1. GRAPE: it exists many grapes used to make the wine. They are not the same grapes as the one we can
eat.
TANNIN: cheek drying phenolics (astringent) from grape skins, stalks, and pips which preserve it and
contribute to the wine processing.
CHÂTEAU: term for a property on which wine is grown and usually made. Its vineyards are not
necessarily a single, continuous plot
GRAND CRU: designed the most finest vineyards of a specific area
LEES: deposit left in the bottom of a vat, tank or barrel
RESIDUAL SUGAR: one of wine’s vital statistics, the amount of unfermented sugar remaining in the
wine. A wine with an RS (common abreviation) of 2gl/l or less taste dry
TERROIR: physical environment, geographic place which gives a real personality to the wine
YIELD: measure of how productive a vineyard is
DRY WINE: wine with few residual sugar which is often fresh, crisp and vigorous
SWEET WINE: wine with a lot of residual sugar, often very fat on which you can feel a lot of sugar in
the mouth (Sauternes, Muscat or Gewurztraminer late harvest for example)
BODY: “the volume” of a wine, how unlike water it is, partly dur to alcoolic strengh. Can range from
light through medium to full.
FAT WINE: wine with a wide aromatic pallet, full bodied, low in acidity
MADERIZED: brown or going brown because the effect of oxygen on the way to oxidized
OXIDIZED: wine that has gone flat tasting and brown because of excessive exposure to oxygen
ACETIC: wine that has gone irreparably sour through contact with the air, smell of acid or vinegar
COMPLEX: scents within scents suggestion of many different layer of minerals, fruit, flavours or
aromas.
CORKED, CORKY: wine that smells mouldy, usually but not always because the cork was tainted.
LES CELLIERS D'ASIE
WINE VOCABULARY