ambré - the colour amber which aged white vin doux naturels acquire
appellation d'origine controlée (AOC, AC) - quality control by law - strictest classification (1st category) with rules including variety and percentage limits of different grapes, processing methods, minimum alcoholic content and quantity produced
assemblage - blending of wine from different cuves by the same wine producer
barrique - barrel or cask (usually containing 225 litres)
bidon - plastic container for holding wine (5 litres and upward)
bouquet - the aromas produced by wine when poured, apart from the basic smell of wine (often called the "nose")
brut - dry (usually applied to sparkling wine)
cagette - small container for carrying grapes to the wine store
cartagène - aperitif made with unfermented grape juice, fortified with eau-de-vie
cave - wine cellar
caviste - specialist wine retailer
cépage - grape variety
chai - wine store - for vinification and/or storing
champenoise - as in Champagne
clairet - a paler than usual red wine, deeper than a rosé
cru - wine or region of excellence; grand cru - superior wine
cuve - vat, e.g. made of concrete, steel
cuvée - wine from 1 or more vats; generally used to describe the wine type from different grapes, regions and vintages (especially sparkling wine and Champagne)
eau-de-vie - distilled juice of grapes/fruit
élevage - the maturing or aging of wine
foudre - large barrel or tun
fût - cask, often a new oak barrel; en fûts de chêne - aged in oak barrels
gris - a pale vin rosé - hence gris or grey rather than pink
liquoreux - sweetest grade of wines
macération - the leaving of grape skins, stalks, pulp and juice together either before, during or after fermentation
méthode ancestrale - original method of making sparkling wine, e.g. Limoux
méthode champenoise - method of making sparkling wine, as in Champagne
méthode traditionelle - the méthode champenoise outside Champagne
moelleux - mellow, full with some sweetness
négotiant - dealer in wine
nerveux - vigorous, lively wine
pain grillé - flavour in the bouquet - "toasted bread"
rancio - character of aged, oxidised vin doux naturel (like Madeira)
robe - colour or appearance of wine
tannin - naturally contained in grape skins - important for ageing, allowing red wines to keep for longer; tannin becomes milder through maturation but astringent effect (furry tongue) noticeable in young wines
terroir - area or soil, especially suited to wine growing; influenced by climate, soil, landscape, temperature day and night, rainfall, drainage, aspect, hours of sunshine and type of cultivation; a terroir gives a wine its individual and distinctive character
tête de cuvée - best wine of a producer
tuilé - colour of terracotta roof tiles, a feature of aged red vins doux naturels
vendange - grape harvest
vendange verte - picking of bunches of unripe grapes in summer to encourage quality and concentration in the remainder
vigneron - vine grower, wine maker
vin de cépage - wine from a single grape variety - "varietal"
vin de pays - 3rd category of quality control - can contain non-AOC grapes or come from terroirs outside AOC areas, but cannot be blended; also complies with yield limitations and specified alcoholic strength
vin de table - 4th category of wine type - unregulated and can be blended from different areas; unpredictable but some good wines
vin délimité de qualité supérieur (VDQS) - 2nd category of statutory quality control from specific growing areas
vin doux naturel - naturally sweet wine of any colour, fortified by the addition of alcohol (15-16o alcohol)
vintage (rimage) - style of red vin doux naturel, bottled young and allowed to mature (like port)
vrac - large containers for bulk wine; "en vrac" - in bulk

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