MaderizationA form of oxidation in white wines caused by heating, usually over a period of time. Should be slow and gentle and the wine should be fortified to prevent it becoming vinegary. Can also occur in wines that have been stored in over war.
Archives pour janvier 2007
CuvéeFrench for literally the contents of a single vat or tank but more commonly used to describe a wine that has been selected by an individual producer for reasons of style and quality.
CôteFrench word for a slope or hillside where many but not all of the country’s best vineyards are found.
ElevageFrench term covering all wine-making processes between fermentation and bottling.
ExtractThe term used to describe the soluble solids found in wine consisting of sugars, non-volatile acids, minerals, glycerol and other base substances.
Estate BottledWine bottled on the estate where it has been made.
GraftingThe only sure method of propagating grape vines following phylloxera. Cuttings are attached to rootstock from (phylloxera resistant) US vines.
GuyotTwo-century old training process established in Bordeaux and Burgundy in which single or double fruiting canes are trained off the main trunk along a single wire. A second parallel upper wire is used to train the new shoots.
HogsheadThe English term used most commonly to describe the Bordeaux barrique, a cask of 225 litres (50 gallons) capacity.
IrrigationApplication of water to vines in dry viticultural areas. The most effective is that of drip irrigation where water is applied directly to the roots. Often illegal in Europe but crucial in countries such as Argentina and Australia.
LeesSediment left in the bottom of a fermentation vessel consisting of dead yeast cells, grape pips, pulp, tartrates etc. Referred to as the gross lees. The fine lees : Sur lie in French for ‘on the lees’ meaning wine that has been bottled direct from the cask/fermentation vat to gain extra flavour from the lees, […]
New WorldA geographical term used to describe all the Americas, South Africa, Australia and New Zealand. It can also be used to describe the clean, fruity, upfront style now in evidence all over the world.
NegociantFrench term for a merchant who buys and sells wines usually under his own name. Many also have their own vineyards and make their own wine.
OrganicA term applied to an increasing number of wines which have been subjected to restrictive viticulural and wine making practices.
OenologistA wine scientist or technician. Oenology is the science of wine and wine-making.
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