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Glossary entry

French term or phrase:

les cépages de 1ère époque

English translation:

PERIOD I (II III...) varieties

Added to glossary by Carol Gullidge
Feb 17, 2010 17:33
14 yrs ago
3 viewers *
French term

les cépages de 1ère époque

French to English Other Wine / Oenology / Viticulture maturity dates of wine varieties
Il existe quatre familles de cépages, définies par rapport à la date de maturité du cépage de référence Chasselas :

LES CEPAGES PRECOCES : ils mûrissent 8 à 10 jours avant le Chasselas
Zones de cultures = régions septentrionales.

************ : ils mûrissent sensiblement en même temps que le
Chasselas
Zones de cultures = Alsace, Champagne, Bourgogne.

LES CEPAGES DE 2ème EPOQUE : ils mûrissent 12 à 15 jours après le Chasselas
zones de cultures = Alsace, Val de Loire, Bordelais, Sud-Ouest, Côtes du Rhône septentrionales.

LES CEPAGES DE 3ème EPOQUE : ils mûrissent 20 à 30 jours après le Chasselas
zones de cultures = régions méridionales.
________-

It seems that the Chasselas is the benchmark grape by which the dates of maturity of the others are compared.

I've used "early varieties" for "cépages précoces" (included in the context so the distinction can be made), and don't have a clue as to how to translate "DE 1ère/2ème /3ème EPOQUE".
I'm sure this must be a standard term, yet am looking in all the wrong places... and would be very grateful for any suggestions - many thanks!
Proposed translations (English)
4 PERIOD I (II III...)
2 first-stage varieties
References
later ripening
Change log

Feb 17, 2010 17:37: Stéphanie Soudais changed "Term asked" from "LES CEPAGES DE 1ère EPOQUE" to "les cépages de 1ère époque"

Discussion

Carol Gullidge (asker) Feb 18, 2010:
Thanks Ann! also for all your help
Travelin Ann Feb 18, 2010:
@Carol So glad you found a definitive ref that works well with your S/T!
Carol Gullidge (asker) Feb 18, 2010:
for future reference re Pulliat system GftAPES (Vitis).
FOR DRYING.

In France the period of ripening of wine grapes has been
reckoned by Pulliat from the time of ripening of the Golden
Chasselas thus : First period of maturity, to which belong all vines
which ripen their grapes five to six days before or after Golden
Chasselas. Second period of maturity, including all vines ripening
their grapes 12 to 14 days after Chasselas. Third period, including
those ripening their grapes 24 to 30 days after Chasselas. Fourth period, including those ripening their grapes 36 to 40 days after
Chasselas. Fifth period, including those grapes which ripen later
than eight weeks after Chasselas.

http://209.85.229.132/search?q=cache:kiRBBCH-uBAJ:www.ebooks...
Carol Gullidge (asker) Feb 18, 2010:
good idea eggsation! It might well come to that, although I haven't yet given up on trying to find the "correct" English term - if such a thing exists. But, failing that, using the French and glossing would be the only solution.
It's for a "Wine School" based in France. So far, as far as I know, all the courses have been given in French, so I guess they are now branching out. But this explains the need for accuracy...
eggsacion (X) Feb 18, 2010:
use French terms with an explanation? Since there doesn't really seem to be any standard technical way of referring to these different stages in English, might it be possible to use the French in inverted commas, with the descriptive terms you've come up with as explanation? This might depend on the audience, but apparently it's anchored in France, as all the reference regions are French. Just an idea.
Carol Gullidge (asker) Feb 18, 2010:
thanks Ann! I'll probably change my "early varieties" to "precocious varieties", which leaves the way clear for "early, mid, and late" if I can't get confirmation on anything using those numbers "stage/phase 1", "stage 2", etc. Trouble is, it occurs several times later in the text, so I feel I need the "technological" term if such a thing exists.
Travelin Ann Feb 17, 2010:
@Carol Could you use something like
earliest, early, mid-season and late
or
early, mid-season, late and latest/last?

Proposed translations

17 hrs
Selected

PERIOD I (II III...)

http://www.avalonwine.com/Oregon-Wine-history.php
By typing in "cépage de deuxième époque", I discovered that the classification system was invented by a certain Pulliat. Typing Pulliat and a few appropriate words in English and I came up with this link.

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Note added at 17 hrs (2010-02-18 11:00:15 GMT)
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on looking at the second link more closely, period I etc seems to be something slightly different (sorry; bit quick off the mark there). However, the first link seems very convincing and Pulliat Period I, II etc sounds pretty good and appropriate.
Reference:

http://www.avalonwine.com/Oregon-Wine-history.php

http://www.actahort.org/members/showpdf?booknrarnr=526_18

Note from asker:
Eggsellent!! You clever girl! Unfortunately, I can't close this for a few hours yet, but this has to be the right Answer
yes, one has to be careful to differentiate between Pulliat's Period 1 (or 1st period maturing), and other people's first period of growth for eg. But your 1st link is totally convincing, and I even went on to discover that there are 5 Periods, all set out here with beautiful clarity: In France the period of ripening of wine grapes has been reckoned by Pulliat from the time of ripening of the Golden Chasselas thus : First period of maturity, to which belong all vines which ripen their grapes five to six days before or after Golden Chasselas. Second period of maturity, including all vines ripening their grapes 12 to 14 days after Chasselas. Third period, including those ripening their grapes 24 to 30 days after Chasselas. Fourth period, including those ripening their grapes 36 to 40 days after Chasselas. Fifth period, including those grapes which ripen later than eight weeks after Chasselas.
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4 KudoZ points awarded for this answer. Comment: "I do like it when it's as easy as this to grade a question! Many thanks for the brilliant research!"
37 mins

first-stage varieties

Sorry, I don't actually know any standard term. The only reference I could come up with is this: "As far as the varieties are concerned, the “marker” is the Chasselas table grape, which is taken as a reference and usually harvested between the end of August and the beginning of September. This starts what is known as the first stage of the harvest, involving the various Pinots from which white wines are made, Traminer and Chardonnay. Around two weeks later the second stage begins. This is for other white grape varieties such as Sauvignon Blanc, Muscat, Riesling and Sylvaner, as well as the first reds, such as Cabernet Sauvignon, Merlot and Dolcetto. A fortnight after that the third stage of the harvest starts, bringing in Barbera, Lambrusco, Grignolino, Trebbiano and Sangiovese grapes."
So maybe you could talk about "first-stage", "second-stage" varieties or something like that (doesn't sound too good I must admit). The link I found this on is given below. Hope this helps!
Reference:

http://www.santamargherita.com/en/wine_culture/online_course/From_the_grape_to_fermentation/The_grape_harvest

Note from asker:
many thanks eggsation! Your "stage" is far more convincing than my efforts had been! Time to go and mull all this over while making belated pancakes (and resting the poor old brain)
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Reference comments

17 mins
Reference:

later ripening

Ref in English and French

--------------------------------------------------
Note added at 34 mins (2010-02-17 18:07:51 GMT)
--------------------------------------------------

I understand - and I'm still searching:)

--------------------------------------------------
Note added at 55 mins (2010-02-17 18:28:54 GMT)
--------------------------------------------------

Carol,
From NY State, this ref gives early, mid-season and late on page 4:
http://www.nysaes.cornell.edu/pubs/fls/OCRPDF/80a.pdf

--------------------------------------------------
Note added at 1 hr (2010-02-17 18:54:39 GMT)
--------------------------------------------------

early, mid, late and very late in this one!
http://www.abacela.com/Story/Varietals.htm

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Note added at 1 hr (2010-02-17 18:57:57 GMT)
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And - here a usage of "precocious"
http://www.winesnw.com/winecel2.htm
Reference:

http://www.lwg.bayern.de/weinbau/rebenanbau_qualitaetsmanagement/14164/W1_Minimalschnitt_engl-05-GESCO.pdf

Note from asker:
Hi Ann! Thanks for this - which works for a general term, but I can't see how it would work with première/deuxième and troisième époch. I need something that works with these 3, as well as with the "cépages précoces" that precedes these 3 in the text. Or maybe I'm just neing extremely thick ;)
thanks again Ann! That's one more stage out of the 4 needed. We're getting closer :-)
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