Q & A
What do we call vine trellises?
Trellises are permanent structures made of posts and wires that help to support and position the vine’s shoots. They offer many advantages…
Q & A
What is a ‘Gobelet’ vine also called ‘Bush vine’ in English?
A ‘bush vine’ is a type of vine training also called ‘Gobelet’ in France and some other countries. The name comes from the resemblance of the vine trained this way with a bush…
Q & A
What is a ‘Butt barrel’?
A ‘Butt’ barrel is a type of barrel usually associated with Sherry production in Jerez Spain. It is traditionally made from American oak and has a capacity of between 600 and 650 liters (172 gal). A ‘Bota Chica’ or ‘shipping barrel’ holds 500 liters…
Q & A
What is a ‘BYO’ restaurant?
A ‘BYO’ restaurant is a “Bring Your Own” wine restaurant where restaurant owners allow customers to bring their own wine. It was introduced in Australia and New-Zealand in order to offer the maximum pleasure to wine drinkers with the minimum price possible…
Q & A
What is the ‘droit de bouchon’?
The ‘droit de bouchon’ is a French expression that can be translated in English as ‘corkage’ that is used to designate a charge usually levied in a restaurant for each bottle of wine brought and consumed on the premise…
Q & A
What is the meaning of “Frontignac”?
Occasionally, grapey, sweet wines can be referred to as “Frontignac”…
Q & A
What is a “decanting cradle”and how to use it?
A ‘decanting cradle’ is a bottle carrier, generally made of metal or wicker, which is particularly helpful for very old wine bottles that have been stored horizontally for a long time…
Q & A
What was called “Oenotria”?
“Oenotria” was the name given to southern Italy when Greek colonists first arrived there around 8th century BC. This name is derived from the ancient Greek οἶνος (oinos) literally meaning “wine”, ‘oenotria’ meaning the ‘land of wine’…
Q & A
What is the meaning of “oeil-de-perdrix”?
The term « oeil-de-perdrix » is a French expression that can be translated into English as “Partridge’s eye”.
Q & A
What is ‘laccase’?
The ‘Laccase’ is a powerful oxidizing enzyme that is connected to Botrytis (bunch rot developing under certain conditions), which causes browning of grape must.