Acidity
is the natural tartness of grapes, giving a refreshing quality and preventing blandness. One of the main components in the structure of wine, acidity falls in the range of 6 and 75 percent of volume in a balanced table wine. The most common acids are tartanc, malic, lactic and citric
Aglianico
noble red wine of Southern Italy. It is very concentrated and impenetrably tannic in youth. Bottle age yields a subtle fruit and nobly balanced flavor
Alcohol Level
refers to the amount of alcohol by volume. Wine ranges from 7% to 14%, with an average of 11% to 12%; fortified wines may reach 21. By contrast, beer averages between 4% and 5%, and spirits generally start at 40%
Aligoté
lesser white wine grapes of Burgundy
Almacenistas
pure unblended sherry, single cask wines
Aloxe-Corton
wine village in Burgundy's Côte de Beaune
Amontillado
a particular style of medium-dry Sherry
Amphora
sealed clay vessel used to store wine in Roman times
Anada
new vintage wines of sherry; capataz makes decision to which classification anada will be used for (most used to refresh Finos)
Anjou
French wine district along the Loire
Anti-oxidant
permitted additive such as ascorbic acid (vitamin C) which prevents oxidation of wine, white wine particularly
Appellation d'Origine Controlée
is a geographical designation of origin. The system used in the States defines AVAs (American Viticultural Areas). Acronyms used elsewhere include AC/AOC (France); DOC/DOCG (Italy); DO/DOC (Spain); DO/IPR (Portugal)
Approachable
drinkable, easy to enjoy
Aroma
is the combination of primary scents that evolves into bouquet as wine ages
Aromatic
descriptive term for wines of a markedly flowery, spicy or grapy character
Aspect
refers to the topography of a vineyard: which direction the vines face, the angle/height of the slope, and how it interrelates with the climate
Assemblage
blending or assembling the final wine
Astringency
is mainly associated with red wines, primarily due to levels of tannin; it is a quality experienced as a rough, drying sensation
Aszu
grapes infected with botrytis cinerea in Hungary
Auslese
sweet German wine made from selected bunches of grapes
A x R #1
present day rootstock used in California and found susceptible to phylloxera
B-Cap
laminated disc made from natural food wax and recycled paper that covers and seals corks; provides alternative to capsules (leave no waste)
Balance
is the harmonious interplay of all components in a wine. For example, acidity balances sweetness; fruit balances oak and tannin; alcohol balances acidity and flavor
Barbera
red wine grape from Piedmont region of Italy
Barco Rabelo
boat used to sail pipes of port from press houses down Duoro River to lodges, very dangerous trip in the 19th century
Bardolino
village along Italy's Lake Garda which produces light red wines
Barolo
wine village in the Piedmont region of Italy
Barrel
Wood container in which wine is stored and aged (affects the flavor of the wine).
Sizes:
Tonneau 900L. (or equal to 4-barriques
Pipe 450L. (or equal to half a tonneau)
Barrique 225L. (25/ 12-bottle cases)
Barrel Aging
refers to keeping wine in a wooden barrel after fermentation and before bottling. Wood is porous and allows the wine to mature in controlled interaction with its environment; the wood may also provide flavor elements
Barrel-Fermented
identifies wines fermented in oak barrels rather than stainless steel tanks or other vessels. Several types of oak are employed, mainly from the US and France
Barrique
is a small (59 gal.) barrel for aging wine
Barsac
wine village in the Sauternes district of Bordeaux
Beaujolais
red wine from southern Burgundy
Beaune
central village of the Côte de Beaune in Burgundy
Beefy
term for reds meaning solid or chunky
Beerenauslese
very sweet German wine produced from specially selected grapes
Bereich
German vineyards around one specific town region
Bernkastel
German wine village along the Moselle
Big
ample amount of concentrated fruit, character, tannins, etc.
Blanc de Blancs
is white wine made from white grapes
Blanc de Noirs
white from dark-skinned grapes
Blind Tasting
taste wines without seeing bottle color shape or label
Horizontal: Many regional wineries/ one vintage.
Vertical: One winery through many vintages.
Bocksbeutel
squat, flagon-shaped bottle, used in Franconia
Bodega
Spanish wine cellars
Body
is the tactile impression of weight or fullness of wine on the palate
Bordeaux
city, and important wine region, in south-western France
Botrytis
is a vine disease that causes grapes to rot, sometimes to delicious effect. The fungus botrytis cinerea attacks ripe grapes, causing them to shrivel and become concentrated and sweet. The juice of grapes affected with this "noble rot" is used to make some of the world's great sweet wines, including Sauternes
Bouquet
is the complex of fragrances that develops in a wine as it ages and matures
Brandy
distilled wine, most famous being from Cognac
Brix
scale for measuring the sugar content of grape juice
(Oechsle degrees in Germany)
Brouilly
village in the Beaujolais region
Brut
the driest style of Champagne
Bual
grape used to make sweet Madeira
Buttery
a smell, especially in oak-aged Chardonnay, not a tactile sensation
Cabernet Franc
lavishes in the shadow of Cabernet Sauvignon. Used in Bordeaux blend to add spice to the mix
Cabernet Sauvignon
classic red wine grape of Bordeaux
Capataz
Spanish cellarmaster
Capsule
foil used to cover bottle top, lead no longer allowed by law
Carbonic Maceration
is the fermentation of whole rather than crushed grapes, resulting in light, fruity, nouveau-style wines
Cava
is the Catalàn word for cellar, and refers to sparkling wines made in Spain
Cave
wine cellar
Cépage
is French for vine variety
Chablis
famous white wine village of northern Burgundy
Chai
ground-level warehouse in Bordeaux
Chambertin
Burgundy vineyard in the village of Gevrey-Chambertin
Chambolle-Musigny
wine village in Burgundy's Côte de Nuits
Chaptalization
is the addition of sugar during fermentation to increase a wine's alcohol level (not permitted in California or Italy)
Chardonnay
the great white grape variety of Central France, makes Champagne, Chablis, White Burgundy and the Maconnais wines
Chassagne-Montrachet
village in Burgundy's Côte de Beaune which produces both red and white wines
Chasselas
white wine grape grown in Switzerland
Chateau
synonymous with vineyard, in Bordeaux
Chateauneuf-du-Pape
red wine village in the Rhøne region
Chénas
village in the Beaujolais region
Chenin Blanc
white wine grape from the Loire Valley
Chewy
wine with a lot of tannin and strong flavor
Chiroubles
village in the Beaujolais region
Cistercians
group of monks responsible for planting and care of many of Europe's finest vineyards (Motto: cross and plough)
Claret
English term for red wine of Bourdeaux
Clarify
allowing sediment in juice to settle at low temperature (before fermentation for white wines)
Clean
wine with no bacterial or chemical faults and a simple direct flavor
Climate
is critical to the production of good-quality wine grapes. Climate includes the level of heat, sunshine, rainfall and wind. Each grape variety has specific conditions of climate which suit it best.
Clone
group of vines descending from a common parent; vines used (i.e., quality or quantity or resistance to disease)
Clos de Beze
Burgundy vineyard adjoining Chambertin
Clos de Vougeot
largest vineyard in Burgundy's Côte de Nuits
Cold Fermentation
permits control of the speed and heat of the fermentation process and utilizes a stainless steel tank jacketed with a refrigerant
Columbia River
provides irrigation necessary to make Washington the 2nd largest producing wine state in USA
Complex
depth of flavor and nuances, an interesting wine that reveals lots of different aromas and flavor characteristics
Co-Operative
group of growers who band together to sell wines as a group
Cool Fermentation
fermentation carried out with assistance of refrigeration at lower temperature (i.e., to add fruit flavor in white wines)
Corbiéres
wine region in southern France
Cork
bark of evergreen oak tree (Quercus Suber), grown in mountains of Portugal, Spain and Algeria, used to stopper bottle
Corton
Burgundy vineyard in the village of Aloxe-Corton
Côte de Beaune
district in Burgundy that includes such villages as Beaune, Pommard, and Volnay
Côte de Brouilly
an inner district in the Beaujolais region
Côte Chalonnaise
lesser known district in southern Burgundy
Côte de Nuits
district in Burgundy that includes such villages as Nuits-St. Georges, Chambertin, and Vosne-Romanée
Côte d'Or
principal fine wine district of Burgundy, made up of the Côte de Nuits and the Côte de Beaune
Côte-du-Rhöne
important wine region in southern France
Coulure
failure of vine flowers to develop
Cream
Oloroso based sherry to which Moscatel or Pedro Ximenez sweet fortified wine has been added
Crémant
is a term used to describe French sparkling wines made outside of the Champagne region but employing the méthode Champenoise in their production
Crisp
has generous amounts of acidity, generally a fresh, clean wine in a lighter style
Cru
is the French term for rank or level, often used to define a hierarchy of vineyards within appellations. In most Bordeaux classifications, premier cru classé is the top rank. In Burgundy, premier cru vineyards are one level below grand cru
Cru Classé
classified growth, or vineyard, of Bordeaux
Cuvée
a blend of wines
Danube River
major highway/artery east-west in Europe
Dao
region in central Portugal
Decanting
wine by pouring it from the bottle into another container enhances aeration and permits removal of sediment
Deep
term for full-flavored reds and whites, often applied to wines still not at their peak
Degorgement
method in which sediment is removed from sparkling wine with minimum loss of wine
Dionysus
Greek god of wine, theater, and pleasure. Called Bacchus in Roman times
Domaine
single vineyard property
Dosage
"liqueur d'expedition," addition of cane sugar and wine mixture to replace wine lost at degorgement and identify sweetness levels.
Designations
Brut 1.5%
Extra Dry 2%
Sec 3.5%
Demi-Sec 5%
Doux +5%
Douro (doo-roe)
river in northern Portugal that flows through the Port district
Drainage
good vine dies quickly if water allowed to stand on roots (limestone, gravel, chalk/good drainage)
Dry
describes a lack of perceptible sweetness. In dry wines, all or most of the sugar is fermented into alcohol. Brut is a French term for dry Champagne; extra dry sparkling wines are actually sweeter than brut. Trocken is the German word for dry; halbtrocken is half-dry. Secco is Italian for dry, abboccato for slightly sweet. The French term demi-sec refers to a medium-sweet wine
Dusty
usually applied to hot, country reds, in particular wines from the southern Rhone
Earthy
the smell of rich earth or minerals. A positive comment
Echézeaux
Burgundy vineyard in the Côte de Nuits
Edelfaule
noble mold responsible for some of the finest sweet German wines
Egg Whites
albumen of an egg, beaten and added to wine to clarify and sometimes in red wine to soften tannins É see Fining
Egri Bikavér
specific red wine from Hungary
Einzellage
German single vineyard, wine made from grapes of one delineated vineyard only
Eiswein
grapes harvested late in winter when frozen. Wine must have sugar level of Beeren or Trockenbeerenauslese QmP
Entre-Deux-Mers
white wine district in Bordeaux
Erzeugerabfullung
German co-op bottled wine (grown, made, and bottled by cooperative)
Estufa
hot house lined with hot water pipes, sort of sauna bath in which wines of Madeira are slowly heated and then cooled to emulate voyage in ship's hold. "Ordeal by fire" makes this wine unique
Fat
a heavy, sometimes slightly clumsy wine. Though if made from fully ripe grapes it can imply a rather unctuous richness in the wine, sweet or dry; referring to a wine where the level of acidity is lower than the perceptible sweetness, or alcohol
Fermentation
is the process during which yeast transforms the sugar of grape juice into alcohol
Fiasco (plural Fiaschi)
straw-covered bottle used for Chianti
Filtering
removes yeast cells and other particles from wine after fermentation or prior to bottling
Fining
adding something to wine to polish or clarify it removing suspended sediment (usually egg whites, gelatin, or bentonite clay)
Finish
is the wine's tactile and flavor impression left in the mouth after swallowing. Critical to assessing the quality of a wine, in the finest wines, the finish should be long and lingering
Fino
a particular style of dry Sherry
Fleurie
village in the Beaujolais region
Flor
white film of skin that forms on surface of sherry wine in barrel and protects it from oxidation. Literally "the flower of the yeast" contributes to flavor and aroma of finos
Fortified
connotes the addition of spirits to wine either to raise the level of alcohol, or to stop fermentation and thereby maintain the natural sweetness of the grapes
Frascati
wine village near Rome
Freshness
the youthful aromas in a wine, usually associating good acidity with floral or fruit flavors
Fruit
term, literally, for the fruit element in a wine. It may not taste of grapes, but it will resemble a fruit of some kind e.g., black currant, strawberry, apple and is crucial to the flavor of any wine
Fullness
the feel, or weight, of a wine in the mouth
Galen
physician to Roman emperors in 1st century. Wrote De Antidotis, treatise on how wines should be judged, stored, aged and used to "cure" ailments. Recommended "austere" wines, that is lighter and drier wines
Gamay
red wine grape used to make Beaujolais
Gevrey-Chambertin
wine village in Burgundy's Côte de Nuits
Gewurztraminer
spicy white wine from Alsace
Giro-palette
mechanized machine to do automatic remuage
Glassware
best vessel to taste wine
Requirements:
1. Clear: Without color
2. Chimney inwards at top: Traps bouquet
3. Volume: Big enough
4. Stem: To hold without heating wine by hand
Glycerin
is a by-product of fermentation most noticeable in higher alcohol and late harvest wines, giving a smooth tactile impression
Governo
system of second fermentation created by addition of dried grape concentrate, to freshen wines and add color; often used in Chianti area
Grafted
vinifera vine growing on non-vinifera (phylloxera resistant) rootstock
Grand Cru
top-quality French wine
Grands Echézeaux
vineyard in Burgundy's Côte de Nuits
Grappa
distilled skins and seeds (Italy). See marc
Grapy
quite rare flavor of the grape itself in wine. Most common with Muscat, Beaujolais, Gewurztraminer and Riesling
Graves
red and white wine district in Bordeaux
Green
unripe, or tart, not necessarily an unattractive taste in a light wine
Grenache
grape used to make red and rosé wines
Grosslage
German vineyard grouping within town region
Gumpoldskirchen
Austrian wine village near Vienna
Gutsabfullung
German wine grown, produced, bottled by individual estate only (French mis en bouteilles au chateau)
Hard
usually applied to reds which have an excess of tannin. In young reds, this is often necessary to support the aging process
Haut
literally, high; not necessarily an indication of higher quality
Hectare
measure of land, equivalent to 2.471 acres
Herbaceous
weedy, off smell, seen sometimes in Cabernet
Hock
English term for Rhine wine
Honeyed
applied to ripe wines which, sweet or dry, have a taste or aroma of honey
Hospices de Beaune
charitable hospital in Burgundy that owns many fine vineyards Hybrid
cross between different species of grapes
Irrigation
artificially watering plants, not allowed in most parts of Europe
Jammy
rather big, cooked sweetish red wines
Jefferson, Thomas
America's first wine connoisseur
Jerez
city in southern Spain, center of Sherry production
Johannisberg
German wine village along the Rhine
Juliénas
village in the Beaujolais region
Kabinett, Spatlese and Auslese
are German terms which relate, in ascending order, to sugar levels at harvest, not sweetness of the finished wine
Kosher Wine
wine suitable for ritual use, made under strict supervision of Orthodox Rabbi
Kvevris
large clay pot buried in the earth used to make wine in Georgia on the southern slopes of Caucasus Mountains
Lacrima Christi
literally, tears of Christi refers to red and white wines produced near Naples
Late-Harvest
refers to sweet wines made from extra-ripe grapes
Lees
are the sediment consisting of dead yeast cells, grape pulp, seeds and pigment that drop to the bottom of a vessel during and after a wine's fermentation. Sur lie is a French phrase which refers to extended contact of wine with the lees, which imparts additional flavor
Legs
looks similar to tears as wine slowly drips down side of glass; indicates that the wine has vigor and glycerine content
Length
describes wine whose flavors continue to evolve in the mouth even after swallowing
Limousin
famous forest in France known for its oak. One new limousin barrique can cost $500-$600
Lodge
above the ground wine cellar in Portugal
Loire River
longest river in France and home to many varied vineyard areas and micro-climates
Maceration
is the steeping of grape skins and seeds within the must to extract phenolics
Macon
extensive red and white wine region in southern Burgundy
Madeira
exotic group of islands soaring out of Atlantic, also name of the fortified wine made there
Maderized
spoiled wine, smells and tastes bad
Malic Acid
particularly raw, "appley" acid in grapes
Malmsey
grape used to make sweet Madeira
Malolactic Fermentation
is a secondary fermentation which converts sharp malic acid into softer lactic acid, contributing complexity and softness to reds and imparting a buttery quality to whites
Malvasia
is the third most planted variety in Madeira and called "Malmsey" by the English. Along with Muscat, it is one of the most ancient vines currently being ousted by Trebbiano and Viura.
Manzanilla
very dry style of Sherry
Marc
distilled seeds and skins (France). See Grappa
Margaux
wine village in the Médoc district of Bordeaux
Marsala
fortified wine made from Catarratto variety in western Sicily
Maturity
age of the wine, often can be seen in the color
Médoc
important red wine district in Bordeaux
Mead
wine made from honey
Meritage
is a white or red wine from a California winery incorporating a blend of varieties traditionally used in Bordeaux, France
Merlot
one of the world's great underdogs. Dominant grape variety on Bordeaux right bank. Blended with Cabernet to soften the wines from Bordeaux left bank.
Méthode Champenoise
is French for "Champagne method," referring to the production of sparkling wines in Champagne. The key to the méthode is the inducement of a secondary fermentation in the bottle, by adding a small amount of yeast and sugar to a base wine and re-corking the bottle, trapping carbon dioxide from the second fermentation and giving the wine its bubbles
Meursault
white wine village in Burgundy's Côte de Beaune
Mise en bouteilles
bottled (this phrase on a wine label is followed by the name of a producer or wine shipper)
Moelleux
late picked high residual sugar grapes making sweeter Loire valley Botrytis Cinerea wines
Montrachet
famous white wine vineyard in Burgundy
Mosel River
main wine highway or artery through Germany
Morgon
village in the Beaujolais region
Moulin-a-Vent
an inner district in the Beaujolais region
Mousseux
French sparkling wine
Muscadet
white wine district along the Loire. Produces a bone dry, light, fresh wine. It must be drunk very fresh
Muscat
a variety of grapes that makes a heavy sweet wine, with hints of peach or apricot in the bouquet
Musigny
Burgundy vineyard in the village of Chambelle-Musigny
Must
unfermented grape juice before it becomes wine
Nebbiolo
strictly grown in Northern Italy. Makes a rough as road tar wine at youth but with lots of age becomes delicately wonderful
Négociant
is the French word for merchant
Neuchatel
Swiss white wine produced along the shore of that lake
Nierstein
important German wine village along the Rhine
Nose
refers to the aroma of a wine, or the act of smelling the wine
Nouveau
wine made to be drunk immediately after harvest
Nuis-St. Georges
central wine village of Burgundy's Côte de Nuits
Nutty
usually for dry whites
a soft brazil or hazelnut flavor in Chardonnay, a woodier taste in Chenin or Sauvignon, and a dry richness in Madeiras
Oak
most common wood used in barrel making, used to enhance fruit flavor, not mask it
Oaky
the slightly sweet vanilla flavor imparted by maturation in oak casks
Oenology
science and study of wine
Oenotria
Greeks referred to Italy as "land of the vines"
Oidium
Latin for hatred; plant mildew or rot, splits plants and grapes causing immediate death; no harvest possible
Olfactory nerve
Nerve behind the nose used to record senses of smell, fatigues quickly
Oloroso
a particular style of Sherry, used as a base for Cream Sherry
Orvieto
white wine village in central Italy
Oxidized
describes wines that have spoiled or become brown, due to oxygen
Palo Cortado
sherry wine that is neither Amontillado nor Oloroso, but character that lies between the two
Palomino
the best white variety in Spain, where it makes sherries
Pasteur, Louis
first wine scientist who explained that it was yeast that drove fermentation. Also explained that microbes and bacteria if allowed to grow will spoil wine
Pauillac
important wine village in the Médoc district of Bordeaux
Petillant
lightly sparkling
Petit
small
Phenolics
are chemical compounds found in wines; they include tannins, color pigments and flavor compounds
Phylloxera
insect that destroyed most of the world's vineyards in the 19th century
(Pinot) Chardonnay
classic white wine grape of Burgundy - Pinot has been dropped
Pinot Grigio
a mutation of Pinot Noir makes fresh, almost spritzy wines in Northeastern Italy yet almost ignored in the New World. Drink when at its youngest
Pinot Noir
classic red wine grape of Burgundy
Pligny, Gious
Roman scholar and author of "Natural History," the authoritative study on the vine and wine from the 1st century until the 16th century
Plummy
often applied to big, round, ripe reds from Pomerol, St-Emilion, Cote Du Nuits and Napa
Pomerol
red wine district in Bordeaux
Pommard
village in Burgundy's Côte de Beaune
Port
fortified wine made in Oporto, where Duoro River empties into the Atlantic Ocean
Port Classifications
Wood Aged:
Ruby- Everyday port, named for its color
Tawney- Aged in wood 3-10 years, also its color
LBV- From single vintage aged in wood 4-6 years
Old Tawney- Aged in wood, average age on label
Colheita- Dated tawney from one vintage
Pouilly-Fuissé
dry white wine from the Loire
Pourriture noble
noble mold responsible for the unique flavor of Sauternes and Barsac
Premier Cru
first growth; refers specifically to some of the best individual vineyards in Bordeaux and Burgundy
Prickly
a wine with slight residual gas in it. Usually attractive in light young whites, but in reds it is often a sign of refermentation in bottle
Prosecco
sparkling, dry wine from province of Treviso, north of Veneto in Northern Italy
Puligny-Montrachet
white wine village in Burgundy's Côte de Beaune
Pumping Over
juice pumped from bottom of vat and showered over skins which have floated to the top of the vat
Punt
recessed bottle bottom, increases strength of bottle
Puttonyos
is a Hungarian term that indicates the level of residual sugar in the sweet wines made in the Tokaj region from grapes affected by botrytis (called aszù in Hungary). Tokaji Aszù is sold at 3, 4, 5 and 6 puttonyos, based on an ascending scale of residual sugar levels
Qualitatswein mit Pradikat
quality wine with special attributes (such as no sugar added).
1. Kabinett: first picking through vineyard
2. Spatlese: late harvested grapes
3. Auslese: only most ripe bunches used
4. Beerenauslese: selection of individually rotted berries (see Botrytis Cinerea) 5. Trockenbeerenauslese: individually selected dried, well infected by Botrytis, berries
Racking
wine drawn off sediment which has fallen to bottom of barrel
decanting from barrel
Racy
a light wine of quality with lively acidity
Refractometer
handheld instrument used by vineyard manager to measure percentage of sugar in grape and thus make decision as to when to harvest
Remuage
turning and tapping the inverted Champagne bottles while increasing the angle in the rack to work the sediment together and down the neck towards the bottle cap
Remurer
cellar worker who turns up to 35,000 bottles per day
Reserva (Spain) and Riserva (Italy)
legal terms describing the aging requirements of wines in particular regions. In most other countries, "reserve" designations are not legal definitions
Retsina
Greek wine flavored with resin
Rheingau
fine German wine district along the Rhine
Rheinhessen
extensive German wine district along the Rhine
Rheinpfalz
less familiar German wine district along the Rhine
Rhine River
major artery/highway north-south in Europe
Rhone River
route used by Greeks, then Romans to invade Gaul (now known as France)
Richebourg
Burgundy vineyard in the village of Vosne-Romanée
Riesling
classic white wine grape of Germany. Loves to rot and makes lovely rich Botrytis Cinerea wines
Riserva
aged at least three years in oak (Italy)
Rioja
fine wine district of Spain Rosé
wine tinted salmon or pink by allowing red grapes less skin contact or adding red wine to white
Sancerre
village along the Loire producing full-flavored dry white wine
Sangiovese
grown in various forms throughout central Italy. Used as most important part of the blend for Chianti and Vino Nobile wines
Sauternes
Bordeaux district producing sweet white wines
Sauvignon Blanc
classic white wine grape of Bordeaux
Sec (French), Secco (Italian)
dry
Sekt
German sparkling wine
Selection des Grains Nobles
late harvested individual berries with "noble rot" in Alsace. See Qualitatswein mit Pradikat
Auslese
Sémillon
fine white wine grape of Bordeaux
Skin contact
to transfer color and tannin into red wines
Soave
Italian village producing popular light dry white wine
Soft
mellow, well-rounded, mature tannins and little evidence of acidity
Solera
blending system used to make Sherry
Sommelier
wine steward
Smoky
many wines do have a smoky taste, especially when slightly charred oak barrels have been used for maturation
Spatlese
late-picked, as applied to the grapes used to make some German wines
Spicy
exotic fruit and spice flavors in whites, particularly Gewurztraminer, but also a peppery or cinnamony clovy perfume in some reds
Spumante
Italian sparkling wine
Staves
oak plant dried in open air before pieced together by cooper and transformed into barrel
Steely
applied to top Riesling for the very dry, almost metallic flavor they develop
Structure
refers to the interaction of components which contribute to a wine's tactile sensation, including acidity, glycerin, alcohol and tannin
Sulfites
are a derivative of the element sulfur, widely used in winemaking, though most wineries keep their applications to a minimum. Sulfur may be sprayed in the vineyard to prevent diseases, pests and mildew. Sulfites may be used to clean and sterilize equipment, to prevent browning in the juice, to inhibit native yeasts on the grapes, or to guard against spoilage at bottling. Sulfites are also a natural by-product of fermentation. By law, any wine with sulfites higher than 10 ppm must state "contains sulfites" on the label
Sulfur
used to antiseptically clean barrels and tanks, to kill disease in vineyard (rot and mildew), to retard wild yeast fermentation, to kill microbes that cause spoilage, and to preserve freshness and prevent browning
Sulfur Lie
juice or wine left on lees before fermentation or bottling to add flavor
Supple
soft textured, round on the palate, fully mature tannins
Sussreserve
sweet unfermented fruit juice added to wine to bring to proper degree of sweetness, must be from same vineyard and vintage. Used particularly in German wines
Sweet
tasting term, applied not only to sweet wines, but tannins to the elements of ripeness or richness which good quality dry wines can often suggest
Sylvaner
white wine grape of Alsace and Germany
Syrah
in France (Northern Rhone wines), where Syrah represents less than 2% of all red wine plantings, this variety and its wines are cherished. In Australia where it is known as Shiraz, it represents 40% of all red vine plantings and the variety is largely ignored. Makes Australia's greatest wine Grange Hermitage. Note: Petit Sirah is not the same variety, but is of the Durif variety
Tannins
are phenolic compounds derived primarily from grape seeds and skins, as well as the wooden casks in which wines are aged. Depending on the ripeness and quality of the grapes from which they are extracted, tannins can provide either a smooth texture or an astringency to the wine. Tannins impede oxidation and are a primary component in determining a wine's structure. With age, tannin molecules often combine into large polyphenols, creating a softer texture
Tart
green, unripe wine. Can be desirable in light dry wines
Tartaric Acid
most important grape acid
Tastevin
shallow silver tasting cup used in Burgundy
Tastevinage label
special identifiable label rewarded by Confrerie des Chevaliers at special blind tasting 2 weeks before Easter; rewarded to the best wines of the Burgundy area
Tavel
wine village in the Rhône producing popular dry rosé
Tempranillo
Spain's most noble red-grape variety, capable of producing dry, scented wines worth aging
Terroir
describes the environment or a particular vineyard, including elements of soil, climate and aspect
Tinajas
earthen containers buried in ground used to ferment wines at constant temperature (see Kvevris)
Toasty
the barrel smell and taste imparted to oak-fermented white wines and barrel-aged white burgundy
Tough
usually implying too much tannin
Traminer
white wine grape of Alsace
Trebbiano
the most widely planted white variety in Italy. Grown in France as the Ugni Blanc where it is also the planted white variety. World's most prolific. Often distilled to make Brandy, Cognac being the most famous
Trellising
controlling the canopy and method vine grows to regulate amount of sun exposure
Triage
vigorous separation of good grapes from bad at harvest, picked over by hand
Trockenbeerenauslese
rare German wine made from specially selected overripe grapes
Tufa
caves dug into chalky hillsides along Loire River, provides perfect constant temperatures for wines
Ullage
empty space in wine bottle or cask due to evaporation
Uvaggio
grape blend or Italian recipe (see cepage)
Valdepeñas
wine village in central Spain
Valpolicella
region near Verona producing light dry red wines
Vanilla
the smell of new oak
Varietal
dominating grape in the wine. U.S. wines must be at least 75% of the varietal that appears in the label
Varietal character
refers to the combination of aromas and tactile impressions typically offered by a particular grape variety
Vendage Tardive
French term for late harvested grapes (see Qualitatswein mit Pradikat Spatlese)
Veraison
when grapes start to change color on vine
Verdicchio
Italian dry white wine made from this grape
Vieilles Vignes
wine made from old vines' production
Vigneron
French grape grower
Vin de Presse
juice accumulated when skins and pits only are pressed after new wine has been removed
Vinho Verde
literally, green wine; young red and white wines from northern Portugal
Vinifera (vin-if-uh-rah)
grape species responsible for most of the world's wines
Vintage
usually refers to the year in which the grapes were picked, but it also identifies the picking process
Viticulture
science of growing grapes
Vitis Amurensis
named for Amur river which forms Sino-Siberian frontier. This species is resistant to cold, which could be put to use in England and New Zealand
Vitis Labrusca
species of grape that is native to North America, and probably the vine spotted in "Vinland" by Leif Ericsson in 1001. Important in that its rootstock is resistant to phylloxera. Wines produced are notorious for "foxy" flavors
Vitis Riparia
another American vine, notable for its resistance to phylloxera
Vitis Rupestris
Rupestris St. George is important almost solely as rootstock
Vitis Rotundifolia
one species of grape that grows wild, and is native to the Gulf of Mexico area, includes Scuppernong. Resistant to humidity of Southeast
Vitis Vinifera
is the genus and species of grapevine responsible for producing grapes that make the world's best wines
cabernet sauvignon, chardonnay, etc.
Viura
replacing Malvasia in Spain, this variety produces the "modern," early maturing white wines of Rioja. Wines tend to be fairly light, relatively high in acidity almost floral in youth, and yet loses its freshness fairly early. Also used to make white wine in Northern Africa
Vosne-Romanée
village in Burgundy's Côte de Nuits
Weight
body and alcoholic strength of a wine
Yeasts
are one-celled organisms that, in wine-making, convert sugars into alcohol
Yquem
famous vineyard in the Sauternes district
Zinfandel
California's very own "European" varietal; low-yielding, stylishly fashioned, concentrated, well aged, and can provide a unique and delicious wine
