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Measure of the aromatic persistence or "length" of a wine in the mouth after tasting. Expressed in seconds. A "short" wine will score 2-4 caudalies, a great burgundy 8-12 caudalies or even more.
Bring to room temperature (14°-16°C). But not, of course, if room is already overheated.
Addition of sugar to the must in order to raise potential alcohol. 1.7 g/l of sugar raises alcohol content by 1 degree. Process named after French chemist and politician Jean-Antoine Chaptal (1756-1832).
(tast.) Description applied to the consistency of wine experienced in the mouth.
Monks of the abbey of Cîteaux near Nuits-Saint-Georges whose daughter-foundations spread throughout Christendom in the Middle Ages. They were skilful wine-growers and wine-makers and established a number of vineyards among which the most famous is probably the Clos de Vougeot.
Named and delimited parcel of vine-growing land with recognised and long-established properties which distinguish it from its neighbours and which are reflected in the wine grown on it. A key word and a key concept in Burgundy.
(tast.) Said of a wine which has lost its primary aromas and not yet developed secondary aromas. (See Aroma)
(tast.) With a rich and varied assortment of aromas.
(tast.) Highly desirable quality of rich, powerful wines made from controlled yields of perfectly matured grapes.
Wine-corks are made from the bark of the cork oak (Quercus suber). The trees are cropped every 9-12 years. The main sources are the Mediterranean countries (Spain Morocco) and, more especially, Portugal.
(tast.) Wine which has a mouldy smell and taste due ostensibly to defective corks but sometimes caused by contamination from other sources such as improperly disinfected barrels.
Literally "growth". Piece of ground producing wines of specific characteristics (cf climat), or the wines from those plots. Burgundy recognises two categories: Premier Cru and Grand Cru.
Literally "vat-ful". A single "lot" of wine, i.e. grapes from a given plot harvested and vinified at one time.