks balance because one of its elements dominates theothers. These elements include acidity, astringency, smoothness, alcohol, andresidual sugar (for white wines). Acidity and astringency (tannins) reinforce oneanother, while acidity, sugar and smoothness cancel each another out.

V

V.D.L.Fortified wine; a sweet wine obtained by adding alcohol to fresh grape juice(Pineau des Charentes). See MISTELLE.

V.D.N.Vin Doux Naturel, a designation reserved for AOC wines obtained by mutage,

meaning stopping fermentation by adding vinic alcohol. VDNs are generallyproduced on sunny, dry nutrient-poor soils. The vineyards have low yields andproduce musts that are very high in sugar, with at least 252 grams per liter.The addition of alcohol, which amounts to 5-10% of the volume of the must,stops primary fermentation by inhibiting the action of the yeasts. This allowsthe wine to retain some sugars. VDSs are at least 15% alcohol by volume.Residual sugar levels are higher than 50 grams per liter, and for Muscats,higher than 125 grams per liter. About 98% of French VDNs are produced onthe Mediterranean coastline, and can be divided into two general types. For thefirst, the Muscats, the aromas of the grapes must be retained and protectedfrom oxidation. They are thus bottled very rapidly and should be consumedyoung. However, the Rivesaltes, Banyuls, and Maury VDNs do not reach theirfull potential until after an aging period during which oxidation plays a key rolein developing their bouquets. Most of these wines are stored in containers thatallow contact with the air, such as oak barrels or vats that are not topped off.As a result, they acquire an amber hue and a complex bouquet includingaromas of cocoa, coffee and prune. These wines can be cellared for longperiods of time.


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V.D.PVins de Pays (VDP) are table wines that are associated with a specificgeographic area. A VDP must come exclusively from the production zoneidentified in its name. VDPs are also subject to strict production requirementsestablished by law including maximum yields, minimum alcohol content,authorized varieties and analysis standards. There are three different categoriesofVin de Pays. They can be established based on their dpartement, by definedgeographic area, or by region. They are subject to a specific quality testing,including analysis and an organoleptic evaluation. They are officially approvedby ONIVINS (Office National Interprofessionnel des Vins).V.D.Q.S.Production of these wines is strictly regulated and controlled by INAO (InstitutNational des Appellations dOrigine). These regulations require the wine bottlesto bear a label issued by the applicable winegrowing union. VDQS wines mustmeet a certain number of production requirements that are established by law,including designated production areas, varieties used, minimum alcohol

content, maximum yields, cultivation techniques, analysis standards and anorganoleptic evaluation. VDQS is an intermediate category between Vin dePays and AOC.V.Q.P.R.D.Vin de Qualit Produit dans une Rgion Dtermine (Quality wine produced in aspecific region). Under European Union regulations, these are differentiatedfrom table wines and include the French AOC and AOVDQS designations.VARIETYType of grapevine planted. There are innumerable varieties created by natural

selection. Winemakers have chosen to favor a select few, and these nowrepresent 80% of todays vineyards. The grape varieties used in France arestrictly regulated. The varieties included in AOCs are divided into twocategories: primary varieties and secondary varieties. AOC regulations set forthspecific proportions for each variety, or even require that only a single varietybe used, as is the case with Pinot Noir for Burgundy reds. For Vins de Pays,which are also produced with specified varieties, there are lists of primaryvarieties and secondary varieties that have been established by law.VEGETALSaid of a wines bouquet or aromas that are reminiscent of grass or vegetation.VEILEDSaid of a slightly cloudy wine.VENISONElement of a wines bouquet that evokes large wild game.


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VRAISONFrench term for the point in the ripening process when the grapes change colorfrom green to red or greenish-white (white varieties). This change in thehormones of the grapevine initiates the ripening process.

VERMENTINOWhite grape that is known as Rolle in Provence and as Malvoisie in Corsica.VILLAGETerm used in certain regions to identify a particular section of a largerappellation (Beaujolais, Ctes-du-Rhne, Anjou, and Burgundy).VIN DE PAILLEThis is a naturally sweet wine, not to be confused with a Vin Doux Naturel orNatural Sweet Wine, that is made from overripe grapes. After the harvest thegrapes are either spread on a bed of straw or on wicker racks or hung in aclean area and dried for at least three months. As the water evaporates, theother components in the grapes become concentrated. After a very slowfermentation process, a wine with an alcohol content of 14-17% and highresidual sugars is obtained. The total alcohol by volume must be at least 18%.It is then barrel aged for three to four years. Vin de Paille has very low yields,as it requires 100 kg of grapes to produce 18 liters of wine. It is producedalmost exclusively in the Jura region, but there is a small amount made in theNorthern Rhone in Hermitage and Condrieu.VINE SHOOTThe grapevines growth for a particular year that is pruned during the winter.VINE STOCKBase of the grapevine.VINEYARD MANAGEMENTAll of the factors that determine the appearance of the grapevines and thepotential quality of the grapes. These include the vine stock density (numberplanted per hectare), pruning techniques, tying, and other cultivationtechniques. The methods used depend heavily on the variety, the climate andthe intended use. For appellations, laws are passed regulating the productionmethods used. They vary according to the different regions. For example, theyare often drastically pruned in Languedoc as that makes them more resistant to

the dry climate and violent winds. In Bordeaux, the varieties used call for along vine length, which requires tying off.VINTAGEYear in which a wine is harvested.VIOGNIERA white variety cultivated in the Rhone Valley that produces a distinguished,


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delicate wine. It offers aromas of apricot, peach and white flowers and is fulland slightly acidic on the palate.VITIS VINIFERAScientific name for winegrowing grapevines.VOLATILE ACIDITYAll acetic, formic, and carbonic acids produced during the fermentation process.These are essential for the development of a wines bouquet and structure andfor its evolution over time. Their levels in wine should be limited, so an excessof volatile acidity in wines is considered a defect and renders them unsaleable.VOLUMECharacteristic of a wine that makes it seem full on the palate.

W

WARMSaid of a wine that produces a sensation of heat, mostly due to its alcoholcontent.

WATERYSaid of a wine that tastes weak and diluted, lacking in concentration to thepoint that it seems as if water has been added. WINE TRADETerm used for the marketing of wine and related professions. Ngociants sell

large volumes of wine and must find their supplies from winegrowersthemselves or from courtiers (brokers) who have collected samples of differentwines available for sale.WINEMAKINGAll of the techniques used to produce wine.WOODYSaid of a wine that acquired aromas of wood during barrel aging orfermentation. These initially include toasted and roasted notes but evolvetoward aromas of coffee, mocha and chocolate with time.

Y

YEASTSingle-celled microscopic organisms that carry out primary fermentation. They arenaturally present on the grape skins, but are generally added to the grape must


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during primary fermentation and multiply rapidly. They cannot survive attemperatures over 33C (91F)

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