(See also the english-french lexical by Raphaëlle Dedourge)
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ACERBE (SOUR)
Says itself of a wine made rough and green by a strong excess of tanin and acidity. Very serious defect.
ACESCENCE
Disease caused by micro-organisms and giving a wine "piqué".
ACIDITÉ (ACIDITY)
Present without excess, acidity contributes to the balance of the wine, while bringing freshness and nervousness to him. But when it is very strong, it becomes a defect, by giving him a corrosive and green character. On the other hand, if it is insufficient, the wine is soft.
ACRE
Says itself of a wine which irritates the mucous membranes.
AÉROMETRE (AEROMETER)
Measuring apparatus of the density of must.
AGRÉABLE (PLEASANT)
Without defect.
AGRESSIF (AGGRESSIVE)
Says itself of a wine showing too much force and attacking the mucous membranes unpleasantly.
AIGREUR (SOURNESS)
High acid character, together with a particular odor pointing out that of the vinegar.
AIMABLE (KIND)
Wine of which all the aspects pleasant and are not marked too much.
ALCOOL (ALCOHOL)
Composing most significant of the wine after water, the ethanol brings its character to him warm. But if it dominates too much, the wine becomes extreme.
ALIGOTÉ
White type of vine of Burgundy giving " bourgogne aligoté ", wine to drinking young.
ALTESSE
White type of vine giving of the " roussettes " of Savoy of a large smoothness.
AMBRE (AMBER)
Into growing old lengthily, or oxidizing prematurely, the white wines take sometimes a hue close to that of amber.
AMERTUME (BITTERNESS)
Normal for certain red wines young and rich in tanin, the bitterness is in the different case a defect due to a bacterial disease.
AMPÉLOGRAPHIE (AMPELOGRAPHY)
Science studying type of vines.
AMPLE (FULL)
Says itself of a harmonious wine giving the impression to occupy fully and lengthily the mouth.
ANALYSE SENSORIELLE (SENSORY ANALYSIS)
Technical name of tasting.
ANIMAL
Qualify the whole of the odors of the animal kingdom: musk, venaison, leather..., especially frequent in the old red wines.
A.O.C.
It is the highest category of the wines of France.
The AOC are wines whose development is subject to strict rules, determined by the national Institute of the labels of origin of the wines and brandies (I.N.A.O.). These rules, which guarantee quality, the authenticity and the specificity of the product, are approved by a decree of the ministry for Agriculture. They concern: - - the surface of production, delimit by piece, - - the nature of encépagement, - - the control of vine (method of culture and of size, density of plantation), - - the best performance maximum with hectare, - - the alcoholic strength alcoolique natural minimum, - - the process of wine making and of conservation, - - the tasting of approval obligatory, accompany of a analysis chemical-Thus, all the factor which determine the authenticity and the quality of wine, since the ground until glass, be given and make the object of a control rigorous. The wine with AOC constitute each one a product single, fruit of soil, du some type of vine and some talent of man It exist in France for the wine approximately 400 label of origin "d' origine controlée" (there be also some alcohol with AOC, such the Cognac, the Armagnac, the mirabelle plum of Lorraine, the Apple-brandy (Calvados)...). With the exit of the harvest of 1986, the wines with AOC represented 29 % in volume of the French production of wine, that is to say 21,2 hectolitre million and 71 % in value.
AOVDQS
See V.D.Q.S.
APRE (BITTER)
Says itself of an extremely astringent wine.
APPRET
Feeling hard, a little raspy, caused by a strong excess of tanin.
AQUEUX (AQUEOUS)
Says itself of a very weak wine, diluted.
ARAMON
Black type of vine of the Mediterranean South, very in favour after the phylloxerna crisis, but in retreat today.
ARBOIS
Ordinary white type of vine of Touraine (without any connection with the wine of the same name collected in the Jura).
AROME (AROMA)
It is the whole of the odorous principles of the young wines (in opposition to the bouquet, odor acquired during ageing). One distinguishes two types of flavours.
- the primary flavours or type of vine flavours preexist in the grape. They bring to the wine its characteristic odor. For example, Sauvignon, with the boxwood odor, sometimes of smoked; Muscatel, with fruity very characteristic; the Sauvignon Cabernet, with the green pepper scents; black Pinot, with the nose of raspberry, blackcurrant and cherry... These primary flavours generally evoke flowered, fruity or vegetable odors.
- secondary flavours, or flavours of fermentation are produced by yeasts during fermentation. These odors evoke the banana, the nail varnish, the English candy... but also the candle, the wax, the wheat... Are also included/understood in the secondary flavours those produced during malo-lactic fermentation, such as the odor of fresh butter or fresh cream.
- Lastly, one can also use tertiary the flavours term to indicate the bouquet, principle odorous which develops a wine after a certain ageing.
ARRUFIAC
Rather fine white type of vine, taking part in making of certain wines béarnais.
ASSEMBLAGE (ASSEMBLY)
Mix several wines to obtain a single batch. Calling upon of the same wines origin, the assembly is very different from cutting, having, him, a pejorative connotation.
ASTRINGENCE (ASTRINGENCY)
A little rough and hard character stops some, often present in young red wines rich in tanin and needing to swell.
AUSTERE
It is still said of a wine without bouquet.
AUXERROIS
Lorraine Type of vine giving Alsace-pinot or Alsace-klevner; name also given to the malbec at Cahors.
BALSAMIQUE (BALSAMIC)
Qualifier of odors come from perfumery and including/understanding, inter alia, vanilla, incense, resin and benzoin.
BAN DES VENDANGES (AUTORISATION OF THE GRAPE HARVEST)
Dates authorizing the beginning from the grape harvest; often occasion of festivals.
BAROQUE
White Type of vine of Béarn giving a wine of guard.
BARRIQUE (BARREL)
Container out of wooden of oak used for the conservation of the wines of guard. The barrel is a barrel whose capacity varies according to areas': 225 liters in Bordeaux, 228 liters in Burgundy, 215 liters in Beaujolais wine. Béarn giving a wine of guard.
Récipient en bois de chêne utilisé pour la conservation des vins de garde. La barrique est un fût dont la contenance varie selon les régions : 225 litres à Bordeaux, 228 litres en Bourgogne, 215 litres en Beaujolais.
BAUMÉ
Scale of measurement of the density of musts (degree Baume).
BLANC DE BLANCS
Expression used for the white wines resulting from white grapes, and particularly to qualify Champagnes resulting from the only white type of vine Chardonnay, in opposition to white of blacks, obtained starting from the red type of vines Pinot noir and Pinot Meunier.
BLANC DE NOIRS
Expression used to qualify the white wines resulting from black type of vines. They are most of the time Champagnes, resulting from Pinot noir type of vines and/or Pinot Meunier. It is possible to obtain white of blacks, by separating the juice, always colourless, of the skin of the red grapes.
BLANC FUMÉ
Name given to the Sauvignon in the Pouilly-on-Loire, from where name "pouilly-fumé" (not to be confused with the pouilly-on-Loire and pouilly-fuissé of Burgundy).
BOISÉ (TIMBERED)
Says itself of a wine to the taste of new barrel.
BONDE
Cork of barrel.
BOTRYTIS CINEREA
Name of a mushroom involving the rot of the grapes. Generally very harmful, it can under certain climatic conditions produce a concentration of the grapes which forms the basis for making of the liqueur-like white wines.
BOUCHE
Word indicating the whole of the characters perceived in the mouth
BOUCHONNÉ
It is said of a wine to the taste of cork.
BOUILLIE BORDELAISE (PULP OF BORDEAUX)
Copper sulfate intended for the pest-destroying processing of the vines.
BOUQUET
Odorous Principle that develops a wine after a phase of maturation, also called tertiary flavour. One distinguishes two types of bouquet. Bouquet of oxidation is required in the case of certain wines rich in alcohol (natural sweet wines). The wines are oxidized (while being preserved in incompletely full barrels, for example): they take a ambrée hue and develop a bouquet of oxidation, which points out quince, apple odors, then of almonds, nut... They can be preserved several days in a bottle opened. Bouquet of reduction is that which relates to all the traditional high-class wines of guard. During ageing out of bottle, the primary flavours will be transformed into bouquet by a process of reduction, i.e. in the total absence of oxygen. We could think, at a certain time, that oxygen penetrated through the cork of the stopper and took part in the process of ageing. This appreciation is false. No doubt a little oxygen is introduces at the time of the setting out of bottle and intervenes it to start the transformations. When, by accident, there is presence of oxygen, the wine is depreciated: the couleuses bottles (of which the stopper oozes) are tasted always less better. Also, the bottle must it always be preserved slept, so that cork, always wet, thus ensures a sealing parfaite. Bouquet of reduction thus appears in the complete absence of oxygen: it evokes animal odors (leather, venaison, fur), vegetable (underwood, mushroom) etc. Sensitive to oxygen, this bouquet can disappear quickly or change deeply, this is why it is generally not recommended to air the old wines before serving them. Moreover, in the started bottle, the wine loses its qualities quickly.
BOURBE
See "Débourbage".
BOURRU
It is said of a wine disturbed by the dregs.
BOURBOULENC
white Type of vine of quality of the Mediterranean area.
BRETON
Name given to the cabernet-frankly in Loire Valley.
BRILLANT (SHINING)
Says itself of a very limpid color whose reflections strongly shine with the light.
BRULÉ
Qualifier, sometimes ambiguity, of various odors, energy of caramel to wood flaring.
BRUT (RAW)
One calls crudes of the effervescent wines comprising very little sugar (to moderate the acidity of the wine just enough); "Brut zero" correspond to the total absence of sugar.
CABERNET-FRANC
Black type of vine associated with the cabernet-sauvignon and the merlot in Bordeaux area, and producing certain wines of the Valley-of-Loire. It gives a wine of guard of a good smoothness.
CABERNET-SAUVIGNON
Black type of vine noble, dominating in Medoc and in the Low registers, but present also in other areas and giving wines of long guard.
CAPITEUX (INTOXICATING)
Character of a wine very rich in alcohol, until being tiring.
CARAFE
One calls " wines of carafe " the wines which are drunk young and which formerly one drew directly with the barrel. For example muscadet wine or beaujolais wine.
CARIGNAN
Black type of vine of the Mediterranean vineyard giving of the very constructed wines.
CASSE (BREAK)
Accident (oxidation or reduction) causing a loss of limpidity of the wine.
CAUDALIE (CAUDALY)
Measuring unit of the duration of persistence in mouth of the flavours after tasting.
CEP (STOCK)
Vine.
CÉPAGE (TYPE OF VINE)
Variety of young vine.
Planting vine is severly controlled today. The type of vines are classified in two categories: type of vines recommended, which provide wines whose good quality is recognized and the type of vines authorized, which produce a wine " honest and commercial ", but of less quality. Each district has its type of vine list recommended and authorized. Indeed, the choice of a type of vine depends on the ground and the climate: the Cinsault, for example be a type of vine recommended in the Vaucluse (it be contained in the composition des wine red and rosé of Cote du Rhone), but it be only authorize in the department of Gironde.
Today, only the Wines of Table can come from authorized type of vines. The Local wines must obligatorily come from type of vines recommended. As for the wines with label of origin (AOC and VDQS), their encépagement, obviously made up of type of vines recommended, is strictly defined by a decree published in the Official Journal, after decision of the national Institute of the labels of origin (INAO). Planting vine of a wine with label of origin can consist of one or more type of vines, of which some can intervene only in limited quantities. For example, the large red wines of Burgundy result from the only Pinot noir type of vine, whereas the red wines of Châteauneuf-du-Pape can be elaborate starting from 13 different type of vines.
CÉSAR
Very tannic type of vine, used in small proportion with Irancy and giving a character particular to the wines of Pinot noir (called also Romain (Roman)).
CHAI (WINE STOREHOUSE)
Building located above the solet intended for the wines (synonym of storeroom) in the areas where one does not dig cellars.
CHAIR (FLESH)
Characteristic of a wine giving in the mouth an impression of plenitude and density, without asperity.
CHALEUREUX (WARM)
It says itself of a getting wine, in particular by its alcoholic strength, an impression of heat.
CHAPEAU (HAT)
Solid Parties of the grape which forms a crust on the surface of the tank of fermentation.
CHAPTALISATION (CHAPTALIZATION)
Addition of sugar in the vintage, controlled by the law, in order to obtain a good balance of the wine by increase in the high content in alcohol when this one is too weak.
CHARDONNAY
White Burgundian Type of vine of quality, also cultivated in other areas and around the world, in particular out of Champagne and Franche-Comté. It gives fine wine and of a good aptitude for ageing.
CHARNU (FLESHY)
It is said of a wine which fills up the mouth, having chair (flesh) (see this word).
CHARPENTÉ (FRAMED)
Good constitution of a wine with a tannic prevalence opening of good possibilities of ageing.
CHARTREUSE
In the Bordelais, small castle of XVIIIe century or the beginning of XIXe.
CHASSELAS
White Type of vine cultivated especially like grape of table, but also used in wine making in some areas (ex : Savoy, Alsace, Swiss, etc).
CHATEAU (CASTLE)
Often used to indicate viticultural exploitations, even if sometimes they do not comprise a true castle.
CHENIN BLANC
Other name of Pineau of the Loire, white type of vine used like principal type of vine in Anjou, Saumur and Touraine, like in the vineyards of the Center. Can be vinified in dryness, marrowy and effervescent.
CINSAUT
Black type of vine of the Mediterranean vineyard giving of the very fruity wines.
CLAIR (CLEAR)
It says itself of a wine removed from the dregs.
CLAIRET
Light and fruity red Wine, or rosé wine produced in Bordelais and Burgundy.
CLAIRETTE
White Type of vine of the Mediterranean vineyard giving of the rather fine wines.
CLARET
Name given by the English to the red wine of Bordeaux.
CLARIFICATION
Operation of joining and filtering having for goal to make the wine limpid while making disappear suspended particles. CLASSEMENT DES VINS FRANCAIS (CLASSIFICATION OF THE FRENCH WINES)
See page
CLAVELIN
Bottle of particular form and a capacity of 62 Cl, reserved for the wines of the Jura.
CLIMAT
Name of cadastral locality in the Burgundian vineyard.
CLONE
Together of the vines resulting from a single foot by multiplication (bouturage or grafting).
CLOS
Very used in certain areas to indicate the vines surrounded by walls (Clos de Vougeot), this term often took a use much broader, sometimes indicating the exploitations themselves.
COLLAGE (JOINING)
Operation of clarification carried out with a product (white of egg, fish glue) coagulant in the wine by involving in its fall the particles remained in suspension.
COLOMBARD
White Type of vine of the South-west of France, giving rather common wines.
COMPLET (COMPLETE)
Says itself of a well balanced wine.
CONDUITE DE LA VIGNE (LEDING VINE)
Together of the factors which will determine the aspect of the vine and the potential quality of the grape. Control includes/understands the density of plantation (a number of feet to the hectare), the system of size, training, and various work of the wineyard. Mode of control depends closely on type of vine, the climate and the type of the exploitation. For the AOC, it is determined by a decree, which into fixed the conditions of production. To led vine varies according to areas': for example, the vines are often cut out of goblet (short size) in Languedoc, because this form enables them to resist the dryness and the winds violent one which sweep the area. In Bordeaux, the nature of type of vines obliges in a long size, which requires a training.
CONGÉ (TAX ACQUITTAL)
Tax Document accompanying the wine during its transport.
CONTROLE DES VINS (CONTROL OF WINES)
See page
COOPÉRATIVE (CO-OPERATIVE)
Centers vinificator or cellar had and managed jointly by a grouping of wine growers.
CORDON (CORD)
Mode of control of the trained vines.
CORPS (BODY)
Character of a wine combining a good constitution (frame and flesh) with heat.
CORSÉ (VIGOROUS)
It says itself of a wine having body.
COT
Red Type of vine, also called Malbec, mainly used in South-west. The wines are coloured and tannic, in the mixtures this type of vine brings color and marrowy.
COULANT
A wine running (or gouleyant) is a flexible and pleasant wine, " slipping " well into the mouth.
COULEUSE
It is said of a bottle whose cork lets filter the wine. Sometimes due to a too dry cellar.
COULURE (RUN-OUT)
Transformation of the fruit flower due to a bad fecundation, being able to be explained by various reasons (climatic, physiological, etc.)
COUPAGE (CUTTING)
Mixes wines of different origins (not to confuse with assembly).
COURBU
White Type of vine of Béarn and the Country Basquee.
COURGÉE
Name of the branch with fruits left with the size and which is then arched along training in the Jura, (in Mâconnais, it bears the name of tail).
COURT (SHORT)
It says itself of a wine leaving little trace in mouth after tasting (one also says " runs in mouth ").
COURTIER (BROKER)
Intermediate between salesman and purchasing of wine. The creation of the Company of the sworn brokers stitchers of Paris goes back to 1322.
CRÉMANT
Wine appellation legalized in 1974 which replaces the old regional sparkling wines is of quality then unequal.
CREUX (HOLLOW)
It is said of a wine without consistency.
CRU (VINTAGE)
Terme whose direction varies according to areas', but containing everywhere the idea of identification of a wine to a definite place of production.
CRU BOURGEOIS (. MIDDLE-CLASS VINTAGE)
Castles of Bordelais with less notoriety that Great Vintages.
CRUOVER
Trade Mark. Apparatus allowing to preserve the wine out of bottle started under inert gas (nitrogenizes) to be used it for glass. CUVAISON
Period during which, after the vintage in red, the solid matters remain in contact with the juice in fermentation in the tank. Its length determines the colouring and the tannic force of the wine.
CUVÉE (VINTAGE)
Contained of a tank. Out of Champagne, wine resulting from the first pressing.
DÉBOURBAGE
Clarification of the grape juice not fermented, separated from the bourbe.
DÉBOURREMENT
Opening of the buds and appearance of the first vineleaves.
DÉCANTER (TO SETTLE)
To transvase a wine of its bottle in a carafe, to allow him to rebalance or give up its deposit.
DÉCLASSEMENT (DOWNGRADING)
Suppression of the right to the label of AOC of a wine; this one is then marketed like "vin de table" (wine of table).
DÉCUVAGE
Separation of the wine of drop and marc after fermentation (one says also draining).
DÉGORGEMENT (DISCHARGING)
In the Champagne method, elimination of the yeast deposit formed during the second fermentation out of bottle.
DEGRÉ ALCOOLIQUE (ALCOHOLIC STRENGTH)
Richness of the alcohol wine expressed in general in degree (corresponding to the percentage of volume of alcohol contained in the wine).
DÉLICAT (DELICATE)
Says itself of a fine and molten wine.
DEMI-SEC (MEDIUM DRY WINE)
In Champagne, effervescent wine containing from 35 to 50 grams of sugar to the liter.
DÉPOT
Solid particles contained in the wine, in particular in the old wines (where it is removed before tasting by the decantation; to see "décanter").
DÉSÉQUILIBRÉ (UNBALANCED)
It says itself of a wine to which it misses an element.
DISTILLATION
Separation by heating of the components of a liquid.
DOSAGE (PROPORTIONING)
Contribution of sugar in the form of " drawn-off liquid " to a wine champagnized, after discharging.
DOUCEATRE
It is said of an unpleasantly sweetened wine.
DOUX (SOFT)
Term applying to sweetened wines.
DUR (HARD)
The hard wine is characterized by an excess of astringency and acidity, but sometimes being able to attenuate with time. DURAS
Black Cépage produced especially with Gaillac
DURIF
Black type of vine of Dauphiné.
ECHELLE DES CRUS (SCALE OF the VINTAGES)
Complex System of classification of the communes of Champagne according to the value of the grapes which are produced there. In other areas, hierarchical situation of the productions classified by various authorities.
ÉCOULAGE (DRAINING)
to see "décuvage".
EFFERVESCENT (SPARKLING)
It says itself of a releasing wine of the gas bubbles.
ÉGRAPPAGE
Separation of the grapes of the raid.
ÉLEVAGE (BREEDING)
Together of the operations intended to prepare the wines with ageing until the setting out of bottle.
EMPYREUMATIQUE
Qualifier of a series of odors pointing out the flaring, cooks it or smoke.
ENVELOPPÉ (WRAPPED
It says itself of a wine rich in alcohol, but in which the marrowy one dominates.
ÉPAIS (THICK)
It says itself of a very coloured wine, giving stops of it an impression of heaviness and thickness.
ÉPANOUI (OPENED OUT)
Qualifier of a balanced wine which acquired all its qualities of bouquet.
ÉPICÉ (SPICED)
It says itself of a wine to spice odor.
ÉQUILIBRÉ (BALANCED)
Indicates a wine in which acidity and the marrowy one (as well as the tanin for the reds) balance well mutually.
ÉRAFLAGE
Synonymous with picking off.
ESTERS
Produces combination of an alcohol and an acid. Form part of the flavours of the wine.
ÉTAMPAGE (STAMPING)
Marking of the stoppers, the barrels or the cases using an iron.
ETHERS
Volatile Component of the wine which give him bouquet and flavour.
ÉTIQUETTES (LABELS)
Voir page
ÉTOFFÉ
It is said of a full and full wine.
ÉVENTÉ (VENTILATED)
Says itself of a wine having lost whole or part of its bouquet following an oxidation.
EXTRA-DRY
Effervescent Wine containing from 12 to 20 grams of sugar per liter.
FAIBLE (WEAK)
It is said of a wine without width nor character.
FATIGUÉ (TIRED)
Term applying to a wine having lost its qualities temporarily (for example after a transport) and requiring a rest to recover them.
FÉMININ (FEMALE)
Characterizes the wines offering some tendreté and lightness.
FER
Black type of vine giving of the wines of guard.
FERME (FIRM)
It says itself of a slightly hard but pleasant wine.
FERMÉ (CLOSED)
Applies to a wine of still young quality and not having acquired a very marked bouquet, and which thus requires to be awaited to be tasted.
FERMENTATION ALCOOLIQUE (ALCOHOLIC FERMENTATION)
Process allowing the grape juice to become wine, thanks to the yeast action transforming sugar into alcohol.
FERMENTATION MALOLACTIQUE (FERMENTATION MALOLACTIQUE)
Transformation of the malic acid into lactic acid and carbon dioxide, of which the effect is to make the wine less acid.
FILLETTE
Small bottle of 35 Cl, used in the Valley-of-Loire.
FILTRATION
Clarification of the wine using filters.
FINESSE (SMOOTHNESS)
Quality of a delicate and elegant wine.
FLEUR (FLOWER)
Disease of the wine resulting in a veil blanchâtre (mycoderma) and a taste of vent.
FOLLE BLANCHE
White Type of vine giving a very sharp wine (gros plant).
FONDU (MELTED)
Indicates a wine, in particular an old wine, in which the various characters mix harmoniously between them to form a quite homogeneous unit.
FORT (STRONG)
It says itself of a wine apparently very alcoholic.
FOUDRE (BARREL)
Barrel of great capacity (200 to 300 hectolitres), intended to make mature the wine. By extension, cistern of transport of wine. FOULAGE (PRESSING)
Operation consisting in making burst the skin of the grapes.
FOXÉ
Indicates the odor, between that of the fox and that of the bug, which releases the wine produced starting from certain hybrid type of vines.
FRAIS (FRESH)
It is said of a slightly acid wine, but without excess, which gets a feeling of freshness.
FRANC (FRANKLY)
Indicates the whole of a wine, or one of its aspects (color, bouquet, taste...) without defect nor ambiguity.
FRIAND
Qualifier of one at the same time fresh and fruity wine.
FRUITÉ (FRUITY)
It says itself of a wine to fruit odor.
FUMÉ (SMOKED)
Qualifier of odor close to that of smoked food, characteristic, inter alia, of the type of vine sauvignon; from where the name of blanc fumé (see this word).
FUMET (AROMA)
Synonymous with bouquet, but more used for the wines.
GAMAY NOIR
Type of red vine, early, a little acid and pleasant. One finds it in Beaujolais wine, Auvergne and in the Loire Valley.
GARDE
"Vin de garde" . Indicate a wine showing a good aptitude for ageing.
GAZÉIFIÉ (GASIFIED)
Wine made effervescent by addition of carbon dioxide.
GÉNÉREUX (GENEROUS)
Character of a wine rich in alcohol, but without being tiring, unlike a heady wine.
GÉNÉRIQUE
Term which can have several meanings, but often indicating a wine of mark in opposition to a wine of vintage or castle; by abuse, employee sometimes to indicate regional names (for example " Bordeaux wine ", " Burgundy "...). GEWURZTRAMINER
Type of vine Alsatian pink, very aromatic.
GLISSANT (SLIPPING)
Synonymous with "coulant".
GLYCÉROL (GLYCEROL)
Slightly sweetened tri-alcohol, resulting from the fermentation of the grape juice, which gives to the wine its consistency.
GOULEYANT
Synonymous with "coulant".
GOUTTE (DRIP)
"Vin de goutte". In the wine making in red, wine resulting directly from the tank to the racking and which runs freely before pressing.
GRAND (GREAT)
It says itself of a wine of high class.
GRAND VIN (HIGH-CLASS WINE)
On the labels does not have any legal significance.
GRAS (FAT)
Synonymous with "onctueux" (see this word).
GRAVELLE (GRAVEL)
Term indicating the crystal deposit of tartar in the white wines out of bottle.
GRAVES
Ground made up of rolled stones and gravels, very favorable to the production of wines of quality which one finds in particular in Medoc and in the Graves area.
GREFFAGE (GRAFTING)
Method employed since the phylloxerna crisis, consisting in fixing on a gate grafts resistant to will phylloxéra a graft of local origin.
GRENACHE
Black type of vine cultivated in certain areas of the South of France, like Banyuls or Châteauneuf-du-Pape. Give a scented and very cordial wine.
GRIS (GRAY)
"Vin gris". Wine obtained while vinifying in white of the red grapes.
GROLLEAU
Black type of vine of the Valley-of-Loire.
GROS PLANT
Name given to type of vine insane white in the area of Nantes.
GROSSIER (COARSE)
It says itself of a wine without quality.
GUYOT
Mode of size of the stocks which leaves only one horizontal branch.
HARMONIEUX (HARMONIOUS)
Says itself of a wine presenting of the happy relationship between its various characters, going beyond the simple balance.
HAUTAIN (HAUGHTY)
Cuts vine in height.
HECTARE
10 000 square meters, is a ground of 100 m by 100 Meter.
HECTOLITRE
100 liters.
HERBACÉ (HERBACEOUS)
Indicates odors or flavours pointing out grass, (this term often has a rather pejorative connotation).
HYBRIDES (HYBRIDS)
Term indicating type of vines obtained starting from two species of different vines. Prohibited by the French legislation.
I.N.A.O.
"Institut National des Appellations d'Origine". National institute of the Labels of origin; publicly-owned establishment charged to determine and control the conditions of production of the wines of AOC and AOVDQS.
See page
I.T.V.
"Institut Technique de la Vigne et du Vin". Technical institute of the Vine and the Wine; professional technical organization of search and experimentation on the vine and the wine.
JACQUERE
White Type of vine, product in Savoy and in Dauphiné, giving a good wine to be drunk rather quickly.
JAMBES (LEGS)
Synonym of "larmes" (see this word).
JEROBOAM
Large bottle containing the equivalent of four bottles.
JEUNE (YOUNG)
Qualifier very relative being able to indicate a wine of the year already to its optimum, as well as a wine having spent its first year but not having developed all its qualities yet.
JURANCON
BlancWhite not very widespread present still in Charente.
Black, additional type of vine of South-west to the rather common wine.
LACTIQUE (LACTIC)
Acid lactic. Acid obtained by malolactic fermentation.
LARMES (TEARS)
Traces left by the wine on the walls of glass when it is agitated or inclines it.
LÉGER (LIGHT)
It says itself of a wine little coloured and not very vigorous, but balanced and pleasant. In general, with drinking rather quickly.
LEVURES (YEASTS)
Unicellular microscopic mushrooms causing alcoholic fermentation.
LIE (BIND)
Dépôt consisted the sedimentation of yeasts when they finished their activity. Certain wines are high on dregs to enrich them in flavours or to preserve a beading aspect to them.
LIMPIDE (LIMPID)
It says itself of a wine of clear and brilliant color not containing suspended matter.
LIQUOREUX (SYRUPY)
White Wines rich in sugar, obtained starting from grapes on which developed the noble rot, and being distinguished inter alia by a specific bouquet.
LONG (LENGTH)
It is said of a wine whose flavours leave in mouth a pleasant and persistent impression after tasting. One also says: of a good length.
LOURD (HEAVY)
It says itself of an excessively thick wine.
MACABEU
White Type of vine of Roussillon giving a pleasant wine in youth.
MACÉRATION
Phase of the wine making in red where the solid parts bathe in must to communicate flavours, color to him and tanins. MACÉRATION CARBONIQUE (CARBONIC MACERATION)
Mode of wine making used especially for the production of certain early product wines.
MACHE
Term applying to a wine having at the same time thickness and volume and which, by image, gives the impression that it could be chewed.
MADÉRISÉ (MADERISED)
It is said of a white wine which, into growing old, takes a ambrée color and a taste pointing out in a certain way that of Madeira.
MAGNUM
Bottle corresponding to two ordinary bottles.
MAIGRE (THIN)
It says itself of a tannic wine and without body.
MALBEC
Name given in Bordelais to the Cot type of vine.
MALIQUE (MALIC)
Acid malic. Acid present in a natural state in much of wines and which is transformed into lactic acid by malolactic fermentation.
MANSENG
Gros manseng and petit manseng are the two basic white type of vines of the jurançon.
MARC (RESIDUE)
Solid Matters remaining after pressing. Distilled to obtain brandy.
MARSANNE
White Type of vine especially cultivated in the area of the Hermitage.
MATHUSALEM
Different name for the imperial bottle.
MATURATION
Transformation undergone by the grape when it grows rich out of sugar and loses part of its acidity to become ripe.
MAUZAC
White Type of vine cultivated in particular in the Toulouse South and Languedoc, giving a fine wine but weak guard.
MELON
Name of a type of vine of "Côte-d'Or" which took the name of muscadet wine in Nantes country. Give a white wine pleasant to consume out of early product or wine on dregs.
MERLOT
Type of vine red in Bordeaux, productive but not very suited to ageing. Associated with the Cabernet, it provides to St Emilion and Pomerol wines of good guard.
MÉTHODE CHAMPENOISE (CHAMPENOISE METHOD)
Technical of making of the effervescent wines including/understanding a foam catch out of bottle, conforms to the method of making of champagne.
MEUNIER
Black type of vine being characterized by a hairy foliage more rustic than the pinot from which it results.
MILDIOU (MILDEW)
Disease caused by a parasitic mushroom which attacks the green bodies of the vine.
MILLÉSIME (VINTAGE)
Year of harvest of a wine.
MISTELLE
Must of fresh grape, rich in sugar, whose fermentation was stopped by the alcohol addition.
MOELLEUX (MELLOW)
Qualifier generally applying to soft white wines being located between the dry ones and the liqueur-like themselves ones. Also says itself, with tasting, of one at the same time fatty and not very acid wine.
MONDEUSE
Black type of vine of Savoy and Dauphiné giving a wine of guard of great quality.
MOU (SLACKNESS)
It is said of a wine which misses acidity slightly.
MOURVEDRE
Black type of vine of Provence giving of the fine wines of great guard.
MOUSSEUX (SPARKLING WINE)
Effervescent wines re-entering in the categories of the wines of table and V.Q.P.R.D.
MOUSTILLANT
It is said of a slightly effervescent wine.
MOUT (MUST)
The sweetened liquid extracts from the grape.
MUSCADELLE
White Type of vine of Bordeaux associated with the sémillon and the sauvignon.
MUSCADET
White Type of vine cultivated in the Loire-Atlantic, which gives a wine of very fresh carafe.
MUSCAT
Term indicating the whole of the type of vines whose grapes have muscatée aromatic quality. Also indicate the wines obtained with these type of vines.
MUSELET
Metal link which caps the champagne stoppers.
MUSQUÉE (MUSKY)
It says itself of an odor pointing out that of the musk.
MUTAGE
Opération which consists in stopping fermentation by adding alcohol to must. Used for the natural sweet wines.
NABUCHODONOSOR
Giant Bottle being equivalent to 20 ordinary bottles.
NÉGOCE (TRADE)
Term employed to indicate the trade of the wines and the professions referring itself to it. Is employed sometimes in opposition to "viticulture" (vine growing).
NÉGOCIANT-ÉLEVEUR
In the great areas of names, trader not being satisfied to buy and resell the wines, but, starting from very young wines, carrying out all the operations and conservations until the setting out of bottle.
NÉGOCIANT-MANIPULANT
Champagne Term appointing the trader who buys grape harvest to work out itself a champagne wine.
NÉGRETTE
Black type of vine giving a rich, coloured and not very acid wine.
NERVEUX (NERVOUS)
It says himself of a wine marking the palate by well shown characters and a point of acidity, but without excess.
NET (CLEAN)
It is said of an honest wine, with the well defined characters.
NEUTRE (NEUTRAL)
It is said of a wine without personality
NIELLUCIO
Black type of vine planted in Corsica, who gives wines of guard of high quality (in particular in Patrimonio).
NOUAISON
Appearance of the grapes after flowering.
NOUVEAU (NEW)
It says itself of a wine of the last grape harvest
ODEUR (ODOR)
Perceive directly by the nose, unlike the flavours of mouth, the odors of the wine can be of a large variety, pointing out as well the fruits or the flowers that the venaison.
OEIL (BUD)
Synonymous with "bourgeon" (bud).
OENOLOGIE (OENOLOGY)
Science studying the wine.
OIDIUM
Disease of the vine caused by a small mushroom and which results in a gray hue and a drying of the grapes; treats itself by sulphur.
O.I.V.
"Office International de la Vigne et du Vin".
International office of the Vine and the Wine.
Intergovernmental organization studying the technical, scientific or economic questions raised by the culture of the vine and the production of the wine.
ONCTUEUX (SMOOTH)
Qualifier of a wine being shown in agreeably marrowy, fatty mouth.
O.N.I.VINS
"Office National Interprofessionnel des Vins". Interprofessional National office of the Wines. Organization having taken the continuation of the O.N.I.V.I.T. in its mission of orientation and regularization of the market of the wine.
ORGANOLEPTIQUE (ORGANOLEPTIC)
Indicates the qualities or properties perceived by the senses at the time of tasting, like the color, the odor or the taste. OUILLAGE (ULLAGING)
Operation consisting in regularly adding wine in each barrel to maintain it full and avoid the contact of the wine with the air. OUVERT (OPEN)
It says itself of an opened out wine, ready to drink.
OXYDATION
Result of the action of oxygen in air on the wine. Excessive, it results in a modification of the color (onion skin for the reds) and of the bouquet.
PARFUM (PERFUME)
Synonymous with odor, with, moreover, one laudatory connotation.
PASSERILLAGE
Drying of the grape to the air being accompanied by an enrichment out of sugar.
PASTEURISATION (PASTEURIZATION)
Technical of sterilization by the heat developed by Pasteur.
PERLANT
Characteristic of a wine slightly provided out of carbon dioxide. Less sparkling than semi-sparkling them same the least sparkling than the effervescent ones.
PERSISTENCE
It is the resulting in the perception of certain characters of the wine (savour, flavours...) after this one was swallowed. A good persistence is a positive sign.
PÉTILLANT (SPARKLING)
Indicates a wine whose foam is less strong than that of the sparkling wines.
PETIT (SMALL)
It says itself of a wine either disappointing, or pleasant and familiar.
PETIT VERDOT
One of type of vines accompanying sometimes into Bordeaux the cabernets and the merlot.
PHYLLOXERA
Plant louse (the terebrant louse) which, between 1860 and 1880, destroyed the 3/4 of the French vineyard, by causing the death of the roots by its puncture.
PIECE (PART)
Name of the barrel of Burgundy (228 or 216 liters).
PIERRE A FUSIL
It says taste of a wine whose flavour evokes the odor of flint has just sparked.
PINEAU D'AUNIS
lack type of vine cultivated in certain areas of the Loire Valley, and giving a wine little coloured.
PINOT NOIR
Black type of vine, cultivated in particular in Burgundy, which gives wines rather little coloured but of long guard. Also cultivated out of Champagne where it is vinified in white (and also everywhere in the world).
PIQUÉ
Qualifier of a wine reached of acescence, disease resulting in a marked sour odor.
PIQURE (PUNCTURE)
Acetic puncture. Synonym of "acescence".
PLAT (FLAT)
It says of a wine without bouquet nor acidity.
PLEIN (FULL)
It says itself of a wine having the qualities requested from a good wine, and which gives in mouth a feeling of plenitude. POINTE (POINT)
"Mise sur pointe."Operation which consists in bringing in several months the Champagne bottles points in bottom while turning them, in order to bring the deposit towards the neck and to eliminate it.
POULSARD
Black type of vine, used in particular in the Jura, giving little coloured but very fine wines.
POURRITURE NOBLE(NOBLE ROT)
Name given to the action of the " botrytis cinerea " in the areas where it makes it possible to carry out liqueur-like white wines. PRESSE (PRESS)
In the wine making in red, wine drawn from marcs by pressing after the racking. Pressing Operated.
PRESSURAGE
Operation which consistute to press residute of grape for extract the juice or the wine.
PRET (READY)
It says of a wine which evolution est terminated et which can be drink.
PRIMEUR
Early product Is: early product wine. Wines worked out for a fast consumption. Are authorized with the sale 3rd Thursday of November. That is to say: purchase out of early product. Purchase makes little after harvest and before the wine is consumable.
PRISE DE MOUSSE
Name given to the second alcoholic fermentation which undergo the sparkling wines.
PUISSANCE (POWER)
Character of a wine which is at the same time full, vigorous, generous and of a rich person bouquet.
QUEUE (TAIL)
"Vin de queue".Wine of lower quality obtained by pressing of any grape available, even damaged.
RACÉ
It is said of a typified and original wine.
RAFLE
Term indicating in the bunch the small branches supporting the grapes and which, at the time of a not éraflée vintage, bring a certain astringency to the wine.
RAIDE (STIFF)
It says itself of a tannic and acid wine.
RANCIO
Particular character taken by certain natural sweet wines during their ageing.
RAPEUX (HARSH)
It is said of a very astringent wine, giving the impression to scrape the palate.
RATAFIA
Liqueur wine worked out by mixture of marc and grape juice out of Champagne and Burgundy.
REBECHE
"Vin de rebèche". Wine from the last presses, which will not take part in the development of vintages intended for champagnization.
RÉCOLTANT-MANIPULANT
Out of Champagne, wine grower working out itself his champagne.
REMUAGE (MOVING)
In the Champagne method, operation aiming at bringing the deposits against the stopper by the movement printed to the bottles placed on desks.
RÉSERVE
Expressions : "Réserve maison" or "Réserve du patron" does not have any legal significance.
RICHE (RICH)
Qualifier of a coloured, generous, powerful wine and at the same time balanced.
RIESLING
White Type of vine, cultivated in Alsace, giving wines of a great distinction.
ROBE (COLOUR)
Terme often employed to indicate the color of a wine and its external aspect.
ROGNAGE (TRIMMING)
Action to cut the end of the branches of vine at the end of the vegetation.
ROLLE
White Type of vine of Provence and the Country niçois giving very fine wines.
ROMORANTIN
Rather ordinary white Type of vine cultivated in some sectors of the Loire Valley.
ROND (ROUND)
It is said of a wine whose flexibility, marrowy one and flesh give in mouth a pleasant impression of roundness.
ROTI {GOUT DE}
Odor which one finds in the wines surmûris, resulting from grapes reached of noble rot, and which evokes scents of citrus fruits bark, dry fruits, of toast, etc.
ROUSSANNE
White Type of vine, cultivated in Drôme, giving a very fine wine of guard.
RUDE (HARD)
Says itself of an astringent wine and low quality.
SACY
White type of vine, cultivated in Yonne and to combine it, giving a very fresh and dry wine.
SAIGNÉE (BLEEDING)
"Rosé de saignée". Rosé wine drawn from a black grape tank at the end of a short time of maceration.
SAINT-PIERRE
White Type of vine giving an acid wine which one finds in Allier area.
SALMANAZAR
Giant Bottle containing the equivalent of 12 ordinary bottles.
SARMENT (VINE SHOOT)
Branch of vine of the year.
SAUVIGNON
White Type of vine, cultivated in many areas, giving a fine wine and of good guard of which one of the characteristics is its flavour of smoked, very particular.
SAVAGNIN
Jurassic Cépage giving celebrates it yellow wine and whose pink varieties exist in Alsace (klevner and gewurztraminer). SAVEUR (SAVOUR)
Feeling (sweetened, salted, acid or bitter) produced on the language by a food.
SCIACARELLO
Type of vine black, cultivated in Corsica, producing a wine charnu and fruity.
SEC (DRY)
For the still wines, character deprived of sweetened savour (less than 49 G per liter); in the scale of softness of wine effervescent, character little sweeten (less than 35 G).
SÉLECTION DE GRAINS NOBLES
Mention specific can supplement the name Alsace and Alsace Great Vintage, for the type of vine Riesling, Gewurztraminer, Tokay-Pinot gris and Muscatel, when they answer with some condition of production particularly strict, in particular as for the richness natural of grape in sugar. The exceptional concentration required by the regulation (256 grams per liter for the Riesling and the Muscatel, 279 for Gewurztraminer and Pinot gris) is obtained by an over-ripening of the grapes and the development of the noble rot, which require grape harvest by sort successive.
SÉMILLON
Noble white type of vine, cultivated in particular in the Gironde and giving inter alia the liqueur-like high-class wines.
SÉVERE
It is said of a hard wine and without bouquet.
SOLIDE (SOLID)
It is said of a wine quite made up, having a good frame in particular.
SOUPLE (FLEXIBLE)
It says itself of a running wine, in which the marrowy one overrides astringency.
SOUTENU (SUPPORTED)
It says itself of a not very tannic and agreeably acid and marrowy wine.
SOUTIRAGE
Operation consisting in transvasing a wine of a barrel in another to separate the dregs from it.
SOYEUX (SILKY)
Qualifier of a wine flexible, sliding ring, marrowy and velvety, with a nuance of harmony and elegance.
STABILISATION (STABILIZATION)
Together of the processing intended for the good conservation of the wines.
STRUCTURE
Indicates at the same time the frame and the overall constitution of a wine.
SUCRAGE (SUGARING)
See "chaptalisation".
SULFATAGE (SULPHATING)
Processing, formerly practised using copper sulfate, applied to the vine to prevent the cryptogamic diseases.
SULFITAGE (SULPHITING)
Introduction of sulfurous solution into a must or a wine to protect it from accidents or diseases, or to select the leavens.
SYLVANER
Alsatian white Type of vine in general producing a standard wine of carafe.
SYRAH
Type of vine in strong extension in the Coasts of the Rhone and the South. Give a wine very coloured, astringent, with the perfume of violet.
TAILLE (CUT)
Coupe of the vine shoots to regularize and balance the growth of the vine in order to control the productivity.
TANNAT
Black type of vine, product in the Pyrénées-Atlantiques and which gives very constructed wines, but fine and of good guard.
TANIN
Substance being in the grape, and which brings to the wine its capacity of long conservation and some of its gustatory properties.
TANNIQUE (TANNIC)
Character of a wine letting appear a note of astringency due to its wealth of tanin.
Caractère d'un vin laissant apparaître une note d'astringence due à sa richesse en tanin.
TARTRE (TARTAR)
Crystal precipitation of salts of tartaric acid in the barrels and the bottles. Do not present any disadvantage for the wine.
TASTEVINAGE
Label granted by the brotherhood of the Knights of Tastevin to certain Burgundian wines.
TERROIR (SOIL)
Territory separating by certain determining physical characteristics for its wine.
THERMORÉGULATION
Allowing to control and control the temperature of the tanks during fermentation.
TIRAGE
Synonymous with "soutirage".
TOKAY
Name given in Alsace to the Pinot gris.
TONNEAU (BARREL)
Brilliant Invention of our ancestors the Gallic ones!!! :o)
TRANQUILLE
Quiet still wine. Opposed to effervescent wine. Wine without carbon dioxide in dissolution
TRESSALLIER
Different name of the "Sacy" type of vine.
TUILÉ
Character of the red wines which, into growing old, take a hue red-yellow.
UGNI BLANC
Type of vine white, cultivated in the South (and in Charente under the name of St. Emilion), giving a rather acid wine and of weak guard.
V.D.L.
"Vin de liqueur". Liqueur wine; sweet wine not meeting the lawful standards of the VDN, or wine obtained by mixture of wine and alcohol (Pineau of Charentes).
V.D.N.
Denomination reserved for the wines with AOC, obtained by mutage, i.e. an arrested fermentation due to the addition of alcohol. The "Vins Doux Naturels" (natural sweet wines), or VDN, are generally produced on shone upon, poor and dry grounds. The vines thus have poor yield and produce musts of a great high content in sugars, 252 grams per liter at least. The addition of alcohol, which correspond of 5 with 10 % of volume of must put in work, stop the fermentation alcoholic in inhibit the action of yeast and allow with wine of keep a part of sugar of raisin.Les sweet wine doux natural have therefore a title alcoholometric asset minimum of 15 % in volume, i.e. a alcoholic strength of at least 15 and a title alcoholometric total of at least 21,5 % in volume. The residual sugar concentration is higher than 50 grams per liter, and for the Muscatels, higher than 125 grams by litre.98 % of the French natural sweet wines are produced on the edges of Méditerranée.On distinguishes two types from them : the Muscats, for which it is important to preserve the flavours of the grape and to protect them from oxidation. They are thus bottled very quickly, and must be consumed young. Rivesaltes, Banyuls, Maury, reach their plenitude only after one period of ageing during which the phenomena of oxydoreduction play a fundamental role in the formation of the bouquet. The majority of these wines are thus preserved in containers which support this process: barrels of oak or tanks incompletely filled, which confer a ambrée hue and a complex bouquet to them, where interfere with the cocoa odors, coffee, plum... These wines can be kept very a long time.
V.D.P.
"Vin de pays". Local wine; wine pertaining to the group of the wines of table, but which one can mention on the label the geographical area of origin.
V.D.Q.S.
Become AOVDQS "Appellation d'Origine Vin Délimité de Qualité Supérieure", Label of origin Delimited Wine of Higher Quality. Product in an area and according to a precise regulation.
VÉGÉTAL (PLANT)
It says bouquet or flavours of a wine (mainly young) pointing out grass or the vegetation.
VENAISON
Applies to the bouquet of a wine pointing out the odor of big game.
VENDANGES TARDIVES (LATE GRAPE HARVEST)
Lawful Expression to indicate certain wines in Alsace.
VÉRAISON (RIPENING)
Moment when the bunch passes from the green to the red or the greenish white.
VERMENTINO
Known white type of vine under the name of Rolle in Nice and in Provence and under Malvoisy in Corsica.
VERT (GREEN)
It is said of a too acid wine.
VIEUX (OLD)
Term which can have several meanings, but in general indicating a wine having several years of age and having aged out of bottle after having remained out of barrel.
VIF
It says itself of a fresh and light wine, with small dominant acid but without excess and pleasant.
VILLAGE
Term employed in certain areas to individualize a particular sector within a broader name (Beaujolais wine, Côtes-du-Rhône wine).
VIN DE PAILLE
It is a naturally soft wine, not to confuse with a sweet aperitif wine (VDN). It is elaborate starting from passerillés grapes. After the grape harvest, the grapes are laid out either on a bed of straw or trays, or suspended in a healthy and aired room, for at least three months. It occurs then, by evaporation of water, a strong concentration of the components of the grape. After a very slow fermentation, one obtains a titrating wine enters 14 % and 17 % of alcohol, and which contains many residual sugars: the total voluminal alcoholometric title must be at least 18 %. It ages then three or four years out of barrels. Those wines have very weak outputs, since one needs 100 kilos of grapes to obtain 18 liters of vin. Those wines are produced almost exclusively in the area of the Jura, but there remains a negligible production in the septentrional Côtes du Rhône, in Hermitage.
VIN EFFERVESCENT (EFFERVESCENT WINE)
Wine which presents a regular carbon dioxide outburst, in the form of bubbles, which come to burst on the surface of the wine. The sparkling and semi-sparkling wines are effervescent wines.
VINÉ (FORTIFIED)
It says itself of a wine added with alcohol.
VINEUX (VINOUS)
It says itself of a wine having a certain alcoholic strength and presenting in a clear way the characteristics distinguishing the wine from other alcoholic drinks.
VINIFICATION(WINE MAKING)
Method and together of the techniques of making of the wine.
VIOGNIER
White Type of vine, cultivated in the Rhone valley, giving a fine wine of high quality.
VIRIL (VIRILE)
It says itself of one at the same time constructed, vigorous and powerful wine.
VITIS VINIFERA
Scientific name of the European vine.
VOILÉ
It says itself of a slightly turbid wine.
VOLUME
Characteristic of a wine giving the impression to fill the mouth well.
V.Q.P.R.D.
"Vin de qualité produit dans une région déterminée".Wine of quality produced in a given area.
Differs from the wines of table, in the lawful language of the European Economic Community, and gathers, in France, the AOC and AOVDQS.
