Knowledge Centre

 

Welcome to the Glossary

(Key) A-Austria, F-France, G-Germany, H-Hungary, I-Italy, P-Portugal, S-Spain

A

Coming soon:

Wine Label terms, 

Champagne Bottle sizes, Tasting Terms & Australian Regions

 abv - Alcohol by volume. % of alcohol in container, measured at 20˚C

AOC / AC (F) - Appellation d'Origine Controlee / Appellation Controlee, a term to signify a wine regions' geographical boundaries and their rules

Acetic Acid - A volatile acid in all wine. If high levels than this is a wine fault. Vinegary smell and taste to wine

Acidity - Naturally occurring component of every grape, tartaric acid and malic acid are the most important. Acidity help preserve the wine and gives a wine freshness

Aerobic - Needing oxygen to survive or function

Alcohol - Ethanol / Ethyl alcohol resulting from the fermentation process, where yeast convert grape sugars into alcohol

Alcoholic Fermentation - The process of yeast converting sugar into alcohol. Also producing CO2, flavour compounds & heat

Anbaugebiet (G) - Quality wine region in Germany (13 regions)

Annata (I) - Vintage

Aroma - A subjective term used to describe a wine, when a released compound in the wine identifies itself as a common item, e.g. Cherry, Cedar, Smoke, Lavenders, Grass etc

Aspersion (sprinkler) - The process of sprinkling water onto vines, which then freezes and protects against frosts

Assemblage (F) - Blending of parcel of wines before bottling

Astringency - The amount of drying of the palate, mainly from unripe tannins and fruit

Ausbruch (A) - Potential sweetness level at harvest in Austria. 6th sweetness level

Auslese (A/G) - Potential sweetness level at harvest. 2nd sweetness level in Austria and 3rd sweetness level in Germany

 

B

BLICE - Balance, Length, Intensity, Complexity & Expression, individual components used to help give a final conclusion for the quality of a wine in a wine critic

Balance - A subjective term used to describe a wine's quality, the amounts of perceived sweetness, acidity, tannins, fruit and other factors such as oak, bottle aging etc

Balthazar - 12L bottle (16 bottles of 750mL) used for Champagne

Barrel - A Cask for holding liquid. Traditionally, the barrel was a standard size of 119 litres (in UK), wine barrels are usually made from Oak from Europe or America Bordeaux barrels hold 225L (barrique) and Burgundy 228L. European oak due to it's more porous behaviour is usually split along it's grain whereas American oak can be sawn.

Barrel Fermentation - Normally only white wine is fermented in an oak barrels, giving a more complex, rich and creamy flavours and a longer finish

Barrique (F) - A 225L  cask/barrel traditionally used in Bordeaux. 225L equals 25 cases (12 bottles of 750mL)

 

Bâtonnage (F) - The stirring of the lees in a barrel to impart extra texture and flavours

Baumé (F) - Scale used to measure Must weight

Beerenauslese (A/G) - Potential sweetness quality level at harvest (sometimes affected by Botrytis Cinerea)

Bentonite - A Fining agent from volcanic clay

Bereich (A/G) - A collection of villages (district)

Biodynamic - Organic farming and well as using phases of the moon to determine dates for various procedures such as pruning and harvesting. Rudolf Steiner (1861-1925)

Biologique - Organic farming 

Blend - Two or more grape varieties are fermentation separately and then blended together

Blind Tasting - Tasting and critic of a wine without knowing what it is or where it is from

Bodega (S) - Winery

Body - The feeling of weight on the palate. Light like skimmed milk, medium like semi-skimmed milk, and full like full-fat milk

Botrytis Cinerea - (Noble Rot) A desirable fungus that causes a grapes to lose some water by evaporation, thus concentrating the sugars, acids and flavours. The fungus also gives flavour of honey, orange peel and dried fruit

Barrel - Large cask up to 160 hL (heco-litre, 100 litres)

Bottling - To put wine in bottles for sale or for further aging

Bouquet (F) - The accumulation of all the wine's aromas

Brett or Brettanomyces - A type of wild yeast commonly found on fruit and in wineries and breweries giving horse or band-aid aromas. In high dosages is classified as a wine fault

 

Brix - A scale used to measure the level of sugar (sucrose) in grapes in degrees. This value can be used to give the potential alcohol % of a wine

Brut (F) - A term translating to "raw", "unrefined" or "natural", used to describe the driest sparkling wine, 0-12 g/L of sugar (sub-divided into 3 ranges, Brut Nature, Extra-Brut and Brut)

Bush Vine - Vines are free-standing with no support from a trellis

Butt (S) - A 600L cask used for holding Sherry

 

Butt - A 477L wine cask

Buttage (F) - Moving earth to cover a vine graft to protect it from frost damage

 

C

Cage - Wire around a sparkling wine bottle's neck securing the cork in place

 

Cane Pruning - A one year old branches of a vine that has been winter pruned to support the fruit for the next vintage (6-8 buds)

Canopy Management - Making sure the vine canopy is optimum in terms of corrects amounts of light, heat and air flow, to enable ripe healthy grapes and avoid vine diseases

Cap - Grape solids including skins, pulp, pips and stems that rise to the top of a tank during fermentation of red wine

Carbonic Maceration (F) - The fermentation of whole bunches of red grapes without crushing in a carbon dioxide environment. Producing light, fruity wines with low tannins (Beaujolais)

Cask (wine) - A wooden vessel for fermenting, maturing and holding wine, usually made from oak

Casta (P) - Grape variety

Cava (S) - Sparkling wine made in a number of Spanish regions using the Traditional Method

Cave (F) - Cellar / Winery

Cépage (F) - Grape variety

Chai (F) - Wine storage room

Champagne (F) - Wine region in France where Chardonnay, Pinot Noir, or Pinot Meunier grapes are made into sparkling wine using the Méthode Champenoise

Chaptalisation (F) - A form of Must Enrichment. The addition of sucrose to the grape Must to fuel the yeast in order to increase alcohol content

Charmat Method (F) - a.k.a. Tank Method - sparkling wine production method using steel tanks

Château (F) - Estate or Grand house mainly in Bordeaux

Clarification - A  process using fining and/or filtration of wine to remove suspended solids and reduce haziness

Classico (I) - Label term denoting an original area of an Italian DOC region, giving the most typical wines of the region

Climate (F) - A vineyard

Clone - A man-made replica of a vine (not by nature)

Clos (F) - An originally walled vineyard

Colhelta (P) - Harvest

Colour - During a wine critic, a wine's colour can be used to determine a wine's age

 

Commune (F) - A village with its surrounding vineyards 

 

Conclusion - Final part of wine critic, where a final judgement on quality, grape, region (and producer) is made

 

Continentality - The difference between summer and winter-time temperatures

 

Cordon Training - Permanent parts of a vine extended horizontally from the trunk, where Spur pruning is usually performed

Corked wine - A wine tainted by the chemical compound Trichloroanisole (TCA), resulting in a musky/damp cardboard smell that effects the quality and enjoyment of the wine

Côte (F) - Hills

Coteau (F) - Slopes

Crémant (F) - A sparkling wine made in France, but outside of the Champagne region using  Méthode Champenoise 

Cross (-ing) - Creating a new grape variety by the cross-pollination of two different varieties from the same species of vitis vinifera vines

Cru (F) - Translates to "Growth" in English and is used in the French wine classification systems (Grand Cru, Premiere Cru, Grand Cru classé)

Crush - The process of gently breaking the grape's skin to release the free-run juice or amount of grapes used in a harvest year

Cuvaison (F) - The time during fermentation when the wine is in contact with the solid matter such as skins, seeds and stalks. This stage extracts colour, flavour and tannin

Cuve Close - Another name for Tank Method

Cuvée (F) - A blend of wines or the juice from the first pressing of Champagne grapes

Cyro-extraction - Similar to the production of Icewine, but processed in the winery by freezing the grapes

 

D

DAC (A) - Districtus Austriae Controllatus. Wine classification system used in nine Austrian regions. Similar to AOC and DOC classification

DO (S) - Denominación de Origen. Spanish term to denote a PDO wine regions' geographical boundaries and their rules

DOC (I) - Denominazione di Origine Controllata. Italian term to denote a PDO wine regions' geographical boundaries and their rules

DOCa / DOQ (S) - Denominación de Origen Calificada. Spanish term to denote the best PDO wine regions' geographical boundaries and their rules. Currently Rioja DOCa and Priorat DOQ (DOQ used in Catalan)

DOCG (I) - Denominazione di Origine Controllata e Garantita. Italian term to denote the best PDO wine regions' geographical boundaries and their rules

Decanting - The process of transferring wine from the bottle to a decanter, thus aerating a young wine. Also used to help separate a wine from its sediment

Dégorgement (F) - Disgorgement. A sparkling wine process used to remove the frozen portion of the wine containing the dead yeast cells (Lees)

Diurnal Range - The difference between day and night-time temperatures

Domaine (F) - Estate

Dosage (F) - Also called Liqueur d'expedition. A  wine and cane sugar mixture added after disgorgement to balance the acidity in a sparking wine before sale

Dry - A wine containing no more than 9 g/L of unfermented sugar (RS)

 

E

Edelfäule (A/G) - Noble Rot

Einzellage (G) - A single vineyard

Eiswein (A/G) - A sweet wine, where the grapes are frozen (naturally or artificially) and then crushed and the frozen water particles are removed, thus concentrating the acids, sugars and flavours

En Primeur (F) - A term (especially Bordeaux) for wine sold while still aging in the barrels of the producer

 

Erste Lage (G) - A vineyard of quality who is a member of the German growers association (VDP)

 

Erstes Gewächs (G) - A traditional term in the Rheingau used instead of Grosses Gewächs

 

Erzeugerabfüllung (G) - Estate bottled

 

Estate - A wine maker who uses only their own grapes

 

Estufagem (P) - A process of heating a wine to speed up the maturation. Used for Madeira wine

 

Ethanol - Alcohol or Ether alcohol

 

Extraction - Prolonged Cuvaison, results in high extraction giving more body, tannin, colour and flavours from the grape skins

 

F

Fermentation - See Alcoholic Fermentation

 

Filtration - The clarification of wine before bottling to remove any particles (visible and solidified)

 

Fining - Clarifying the wine to remove suspended particles with the aid of oppositely charged particles and then gravity. E.g. Bentonite and animal product

 

Flor (S) - Yeast formed on top of maturing Fino, Manzanilla and Amontillado (part) sherries to protect them from oxidation and to give flavour

 

Fortified Wine - A wine in which grape spirit has been added to kill any yeast in the solution

 

Frattoria (I) - Estate

 

Free-run juice - Juice extracted from grapes mainly during grape crushing without being pressed

 

G

GI - Geographical Indication - A  World Trade Organisation term describing a place of defined boundaries where produce is made under certain laws or traditions

 

Gemeinde (A/G) - A self-governing town or village with its surrounding vineyards 

 

Gönc (H) - The traditional cask used for maturing Tokaji

 

Governo (I) - A small quantity of dried grapes or concentrated grape juice is added to the wine after fermentation to increase its sweetness and frizzante. Can also be used to help a stuck fermentation to restart it by giving more food source to the yeast

 

Grafting - A grapevine head or shoot is spliced/affixed onto an existing grapevine root or branch

 

Green Harvest - The removal of unripe grapes from grapevines in the early stages of grape ripening, to reduce yields and in an attempt to increase the quality

 

Grosses Gewächs (G) - A dry wine made by a member of the German VDP association from a quality vineyard

 

Grosslage (G) - A group of connected vineyards (not single vineyard)

 

H

hL - Hecto-litre is a unit of volume equal to 100 litres

 

Habillage (F) - The dressing used on a sparkling wine bottle (e.g. foil)

 

Herbaceousness - An aroma or flavour similar to green; often an indication of under-ripe grapes, fruit grown in a cool climate or some grape varieties

Hybrid - Creating a new grape variety by the cross-pollination of two different varieties from different species of vitis vines

 

I

IGP (F) - Indication Géographique Protégée. A French traditional term for PGI. A quality classification between AOC and VDT

IGT (I) - Indicazione Geografica Tipica - Italian PGI classification. An Italian traditional quality classification below DOC

Icewine - Same process as the German/Austrian Eiswein, usually made in Canada

Imperial (F) - 6L (8 bottles of 750mL) used for Champagne

 

J

Jeroboam - 4.5L (6 bottles of 750mL) used for Champagne

 

K

KMW (A) - Klosterneuburger Mostwaage. See Must Weight

Kabinett (A) - An term for dry wine in their Quality classification

Kabinett (G) - A term for the driest of the wines in their Prädikat  Quality classification

Kieselguhr (G) - A siliceous sedimentary rock that when ground into a fine powder can be used to filter wine

 

L

Lagar (P) - shallow vessel used for treading grapes

Late Degorgement - Champagne that has been aged on its lies for a long time before being disgorged and released

Late Harvest - A term used to describe a sweeter wines made from grapes left on the vines for a longer period

Leaf Stripping - Remove of leaves from the grapevine to enable more sunlight to reach the grapes

 

Lees - Sediment left in the barrel or bottle by fermenting wines; a combination of spent yeast cells, seeds, stalks and grape solids, can be large (grosse lees) or fine lees

 

Lees Stirring - The mixing-up of the lees with the wine, used to add complexity and yeast flavours to wine

 

Legs (or tears) - Forms when alcohol evaporates from wine on the side of the glass. If thick slow moving legs/tears, this could indicate high abv% or sugar content. If tears are stained by a red wine, then this could indicate high Extraction

 

Lieu dit (F) - A names vineyard site, but not of top quality

 

Liqueur de tirage (F) - A mixture of sugar, yeast, nutrients and wine added to still wine in order to promote a second fermentation to make sparkling wine 

 

Liqueur d'expedition (F) - Also known as Dosage, a mixture of sugar and wine added to sparkling wine to define it's sweetness level (e.g. Brut, Extra-Sec, Demi-Sec, Doux)

 

Liquoreux (F) - Very sweet wine

 

Liquoroso (I) - Mainly Italian fortified wine

 

Löß or loess Soil (G) - Wind-blown dust, consisting of sand and silt with some clay

 

M

MOG - Matter Other-then Grape, including leaves, stalks and other things in the grape containers

 

Maceration - The time where grape skins and juice are kept together imparting colour, tannin, and flavour

 

Macro-climate - The climate of a wine region or sub-region

 

Madeira - Fortified wine made on the island of Madeira. The wine is fortified (like Port), but then heated (above 30C) for a period of time before aging in a cooler environment

 

Maderised - Stemming from the word Madeira, this term means oxidisation in a hot environment

 

Magnum - 1.5L. A bottle twice the size of a regular 750 ml bottle

 

Malolactic Fermentation (MLF) - A conversion of Malic acid to Latic acid. Most reds and some whites goes through this process, which gives a fuller mouthfeel and diary notes

 

Marc Brandy (F) - Brandy made from distilling the pomace

 

Mas (F) - Vineyard

 

Maso/Masseria (I) - Estate

 

Medal (20 point system)Gold, Silver or Bronze for quality. Bronze (>=15.5 & <17.0 points); Silver (>=17.0 & <18.5 points); Gold (>= 18.5 points). Scored on appearance, nose, palate and conclusion

 

Meso-Climate - The climate within a vineyard or small area

 

Méthode Champenoise (F) - See Traditional Method

Methuselah - 6L (8 bottles of 750mL) used for Champagne

 

Micro-Climate - The climate within or above a small group of grapevines

 

Millésime (F) - Vintage

 

Mise en bouteille (F) - Bottled (by)

 

Mistela (S) - A VDL (Vin de Liqueur)

 

Mistelle (F) - A VDL (Vin de Liqueur)

 

Monopole (F) - A vineyard with a single owner (Burgundy)

 

Must - Grape juice, skins, pulp, seeds and sometime stems. The solid portion of the must is called Pomace

 

Must Enrichment - See Chaptalisation

 

Must Weight - Sugar concentration in grapes, to predict alcohol %, if a dry wine is made

 

N

Negociant (F) - A term for a company that buys wines and re-labels it with their own name (Merchant)

 

Noble Rot - See Botrytis Cinerea

 

Non-filtré (F) - Unfiltered

 

Nose - A tasting term used to describe a wines intensity and aroma characteristics

 

O

Oak - Wood used for adding flavours and texture to wine 

 

Öchsle (G) - See Must Weight

 

Old Vines - Grapevines with age that produce low yielding quality grapes

Organic/Organically grown grapes - Grapes grown without the aid of chemical-based fertilisers, pesticides, or herbicides

 

Oxidised - A wine that is no longer fresh because it was exposed to too much air

 

P

pH - An indication of a wine's acidity expressed by how many hydrogen atoms are present, therefore a measure of the strength of the acid

 

PDO - Protected Designation of Origin. European term for top quality wine with a Geographical Indication (GI)

 

PGI - Protected Designation of Origin. European term for top quality wine with a Geographical Indication (GI)

 

Palate - The mouth feel, flavours and other structural components identified when the wine is in the mouth

 

Passérillée (F) - Grapes that have started to dry-up on the vine or dried after harvest

 

Pétillant (F) - Slightly sparkling

 

Photosynthesis - Process of sugar creation in vines from carbon dioxide, water and sunlight

 

Phylloxera (G) - A louse origination from the USA, which is the main cause of death to European origin vines 

 

Pigeage (F) - The action of punching down the cap that forms during fermentation

 

Pipe (P) - Traditional 550L cask used for Port storage

 

Pomace or Marc (F) - The solid portion of the Must. Skins, seeds and stems. After fermentation the pomace is sometimes used to make a grape spirit such as Grappa and Marc brandy

 

Port (P) - A Fortified wine in the Douro region in Portugal. Made by adding grape spirit to the fermenting juice in order to stop the fermentation prematurely resulting in a strong sweet wine

 

Pourriture Noble (F) - Noble Rot

Prädikatwein (A/G) - Qualitätswein mit Prädikat (QmP), a superior quality wine level, where categories are classification by potential sweetness levels. Austria and Germany have different classifications

 

Premier Cru (F) - French for 'first growth;' a high-quality vineyard but one not as good as Grand Cru.

 

Preservative Free - No added preservatives have been added by the wine maker. Note natural preservatives may be present due to the fermentation process

 

Press - The process by which pressed grape juice is extracted prior to fermentation for white wine and after fermentation for red wine. Also the name of the device that extracts the juice

 

Primary Aromas - Aromas deriving from the fruit (grapes)

 

Produttore (I) - Producer

 

Pumping Over - The action of pumping the juice from the bottom of the fermentation vessel over the Cap at the top, aids extraction and temperature control

 

Pupitre (F) - A-Frame or rack used for holding Champagne bottled during remuage

 

Puttonyos (H) - A system to classify the sweetness of Tokaji wines

 

Q

QbA (A/G) - Qualitätswein bestimmter Anbaugebiete - "Quality wine from certain growing areas". Wine from one of the quality wine growing areas. This level is below QmP, and Chaptalisation may be used

QmP (A/G) - Qualitätswein mit Prädikat - "Quality wine with specific attributes". The highest quality level. See Prädikatwein

QWPSR - Quality Wine Produced in a Specified Region. Term used in Europe before 2009. Now PDO

 

Quality - The quality of a wine is usually given as a score out of 20 (or 100)

 

Quinta (P) - Estate

 

R

RS - Residual Sugar. The amount of sucrose left in a wine are fermentation, expressed in g/L

 

Rack-and-Return - The process of Racking, removing the sediment and then Returning the juice to the same vessel

 

Racking - The process of moving clear wine from one vessel to another vessel to separate it from its sediment

 

Raisin (F) - Grape

 

Récolte (F) - Harvest

 

Refractometer - Device used to measure the Must weight of the juice in the grapes

 

Remontage (F) - See Pumping over

 

Remuage (F) - See Riddling

 

Reserva (S) - A Spanish term for a red wine that has spent at least three years in barrels and bottles before

release.

 

Reserve - No legal meaning, but sometimes used by producers for aged or special wines

 

Residual Sugar - The amount of unfermented sugars left in the wine measured in g/L

 

Reverse Osmosis - Technique used to separate components of a substance. Can be used to reduce water or alcohol in wine

 

Riddling - A slow process of gradually moving sediment to the neck of the bottle by slowly moving the angle of the bottle to a vertical position, as used in the sparkling wine process

 

Rootstock - The root system of the vine (where other vine species can be head-grafted onto different rootstock). With the louse Phylloxera, American rootstock is commonly used throughout the world which is resistant to the louse.

 

Rosé (F) - French for "pink", made from mainly red grapes with a short time spent in contact with the skins, to give a paler and lighter flavoured refreshing wine

 

S

Saccharomyces Cerevisiae - A favourable yeast strain naturally on the grape skin (in small amounts) that would ferment the grape juice to provide wanted wine aromas. This yeast strain is also resistant to high alcohol and sulphur dioxide. Also added in a cultured form, if wild ferment is not wanted 

 

Scion - A part of the vine grafted on to the rootstock

 

Secondary Aromas - Aromas deriving from wine-making (such as oak or MLF)

 

Sediment - Partials forced to the bottom of a holding vessel by gravity, including barrels, tanks and bottles

 

Sherry - A fortified wine from Spain. Sherry can be either biologically or oxidatively matured or both. Sherry types are named Fino, Manzanilla, Oloroso, Amontillado or PX

 

Solera - The final level of the Solera System where the Sherry is bottled from

 

Solera System - The maturation system for sherry. Fractional blending of wines from different barrels and ages to give a consistent end product

Sommelier - A person with advanced wine and producer knowledge that advises restaurant customers about wines and food pairings

Split - A quarter-bottle of wine, equal to 185mL

Spur Pruning - A small branch (spur) growing off a Cordon, which has only a few bubs (3-4)

Soutirage - See Racking

Stem - The part of a wine glass that is held and used to swirl the wine or part of vine

 

Sulphur Dioxide (SO2) - Additive E220. A gas or powder used as an anti-oxidant and antiseptic. Romans burnt sulphur candles to sterilise wine vessels

Sur Lie - A wine that is matured on its dead yeast cells after fermentation (lees)

 

Sur Point - Aging of sparkling wine on its neck in contact with the dead yeast (lees)

Suß or Suss (A/G) - German word for sweet

 

Sußreserve (G) - Unfermented grape juice added to wine before bottling to sweeten the wine

 

Swirl - The mixture of the wine with air to open-up the wine and release it's aromas

 

T

Table Wine - Old term used to describe wines of lower alcohol percent from an area without a GI. Now "Wine of Country"

 

Tafelwein (A/G) - Table wine

 

Taille (F) - Pruning or the juice from the second pressing of Champagne grapes

 

Tank Method - In sparkling wine production where the second fermentation is performed in a tank as opposed to the bottle

 

Tannin - Phenolic compounds that exist in grapes skins and stems and provide astringent that gives structure to a wine. Some wines need time for the tannins to soften

 

Tartaric Acid - Acid in a wine detected on the palate and may be permitted as an addition to wine in warmer countries where acidity levels are low

 

Tenuta (I) - Estate

 

Terroir (F) - A term used for the combination of soil, climate, and all other factors that influence the ultimate character of a wine from a region

 

Terterity Aromas - Aromas from bottle or cask aging

 

Titratable Acidity - Titratable Acidity is a measure of the amount of acid present in a solution. It is expressed as grams/litre (g/L) 

 

Total Acidity - Generally, total acidity is the measure of tartaric acid in the wine from 0.4% to 1.0%. This figure x10 gives the Titratable Acidity in g/L.

 

Traditional Method - A term used for the  sparkling wine process where the second fermentation is performed in the bottle that it is sold in

 

Transfer Method - A term used for the  sparkling wine process where the second fermentation is performed in the bottle, but then its contents transferred to a tank and filtered removing the yeast, then bottled in a different bottle

 

Trellis - A system to support the vines using posts and wires

 

Tri (F) - A hand-harvesting technique where individual grapes are only picked when they are ready. Mainly this is used for sweet wine production where Nobel Rot affected grapes are chosen 

 

Triage (F) - Sorting of grapes after harvest to remove rotten, under-ripe grapes and MOG

 

U

Unfiltered - The wine does not go through any final filtration before bottling and therefore could be hazy in appearance, but the wine could have extra flavour and structural compounds not found in the filtered wine

Uva (I) - Grape

Uvaggio (I) - Blend of grapes

 

V

VDF (F) - Vin de France. New French classification term for wine without a GI (used to be called Vin de Table)

 

VDP (F) - Vin de Pays. Traditional French wine classification term for IGP/PGI quality wines

 

VDP (G) - Non-legal German classification term for wine from it's best producers/vineyards

 

VDL (F) - Vin De Liqueur. Brandy added to unfermented grape juice

 

VDN (F) - Vin Doux Naturels. Brandy added to fermenting grape juice to kill the yeast, thus resulting is a sweet fortified wine, similar to Port

 

Varietal - A wine mainly made from just one grape variety (subject to local wine laws)

 

Veijo (I) - Old

 

Vendange (F) - Grape Harvest

 

Vendangé à la main (F) - Hand Harvest

 

Vendange Tardives (F) - Late Harvest

 

Vendemmia (F) - Vintage

 

Vendimia (S) - Vintage

 

Véraison (F) - Changing of the colour and softening of the grapes at the beginning of ripening

 

Vieilles Vignes (F) - Uncontrolled term used for old-vines

 

Vigna (I) - Vineyard

 

Vignoble (F) - Vineyard

 

Vin (F) - Wine  

 

Vin de Paille (F) - Wine made from dried grapes

 

Vin de Table (F) - Table wine

 

Vin Santo (I) - Sweet wine from Italy made from dried grapes

Viñedo (S) - Vineyard

 

Vinho (P) - Wine

 

Vinho de Mesa (P) - Table wine

 

Viniculture - The science of wine making

 

Vino da Tavola (I) - Table wine

 

Vino de Mesa (S) - Table wine

 

Vintage - The year the grapes was harvested

 

Vinum Vitae - "Wine Life", the best way to learn about wine

 

Viticulture - The science of grape growing

 

Vitigno (I) - Grape variety

 

Vitis Vinifera (G) - The species of Vitis vines that is most commonly used for wine making grapes

 

Volatile Acidity (VA) - Acetic acid bacteria, found on grape skins and in the winery, these enzymes oxidise alcohol and produce vinegary smelling acetic acid. Found in all wines, however, in high amounts it is considered a fault

 

W

Wild Ferment - Allowing the grape must to be fermented by the wild yeast strains on the grape skins (Bloom) and the surrounding environment

 

Wine - An alcoholic drink made by the fermentation of (freshly) pressed grapes

 

Wine Bar - An establishment that sells wine to the public

 

Wine Critic - The tasting and scoring of a wine's quality

 

Wine Fault - An unpleasant smell or taste of a wine, either from a flaw with the wine-making process, bad wine storage conditions or incorrect wine service

 

Winter Pruning - Removal of parts of the vine in order to reduce size and to define new growth areas for the next growing season

 
 

Y

Yeast - When used for wine and beer production, it converts saccharide (sugar & starch) to alcohol and flavour compounds, with a by-product of carbon dioxide and heat. See Saccharomyces Cerevisiae

 

Yeast Autolysis - Dead yeast cell that breakdown and release proteins resulting in biscuity and yeasty flavours into the wine

 

Yield - The amount of grapes harvested. From a particular year, or from a particular grapevine or vineyard

Minor errors excepted

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