| brut |
Champagne Classification - the driest style
with no perceptible sweetness. |
| charmat process |
Also known as "bulk
process' - referring to the secondary fermentation which is performed in a tank. The yeast is then filtered out and the champagne is put into bottles. |
| chateau |
"castle" -frequently
used to designate a specific estate or winery |
climat
|
Burgundian term for a
"vineyard |
| clos |
A walled vineyard |
| cte |
"side," referring to the slope of a
hill |
cru
|
"growth" |
| cuvaison |
The first fermentation during which the must is in contact with the grape skins. It is during this period that
red wines obtain their color from the
skins |
| Cuve: |
"blend." |
demi-sec
|
"half-dry." As a
wine classification it can mean semi-dry. Champagne classification - An
extremely sweet class of champagnes. |
methode champenoise
|
Classic champagne technique of
France. Requires that the secondary fermentation which transforms still
to sparkling wine occurs in a bottle, generally the one in which the
wine is ultimately sold. Secondary fermentation takes place when a
carefully measured amount of yeast and sugar is added to still wine and
the bottle securely capped. The carbon dioxide released as a by-product
of fermentation cannot escape the stoppered bottle and dissolves into
the wine, to be released as bubbles when the bottle is opened. Once the
secondary fermentation is complete, the wine rests with the spent yeast
for at least a year or perhaps several - longer yeast contact generally
produces more complex wines. |
sur lie
|
"on the lees" --
"lies" or "lees" are the residues of yeast
fermentation which are deposited at the bottom of a barrel or tank as
fermentation proceeds. Allowing wine to remain on the lees enhances the
flavors of the wine. |
terrior
|
"soil" -- French
term referring to the particular character of a given vineyard - or
small part of that vineyard - that is ultimately expressed in the wine |
vendange
|
"harvest" or
"picking grapes" |
vignoble
|
"vineyard" The term
also implies not only the grapes but the entire microclimate found in a
specific vineyard. "Climat" (used in Burgundy) is similar. |
vin du pays
|
"Wine of the
Countryside" -- has no official meaning |
The Wine Guide
