KNOWING YOUR
BORDEAUX

Cuvée
A blend of wines. Bordeaux wines are, for the most part, blended.

Fining Agent
A substance added to wine during wine production after fermentation and before bottling that removes suspended particles and clarifies the wine.

Marc
The skins, pulp, and pips that remain after grapes have been pressed.

Must
The juice extracted from pressed grapes.

Noble Rot
Refers to a mold, Botrytis cinerea, allowed to develop on Sémillon grapes to be used in making sweet Bordeaux white wines, the most famous and prized of which is Château d'Yquem, a truly wonderful Sauternes.

Sommelier or Wine Waiter
The person in a restaurant responsible for the wine service, wine list, and wine cellar. A great source of information and advice.

Tannins
Organic compounds in grape stems, seeds, and skins that add richness and character to wine and act as a preservative for proper aging of red wines.

Véraison
Color change in the berries.

Vinify
The making of wine from grapes.

Vintage
The year in which the grapes were picked.