Learn Wine Terminology:
Cellar to Cuvée defined and explained.
- Cellar — a temperature and humidity controlled facility to store wine. See cellaring wine.
- Chaptalization — adding sugar to wine before or during fermentation to increase alcohol levels. Chaptalization is illegal in some parts of the world and highly controlled in others.
- Citric acid — one of the three predominate acids in wine
- Claret — the name the English use when referring to the red wines of Bordeaux
- Class growth — see cru classe
- Closed — a term describing underdeveloped and young wines whose flavors are not exhibiting well
- CMS — the Court of Master Sommeliers. See sommelier courses in America
- Complex — a wine exhibiting numerous odors, nuances, and flavors
- Cork taint — undesirable aromas and flavors in wine often associated with wet cardboard or moldy basements
- Corked — a term that denotes a wine that has suffered cork taint (not wine with cork particles floating about)
- Corkscrew — a device to remove a wine cork that includes a handle, worm, and lever. See: the seven types of corkscrews
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Cru classé — a top-ranking vineyard-designated in the Bordeaux Classification of 1855
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Crush — the English term for harvest
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Cuvée — in Champagne, a blended batch of wine
Credit source: Wine School & Glossary by Vinology
Learn the Chaptalization of Wine:
…Chaptalization – adding sugar to wine before or during fermentation to increase alcohol levels. Chaptalization is illegal in some parts of the world and highly controlled in others.”
