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Wine
Lingo – How to talk a good game
ac
- appellation contrôlée -- (see aoc, below)
aoc - appellation d'origine contrôlée: the highest regional
source classification for French wines
brut -- very dry (especially for sparkling wines)
cave: a cellar
caveau: a wine-tasting cellar (for dégustation)
clos: a walled enclosure, or a walled vineyard
cru: a particular crop, used for purpose of classification
cuve: vat
cuvee: a specific vat of wine selected for its quality
demi-sec: fairly sweet or medium-sweet
flute: a narrow Champagne glass; also a narrow bottle used for Alcace
wine
foudre: a large oak cask used for ageing wine (mostly in Provence
and Alsace)
frais: fresh, cool
frappe: chilled
fût: an oak cask
dégustation: tasting
glace: iced
millésime: vintage
mise en bouteille: where it's bottled
moelleux: sweet
mousseux: sparkling
moût: the fresh grape juice before fermentation
pétillant: lightly sparkling
phylloxera: an aphid that destroyed most European vineyards in the
mid-19th century
pourriture noble: (Botrytis cinera) Literally, "noble rot",
a fungus that attacks ripe grapes
in certain areas, resulting in higher sugar content and finer sweet
wines
rancio: a Catalan red wine aged in the sun
récolt: vintage
sec: dry
vendage: the picking, harvesting of grapes
vignoble: vineyard
vin doux naturel (VDN): a sweet dessert wine made in Provence from
Muscat grapes
Vin de Pays: a regional classification
Vin de Table: the lowest regional classification
vinicole: wine-growing, vinicultural, wine industry
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