Glossary Acolian: wind-blown sediments Alcoholic Fermentation: the process by which yeasts convert natural grape sugars into alcohol; carbon dioxide and heat are given off in the process. Alluvial: soils formed from river sediments Alpine Influences: influences from a. climate characterized by cold winters, late springs and brief growing seasons. Ambré: label nomenclature for white vin dows naturel (VDN); refers to the amber color indicative of controlled oxidation. Anaerobic: without oxygen. Appellation d’Origine Contrélée (AOC): a delineated zone of production (region, sub- region, village or specific terroir) with unique qualities and characteristics stemming from its geography, climate, topography and viticulcural and winemaking practices. AOC represents the highest rung on the French wine quality pyramid, Both the region itselFand the product that comes from that region are referred to as AOC. (eg. The Bordeaux AOC refers to a geographical entity and co the wine that is produced within this zone of production.) Ardne: sandy soils composed of weathered feldspars, micas, quartz and other minerals found in northern Beaujolais, Also known as gorrhe. Argiles & silex: see Perruches. ‘Assemblage: assembly or blend. Atmospheres: abbreviation ATM(s); refers to the amount of pressure per square inch at sea level; abotte of champagne contains approximately 6 atms of pressure. ‘Aubuis: in Touraine, clay/limestone soils Autolysis: yeast decomposition, Barrique: wine barrel with a capacity of 225 liters, traditional in Bordeaux. Basal Buds: buds closest to the vine trunk. Bitonnage: the process of lees stirring in wine to better integrate Alavors often created by malolactic conversion Beton: concrete aging vessels in the Rhéne Valley. Biodynamic Viticulture: an claborate, organic practice whereby growers link all viticultural and vinicultural work with the movement of the sun, moon and stars Bioherm: reef-like mound of earth composed of dead sea creatures such as corals, starfish and mollusks Blane de Blanes: a sparkling white wine made from white grapes. Blane de Noirs: a sparkling white wine made from black grapes. Bonbonnes: glass demi-johns used to age oxidative VDNs. Botrytis Cinerea: a fungus that atacks tight- clustered grape varieties whose grapes are high French Wine Scholar™ 317in sugar content. The mold penetrates the grape skin, desiccates the berry and concentrates sugars and other flavor compounds. When conditions are right (ie. when cool, moist mornings are followed by warm, dry afternoons), this noble rot yields unctuous, honeyed dessert wines. ‘However, if the weather stays cool and damp all day, botrytis can swiftly turn from noble rot to gray rot and destroy the crop. Boulbanes: sandy clay conglomerates in South ‘West France. Brut: a style of champagne or erémant that contains up to 1.2% (12 g/l) residual sugar and confers no perception of sweetness. Brut Nature: a champagne or erémant style in which no sugar or dosage is added. Cadastral Unit: surveyed parcels of land recorded by aland registry. Cahier des Charges: a set of regulations that delineates production zone, viticultural practices and production standards. Caillottes: in Centre-Loire, pebbles. Camargue: a salt marsh, located west of Provence and east of Languedoc, where the Rhéne River finishes its run to the Mediterranean Sea. Canes: old vine shoots that have lignified or become woody. Carbonic Maceration: a vinification technique involving an anaerobic, enzymatic fermentation. carried out inside the berry, resulting in a wine with intense aromas of bananas and candied fruit; the process is also known as whole-berry fermentation. Causses: a group of limestone plateaus in the Massif Central. Chalk: a type of porous limestone. Chaptalization: the technique of adding sugar to {grape must in order to increase the alcohol level in the finished wine. None of the added sugar remains in the finished wine as a sweetening agent. Its all fermented into alcohol. Chevillé: adjective for old, peg-shaped sparkling wine cork, small limestone Clairet: a semi-red wine; darker than rosé, but less pigmented than a true red wine. Clavelin: a 620 ml bottle used exclusively for Vin Jaune. 318 French Wine Scholar Climat: a named parcel of land associated with territory classed as Premier Cru or Grand Cru. ‘The word finds its origins in the Greek “Klima” meaning “incline,” which conveys the notion of exposure to the sun, Whereas liewx-dits arc cadastral units, cimats ae more of a vigneron’s notion of a ste Cold Soak: pre-fermentation maceration of juice and skins co extract fruit aromas without tannin, Colluvial: soils developed from rain-driven slope wash. Continental Climate: a climate characterized by significant diurnal and seasonal temperature changes: wine regions with continental climates experience all four seasons. Conventional Farming: practices employing the use of agrochemicals to control weeds, insects and disease. Coomb: a short or shallow valley, usually dey, ‘within a limestone escarpment. Céte: translated from the French, “slope” Coulure: poor fruit sec caused by cloudy, cold and/or wet weather at flowering. Crayéres: in Champagne, underground chalk quarries now used as wine cellars Crémant: a family of French sparkling wines produced outside the Champagne region made in che méthode rraditionelte Cuvée: blended base wine (in Champagne); blend and/or special lot of wine Débourbage: juice settling before fermentation Délestage: a method of extraction in red winemaking where the tank is drained and mixed back into the grape skins. Also known as rack and return, Demi-See: a style of champagne or erémant containing between 3.2-5% (32-50 gil) residual sugar and possessing definite sweetness Demi-muid: a 600-litre cask. Dénomination Géographique Complémentaire (DGC): a sub-regional category of an AOC which refers to a specific area within the AOC. Disease Pressure: in viticulture, environmental conditions that engender disease. Disgorgement: in French “dégorgement’s the process of removing the dead yeast cells from the boule of sparkling wine in order to deliver a clear and non-gritty sparkling productDiurnak: daily Dosage: process of adding a mixture of sugar and still reserve wine, called Liqueur de Dosage or Liqueur d'Expédition, afcer disgorging sparkling wine; determines a sparkling wine's final sweetness level Downy Mildew: a fungus disease that germinates in warm, humid weather. It attacks the leaves and stems, first with what appear to be “oil spots”, then with white cotton filaments. An outbreak causes the vines to lose their leaves which can delay ripening or prevent ripening altogether. Also known as peronospera. Doux: meaning “sweet”, a style of champagne or crémant with over 5% (50 g/l) residual sugar. Drosophila Suzukii: Asian fruic fy whose females lay eggs inside soft fruits like grapes; their larvae hatch and feed on the pulp. Eau de Vie: in France, a brandy or distilled spirit; literally translates as “water of life”. Echalas: stakes or poles used to support vines. Echelle des Crus: a vincyard ranking in Champagne based on a scale of 80-100%. It is the wine village that is ranked; all surrounding vineyards are awarded the points that che village receives. Villages of 80-89% do not carry any special rank, but are allowed to produce champagne Villages rated 90-99% are considered Premiers Crus; villages rated at 100% are Grands Crus. Edelzwicker: in Alsace, a wine that is a blend of several grape varieties; these varieties can be fermented separately or fermented together. Vintage dating is optional. En Primeur: wine made available for sale prior to its normal time. Escarpment: a cliff-like ridge of land formed by faulting. Ethanol: the primary alcohol produced during alcoholic fermentation. Extra Brut: a style of champagne or erémant with less than 0.6% (6 g/l) residual sugar. Extract: a representative measure of all the flavor compounds in wine. Extra Sec: a style of champagne or erémant containing 1.2-1.7% (12-17 gil) residual sugar, although the French translates as “extra dry’, the wine possesses noticeable sweetness. Fines Bulles: colloquial reference to the sparkling wines of the Loire. Flite Botde: long, tapered bottles; traditionally used for the wines of Alsace and Germany. Foudre: large, inert oak cask. Galets: large, round stones found in che South~ ‘West, Languedoc and Rhéne regions. Garrigue: an arid, stony carth that can only support lavender, herbs, dwarf oak trees and the vine, It can refer to the limestone sol itself, the resinous herbs and scrub vegetation that grow upon it and the aroma of those herbs when crushed underfoot or echoed in the aromatic profile of the wines themselves. Gentil: in Alsace, a blended wine that is at least 50% Riesling, Muscat, Pinot Gris and/ or Gewurztraminer; the other 50% can be comprised of other grapes. All varieties must be fermented separately. Vintage dating is mandatory. Gorrhe: see Aréne. Graben: sce Rife Valley. Grand Vin: the top wine of a chiteaw or wine producer Granite: a type of igncous rock. Graves: French for “gravel”. Gray Rot: a crop-damaging form of Botrytis cinerea; outbreaks occur when cool, moist mornings are followed by cool, moist after- noons. (Botrytis cinerea maintains its positive attributes, i.e, noble rot, when cool, moist mornings are followed by warm, dry afternoons.) Grenat: label nomenclature for vin dove naturel in Rivesaltes and Maury; refers to red wines that have aged reductively (ie. without oxygen). Gyropalettes: mechanized racks that perform the process of ridding much quicker than by hand, Hors d’Age: abel nomenclature for VDNs; refers co wines that have aged for a long time under controlled oxidation prior to bottling (e.g. at least five years for Rivesaltes wines). Hybrids (Franco-American): vines created by crossing two different vine ot vtis species, in this case, Vitis Vinifera, the European vine stock, -nch for “fine or small bubbles’; and Vitis Labrusca or Vitis Riparia, American vine stocks; this was done to try to ereate new French Wine Scholar™ 319vine types that captured the European grapes’ flavor profiles and the American vine’s natural immunity co phylloxera. Igneous Rock: rock that is formed through the cooling and solidification of magma or lava. INAO: Institut National des Appellations Origine (INAO), founded in 1935, is the governing body responsible for French wine law. Trbecame the Institut National de 'Origine et de la Qualité in 2007 when it expanded oversight and protection to other French products, such as cheeses, meats, fruits and vegetables. Inox: stainless steel aging vessels. Juponé: adjective for a young, mushroom-shaped sparkling wine cork. Late-Disgorged: champagnes that have spent many years on the lees before disgorgement. They are quite youthful when sent to market despite their extended time in cellar. Lattes: thin strips of wood used to separate sparkling wine bottles that are resting on their sides. Lees: dead yeast cells. Left Bank: when facing in the direction of the current, the left side or bank of the river or estuary. Liew-dit: a parcel of land, contained within a single commune, whose name recalls a topographical or historic particularity; a cadastral unit used by geographers. The plural of licu-dit is ieuwx-dits. See Cadastre. Limestone: a sedimentary soil composed of compacted and fossilized marine life. Liqueur de Dosage: see Dosage. Liqueur de Tirage: in méthode traditionelle a sugar! yeast solution added to the base wine to initiate a second fermentation. Liqueur d’Expédition: see Dosage. Liquoreux: sweet wines made from late-harvest grapes that are always affected by noble rot. They are noticeably sweeter than the moellewe or semi-sweet category. Loess: fine wind-blown soil deposits usually comprised of sit and sand. Lutte Raisonée: “reasoned fight’, environmentally and financially responsible farming practices. Macroclimate: the climate of a particular region. See Mesoclimate, Microclimate. 320 French Wine Scholar Macération Pelliculaize: French for “on the skins’; a technique for white wine production whereby grapes are crushed and allowed to macerate on the skins for a few hours in order to boost aromatics, Malolactic Conversion: a secondary fermentation in which bacteria convert malic acid into lactic acid, thereby lowering a wines acidity and changing its mouthfeel and flavor profile. Also known as malolactic fermentation. Manno-proteins: molecules consisting of protein and sugar which are released as yeasts decompose during sur lie aging. Manno-protcins add a creamy, round mouthfeel to the finished wine Maquis: a mix of resinous scrub which grows on. acidic soils. Marcottage:a vine propagation method; the act of burying a cane (layering) to sprout new vines. Also known as provignage. Maritime Climate: a climate characterized by cloudy skies and ample rainfall in the form of squalls or storms. Large bodies of water, like the sea, prevent frosts and deep freezes and keep the ‘weather temperate. Marl: a soil type consisting of clay and limestone in various proportions. Massif landform that most commonly manifests asa cluster of mountains and high elevation plateaus; geologically, che term refers to a portion of the earth’ crust bound together by faults into a mass that is most commonly raised in respect to its surroundings. Maturity: a complexity of flavor derived from “hang time’, the length of time the grape cluster spends hanging on the vine; also refers to phenolic ripeness, ic. the flavor and quality of grape tannins plus the intensity of color. Mediterranean Climate: a climate characterized by hot summers, mild winters and a long and fruitful growing season; there is minimal rainfall dluring the summer months. Méridionau: refers to the Southern Rhone Merle: French for “blackbird”; Merlot is named afer the blackbirds that feast upon it at harvest. Mesoclimate: the climate ofa particular vineyard or growing area, See Macroclimate, Mieroclimate. Méthode Ancestrale: process of sparkling winemaking comprising one single alcoholicfermentation that is bottled mid-ferment in order to trap the carbon dioxide gas in solution; also known as méthode rurale. Méthode Champenoise (also referred to as méthode traditionelle in sparkling wine regions other than Champagne): a method of sparkling. wine production that involves two separate and distinct fermentations. The first fermentation changes grape juice into wine; the second fermentation transforms the still wine into a sparkling wine and occurs in the same bottle from which itis later served, Méthode Traditionnelle: a term used to describe the méthode champenoise when utilized outside the Champagne region. Microclimate: the climate within the vine canopy itself. See Mesoclimate, Macroclimate. Micro-oxygenation: a technique developed to tame aggressive tannins wherchy minute amounts of oxygen are slowly bubbled through the vat of wine. The technique was developed by Patrick Ducournau while working with Tannat in Madiran, Mistral: a fierce wind that blows through the Rhéne Valley and Southern France, desiccating the grapes and concentrating their flavors. Moelleux: translates as “mellow”; Moellew wines are semi-sweet wines made from late-harvest grapes which may or may not be affected by noble rot. Monopole: a vineyard under single ownership. Morgonner: the tendency for Morgon wines to taste more like Pinot Noir as they age. Mousse: the frothy bubbles in a glass of sparkling Mousseux: translates as “frothy or bubbly"; a category of French sparkling wines. Mutage: the process of stopping a partially complete alcoholic fermentation through the addition of spirits in order to keep some residual sugar in the finished (fortified) wine: this process is used for VDN winemaking. Mutage sur Marc: in VDN winemaking, the addition of a neutral grape spirit to a must that is macerating with solids. Also known as mutage sur grains. Napoleon's Code of Inheritance: A mandate issued by Napoléon Bonaparte (1804) that decreed that all inheritable property be divided equally among the children of the deceased. Also known as Napoléonic Code. Négociant: companies that purchase grapes or wine from growers who are too small, or do not have the inclination, to bottle and market their Noble Rot: sce Botrytis Cinerea. Nouveau: translates as “news refers to a new! made wine released shortly after harvest Beaujolais Nouveau); also known as vin primeur. Oidium: see Powdery Mildew. Organic Viticulture: Sce Viticulture Biologique. Ouillé: without ullage, topped up or without oxygen Passerillage: the process of twisting the stalks of grape bunches in order to stop the flow of sap. This is done to desiceate grapes on the vine and. concentrate sugars through water loss Peronospera: see Downy Mildew. Perruches: flinty clays in Towraine and Centre- Loire. Pétillant: teanslates as “fizzy”. Applies to delicately sparkling wines. Patillant Osiginel: a sparkling wine from Montlouis-sur-Loire that has no additions such as sugar or yeast, It has one fermentation, ages on lees for 9 months and has no dosage alter dlisgorgement. Petit Chateau: any unclassified or unranked property; this term is legally defined, Phylloxera: a small insect that kills the grapevine by attacking its roots, With each bite, ic injects saliva. This creates galls or knots of uncontrolled ell growth, Picrres Dorées: translates as “golden stones’. Broken yellow limestone soils found in southern Beaujolais, Pigeage: in red winemaking, the act of punching down the cap of grape skins to re-integrate them into the juice. Pinoter, Pinotent: the tendency for certain Beaujolais Cru wines to taste more like Pinot Noir as they age Poudingues: name for galets in Jurangon. Pourriture Noble: French cerm for noble rot. Powdery Mildew: a fungal disease indigenous to the USA. It blankets the vine with thick French Wine Scholar™ 321white filaments. If an outbreak occurs before flowering, yields are reduced. If the grape clusters become infected, they will not achieve full pigment development or grow to maximum size. The fruit will be marked by off-flavors. Also known as oidium. Prestige Cuvée: in Champagne, a prestige bottling: the best product a champagne house produces. Sometimes known as téte de cuvée. Prise de Mousse: translates literally as “seizing of foam’; the second alcoholic fermentation which converts the dry base wine into a sparkling wine. Provignage: sce Marcottage. Pupitres: “A” shaped racks into which champagne bottles are placed to perform the act of riddling, Racking: the process of removing wine from particulates, cleaning the vat and returning the wine to the vat. Rain Shadow: an arca of land that receives litle precipitation due to a tall landmass, such as a mountain range or escarpment, that blocks the moisture-laden clouds. Rancio: some dry wines; refers to fully oxidized reds and whites, brown in color and boasting characteristic aromas of walnut and orange peel. Remembrement: a planned adjustment and consolidation of land, as in vineyards. Remontage: pumping juice over the red grape skin cap to maximize extraction. ResDur: grapevines being developed in France that are resistant to fungal disease. Restanques: low, man-made walls of river stone in Provence. Riddling: in French “remuage”| the process of collecting dead yeast cells into the neck of the champagne or other traditional-method sparkling wine bottle in preparation for disgorging. Rife Valley: bedrock that has dropped down becween parallel geological faults. A localized rift valley is known as a graben. Right Bank: when facing in the direction of the current, the right side or bank of the river or estuary. Rimage: label nomenclature for VDNs; refers to red wines that have aged reductively (Le. without oxygen). label nomenclature for VDNs and 322. French Wine Scholar Ripeness: refers to sunshine-derived sugar levels found in the grape. Roches Pourries: meaning rotted rocks, decomposed schist in Morgon. Rosé de Presse: a method of making rosé; maceration occurs only as the grapes are pressed. ‘This extremely short amount of skin contact results ina lighter style rosé with less color, tannin and structure than those made through saignée. Rougiers: iron-rich clay-limestone soils in Marcllac. Saignée: a French term thac translatesas “bleeding” used to describe the process of pulling pink juice from the skins with which itis macerating in order to make rosé Sandstone: a type of soil composed of quartz sand particles that become cemented together over time. Schist: a type of soil formed from clay that has been compressed within he earth’ crust. See: a style of champagne of crémant containing 1.7-3.2% (17-32 g/l) residual sugar; although the French translates as “dry”, the wine possesses noticeable sweetness, With regard to stil wines, the term refers to wines that usually possess less than 0.4% (4 g/l) residual sugar. Sélection de Grains Nobles (SGN): a dessert wine made from grapes that have been affected by noble rot; these grapes are individually picked from within the cluster, Semi-carbonic Maceration: =a __vinification technique whereby there is both carbonic or whole-berry fermentation taking place at the top of the tank and a traditional yeast-driven alcoholic fermentation taking place in the juice av the bottom of the tank. Septentrionaux: refers to the Northern Rhéne. Shoots: new, green vine growth, Silex: in Centte-Loite, inty clay sols Skin Contact: literally, the action of allowing the grape juice to be in contact with the grape skins. This can occur pre-fermentation, during fermentation and/or afier fermentation, Tann- ins, pigments and some flavor precursors are located within the skins. Skin contact allows for the transfer of these components into the juice. Also known as macer: I. Solera: champagnes that are made from a single stainless steel tank or oak foudre that is keptperpetually, based on specific harvest parameters. ‘Also known as perpetual reserve. Sous Voile: under veil, under flor or with ullage. Spécial Club: peer-reviewed, prestige cuvées from members of the Club Trésors de Champagne. ‘These champagnes must be made entirely on a member's own premises, with their own grapes and only in outstanding vintages. Stomata: small pores on a grape leaf that are the apertures whereby a grapevine transpires or releases water vapor. Stomata also regulate gas exchange, Structure: in wine, an interplay of sugar, acid, tannin and alcohol. Sur Lattes: the method of resting sparkling wine bottles stacked on their sides with thin wood strips (lattes) between them. Sur Lie Aging: refers to the process in which wines age on (sur) the dead yeast cells or lees (lie) which have settled to the bottom of the tank or barrel after alcoholic fermentation. The dead yeasts impart manno-proteins that give wine ercaminess and a rounded mouthfeel. Sustainable Viticulture: farming, practices which aim to use agrochemicals more discriminately and spray only when necessary. Tannin: a bitter and astringent substance present in grape skins, stems, seeds and in oak barrels; tannins may be extracted from the grape and the wood during fermentation and/or oak aging. Terroir: a French concept that embodies the totality of everything that impacts the grape and its final flavors, such as elevation, aspect, climate, soil, grape-growing practices and topographical features. Terres Blanches: in Centre-Loire, marl rich in oyster fossils. Tete de Cuvée: in Champagne, a prestige bottling: the best product a champagne house produces; this term can also refer to the very first juice to escape the wine press. Tirage: the act of bottling a sparkling wine. Traditionnel: label nomenclature for VDNs in ‘Maury; refers to red wines made in an oxidative ‘Tramontane: a strong wind that hails from the north and blows through the southern regions of France. Transversage: in sparkling wine production, a process in which 750 ml bottles are used to fil larger or smaller bottles. Trellising System: a structure of stakes, posts and wires designed to give support to the vine and sct it into an optimal position to maximize air circulation and sunlight exposure within the canopy. Tris: passes through the vineyard choosing ripe berries or clusters. Tuffeau: a type of porous limestone found in che Middle Loire. Tuilé: label nomenclature for VDNs; refers to slighty oxidized red wines that take a ruile (clay-tile) color. Ullage: with oxygen exposure. ‘Vendanges Tardives (VI): a late-harvest dessert ‘wine; may or may not be affected by noble rot. Vigneron: grape grower in French; there is no French equivalent for “winemaker”. Vin gris: French for “gray wine”, traditionally awine made with red grapes using white winemaking techniques, ‘Vin de Garde: wine for cellaring Vin de Goutte: free-run juice. Vin de Paille: translates as “straw wine”; a sweet wine made from air-dried grapes traditionally dehydrated on straw mats Vin de Presse: wine made from pressed grapes. Vins Doux Naturels (VDN): fortified dessert Vin Jaune: a wine of Jura that macures under the influence of film yeasts and controlled oxidation. ‘Vin Primeur: see Nouveau. Vin Clair: base wine used in Champagne to make the cuvée. Viticulture Biodynamique: see Biodynamic Viti- culture Viticulture Biologique: organic viticultural prac- tices that preserve the health and integrity of the environment by eliminating all synthetic inputs and agrochemical products. Yeast: unicellular fungus responsible for initiating alcoholic fermentations, French Wine Scholar™ 323