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

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Bourgogne wines Glossary

(tast.) A shade of red.

(tast.) Used of rich, meaty, well-structured and very pleasing wines .


(tast.) A not very agreeable aroma that can develop in wines that have been treated with sorbic acid to stabilise them. Unless sulphur dioxide is used at the same time, bacterial action will degrade the sorbic acid into undesirable substances which give off the geranium odour.
(tast.) Flower aroma found usually in white wines.

Groupe des Jeunes Professionnels de la Vigne. Young wine-growers' association. 24 bis, Rue du Lieutenant Dupuis, 21200 BEAUNE Cedex.


The third major constituent of wine in volume terms after water and alcohol. Level varies from 5 to 15 g/l in Burgundy wines. Wines from the Chardonnay grape contain more than those from the Aligoté, and good vintages more than not so good. Glycerol is a major source of mellowness in wines and gives them a "meaty" consistency..
(tast.) Colour towards which Chardonnay burgundies tend as they age.
(tast.) The colour towards which Chardonnay whites tend with ageing.
Scions of one of the "noble" grape varieties (Pinot noir, Chardonnay…) are grafted onto phylloxera-resistant stocks. Grafts may be prepared by hand or with the aid of a special machine.
Related words "Bouéchage"
Since the phylloxera, propagation of vines has been by grafting scions of the desired grape-variety onto stocks of American vine species which are immune to the punctures of the phylloxera bug. The joined sections are then immersed in sand or white-wood sawdust at a temperature of about 20° C for two to three weeks, after which union should be complete.
Most Burgundian varieties such as the Pinot Noir have bunches composed of rather small grapes.

In the three departments of wine-growing Burgundy, Yonne, Côte d'Or and Saône-et-Loire, the white grape varieties are: Chardonnay (46% of all vines, 87% of whites); Aligoté (6% of total, 11.5% of whites); Sauvignon (0.4% of total, 0.8% of whites); Pinot Blanc, Pinot Gris, Sacy (in the Yonne). Black grapes are: Pinot Noir (36% of total, 76% of blacks); Gamay (11% of total, 24% of blacks) mainly in the Mâconnais, César (at Irancy in the Yonne).


Related words Ampelography / Ampelology, , Authentic, Varietal flavour
(tast.) Aroma found in young white wines fermented at low temperatures.

(tast.) Describes a markedly acidic wine.


Plant disease caused by the fungus Botrytis cinerea which attacks flowers and fruit. Affected fruit has to be eliminated by triage either in the field or on arrival at the vatting house. The fungus flourishes in humid conditions. (Cf Noble rot)
(tast.) Empyreumatic aroma often caused by elevage in new barrels.
(tast.) Mineral aroma peculiar to certain burgundies such as Pommard.
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