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A winemaking technique often used for experimental batches of wine where the wine is fermented in small, specialized vats. Mise tardive French term, literally "late bottling", for extended elevage with aging on lees Mistelle French term for fresh grape juice that has had alcohol added to it (Fortification) before fermentation has started. This ...
A metric measure of volume equal to 33.8 fluid ounces (U.S.) or 35.2 fl oz (imperial). Lieu-dit French term for a named vineyard site. Usually used in the context of describing individual vineyards below Grand cru status. Liquoreux French term meaning "liqueur-like" used for dessert wine with a luscious, almost unctuous quality. Often used to ...
Download as PDF; Printable version; In other projects ... Help. For wine making related terms see Category :Oenology. Subcategories. This category has only the ...
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; From Wikipedia, the free encyclopedia. Redirect page. Redirect to: Glossary of winemaking terms; Retrieved from " ...
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.
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A bottle of undisgorged Champagne resting on the lees.The yeast used in the second fermentation is still in the bottle, which is closed with a crown cap.. The traditional method for producing sparkling wine is the process used in the Champagne region of France to produce Champagne.