Here is a little glossary to help you understand these words used in the world of wine!
Maceration: This is the term for leaving the grapes, whether whole bunches or destemmed, submerged in the juice. This step can last from a few hours to a few days. Maceration allows not only the color of the wine to be extracted, but also certain aromas and tannins. The opposite of maceration is what is called a direct press. For example, white wines are produced by a direct press, while orange wines are white wines that have undergone maceration. Red wines generally come from a longer maceration, while for rosés, the maceration is much shorter.
Alcoholic fermentation: Fermentation is the process by which the sugars in grape juice are converted into alcohol. Yeast consumes the sugar and converts it into alcohol and carbon dioxide (CO2). This is the stage at which the grape juice truly becomes wine.
Malolactic fermentation: This second fermentation is not mandatory. It consists of the transformation of malic acid into lactic acid, which softens the acidity of the wine. This transformation can be compared to the one where the acidity of a green apple is transformed into the milder acidity of a plain yogurt.
Aging: Aging a wine is a bit like raising a child. After its "birth" during fermentation, the wine needs time to grow and develop before it is ready to be tasted. This step is called aging. During this period, the wine rests in containers such as wooden barrels, stainless steel vats, or amphorae, depending on the style the winemaker wants to achieve. During aging, the wine also learns to calm down. Its tannins, which can be a little "hard" at first, soften over time. Aging can last from a few months to several years, depending on the type of wine. This is a crucial phase where the wine gains complexity and character, thus preparing its future tasting.
Oak barrel: Aging in oak barrels adds additional flavors and aromas to the wine, such as notes of vanilla, caramel, coconut, or spice. Oak also allows a small amount of air to pass through, which helps soften the tannins in the wine and make it more harmonious. In short, oak barrels give wine more complexity, roundness, and depth, often making it richer and more enjoyable to drink.
Stainless steel tank: Aging in stainless steel tanks allows the wine to retain all its freshness and purity. Since stainless steel does not react with the wine, it does not add any additional taste. This allows the wine to keep its original aromas, such as those of fruit, and to be more lively and light on the palate. In summary, aging in stainless steel tanks gives a fresh, fruity wine that is faithful to the taste of the grape.
Amphora: Aging in amphora gives the wine a touch of tradition and a purer expression of the terroir. Amphorae, made of clay or terracotta, allow the wine to breathe slightly without giving it additional flavors, unlike wood. This helps to develop subtle aromas while preserving the freshness and authenticity of the wine. In summary, aging in amphora gives a wine that naturally and balancedly expresses the characteristics of the grape and the soil from which it comes.
Ouillé / non-ouillé: When the wine is aged in a wooden barrel, a small part evaporates, because the wood is not completely airtight. This evaporation is called "the angels' share". To prevent the wine from coming into contact with the air, winemakers regularly fill the barrel with wine, in order to always keep it full and prevent oxidation. This is what is called a ouillé wine. Conversely, for non-ouillé wines, the winemaker lets this angels' share fly away, which exposes the wine to the air and causes oxidation. A film then forms on the surface of the wine, composed of yeasts and bacteria, which gives it a distinct taste, particularly of nuts, as in the very famous yellow wines of the Jura.
For more definitions, see our article “A Little Tasting Vocabulary.”
