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Wine Training: French Vocabulary and Other Vocab

This document provides French and other winemaking vocabulary terms: 1) It defines common French terms used in winemaking such as année, cépage, clos, and côte(s). 2) It explains key processes in Champagne production like disgorgement, dosage, and riddling. 3) It outlines additional vocabulary like brix, racking, terroir, cap, chaptalization, and maceration that are important concepts in viticulture and winemaking.

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221 views8 pages

Wine Training: French Vocabulary and Other Vocab

This document provides French and other winemaking vocabulary terms: 1) It defines common French terms used in winemaking such as année, cépage, clos, and côte(s). 2) It explains key processes in Champagne production like disgorgement, dosage, and riddling. 3) It outlines additional vocabulary like brix, racking, terroir, cap, chaptalization, and maceration that are important concepts in viticulture and winemaking.

Uploaded by

Yudi Yudi
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Wine Training:

French Vocabulary and Other Vocab


French Vocabulary
• Année—Vintage
• Cépage—The grape variety or varieties that
make up the blend of the wine
• Clos—A single plot of land within a vineyard
that is surrounded by a wall (3 or 4 sides)
• Côte(s)—Slope or Hillside
• Cru—An officially designated plot of land
French Vocabulary
• Disgorged—part of the Champagne process
when they release the yeast sediment that has
built up in a bottle.
• R.D.—Recently Disgorged
• Millésime—Vintage
• Monopole—a single vineyard that has only
one owner
• Récolte—Vintage
French Vocabulary
• Lees—Dead yeast cells and grape solids
• Sur Lie—a wine that is kept in contact with the lees
(dead yeast cells) during the winemaking process
• Vieilles Vignes—”Old Vines”
• Assemblage—the blending of different grape
varieties for a single wine
• Tete de Cuvee (Prestige Cuvee)—the most premium
Champagne made from a Champagne producer
French Vocabulary
• Batonnage—Stirring of the lees. Generally
done in barrel and gives a wine richness.
• Dosage—Sugar added to Champagne after
disgorgement and determines the sweetness
level of the Champagne.
• Riddling (Remuage)—When Champagne bottles
are place upside-down and turned so the dead
yeast cells collect in the neck. They are
expelled during disgorgement.
Vocabulary
• Brix—A scale used to measure the level of sugar in
unfermented grapes. It is usually used to describe
the ripeness of wine at harvest
• Racking—the process of moving wine from barrel
to barrel and leaving the sediment behind
• Terroir—all the factors that influence the
characteristics of the wine, including climate, soil,
exposition, etc.
Vocabulary
• Cap—grape solids (skins, stems) that rise to
the top of the tank during fermentation
• Chaptalization—the process of adding sugar to
fermenting grapes to increase the alcohol %
• Maceration—the process of clear juice
fermenting together with skins and seeds to
impart color and tannin
• Barrique—barrel
Vocabulary

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