"responsible for the sour taste of vinegar. During fermentation, activity by yeast cells naturally produces a small amount of acetic acid. If the wine is exposed to oxygen, ""Acetobacter"" bacteria will convert the ethanol into acetic acid. This process is known as the “acetification” of wine and is the primary process behind wine degradation into vinegar. An excessive amount of acetic acid is also considered a wine fault. A taster's sensitivity to acetic acid will vary, but most people can detect excessive amounts at around 600 mg/l. Ascorbic acid, also known as vitamin C, is found in young wine grapes"
"with an enhanced focus on wines, beers, spirits, soft-drinks, cocktails, mineral waters, and tobaccos. The modern word is French, deriving from Middle French where it referred to a court official charged with transportation of supplies. This use of the term dates to a period when pack animals would be used to transport supplies. The Middle French probably finds its origin in Old Provençal where a ""saumalier"" was a pack animal driver. ""Sauma"" referred to a pack animal or the load of a pack animal. In Late Latin, ""sagma"" referred to a packsaddle. Though 'sommelier' is a job title potentially anyone"
"of sotolon from alpha-ketobutyric acid. Vin jaune Vin jaune (French for ""yellow wine"") is a special and characteristic type of white wine made in the Jura region in eastern France. It is similar to dry fino Sherry and gets its character from being matured in a barrel under a film of yeast, known as the ""voile"", on the wine's surface. ""Vin jaune"" shares many similarities with Sherry, including some aromas, but unlike Sherry, it is not a fortified wine. The wine is made from the Savagnin grape, with some of the most premium examples coming from the marl based vineyards"
"to the poor quality French wine from Pontacq. Other names are ponu (an abbreviation of pontikka), ponantsa (a pun on ""Bonanza""), kotipolttoinen (home-burnt), tuliliemi (fire sauce), korpiroju (wildwood junk), or korpikuusen kyyneleet (tears of wildwood spruce) as stills often are located in remote locations. In Finland Swedish, the most common term is moscha, deriving from English ""moonshine"", as the term was first used by emigrants who had returned home from America. Home distillation was forbidden in 1866, but it was nevertheless widely practiced. Moonshining was boosted by prohibition in Finland in 1919–32, but even though alcohol was legalized, high excise"
"or menthol notes. For many years, the origin of Cabernet Sauvignon was not clearly understood and many myths and conjectures surrounded it. The word ""Sauvignon"" is believed to be derived from the French ""sauvage"" meaning ""wild"" and to refer to the grape being a wild ""Vitis vinifera"" vine native to France. Until recently the grape was rumored to have ancient origins, perhaps even being the ""Biturica"" grape used to make ancient Roman wine and referenced by Pliny the Elder. This belief was widely held in the 18th century, when the grape was also known as ""Petite Vidure"" or ""Bidure"", apparently"
"two potential origins. The name could come from the French word ""ouiller"" that means ""to top up"" which can have a winemaking connotation of being a ""topping wine"" that is used to fill up wine barrels and other containers to remove ullage space that allows air to seep in and potential wine faults to develop. It could also be derived from the word ""œil"" which means eye and may be a viticultural reference to the fruiting bud of a grapevine. The first mention of an œillade grape was in the lyrics of a ""harvest song"" sung by vineyard workers that"
"vocabulary. ""Pas de pinard, pas de poilu"". The origin of the word is not far to seek. The second syllable is an orthodox ending, and pinaud is the name of a well-known small Burgundy grape. Pinard (wine) Pinard is a French term for wine (particularly red wine), popularized as the label for the ration of wine issued to French troops during the First World War. The term became wrapped up in the public conception of the ""poilu"" (""hairy one"", the typical French foot soldier) and his loved ""pinard"", joined in a ""cult of wine"". Although the definite answer is unclear,"
"Cru (wine) Cru is ""a vineyard or group of vineyards, especially one of recognized quality"". It is a French wine term which is traditionally translated as ""growth"", as it was originally the past participle of the verb ""croître"" (to grow). As a wine term it is closely connected to terroir in the sense of an ""extent of terrain having a certain physical homogeneity . . . considered from the point of view of the nature of the soil as communicating a particular character to its produce, notably to wine"". It may thus be defined as: ""Terroir as a place of"
"Vin jaune Vin jaune (French for ""yellow wine"") is a special and characteristic type of white wine made in the Jura region in eastern France. It is similar to dry fino Sherry and gets its character from being matured in a barrel under a film of yeast, known as the ""voile"", on the wine's surface. ""Vin jaune"" shares many similarities with Sherry, including some aromas, but unlike Sherry, it is not a fortified wine. The wine is made from the Savagnin grape, with some of the most premium examples coming from the marl based vineyards in the Château-Chalon AOC. In"
"Pinard (wine) Pinard is a French term for wine (particularly red wine), popularized as the label for the ration of wine issued to French troops during the First World War. The term became wrapped up in the public conception of the ""poilu"" (""hairy one"", the typical French foot soldier) and his loved ""pinard"", joined in a ""cult of wine"". Although the definite answer is unclear, a contemporary work defined the term's origin thus: Thus, for instance, ""pinard"", wine, was all but unknown in Paris before the war, yet it is now perhaps the most famous word in the whole soldier"
"match. Sauternes (wine) Sauternes is a French sweet wine from the Sauternais region of the Graves section in Bordeaux. Sauternes is made from Sémillon, Sauvignon blanc, and Muscadelle grapes that have been affected by ""Botrytis cinerea"", also known as noble rot. This causes the grapes to become partially raisined, resulting in concentrated and distinctively flavored wines. Due to its climate, Sauternes is one of the few wine regions where infection with noble rot is a frequent occurrence. Even so, production is a hit-or-miss proposition, with widely varying harvests from vintage to vintage. Wines from Sauternes, especially the ""Premier Cru Supérieur"""
"Cuvée Cuvée () is a French wine term that derives from ""cuve"", meaning vat or tank. Wine makers use the term ""cuvée"" with several different meanings, more or less based on the concept of a tank of wine put to some purpose. ""Cuvée"" on wine labels generally denotes wine of a specific blend or batch. Since the term ""cuvée"" for this purpose is unregulated, and most wines have been stored in a vat or tank at some stage of production, the presence of the word ""cuvée"" on a label of an arbitrary producer is no guarantee of superior quality. However,"
"Cuvée Cuvée () is a French wine term that derives from ""cuve"", meaning vat or tank. Wine makers use the term ""cuvée"" with several different meanings, more or less based on the concept of a tank of wine put to some purpose. ""Cuvée"" on wine labels generally denotes wine of a specific blend or batch. Since the term ""cuvée"" for this purpose is unregulated, and most wines have been stored in a vat or tank at some stage of production, the presence of the word ""cuvée"" on a label of an arbitrary producer is no guarantee of superior quality. However,"
"sui, literally translated as ""sugar water"" and also known as tim tong, is a collective term for any sweet, warm soup or custard served as a dessert at the end of a meal in Cantonese cuisine. ""Tong sui"" are a Cantonese specialty and are rarely found in other regional cuisines of China. Outside of Cantonese-speaking communities, soupy desserts generally are not recognized as a distinct category, and the term ""tong sui"" is not used. Dessert wines are sweet wines typically served with dessert. There is no simple definition of a dessert wine. In the UK, a dessert wine is considered"
"has been generally spelled ""hippocras"" or ""hipocras"" in English and ""hypocras"" in French. Original recipes for hippocras were made until the 19th century, when it fell out of favor. This wine is made with sugar and spices. Sugar then was considered to be medicine and the spices varied according to the recipes. The main spices are: cinnamon, ginger, clove, grains of paradise and long pepper. An English text specifies that sugar was uniquely for the lords and honey was for the people. Since the 17th century, spiced wines, in France, have been generally prepared with fruits (apples, oranges, almonds) and"
"name within the European Union, describing a red Bordeaux wine, accepted after the British wine trade demonstrated over 300 years' usage of the term. ""Claret"" is occasionally used in the United States as a semi-generic label for red wine in the style of the Bordeaux, ideally from the same grapes as are permitted in Bordeaux. The French themselves do not use the term, except for export purposes. The meaning of ""claret"" has changed over time to refer to a dry, dark red Bordeaux. It has remained a term associated with the English upper class, and consequently appears on bottles of"
"the Côte d'Or"". In 1861, Lavalle's classification was formalized by the Beaune Committee of Agriculture. The designations of ""grand cru"" and ""premier cru"" were later developed and expanded on in the 1930s with the creation of the AOC system. Cru (wine) Cru is ""a vineyard or group of vineyards, especially one of recognized quality"". It is a French wine term which is traditionally translated as ""growth"", as it was originally the past participle of the verb ""croître"" (to grow). As a wine term it is closely connected to terroir in the sense of an ""extent of terrain having a certain"
"spirit rather than wine."" Sack (wine) Sack is an antiquated wine term referring to white fortified wine imported from mainland Spain or the Canary Islands. There was sack of different origins such as: The term Sherris sack later gave way to sherry as the English term for fortified wine from Jerez. Since sherry is practically the only one of these wines still widely exported and consumed, ""sack"" (by itself, without qualifier) is commonly but not quite correctly quoted as an old synonym for sherry. Most sack was probably sweet, and matured in wooden barrels for a limited time. In modern"
"Sauternes (wine) Sauternes is a French sweet wine from the Sauternais region of the Graves section in Bordeaux. Sauternes is made from Sémillon, Sauvignon blanc, and Muscadelle grapes that have been affected by ""Botrytis cinerea"", also known as noble rot. This causes the grapes to become partially raisined, resulting in concentrated and distinctively flavored wines. Due to its climate, Sauternes is one of the few wine regions where infection with noble rot is a frequent occurrence. Even so, production is a hit-or-miss proposition, with widely varying harvests from vintage to vintage. Wines from Sauternes, especially the ""Premier Cru Supérieur"" estate"
"ingredients were added to wine to make it a medicinal drink. Wormwood wine also played a key role in India around 1500BC. Recipes for infusing white wine date back to ancient Greece from around 400 BC. A popular ingredient was wormwood, based on the belief that it was effective at treating stomach disorders and intestinal parasites. D'Alessio's version of the libation contained other botanical ingredients in addition to wormwood. Competing brands developed shortly thereafter in eastern and southeastern France, containing their own proprietary mix of ingredients, including herbs, roots, bark and spices. The name ""vermouth"" is the French pronunciation of"
"distilled spirit, soju, and other ingredients like ginseng, jujubes, ginger, etc., to the rice wine, bears similarity to the above-mentioned fortified wines. Fortified wines are often termed dessert wines in the United States to avoid association with hard drinking. The term ""Vins de liqueur"" is used by the French. Under European Union legislation, a liqueur wine is a fortified wine that contains 15–22% abv, with Total Alcoholic Strength no less than 17.5%, and that meets many additional criteria. Exemptions are allowed for certain quality liqueur wines. Fortified wine Fortified wine is a wine to which a distilled spirit, usually brandy,"
"styles of wine that have been adopted in other producing countries. Although some producers have benefited in recent years from rising prices and increased demand for some of the prestige wines from Burgundy and Bordeaux, the French wine industry as a whole has been influenced by a decline in domestic consumption, while internationally, it has had to compete with the increased success of many new world wines. French wine originated in the 6th century BC, with the colonization of Southern Gaul by Greek settlers. Viticulture soon flourished with the founding of the Greek colony of Marseille. Wine has been around"
"wines in the world, including those of Domaine de la Romanée-Conti, Domaine Leroy, Henri Jayer, Emmanuel Rouget, Domaine Dugat-Py, Domaine Leflaive and Domaine Armand Rousseau. However, some top vintage first growth Bordeaux wines and a few iconic wines from the New World are more expensive than some ""Grand"" Cru class Burgundies. Its renown goes back many centuries; in 1522 Erasmus wrote: ""O happy Burgundy which merits being called the mother of men since she furnishes from her mammaries such a good milk"" This was echoed by Shakespeare, who refers in King Lear to ""the vines of France and milk of"
"Over the years Fer and its wines have been known under various synonyms including Arech, Arrouya, Bequignaou, Béquignol, Bois droit, Braucol, Brocol, Caillaba, Camarouge, Camirouch, Chalamoncet, Chalosse noir, Chausset, Couahort, Cruchenit, Estronc, Estrong, Fer bequignaou, Fer Noir, Ferre, Folle Rouge, Here, Herrant, Herre, Mances, Mansoi, Mansois, Mauran, Moura, Mourach, Noir brun, Panereuil, Petit Fer, Petit here, Petit Mourastel, Petite here, Piec, Piek, Pienc, Pinenc, Plant de fer, Queufort, Salebourg, Saoubade, Saumances, Saumansois, Saumences, Scarcit, Veron and Verron. Fer Fer (also known as Fer Servadou, Pinenc, Mansois and several other synonyms) is a red French wine grape variety that is grown"
"Vin de France Vin de France is a designation for table wine from France that has been in use since 2010, when it started to replace the former ""vin de table"" category. ""Vin de France"" wines may indicate grape variety (for example Chardonnay or Merlot) and vintage on the label, but are not labelled by region or appellation; they are labelled only as coming from France. This means that the wines are typically sold under brand names or as branded varietal wines. Vin de France is the lowest level of three in the overhauled wine classification system of France, ranked"
"French wine French wine is produced all throughout France, in quantities between 50 and 60 million hectolitres per year, or 7–8 billion bottles. France is one of the largest wine producers in the world. French wine traces its history to the 6th century BC, with many of France's regions dating their wine-making history to Roman times. The wines produced range from expensive high-end wines sold internationally to more modest wines usually only seen within France such as the Margnat wines were during the post war period. Two concepts central to higher end French wines are the notion of ""terroir"", which"
"white wine and red wine vinegar for the white wine vinegar. Beurre blanc Beurre blanc—literally translated from French as ""white butter""—is a hot emulsified butter sauce made with a reduction of vinegar and/or white wine (normally Muscadet) and grey shallots into which cold, whole butter is blended off the heat to prevent separation. The small amounts of lecithin and other emulsifiers naturally found in butter are used to form an oil-in-water emulsion. Although similar to hollandaise in concept, it is considered neither a classic leading nor compound sauce. This sauce originates in Loire Valley cuisine. The chef Clémence Lefeuvre (née"
"Sélection de Grains Nobles Sélection de Grains Nobles (SGN) is French for ""selection of noble berries"" and refers to wines made from grapes affected by noble rot. SGN wines are sweet dessert wines with rich, concentrated flavours. Alsace wines were the first to be described as ""Sélection de Grains Nobles"", with the legal definition introduced in 1984, but the term is also seen in some other wine regions France, such as Loire. For Alsace wines, SGN is the highest official category for late harvest wines, while the step below is called ""Vendange tardive"". In 2001, the minimum must weight requirements"
"(""white mushroom"" as opposed to less valuable ""black mushrooms"") and ""borovik"" (from ""bor""—""pine forest""). The vernacular name ""cep"" is derived from the Catalan ""cep"" or its French name ""cèpe"", although the latter is a generic term applying to several related species. In France, it is more fully ""cèpe de Bordeaux"", derived from the Gascon ""cep"" ""trunk"" for its fat stalk, ultimately from the Latin ""cippus"" ""stake"". ""Ceppatello"", ""ceppatello buono"", ""ceppatello bianco"", ""giallo leonato"", ""ghezzo"", and ""moreccio"" are names from Italian dialects, and ""ciurenys"" or ""surenys"" is another term in Catalan. The French-born King Charles XIV John popularised ""B. edulis"" in"
"produces tannic wines with a spicy, plummy flavour. The grape originated as a cross of Syrah pollen germinating a Peloursin plant. On some occasions, Peloursin and Syrah vines may be called Petite Sirah, usually because the varieties are extremely difficult to distinguish in old age. In the 1860s the French botanist François Durif kept a nursery of several grape varieties at his home in the commune of Tullins where he most likely had plantings of both Peloursin and Syrah. At some point the two vines cross pollinated and Durif discovered a new grape variety growing in his nursery. It was"
"de France"" category as more adapted to the needs of large wine companies rather than small producers. Vin de France Vin de France is a designation for table wine from France that has been in use since 2010, when it started to replace the former ""vin de table"" category. ""Vin de France"" wines may indicate grape variety (for example Chardonnay or Merlot) and vintage on the label, but are not labelled by region or appellation; they are labelled only as coming from France. This means that the wines are typically sold under brand names or as branded varietal wines. Vin"
"high levels of sugars still in the wine. The Dutch began to identify areas that could produce grapes well suited for white wine production and soon homed in on the area of Sauternes. The wine produced from this area was known as ""vins liquoreux"" but it is not clear if the Dutch were actively using nobly rotted grapes at this point. Wine expert Hugh Johnson has suggested that the unappealing thought of drinking wine made from fungus-infested grapes may have caused Sauternes producers to keep the use of ""Botrytis"" a secret. There are records from the 17th century that by"
"that it unfairly prioritizes varieties grown within France. Historically speaking, the noble grapes comprised only six varieties. The white noble grapes were Sauvignon blanc, Riesling, and Chardonnay. The red noble grapes were Pinot noir, Cabernet Sauvignon, and Merlot. The popularity and presence of international varieties in winemaking regions throughout the world have contributed to high levels of consumer recognition for some of these varieties that often appear on wine labels as varietal wines. The recognition is so great for varieties like Cabernet Sauvignon and Chardonnay that many consumers believe these names are either wine regions or brand names themselves. Wine"