Glossary

All wines contain acidity. It is necessary to differentiate volatile acidity and fixed acidity. Volatile acidity gives the wine its bouquet, although the wine may taste ”tart" if the acidity is too high. Fixed acidity gives the wines a harmonious structure.
Around 17 grams of sugar are needed to produce one degree of alcohol. Alcohol is the foundation of the wine as well as being a preserving agent. The taste of alcohol must never dominate the wine.
Appellation d’Origine Protégée (Protected Designation of Origin).
Aroma refers to all of the perceived smell compounds in a wine. The majority of aromas come from the grape. Wines can be classed as fruity, earthy (aromas such as mushroom, undergrowth, soil and dried leaves) spicy (aromas of cinnamon, clove, black pepper and Indian spice) or as having aromas of aromatic herbs (such as mint, hay, rosemary or Provence herbs). Some aromas will disappear during the fermentation process and with age.
The process of combining, in the same vat, several different wines that have been fermented independently.
All of the odours present in a wine. Aroma refers to a young wine whereas the term bouquet is used for older wines. A wine with a powerful bouquet is described as having a long nose.
The vine plant.
Where vinification takes place.
Cellars that are jointly run by a group of winemakers. Over 1000 cooperative cellars currently vinify around 30% of French wines.
The general impression that we have of a wine. We categorize wines as light-bodied, medium-bodied and full-bodied depending on their weight.
The process of eliminating the solids (seeds, stalks, earth etc.) from the must. This process is mainly used in the production of white wines.
Transferring a wine from its bottle to a carafe in order to separate the sediments and oxygenate it to release its aromas.
This process consists of transferring the wine from the vat after the alcoholic fermentation. This is known as the free run wine.
Now carried out mechanically, this process involves separating the grapes from their stalks.
The mutual relationships between alcohol, acidity, sugar and dryness. A wine is balanced when none of these four elements dominates. The overall balance of a wine depends on the ratio between its hard and soft characteristics. A wine may be referred to as well-balanced.
The transformation of sugars into alcohol and carbon dioxide.
The transformation of malic acid into lactic acid.
This process consists of crushing the grapes in order to release the juices and the pulp.
This vine reproduction technique consists of attaching a branch to a graft in order to encourage the vine stock to develop.
Identification Géographique Protégée (Protected Geographical Identification).
Unicellular micro-organisms (fungus) that are naturally present on the skin of the grape. They cause the alcoholic fermentation and are essential in wine production.
Yellow deposits left at the end of fermentation caused by dead yeast cells. Aging a wine on its lees gives oiliness and volume on the palate.
A way of describing the collection of sensations across the palate caused by the wine. A long wine affects all areas of the tongue. The length of a wine is an indication of quality.
Vinification process for red wines. The marc (grapes) are left to macerate in vats in order to extract colour, tannins and aromas.
The solid residue that remains after extracting the juices. It is composed of the stalks, skin and seeds of the grapes. The marc can be distilled to produce an eau-de-vie.
When a producer succeeds in harvesting the grapes at optimum ripeness levels. This results in the best possible balance between the sugars, acidity and tannins present in the grapes (stalks, skins and seeds).
The solid residue that remains after extracting the juices. It is composed of the stalks, skin and seeds of the grapes. The marc can be distilled to produce an eau-de-vie.
A vine disease caused by a small aphid. Originating from America, phylloxera destroyed 3/4 of French vines at the end of the 19th century. The technique of grafting helped save the French vineyards.
A ‘nouveau’ wine, produced in a short timeframe. Primeur wines are sold just a few months after the harvest.
The main stem and stalks. Basically the bunch of grapes without the grapes.
Refers to the colour of the wine.
White wine with low sugar content (from 1 to 9 grams per litre).
The process of separating the clarified wine from its deposits.
A substance found naturally in the skin, seeds and stalk of the grape. It is one of the main components of red wines and gives the wine its character and longevity. White wine contains almost ten times less tannins than red wine. Tanins are to red wine what acidity is to white wine.