Contact


If we can be of any assistance please don't hesitate to contact us, or drop by the Rose & Crown during business hours:

email: roseandcrown@alderney.ws
phone: +44 (0) 1481 823414
fax: +44 (0) 1481 823615

The Rose & Crown Hotel
Le Huret, Alderney
UK Channel Islands

Delivery on Alderney is free :-) we deliver Monday to Saturday between 10am and 1pm. Please note that we cannot deliver off-island.

Glossary

Displaying 40 to 60 << previous page | | next page >>

Brut: A French term for a very dry champagne or sparkling wine. Drier than extra dry.



Bung: A stopper (plug) used to seal a bottle or barrel. Commonly used term for corks.



Butt: An old English unit of wine casks, equivalent to about 477 litres (126 US gallons/105 imperial gallons).



California cult wines: Certain California wines for which consumers and others pay higher prices than those of Bordeaux`s First Growths (Premiers Crus).



Capsule: The plastic or foil that covers the cork and part of the neck of a wine bottle.



Carbonic maceration: A winemaking practice of fermenting whole grapes that have not been crushed.



Champagne flute: A piece of stemware having a long stem with a tall, narrow bowl on top.



Chaptalization: A winemaking process where sugar is added to the must to increase the alcohol content in the fermented wine. This is often done when grapes have not ripened adequately.



Chardonnay: A type of wine, one of the `noble` white varietals.



Charmat process: The Charmat or bulk process is a method where sparkling wines receive their secondary fermentation in large tanks, rather than individual bottles as seen in Méthode champenoise.



Château: Generally a winery in Bordeaux, although the term is sometimes used for wineries in other parts of the world, such as the List of wineries in the Barossa Valley.



Claret: British name for Bordeaux wine. Is also a semi-generic term for a red wine in similar style to that of Bordeaux.



Clarification: A winemaking process involving the `fining` and filtration of wine to remove suspended solids and reduce turbidity.



Cleanskin: In Australia, wine bottled without a commercial label, usually sold cheaply in bulk quantities.



Closed: A wine not showing very much on the aroma or taste, often because a wine is young.



Cold Duck: A mixture of red and white sparkling wine that has a high sugar content.



Cold stabilization: A winemaking process where wine is chilled to near freezing temperatures for several weeks to encourage the precipitation of tartrate crystals.



Cork: A wine bottle stopper (plug) made from the tissue of the cork oak tree.



Cork taint: A type of wine fault describing undesirable aromas and flavours in wine often attributed to mould growth on chlorine bleached corks.



Corked: A tasting term for a wine that has cork taint.




<< [1] [2] [3] [4] [5] [6] [7] [8] [9] [10] [11] [12] [13] [14] >>
total glossary: 262
[list]

If we can be of any assistance please contact us via email at roseandcrown@alderney.ws or phone +44 (0)1481 823414 during business hours.





Creative Commons License