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| Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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04-10-2003, 02:52 AM
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French Wine Terms.
The Roman legions certainly brought vines into France Already in
Roman times the cool northern Burgundy region had been identified as ideally suited to production of fine quality wines. and the warmer southern regions ideally suited for lesser quality, but higher quantity of wine. With wines being made in France for a few thousand years, the French have developed an entire vocabulary used to describe wines. Many of their terms are used world wide by wine growers and wine writers. Below is a list of terms you may have come across and which may have puzzled or intimidated you. Now your days of puzzlement or intimidation are over ! . You can even drop a few fancy terms into your own conversation. Enjoy ! The first terms are concerned with how a wine looks at first glance: Le Voir. seeing. La Robe. refers to the general way the wine comes across to the viewer from 4 visual aspects: Limpidité. limpidity or clarity Brillant brilliance Teintes colors Viscosité viscosity or surface tension. Limpidity can be further qualified as follows: claire light faible weak légère slight faneé faded tendre delicate pure clear net clean cristalline crystal clear diaphane transparent chatoyante iridescent bien habillee well dressed mal habillee poorly dressed foncée dark terne dull vive vivid riche rich chargée too colored voilée cloudy louche cloudy borrue murky plombée livid bleuatre off color, bluish grisatre off color, greyish tuilée off color, brick like opalescent resembling an opal Here's a range of tints for white, red and rosé wines: Vins blancs white wines jaune clair light yellow jaune serin canary yellow jaune d'or golden jaune paille straw colored jaune ambré amber colored Vins rouges red wines rubis ruby red franc red grenat garnet pourpre crimson violacé purple Vins rosés rosé wines oeil-de-perdrix brilliant pale red rosé vif brilliant pink pelure d'oignon onion skin pink tuile tile like pink faible pale pink gris palest pink More important than appearance is smell. Below are some terms associated with the odor of wine Odors are often divided into two categories, which are not easily distinguished: A. L'arôme fragrance B. Le Bouquet bouquet The following terms are often used to describe odor fruité with the odor of different fruits, not merely grapes. floral with the odor of flowers framboisé suggesting raspberries fin refined parfumé perfumed truffé full delure wide awake subtil subtle riche rich il a du nez has "nose" il a du panache has style court insufficient vulgaire dime store scent ingrat unpleasant eteint faded flétri withered éventé flat désagréable unpalatable il sent le mercaptan repellent fétide rotten egg odor Getting down to the taste, there are only four tastes the human tongue can respond to: doux or sucré sweetness salé saltiness l'acide acidity l'amer bitterness Other terms used to describe the taste of wine: léger light moelleux mellow huileux oily, slick thermique hot with alcohol fort strong chaud warm avoir du feu with fire capiteux goes to the head spiriteux stronger than normal vineux normal for wine étoffé full bodied généreux strong racé a thoroughbred fortifié with added alcohol mou soft pauvre poor plat flat flasque flabby maché over exposed , evaporated de la chair has meat on the bones charnu solid, meaty corsé full bodied ferme firm de la mâche seems chewable puissant powerful gras fat musclé robust nourri well fed vigoreux vigorous maigre meager étriqué skimpy mince thin efflanqué lanky mal bâti poorly made décharné scrawny creux empty coulant flowing friand appetizing fondu mellow glissant smooth rond well balanced gouleyant glutton making fourré fur lined velouté velvety souple supple enjoué sprightly savoreux with gusto chantant singing suave bland plein de sève full of sap aigrelet sourish aigre sour dur harsh rude rough mordant biting grossier coarse commun everyday rustre unpolished muet says nothing piquant tartly tickling piqué excessively acid passé too old usé exhausted rance rancid tourné turned to vinegar madérisé oxidized Bon Appetit. 
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04-10-2003, 12:27 PM
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French Wine Terms.
Hi Bill,
There's also: Piquette: Boisson domestique que fabriquaient jadis les vignerons pour leur consommation personnelle en remettant de l'eau et du sucre sur les marcs de fond de cuve après l'écoulement du vin. Face à la surproduction viticole, cette pratique est interdite en France depuis 1945 et en Europe par les règlements communautaires. This is a term my brother in law (he's from the Bordeaux region of France) explained to me when we tasted a really bad red wine at the "Chambly beer and wine tasting festival" last month. The owner told us it was a "fruity" wine.  P Tated more like water glogged around the bottom of an oak barrel.Piquette! Louise )"Bill McCarty" wrote in message ... The Roman legions certainly brought vines into France Already in Roman times the cool northern Burgundy region had been identified as ideally suited to production of fine quality wines. and the warmer southern regions ideally suited for lesser quality, but higher quantity of wine. With wines being made in France for a few thousand years, the French have developed an entire vocabulary used to describe wines. Many of their terms are used world wide by wine growers and wine writers. Below is a list of terms you may have come across and which may have puzzled or intimidated you. Now your days of puzzlement or intimidation are over ! . You can even drop a few fancy terms into your own conversation. Enjoy ! The first terms are concerned with how a wine looks at first glance: Le Voir. seeing. La Robe. refers to the general way the wine comes across to the viewer from 4 visual aspects: Limpidité. limpidity or clarity Brillant brilliance Teintes colors Viscosité viscosity or surface tension. Limpidity can be further qualified as follows: claire light faible weak légère slight faneé faded tendre delicate pure clear net clean cristalline crystal clear diaphane transparent chatoyante iridescent bien habillee well dressed mal habillee poorly dressed foncée dark terne dull vive vivid riche rich chargée too colored voilée cloudy louche cloudy borrue murky plombée livid bleuatre off color, bluish grisatre off color, greyish tuilée off color, brick like opalescent resembling an opal Here's a range of tints for white, red and rosé wines: Vins blancs white wines jaune clair light yellow jaune serin canary yellow jaune d'or golden jaune paille straw colored jaune ambré amber colored Vins rouges red wines rubis ruby red franc red grenat garnet pourpre crimson violacé purple Vins rosés rosé wines oeil-de-perdrix brilliant pale red rosé vif brilliant pink pelure d'oignon onion skin pink tuile tile like pink faible pale pink gris palest pink More important than appearance is smell. Below are some terms associated with the odor of wine Odors are often divided into two categories, which are not easily distinguished: A. L'arôme fragrance B. Le Bouquet bouquet The following terms are often used to describe odor fruité with the odor of different fruits, not merely grapes. floral with the odor of flowers framboisé suggesting raspberries fin refined parfumé perfumed truffé full delure wide awake subtil subtle riche rich il a du nez has "nose" il a du panache has style court insufficient vulgaire dime store scent ingrat unpleasant eteint faded flétri withered éventé flat désagréable unpalatable il sent le mercaptan repellent fétide rotten egg odor Getting down to the taste, there are only four tastes the human tongue can respond to: doux or sucré sweetness salé saltiness l'acide acidity l'amer bitterness Other terms used to describe the taste of wine: léger light moelleux mellow huileux oily, slick thermique hot with alcohol fort strong chaud warm avoir du feu with fire capiteux goes to the head spiriteux stronger than normal vineux normal for wine étoffé full bodied généreux strong racé a thoroughbred fortifié with added alcohol mou soft pauvre poor plat flat flasque flabby maché over exposed , evaporated de la chair has meat on the bones charnu solid, meaty corsé full bodied ferme firm de la mâche seems chewable puissant powerful gras fat musclé robust nourri well fed vigoreux vigorous maigre meager étriqué skimpy mince thin efflanqué lanky mal bâti poorly made décharné scrawny creux empty coulant flowing friand appetizing fondu mellow glissant smooth rond well balanced gouleyant glutton making fourré fur lined velouté velvety souple supple enjoué sprightly savoreux with gusto chantant singing suave bland plein de sève full of sap aigrelet sourish aigre sour dur harsh rude rough mordant biting grossier coarse commun everyday rustre unpolished muet says nothing piquant tartly tickling piqué excessively acid passé too old usé exhausted rance rancid tourné turned to vinegar madérisé oxidized Bon Appetit.
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04-10-2003, 05:09 PM
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French Wine Terms.
Louise Gagnon wrote in message ... Hi Bill, There's also: Piquette Yes, I have tasted Piquette. If we're both talking about the same thing, and I think we are, then it was every bit as bad as you say. Instead of throwing away the exhausted pomace after it's been pressed, they sloshed some water into it and pressed it again and fermented the juice! This was in the Loire Valley. What they got was a thin, pale, washed out excuse for wine and the best that could be said for it was that it was non-poisonous. (I think). I'm told it clears quickly and is given free to vinyard workers with their lunch. And worth every penny ! Merde ! Regards, Bill.
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04-10-2003, 08:19 PM
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French Wine Terms.
Yup! That's the stuff!
Nobody was able to finish the tiny taster that was sold to us. The weird thing is this is the wine they were trying to promote. You'd think they would bring something better than that if they were trying to themselves, but maybe that was the best they had. PI've made a few pretty nasty wines when I was starting out but not one came remotely close to this. Too bad I forgot the name of the winery, I could avoid a few people a really bad experience! Louise )"Bill McCarty" wrote in message ... Louise Gagnon wrote in message ... Hi Bill, There's also: Piquette Yes, I have tasted Piquette. If we're both talking about the same thing, and I think we are, then it was every bit as bad as you say. Instead of throwing away the exhausted pomace after it's been pressed, they sloshed some water into it and pressed it again and fermented the juice! This was in the Loire Valley. What they got was a thin, pale, washed out excuse for wine and the best that could be said for it was that it was non-poisonous. (I think). I'm told it clears quickly and is given free to vinyard workers with their lunch. And worth every penny ! Merde ! Regards, Bill.
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06-10-2003, 10:49 AM
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French Wine Terms.
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06-10-2003, 07:19 PM
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French Wine Terms.
MC wrote in message ... Dear Bill Do you have the English translation for lutte raisonnée lutte biologique I have an idea but I was wondering if there is an exac term. It always helps to know the context in which a word or phrase is used. Next, I do pretty well with French but it's not my native language, so keep that in mind. Lutte raisonnée would translate literally as "reasoned struggle". It might refer to a conflict in the mind in which a person argues with himself over the pros and cons of a particular idea or premise. Are you sure you have the correct spelling ? The reason I ask is that "raisin" is the french word for grapes and "raisiné" means grape jam. Next, "lutte biologique" means literally: biological struggle. In the world of wine it might refer to the struggle between yeast and alcohol until the alcohol produced by the yeast is, in the end, killed off by that same alcohol. But that's my fanciful guess. In the human body of course there is always the biological struggle between disease organisms and antibodies / immune system. But I could be totally wrong, so don't carve this in marble. Finally, let me put these questions to a French native and see what develops. I'll get back to you if I find something of interest. Regards, Bill.
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06-10-2003, 08:17 PM
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French Wine Terms.
MC wrote:
Do you have the English translation for lutte raisonnée lutte biologique I'm not quite sure of the implied meanings, despite having spoken french since I was 5. Literally Bill translated them for you. I'm going to wager that both these terms have to do with organic farming techniques... biologique is the term used in the sense organic is used in food/agriculture today, at least here in Canada. Thus 'la lutte bilogique' probably refers to the push for organic farming and 'la lutte raisonnée' is, I'm guessing, organic viticulutre. There's my C$0.02. -- charles "Once ... in the wilds of Afghanistan, I lost my corkscrew, and we were forced to live on nothing but food and water for days." - W.C. Fields
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07-10-2003, 07:08 AM
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French Wine Terms.
Dear Bill and Charles
Thank you for your comments. The actual sentence is L'ensemble du vignoble est conduit en lutte raisonnée avec une approche de la lutte biologique. It is as Charles said both practices for the vineyard. I am pretty sure "la lutte bilogique' is organic farming and 'la lutte raisonnée' I believe is where you add just the minimum in pesticides but maybe organic viticulture will do. Thanks anyway for your help. Marc "Charles H" a écrit dans le message de news: ... MC wrote: Do you have the English translation for lutte raisonnée lutte biologique I'm not quite sure of the implied meanings, despite having spoken french since I was 5. Literally Bill translated them for you. I'm going to wager that both these terms have to do with organic farming techniques... biologique is the term used in the sense organic is used in food/agriculture today, at least here in Canada. Thus 'la lutte bilogique' probably refers to the push for organic farming and 'la lutte raisonnée' is, I'm guessing, organic viticulutre. There's my C$0.02. -- charles "Once ... in the wilds of Afghanistan, I lost my corkscrew, and we were forced to live on nothing but food and water for days." - W.C. Fields
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