|A.O.C :||Appellation d’origine|
contrÃ´lÃ©e – this is the highest French wine classification. It indicates that the wine
meets the strict requirements concerning the vineyard of origin, the type of vine grown,
the method of production, and the volume of alcohol present.
|A.O.S :||Appellation d’origine|
simple (abolished in November 1973)
|AbstÃ¨me :||Know as a teetotaller, a|
person who does not drink wine
|Acescence :||Illness caused by acetic|
bacteria which have a tendency of making the wine acidic
|Acidity :||Being part of the four|
basic savours of the sense of taste, acidity is detected on the sides of the tongue.
|Acidulous :||Very young wine with a|
high level of acidity.
|Acrid :||An “acrid”|
wine is an unpleasant wine, which is also rough and tart.
|Aggressive :||Wine with an excess of|
acidity or tannin.
|Alcohol :||The natural sugar from|
the grape is transformed into alcohol, caused by the action of yeast, when the must is
|Chemical reactions which|
allow us to obtain, from the sugar of the grape, alcohol and glycerol.
|Italian grape variety|
which produces a red wine of the same name.
|Alentejo :||Portuguese vineyard|
situated south-east of Lisbon.
|AligotÃ© :||Grape variety producing|
a white wine grown mainly in Bourgogne. The Bourgogne AligotÃ© is a pleasant wine, light
and thirst quenching, to be drunk young.
|Aloxe-Corton :||Bourgogne municipality|
(commune) belonging to the CÃ´te de Beaune.
|Alsace :||The best grape varieties|
used in the production of Alsacien white wines are “gewurztraminer”,
“muscat”, “pinot gris” or “tokay” and “riesling”.
|Amber-yellow :||Golden colouring of|
certain old white wines due to the oxidization of the wine, but which should not be
accompanied by maderization at the time of tasting.
|Ampelography :||The study of grape|
|Ample :||An “ample”|
wine a rich and ample flavour which assures good harmony.
|Anjou :||Wine growing region of|
Tourraine producing red, white and rosÃ© wines.
|Red pigments from the|
grape; found in the skin, which give the colour to rosÃ© and red wines.
|Wine growing region|
which produces some very pleasant “vins de Pays” made from grape varieties of
the Bordelais region for the red wines of SÃ©millon, Ugni banc and Baroque for the white
|Arbois :||A vineyard in the Jura|
region, having an “appellation contrÃ´lÃ©e” (label guaranteeing the origin of
wine and cheese) since 1936. To be endowed with an “appellation” (designation)
white wines must come from the Sauvignon, Chardonnay or Pinot blanc grape varieties and
red wines from the Poulsard, Trousseau or Pinot Noir varieties
|Arcure :||Curve imposed upon a|
climbing stem by cutting and folding in order to encourage fruit growth.
|Aroma :||Also known as fruit,|
flavour or bouquet, the aromas are the smells given off by the wine.
|Aromatic :||An aromatic wine has|
pervasive and intense aromas. Certain grape varieties are said them to be
|Ascorbic acid :||Anti-oxidizing agent|
strictly regulated by the EEC who impose a limitation of 150mg per litre of wine.
|Asti :||An Italian wine which|
comes from the city of Asti, south of Turin.
“astringent” wine is “chewy”.The tannin, which is very concentrated,
is rough and causes the gums and tongue to tighten.
|Aubance :||Vineyard in Anjou which|
stretches from the Loire to Layon.
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