Search results
Results from the WOW.Com Content Network
French term (now English also) for the onset of ripening of the grape cluster. Viertelstück A German wine barrel with the capacity of 80 gallons (300 liters) Vin de goutte French term for free run juice Vin de liqueur Fortified wine boltered with alcohol prior to fermentation. Vin de paille French for "straw wine", a dried grape wine. Vin de ...
French term similar to Vin primeur denoting a very young wine meant to be consumed within the same vintage year it was produced. Example: Beaujolais nouveau. Vin ordinaire French term used to denote an "ordinary wine" as opposed to a premium quality wine. Vino Italian and Spanish, originally derived from Latin, for wine. Vino de mesa/Vino da tavola
A botanical family. The grapes used for winemaking belong to Vitis genera. Gout de Terroir French term meaning "taste of earth" that denotes the characteristic flavors that certain vineyard soils impart on a wine. Graft The joint made during the grafting of rootstock to the scion of a vine. Green harvest
Download as PDF; Printable version; In other projects ... Help. For wine making related terms see Category :Oenology. Subcategories. This category has only the ...
Aromatized wine – A fortified wine with added herbs, spices, or flavorings.; Dessert wine – A category of sweet wines served with dessert.; Fortified wine – Fortified wine is a wine that has had a distilled spirit added to it in order to end fermentation, help preservation, or influence flavor.
French wine is produced throughout all of France in quantities between 50 and 60 million hectolitres per year, or 7–8 billion bottles. France is one of the largest wine producers in the world. [1] [2] French wine traces its history to the 6th century BCE, with many of France's regions dating their wine-making history to Roman times.
Download as PDF; Printable version; From Wikipedia, the free encyclopedia. Redirect page. Redirect to: Glossary of winemaking terms; Retrieved from " ...
Carbonic maceration is a winemaking technique, often associated with the French wine region of Beaujolais, in which whole grapes are fermented in a carbon dioxide rich environment before crushing. Conventional alcoholic fermentation involves crushing the grapes to free the juice and pulp from the skin with yeast serving to convert sugar into ...