Unpleasant, very powerful vegetable aroma resembling that of cabbage.

 

International red variety that is little productive but much appreciated for its quality. It produces wines with good tannin, though they evolve faster than Cabernet Sauvignons. Therefore, it is usually used in assemblages with the latter. It is also used in the Loire (Chinon, Bourgueil and Saumur-Champigny), where it goes by the name of Bréton, to produce varietal wines. It produces rosé wines in Anjou.

 

International red variety very appreciated to produce great ageing wines. It's of medium production and sensitive to powdery mildew. Its dark skin originates structured and very elegant, intense tannins. In order to accelerate its development, it is sometimes blended with less intense wines, such as Merlot, Cabernet Franc, Malbec or Tempranillo. It's the most prestigious red grape variety worldwide and is used in almost every producing country in Europe, (North and South) America, Australia and Africa.

 

Neutral salt found in carbonic acid. In cold areas or acid harvests, this salt is used in the deacidification of musts and wines.

 

Red grape from southwest France that is very sensitive to rot. It produces an ordinary wine of little colour.

 

White variety grown in small quantities in the French Occidental Pyrenees. It may, eventually, form part of jurançon and Béarn wines.

 

Red grape recommended in the West region, appearing also in Ribatejo.

 

Red variety grown in Châteauneuf-du-Pape, in the Rhône Valley. Ampelographs prefer the term Vacarèse to Camarèse. It's one of the thirteen varieties authorised in the AOC Châteauneuf-du-Pape. It's currently being set aside by Syrah.

 

Smell found in some young wines, resembling the plant (macela).

 

Vegetable aroma of certain wines made up of grapes rich in terpenic components.