Words of wines

GELATIN - Gel used for the fining of wines.

GEOLOGY - Science describing soils and subsoils. Geology influences the vine growth.

GLYCEROL - Minor product of the alcoholic fermentation which brings sweetness to the wine.

GRAFTING - It consists in associating a vine shoot (graft that will yield the grapes) with another vine shoot (root stock that will supply the roots) in order to form a new plant. The grafting of French vines on American stocks permitted the replanting of the vineyards during the crisis of phylloxera.

GRAPE - Vine fruit. Its aspect varies according to the grape varieties. A grape is formed by a stalk and berries (less than a hundred or so berries per bunch).

GRAPE HARVEST - Gathering of the grapes. In Centre-Loire, the grape harvests start toward the end of September and end in the middle of October.

GRAPE SKIN - Skin on which are found the yeasts. Skins also contain the pigment which give colour and aromas.

GRAPE VARIETY - Variety of vine. (e.g Sauvignon Blanc)

GRAPEFRUIT - Aroma often present in the young white wines of the Centre-Loire region.

GRAVEL - Crystallized deposit of tartar that forms on the inside surface of vats or barrels.

GREY/GRAY ROT - Serious form of the Botrytis Cinerea fungus development that leads to the rot of the bunch.

"GRIS" - Category of rosé wine obtained by the pressing of red grapes immediately after their harvesting, without maceration.

"GROSSES TERRES" - Term used for soils rich in clay.

GUSTATIVE ANALYSIS - Analysis of a wine within the context of a tasting (e.g commissions for the A.O.C approval).

GUYOT PRUNING - It is the most widespread pruning method in Centre-Loire. It consists in leaving 6 or 8 buds on a vine shoot and only one spur with 2 buds on the base of the stock. This spur will produce the vine shoots that will be used the following year.