Wine terminology
A -E
A -E
The definitions supplied here are extracted
from official documents or universally accepted by industry professionals. The
glossary is in alphabetical order
French wines are not industrial products. They are the product of a combination of factors, including grape variety, climate, soil and the wine grower’s care for the vineyards.
French wines are not industrial products. They are the product of a combination of factors, including grape variety, climate, soil and the wine grower’s care for the vineyards.
It will quickly
become clear that making good wine requires good raw materials, namely good
grapes. From the very beginning, all French production has been based on this
concept.
A.O.C: AOC wines are those that are grown on specific land parcels based on the concept of terroir. These wines meet the production criteria established by INAO and made official by production regulations. Based on the concept of “local, honest, consistent winemaking practices” AOC wines are produced on the most prestigious terroirs. Their production regulations are more strict that those for the VDQS designation and include the following: designated production area, low maximum yields, varieties used, minimum alcohol content, cultivation techniques, tasting criteria and sometimes even specific aging conditions. All wines that can claim the Appellation d’Origine Contrôlée designation must undergo analysis and tasting to be officially approved by INAO. AOC wines are unique products of their terroirs, their grape varieties and the talents of their winemakers. France has approximately 400 AOC wines, and there are also AOC brandies such as Cognac, Armagnac, Mirabelle de Lorraine and Calvados. Today, AOC wines account for approximately 40% of the total volume of wine produced in France compared to 30% in 1990 AOVDQS See V.D.Q.S.
A.O.C: AOC wines are those that are grown on specific land parcels based on the concept of terroir. These wines meet the production criteria established by INAO and made official by production regulations. Based on the concept of “local, honest, consistent winemaking practices” AOC wines are produced on the most prestigious terroirs. Their production regulations are more strict that those for the VDQS designation and include the following: designated production area, low maximum yields, varieties used, minimum alcohol content, cultivation techniques, tasting criteria and sometimes even specific aging conditions. All wines that can claim the Appellation d’Origine Contrôlée designation must undergo analysis and tasting to be officially approved by INAO. AOC wines are unique products of their terroirs, their grape varieties and the talents of their winemakers. France has approximately 400 AOC wines, and there are also AOC brandies such as Cognac, Armagnac, Mirabelle de Lorraine and Calvados. Today, AOC wines account for approximately 40% of the total volume of wine produced in France compared to 30% in 1990 AOVDQS See V.D.Q.S.
ACCESSIBLE: Said of a
supple, pleasant wine that slips easily over the palate. In French such a wine
is called coulant, literally “flowing”.
ACERBIC: Said of a wine that is harsh and raw due to excessive tannins and
acidity. Since acidity and astringency reinforce each other, an acerbic wine is
out of balance. It lacks smoothness and roundness.
ACETIC SPOILAGE: Condition caused by bacteria that creates a “sour” wine when
oxygen is present. To prevent this bacterial problem, sulfites should be used
or wine should be carefully kept out of contact with air. This is one of the
purposes of ullage, or topping up.
ACIDITY: If present but not excessive, acidity contributes to a wine’s
balance by providing freshness and liveliness. When acidity is too high,
however, it becomes a flaw, rendering the wine biting and raw. If, on the other
hand, it is too low, the wine is limp and lifeless. Acidity is largely
determined by the metabolism of the grapevines. Tartaric, malic and succinic
acids are the main acids found in grapes that are also present in wine.
AGED: Term that has multiple meanings but generally refers to a wine
that is at least several years old and has been barrel-aged then aged in the
bottle as well.
AGGRESSIVE: Overly forceful such that it permeates the mucous membranes in an
unpleasant manner. This can be a result of excess acidity or acidity reinforced
by overly firm tannins.
ALCOHOL: The most significant component in wine after water, ethyl alcohol
gives wine its warming properties. If it is too dominant, the wine produces a
burning sensation on the palate. Alcohol also participates in creating the
smoothness of wines and balances their acidity.
ALIGOTÉ: A white grape variety from Burgundy that produces “Bourgogne Aligoté" wine
designed to be consumed young, offering pleasant citrus aromas.
AMBER: after a long period of aging, or if prematurely oxidized, white
wines develop amber hues, turning deep gold with dark brown glints. In sweet
wines, this color is a sign of long bottle aging and is very desirable.
APPROACHABLE: Said of a supple, pleasant wine that slips easily over the palate.
In French such a wine is called coulant, literally “flowing”.
ARAMON: Red grape variety found in the Mediterranean Midi, which rose in
popularity following the phylloxera epidemic, but has since become more
obscure. It is no longer used for making fine wines.
AROMA: The combination of primary odors in a young wine (as opposed to
bouquet, the odor acquired after aging). There are two types of aromas. - The
primary or varietal aromas that already exist in the grape. They impart their
distinctive fragrance to the wine. For example, Sauvignon Blanc imparts notes
of boxwood and occasionally smoke, Muscat offers highly characteristic notes of
wild fruit and orange, Cabernet Sauvignon offers green pepper, Pinot Noir
imparts raspberry, blackcurrant and cherry, and so on. These primary aromas
generally evoke flowery, fruity or vegetal scents. Synonym: varietal aromas. -
Secondary aromas, or fermentation aromas, are produced by yeast during primary
or malolactic fermentation. These include odors of banana, nail polish, fruit
drops, and even candles, wax, wheat, brioche, fresh butter and crème fraîche.
-The term tertiary aromas can also be used to refer to the bouquet, the
aroma that a wine develops during bottle aging in an anaerobic
environment. The most well known tertiary aromas are truffle, chocolate, mocha,
coconut, cake, honey, marzipan, and animal scents such as fur, leather and
musk.
ARRUFIAC: Delicate white grape variety that is used to make some wines in
Béarn (Southwestern France).
ASCESCENCE: Condition caused by bacteria that creates a “sour” wine when
oxygen is present. To prevent this bacterial problem, sulfites should be used
or wine should be carefully kept out of contact with air. This is one of the
purposes of ullage, or topping up.
ASTRINGENCY: The quality of being slightly bitter and harsh on the palate, this
often is a characteristic 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
dry and grainy. Astringency is based on the character of a wine’s tannins and
generally diminishes with age. If a wine’s tannins are strong but full, its
structure will soften with age and become much more enjoyable.
AUXERROIS: A grape variety from Lorraine that is also called Alsace-Pinot and
Alsace-Klevner; also another name for Malbec in Cahors.
BALANCED: Said of a wine in which acidity and sugar (tannins for red wines)
are present in equal proportions. See also UNBALANCED.
BALSAMIC: A series of tertiary aromas from the perfume industry that include
vanilla, incense, sandalwood pine resin, beeswax and camphor. These aromas
appear after 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 annual harvest. It is often a time of celebration and festivities.
BARREL: Wooden 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 in Bordeaux, 228 liters in Burgundy and 215 liters in Beaujolais.
BITTERNESS: Though a normal component of young, highly tannic red wines,
(bitterness and astringency reinforce one another), bitterness can also be a
defect caused by a bacterial infection during malolactic fermentation.
BLANC DE BLANCS: Expression used for white wines made from white grapes that is
especially applied to Champagnes created from 100% Chardonnay to distinguish
them from Blancs de Noirs, which are made from the red varieties Pinot Noir and
Pinot Meunier.
BLANC DE NOIRS: Expression used for white wines that are created from red
varieties. For the most 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.
BLENDING: Mix of wines from multiple vintages from the same estate that is
created based on the soils, the grape varieties, the age of the grapevines and
other factors to obtain a unique wine. Blending (assemblage) is the art of
creating a fine wine from different pre-existing batches of wine. The goal is
to create a wine that is greater than the sum of its parts. Blending, which
occurs before aging, expresses the talent of the winemaker or vintner. It is
different than the notion of coupage, also expressed
as blending in English, which has more negative connotations.
BLOSSOMED: Said of a wine that has attained its full bouquet. It is ready to
drink, has been aged to perfection and has achieved the perfect balance.
BORDEAUX MIX (BOUILLIE BORDELAISE):
Copper sulfate used as an anti-parasitic treatment for grapevines
Copper sulfate used as an anti-parasitic treatment for grapevines
BOTRYTIS CINEREA: Name of the fungus that leads to grape rot (also called gray rot)
at the end of the 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
white wines. When this occurs, Botrytis cinerea is called noble rot. The climatic conditions required are damp, foggy nights and sunny
days, which are found in the Sauternes region of Bordeaux, among other
locations.
BOUQUET: Combination of odors that a wine develops after a period of bottle
aging, which is 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 barrels
that are not fully topped off or other methods) and acquire an amber color as
well as oxidized aromas of apple, quince, almonds, nuts and rancio. This is the
case for the Vins Doux Naturels of Rivesaltes or Banyuls. The
bottle bouquet applies to fine traditional wines that are aged in sealed
bottles. During the bottle aging process, the primary and secondary aromas are
transformed into the bouquet without the influence of oxygen. The bottle
bouquet includes animal (leather, venison and fur), vegetal (underbrush and
mushrooms) and other aromas. Highly sensitive to the presence of oxygen, this
bouquet can dissipate quickly or change dramatically. For this reason, it is
not recommended that older wines be decanted very long before serving them. In
addition, once the bottle has been opened, these wines lose their bouquet
quickly.
BOURBES: Settling of the non-fermented grape juice as it separates from the
earth residue, leaves and other matter. Adding bentonite, a fine clay, helps
the sediment naturally settle out of the juice. Also a term for RACKING, when a
wine is pumped off of its lees.
BOURBOULENC: A fine white grape variety from the Mediterranean that produces
aromatic and fruity whites. Synonym: Malvoisie du Languedoc.
BOURRU: Vin bourru. The French term for wine at the end of the fermentation process
that still contains some sugar and carbonation and is not clarified. This wine
is consumed in some regions to celebrate the creation of new wines.
BRUT: Sparkling wines for which the shipping dosage contains very little
sugar, only between 6 and 15 grams per bottle, which is just enough to temper
the acidity of the wine. “Brut zero” is the term used when no sugar is added.
The shipping dosage, which consists of cane sugar dissolved in wine, is added
just before the final corking of the bottles.
BUNG: Stopper
on the top of a barrel.
BURNT: A somewhat ambiguous descriptor used for a diverse range of odors from caramel to burnt wood.
BURNT: A somewhat ambiguous descriptor used for a diverse range of odors from caramel to burnt wood.
CABERNET FRANC: A red grape variety that is often blended with Cabernet Sauvignon
and Merlot in Bordeaux and is the signature red variety of the Loire Valley. It
produces a wine with good aging potential and finesse that has characteristic
raspberry aromas.
CABERNET SAUVIGNON: the dominant red variety in Médoc and Graves, it is also used in
other regions and for the Vins
de Pays of the Southwest and Languedoc. Its robust tannic structure
grants it good aging potential, and its primary aromas include licorice stick,
green pepper and red and black fruit.
CAP: Solid parts of the grape that form a crust on the surface of the
fermentation vat. The cap does not form instantly, but rather over several days
as the must separates 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 MACERATION: Method of wine production used to make some nouveau wines. The
release of aromas is aided by crushing the grapes in an anaerobic environment.
The fermentation process begins in a nitrogen-rich environment.
CARIGNAN: Red variety from the Mediterranean wine country that yields robust
wines that is high in sugar and deeply colored. It had a poor reputation as it
was long associated with mass-produced table wines, but has more recently been
found to be an excellent variety when carefully cultivated and produced on
better terroirs.
It is low in acid and offers aromas of red fruit, spices and garrigue
(Mediterranean vegetation).
CASSE: Accident (with or without the presence of oxygen) that results in
a loss of clarity in the wine. Named according to the element that causes the
problem, it signifies 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.
CAUDALIE: Taken from the word caudal
(tail), it is the unit of measurement used to describe the length of a wine’s
finish. One Caudalie
equals one second. The finish of a fine wine can last up to eight Caudalies.
CÉSAR: A highly tannic variety that is used in small quantities in Irancy
blended with Pinot Noir and imparts unique characteristics to these wines.
CHAPTALIZATION: The addition of sugar during the grape harvest to ensure a
balanced wine if the alcohol content is too low. This is regulated at the local
level and is the object of annual laws depending on the vintage. It is
generally illegal in southern regions.
CHARDONNAY : The noble white grape variety from Burgundy that is also
cultivated in other regions due to its exceptional adaptability. These include
Champagne, Franche-Comté, and even Languedoc where it is used to produce Vins de Pays.
Chardonnay wines are delicate and elegant with high acidity that is tempered by
its beautiful smoothness. It offers a large array of aromas, including buttered
apple, honey, citrus, cinnamon, brioche, hazelnut, and yellow flowers, and its
power allows it to be aged successfully.
CHASSELAS : A white variety that is cultivated primarily as a table grape, but
is also used to make wine in several regions, including Savoie and Alsace, and
in the Pouilly sur Loire appellation. The nearby Pouilly-Fumé appellation,
however, is planted in Sauvignon Blanc. Primary aroma: lime-blossom.
CHÂTEAU : Term often used to refer to AOC wine estates, even if they do not
contain an actual château, or castle. The best example of this paradox is
Château Petrus in Pomerol, which is not a castle at all, but rather a simple
winery located on a highly prestigious terroir.
CHENIN BLANC: Another name for Pineau de Loire, a white variety that is the main
grape used in Anjou, Saumur and Touraine. It can produce dry, off-dry and
sparkling wines, and offers aromas of quince, pear, acacia and preserved fruit.
It has been made famous by the fine sweet whites of Côteaux du Layon, among
others.
CHEWY : Said of a wine that is thick and full enough on the palate that it gives the sensation of being able to be chewed.
CINSAUT : A Mediterranean red variety that yields highly fruity wines with
light robes. It is often used to produce rosés, but adds suppleness and balance
to the region’s red blends as well. It tempers the bitterness and tannins of
Carignan as well as the excess alcohol in Grenache.
CLAIRETTE : A Mediterranean white variety that produces delicate white wines
with beautiful aromas of white flowers and notes of grapefruit and apple. It is
low in acid, but offers a refreshing touch of bitterness in the finish.
CLARIFICATION: Procedure to render wine clear. Aside from the natural
clarification that occurs as the lees and other particles settle out of the
wine, fining and filtering processes can also be used. Fining involves the
addition of proteins (such as beaten egg white) to the wine, that then bind
with the proteins that are still in suspension. These become heavier and fall
to the bottom of the vat or barrel. Gentle mechanical filtering can also be
conducted after barrel aging to accomplish the same goal.
CLONE: Any grapevine created from a single vine stock, called the parent
stock and spread elsewhere using cutting and grafting techniques.
CLOS: First used in Burgundy to describe vineyards surrounded by walls
(Clos de Vougeot), this term is now used in a much larger sense and sometimes
even is used to describe entire wine estates. It may only be used by AOCs.
CLOSED: Said of a quality wine that is still young and has not yet acquired a very pronounced bouquet. It requires aging before it is consumed. Sometimes during the aging process the wine passes through states where it is less flavorful and expressive than it should be based on its vintage and the expected quality. It is thus said to be “closed”.
COARSE: Said of a wine that is low quality, either because it has under
ripe, hard or rough tannins, or because it has too much alcohol and not enough
body.
COLOMBARD: White variety grown in the Southwest region of France that gained
an excellent reputation for its use in Cognac and Armagnac as well as in the
region’s Vins de
Pays. It produces wines that are fruity and aromatic when young.
COOPERATIVE: Winery that is owned by winemakers in a cooperative, also known as
a wine producers’ union. Having played a large role in spreading new technology
into winegrowing areas through its integrated technical services, cooperatives
now pay winegrowers based on the quality of grapes that they contribute.
Approximately half of all French wine is now sold by cooperatives or
cooperative unions.
CORKED: Said of a wine that has an off-taste due to a problem with the
cork. This taste is usually caused by a mildew-infested cork and can be
amplified by poor cleansing procedures or the products used to treat the cork.
COT : Red variety, also called Malbec, that is primarily grown in the
Southwest region of France. It produces deeply colored, tannic wines that add
color and silkiness to blends.
COULURE : French term for failed pollination of the grape blossoms. This can
have many causes (rain, cold, physiology) and has a significant affect on
yields and the level of maturity of the grapes even within a single cluster.
Some varieties, like Merlot, are highly susceptible to this condition, while
others, like Cabernet Sauvignon, are not.
COUPAGE (BLENDING) : Blending of table wines of different origins, not to be confused
with the art of assemblage
(also called blending in English). This still occurs, but not very frequently.
COURTIER : The French term for wine broker, this is the intermediary between
the producer-seller and merchant-buyer who must blend or market large volumes
of wine. The broker knows the winegrowing country, the quality of the batches
produced and the winegrowers’ work very intimately and thus is able to conduct
very precise searches to find wine that corresponds to a desired quality and
price. The courtier is very a neutral participant and negotiates for the
interests of the buyer and seller. The first organization to serve this
purpose, the Compagnie des
courtiers jurés piqueurs de Paris was created in 1322.
CRÉMANT : Appellation created in 1974 that replaces the former mousseux designation for
higher quality regional sparkling wines. Crémants have been designated as AOC
wines in multiple regions, including Languedoc, Bordeaux, the Loire Valley,
Alsace and Burgundy.
CRU : Term that has different meanings, but always conveys the idea of
identifying a wine with a specific production area and terroir. This
definition gave rise to classification systems in Champagne, Burgundy and
Bordeaux. Other regions have implemented this concept without developing formal
classification systems.
CRU BOURGEOIS :This designation is based on a classification made in 1932 by the
Bordeaux chamber of commerce and a list of award winners created by the
Minister of Agriculture. It has been recently revised to include nine Crus Bourgeois Exceptionnels (which compete
with the Grands Crus Classés), 87 Crus Bourgeois Supérieurs and 151 Crus Bourgeois.
CRU CLASSIFICATION SYSTEM :Complex system of classifying
villages in the Champagne AOC based on the quality 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 or Beaujolais). Also the hierarchy that is attributed to
wine estates (Bordeaux’s Crus
classés)
CUVAISON :French term for the time after harvesting in which the solid
matter remains in contact with the juice during fermentation. The length of
this contact determines the color and the tannic content of the wine.
CUVÉE :The 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 wine produced in the same year.
DÉBOURBAGE (SETTLING) : Settling of the non-fermented grape juice as it separates from the
earth residue, leaves and other matter. Adding bentonite, a fine clay, helps
the sediment naturally settle out of the juice. Also a term for RACKING, when a wine is pumped off of its lees.
DECANTING :Pouring 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 or soften a young wine by smoothing out its tannins.
DEPOSITS : Sediments in wine, especially prevalent in older wines. These are
generally removed by decanting before the wine is served (see DECANTING).
DESTEMMING :Separation of the grape berries from the stem in order to avoid
releasing their unpleasant, rough tannins during pressing.
DEVATTING : Separating free run juice from the marc (see CAP) after the
fermentation process. Also known as RUNNING OFF.
DISGORGEMENT : In the méthode
champenoise, this is the elimination of the yeast deposits formed
during bottle fermentation. The top of the bottles are plunged into an icy
solution that freezes the lees so that the can be removed.
DOSAGE : Adding sugar to a Champagne after DISGORGEMENT in the form of a
liquid called a “bottling dosage”.
DOUX : Term used for wines with natural residual sugars, like a Vin Doux Naturel
(Natural Sweet Wine).
DOWNGRADING : Removing a wine’s right to claim a certain appellation by demoting
it to a table wine.
EDGY : Said of a wine that has pronounced characteristics and elevated acidity,
yet remains enjoyable.
ESTERS : Compounds formed by the combination of an alcohol and an acid.
They constitute the complex, delicate aromas of a wine during maturation and
aging.
No comments:
Post a Comment