WINE GLOSSARY OR WINE TERMINOLOGY

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
See APPROACHABLE

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
Synonym of ASCESCENCE

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.

ALCOHOL CONTENT
The wine’s level of alcohol, which is expressed in percentage by volume.

ALIGOTÉ
A white grape variety from Burgundy that produces “Bourgogne Aligoté" wine
designed to be consumed young offerring pleasant citrus aromas.

ALTESSE
A white variety that produces the delicate "Roussettes de Savoie" wines.

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.

AMPELOGRAPHY
Science focused on grapevines and their structure, growth patterns and origins.

AMPLE
Said of a well-balanced wine that provides a full, long-lasting sensation on the
palate.

AMPLE
Said of a robust wine that is full on the palate.

APPEARANCE
The term for the how wine looks when examined.

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.

AUSTERE
Said of a wine that does not yet have a bouquet and lacks rich aromas.

AUXERROIS
A grape variety from Lorraine that is also called Alsace-Pinot and Alsace-
Klevner; also another name for Malbec in Cahors.
B

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.

BAROQUE
White grape variety grown in Béarn.

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.

BODY
Character that combines fullness (robustness and fleshiness) and heat (alcohol
content)

BORDEAUX MIX (BOUILLIE BORDELAISE)

Copper sulfate used as an antiparasitic 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
See DÉBOURBAGE (SETTLING)

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.

BRETON
Name used for Cabernet Franc in the Loire Valley.

BRIGHT
Said of a clear wine that strongly reflects the light. A sign of a high quality
wine.

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.

BUDBREAK
Opening of the buds and appearance of the grapevine’s first leaves.

BUNG
Stopper on the top of a barrel.

BURNT
A somewhat ambiguous descriptor used for a diverse range of odors from
caramel to burned wood.
C

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
are 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
betterterroirs. It is low in acid and offers aromas of red fruit, spices
and garrigue(Mediterranean vegetation).

CASK
Very large barrel (200-300 hectoliters), used for maturing wine.

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.
CLAIRET
A light, fruity red or rosé that is produced in Bordeaux. See CLARET.

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.

CLARET
A name given to Bordeaux red wines by the English.

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.

CLAVELIN
A specially shaped bottle that holds 62 cl and is used only for the wines of Jura.

CLEAR
Said of a wine that has been racked off its lees.

CLIMAT
French word for a specific section of land in Burgundy. Example: Corton

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.

COARSE
Said of a tannic, acidic wine.

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.

CONGÉ (TAX AQUITTAL)

Fiscal document that must accompany wine when it is transported.

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.

COPPER SULFATE
Substance used to treat grapevines to prevent cryptogamic diseases.

CORDON
A method used for tying and training grapevines.

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
ofassemblage (also called blending in English). This still occurs, but not very
frequently.

COURBU
White variety used in Béarn and the Basque country.

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.

DELICATE
Said of a wine that is light and dissolves on the palate.

DEMI-SEC
A sparkling wine that contains 35-50 grams of sugar per liter.

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.

DISTILLATION
Using heat to separate the components of a liquid.
 DISTINGUISHED
Said of a wine that is unique, with typical expression.

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.

DULL
Said of a wine with slightly insufficient acidity.

DURAS
Red variety produced in Gaillac.

DURIF
Red variety produced in Dauphiné.

EDGY
Said of a wine that has pronounced characteristics and elevated acidity, yet
remains enjoyable.

EMPYREUMATIC
Name for a group of burnt, leather or smoke odors.

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.

EXTRA-DRY
A sparkling wine that contains 12-20 grams of sugar per liter.

FEMININE
Said of wines that are tender and light rather than high in tannins and robust.
FILTRATION
Clarification of a wine using filters or other processes.

FINE
Said of a high quality wine with great balance and complexity.

FINESSE
Quality of a wine that is delicate and elegant and well balanced, offering a
velvety, soft structure and subtle aromas.

FINING
See Clarification.

FINISH
The perception of some aspects of wine (flavor and aromas) after it has left the
palate. A long finish is an indication of the wine’s aromatic power.

FLAT
Said of a wine that lacks both a bouquet and acidity.

FLAVOR
Former synonym for bouquet that is no longer used to describe wines.

FLESHY
Said of a wine that is full on the palate, with a chewy consistency.

FOLLE BLANCHE
A white grape variety that produces a very lively wine (Gros-Plant and
Armagnac).

FRAGRANCE
Synonym for odor.

FRANK
Said of a wine that is straightforward and well constructed.

FREE RUN JUICE

During red wine production, the wine that runs freely from the vat by the force
of gravity alone.

FRESH
Said of a wine that is slightly acidic, but not excessively so, and produces a
fresh sensation that is sought-after for its thirst-quenching properties.
 FRUIT SET
Appearance of the grape berries as the blossom transforms into fruit.

FRUITY
Said of a wine that has fruity aromas. All young wines are fruity, but some
varieties are fruitier (such as Syrah) and some more floral (Viognier).

FULL-BODIED
Said of a wine that has all of the qualities desired in a good wine and provides a
sensation of fullness on the palate.

FUMÉ BLANC
Name used for Sauvignon Blanc in the Loire Valley and specifically in Pouilly-
sur-Loire, hence the Pouilly-Fumé appellation. This should not be confused with
the Pouilly-sur-Loire and Pouilly-Fuissé appellations in Burgundy).

GAMAY NOIR
An early-ripening red variety that is slightly acidic and very pleasant due to its
fruity aromas (strawberry, gooseberry and raspberry) and well-balanced
flavors. This tasty wine is found primarily in Beaujolais where it thrives on the
granite soils, but also in Auvergne and in the Loire Valley.

GAMY
A name for the series of aromas that evoke the animal kingdom, including
musk, venison and leather, that are frequently found in older red wines. These
aromas are created in the bottle and appear only after a wine has been aged.

GARDE
Vin de garde. This term refers to a wine that is well suited for aging due to its
aromatic power, tannic structure and acidity.

GENEROUS
Said of a wine that is high in alcohol but not unpleasant (as opposed to a heady
wine).

GEWÜRZTRAMINER
This Alsatian variety is highly aromatic with powerful, elegant aromas of litchi
and boxwood and notes of ginger and cardamom. It produces dry, off-dry and
sweet white wines, especially the late harvest and “noble grapes” varieties.

GLYCEROL
An alcohol that is very smooth on the palate and is created during
fermentation. It imparts a sweet flavor and smoothness to the wine.
GRAFTING
Technique employed since the Phylloxera epidemic that consists of attaching a
cutting from a local grapevine to phylloxera-resistant rootstock. It is then the
grafted grapevine that gives the wine its personality, while the rootstock just
provides water and nutrients.

GRAND VIN
Term to denote “fine wine” used on French bottle labels that has no legal
significance.

GRASSY
Term for odors or aromas that evoke freshly cut grass or hay (this terms often
has a negative connotation as it usually applies to grapes that have not
attained an optimum level of maturity before being harvested).

GRAVES
Soil that consists of smooth stones and gravel with a low pH. It provides
excellent drainage and is well suited for the quality wines produced in Médoc
and Graves.

GREEN
Said of a wine that is overly acidic.

GRENACHE
A red grape variety that is powerful and high in alcohol. It is cultivated in parts
of Midi, such as Banyuls and Châteauneuf-du-Pape, producing a fragrant, warm
wine with aromas of plum and fruit preserves.

GRIS
Vin Gris, French for “gray wine”. This refers to a white wine produced from red
grapes that is not pigmented enough to be considered a rosé.

GROLLEAU
A Loire Valley variety used to make the rosés of Anjou and other rosés in the
region.

GROS PLANT
Name for the Folle Blanche variety that is used in Nantes. It is also a VDQS
appellation near Nantes, not far from the Atlantic Ocean.

GUNFLINT
A flavor in wine that is reminiscent of the flint used to produce sparks in guns.
It is particularly noticeable in wines produced on limestone soils such as those
of Sancerre. These mineral notes then later evolve into the kerosene or diesel
aromas that can be found in aged Alsatian Rieslings.
 GUYOT
Method of pruning grapevines used in Bordeaux and elsewhere that preserves a
single horizontal branch called the courson.

HARD
Said of a wine with excess astringency and acidity that overpowers its
smoothness and alcohol. Such a wine can soften over time as the tannins
become less robust.

HARMONIOUS
Said of a wine that has a particularly good blend of characteristics, beyond just
being well balanced.

HARSH
Said of a highly astringent wine with an overwhelmingly strong tannic structure.
On the astringency scale, “harsh” is stronger than “rough” and less strong than
“inky”.

HEADY
Said of a wine that is very high in alcohol.

HEAVY
Said of a wine that is overly thick and generally high in alcohol.

HECTARE
10,000 sq. meters, or a land parcel that measures 100 meters by 100 meters.

HECTOLITER
100 liters.

HOLLOW
Said of a wine that lacks substance.

HYBRIDS
Term for varieties that are obtained from two different species of grapevine.
These are illegal under French law.

I.N.A.O.
Institut National des Appellations d'Origine (National Institute for Appellations
of Origin) is a public institution that is responsible for establishing and enforcing
production requirements for AOC and VDQS wines.
 I.T.V.
Institut Technique de la Vigne et du Vin (Technical Institute of Grapevines and
Wine) is a professional technical institute that conducts research and testing on
grapevines and wine.

INSIPID
Said of a wine that is unpleasantly sweet with low acidity.

JACQUERE
White variety produced in Savoie and in Dauphiné that yields a delicious wine
that should be consumed when young.

JEROBOAM
Large bottle equivalent to four 750 ml bottles or two magnums.

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
See TEARS

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. Its 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
TourainePrimeur).
O

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.

P
PASSERILLAGE
A process in which grapes are air-dried and shriveled after harvest to increase
their sugar concentration. This takes place in a dry, well-ventilated area in
order to avoid spoilage, and is used in Jura, Alsace, and the Loire Valley.

PÉTILLANT
French term that describes a wine with less carbon dioxide than a sparkling
wine but more than one that could be described as spritzy.

PETIT VERDOT
A red variety produced in Bordeaux that is sometimes blended with Cabernet
Franc, Cabernet Sauvignon and Merlot.

PHYLLOXERA
An aphid that destroyed ¾ of the French vineyards between 1860 and 1880,
and then all of Europe’s vineyards as well by killing their root systems. The only
vineyards that survived the epidemic were those planted in flood zones. Using
grafting at the start of the 20th century, the vineyards were restored in Europe
using American rootstock that is resistant to the aphid.

PIÈCE
Name used for a wine cask in Burgundy (228 or 216 liter capacity).

PINEAU D'AUNIS
A red variety cultivated in some parts of the Loire Valley that produces a wine
with a light robe.

PINOT GRIS
This gray-blue grape produces powerful golden wines with complex aromas and
sometimes smoky notes. Its power makes it pair well with meats and game.

PINOT MEUNIER
Red variety that typically has more villous and hardy foliage than its parent
grape, Pinot Noir. When used to produce champagne, Pinot Meunier contributes
fruitiness and roundness.

PINOT NOIR
Red variety cultivated primarily in Burgundy, which produces light colored
wines that can nevertheless age very well. Its primary aromas include red and
black fruit, cherries and cherry brandy, as well as gamy and leather aromas
with time. Also cultivated in Champagne, where it is made into white wines.

PLEASANT
Without defects

PLEASING
Said of a wine with pleasant, unremarkable characteristics.
 PLUMP
Said of a wine that is high in alcohol, but still soft.

POULSARD
Red variety grown primarily in the Jura region that produces delicate wines with
a light robe.

POWERFUL
Said of a wine that is full-bodied, robust and generous, with a rich bouquet.

PRESS WINE
During the production of red wine, this is the wine drawn off the marc by
pressing after the devatting process.

PRESSING
Process of pressing the grape marc to extract the juice or the wine.

PRIMARY FERMENTATION
Process that allows the grape juice to become wine as the yeasts transform its
sugar into alcohol. CO2 is produced in the process.

PRIMEUR
Vin de primeur. Called nouveau wines, these wines are made to be consumed
young. They are authorized to be sold on the third Thursday of November for
AOC wines and the third Thursday in October for Vins de Pays. Achat en
primeur. Buying wine futures, or essentially purchasing the wine before it has
been created, right after harvest.
R

RACKING
Process that consists of pumping a wine out of one vat into another to separate
out the lees.

RANCIO
Specific characteristic acquired by some Vins Doux Naturels during their aging
process.

RATAFIA
Fortified wine produced using a mixture of the marc and grape juice in
Champagne and Burgundy.

RAW
Said of a poor quality, overly astringent wine.
REBECHE
Wine from the final pressings, which cannot be included in the wine used to
produce champagne.

RÉCOLTANT-MANIPULANT
In Champagne, the term for winegrowers that make their own champagne

REMUAGE
A process that is part of the méthode champenoise that involves specific
manipulation of the bottles on their racks with the goal of pushing the sediment
toward the cork

RICH
Said of an intensely colored, generous and powerful wine that is also well
balanced.

RIESLING
A white grape variety cultivated in Alsace that produces wines of great
distinction. It is acidic and ages well. Its citrus, wildflower, peach and lime-
blossom aromas evolve to mineral notes over time. It can sometimes be made
into “late harvest” or “noble berries” wines when its natural sugars are
concentrated enough.

RIPENING
Transformation of the grape as it becomes higher in sugar and loses some of its
acidity to become fully developed. This process begins after the color of the
grapes changes (See VÉRAISON). At this point the grapes are watched more
carefully as they will determine the quality of the wine produced.

ROASTED
Type of aromas that are found in overripe wines from grapes infected with
noble rot. They include notes of citrus peel, dried fruit and toast.

ROBE
Term used for the color of a wine and its appearance.

ROBUST
Said of a wine that has a solid structure and a good balance of tannins an
alcohol. It also refers to a very full-bodied wine with firm tannins and thus good
aging potential

ROLLE
White variety cultivated in Provence and in the area around Nantes that yields
delicate, rich and aromatic wines.

ROMORANTIN
White variety cultivated in several areas of the Loire Valley.
 ROUGH
Said of a highly astringent wine that produces an extremely dry feeling in the
mouth

ROUND
Said of a wine that is supple, soft and fleshy, creating a rounded sensation on
the palate.

ROUSSANNE
A white variety cultivated in the Drôme that provides good acidity and aromas
of hawthorn, apricot and honey. This wine ages well and is often included in
white Rhone blends.

RUNNING OFF
see DEVATTING

SACY
A white grape variety that is cultivated in Yonne and Allier that produces a very
fresh, dry wine.

SAIGNÉE
Rosé de saignée. A rosé produced from red grapes that undergo a short
maceration so that the wine acquires some of the pigments, but no tannins.
These rosés are more powerful than the rosés de pressurage, which are rosés
produced from red grapes using the production method for white wines.

SALMANAZAR
Giant bottle containing the equivalent of twelve normal 750 ml bottles.

SAUVIGNON BLANC
A white variety cultivated in many regions, but especially used in the Loire
Valley and Bordeaux and in the Vins de Pays from the south of France. These
are delicate wines, lively but still soft, with typical aromas of grapefruit,
boxwood and crushed blackberry leaf.

SAVAGNIN
A grape variety grown in the Jura region that is used to produce the renowned
Vin Jaune. Pink varieties are grown in Alsace (klevner and gewürztraminer).

SCIACARELLO
Red variety cultivated in Corsica that yields a fleshy, fruity wine
SECONDARY FERMENTATION
Name of the second bottle fermentation for sparkling wines that produces the
carbon dioxide to carbonate the wines.

SEEPING
Said of a bottle in which the cork is leaking wine. This is sometimes due to an
overly dry cellar that causes the cork to shrink, or high heat that causes the
wine to expand.

SÉLECTION DE GRAINS NOBLES

Specific designation, meaning “selection of noble berries” that can be added to
the Alsace and Alsace Grand Cru appellations made from Riesling,
Gewürztraminer, Tokay-Pinot Gris and Muscat when these grapes meet strict
production requirements. The extremely high concentration of sugar that is
required (256 grams per liter for Riesling and Muscat and 279 for
Gewürztraminer and Pinot Gris) is obtained by over ripening the grapes so that
they can be infected by noble rot. Harvesting must be carried out in multiple
passes to ensure that only the infected grapes are collected.

SÉMILLON
Late ripening white variety that is cultivated in Bordeaux and produces fine
sweet wines, among others. It is highly susceptible to noble rot and offers great
smoothness as well as aromas of stone fruit, pear and honey. It is also less
acidic than Sauvignon Blanc, and the two are often blended.

SENSORY ANALYSIS
Technical name for critical tasting to determine a wine’s qualities and defects. It
is based on both scientific information that explains the origin of a wine’s
aromas and flavors, and also a highly developed sense of smell that can detect
aromas at the lowest possible threshold.

SEVERE
Said of a wine that is hard and lacks a bouquet.

SHARPNESS
High acidity accompanied by a vinegar-like odor. This sour odor is a serious
defect in wine, indicating that undesirable bacterial activity has occurred.

SHORT
Said of a wine that does not leave a lasting sensation on the palate after
tasting, often called a wine with a short finish. (1 to 2 Caudalies. See
CAUDALIE)

SILKY
Said of a supple, soft, smooth wine with delicate, velvety tannins.
SKIN CONTACT
A stage of white wine production that consists of letting the grapes sit in an
oxygen-free environment at low temperatures before to free the primary
aromas from the skins. Normal fermentation follows.

SMOKY
An odor similar to that of smoked foods that is characteristic of a few varieties,
including Sauvignon Blanc, which is known as Fumé Blanc in the Loire Valley.

SMOOTHNESS
The pleasant sensation of softness and richness offered by a wine, which is
unrelated to its sugar content. However, a wine’s smoothness can make it seem
softer and sweeter.

SOLID
Said of a wine that is well constructed with good structure.

SPARKLING
Said of a wine that releases carbon dioxide bubbles. These are produced
primarily in Champagne and other sparkling wine AOCs. Vins Mousseux (rather
then Vins Effervescents) refers to non-AOC sparkling wines.

SPARKLING WINE
Wine which constantly releases carbon dioxide in the form of small bubbles that
burst on the wine’s surface. In French sparkling wine can be called vin
mousseux or vin effervescent.

SPICY
Said of a wine with aromas of spices such as pepper, cinnamon, cardamom.

SPOILED
Descriptor for a wine with acetic spoilage, a disease that results in a
pronounced sour smell.

SPRITZY
Said of a wine that contains a very small amount of carbon dioxide, much less
than a sparkling wine. In the France, the progression from most to least
sparkling is mousseux (or effervescent), then pétillant (equivalent to the
Italianfrizzante) and finally perlent (spritzy).

STABILIZATION
A series of treatments designed to ensure that the wine ages well.

STALE
Said of a wine that is past its prime and has lost all or part of its bouquet due
to oxidation.
STALK
The parts of the stalk that support the grape. These render the wine highly
astringent if not removed before pressing.

STAMPING
Marking corks, barrels or casks using a branding iron.

STILL
Still wine, as opposed to a sparkling wine.

STOMPING
Also called treading, this means of crushing grapes came from the era when the
feet were the tool of choice to perform this operation.

STRAIGHTFORWARD
Said of a wine or one of its elements (color, bouquet, aromas) that lack both
defects and ambiguity.

STRIPPING
Synonym for DESTEMMING

STRONG
Said of a wine that tastes high in alcohol.

STRUCTURE
Refers to the structure and the overall constitution of a wine.

SUBSTANTIAL
Said of a full-bodied wine that has substance.

SULFITE TREATMENT
Introduction of a sulfur solution into a must or wine to prevent bacterial
infections or promote yeasts that destroy bacteria before primary fermentation.
The amount of sulfur used depends on the health and quality of the harvest.
Today the use of SO2 is carefully controlled to levels even below the authorized
thresholds.

SUPPLE
Said of a highly approachable wine in which the smoothness overcomes the
astringency.

SWEET WINES
White wines that are naturally high in sugar, produced from overripe grapes
whose sugars were concentrated by water evaporation. This concentration
occurs through a natural mechanism like noble rot, a fungus that is welcomed
in Sauternes, or through human intervention. This can include passerillage,
which consists of drying the grapes in a humidity-free, well-ventilated
 environment, or ice wines in which the ice is separated from the overripe
grapes during pressing (cold climates).

SYLVANER
A white variety grown in Alsace that generally produces a very pleasant fruity
white wine.

SYRAH
A red variety that is experiencing rapid growth in the Côtes du Rhône and in
Midi. It produces a deeply colored, astringent red wine with aromas of violet,
pepper, blackberry and blueberry. It has powerful tannins, but they are smooth
and velvety, which allows Syrahs to age gracefully.

TANNAT
Red grape variety produced in the Atlantic Pyrenees that produces a robust, but
not overly heavy wine that ages well.

TANNIC
Astringent character of a wine caused by its tannins.

TANNINS
Substances found in the grape that provide the astringency needed for wine to
age for long periods of time. The tannins also combine with the pigments in red
wine, called anthocyans, and are antioxidants, which have been proven to help
prevent cardiovascular disease when consumed in moderation (hence the
popular notion of the “French paradox”).

TARTRATES
Crystallized particles of tartaric acid found in bottles and barrels that have no
negative effects on the wine. They are created by exposure to cold
temperatures, which is why wines are often subjected to cold temperatures
after they have been produced to avoid the creation of tartrates in the bottles.

TASTE
Term that refers to all of the sensations perceived in the mouth. These are
generally tactile sensations (temperature, acidity, astringency, bitterness,
saltiness, sweetness), which contribute to a wine’s balance.

TASTE
Tactile sensation (sugary, salty, acidic or bitter) detected by the taste buds.

TASTY
Said of a wine that is fresh and fruity.
 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.

TERROIR
A land area possessing distinctive physical, topographical and climatic
characteristics that combine to create a unique wine that expresses those
characteristics in its organoleptic features and personality.

THERMOREGULATION
Technique that allows the temperature of the vats to be controlled during
fermentation. Considering the impact temperature has on the metabolism of
yeasts and the release of a wine’s aromas and tannins, it is clear that this
technology revolutionized winemaking.

THICK
Said of a wine that is deeply colored and heavy and full on the palate.

THIN
Said of a wine with few tannins that lacks body and balance.

TIRED
Term applied to wine that has temporarily lost its qualities (after being
transported, for example) and requires rest to recover.

TOKAY
Name for Pinot Gris in Alsace.

TOPPING
The action of pruning the tips of the vines in the summer to diminish the
growth of the foliage and thus increase the sugars and other elements in the
grapes to obtain a higher quality harvest.

TOPPING
Cutting the vine shoots in order to regulate and balance the vine’s growth to
control productivity. Topping is one method used to keep yields low and thus
increase the concentration of the grapes.

TUILÉ
French word to describe the brick red color of wines that have aged. Literally,
“tiled”.

U
 UGNI BLANC
A white variety cultivated in the Southwest (and in Charantes under the name
Saint-Émilion) that produces a rather acidic wine that does not age well and is
perfectly suited for being distilled into Cognac brandies.

ULLAGE
Also known as topping off, a process that consists of regularly adding wine to
each barrel during the maturation process in order to keep them full and avoid
exposure to oxygen and particularly the development of acetic acid (vinegar
flavor).

UNBALANCED
Said of a wine that lacks balance because one of its elements dominates the
others. These elements include acidity, astringency, smoothness, alcohol, and
residual sugar (for white wines). Acidity and astringency (tannins) reinforce one
another, while acidity, sugar and smoothness cancel each another out.

V.D.L.
Fortified wine; a sweet wine obtained by adding alcohol to fresh grape juice
(Pineau des Charentes). See MISTELLE.

V.D.N.
Vin Doux Naturel, a designation reserved for AOC wines obtained by mutage,
meaning stopping fermentation by adding vinic alcohol. VDNs are generally
produced on sunny, dry nutrient-poor soils. The vineyards have low yields and
produce musts that are very high in sugar, with at least 252 grams per liter.
The addition of alcohol, which amounts to 5-10% of the volume of the must,
stops primary fermentation by inhibiting the action of the yeasts. This allows
the wine to retain some sugars. VDSs are at least 15% alcohol by volume.
Residual sugar levels are higher than 50 grams per liter, and for Muscats,
higher than 125 grams per liter. About 98% of French VDNs are produced on
the Mediterranean coastline, and can be divided into two general types. For the
first, the Muscats, the aromas of the grapes must be retained and protected
from oxidation. They are thus bottled very rapidly and should be consumed
young. However, the Rivesaltes, Banyuls, and Maury VDNs do not reach their
full potential until after an aging period during which oxidation plays a key role
in developing their bouquets. Most of these wines are stored in containers that
allow contact with the air, such as oak barrels or vats that are not topped off.
As a result, they acquire an amber hue and a complex bouquet including
aromas of cocoa, coffee and prune. These wines can be cellared for long
periods of time.
V.D.P
Vins de Pays (VDP) are table wines that are associated with a specific
geographic area. A VDP must come exclusively from the production zone
identified in its name. VDPs are also subject to strict production requirements
established by law including maximum yields, minimum alcohol content,
authorized varieties and analysis standards. There are three different categories
of Vin de Pays. They can be established based on their département, by defined
geographic area, or by region. They are subject to a specific quality testing,
including analysis and an organoleptic evaluation. They are officially approved
by ONIVINS (Office National Interprofessionnel des Vins).

V.D.Q.S.
Production of these wines is strictly regulated and controlled by INAO (Institut
National des Appellations d’Origine). These regulations require the wine bottles
to bear a label issued by the applicable winegrowing union. VDQS wines must
meet a certain number of production requirements that are established by law,
including designated production areas, varieties used, minimum alcohol
content, maximum yields, cultivation techniques, analysis standards and an
organoleptic evaluation. VDQS is an intermediate category between Vin de
Pays and AOC.

V.Q.P.R.D.
Vin de Qualité Produit dans une Région Déterminée (Quality wine produced in a
specific region). Under European Union regulations, these are differentiated
from table wines and include the French AOC and AOVDQS designations.

VARIETY
Type of grapevine planted. There are innumerable varieties created by natural
selection. Winemakers have chosen to favor a select few, and these now
represent 80% of today’s vineyards. The grape varieties used in France are
strictly regulated. The varieties included in AOCs are divided into two
categories: primary varieties and secondary varieties. AOC regulations set forth
specific proportions for each variety, or even require that only a single variety
be used, as is the case with Pinot Noir for Burgundy reds. For Vins de Pays,
which are also produced with specified varieties, there are lists of primary
varieties and secondary varieties that have been established by law.

VEGETAL
Said of a wine’s bouquet or aromas that are reminiscent of grass or vegetation.

VEILED
Said of a slightly cloudy wine.

VENISON
Element of a wine’s bouquet that evokes large wild game.
VÉRAISON
French term for the point in the ripening process when the grapes change color
from green to red or greenish-white (white varieties). This change in the
hormones of the grapevine initiates the ripening process.

VERMENTINO
White grape that is known as Rolle in Provence and as Malvoisie in Corsica.

VILLAGE
Term used in certain regions to identify a particular section of a larger
appellation (Beaujolais, Côtes-du-Rhône, Anjou, and Burgundy).

VIN DE PAILLE
This is a naturally sweet wine, not to be confused with a Vin Doux Naturel or
Natural Sweet Wine, that is made from overripe grapes. After the harvest the
grapes are either spread on a bed of straw or on wicker racks or hung in a
clean area and dried for at least three months. As the water evaporates, the
other components in the grapes become concentrated. After a very slow
fermentation process, a wine with an alcohol content of 14-17% and high
residual sugars is obtained. The total alcohol by volume must be at least 18%.
It is then barrel aged for three to four years. Vin de Paille has very low yields,
as it requires 100 kg of grapes to produce 18 liters of wine. It is produced
almost exclusively in the Jura region, but there is a small amount made in the
Northern Rhone in Hermitage and Condrieu.

VINE SHOOT
The grapevines growth for a particular year that is pruned during the winter.

VINE STOCK
Base of the grapevine.

VINEYARD MANAGEMENT
All of the factors that determine the appearance of the grapevines and the
potential quality of the grapes. These include the vine stock density (number
planted per hectare), pruning techniques, tying, and other cultivation
techniques. The methods used depend heavily on the variety, the climate and
the intended use. For appellations, laws are passed regulating the production
methods used. They vary according to the different regions. For example, they
are often drastically pruned in Languedoc as that makes them more resistant to
the dry climate and violent winds. In Bordeaux, the varieties used call for a
long vine length, which requires tying off.

VINTAGE
Year in which a wine is harvested.

VIOGNIER
A white variety cultivated in the Rhone Valley that produces a distinguished,
 delicate wine. It offers aromas of apricot, peach and white flowers and is full
and slightly acidic on the palate.

VITIS VINIFERA
Scientific name for winegrowing grapevines.

VOLATILE ACIDITY
All acetic, formic, and carbonic acids produced during the fermentation process.
These are essential for the development of a wine’s bouquet and structure and
for its evolution over time. Their levels in wine should be limited, so an excess
of volatile acidity in wines is considered a defect and renders them unsaleable.

VOLUME
Characteristic of a wine that makes it seem full on the palate.

WARM
Said of a wine that produces a sensation of heat, mostly due to its alcohol
content.

WATERY
Said of a wine that tastes weak and diluted, lacking in concentration to the
point that it seems as if water has been added.

WINE TRADE
Term used for the marketing of wine and related professions. Négociants sell
large volumes of wine and must find their supplies from winegrowers
themselves or from courtiers (brokers) who have collected samples of different
wines available for sale.

WINEMAKING
All of the techniques used to produce wine.

WOODY
Said of a wine that acquired aromas of wood during barrel aging or
fermentation. These initially include toasted and roasted notes but evolve
toward aromas of coffee, mocha and chocolate with time.

YEAST
Single-celled microscopic organisms that carry out primary fermentation. They are
naturally present on the grape skins, but are generally added to the grape must
during primary fermentation and multiply rapidly. They cannot survive at
temperatures over 33°C (91°F)