Study and careerWinemaking & vineyard
French wine terms: a sommelier's glossary, from terroir to cépage
The French words you meet on labels, in the vineyard, in the cellar and at the tasting table, explained in plain English, with a short quiz at the end.
Updated October 2026
Rewritten by Alper Billik, Advanced Sommelier
6 min read
French is the working language of wine. Even if you never study France in depth, you will read its words on labels, wine lists and exam papers. These are the terms I would want every wine lover and sommelier student to know, grouped the way you meet them.
On the label
| Term | Meaning |
|---|---|
| AOC / AOP | Appellation d'Origine Contrôlée (Protégée is the EU form): a protected place name with rules on grapes, yields and winemaking |
| IGP | Indication Géographique Protégée, formerly vin de pays: a wider area with looser rules |
| Vin de France | The broadest category, which replaced vin de table: no area smaller than France, though grape and vintage may be shown |
| Cru | Literally a 'growth': a vineyard or estate recognised for its quality |
| Grand Cru | The top tier, but it depends on the region: a vineyard in Burgundy and Alsace, a village in Champagne, an appellation and a classification in Saint-Émilion |
| Premier Cru | In Burgundy and Champagne, the tier below Grand Cru. In Bordeaux's 1855 classification, the very top: the First Growths |
| Cru Classé | A classified growth: an estate ranked in an official classification, above all in Bordeaux |
| Château / Domaine | A wine estate: château is the usual word in Bordeaux, domaine in Burgundy |
| Clos | A vineyard that is, or once was, enclosed by a wall |
| Climat / Lieu-dit | A precisely named vineyard plot in Burgundy / a named place with a traditional name |
| Monopole | A vineyard owned entirely by one producer |
| Millésime | Vintage: the year the grapes were picked |
| Cépage / Assemblage | Grape variety / a blend |
| Vieilles vignes | Old vines: prized, but with no legal minimum age |
| Mis en bouteille au domaine | Bottled at the estate (or au château) |
| Négociant | A merchant house that buys grapes or wine and sells it under its own name |
- AOC / AOP
- MeaningAppellation d'Origine Contrôlée (Protégée is the EU form): a protected place name with rules on grapes, yields and winemaking
- IGP
- MeaningIndication Géographique Protégée, formerly vin de pays: a wider area with looser rules
- Vin de France
- MeaningThe broadest category, which replaced vin de table: no area smaller than France, though grape and vintage may be shown
- Cru
- MeaningLiterally a 'growth': a vineyard or estate recognised for its quality
- Grand Cru
- MeaningThe top tier, but it depends on the region: a vineyard in Burgundy and Alsace, a village in Champagne, an appellation and a classification in Saint-Émilion
- Premier Cru
- MeaningIn Burgundy and Champagne, the tier below Grand Cru. In Bordeaux's 1855 classification, the very top: the First Growths
- Cru Classé
- MeaningA classified growth: an estate ranked in an official classification, above all in Bordeaux
- Château / Domaine
- MeaningA wine estate: château is the usual word in Bordeaux, domaine in Burgundy
- Clos
- MeaningA vineyard that is, or once was, enclosed by a wall
- Climat / Lieu-dit
- MeaningA precisely named vineyard plot in Burgundy / a named place with a traditional name
- Monopole
- MeaningA vineyard owned entirely by one producer
- Millésime
- MeaningVintage: the year the grapes were picked
- Cépage / Assemblage
- MeaningGrape variety / a blend
- Vieilles vignes
- MeaningOld vines: prized, but with no legal minimum age
- Mis en bouteille au domaine
- MeaningBottled at the estate (or au château)
- Négociant
- MeaningA merchant house that buys grapes or wine and sells it under its own name
Burgundy's climats are on UNESCO's World Heritage list. The story of how monks walked and named them is in the monks who mapped Burgundy by foot.
Sweet, dry and sparkling
| Term | Meaning |
|---|---|
| Sec / Demi-sec / Moelleux / Doux | Still wines from dry to sweet: dry, medium-dry, medium-sweet, sweet |
| Liquoreux | Richly sweet, often from grapes with noble rot, as in Sauternes |
| Vendanges Tardives (VT) | Late harvest, above all in Alsace |
| Sélection de Grains Nobles (SGN) | Alsace's richer sweet category, from grapes with noble rot |
| Vin doux naturel (VDN) | Sweet wine fortified during fermentation, such as Muscat de Beaumes-de-Venise or Banyuls |
| Mousseux / Pétillant | Sparkling / lightly sparkling |
| Crémant | Traditional-method sparkling wine from outside Champagne: Crémant d'Alsace, de Bourgogne, de Loire and others |
| Brut / Extra Brut / Brut Nature | Dry / very dry (under 6 g/L of sugar) / bone dry (under 3 g/L) |
| Blanc de Blancs | White wine from white grapes only |
| Blanc de Noirs | White wine from black grapes: the juice of most black grapes is clear |
| RM / NM | Récoltant-manipulant, a grower making Champagne from their own grapes / négociant-manipulant, a house that may buy grapes |
| Mousse | The foam and bubbles in the glass |
- Sec / Demi-sec / Moelleux / Doux
- MeaningStill wines from dry to sweet: dry, medium-dry, medium-sweet, sweet
- Liquoreux
- MeaningRichly sweet, often from grapes with noble rot, as in Sauternes
- Vendanges Tardives (VT)
- MeaningLate harvest, above all in Alsace
- Sélection de Grains Nobles (SGN)
- MeaningAlsace's richer sweet category, from grapes with noble rot
- Vin doux naturel (VDN)
- MeaningSweet wine fortified during fermentation, such as Muscat de Beaumes-de-Venise or Banyuls
- Mousseux / Pétillant
- MeaningSparkling / lightly sparkling
- Crémant
- MeaningTraditional-method sparkling wine from outside Champagne: Crémant d'Alsace, de Bourgogne, de Loire and others
- Brut / Extra Brut / Brut Nature
- MeaningDry / very dry (under 6 g/L of sugar) / bone dry (under 3 g/L)
- Blanc de Blancs
- MeaningWhite wine from white grapes only
- Blanc de Noirs
- MeaningWhite wine from black grapes: the juice of most black grapes is clear
- RM / NM
- MeaningRécoltant-manipulant, a grower making Champagne from their own grapes / négociant-manipulant, a house that may buy grapes
- Mousse
- MeaningThe foam and bubbles in the glass
In the vineyard
| Term | Meaning |
|---|---|
| Terroir | Everything about a place that shapes its wine: soil, slope, climate and the know-how of the people who farm it |
| Vigneron | A winegrower, usually one who also makes the wine |
| Vignoble / Pied de vigne | A vineyard area / a single vine |
| Côte / Coteaux | Slope / hillsides, as in Côte d'Or or Coteaux du Layon |
| Porte-greffe / Greffage | Rootstock / grafting |
| Taille | Winter pruning |
| Débourrement | Budburst, the start of the vine's year |
| Floraison / Nouaison | Flowering / fruit set |
| Coulure / Millerandage | Flowers that fail to become grapes / bunches with uneven, often seedless berries |
| Véraison | When the grapes change colour and start to soften |
| Ébourgeonnage / Effeuillage | Removing unwanted buds / removing leaves around the bunches |
| Vendange verte | Green harvest: cutting some bunches in summer to lower the crop |
| Rendement | Yield, measured in France in hectolitres per hectare |
| Vendange à la main | Harvest by hand |
- Terroir
- MeaningEverything about a place that shapes its wine: soil, slope, climate and the know-how of the people who farm it
- Vigneron
- MeaningA winegrower, usually one who also makes the wine
- Vignoble / Pied de vigne
- MeaningA vineyard area / a single vine
- Côte / Coteaux
- MeaningSlope / hillsides, as in Côte d'Or or Coteaux du Layon
- Porte-greffe / Greffage
- MeaningRootstock / grafting
- Taille
- MeaningWinter pruning
- Débourrement
- MeaningBudburst, the start of the vine's year
- Floraison / Nouaison
- MeaningFlowering / fruit set
- Coulure / Millerandage
- MeaningFlowers that fail to become grapes / bunches with uneven, often seedless berries
- Véraison
- MeaningWhen the grapes change colour and start to soften
- Ébourgeonnage / Effeuillage
- MeaningRemoving unwanted buds / removing leaves around the bunches
- Vendange verte
- MeaningGreen harvest: cutting some bunches in summer to lower the crop
- Rendement
- MeaningYield, measured in France in hectolitres per hectare
- Vendange à la main
- MeaningHarvest by hand
More on the two flowering problems in coulure and millerandage.
In the cellar
| Term | Meaning |
|---|---|
| Chai / Cave | A ground-level wine store, the Bordeaux word / a cellar |
| Cuve / Fût / Barrique | Vat / barrel / the 225-litre Bordeaux barrel |
| Pressurage / Débourbage | Pressing / letting white juice settle before fermentation |
| Macération / Cuvaison | Skin contact / the time a red spends on its skins in the vat |
| Pigeage / Remontage | Punching down the cap of skins / pumping the juice over it |
| Saignée | 'Bleeding' pink juice from a red vat, for rosé or a deeper red |
| Fermentation malolactique | Bacteria turn sharp malic acid into softer lactic acid |
| Chaptalisation | Adding sugar to the must to raise the alcohol, not the sweetness; named after Jean-Antoine Chaptal |
| Mutage | Adding grape spirit to stop fermentation and keep sweetness |
| Élevage | Raising the wine: everything between fermentation and bottling |
| Sur lie / Bâtonnage | Ageing on the lees / stirring them |
| Soutirage | Racking: moving the wine off its sediment |
| Collage / Filtration | Fining / filtering |
| Prise de mousse | The second fermentation in bottle that makes the bubbles |
| Remuage / Dégorgement / Dosage | Riddling / disgorging the yeast deposit / the small addition of sugared wine that sets the sweetness |
| Mise en bouteille | Bottling |
- Chai / Cave
- MeaningA ground-level wine store, the Bordeaux word / a cellar
- Cuve / Fût / Barrique
- MeaningVat / barrel / the 225-litre Bordeaux barrel
- Pressurage / Débourbage
- MeaningPressing / letting white juice settle before fermentation
- Macération / Cuvaison
- MeaningSkin contact / the time a red spends on its skins in the vat
- Pigeage / Remontage
- MeaningPunching down the cap of skins / pumping the juice over it
- Saignée
- Meaning'Bleeding' pink juice from a red vat, for rosé or a deeper red
- Fermentation malolactique
- MeaningBacteria turn sharp malic acid into softer lactic acid
- Chaptalisation
- MeaningAdding sugar to the must to raise the alcohol, not the sweetness; named after Jean-Antoine Chaptal
- Mutage
- MeaningAdding grape spirit to stop fermentation and keep sweetness
- Élevage
- MeaningRaising the wine: everything between fermentation and bottling
- Sur lie / Bâtonnage
- MeaningAgeing on the lees / stirring them
- Soutirage
- MeaningRacking: moving the wine off its sediment
- Collage / Filtration
- MeaningFining / filtering
- Prise de mousse
- MeaningThe second fermentation in bottle that makes the bubbles
- Remuage / Dégorgement / Dosage
- MeaningRiddling / disgorging the yeast deposit / the small addition of sugared wine that sets the sweetness
- Mise en bouteille
- MeaningBottling
Deeper dives: the world's wine barrels, malolactic fermentation in Chardonnay and sur lie ageing.
At the tasting table
| Term | Meaning |
|---|---|
| Dégustation à l'aveugle | Blind tasting |
| Robe | The wine's colour and appearance |
| Nez / Bouche | Nose / palate |
| Attaque / Longueur | The first impression on the palate / length, how long the flavour lasts |
| Charpenté | Structured, with firm tannin |
| Souple | Supple and soft |
| Nerveux | Lively, with bright acidity |
| Gouleyant | Easy, juicy, made for drinking |
| Boisé | Oaky |
- Dégustation à l'aveugle
- MeaningBlind tasting
- Robe
- MeaningThe wine's colour and appearance
- Nez / Bouche
- MeaningNose / palate
- Attaque / Longueur
- MeaningThe first impression on the palate / length, how long the flavour lasts
- Charpenté
- MeaningStructured, with firm tannin
- Souple
- MeaningSupple and soft
- Nerveux
- MeaningLively, with bright acidity
- Gouleyant
- MeaningEasy, juicy, made for drinking
- Boisé
- MeaningOaky
Quick quiz
Question 1
What does Blanc de Noirs mean?
- a)Red wine from white grapes
- b)White wine from black grapes
- c)Wine aged in dark cellars
- d)A rosé made by saignée
Show answerAnswer
b) White wine from black grapes. The juice of most black grapes is clear, so pressing them gently gives a white wine.
Question 2
Which category replaced vin de table?
- a)IGP
- b)Vin de pays
- c)Vin de France
- d)AOP
Show answerAnswer
c) Vin de France. Vin de France is the broadest category; IGP is the former vin de pays.
Question 3
What is chaptalisation?
- a)Adding sugar to raise the alcohol
- b)Adding spirit to stop fermentation
- c)Stirring the lees
- d)Removing leaves around the bunches
Show answerAnswer
a) Adding sugar to raise the alcohol. Sugar added to the must ferments into alcohol. Adding spirit to stop fermentation is mutage.
Question 4
In Bordeaux's 1855 classification, what does Premier Cru mean?
- a)The tier below Grand Cru
- b)The top tier, the First Growths
- c)A second wine
- d)An estate-bottled wine
Show answerAnswer
b) The top tier, the First Growths. In Burgundy Premier Cru sits below Grand Cru; in the 1855 classification it is the top.
Question 5
What is a monopole?
- a)A single-grape wine
- b)A wine from one vintage
- c)A vineyard owned by one producer
- d)A walled vineyard
Show answerAnswer
c) A vineyard owned by one producer. Monopole means the whole vineyard belongs to a single owner. A walled vineyard is a clos.
Studying France for an exam? See how to pass the French Wine Scholar exam, or ask SOMM DIGI AI to quiz you on any term in this list.
Questions people ask
What is the difference between AOC and AOP?
The same idea. AOP is the EU term for a protected designation of origin; many French labels still say AOC.
What does cru mean in French wine?
A 'growth': a vineyard or estate recognised for quality. Grand Cru and Premier Cru are ranks, and their meaning changes from region to region.
What does vieilles vignes mean on a label?
Old vines. There is no legal minimum age, so it depends on the producer's honesty.
How do you say cépage?
Roughly “say-PAHZH”. It means grape variety.
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