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| Wine glossary |
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Abboccato. Italian term for wine that is sweet or very sweet. Abfüllung. German term for bottled by. AC. See AOC. Acetic Acid. A volatile acid that can turn wine to vinegar. Acidify. See Acidification. Acidification. The technique of adding acid to the grapes, must or wine to improve the balance. Acidity. Perceived in the taste of the wine as a level of tartness, acidity is a naturally component consisting of mainly tartaric acid, at about 0.5 to 0.7 percent of the wine by volume. Aerate. Exposing the wine to oxygen either through decanting or allowing the wine to "breathe" in an opened bottle or glass. Thought to allow off-odors or bottle stink to bow off in older wines, and to soften aromas in younger ones. Afrothes. Greek term sparkling wine. Aged Tawny. Is port that has remained in the cask for many years. The age at bottling is indicated on the label as that of ten, twenty or even 30 years. They have a nutty flavour. Ageing. Process that takes places in bottle, cask or tank after fermentation. Spirits do not continue to age once bottled. Aguardiente. Spanish term for distilled spirit. Alambic. A pot still, usually of copper. Albumen. Egg white, used for fining. Alcohol. The sugar in wine grapes is fermented through the winemaking process into alcohol, and is measured as a percentage of volume. In white wines, this ranges between 9 and 14 percent; in red wines between 11 and 14 percent. Amabile. Italian term used to describe a sweet wine that s usually dry. American oak. Oak wood for wine barrels sourced in American forests. Favoured by many winemakers, particularly those in Australia and Spain. Amontillado. Medium dry sherry. Amoroso. A sherry that is paler and sweeter than oloroso. Ampelography. The science of grape vine identification. Amphora. A two handled jar with a pointed bottom that goes into sand or soil to keep upright. Añada. Spanish term indicating vintage. Anderida. Generic term for blended English wines from a number of vineyards. Anthocyans. Natural organic chemical compounds responsible for the red, blue and purple colours of grapes and wine. Include anthocyanins, anthocyanidins and pro-anthocyanidins. AOC. Short for Appellation d'Origine Contrôlée (sometimes Appellation Contrôlée abbreviated as AC). Translates literally to protected place name, and is the official French category for higher-ranking wines. AOC wines are categorised according to name, origin, grape varieties and other legal definitions. Aperitif. A wine served before a meal as a stimulant for the palate. Appellation. Official name referring to a wine's geographic region of origin. Aqua Vitae. Italian term for distilled spirit. Arak. See Arrack. Araka. See Arrack. Armagnac. A region of South western France, and an appellation for what is considered to be France's oldest brandy. It is made by single distillation. Aroma. The smell of a wine. Some people use the term aroma for younger wines; bouquet for those that have been aged. Aromatic. Used to refer to a wine, particularly white wines, with intensely floral or fruity aromas, such as Muscat or Viognier. Arrack. Distillate of sugar or rice. Asciutto. Italian term for dry wine. Usually Sicilian. Astringent. Caused by acid or tannin, or a combination of both, refers to the mouth-puckering character of some wines. Attack. In wine tasting, the first impression of a wine on the mouth. Usually perceived as a first "hit" on the tip of the tongue and at the front of mouth. Auslese. German term. Specially selected bunches of grapes from the late harvest; selected on ripeness. These are noble wines, which are intense in bouquet and flavour, but not always sweet. AVA. American Viticultural Area, indicating wine-growing regions as defined through geographic and climatic boundaries by the Federal Government. Theoretically, the American version of the French AC system Bagaceira. Portuguese brandy. Balance. The relationship of the components of the wine including alcohol, residual sugar, acid and tannin. When no one component stands out against the rest, the wine is said to be well-balanced, an indication of quality. Balthazar. = 16 bottles = 12 litres. Barrel. A small wooden barrel used for ageing red wine, and fermenting some styles of white wine. They are of 163.6 litres (36 imperial gallons) capacity and are made of oak, primarily from French and American forests. Barrel-aged. Refers to wines that are fermented in containers such as stainless steel, then placed in oak barrels to mature. Also refers to wines that are fermented in the barrel. Barrel-fermented. Some white wines, notably Chardonnay, may be fermented in barrels rather than in stainless steel to impart a subtle oak character. Barrica. Italian oak barrel. Barrique. French oak barrel. Beerenauslese. (BA). German term. Individually selected over-ripe grapes from the late harvest, which produce rich, sweet dessert wines. Beeswing. A light crust found floating in port that resembles a bee's wing. Beva Fresca. Italian term for very young wine, or for fresh grape juice that is added to old wine before drinking. Bianco. Italian for white. Bidule. A small plastic cup placed inside a champagne bottle during the secondary fermentation to help collect the sediment in the neck of the bottle. Big. Used to describe wines that are very full and intense; considered the opposite of elegant. Bio-dynamique. A farming technique which relies on phases of the moon to help determine appropriate times for vineyard tasks. Black fruits. Aromas and flavours found typically in red wines including those of blackberries, black currants, blueberries and black cherries. Black grapes. Grapes with reddish or blue pigment in their skins used to make red wine. Blanc. French for white. Blanc de Blancs. A white wine made exclusively from white grapes. Blanc de Noirs. Literally, a white wine made from black (red) grapes. Blanco. Spanish for white. Blend. To assemble individual lots of wine together to make one wine. Can apply to different grape varieties, or grapes of the same type from different vineyards, regions and vintages. Böcksbeutal. A flagon shaped, flat sided wine bottle used in Franconia, Germany. Bodega. Spanish word for winery or cellar. Boal. One of four kinds of Madeira wine. It is medium-sweet. Body. The tactile impression of wine in your mouth. Think in terms of light, medium and full, or skim milk, whole milk and cream. Bordeaux blend. A style of wine assembled from the classic red grapes of Bordeaux including Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot. Botrytis Cineria. A form of fungus which grows on ripening grapes. It can ruin a crop under adverse conditions, but with healthy grapes can also concentrate the flavours of the grapes and make an intense dessert wine such as sauternes and trockenbeerenauslese. Bottle. = 0.75 litre, Bottle-aging. The winemaker decides how long a wine will age in the bottle before it is released for sale. Many wines are made to be consumed upon release; finer wines, particularly reds, may require additional bottle ageing by the consumer. In the case of champagne and sparkling wine, bottle ageing allows the wine to acquire, complexity, depth and fine texture; it is also known as ageing "on the yeast" or "en tirage". Bottle sizes. Half bottle = 0.375 litre, Bottle = 0.75 litre, Magnum = 2 bottles = 1.5 litres, Jeroboam = 4 bottles = 3.0 litres, Rehoboam = 6 bottles = 4.5 litres, Methuselah = 8 bottles = 6 litres, Salmanezah = 12 bottles = 9 litres, Balthazar = 16 bottles = 12 litres, Nebuchadnezzar = 20 bottles = 15 litres. Bottled. Putting in the final storage container before consumption. Bottle stink. Occasional unpleasant smell when a bottle is uncorked and which will disappear if left uncorked. Bouquet. The more developed and complex aromas said to be evident in older and mature wines. Bourgeois. See Cru Bourgeois. Brandy. Literally meaning "burnt wine". This is made by distilling wine. Brantjwyn. Dutch term for brandy. Brantwein. German term for brandy. Branntwein. See Brantwein. Brett. See Brettanomyces. Brettanomyces. A wine spoilage bacteria. Wines which contain high degrees of Brettanomyces often smell of barnyard, horse sweat, or cheese. Bright. A wine descriptor referring the character of the wine, including its appearance in the glass, to be fresh and exciting, and refracting light. Brix. Scale of measurement of total dissolved compounds in grape juice and approximate concentration of sugars used in the United States as one gauge of ripeness at harvest. One degree brix is approximately 12 g/l sugar. Brut. A champagne style that is very dry, meaning little or no residual sugar. Bual. See Boal. Bubbly. Popular term for champagne and sparkling wine. Budwood. The varietal Vitis Vinifera grape that is grafted onto the rootstock. This is the part of the vine that produces the fruit. Bung. Is a stopper made of glass, plastic, rubber, silicone or other material such as a cork which seals the bung-hole in the barrel. It can be removed to permit topping up or racking. The position of the bung-hole can be changed to maximize or reduce aeration. Butt. A cask of varying capacity. 490 litres (108 imperial gallons) for beer and sherry. 573 litres (126 imperial gallons) for other wines. Buttery. Descriptor often applicable to Chardonnay that has undergone malolactic fermentation; describes both texture and flavour attributes. Cage. The wire net over the top of a champagne bottle. Capsule. The foil placed over the top of the bottle to protect the cork. Carbonic maceration. Technique used in making Beaujolais and other wines, in which whole clusters of red grapes are placed in the fermenting tanks without crushing them. This results in a brighter, fruitier wine. Carafe. A water or wine container for table use. Caramel. Burnt sugar, used as a colouring agent in spirit. Carbonated. The combination of carbon dioxide with a liquid, either naturally as in méthode champenoise, or artificially. Carboy. Large glass jug or bottle used in winemaking. Case. A case of wine typically holds 12 × 750mls. bottles. Cask. A wooden barrel. Cassis. French term for currants, often used as a descriptor of red wines. Castello. The Italian word for castle; refers to a wine estate, such as Castello d'Albola. Cava. Used in Spain to denote a sparkling wine that has been produced by the méthode traditionelle. Cave. French term for wine cellar. Cedary. A woody aroma that characterises certain red varietals. Centilitre. 100th part of a litre = 26.66 fluid ounces. Cépage. French term for grape variety. Chai. French term for wine storage building-above ground. Chambrer. French term for a wine that has been brought to room temperature. Champagne. Refers to sparkling wines made from grapes grown only in the Champagne region of France and vinified using the méthode champenoise winemaking process. See also Cognac. Chaptalisation. Technique of adding sugar to the grapes or must to balance the wine. Charmat process. Method of making sparking wine in large, pressurized tanks instead of individual bottles, also known as cuvée close. Generally used for less expensive wines. Charry. Aromas and flavours of a toasty nature created by the application of oak barrel aging to the wine. Château. A French winery estate, typically found in Bordeaux and the Loire Valley, the architecture of châteaux can range from grand to mundane. Château bottled. See Estate bottled. Claret. Traditional term for the wine of Bordeaux. Classico. Italian term indicating that wine comes from the heart of a specific region. While Chianti Classico is a demarcated DOCG district, the Classico for Verdicchio, for example, refers to the central part of the appellation. Clavelin. A bottle used in Jura, France. Clean. A wine without winemaking flaws or bacterial spoilage. Climat. A sub-division or plot within a Burgundian vineyard. Clone. A selection within a grape variety which exhibits certain characteristics distinct from others in the group. Viticulturists and winemakers experiment with different clones of the same variety to optimize their plantings and provide specific flavour and tactile characteristics. Clos. A walled vineyard, typically in Burgundy. cls. Abbreviation for centilitres. Cluster. A single bunch of grapes. Coffey still. A continuous method of distillation designed by an Irish customs officer by the name of Coffey. Cognac. A double distilled brandy that can only produced in the Department of Charente-Maritime to the north of Bordeaux in France. Grande Champagne and Petite Champagne are appellations within Cognac, so named because of the chalky / limestone soil that is similar to that found in the Champagne region. Three star cognac is 3 to 5 years old. See also VO, VSO, VSOP, VVSOP and XO Colheita. Term used in port winemaking referring to a tawny port that has been made from a the wines of a single vintage. It is kept in the cask and only bottled when sold. Commune. Typically refers to a wine producing village in the Burgundy region of France. Compact. Wine described as intense but not full. Complex. Opposite of simple. A wine that has a lot going on Concentrated. Dense aromas and flavours. Concentration. What wines with dense aromas and flavours evidence (as opposed to weak and watery). Cooper. A barrel maker. Cooperage. Collective term for wooden containers; also used to refer to the activities and workplace of coopers, who make and repair small barrels and large wooden vats. Cordon. Method of pruning grape vines so that one arm, known as the cordon, extends out along a trellis wire on each side of the trunk. Cork. Quercus Suber, the bark of the cork oak tree, which is boiled, punched, washed, and coated for use as a wine stopper or bung. Corkage. Fee charged by a restaurant to customers who bring in their own wine. Corked. Wine that has been spoiled by a bad cork. The smell more noticeable on the cork rather than the wine. Take care not to confuse with bottle stink. Cork taint. A mildew smell that results from mould on the bung or interacting with chlorine molecules creating TCA. Corky. See Corked. Côte. French. A slope or hillside with vines. Côteaux. French. Plural. Slopes or hillsides. Cream. Sweet sherry. Creamy. These are wines, particularly barrel-fermented Chardonnay, that have undergone a secondary malolactic fermentation, and which have a rich, smooth mouth feel and are fuller in body are often described as creamy. Cremant. A sparkling wine with reduced or lesser carbonation. Crianza. Spain. Red wines must be aged for a minimum of two years, six months of which must be in casks. With Rioja wines twelve months must be in casks. Rosado and blanca wines must be aged for a minimum of one year, six months of which must be in casks. Crisp. Describes wines that are clean, and possibly a bit on the tart side. Opposite of soft. Wines that are crisp are typically higher in acid, and go well with food. Cru. Literally, a growth-a particular vineyard. Cru Bourgeois. Bordeaux. Denotes wines classified immediately below that of grand cru classé. Cru Classé. Bordeaux. A classified growth-a cru that has been formally recognised. Crust. Residue or sediment. Crusted. Is port that is a blend of ports from two or three declared vintage years. Having been aged for three to four years in the cask, it is then bottled where upon it will create a sediment or crust in the bottle and require decanting. Cultivar. See Cépage. Cuvé Close. French term for closed tank, and used for a less expensive method of producing sparkling wine. Cuvée. A blend of many lots of still wines, particularly Chardonnay, Pinot Noir and Pinot Meunier, designed to become a well-balanced champagne or sparkling wine. Decant. To transfer wine from the bottle into another container, to aerate or to separate a red wine from its sediment. Dégorgement. The process by which the sediment collected in the neck of the champagne bottle during the riddling process is frozen and expelled prior to the final corking when using méthode traditionelle. Demijohn. A large glass container with a narrow neck and often wrapped with straw. Demi-sec. A champagne style that is semi-dry, but sweeter than sec. Depth. The impression of many layers of complexity in a fine wine. Dessert Wine. Full boded, sweet or fortified wine used at the end of a meal. Digestif. French term. See Dessert wine. District. Refers to a geographic area more specific than region, but less specific than commune. Distillate. Product produced by distilling. Distilling. The process of converting liquid into to vapour and back again in a still, and in doing so separating various elements of the original liquid. DO. Abbreviation for Denominacion de Origen, which means place name and refers to Spain's official category for wines whose name, region of origin, variety and other defining factors are regulated by law. DOC. Abbreviation for Denominazione di Origine Controllata, which means controlled place name. Italy's official category for wines whose name, region of origin, variety and other defining factors are regulated by law. In Portugal, DOC is also an abbreviation for the highest official wine category, Denominacao de Origem Controlada. DOCG. Abbreviation for Denominazione di Origine Controllata e Garantita , meaning controlled and guaranteed place. Italy's official category for its highest ranking wines. Domaine. French term for wine estate, commonly used in Burgundy Dosage. The liquor, or sugar dissolved in reserve wine, added to the champagne just before final corking. The dosage finishes the champagnes and determines its level of sweetness. Douce. See Doux. Doux. A champagne style that is sweet. Drip irrigation. An alternative to spraying water over the vineyards, this technique concentrates the water on the vine by using small emitters that release the water directly into the ground near the trunk of the vine. Dry. Refers to a wine that is not sweet. Can also mean a wine that feels rough or dry in the mouth. Dull. Opposite of bright and clean; can refer to a wine's appearance, aromas and flavours or overall style. Dumb. A wine with limited flavours and aromas, often only temporary due to bottling, storage, or ageing. Duty. Revenue or tax paid on alcohol. Earthy. Refers to aromas and flavours that suggest wet or dry earth or minerals. Eau-de-vie. French., meaning "Water of life". Distilled spirit. Edelfaule. German meaning Botrytis Cineria. Effervescence. Bubbles produced by the release of gas. Eiswein. German term. Wines of beerenauslese intensity and which must be made from grapes that are harvested and pressed whilst frozen at a temperature not exceeding -7º C. No artificial refrigeration is permitted. These are unique wines with a remarkable concentration of fruity acidity and sweetness. Elegance. Suggests a wine of a certain delicacy and grace as opposed to power and intensity. Elixir. Old term for wines or spirits used as medicines. Espumoso. Spanish term for sparkling wine. Estate. A property that grows grapes and makes wine from its own vineyards. Estate bottled. Made from grapes grown and bottled on the same estate. Esters. Chemical compounds which create much of the bouquet and aroma in wines. Estufa. Madeiran term. A place, room or tank where wine is gently heated. Estufagem. Madeiran term. The artificial heating of the wine in an estufa, of which there are three methods in use. The most expensive wines are left out in the sun to warm naturally, the main method is by having large casks in rooms, the temperature of which is controlled with heating pipes around the walls, and the third method, only used for the lower end of the market, is of concrete vats containing a steam coil. The temperature is gently raised a maximum of 32ºC (50ºF) and allowed to cool again over a period of 90 days, this simulates the gentle warming and cooling of the wine as the ships passed through the tropics and across the equator that gave the wines their unique taste. Extra dry. See Extra-sec. Extra-sec. A champagne style that is extra dry, but sweeter than Brut. Fat. Wines that are rich and full bodied are sometimes described as fat. Fermentation. A naturally-occurring process by which the action of yeasts converts sugar in grape juice into alcohol, and the juice becomes wine. Carbon dioxide is produced as a by-product. Fiasco. Italian for flask. and associated with the traditional straw-wrapped bottles of Tuscany. Filter. Passing liquid through a mesh to remove unwanted particles. Fining. Clarifying a wine by adding a small amount of albumen, isinglass or Fuller's earth that coagulates unwanted particles and helps them to settle to the bottom. Finish. The final impression of the wine in the mouth after swallowing, particularly in terms of length and persistence of flavour. Fino. Dry sherry. Firkin. A cask = 41 litres (9 imperial gallons) = ¼ barrel. Firm. Describes a wine neither soft nor harsh in reference to tannins in a red wine and acidity in a white. Flabby. Describes wines that are too soft. Flavour compounds. Organic compounds in grapes responsible for many of the aromas and flavours in wine. Flavour intensity. How strongly wine flavours are perceived. Flavours. The aromatic components of wine that define its varietal characteristics as noted in the mouth. Fleshy. Wines that have a rich texture and feel on the mouth . Flor. A yeast that forms in sherry production, and which grows on the surface of the of amontillado and fino sherry and helps prevent oxidation. Floral. Perfumed character in the aroma of a wine the smells of flowers. Fluid ounce. 20th part of an imperial pint. Flute. Tall green bottle for all wines from Alsace, France. Fortification. The addition of grape spirit (brandy) to wine. In Madeira wines and sherry it is added after fermentation has been completed. In port 1 litre of spirit is added to every 90 litres of wine during fermentation to kill the yeast so leaving a residual sweetness. Fortified wine. Are wines such as Madeira, port and sherry to which alcohol has been added. Foxy. Distinctive character of wines made from native American grapes. Frappé. French for iced or served on ice. Free-run. Juice that runs from the grapes without pressing. It is often the best quality juice. French oak. Considered by many to be the finest oak for the ageing of white wines; also used for reds. From the Limousin and Troncanian oak forests of France. Frizzante. Italian term for a wine that has a very slight sparkle. Fruit character. The characteristics of the wine has derived from the fruit, including aromas, flavours, tannins, acidity and extract. Fruity. The fruit aromas and flavours evident in wine. Can be fresh, dried, cooked; examples include fresh apples, dried figs, strawberry jam. Full-bodied. Term used for wines that have strength and depth. Fuller's earth. A red clay used for fining. Gallon. See Imperial Gallon and U.S.A. Gallon. Gay-Lussac. Scale for measurement of alcohol content by percentage volume, where 0º = zero alcohol and 100º = pure spirit. It is named after the Frenchman who devised it. Gazéifié. French term for sparkling wine that has been the artificially carbonated. Generoso. Spanish meaning fortified wine. Generous. A rich and often alcoholic wine is said to be generous. Gill. British unit of liquid measurement = ¼ Imperial Pint = 5 fluid ounces = 0.14 litre. GL. Abbreviation. See Gay-Lussac. Glassy-winged sharpshooter. A vineyard insect that transmits diseases (especially Pierce's disease) by feeding off the grape vine. Glycerine. An alcohol formed from sugar that gives wines a very rich and full-bodied character. Glycol Legs. Formed by the liquid that clings to the sides of the wine glass after the wine is swirled, indicative of the glycerine content, body and texture of the wine. Goût de terroir. French term implying a particular local flavour. Grafting. The growing of European grape varieties on disease resistant American rootstock. Grain spirit. Distilled from cereals or rice. Grand cru. The best growths, or specific vineyards in a region. These produce exceptional wine. Grand cru classé. Bordeaux. The highest of the classified growths. Grand mousseux. French term used for champagne that has the highest pressure in the bottle, and thus the most bubbles when poured. Gran spumante. Italian term for a very dry sparkling wine produced by méthode traditionelle. Grape brandy. The distillate of grapes. Grapes. Berries from the European Vitis Vinifera and American Vitis Labrusca, Vitis Riparia, Vitis Rupestris and Vitis Berlandieri species of vine, which are used in wine making. Grape tannin. Tannin in a red wine attributed to the grapes as opposed to winemaking methods. Grape variety. Type of grape, such as Chardonnay or Merlot. Grappa. Californian and Italian name for brandy that is produced by distilling the residue of grape skins that is left after pressing. Green. Describes wine that was made from unripe grapes and which is tart and tight. Halb-trocken. Literally, half dry. A German term for slightly sweet wines. Half Bottle. = 0.375 litre. Harmonious. Referring to a pleasant and graceful balance of components in a wine. Haut. See Haute Haute. French term for high. Head-Pruned. Traditional system of pruning grape vines without use of a trellis system. During the winter dormant season, the head-pruned vines look very much like small trees. Hectare. 2.45 acres Herbal. Aromas and flavours in wine that suggest those of herbs. Hock. British term for German wines that probably originates from the town of Hockheim. Hogshead. A cask containing 245 litres (54 imperial gallons)for beer or 286 litres (63 imperial gallons) for wine. Hybrid. A genetic cross between two different established varieties of grape vine. IGT. Indicazione Geografica Tipica. A category of wines created in Italy by wine law 164 in 1992 to approximate the French vin de pays and German landwein. Imperial Pint. British measurement of liquid = 20 fluid ounces = one-eight of an imperial gallon = 0.57 litres. Imperial Gallon. British unit of liquid measurement = 4.54 litres. Imperial Quart. Two imperial pints = ¼ imperial gallon = 1.135 litres. Not be confused with reputed quart which is smaller and is a bottle size. Intense. Used to describe wines that express their character powerfully. Isinglass. Made from the bladders of certain fish and used for fining. Jaunes. Refers to the Jura region in France. Jerez. Spanish name for sherry, and the town it comes from. Jeroboam. = 4 bottles = 3.0 litres. Joven. Spanish term that is given to a young wine that has been bottled immediately after fining. Although these wines have never seen an oak cask, it is possible that they may have been kept in a tank for up to one year, and then for about five years in the bottle. Kabinett. German term. Selected barrels of wine produced from the first harvest. This indicates that the unfermented grape must has to have attained a minimum fruit sugar level. Keg. A cask of no definite size. Kellerabfüllung. German term. Estate bottled. Kellerabzug. German term. Bottled at the cellars of. Kilderkin. A beer cask = 82 litres (18 imperial gallons) = ½ barrel. KWV. South African abbreviation of the Afrikaans of Co-operative Winegrowers Association. Used to indicate that a standard of quality has been attained. Labrusca. Species of grape vine native to North America. Landwein. German term for country wine. Lower status than Qualitätswein.. Late Bottled. Is Vintage Port that is bottled between four and six years old, it will have thrown its crust in the cask, and may even been filtered to prevent sediment from being deposited in the bottle. Late harvest. Grapes picked late in the season, when the sugar is quite concentrated, to make dessert wines. Lees. The grape solids and spent yeast cells that fall to the bottom of wine after fermentation. See Sediment. Legs. See Glycol legs.T Length. The sustained impression of a wine across the tongue. Lenticels. Individual airtight microscopic cells that comprise a wine cork. There are some 40 million lenticels in a cubic centimeter of cork. Liqueur. A blend of alcohol and other ingredients. Liquor. In brewing and distillation it means water or distilled water. Liquoreux. See Straw wines. Litre. Standard metric measurement for liquid = 4.54 litres = 1 imperial gallon. Lusso. Italian meaning fortified wine. Maceration. The process of soaking the skins of red grapes in their juice to extract colour, tannin and other substances into the wine; can occur pre or post fermentation. Madeira. Portuguese island in the Atlantic Ocean some 750 miles (1200 Km) to the south west of Portugal and 400 miles (640 Km) off the Moroccan coast of North Africa. Famous for its fortified wines. Maderised. Old and oxidized-the term comes from the wines of Madeira, which are aged for many years in a solera. Magnum. = 2 bottles = 1.5 litres. Malic acid. Common acid in grapes which gives a bright crisp element to the wine. Malmsey. One of four kinds of Madeira wine. It is the sweetest. Malolactic fermentation. A natural, secondary fermentation, optional in the winemaking process, which softens the total acidity of the wine through the conversion of malic acid into lactic acid. Marc. French. A rather harsh brandy that is produced by distilling the residue of grape skins that is left after pressing. Maturation. The process by which a wine reaches a point of readiness for bottling; can continue in the bottle. May wine. Light German wine mixed with herbs, usually served in the spring. Mercaptans. Wine spoilage caused by overuse of sulphur. The resulting wine smells of garlic. Mesa, Vinos de. Spanish. See Table wine. Méthode Champenoise. The traditional French champagne winemaking method used for producing sparkling wine Méthode Traditionelle. The equivalent of the traditional French champagne process known as méthode champenoise, but applied to the making of sparkling wines by this method outside the Champagne region. Methuselah. = 8 bottles = 6 litres. Millilitre. 1000th part of a litre. Minerally. Used to describe flavours and aromas that suggest minerals, such as flint, steel, chalk etc. mls. Abbreviation for millilitres. Moelleux. French term meaning luscious or velvety. Monopole. French term meaning proprietary brand. Mousse. The ring of light foam at the top of a glass of sparkling wine. Mousseuse. See Mousseux. Mousseux. French term for sparkling wines not produced by méthode champenoise. Mulled wine. Heated red wine with spices, and often with sugar added. Must. The juice of freshly pressed grapes. Naturwein. German term meaning unblended and with no added sugar. Nebuchadnezzar. = 20 bottles = 15 litres. Neck. The uppermost cylindrical part of a wine bottle. Neutral Spirit. Distillate that is colourless, odourless and negligible taste. New oak. Can refer to brand new barrels, or barrels that have been used from one to four years previously. New World. Winemaking countries such as Australia, New Zealand, USA, South Africa, Chile, Argentina, Canada etc. outside of Western Europe. Noble Rot. See Botrytis Cineria. Non-vintage. Refers to those champagnes whose cuvée contains wine from a previous vintage. Nose. Generic term for the smell of a wine. Nouveau. French. Literally, "new." Wines made to be drunk quite young, within a few months of harvest. Nutty. Describes aromas and flavours of nuts in a wine; more specifically hazelnut, almonds, roasted nuts etc. Oaky. The aroma and flavour characteristics imparted to a wine through the use of oak barrel fermentation and/or ageing. These may be characterised as vanilla, caramel, butterscotch, toast, smoke or char. Sometimes associated with imparting a higher tannin level than the wine might ordinarily have. Oenology. The science of making wine. Off-dry. Term for wines that are neither fully sweet not dry. Old Oak. Barrels old enough to have lost much of its woody character. Generally five year or older. Old Vines. Term referring to vines that are generally 40 years or older. Presumed to deliver small yields, but good quality. Old World. Refers to the winemaking countries of Western Europe including France, Italy, Spain, Portugal, and Germany. Oloroso. Medium sweet sherry. Ordinaire. French. Ordinary. Organoleptic. Pertaining to the senses. An organoleptic description involves taste, smell, and texture, rather than winemaking technique or philosophy. Oxidised. Having been spoiled by exposure to too much air. The resulting wine tastes old, flat, and tired. Palate. Referring to the mouth, or how a wine's characteristics manifest themselves in the mouth. Palaion. Greek meaning old wine. Patent Still. See Coffey still. Pedro Ximinez. The main grape of sherry. Pétillant. French term for a wine that has a very slight sparkle or prickle on the tongue. Petit. See Petite Petite. French. Small or inferior. Petrol. Aromas or flavours reminiscent of gasoline, classic in European versions of Riesling. pH. A measure of the acidity of wine, based on the ionization of hydrogen. The pH of most wines is between 3.2 and 3.8. The lower the number, the greater the acidity. Phylloxera Vastatrix. A parasite that feeds on the roots of Vitis Vinifera vines, resulting in decline and premature death. Pierce's disease. A grapevine disease which kills the vine within a few years. There is no known cure. It is spread by insects which carry the disease from other Riparian plants to the grapevine. Pint. See Imperial Pint and U.S.A. Pint. Pipe. A cask of varying capacity, 573 litres (126 imperial gallons) for wine and 409 litres (90 imperial gallons) for port. Plummy. Aromas and flavours that suggest ripe plums. Plush. Describes a wine that feels luxurious in the mouth. Pomace. The collection of skins and seeds of the grapes after pressing. Port. A fortified wine that comes only from the Douro Valley in Portugal. Vintage port is only from an outstanding quality harvest occurring once every few years. It has a strong dark colour, sturdy body and intense flavour, and is bottled two to three years after harvest and matures in the bottle. A Vintage port should have a life of about forty years. Other styles of port are aged tawny, colheita, crusted, late-bottled, pipe, tawny and vintage character. White port is derived from the white Malvasia grape. Always served chilled it is a delightful aperitif. Ruby port is generally sweet and bottled young, about 3 years old. Porto. French term for port. Pot still. Container or large kettle usually made of copper that has a goose neck and which is used for distilling. Pourriture Noble. French. See Botrytis Cineria. Powerful. Describes a wine of intensity and strength. Premier cru. A first growth-the highest quality, in Burgundy, Grand crus rank higher. Pretty. Describes a wine of delicacy and finesse. Pricked. A wine that has turned to vinegar. Primary aromas. Fresh fruit aromas suggestive of the vine variety. Primeur. French. See Nouveau. Proof. Measure of alcoholic content. Previously 100º proof = 50% alcohol by volume. A spirit was originally said to be proved when the smallest amount of it when mixed with gun-powder would still explode. The amount that was added was the proof level. This has now been replaced by the Gay-Lussac system of measurement. Still wines and sparkling wines 8º - 14º, fortified wines 16º - 24º, liqueurs 17º - 54º and spirits 37º - 80º GL. Pruny. Meaning that the grapes are over ripe and have lost their fresh character. Punt. The dome-shaped indentation in the bottom of a wine bottle that gives added strength and allows bottles to be stacked neck down on each other as in méthode champenoise. Placing a thumb in the punt is the perfect way to hold a champagne bottle when pouring. QbA. German abbreviation for Qualitätswein bestimmter Anbaugebiet. Quality wine that comes from one of the 11 specified wine-growing regions, it is made from approved grape varieties of sufficient ripeness to ensure that the wine will have the style and taste of the region from which it comes. QmP. German abbreviation for Qualitätswein mit Prädikat. Quality wine with special attributes, which are the finest of all German wines, and sub-divided into further categories of kabinett, spatlese, auslese, beerenauslese, eiswein and trockenbeerenauslese in ascending order of ripeness and late harvest. Qualitätswein. German wine term used to describe wines which have met the standards of quality. Quinta. A farm or vineyard estate in Portugal or Spain. Quarten. See Gill. Racking. The process by which clear wine is removed from the settled sediment or lees in the bottom of a container. Rancio. French and Spanish term for the rancid taste that is allowed to develop in the naturally sweet wines of south west France. Rectification. The re-distilling of a spirit to remove further unwanted elements. Red Grapes. Also called black grapes, with skins that have reddish or blue pigment in their skins. Region. Geographical area for wine growing less specific than a district; more specific than a state or country. Rehoboam. = 6 bottles = 4.5 litres. Rémuage. The art of turning and tilting bottles in méthode champenoise in order to ease the sediment into the neck of the bottle. Reputed Quart. Standard British bottle size = 76 Centilitres (cls) = 26.66 fluid ounces. Reserva. Spanish term for reserve indicating longer ageing before release and suggesting higher quality. Regulations determine how long this is for individual wines. Reserve. Loose designation for presumably higher quality than "standard" version of the wine. In champagne, reserve wine refers to wine from previous vintages added to the cuvée for consistent quality and style. Residual sugar. Remaining sugar in wine after fermentation. Retsina. In Greece it is the addition of Pine sap to wine. Originally used as a preservative, it is now just added for tradition and local taste. Riserva. Italian term. See Reserva. Rootstock. American vine roots that are resistant to Phylloxera Vastatrix, and to which budwood is grafted. Rosado. Spanish term. See Rosé. Rosato. Italian term. See Rosé. Rosé. In still wine or champagne, a slightly pink tint that comes from contact with the grape skins or the addition of a small portion of red wine to the cuvée. Rossi. Italian meaning red. Rotwein. German meaning red wine. Rouge. French meaning red. Roze. Greek term. See Rosé. Round. As opposed to flat or angular, refers to a wine's structure, particularly acidity, tannin, sweetness and alcohol. Ruby port. A young port bottled at about 3 years old. Saccharomyces Cereviseae. Traditional wine yeast. Sake. Alcoholic beverage made from Rice.. Salmanazar. See Salmanezah. Salmanezah. = 12 bottles = 9 litres. Sangría. Spanish beverage made by adding fruit and sugar to wine. Schaumwein. German. sparkling wine that is artificially carbonated. Schnapps. Strong grain spirit that may have flavouring added. Scion. The budwood grafted onto the rootstock of a grapevine. Sec. A champagne style that is dry, but sweeter than extra-sec. Secco. Italian term. See Sec. Second-label wine. A less expensive or second brand made from grapes or wine a level down from primary label Sediment. Residue in the bottom of a bottle of red wine that forms as the wine ages. Seepage. Leakage of wine past the edges of the cork. In time, this can lead to loss of wine and oxidisation. Sekt. German term for sparkling wine that has been made by the cuvée close method. Sercial. One of four kinds of Madeira wine. It is the driest. Serious. Describes a high-quality wine. Sherry. A fortified wine that can only come from Jerez de la Frontera in Spain. The principal grape is the Pedro Ximinez and it is aged in a solera. It has five styles Amontillado, amoroso, cream, fino, oloroso. Shoulder. The part of a wine bottle where the neck flares to the full diameter of the bottle. Silky. Refers to a smooth, supple texture. Sin Crianza. Old Spanish term for joven. Single-vineyard wine. Made from the grapes of a single plot of land and not blended with those from any other. Skin contact. The pre-fermentation period in which the grape juice rests in contact with the skins of the grapes. Used in red winemaking to enhance colours and texture; may be used briefly in white winemaking to enhance aromas. Smoky. Aromas and flavours suggesting smoke or smoked wood imparted by oak barrel fermentation or ageing. Smooth. Describes a wine that is not rough or harsh. SO2. See Sulphur Dioxide. Soft. Wine lacking in hardness or roughness, and present when alcohol and sugar dominate acidity and tannin. Solera. A sherry ageing system in which the youngest wines go into the top level of barrels and work their way through a number of tiers of barrels as the old wine is bottled from the last tier. This allows the new wines to take on the character of the old wines. A solera takes its age from the date that it was first laid down. Sommelier. A professional wine steward. Sparkling wine. Refers to all effervescent wines. Those from the Champagne region of France, vinified using the méthode champenoise (known elsewhere as méthode traditionelle, and in Spain as cava). In Germany sekt is produced using the cuvée Close method. Spatlese. German term. Late harvested, at least seven days after the normal harvest. The grapes have more flavour and concentration, but are not necessarily sweet. Spirit. Pure alcohol produced by distilling. Spritzig. German term. See Pétillant. Spumante. Italian term meaning sparkling Wine. Spumoso. Portuguese term . See Spumante. Steinwein. Literally stone wines, the name given to the wines Franconia in Germany. Stemmy. Red wines with green or stalk tannins. Stems. Woody part of the grape bunch which are high in tannin. Usually removed and discarded before fermentation. Still. See Coffey still and pot still. Still wines. Non-carbonated wines. Stony. Aromas or flavours that suggest the mineral quality of stones. Stopper. See Bung. Straw wines. Made from grapes laid out on esparto grass mats and sun-dried . Structural components. The alcohol, tannin, acidity and sugar (if any). Structure. How a wine's structural components are perceived. Ideally structure should be well-balanced, without any one component dominant. Style. Characteristics that form the personality of the wine. Sulphur. Natural element. Sulphur dioxide. SO2. traditional form of sulphur used in winemaking to inhibit wild yeast and bacteria Supple. Describes a wine that is fluid in texture in the mouth, without roughness or harshness. Sur lie. Literally, "on the lees" An ageing technique which adds complexity to the wine. Wines bottled by racking straight off the lees without being passed through a filter. This gives a prickle on the tongue and are said to be pétillant. Sweetness. The impression of a sugary taste in a wine. Can be due to the presence of residual sugar or other sweet-tasting substances such as alcohol. Table wine. Simple wines to go with food, which are often diluted in the glass with water. Tafelwein. German. See Table wine. Tannic. Describes wines too high in tannin. Tannin. A substance found in the skins, stems and seeds of grapes (grape tannins) and imparted by oak barrels (wood tannins), that, in balance, can lend structure, texture and ageing ability to red wines. Tarry. Aromas and flavours that suggest fresh tar. Tart. A term that can be applied to wines that have too high an acidity, or made from under-ripe grapes. Tartaric acid. See Tartrates. Tartrates. Tartaric acid, the biggest bi-product of winemaking that is removed by refrigeration. It is a naturally occurring acid in wine that forms crystals on the cork along the sides of the bottle, While cosmetically unattractive, these crystals only show that the wine has been handled quite delicately. Taste. The impressions formed by wine in the mouth, perceived as bitter, sweet and sour. Tastevin. Small, flat, silver, multi-faceted wine cup used for tasting and judging by sommeliers. Tawny port. Is amber coloured, and usually medium dry. It is aged for about seven to ten years in oak, the colour fading thus giving it its name and a refined elegance. Tavola, Vini di. Italian. See Table wine. Tba. See Trockenbeerenausles. TCA. Trichloroanisole-the chemical most frequently connected with cork taint. The cork is not the only source, biochemical breakdown of certain pesticides, over-zealous use of bleach in cleaning wineries, and atmospheric pollution can lead contamination. Terroir. French term referring to the growing conditions in the vineyard, including climate, soil, elevation, slope, drainage, topography etc. Texture. How a wine feels in the mouth. Thief. A glass tube used to extract wine from a Barrel. Tight. Can refer to a certain lean or underdeveloped quality of the wine in its aromas, flavour or structure. Tinto. Spanish meaning red. Tirage. The process of bottling a cuvée with the addition of active yeast and sugar in order to induce a secondary fermentation. The carbon dioxide produced by this second fermentation is trapped in the bottle, producing the effervescence of méthode champenoise . Tischwein. See Table wine. Titratable acidity. A way of calculating acidity by measuring its strength against a chemical base. Topping up. The process by which evaporated wine is replaced in the barrel. See ullage. Très Sec. French. See Extra sec. Tresterschnapps. German. See Marc. Tresterbranntwein. See Tresterschnapps. Trocken. German term for dry.. Trockenbeerenausles. Tba. German term. Literally dried berry selection. The grapes are shrivelled up like raisins and have been attacked by edelfaule (Botrytis Cineria) the noble rot. Such concentrated grape must is very difficult to ferment, often taking many months to produce rich, sweet, luscious, honey like wines. Tun. A cask = 1145 litres = 252 imperial gallons. Ullage. The space above the fill level in a bottle or cask. A large amount of ullage indicates there has been some leakage from the bottle. U.S.A Gallon. = 3.84 litres = 0.825 imperial gallon. U.S.A. Pint. = 48 centilitres = 16.5 fluid ounces = one-eight of a U.S.A Gallon. Varietal. Term for grape variety. Varietal character. The unmistakable set of sensory characteristics attributable to a grape variety. Vat. A container for liquids of variable size. In Holland = 100 litres = 22 imperial gallons. Verdelho. One of four kinds of Madeira wine. It is medium-dry. VCIG. Vinos de Calidad con Indicación Geográphica and includes Vinos de la Tierra (Spain. New August 2003). VDL. French. Vin de Liqueur. A fortified VDN. VDN. French meaning Vin Doux Naturel. A wine in which not all the fruit sugar has been converted into alcohol leaving a residual sweetness. VDQS. Vin Délimité de Qualité Superieure-the first level of quality in French wines, just above vin de pays. Vegetal. Aromas or flavours that suggest vegetables. Verbessant. German term. See Chaptalisation. Vignoble. French term meaning wine growing and usually applied to all vineyards in one district. Vin. French meaning wine. Vin de pays. French phrase for country wine. Lower status than AOC. Vinegar. See Acetic acid. Vineyard designated wines. Made from a single vineyard, and identified as such on the label. Vinho. Portuguese meaning wine. Vini. Italian meaning wine. Vinification. The activity of making grape juice into wine. Vino. Spanish meaning wine. Vino de Mesa con Indicación Geográphica. Is table wine from a specified area. (Spain. New August 2003). Vintage. The year in which a wine's grapes were harvested; sometimes referring to the grape harvest itself. Vintage designations are only given to champagne whose cuvée contain wines made from a single year's harvest. As with port, a champagne vintage is only declared in a year of exceptional quality. Vintage Character. Is port, but not as its name implies from any vintage, but a ruby port with a little more ageing. Viticulture. The activity of growing grapes. Vitis Riparia. Native North American species of vine that is naturally resistant to Phylloxera. Vitis Rupestris. Native North American species of vine that is naturally resistant to Phylloxera. Vitis Berlandieri. Native North American species of vine that is naturally resistant to Phylloxera. Vitis Labrusca. Main species of vine of North America, which predominates in the Northeastern States and Canada. Vitis Vinifera. European species of vine to which most of the world's wine grapes belong, which is normally grafted onto American root-stock to make it Phylloxera resistant. VO. Very Old, is 10 to15 years of age. A term used in brandy. Volatile. Evaporates quickly. Volatile Acidity. An indicator that the wine is turning to vinegar. At high levels, this smells of acetone or nail polish remover. VP. Vinos de Pago are single vineyard wines from DO’s. (Spain. New August 2003). VPC. Vinos de Pago Calificado are single vineyard wines from within a DOC of which there are only two. (Spain. New August 2003). VSO. Very Special (Superior) Old, 12 to 20 years of age. A term used in brandy. VSOP. Very Special (Superior) Old Pale, 20 to 30 years of age. A term used in brandy. VVSOP. Very Very Special (Superior) Old Pale, 30 to 40 years of age. A term used in brandy. Weight. Impression of heft and volume of the wine in the mouth. Wein. German meaning wine. Weissherbst. German. See Rosé. Well-balanced. Used to describe wines in which all components, alcohol, acidity, tannin (if any) and sugar (if any), relate to each other in such a way that none seems dominant. Wine. The fermented juice of freshly pressed grapes made to the traditions and customs in its country of origin. The term wine is not permitted for the alcoholic beverage produced from any other fruit. Wine press. A device for extracting the juice from grapes. Wood tannin. Describes tannins attributable to barrel ageing, rather than the grapes. Xiros. Greek for dry. XO. Extremely (extra) old, up to 45 years. A term used in brandy. Yeasts. One-celled organisms responsible for turning grape juice into wine. Yield. The production of a vineyard in tons/acre or litres/hectare. Generally a lower yield gives wines of more power and concentration. Zwicker. Term used in wines from Alsace that are a blend of several grape varieties.
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