Wine Glossary
C
Carbonic Maceration- Fermentation of 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.
Cask Number- A meaningless term sometimes used
for special wines, as in Stag's Leap Wine Cellars Cask
23, but often applied to ordinary wines.
Cedary- Denotes the smell of cedar wood associated
with mature Cabernet Sauvignon and Cabernet blends aged
in French or American oak.
Cellared By- Means the wine was not produced
at the winery where it was bottled. It usually indicates
that the wine was purchased from another source.
Chaptalization- The addition of sugar to juice
before and/or during fermentation, used to boost sugar
levels in underripe grapes and alcohol levels in the
subsequent wines. Common in northern European countries,
where the cold climates may keep grapes from ripening,
but forbidden in southern Europe (including southern
France and all of Italy) and California.
Charmat- Mass production method for sparkling
wine. Indicates the wines are fermented in large stainless
steel tanks and later drawn off into the bottle under
pressure. Also known as the "bulk process." See also
méthode champenoise.
Chewy- Describes rich, heavy, tannic wines that
are full-bodied.
Cigar Box- Another descriptor for a cedary aroma.
Clean: Fresh on the palate and free of any off-taste.
Does not necessarily imply good quality.
Clone- A group of vines originating from a single,
individual plant propagated asexually from a single
source. Clones are selected for the unique qualities
of the grapes and wines they yield, such as flavor,
productivity and adaptability to growing conditions.
Closed- Describes wines that are concentrated
and have character, yet are shy in aroma or flavor.
Cloudiness- Lack of clarity to the eye. Fine
for old wines with sediment, but it can be a warning
signal of protein instability, yeast spoilage or re-fermentation
in the bottle in younger wines.
Cloying- Describes ultra-sweet or sugary wines
that lack the balance provided by acid, alcohol, bitterness
or intense flavor.
Coarse- Usually refers to texture, and in particular,
excessive tannin or oak. Also used to describe harsh
bubbles in sparkling wines.
Cold Stabilization- A clarification technique
in which a wine's temperature is lowered to 32° F, causing
the tartrates and other insoluble solids to precipitate.
Complexity- An element in all great wines and
many very good ones; a combination of richness, depth,
flavor intensity, focus, balance, harmony and finesse.
Corked- Describes a wine having the off-putting,
musty, moldy-newspaper flavor and aroma and dry aftertaste
caused by a tainted cork.
Crush- Harvest season when the grapes are picked
and crushed. Cuvee: A blend or special lot of wine.
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