Menuism Dining Blog
Dining education for foodies

French Wine Terms Barrique Sommelier Terroir Cepage Saignee

Photo by batrax

Editor’s Note: Love French wine but intimidated by all the complex terminology that comes along with it? Fear not: In this video, Etty defines five French wine terms and discusses each term in context, so whether you’re looking for a better understanding of wine jargon or simply a pronunciation guide, you’ll find it here.

1. Sommelier: a person who is knowledgeable about a restaurant’s wines and advises patrons on wine selections.

2. Terroir: the natural environment, especially the soil, topography and climate where a wine is produced, and the taste and flavor characteristics that the environment produces in the wine.  

3. Cépage: the type of grape varieties, including blends of different grapes, that are used in a wine. 

4. Barrique: an oak barrel used to age wine. 

5. Saignée: a method of producing rosé in which the juice is bled off after a specific time period in contact with the grape skins.

Cheers!

P.S. Any other tricky wine terms giving you trouble? Drop us a line in the comments and we’ll help you out!

Etty Lewensztain is the owner of Plonk Wine Merchants, an online shop focused on small-production, artisanal and altogether great cheap wine. The food- and wine- obsessed Los Angeles native cut her teeth in the wine biz running a marketing campaign to promote Chilean wine in the United States, and is certified by the esteemed Wine & Spirit Education Trust (WSET) and the American Sommelier Association. Plonk Wine Merchants specializes in hidden gems from around the globe and every bottle in the store is priced below $30. Follow Plonk Wine Merchants on Twitter @ PlonkOnline.

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