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WINE LOVERS GLOSSARY

There are many different terms and words used relating to wine and wine production, the following is a glossary of some of these.  For ease of access I have created different pages for the various letters of the alphabet.

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

 

Cabernet-franc : Red grape variety, often blended with Cabernet-Sauvignon and Merlot in the Gironde in the South-West. Its is the grape variety of the wines from the Loire region (Chinon, Bourgueil…)
Cabernet-sauvignon : Red grape variety typical of the Bordelais, these dark wines are full of tannin in their youth. These are wines that become soft in the mouth and delicate with age.
Capiteux : Wine with a high alcohol content, warming
Chablis : Wine from the unique Chardonnay vine
Chambrer ( bring to room temperature ) : Act of leaving a wine in a room which is not directly heated, with the intention of raising its temperature to about 14-16°. This is suitable for most red wines.
Champagne : Only the Chardonnais, le Pinot meunier and the Pinot noir are authorized to produce this wine.
Chaptalisation (addition of sugar) : This is a way of enriching the must with sugar, with the aim of obtaining a higher degree of alcohol in the wine. This process obtains its name from the French Chemist Chaptal. This technique is prohibited in many countries and controlled very strictly in the countries where it is permitted.
   
Character : Wines are naturally full of good qualities. These qualities themselves are defined by the grape variety or varieties used to make the wine.
Charnu : Very rough wine
Chenin blanc : This is the exclusive grape of all white wines coming from the Loire Valley ( Vouvray, Crémant de Loire ... ).
Citric acid : Acid present in green and ripe grapes.
Claret : A light and fruity red wine produced in the region of Bordeaux.
Clear : A pleasant wine, clean and without any abnormalities.
Closed : Said of a wine which has little olfactory expression, and has not opened as it should.
Cloudy / suspect : Cloudiness caused by visible particles in the wine.
Crushing : Optional procedure where by the grape is crushed slightly just before barrelling for fermentation, in order to free the juice contained in the pulp. Crushing does not apply to manually harvested grapes such as the Gamay or even the Beaujolais grapes.

 

Click the relevant letter below for other terms and words

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

 

 

 

 

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