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Definition
| Natural component in grapes that gives the final wine a snappy refreshing quality. Wines with too little acidity taste dull, flabby and unfocused. Wines with too much acidity can taste aggressively tart |
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| A natural result of the fermentation process. When yeast metabolize the sugar in grapes, the two major by-products are alcohol and carbon dioxide. Most table wines in the U.S. have 12 to 14% alcohol by volume |
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Definition
| The French term, Appellation d'Origine Contrôlée, (AOC), refers to a set of comprehensive regulations that specify the precise geographic area in which a given French wine can be made. AOC regulations also stipulate the types of grapes that can be used, the manner in which the vines must be grown and how the wine can be made. |
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Definition
| The smell of a young wine, slightly different than the wine's bouquet (see entry) |
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Definition
| That quality in a wine that makes your mouth feel slightly dry and puckery. Astringency is related to tannin (see entry). A small amount of astringency is expected in some wines, especially young red wines made from powerful varieties such as cabernet sauvignon |
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| The sense you get from a wine when all the components have good equilibrium |
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Definition
| The combining of different lots of wine to make a final wine with certain characteristics. A wine may be a blend of different grape varieties or it may be a blend of the same grape variety from different vineyard sites,. In most cases, the goal of blending is to create a wine that is greater than the sum of its parts. |
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Definition
| The weight of a wine in the mouth. Wines are usually described as being either light, medium or full bodied. A wine's body is generally related to the amount of alcohol it contains, the more alcohol, the fuller the body. That said, a wine's body should not be confused with the intensity of its flavor. For example, a wine can be light in body and very intense in flavor at the same time |
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Definition
| Also called "noble rot," Botrytis cinerea is a beneficial mold that, in just the right warm, humid circumstances, will begin to grow on the outside of grapes. As the mold sucks water from the grapes, they shrivel. This, in turn, concentrates the grapes' sweet juice, allowing a very sweet wine to be made. The famous French wine Sauternes is made with the help of Botrytis cinerea. |
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Definition
| The aroma a wine takes on after it has aged in the bottle |
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Definition
| Descriptive term for a wine that tastes zesty and refreshing as a result of its prominent acidity |
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Definition
| A wine that tastes as though it has no remaining natural grape sugar. By law, a minuscule amount (less than 0.2%) of natural sugar can remain. |
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Definition
| The science of winemaking |
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Definition
| The process by which grape juice is chemically converted into wine through the action of yeast. During fermentation, yeast enzymes convert the natural sugar in the grapes into alcohol, giving off carbon dioxide as a byproduct |
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Definition
| The final aftertaste of a wine. Very good wines tend to have relatively long finishes |
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Definition
| A wine that has had its alcohol content raised by the addition of neutral grape spirits. For example, Port, which is about 20% alcohol by volume, is a fortified wine |
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Definition
| A descriptive term for a wine which is relatively weighty on the palate. Full-bodied wines are also generally fairly high in alcohol. |
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Definition
| natural process during which beneficial bacteria convert the malic (very tart) acid in a wine to lactic (softer tasting) acid. Malolactic fermentation can take place on its own or be prompted by the winemaker. |
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Definition
| A descriptive term for a wine that has been significantly exposed to air (oxygen), thereby changing the wine¹s aroma and flavor. While a small amount of oxygen exposure can be positive (it can help to soften and open up the wine, for example), too much exposure is deleterious. Fully oxidized wines have a tired, spoiled flavor. An oxidized white wine usually has begun to turn brown. There are a few examples of controlled oxidation that are not considered negative. Sherry, for example, is an oxidized wine by intent. |
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Definition
| Small particles, mostly of color, that drop out of suspension as a wine ages. With considerable age, many great wines throw off a sediment. Sediment is harmless. |
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| The French term for a wine steward |
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Definition
| Refers to the interplay and balance among the following characteristics in wine: flavor, acidity, alcohol and tannin. (Tannin is often less a factor in white wines, especially those that aren’t aged in oak.) If one of these elements dominates, the wine is not well-structured. However, when these elements are balanced with each other, the wine has good structure. It will likely age well for years, as each element develops in proportion and knits together with the others. |
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Definition
| A small amount of sulfur dioxide, a preservative, may be used both in the vineyard and during winemaking to protect grapes and wine from spoilage. Sulfites are a form of sulfur that occur naturally as a by-product of fermentation. Because a tiny percentage of the population is allergic to sulfur, wine labels must carry the message "contains sulfites" if the wine contains more than 10 parts per million (ppm) sulfites (which most wines do). |
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Definition
| A group of beneficial compounds in wine that come mainly from the grape's skins and seeds. Tannin gives wine structure and because it acts as a natural preservative, allows wine to age. Normally, tannin is not so much tasted as it is sensed. However, in a young wine, especially if the grapes have been picked underripe, the tannin can cause the wine to taste excessively dry and astringent. |
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Term
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Definition
| A type of grape variety. Cabernet Sauvignon, Cabernet Franc, Chardonnay, Gamay, Gewürztraminer, Merlot, Pinot Blanc, Pinto Grigio (Pinot Gris), Pinot Noir, Riesling, Sauvignon Blanc, Syrah (Shiraz), Viognier, and Zinfandel are all varietals. |
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Definition
| The year in which the grapes for a given wine were harvested. Most wines carry a vintage date, though not all. Non-vintage sparkling wines and Champagnes, for example, are blends of grapes from different harvests. |
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Definition
* The climate of the site
* The soils of the site
* The viticultural (grape-growing) practices used within the site
The French have long believed that each vineyard has a unique terroir—a specific combination of natural elements and viticultural practices. And this terroir impacts the character and quality of the grapes that are cultivated there—and the wine that is made from those grapes. |
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Term
| The Appellations Of The Left Bank |
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Definition
Medoc
Haut Medoc
Graves
Pessac-Léognan
Cérons
Barsac
Sauternes |
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Definition
Margaux
Listrac-Médoc
Moulis-en-Médoc
Saint-Julien
Pauillac
Saint-Estèphe |
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Term
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Definition
| area between the Garonne and Dordogne River |
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Term
| Premiéres Côtes de Bordeaux |
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Definition
Entre-Deux-Mers. noted for dry white wines made primarily from Sauvignon Blanc and Sémillon along with Muscadelle and Ugni Blanc.
three small appellations:
* Cadillac
* Loupiac
* Sainte-Croix-du-Mont |
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Term
| The Appellations Of The Right Bank |
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Definition
Principal appellations in the northern area are:
* Côtes de Blaye
* Côtes de Bourg
The most famous of the right bank appellations are districts arranged in a semi-circle around the town of Libourne:
* Canon-Fronsac
* Fronsac
* Lalande-de-Pomerol
* Pomerol
* Saint-Émilion |
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Term
| The Bordeaux Classification of 1855 |
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Definition
| In 1855 Napoleon III asked the Bordeaux Chamber of Commerce to develop a system for classifying their very best red wines. The area’s wine brokers identified 61 of the most expensive red wines and divided them into five categories called crus. |
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Term
| First Growths (Premiers Crus): 5 Châteaux |
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Definition
Château Margaux
Château Lafite-Rothschild
Château Latour
Château Mouton-Rothschild
Château Haut-Brion |
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Term
| Other Bordeaux Classifications |
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Definition
Médoc In 1932 the best châteaux in Médoc “cru bourgeois.” This classification was updated in 1978. 419 properties and represents about half of Médoc’s wine production.
Graves
In 1953 (and again in 1959) classification of 16 châteaux in Graves. All are labeled as "cru classé" (classified growth).
Saint-Émilion
In 1954 13 châteaux are classified as Premier Grand Cru Classé (“first great classified growth”). Two of these are further classified as A; 11 as B.
* 55 châteaux are classified as Grand Cru Classé (“great classified growths”) |
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Term
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Definition
World-famous red wines made from Pinot Noir.
World-famous white wines made from Chardonnay.
Two areas (Beaujolais and the Mâconnais) also produce red wine from the Gamay grape. |
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Term
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Definition
region includes about 76,600 acres of vineyards that are divided between five principal districts.
many tiny vineyards, each with its own distinct soil and climate conditions.
AOC system is very specific – complicated.
There are over 500 different appellations |
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Term
| Five Districts of Burgundy |
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Definition
Chablis - mostly chardonnay
Côte d’Or
Côte Chalonnaise - mostly red pinot
Mâconnais - mostly white including Pouilly-Fuissé
Beaujolais - mostly gamay |
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Term
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Definition
Regional, district, and village appellations
Premier crus ("first growths")
Grands crus ("great growths") |
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Term
| Regional, District, And Village Appellations of Burgundy |
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Definition
almost 90% of the wine of Burgundy.
Regional Appellations - grapes were grown within the region of Burgundy. For example: Appellation Bourgogne Contrôlée
District Appellation - the grapes were grown within a more specific district. considered higher quality than wines with only a regional: ex Appellation Côte de Beaune Contrôlée
Village Appellations - 53 village appellations account for 23% of the wine of Burgundy. |
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Term
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Definition
500 different vineyards which produce 10% of wine.
On the label you will find:
* The name of the village or commune
* The name of the vineyard
* The designation Premier Cru, 1er cru |
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Term
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Definition
The highest level - 1% of wine. 32 of these are in the Côte d’Or district.
These Grand Cru wines may be labeled with the name of the vineyard only. |
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Term
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Definition
22 Grand Cru Vineyard Of The Côte d’Or
the world's most famous and expensive Pinot Noir wines. These classic wines are generally aged in oak and are considered to be the most powerful and full-bodied red wines of the region. |
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Term
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Definition
Grand Cru Vineyards Of The Côte d’Or
The white wines of the Côte de Beaune are generally barrel fermented and barrel aged, often in newer oak. So they tend to taste more intense and full-bodied than the white wines of Chablis. |
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Term
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Definition
very crisp white wines that are high in acidity. These wines are generally not aged in new oak barrels. Although they may be aged in older oak, the wood does not have much of a flavor impact.
Chablis includes 7 Grand Cru “vineyards” . There are also 40 Premier Cru vineyards.
Principal appellations are:
* Appellation Chablis Contrôlée
* Appellation Petit Chablis Contrôlée |
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Term
| Côte Chalonnaise (coat sha-law-NAZE) |
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Definition
2/3 of total production is red wines.
Within the district there are also five village AOCs:
* Mercurey
* Givry
* Montagny
* Rully
* Bouzeron |
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Term
| The Mâconnais (mah-co-NAY) |
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Definition
Appellation Mâcon Contrôlée may be used for red, white, or rose wines. Appellation Mâcon Villages Contrôlée (mah-COHN vee-LAHJ) refers to white wine from 42 specific villages.
The Mâcon appellation may also be attached to the name of a specific village. This appellation may be used for wines that are red, white, or rose. For example: Appellation Mâcon-Bissy Contrôlée |
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Term
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Definition
Burgundy's southern district
* In the north there are 10 villages that are considered to have the best terroirs and are designated with their own AOCs. These are Cru Beaujolais.
* Beaujolais-Villages refers to 38 villages, also in the north. If all the grapes are from a single village then the wine may be designated with a special AOC created by Beaujolais and the name of that village.
* In the southern third of the district wines are designated simply by Appellation Beaujolais Contrôlée. About half of the district’s total production is from this southern area. |
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Term
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Definition
| The region is located just south of Burgundy. It stretches south from Lyon to the town of Avignon. known primarily for its red wines, which are responsible for about 95% of the overall production |
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Term
| Wine Styles Of The Northern Rhône |
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Definition
8 AOCs - 5% of the region’s wine
Red: Syrah grape. full-bodied wines are intense, flavorful, and tannic.
White: Côte-Rôtie district the Viognier grape is used to make the white wines of two appellations:
* Condrieu
* Château Grillet
These wines feature exotic, floral flavors. They are rare – and expensive.
In the Hermitage district white wine - Marsanne and Roussanne grapes: traditionally a very heavy and earthy wine. |
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Term
| Wine Styles Of The Southern Rhône |
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Definition
includes 12 appellations and produces 95% of the region’s wine. cultivates a large number of varietals- 23
medium to full-bodied red wines made from blends that include the Grenache grape. These wines are typically high in alcohol and relatively low in tannin and acidity due to the warmer growing climate and the varietal mix. |
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Term
| Châteauneuf-du-Pape (shah-toh-NUFF doo POP) |
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Definition
| Most famous southern rhone region. distinguished red wine blended from up to 13 different varieties including Grenache along with Mourvèdre, Syrah, and Cinsault. |
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Term
| eight AOCs in the northern Rhône |
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Definition
* Côte-Rôtie AOC - reds of Syrah and up to 20% Viognier.
* Condrieu AOC - whites of Viognier only.
* Château-Grillet AOC - whites of Viognier.
* Saint-Joseph AOC - reds of Syrah and up to 10% Marsanne and Roussanne; whites of only Marsanne and Roussanne.
* Crozes-Hermitage AOC - reds of Syrah and up to 15% Marsanne and Roussanne; whites of only Marsanne and Roussanne.
* Hermitage AOC - reds of Syrah and up to 15% Marsanne and Roussanne; whites of only Marsanne and Roussanne.
* Cornas AOC - reds of Syrah only.
* Saint-Péray AOC - sparkling and still whites of only Marsanne and Roussanne. |
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Term
| Appellations Of The Southern Rhône |
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Definition
Principal districts of the southern Rhône are:
* Châteauneuf-du-Pape
* Côtes-du-Rhône Villages
* Côtes-du-Rhône
* Gigondas
* Tavel |
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Term
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Definition
Maritime climate
produces wines that are tart with acidity and lighter in body. Although some red and rosé wines are cultivated, the region is most famous for its crisp white wines.
These are made from:
* Sauvignon Blanc
* Chenin Blanc
* Melon de Bourgogne |
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Term
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Definition
The wines – Sancerre and Pouilly-Fumé
* Both are relatively acidic and light in body due to the cool to moderate growing climate.
* Unlike the white wines of Bordeaux, both are 100% Sauvignon Blanc with no Sémillon blended in.
* Both wines are generally made in stainless steel or in large oak vats that do not impart oak flavor. So they accentuate the fresh crispness of the Sauvignon Blanc grape.
* Both wines may have a flinty, mineral-like flavor. |
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Term
| The Middle Loire: Touraine |
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Definition
WHITE: Vouvray 100% Chenin Blanc. Sauvignon Blanc is also widely planted
RED: Chinon and Bourgueil. These wines are both produced from the Cabernet Franc grape. Other popular varietals are Cabernet Sauvignon, Gamay, and Malbec |
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Term
| The Middle Loire: Anjou-Saumur |
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Definition
WHITE: Savennières from the Chenin Blanc grape. high acidity these wines generally require several years to develop and preserve freshness and flavor for many years after bottlings.
RED: Saumur-Champigny: Cabernet Franc and Cabernet Sauvignon.
ROSE: Rosé d'Anjou somewhat sweet. |
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Term
| The Lower Loire: Le Pays Nantais |
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Definition
Muscadet from the Melon de Bourgogne. light, crisp wine often enhanced through sur lie aging.
Also, fine rosés and sweet white wines. Principal appellations include:
* Muscadet de Sèvre-et-Maine
* Muscadet sur Lie |
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Term
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Definition
nly region in France where AOC wines may be labeled with the name of the grape varietal. Appellation Alsace Contrôlée. noted for its white wines, especially:
* Riesling
* Pinot Blanc
* Gewürztraminer
* Pinot Gris |
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Term
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Definition
southwestern france. Languedoc represent some of the best values.
largest winegrowing region in France: 1/3 of all wine but only 10% of France’s AOC wine. The traditional focus has been on vin de table and vin de pays. |
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Term
| Wines Of Languedoc-Roussillon |
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Definition
white: lower in acid, producing typically "quaffable" styles.
red: These wines are generally blended from Carignane and one or more of these other varietals:
* Grenache
* Syrah
* Mourvèdre
* Cinsault |
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Term
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Definition
| southeastern corner of France. The climate is "Mediterranean" – sunny, hot, and dry. One unusual climatic factor is the mistral, a cold wind that blows down from the northern plateau. |
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Term
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Definition
| dry rosé wines. And dry rosé wines account for about 80% of Provence's total wine production. |
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Term
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Definition
| a subspecies of vinifera…or labrusca or riparia etc. Example: Chardonnay. [Genus: Vitis; Species: vinifera; Subspecies: Chardonnay.] |
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Term
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Definition
| vines descended from a single plant through cuttings; in theory, each cutting will be an exact copy of the original/parent plant. |
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Term
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Definition
| a vine that has developed different characteristics through the imperfect reproduction of its cells; this is a natural, but slow evolutionary process that eventually leads to a new species or subspecies. |
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Term
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Definition
| the offspring of sexual reproduction of different subspecies within the same species. Example: Pinotage [Pinot Noir x Cinsault=Pinotage] Pinot Noir and Cinsault are both subspecies of Vitis vinifera. |
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Term
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Definition
| the offspring of sexual reproduction between two different species. Example: Baco Noir [Vitis vinifera x Vitis riparia= Baco Noir] |
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