A French term for young wines which have not completed their fermentation. The term actually is derived from the "blubbering" of the lips that one does when first tasting these wines due to the excessive levels of tannins, etc. found in young wines.
French term for wines that taste cooked as a result of being made from concentrate or being heated (this practice reduces the volume of the wine, concentrates the flavors and increases the alcoholic content). Not a mark of excellence!
"Vin du Pays" is French for "Wine of the Countryside" and in and of itself has no official meaning.
A French term used to denote the practice of adding alcohol to wine in order to raise its strength. This is not a common practice amongst fine wine producers but can be found in some districts, especially for cheap wines.
One average grape vine yields approximately 18 lbs. of grapes. One vine makes 6 bottles of wine. An average acre has 450 vines on it. One acre yields between 1.5 and 4 tons of grapes. On average, one acre makes 240 cases of wine. One bottle pours five...
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