Cabernet Franc is very closely related to cabernet sauvignon; it is widely presumed that cabernet franc is just a well established mutation. It is ideally suited to cooler climates, as it buds and ripens earlier than cabernet sauvignon. Additionally, it is less susceptible to poor weather during harvest. In the Medoc and Graves region of Bordeaux, where it typically constitutes about 15% of the final blend, it is seen as a measure of insurance against poor cabernet sauvignon or merlot weather. Cabernet franc used to be planted almost as widely as cabernet sauvignon in Bordeaux well into the 60s, but cabernet sauvignon had swung into such favor that 30 years later it had twice the acreage of cabernet franc.

Cabernet franc tends to be lighter in color and tannins than cabernet sauvignon, with an earlier-maturing character. On Bordeaux's Right Bank, cabernet franc has a stronger foothold, and is best known as the dominant grape in the blend for the famed château, Cheval Blanc. It is the most widely planted red varietal in the Loire, where it yields lighter wines, like Chinon, with distinct herbal overtones. US cabernet francs are still largely in the experimental stage; there is a huge spectrum of interpretations, from heavy Napa wines to lighter styles from the East Coast.

Cabernet Franc is noted for its deep ruby red color and peppery, spicy character. It has moderate tannins and good acidity. Generally a Cabernet Franc should be consumed with some age - at least five years - while the finest versions drink well for more than twenty years.

Pair Cabernet Franc with hearty foods such as wild game, game birds and roasts. (Wine/Grapes)

Cabernet Sauvignon is a variety that is the source of some of the world’s most celebrated and longest-lived reds. Grown in many countries, it is most famous in Bordeaux, where it is the principal grape in red Bordeaux as well as in California – especially Napa Valley- where it is labeled by its varietal name.

Cabernet Sauvignon has aromas and flavors of black currant, cassis, black cherry and sometimes plum (in warmer regions or vintages). Quite rich on the palate, the variety is very tannic, giving its wines a bitter edge in their youth, but also providing the wines with great aging potential, with top flight examples drinking well for as long as four or five decades. Given their richness and flavor profile, wines made from Cabernet Sauvignon need to be paired with rich red meats, such as steaks and roasts as well as game.

Besides France and California, other countries with warm growing regions also excel with Cabernet Sauvignon. These include the Maipo and Colchagua Valleys in Chile as well as the Bolgheri district, situated on the coast of Tuscany. (Wine/Grapes)

Cachapoal Valley is situated in north central Chile; it is part of the larger Rapel Valley. It is an inland valley, away from the influence of the Pacific Ocean; thus is is a haven for red varieties, such as Carmenere and Cabernet Sauvignon, the two leading varieties planted in this territory. Vineyards are located above 1000-1400 feet; soils are loam, with a mixture of silt, sand and clay. The climate is Mediterranean, with most precipitation in the dormant season for the vines. While daytime temperatures can reach 90 degrees, evenings are often as cool as 48 degrees during the growing season, allowing for ideal structure in the wines. The Cachapoal River runs near some vineyards, allowing for moderate temperatures that are beneficial for varieties such as Pinot Noir and Viognier. (Wine/Appellations)

Cafayate is a wine producing region in the northwest of Argentina and at 5,600 feet is one of the highest altitude places in the world that is suitable for viticulture. Though the latitude of Cafayate is close to the equator, the altitude provides cool nights; and a temperature drop from daytime highs to nighttime lows of 60-degrees Fahrenheit is not unheard of! The result is a long growing season and wines that retain a high degree of natural acidity. This is probably the best region in the world for Torrontes and it also produces more taut, age-worthy, structured Malbecs than does Mendoza. (Wine/Appellations)

Cahors is a famous wine produced from a whopping 10,000 acres of historic vineyards spread to the west of the town of Cahors in southwetern France to the south of Bordeaux. The region only produces red wines, made predominantly from Malbec, which must make up at least 70% of the blend. This is supplemented by Tannat and Merlot if the producer chooses to do so.

Wines have been made here since Roman times and the region has a justifiable reputation for producing deeply concentrated, tannic, nearly opaque reds that require bottle age to come around. Indeed the "black wine" of Cahors was coveted around Europe since the Middle Ages. Cuttings of Malbec from Cahors were brought to Argentina in the 1800s and form the base of the Argentine wine industry to this day.

The Cahors version of Malbec lives up to its reputation as a brooding, impenetrable heavyweight wine, quite distinct from the early approachability of many Argentine styles. While few examples are exported to the United States, those that are should be sought out by those favoring big, stroppy wines at a reasonable price. (Wine/Appellations)

Caipirinha (pronounced kai-purr-REEN-yah) roughly translates to "country bumpkin" and it is the national drink of Brazil, where it originated, and is a common Carnavale drink.

It is made with cachaça, a Brazillian spirit that is made from fresh sugarcane juice. The market is changing and now it is possible to easily find a premium cachaça to use in this drink, which is highly recommended because it is the main component of the drink.
(Spirits/Cocktails)

A more international variation on the classic Brazilian Caipirinha. (Spirits/Cocktails)

The Côtes-du-Rhône, a generic appellation that covers the Rhône Valley is a name that rolls of the lips of drinkers of inexpensive French wine and will be found in any bistro or brasserie throughout the length and breadth of France. All told it is responsible for tens of millions of cases of cheap, pale colored, relatively low tannin red wine. Grenache is the grape variety most widely grown, though by itself it can be a bit anemic. Syrah and Mourvèdre are the main “improver” grape varieties used to add depth and fruit to blends, though they will not always be found in any quantity in most cheap Côtes-du-Rhônes. All of the major négociant houses present on the U.S. market produce a generic, widely blended Côtes-du-Rhône. Guigal tends to make the best example of this genre.

Fifty-four villages or communes have the right to use the appellation Cotes-du-Rhône Villages on the label. A higher proportion of Mourvèdre and Syrah, greater ripeness, and slightly lower yields are the quality factors that separate Côtes-du-Rhône from Côtes-du-Rhône Villages. A further 16 communes have the right to appendage their own names to the Côtes-du-Rhône Villages appellation. It is probably with some of these 16 that there is the best hope of relating general characteristics to specific communes—though there is much work to be done at the very least in marketing if not actually in the vineyard and winery before this has any consumer resonance. No doubt, when they succeed they will go the way of Vacqueyras and Gigondas—both former Côtes-du-Rhône Villages that now have their own appellation status.

The most significant of these village crus are listed below. They will generally produce wines with more character than base-standard Cotes-du-Rhônes.

Cairanne
Located to the northwest of Orange, Cairanne is one of the largest communes and its red wines are relatively full-bodied and gutsy. The best can age a few years.

Rasteau
Rasteau is probably the most impressive of the Côtes-du-Rhône Villages communes. A good Rasteau can often pass for a Châteauneuf-du-Pape. The explanation lies with the vineyards, some of which are striking and stony in appearance, like Châteauneuf-du-Pape, and as such these vineyards produce heady, powerful Grenache-based wines.

Sablet
Sablet is located northeast of Orange. As the name suggests, it is a commune with sandy soils, and that may often account for this village’s lighter colored, elegant wines, though deeply hued and rich wines can also be found.

Séguret
Red fruit and tobacco flavors are often reputed to be found in Séguret and I have certainly noted distinctive, berry-flavored wines from this commune just north of the Gigondas appellation.

Valréas
Robust and relatively more tannic wines with flavors and aromas toward the black fruit spectrum are to be found in this northerly commune. (Wine/Appellations)

Calabria is a region in southwestern Italy, bordering the Tyrrhenian Sea to the west. Given its rather warm climate, it is no surprise that the overwhelming production is with red wine. The principal variety is the indigenous variety Gaglioppo, which is most famously used in the red wine Ciró, a spicy, hearty red that is paired with local meats, pasts and peppers. Within the region of Calabria, there are 12 DOC wines, but no DOCG; again the principal wines are red, with one DOC, Greco di Bianco, produced near Reggio Calabria, exclusively white. (Wine/Appellations)

Calatayud is a wine region in northeastern Spain; it is a sub-region of Aragon; Formerly home to bulk wine producers, it has become a territory sought out by more quality-oriented vintners.

This is a warm Continental climate, and summers are quite hot and dry. In keeping with that, most vineyards are sited at high elevations, as much as 2500 feet above sea level. Soils are rocky, with deposits of limestone.

Garnacha (Grenache) is the leading grape here by far, representing almost 85% of total plantings. The best wines are deeply fruity, with moderate tannins and peppery spice; many are from vineyards that are 40-60 years old and produce small quantity, but have intense depth of fruit. At prices in the mid-teens to low $20s, these are remarkable values.

Other red varieties planted in Calatayud include Tempranillo and Mazuelo, white leading whites include Viura, Malvasia and Chardonnay. Rosés made from Garnacha are also well known wines from Calatayud.

Pair the Garnacha wines with lamb or pork, the whites with shellfish and lighter poultry and the rosés with poultry, salads and tapas. (Wine/Appellations)

Calaveras County is situated in the Sierra Foothills of central California, just south of Amador County. It is one of eight counties that are part of the Sierra Foothills AVA. There are two dozen wineries in the county; with about the same number of varieties planted in this county. Leading cultivars include Zinfandel, Cabernet Sauvignon, Chardonnay and Barbera along with some Spanish varieties that include Albariño, Tempranillo and Garnacha, while there is also a sprinkling of Rhone varieties such as Syrah, Mourvedre and Roussanne. Red wines account for most of the production, these are generally rich and quite spicy. (Wine/Appellations)

California’s history of wine production is a short story compared with that of Europe, but these days wines from the Napa Valley are as internationally respected and recognized as wines from Bordeaux or Burgundy. There is, however, much more to California than this well-known wine region.

Wines from the sunshine state are marked by high alcohol, ripeness, expressive, opulent fruit, consistency, power, and lower acidity. Wines labeled with specific regions of origin, or AVA’s (Approved Viticultural Area) usually have more depth, character, and personality than those simply labeled “California”.

From North to South along the coast, all types of wine varieties are grown. The most successful include Cabernet Sauvignon, Merlot, Pinot Noir, Chardonnay, and Sauvignon Blanc. Cool ocean breezes and fog blanket the vineyards and extend the growing season. This unique weather pattern has given birth to the phrase “hang-time,” a term surfer dudes may lay claim to, but winemakers use to brag about how long their clusters ripen on the vine.

While Carneros and the Russian River Valley in the North Coast turn out benchmark Pinot Noir, some would argue that nothing compares to those from the South Coast’s Santa Maria Valley–talk about hang-time–these vineyards are situated in the California’s only transverse valley. The east-west mountain range acts as a funnel to draw in fog, which cools the grapes and extends the growing season by as much as two weeks. All this extra ripening translates into extra flavor in the wine. The coastal zones, especially up north, produce outstanding sparkling and dessert styles as well.

Vineyards inland in the Central Valley are not as fortunately situated, and quantity rather than quality has been the rule. Good thing though, because without all of this production we wouldn’t have much of a selection in reliable, affordable wine. Who can afford a $30 Napa Chardonnay everyday? Inland from San Francisco and northeast of the Central Valley, the Sierra Foothills turn out some of the state’s, and the world’s, finest Zinfandel. Many gnarly old vines thought to be useful only for White Zinfandel are now turning out some gorgeous, deeply flavored, and long-lasting Zin’s. (Wine/Appellations)

For many (admittedly) mad vintners in various remote locations around the world, Pinot Noir is the Holy Grail. No other wine is such an enigma. While the Cabernet Sauvignon of Bordeaux is all power and weight, Pinot Noir is the epitome of grace and elegance. Great Pinot combines an extraordinary bouquet of spice, fruits, and earth with a sense of lightness bordering on frailty. It can indeed be a sensuous, if sometimes fleeting experience.

While chardonnay, for instance, is grown all over the US, pinot noir is much more picky. Some of the best appellations for US pinot noir include Oregon (perhaps destined to be the best of all) and several cool California sites--the Russian River Valley, Carneros, the South Central Coast (Santa Barbara and San Luis Obispo counties), and two micro-appellations in Monterey County: Chalone and Mt. Harlan. (Wine/Grapes)

The Calistoga AVA, named for the eponymous town, is situated in northern Napa Valley, not far from the border with Sonoma. This is among the warmest zones in all of Napa Valley, with temperatures sometimes reaching 100 degrees during the day at the valley floor. The combination of cool nights and breezes from the nearby Chalk Hill gap help preserve acidity in the grapes. Soils are a combination of gravel, bedrock and silt, with volcanic content; the percentage of volcanic content in Calistoga soils is the highest in Napa Valley. Vines are planted between 300 and 1200 feet. Red varieties dominate, especially Cabernet Sauvignon, Merlot and Cabernet Franc. The best examples of Calistoga reds are full-bodied with firm tannins and a distinct minerality in the finish. Generally, these reds need time in the bottle before displaying their best qualities; they age well for a decade or two. (Wine/Appellations)

Cambium is the layer of living tissue under the bark and phloem tissue of a grape vine or other plant. New wood cells (xylem) form at the inside of cambium as it grows; new phloem and bark cells form at the outside edge. The net effect is to increase the diameter of the vine trunk a little every year. (Wine/Other)

The Campo de Borja is located in northeastern Spain, in the Ebro River Valley; it is just a bit southeast of the more famous Rioja production zone. This is a very warm zone, with some moderation in temperatures coming from nearby rivers; soils are primarily limestone and clay. The red grape Garnacha (Grenache) is the star here, accounting for almost 70% of local plantings Many of the best wines are made exclusively from this variety, while there are some wines in which Garnacha is blended with Tempranillo or international varieties such as Cabernet Sauvignon and Merlot. These reds are deeply colored, ripe and fleshy, usually aged in small oak barrels. White wines are made primarily with Macabeo and Chardonnay, with some Moscatel used as well; these are medium-bodied, appealing, aromatic whites. Rosés are made from Garnacha. (Wine/Appellations)

Canada, is a unique country regarding the subject of wine. While producing some exceptional offerings - especially Ice Wine - wine is not as appreciated in Canada as it is in most other wine-producing nations.

Arguably the finest districts for wine in Canada are the Niagara Peninsula in Ontario and the Okanagan Peninsula in British Columbia. The former is home to a wide variety of wine styles, be they spicy reds such as Cabernet Franc or Merlot or a dazzling dessert specialty, such as Ice Wine. There are also numerous styles of wines that originate in Okanagan, notably Merlot, Pinot Gris and Pinot Noir, which work beautifully in this cool climate. Ice wines are also made in this district as well and make a beautiful pairing with creamy deserts such as crème brûlée or strawberry shortcake.

Regrettably, Canadians seem to have an inferiority complex when it comes to their country's wines, as Canadian wines make up just less than 50% of sales in Canada. Also notable is Canada's unique wine laws that allow for the use of the term "Cellared in Canada"- wine using foreign-sourced grapes and grape-based products.

Wine is also not as popular as beer or spirits, though wine consumption in Canada is slowly on the rise. (Wine/Appellations)

Canaiolo is a red grape variety grown in Italy. It is most widely grown in Tuscany as it is one of the allowed varieties in Chianti. Other notable regions growing Canaiolo are Lazio, Marche and Sardegna. (Wine/Grapes)

Cane is the mature (tan or brown, but not green) shoot of a vine. (Wine/Other)

Uruguay, a small South American country tucked just below Brazil and directly east of Argentina, is the fourth largest wine-producing nation on the continent. While grapes such as Cabernet Sauvignon, Merlot, Torrontes and Chardonnay perform very well here, it is Tannat that has become the nation's signature variety, accounting for over 40% of the plantings. In the Canelones appellation, nor far from Montevideo, Tannat is king, as it represents almost 50% of the local plantings. The wines are deeply colored with good richness on the palate and medium full tannins. Other varieties planted here include Pinot Noir, Sauvignon Blanc, Pinot Blanc, Chenin Blanc and Syrah. Canelones is the leading wine-producing zone as well as having the most vineyards planted in the nation; the total is just over 5000 acres, almost five times the amount of the Montevideo zone. Unlike much of South America, most vineyards in Canelones are planted on flatlands. (Wine/Appellations)

The Fronsac and Canon-Fronsac appellations are located around the town of Fronsac on the Dordogne River to the northwest of Saint-Emilion on Bordeaux's Right Bank. Only red wines are produced, and the typical blend is based on Cabernet Franc with smaller amounts of Merlot.

The wines tend to be supple and rich, and are about on par with Cru Bourgeois wines from the Medoc in terms of quality. Similarly, Fronsac can present some of the best price-to-quality ratios in all of Bordeaux. Much investment has been going on in the region, as can be evidenced by the fact that 13% of local vineyards are now owned by Chinese interests. This is helping to raise overall quality in the region and Fronsac is very much an insider's choice for quality Right Bank Bordeaux that won't break the bank. (Wine/Appellations)

A traditional tequila cocktail from Mexico, this cocktail is best served in the cocktail’s namesake clay cup. Feel free to juice directly from the fruit into the vessel- the fresher the better. Garnish options are seemingly endless, from fresh citrus wheels and salt, to Tajín or Chamoy. (Spirits/Cocktails)

A cap is a tiny green cover which loosens, then falls off exposing the pinhead-size ovary and releasing the pollinating anthers of an individual grape flower. When the cap falls off and anthers extend, the flower is said to be in bloom. (Wine/Other)

When used in terms of vinification, the cap is the mass of floating solids (skins and bits of stem) in a tank of fermenting red wine. It binds together forming a thick mat which must be wetted at least daily during fermentation in order to extract the color and flavor. (Wine,Beer,Spirits,Sake,Mead/Production)

The cap stem is the small length of stem which connects each individual grape berry to its bunch. (Wine/Other)

The quantity, as opposed to quality, of grapevine growth and total crop produced and ripened is referred to as capacity. See also vigor, which is used in contrast with capacity to express the state of health of the vine. (Wine/Other)

This big valley only has 25 acres of land currently under vine. Perhaps times will change as cash strapped vintners might opt to forego the million dollar an acre price tags of Napa for a more gentile life in neighboring Capay.

This relatively new AVA, has a long history of growing grapes. In fact as early as 1861, a winery in the region was voted to have the best vineyard in the Golden State. While it is just northeast of Napa and a mere two hour jaunt from San Francisco, the region has yet to achieve any star status. (Wine/Appellations)

Ocean Spray created this drink to promote cranberry juice cocktail circa 1945. Originally, they called it "The Red Devil." (Spirits/Cocktails)

The biggest and best known wine producing region in South Africa, the Cape Winelands is more commonly referred to at "The Boland", meaning "uplands" in Afrikaans. It is divided into six main regions- Constantia, Sellenbosch, Franschhoek, Paarl, Robertson, and Wellington. Cape Winelands has become a major destination for tourists from all over the globe.

Hundreds of winemakers and grape producers are located in the Cape Winelands. A huge variety of wines such as Sauvignon Blanc, Cabernet Sauvignon, Shiraz, Chardonnay, are produced here as well as the South Africa classics— Chenin Blanc with flavors of yellow apples and jasmine and Pinotage with sun-kissed berry flavors often with hints of roasted herbs and smoke.

The Cape Winelands are home to the world's longest wine route, Route 62. Its rich cultural landscape was added to the UNESCO World Heritage tentative list in 2004. Wines from this route are best consumed with grilled meats and seafood. (Wine/Appellations)

Caproic acid is the common name for hexanoic acid. It is the compound responsible for ginkgo's characteristic unpleasant odor. In beverages, excessive concentrations of caproic acid will cause pungent aromas of sweat or cheese. The acid can be excreted by yeast during extended lagering times and or warm temperature and high pressure fermentations. In most beverages it is considered a fault, but in lambics and beverages intentionally innoculated with Brettanomyces, this funkiness is desireable. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms Chemistry & Flaws)

Caprylic acid is the name of a production-derived fault that can cause soapy, fatty, or goat-like aromas and flavors. Potential causes of this microbial contamination or yeast breakdown at maturation (autolysis). (Wine,Beer,Spirits,Sake,Mead/Tasting Terms Chemistry & Flaws)

Carbohydrates are a mlass of compounds used for energy by vines. Sugar is the soluble (mobile) form and starch is the insoluble (storage) form. (Wine/Chemistry & Flaws)

Carbon dioxide is a gas that occurs naturally in air. It gives carbonated drinks their bubbles and, as dry ice (frozen CO2), it is used to keep things very cold. Along with alcohol, it is one of the primary products of fermentation. Vine leaves produce sugar from CO2, sunlight and water. This sugar is the ultimate source of energy used by the vine for growth and grape production. (Wine/Chemistry & Flaws)

Carbonation is dissolved carbon dioxide gas (CO2) in a liquid. (Beer,Spirits,Wine,Sake,Mead/Classification & Attributes)

Carbonic maceration is a process where wine grapes are not crushed but fermented whole. The whole grapes are fermented in a anaerobic environment created by pumping carbon dioxide into a sealed container, stimulating fermentation at an intracellular level. The process is used to make wines which are particularly light and fruity, drinkable very early, low in tannins, but which do not improve with bottle aging. This is the process commonly used to produce "nouveau" wines of the Beaujolais region of France. (Wine,Beer,Spirits,Sake,Mead/Production)

Carignane is a red grape that is planted in the Languedoc-Roussillon in southern France as well as in California and Italy, where it is known as Carignano. In France it is bottled on its own or sometimes blended, as in a Rhone Valley red. In California, it is made as a varietal wine by a few producers, such as Ridge, while it is a serious red in the Sulkies district of Sardinia.

A Carignano wine can be light and fruit with ripe blackberry flavors or it can be rich and spicy with a rustic, wild edge. Pair these wines with game, grilled foods and aged cheeses. (Wine/Grapes)

The Cariñena DO is located in the Ebro River Valley in northeastern Spain. Vineyards here are located at 2500 feet above sea level and higher, with rocky and alluvial red soils. The zone is named for the red Cariñena grape, which surprisingly is not in abundance here; rather the Garnacha and Tempranillo grapes are more widely planted and better represent the local wines. White varieties include Chardonnay and Garnacha Blanca. There are lighter reds, produced by carbonic maceration that are plummy and fruity that are meant for youthful consumption, while the reds made according to traditional winemaking methods have riper tannins and more depth of fruit. There are also naturally sweet dessert wines and a few sparkling wines. Wines from Cariñena are not widely exported. (Wine/Appellations)

The Carmel Valley is an AVA within Monterey County. The Carmel Valley appellation shares few of the gentle charms of the nearby seaside town of Carmel. This rugged AVA begins at Carmel Valley village, five miles inland, and is marked by high elevations and steep slopes with well-drained granite terraces.

The valley, with less than 300 acres under vine, runs in a southeastern direction along the Carmel River and the Cachagua Creek. Dominated by red Bordeaux varietals, such as Cabernet Sauvignon and Merlot, the appellation is distinctly warmer than the northern end of the Salinas Valley. Although it is classified as a cool region, its vineyards are generally situated at elevations above 1,000 feet, and are less influenced by the coastal fog and wind which affects the northern end of the Salinas Valley.

Before the Europeans arrived, the Ohlone and Esselen Tribes lived in Carmel Valley for many generations. Spanish Missionaries planted the first vineyards in the region. However, the first modern wineries did not arrive until the 1950s. Carmel Valley wineries have quietly been making exceptional wines for many years and there has been increased focus in the last decade. (Wine/Appellations)

Carmenère is a red wine produced from the eponymous variety in Chile. It was originally thought to be Merlot that was brought over from Bordeaux in the 19th century, but in the mid-1990s, research proved it was not Merlot, but indeed Carmenère, which had been thought of as extinct.

Top examples originate from the warm Maipo and Colchagua valleys in Chile; the wines are medium- to medium-full in body and offer red cherry fruit along with distinct pepper, tobacco and brown spice aromas and flavors. While early versions were rather bitter, recent examples have displayed great balance and refinement.

Enjoy Carmenère between three to seven years after the vintage date in most cases. The wines pair well with most red meats and are especially enjoyable with heartier fare, such as grilled meats and game. (Wine/Grapes)

Carmignano lies some 13 miles west of Florence and used to be part of the Chianti Montalbano sub-zone, until separated as a separate DOC in 1975 and subsequently elevated to DOCG status in 1990. Carmignano has long been distinctive in the wider Chianti region for blending a portion of Cabernet Sauvignon into the local Sangiovese since as early as the mid-1500s. It is reported that Catherine de'Medici, who became Queen of France at that time, was responsible for the varietal's introduction to Carmignano.

The red blend must contain a minimum of 50% Sangiovese and then, unusually, MUST contain between ten and 20% of Cabernet Sauvignon and/or Cabernet Franc. The reds must be aged for a year-and-a-half minimum, including eight months in barrel; and riservas get three years of age, with a minimum of 12 months in barrel. As Carmignano is not as well known on export markets, the wines can offer tremendous value. Tenuta de Cappezzana is the most famous estate in the region, while Pratesi and Piaggia are other names to look out for. (Wine/Appellations)

Los Carneros (Spanish for "the sheep" or "rams") is unique in the fact that it is situated in two counties: Napa and Sonoma. The area is about a 45 minute drive from San Francisco and sits near the San Palo Bay, the furthest northern extension of the San Francisco Bay. As the 6000 acres of vineyards are low-lying near this bay, early morning fog is an everyday occurrence, often not burning off until midmorning (around 10:00). This limits daily sun exposure, and that combined with the moderate temperatures, makes this an ideal site for cool-climate varieties. Pinot Noir and Chardonnay are the two dominant varieties, while there is also a bit of Merlot, Syrah and even a few Albariño vines in Corners.

In general, the wines of Carneros have very good acidity, deep color (a trademark of a cool climate) and subtle spiciness. These wines are not the fruit bombs as with some examples from California, but are more restrained with a good deal of finesse and elegance. (Wine/Appellations)

Carneros sits just north of the shores of the San Pablo Bay, a northern extension of the San Francisco Bay, and is divided between Napa and Sonoma Counties. The division is purely political, and from a viticultural standpoint Carneros stands alone, separate and distinct from Napa or Sonoma, and is one of California's most homogenous and best-conceived AVAs.

Like other areas that are showing promise for Pinot Noir, Carneros, or Los Carneros more properly, has a chilly climate. It is moderated by the waters of the bay, and the maritime fogs and winds. The late afternoon winds in particular, are notorious in their strength as they race from the bay and the Petaluma Gap to the warmer inland valleys. Indeed, recent research has shown that the winds may have an effect even beyond the temperature. It has been shown that in response to high winds a grapevine will slow or shut down the photosynthetic process in order to avoid dehydration. This additional stress coupled with the lengthy growing season should bode well for Pinot Noir and Chardonnay.

The results, however, though competent, had not often been as exciting as one might expect. Carneros Pinot Noir tended to wind up in the delicate red cherry flavored end of the spectrum with little of the exotic notes that make great Pinot Noir so thrilling.

Suspicion was directed to the clones of Pinot Noir that were originally planted. Mainly the product of U.C. Davis, these clones were more suited to viticultural regions that don't share the more marginal climate of Carneros. These questions have been addressed, and Francis Mahoney of Carneros Creek has been in the forefront of research in this area. In a classic example of the maddening properties of Pinot Noir, Mahoney spent 25 years in a three-part clonal selection program that he began in 1975. With the arrival of Phyloxera in the area 15 years ago, the more unfortunate aspects of having to replant were offset by a greater understanding of how new Pinot Noir clones would help to boost Carneros Pinot to the forefront.

Fortunately Carneros Pinot Noir and Chardonnay have taken the next leap forward in the last decade and Carneros is responsible for some of the finest examples in California. (Wine/Appellations)

Casablanca Valley is situated west of Santiago, in the north central section of Chile. The western sector of the valley is within 7-20 miles of the Pacific Ocean; when these vineyards were planted in the 1980s, Casablanca became the first region in Chile to emphasize cool climate varieties, such as Pinot Noir, Riesling, Gewurztraminer and of course, Chardonnay; Sauvignon Blanc also performs well in this valley. Fog and ocean breezes affect this valley, giving it a maritime climate, which preserves acidity. The wines offer bright fruit, very good balance and impressive structure. To date the whites have been the best wines; as they offer excellent varietal purity and are generally not overoaked. For visitors, Casablanca Valley is a must, as several top wineries here have onsite dining rooms or restaurants that offer sublime cuisine that is worth of any large city in the world; of course, the entrées are ideally suited to the wines. (Wine/Appellations)

Classic finishing hop with a floral/spicy/citrus character and aromas of grapefruit and citrus, used in American IPAs (particularly West Coast varieties), and APAs. Similar to Amarillo, Centennial, and Summit. Commercial examples of Cascade include: Sierra Nevada Pale Ale, Anchor Liberty Ale. (Beer/Hops)

Bittering & Aroma hop similar to the US Cascade but higher in alpha acids and with a subtler flavor and aroma, used for APAs and other American styles. (Beer/Hops)

Multi-purpose hop with complex, intense lemon-lime, peach, coconut, and tangerine aromas and adding melon & lemongrass flavors. Used in Saisons & IPAs. Commercial examples of Cashmere include: Avery Whole-Hopped IPA: Cashmere Hops, (512) Cashmere SMaSH#4. (Beer/Hops)

A cask is any wooden container used for aging or storage or alcoholic beverages. The term includes barrels, puncheons, butts, pipes, etc. (Wine,Beer,Spirits,Sake,Mead/Production)

A cask conditioned beer is one that is unfiltered and unpasteurized and that undergoes a final fermentation, adding carbonation, in the keg/cask. (Beer/Classification & Attributes)

See barrel proof. (Spirits/Classification & Attributes)

Casky is the term used when the odor of a beverage or, less often, the flavor has developed an unattractive cask flavor from its having rested too long in wood or the latter's being contaminated. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)

Casse is a cloudiness or precipitate which sometimes appears in certain wines because of some natural imbalance. Copper casse and iron casse are two that have plagued the wine industry off and on for decades. Both were identified as coming from traces of copper and/or iron picked up by the wine from brass fittings or steel pumps and tanks during processing. Both problems have been almost completely cured by the use of stainless steel tanks and equipment. (Wine/Chemistry & Flaws)

Castilla y Leon, also referred to on a label as Tierra de Castilla y Leon, is a small wine zone in north central Spain, north of Madrid. This is a large autonomous region that contains six DOs, the two most famous being Ribera del Duero and Rueda. While these are primarily red wine zones (Ribera del Duero is all red), there is a bit of white wine produced from Rueda with the Verdejo variety. (Wine/Appellations)

Catawba is an American hybrid wine grape grown in the eastern U.S. wine regions and used to make sparkling wines, rose and very fruity white wines. (Wine/Grapes)

Cava is a category of sparkling wines from Spain; there is a Cava DO, but Cava is more about the wines, and not a specific geographic location. Most Cava originates from the Penedes DO in northwestern Spain, near the Mediterranean Sea, just south of Barcelona. However, Cava can also be produced in other regions of Spain, such as Campo de Borja, Navarra and Rioja.

Clearly though, Cava is associated with the Penedes region. This is classically made sparkling wine, with production methods based on those of Champagne. For Cava, as with Champagne and other sparkling wines from around the world, there are varying levels of quality, ranging from supermarket wines to bottles of outstanding complexity. Vineyards are near the coast, with elevations as high as 2600 feet; this is a Mediterranean climate with mild winters and moderately hot summers. There are three principal local varieties used for the production of Cava: Macabeo, Xarel-lo and Parellada. There are also some remarkable rosado (rosé) versions produced; these are often made with other varieties such as Monastrell, Trepat and/or Pinot Noir. Minimum aging on the lees is nine months, while for a riserva, the minimum aging is 18 months, and for a Gran Riserva, 30 months on the lees is the minimum aging. There currently are more than 230 producers making Cava. (Wine/Appellations)

The Cayuga Lake AVA is located in upstate New York, near the eponymous lake. The AVA was granted in 1988, the first for any of the Finger Lakes. Varieties, planted on hillsides up to 800 feet, include an intriguing mix of hybrids such as Baco Noir, Catawba, Chambercin and Diamond, along with international varieties such as Chardonnay, Pinot Noir and Riesling. Because of the cool breezes and moderate temperatures, the wines have very good acidity and as the growing season is long, even Ice Wines can be produced (Vidal is often used to produce this heady dessert wine). Overall, the wines have good varietal character, and are medium-bodied with a pleasant fruitiness. Prices are reasonable, in the $14-$20 range for most table wines, and many of these wines are very good values. (Wine/Appellations)

Cayuga white is an American hybrid wine grape grown in the eastern U.S. wine regions, but which produces wines of greater delicacy than Catawba. Used for high quality white table wines and blends. (Wine/Grapes)

Cellar Selection is Tastings.com classification that indicates a wine or beer that we believe will improve significantly with at least five years of age. (Wine,Beer/Classification & Attributes)

Popular dual-purpose hop with earthy & floral elements and a touch of citrus. Similar to Cascade but with lighter citrus aromas. Used in many American-style ales. Commercial examples of Centennial include: Bell's Two Hearted Ale, Founders Centennial IPA. (Beer/Hops)

The giant Central Coast AVA is the catch-all for the highly diverse appellations to be found along the Pacific coast from San Francisco Bay to Santa Barbara, or 280 miles north to south from Contra Costa County to the Santa Ynez Valley. It is generally used for wines blended from two or more Central Coast sub-appellations. (Wine/Appellations)

The southernmost wine region in New Zealand (and the world, for that matter) is Central Otago, near the city of Bannockburn. Located at 45 degrees south latitude (next stop, Antarctica), this is definitely a cool-climate and one that has proven ideal for Pinot Noir. Indeed, Pinot Noir accounts for some 70% of plantings with a smattering of whites rounding out the balance, some of which are used to make sparkling wines.

Small-scale commercial plantings began in the 1980s and expanded rapidly in the mid-90s. While there were just 11 wineries in the area in 1996, that number had exploded to 75 by 2004 alone. Otago's vineyards are at a mere 1,000 feet of elevation but they are surrounded by mountains as high as 12,000 feet, which shelter the area from maritime influence and make this New Zealand's only wine producing region with a continental climate. This makes for an exceptionally high diurnal range during the growing season.

The region is dominated by small, quality-focused producers and their Pinot Noirs are exotically aromatic and complex, though vintage variation is a major issue. As can be expected, the wines are not inexpensive, but the region should be on the radar of any dedicated Pinot-phile. (Wine/Appellations)

The Central Valley is the vast agricultural heartland of California, tucked between the coastal mountain ranges and the Sierra Nevadas to the east. While the state's glamor wines largely come from coastal appellations, the volume often comes from the Central Valley.

In general terms, this region is much warmer than coastal areas that benefit from the cooling influence of the Pacific. This allows for the production of large volumes of wine that is generally higher in alcohol and lower in acidity. As such it is the engine of the jug-wine industry, but cooler areas provide the bulk of fighting-varietal production. In short, while the coast gets all the press, the Central Valley pays much of the bills in the Golden State. (Wine/Appellations)

Central Victoria is a large appellation covering a swath of the interior of the Australian state of Victoria. It contains several more precise sub-regions and it is impossible to generalize as to style.

Northern areas on the arid border with New South Wales have a hot climate favoring heavy reds, while regions in the various mountain ranges are capable of producing cool climate varietals such as Pinot Noir and Riesling. As such, the appellation is a bit of a catch-all for small pockets that are currently being explored and developed. (Wine/Appellations)

Centurion is a wine variety developed at the U.C. Davis campus by crossing Cabernet Sauvignon, with Grenache and Carignane. The intention was to produce a Cabernet-like wine which could be grown in the relatively hot Central Valley. Carignane and Grenache are well suited to the Central Valley's climate, while Cabernet Sauvignon normally requires a cooler location. It was thought that the new variety resulting from the cross might retain the quality of Cabernet wine and the viticultural characteristics of the other two varieties. Centurion hasn't yet seen widespread acceptance, but the variety is a definite improvement over traditional Central Valley varieties. (Wine/Grapes)

Cepages noble is a French term for the group of "greatest grape varieties" used in winemaking. (Wine/Classification & Attributes)

Although part of Burgundy, Chablis is almost halfway to Paris from the Côte d'Or and is a cooler, more northerly appellation. Chablis produces Chardonnay based wines that have the reputation of being steely, concentrated and rich, with an ability to age. This character is best seen in the wines from the seven impressive southerly exposed Grand Cru vineyards. There are forty individual Premier Cru vineyards, though only 17 of these vineyard names are generally used on labels. Large quantities of generic Chablis Village wine is produced, much of it from different soils than those which made Chablis famous and such wines may be innocuous but are not always classic.

Chardonnay grown here, in this marginal climate, is not going to taste as ripe and fruity as one from sunny California or Australia. The fruit is much more restrained and in the background. What does show through, however, is a good deal of a minerally, earthy character some attribute to the limestone, clay, and seashell-rich soil. This soil type is known as “Kimmeridgean,” and is found only here in Chablis, and on the other side of the Paris Basin in the village of Kimmeridge in southern England. It is possible that the millions of fossilized oyster shells in the soil impart a flinty flavor component to Chablis.

Chablis is produced in two major styles–oaked and unoaked, and is available in four quality levels. The AOC regulations allow for the production of Petit Chablis, Chablis, Chablis Premier Cru, and Chablis Grand Cru, in ascending order of quality. The higher the quality, the better the vineyard site. Chablis Grand Cru from a good vintage needs many years to mature in bottle before all of the components meld together. This is the type to choose for the cellar, and most selections will be very pricey. For a special occasion, look for a Chablis Premier Cru, often a comparative bargain at around $30. For every day, Chablis or Petit Chablis can be one of the best deals in white Burgundy.

If you are a fan of toasty, creamy, oaky styles, go with producers such as Raveneau, Dauvissat, or Fevre. For traditional, steely Chablis, which behaves very well at the table, go with Long-Depaquit, Louis Michel, or Brocard. If you want to play it safe, go with Domaine Laroche, who in a compromise of styles just ferments certain lots in oak, then ages the wine in stainless steel tanks. (Wine/Appellations)

Chablis Premier Cru refers to wines, made entirely from the Chardonnay grape, from single vineyards in the Chablis district of the Burgundy region. Located some 60 miles north of the heart of Burgundy, the Chablis district has two designations for its single vineyard wines: Grand Cru, at the top level, and then Premier Cru, one step below that.

Along the River Serein that flows through the Chablis district, there are 40 vineyards – known locally as climats – that have been registered as Premier Cru. Wines from these vineyards tend to have more expressive aromas and more depth of fruit than a wine labeled as Chablis or Petit Chablis. There are Premier Cru vineyards located on both sides of the river, with those situated on the right bank (this receives more afternoon sun) being more powerful than those on the left bank. Among the most sought after right bank Premier Crus are Mont de Milieu and Fourchaume.

Medium-full on the palate, the wines are usually aged in small oak barrels, but have less of an oaky profile, as compared to other famous white Burgundies, such as Meursault or Corton Charlemagne. A top Premier Cru Chablis has aromas of pear and lemon, along with notes of green apples and white flowers. Acidity is usually very good and there is a light minerality in the wines; this a factor of the limestone soils on which the Chardonnay grapes are grown.

Premier Cru Chablis age beautifully, anywhere from seven to 15 or 20 years. They are ideally paired with river fish or poultry in a cream or other rich sauce. (Wine/Appellations)

Chalk Hill occupies the northeast corner of the Russian River AVA and is considered distinct by virtue of increased elevation and unique, volcanically-derived, chalky soils that lend themselves to the production of excellent white wines.

Perhaps no other factor is more responsible for outstanding Chalk Hill wine production than the region’s distinctive terrain. Soils are primarily volcanic rather than the alluvial soils that characterize much of the larger Russian River Valley. Despite Chalk Hill’s name, soils are actually made of decomposed volcanic ash from a series of ancient eruptions known as the Sonoma Volcanics.

In 1983, the Federal Government recognized Chalk Hill’s unique history, climate, and terrain by granting it AVA status. Over the years, Chardonnay has traditionally been grown at lower elevations, with Cabernet Sauvignon in the hills.

There are currently six Chalk Hill wineries and 1,000 acres of vineyards in the region. Notable producers include Albini Family Vineyards, Chalk Hill Estate, and Rodney Strong. The region’s off-the-beaten-path location make it a generally convivial area to visit. (Wine/Appellations)

Though not really in the same spirit as some larger viticultural areas, it would be impossible to discuss the state of American Pinot Noir without addressing the extraordinary "micro-appellations" of Chalone and Mt. Harlan. Both appellations are in the Gavilan range above and between the Monterey and San Benito AVAs east of Monterey. It is one of the few areas in California with limestone based soils. Additionally, both are essentially single winery AVAs with extraordinary histories.

Mount Harlan is the home of Calera, the winery founded by California's current day Pinot Noir guru, Josh Jensen. His vineyards are at an altitude of 2,200 feet, and despite some reports to the contrary from journalists who have never actually been to the area; Mt. Harlan provides the cool temperatures and long growing season favored by Pinot Noir. Indeed, the average annual temperature is between 58 and 60 degrees.

The vineyards were established in 1974 after an exhaustive search for the limestone soils that were similar to those Jensen remembered from working the 1970 vintage at Burgundy's Domaine de la Romanee-Conti. What the limestone means in Burgundy is good drainage, which is important in an area prone to inopportune rainfall. What it has meant on Mt. Harlan, an area with very little rainfall, is a draconian yield. This was especially true in the early days when Jensen was driving water up the side of Mt. Harlan by truck.

His winemaking philosophy is completely non-interventionist, with the centerpiece being an eight-story gravity flow winery, which allows him to go from grape to bottle without mechanical handling. Jensen relies on wild yeasts and never filters his wines. Additionally, being a true "terroirist" he has divided his Pinot Noir holdings into four separate and distinct vineyards. Reed, Jensen, Selleck, and Mills are vinified and bottled separately, providing a fascinating opportunity to taste and compare. The range is complemented by a pleasant though quite different Central Coast bottling which allows him to stay in business.

To say the single vineyard Mt. Harlan Pinot Noirs are exotic would be an understatement. They are incredibly concentrated with outrageous bouquets, yet on the palate they display a sense of lightness. They are wines which are exceedingly difficult to compare to other Pinot Noirs and one is left inevitably with the conclusion that they are not Cote-de-Nuits, not Cote-de-Beaune, but Mt. Harlan. If you are passionate about Pinot Noir, the wines of Calera cannot be missed.

As for Chalone, the vineyards are located some 30 miles as the crow flies further down the Gavilan range, and are exceedingly remote. At about 1,650 feet they are above the fog line, and the vineyard is made all the more impressive by the dramatic backdrop of the jagged mountains of the Pinnacles National Monument.

The area was originally planted by a Frenchman in 1919, and the holdings were extended in 1946. Chalone's reserve Pinot Noir is crafted from these 1946 plantings and accordingly shows all the concentration one would expect. A tiny winery was constructed in 1960 by some amateur enthusiasts, and was subsequently purchased by Richard Graff, a Harvard music graduate who had been studying at U.C. Davis. The first release of Chalone was in 1969 and the property is now a publicly held corporation in a coalition with several wineries including Carmenet, Acacia, and Canoe Ridge in Washington.

Chalone's Pinot Noirs are built for the long haul, and made in a very elegant and restrained style. Though not bursting at the seams with varietal intensity, their track record in the cellar is unquestionable. These are wines for contemplation, and are correspondingly difficult to evaluate in their youth. After several years of age the wines tend to open up with a minerally complexity accented by soft floral notes. Along with Calera, these wines stand out as being quite separate and distinct from the rest of California's Pinot Noirs, and deserve a place in any well-stocked cellar. (Wine/Appellations)

Chambolle-Musigny is an appellation whose wines are among the easier to spot in a blind tasting, possessing as they do fruit-centered, supple characters that set them apart from the more muscular wines of Vosne-Romanee or Gevrey. Although Chambolle has two Grand Crus, it has 23 Premier Crus and a generous amount of Village acreage. By virtue of its compactness and keeping of vineyards the accepted eastern threshold of the Dijon-Beaune road, even a humble Chambolle-Musigny Village should carry a delightful, pure pinot-fruit appeal. At its best, the wines of Le Musigny Grand Cru strike an extraordinarily hedonistic balance that many critics consider to be close to the Holy Grail of Pinot Noir pleasure. (Wine/Appellations)

Chambourcin is a red French hybrid grape that was developed in the early 1960s. It is planted in several states in the eastern US; the top examples come from Maryland, Virginia, Pennsylvania and New York; there are also examples made in Australia, where it sometimes is blended with Shiraz.

The grape has black juice, unlike most red grapes whose juice is clear. Thus a Chambourcin wine has deep purple color; flavors are of plum and black cherry. It is best consumed in its youth (two to three years) for its freshness. (Wine/Grapes)

“I only drink Champagne when I’m happy, and when I’m sad. Sometimes I drink it when I’m alone. When I have company I consider it obligatory. I trifle with it if I am not hungry and drink it when I am. Otherwise I never touch it, unless I’m thirsty.”
-Madame Lily Bollinger

The region of Champagne, just an hour-and-a-half east of Paris, is made up of five growing regions. From north to south, they are the Montagne de Reims, the Vallé de la Marne, the Cote des Blancs, the Cote de Sezanne, and the Aube. The grapes used to create Champagne; Chardonnay, Pinot Noir, and Pinot Meunier, struggle to ripen here in this cold, wet, northerly climate. Even when they do, they are still very highly acidic. The wine made from them would be hard to drink on its own, but this lean, acidic juice is just perfect for the production of Champagne.

The Champagne name is proprietary, and may only be used for sparkling wine produced according to specific techniques made in the region of Champagne. Champagne is one classic French wine region that seems a shade less threatened by New World competition than most others. There are many alternatives to Champagne but Americans are inclined to drink sparkling wine for celebrations and on the last leg of the holiday season. On these occasions many alternatives to Champagne have yet to develop the same degree of "label appeal" as famous Champagne brands.

For a price, Champagne simply does deliver the ultimate quality, but not always at the level of some mass market, non-vintage cuvées. Warmer new world climates are a better bet for consistent quality from one vintage to the next but the Champagne region's long growing season at its northerly latitude frequently produces greater intensity of flavors in the wines that bear its name. Although some commendable measures have been taken to improve the base quality of Champagne, the region can also make thin, tart, and uninteresting wines at the lower price levels. However, much of this wine is sold through French supermarket chains at a price that most American consumers do not associate with high quality Champagne.

The ability of even modest non vintage cuvées to improve with extra bottle age is something that champagne drinkers should not disregard. Champagne generally ages in a much more predictable manner than any red wine. The yeast from the secondary fermentation that is suspended in the wine undergoes a transformation to produce aromas that are described as anything from "biscuity" to resembling burnt coffee. These aromas are quite distinct from base oxidized flavors that are also desirable when they impart a nutty character as they would in a mature Chardonnay. Most of the better non vintage cuvées shipped to the United States could frankly use an extra six months to a year of bottle age (with the conspicuous exception of Bollinger) to bring on more of the aforementioned characteristics. If you have anything approximating a wine cellar you would do well to buy your new year's supply of Champagne early.

Champagne is much more than a drink. The region still produces most of the world's finest sparkling wines and still manages to command a significantly higher price for them than rival wines from the Old and New World. Champagne began promoting itself as a regional brand before the modern concept of brand was understood. Such a good marketing job has been done that many consumers, particularly American ones, no longer consider champagne as a wine, but as something special requiring a sense of occasion. Champagne is a wine of course; a sparkling wine that has gained its bubbles by a secondary fermentation of still wine in the bottle in which it is sold. Champagne certainly deserves to be drunk more uniformly throughout the year as a fine wine in its own right. Relative to European drinkers, Americans often have a long way to go before they would typically consider drinking champagne (or sparkling wine) with a meal or routinely as an aperitif.


Grape Varieties

Three grape varieties are legally used in Champagne and all three are generally used in a Non-Vintage or Vintage wine.

Pinot Noir (37% of planted acreage)
Pinot Noir produces a rich, fruity and broad style when it is used as the majority of a blend. Black grapes produce white wine, as the juice is not allowed to remain in contact with the skins.

Pinot Meunier (37% of planted acreage)
Pinot Meunier, a black grape with genetic links to Pinot Noir, adds softness and an early maturing element when it is used in a champagne blend. It is generally considered a less noble variety though it is widely used in Non-Vintage blends.

Chardonnay (26% of planted acreage)
Chardonnay adds a racy, fruity character and gives a wine acidic backbone to age as well as a distinctive piercing fruit flavor. In the Champagne region Blanc de Blancs are made entirely from Chardonnay.

At the bottling stage champagne is nearly always sweetened by the addition of a small sweetened dose of wine, called the dosage. The vast bulk of champagne (including all Vintage releases) is of the "Brut" level of dryness: Dry to the palate though very lightly sweetened. The exact level of dryness of a brut style will vary from producer to producer. The indicators of sweetness that you can find on a Non-Vintage label are as follows:

Extra Brut: Un-sweetened. Acidity is too much for most people at this level of dryness.
Brut: Lightly dosaged to be dry to the palate.
Extra Dry: An off-dry style.
Demi Sec: Perceptible sweetness is evident.
Doux: Markedly sweet.

Non-Vintage Brut is the most important category of champagne. The vast bulk of champagne is Non-Vintage and the healthy sales of this category are what keeps the Euros flowing in the region. A typical Non-Vintage cuvée will be composed of wine from two of the most recent vintages blended together, with a very small amount of older vintages. The demanding task of a champagne blender is to keep a typical house style by blending many different batches of wine. Quality does vary, at least from year to year if not batch to batch. A succession of good vintages will result in great Non-Vintage champagne with inverse consequences for a run of lesser years.

Vintage Brut champagnes are the product of a single vintage. Champagne houses may decide to not produce a Vintage Brut if the quality of the vintage is poor and good inventory of a better vintage allows them to meet demand for their vintage wine.

Blanc de Blancs are made from 100% Chardonnay. The style is typified by a brilliant green-gold hue, concentrated apple flavors, and racy acidity. In time, the best of such wines take on a nutty character much like fine Burgundy. Only the finest Chardonnay fruit from Champagne can successfully be used for Blanc de Blancs and it will generally be from the Côte de Blancs region.

Rosé champagne generally gets its color from a proportion of red wine, conventionally made from pinot noir, being added to the blend. The more difficult method involves allowing the must to remain in contact with the skins for just long enough to get a pink hue. In style expect anything from a pink bright fruity wine or anything up to a copper hued, rich, and faintly Burgundian wine.

The tête de cuvée is the ultimate expression of a Champagne house and it is usually accordingly expensive and lavishly packaged. Overall the Champenois maintain an outstanding quality at this level, particularly from fine vintages. Tête de Cuvées may be Rosés or Blanc de Blancs or a conventional blend of Pinot Meunier, Pinot Noir, and Chardonnay.

Champagne has only one appellation: Champagne. Nonetheless, the region does have a highly developed Cru system that rates each vineyard for its potential quality. The appellation of Champagne is composed of five sub-regions, which contain communes rated as Grand Cru, Premier Cru, or bearing no cru designation. The Champagne from big-name producers that most consumers are familiar with is generally a highly blended product made from fruit sourced from many of Champagne's sub-regions. Such champagnes may contain significant amounts of Grand Cru fruit, particularly in the more prestigious cuvées. When one sees "Grand Cru" on a label, the name of the commune will also be marked. Such champagne is invariably a grower champagne from a small producer who owns holdings in one commune.

For the connoisseur that is prepared to seek out quality and character, grower Champagnes are well worth tracking down. These Champagnes are often denoted with the initials RM on the label, meaning Recoltant- Manipulant. A grower Champagne has been vinified by the owner of the vines, often on a very small scale by a family concern. Only a handful of the hundreds produced make it through to the U.S. market, but they can often be found in good wine specialty stores. Serge Mathieu and Jacques Selosse are examples of particular grower labels that are noteworthy for rivaling and exceeding the big name brands in quality. The most prestigious grower champagnes come from the exclusively Chardonnay planted Côte de Blancs sub-region of Champagne. Grand Cru communes such as Avize, Chouilly, Crammant, Le Mesnil-sur-Oger, and Vertus supply the region's most sought-after grapes and are the source of the finest grower champagne.

Many US drinkers of Champagne are missing a lot of its potential pleasure and complexity by drinking it too young. Most good Champagne can age respectably, even Non-Vintage cuvées. Exactly how old one should drink any wine is a matter of individual taste. Indeed, most houses are releasing wines these days with respectable bottle age, so the yeast in the bottle has autolyzed to produce some bready, biscuity aromas and flavors, and the acids have softened a little. It can certainly do no harm to purchase newly released, Non-Vintage Champagne and allow this maturation to progress for another six months to a year. Some of the better Non-Vintage cuvées can cellar for far longer than this. Good, cool cellaring conditions are essential, as Champagne is quite sensitive to heat, more so than most still wine. (Wine/Appellations)

Champagne adds effervescence, bitters lend balance and a cube of sugar sweetens the deal. Noted as the “first evolved cocktail on record” by author and historian David Wondrich, the Champagne Cocktail’s first recorded appearance dates back to San Francisco in 1850, and its popularity soon spread. Traditionally made with a sweeter style of Champagne (like sec or demi-sec) and a small spoonful of sugar, today’s recipe relies on drier brut Champagne and a bitters-soaked sugar cube, which gradually imbues the drink with subtle, bittersweet balance. (Spirits/Cocktails)

A Sidecar variant, Champs Élysées first appeared in Harry Craddock’s famous Savoy Cocktail Book (1930). The original recipe doesn’t specify the type of Chartreuse, although most folks make it with Green Chartreuse. Another one definitely worth trying both ways as the more mellow honey herbal Yellow Chartreuse will make for a different experience. (Spirits/Cocktails)

Chancellor is a French hybrid grape that is grown in various parts of the US, including New York State, Michigan, Illinois and Nebraska. The wine is a simple, fruity red that is made as a stand-alone variety or sometimes blended with more complex red grapes.

At its best, Chancellor is a spicy, lightly tangy red that is meant for early consumption with hearty dishes such as pepper steak or stews. (Wine/Grapes)

Chaptalization is the act of adding sugar to grape juice or must early in the fermentation to correct for natural deficiencies is called chaptalization. These happen in poor vintages when grape ripening has been slow or incomplete. Illegal in California, chaptalization is permitted elsewhere by U.S. law and by other nations of the world. Winemakers who are forced by adverse climate to chaptalize usually do not volunteer the fact as it carries with it a "substandard quality" stigma. Ask a French winemaker whether his winery uses chaptalization and the answer is invariably a loud "only the minimum." (Wine,Beer,Spirits,Sake,Mead/Production)

Character is a tasting term referring to the style of taste. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)

Charbono is an unusual California specialty with some old-vine blocks located in the Napa Valley. It is identical to Argentina's Bonarda, which is an Italian red grape whose ancestral home is in the northern Italian provinces of Lombardy and Piedmont. While it does little in its native Italy nowadays, it can be quite something in Argentina, where Italian immigrants brought the vine in the 1800s. The region of Mendoza has large blocks of old vine vineyards that produce deeply hued, intensely fruited wines with attractive acidity and soft tannins. They make for beautiful early drinking reds and are tremendous values. In California, this same strain of Bonarda is known as Charbono and can produce similarly dramatic, if under-appreciated, wines. (Wine/Grapes)

Chardonel is a white hybrid variety, a cross between Chardonnay and Seyval, another hybrid. As the grape has excellent resistance to winter frosts, it is planted in cold climate wine territories, such as New York State and Missouri as well as Virginia.

Chardonel wines are often aged in oak to lend a creaminess as well as greater complexity. Flavors range from apple sauce to honeycomb to vanilla cream and praline. Enjoy these wines in their youth - from one to three years within the vintage date; pair with roast chicken in a cream sauce, pork with a pineapple sauce or pan-fried trout. (Wine/Grapes)

Chardonnay is arguably the world’s most famous white variety, thanks to its success in France’s Burgundy region as well as throughout much of California. Chardonnay on its own has rather straightforward, pleasant aromas of apple and pear, but when aged (and sometimes fermented) in small oak barrels, the wines take on extra richness as well as notes of toasted almond, vanilla and yeast.

The most renowned examples of Chardonnay are from small villages and vineyards in Burgundy, such as Chassagne-Montrachet, Puligny-Montrachet and Meursault. These wines are very powerful with ample spicy notes and very good acidity; they age very well, sometimes as long as 20-25 years. Another part of Burgundy, Chablis, is home to more restrained style of Chardonnay. Certain areas of California, especially Russian River Valley in Sonoma and Santa Barbara County are also home to many distinguished examples of Chardonnay, with those from the latter region often displaying tropical fruit flavors.

Given that most Chardonnnays are aged in small oak barrels, there has been a movement as of late to give consumers a mored delicate style of Chardonnay, without all the spicy and toasty flavors. Thus there are now many producers that produce non-oak aged Chardonnays; this has been seen from many producers from Australia as well as a few in California as well.

Chardonnay, especially oak-aged versions, are quite rich and need seafood of equal richness at the dinner table. Thus lobster, halibut and swordfish are ideal food pairings. (Wine/Grapes)

The Charmat Process is a process for producing sparkling wine cheaply and in large quantities by conducting the secondary fermentation in large tanks rather than individual bottles. Eugene Charmat, a Frenchman, developed the process in 1910. It is widely used all over the world, most notably in Prosecco, and Asti wines. (Wine,Beer,Spirits,Sake,Mead/Production)

Oak barrels used for aging spirits are commonly charred on the inside to break down wood sugars, effectively caramelizing some inner layers of the wood. This facilitates the transfer of oak flavors (ie vanilla) into the aged spirit. There are different degrees of char that will yield different flavor results on the final spirit. The most commonly used char levels are #1 through #4. A #1 Char on a barrel corresponds to 15 seconds of fire contact. A #4, commonly called an alligator char, corresponds to 55 seconds of fire contact. Another benefit of charring oak is the filtration effect that the newly charcoal lined barrel can have on the aging spirit as this char can absorb some undesirable compounds. (Spirits/Production)

Chassagne produces both white and red wine. Its whites are far more impressive expositions of Chardonnay than its reds are of Pinot Noir. The Chassagne white style is full and rich, yet firmer than neighboring Meursault and less citrus fruit and mineral accented than Puligny. This rule of thumb will have many exceptions. Chassagne-Montrachet is a big commune producing as much Village wine as it does Premier Cru wine; though the former is predominantly red while the latter is mainly white. Chassagne shares the Grand Cru vineyard of Le Montrachet with Puligny and is host to two other Grand Cru vineyards. (Wine/Appellations)

Chasselas is a white wine grape widley planted in many regions of Europe, California, Argentina and Australia. It produces ordinary but pleasant table wine with low acidity. It is widely grown in the cantons of Switzerland where it is considered an ideal pairing for raclette or fondue. (Wine/Grapes)

Chateauneuf-du-Pape, an AOC in France’s Southern Rhone Valley, is the only wine in the world which is blended from up to thirteen different grape varieties. This rule applies to both the red and the white versions. One producer, Chateau du Beaucastel, tends to use all thirteen varieties, but most opt for a core blend of Grenache, Syrah, Cinsault, and Mourvedre.

Grenache brings rich, opulent, flashy strawberry fruit to the mix. Syrah, the grape of the noble Hermitage and Cote Rotie of the Northern Rhone, adds finesse, depth, structure, and deep, brooding, sometimes peppery flavors. Cinsault adds fruity aromatics and suppleness; while Mourvedre brings earthiness, intense blackberry fruit and tannins for structure.

The vineyards are planted on both sides of the Rhone River here, as they are in the Northern Rhone. The environment couldn’t be more different, though. Rather than the traditional hillside trellis used in the north, grapevines here are trained low to the flat ground. Four foot tall trellises wouldn’t have a chance against the blustering Mistral winds from the northwest. Another reason the vines are trained low is to benefit from the heat-giving properties of the rocks, or caillou, which cover the ground. These rocks are so plentiful that they hide the topsoil. Long after the sun sets, these rocks are warming up the vines, giving them extra ripening time. They also serve as excellent drainage during the rainy season.

Châteauneuf-du-Pape is in the geographical heart of the large southern Rhône sector. It produces the finest and most expensive wine from the southern Rhône. The character of wines from Châteauneuf-du-Pape can vary considerably. Negociant Châteauneuf-du-Pape wines are often lighter, easy drinking wines. Styles will even vary among quality minded estates, due to the differing proportions of grape varieties in use. Producers who blend significant amounts of Syrah and Mourvedre will produce wines of deeper color, richer tannins, and fuller body than will those that a very high proportion of Grenache.

Small amounts of white varieties are commonly used to add perfumed aromas. In short, Châteauneuf-du-Pape comes in all sorts of hues, with delicate red fruit to deeper black fruit flavors and varying amounts of spiciness. These wines are generally less fleshy, rich or long-lived than the northern Syrah-based wines. However, they more readily show a deep minerality that appropriately reflects the barren, rock-strewn landscape from which they come. (Wine/Appellations)

Chateauneuf-du-Pape, an AOC in France’s Southern Rhone Valley, is the only wine in the world which is blended from up to thirteen different grape varieties. This rule applies to both the red and the white versions. One producer, Chateau du Beaucastel, tends to use all thirteen varieties, but most opt for a core blend of Grenache, Syrah, Cinsault, and Mourvedre.

Grenache brings rich, opulent, flashy strawberry fruit to the mix. Syrah, the grape of the noble Hermitage and Cote Rotie of the Northern Rhone, adds finesse, depth, structure, and deep, brooding, sometimes peppery flavors. Cinsault adds fruity aromatics and suppleness; while Mourvedre brings earthiness, intense blackberry fruit and tannins for structure.

The vineyards are planted on both sides of the Rhone River here, as they are in the Northern Rhone. The environment couldn’t be more different, though. Rather than the traditional hillside trellis used in the north, grapevines here are trained low to the flat ground. Four foot tall trellises wouldn’t have a chance against the blustering Mistral winds from the northwest. Another reason the vines are trained low is to benefit from the heat-giving properties of the rocks, or caillou, which cover the ground. These rocks are so plentiful that they hide the topsoil. Long after the sun sets, these rocks are warming up the vines, giving them extra ripening time. They also serve as excellent drainage during the rainy season.

Châteauneuf-du-Pape is in the geographical heart of the large southern Rhône sector. It produces the finest and most expensive wine from the southern Rhône. The character of wines from Châteauneuf-du-Pape can vary considerably. Negociant Châteauneuf-du-Pape wines are often lighter, easy drinking wines. Styles will even vary among quality minded estates, due to the differing proportions of grape varieties in use. Producers who blend significant amounts of Syrah and Mourvedre will produce wines of deeper color, richer tannins, and fuller body than will those that a very high proportion of Grenache.

Small amounts of white varieties are commonly used to add perfumed aromas. In short, Châteauneuf-du-Pape comes in all sorts of hues, with delicate red fruit to deeper black fruit flavors and varying amounts of spiciness. These wines are generally less fleshy, rich or long-lived than the northern Syrah-based wines. However, they more readily show a deep minerality that appropriately reflects the barren, rock-strewn landscape from which they come. (Wine/Appellations)

The Chehalem Mountains are contained within the Willamette Valley AVA. This viticultural area is 19 miles southwest of Portland and 45 miles east of the Pacific Ocean. It is 20 miles in length and 5fivemiles wide. The area's winegrowing history dates back to 1968 when UC Davis refugee Dick Erath purchased 49 acres on Dopp Road in Yamhill County. He aptly called the property Chehalem Mountain Vineyard. By the mid to late 1970s, there was a patchwork of vineyards in the area, including those owned by such modern wine pioneers as the Adelsheims and the Ponzis. Over the next three decades other reputable winegrowers planted roots in the area. The appellation was approved in the late fall of 2006.

Chehalem Mountains’ elevation goes from 200 to 1,633 feet, resulting in varied annual precipitation (37 inches at the lowest point and 60 inches at the highest) as well as the greatest variation in temperature within the Willamette Valley. These variations can result in three-week differences in the ripening of Pinot noir grapes.

The region has a combination of Columbia River basalt, ocean sedimentation and wind-blown loess derivation soil types. The Chehalem Mountains are a single landmass made up of several hilltops, ridges, and spurs that have been uplifted from the Willamette Valley floor. The appellation includes all land in the area above the 200-foot elevation. They are the highest "mountains" in the Willamette Valley with their tallest point, Bald Peak, at 1,633 feet above sea level. (Wine/Appellations)

Chenas is the smallest of the Beaujolais crus, located in the northern end of Beaujolais, just to the south of Julienas. The wines tend to have a forceful floral quality and silky tannins and have been described as a "bouquet of flowers in a velvet basket." (Wine/Appellations)

Chenin Blanc is a white wine made in numerous styles; the most famous examples are from France's Loire Valley, while there are also some notable versions from South Africa and California.

Chenin Blanc has very high acidity and is often produced in an off-dry style called demi-sec. A dry style from the Loire is called Savennières. There are also sparking versions of Chenin Blanc, namely Crémant de Loire also known as Saumur.

Dry versions are made by a few artisan estates in California, although a typical inexpensive California version is off-dry or lightly sweet. Steel aged with appealing citrus fruit, these wines should be drunk young and pair well with simple salads. (Wine/Grapes)

Chewy beverages are those with higher tannin content with an astringency that necessitates one "chews" on the wine to get their salivary glands pumping. Beer, wine, cider, and barrel-aged beverages are all capable of possessing this quality. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)

See Chianti DOCG (Wine/Appellations)

Nestled in the rolling countryside between the patrician, renaissance piazzas of Florence and the medieval warrens of ancient Siena lies one of the world’s great wine regions;Chianti Classico, the historic heart of Chianti. The hillsides are dotted with all manner of fortifications, a testament to the once deadly rivalry between these two proud and powerful city-states. These days, the most deadly aspect of the region may be the winding country roads that are chock full with lane challenged Brits on summer holiday in “Chiantishire.” Hordes of tourists aside, Chianti Classico is a great place to eat and drink. This is in no small part due to the quality and value of the region’s flagship wine.

The Chianti production zone has actually had a reputation for exceptional wines since the 1200s. For centuries the area has been planted to Sangiovese along with Canaiolo, Trebbiano, Malvasia, and several lesser-known varietals. It was not until 1872, however, that the modern formula for Chianti was devised after decades of experimentation. This recommended that Chianti be based on Sangiovese with the addition of small amounts of Canaiolo to soften the wine. Additionally, if the wine was meant to be drunk young it could be further softened with a dollop of the white grape, Malvasia.

We have written extensively about the sea change sweeping Chianti Classico over the last two decades. Suffice it so say that perhaps no other region in the world has put so much effort into viticultural practices over the last 30 years. The “Chianti 2000” program sought to isolate the best clones of Sangiovese, plant them where they would produce the “best” wines, and identify which methods of vinification were most appropriate to Sangiovese.

The program was started largely in response to the fact that Chianti in post-war Italy had lost its way. In contrast to the thin table wine being produced 30 years ago, Chianti today is almost unrecognizable. The question is, is this wine still Chianti as we have come to know it?

In May 2000 the region’s growers applied to modify the DOCG regulations covering the production of Chianti. They sought to abolish the inclusion of white grapes by 2005 and to increase the percentage of Sangiovese in the blend from 75- to 80-percent. The remaining 20-percent could either be comprised of traditional varietals such as Canaiolo, or international varietals such as Cabernet and Merlot. It is probably no accident that this 80/20 ratio is the preferred blend of most of the appellation’s Super Tuscan bottlings. Subsequently, each succeeding vintage sees a handful of producers fold what had been their flagship Super Tuscan bottling into their Chianti Riserva. Does this mean that Chianti Riserva is likely to become a formalization of the Super Tuscan blends that have garnered so much praise over the 30 years? Not necessarily.

The work with Sangiovese over the last 30 years has led to a varietal that Tuscan vintners increasingly think will stand on its own merits. This has led to a backlash of sorts against the inclusion of French varietals and, increasingly, the use of barriques. The leading Chianti enologist, Roberto Stucchi Prinetti claims that “virtually no one” is incorporating 10- to 15-percent of the international varietals in their Chiantis anymore.

He also claims that vintners are coming around to the view that “barriques can internationalize and overrun Sangiovese” and that their use seems to be fading as more and better clones of Sangiovese are being used in today’s blends of Chianti. The view in the region seems to be that the ongoing study of Sangiovese has improved clones to the point that international varietals are increasingly being rendered moot. There has even been a trend within Tuscany and the wider Italian press to blame the international media for “pushing Cabernet on Tuscany.”

It would seem then that the Super Tuscan trend is increasingly viewed as having served its purpose. Namely, to reawaken the region to its nearly limitless potential to produce world class wines. Now the goal is to promote Chianti Classico as the region’s flagship wine and restore the Chianti name to its pride of place in the wider wine world. Simply put, while Tuscany has demonstrated that it can produce Cabernet that can compete with the best examples from around the world, only Tuscany can produce world class Sangiovese. Chianti producers thus firmly believe that their futures are inextricably linked to Sangiovese.

Will international consumers accept expensive flagship Chianti Riservas, however? It would seem so. Prices for many have topped the $50 mark in the States, yet at the same time sales in the U.S. have increased dramatically. In 2000, the United States bought nearly 27% of the Chianti Classico produced (over 10 million bottles). It would seem that U.S. consumers can’t get enough Chianti these days.

This is probably with good reason. Chianti has never been better and current trends seem to be simplifying the legendarily muddled system of labeling in Chianti. Increasingly, it seems Chinati is poised to follow a two-track system where Chianti Normale will be a pure, well-cut Sangiovese that works brilliantly at the table for near-term drinking and offers an excellent price-to-quality ratio. Chianti Riserva, on the other hand, will be a limited production wine made to keep in the cellar and stand as one of the world’s great wine styles. Some will continue to be made in a Super Tuscan style with small percentages of French varietals and barrique aging, but the majority will be botti aged Super Sangioveses, sort of a more nervous and elegant style of Brunello.

The Super Tuscans will still no doubt be produced, albeit in perhaps more limited quantities, but they will be de-emphasized in producers’ portfolios. The next phase in Chianti’s development will likely see investment in the promotion of the region’s unique terroir. Proposals are already underway in the grower’s consortium to formalize a system of classification and labeling by sub-appellation. Such a system would complete the region’s transformation from a chaotic mish-mash to an appellation that is easier to understand and appreciate for both experts and novices alike. Being Italy, however, this final step may take another generation. In the meantime; however, it will certainly be entertaining to track their progress. (Wine/Appellations)

Riserva used to be the designation for the top Chiantis produced in Chianti Classico. This has changed as of February 2014 when a new top tier known as "Gran Selezione" was approved for qualifying wines from the 2010 vintage forward. This now makes for three quality tiers within Chianti Classico.

Basic Chianti (or "normale" in the parlance) is aged for a minimum of one year; Riserva for two, including three months in bottle; and Gran Selezione for a minimum of 30 months including three months in bottle. Additionally, Gran Selezione can only be harvested from the winery's own vineyards. The approved varietals are the same throughout all three levels with a minimum of 80% Sangiovese mandatory.

Most version are Chianti Riserva are best consumed from three to seven years of age. As with all examples of Chianti, marry these wines with roast pork, veal, pastas with tomato sauces or cow's cheeses. (Wine/Appellations)

Chianti Colli Aretini is one of the seven defined sub-regions of Chianti that are distinct from Chianti Classico. The zone lies in the hills surrounding Arezzo to the east of Siena and southeast of Florence. This is well inland and vineyards are planted as high as 1,000 feet above sea level.

The resultant Chianti is notable for being lighter in body and higher in acidity than average. Nearly 400,000 cases per year are produced, though much of this is goes into general Chianti blends. The varietal and aging guidelines are the same as those for the broader Chianti DOCG. (Wine/Appellations)

Chianti Colli Fiorentini is one of the seven defined sub-regions of Chianti that are distinct from Chianti Classico. The zone lies in the hills that immediately border the city of Florence. This area has been planted for hundreds of years and has long been noted for producing rounded, fruity, easy drinking reds that are the staple house wines in Florentine restaurants. The zone lies to the immediate north of Chianti Classico and abuts Chianti Rufina in its northeast sector. Some estates in these outer regions are known for producing rather more serious wines that can make for excellent values. The varietal and aging guidelines are the same as those for the broader Chianti DOCG. (Wine/Appellations)

Chianti Colli Senesi is one of the seven defined sub-regions of Chianti that are distinct from Chianti Classico. This is the largest and most significant sub-zone, bordering the southern end of Chianti Classico in the hills around Siena and running all the way down to Montalcino and Montepulciano.

Being a large region, there is a variety of micro-climates, elevations, exposures, and soil types. This can make for a mixed bag of styles depending on the exact location of the vineyards and the aims of the individual producer. In general; however, well made examples are easy drinking and perfumed, while better wines almost universally provide good value. The varietal and aging guidelines are the same as those for the broader Chianti DOCG. (Wine/Appellations)

Chianti is a sangiovese based Italian wine from the region of Tuscany. The Chianti DOCG without further label indication is the broadest category of these wines. The simple Chianti DOCG without mention of a sub-appellation usually indicates a sangiovese-based blend sourced from grapes grown in multiple Chianti sub-zones and may include grapes from areas not within the boundaries of the sub-zone.

Chianti is a food-friendly wine with excellent acidity and notes of cherry, leather, and spice. Pair with pastas, Italian roasts, and rich sauces. (Wine/Appellations)

Chianti Riserva DOCG refers to a red wine made from grapes grown anywhere in the Chianti district in central southern Tuscany, from Florence in the north to Siena in the south. A Chianti Riserva must contain a minimum of 80% Sangiovese; other grapes in the wine may include local varieties such as Canaiolo or Colorino, while international varieties, such as Merlot and Cabernet Sauvignon may also make up a small percentage of the blend. To be labeled as a Riserva, the wine much be aged for two years before release.

As most wines simply labeled Chianti are from various sites in the large Chianti zone, the wines tend to me medium-bodied, with light tannins and good acidity, and are meant for consumption in their youth. (Wine/Appellations)

Chianti Rufina is one of the seven defined sub-regions of Chianti that are distinct from Chianti Classico. This is by far the most famous of the sub-zones and lies in the hills to the east of Florence. Vineyards are planted as high as 1,600 feet above sea level and this in combination with the more inland location produces Chiantis that are structured and age-worthy.

The wines can be comparable to those of Chianti Classico depending on vintage and producer, and the region is blessed with a large number of high quality producers. Nonetheless, the wines can still offer exceptional value. The varietal and aging guidelines are the same as those for the broader Chianti DOCG. (Wine/Appellations)

The Chiles Valley AVA is one of sixteen AVAs in Napa Valley; it is situated in the northeast reaches of Napa, east of Howell Mountain. Vines are planted between 300 to 1200 feet; soils are primarily volcanic rock along with alluvial deposits from the nearby Vaca mountain range. All of the vineyards are found on the Chiles valley floor, as the hillsides are to steep to support vines. The principal varieties are Cabernet Sauvignon, Merlot, Cabernet Franc and Zinfandel. The red wines are rich with higher acidity and many others from Napa; they tend to be medium-full and offer a sleekness and harmony, even upon release. (Wine/Appellations)

Chill filtering is a process to protect the clarity of a beverage from haze when it is cooled to low temperatures. It is traditionally accomplished by chilling and filtration. (Spirits/Classification & Attributes)

Chill haze is a turbidity caused by proteins in a solution that bunch together in cold temperatures. (Beer/Classification & Attributes)

Chillproofing, like chill filtering, is a process to protect the clarity of beer from haze when it is cooled to low temperatures. It is traditionally accomplished by chilling and filtration. (Beer/Classification & Attributes)

Chinon comes from vineyards located around a town of the same name that are planted on the banks of the Vienne River, a tributary of the Loire. Unusually for the Loire Valley, Chinon almost entirely produces red wine. The red wines are made from Cabernet Franc and can include as much as 10% Cabernet Sauvignon in the blend. The white wines are made from chenin blanc, which is planted to less than 2% of the acreage in the Chinon appellation; white Chinon wine, or Chinon Blanc, is only produced by a few estates.

Grown on the stony terraces of the region, Cabernet Franc has just enough ability to ripen in most years, and when it does shows intense varietal character, not unlike Syrah stretched to its limits in the Northern Rhone.

The wines have moderate alcohol levels and are medium-bodied, with the leafy, minerally, tobacco-scented quality that is typical of the grape. Chinon, in good years, is one of the purest expressions of Cabernet Franc in the world, and it also provides exceptional value. (Wine/Appellations)

Bittering & Aromatic hop with a spicy, piney, resiny, and slight citrus character, along with a subtle smoky earthiness. Suitable for American IPAs, APAs, and Brown Ales. Similar to Nugget or Galena. Commercial examples of Chinook include: Stone Arrogant Bastard, Sierra Nevada Bigfoot (bittering). (Beer/Hops)

Chiroubles sits in the middle of the Beaujolais cru district just to the south of Fleurie. This is the coolest district with the highest vineyard elevation of between 820 and 1480 feet. As such, it is the last district to begin the harvest. The granite soils on the slopes are so hard that vintners had to bore holes in the rock to be able to plant. The style of the wines is thought of as perhaps the most classic: aromatic, silky, and elegant. (Wine/Appellations)

Chlorophenols are the result of chlorine reacting with yeast-derived phenols. This tasting term may be used to describe plastic-like or band-aid-like aromas and flavors. The culprit of this flaw is usually poor rinsing of chlorine-based cleaners on production equipment, or poor water supply. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms Chemistry & Flaws)

Chloroplasts are oval, chlorophyll-bearing structures inside the cells of leaves which act as tiny factories to produce sugar for plant growth from CO2 (in the air) and water. The energy used for this conversion is sunlight, captured by the chlorophyll. (Wine/Production)

Chocolate malt is a barley roasted at medium temperatures (~425F) to a color of 200-500 Lovibond, imparting a flavor of mild- to dark-chocolate. It is traditionally used for Porter beers. (Beer,Spirits/Malt)

There are millions of ways to make a Chocolate Martini, most of them rely on vodka and some kind of chocolate liqueur. Some use cream while others do not. This is a more flavorful twist with cognac as the base spirit, though feel free to swap in the more traditional vodka. (Spirits/Cocktails)

A Cicerone is a beer sommelier. She is one who has undergone the Cicerone Certification Program level 2. (Beer/People and Places)

The Cienega Valley AVA is located in San Benito County and juts into the Gabilan Mountains, beneath Mount Harlan. Vineyards line the valley floor and up to 1,100 feet into the surrounding ridges. The climate is moderated by the surrounding mountains that shield the region both from Central Valley heat and cold air from the Monterey Bay on the other side of the Gabilans.

The histroy of the area is dominated by Almaden, which purchased vineyards in the region in 1950 and ramped up raapidly from there. Almaden was sold to rival winemaker Heublein in 1987 and much of its Cienega assets were dismantled. The ruins of one company became the foundation for two more, as DeRose Vineyards and the Pietra Santa Winery moved in to produce wine in the Valley.

Old Almaden plots have been revived, including the 120-year-old Negrette vineyard, and new plantings of Italian varietals were introduced. The valley is bisected by the San Andreas Fault, and grapes benefit from the moderate climate in the 1,100-feet plus elevations.

Soils on the east side of the fault line are fragmented granite and crumbled sandstone, while on the west side they are mostly granite and limestone. The whole range of soils are suitable for viticulture, and it will be interesting to see how varietal distribution follows the soil variations in the development of this "old-new" winegrowing region. (Wine/Appellations)

The Cigales DO, is situated in north central Spain, a bit west of the Ribera del Duero zone. Historically, the local vineyards, planted to Tempranillo and Garnacha, were the source of rosés; however, local producers as of late, are starting to craft some impressive red wines. Soils are limestone, sand and clay and vineyard land is near the river Pisuerga, a tributary of the Duero; this helps moderate temperatures. Tempranillo in this zone is known as Tinta del Pais; for red wines from Cigales, there is a minimum of 60% Tinta del Pais. White grapes grown here are only used in the production of white wines. The red Cigales wines are not as forceful or tannic as other local reds. (Wine/Appellations)

Cinsault is a red grape planted widely in the south of France and Corsica. It has a vibrant, fruity nose with soft tannins and good acidity. This makes it beautiful as a rosé, an early drinking red quaffer, or as a blending component to add fruit and freshness to heavyweights such as Grenache. (Wine/Grapes)

Clone is a viticultural term to describe grapevines propagated from cuttings of a single 'mother vine'. Clones of different vines are available that each have their own characteristics and attributes and are identified by numbers or names. (Wine,Beer,Spirits,Sake,Mead/Production)

Ciró is a DOC (or DOP, if you will) from the southwestern Italian region of Calabria; it is produced in the eastern province of Crotone. The overwhelming production of Ciró (90%) is red, made from the local Gaglioppo variety; there is a small amount of rosé and white produced (the white is made from Greco Bianco and Trebbiano).

Ciró is the best-known red wine of Calabria, and has a spicy, gutsy edge to it, with medium-weight tannins and moderate acidity. It is generally produced in a hearty style with forward fruit, making it ideal for pairing with rich pastas, game, red meats and peppers. (Wine/Appellations)

Aroma hop with aromas of grapefruit, melon, lime, gooseberry, passion fruit, and lychee. Used in American-style ales, and similar to Simcoe and Mosaic. Commercial examples of Citra include: Three Floyds Zombie Dust, Green Flash Citra Session. (Beer/Hops)

Citrus is a tasting term that includes all manner of citrus flavors from burnt orange to fresh yuzu. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)

A unique sparkling wine, Clairette de Die, is made using an ancient process that may even pre-date Champagne. Die is located 30 miles east of the Rhone river near the town of Valence. It's isolated vineyards fall in the departement of Drôme where the vineyards' chalky soils retain water during the long, dry summers and altitudes up to 700 meters are among the highest in France.

Wine has been made in Die since Roman times. Clairette de Die uses one of the oldest methods for producing sparkling wine called Methode Diose. The original dioise process involves keeping the pressed and filtered juice at sub-zero temperatures until it has slowly fermented to about 3 percent alcohol by volume. It is then bottled and the second fermentation is activated by the natural grape sugars still present in the wine. The wine then spends 4 months on the lees before being rebottled underpressure. The result is a refreshing, grapey wine with ample fizz made from Muscat Blanc a Petits Grains and Clairette grapes. (Wine/Appellations)

The Clare Valley is the most northerly of the wine regions of the Mount Lofty Ranges, located some 80 miles north of Adelaide on the far side of the Barossa. The region is a bit of an anomaly in that despite being further inland and north from the other major regions in the area, the Clare has shown a great proclivity for the production of great, dry, age-worthy Rieslings.

This is explained in part to vineyards being planted at significantly higher elevations than the Barossa (averaging 1,500 feet) and in part to the relatively constant winds that sweep through the hills. These factors combined, stress the vines and create a longer growing season and greater diurnal range than in the Barossa.

The region is home to a number of smaller, iconic, quality-conscious producers that in addition to Riesling produce intensely concentrated Shiraz and Cabernet, often from old vine plantings, which have perhaps a noticeably firmer structure than the big reds from the valley floor. Jim Barry, Grosset, Pikes, Wendouree, and Tim McNeil are among major producers of what have become cult classics. (Wine/Appellations)

Claret is a common, it slightly outdated, name for the red wines of Bordeaux. It is often used to describe a wine similar to in character to Bordeaux made elsewhere. (Wine/Classification & Attributes)

Clarification is the process of removing suspended solids, or their precursors, from wines by fining, racking and/or filtration. (Wine,Beer,Spirits,Sake,Mead/Production)

Clarity is a subjective evaluation term for the absence of cloudiness or sediment in a beverage. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)

The Clarksburg AVA is an emerging wine region with many vineyard owners. Although much of this fruit is purchased by non-resident wine producers, a handful of Clarksburg wineries are turning heads with Chenin Blanc and Petite Sirah. In addition to these grapes, over 20 other varietals are grown in the vineyards of Clarksburg.

Clarksburg’s climate is moderated by regular wind and fog from the San Francisco Bay. Chenin Blanc and Petite Sirah vineyards thrive in the wine region’s mild weather. Clarksburg’s terrain is composed of flat, alluvial soils that are quite productive for grape growing, but not particularly useful for Cabernet or Chardonnay. Countless years of alluvial deposits have caused the region to be quite fertile.

The Clarksburg appellation contains 56,900 acres of rich farmland spanning Sacramento, Solano and Yolo counties. Sixteen miles long and eight miles wide, it has over 10,000 acres of vines! While the Clarksburg appellation produces over 40,000 tons of grapes annually, 90% of it is crushed outside the appellation. (Wine/Appellations)

Clean is a tasting term that is used to describe a beverage with no off-odors or off-tastes. This term is also used in reference to flavors often though of as clean such as running waters, fresh laundry, cucumber, etc. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)

A vineyard or group of vines, all descended from the same individual vine are called clones. One vine, found to have especially desirable characteristics, may be propagated by grafting or budding to produce a whole vineyard which is identical to the original vine. (Wine/Other)

Clos is a French term for a walled or enclosed vineyard. The word is now used in other countries as part of a name for a winery or wine label. (Wine/Classification & Attributes)

Clos-de-Vougeot, the dominating grand Cru vineyard of Vougeot, is a magic name that confers instant respectability on any bottle graced with its name. Unfortunately, as anyone who has ever cast their eyes upon the sizable walled vineyard with the Chateau de Clos Vougeot in it midst can vouch, it is singularly unimpressive in parts with hollows that see little sun and poorly drained lower sections that are not quite located on dizzying slopes.

Extensive tastings of Clos Vougeot rarely fail to produce wines that are unworthy of their price and pomp. Given the sum asked for Grand Cru Burgundy this appellation should carry with it a Caveat Emptor (buyer beware) warning. The vineyard is sub-divided among at least 80 owners, some with much better situations than others. The best examples are impressive: rich and full, with less tannic structure than Vosne-Romanee Grand Crus and not as aromatic and opulent as wines from Le Musigny. Well-vinified plots on less favorable sections can also yield fine wine. Vougeot also has very small amounts of Village wine and very modest amounts of Premier Cru vineyards. (Wine/Appellations)

Fermention in a system sealed to prevent unwanted yeasts and bacteria from affecting the process is called a closed fermentation (vs. "open fermentation"). (Beer,Wine,Spirits/Production)

Closed-to tanks are fermentation tanks with permanent tops. These always have doors or vents in the top to facilitate cleaning and for monitoring fermentations. (Wine,Beer,Spirits,Sake,Mead/Production)

Cloud is a term used to describe haze or cloudiness in a wine which keeps it from appearing crystal clear. In extreme cases, a cloud may continue to coallesce and form a precipitate. (Wine/Chemistry & Flaws)

Cloud is a term to describe the level of opacity or haze in a beer. This is perfectly acceptable in some styles of beer such as wheat beers. Occasionally it can be a sign of a flaw such as bacterial infection of oxidation. (Beer/Chemistry & Flaws)

The Clover Club Cocktail is one of those classics that should live on in every mixologist's repertoire. According to The Old Waldorf-Astoria Bar Book the drink was first created at the bar of the Bellevue-Stratford in Philadelphia, a popular hang out for "literary, legal, financial and business lights of the Quaker City" of the 1800's. (Spirits/Cocktails)

Cloying is a tasting term used to describe a beverage that is so sweet it is difficult to enjoy. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)

A cluster is a "bunch" of grapes. (Wine/Other)

Dual-purpose hop used for bittering in lagers and aroma in ales. Floral & earthy with sweet fruit aromas. The oldest variety of hop grown in the United States. Similar to Chinook, Eroica, and Galena. Commercial examples of Cluster include: Meantime London Pale Ale, Mendocino Blue Heron. (Beer/Hops)

See Carbon Dioxide. (Wine/Chemistry & Flaws)

Coarse is a tasting term to describe a beverage that is rough, crude, or unfinished. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)

The Coastal Region of South Africa, located on the west coast, encompasses a large area of viticulture in this country, almost half. As this is a large area, there are many different types of climates; maritime for areas near the Atlantic Ocean, and more continental for zones to the east, where mountains are located. Soils vary from granite to shale to sandstone.

Red grapes dominate plantings, with Pinotage leading the way, followed by Cabernet Sauvignon and Shiraz. Leading white varieties include Chardonnay, Sauvignon Blanc and Chenin Blanc.

Within the Coastal Region, there are nine sub-regions, including Paarl, Swartland and Stellenbosch, probably the best known growing area of South Africa (especially for its Cabernet Sauvignon). This is a burgeoning wine industry, and quality has improved dramatically over the last ten to fifteen years, with prices in some cases reaching the $40-$50 range for the leading red blends. (Wine/Appellations)

Cochise county is Arizona's premier wine region and is the county in which the state's newest AVA, Willcox, is located in. The majority of Arizona's wine grapes are grown in this up and coming wine region. The climate is particularly suited to Rhone and Italian varieties. Flavors tend towards desert-like or exotic dried and baked characteristics with plenty of herbal and savory notes. (Wine/Appellations)

Cognac is the best known type of Brandy in the world, a benchmark by which most other Brandies are judged. The Cognac region is located on the west-central Atlantic coast of France, just north of Bordeaux, in the departments of Charente and Charente-Maritime. The region is further subdivided into six growing zones: Grande Champagne, Petite Champagne, Bois Ordinaries, Borderies, Fins Bois, and Bons Bois. The first two of these regions produce the best Cognac and will frequently be so designated on bottle labels. Cognacs labelled Fine Champagne are a blend of Petite and Grande Champagne. The primary grapes used in making Cognac are Ugni Blanc, Folle Blanche, and Colombard. The wines made from these grapes are thin, tart, and low in alcohol; poor characteristics for table wines, but oddly enough, perfect for making Brandy. Cognac is double distilled in pot stills and then aged in casks made from Limousin or Troncais oak. All Cognacs start out in new oak to mellow the fiery spirit and give them color. Batches that are chosen for long-term aging are, after a few years, transferred to used, or "seasoned," casks that impart less of the oak flavor notes while the Brandy matures.

Virtually all Cognacs are a blend of Brandies from different vintages, and frequently, different growing zones. Even those from single vineyards or distilleries will be a mix of Brandies from different casks. As in Champagne, the production of local vineyards is sold to Cognac houses, each of which stores and ages Cognacs from different suppliers and then employs master blenders to draw from these disparate Brandies to create continuity in the house blends. Because there are no age statements on Cognacs, the industry has adopted some generally accepted terms to differentiate Cognacs. It is important to note that these terms have no legal status, and each Cognac shipper uses them according to his own criteria. V.S./V.S.P./Three Star: (V.S., very superior; V.S.P., very superior pale) A minimum of two years aging in a cask, although the industry average is four to five years. V.S.O.P.: (very superior old pale) A minimum of four years cask aging for the youngest Cognac in the blend, with the industry average being between 10 and 15 years. (Wine/People and Places)

Colchagua, one of Chile's most famous red wine regions, is located in central Chile, about a two hour drive from Santiago. It is part of the larger Rapel Valley. This is a slightly warm region, ideal for reds, but there are vineyards in the western reaches of the valley that are quite cool and are well suited to intensely flavored Sauvignon Blanc. But the powerful red wines, especially those made from Cabernet Sauvignon, Merlot, Syrah and Carmenere, have been the signature wines of Colchagua to date. Deep in color, with ripe black fruit and medium weight tannins, these are excellent examples of New World reds; in this way, they have more in common with Napa Valley reds than Maipo Valley or other Chilean regions. (Wine/Appellations)

Cold is a tasting term to describe the temperature of a beverage. Oftentimes a beverage that is served at too low of a temperature is unable to express its full flavors and aromas. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)

No widely accepted criteria exist for defining cold climate wine regions. However, viticulturists attending cold climate seminars seem to fall into one of two categories; either their region has: 1) A summertime climate which averages less than 2,000 degree days of heat summation, or 2) A wintertime climate which is cold enough to cause serious freeze injury to grapevines in most years. Either of these situations is truly cold by any standard, and marginal for viticulture. (Wine/Other)

Cold fermentation is a method of fermenting grape juice into wine at lowered (c. 55 degrees F.) temperatures in order to conserve as much fruit/varietal character as possible. (Wine,Beer,Spirits,Sake,Mead/Production)

Cold stable is a term for a beverage which can be kept in a refrigerator without forming a sediment or crystals. (Wine/Classification & Attributes)

The Colli della Toscana Centrale IGT (translated as "Hills of Central Tuscany") designation was created in 1995 to cover the increasing number of wines made from international varietals that were falling outside the established DOC and DOCG system. This had the odd effect of making some of Italy's most coveted wines technically Vino da Tavolos, or "Table Wines." These wines were known colloquially as Super Tuscans, and they are now typically bottled as Toscana IGTs, though Bolgheri has its own DOC and the Super Tuscans from Montalcino are entitled to use the Sant'Antimo DOC. Colli della Toscana Centrale is a more specific form of Toscana IGT, not used universally, that covers those wines produced around and between Florence and Siena; in other words, the broader Chianti Classico zone as opposed to Tuscany at large.

Many, but not all "Super Tuscan" wines originate from the Chianti Classico region. The first Super Tuscan was Sassicaia, although the term was not in use at the time. This wine appeared commercially in 1968, even though the original vineyards were planted as early as 1944. Today, Sassicaia is a blend of Cabernet Sauvignon and Cabernet Franc. The estate is located outside the Chianti Classico region in Bolgheri, equidistant from Sienna and Florence, with vineyards on slopes that are only four-and-a-half miles from the sea at their closest point. Bolgheri benefits from a striking maritime climate that has given it great quality potential and the region has proven to be a hotbed for high-end Super Tuscans.

Inspired by Sassicaia, Piero Antinori and his winemaker created Tignanello in the early-’70s. This Cabernet Sauvignon and Sangiovese blend was designed to demonstrate the true potential of such combinations, which Chianti regulations would not permit. The rules were circumvented by labeling it not as a "Chianti," but as Vino da Tavola, or "table wine," even though the pricing was that of a premium wine. This opened the floodgates, and now virtually all major Chianti producers have a Super Tuscan label in their portfolio.

The fashion has spread to unblended Cabernet, Merlot, Syrah, and even Sangiovese. A significant feature of the production of Super Tuscan wines is aging in small French barriques, a global fashion adopted for most modern premium wines that is now being adopted more frequently for Chianti Classico Riserva bottlings. In this manner and many others, the emergence of Super Tuscan labels has served to greatly increase the quality of Chianti Classico through cross-fertilization of modern techniques with more traditional wine styles. As a result, Tuscany can now be looked to for some of the world’s most exciting and innovative super-premium wines!

Super Tuscans are made in a bewildering array of styles and there is often precious little information on all those beautiful labels as to what varietals the wine therein was even blended from. Tracking down that information can be tricky for the consumer, yet there is no better guide to what might be in the bottle than the type of grapes it was made from.

Most Super Tuscans follow the Bordeaux varietal–Sangiovese blend formula, with the major difference being which varietals are dominant. The classic Tignanello split of 80% Sangiovese and 20% Cabernet is popular as is the inverse Solaia-type blend with Cabernet in the ascendant. Finally, there is an accelerating trend toward 100% Sangiovese Super Tuscans (a sort of “Super Chianti”) and even the incorporation of different varietals altogether—particularly Syrah.

Wines with a majority of Sangiovese will be leaner in structure, with lighter colors and more pronounced acidity. They will also tend to have that classic, exotic, “Mediterranean” perfume. A fraction of Cabernet tends to round them out in the mouth. When Cabernet or Merlot is in the majority, the addition of Sangiovese tends to give the wine a more linear cut, or liveliness in the mouth. Sangiovese will also add a dash of complexity to the nose. (Wine/Appellations)

The Colle Trevigiani IGT encompasses white, red, rosé and frizzante wine produced from grapes in the hills north of Treviso, in central Veneto. This is a cool region, so whites and well as reds, are high in acidity, Most examples are medium-bodied with uncomplicated flavors; these wines are meant for youthful consumption. Varieties used include Merlot, Cabernet Sauvignon, Pinot Grigio and Chardonnay. Most of the wines rarely leave their immediate zone, as demand is limited. (Wine/Appellations)

The Colline Novaresi - "the hills of Novara" - appellation is in northeast Piedmont, just north of the city of Novara. Soils are a mix of sand, clay and silt; most vineyards are found above 1000 feet. The leading white variety is Erbaluce, a grape with high acidity that works equally well made as a sparking wine or dry white; there are even some passito versions. The leading red varieties are Nebbiolo, the best-known red Piemontese variety for powerful, long-lived wines, and Vespolina, a variety with slightly higher acidity and more spice. Many producers make both mono varietal wines, especially from Vespolina or Uva Rara, while most reds with an abundance of Nebbiolo are blended with one or two other local varieties. While these reds are not as powerful as many from the Langhe in southern Piedmont, they are well structured and can drink well for a decade or more. (Wine/Appellations)

The Tom Collins takes its name for the Old Tom Gin style and has since birthed an entire family of Collins drinks. Essentially a sour topped with soda, this is a fully modifiable cocktail that’s delicious with any base spirit- tequila, vodka, rum, or whiskey. By adding soda water to the appropriately named collins glass before adding the other ingredients, you eliminate the need for stirring or shaking as the bubbly water does the blending, agitating, and diluting for you! (Spirits/Cocktails)

Colloidal haze is turbidity caused by the suspension of protein molecules in beer. (Beer/Chemistry & Flaws)

Colombard is the workhorse white wine grape of California's central valley. It produces very good wines of high acidity and good flavor. Colombard (often called French Colombard) blends well with Chenin Blanc and is a usual component of most California non-varietal everyday white wines. Grown in many regions of France, including Cognac and Armagnac and used in many of the ordinary table wines of southern France. (Wine/Grapes)

There are two AVAs in the state of Colorado: Grand Valley, located in Mesa County on the western border with Arizona, and West Elks in Delta County, located farther east. The Grand Valley AVA is situated near the Colorado River; there are 30,000 acres of vines, some located as high as 4500 feet above sea level. Varieties as Cabernet Sauvignon, Malbec, Chardonnay, Viognier and Black Muscat; Tempranillo performs well in this area. Wines range from dry to lightly sweet to dessert. As for West Elks, vineyards are planted at even higher elevations, from 5000 to 7000 feet. This is a cooler area than Grand Valley, due in great part to the altitude; grapes such as Pinot Noir and Riesling work well in this area. In general, the reds, especially Cabernet Sauvignon, Cabernet Franc and Syrah have been the best Colorado wines; the finest examples offer excellent varietal character and complexity. Prices range from $15-$25 for most wines, with the top reds costing as much as $50 or $60 a bottle. (Wine/Appellations)

The Columbia Gorge AVA is named after an 80-mile stretch of the mighty Columia River as it makes its way west to the Pacific. Vineyards are located on both banks of the river with the north bank lying in Washington and the south bank in Oregon. The region extends west along the river from the border with the giant Columbia Valley AVA. As a cooler region, this is only one of three Washington AVAs where plantings of white grapes outnumber reds; the other two being the Yakima Valley and Ancient Lakes. The Washington vineyards are planted on the preferred south-facing slopes and can thus take advantage of extended ripening.

The region is bordered on the west by the Cascades and the rain shadow creates radically different micro-climates within the appellation. Annual rainfall decreases at the rate of about one inch per mile from west to east, such that while the western section receives 36 inches per year, the eastern section receives a mere ten inches. As such, it is difficult to generalize about the appellation as a whole other than saying that the western end of the appellation has more of a maritime influence that favors cool climate varietals, and whites in particular, while reds make a greater appearance in the eastern end. The region has about 300 acres under vine split between 40 individual vineyards. (Wine/Appellations)

The Columbia Valley AVA, encompasses nearly all of Washington State’s wine growing regions east of the Cascade Mountain Range. Ninety-nine percent of the state’s wine production originates on this vast plateau. Three rivers, the Columbia, Snake, and Yakima run through and provide water for the much-needed irrigation programs. Grapes are only one of many bumper crops. From apples to apricots, this is a fruit-lovers paradise. And the scenery is spectacular.

The vineyards of eastern Washington are worlds apart from the established coastal appellations of California and Oregon. Separated from the ocean by two mountain ranges, including the towering Cascades, rainfall is sparse. Averaging six to ten inches a year, the landscape is semi-desert, with the mighty Columbia River providing the lifeblood, as with much agriculture in the west, water for irrigation. Precisely regulated drip irrigation for most, meaning water at regular intervals, in the right quantities, and at the right times. The arid climate also makes for long, hot, and sunny summer days with correspondingly cool night temperatures. This allows even and reliably ripened grapes in most years with a remarkably high level of acidity given the ripeness achieved.

Additionally, most of Washington’s vineyards are planted on their own rootstocks, not native rootstocks which are almost universally used in the hopes of thwarting Phyloxera. This element further distinguishes the area from those to the south, and has long been rumored a great benefit for those lucky enough to possess such vineyards. The potential benefits also outweigh the risks, in that Washington’s vineyards are not as densely packed as those in California, and the Phyloxera louse has difficulty navigating through Washington’s largely sandy soils.

The early 90s proved to be a turning point for high-end wines from this part of the world, but wineries such as Ste. Michelle, Columbia, and Hogue had been turning out high quality wines that had flown off retailers’ shelves for some time. It is probable that this initial commitment to quality and value, which generated a large and profitable industry, came full circle and allowed the proliferating boutique wineries such as Leonetti, Waterbrook, and L’Ecole No. 41 to move right into a market which had already been cut out for the state’s wines. They now reside on the shelves alongside their large scaled neighbors who are increasingly setting their sights on making world class wines. (Wine/Appellations)

Dual-purpose hop with a pungent, spicy aroma of black pepper, curry, licorice, and subtle citrus. Herbal, earthy flavors finishing with lemon/citrus. Used in Stouts, Barley Wines, and "Imperial" styles. Nearly identical to Tomahawk and Zeus (collectively known as CTZ). Commercial examples of Columbus include: Avery Hog Heaven, Fat Head's Head Hunter, Nogne O Imperial Stout. (Beer/Hops)

A column still, also known as a continuous still or Coffey still, is the most efficient type of still. It is preferred for its ability to continuously distill and yield spirit with higher alcohol content. A column still consists of two large columns. In the first, mash is added towards the top of the still where it falls to the heated bottom. There the heat vaporizes the liquid and forces the alcohol and other molecules to the top (these are the components that boil at a lower temperature than water, so they vaporize first). These vapors pass through a series of plates on their way up the still, each time condensing back to a liquid state before vaporizing again. With each pass of a plate, more and more congeners are whisked away and a higher concentration of ethanol makes its way up to the next plate. In the second column, these vapors are cooled and condensed back into liquid form. Often the process with be completed two or three times making for a very clean spirit.

Spirits produced in a column still can differ greatly from those produced in a pot still. Because of a column still's ability to remove impurities and congeners so effectively, spirits can often lack in character compared to those produced in pot stills. That's not to say that column still produced spirits are all characterless, bourbon whiskey is most often produced in a column still and is often packed with flavor and nuance. (Spirits/Production)

Bittering hop traditionally used for American-style lagers and mildly-hopped Pale Ales. Some grapefruit and resin flavors. Somewhat similar to Citra, maybe Galena or Summit. Commercial examples of Comet include: Hop Concept Galaxy & Comet. (Beer/Hops)

Complex is a tasting term to describe a beverage that is multi-facted in flavor and aroma; each sip brings another flavor and reveals a new nuance. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)

Compound buds are the normal types of buds which appears at each node along a vine shoot or cane. They contain not one but three separate, partially developed shoots with rudimentary leaves in greatly condensed form. Usually, only the middle one grows when the bud pushes out in the spring. The others break dormancy only if the primary shoot is damaged or some other abnormality occurs. (Wine/Other)

Comté-tolosan is a French Indication Géographique Protégée or IGP that encompasses a range of wines from the Southwest of France. Jurançon, Cahors, and even Armagnac can all call Comté-tolosan home. This designation is often used when wines are made outside of AOC appellations or to a different style than allowed for AOC status. Prominent grapes of the region include Cabernet Franc, Cabernet Sauvignon, Gamay, Malbec (or Cot as it is called locally), Tannat, Chardonnay, Chenin Blanc, Colombard, Petit Manseng and Ugni Blanc. Styles vary drastically in this large and diverse region but typically represent everyday wines for weeknight meal pairings. (Wine/Appellations)

The most common and most important red wine grape of the eastern U.S. is also an important jelly and table grape. It is the best example of pure native American Vitis labrucsca existing in commercial vineyards today. Unlike most wine grapes, Concord wine has a pronounced 'grapey" flavor when vinified—think red grape juice or grape popsicle. They are usually made in a fruity to off-dry style. (Wine/Grapes)

A condenser is the part of a still that cools vaporized alcohol and other molecules back into a liquid state. (Wine/Equipment)

Immediately south of Côte-Rôtie, in northern Rhône, Condrieu produces some of France's rarest white wine from the steep, terraced granite slopes where Viognier is exclusively planted. Great Condrieu is unctuously rich, with low acidity and a delicate perfume of peach and citrus blossom. A combination of low prices and hard labor on steep slopes has made Condrieu a commercially unrewarding wine in the past, though this has been changing. It is generally a wine to be drunk young, and it inspires devotion from people who fall under its spell.

Lately, efforts to produce more “serious” super cuvées of Condrieu have led to a fashion for barrel fermentation and wines with mildly oaky flavors. I am of two minds about using oak with Condrieu. It does produce a weightier, more obviously flavored wine, though at the expense of freshness and floral character. Undoubtedly, however, this is a good route to obtaining the necessary higher prices for such labor-intensive production. (Wine/Appellations)

Connecticut is a state in the northeastern United States; there are two approved AVA here – Western Connecticut Highlands and Southeastern New England – where the majority of the wine is produced. The former features vineyards planted at higher elevations, to minimize possible frost damage.

There are currently about two dozen wineries in Connecticut; leading varieties planted include Chardonnay, Pinot Noir, Cabernet Sauvignon, Vidal (for production of sweet wines); there is also a good deal of fruit wines produced, made from blueberries and raspberries. Whites tend to be quite floral and reds more rustic and crunchy. Try the Cabernet Francs of the region with venison or mushroom roulade. (Wine/Appellations)

Conversion of sugars to alcohol in a system that does not require holding a defined quantity of beer in one fermentation vessel is called continuous fermentation. (Beer/Production)

Contra Costa county is located directly east of the San Francisco bay and with more than a million residents, the suburban sprawl of Contra Costa County is always a threat to this region’s long history of viticulture.

Thankfully, not all the vineyards have succumbed to the pressures of urban development as the county is still home to some of California’s premiere old vine Zinfandel vineyards. Thanks to producers such as Cline, the area has also made a name for itself based on Rhone varietals such as that winery’s critically acclaimed Ancient Vines Carignane and Small Berry Mourvedre.

Vineyards in the region benefit from large diurnal temperature fluctuations from cool coastal bay winds that whip through the county on a west to east journey to the Central Valley. The vineyards are also comprised predominantly of old vines which have escaped the scourge of Phylloxera as the deep sandy soils provide an inhospitable environment for the louse. This soil also forces the vines to dig deep to find nutrients. (Wine/Appellations)

Contract brewing is a business arrangement where a company produces beer in a brewery that it does not own. (Beer/Production)

Cooked is a tasting term that may refer to the quality of an aroma or flavor such as cooked or burnt fruit as a opposed to fresh fruit. It also may imply a beverage that has experienced a negative change in character due to high temperatures at anytime after botting. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms Chemistry & Flaws)

Cool climates are viticultural climates in which the heat summation averages less than 2,500 degree days per year. This defines Region I on Winkler Index, the coolest of the existing wine regions. (Wine/Other)

Approved as a separate AVA as recently as December 2011, Coombsville is among the newest of Napa's official sub-regions. It is a small corner at the southern end of the Napa Valley bordered by Carneros on the south and Oak Knoll and Stags Leap to the north and west.

The small Coombsville wineries are very different from the heavily capitalized ventures up-valley. Most Coombsville Wineries are family-owned and operated, and many of the vineyards have been owned by the same local residents for many years. This is in stark contrast to the deep pockets from out of town that own much of the rest of the valley.

Coombsville’s climate is a cross between the nearby wine regions. Like Carneros, much of Coombsville is exposed to wind and fog from the San Pablo Bay. But parts of the region, especially the eastern hills, have warmer temperatures.

The terrain of Coombsville Wine Country is composed of volcanic debris and lava flows from the ancient eruption of Mount George to the east. Cabernet Sauvignon, Merlot, and Zinfandel thrive in Coombsville’s volcanic soil. Coombsville wines can be recognized by their typically soft but significant tannins, which provide excellent structure and mouthfeel, along with underlying layers of earth and mineral flavors. They are quite often approachable yet sophisticated and layered in style.

The new designation has been taken up enthusiastically as fully 300 different wines have been bottled using the Coombsville AVA on the label in the first four years of the AVA's existence! (Wine/Appellations)

Intense reds from this, the coolest climate in South Australia, owe part of their unique character and finesse to the nine-by-one mile strip of Terra Rosa soil. Terra Rosa, as its name implies, is made up of red earth topsoil over limestone subsoil, both of which have excellent drainage. The deep layer of limestone subsoil gives roots plenty of easy access to the unusually high water table. Thus, the deepest roots in this patch of red earth have year-round access to that precious resource, water.

In the cooler (for Australia) conditions, well to the south of Adelaide and far away from the districts surrounding the Barossa, Cabernet takes on a deep varietal personality with excellent intensity and ripe, fruity, minty flavors. The best examples show exceptional balance and ageability, without the toughness the varietal is known for. The wines tend to show a bit more finesse than their northern cousins. Just as the consumer in search of Shiraz should start with Barossa or McLaren, so should the consumer in search of a distinctive introduction to fine Aussie Cabernet turn to Coonawarra. (Wine/Appellations)

A cooper is one who makes barrels, casks or wooden tanks. It is also the term for the act of repairing barrels, casks or wooden tanks. (Wine/People and Places)

Cooperage is a common term in general use to describe any container used for aging and storing wine. Cooperage includes barrels and tanks of all sizes. (Wine,Beer,Spirits,Sake,Mead/Production)

Corky is used in regards to beverages that smells of cork. Such an odor will usually not dissipate, and, if noticed to excess in a wine, provides sufficient reason for returning it to the retailer or restaurateur. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)

Corbieres is a French AOC for wine. It is the Languedoc-Roussillon's largest appellation and is responsible for almost half of the regions production. Corbieres is mostly a red wine-producing region though white and rose do account for some of the wines. Grenache, Syrah,Mourvedre and Carignan make up the majority of plantings. Because Corbieres is home to an enormous variety of terroirs, the wines are difficult to lump into one style, though examples are usually dense, herbal, and spicy. (Wine/Appellations)

A cordial is one of two products, depending on what country you are in. in the United States a cordial is simply another name for liqueur. In the European Union it is akin to a syrup and contains no alcohol. (Spirits/Classification & Attributes)

Coriander seeds are seeds of the Coriandrum sativum herb used to flavor beer, typically witbiers, with a warm/nutty/spicy/orange flavor. (Beer/Ingredients)

In northeastern Peloponnese, situated around the city of Corinth, is a Protected Geographical Indication of the same name that covers the entire district near Nemea. Corinth was established as a wine region in 2000. The main white grapes cultivated here are Assyrtiko, Lagorthi, Malgousia, Moschofilero, Roditis, Savvatiano, and international varieties such as Chardonnay and Sauvignon Blanc. Reds include the Greek Agiorgitiki and Mavroudi, in addition to market-friendly Cabernet Sauvignon, Merlot, and Syrah. These wines pair particularly well with all manner of Mediterranean fare. (Wine/Appellations)

Cork is the cylinder-shaped piece cut from the thick bark of a cork-oak tree and used as a stopper in some beverage bottles. Cork is especially well suited for this purpose because of its waxy composition and springiness. (Wine,Beer,Spirits,Sake,Mead/Production)

Corkage is the fee charged by restaurants for opening and serving a bottle of wine that the customer brings into the restaurant. (Wine/Other)

"Corked" is a tasting term meaning that the beverage in question has an off-smell or off-taste that is recognized as having come from a defective (moldy) cork in the bottle. Moldy corks look exactly the same as good corks, both at the time of bottling and when the bottle is opened several months or years later. Their defect is discovered only when the wine is smelled or tasted. This is the reason (the ONLY reason) that the wine steward pours a small sample for tasting by the diner to approve prior to pouring the wine for the other guests around the table. If the taster finds the wine to be "corked," the steward should also smell the glass of wine to confirm the corky defect -- then bring the diner a replacement bottle. Spoiled bottles of wine due to moldy corks are not uncommon, often about 1 percent of a given winery's bottling. The off taste is hard to describe, but easy to recognize once the taster knows what it is. Some describe it as wet cardboard, others wet dog. Some tasters are not sensitive to the off flavor and might not even notice it, others are highly sensitive. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms Chemistry & Flaws)

Corn is an unmalted adjunct to beer, typical of popular American light lagers. It is used as a cost-effective contributor of alcohol. (Beer/Ingredients)

Popular in the Caribbean, particularly Barbados and Jamaica, the origins of the Corn 'n' Oil are lost in time. (Spirits/Cocktails)

The Cornas vines start at the southern tip of St. Joseph and stretch along the granite-soiled slopes facing the town of Cornas in the northern Rhône wine region. The vignerons of Cornas have had a well earned reputation for making a beast of a wine: Dark, inky, and eternally long-lived, some French restaurants still boast a Cornas from the 50s lurking somewhere in the nether reaches of the list.

Cornas has been a terrible under achiever in the finesse department, lacking as it does a superstar like Guigal to inspire vignerons and make the world take notice of their wines. Potential suitors for this mantle, such as the oak-loving modernist producer Jean-Luc Colombo, have not managed to garner the support or affection of the other growers in the appellation.

Things however look to be changing, to judge by the impressive quality of releases from recent vintages and the escalating price of vineyard land in the appellation. Looking at the astronomical prices that are now being paid for bottles of Hermitage, Cornas’s full potential will not likely remain unrealized for long. (Wine/Appellations)

There are mentions of layered Corpse Reviver drinks (including such ingredients as creme de noyau, maraschino, and yellow chartreuse) said to be on Parisian menus by 1863, but the first Corpse Reviver recipe appears to be from “The Gentleman’s Table Guide” by E. Ricket and C. Thomas, published in 1871. They suggest filling a wineglass half with brandy, half with Maraschino and adding two dashes of Boker’s bitters.

In 1930, Harry Craddock came on the scene with the Corpse Revivers #1 and #2. Originally from America, he came to the Savoy in 1920, shortly after Prohibition began. He started out working at the Dispense Bar, but was head barman at the American Bar by 1925. “The Savoy Cocktail Book” is his most enduring legacy, a compilation of almost 40 years of cocktail recipes, including many of his own devising. His note after the Corpse Reviver #2 recipe reveals a bit of his humor: “Four of these taken in quick succession will unrevive the corpse again.” (Spirits/Cocktails)

Just north of Beaune, the gentle slope of the Côte d'Or complicates matters by folding over to produce a hill that has south, east, and westerly exposures that look down on Aloxe, Ladoix and Pernand respectively. The mont (hill) of Corton has given its name to the Grand Cru vineyards that wrap around its sloping section. Rather more excitement is generated, and higher prices paid for white Corton than for red. Replanting with Chardonnay is diminishing the importance of red Corton and it is fair to say that more spectacular whites emerge from the hill of Corton than do reds. Due to differing sunlight exposure, white Corton will have a rich, full, and deeply colored character from the eastern and southern side (where the Grand Cru sub-appellation of Corton-Charlemagne is used) of the hill and will tend toward a (relatively) leaner style in the western aspects. (Wine/Appellations)

The classic Cosmopolitan is a very simple drink and it quickly became one of the most popular cocktails of all time. It's peak was in the 1990's because of its multiple appearances in the HBO show, Sex and the City, though the story begins a little earlier.

One of the first references to the Cosmopolitan is a gin, Cointreau, lemon, and raspberry syrup mix that was published in 1934 in the Pioneers of Mixing at Elite Bars 1903-1933. Yet, it was not until the 1970's that the drink really took off and began to form its modern vodka-cranberry version. At that time, bartenders all over the U.S. were experimenting with a cranberry version of the Kamikaze and, as is common in cocktail origins, many have made the claim to creating the Cosmo that we know today.

Most bartenders know how to make this light, fruity cocktaili, making it a great choice for a casual night out. There are hundreds of variations on the Cosmo, some use more or less cranberry juice, some triple sec instead of Cointreau, and some include a citrus vodka. (Spirits/Cocktails)

Costers del Segre – “the banks of the Segre” - is a wine region in the northeast Spain. Most vineyards are situated close to the riverbed, although some sit an an elevation of more than 1200 feet above sea level. These sites are cooler than those in the valley, so varieties such as Macabeo and Paralleda (for Cava) are planted here, as are Chardonnay, Riesling and Albarinho (Albariño). For the warmer areas, the dominant grapes are Cabernet Sauvignon, Merlot and Tempranillo.

While part of the area is dedicated to producing Cava, the reds are the most famous; these are classified into Crianza, Reserva and Gran Reserva, as with Rioja; the Crianza are the youngest, lightest reds, while the Gran Reserva, aged for a minimum of 36 months, are the most complex and ageworthy of these reds. The whites are ideal with shellfish, while the reds work well with a variety of foods, ranging from paella to grilled pork and beef. (Wine/Appellations)

Cot is a red wine grape of Bordeaux, Argentina, Chile, California, Australia and many other regions. In the new world it is more commonly known as Malbec. (Wine/Grapes)

In France, Cote is the name given to a slope covered by vineyards. Used along with a place name to denote a large region, with many, similar slopes. For example, in Burgundy, the Cote d'Or includes Cote de Nuits in the north and Cote de Beaune, in the south. The Cote de Beaune extends from Cote de Nuits in the north a full fifteen miles to the southern end of Burgundy. Both Cote de Nuits and Cote de Beaune include many other, smaller "Cotes" as well. (Wine/Other)

The Cote de Beaune is located in the southern half of the world famous Burgundy region in eastern France. While reds and whites are both produced, it is the white wines which excel to such heights that they have been served at the tables of Kings over the centuries.

All of the fine white wines of Burgundy are made of the Chardonnay grape varietal. From this point, it is simply a matter of becoming familiar with the lay of the land. With the city of Beaune as a starting point, the most famous names are the nearby village of Aloxe-Corton, home to the famous Grand Cru Corton-Charlemagne, and the overlapping villages of Puligny-Montrachet and Chassagne-Montrachet in the south. Puligny and Chassagne have both appended the Grand Cru vineyard of Montrachet to their names. This has been common practice in Burgundy. When a wine label says “Puligny-Montrachet” and nothing else, it is what the calls a “village” level wine. When the label says “Puligny-Montrachet” on one line, then on the line below another name such as “les Folatieres”appears, this is called a “Premier Cru” wine. If the label simply says “Le Montrachet”, then it is what is called a “Grand Cru” wine. One level below the village level is a multi-district blend which is labeled as “Bourgogne Blanc.”

General price categories match their respective quality levels, but a high price is no guarantee of quality. When shopping for Burgundy, you should pay more attention to the name of the producer than to the price. If you are just starting out, look for top negociants such as Louis Jadot, Olivier Leflaive, or Chartron et Trebuchet. Once you find a negociant whose style you like, experiment within their range. If you notice that one village is of particular interest to you, branch out into this village bottled by a small producer. For example, if you like more than one wine from Oliver Leflaive, and in particular, his Puligny-Montrachet, try the Puligny-Montrachet of a smaller producer such as Domaine Jacques Prieur. If you like this, then try one of the other wines of this Domaine, and so on. Finding a negociant or producer you like is half the battle. Having this little bit of knowledge will give you the confidence to walk right up to the Burgundy section in your wine shop without feeling intimidated. And the same holds true for the wine list at dinner. Experiment a little, and enjoy the good life. Maybe those Kings were on to something after all! (Wine/Appellations)

The Cote de Beaune is located in the southern half of the world famous Burgundy region in eastern France. While reds and whites are both produced, it is the white wines which excel to such heights that they have been served at the tables of Kings over the centuries.

All of the fine white wines of Burgundy are made of the Chardonnay grape varietal. From this point, it is simply a matter of becoming familiar with the lay of the land. With the city of Beaune as a starting point, the most famous names are the nearby village of Aloxe-Corton, home to the famous Grand Cru Corton-Charlemagne, and the overlapping villages of Puligny-Montrachet and Chassagne-Montrachet in the south. Puligny and Chassagne have both appended the Grand Cru vineyard of Montrachet to their names. This has been common practice in Burgundy. When a wine label says “Puligny-Montrachet” and nothing else, it is what the calls a “village” level wine. When the label says “Puligny-Montrachet” on one line, then on the line below another name such as “les Folatieres”appears, this is called a “Premier Cru” wine. If the label simply says “Le Montrachet”, then it is what is called a “Grand Cru” wine. One level below the village level is a multi-district blend which is labeled as “Bourgogne Blanc.”

General price categories match their respective quality levels, but a high price is no guarantee of quality. When shopping for Burgundy, you should pay more attention to the name of the producer than to the price. If you are just starting out, look for top negociants such as Louis Jadot, Olivier Leflaive, or Chartron et Trebuchet. Once you find a negociant whose style you like, experiment within their range. If you notice that one village is of particular interest to you, branch out into this village bottled by a small producer. For example, if you like more than one wine from Oliver Leflaive, and in particular, his Puligny-Montrachet, try the Puligny-Montrachet of a smaller producer such as Domaine Jacques Prieur. If you like this, then try one of the other wines of this Domaine, and so on. Finding a negociant or producer you like is half the battle. Having this little bit of knowledge will give you the confidence to walk right up to the Burgundy section in your wine shop without feeling intimidated. And the same holds true for the wine list at dinner. Experiment a little, and enjoy the good life. Maybe those Kings were on to something after all! (Wine/Appellations)

The Cote de Beaune is located in the southern half of the world famous Burgundy region in eastern France. While reds and whites are both produced, it is the white wines which excel to such heights that they have been served at the tables of Kings over the centuries.

All of the fine white wines of Burgundy are made of the Chardonnay grape varietal. From this point, it is simply a matter of becoming familiar with the lay of the land. With the city of Beaune as a starting point, the most famous names are the nearby village of Aloxe-Corton, home to the famous Grand Cru Corton-Charlemagne, and the overlapping villages of Puligny-Montrachet and Chassagne-Montrachet in the south. Puligny and Chassagne have both appended the Grand Cru vineyard of Montrachet to their names. This has been common practice in Burgundy. When a wine label says “Puligny-Montrachet” and nothing else, it is what the calls a “village” level wine. When the label says “Puligny-Montrachet” on one line, then on the line below another name such as “les Folatieres”appears, this is called a “Premier Cru” wine. If the label simply says “Le Montrachet”, then it is what is called a “Grand Cru” wine. One level below the village level is a multi-district blend which is labeled as “Bourgogne Blanc.”

General price categories match their respective quality levels, but a high price is no guarantee of quality. When shopping for Burgundy, you should pay more attention to the name of the producer than to the price. If you are just starting out, look for top negociants such as Louis Jadot, Olivier Leflaive, or Chartron et Trebuchet. Once you find a negociant whose style you like, experiment within their range. If you notice that one village is of particular interest to you, branch out into this village bottled by a small producer. For example, if you like more than one wine from Oliver Leflaive, and in particular, his Puligny-Montrachet, try the Puligny-Montrachet of a smaller producer such as Domaine Jacques Prieur. If you like this, then try one of the other wines of this Domaine, and so on. Finding a negociant or producer you like is half the battle. Having this little bit of knowledge will give you the confidence to walk right up to the Burgundy section in your wine shop without feeling intimidated. And the same holds true for the wine list at dinner. Experiment a little, and enjoy the good life. Maybe those Kings were on to something after all! (Wine/Appellations)

The Cote de Beaune is located in the southern half of the world famous Burgundy region in eastern France. While reds and whites are both produced, it is the white wines which excel to such heights that they have been served at the tables of Kings over the centuries.

All of the fine white wines of Burgundy are made of the Chardonnay grape varietal. From this point, it is simply a matter of becoming familiar with the lay of the land. With the city of Beaune as a starting point, the most famous names are the nearby village of Aloxe-Corton, home to the famous Grand Cru Corton-Charlemagne, and the overlapping villages of Puligny-Montrachet and Chassagne-Montrachet in the south. Puligny and Chassagne have both appended the Grand Cru vineyard of Montrachet to their names. This has been common practice in Burgundy. When a wine label says “Puligny-Montrachet” and nothing else, it is what the calls a “village” level wine. When the label says “Puligny-Montrachet” on one line, then on the line below another name such as “les Folatieres”appears, this is called a “Premier Cru” wine. If the label simply says “Le Montrachet”, then it is what is called a “Grand Cru” wine. One level below the village level is a multi-district blend which is labeled as “Bourgogne Blanc.”

General price categories match their respective quality levels, but a high price is no guarantee of quality. When shopping for Burgundy, you should pay more attention to the name of the producer than to the price. If you are just starting out, look for top negociants such as Louis Jadot, Olivier Leflaive, or Chartron et Trebuchet. Once you find a negociant whose style you like, experiment within their range. If you notice that one village is of particular interest to you, branch out into this village bottled by a small producer. For example, if you like more than one wine from Oliver Leflaive, and in particular, his Puligny-Montrachet, try the Puligny-Montrachet of a smaller producer such as Domaine Jacques Prieur. If you like this, then try one of the other wines of this Domaine, and so on. Finding a negociant or producer you like is half the battle. Having this little bit of knowledge will give you the confidence to walk right up to the Burgundy section in your wine shop without feeling intimidated. And the same holds true for the wine list at dinner. Experiment a little, and enjoy the good life. Maybe those Kings were on to something after all! (Wine/Appellations)

Located just to the north of Brouilly at the southern end of the Beaujolais crus, Cote de Brouilly has its vineyards planted on the slopes of Mount Brouilly, which gives the wines a delicate minerality. The wines tend to be easy drinking and refreshing, with prominent acidity, and they are best in youth. (Wine/Appellations)

Think of the security at the Louvre in Paris, a museum that houses countless works of art, one more breathtaking than the next. Then think of the gently rolling hills of Burgundy, and the farmers tending to their vines in row after row of vineyards that produce countless works of art of a slightly different nature. The art here is liquid, and one glass is more breathtaking than the next.

The security guards at the Louvre prevent you from using all of your senses to enjoy the paintings–you can see, but you cannot touch. With the art of the Cote de Nuits, however, you are free to use all of your senses–your eyes to marvel in the crimson hue, your nose to take in the intoxicating, smoky, deeply fruited, earthy fragrance, your mouth to taste these elements and to feel the texture and weight, and your ears to register the shock as the vigneron tells you the price. What a rude awakening! The one thing that separates man from the art at the Louvre is the security. In Burgundy, where you can freely walk through even the most highly rated vineyards, the one thing that separates man from this liquid art is the price of a bottle.

The narrow strip of vineyards in the heart of Burgundy known as the Cote de Nuits is most certainly one of the most highly-observed vineyard areas in the world. Twenty-two out of Burgundy’s twenty-three red Grand Crus, or top wines, come from this area. They are all made up of the Pinot Noir grape varietal. Chambertin, Clos de la Tart, Romanée Conti, Richebourg, and La Tache are all Grand Cru vineyards whose wines sometimes sell for hundreds, and even thousands of dollars per bottle.

Slightly lower quality Premier Cru and Village level wines are more accessible to the everyday man, and so are wines just labelled Bourgogne Rouge. While price and quality usually have a more intimate relationship in France, it is crucial to note that this is not the case in Burgundy. With so little product and such big demand, many bottles are, quite frankly, a rip off. Here is the key to getting a great wine at a decent price: try bottlings from a variety of well-known negociants such as Bouchard, Faiveley, or Louis Jadot. Once your find a negociant whose style you like, try several of his bottlings. Pay attention to the villages on the label. Each village also has its own style. If you find you like a particular village more than another, seek out a small producer from this village. Now you are getting there! Anywhere you go, you will have a handle on Burgundy. You can say things like “the Louis Jadot Gevrey-Chambertin is reliable, but tonight lets try the Denis Mortet.” (Wine/Appellations)

Think of the security at the Louvre in Paris, a museum that houses countless works of art, one more breathtaking than the next. Then think of the gently rolling hills of Burgundy, and the farmers tending to their vines in row after row of vineyards that produce countless works of art of a slightly different nature. The art here is liquid, and one glass is more breathtaking than the next.

The security guards at the Louvre prevent you from using all of your senses to enjoy the paintings–you can see, but you cannot touch. With the art of the Cote de Nuits, however, you are free to use all of your senses–your eyes to marvel in the crimson hue, your nose to take in the intoxicating, smoky, deeply fruited, earthy fragrance, your mouth to taste these elements and to feel the texture and weight, and your ears to register the shock as the vigneron tells you the price. What a rude awakening! The one thing that separates man from the art at the Louvre is the security. In Burgundy, where you can freely walk through even the most highly rated vineyards, the one thing that separates man from this liquid art is the price of a bottle.

The narrow strip of vineyards in the heart of Burgundy known as the Cote de Nuits is most certainly one of the most highly-observed vineyard areas in the world. Twenty-two out of Burgundy’s twenty-three red Grand Crus, or top wines, come from this area. They are all made up of the Pinot Noir grape varietal. Chambertin, Clos de la Tart, Romanée Conti, Richebourg, and La Tache are all Grand Cru vineyards whose wines sometimes sell for hundreds, and even thousands of dollars per bottle.

Slightly lower quality Premier Cru and Village level wines are more accessible to the everyday man, and so are wines just labelled Bourgogne Rouge. While price and quality usually have a more intimate relationship in France, it is crucial to note that this is not the case in Burgundy. With so little product and such big demand, many bottles are, quite frankly, a rip off. Here is the key to getting a great wine at a decent price: try bottlings from a variety of well-known negociants such as Bouchard, Faiveley, or Louis Jadot. Once your find a negociant whose style you like, try several of his bottlings. Pay attention to the villages on the label. Each village also has its own style. If you find you like a particular village more than another, seek out a small producer from this village. Now you are getting there! Anywhere you go, you will have a handle on Burgundy. You can say things like “the Louis Jadot Gevrey-Chambertin is reliable, but tonight lets try the Denis Mortet.” (Wine/Appellations)

Think of the security at the Louvre in Paris, a museum that houses countless works of art, one more breathtaking than the next. Then think of the gently rolling hills of Burgundy, and the farmers tending to their vines in row after row of vineyards that produce countless works of art of a slightly different nature. The art here is liquid, and one glass is more breathtaking than the next.

The security guards at the Louvre prevent you from using all of your senses to enjoy the paintings–you can see, but you cannot touch. With the art of the Cote de Nuits, however, you are free to use all of your senses–your eyes to marvel in the crimson hue, your nose to take in the intoxicating, smoky, deeply fruited, earthy fragrance, your mouth to taste these elements and to feel the texture and weight, and your ears to register the shock as the vigneron tells you the price. What a rude awakening! The one thing that separates man from the art at the Louvre is the security. In Burgundy, where you can freely walk through even the most highly rated vineyards, the one thing that separates man from this liquid art is the price of a bottle.

The narrow strip of vineyards in the heart of Burgundy known as the Cote de Nuits is most certainly one of the most highly-observed vineyard areas in the world. Twenty-two out of Burgundy’s twenty-three red Grand Crus, or top wines, come from this area. They are all made up of the Pinot Noir grape varietal. Chambertin, Clos de la Tart, Romanée Conti, Richebourg, and La Tache are all Grand Cru vineyards whose wines sometimes sell for hundreds, and even thousands of dollars per bottle.

Slightly lower quality Premier Cru and Village level wines are more accessible to the everyday man, and so are wines just labelled Bourgogne Rouge. While price and quality usually have a more intimate relationship in France, it is crucial to note that this is not the case in Burgundy. With so little product and such big demand, many bottles are, quite frankly, a rip off. Here is the key to getting a great wine at a decent price: try bottlings from a variety of well-known negociants such as Bouchard, Faiveley, or Louis Jadot. Once your find a negociant whose style you like, try several of his bottlings. Pay attention to the villages on the label. Each village also has its own style. If you find you like a particular village more than another, seek out a small producer from this village. Now you are getting there! Anywhere you go, you will have a handle on Burgundy. You can say things like “the Louis Jadot Gevrey-Chambertin is reliable, but tonight lets try the Denis Mortet.” (Wine/Appellations)

Coteaux d’Aix en Provence is an appellation of the Provence wine region in southwestern France; it is located just northwest of the town of Marseille. This is a warm Mediterranean climate, which is also affected by the local Mistral wind; soils here are limestone.

There are 10,000 acres planted throughout Aix en Provence, with 24 million bottles produced annually. The most famous wines from here are the rosés, which account got 84% of total production, with 11% red and while representing about 5%.
The rosés (and reds) are produced from several grapes including: Cinsault, Grenache, Syrah and Mourvedre, with Cabernet Sauvignon sometimes used in small percentages. Whites are crafted from Grenache Blanc, Sauvignon Blanc and Ugni Blanc, along with smaller percentages of Bourboulenc and Semillon.

The typical Aix en Provence rosé has a light pink or orange color with fragrances of red and orange flowers as well as notes of strawberries and red currant. They are medium-bodied and dry with great freshness and a round, elegant finish. While they are often enjoyed as an aperitif, they are wonderful when paired with simple vegetable preparations using zucchini and green beans, while they are also delicious served alongside chicken salads, pastas with pesto sauce or Oriental dishes.


(Wine/Appellations)

The Coteaux de Languedoc is located in far southern France,between the cities of Montpellier (on the Mediterranean coast) and further north to Narbonne; this is an AOC zone within the larger Languedoc region. The Coteaux de Languedoc is planted to 20,000 acres of vines; there are numerous varieties, including Grenache, Syrah and Mourvedre (red) along with Grenache Blanc, Clairette and Roussanne (whites). While the Languedoc is known for its rosé wines, this style of wine is not as important in the Coteaux de Languedoc, accounting for only 9% of the total wine production; white makes up 12% and red is 79% of the total. These are charming, medium-bodied wines meant for early consumption and are priced accordingly, often in the $15-$18 range. (Wine/Appellations)

The Coteaux du Layon is located in the district of Anjou, with its vineyards strung out along the Layon river, which is a tributary of the Loire. All wines of the Coteaux du Layon are made from Chenin Blanc and this region produces many of the finest examples in the world. Two villages within the Coteaux, Chaume and Bonnezeau, are entitled to use their own names.

All Chenins from the region must be slightly sweet and must be bottled at a minimum of 3.4% residual sugar. Many of the wines can also be affected by Botrytis and these will often carry the Signature de Grains Nobles, or SGN, designation. SGNs are dessert wines with the capacity to age. Standard Coteaux wines; however, offer the glorious, honeyed, tropical-fruit scented complexity that Chenin Blanc is known for at its best. (Wine/Appellations)

Coteaux Varois (formerly Coteaux Varois de Provence) is an appellation in the Provence region of southern France. There are 6500 acres planted here on soils of clay and limestone; the climate is Mediterranean.

Rosés account for 90% of the production of the appellation, with another 7% red and 3% white. Vineyards here are slightly higher in elevation that other areas of Provence, restricting yields somewhat and providing proper growing conditions for good acidity and freshness.

The rosés are produced primarily from Grenache, with Mourvedre, Syrah and Cinsault also used in blends. As with rosé all throughout the Provence region, these are fresh, fragrant and delicate, ideal for warm weather sipping or for Oriental or Asian cuisine. (Wine/Appellations)

Imagine driving up a narrow, winding round, your car struggling to go forward, not backwards, up what was surely a path not fit for man nor beast. You park, open the door, step out, and then, as if you are suddenly in a place where the laws of gravity have been enhanced to the ninth degree, every part of your body feels as if it is being sucked downwards. You reach out to grab onto anything in site–the car, your companion–that will anchor you to the ground. Finally, you give up, squat down on all fours, lean back, close your eyes, and take a deep breath. As you regain your senses, you realize that you are squatting in the middle of one of the most sought after vineyards in the world.

Côte-Rôtie (literally: roasted slope) lies at the extreme northerly point of the Rhône Valley wine region. The sunlight-grabbing, well drained slopes run for five miles alongside the Rhône river and allow Syrah to ripen in surprisingly cool conditions.

The otherwise dreary little town of Ampuis, on which the appellation is centered, is dominated by such steep terraced slopes that they look as if they are going to slide into the main road. To a large extent one producer, Guigal, transformed the fortunes of Côte-Rôtie with the introduction of single vineyard crus of Côte-Rôtie three decades ago.

There are actually two Côtes in this appellation. Côte Brune, in the northern sector has ferrous, heavier soil and produces stronger more tannic wines while the Côte Blonde in the southern sector has a lighter, granite soil and yields lighter, more elegant wines. However, these two zones are generally not designated on labels though they do explain the name of Guigal’s most inexpensive label, Côte Brune et Blonde.

In successful vintages, Côte-Rôtie produces Syrah wines in their most aromatic and intensely flavorful form. Producers widely use a dose (3-10 percent) of the white variety Viognier to enhance the perfume of Côte-Rôtie. At its best, Côte-Rôtie is the most stunningly aromatic wine of the Northern Rhône. It can be long-lived but if the tannins permit it, I often prefer to drink it young before it loses its inimitable fragrance and youthful character. (Wine/Appellations)

Côtes Catalanes IGP refers to wines made in a part of the Languedoc-Roussillon in southern France near the border with Spain, known as the Catalan Coast. This is a warm Mediterranean climate with plenty of sunshine, assuring excellent ripeness. Soils are stony and somewhat poor, but drain well; precipitation is minimal.

As with most wine districts in southern France, reds, rosés and whites are produced in the Côtes Catalanes. Principal varieties include Grenache, Mourvedre, Syrah, Merlot and Cabernet Sauvignon for reds, with Vermentino, Viognier and Sauvignon Blanc for whites.

While these wines do not have the finesse of the best examples from southern France, they are ripe and very flavorful. This is beneficial for the pairings, as reds are often served locally with grilled peppers, and sometimes even chocolate. Whites and rosés pair perfectly with local seafood from the Mediterranean Sea. (Wine/Appellations)

Cotes de Bordeaux is an appellation created in 2009 that merged four other small appellations within Bordeaux including Premiere Côtes de Blaye and Cotes de Castillon. Today, within Cotes de Bordeaux there are five sub-appellations, including Côtes de Bordeaux Blaye and Côtes de Bordeaux Cadillac.

Production is primarily red wine in the Cotes de Bordeaux; varieties are the same as throughout the region: Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot. For whites, Sauvignon Blanc, Semillon and Muscadelle are used for the blends.

Both the reds and whites are lighter than most other examples of Bordeaux, as they are meant to be consumed within two to three years for the whites, and three to five years for the reds. Acidity on the whites is moderate, and not too high on the reds. Pair the wines with seafood (whites) or with light red meats or casseroles (reds). (Wine/Appellations)

Côtes de Bourg (sometimes referred to simply as Bourg) is a small district in Bordeaux that is located on the right bank of the Dordogne River in southwestern France; it is situated across this river from the famous Médoc district.

White and red wines are produced in the Côtes de Bourg; soils here are limestone and clay, and the red wines are lighter in style than those from the Médoc. Grape varieties include Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot; for the whites, Sauvignon Blanc, Semillon and Colombard are used.

The rarely seen whites are made to be consumed early, usually within 2-3 years of the vintage; aromas and flavors include citrus and peach, with notes of white and yellow flowers. These wines should be paired with lighter seafood as well as chicken or vegetable salads.

The reds are also meant to be enjoyed early on, from 2-3 years for most examples, as there is not great fruit depth and the tannins are soft. The wines have flavors of red cherry and berries with delicate spice notes. Pair these wines with lighter red meats or mild cheeses. (Wine/Appellations)

In Southwest France, adjacent to Entre-Deux-Mers, Côtes de Duras extends to the east from the western border of the Gironde Department border. One may find that Côtes de Duras is not just a geographical extension of Bordeaux as it shares much of its character as well.

The region has just slightly more extreme weather than its better-known neighbor due to its more continental climate. Côtes de Duras produces wines from the many of the same grapes as Bordeaux plus a few others- Sauvignon Blanc, Muscadelle, Mauzac, Chenin Blanc, Cabernet Sauvignon, Cabernet Franc, Merlot, and Malbec. There are some incredible values to be found here, especially in Sauvignon Blanc based whites.

Try the bordeaux-esque reds with roast beef. The drier, fresher whites are divine with smoked salmon mousse. (Wine/Appellations)

Cotes de Gascogne is an area in southwestern France, where red, white and rosé wines are produced with an IGP classification (Geographically Protected). This is a continental climate, with cold winters and warm summers; soils are a mix of sand and limestone.

Production is largely dry white, using local varieties such as Colombard, Gros Manseng, Courbu and Arrufiac, while some Chardonnay and Sauvignon Blanc have also been planted as of late. The small output of red wines are made from Cabernet Sauvignon, Merlot and Tannat, Prices for both the white and red wines are quite reasonable, usually in the $10-$15 range. Pair the whites with seafood or lighter cheeses, while the reds are ideal with spicy meat dishes. (Wine/Appellations)

Today, some of the most popular wines from France are the rosés from the Côtes de Provence production zone. With their light pink color and fresh berry fruit, they are ideal sipping wines for the summer. Combine their appeal with value pricing – most are $15 and under – and you have a winning recipe for wines from this territory.

At 50,000 planted acres, Côtes de Provence is the largest appellation in the Provence wine region. As the vineyards are not far from the sea, this is a Mediterranean climate, one that has very warm summers, along with cooling breezes that temper the hot conditions. There is also the Mistral wind that comes up in the afternoon and cools things off, making this a very specific wine zone for fruit-driven wines.

Rosé is clearly the engine that drives the train in the Côtes de Provence, as these wines account for almost 90% of the zone’s production; grapes used are Cinsault, Grenache, Syrah and Mourvedre. The small percentage of reds made here are produced with the same grapes, while Cabernet Sauvignon is also planted sparingly. Only about 3% of production is dry white, crafted from varieties such as Vermentino, Semillon and Ugni Blanc.

Côtes de Provence continues to grow in popularity, thanks to the quality and marketing of the rosés. More than 120 million bottles of Côtes de Provence wine are produced today annually; this is a great success story in today’s wine industry.
(Wine/Appellations)

Côtes du Roussillon Villages is an appellation of the Roussillon wine region of Southern France. While this region borders with the Mediterranean Sea, Côtes du Roussillon Villages refers to wines produced form the northern sectors of this region. Soils here are granite, giving the wines spice and minerality.

The appellations covers only red wines, produced from several grapes, most often Carignan, Syrah and Grenache. Medium-bodied with red plum and blackberry fruit flavors, the wines have moderate tannins and are meant to be consumed within three to five years of the vintage, while a few top examples drink well for up to seven or eight years. Most are priced starting from high teens up to the mid $20 range. Pair these wines with lighter game, stews and roast lamb.

There are a few select villages in this appellation that can have their name attached to the wine, such as Caramany, Lesquerde and Tautavel. The villages are located in the most favorable growing areas, usually with the best exposures to the sun, to assure better ripeness. (Wine/Appellations)

Côtes du Tarn IGP refers to wines produced in a small area in the Tarn department of southwestern France; the production zone is situated northeast of the city of Toulouse.

Production is broken down into 55% red, 25% white and 20% rosé. The predominant red is Gamay, the same variety used in Beaujolais; Offering modest tannins, good acidity and light red fruit flavors (cherry, currant, strawberry), these wines are meant to be consumed no more than two or three years after the vintage, and pair well with lighter seafood.

Rosés are also made from Gamay and tend to be light and dry or off-dry, while the whites are produced from Sauvignon Blanc, Muscadelle and Mauzac, while the are also small percentages of Chardonnay planted in this area. (Wine/Appellations)

Wines labeled as Cotes-du-Rhone Blanc are the white wines produced anywhere in the Rhone Valley that are not entitled to use the names one of the more glamorous sub-appellations.

These are, in essence, the basic table wines of the region. The whites must contain a blend that features at least 80% of any combination of Clairette, Grenache Blanc, Marsanne, Roussanne, Bourboulenc, or Viognier. Ugni Blanc and Picpoul Blanc may be used as secondary varieties.

As befits such a large region, much is left up to the individual producer and their vineyards. While high end examples do exist, the wines in general are rich-yet-fresh and provide easy drinking and good value for money. (Wine/Appellations)

Wines labeled as Cotes-du-Rhone Rose are the rose wines produced anywhere in the Rhone Valley that are not entitled to use the names one of the more glamorous sub-appellations.

These are, in essence, the basic table wines of the region. The rose is made from any combination of Grenache, Syrah, Cinsault, Carignane, or Mourvedre. Additionally, a maximum of 20% of white varietals may be incorporated

As befits such a large region, much is left up to the individual producer and their vineyards. These wines in general are produced in a dry style with delicate fruit character and provide easy drinking and good value for money. (Wine/Appellations)

The Côtes-du-Rhône, a generic appellation that covers the Rhône Valley is a name that rolls of the lips of drinkers of inexpensive French wine and will be found in any bistro or brasserie throughout the length and breadth of France. All told it is responsible for tens of millions of cases of cheap, pale colored, relatively low tannin red wine. Grenache is the grape variety most widely grown, though by itself it can be a bit anemic. Syrah and Mourvèdre are the main “improver” grape varieties used to add depth and fruit to blends, though they will not always be found in any quantity in most cheap Côtes-du-Rhônes. All of the major négociant houses present on the U.S. market produce a generic, widely blended Côtes-du-Rhône. Guigal tends to make the best example of this genre.

Fifty-four villages or communes have the right to use the appellation Cotes-du-Rhône Villages on the label. A higher proportion of Mourvèdre and Syrah, greater ripeness, and slightly lower yields are the quality factors that separate Côtes-du-Rhône from Côtes-du-Rhône Villages. A further 16 communes have the right to appendage their own names to the Côtes-du-Rhône Villages appellation. It is probably with some of these 16 that there is the best hope of relating general characteristics to specific communes—though there is much work to be done at the very least in marketing if not actually in the vineyard and winery before this has any consumer resonance. No doubt, when they succeed they will go the way of Vacqueyras and Gigondas—both former Côtes-du-Rhône Villages that now have their own appellation status.

The most significant of these village crus are listed below. They will generally produce wines with more character than base-standard Cotes-du-Rhônes.

Cairanne
Located to the northwest of Orange, Cairanne is one of the largest communes and its red wines are relatively full-bodied and gutsy. The best can age a few years.

Rasteau
Rasteau is probably the most impressive of the Côtes-du-Rhône Villages communes. A good Rasteau can often pass for a Châteauneuf-du-Pape. The explanation lies with the vineyards, some of which are striking and stony in appearance, like Châteauneuf-du-Pape, and as such these vineyards produce heady, powerful Grenache-based wines.

Sablet
Sablet is located northeast of Orange. As the name suggests, it is a commune with sandy soils, and that may often account for this village’s lighter colored, elegant wines, though deeply hued and rich wines can also be found.

Séguret
Red fruit and tobacco flavors are often reputed to be found in Séguret and I have certainly noted distinctive, berry-flavored wines from this commune just north of the Gigondas appellation.

Valréas
Robust and relatively more tannic wines with flavors and aromas toward the black fruit spectrum are to be found in this northerly commune. (Wine/Appellations)

The Côtes-du-Rhône, a generic appellation that covers the Rhône Valley is a name that rolls of the lips of drinkers of inexpensive French wine and will be found in any bistro or brasserie throughout the length and breadth of France. All told it is responsible for tens of millions of cases of cheap, pale colored, relatively low tannin red wine. Grenache is the grape variety most widely grown, though by itself it can be a bit anemic. Syrah and Mourvèdre are the main “improver” grape varieties used to add depth and fruit to blends, though they will not always be found in any quantity in most cheap Côtes-du-Rhônes. All of the major négociant houses present on the U.S. market produce a generic, widely blended Côtes-du-Rhône. Guigal tends to make the best example of this genre.

Fifty-four villages or communes have the right to use the appellation Cotes-du-Rhône Villages on the label. A higher proportion of Mourvèdre and Syrah, greater ripeness, and slightly lower yields are the quality factors that separate Côtes-du-Rhône from Côtes-du-Rhône Villages. A further 16 communes have the right to appendage their own names to the Côtes-du-Rhône Villages appellation. It is probably with some of these 16 that there is the best hope of relating general characteristics to specific communes—though there is much work to be done at the very least in marketing if not actually in the vineyard and winery before this has any consumer resonance. No doubt, when they succeed they will go the way of Vacqueyras and Gigondas—both former Côtes-du-Rhône Villages that now have their own appellation status.

The most significant of these village crus are listed below. They will generally produce wines with more character than base-standard Cotes-du-Rhônes.

Cairanne
Located to the northwest of Orange, Cairanne is one of the largest communes and its red wines are relatively full-bodied and gutsy. The best can age a few years.

Rasteau
Rasteau is probably the most impressive of the Côtes-du-Rhône Villages communes. A good Rasteau can often pass for a Châteauneuf-du-Pape. The explanation lies with the vineyards, some of which are striking and stony in appearance, like Châteauneuf-du-Pape, and as such these vineyards produce heady, powerful Grenache-based wines.

Sablet
Sablet is located northeast of Orange. As the name suggests, it is a commune with sandy soils, and that may often account for this village’s lighter colored, elegant wines, though deeply hued and rich wines can also be found.

Séguret
Red fruit and tobacco flavors are often reputed to be found in Séguret and I have certainly noted distinctive, berry-flavored wines from this commune just north of the Gigondas appellation.

Valréas
Robust and relatively more tannic wines with flavors and aromas toward the black fruit spectrum are to be found in this northerly commune. (Wine/Appellations)

The Côtes-du-Rhône, a generic appellation that covers the Rhône Valley is a name that rolls of the lips of drinkers of inexpensive French wine and will be found in any bistro or brasserie throughout the length and breadth of France. All told it is responsible for tens of millions of cases of cheap, pale colored, relatively low tannin red wine. Grenache is the grape variety most widely grown, though by itself it can be a bit anemic. Syrah and Mourvèdre are the main “improver” grape varieties used to add depth and fruit to blends, though they will not always be found in any quantity in most cheap Côtes-du-Rhônes. All of the major négociant houses present on the U.S. market produce a generic, widely blended Côtes-du-Rhône. Guigal tends to make the best example of this genre.

Fifty-four villages or communes have the right to use the appellation Cotes-du-Rhône Villages on the label. A higher proportion of Mourvèdre and Syrah, greater ripeness, and slightly lower yields are the quality factors that separate Côtes-du-Rhône from Côtes-du-Rhône Villages. A further 16 communes have the right to appendage their own names to the Côtes-du-Rhône Villages appellation. It is probably with some of these 16 that there is the best hope of relating general characteristics to specific communes—though there is much work to be done at the very least in marketing if not actually in the vineyard and winery before this has any consumer resonance. No doubt, when they succeed they will go the way of Vacqueyras and Gigondas—both former Côtes-du-Rhône Villages that now have their own appellation status.

The most significant of these village crus are listed below. They will generally produce wines with more character than base-standard Cotes-du-Rhônes.

Cairanne
Located to the northwest of Orange, Cairanne is one of the largest communes and its red wines are relatively full-bodied and gutsy. The best can age a few years.

Rasteau
Rasteau is probably the most impressive of the Côtes-du-Rhône Villages communes. A good Rasteau can often pass for a Châteauneuf-du-Pape. The explanation lies with the vineyards, some of which are striking and stony in appearance, like Châteauneuf-du-Pape, and as such these vineyards produce heady, powerful Grenache-based wines.

Sablet
Sablet is located northeast of Orange. As the name suggests, it is a commune with sandy soils, and that may often account for this village’s lighter colored, elegant wines, though deeply hued and rich wines can also be found.

Séguret
Red fruit and tobacco flavors are often reputed to be found in Séguret and I have certainly noted distinctive, berry-flavored wines from this commune just north of the Gigondas appellation.

Valréas
Robust and relatively more tannic wines with flavors and aromas toward the black fruit spectrum are to be found in this northerly commune. (Wine/Appellations)

Coulure is a vineyard situation in which new flower clusters fail to set a full crop. It is usually caused by adverse weather at the time of bloom. See Shatter. (Wine/Other)

A dark skinned red Rhone grape that can be used in the blend for Chateauneuf-de-Pape. Rarely seen in varietally labeled bottlings, it has a distinctive clay-like earthiness with bright acidity and light tannins. (Wine/Grapes)

Courtier is the term used for "Wine Broker" in the Bordeaux region of France. (Wine/People and Places)

Craft brewing is a grass-roots tradition of creating beer on a relatively small scale (vs. mass-produced industrial brewing). (Beer/Production)

Craft spirit is an unregulated term that implies a level of artisanship, a smaller operation, use of traditional spirit production methods, etc. Its important to know that pretty much any brand can call themselves craft. Because the term and its implications are such a hot marketing tool these days, its use should be approached by the consumer with some level of skepticism. (Spirits/Classification & Attributes)

Cream of tartar is a natural component of grape juice and wine. The chemical name is potassium bi-tartrate. Removed from wine as a by-product, cream of tartar is used in cooking and as a component of baking powder. (Wine/Chemistry & Flaws)

Cream sherry is a blend of drier-style sherry, usually olorosso, and a sweeter-style such as Pedro Ximenez or moscatel. (Wine/Classification & Attributes)

Cremant is a French term used to refer to sparklng wines not made in the Champagne region or with grapes other than the traditional Champagne varieties. (Wine/Classification & Attributes)

Cremant d'Alsace designation signifies that a wine is a sparkling wine from the Alsace region of France.

Alsace produces some of the most opulent, rich, and luscious wines in the world. These wines are often misunderstood, overlooked, and underpriced.

The vineyards of Alsace are nestled into a unique valley between France’s Vosges Mountains and Germany’s Rhine River. While unquestionably French, many of the wines of Alsace reflect the German influence created by years of struggle over the border - more than once the area was a part of Germany, with France beginning at the natural border provided by the impressive Vosges range.

Alsace may be France's premier wine region, and is almost certainly its most consistent. This may seem a heretical statement to those legions of collectors with cellars full of fearfully expensive wine from Bordeaux and Burgundy. Indeed, American wine drinkers have not yet been persuaded of the relative merits of the great white wines of Alsace, despite the relatively good value that the region offers. Could those Belgians and Swiss be onto something good?

The greatness of any region is ultimately a reflection of the climactic potential and aspect of vineyards. So many harvests in France's classic wine regions are compromised by the arrival of rain before the grapes are optimally ripe. This is less of a problem in Alsace thanks to the location of vineyards along a narrow strip stretching 60 miles north to south along the eastern foothills of the Vosges Mountains. The Vosges Mountains act as rain shelter from the moist Atlantic air, allowing for a long, balmy ripening season with harvest in late September to early October. Washout harvests are rarer in Alsace than Bordeaux or Burgundy and this is directly reflected in the quality of the wines produced in this corner of France.

In a wine store buying an Alsatian wine could not be simpler as bottles from the region all carry a varietal name, a producer name and, if applicable a Grand Cru designation. The labeling regulations in Alsace represent an ideal combination of the French and German approach. However, the currency of Grand Cru is not quite as valuable in Alsace as in other French regions: critics have rightly pointed out that 54 Grand Cru vineyards is an excessive number.

All wines fit neatly into one of five classifications: Alsace AC, a blanket appellation covering the whole region, Cremant d’Alsace AC for sparkling wine, Alsace Grand Cru AC for special vineyard designated wines, Vendanges Tardives for late harvested wines, and Selection de Grains Nobles, sweet wines produced from super-ripe grapes affected with Noble Rot or Botrytis Cinerea.

Similar to Burgundy, many of the wine producers in Alsace are families that have been around for generations. The wines they produce reflect their personalities very closely. Some are very traditional (Trimbach) while others are more modern, or new wave in style (Zind Humbrecht). The traditional style is understated, and ranges from austere and crisp to opulent and sweet. The new wavers produce generally richer, showier styles, with more obvious residual sugar even in the “dry” wine category.

Unlike many New World Cabernet Sauvignons, Merlots, Pinot Noirs, and Chardonnays, Alsatian wines are fruit straight up, without a chaser of new French or American oak. Remember that the rain shadow allows for some serious ripening here, so the wines achieve incredible richness on their own. At the same time their cool climate origin instills a heady, exotic perfume into the blend that would be lost with overt oak influence.

The noble varieties of Alsace are (Tokay) Pinot Gris, Muscat, Riesling, and Gewürztraminer. Other grape varieties grown include Sylvaner, Pinot Blanc (you might encounter Klevner and Pinot Auxerrois: These are cousins of Pinot Blanc and often show more finesse), and Pinot Noir.

Pinot Gris can come in a dry or off-dry form. At its best it is highly aromatic, intense and powerful with a notably thick mouthfeel. Alsace produces the most intense, rich versions of this grape that often stand in stark contrast to the Pinot Grigio of Veneto or Northern Italy. Alsace Pinot Gris will often be softer and richer than Riesling, though Vendanges Tardives (late harvest) examples can cellar very well.

Riesling is vinified mostly in a dry style. When mature, it shares the distinctive petrol aromas of its German counterparts, but has more body, and earthy character, and is generally much drier. Grand Cru Alsace Rieslings can be long-lived; indeed they only develop their true character after a period of cellaring. Riesling in a Vendanges Tardives style will have residual sweetness, though it will often be countered by bright acidity.

Gewürztraminer is the most characterful and pugnacious of varieties in Alsace. It displays inimitable "lychee-like" varietal character that is rarely matched anywhere else in the world. Non-late harvest Gewürztraminer can be made in a bone dry or off-dry style while Vendanges Tardives (late harvest) wines are generally appreciably sweet.

Muscat wines are generally bone dry and characterized by floral aromas and tropical fruit flavors. Muscat is not widely planted in Alsace though the finest examples can be among the best dry Muscats in the world.

Pinot Blanc is not a noble variety in Alsace and will never carry a Grand Cru designation. Generally, it is clean and fresh and medium to full bodied. It can produce very good results from lesser vineyards, but rarely will it produce great wine.

Sylvaner is an acidic varietal, that can make pleasant varietally labeled wine and is often used for blending in Edelzwicker (rarely seen outside France, or Alsace), the local wine made from a melange of varieties.

Pinot Noir makes the only red wine of Alsace. Mostly, it is not a wine of note and quenches the local thirst for a light red wine, though some producers try to fashion something more serious.

Alsace is a region of predominantly dry white wines. Sweetness only becomes a serious factor with Vendanges Tardives (late harvest) wines, which can vary from off dry to markedly sweet depending on the vintage character. In exceptional years nectarous Selection de Grains Nobles are fashioned from individually selected, Botrytis-affected berries. SGNs are dessert wine rarities and can be extraordinarily expensive.

Consumer confusion can arise in discerning whether a Gewürztraminer (and occasionally a Pinot Gris) not labeled as late-harvest is dry or off dry, a factor that will be influenced by the winemaker's preference and the vintage character. Unfortunately, there is no helpful indication on the label to help in this instance, though dry styles are becoming more prevalent in Alsace.

Wines from Alsace transcend French regional chauvinism in that they will be found on most restaurant lists throughout the Gallic nation. This is an acknowledgment that Alsatian wines compliment a wide variety of foods. To look at the table possibilities one need look no further than the gastronomy of the region. Pork based dishes are a central theme in a region that gave the world choucroute: an unpromising sounding but outstanding combination of cabbage and pork sausage. Alsatian wines are not limited to Pork and Alsatian Riesling; anywhere where a white wine might work Alsace will come up with a convincing alternative. An alternative to Grand Cru white Burgundy? Try Alsace Grand Cru Pinot Gris. Looking for a seafood partner? How about a crisp, clean Alsace Pinot Blanc. A foie gras starter? Dust down an off dry Alsace Gewürztraminer. Using Alsace wines at the table is often an intuitive task as they are not marked by the use of oak maturation (extremely rare in Alsace) and retain fresh malic acids unlike too many Chardonnays whose malic acidity has been rendered soft and buttery by conversion to lactic acid. (Wine/Appellations)

Cremant de Bordeaux, like other cremant (“creaming”) wines in France, is a sparkling wine; in Bordeaux it is made as white and rosé. Cremant de Bordeaux production is tiny, representing only 1.5% of the entire output of Bordeaux wines.

Grapes used include Ugni Blanc, Colombard, Muscadelle, Sauvignon Blanc and Semillon for the Cremant white, with Cabernet Franc and Merlot for the Cremant rosé. Both versions are made according to the classic – bottle fermented –method of Champagne. The wines are best enjoyed fresh with shellfish or lighter cheeses, in their first two or three years, while a few of the top examples can drink well for five years. (Wine/Appellations)

Cremant de Bourgogne is a sparkling from the Burgundy region; like most French sparkling wines that are not from Champagne, these wines are classified as cremant (meaning “creaming); Cremant de Alsace is another example of a French sparkling wine not from Champagne.

Grapes used in Cremant de Bourgogne are Pinot Noir and Chardonnay (30% minimum of Chardonnay), while other varieties such as Gamay, Aligoté, Melon and Sacy may also be included in the blend in small percentages. Cremant de Bourgogne is produced in the Champagne – or classical method – where the secondary fermentation (where the bubbles are created – takes place in the bottle itself, and not in a tank.

Generally, these wines have good acidity and varietal purity, as most examples are aged in steel only, although some versions do receive a small time of aging in wooden barrels, primarily used ones.

There are four categories of Cremant de Bourgogne: Blanc, Blanc de Blancs, Blanc de Noirs and Rosé. The Blanc is a blend of white and red grapes that has a white or yellow/gold appearance. A Blanc de Blancs is made from only white grapes, while the Blanc de Noirs is made from only red grapes. A rosé is primarily Pinot Noir (Gamay can also be included) that has a copper/orange/pink appearance in the glass.

Most examples of Cremant de Bourgogne are light to medium-bodied and are meant for consumption upon release; a few examples can age for three to five years. Flavors and aromas range from citrus, pear and apple for a Blanc or Blanc de Blancs, to strawberry, black cherry and yellow pear for a Blanc de Noirs or Rosé. Serve Cremant de Bourgogne as an aperitif, or with salads or light chicken entrées (Blanc or Blanc de Blancs), while the Blanc de Noirs or Rosé work beautifully with a variety of dishes, ranging from escargot to game hen and roast veal.


(Wine/Appellations)

Cremant de Limoux is an AOC for sparkling wines produced around the city of Limoux in the Languedoc in southwestern France. The region has a long history of producing sparkling wines that dates as far back as the early 1500s. The wines are produced in the eastern foothills of the Pyrenees, which separate France from Spain. This makes for a climate that is cooler and moister than the rest of the Languedoc and one that allows for the production of sparkling wines, much the same as with Spanish Cava on the other side of the mountains.

The main grape of the region is Mauzac, which produces a rustic wine with a characteristic, pithy, apple-peel flavor. Cremant de Limoux; however, relies more heavily on Chenin Blanc and Chardonnay as is more typical of the Loire. Together these two grapes cannot comprise more than 90% of the blend, with Chenin having to make up between 20- and 40%. Mauzac and Pinot Noir round out the blend. The wines are similar in style to Cremant de Loire with a bit more richness and they can be good values. (Wine/Appellations)

Cremant de Loire is the name given to sparkling wine produced anywhere within the massive length and breadth of the Loire Valley, and the region is the second-largest sparkling wine producer in France, after Champagne. The majority of Cremant de Loire is produced around the city of Saumur and is a blend of Chardonnay, Chenin Blanc, and Cabernet Franc. The wines tend to be competently made and clean. Better examples will provide a bit of richness and yeasty complexity, but in general terms this is France's go-to for value, everyday bubbly. (Wine/Appellations)

Crisp is a tasting term to describe a beverage with good acidity and a pleasant taste without excessive sweetness. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)

A cross is the result of breeding two different vine varieties to create a new, more desirable offspring. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)

Crown caps are the ubiquitous ridged seal on glass bottles, often metal (steel) with plastic lining. (Beer/Production)

Crozes-Hermitage vineyards encompass the less favorable northern slope of the Hermitage hill and outlying land that makes “Crozes” much more abundant than Hermitage. Syrah produces red wines that have some of the character of red Hermitage but always in a lighter, less intense style, and very rarely do they have the capacity to age. Floral, moderately full-bodied white Crozes-Hermitage is made from Marsanne and Roussanne. Well-chosen red or white Crozes-Hermitage is one of the northern Rhône's great buys. (Wine/Appellations)

Crozes-Hermitage vineyards encompass the less favorable northern slope of the Hermitage hill and outlying land that makes “Crozes” much more abundant than Hermitage. Syrah produces red wines that have some of the character of red Hermitage but always in a lighter, less intense style, and very rarely do they have the capacity to age. Floral, moderately full-bodied white Crozes-Hermitage is made from Marsanne and Roussanne. Well-chosen red or white Crozes-Hermitage is one of the northern Rhône's great buys. (Wine/Appellations)

French word for growth. It refers to a vineyard of especially high quality, such as a classified growth or "cru classe." (Wine/Classification & Attributes)

Crushing is the process of crushing and destemming wine grapes just prior to fermentation. "The crush" is also American wine lingo for the time of year when grapes are picked and processed. (Wine,Beer,Spirits,Sake,Mead/Production)

The crush tank is the wine tank which receives the newly crushed must -- pumped directly from the crusher. (Wine,Beer,Spirits,Sake,Mead/Production)

Crust is a term for the sediment, often crystalline, which forms inside wine bottles during long bottle aging. It is often brittle and can break into pieces as the wine is being poured. (Wine/Chemistry & Flaws)

A simple highball comprised of rum (traditionally Cuban), cola and lime (as garnish, or squeezed into the drink, or both), the Cuba Libre has a past that stretches back more than a century, according to cocktail historians Anistatia Miller and Jared Brown, who detail the drink’s past in their 2012 book Cuban Cocktails. Miller says it’s important to remember that there’s a thin, green line that distinguishes a Cuba Libre from the more familiar Rum & Coke. “The Rum and Coke doesn’t specify the lime garnish (and frequently a squeeze of lime) that goes into a Cuba Libre,” she says. (Spirits/Cocktails)

In common use, the term cultivar simply refers to grape variety. When speaking technically, a cultivar is plant that has been selected by humans for its desirable characteristics and purposefully propagated. (Wine/Other)

Cultured yeast is a pure culture, containing no yeast other than known strains which have been optimized to conduct fermentations promptly, reliably and to completion, without producing off flavors in the finished beverage. Most wild strains fail at least one of these criteria. (Wine,Beer,Spirits,Sake,Mead/Production)

The Cumberland Valley appellation (AVA) is situated in the Appalachian Mountains in Maryland and Pennsylvania. While this is a very large area of more than 700,000 acres, only a fraction of the land is planted to grapes, due to the hilly topography. Leading varieties include Chambourcin, Niagara and Vidal as well as Chardonnay and Merlot. There are fewer than 20 producers that are in this appellation; a few also craft fruit wines from cherries, apples and raspberries. In general, the wines have good acidity, and are meant for consumption in their youth. (Wine/Appellations)

Curacao oranges are a type of bitter orange, Citrus aurantium currassuviencis, whose peel is used as a flavoring agent often in witbiers, liqueurs, and gins. (Beer/Ingredients)

Curico Valley is located in Chile's Central Valley, some two hours south of Santiago. The eastern part of the valley is near the Andes, while the western part is closer to the Pacific; both area are affected by winds and breezes that moderate temperatures. Soils are limestone and volcanic; these a result of erosion from the Andes; there are also alluvial soils, with riverbed deposits. The majority of the wines produced here are either Cabernet Sauvignon and Sauvignon Blanc, and they are generally good values, approachable wines meant for youthful consumption. (Wine/Appellations)

Custoza DOC wines are white wines from the Veneto in northeastern Italy near the city of Verona. These are usually still blends (though sparkling is allowed) made from Trebbiano, Garganega, Trebbianello (similiar to Tocai Friulano), and other grapes. Said to be the equivelent of the red Bardolino, these wines are floral, fruity, and occasionally hint at aromatic herbs. Custoza wines often have and edge of salinity which provides a perfect match to creamy foods. Try a glass of this savory, soft and sometimes almondy wine with truffled egg toast or creamy risotto. (Wine/Appellations)

A cutting is a piece of grape vine, usually 10 to 20 inches long, cut from a dormant vine in wintertime for use in propagating new vines in spring. Cuttings are always taken from last year's growth and are a convenient way to store and handle the vine buds. It is the buds on the cutting which have the ability to begin new vine growth next year. (Wine/Other)

Cuve is the French word for wine tank or vat. (Wine,Beer,Spirits,Sake,Mead/Production)

Cuvee is a given lot or batch of wine usually held in a single tank or large cask. Cuvee often refers to a specific blend of still wines which was blended purposely for later champagne making. (Wine/Classification & Attributes)

Cyser is a particular sub-category of melomels, where the fruit in question is specifically: Apples. Some haze may be present here, especially if actual fruit (vs. filtered juice) was used for fermentation. (Wine/Classification & Attributes)