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Christofle Wine Cradle
For the oenophile, an exquisitely designed wine cradle which perfectly
poises a bottle of wine at the table for serving. The center ring
supports a standard wine bottle, and rests securely on its circular base

eSommelier Wine Inventory System
Easily and efficiently catalog your favorite vino varieties. This first
fully integrated residential system makes it easy to organize any size
wine cellar, then search your collection from anywhere in your home or
abroad. More streamlined than typical spreadsheet programs, it prompts
you to select the country, region, variety, winery, and vintage from an
existing list
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 Tour de France Wine Gift Pack
Wines by Variety
acerbe/astringent: tart
acrid: pronounced acidity
amertume: bitter
apéritif: appetizer Appelation d'Origine or Appelation Controle: label term
signifying origin and legal right to the name
assertive: upfront, bold
balanced: fruit, acid, wood flavors in the right proportion
bouquet/nose: aroma; sève/palate--flavor and body
Brandy click for a selection of
Cognac and Armagnac plus glossary of terms
buttery: flavor and mouth feel, usually Chardonnay
chambrer: bringing reds to room temperature (65-68) gradually
Champagne click for glossary
and wine from this region
charnu/ full bodied, big, rich, fills the mouth; léger/light: thin
chateau-bottled: usually Bordeaux, bottled on estate where the grapes
are grown
chewy: rich, heavy, tannic, full-bodied
goût/taste: bon goût--good taste; goût de bois-- woody
taste; de bouchon--corky ( from diseased cork even in fine wines); d'évent--flat from contact with
air; de pierre à fusil/flinty--found in Chablis; de pique--vinegary;
de terroir--earthy, usually reds
heady: smell of high alcohol content
legs: viscous droplets that form on sides of the glass when
wine is swirled
mou/flabby: lacking in character; mouillé--watered
musty: moldy, unpleasant smell
oxidized: stale, "off,"--too much contact with air
pourriture noble/noble rot: over-ripe grapes making very sweet
Sauternes
robust: full-bodied, intense, vigorous
sediment: natural deposits. Decanting--
transferring to decanter for serving.
tannin: acid found especially in reds necessary for aging (dry
sensation)
tasting tip: light to fuller bodied, whites before reds, dry to sweet
toasty/oaky: hint of wooden barrel, usually dry whites
usé: passed its peak
velouté/velvety: rich flavor, silky texture
verte/green: usually too young to drink
vin/wine: naturally fermented juice from pressed grapes. du
pays: regional wines drunk locally; de goutte: last
pressing, poor quality; de garde: worth aging; cuit: concentrated,
added to improve other wines; doux: sweet; mousseux: sparkling;
ordinaire: table wine; sec: dry
vintage wines: dated bottle, entirely from one harvest only in the best
years
color: from contact with pigment found on grape skin: none, white;
limited, rosé, extended, red
Confréries: ancient wine fraternities
coupé/blended: similar wines married for uniform
quality; cuvée--the blend
corps/body--richness in alcohol, flavor
corsé: full bodied
crisp: fresh, young
cru: growth or vineyard
complex: all flavor components in harmony
coulant/attractive: easy to drink
délicat/delicate: light- weight with nice flavor
depth: subtle, complex, concentrated layers of
flavor; thin lacks body and depth
domaine: followed by a name indicates ownership
élégance/elegant: grace, balance but not longevity
fading: losing color, fruit or flavor
finish/aftertaste: taste remaining after swallowing. Long, lingering
finish indicates good quality; short: not remaining on the palate
flat: low acidity or sparkling wine that has lost its bubbles
fruité/Fruity: body, richness with some sweetness-- apples,
berries or herbsThere are four main classifications of wine:
Natural still wines
Alcoholic content 14% or less. Improve after bottling. The main wine
grape growing areas are Alsace (fine white), Loire (moderately priced
reds and whites), southern France (inexpensive table wines), the Rhône
(wines that match with strongly flavored foods) and, of course, Bordeaux
and Burgundy (arguably the best wines in the world).
Sparkling
Champagne
Fortified
Alcohol increased by adding brandy. Best known types not made in France. Alcoholic content 16 to 23%.
Aromatized
Vermouth. Alcoholic content 15 1/2 to 20%.
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When you're investing in
fine French wine, you'll want to be sure it's stored correctly. EuroCave wine
storage systems from France give you that confidence. They have been the
leaders for 30 years with self-contained wine cellars that replicate the natural
cooling conditions of the the chateau cellar. They are available in your choice
of capacity (compact to 500+ bottle), temperature control (one, three or extreme
temperature cooling), built-in or free standing, and finishes to meet your
demanding standards.

Engraved Wine Cooler
An exquisite piece engraved with text and imagesof an authentic French
wine label.
EuroCave wine storage
systems. These are the systems that can keep your wines in the same cooling
conditions as the chateau cellar. Bottle capacities range from compact to 500+
bottles. Temperature control is available in one, three or extreme temperature
cooling. You may select finishes from contemporary in black or wood, or French
Country solid pine. They also offer barrel bottle holders and a French Wine
Bar. EuroCave - Premium wine cellars imported from France
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