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


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Bourgogne wines Glossary

Wooden structure designed to hold the cap submerged during vatting. In Burgundy nowadays it is little used, cap-punching being preferred for extracting colour and tannin.
Virus disease of the vine transmitted by nematodes.
= Fault, defect
Related words Spoiled

(tast.) Describes a wine that is notably refined, delicate and subtle. Volnay, for example, is more feminine that Pommard, though the two are neighbours.

Chablis uses the "feuillette" of 132 litres (114 litres in the Côte d'Or and Saône-et-Loire). See Barrel capacities.
Technique for removing particulate matter from a liquid. Since if not carefully managed it may also remove desirable constituents, leaving the wine thin and characterless, it is not generally employed except for wines meant to be drunk young. (See also Limpidity)
Related words Adsorption, Asbestos
canes left on the stock after the first rough pruning are trimmed to the desired length.
brandy made by the distillation of wine. (Cf Marc de Bourgogne)
Clearing a wine of suspended solids by addition of a substance (e.g. albumen, bentonite, ... ) which attracts the particles to itself before settling out, leaving the clarified wine to be racked off. (See also Limpidity)
Related words Adsorption, Softening, Bentonite

(tast.) (1) The last impressions of taste and aroma left by the tasting process. (Cf Aftertaste) (2) The appearance of a wine as regards brilliance and limpidity, sometimes called "polish".

(tast.) Said of a wine that has body and sinew and good levels of tannin and acidity

Wine lacking in acidity and body.

(tast.) Wine lacking in structure, neither tannic nor acidic.
(tast.) Said of a wine lacking the structure which comes from well-balanced acidity and tannins.

= Flavour / taste

Related words Acidity, Acidulous
Disorder of wine produced by a rogue yeasts (Candida mycoderma, Mycoderma vini). See Sulphur
(tast.) Aromas which recall flowers. E.g. in white wines honeysuckle, acacia, mignonette; in red wines violet, peony.
(tast.) Flavour found in certain American grape varieties and their hybrids. Now rare.
Red wine removed from the vat by gravity (racking) leaving sediments behind, as opposed to wine obtained by pressing (press wine). (See also Limpidity, Marc)

(tast.) Said of young wines, slightly acid and well-fruited.

one of two fermentable sugars found in grapes, the other being glucose. They are produced in the grape by the action of natural enzymes on saccharose (cane or beet sugar).
(tast.) Fruit aromas may be classed as fresh (black cherry, morello cherry, blackcurrant, strawberry, raspberry, pear, blackberry, apricot, green apple, citrus, etc.) or dried, as with some fine old white burgundies, or candied as happens in well-aged wines or wines made from very ripe grapes.
Stage in the growth of the vine during which the fertilised pistils develop into tiny berrries.

(tast.) Rich in both structure and aromas.

(tast.) Said of wines that are rich, with good colour and a satisfying impact in the mouth.


(tast.) Animal-type aroma developed in red (Pinot Noir) burgundies after some years' ageing.