Wine terminology, K -O

                     Wine terminology
                                K -- O

LACTIC : Lactic acid. Acid obtained from malolactic fermentation. This type of fermentation produces characteristic dairy aromas (butter, crème fraîche, and fresh yogurt), which make the wine more pleasant and its alcohol content less pronounced.

LATE  HARVEST: Regulatory term that refers to some off-dry and sweet wines in Alsace that are produced from overripe grapes that are high in residual sugars. It can be applied to Riesling, Gewürztraminer and Tokay-Pinot Gris.

LEES : Deposits consisting of the dead yeast when it has finished the fermentation process. Some wines are matured sur lie (on the lees) to enrich their aromas. The lees also help stabilize the wines.

LEGS / TEARS : Marks left by the wine on the side of a glass when it is swirled or tilted. Their appearance is affected by the wine’s alcohol content, residual sugar (in white wines) and glycerol, which is produced during primary fermentation

LIGHT : Said 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 is a good example of a light wine.

LIMPID : Said of a wine that is clear and bright with no suspended matter.

LIVELY : Said of a fresh, pleasant light wine with acidity that is noticeable, but not overwhelming.

LONG : Used to describe a wine’s finish, or the lasting sensation it leaves on the palate after tasting.

MACABEU : White grape variety grown in Roussillon that produces a wine that is pleasant when consumed young. It has a touch of acidity and aromas of pineapple and apricot.

MACERATION : Stage of red wine production in which the solid parts of the grape are in contact with the juice to impart their aromas, color and tannins.

MADEIRIZED : Said of a white wine that develops an amber color and oxidized flavor when aged that is reminiscent of Madeira. A madeirized wine is past its prime and considered to be defective.

MAGNUM : Large bottle equivalent to two normal 750 ml wine bottles.

MALBEC : Name used in Bordeaux for the Cot grape variety.

MALIC ACID : Acid naturally present in many wines that is transformed into lactic acid during malolactic fermentation.

MALOLACTIC FERMENTATION ; The transformation of malic acid into lactic acid and CO2 , a process that makes a wine less acidic. Lactobacteria perform this operation. Fermentation is initiated automatically and sometimes takes several weeks, especially in cold climates.

MANSENG : Gros Manseng and Petit Manseng are the two main grape varieties used in Jurançon and the AOCs of Southwest France. Gros Manseng produces dry, fresh whites with delicate aromas, while Petit Manseng is well suited for the production of sweet wines from overripe grapes, such as Jurançon Sweet Wines, which are known for their tropical fruit aromas.

MARC : Solid matter that remains after pressing. Often distilled to obtain marc brandy in Champagne and Burgundy, which is more commonly known by its Italian name, grappa.

MARSANNE : White variety that is mostly cultivated in the Hermitage region of the Rhone Valley. This variety is less acidic than Roussanne and offers intense aromas of violet, hawthorn and acacia.

MASCULINE : Said of a wine that is robust, full-bodied and powerful.

MATURATION : Operations that begin after malolactic fermentation and when the wine is bottled. Maturation is designed to stabilize the wine, clarify it and encourage the creation of more complex aromas that increase the quality of the wine. This maturation, which occurs in a vat or barrel, must be distinguished from bottle maturation, during which the wine continues to evolve and produce new aromas once it has been bottled.

MAUZAC : White variety cultivated in Midi around Toulouse and in Languedoc that produces a delicate wine that should be enjoyed young. It is also used to produce AOC sparkling wines in Gaillac, not far from Toulouse.

MELLOW : Said of a wine, especially an older wine, in which the different characteristics blend harmoniously together to form a homogenous whole. A mellow wine is automatically well balanced, which can make tasting very difficult. It is so pleasant that it is hard to distinguish the individual aromas.

MELON : Name used in Burgundy for the variety known as Muscadet in the area around Nantes. It produces a white wine that can be enjoyed young or after being aged sur lie.

MERLOT : Early-ripening red variety produced in Bordeaux that is sensitive to frost and fungi, but offers velvety tannins and powerful, but well-balanced aromas of red fruit and spices that make it a valuable blending grape. Combined with Cabernet, it produces excellent wines with good aging potential, particularly in St. Emilion and Pomerol.

MÉTHODE CHAMPENOISE
A technique for producing sparkling wine that is the same as that used for making champagne. This technique, which is used in many appellations, is also known in French as the méthode traditionnelle.

METHUSELAH : Large bottle used in Champagne and Burgundy equivalent to 8 standard bottles, Same size as an Imperial.

MILDEW : Disease caused by a parasitic fungus that attacks the foliage and stems of the grapevines.

MISTELLE : Fresh grape juice that is high in sugar for which the fermentation process has been stopped by the addition of alcohol. Mistelle falls into the category of fortified wine, and the most well known examples are Pineau des Charentes and Floc de Gascogne.

MONDEUSE : Red variety grown in Savoie and Dauphiné that produces a brightly colored, powerful wine with aromas of fruit and spices that can be aged for approximately five years.

MOURVEDRE : Red variety grown in Provence that produces wines with the potential to age very well.

MOUSSEUX : French term for sparkling wines that are designated as table wines or as V.Q.P.R.D.

MUSCADELLE : White variety grown in Bordeaux that is often blended with Sémillon and Sauvignon Blanc. It is susceptible to disease, but produces a sought-after wine with complex aromas if yields are kept low.

MUSCADET : Another name for the Melon variety when it is planted in the Muscadet region.

MUSCATY : Said of an odor that evokes musk, often found in the bottle bouquets of some Vins Doux Naturels that are made from Muscat, a highly aromatic variety.

MUSKY : Said of an odor that evokes musk, often found in the bottle bouquets of older red wines.

MUST : The sweet pulpy liquid extracted from the grape once the stems have been stripped away.

MUTAGE : The process of interrupting the fermentation of grape must by adding vinic alcohol. It is used to create Vins Doux Naturels.

MUZZLE : Wire cage that covers champagne corks.

NEBUCHADNEZZAR : Giant bottle equivalent to 20 normal 750 ml bottles.

NÉGOCIANT-ÉLEVEUR : A négociant, or wine merchant, that plays a larger role than just buying and reselling wine. In the major winegrowing regions, a négociant-éleveur will purchase wines in the early stages of production and will carry out the blending, maturation and aging processes up until the wine is bottled.

NÉGOCIANT-MANIPULANT : A term used in Champagne that refers to négociants who buy grapes to make their own champagnes.

NÉGRETTE : Red variety that yields rich, fruity, deeply colored wine that is low in acid and offers aromas of raspberry and violet.

NEUTRAL : Said of a wine that lacks personality.

NIELLUCIO : Red variety planted in Corsica that produces high quality red wines that can be aged (particularly Patrimonio). Intense fruity aromas and distinguished tannins are its primary characteristics.

NOBLE ROT : Name given to the fungus Botrytis cinerea in the regions where it facilitates the production of sweet white wines.

NOUVEAU ; French term for a wine from the latest harvest. Generally, these wines are released on the market soon after harvest, such as the nouveau Vins de Pays (Vin de Pays Primeur) or the nouveau wine of Touraine (known as Touraine

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

O.N.I.VINS : Office National Interprofessionnel des Vins; a French government organization that serves as a link to the wine production sector with the goal of guiding and standardizing the French wine industry in a European and international context.

ODOR : Perceived directly by the nose, as opposed to flavors detected through the mouth, there are a wide variety of odors that can appear in wine, including everything from fruits and flowers to spices, herbs, and roasted or gamy notes.

OENOLOGY : The science of wine and the physical, biological and chemical processes of its production and aging, as well as the agronomic principles behind its cultivation.

OFF-DRY : A term used to describe white wines that contain some residual sugar, but much less than sweet wines.

OIDIUM : Also known as powdery mildew, this disease appears as a grayish tint on the leaves and fruit and dehydrates the grapes, Can be treated with Sulphur.

OPEN: Said of a wine that is ready to drink, in which the aromas have been released.

ORGANOLEPTIC : Refers to the qualities or properties of a wine perceived by the senses, such as color, aromas and flavors.

OXIDATION : The result of contact between wine and the oxygen in air. Oxidation is undesirable in white wines as it denatures their aromatic components before fermentation. When it is excessive, it changes the color of the wine, introducing orange hues in red wines and brown hues in white wines, as well as the bouquet, adding rancid notes of wax polish and Madeira. However, oxidation is desirable in the production of Vins Doux Naturels and imparts sought-after aromas of hazelnut, nuts and fruit preserves.