Winegrower jargon: 3 expressions to decipher

Expressions from Our Winemakers

Now that you understand the difference between a winemaker and a winegrower, let's explore some typical expressions used by winemakers.

1) "Faire sa malo"

A common term in winemaking jargon, "faire sa malo" refers to malolactic fermentation, a process that occurs after alcoholic fermentation. Triggered by bacteria, "malo" converts malic acid into lactic acid. This process reduces the acidity of the wine, making it smoother and more pleasant for tasting.

2) "Vendanger en vert"

Here's another expression that might be misleading if taken literally. Hearing a winemaker say "I'm going to vendange en vert" might make you think they're cutting green grapes or dressing in green! In reality, "vendanger en vert" refers to a practice where some grape clusters are removed from the vine at the start of ripening (usually during the summer). This technique helps the remaining grapes ripen more fully and achieve a more concentrated juice.

3) "Clarifier le vin"

This phrase might sound peculiar. It doesn’t mean that winemakers are making their wines easier to understand, but rather more enjoyable to drink. Winemakers sometimes add a substance composed of one or more amino acids to capture and remove particles from the wine. This method, known as "fining," aids in filtration, which involves removing particles and sediments to achieve a clear liquid. Some winemakers use both fining and filtration to optimize the "clarification" of their wines.

FAQ - Winemaker jargon

What does "faire sa malo" mean for a winegrower?

"Faire sa malo" refers to malolactic fermentation, a step that follows alcoholic fermentation. Triggered by bacteria, it converts malic acid into lactic acid. The wine becomes smoother as its acidity drops.

What is a green harvest (vendanger en vert)?

A green harvest means removing part of the grape clusters early in the ripening period, usually during summer. By lightening the vine, the winegrower concentrates energy on the remaining clusters. The harvested grapes then yield a more concentrated juice.

What is the purpose of clarifying a wine?

Clarifying a wine produces a clear liquid that is more pleasant to taste. The winegrower removes suspended particles through fining and then filtration. The wine gains in clarity without any change to its nature.

Are fining and filtration the same thing?

No, they are two complementary operations. Fining adds a substance based on amino acids that traps the particles in the wine. Filtration then removes them using a filter. Some winegrowers combine both for optimal clarification.

What is the difference between a winegrower and a grape grower?

A winegrower tends the vines and makes the wine, from the plot to the bottle. A grape grower focuses mainly on cultivating the vines and producing grapes. At Avenue des Vins, you buy at estate price, straight from the winegrower.