Wine glossary

Glossaire

ACID
Said of a wine whose very high acidity gives it a biting, green character
AMER
Said of a wine lacking in vinosity, more like water than wine
AQUEUX
Said of a wine lacking in vinosity, more like water than wine
FLAVOR
Volatile compound of a wine perceived by the sense of smell
ASSEMBLY
Mixing of juices or wines
ASTRINGENCE
Mouthfeel encountered with a tannic wine
BALTHAZAR
Bottle with a capacity of 12 litres or 16 bottles
BOUQUET
All the olfactory sensations that a wine provides
GROSS
Said of a sparkling wine containing very little residual sugar
HEADY
Said of a rich, well-alcoholised, balanced, round, powerful and warm wine
DECANTER
Operation consisting of pouring the wine into a carafe in order to amplify and stimulate the bouquet
GRAPES
Variety of grapes
WARM
Said of a generous, complete and powerful wine
CHAMBRÉ
Said of a wine at a temperature of 16° C
FLESHY
Said of a wine with a good balance between the tannins and the softness provided by the alcohol
CLOS
Vineyard plot
CORPS (AVOIR DU)
spicy
CORSÉ
Said of a wine with a strong character, rich in alcohol, dry extract, well coloured, with a pronounced flavour that fills the mouth
DECANT
Separating a liquid from solids or liquids by gravity (this decants the wine at the same time)
DEMI-SEC
The EU regulation stipulates that a semi-dry wine must have a sugar content after fermentation of between 4 and 12 grams per litre
SOFT
The EU regulation states that a sweet wine must have a sugar content after fermentation of more than 45 grams per litre
AGEING ON LEES
Method of preserving wines by not removing their lees during aging
WELL-ROUNDED
Said of a wine that has reached its olfactory and gustatory peak
SPICY
Said of a wine with spicy aromas such as cinnamon, cloves, nutmeg, pepper
EXTRA-BRUT
Refers to a sparkling wine with a residual sugar content not exceeding 6 grams per litre
ALCOHOLIC FERMENTATION
Transformation of the sugars contained in the must into ethanol, the main alcohol
FRESH
Said of a wine whose balanced acidity gives it an impression of freshness
DRUM
Barrel to put the wine in
GLYCERIN
Constituent of the wine giving it its smoothness and mellowness, depending on the case
GOULEYANT
Said of a thirst-quenching wine, easily drunk because it is soft, pleasant, supple and flowing
FAT
Said of a wine that has a certain thickness, a certain smoothness
JÉROBOAM
Bottle with a capacity of 3 litres or 4 bottles
YEAST
Single-cell micro-organisms through which grape juice becomes wine undergoing alcoholic fermentation
LEES
Yellowish or reddish deposit on the bottom of the tank or barrel
CLEAR
Clear and pure. A wine whose transparency is not disturbed by anything
MÂCHE (A DE LA)
So much body and flesh in the mouth to speak of a wine that its fullness would make you think you could chew it
MADÉRISÉ
An oxidised wine that takes on a particular taste reminiscent of Madeira, hence its name. Its colour also changes, becoming less brilliant.
MAGNUM
Bottle with a capacity of 1.5 litres or 2 bottles
MATHUSALEM
Bottle with a capacity of 6 litres or 8 bottles
MELCHIOR
Bottle with a capacity of 18 litres or 24 bottles
MELLOW
The Community regulation stipulates that a sweet wine must have a sugar content after fermentation of between 12 and 45 grams per litre
MOU
Said of a wine that lacks acidity, vivacity
MOÛT
Grape juice before alcoholic fermentation starts
NABUCHODONOSOR
Bottle with a capacity of 15 litres or 20 bottles
ANIMAL ODOURS
Smells of meat, venison in some old red wines. Smells associated with amber, musk and leather are animal smells
BALSAMIC SMELLS
Resin and balsam smells. The smells associated with vanilla, incense and coniferous odours are balsamic smells
WOODY SCENTS
Odours associated with the evolution of the tannins or the wood of the ageing barrels
EMPYREUMATIC ODOURS
Burnt, smoky, cooked smells. Smells associated with caramel, toast, flint, rubber, cocoa and coffee are empyreumatic smells
SPICY ODOURS
Smells of spices, aromatics
ETHEREAL SMELLS
Ether or higher alcohol odours. Odours associated with nail polish or yeast and the smell of fermentation are ethereal odours
FLORAL SCENTS
Smell of a multitude of flowers
FRUITY SCENTS
Smells of all possible fruits
MINERAL ODOURS
Smells of flint, chalk, limestone, soil and dust
PLANT ODOURS
Smells of herbs, leaves, fresh or mouldy greenery
ONCTUAL
Said of a wine that is fatty, mellow and round
OXYDATION
Refers to the often harmful influence of oxygen in the air on the wine
OXYDE
Said of a wine whose colour and aromatic palette have been altered by oxidation
RAFLE
Bunch of grapes without their seeds
FEEDBACK
A tasting technique which consists of aerating the wine in the mouth by breathing in air with the lips closed, in order to perceive the aromas through the retronasal route
ROUND
Said of a supple and slightly velvety wine
DRY
The Community regulation stipulates that a dry wine must have a sugar content after fermentation of between 0 and 4 grams per litre
SYRUPY
Said of a wine with a consistency reminiscent of syrup
SULFITES
Chemical compounds contained in wines to facilitate their preservation
TANIN OU TANNIN
The tannin in wine comes from the skins, stems and pips, during the fermentation of red wines
TANNIQUE
A wine rich in tannins, an astringent substance derived from the wood of the barrel or the grape stalks. The sensation of astringency is characterised by the drying out of the mouth
TUILÉ
Said of an oxidized red wine
N.S.W
Natural Sweet Wine
VIF
Said of a wine that is slightly acidic, but not excessively so, making it very fresh
VINIFICATION
Vinification is the set of processes used to transform grape must into wine
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