1) Abbocato : Italian for sweet
2) Acerbe : French for green / acid wine
3) Acidulation : Adding acid to wine
made from grapes deficient in natural acid in order to bring the wine into
balance. It is legal in California and illegal in france.
4) Agrafe : Metal clips used in champagne cellars to hold
the celler corks in place .
5) Alcohol : Ethyl alcohol , a chemical
compound formed by the action of natural or added yeasts on the sugar content
of grapesduring fermentation.
6) Anthocyanin : The red pigment in grape which give red wine
its colour. The purpley red colour of young wine is almost exclusively caused
by fairly unstable anthocyanin molecules which, in course of aging, join up
with tannins to give the wine its red colour.
7) Amontillado : Dry type of sherry.
8) Amoroso : Medium dry type of sherry.
9) AOC : Appellation d’origine or Appellation
controlee- term which appears on lable of five French wines – signifying origin
and right to the name it bears are guaranteed by French laws.
10) Apre : French for harsh , rough wine.
11) Aqua Vita : Italian for water of life
– spirits.
12) Aroma : Odour or bouquet of wine.
13) Auslese : German white wines made
from late harvest grapes with a high sugar concentration.
14) Baby : Split, Nip or quarter bottle
of champagne , 6.5 ounces.
15) Barriq’ue : A French term for barrel
or casks. The traditional English is hogshead. The capacity of barrel may vary
from one region to another. In Bordeaux it contain 225 ltrs.
16) Blanc De Blancs : ‘ White of whites’
meaning a white wine made from Chardonnay. It is also used as a name of some
wineries special blends of still white wines, ranging from dry to medium dry.
17) Blending or assemblage : is mixing of
several vats of wine varieties to make a more balanced and good quality wine.
18) Bodega : Spanish for ground level wine warehouse.
19) Body : The term employed to describe
the consistency of beverages.
20) Bouchage : Corking
21) Bouchon : Bottle cork or cap
22) Bond : wine or spirit on which duty
and internal revenue tax has not been paid, must remain under government
supervision as “ BOND” that the same will be paid.
23) Brix : It is a hydrometer scale for
measuring sugar content of a solution at given temperature. It is used in U.S
for measuring sugar content of grape and grape juice.
24) Brut : French for driest type of
champagne.
25) Butt : Standard shipping cask for
sherry i.e. 132 gals.
26) Brettanomyces : An undesirable yeast
found in grapes and therefore in wines which produces disagreeable odour.
27) Carbonic Maceration : Process of
fermenting uncrushed grapes in a closed vat containing a carbonic gas
atmosphere, producing light, grapy red wines for young drinking.
28) Carafe : A glass pitcher for the
service of open wine, also,a crystal flask for the decanting of old red wines
that contains sediments.
29) Chais : French for ground level
warehouse for keeping wines.
30) Chambrer : To bring red wine to room
temperature.(French)
31) Chaptalization : The practice of
increasing the natural sugar content of grape juice, before fermentation
begins, by addition of sugar or concentrated grape must when there is such a
deficiency, especially in poor vintage years.
32) Charnu : A wine of full body.
33) Corky wine : A wine with unpleasant
odour which has been imparted by the cork.
34) Collage : to clarify wines.
35) Cru :
French for growth
36) Cuve’e : French for the blend.
37) Crust : The hardened deposit thrown
off by red wines which have been long in bottles, applies principally to
Vintage Ports.
38) De’gorgement : Disgorging process
used in production of champagne to remove the sediments.
39) Demi- sec : Half dry.
40) Depo^t : French Natural sediment
which all wines will deposit.
41) Dosage : Concentrate of sugar added
to sparkling wine before final bottling.
42) Doux : The term used to describe the sweetest
type of champagne.
43) Dunder : Sugarcane juice remains ,
used in making full bodied rums.
44) Eau De Vie : Spirits water of life .
45) Oenology : The science and study of
wine making.
46) Elixir : Old term used in france for
liqueurs.
47) Emballage : Packing of wine in wooden
cases.
48) Estufa (port) : Hot houses or heated
cellers where Madeiras are baked when young.
49) Esters : Volatile bodies resulting
from combination of an alcohol and an organic acid.
50) Feints : The head and tails i.e the
first and last part of distillation.
51) Fermentation : Biochemical process,
by which the sugar in grape juice is converted into alcohol and carbon dioxide
by the action of yeast enzymes.
52) Ficellage : Attaching wire muzzle.
53) Fino : Spanish for the driest type of
sherry.
54) Flor : Spanish for a film of yeast
cells which form naturally on some type of sherry during fermentation.
55) Fortified wines : Wines, whose
natural alcoholic strength is increased by the addition of brandy.
56) Frappe’ : For iced
57) Finning or Collage : is a way of
clearing wines before they are bottled. in this method, a colloid is added to
the wine to absorb suspended particles and then to fall to the bottom of the
container. Products used are beaten egg white, fish glue, ising glass etc.
58) Habillage : Dressing the bottle with
label and foil.
59) Jeroboam or Double Magnum : Name of
an oversize champagne bottle holding four regular or 104 oz.
60) Jigger : Standard 1.5 oz measure used
in cocktail and mixed drink recipes.
61) Keg : A small stout cask .
62) Kellar : German for Cellar.
63) Lees : Made up of yeast in latent
state, tartaric acid and other residual matter from the harvest, the lees form
a dark yellowy deposit at the bottom of the cask.
64) Magnum : A double sized bottle i.e
cap 52 oz.
65) Malt : Grain, generally barley, which
has been allowed to germinate for a short period that the enzyme diastase may
be formed.
66) Moot : German for Must grape juice
before fermentation.
67) Mosto : Spanish for MUST.
68) Nip : Term applied in the trade for
miniature bottles.
69) OIML : Previously Gay lussac scale,
the organization international Mete’oro Logique Le’gale is directly equal to
the percentage of alcohol by volume.
70) Oloroso : Spanish term applied to
full- bodied deeper coloured sherries.
71) Oxidation : Bacterial deterioration due
to excessive interaction of wine with air, a limited amount of oxidation is
part of wine’s maturing process and help the bouquet to develop.
72) Pint : Liquid measure of 16 oz.
73) Pupitres : French for the special
racks used in champagne cellars during Re’muage (Shaking ) Process.
74) Poignetage : Giving the bottles a
swift shake to stop sediments from settling during secondary fermentation.
75) Quart : liquid measure of 32 oz.
76) Quintas : Portuguese word for
vineyard or estate.
77) Racking : The drawing of wine off its
lees into a fresh clean cask.
78) Rectifying : Anything which change the natural
state of spirit, such as redistilling after it has been barreled, adding
colouring , flavouring or sweetening material.
79) Re’muage : The shaking process
employed in preparation of champagne.
80) Rotwein : German for red table wine.
81) Sekt : german for sparkling wine.
82) Spatlese : Late harvested German
wines
83) Solera : The system of blending which
is heart and soul of sherry.
84) Spumante : Italian for sparkling
wine.
85) Spirit : The generic term for
distilled liquors.
86) Sussreserve : Concentrated,
unfermented grape must, sometime added to wine for sweetening before botteling.
87) Tannin : An important astringent acid
found in all wines but more so in red wines, than in white.
88) Tawny : The quality of paleness or
golden tinge which ports acquire when matured in woods. This comes from loss of
red colour due to repeated finning.
89) Tirage : Botteling, also drawing off
or filling of wines or spirits into
other containers.
90) Trocken : German for DRY.
91) Ullage : The term used to describe
loss of wine or spirit from a cask or bottle due to evaporation or a leakage.
92) Vats : The enormous tube in which
wines are fermented.
93) Vintage : Originally meaning grape
harvest, as there is only one year, the term has come to refer to the wine made
from the harvest of a particular year.
94) Viniculture : The science or study of
making of wine from grapes.
95) Viticulture : The science of
cultivating of vine and producing grapes.
96) Virgin Brandy : The term applied to
unblended cognac brandies.
97) Weepers : Bottles that show leakage
through cork.
98) Wein : German for wine.
99) Blanc de noir : White wine made from
black grapes usually Pinot Noir . It is strong and dark straw coloured.
100)
Bouzy
: A mixture of red wine and white wine usually made from pinot noir.
ABC
Acronym for "Anything but Chardonnay" or "Anything but Cabernet". A term conceived by Bonny Doon's Randall Grahm to denote wine drinkers' interest in grape varieties.[1]
Abfüllung
(Erzeugerabfüllung)
Bottled by the proprietor. Will be on the label followed by
relevant information concerning the bottler.
AC
Abbreviation for "Agricultural Cooperative" on Greek wine labels and for Adega Cooperativa on Portuguese labels.
Acescence
Wine with a sharp, sweet-and-sour tang can be described as having
acescence. The acescence characteristics frequently recalls a vinegary smell.
Adega
Portuguese wine term for a winery or wine cellar.
Abbreviation for Appellation
d'Origine Contrôlée, (English: Appellation of controlled origin), as specified under French law. The AOC laws
specify and delimit the geography from which a particular wine (or other food
product) may originate and methods by which it may be made. The regulations are
administered by the Institut
National des Appellations d'Origine (INAO).
A.P. number
Abbreviation for Amtliche Prüfungsnummer, the official testing number displayed on a German wine label that shows that the wine was tasted and passed government quality control standards.
Abbreviation for the Alcohol
and Tobacco Tax and Trade Bureau, a United States government agency that is primarily responsible for
the regulation of wines sold and produced in the United States.
Best described as a matured Fino. After the flor dies, the yeast
sinks to the bottom of the wine and is no longer able to protect the Sherry
from oxidation. The now unprotected Sherry begins to take on a rich and deep
nutty flavor, and can now be described as Amontillado.
A wine that is either drunk by itself (i.e. without food) or
before a meal in order to stimulate the appetite.
A geographically delineated wine region.
A wine with very noticeable and distinctive aromas
Austrian term originally referring to the aszú production method of mixing grapes affected by noble rot with a fermenting base wine. Today a Prädikat in Austria, intermediate between Beerenauslese and Trockenbeerenauslese.
Ban de Vendange
The official start of the harvest season in France.
The French name for a 225 litre Bordeaux style barrel (Bordeaux hogshead). Will yield 24 cases of 12 bottles each.[3]
Basic
A low cost entry level offering from a winery as opposed to its
more expensive premiumwine offerings.
A German term meaning approximately "harvest of selected
berries". A Prädikat in Germany and Austria.
A district within a German wine region (Anbaugebiet). Contains smaller Grosslagen vineyard designations.
Commissioned by French Ministry of Agriculture to better position
the wine industry for the future.
Like biodynamic agriculture in general, biodynamic grape-growing
stems from the ideas and suggestions of Rudolf Steiner (1861.1925), which
predate most of the organic movement. The principles and practices of
biodynamics are based on his spiritual/practical philosophy which includes
understanding the ecological, the energetic, and the spiritual in nature.
B.O.B.
An acronym for "Buyer's Own Brand" which refers to a private label wine owned by the restaurant or retailer that sells the wine.
Bodega
Bota
A container with a neck that is narrower than the body and a
"mouth." Modern wine bottles are nearly always made of glass because
it is nonporous, strong, and aesthetically pleasing.
The interaction between air and wine after a wine has been opened.
Breathing may take place while the wine is decanting.
C.A.
Cane pruning is when one or two canes from a vine's previous
year's growth are cut back to six to fifteen buds which will be the coming
growing seasons grape producers.
Cantina Sociale
Italian term for a co-operative
Whole, uncrushed grapes are fermented in a sealed vat containing a
layer of carbon dioxide. This results in fruity, soft and distinct red wines.
These wines have little tannin and are immediately drinkable. This is the
method used throughout France's Beaujolais region.
The area of the winery where point of sale purchases occur. This can be a tasting room or a separate sales
area.
French term for grape variety. When it appears on a wine label it will
usually refer to the varietals used to make the wine.
A wine shed, or other storage place above ground, used for storing casks, common in Bordeaux. Usually different types of
wine are kept in separate sheds.[4] The person in charge of vinification and ageing of all wine made
at an estate, or the chais of a négociant, is titled a Maître de Chai.[5] The New World counterpart to the chai may be called the barrel
hall.[6]
The practice of adding sugar to the grape must prior to fermenting, to compensate for low sugar
content in the grapes.
Generally a winery in Bordeaux, although the term is sometimes used for wineries in other parts
of the world, such as the Barossa Valley.
British name for Bordeaux wine. Is also a semi-generic term for a red wine in similar style to that of Bordeaux.
Classico
An Italian term for the historical or "classic" center
of a wine region — sometimes located in the heart of a DOC.
In Australia, wine bottled without a commercial label, usually
sold cheaply in bulk quantities.
French term for Lieu-dit used in Burgundy for a single plot of land
located within a vineyard that has its own name and demonstratedterroir.
A principle relating to the aging ability of wine that states that a wine will remain at
its peak (or optimal) drinking quality for as long as it took to reach the
point of maturity. For example, if a wine is drinking at its peak at 1 year of
age, it will continue drinking at its peak for another year.
Commercial wine
A mass-produced wine aimed for a wide market of consumers made
according to a set formula, year after year. These wines tend to emphasis broad
appeal and easy drink-ability rather than terroir or craftsmanship.
A method of vine training. Unlike cane pruning where the trunk itself is the only permanent, inflexible piece of
the vine, cordon trained vines have one or two woody arms extending from the
top of the trunk. These are then spur pruned.
Côtes
French term for the hillside or slopes of one contiguous hill
region.
Coteaux
French term for the hillside or slopes of a hill region that is
not contiguous.
A quality level intermediate between table wine and quality wine, which in France is known as vin de pays and in Italy asIndicazione
Geografica Tipica (IGT) . Also a synonym for Fruit wine.
French sparkling wine not made in Champagne region.
A French term that literally means "growth". May refer
to a vineyard or a winery.
A classification of Bordeaux wine estates in the Medoc that were not part of the originally 1855 Bordeaux
classification.
Cru Classé
A French term for an officially classified vineyard or winery
A classification of Bordeaux wine estates in the Medoc that were not part of the originally 1855 Bordeaux
classification.
Cru Classé
A French term for an officially classified vineyard or winery.
C.S.
An Italian abbreviation for Cantina Sociale that appears on wine labels denoting that the wine has been made
by a local cooperative.
Wines for which committed buyers will pay large sums of money
because of their desirability and rarity.
The French term for the period of time during alcoholic fermentation when the wine is in contact with the solid
matter such as skin, pips, stalks, in order to extract colour, flavour and tannin.[7] See also maceration.
French term, meaning vat or tank. On wine labels it is used to
denote wine of a specific blend or batch.
Cuverie
French term, along with cuvier that refers to the
building or room where fermentation takes place. Essentially, the room,
building, grange, barn, garage or shed, or other building, used for
"making wine." When the grapes are first picked, they arrive at the
cuverie.
C.V.
Abbreviation for the French term Coopérative de Vignerons that may appear on wine labels to denote that the wine has been
made by a local cooperative.
Refers to a process in which the must of a white wine is allowed
to settle before racking off the wine, this process reduces the need for filtration
or fining.
Varies by region. In the UK, a very sweet, low alcohol wine. In
the US by law, any wine containing over 15% alcohol.
DO
1. The abbreviation for Denominación de Origen, or "place name". This is Spain's
designation for wines whose name, origin of grapes, grape varieties and other
important factors are regulated by law.
2. The abbreviation for dissolved oxygen, the degree of oxygen saturation in a wine, which strongly affects oxidation of the wine and its ageing properties.
2. The abbreviation for dissolved oxygen, the degree of oxygen saturation in a wine, which strongly affects oxidation of the wine and its ageing properties.
The abbreviation for Denominazione
di Origine Controllata, or "controlled place name." This is Italy's
designation for wine whose name, origin of grapes, grape varieties and other
important factors are regulated by law. It is also the abbreviation for Portugal's highest wine category, which has the same meaning in that
country.
Wine bottle with drip
cloth around it
The abbreviation for Denominazione di Origine Controllata e Garantita, or controlled and guaranteed place name, which
is the category for the highest-ranking wine in Italy.
Trademarked name for a cover that slips over the neck of a wine
bottle and absorbs any drips that may run down the bottle after pouring,
preventing stains to table cloths, counter tops or other surfaces. The generic
term is drip cloth.
Edelfäule
Edelkeur
Egrappage
The French term for destemming. Destemming is removing stems prior
to pressing and fermenting the grapes and their juice. Stems have a
significant amount of coarse and often green tannin undesirable in the finished
wine.
Élevé en fûts de chêne
Élevage
French term for the historical role that negociants play in the winemaking process-roughly translating as
"bringing up" or "raising" the wine. Traditionally negociants would buy ready made wines after fermentation, blend and then store the wine before bringing
them to the market.
A system commonly associated with Bordeaux wine where the previous year's harvest is available for contract sales several months before the wine
will be bottled and release.
Encépagement
French term for the proportion of grape varieties used in a blend.
Entry-level wine
The wine from a producer's portfolio that is the lowest cost for
purchase and offers the most basic quality.
A United States winery license allowing farms to produce and sell
wine on-site, sometimes known as a farm winery.
A European Union directive initiated in 1992 that mandates every
bottle of wine produced or sold in the European Union to include a designated
lot number. This allows identified defective or fraudulent wine to be tracked and removed from circulation more efficiently.
Ex-cellars
Refers to the extra cost associated with buying wines en primeur that may include the cost of shipping to the importer's cellars as well applicable duties and taxes.
A term that originated in California during the mid-1980s to refer
to any inexpensive cork-finished varietal wine in a 1.5 liter bottle.
The highest category of wine quality, representing only a very
small percentage of worldwide production of wine.
Substances added at or near the completion of wine processing, to
remove of organic compounds for the purpose of improving clarity or adjusting
flavor or aroma.
A glass bottle that holds two litres of (usually inexpensive)
table wine.
A winemaker who travels extensively across the globe, sharing
techniques and technology from one region of the world to another. The term
originated with Australianwinemakers who would fly to Northern Hemisphere wine regions in
Europe and theUnited States during the August–October harvest time when viticulture in the Southern Hemisphere is
relatively quiet.
Wine to which alcohol has been added, generally to increase the
concentration to a high enough level to prevent fermentation.
An 1991 episode of the American news program 60 Minutes that documented the low mortality rate from cardiovascular diseaseamong the French who had a high-alcohol,
high-cholesterol and low exercise lifestyle in contrast to the
high mortality rate among Americans with a relatively lower cholesterol, low
alcohol and more exercise lifestyle.
Italian term for a wine that has very slight effervescence, more than a still wine but less than a semi-sparkling. Similar
to the French term perlant.
A fermented alcoholic beverage made from non-grape fruit juice
which may or may not include the addition of sugar or honey. Fruit wines are
always called "something" wines (e.g., plum wine), since the word
wine alone is often legally defined as a beverage made only from grapes.
Refers to the increasingly international nature of the wine
industry, including vineyard management practices,
winemaking techniques, wine styles, and wine marketing.
Goon
A horticultural technique involving inserting tissues of one plant
into tissues of another so that they may join together. In viticulture,
grafting is often used to combine a grape vine to a more hardy root stock to
protect the vine from pests such as phylloxera.
Grande Marque
French term for a "Great growth" or vineyard. In Burgundy, the term is regulated to a define list of Grand cru vineyards.
Grand vin
French term most often associated with Bordeaux where it denotes a Chateau's premier wine, or
"first wine". On a wine label,
the word's Grand vin may appear to help distinguish the wine from an
estate's second or third wine.
A tasting of a group of wines from the same vintage or
representing the same style of wine (such as all Pinot noirs from different wineries in a region), as opposed
to a vertical tasting which involves of the same wine through different
vintages. In a horizontal tasting, keeping wine variety or type and wine region
the same helps emphasize differences in winery styles.
Wine made from frozen grapes. Written, and trademarked as a single
word - Icewine - in Canada. Called Eiswein in German.
Abbreviation for "Indicazione Geografica Tipica",
the lowest-ranking of the three categories of Italian wine regulated by Italian law.
Grape varieties grown in nearly every major wine region, for
example Cabernet Sauvignon, Chardonnay and Merlot
A wine designation in Germany (where it is a Prädikat) and
Austria.
German term for a wine slightly above table wines (tafelwine). Similar to a French vin de pays wine.
Also known as late picked, wine made from grapes that have been left on
the vine longer than usual. Usually an indicator for a very sweet or dessert wine.
Lie
French term for a named vineyard site. Usually used in the context
of describing individual vineyards below Grand cru status.
Liquoreux
Oxydation of some types of wines.
A qualification (not an academic degree) conferred by The
Institute of Masters of Wine, which is located in the United Kingdom.
Originally created in California, these blended wines can be
summed up as the "American Bordeaux". The term is a blend of the
words "merit" and "heritage" and pronounced the same. The
Red blend is made from at least 2 of the 5 Bordeaux grape varieties: Cabernet
Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Malbec. The White Meritage
is a blend at least 2 of Sauvignon blanc, Sauvignon vert, and Semillon.
Mid palate
The balance of weight, acidity and fruit flavors that are
perceived while the wine is still in the tasters mouth and before swallowing
Mis en bouteille au
château
Moelleux
French term for an appellation, where all the vineyards in the
appellation are under single ownership.
Mousse
The sparkling effervescence of a wine. In the glass it perceived
as the bubbling but the surface of the glass can affect this perception.
Premium quality sparkling wine has a mousse composed of small, persistent
string of bubbles.
French for "trader". A wine merchant
who assembles the produce of smaller growers and winemakers and sells the
result under its own name.
Wines produced outside of the traditional wine growing areas of
Europe and North Africa.
A fungal virus brought on by Botrytis cinerea that results in dehydrated and shrivelled grapes
that are high in concentrated sugar. Noble Rot grapes are an essential component
of many Austrian and German wines.
The aroma or bouquet of a wine.
The study of aspects of wine and winemaking.
Wines produced inside of the traditional wine growing areas of
Europe and North Africa.
A winetasting term for anything that
affects one of the main senses such as smell. An example
would be an affliction of thecommon cold or being in a room with someone wearing an
overwhelming amount of perfume.
Petit Château
Piquant
Plafond Limité de
Classement
An allowance within the French AOC system that allows producers to exceed the
official maximum limit on yields by as much as 20% in
warm weather years. Critics such as wine writer Tom Stevenson describes this loophole (also known as
"PLC") as "legalized cheating"
A proposal for enhancing the economic status of the wine industry
in Bordeaux.
British English slang for an inexpensive bottle of wine. The
term is thought to originate from the French word for white wine, "blanc".
A sweet fortified wine, which is produced from grapes grown and
processed in the Douro region of Portugal. This wine is fortified with the
addition of distilled grape spirits in order to boost the alcohol content and
stop fermentation thus preserving some of the natural grape sugars. Several
imitations are made throughout the world.
A wine designation for high quality used in Germany and Austria,
based on grape ripeness and must weight.
There are severalPrädikate ranging from Kabinett (Spätlese in Austria) to Trockenbeerenauslese.
The highest class of wine in the German wine classification,
formerly called Qualitätswein mit
Prädikat. These wines always
display a specific Prädikat on their label.
French term for a "First growth". Used mostly in
conjunction with the wines of Burgundy and Champagne where the term is
regulated.
Premium wines
Higher quality classification of wine above every day drinking table wines. While premium wines maybe very expensive there
is no set price point that distinguishes when a wine becomes a "premium
wine." Premium wines generally have more aging potential than every day quaffing wines.
The indentation found in the base of a wine bottle. Punt depth is
often thought to be related to wine quality, with better quality wines having a
deeper punt.
QbA
QmP
QPR
An acronym for Quality-Price Ratio.
Qualitätswein
A designation of better quality German wines. When used in isolation on a wine label, it
refers to Qualitätswein bestimmter
Anbaugebiete.
A designation of better quality German wines from recognized viticultural areas. It formally
represents the second-highest level of German wine.
Qualitätswein mit
Prädikat (QmP)
Quality-Price Ratio
(QPR)
A designation for rating wine based on the ratio of its quality
and its price. The higher quality and less expensive price a wine has, the
better the ratio.
A simple, everyday drinking wine
Quinta
Portuguese term for a wine estate.
A method used in filtering or fining, whereby wine is moved from
one barrel to another using gravity rather than a pump.
The reductive-oxidative way that wine ages. As one part gains oxygen and becomes oxidized, another part loses oxygen and becomes
reduced. Early in its life, a wine will exhibit oxidative aromas and traits due
to the relatively recent influence and exposure of oxygen when the wine was
barrel aged and/or bottled. As the wine ages and is shut off from a supply of
oxygen in the bottle, a mature wine will develop reductive characteristics.
A term given to wine to indicate that it is of higher quality than
usual.
The addition of Amarone flavor to Valpolicella wine by allowing the Valpolicella to pass over
the drained must of an Amarone on its way to secondary refermentation.
that appearsSack
Wines made in the United States but named after places that the Alcohol and Tobacco Tax and Trade Bureau requires be modified by a US name of geographic
origin. Examples would be New York Chablis, Napa Valley Burgundy or California
Champagne.
Soutirage
A wine bottle that holds approximately 6 oz (175-187 mL) or
one-fourth the equivalent of a typical 750 mL bottle; a single-serving.
Spritzig
German term for a light sparkling wine.
Stickies
A German word for "straw wine", same as the French term vin de paille. Refers to a dried grape wine. A Prädikat in Austria.
Super Seconds
A term used in relation to lower classified Bordeaux wine estates that come close in quality to the First Growth Bordeaux estates.
A style of Italian wine that became popular in Tuscany in the late 20th century where premium quality
wines were produced outside of DOC regulations and sold for high prices with
the low level vino da tavola designation.
Generally any wine that is not sparkling or fortified. In the US these wines must also be between 7%
and 14% alcohol by volume. The term table wine also refers to a wine
that is considered a good, everyday drinker.
German term for table wine.
Talento
An Italian sparkling wine made according to the traditional method of Champagne--similar to the Spanish term Cava.
A silver, shallow cup used for tasting wine.
Refers to a selection of wines, usually between three and eight
glasses, but sometimes as many as fifty, presented for the purpose of sampling
and comparison.
T.B.A.
Special characteristics expressed in a wine that result from the
interaction of geography, geology, climate, and the plant's genetics.
Transparency
The ability of a wine to clearly portray all unique aspects of its
flavor — fruit, floral, and mineral notes.[9]
Triage
A French term referring to the selective picking of grapes,
instead of machine harvesting.
Trocken
German for "dry".
A German term meaning approximately "A late harvest of
selected dry berries". A type of German wine made from grapes affected by noble rot. Such grapes can be so rare that it can take a
skilled picker a day to gather enough for just one bottle.[10] A Prädikat in Germany and Austria.
onUC
Abbreviation for the French term Union Coopérative denoting a regional or local cooperative.
The space between the wine and the top of a wine bottle. As a wine
ages, the space of ullage will increase as the wine gradually evaporates and
seeps through the cork. The winemaking term of "ullage" refers to the practice of topping off a
barrel with extra wine to prevent oxidation.
Unctuous
A tasting descriptor to describe a wine that has layers of soft,
concentrated, velvety fruits. Unctuous wines are lush, rich, and intense.
Uvaggio
An Italian term for a wine that has been blended from several grape varieties-the opposite of a varietal. An example would be aChianti that is based on Sangiovese but include other grape varieties in the bend.
VC
Abbreviation for the Spanish term vino comarcal denoting a local wine
similar to a vin de pays in France.
VDL
Abbreviation for the French term vin de liqueur denoting a wine that has been fortified prior to fermentation
VDLT
Abbreviation for the Spanish term vino de la tierra denoting a "country wine" similar to the VDQS system of France.
VDN
Abbreviation for the French term vin doux naturel denoting a wine that has been fortified during
fermentation.
Abbreviation for the French Vin Délimité de Qualité Supérieure system that ranks below Appellation d'Origine Contrôlée (AOC) but above Vin de pays (country wine).
VDT
Vendange tardive
In a vertical tasting, different vintages of the same wine type
from the same winery are tasted, such as a winery's Pinot noir from five different years. This emphasizes
differences between various vintages for a specific wine. In a horizontal
tasting, the wines are all from the same vintage but are from different
wineries or microclimates.
Literally "old vines" in French, sometimes written as an
acronym V.V. It is worth noting there is no official or legal definition of
"Vieilles vignes" in any of the wine regions of France; it is not a
regulated term. Thus, "Vieilles
vignes" can be added to a label
by wine makers as they see fit.
Vignoble
French term for a "vineyard"
French for wine.
Viña
Vin de garde
French classification system denoting wines that are above vin de
table but below VDQS.
French term denoting a table wine, the lowest classification of
the French AOC system.
Viñedo
Spanish for vineyard
Vinho
Vin mousseux
French term similar to Vin primeur denoting a very young wine meant to be consumed
within the same vintage year it was produced.
Example: Beaujolais nouveau.
Vin ordinaire
French term used to denote an "ordinary wine" as opposed
to a premium quality wine.
.
Webster
A unit of wine or fortified wine constituting of 1.5L in total.
Weissherbst
A subterranean structure for storing and aging wine.
Any form of dishonesty in the production or distribution of wine.
The descriptive sticker or signage adhered to the side of a wine
bottle.
The sensory evaluation of wine, encompassing more than taste, but
also mouthfeel, aroma, and colour.
The woody tissue of a vine, inside of the vascular cambium layer, that includes heartwood and sapwood,
which transports water and nutrients from the roots towards the leaves.
A micro-organism present on the skins of grapes that reacts with
the sugars inside and results in the production of ethyl alcoholduring a process called fermentation.
A measure of the amount of grapes or wine produced per unit
surface of vineyard.
The science of fermentation in wine.
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