PALATE: The flavour or taste of a wine.
PASSERILLAGE: This is a French term for the process whereby grapes (not effected by noble rot) are left on the vine to dehydrate and concentrate well into autumn. The sweet wine produced from these grapes can be highly prized in certain areas.
PASSITO: This is the Italian equivalent of Passerillage. Passito grapes are semi-dried either outside on the vine or on mats or inside a warm building. This process concentrates the pulp and produces strong and often sweet wines.
PERLANT: A French term for very slightly sparkling wines.
PÉTILLANT: A French term to describe a wine with a lightly sparkle.
PETIT CHÂTEAU: A French term that literally translates as ‘small castle’ and is applied to any wine château that is neither cru classé or cru bourgeois.
PHYLLOXERA: The vine aphid phylloxera vastatrix devastated the vineyards of Europe in the late 19th century. Attacking the roots of vines it was considered at the time as the greatest disaster in the history of wine; however, in hindsight it was in fact a blessing in disguise for an industry that was in drastic need of rationalisation. To combat the problem the majority of vines around the world are now grafted on to phylloxera-resistant American rootstocks.
PIPE: A portuguese term for a large wooden barrel used in the production of Port. A Douro Pipe has a capacity of 550 – 600 litres.
PREMIER CRU: A French term that translates to ‘First Growth’ but only carries any relevance in areas where it is controlled, such as Bordeaux, Burgundy or Champagne.
OAK: Many wines are fermented and aged in wooden casks and the most commonly used wood to make the barrels is oak. The two main oak’s used are American and French oak and both types are used all over the world. Although the French always use French oak, it is also used in America to make some of California’s greatest wines. American oak is popular in Spain (particularly Rioja) and in Australia. Oak often imparts a vanilla taste to a wine because it contains a substance called vanillin, which also gives vanilla pods their vanilla aroma.
French oak is considered to be finer and more refined, while American oak generally offers more upfront characteristics. The reason the two oaks show marked differences is because the French oak is left to weather in the open for several years allowing the volatile aromatics to leach out, whereas in America the oak is kiln-dried and then sawn (unlike the French which is split) which ruptures the grain and exposes the wine to the volatile aromatics more quickly. American oak is also charred to varying degrees when barrels are constructed and this also imparts differing aromas to the wine including, caramel and smoky-toast. The barrels are very expensive to buy and extremely labour intensive to work with in the winery, so the price of a wine exposed to oak fermentation and ageing is reflected in this.
OLOROSO: A Spanish term for a style of sherry that is naturally dry but often sweetened for export markets.
ORGANIC WINES: Are wines made using the minimum amount of SO2 (Sulphur Dioxide) from grapes grown without the use of chemical fertiliser’s, herbicides or pesticides. There are many winemakers who choose to practise the principles of organic viticulture but have not undergone certification to label their wines as being so.
OXIDISED: Often when a wine is described as oxidised it is inferred that it has taken on a sherry-like odour and is at the advanced stage of oxidisation. When a wine is totally oxidised the aromas turn to vinegar (acetic-acid).
Ferrari’s Maximum Rosé NV has been chosen by Italian chef Carlo Cracco to match with one of his Michelin-starred creations at a month-long residency starting at Harrods this September. The pop-up launches Stelle di Stelle, Harrods’ five-month celebration of all things Italian featuring five famous chefs with 13 Michelin stars to their collective names.
From September 2014 to January 2015, Harrods welcomes five of Italy’s best restaurants to take up residency in-store on the Lower Ground Floor (formerly Frescobaldi restaurant). Hosting for one month each, they will showcase a special edit of their signature dishes. With 13 Michelin stars between them, the lauded line-up is: the Cracco (two Michelin stars – Milan); Giorgio Pinchiorri and Annie Féolde’s Enoteca Pinchiorri (three Michelin stars, Florence); Gennaro Esposito’s Torre del Saracino (two Michelin stars, Amalfi coast); Enrico Crippa’s Piazza Duomo (three Michelin stars, 39th on The World’s 50 Best Restaurants, Alba); and Enrico and Roberto Cerea’s Da Vittorio (three Michelin stars Brusaporto, Bergamo).
Carlo Cracco’s Ristorante Cracco is a two Michelin-starred restaurant in Milan, known for its cutting edge gastronomy. Cracco’s recent TV exposure on Masterchef Italia and Italy’s version of Hell’s Kitchen has made him a household name back home, but in London he will be using only his culinary skills to win the hearts of the discerning clientele of the UK’s most iconic department store.
Ferrari’s Maximum Rosé NV is comprised of 70% Pinot Nero and 30% Chardonnay with the wine resting for a minimum of three years on its lees. The wine is elegant yet forthright, full of aromas of wild berries and freshly baked bread. It is an excellent food wine that can be matched throughout a meal due to its complexity of flavours.
For Stelle di Stelle, Cracco is matching the wine with a dish of fresh tomato pulp, mozzarella and basil seeds. A full menu is available to view here: CARLO CRACCO MENU.
If your weekly food budget does not afford you a spare £180 for dinner with drinks per head you might have sufficient funds to pass the food up and just indulge in the fizz here by the bottle at our online shop> Ferrari Maximum Rosé NV
NÉGOCIANT: A French term for a trader or merchant. The name is derived from the traditional practice of negotiating with growers (to buy wine) and wholesalers or customers (to sell it).
NEVERS: A famous type of oak used for barrel-making from a forrest in the Nievre départment in the centre of France.
NOBLE ROT: A condition caused by the fungus Botrytis Cinerea under certain conditions.
NON-VINTAGE: Non-Vintage (NV) is a term used to describe a wine or champagne that has been made by blending the juice of grapes from multiple vintages.
NOSE: The smell or odour of a wine which encompasses both aroma and bouquet.
MACERATION: A term that applies to the period during the vilification process when the fermenting juice is in contact with its skins. This process is traditionally used in red-winemaking, however, it is on the increase for white wines.
MADERISED: All Madeiras are maderised by the estufagem, in which the wines are slowly heated in specially constructed ovens and then by cooling them. This is undesirable in all wines except those which are deliberately made in the rancio style. Any ordinary light table wine which displays symptoms of maderisation (dull nose, flat palate, sherry -like character) are likely to have been stored in bright sunlight or too much warmth.
MARQUE: A brand or make
MÉTHODE CHAMPENOISE: This is the process by which an effervescence is produced by secondary fermentation in the same bottle in which the wine is sold. The procedure is famous for Champagne and other good quality sparkling wines. In Europe the term is forbidden on the label of any wine other than Champagne, which never uses it itself.
MILLÉSIME: A French term for Vintage year.
MOELLEUX: A French term that literally means soft or smooth and implies a rich medium-sweet style in most areas of France. However, in the Loire it is used to indicate a truly rich, sweet botrytis wine, thus distinguishing it from demi-sec.
MONOPOLE: A French term that denotes the single ownership of one vineyard.
MUID: A French term for a large oval barrel with a capacity of 600 litres.
MUST: Unfermented or partly fermenting grape juice.
LAGAR: A rectangular concrete receptacle used in Portugal for treading grapes.
LANDWEIN: German classification of wine equivalent of IGP.
LATE-HARVEST-WINE: A sweet wine produced from grapes harvested after maturity on the vine.
LEES: Sediment that accumulates at the bottom of the vat during the fermentation of a wine.
LIEU-DIT: A French term for a named site commonly used for wines of specific growths that do not have grand cru status.
LIMOUSIN: A famous type of oak used for barrel-making and sourced from various forests in the Haute-Vienne, Creuse and Correze départments in the centre of France.
LONGEVITY: Potential long-lived wines owe their longevity to a significant content of tannin, acidity, alcohol and/or sugar.
KABINETT: A German term that refers to the first level in Germany’s QmP range. It is one below Spätlese and often drier than QbA wines.
JAMMY: A term used to describe a juicy red wine rich in berry fruit aromas and flavours of jam.
JEROBOAM: A wine bottle size that in champagne holds 4 standard bottles or 3 litres. Jeroboams of still wine hold 6 standard bottles or 4.5 litres.
JOVEN: A Spanish term that refers to very young wines that usually see no oak ageing.
JUPILLE: A type of oak used in barrel making that originates from a small forest in the Sarthe départment of the Loire Valley.
ICEWINE: The same as EISWEIN.
IGP: The French abbreviation for ‘Indication Géographique Protégée’ meaning ‘Protected Geographic Identification’ which replaces the old Vin de Pays classification. IGP classification now provides wine growers and producer’s greater flexibility and choice in their winemaking practices as there are no restrictions on the use of permitted grape varieties.
IMPERIAL: A wine bottle size that holds 6 litres or the equivalent of 8 bottles.
INDIGENOUS: A term applied to grape varieties found in only certain parts of the world or are unique to a specific geographic location.
ISINGLASS: A gelatinous fining agent obtained from the swim bladder of freshwater fish and used to clear hazy, low tannin wines.
HECTARE: A measurement of area used to define vineyard coverage. 1 hectare is equal to 10,000 square metres or 2.471 acres.
HERBICIDE: A weed-killer that is usually (but not necessarily) a highly toxic chemical mix.
HOGSHEAD: A barrel commonly used in Australia and New Zealand with a capacity of 300 – 315 litres.
HORIZONTAL TASTING: A wine tasting involving wines of the same style or vintage. A vertical tasting consists of different vintages of the same wine.
HYBRID: A cross between two or more grape varieties from more than one species.