Q & A
What is a “Chai”?
The French word “Chai” refers to the ground-floor room where the winemaking processes are carried out (the word “cellier” is also used or, in certain French provinces, the word “cuverie”)… (read more)…
Q & A
What do we call “Gelée Blanche” in a wine context?
One of the nightmares that plague the winegrower’s nights is “white frost” (called “Gelée Blanche” in French). The vineyards located at the northernmost limit of vine production are the most prone to it (many of the best wines in the world are made at this limit). The threat in French Read more…
Q & A
What do we call a “Gelée Noire” in a wine context?
The name “Gelée Noire” (French for “Black Frost”) refers to the midwinter frost. Despite the mounds, the cold can occasionally be so severe that the vine itself can burst and the buds freeze. This is how the Bordeaux vineyard, the Saint-Emilion vineyard, and especially the Pomerol vineyard all experienced serious Read more…
Q & A
What is “Sangria”?
In practically all of Spain, a beverage known as “Sangria” is made with chopped oranges and lemons, wine, and ice to serve it very cold at the table or in between meals during the stifling summer heat. While Sangria is incredibly refreshing and delicious, it frequently contains more alcohol than Read more…
Q & A
What is a “vin mousseux”?
You will often hear French people talking about some wines being referred to as “vins mousseux”. It is a catch-all term for all sparkling wines, regardless of production method. This includes sparkling wines made through the Ancestral method, the traditional method (“méthode champenoise”) and tank method sparklings…
Q & A
What does “macération pelliculaire” mean?
“Macération pelliculaire” is a French expression that designates the prefermentation maceration of white grapes, a process also known as “skin contact” in English. Skin contact in white wine making is generally deliberately avoided to prevent tannin and color extraction. This is accomplished by removing the juice from the skins as Read more…
Q & A
What is the meaning of “clos” in the world of wine?
Since the word “Clos” in French means “enclosure,” any vineyard referred to as a Clos should be enclosed, by a wall in most cases. However, it is also used elsewhere. Burgundy is probably where this term is most prevalent. For their single-vineyard wines, some producers of the Priorat appellation located in Spain have Read more…
Q & A
What is the meaning of the expression “sur souches” in wine?
The French phrase “sur souches” literally translates to “on the stumps” or, in the case of buying a future crop of wine, “on the vine.” The Bordeaux trade has occasionally purchased futures in a crop before it was even harvested during periods of especially strong sales.
Q & A
What is the meaning of the expression “passing the Porto”?
“Passing the Porto” refers to the old custom that requires Porto wine, in particular a decanter of vintage Porto, to be passed from the right to the left of a dining table. It is considered one of the most beloved traditions in the wine industry. No real satisfying explanation of Read more…
Q & A
What is the meaning of “passerillage” in a wine context?
The French term “passerillage” refers to the process of drying, shriveling (see the définition of “flétri” here), or raisining grapes on the vine in order to concentrate their sugar content. It serves as an alternative to wine with high sugars from botrytis (where the noble rot plays a crucial role Read more…