One of the designations that identify quality German wines (Qualitätswein mit Prädikat).

 

Red variety grown in Hungary, Romania, Bulgaria (Gamza), Austria and Macedonia. It produces well structured, though not very pigmented wines characterised by aromas of spices. When it is left to dry on the vine, it produces a very interesting sweet wine.

 

Clay used for clarifying wine.

 

Filtering matter made up of diatomaceous earth.

 

Genetic factor of certain yeast strains that enables them to synthesise substances that are inhibitory to other strains or types of yeast.

 

Traditional appetiser of Bourgogne. It was created by the Dijon canon, Félix Kir, and is made up of cassis and white wine produced with the Aligoté variety. Kir royal is made up of cassis and champagne.

 

Knowledge of the convenience, hygiene, health and moderation uses allied to the rules of courtesy and hospitality.