Glossary Flashcards
1
Q
% abv
A
Alcohol by volume
2
Q
Accolage (f)
A
The viticultural procedure of tying the vine branches to the horizontal wires
3
Q
Acectic acid
A
The acid component of vinegar. The product of oxidation of ethanol by the action of acetobacter in the precede of oxygen. A volatile acid present in small quantities in all wines excessive amounts result in a vinegary nose and taste.
4
Q
Adamado (p)
A
Medium-sweet
5
Q
Adega (p)
A
Winery
6
Q
Aerobic
A
Requiring oxygen to operate
7
Q
Alcohol
A
Ethanol - ethyl alcohol
8
Q
Potential alcohol
A
Is the amount of alcohol that would be created if all the sugars in the must is converted to alcohol
9
Q
Actual alcohol
A
Is the amount of ethanol present in a wine, measured as a percentage of the total volume at 20C as shown in the label
10
Q
Total alcohol
A
Is the sum of the actual and potential alcohol from residual sugars
11
Q
Abbocato (i)
A
Medium-sweet and full bodied
12
Q
Acoholic fermentation
A
The conversion of sugar to alcohol by yeast operating in anaerobic conditions
13
Q
Almacenista (s)
A
A producer of sherry who matures it and then sells is on to a merchant
14
Q
Alte Reben (g)
A
Old vines
15
Q
Amabile (i)
A
Mediumsweet
16
Q
Anaerobic
A
Able to operate without oxygen
17
Q
Analyser
A
That part of a patent still, continuous still or coffey still, in which the alcohol present in the pre-heated wash is vaporised by steam
18
Q
Anbaugebiet (g)
A
Designated quality wine region
19
Q
Annata (i)
A
Vintage
20
Q
Anreicherung (g)
A
Must enrichment
21
Q
Ascorbic acid
A
Vitamin C, used in winemaking, along with sulfur dioxide to prevent oxidation.
22
Q
Aspersion
A
Method of protection against spring frosts whereby the vines are sprayed with water, which freezes, coating the buds with ice. The buds are not damaged because of the latent heat of freezing
23
Q
Assemblage (f)
A
Blending a number of different parcels of wine, particulary in bordeaux or champagne
24
Q
Ausbruch (g)
A
An austrian quality category for sweet wines, the minimum must weight required is higher that that for beerenauslese but lowe that that for trockenbeerenauslese
25
Auslese (G)
A prädikat wine category, indicating wine made without chaptalisation fron grapes thaat fall within a specific range of musweightts. The grapes are often affected with noble rot although the wines are not always sweet.
26
Azienda vinicola (I)
An estate that makes wine from both its own and bought in grapes
27
Azienda agricola (I)
An estate that uses only its iwn grapes in production of its wine
28
Barrique (F)
Cask with a capacity of 225 L. Traditional to nordeaux, but now used everywhere
29
Bâttonage (F)
Lees stirring
30
Baumé (F)
French scale used in measurement of must weight
31
Beerenauslese (G)
A prädikat wine category, indicating wine made without chaptalisation from grapes that fall within a specific range of mustweights. The grapes rill usually be affected by botrytis and the wines will have exceptionally high residual sugar levels
32
Bentonite
Clay of volcanic origin used for fining
33
Bereich (G)
A group of communes
34
Bianco (I)
White
35
Bin
Literally a location, for example in a cellar where a particular wine is stored. Often used as a part of a brand name.
36
Biodynamic
A form of organic viticulture that follows the teaching of Rudolf Steiner. Vine treatments are timed to match astronomical cycles
37
Biologique (F)
Organic
38
Black rot
Fungal disease of the vine prevalent in warm, wet weather, which causes black stains on the leaves
39
Blanc (F)
White
40
Blanco (S)
White
41
Blended whisky vs blended whiskey
Whisky - scottland
| Whiskey - USA, Ireland (osv)
42
Blended Whisky
Scotland, a blend of grain whisky and maltwhisky
43
Blended whiskey
USA, a blend of straight whisky and neutral spirit.
44
Blue fining
Removal of iron or copper casse from a wine by the addition of potassium ferrocyanide
45
Bodega (S)
Winery
46
Nonne chauffe (F)
The second distillation used in cognac to convert the bouillis (the first distillation in cognac) to eau-de-vie
47
Bordeaux mixture
Solution of copper sulfate and lime in water, used to spray vines as protection against fungal diseases
48
Botanicals
Flavourings used in gin production
49
Botrytis cinerea
Fungus that attacks the grape berry and other green parts of the vine. In certain cicumstances it will form unwanted grey rot, in others desirable noble rot.
50
Botte (I)
Traditional large barrels used in italy in various sizes up to 10 hL
51
Botti (I)
Botte in plural
52
Bottiglia (I)
Bottle
53
Branco (P)
White
54
Brettanomyces (Brett)
A genus of yeast whose presence in a ferment results in very distinctive savoury flavours that many consider to be fault
55
Brix/balling
A system of measuring must wight and thereby potential alcohol
56
Broullis /F)
The product of the first distillation in cognac
57
Brut (F) (S)
Dry, used in relation to sparkling wine
58
Bush training
Training of vines as freestanding plants, not needing the support of a trellis
59
Butt
Traditional barrel used in sherry production, holding about 600 L
60
Buttage (F)
The process of earthing up the bases of the vines to protect the graft union between the scion ans rootstock against frost.
61
Cane
One year old wood on a vine that has been pruned to between 8-15 buds. Cf. Spur.
62
Cane pruning
system of a vine pruningin which one or more canes are left on the cine after winter pruning to produce new shoots.
63
Cantina Sociale (I)
Co-operative cellar
64
Cap
Floating mass of grape skinks, stalks etc on the surface of red must during fermentation
65
Cap classique
A south african sparkling wine made using the traditional method
66
Carbonic maceration
Fermentation of whole bunches of black grapes with the berries initially intact. The inracellular fermentation results in well-coloured, fruity red wines with low tanning.
67
Cascina (I)
Farmhouse (estate)
68
Cask
Wooden barrel usually made of oak used for fermentation, maturation and storage of wines. Names and sizes vary
69
Cask strenght
Particulary of malt whiskies, a spirit that has not been reduced or watered down to a bottling strenght of around 40% abv. These generally will not be filtered and will be very high in acohol. Cf. Overproof
70
Casse (F)
Unwanted haze in wine caused by instability
71
Casta (P)
literally Grape variety
72
Cava (S)
Traditional method sparkling fron spain
73
Cave (F)
Cellar (often underground) or establishment
74
Cave co-operative (F)
Co-operative cellar
75
Cépage (F)
Literally Grape variety
76
Cerasuolo (I)
Cherry pink
77
Chai (F)
Above ground warehouse for storing wine, usually in barrel
78
Chalk
A kind of limestone that is almost pure calcium carbonate
79
Chaptalisation
Must enrichment, specifically using beet or cane sugar. Named after Comte Chaptal. The napoleonic minister who advocated its use
80
Charmant method
Tank method
81
Château (F)
Estate in bordeaux, generally, but not always, with accompanying hoouse
82
Chauffe-vin (F)
Wine heater, an optional part of cognac still. Used to heat the wine before it enters the pot still.
83
Chiaretto (I)
Light or pale rosé.
84
Classic (G)
A german category for dry quality wines
85
Classico (I)
The original centre of a DOC region, making the most typical wines.
86
Clay
An extremely fine-grained soil type that often retain large amounts of water, which keep the soil cool and in extreme cases may drown the vine roots.
87
Climat (F)
A vineyard site
88
Clonal selection
Selection and prpagation of plants from a particular variety with specific desirable features that may include early ripening, good fruit, high or low yields and resistance to diseases.
89
Clone
One of a population of plants that are the descendants of a single individual and have features identical to the parent plant.
90
Clos (F)
Historically a Walled vineyard, though the walls may no longer exist.
91
Col de cygne (F)
Swans neck, the part of a cognac still that transports the vapours from the pot to the condenser
92
Colheita (P)
Harvest
93
Commune
A small wine-growing region, usually surrounding one village
94
Compte (F)
Age classification system used in cognac and armagnac, starting with compte 00 for freshly distilled spirit
95
Congeners
Organic compounds giving flavouring and aromas in alcoholic beverages. Products of the fermentation, distillation and maturing processes, they include such compounds as ketones, esters and aldehydes.
96
Consorzio (I)
Producers trade association, whose members wine are identifiec by an individually designed neck-label
97
Continentality
The difference between summer and winter temperatures
98
Co-operative cellar
Winemaking (and sometimes bottling and marketing) facilities that are jointly owned by a numer of growers
99
Cordon
Horizontal extenstion of a vine trunk
100
Côte (F)
Hillside
101
Côteau(x) (F)
Slope(s)
102
Courbe de fermentation
Record of temperatur and density of a particular vat of must or wine during fermentation, plotted as a graph, used by the winemaker to monitor the wine's progress.
103
Crianza (S)
A labelling term for a spanish wine that has satisfied certain minimum requirements for ageing in cask and bottle (min 24 months of which 6 months in small oak barrels, for white and rosé must be aged for min 18 months with no min oak)
104
Crossing
Breeding of new vine varieties by cross-pollination of 2 different varieties of the same species. For wine production, this is usually 2 varieties of Vitis vinifera.
105
Cru (F)
A single "growth", generally of quality, it might be a village or a vineyard
106
Cru Artisan (F)
A rank of bodeaux châteaux, below cru Bourgeois
107
Cru bourgeois (F)
A rank of bordeaux châteaux below cru classé
108
Cru classé (F)
A classified growth, normally in bordeaux.
109
Cryp-extraction
A means of concentrating the sugar in a must. The must is chilled until ice crystals form, which can be easily removed. This replicates the conditions needed to make eiswein.
110
Cuve (F)
Vat or tank
111
Cuve close (F)
Tank method (closed tank?)
112
Cuvée (F)
1. The juice resulting from the first pressing in champagne
| 2. A blend.
113
D.E. (Diatomaceous earth)
Aka. Kieselghur, a sedimentary rock that can be reduced to a very fine powder and used for filtering wine.
114
Débuttage (F)
Removing protective earth that has been placed around the base of the vine during buttage
115
Dégorgement (F)
Removal of sediment from a bottle in traditional method sparkling wine production
116
Dégorgement tardive (F)
A champagne that has been disgorged after an exceptionally long period of yeast autolysis or ageing sur pointe
117
Degree-day
A method calssifying climate zones based on the sum of the average daily temperatures above 10C (the temperature at which the vine starts to grow) during the growing season
118
Demi-sec (F)
Medium dry
119
Density of planting
The number of vine plants per area of land, usually expressed as vines per hectare, and will varry fron 3000 to 10 000 or more per hectare. Factors affecting the density include soilfertility, availaility of water, start up costs and whether harvesting will be mechanised or not. The density does not directly equate to the quality potential of the vineyard.
120
Département (F)
One of the adminisstrative subdivisions of france, there are 100 in total
121
Diurnal range
The difference between daytime and nighttime temperatures. A wide diurnal range encourages the retention of fruit aromas and acid, warm nights encourage sugar build up.
122
Doce (P)
Sweet
123
Dolce (S)
Sweet
124
Domaine (F)
Estate
125
Dosage (F)
Adjustments of the sugarlevel in sparkjling wines by the addition of liqueur d'expedition after degorgement
126
Doux (F)
Sweet
127
Downy mildew
A fungus appearing as downy patches on the vine leaves, reducing photosyntesis, also called peronospara
128
Dulce (S)
Sweet
129
Eau-de-vie (F)
Spirit distilled to a maximum of 96% abv. Aka : water of life
130
Edelfäule (G)
Noble rot
131
Edes (H)
Sweet
132
Einzellage (G)
Individual vineyard
133
Eiswein (G)
A prädikat sweet wine made from grapes that have frozen on the vine. The froxen grapes are pressed and the ice removed, concentrationg the must.
134
Elaborado (por) (S)
Produced by
135
Elevé en fúts de Chêne (F)
Aged in oak barrels
136
Embotellado (por) (S)
Bottled by
137
En primeur (F)
Wines, especially from bordeaux, that are sold before they are bottled
138
Erste lage (G)
The top vineyardsas classified by the premier german growers association Verband deutscher prädikatsweingüter (VDP
139
Erstes gewächs (G)
Dry wines from erste lage that would otherwise be labelled grosses gewächs. The term has persisted for complex legal reasons
140
Erzeugerabfülliung (G)
Estate-bottled
141
Estate
A producer who makes wine from grapes grown on their property only
142
Estufagem (P)
Heating process used in the production of madeira, to accelerate the wines development and maturation.
143
Ethanol
A type of alcohol boils at 78.4 C
144
Extra-sec (F)
Off-dry used in relation to sparkling wine
145
Fattoria (I)
Estate
146
Federspiel (G)
In Wachau, a category lying in between stenfeder and smaragd
147
Feinherb (G)
A legally undefined labelling term that has been recently revieved and used as an alternative to halbtrocken
148
Feints
The tails. A term pricipally used in the production of malt whisnky
149
Fermentation
A chemical reaction broought about by the action of yeast or bacteria. In wine production the most important are the alcoholic fermentation and the malolactic fermentation
150
Fermentazione naturale (I)
A naturally produced sparkle in wine
151
Filtration
The process of physically removing particles from a wine. There are different grades of filters that can remove particles ranging in size from large grape fragments to individual yeast cells.
152
Fining
Removal of matter in suspension in a wine by the addition of a fining agent such as bentonite which acts as a coagulant. Occasionally animal products are used, making wines unsuitable for vegetarians, although none of the fining agent reamins in the wine
153
Fixed acidity
The acidity in wine detectable only on the palare, cf. Volatile acidity, principally composed of tartaric, malic and lactic acids
154
Flor (S)
Yeast growth that forms particularly on the surface of Fino and Manzanilla sherries during maturation, giving them a distinctive taste and protecting them from oxidation
155
Foreshots
The heads, a term principally used in the production of malt whisky
156
Fractions
During distillation a wash can be separated into any number of different part or fractions as the constituent parts boil at different temperatures. A pot still can be used to separate liquid into 3 fractions (Heads, hearts, tails) a rectifier can separate a liquid into a larger number of precisley-separated fractions
157
Frizzante (I)
Slightly sparkling
158
Fusel oils
Unpleasant tastint and potentially toxic by-products of distillation, containing long-chain hydrocarbons, removed as a part of the tails
159
Garrafeira (P)
A superior wine with additional ageing
160
Gemeind (G)
A commune
161
GI or geographical indication
Has a quality, reputation or other characteristics that can be determined by where it comes from. Appear on labels as place names or words associated with a a place (chianti f.e.x.) eu adopted this system in 2009 when it abolished qwpsr and tablewine
162
Gönc (H)
Traditional cask, used in hungary for ageing tokaji
163
Governo (I)
Vinification teqnique, occasionally used in the production of chianti, in which a small quantity of semi-dried grapes or concentrated must is added to the wine after fermentation to induce a slight secondary fermentation, increasing the glycerine content of the wine
164
Graft
The union of a small piece of one plans, including bud (the scion) on to a supporting rootstock in viticulture the most important use is the Vitis vinifera scion on to a rootstock from american vine species, which is thus tollerant from phylloxera
165
Grain whisky
A scottish whisky that is made from both malt and other grains
166
Grainss nobles (F)
Botrytisaffected grapes, a term seen on winesfrom alsace, but the phrase may occasionally be seen on wines fron other regions such as condrieu, mâcon and coteaux du Layon
167
Gran reserva (S)
A labelling term for a spanish wine that has been min. 0 months, including at least 18 months in small oak barrels. Whites and roses must be aged for 48 months to include 6 months in small oak barrells, these wines are only produced in exceptional vintages.
168
Granvas (S)
Tank fermented sparkling wine
169
Green malt
Grains of barley that have been soaked and have then started to germinate, modifying the starch into a soluble form that enzymes can break down into a fermentable sugars. When dried in a kiln, green malt becomes malt
170
Grey rot
Malevolent form of botrytis cinerea affecting unripe berries och black grapes, causing off-flavours and lack of colour.
171
Grist
Ground grains, such as barley
172
Grosses gewächs (G)
A proprietary labelling term of the premier german growers association Verband Deutscher prädikatsgeingüter (VDP. A dry wine made from a members vineyard that has been classified Erste Lage
173
Grosslage (G)
A group of adjoining vineyards. Not to be confused with einzellage
174
Grub up
Digging and removing a vine
175
Gyropalette (F)
Hydraulically operated, computer controlled racks for mechanical remuage
176
Habillage (F)
The dressing (foil etc) that a bottle of sparkling wine receives before it is dispatched fron the winery
177
Halbtrocken (G)
Medium-dry
178
Head grafting
A process that allows an established vineyard of one variety to be grafted over another, more profitable variety, without having to grup up and replant.
179
Heads
The first fraction to be collected during pot still distillation containing, in addition to ethanol, volatile and potentially toxic levels of compounds such as methanol. This fraction is not suitable for human consumption.
180
Hearts
The second fractionto be collected during pot still distillation. This fraction is suitable for human consumption
181
Hybrid
A vine variety resutling from the cross pollination of two vines of different species. In moders viticulture hybrids are used as rootstock. Sometimes referred to as interspecific crossing
182
Icewine
Eiswein
183
Imbottigliato all'origine (I)
Estate-bottled
184
Invecchiato (I)
Aged
185
Irrigation
The supply of water to the vine by means of artificial canals, flooding, overhead sprays or drip systems on individual vines.
186
Kabinett (G)
A prädikat category, indicating wine made without chaptalisation from grapes that fall within a specific range of must weightsq
187
Kieselguht
Diatomaceous earth
188
Lagar (P) (S)
Throught, generally made of stone or concrete, use for treading grapes. Superseded in most regions by more modern methods, but still occasionally used in Douro. Medrn automated versions have been developed called robotic lagars
189
Lees
The sediment of dead yeastcells that gathers at the bottom of the tank/cask once fermentation is compleated
190
Lees stirring
A process of mixing lees with the wine, usually in cask to help extract components that will give the wine extra flavour and body.
191
Lieu dit (F)
A named vineyar site that is not premier or grand cru
192
Limestone
A sedimentary rock consisting mainly of calcium carbonate. Its drainage and water-retention properties make it particularly suited for viticultur. The calcium content inhibits the uptake of acid-neutralising potassium, thereby helping grapes retain their acid.
193
Liqueur d'expédition (F)
Mix of wine and sugar used to make the final adjustment to the sweetness of sparkling wine prior to corking (dosage).
194
Liqueur de tirage (F)
Mixture of wine, sugar and yeast added to still wine to promote a secondary fermentation in sparkling wine production.
195
Liquoreux (F)
Very sweet, especially botrytis-affected wines.
196
Liquoroso (I)
Strong, often fortified wine.
197
Loess
Literally "loose". A very fine, wind-blown deposit ofsilt, or sand and silt. Like clay soils, they have a high capacity of retaining water.
198
Low wines
The water-white liquid with an alcoholic content of around 30% abv. Which is the output from the first distillation in the production of maltwhisky, see brouillis.
199
Lutte raisonée (F)
A form of viticulture that, although not organic, attempts to avoid unnecessary systematic use of synthetic chemicals.
200
Maceration
Period of time when the skins are in contact with the fermenting must during red wine vinification.
201
Malolactic fermentation (MLF)
Conversion of harsh malic acid into softer lactic acid by the action of lactic acid bacteria.
202
Malt
Barley that has undergone the mallting process of soaking, germination and kilning to modify the insoluble starch present in the original grain into soluble starch.
203
Malt whisky
A double distilled scottish whisky that is made using only malt
204
Manipulant (F)
A grape-grower who also makes wine, especially in champage
205
Marc (F)
1. Pomace, the residue of skins, pips and stalks left in a press after the extraxtion of juice or wine
2. The distillate that is made from pomace
3. The name given to one charge of a traditional vertical press, especially in champagne
206
Mas (f)
Vineyard
207
Mash bill
The mix of grains used to make a whisky
208
Maso, masseria (i)
Estate
209
Merchant
1. A company that buys grapes, must or finished wine for either vinification, maturation and blending before sale.
2. A wine dealer
210
Mesoclimate
Site climate
211
Metodo charmant (I)
Tank metod (sparkling wine)
212
Metodo classico (I)
Traditional method (sparkling wine)
213
Metodo tradizionale (I)
Traditional method (sparkling wine)
214
Micro-climate
1. The climate within the canopy of the vine
| 2. Used informally to refer to the site climate or mesoclimate
215
Millésime (F)
Vintage date
216
Mise en bouteille (par) (F)
Bottled by
217
Mise en bouteille au château/domaine..
Château/domaine bottled
218
Mistelle, mistela (F) (S)
A mixture of unfermented grapejuice and alcohol.
219
Moelleux (F)
Medium sweet
220
Monopole (F)
A vineyard, especially in Burgundy, with a single owner
221
Mosto cotto (I)
Reduced, concentrated grape must, used as a sweetening agent
222
Mousseux (F)
Sparkling
223
Muffa nobile (I)
Noble rot
224
Must
Unfermented grape juice destined to becoma a wine
225
Must enrichment
The addition of sugar or rectified concentrated grape must (RCGM) to grape juice PRIOR fermentation to increase the final alcoholic content of the wine. Strict controls
226
Must weight
Density, or specific gravity, of grapejuice prior to fermentation. Measurment of the must weight enables the winemaker to estimate the alcoholic content of the wine.
227
Négociant (F)
Merchant
228
Noble rot
Benevolent form of botrytis cinerea that concentrates the sugars of ripe grapes, facilitating the production of the finest sweet wines.
229
Non-filtré (F)
Unfiltered
230
Oechsle
German scale for measuring must weight
231
Oidium
Powdery mildew
232
Organic
A wine made from organically farmed grapes; that is one where synthetic pesticides, herbicides, fungicides and fertilisers have not been used.
233
Overproof
Most commonly used of rum. Any spirit that is higher in alcohol than proof spirit
234
Passérillée (F)
Grapes that have begun to shrivel on the vine, resulting in a concentration of sugars
235
Passito (I)
A swwet wine made from partially dried grapes, usually high in alcohol
236
PDO or Protected Designition of Origin
A labelling term introduced in 2009 with the abolition of (QWPSR) which indicates that an eu wine has the higher grade of GI (see PGI)
237
Peronospora
Downy mildew
238
Pétillant (F)
Lightly sparkling
239
Petit château (F)
In bordeaux one of many château brans that fall outside the classifications
240
PGI or Protected geographical indication
A labelling term introduced in 2009 with the abolition of Table Wine with a GI which indicates that an EU wine has the lower grade of GI (se pdo)
241
Photosynthesis
The process by which plants convert carbon dioxide and water to sugar by using light energy absorbed by the green chlorophyll in the leaves
242
Phylloxera
The most serious insect pest of the vine. It feeds on its roots which in case of V. Vinifera results in death. There is no known way of eradicting the pest, but its effect can be stopped by grafting the V. Vinifera scion on to rootstock bred from american cine species
243
Pipe
Traditional cask used in the douro for port production
244
Podere (I)
A small estate
245
Pot still
A vessel usually made from copper, that can be used for destillation. A wash needs to be distilled twice in a pot still to crate a useable spirit. Ultimately a pot still can only be used to separate a liquid into 3 fractions; heads, hearts and tails.
246
Pourriture noble (F)
Noble rot
247
Powdery mildew
Fungus that attacks the vine, initially apperaing as floury white dust on the leaves and grapes, eventually causing the grapes to split. Also know as oidium
248
Prädikat (G)
The various subcategories of german and austrian PDO wines. Kabinett, auslese, beerenauslese, trockenbeerenauslese, eiswein (austria excludes kabinett but adds ausbruch)
249
Primary aromas
Aromas ina wine that arise directly from the fruit (not indicating maturity)
250
Produttore (I)
Producer
251
Proof
Of spirits, 57,1 % abv (UK), 50% abv (usa) also in USA as a measure of alcoholic strength. US degrees proof is double %abv
252
Propriétaire (F)
Owner
253
Pruning
Removal of unwanted parts on the vine, mostly wood that is 1 year old or less. In order to regulate the yields and control the vines shape. The main pruning, hand/machine takes place during the vines dormant period in the winter.
254
Pupitre (F)
Rack consisting of 2 hinged boards through which holes have been bored to hold the necks of sparkling wine bottles during remuage
255
Puttonyos (H)
Measure of sweetnes in tokaji wine
256
Quinta (P)
Farm or estate
257
QWPSR
Quality wine produced in a specified region. An EU wine category that reformed in 2009
258
Racking
Drawing off clear wine from a cask or a vat and movingit to another, leaving the sediment behind.
259
Raisin (F)
Grape
260
Recioto (I)
Similar to passito made with part-dried grapes
261
Récoltant (F)
Someone who haversts their own grapes
262
Récolte (F)
The harvest
263
Rectifier
The second column of a coffey or patent still, in which the alcohol rich vapour from the analyser is seperated into fractions. This is achieved through a number of mini distillations that occur between the perforated plates that segment the rectifier. Some can produce alcohol very high in ethanol
264
Refractometer
Hand-held instrument consisting of a prism and a series of lenses used for gauging the must weight of grape juice to asses the sugar ripeness to the fruit.
265
Remuage (F)
Riddling, moving the sediment o the neck of the bottle prior degorgement in traditional method, sparkling wine production
266
Reserva (S)
A labelling term for spanish wines, generally from selected vats of the better vintages. Min 36 moths - including min 12 months in small oak barrels. White and rosé must be aged for min 8 months, including 6 months in small oak barrels
267
Reserve
May indicate superior quality wine or wines that have seen a period of ageing. No legal meaning
268
Residual sugar
Unfurmented sugar remaining in the wine after bottling (even in dry)
269
Reverse osmosis (R.O)
E technique used to remove water from grape must or remove alcohol from wine. If 2 liquids of different concentration are separated by a semi-permeable membrane they will try and reach equilibrium.
270
Rich (F)
Sweet, used in relation to sparkling wine.
271
Riserva (I)
A labelling term usually denoting a wine with a higher abv that has undergone an extended period of aging
272
Rosado (S)
Rosé
273
Rosato (I)
Rosé
274
Rosso (I)
Red
275
Rouge (F)
Red
276
Scion
Section of plant material grafted on to a rootstock
277
Sec (F)
Dry
278
Secco (I)
Dry
279
Seco (P) (S)
Dry
280
Secondary aromas
Aromas that arise from the winemaking
281
Selection (G)
A german category for qualtiy dry wines frim single vineyard sites
282
Sélection de grains nobles (F)
A labelling term that can only be used in alsace, it refers to sweet wines that are made from heavily botrytised grapes
283
Semisecco (I)
Medium dry
284
Semi-seco (S)
Medium dry
285
Single
A whisky from a single distillery. In scotland it can be used in association with either malt or grainwhisky
286
Site climate
The climate of a plot of vines, perhaps a vineyard or part of one
287
Smaragd (G)
Wachau, rich fullbodied dry wines from late havested grapes
288
Solera
System of fractional blending used in sherry making. Wherein older wine is refreshed by the addition of younger wine
289
Spätlese (G)
A prädikat wine category, indicating wine made without chaptalisation
290
Spumante (I)
Sparkling wine made by any method
291
Spur
One year old wood pruned short to retain only 2 or 3 buds
292
Steinfeder (G)
Wachau, the lightest bodied of dry wines
293
Straight whiskey
USA, a whiskey made from at least 51% of one grain. Distilled to no more than 80% abv and aged for min. 2 years in new oak casks
294
Stravecchio (I)
Very old, particulary marsala and spirits
295
Strohwein or schillwein
sweet wine made from grapes that have ben dried on straw or reed mats
296
Sulfur dioxide (SO2)
Highly reactive and pungent gas used as anti-oxidant and antiseptic.
297
Super second
Bordeaux chhâteaux that were second (or third) growths in 1855 class. Sometimes produce wines that rival the 1st growth for quality.
298
Supérieur (F)
Indicates higher degree of alcohol
299
Superiore (I)
Superior, for PDO wines this usually means that it came from the bet vineyards within the region, had been aged longer or had higher degree of alcohol
300
Sur lie (F)
A wine that is ages on it lees
301
Sur pointe (F)
Ageing of a bottle of sparkling wine, neck down, after yeast autolysis is complete, but before dégorgement
302
Süss (G)
Sweet
303
Süssreserve (G)
Unfermented, sterile grape must added to a dry wine prior botttling to increase sweetness and balance excess acidity.
304
Systemic fungicides
Chemicals uwsed to combat fungal diseases of the vine by being absorbed into its tissues, rather tan remaining on the surface
305
Szamorodni (H)
"As it comes". Wie made fron grapes that have not been sorted according to ttheir degree of botrytis.
306
Száraz (H)
Dry
307
Table wine
1. Old wine category in eu today reffering to just "wine"
2. In USA, a wine with less than 14% abv. (Wine higher in abv is legally classified as dessertwine)
3. A non-legal term for wine that is not fortified or sparkling.
308
Table wine with GI
A category of eu wine that was abolished in 2009, most wines became PGI
309
Tafelwein (G)
German for tabel wine
310
Taille (F)
1. Pruning
| 2. The juice resulting from second pressing of grapes in champagne
311
Tails
The 3d fraction collected during pot still distillation, containing ethanol and a number of less volatile compounds, many of which are toxic. (Not suitable for selling)
312
Tank method
Sparkling wine production process in which the secondary fermentation takes place under pressure in a sealed tank, aka charmant method or cuve close
313
Tannin
Chemical compound present in the skins, stalks and pips of grapes that is extracted during red wine vinification. Tannin is detected as a drying sensation on the gums and gives structure to a wine as well as acting as a preservative
314
Tartaric acid
The acid responsible for most of a wines acidity. Detectable only on the palate. May be added to wines lacking acidity in warm vineyard regions
315
Tenuta (I)
Estate
316
Terroir (F)
A sense of place expressed in a wine, which may include the effects of a climate, site climate, soils, aspect, slope, and even local grape varieties, yeast cultures and winemaking practices
317
Tertiary aromas
Aromas in a wine that are due to the effects of ageing
318
Tinto (R) (S)
Red
319
Tonneau (F)
900 L, used in bordeaux trade = 100 cases of 12 75cl bottles of wine
320
Traditional method
The method of making bottle fermented sparkling wine that was developed in champagne. The wine is sold in the same bottle in which the secondary fermentation took place
321
Transfer method
Anadaption of the traditional method, after a second fermentation the wine is disgorged to a pressurised tank where the yeast is removed prior the wine being rebottled in a different bottle
322
Trellis
Any man made system of support to the vine. Usually consisting posts and wires
323
Tri (pltries) (F)
A process of hand harvesting where the pickers pass through the vineyard several times to pick specific individual grapes. Most commonly used in sweet wine production with botrytis
324
Triage (F)
Process of sorting grapes according to quality before winemaking
325
Trocken (G)
Dry
326
Trockenbeerenauslese (G)
A prädikat wine made from individually selected grapes infectes with noble rot and are lusciosly seet
327
Uva (I)
Grape
328
Uvaggio (I)
Blend of grapes
329
Vacuum distillation
A means of removing water from a must without destroying flavours. Liquids boil at lower temperatures when the pressure is reduced. A must boild in a vacuum at about 25-30 C this means water can be removed with less damage to aromas and flavours.
330
Vara y pulgar (S)
A system of vine cane pruning used in Jerez
331
Vecchio (I)
Old. For DOC wines there are controls as to how this word may be used.
332
Vendange (F)
The harvest
333
Vendangé á la main (F)
Hand-harvested
334
Vendaage tardive VT
Late harvest, (according to WSET can only be used in alsace?)
335
Vendemmia (I)
Vintage
336
Vendimia (S)
Vintage
337
Véraison (F)
The moment when the grape begins to change colour
338
Vieilles Vignes (F)
Old vines, not legally defined
339
Viejo (S)
Old
340
Vigna, vigneto (I)
Vineyard
341
Vignoble (F)
Vineyard
342
vin (F)
Wine
343
Vin de paille (F)
Wine made from dried grapes
344
Vin de Rébeche (F)
Any juice remaining in the grapes after extraction of the taille in champagne, it mus be distilled an cannot be made into wine
345
Vin de Table (F)
French for table wine
346
Viña (S)
Vineyard
347
Vine7grape variety
One of a number of recognisable members of a particular vine species. They may result from a natural mutation or deliberate crossing
348
Vine species
Any of the members of the genus vitis most wine is made from v. Vinifera grafted onto rootstocks from v. Rupestis or v. Riparia
349
Vinha (P)
A plot of vines
350
Vinho (P)
Wine
351
Vinification
Winemaking
352
Vino (S) (I)
Wine
353
Vino de mesa (S)
Spanish for table wine
354
Vino de tavola (I)
Italian for table wine
355
Vino generoso (S)
Fortified wine
356
Vino novello (I)
New wine, bottled shortly after harvest
357
Viticoltore (I)
Grower
358
Vigniaiolo (I)
Grower
359
Viticulture
Grape growing
360
Vitigno (I)
Grape variety in italian
361
Vivace (I)
"Lively" slightly sparkling
362
Volatile acidity (V.A.)
Acid that is detectable on the nose ant the palate. The most important one in wine is acetic acid. High levels of VA is normally seen as faulty
363
Wash
Any alcoholic liquid resulting from the fermentation of a wort which is destined to be distilled
364
Winzergenossenschaft (G)
Co operative cellar
365
Wort
The sweet sugar solution that is created by the enzymatic conversion of a soluble starch that is extracted from malt into sugar
366
Yeast
Generic term for a number of single-celled micro-organism which, under anaerobic conditions are able to convert sugar into alcohol. The most important is saxxharomyces cerevisiae
367
Yeast autolysis
Breakdoen of dead yeast cells after the secondary fermentation in sparkling wine production. Among other things, it gives wine a yeasty, bicuity nose.
