Definition courtesy of redwinebuzz.com: Originally, a group of independent and entrepreneurial winemakers in Bordeaux, France. They came to prominence through the attention of wine critic Robert M Parker Jr. Going against the current of Bordeaux wine making traditions, they made (and make) fruit-forward, big, bold, highly extracted and oaky wines which are far more approachable in youth than traditional Bordeaux wines (which are generally very tannic and require long bottle aging).

It’s Saké month at Richard’s site, A Passionate Foodie. So we thought we’d give you a peek at some of the info he’s providing, with this definition of Junmai, then suggest you head on over to his site to learn more. Junmai is a Saké “made with only rice, water, koji and yeast. Junmai means “pure rice” as no alcohol has been added to it. A Junmai must have a seimai buai of no higher than 70%. That means 30% of the rice grain has been polished away. A Junmai is typically full-bodied and slightly acidic.” -A Passionate Foodie

A screwcap closure for wine, developed in the late 1950s by French company Saint-Gobain. Originally called the “Stelcap”, a combo of hte words “stellar” and “cap”, it was later called “Stelcap-vin” and eventually shortened to “Stelvin”. Interestingly, though the French developed the closure in the 1960s, it wasn’t actually until the Australians adopted the Stelvin closure in the late 1970s that the caps were widely used. Even now, however, the closures face an uphill battle with consumers who equate cork with quality, and screwcaps with mass-market plonk. And, yes, this jargon post is inspired by the book we’re currently reading, To Cork or Not To Cork by George Taber!

An oversized bottle holding the equivalent of six 750ml bottles of wine (except for with Champagne, of which a jeroboam holds four bottles).