Title: c. trans. To “titrate” is to have (so many degrees) as a titer which is concentration expressed in moles […]
Wine and vineyard dictionary
Vesu
Vesou: Vesou is the must extracted from sugar cane. Vesou is the base of rum […]
Wine making
Wine making: Wine has been produced for thousands of years. It's not just an art, […]
Vintage
Vintage: adj. “Vintage” qualifies a wine, an alcohol or a spirit, or even a beer, which was produced from the year […]
Old vine
Old vine: “Old vine” or “old vines” (the term exists in English: old vine, and in German: alte […]
White fruit
White fruit: n. The aroma of white fruit (pear, apple, white peach, etc.) is a particular aroma due to a molecule […]
Hopping
Hopping: Hopping, also known as flavoring and also boiling, is the step in beer making that […]
To get old
Aging: v. input A wine can age to improve its quality and acquire certain qualities over time. That […]
malting
Malting: Beer is traditionally and primarily made from barley, but all grains have previously been used in […]
Saccharification
Saccharification: Saccharification is a biochemical process that converts complex sugars, such as cellulose or starch, into […]
Brewing
Brewing: Brewing itself is one of the stages in the production of beer, whiskey and […]
Hop
Hopping: v.tr. “To hop” is to put hops in (a drink). Hop the beer. Adjective past participle: Stout is a […]
In addition
Besides: nf A skin is a goat skin sewn in the shape of a bag and serving as a container for […]
distilleries
Distillery: nf A distillery is a place of manufacture of products obtained by distillation, mainly brandies and […]
Violette
Violette: The aroma of violet is sometimes found in the following wines: – The white wines of the northern Rhône Valley, […]
Aerate
Air: v.tr. “To ventilate” is to bring air into (a closed place), to renew the air of something (to ventilate). […]
Wine mouth
Mouth of the wine: In wine tasting, when we talk about the stage of the mouth, i.e. the moment when we […]
Vindigo
Vindigo: “Vindigo” is the name of a new azure-coloured wine, marketed in France during the summer of 2018. It is […]
Peach wine
Peach wine: Peach wine is an aperitif drink made with peach leaves (See Peach) […]
Orange wine
Orange wine: Orange wine is an aperitif made either by infusing orange peel in a neutral alcohol […]
Nut wine
Walnut wine: Walnut wine is a traditional aperitif that was very popular in the past. It's not […]
Youth
Youth: nf The youth of a wine is the set of characteristics of a young wine, which can designate a wine of […]
Gray wine
Gray wine: Gray wine is a variant of rosé wine, with a very short maceration and therefore a […]
Rosé wine - History and generalities - Production and marketing
Rosé wine does not have a satisfactory definition despite long debates both in France and internationally. Indeed, […]
Rosé wine
Rosé wine: Rosé wine is a pink colored wine, which is drunk young and fresh. It is never a […]
Silica
Silica: nf Silica is silicon oxide (SiO2), a solid body of great hardness, white or colorless, very abundant […]
or
Ose: A ose (or monosaccharide) is the monomer of carbohydrates. The oses have at least 3 carbon atoms […]
Still wine
Still wine: Still wines are wines that do not form bubbles (more or less large) when opened […]
Dry wine
Dry wine: A dry wine is said of a wine whose natural sugar content is less than 2 […]
Clairette
Clairette: Clairette generally designates a wine made from the grape of the eponymous variety but, depending on the context, […]