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Wine Terms
| Question | Answer |
|---|---|
| Almacenista | From the Spanish word almacén meaning „store‟, an almacenista is the term for a Sherry stockholder who sells wine to shippers. It has been used as a marketing term by the sherry firm of Lustau, who buy in and bottle wines from almacenistas. |
| Bâtonnage | French term for the winemaking operation of lees stirring. |
| Coulure | French term, commonly used by English speakers too, for one form of poor fruit set in grapes in which, soon after flowering, the small berries, less than 5 mm across, fall off. |
| Coupage | French and European Union term for blending. It means literally “cutting” , tending to be reserved for wine blending at its least glamorous while the word assemblage is more commonly used for blending different lots of a fine wine. |
| Débourbage | French term for settling out solids from must or wine. |
| Dégorgement | French term for the disgorgement operations at the end of the traditional method of sparkling wine-making entailing the removal of a pellet of frozen sediment from the neck of each bottle. |
| Délestage | or rack and return, is a cap management procedure which both aerates the must and optimizes contact between must and solids during fermentation. |
| Doble pasta | producing wines with a deep, black color and very high levels of tannin, Spanish wine. Made by running off a proportion of fermenting must after two days and adding more crushed grapes to refill the vat. The ratio of skin to pulp is effectively doubled. |
| Dosage | The final addition to a sparkling wine which may top up a bottle in the case of traditional method wines, and also determine the sweetness, or residual sugar, of the finished wine (liqueur d’expedition) |
| Échantillon | French for sample. |
| Éclaircissage | Crop thinning. |
| Effeuillage | Leaf removal |
| Égrappage | French term for destemming grapes meaning literally “debunching”. |
| Élevage | Élevage means literally „rearing‟, „breeding‟, or „raising‟. When applied to wines, it means the series of cellar operations that take place between fermentation and bottling. |
| Encépagement | widely used French term for the mix of vine varieties planted on a particular property |
| Épamprage | French term for desuckering |
| Éraflage | French term for destemming grapes. |
| Erzeugerabfüllung EHR-t'soy-guhr-AHB-few-luhng | “Estate-Bottled”; the equivalent of the French mis au domaine or mis au château. |
| Flurbereinigung | The term for the government-sponsored “consolidation” of vineyard holdings by remodeling the landscape, it has revolutionized the old system of terracing in most parts of Germany, making the land workable by tractors and rationalizing scattered holdings. |
| Foulage | French for the wine-making operation of crushing grapes. |
| Garrafeira | Term used in Portugal meaning a „private wine cellar‟ or „reserve‟. The term was once widely used on wine labels to denote a red wine from an exceptional year that has been aged for at least 30 months before sale, including at least 12 months in bottle. |
| Generoso | A Spanish and Portuguese term for a fortified wine. |
| Girdling | making an incision round a vine trunk, cane, or shoot, usually to improve fruit set. |
| Macération carbonique | French term for carbonic maceration. |
| Macération pelliculaire | French term for the prefermentation maceration of white grapes known as skin contact. |
| Maceration préfermentaire | French term for prefermentation maceration. |
| Métayage | French word for a system of sharecropping particularly common in the Côte d‟Or whereby a vine-grower rents a vineyard or, more likely in Burgundy, part of a vineyard, and pays rent in the form of wine or grapes. |
| Méthode ancestrale | Sometimes called method artisanale or méthode rurale, very traditional sparkling wine-making method used chiefly in Limoux, resulting in a lightly sparkling, medium sweet wine. |
| Méthode champenoise | French term for the traditional method of making Champagne. |
| Méthode traditionelle | Alternative terms for the traditional method of sparkling wine-making that are approved by the European Union. |
| Millerandage | Abnormal fruit set which, presence of large and small berries in the bunch. The small berries are seedless. Known as hen and chicken or pumpkins and peas. Due either to inclement weather at flowering causeing poor fertilization of the ovary by pollen. |
| Millésime | French for vintage. A vintage-dated wine is therefore said to be millésimé. |
| Mutage | the process of stopping a must from fermenting, sometimes by adding sulfur dioxide but usually by adding alcohol. Mutage transforms the must into a vin de liqueur or a vin doux naturel. Alcohol added before or after the juice is separated from the skins. |
| Ouillage | French word meaning both ullage and topping up. |
| Palissage | French term for vine training. |
| Passerillage | French word for the process by which passerillé grapes are dried, shriveled, or raisined on the vine, concentrating the sugar in grapes – an alternative to wines whose sugars have been concentrated by botrytis. |
| Passito | Italian term for dried grape wine. |
| Perlant | French term for a wine that is only slightly sparkling. |
| Pétillant | French term for a lightly sparkling wine, somewhere between perlant and mousseux. |
| Pièce | size and shape of barrel conventionally used in Burgundy. |
| Pigeage | French term for punching down the cap of grape skins and other solids. |
| Pourriture | French for rot. |
| Récolte | French for harvest. |
| Remontage | French word for various systems of pumping over, circulating liquid in the fermentation vessel through the cap of grape solids during red wine fermentation. |
| Remuage | French for riddling process, an integral stage in the traditional method of making sparkling wines. |
| Rendement | French for yield, usually expressed in hl/ha. |
| Rimage | Catalan word for vintage used especially for Banyuls rather as Colheita is used for Port. |
| Rousing | Alternative term for the wine-making operation of stirring. |
| Saignée | French term meaning „bled‟ for a wine-making technique which results in a rosé wine made by running off, or „bleeding‟, a certain amount of free-run juice from just-crushed dark-skinned grapes after a short, prefermentation maceration. |
| Schillerwein | A pale red (Rotling) of QbA or QmP status, produced only in Württemberg. |
| Sécheresse | French for both drought and water stress. |
| Soutirage | French term for racking, or moving clear wine off its sediment and into a clean container. It can also be used for the wine serving process of decanting. |
| Sur Lie | French term meaning „on the lees‟, customarily applied to white wines whose principal deviation from everyday white wine-making techniques was some form of lees contact. |
| Süssreserve | Unfermented grape juice, held in reserve for “back-blending” with dry, fully fermented wines. Sweetening (which also lowers the alcoholic content) often overdone, but a extra hint of sweetness can enhance fruity flavors. |
| Taille | French term for pruning and also, by extension, for vine-training system. The name is also used in Champagne and sometimes elsewhere for the coarser, later juice which flows from the press in the traditional method of sparkling wine-making. |
| Tipping | the viticultural practice of cutting off shoot tips at flowering. Normally about 8 in. of shoot tip are removed. This can help reduce the problem of coulure, or poor fruit set, for some susceptible varieties. |
| Tirage | French for that part of the sparkling wine-making process during which sugar and yeast are added to the blended base wines in order to provoke a second fermentation, thereby creating carbon dioxide gas. |
| Triage | French and common wine-making term for the sorting of grapes according to quality prior to wine-making. |
| Vendange | French word for harvest. |
| Vendemmia | Italian word for vintage year or harvest. |
| Veraison | word used by English speakers for that intermediate stage of grape berry development which marks the beginning of ripening, when the grapes change from the hard, green state to their softened and colored form. |
| Vin de Paille | French for „straw wine‟, a small group of necessarily expensive but often quite delicious, long-lived, sweet white wines. These are essentially a subgroup of dried grape wines made from grapes dried on straw mats. |
| Vin Jaune | Literally „yellow wine‟ in French, extraordinary style of wine made in France, mainly in the Jura region, using a technique similar to that used for making sherry but without fortification. |
| Vino de Pago | Spanish term for high-quality, single-estate wines, which in some regions have already been granted their own appellations, be it as Vino de la Tierra or DO, such as Finca Elez and Dominio de Valdepusa in Castilla-La Mancha. |
| Weissherbst | A rosé wine of QbA or QmP status made from red grapes of a single variety, the specialty of Baden, Württemberg, and the Pfalz, but also the fate of some sweet reds of other regions which fail to achieve a full red color. (Boyt attacks pigments) |
Created by:
Mojo1201