German Glossary Flashcards Preview

WSET Diploma: Unit 3: Germany > German Glossary > Flashcards

Flashcards in German Glossary Deck (58):
1

Abfüller

bottler or shipper who assumes the responsibility for the origin and quality of a wine

2

Absetzen

The process settling of solids (dead yeast cells, leftover grape skin fragments, etc.) to the bottom of a vat of wine or must.

3

Alleinbesitz

A vineyard which is owned by only one owner (similar to a monopole in France).

4

Alte Reben

Old vines

5

Amtliche Prüfungsnummer

commonly referred to as the AP#; a quality control number on all QbA and QmP wines. The number contains the Exam Board number, commune number, producers registered number, an application number and the year of the application. Some producers use the application number as a sequential indication of sweetness.

6

Anreicherung

Broad term for sweetening must before or during fermentation. Whereas chaptalization means the addition of sugar only, enrichment also includes the addition of grape must, concentrated grape must, and RCGM.

7

Badisch Rotgold

A rotling from the Baden region. Made from Grauburgunder (min. 51%) and Spatburgunder grapes. Composition must be declared on label.

8

Biologische Sãureabbau

Malolactic fermentation.

9

Deutscher Sekt

sparkling wine made by any method from grapes grown in Germany

10

Edelfäule

noble rot

11

Einzellage

single vineyard

12

Einzelpfahlerziehung

A vine individually trained to a single stake . Used on very steep slopes such as the Mosel.

13

Erste Gewächs

legal term used for dry wines in the Rheingau from the best vineyards

14

Erzeugerabfüllung

grown and produced by the same grower or cooperative

15

Federweisser

Unfiltered must containing CO2 and yeast that is still in the process of fermenting. An autumn specialty served with onion quiche or roasted chestnuts

16

Feinherb

half-dry, no legal definition

17

Flaschengärung

bottle-fermented sekt

18

Flurbereinigung

restructuring of German vineyards

19

Füder

1000-liter cask common in the Mosel

20

Gerbstoff

Tannin

21

Grosses Gewächs

VDP classification of dry wines from the best vineyards, must be Spätlese ripeness

22

Grosslage

a collection of vineyards; misleading term for inexpensive wines

23

Grosser Ring

Mosel growers association

24

Gutsabfüllung

grown, produced and bottled by the same person/estate

25

Halbtrocken

half-dry, generally less than 18 g/L residual sugar

26

Handgerüttelt

Hand Riddled

27

Hauptlese

The main Harvest

28

Kellerei

wine cellar (or wholesaler)

29

Kelter

Wine press.

30

Keuper

Clay and slate soil.

31

Lehm

Loam soil.

32

Leiblich

medium-sweet

33

Mergel

Heavy Loam

34

Mostgewicht

Must weight which is the weight of sugar in the grapes at the time of the harvest

35

Reinzuchthefen

Pure culture yeasts. Used by growers afraid of risk, hence stuck fermentations

36

Restzucker

residual sugar

37

Rotling

Rosé wine that is produced from a mixture of red and white varieties. A Rotling must have pale red or clear red color

38

Rotliegendes

Reddish slate.

39

Stück

1200 liter cask commonly used in the Rheingau

40

Schneewein

Snow wine; a term used to describe an ice wine made from grapes gathered when snow covered the vineyards.

41

Schielerwein

A rotling from Sachsen

42

Schillerwein

A rotling from Württemburg

43

Schloss

German word for castle; on a wine label it is equivalent to the French word "Chateau."

44

Schotter

Gravel

45

Sonnenuhr

A sundial often very large on steep vineyard sites.

46

Spontangärung

German tasting term for wines made by spontaneous fermentation versus wines inoculated by cultured yeasts. The former has an earthiness versus the cleaner fruit-forward smells of selected yeasts.

47

Steillage

Literally: steep site. A vineyard with an inclination of more than 30%

48

Spritzig

German term for the taste sensation of a wine which contains just enough CO2 to be apparent on the tongue as a prickly sensation (but not enough to be obviously sparkling).

49

Ton

Clay

50

Trocken

dry; generally 4 g/L or less but residual sugar but can be up to 9 g/l if total acidity is within 2 g/l of total residual sugar

51

Vorlese

A pre-harvest before the main harvest to eliminate rotten or defective bunches.

52

Weinkellerei

Wine cellar or winery.

53

Weinberg

German for vineyard

54

Weinsäure

Tartaric acid

55

Weissherbst

rosé from a single variety of red grape

56

Winzer

A wine Grower.

57

Winzergenossenschaft

co-op

58

Zentralkellerei

A central cooperative that gets its wine or must from smaller cellars in the area and blends, produces and bottles the wines.