GLOSSARY
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| 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.
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| 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.
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| 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.
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| 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.
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| 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.
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| 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.
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| 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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