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

(tast.) Up to a certain point, wines improve naturally with age: essentially the process consists in developing a harmonious balance between acid, tannins, and alcohol. The three should be of roughyl equal intensity in the mouth. Similarly, the aromas should come together to form a balanced whole – the wine's bouquet. Aromas and taste should also be in balance, i.e. have developed to an equal extent and in the same direction. This may fail to happen in a poor year.

Institut National des Appellations d'Origine. Organisation charged with formulating and enforcing AOC regulations in France.

Regional office:21000 DIJON.

17, Rue Sully, BP 86510, 21065 DIJON Cedex. Tel.: [0]3 80 69 30 00. www.dijon.inra.fr

(tast.) Intensity of colour is a major quantitative element in the visual assessment of a wine. It has improved in Burgundy over the last 2 decades thanks to better control of maceration, stricter selection of plant material, and more controlled ripening.

Related words

(tast.) Used to describe aromatic notes suggesting the sea in certain wines.

(tast.) Floral note found in some white burgundies.

Institut Technique de la Vigne et du Vin – Centre Technique Interprofessionnel de la Vigne et du Vin. Member of CRECEP. 6, Rue du 16ème Chasseur, 21200 BEAUNE. Tel.: [0]3 80 26 23 83 www.itvfrance.com