Glossary
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Glossary : definition of terms used to talk about Bourgogne wines beginning with D.

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Bourgogne wines Glossary

Decanting a wine aerates it before serving. The wine is in contact with air for a short while – around a half-hour as any longer would damage the bouquet. Sometimes a young wine is poured into a carafe to oxygenate it and smooth out the tannins. But decanting reduces the reduction aromas in more mature wines. The ideal decanter is of medium diameter. See also reduction and bouquet. 


Decanting before drinking is not normally required unless the wine has acquired deposits during its time in bottle


Related words
Deep maturing and soil disinfection of ground prepared for planting. The exact composition of the fertiliser used for any given plot is determined by soil analisys. it will conclude an organic component such as farmyard manure to add humus to the soil, and a chemical fertiliser containig phosphorus, potash and magnesium. the fertiliser is worked in by a second trench ploughing.

(tast.) A mark of quality.


In Burgundy applied only to Crémant de Bourgogne with a sugar content of 35-50 g/l.


A physical impression, perceived in the mouth. A dense wine is one that is full and rich with content. One might even call it “chewy.” Density is found in wines with a high level of dry extract. See also chewy and dry extract.  


Removal of stalks from grape-bunches prior to vinification of red wines. If left in, the stalks would release harsh unripe tannins. In addition they lower acidity by virtue of their high potassium content.
In the making of Crémant de Bourgogne and other sparkling wines, removal of dead yeast cells after secondary fermentation in bottle.
(tast.) Meniscus – aspect of the wine's appearance to be noted during visual examiation.
Nowadays, the task is considerably simplified by the use of the specially adapted barrow, actually a brazier on wheels, which is simply moved along the roxs burning the cuttings as it goes and providing the worker with a companionable source of warmth.
Nowadays, the task is considerably simplified by the use of the specially adapted barrow, actually a brazier on wheels, which is simply moved along the roxs burning the cuttings as it goes and providing the worker with a companionable source of warmth.
Direction Régionale de l'Agriculture et de la Forêt – Bourgogne. 22, Bd. W. Churchill, BP 87.865, 21078 DIJON. Tel.: [0]3 80 39 30 00

(tast.) Wine lacking body and leaving a dry feeling at the back of the mouth. Might be due to over-long elevage, or simply mean the wine has reached the end of its life.


Dry

Opposite of sweet. Sugar content less than 2 g/l. Also used to describe a dried-out wine.


What remains of a wine after liquids have been separated out by evaporation - acids, tannins, sugar, etc. In burgundies dry matter content varies from 17-25 g/l in white wines to 20-30 g/l in reds.


(tast.) Describes the appearance of a wine. Wines tend naturally to become duller (less brilliant) with age, but the same effect may also be caused by bacterial contamination.
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