After searching the web and the few wine reference books at my disposal, I have been unable to define this french phrase..."eleve en feu." I am sure some of you out there can help me. Thanks, D.S.

quote:

eleve en feu

took out of the fire.

but, sorry, i don't know how it is related to wine

eleve en fut - matured in wood.

go, gruni!

does that answer your question, donald?

quote:

Originally posted by Donald Sullivan:
After searching the web and the few wine reference books at my disposal, I have been unable to define this french phrase..."eleve en feu." I am sure some of you out there can help me. Thanks, D.S.

Raised in fire.

Thanks for responding. I am involved in a wine research project at work and this was the only question for which I couldn't find an answer. Now, on to the Rhone.

quote:

Originally posted by steve8:

quote:

Originally posted by Donald Sullivan:
After searching the web and the few wine reference books at my disposal, I have been unable to define this french phrase..."eleve en feu." I am sure some of you out there can help me. Thanks, D.S.

Raised in fire.

Steve8,

Isn't it "Burning ring of fire"?

quote:

Originally posted by Donald Sullivan:
I am involved in a wine research project at work

Want to trade jobs????

Another glossary question:

In the Oct. 15 issue, p.102, the article on California merlot states, "...merlot vineyards are particularly susceptible to shatter, which reduces the size of the crop..."
I've never heard this particular term before. What exactly is "shatter"?

From winepros.org:

VINCYCLOPEDIA





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COULURE (French) or SHATTER (English) is the consequence of metabolic and weather conditions that cause either the grapevine flowers to not pollinate, so they do not becomes berries, or the tiny berries to fall off soon after they form. This means a poor fruit set. Depending upon the severity, the net result is low or poor quantity, or even no crop at all.

This condition occurs in vines that have too little sugar content in their tissue. It manifests in the Spring blooming period of the vintage year and is triggered by periods of cold, cloudy, rainy weather, or unseasonably high temperatures, both of which may interrupt or retard photosynthesis.

Shatter may occur in any varietal. Certain varietals, however, have a high proclivity, including grenache, malbec, merlot, and muscat Ottonel. Vineyard conditions and practices can also cause the condition; pruning that is too early or too severe, excessively fertile soils or overuse of fertilizers, and improper selection of rootstocks or clones may bring aboout shatter.

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Thanks, PH!