Le Grand Tasting

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Frequently asked

Glossary

1

Grand Tasting

A walk-around fine-wine tasting format where producers pour current and library vintages for visitors, usually alongside masterclasses and producer stands. At the Carrousel du Louvre edition, the focus is on tasting across appellations rather than a single sit-down banquet.

2

Appellation d'Origine Contrôlée (AOC/AOP)

French protected geographical designation for wine and other agricultural products. AOC/AOP rules fix the permitted area, grape varieties, yields and ageing; on a Grand Tasting stand, the label tells you which vineyard zone and style rules apply.

3

Indication Géographique Protégée (IGP)

A French geographical indication that is less restrictive than AOC/AOP. IGP wines can come from a wider area and often allow more grape variety and blending flexibility, which makes them useful for comparing regional styles at a tasting.

4

Terroir

The combination of soil, slope, aspect, climate and local viticultural tradition that gives a wine its sense of place. At the Grand Tasting, producers often use terroir to explain why two wines from nearby villages taste different.

5

Vintage / millésime

The year in which the grapes were harvested. Vintage matters because weather during the growing season shapes ripeness, acidity and ageing potential; tasting the same producer across vintages is a common way to understand style.

6

Cuvée

A specific blend or batch of wine, often a producer's selected or premium bottling. A cuvée may be named for a vineyard, a family member or a style, and it can differ from the producer's entry-level wine.

7

Domaine

A wine estate that usually grows grapes and makes wine from its own or managed vineyards. In Burgundy and elsewhere, domaine bottling often signals a tighter link between vineyard ownership and the finished wine.

8

Château

A French wine estate, especially in Bordeaux, where the term is used on labels for a named property. It does not necessarily mean a grand building; it is a legal and commercial identity for the wine estate.

9

Négociant

A wine merchant or producer that buys grapes, must or finished wine from growers and blends or bottles it under its own label. Négociant wines can offer good value and a house style across several appellations.

10

Sommelier

A wine professional trained in service, tasting and food pairing, usually working in restaurants or hotels. At a tasting, sommeliers are useful contacts for listings, staff training and by-the-glass programmes.

11

Primeur

Wine sold early, often as futures, before it is bottled. Bordeaux en primeur is the best-known example; the term can also refer to fresh, early-release wines such as Beaujolais Nouveau.

12

Biodynamic wine

Wine made from grapes grown under biodynamic farming rules, which treat the vineyard as an integrated living system and may use specific preparations and a lunar calendar. Certification bodies and practices vary, so ask the producer what the label means.

13

Organic wine

Wine made from organically grown grapes, with rules on permitted inputs and labelling that differ between the EU and other markets. Organic certification does not by itself guarantee a particular taste, but it is a useful production signal.

14

Cru

A French term for a growth or vineyard site of recognized quality, used in regions such as Bordeaux, Burgundy and Alsace. Its meaning is region-specific, so ask whether it refers to a classified estate, a vineyard or a quality tier.

15

Tannin

Compounds from skins, seeds and oak that give red wine structure, grip and a drying sensation on the palate. Tannin is not the same as bitterness; it softens with age and varies with grape variety and winemaking.

16

Acidity

The fresh, tart or lively sensation in wine that balances fruit and alcohol. High acidity can make a wine feel crisp and food-friendly, while low acidity can make it feel broader or softer.

17

Spittoon

A small cup or basin used to spit wine during tasting so you can evaluate many samples without swallowing them all. Using the spittoon is standard professional practice and is not considered rude at a wine fair.

18

Masterclass

A guided tasting or seminar led by a producer, sommelier or critic, usually focused on a theme such as a region, grape or vintage. Masterclasses often require a separate booking or a premium ticket, so check the schedule.

19

Walk-around tasting

A format where visitors move between producer tables and taste at their own pace, rather than sitting through a fixed flight. It rewards planning: choose target appellations, taste lighter wines first and leave fortified or sweet wines for the end.