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A winemaking practice that involves prolonged aging on the dead yeast cells (the lees). Sur pointe French term for a sparkling wine that has been aged with its neck down following the completion of autolysis but before dégorgement. Wines that are being riddled (remuge) will end up sur pointe with the yeast sediment consolidated in the neck of ...
French and Spanish terms for a fortified wine made by mixing unfermented grape juice with an alcohol spirit. For example Pineau des Charentes Moelleux French term usually used for wines of mid-level sweetness or liquoreux. [13] Monopole French term for an appellation, where all the vineyards in the appellation are under single ownership. Mousse
In any farming capacity, the quantity of quality fruit that a parcel of land render after a harvest. In terms of wine making it is the quantity of grapes that a vineyard can produce per hectare (2.47 acres) of land to produce the level of quality desired.
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The fruits used in winemaking are fermented using yeast and aged in wood barrels to improve the taste and flavor quality. [4] Ice wine – Ice wine is a type of dessert wine made from frozen grapes. Grapes are frozen on the vine around 20 °F (-7 °C), and late crushed in a grape press.
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.
The results of Pasteur's studies revolutionized the French understanding of winemaking and eventually spread to other wine regions across the globe. [ 12 ] The development of railway networks throughout France opened up new opportunities for wine regions that were historically disadvantaged due to the lack of river-based trading routes.