| Abfüllung: |
(Germany)
Means ‘bottled by’, and will be followed on the label by information
regarding the bottler. Related terms include erzeugerabfüllung and
gutsabfüllung. |
| Acidification: |
process
by which acid substances are added to the wine. |
| Acidity: |
A
wine’s acidity should be detectable as a sharpness in the mouth, particularly
around the front sides of the tongue. It should be neither too obvious nor
absent. It provides a refreshing sensation in white wines, and balance in
reds. Its absence makes a wine dull and ‘flabby’ - a defect in any wine, but
a disaster in sweet wines which to me become undrinkable without balancing
acidity. Too much acidity can make a wine difficult to drink. |
| Aftertaste: |
The
taste left on the palate after the wine has been swallowed. The persistence
of the aftertaste - the length - may be used as an indicator of the quality
of the wine. |
| Ageing: |
Oenological
practice following refining that involves a more or less long period in the
bottle. |
| Alcohol (ethyl): |
after
water, this is the main product in wine. It is produced from the fermentation
of the sugars due to the yeasts. |
| Alcohol content: |
quantity
of ethyl alcohol shown on the label and expressed in % Vol. |
| Alcohol: |
There
are many different compounds that may be described as ‘alcohol’. Here we are
referring to ethyl alcohol (C2H5OH), the product of alcoholic fermentation of
sugar by yeast. It’s presence is measured in percent volume (or “proof”). |
| Alcoholic fermentation: |
transformation
of must sugar into ethyl alcohol due to the yeasts. |
| Alcols (superior): |
these
form during the alcoholic fermentation. The most important from an
organoleptic point of view is glycerine. |
| Amaro: |
(Italy) Means
‘bitter’, hence the wine Amarone. |
| Amontillado: |
(Spain)
A true Amontillado Sherry is a matured Fino. When the flor dies and sinks to
the bottom of the butt the wine loses its protection from oxidation conferred
by the coating of yeast, and it begins to deepen and develop a rich, nutty
flavour. Cheaper Amontillado is made by fortifying the wine, killing the
yeast. |
| Ampelographic base: |
represents
the complex of vine varieties cultivated in a certain territory. |
| Ampelography: |
a
discipline that studies the biological differences and behaviour of the vine
variety (vineyards). |
| Ample: |
a
wine with rich and complex hints on the nose. |
| Anthocyanins: |
natural
pigments present in red wines that give the wine's characteristic colour. |
| Appellation d’Origine Contrôlée: |
(France)
[appel-a-shun d'oreegeen controlay ~ a as in apple, o as in on, soft g] -
Often abbreviated to AC or AOC, this is the highest legal classification for
French wine, above Vin Délimité de Qualité Supérieure, Vin de Pays and Vin de Table. In order to qualify for the AC, wines must be produced from grapes
grown within a geographically defined area, and conform to regulations
concerning grape varieties, yields, alcohol content and so on. Although AC
means these features are guaranteed, it is not unfortunately a guarantee of
quality. |
| Aromatic: |
a
wine having the characteristic perfumes of the originating vine (typical
vines with aromatic grapes are Moscato, Malvasia, Traminer, Müller Thurgau
and Sauvignon). |
| Assemblage: |
a
blend of various wines from different lots and/or vintage and/or origin
and/or variety to obtain a more harmonious and complex wine. |
| Astringent: |
taste
given by the tannins. |
| Aszú Essencia: |
(Hungary)
This is a rare wine, made only from the free-run juice of the nobly rotten
grapes in the puttonyos baskets. |
| Austere: |
A
term used to describe a wine that is unforthcoming - often they are young,
tannic wines. They give little pleasure at the time, but it is likely that
they will improve with age. |
| Azienda Agricola: |
(Italy)
An estate or farm where wine can be produced. |
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| Balthazar: |
A
large format Champagne bottle, equivalent to sixteen standard bottles. |
| Barrique: |
Small
wooden oak barrel holding 225 litres. |
| Bitter: |
this
is one of the four fundamental flavours for an organoleptic analysis. It is
pleasant only if well-integrated with the other components of the wine. |
| Blanc de Blancs: |
(France)
[blon de blon ~ o as in on] This describes a white wine made entirely from
white grapes. If this sounds like stating the obvious, it is necessary
because black grapes can be used to make white wine, as only the skins impart
colour - the juice and pulp are clear. This is especially true in Champagne,
where two of the three legally permitted varieties are the black grapes Pinot
Meunier and Pinot Noir. A Blanc de Blancs describes a wine made using 100%
Chardonnay, the only other legally permitted variety. |
| Blanc de Noirs: |
(France)
[blon de nw-ah-r] This describes a white wine made entirely from black
grapes. It is a term commonly used in Champagne, with reference to wines made
from the black grapes Pinot Meunier and Pinot Noir. |
| Blanc: |
(France) White. |
| Blanco: |
(Spain) White. |
| Blind tasting: |
If
you’re ever poured a wine without knowing what it is, this is a blind
tasting. The advantage of a blind tasting - usually achieved by simply
covering the label - is that it removes all prejudices about the wine, and
you have to judge it entirely on its merits. |
| Bodega: |
:
(Spain) A term meaning winery, although it may also be applied to a
wine-making company. |
| Body: |
wine with plenty of flavour, alcohol, extract and tannin may
be described as full bodied. It is a less specific term than texture. |
| Botrytized: |
A wine
produced from grapes with "noble rot", causing the grape to
dehydrate (thereby giving a high sugar concentration) and the formation of
particular aromas. |
| Bouquet: |
a
combination of perfumes that a wine acquires during the refining
process. |
| Branco: |
(Portugal) White. |
| Bricking: |
It refers to a tawny, brick red colour, which implies age in a
red wine. |
| Brut: |
(France)
[brew] A term used to describe a dry wine (usually Champagne or other
sparkling wine), although even dry wines are not generally devoid of sugar,
and there may be up to 15 g/l of sugar added as dosage before final bottling.
Terms used to describe Champagne with more sugar include sec (which still
means dry) and demi-sec. |
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| Cantina Sociale: |
(Italy) A wine co-operative. |
| Cantina: |
(Italy) A winery or cellar. |
| Carbonic Maceration: |
a
particular production technique that lies behind the production of Nouveau
wines . |
| Cépage améliorateur: |
(France)
[say-page am-eel-y-or-at-err ~ soft g] An “improving variety”, as this
translates, is one encouraged for viticulture in order to improve the quality
of a region’s wines. In the Languedoc the term refers to varieties such as
Mourvèdre, Syrah and Grenache, which are encouraged in place of Carignan,
Cinsaut and other lesser grapes. The minimum quantity of “improving
varieties” is laid down in appellation regulations. |
| Cépage: |
(France) Grape variety. |
| Certification: |
a
wine can be conferred a D.O. only following certification by the Chamber of
Commerce in the territory. The certification provides for a chemical-physical
analysis and an organoleptic examination by an official commission. |
| Clarification: |
oenological
practice used after fermentation to eliminate the substances that provoke
turbidity and to get a clear wine. |
| Clos: |
(France)
[clow] Traditionally, a walled vineyard, although the term is much abused on
wine labels. |
| Closed: |
A
tasting term to describe a wine where there is no, or very little, aroma or
flavour. Many wines, after the exuberant flavours they offer in youth, ‘close
down’ in this way before they ‘open out’ again as they enter a mature phase. |
| Closed: |
when
a wine has just been uncorked and needs oxygenation to bring out its perfumes |
| Clouding: |
defect
in the wines that is often associated with bacterial pollution, but also due
to chemical-physical causes. |
| Colheita: |
(Portugal)
An aged tawny Port from a single vintage which will be declared on the
label. |
| Colour: |
visual
element of the wine. It is the compendium of the intensity and shade. |
| Combination: |
finding
the balance between the various sensations linked to food and wine. |
| Commune: |
(France)
[co as in cough... co-mewn] Refers to a village and the surrounding
vineyards, for example, the communes of the left bank of Bordeaux include
Pauillac, St Julien, St Estèphe and so on. |
| Complexity: |
typical
characteristic of prestigious wines with a great variety of flavours and
perfumes. |
| Confected: |
A
tasting term to describe a sweet aroma/flavour, but more manufactured (like
candy) than honey. I generally find it a negative aspect of a wine. |
| Consistency: |
tactile
sensation perceptible on the tongue, which indicates the density or fluidity
of the wine. These are more correct terms for the visual examination. |
| Co-operative: |
A
winery run and owned by a group of local winemakers. Quality varies - some
can turn out high quality wines, others produce little of interest. |
| Corked: |
A
tasting term used to describe wines contaminated by trichloroanisole (a
corked wine is not one with bits of cork floating in it). This chemical
compound is the product of mould infection in the cork. Said to affect 5% of
bottles (some say more, some less) it is one of the main reasons behind the
drive towards the increasing use of screwcaps and synthetic closures. It may
result in a wine that simply lacks fruit and can be difficult to spot, or it
may be horribly obvious, with cardboardy, musty, mushroomy, dank aromas and
flavours, rendering |
| Cosecha: |
(Spain) Vintage. |
| Côte: |
(France)
[as in English coat] A côte is a slope or hillside. The term is used in many
regions of France - Côte Rôtie (Rhône Valley), Côte d’Or (Burgundy), Côte de
Brouilly (Beaujolais). |
| Coteau: |
(France)
[coat-oh] Like côte, this also refers to a slope or hillside. |
| Crémant: |
(France)
[cray-mon] A sparkling wine made by the Méthode Champenoise. |
| Crianza: |
(Spain)
A term describing the ageing that a wine has undergone. This is the youngest
category, which is aged for two years, with at least six months in barrel.
Related terms include Reserva and Gran Reserva. |
| Cru Bourgeois: |
(France)
[crew borzwah] Bordeaux châteaux that are classified below the Cru Classé. |
| Cru Classé: |
(France)
[crew class-ay] The upper classification for the châteaux of the Médoc, laid
down in 1855. It is divided into five tiers, from Premier Cru Classé to
Cinquieme Cru Classé. |
| Cru: |
(France)
[crew] A term meaning ‘growth’ which is used in a number of French regions as
a means of classifying wines. In Burgundy the best vineyards are Grands
Crus:, although in Bordeaux the term relates to the châteaux that own the
land; they are the Cru Classé estates. In Champagne the term is applied to
whole villages. |
| Cut: |
see
"assemblage". |
| Cuvée: |
French term used for
assemblage. |
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| D.O.C.: |
Controlled
Denomination of Origin. This is a geographical indication shown on the label
reserved to wines meeting precise requirements set out by the production
regulations and the national and community legislation |
| D.O.C.G.: |
Controlled
and Guaranteed Denomination of Origin. This is the top ranking in the Italian
wine-quality system. |
| Decanting: |
technical
term indicating the operation of pouring wine from the newly opened bottle
into another glass recipient (decanter) in order to favour oxygenation and
settling of any deposits. |
| Demi-Sec: |
(France) [demee sek]
Medium-dry. |
| Denominação de Origem Controlada: |
(Portugal)
A high quality level for Portuguese wine. Often abbreviated to DOC. The
equivalent of the French appellation contrôlée. |
| Denominación de Origen Calificada: |
(Spain)
The highest quality level for Spanish wine. Often abbreviated to DOC. Rather
similar to Italy’s DOCG. |
| Denominación de Origen: |
(Spain)
A high quality level for Spanish wine. Often abbreviated to DO. The
equivalent of the French appellation contrôlée. |
| Denominazione di Origine Controllata e Garantita: |
(Italy)
The highest quality level for Italian wine. Often abbreviated to DOCG. Only a
handful of wines have been promoted to this level. They include Chianti,
Barolo, Barbaresco, Brunello di Montalcino, Vino Nobile di Montepulciano and
Carmignano. |
| Denominazione di Origine Controllata: |
(Italy)
A high quality level for Italian wine. Often abbreviated to DOC. The
equivalent of the French appellation contrôlée. |
| Dolce: |
(Italy) Sweet. |
| Domaine: |
(France) [do(h)-ma(n)] A wine
estate. |
| Double magnum: |
A
large format Bordeaux bottle, equivalent to four standard bottles. In
Burgundy and Champagne this size is called a Jeroboam. See my advisory page
on wine bottle sizes for more information. |
| Doux: |
(France)
[doose] Sweet. (literally,'soft') |
| Dreggy: |
wine
that has a characteristic flavour and smell of "dregs", which comes
from the lengthy contact with its dregs. |
| Dry extract: |
combination
of the solid substances present in the wine, which can be recovered following
evaporation of water and alcohol. The greater the quantity of these
substances, the greater the body of a wine. |
| Dry: |
A
tasting term. Essentially this is the opposite of sweet, although a wine that
tastes dry still contains sugar, perhaps just a few grams per litre. The term
‘dry’ can also be used to describe the tannins or mouthfeel, when it refers
to the dry, puckering sensation the wine imparts. |
| Dulce: |
(Spain)
Sweet. |
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| Edes: |
(Hungary)
Sweet. |
| Effervescence: |
presence
of carbon dioxide (natural or added) in the wine, perceptible upon a visual
or tasting examination or, as often happens, in both cases. |
| Eiswein: |
(Germany,
Austria) An expensive, labour intensive sweet wine made from frozen grapes,
principally in Germany and Austria, but also in Canada where it is called
Icewine. The grapes are harvested during the cold of winter, facilitating the
removal of much of the water as ice, intensifying the remaining sugar and
flavour. The must weight is generally well over 100 Oechsle (25 KMW in
Austria). |
| Elevage: |
this
is the refining in wood to give the wine a "heightened" quality
characteristic. |
| Enrichment: |
process
whereby sugar is added to the must to obtain a wine with a high alcoholic
content. |
| Erzeugerabfüllung: |
(Germany)
Means bottled by the producer. Related terms include abfüllung and
gutsabfüllung. [Back to top] |
| Ethereal: |
wine
with an inebriating and intense perfume reminiscent of the characteristic
smell of paint solvents. |
| Evanescent: |
too
little intensity and persistence on the nose and palate. |
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| Fat: |
wine
with a good structure in which a pasty sensation, given by the glycerine,
prevails. |
| Filtration: |
A
finishing process, performed before bottling. The wine is filtered in order
to remove solid impurities, such as dead yeast cells. Although it may help to
clarify the wine, it is also accused of stripping wine of flavour and
character, and there is a vogue towards very light filtration or even no
filtration at all. It differs from fining which removes soluble
materials. |
| Fining: |
A finishing process,
performed before bottling. |
| Finish: |
A
tasting term. The finish is how the wine tastes at the point of, and just
after, swallowing. After finish comes the length. See also entry
'midpalate'. |
| Fino: |
A
style of Sherry. Pale in colour, because it has been protected from oxidation
from the thick coating of yeast known as flor. Best consumed as soon as
possible after bottling as at this point the protection from oxidation is
lost. |
| Flat: |
wine
that has lost its liveliness on the palate. |
| Flavour: |
result
of the sensations perceived by the tongue (acidic, bitter, salty and sweet). |
| Flor: |
A
yeast vital for making Sherry. It’s presence on the surface of the wine
protects it from oxidation, and such a wine may be bottled as a Fino or
Manzanilla. When it dies, it sinks to the bottom of the barrel, and the
resulting wine is an Amontillado. If no flor develops at all, the resulting
wine is an Oloroso. Partial development of flor, which then dies, produces a
rare style known as Palo Cortado. |
| Floral: |
perfume
with prevailing hints of flowers. |
| Fluidity: |
density
of the wine noted simply by a visual inspection. |
| Fortification: |
The
process of adding spirit to a wine. If this is done before completion of the
alcoholic fermentation, as with Port, the unfermented sugars will cause the
wine to be sweeter than would otherwise be the case. Added later, as is the
case with Sherry, the wine will remain dry. In all cases the final alcohol
content receives an obvious boost. The process is also used in the production
of vin doux naturel. |
| Frankness: |
a
technical term used in wine tasting to indicate a neat definition of aromas,
free from interference by unpleasant smells in the wine |
| Freshness: |
pleasantly
lively on the palate due to a good level of acidity. |
| Fruity: |
perfume
with prevailing hints of more or less ripe fruit. |
| Full: |
wine
with a good body and harmony on the palate. |
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| Glycerine: |
substance
produced by yeasts during fermentation. It gives a pleasant smoothness and
structure to the wine. |
| Glycerol: |
Also
known as glycerine. A sweet, syrupy compound which is an essential part of
all fats and oils. It is produced in small quantities by alcoholic
fermentation, especially when there is botrytis, and increases the sweetness
of the finished wine. |
| Gran Reserva: |
(Spain)
This is the top category for Spanish wine. Such wines have received a minimum
five years ageing, of which at least two are in cask and three in bottle.
Related categories include Reserva and Crianza. |
| Grand Cru: |
(France)
[gron crew] A confusing term. In Burgundy Grand Cru refers to the best
vineyard sites, which are on the slopes of the Côte d’Or. In St Emilion,
however, the majority of interesting estates are classified as Grand Cru and
thus here the term means very little. |
| Grande Marques: |
(France)
[gron mark] A term frequently used to describe the top Champagne houses. |
| Grape blend: |
the
technical term means the blended vinification of various grapes to obtain a
single wine. This term is generally used to indicate wines produced by
"assemblage". |
| Gutsabfüllung: |
(Germany)
Means estate-bottled. Related terms include abfüllung and erzeugerabfüllung |
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| Halbtrocken: |
(Germany)
Translating literally as ‘half-dry’, this term is used for medium dry
wines. |
| Hard: |
wine
in which there is excess acidity and tannin. |
| Hardness: |
acidity,
sapidity and tannicity on the palate give the wine its hardness. This is more
or less balanced out by the contrasting smoothness |
| Hectare: |
The
most commonly used measurement of area in viticulture, the hectare is 10 000
sq metres, approximately equivalent to 2.5 acres. Yields may be expressed in
hectolitres per hectare. |
| Hectolitre: |
A
measure of volume commonly used when expressing yields; a hectolitre is 100
litres. |
| Herbaceous: |
perfume
where vegetal hints prevail (e.g. Cabernet Franc, Sauvignon). |
| Hogshead: |
In
Australia this is a 300 litre barrel. Confusingly the term is also used by
some when they are referring to the barrique of Bordeaux, a smaller
barrel. |
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| I.G.T.: |
Typical
Geographic Indication. This is a geographical indication shown on the label
reserved to wines meeting the requirements established by the associated
production rules. For the community legislations, however, it refers to
"table wine" and thus a lower class than the Denomination of Origin
wines. |
| Icewine: |
A
principally Canadian style of wine, named after the Eisweins made in Germany
and Austria. |
| Imperiale: |
A
large format Bordeaux bottle, equivalent to an impressive eight standard
bottles. In Burgundy and Champagne this size is called a Methusaleh. |
| Intensity: |
term
expressing the "quantity" of a sensation, whether it is visual, on
the nose, on the palate or the aftertaste. |
| Jeroboam: |
A
large format bottle, and the most confusing of all, for it means different
things to different wines. In Bordeaux it is equivalent to six standard
bottles, but in Burgundy and Champagne a Jeroboam contains the equivalent of
a mere four bottles (a double magnum in Bordeaux). |
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| Label: |
each
type of indication shown on the bottle with which the producer, at his own
responsibility, communicates to the consumer the exact content of the bottle. |
| Lactic bacteria: |
micro-organisms
responsible for malolactic fermentation, but also for some wine flaws |
| Lagar: |
(Portugal,
Spain) Not a misspelling of a popular style of beer, rather a traditional
stone trough where grapes are crushed underfoot. |
| Landwein: |
(Germany,
Austria) The equivalent of French vin de pays, although whereas there are
many enjoyable bottles of vin de pays, this is less likely to be true of
landwein! |
| Late bottled vintage: |
A
style of Port, first introduced by Quinta do Noval in 1954. It is designed to
mimic the vintage style, with less time until release and less expense. The
wines are softened by ageing in wood for up to six years and are generally
ready for consumption when released. The best, although not the cheapest,
examples are labelled ‘traditional’ or ‘unfiltered’. These offer a real
glimpse of vintage quality and often continue to improve after release. |
| Lees: |
A
heavy sediment consisting of dead yeast cells and other solid matter such as
grape pulp, pips and so on. Keeping the wine on the lees, especially if they
are stirred from time to time, may be beneficial to the wine, imparting extra
flavour and body. Eventually, however, they must be removed. This may be
achieved by racking the wine off the lees. Residual solid matter may be
removed by filtration. |
| Length: |
A
tasting term, describing how long the flavour of the wine persists on the
palate after it has been swallowed. A lengthy persistence of flavour may be
taken as a sign of quality, but to time it, as some people do, is going too
far. |
| Lieu-dit: |
(France)
A term most often used when describing Burgundy and Alsace. It refers to a
named vineyard which does not have Premier or Grand Cru appellation. |
| Light: |
wine
with a low alcoholic content. |
| Lot (number): |
compulsory
code shown on the label that identifies the precise lot of wine. |
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| Maderised: |
term
incorrectly used to indicate an oxidated wine. |
| Magnum: |
A large
format bottle, equivalent to two standard bottles. |
| Malolactic fermentation: |
transformation
of malic acid into lactic acid due to the lactic bacteria, occurring
generally after the alcoholic fermentation. A fundamental process for all red
wines and in some whites to harmonise the acidity and obtain a more ample and
round flavour |
| Manzanilla: |
(Spain)
A dry Sherry, similar in style to Fino, from Sanlúcar de Barrameda. |
| Marie-Jeanne: |
A
large format bottle, equivalent to three standard bottles. Not a commonly
found format, and generally limited to Bordeaux. |
| Marsalato: |
see
maderised. |
| Maximal (of production): |
this
is the maximum production limit, expressed in quintals of grapes per hectare,
above which the D.O. or I.G.T. right drops. The maximal is defined by the
production rules. |
| Medium sweet: |
wine
with a slightly sweet flavour. |
| Méthode Champenoise: |
(France)
[may-tod sham-pen-wazz] The traditional method for making Champagne, in which
the second fermentation occurs within the bottle. A legally protected term -
only Champagne may wear this on the label - although the method is used the
world over. |
| Méthode Traditionelle: |
(France)
[may-tod tradishonel] Winemakers outside Champagne using the Methode
Champenoise may use this to describe the process on the label. They are
legally prevented from using the term Methode Champenoise. |
| Methusaleh: |
A
large format Burgundy and Champagne bottle, equivalent to eight standard
bottles. In Bordeaux this size is known as an Imperiale. |
| Midpalate: |
After taking a mouthful, hold it in the mouth, and see what you
get from the wine. Does it have enough flavour and texture? What are the
tannins and acidity like? When describing how the wine develops in the mouth,
you are describing the midpalate. Describing your immediate impression would
be to discuss the wine’s entry. Then swallow, to judge the finish and
length. |
| Mise en bouteille: |
(France) [meez on boo-tie-e]
Bottled. |
| Moelleux: |
(France) A sweet or
medium-sweet wine. |
| Mousse: |
(France)
[moose] A description of the mousse is referring to how fizzy
a sparkling wine seems in the mouth. |
| Mousseux: |
(France)
[moo-sew] A sparkling wine. Generally used outside Champagne to describe
wines of lesser quality, quite possibly not made by the Methode Champenoise. |
| Must: |
juice
obtained from grape pressing and used for alcoholic fermentation. |
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| Nebuchadnezzar: |
A
large format Champagne bottle, equivalent to twenty standard bottles. |
| New World: |
Broadly
the world of wine is divided into Old World and New. The New World includes
North and South America, Australia and New Zealand. The New World countries
have seen explosions in quality and quantity of wine within the last few
decades, although some have been producing wine for centuries. The dividing
line between New and Old, however, is not as clear-cut as you might think.
Where, for instance, does South Africa lie - with it’s Old World heritage but
it’s wonderful New World approach? And what about England - Old or New? |
| Nose: |
A
tasting term. The ‘nose’ of a wine describes how a wine smells. |
| Nouveau: |
particular
type of light and fruity red wine, which is available in November following
the harvest. It is intended for immediate consumption. |
| Nuance: |
a
French term meaning a hint; the perceptible presence of an aroma. |
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| Organoleptic analysis: |
synonym
of wine-tasting. |
| Over-ripe: |
practice
adopted for grapes used in the production of sweet wines or wines with a high
alcohol content. The harvest is late with respect to the normal harvesting
period to obtain increasingly sugary musts and generally with less acid. |
| Oxidation: |
The
degrading action of oxygen on a wine (or any other substance) is known as
oxidation. Hence exposure of the wine to oxygen in the winery is carefully
controlled, although not necessarily completely avoided. Exposure to oxygen
during racking and ageing in barrel can be of benefit to the wine. Once a
bottle of wine has been opened for some time, or if oxygen has seeped past a
faulty cork, the oxidised wine will taste off. |
| Oxygenation: |
to
be performed on all wines which are a few years old when uncorking. This
consists of allowing the wine to air (open out) for a few minutes in the
glass before tasting it, so that it is at its best. |
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| Passerillage: |
wine
produced from semi-dried grapes. |
| Pedoclimate: |
term
indicating the environment in which the vineyard is located and which
considers many components tied to the land (pedo) as well as those tied to
the climate. |
| Perlant: |
term
with which the effervescence of sparkling and semi-sparkling wine is
described. |
| Persistence: |
term
expressing the duration of a sensation, whether it is on the nose, on the
palate or the aftertaste. |
| Phenology: |
a
discipline that studies the biological cycle of the vine and the various
phases of development throughout the year. |
| Polyphenols: |
vast
family of compounds present in the grapes and wines responsible for the
colour, body and astringency sensation. |
| Press wine: |
During
the winemaking process the wine must be taken from the grape solids - pips,
skins, pulp and stalks. First it may be run off - this is the free-run wine
and is of higher quality than the wine obtained by pressing the cap, which is
the press wine. Press wine has more tannin. It may be blended back in in
varying proportions according to the practice of the winemaker, or it may
even be blended into another wine if more than one cuvée is produced, such as
at Charles Joguet in Chinon. |
| Primary Aromas: |
typical aromas of the vine. |
| Protection consortium: |
voluntary
association recognised by law, which has the purposes of promoting the
increase in the Denomination of Origin in terms of the technical profile and
image. |
| Pupitre: |
(France)
[poo-pee-tr-(er); er very short and as at the end of ‘flower’] A wine rack
which holds bottles in a suitable position for remuage. |
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| Quality Wine produced in determined regions: |
"Vin
de qualité produit dans une région délimitée". The community standards
of all D.O.C. and D.O.C.G. wines fall within this expression. |
| Quinta: |
(Portugal)
A term describing a farm, estate or vineyard. The individual quintas of the
Port houses became of interest with the development of the single quinta
Ports, initially bottled in non-declared vintages but now bottled in these
years as well by some houses. |
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| Raisining: |
a
wine-making technique that consists of leaving the bunches of grapes to dry
either on the vine itself or in suitable places so as to increase the sugar
content of the wine. |
| Raw: |
a
wine that is still too young for drinking or is too acidic and disharmonious. |
| Reductive: |
term
indicating the condition in which the wine is when it has not been in contact
with air for a long time. |
| Refining: |
practice
whereby the wine matures and acquires harmony and complexity by resting in
wooden barrels or in bottles. |
| Rehoboam: |
A
large format Burgundy and Champagne bottle, equivalent to six standard
bottles. In Bordeaux this size is known as a Jeroboam - although in Burgundy
and Champagne a Jeroboam contains only four bottles. |
| Reserva: |
(Spain)
In Spain, red wines designated as reserva have received a minimum of three
years ageing prior to release, of which at least one must be in oak. Related
terms include Gran Reserva and Crianza. |
| Rules (production): |
regulation
relating to D.O.C., D.O.C.G. and I.G.T. indicating the delimitations of the
production area, the cultivation techniques allowed, the maximum production,
chemical-physical and organoleptic characteristics that the wines must have
to be certified. The rules are proposed by the Protection consortium, but it
is a state law, in that they have been approved by ministerial decree. |
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| Salmanazar: |
A
large format Champagne bottle, equivalent to twelve standard bottles. |
| Salty: |
flavour
given by the mineral salts and organic acids in the wine. |
| Sapidity: |
see
"salty". |
| Screwcaps: |
The
new alternative to sealing a wine with cork which, in case you hadn’t
realised, is tree bark. Another alternative is to use a synthetic cork. Why?
Because cork, being a biological material, cannot be sterilised, and the
fungal infections it harbours result in tainted (‘corked’) aromas which ruin
about (figures vary) 5% of all bottles. |
| Sec: |
(France) [sek] This
term describes a dry wine. |
| Semi-sparkling: |
wine
containing a moderate amount of carbon dioxide. |
| Semi-sweet: |
a
wine with a clearly sweet taste due to a discrete presence of sugar. |
| Sensorial analysis: |
a
particular type of tasting during the course of which the wine is
characterised and a judgement on quantity is given, rather than on quality to
the visual, olfactive and tasting sensations. |
| Setting: |
a
phase in the annual cycle of the vine where, once the flowers have been
fertilised, it starts to develop and turns into a grape |
| Short: |
wine
with a lack of persistent taste. |
| Smoothness: |
sensation
on the palate created by the sugar, alcohol and glycerine. |
| Solera: |
(Spain)
Primarily a method employed in the production of Sherry, the solera system
may also be found in use in Languedoc-Roussillon and anywhere else involved
in the production of fortified wines such as Madeira, Marsala and Rutherglen
(Australia). Barrels of wine are arranged in a vertical system, at least
three barrels high. The lowest barrels contain the oldest wine. As this is
drawn off for bottling and sale, each barrel is topped up with younger wine
from the barrel above. In the uppermost barrel the latest vintage enters the
system, keeping it fully topped up. |
| Sommelier: |
professional
figure in restaurants and wine bars who takes care of the cellar, the wine
list, who prepares and serves at table. |
| Sour: |
wine
with an excessive acid flavour; an unpleasant taste due to excess acidity. |
| Sparkling wine: |
wine
with a discrete amount of carbon dioxide, bottled and sealed with a mushroom
cork and wire. |
| Specific Gravity: |
The
density of any substance, such as fermenting must, relative to the density of
water. Measuring specific gravity provides information about the must
weight. |
| Spicy: |
perfume
with prevailing hints of spices (pepper, cinnamon, coffee, cocoa, etc.). |
| Stabilisation: |
oenological
practice prior to bottling, in order to eliminate every possibility of
chemical-physical and/or biological alterations in the wine. |
| Still: |
wine
without effervescence. |
| Structure: |
see
"body". |
| Subtlety: |
a
technical term used in wine tasting to indicate the general quality of
aromas. It is maybe the most subjective element in assessing a wine. It is
often closely connected to the typicality of a wine. |
| Subzone: |
see
"cru". |
| Sugar Residue: |
this
term means the residual sugar, which has not turned to alcohol, remaining in
the wine. |
| Sugars: |
important
products of wine, necessary to soften the acidic component and being a part
of the smoothness, like the alcohol and glycerine, which is essential in the
balance parameters. |
| Sulphur dioxide: |
gassy
substance with an antiseptic and antioxidising action normally used in
oenology within the limits of the law |
| Sulphur: |
This
is an important element in winemaking, with a wide variety of uses, often as
part of the compound sulphur dioxide. It is widely used in the vineyard as a
prophylactic for Oidium, whereas in the winery it may be used as a
disinfectant in between vintages, and may be added to must and finished wines
as an antibacterial agent to prevent spoilage. It may also be used in
winemaking as a method of terminating fermentation. Excessive use may result
in an unpleasant mothball or burnt match aroma from the wine. |
| Sweet: |
wine
in which the presence of sugar is clearly distinguished and stands out above
all the other flavours. |
| Synthetic closure: |
The
posh phrase for plastic cork. The intention is to prevent cork taint |
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| Tannin: |
Polyphenols
found in grape skins, pips and stalks, tannins are harsh, bitter compounds
which if present in large amounts make a wine difficult to drink as they
leave a dry, puckered sensation in the mouth - rather like drinking stewed
tea, which is also very tannic. The amount of tannin can be increased by
enhancing extraction, achieved by prolonging the cuvaison. Tannins may also
enter the wine from oak barrels. Tannic wines are generally destined for
ageing, the tannins polymerising to form sediment with time. |
| Tasting: |
reasoned
tasting during the course of which the visual characteristics,
characteristics on the nose and palate and the aftertaste of the wine are
evaluated. |
| Terroir: |
French
term indicating the interaction between vine, microclimate and soil. The
effect of this relationship on the grapes and thereby on the wine determines
the uniqueness of the "cru". |
| Texture: |
The
texture of a wine describes how the wine feels in the mouth - is it silky,
velvety, rounded, or smooth? It is a more specific term than body, which
describes the general impact of the wine. |
| Thin: |
wine
that lacks body on the palate. |
| Thinning-out (of the production): |
this
is also called green harvesting in that it consists of removing a certain
percentage of grapes from the vines when they are still green. The operation
has the purpose of limiting the yield per hectare to increase the quality of
the grape. |
| Toasty: |
A
tasting term. Toasty means literally means just that - smelling or tasting of
toast. It may reflect ‘toasting’ of the barrels, when they may be placed
around a fire (sometimes as they are made), the flames altering the physical
and chemical composition of the surface of the wood, and subsequently this
will have a significant effect on the flavour of the wine. |
| Tonality: |
element
of the visual inspection, which together with the intensity, defines the
colour of a wine. |
| Traceability: |
a
technical term used to indicate a body of standards and procedures intended
to protect the consumers and giving clear information on the origin of a wine
and conformity of winemaking methods with the prescriptions of its relevant
regulations. |
| Typicalness: |
characteristic
that makes a wine recognisable when referring to a vine or origin of the
grapes. |
| Typology: |
wine
classification in the community and national standards (e.g. Novello,
Frizzante, Spumante, Still, Passerillage, Liquorous, ecc.). |
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| Variety: |
type
of vine obtained through genetic selection, whereby the grapes produced have
well-defined and recognisable characteristics. |
| Velvety: |
wine
which has a pleasant round flavour on the palate. This depends on the
quantity of glycerine and type of tannins present. |
| Vin de Pays: |
(France)
Essentially ‘country wines’, there are many very good wines to be found in
this category. The category lies below Appellation d’Origine Contrôlée and
the rapidly disappearing Vin Délimité de Qualité Supérieure, but is
distinctly superior to the usually awful Vin de Table. |
| Vin de Table: |
(France)
[van de tab-ler] The lowest category for French wine. By law such wines may
not even declare grape varieties or vintage on the label - that is if they
ever get as far as being bottled. These are the wines that you still see
dispensed by the petrol pump appliances en vrac at lowly co-operatives. |
| Vin Délimité de Qualité Supérieure: |
(France)
[van day-leem-eat-ay de kwal-eet-ay soup-air-y-er] This is a classification
for French wine one step above Vin de Pays, and certainly above the lowly Vin
de Table. Many regions classified as VDQS are being upgraded to Appellation
d’Origine Contrôlée, and so it is now infrequently seen. |
| Vin doux naturel: |
(France)
[van douce natur-el] A style of wine common in the south, vin doux naturel
describes fortified wines where grape spirit has been added before completion
of fermentation. This action kills the yeast, and the unfermented sugar
causes the wine to be sweet. |
| Vin gris: |
(France)
[van gree]An old term which seems to have fallen from common usage. It
describes ‘grey’ wines - really very pale rosés. |
| Vine: |
see
"Variety". |
| Vintage: |
A
seemingly innocuous term that turns out to mean many different things to
different people. The ‘vintage’ simply refers to the year the grapes were
grown. So, for instance, we might describe the year 2000 as a great vintage
for Bordeaux as the weather that year was excellent, and many superlative
wines were made. When it comes to Champagne, a vintage wine is one that is
made from grapes all grown in the year declared on the label, whereas a
non-vintage wine is a blend of wines from several years. |
| Volatile (acidity): |
acidity
present in the wine, which is attributable to the acetic or propionic acid.
If there is an excess amount, it is considered a defect. |
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| Warm: |
wine
in which the high alcohol content generates a warm sensation in the mouth. |
| Weak: |
wine lacking in some elements. |
| Weingut: |
(Germany)
Describes an estate which owns vineyards as a source of fruit for its
wine. |
| Weinkellerei: |
(Germany)
Describes an estate which buys in grapes to make wine, rather than owning its
own vineyards. |
| WO: |
(South
Africa) Stands for ‘Wine of Origin’. The South African equivalent of the
French Appellation d’Origine Contrôlée, the Spanish Denominación de Origen
and the Italian Denominazione di Origine Controllata. |
| Yeast: |
A
micro-organism without which we would not have bread, beer or wine. The yeasts convert the sugar to alcohol in a process known as
alcoholic fermentation. Present naturally in the vineyard, harvested grapes
will begin to ferment naturally, especially if they are crushed to break the
skins and expose the sugar-rich juice inside to the yeasts which reside on
the grape skins. Some winemakers prefer to add cultured yeasts rather than
rely on the action of wild yeasts. This gives greater control over the
fermentation, but some argue it may intrinsically alter the style or quality
of the wine, as a single strain might not produce the same flavours as the
multiple strains present in the vineyard |
| Zonation: |
a
technical and scientific survey aimed at defining the relation of a grape
variety to soil and microclimate, and possibly advising on the choice of the
varieties which are best adapted to different winemaking areas. |
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