Abbreviation for Appellation d'Origine Contrôlée, an official French winemaking region.
Appellation d'origine contrôlée
The French term for an officially designated, controlled wine-growing region; often referred to as appellation or AOC; French appellation laws have been the model for similar regulations in other countries.
French term for the blending of distinct lots of wine into a final, balanced blend (or cuvée); assemblage plays an important role in Provence rosé making; see also Blending.
Using gravity to prematurely drain pink juice from crushed red grapes in the vat, separating the juice from the solids. The bleeding process is used both in red winemaking (to increase the concentration of the must in the vat) and in rosé making (to obtain the pink juice needed for fermentation).
The art of bringing together different lots of wines to achieve a harmonious final cuvée; essentially the same as Assemblage.
A category of wine created in California and characterized by its pink color and sweet flavor; not to be confused with rosé, which is also pink but generally dry.
A standard unit of wine volume containing 750 ml.
French term for a cooperative group of grape growers.
The French term for the building in which wine is stored before bottling.
A French term loosely meaning a property or estate on which wine is grown and (usually) made, though the property's vineyards are not necessarily contiguous.
Wine bottled at the same property where it was grown, or at least made.
The French term for a walled vineyard.
French term for a hillside, a favored place for vine-growing; the plural is côtes.
French term similar to côte (hillside) but indicating a smaller hill; the plural is coteaux.
French term for a vat or tank.
French term for a blend; used widely in Provence rosé production to refer to the final blend of distinct lots of rosé.
Domaine (also domain)
A French term for a vineyard (or property or estate) that makes and bottles wine from its own grapes.
French term for a wine bottled at the same property where it was grown and made.
Person responsible for the technical side of winemaking.
Wine bottled on the estate where it was made (however, in the U.S. the definition is a bit looser than in Europe); same as domaine bottled.
French term for a very pale rosé.
A step in the rosé-making process during which the skins of the grapes steep in the juice for a limited period of time, releasing the red pigmentation that gives rosé its pink color (as well as the tannins that give it its dry character).
French word for farmstead; in wine, refers to a farm winery.
Refers to crushed grapes in their pulpy stage, between juice and wine.
French term for a dealer, merchant, or wholesaler.
French term for bleeding of the vats; see also Bleeding.
An originally French term for waiter specializing in wine.
Astringent compounds contained in grape skins and stems that help preserve wine and give it a dry edge.
A French term referring to the physical environment, the land, or a sense of place.
Refers to any wine sold under the name of the grape variety from which it was produced (e.g., Pinot Noir, Chardonnay).
Refers to any of various types of vines or grapes.
French term for harvest.
The process of making wine.
The year in which the grapes are harvested; thus, also the year in which a wine is produced (e.g., 2007).
One who makes wine; also frequently used for one who sells wine.
The science and practice of growing vines.
The volume of wine produced per acre or hectare. In Europe, yield is measured in hectoliters per hectare, or hl/ha (a hectoliter is equal to 100 liters or 26.4 U.S. gallons). In the United States, yield is measured in tons per acre. It is difficult to convert hectoliters/hectare to tons/acre since hectoliter is a measure of volume and ton is a measure of weight, but 40 hectoliters per hectare would be roughly equivalent to 2.96 tons per acre.