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cabeceo |
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The blending or blend of wine.
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cabernet sauvignon |
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A major variety of red (or black) grape, considered by many to produce the finest red wines in the world. It is the classic centrepiece of the clarets of the Médoc in Bordeaux. |
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canopy |
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That part of the grape vine that is above the ground. It is through how the canopy is trimmed, trained, that the concentration and taste of the wine is effected. |
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carbonic maceration |
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This way of making wine is where whole grapes are put into the cuve and allowed to ferment for a period of time. Then they are crushed. This is opposite from the normal crush/ferment operation. Wines that are produced by carbonic maceration usually have mild acids and are very fragrant. |
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cellar or cave |
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A cellar or cave is a place of storage for wine. Usually underground where the temperature can be maintained at constant levels. 14-15c is the preferred temperature for wines.
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cellarmaster |
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A cellarmaster is the manager or «the Chief» of a cellar.
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