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Carbonic Maceration
Fermentation that occurs inside intact red grapes, especially in the Gamay variety in Beaujolais, France. This form of fermentation produces purple, fruity wines meant for drinking young.
Chaptalization
Adding of sugar during fermentation to raise a wine's alcoholic strength.
Classed Growth (Cru Classé)
A vineyard, estate or château included in the Bordeaux wine classification system. In 1855, 61 red wines of the Médoc and one from the Graves were classified as cru classé. They were divided into five ranks determined by price. Only a few wines have been added to this classification since that time.
Corked
A wine is said to be “corked” when the cork is diseased and taints the taste and smell of the wine giving off a damp, musty odor.
Cuvée
From the French word cuve for vat, cuvée refers to a blend of wines, particularly in Champange production.
