A Blanc de Blancs (literally, “White from Whites”) Champagne is a sparkling white wine (elaborated through the Traditional Method also called “Méthode Champenoise”) produced in the Champagne region of France …(read more)…
The French wine from the Bordeaux region’s Montbazillac appellation, which the Dutch loved, was known as “Madère du Périgord” and was the subject of a significant commerce with them beginning in the 14th century. The Edict of Nantes’ revocation, which led to the exodus of more than 40,000 Protestants from Read more…
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…
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.
French wine terminology for “medium-sweet” wines is “Demi-Sec.” Demi-Sec wines are sweeter than “Sec” wines but less sweet than wines labelled as “Mouelleux” or “Doux”. Specifically Chenin Blanc wines from the French wine areas of Anjou, Saumur, and Touraine as well as some sparkling wines (champagnes, crémants) are referred to Read more…
When making sparkling wine using the traditional method (méthode Champenoise), bottles may be kept after the second fermentation is finished but before they are disgorged. They can be kept on their necks, upside down, so that the lees stay in the bottle’s neck (“sur pointe”) (which makes the disgorgement process Read more…
“Dessert wines” is usually used to designate sweet wines. They are defined by American regulations as any wine containing between 14% and 24% alcohol, which includes a growing number of dry, unfortified wines.
Although over-extraction is becoming a regular mistake nowadays because people correlate quality with color, “extraction” in the context of wine typically refers to the extraction of valuable phenolics from grape solids before, during, and after fermentation. Wines with excessive extraction lack balance and fruit expression.
The process that causes tiny particles to group together is called “flocculation.” The traditional method (Méthode Champenoise) of manufacturing sparkling wine involves this intended process. The lees will flocculate and gradually travel toward the bottle neck during the second fermentation that takes place in the bottle (i.e., the traditional method).
Comments = good wine for that price, the wine has no fault, it is just a notch lower in terms of flavour intensity
Final Grade = B+