Champagne and Sparkling Wine
The characteristics and impact of a wine as they are experienced in the mouth.
Wine that has hit the highest point in maturation and is drinking at its best. Different consumers may perceive different peaks for a wine based on their own personal preferences.
Lightly effervescent or sparkling, but less effervescent than fully sparkling champagne (French).
In grapes, phenolics are chemical compounds occurring primarily in skins, seeds and stems, but also present in smaller quantities in grape juice and pulp. Phenolics give characteristics of color, tannin, some flavor components and sometimes qualities of astringency and bitterness to wine.
Aphid that attacks the roots of vitis vinifera grapevines and kills the plant. Native vines from North America and some hybrids are resistant to the louse, therefore vulnerable vitis vinifera scions are grafted on to phylloxera resistant rootstocks.
In champagne it denotes one of the 42 highly rated villages classified just below the Grand cru villages. At one time the CIVC used the classification to set prices for grapes. Grand cru villages commanded 100% of the price according to the Échelle des crus (‘ladder of growth’ which is no longer published). Premier cru villages commanded 90 to 99% of the price. The pricing system was abolished in 1990. Historical significance remains and in order for champagne to be labeled ‘premier cru’, the grapes must come from villages classified as grand or premier cru. (French)
Prise de mousse
Secondary fermentation resulting in the effervescence in champagne. (French)
V shaped rack used to hold bottles in the process of manually riddling sparkling wine. (French)