Jambe (Legs): Colourless drops, like tears, running down the sides of the glass, showing the presence of alcohol.

Jeroboam: A bottle containing three litres, i.e. the equivalent of four 75 cl bottles.

Maturation: The growing phase during which the grapes develop their sugar content. This occurs just before the harvest.

Magnum: Bottle containing a litre and a half, i.e. the equivalent of two 75 cl bottles.

Millésime (Vintage): The year in which the grapes were harvested to make the wine.

Moût (Must): Unfermented grape juice from the harvest.

Nouaison (Berry set): The vine growing phase that follows on from flowering. The vine flowers turn into little grapes.

Nebuchadnezzar: A bottle containing fifteen litres, i.e. the equivalent of twenty 75 cl bottles.

Négociant (Wine merchant): Buys the wine from the winegrower, then bottles and sells it.

Négociant éleveur (Wine merchant-maturer): The wine merchant-maturer does not work in the vineyards. He selects and buys the grapes or must from the winegrower, then matures the wine and sells it.

Oenology: science of wine, covering its production, conservation and the components used to make it.

“Ouvrée”: A Burgundian term used for an area of 420 m². There are 24 “ouvrées” in a hectare.

Palissage (Trellising): An action carried out by the winegrower that consists of attaching the vine branches using a set of stakes and wires in line.

“Pièce bourguignonne”: A 228-litre oak barrel (= 300 75 cl bottles).

Rafle (stem): The “skeleton” or stalk of the bunch of grapes.

Tannin: Substances, in the grapes that give the wine its taste properties, aromas and ageing capacity.

Sarment (Vine-shoot): A thin branch that grows out from the vine-stock, bearing the leaves and bunches of grapes.

Taille (Pruning): An action carried out by the winegrower that consists of cutting some of the vine-shoots to balance the growth of the vine and restrict the volume of the harvest in order to achieve a higher quality.

“Tastevin”: A metal dish invented in the 13th century for tasting wines in the barrel. Pronounced “tatevin”.

Vendange (Wine harvest): The grapes are picked when they are ripe in order to make wine. It usually takes place over several weeks in August-September.

Vendange verte (Bunch thinning): In July, the winegrower may remove a few bunches that are still green in order to reduce the forthcoming harvest and add to its quality (also called “Green Harvest”).

“Véraison”: This growing phase usually occurs in August. The grapes change colour on the bunches: the red grapes become pigmented and the whites become transparent. Ripening then begins.

Vigneron (Winegrower): The person who works in the vineyards and vinifies, matures and sells his wine. 3 terms are used in French: ‘vigneron’, ‘viticulteur’ or ‘propriétaire récoltant’.

Vinification: Set of techniques used to turn grape juice into wine.