Can you name some wine terms in French to talk about wine? – Here they are:
- Le vin blanc (white wine)
- Les vins doux (sweet wines)
- Les vins mousseux (sparkling wines)
- Le Cabernet Sauvignon
- Les arômes
Do you know more words? …mmm…
Wine is a fundamental pillar of French culture (le vin de France), it is known throughout Europe and the world. If you read this article you’ll know its HIDDEN side.
Maybe you’ve never heard about French wines, how to making wine, but if you plan to go to France you should know at least a bit about it. French people loves wine, they like to talk about it.
By reading this article, the ‘to remember’ sections, you’ll be able to talk about wine in French.
I’m Thomas Ricomard, I teach French to more than 5000 beginners and intermediate students.
Le vin, c’est de la poésie en bouteille.
Rober Louis Balfour Stevenson
Understanding French wine terminology
Vocabulary of the vineyard: ‘vignoble’ terms
These are well-known wine terms. They are very important for understanding where wine comes from and how it is produced:
- Le terroir
- Le cépage
- Le vigneron
It includes elements such as
- le sol
- le climat
- altitude
- sun exposure
- etc. which influence the development of the grapes.
Each one has its own characteristics and therefore produces wines characteristic of that particular geographic region.
In marketing, it is emphasized to highlight the specific link between the wine, the soil and the climate of the wine region.
Each one of them has its own characteristics in terms of
- taste
- les arômes
- colour
- texture which influence the development of the grapes.
Examples:
- le Cabernet Sauvignon
- le Merlot
- le Chardonnay
- le Pinot Noir
The concept of ‘Terroir’
- Le climat
- Le sol
- Le topographie (topography)
have on wine fragrance?
Here are three elements that vary from wine region to wine region:
- temperatures
- precipitation
- hours of sunshine
In cooler ones, grapes have higher acidity.
The more the vineyards are subjected to temperature variations (high altitude), the slower they ripen and the more acidic the grapes.
The degree of sun exposure influences the chemical composition of the grapes and therefore les arômes du vin.
Identifying grape varieties (Les cépages)
- Le Merlot
- Le Cabernet Sauvignon
- Le Chardonnay
It is a red grape variety (red grapes – red wine (vin rouge)).
It generally contains cherry, plum and raspberry fragrance.
It is a red grape variety (red grapes – red wine (vin rouge)).
It generally contains fragrance of blackcurrant, graphite, green bell pepper and sometimes mint.
It is a white grape variety (white grapes – white wine (vin blanc)).
It generally contains fragrance of citrus, tropical fruit, vanilla and hazelnut.
Wine production terminology (La vinification)
Wine-making (la vinification in French) is the process of transforming grape juice into wine. It comprises several precise stages:
- La vendange – Manual or mechanical
- Égrappage (Destemming)
- Pressurage (Pressing)
- Fermentation (Alcoholic fermentation)
- Cuvaison (Vatting time)
- Pigeage (Punching down)
- Pressurage supplémentaire (Additional pressing)
- Élevage en cuve ou en fût (Matured in vats or barrels)
- Assemblage (Wine blending)
- Filtration and clarification
- Mise en bouteille (Bottling)
- Vieillissement (Aging)
The harvest (La vendange)
- Calendar
- Methods
Some grape varieties are harvested early in the season to retain their acidity, for others it’s later for more flavour.
Machines are used to do it. It’s faster but less precise.
From barrel to bottle (de l’élevage à la mise en bouteille)
How aging and bottling influence the character of a wine?
- Wine aging In vats: maturing in steel ones preserves the freshness of the grape’s raw fragrance. This enhances the purity of the fruit.
- Wine blending Different wines can be blended. This makes it possible to adjust the structure of the wine and achieve a more harmonious taste.
- Fine-tuning Prolonged ageing means that the wine develops a variety of arômes, leading to a richer, more nuanced set of scents.
- Bottling Limited oxygenation: the fact that little oxygen is used preserves the freshness of fragrance and flavour.
- It matures in bottle This can bring about fine, significant changes in the wine’s structure.
- Prêt à boire VS Vin de garde Prêt à boire: they are designed to be drunk young, with fruity smell and softer tannins.
In oak barrels: the wine acquires fragrance from the wood: vanilla, spices, etc. The tannins in the wood can give the wine a richer texture.
Vin de garde: intended for bottle ageing, they evolve over time and become more complex.
- Le terroir (land)
- Le cépage (grape variety)
- Le vigneron (winemaker)
- Le climat
- Le sol
- La topographie (topography)
- etc.
- Le Merlot
- Le Cabernet Sauvignon
- Le Chardonnay
- 12 steps
- Harvest calendar
- Methods used to harvest the grapes
- 6 steps
Celui qui sait déguster ne boit plus jamais de vin, mais il goûte ses suaves secrets.
Salvador Dali
Describing the flavours and aromas in French
Tasting profile (Le profil de dégustation)
- Le bouquet
- Robuste
- Tannique
It refers to the complex set of smell that develop in a wine as it ages in the bottle. These are different fragrance from those initially present in the grapes.
When we talk about it, we’re referring to secondary and tertiary aromas: floral, spicy and earthy notes. A well-developed one refers to a wine whose maturation process has been successful.
It describes an intense and powerful wine.
It is used to express the wine’s high alcohol content and depth of flavour. A robust wine can be characterized by its ability to age well.
The word tannique refers to the presence of tannins in a wine. They contribute to the proper aging of the wine.
A wine is tannic when it is astringent. This term is often associated with red wines.
Navigating nuances
- Les arômes (The richness of it)
- Le bouquet
- L’évolution au fil du temps (Evolution over time)
- Le rôle dans la dégustation (Role in wine tasting)
The aromas in wine are the smells perceived directly from the grape. They derive from the natural characteristics of the grape variety.
They are often immediate and easy to identify: specific fruits, flowers, herbs.
This word is used to describe the fragrance that develop as wine ages in the bottle. These are secondary and tertiary aromas that result from chemical reactions over time.
More complex than the first ones. It may include walnut, leather, tobacco, oak characteristics from barrel aging.
Grape fragrance is often more present in young wines. They can evolve over time.
It evolves over time, becoming more complex as the wine ages in the bottle.
The smell is what we perceive first. They are often associated with varietal characteristics and grape quality.
It gives clues to the good maturation in the bottle. The smell is deeper and more nuanced.
The taste experience (Le corps et la longueur en bouche)
- Le corps du vin (The body of the wine)
- La longueur en bouche (The length in the mouth)
- Léger (Light)
- Persistant (Persistent)
The term corps refers to the density of the wine in the mouth. It refers to the consistency of the wine: from light to full-bodied.
A wine can be léger (a white wine (white grapes), sometimes a red wine). It can also be corsé (full bodied white wine) (richer), like some red wines.
This refers to the fact that the flavours and sensations remain in the mouth after swallowing the wine. Duration of aroma presence in the mouth.
A ‘persistent’ wine (un vin persistant) means that la longueur en bouche is long, with a pleasant sensation that lasts.
Characterizing wine body and texture
- La rondeur (Wine’s roundness)
- L’onctuosité (Smoothness)
Feeling the wine’s roundness (La rondeur)
- La douceur (the softness)
- La plénitude du corps du vin en bouche (the fullness of the wine’s body on the palate)
The touch of creaminess (L’onctuosité)
A touch of creaminess in a wine is often associated with a silky, creamy sensation. One of its origins is oak ageing.
- La sensation crémeuse (Creamy sensations)
- La sensation de velours (Velvet sensation)
- Une structure équilibrée (Balanced texture)
Click on this video to know more about some famous wines in France.
- Le bouquet
- Robuste
- Tannique
- Les arômes
- L’évolution au fil du temps (Evolution over time)
- Le rôle dans la dégustation (Role in wine tasting)
- Le corps du vin
- La longueur en bouche (The length in the mouth)
- Léger (Light)
- Persistant (Persistent)
- La rondeur (Wine’s roundness)
- L’onctuosité (Smoothness)
- Feeling the wine’s roundness (La rondeur)
- La douceur (The softness)
- La plénitude du corps du vin en bouche
- The touch of creaminess (L’onctuosité)
- La sensation crémeuse (Creamy sensations)
- La sensation de velours (Velvet sensation)
- Une structure équilibrée (Balanced texture)
French wine labels
Classification and appellation
- Appellation d’Origine Contrôlée (AOC) – (Protected Designation of Origin)
- Indication Géographique Protégée (IGP) – (Protected Geographical Indication)
Understanding (l’Appellation d’Origine Contrôlée)
It protects the geographical origin of a wine. Wines bearing this appellation must be produced in a given area.
- geography
- climate
- geology
It guarantees a level of quality based on strict production rules
- standards concerning authorized grape varieties
- yields
- winemaking methods
- aging periods
- etc.
The variance of ‘Indication Géographique Protégée (IGP)’
The Indication Géographique Protégée (IGP) – (Protected Geographical Indication) is a wine classification system that lies between wines without a specific geographical indication and Appellation d’Origine Contrôlée – (Protected Designation of Origin).
Vintage and producer insight
Year of production: ‘Millésime’
This is a key factor influencing the character, quality and style of the wine. The specific climate of each year has an impact on the quality of the grapes, their ripeness, and therefore on the characteristics of the wine produced. Some years can be exceptional due to ideal conditions for the vines.
‘Un grand cru’
The criterias for un grand cru are
- soil quality
- sun exposure
- altitude
- etc.
Evaluating the wine producer: ‘Château’ or ‘Domaine’
This evaluation is based on several criteria that contribute to the
- reputation
- consumer perception of the wines produced
Here are three criterias (not exhaustive)
- History & heritage
- Brand reputation
- Terroir and viticulture
What viticultural and cultural heritage is associated with the château or domaine?
What is the reputation of the château or domaine nationally and internationally?
Does the grower attach particular importance to the sustainability and quality of the soil?
Watch this video to learn more about wines and the French regions in which they are produced.
- Appellation d’Origine Contrôlée (AOC) – (Protected Designation of Origin)
- Protection de l’origine (Protection of origin)
- Garantie de la qualité (Quality guarantee)
- Indication Géographique Protégée (IGP) – (Protected Geographical Indication)
- Flexible rules
- Year of production (Millésime)
- Evaluating the wine producer: Château or Domaine
- reputation
- consumer perception of the wines produced
- History & heritage
- Brand reputation
- Terroir and viticulture
FAQ
What is the French term for ‘sweet wines’?
Les vins doux, les vins sucrés
How do you say ‘red wine’ in French?
Le vin rouge
What is the French word for ‘a sparkling wine’?
Un vin mousseux, un vin pétillant
Sparkling wines is Les vins mousseux, les vins pétillants.
You have reached the end. Well done! You deserve to drink a good glass of wine from beautiful bottles!
What do you prefer (here is a list of French wines)
- a glass of red wine (un verre de vin rouge)
- a glass of white one (un verre de vin blanc)
- rosé wine (du vin rosé)
- sparkling wine
- a sweet wine
- a French champagne
- du pinot gris
- un verre de Beaujolais nouveau
- un verre de Champagne?
Thomas, your French teacher 🙂
Resources
https://www.geo.fr/voyage/quels-sont-les-plus-beaux-vignobles-de-france-203242