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The metal or plastic material that covers the cork and top of
a wine bottle, used for decorative purposes and protecting
corks in old cellars from being attacked by insects, etc. |
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Cabernet Franc |
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Refers Red wine of Bordeaux, Which is similar to light in
color and body of cabernet sauvignon |
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Carbonic Maceration |
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Fermentation takes place
as whole, uncrushed grapes in a carbon dioxide atmosphere. In
practice, the weight of the upper layers of grapes in a vat
will break the skins of the lowest layer; the resultant wine
is partly a product of carbonic maceration and partly of
traditional fermentation of juice |
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Cabernet Sauvignon |
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Red, Dry, usually tannic, fragrant and full bodied grape of
Bordeaux. Usually age in the bottle five to 10 years.
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Cellared By |
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Means the wine was not
produced at the winery where it was bottled. |
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Chaptalization |
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To raise the alcohol level in
a wine, add sugar during the fermentation process when the
grapes have not ripened adequately. As the sugar is fermented
into alcohol. Chaptalization is common in northern Europe,
where grapes have to struggle to fully ripen. It is legal in
some regions (Burgundy) and not allowed in anywhere else. |
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Chardonnay |
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Chardonnay is to white wine. Become famous in France as white
burgundy. California's most popular white wine, Tastes Fruity,
with hints of citrus or butter. Most often purchased white
wine. |
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Château |
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château means a vineyard of a regulated size that has
winemaking and storage facilities on the property of the
Bordeaux wine-producing region. Specifically
Château-bottled wines means the wines were bottled at the
estate. There are over 9,000 individual châteaux in Bordeaux.
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Charmat |
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This is an inexpensive way to create bubbles in sparkling wine
in a bulk process. The wine undergoes fermentation in
stainless steel tanks rather than individual bottles, and is
bottled under pressure rather like pop. The result is coarser,
larger bubbles and simpler flavors-but bulk process sparkling
wines. |
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Candylike |
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Often refers to fresh fruit aromas and flavors of the grape.
It is good for early consumption. |
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Cedar/Cedar wood |
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Refers to "cedar wood" aroma component found in the red wines. |
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Charming |
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Some times refers to certain light wines made from Chenin
Blanc grape of Loire region of France. |
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Chêne |
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Refers to Oak. if you find chêne" on the label means aged in
oak barrels. |
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Chenin Blanc |
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Lightly sweet, delicate and less complex than chardonnay
white wine. |
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Chewy |
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Describes rich, heavy, tannic wines that are full-bodied.
Wines that one almost "chews" before swallowing. Some
time refers to one cannot swallow this wine without chewing
first. |
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Cigarbox |
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See Cedar/Cedar wood. In Spain Cedar wood is the traditional
material for making cigar boxes. |
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Citrusy |
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Describes grapefruit like, more citrus fruit aroma and flavor
present in the wine. Usually found in the wines from cool
climate regions of California or other countries. |
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Clairet |
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Bordeaux wine made like a red wine from red-wine grapes, For
the short time the juice will have the skins. It will
give a pale red color wine slightly darker than a rosé with
light tannin qualities. |
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Claret |
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The British refers the red Bordeaux wine.
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Clean |
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Fresh, aroma,
clean appearance and flavor. Does not necessarily imply good
quality. |
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Closed |
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Describes young, undeveloped wines that are concentrated and
have character, yet are shy in aroma or flavor. |
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Cloudy |
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Opposite of clear. Lack of clarity to the eye.
Noticeable
cloudiness. It is due to wine making
mistake result often gives unpleasant taste. |
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Cloying |
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Describes ultra-sweet or
sugary wines that lack the balance provided by acid, alcohol,
bitterness or intense flavor and aftertaste. |
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Coarse |
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Usually refers to
texture.
Rude or harsh bubbles in flavor; clumsy or crude. |
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Cold Stabilization |
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A clarification technique
in which a wine's temperature is lowered to 32° F, causing the
tart rates and other insoluble solids to precipitate.
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Complete |
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Mature wine, satisfying
mouth-feel and firm aftertaste. |
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Complex |
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When a wine is at once rich and deep, yet balanced and showing
finesse. Multifaceted aroma and/or flavor. Combination
of richness, depth, flavor intensity, focus, balance, harmony
and finesse. |
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Cooked |
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Heavy, also said of wines from very hot growing
regions or wines that are overripe. |
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Corked |
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Smelling of cork rather
than wine, a problem caused by a
defective cork. Wine
has unpleasant taste/smell. Due to chemical changes in the
wine because of defective cork. |
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Creamy |
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Almost a
synonym for "buttery". Opposite of "crisp".
White wine has
pronounced but pleasing tartness, acidity. Fresh, young and
green, especially
those of Muscadet de Sevres et Maine from the Loire region of
France |
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Crisp |
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Fresh, brisk character, usually with high acidity.
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Cuvee |
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A blend or special lot of
wine. cuvee is an unregulated term that
some wineries use to indicate a special batch of wine. |
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Crush |
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Harvest and pressing of grapes. The beginning of the
winemaking process. Or The season,
usually September or October in the Northern Hemisphere. |
