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


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Bourgogne wines Glossary

(tast.) Characteristic of a red wine, often produces a sensation of astringency.

Related words Harsh, Austere

Constituents of the wines contained in the grape-skins and (on occasion) stalks and belonging to the family of polyphenols. If oxidised, they form quinones, giving rise to casse. Tannins give young red wines their astringency (reaction between tannins and the proteins in saliva). With age, the tannins are softened by polymerisation.

Related words Absorption, Aggressive, Angular / Sharp / Spiky, Harsh


(tast.) Abnormal odour caused by the use of bitumen – now discontinued – in vineyard retaining walls. Certain red wines may sometimes present a nuance of wood-tar (creosote).

Tartar (calcium tartrate, potassium bi-tartrate) forms crystalline deposits at the bottom of the vat or barrels. The deposits are precipitated during alcoholic fermentation (alcohol decreases their solubility) and by lowered temperatures. Sometimes tartar is deposited in wines after bottling. It has no effect on the wine and needs only a little care when pouring.

Di-basic acid, the principal acid naturally present in wine.
Related words Organic acid, Vitis vinifera, Acidifier, Total acidity
Traditional Burgundian tasting cup. Usually of silver, its indented surface helped to assess the colour of a wine in the poor light of a candle-lit cellar. It was less well adapted to assessing aromas. Nowadays its use is mainly symbolic/ceremonial.
Wine-tasting employs the senses of sight, smell, taste and feel. (See Organoleptic)
Related words Acceptance

(tast.) The wine rises to the edge of the glass by capillary action and then falls back forming streaks called "tears". This phenomenon is most noticeable in wines with a high alcohol and/or glycerol content. (Cf. Legs)

Beads of sap which appear on the cut ends of the vine branches in early spring – the first sign of returning growth.

The word terroir, which may be translated, though inadequately, by some such phrase as "native soil" is actually a congeries of facts and ideas comprising the whole range of natural conditions (climate, geology, soil, drainage, landform, environment) plus human factors (technical skill, choice of tools and methods, economic conditions, and, above all, tradition based on a 2000-year history of wine-making).

Related words Authentic

(tast.) A wine may be said to have "thighs", i.e. be full and meaty, but the term is little used among professionals.

(tast.) Wine which is poor in extracted matter and colour.
"Vendange verte" consists in cuting out a proportionof the immaturate grape bunches on those stocks which are considered to be over-producing. The ideal moment for this operation being just prior to "véraison".
(tast.) Pale orangey-red hue of a wine approaching old-age.
Cutting back unwanted foliage by hand or machine to keep the passages clear between the rows of vines, allowing workers, machines and air to circulate freely.
(tast.) Empyreumatic aroma, usually a sign of elevage in new barrels.
(tast.) Aroma found in some old red burgundies.
(tast.) Empyreumatic aroma acquired from elevage in new barrels. (See Toast)
Related words Oak / Oaky
Total of acids contained in must or wine expressed in g/l of sulphuric acid equivalent or, in some other countries, tartaric acid.
Related words Must, Tartaric acid

Formerly known as "Champagne method". The method by which Crémant de Bourgogne is made differs in no important respect from that employed in the production of champagne.

(tast.) Aroma found in some top Chardonnay burgundies such as Corton Charlemagne.
Cloudy, hazy. Opposite of limpid.
Related words Rough / "bourru", Casse
cordon to the bottom support-wire. This is done either with wire ties or specila clips. The aim of this processis, by checking the flow of sap, to restrict growth and at the same time increase cropping.
Related words Cane
Tying-in of the branches of the trainig-wires, and tying together to the two central wires.

Characteristic of a wine that is a good representative of its terroir or climat. A word and a concept much used in Burgundy.