Glossary
Aeration
(1) During vinification, deliberate oxygenation by racking or other method. (2) (tast.) Preparatory stage in the tasting process by which the wine is exposed to air by uncorking and/or decanting.
Blackcurrant
tast) Aroma found in young wines made from Pinot Noir grapes. As a fruit liqueur (Crème de Cassis) it is a Burgundian speciality which, if mixed with twice its volume of Bourgogne Aligoté makes ...
Bud burst
Emergence of the dormant vine buds from their protective scales at the end of winter. Signals the beginning of the annual vegetative cycle.
Cap-punching
Breaking up the cap and re-mixing it with the liquid content of the vat. May be done mechanically or by hand with a special tool.
Complex
(tast.) With a rich and varied assortment of aromas.
Geranium
(tast.) A not very agreeable aroma that can develop in wines that have been treated with sorbic acid to stabilise them. Unless sulphur dioxide is used at the same time, bacterial action will degrade ...
Harsh
(tast.) Rough and astringent wine.
Leaf thinning
Removal of leaves surrounding the grape bunches to admit light and air during maturation and make harvesting easier.
Must
Grape juice or pulp that has not yet fermented.
Softening
(tast.) With age, the tannins in red wines lose their harshness. Fining may also have the same effect.
