Wine s and Spirits Terminology: Letter J

Jacobsdal

Estate near False Bay in the Stellenbosch region of South Africa, near the sea and virtually without water except for the slight rainfall. It specialises in red wines.

Jagermeister

Dark red German liqueur, of digestive and tonic character.

Jasnieres

A dryish white wine, from the Touraine region of the Loire, made from the Chenin Blanc grape.

Jerzu

Region in Sardinia, known for its pink and red wines, of both dry and sweet type, made from the Cannonau grape. Philip Dallas reports them as having a most unusual bouquet and a dry, oddly elegant flavour.

Jigger

Bar measure of 1.35 fl. oz (40ml).

Johannisbeerlikoer

Nothing to do with any of the wine properties, this is a German blackcurrant liqueur.

Johannesberg (1)

Wine region of the Rheingau in Germany producing some of the finest and best-known wines.

Johannesberg (2)

A Swiss white wine made in the Valais region, from the Muller-Thurgau grape. It is crisp, lightly scented and very much a wine to sip on a sunlit terrace with mountains in the background.

Johanniswein

German word used to signify the finest wine of a producer. At Deidesheim it is blessed on 27 December, the feast of St John, ‘the beloved disciple’. Sometimes offered to honoured guests or on very special occasions.

Jug wines

This term is used in the U.S. to signify wines for casual, everyday consumption – ie. cheap. Australia and, progressively, South Africa use the expression for this type of wine but it does not seem to have become known as yet in the U.K. The British might call them ‘carafe wines’ or ordinaires – for them, the word ‘jug’ is associated with the little brown ‘jug’ of the song, which originally held beer.

Julep

This word is of Persian origin according to some authorities: doctors in Iran use a similar term to describe pleasant-tasting additives to curative mixtures. The drink is traditional in the southern parts of the U.S., and the Bourbon Institute’s recipe for mint julep is: 2 oz (55 ml) Bourbon, 1 tablespoonful water, lump of sugar, 4 sprigs of mint, and crushed ice. All ingredients except the Bourbon are put into a tall glass. The Bourbon is then added and the drink must not be stirred – I have never been able to understand why not.

Juliusspital

The ‘Julius Hospice’ founded and endowed with vineyards in the 16th century by Julius Echter von Mespelbrunn, at Wurzburg in Franconia. The wines are bottled in the flat green bocksbeutel and are dry, rather steely in character, of fine quality.

Jura

Region east of Burgundy in France, making some of the most unusual of French wines. Until recently, these were seldom seen outside the region, but they have begun to be exported now and are always of interest. The area is historically important, as far as wine is concerned, because Arbois (with Poligny one of the main wine centres) was the birthplace of Louis Pasteur, who also worked in the region. His discovery of the existence of bacteria was due to his research on the action of the flor (voile in French), which is unique to Jura wines among all those of France. Ordinary red, white and rose wines of different qualities are made, also the sparkling vinfou, Etoile, vin depaille and vinjaune, the most famous of which is that of Chateau-Chalon in its dumpy clavelin bottle.

Jurancon

Wines from the south-west of France, the vineyards being on the foothills of the Pyrenees. Both red and white wines are made but the white is often superior. It was formerly all sweet or comparatively so, but nowadays a dry wine is made as well, though it is fairly full in character. The wine of Jurancon is supposed to have been that used to moisten the lips of the newly-born future Henry IV of France: he also had his mouth rubbed with garlic.

16. December 2011 by admin
Categories: Spirits, Uncategorized, Wine, Wine Dictionary | Tags: , , , , , , , , , , , , | Comments Off on Wine s and Spirits Terminology: Letter J

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