• A.O.C. Blaye

• A.O.C. Bordeaux

• A.O.C. Bordeaux Clairet

• A.O.C. Bordeaux Rosé

• A.O.C. Bordeaux Supérieur

• A.O.C. Côtes de Blaye

• A.O.C. Côtes de Bourg

• A.O.C. Entre-deux-Mers

• A.O.C. Premières Côtes de Blaye

• Acide (Acid)

• Acidité (Acidity)

• Agrumes (Citrus fruit)

• Alcool (Alcohol)

• Alluvions (Alluvial deposits)

• Analyse (Analysis)

• Anguleux (Sharp)

• Animal (Animal)

• Apogée (Peak)

• Appellation d'Origine Contrôlée

• Apre (Acrid)

• Arômes (Aromas)

This term is used for fragrances given off by a wine, and more particularly the sensations received as much by the nose as by the palate. We will notice varietal aromas (primary or pre-fermentation aromas,) fermentation aromas (also called secondary aromas) and post-fermentation aromas (ageing, evolution or tertiary aromas.)

• Aspect visuel (Visual appearance)

• Assemblage (Blending)

• Aste (Fruiting cane)

• Astringence (Astringency)