Glossary Flashcards
(282 cards)
1
Q
Acetic Acid
A
The acid component of vinegar present in small quantities in all wines. Excessive amounts result in a vinegary nose and taste.
2
Q
Adamado
A
P - Medium Sweet
3
Q
Adega
A
P - Winery
4
Q
Agiorgtiko
A
b - Greek black grape variety used in Nimea. Low in acidity with soft tennis and rich plummy fruit
5
Q
Alcohol
A
Potable alcohol, as contained in drinks, is ethanol, sometimes called ethyl alcohol. Actual alcohol is the amount of ethanol present in a wine, measured as a percentage of the total volume at 20C as shown on label.
6
Q
Aligoté
A
w- High acid, inexpensive dry white from Burgundy, usually unoaked. Will be varietally labelled to distinguish these wines from Chardonnay.
7
Q
Almacenista
A
S - a producer of Sherry who ages it and then sells it in bulk to a merchant.
8
Q
Alte Reben
A
G - Old vines
9
Q
Anbaugebiet
A
G - Designated quality wine region
10
Q
Appellation D’Origine Protégée
A
F - Protected Designation of Origin
11
Q
Aragonez
A
b - Tempranillo, also called Tinta Roriz in Portugal
12
Q
Assemblage
A
F - Blending of a number of different parcels of wine, particularly in Bordeaux or Champagne.
13
Q
Assyrtiko
A
w - White variety with pronounced fruit and high acidity; the wines are usually dry and unoaked. From Greece particularly Santorini. (Some sweet versions are made with dried grapes)
14
Q
Ausbruch
A
G - An Austrian quality category for sweet wines; the minimum must weight required is higher than for Beerenauslese, but lower than that for Trockenbeerenauslese
15
Q
Azeinda (or casa)
A
I - an estate that makes wine from both its own and brought in grapes
16
Q
Azienda (or casa) Agricola
A
I - an estate that uses only its own grapes in the production of its wine
17
Q
Azienda (or casa) Vinicola
A
I - A producer who buyers in and vilifies grapes
18
Q
Baga
A
b - High-acid, high tannin, Portuguese black grape, usually oak-aged. The main region is Bairrada.
19
Q
Bandol
A
r - AC region in Provence, mainly making long-lived, fuoll-bodied red wines from Mouvedre. (q.v.)
20
Q
Bardolino
A
r - Red wine DOC region in north-east Italy. Wines are similar to Valpolicella DOC
21
Q
Barrique
A
F - Cask (q.v.) - with a capacity of 225 L Traditional to Bordeaux, but now used throughout the world
22
Q
Barsac
A
r - AC region neighboring Sauternes, making wines of a similar style, quality and price.
23
Q
Bereich
A
G - a group of communes (Germeinde)
24
Q
Bergerac
A
r - AC region inland of Bordeaux, making wines in a similar style (red and white)
25
Bin
literally a location (for example in a cellar), where particular wine is stored. Often used as part of a brand name
26
Biologique
F - Organic
27
Blaufränkisch
b - Red cherry fruit and peppery spice. Oaked or Unoaked. Austria (especially Burgenland) plus Germany and Hungary
28
Blended Whiskey
Scotland: a blend of grain and malt whiskey. USA: A blend of straight whiskey and neutral corn spirit.
29
Bodega
S - winery
30
Bonnezeaux
r - Loire AC region making sweet wines from noble-rot affected Chenin Blanc grapes
31
Borderies
r - a region in Cognac, just north of Grande and Petite Champagne (q.v.) offering very high quality spirits
32
Botanicals
Flavorings used in gin production, such as juniper, coriander seeds and citrus peel
33
Botrytis Cinerea
Fungus that attacks the grape berry. In certain circumstances it will forum unwanted grew rot. In others desirable noble rot.
34
Bottiglia
I - bottle
35
Brut
F, S - dry (of a sparkling wine)
36
Bull's Blood
Medium bodied Hungarian red make from a blend of varieties, including Blaufrankish and international varieties
37
Bush Vines
Vines trained as free-standing plants, not needing support of a trellis
38
Butt
Traditional barrel used in Sherry production, holding about 600 liters
39
Cahors
r - AC region in South-West France, making full-bodied reds, mainly from Malbec.
40
Calvados
r - Delimited region in north-west France. Making apple and pear based aged spirits
41
Campbeltown
r - Town on the west coast of mainland Scotland. Campbeltown single malt whiskies vary in style, but the best are very complex.
42
Cantina Sociale
I - co-operative cellar
43
Cap Classique
A South African sparkling wine made using the traditional method.
44
Carbonic Maceration
Fermentation of whole bunches of black grapes with the berries initially intact. The intracellular fermentation results in well-colored, fruity red wines with little tannins
45
Carignan
b- High-acid, high-tannin black variety. Suits hot regions such as the south of France and North Africa
46
Cascina
I - farmhouse (has come to mean estate)
47
Cask
Wooden barrel, usually made of oak, used for fermentation, maturation and storage of wines. Traditional names and sizes vary from region to region.
48
Cask Strength
Particularly of malt whiskies, a spirit that has not been reduced (watered down) to a bottling strength of around 40% abc. These generally will not be filtered and will be very high in alcohol. Sometimes over 75% abc.
49
Casta
P - grape variety
50
Cave
F - Cellar (often underground) or winemaking establishment
51
Cave Cooperative
F - Co-operative Cellar
52
Cèpage
F - Grape variety
53
Cerasoulo
I - Cherry pink
54
Chai
F - Above-ground warehouse for storing wine, usually in barrels.
55
Chambolle-Musigny
r - Commune AC in the Cote de Nuts famous for pinot noir
56
Chaptalisation
Must enrichment (adding sugar to the grape juice to increase potential alcohol) specifically using beet or cane, named after Comte Chaptal, the Napoleonic minister who advocated for its use.
57
Château
F - producer in Bordeaux generally, but not always, with accompanying house
58
Chaume
r - Loire AC region making sweet wines from noble-rot affected Chenin Blanc. The best part of this is Quarts de Chaume AC
59
Chiaretto
I - light or pale rose
60
Cinsault
b - black grape variety with savory, meaty flavors. Suits hot conditions such as Southern Rhone (where it is blended with Grenache, Syrah and Mouvedre) and south Africa
61
Climat
F - a vineyard site
62
Clos
F - Historically a walled vineyard, although the walls my no longer exist
63
Colombard
w - White grape variety grown in South West France for distillation, and for high-acid, apples dry whites.
64
Commune
a small wine-growing region, usually surrounding one village
65
Condrieu
r - Northern Rhone AC region, usually surrounding one village
66
Consorzio
I - Producer's trade association, whose members' wines are identified by an individually designed neck-label
67
Continentally
the difference between summer and winter temperatues
68
Co-Operative Cellar
Winemaking (and sometimes bottling and marketing) facilities that are jointly owned by a number of growers.
69
Cornas
r - Northern Rhone AC region making full-bodied reds from Syrah
70
Cortese
w - Variety used in Northern Italy (Gavi) for high-acid, unoaked, dry white wines with green and citrus fruit (pear, lemon)
71
Corton
r - Grand Cru AC in the Cote de Beaune, making red (pinot) and white (chard). includes Corton-Charlemagne Grande Cru.
72
Corvina
b - the main variety used (along with Molinara and Rondinella) for Valpolicella. High-acid, medium tannin, and cherry and prune fruit
73
Côte
F- hillside
74
Côte Chalonnaise
r - Burgundy district making wines with some of the style and quality of those from the Côte d'Or, but at lower prices. See also Givry, Mercurey, Montagny, and Rully.
75
Coteaux
F - Slopes
76
Coteaux du Layon
r- Loire Ac region making sweet wines from Noble-rot affected Chenin Blanc grapes
77
Cru
F - single growth, generally of quality. It might be a village or a vineyard
78
Cru Artisan
F - a rank of Bordeaux chateaux, below Cru Bourgeois
79
Cru Bourgeois
F - a rank of Bordeaux chateaux, below Cru Classé
80
Cru Classé
F - a classified growth, normally in Bordeaux
81
Cuvée
F - a blend, which could be different varieties, regions or vintages, or it could be different barrels or vats from the same seat or vineyard
82
Dégorgement
Removal of the sediment from a bottle in traditional method sparkling wine production
83
Dolcetto
b - Piemontese black variety with juicy black fruit, soft tannins and moderate acidity
84
Domaine
F - estate
85
Dégorgement tardive
F - a Champagne that has been disgorged after an exceptionally long period of yeast autolysis
86
Demi-sec
F - medium dry
87
Denominação de Origem Protegida (DOP)
P - Protected Designation of Origin
88
Denominación de Origen Protegida (DOP)
S - Protected Designation of Origin
89
Denominazione di Origine (DOP)
I - Protected Designation of Origin
90
Dosage
F - Adjustment of the sugar level in sparkling wines by the addition of liqueur d'expedition after disgorgement
91
Eau-de-vie
F - spirit distilled to a maximum of 96% abc: literally "water of life"
92
Edelfaule
G - Noble Rot
93
Edes
H - Sweet
94
Einzallage
G - individual vineyard
95
Elaborado (por)
S - produced by
96
Elevé en füts de chêne
F - aged in oak barrels
97
Embotellado (por)
S - Bottled (by)
98
En Primeur
F - wines, especially from Bordeaux, that are sold before they are bottled
99
Entre-deux-Mers
r - AC region in Bordeaux making dry whites
100
Estate
A producer who makes wine from grapes from on their property only
101
Ethanol
See alcohol
102
Extra-sec
F - off-dry (sparkling wines)
103
Fattoria
I - estate
104
Federspiel
G - in the Wachau, a category lying in between Steinfeder and Smaragd
105
Fine Champagne
r - on a bottle of Cognac, indicated that the grapes used come exclusively from Grande Champagne and Petite Champagne with the majority coming from Grand Champagne.
106
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 such wines unsuitable for vegetarians, although none of the fining agent remains in the wine
107
Flor
S - yeast growth that forms particularly on the surface of Fino and Manzanilla Sherries, giving them a distinctive taste
108
Frizzante
I - slightly sparkling
109
Garganega
w - the dominant variety in the highest quality Soave wines. Green fruit, crisp acidity, medium bodied
110
Garrafeira
P - a superior wine with additional aging
111
Geschützte Geografische Angabe
G - Protected Geographical Indication
112
Geschütze Ursprungbezelchnung
G- Protected Designation of Origin
113
Gigondas
r - Southern Rhone AC region making Grenache-dominated wines, comparable in style and quality to CDP
114
Givry
r - AC Commune in the Côte Chalonnaise, making red (pinot noir) and white (Chard) wines
115
Grains Nobles (selection de...)
F - Botrytis-affected grapes (wines made using a selection of nobly rotten grapes.) This is a legal description in Alsace, but the phrase may occasionally be seen on wines from other regions, such as Condrieu, Coteaux du Layon and Mâcon.
116
Grande Champagne
r - the quality center of the Cognac region; a source of particularly elegant, complex spirits that age well in oak. See also Petite Champagne, Fine Champagne and Borderies.
117
Granvas
S - Tank-fermented sparkling wine
118
Grechetto
w- medium to high-acid variety that is used for Orvietto DOC Wines. Suitable for dry and medium styles
119
Grenache Blanc
w- white-skinned version of Grenache, used in Souther France and northern Spain for full-bodied peachy whites with medium to low acidity.
120
Grosslage
G - A group of adjoining vineyards. Not to be confused with Einzellage.
121
Grüner Veltliner
w - high-quality grape variety growing in Austria. Styles range from light-bodied and refreshing to powerful and complex.
122
Highland
r - Scottish region, north of a line from Greenock to Dundee. Malt Wiskies from this region are generally very intensely flavored.
123
Imbottigliato all'origine
I - estate-bottled
124
Indicação Geográfica Protegida (IGP)
P - protected geographical indication
125
Indicación Geográfica Protegida (IGP)
S - protected geographical indication
126
Indication Géographique Protégée
F - protected geographical indication
127
Indicazione Geografica Protetta
I - protected geographical indication
128
Invecchiato
I - Aged
129
Islay
r - island off the west coast of Scotland. Islay malt whiskies are generally very peaty, with seaweed, medicinal and brine aromas.
130
Jumilla
r - hot region in south-east Spain, making dark colored, full bodied reds mainly from Monastrell (Mourvèdre)
131
Lambrusco
b - Traditionally a fruity, dry (or off dry) sparkling red from Italy, made from the Lambrusco grape variety. Much exported Lambrusco is a sweet, lightly-sparkling white that is light in alcohol.
132
Lees
The sediment of dead yeast cells that gathers at the bottom of the tank or cask once fermentation is completed
133
Lees Stirring
A process of mixing the lees with the wine, usually in cask, to help extract components that will give the wine extra body and flavour
134
Lieu Dit
F - a named vineyard site not of Premier Cru or Grand Cru status
135
Liqueur d'Expedition
F - a liquid mixture of wine and sugar, added to all bottle-fermented sparkling wines after disgorgement and before final corking. See dosage.
136
Liquoroso
I - strong, often fortified wine
137
Lowland
r - Scottish region, south of the line from Greenock to Dundee. Lowland malt whiskies are generally light and smooth, with floral, grassy and cereal aromas.
138
Maceration
period of time when the skins are in contact with then juice or wine during red wine vinification
139
Madeira
r - Aged, fortified wine from the island of Madeira. Comes in dry, medium and sweet styles. Grape varieties are named on premium and vintage versions. Sercial (dry), Verdelho (off-dry), Boal (Sweet) and Malmsey (very sweet)
140
Madiran
r - AC region in southwest France making full-bodied reds, mainly from Tannat
141
Malolactic Fermentation
Conversion of harsh malic acid into softer lactic acid by the action off lactic bacteria, As a side effect, buttery ,nutty flavor compounds can be produced
142
Malt
Barley that has undergone the malting process of soaking, germinating and kilning to convert the starch present in the original grain into fermentable sugar
143
Malvasia
w - fruity, aromatic grape variety used for the sweetest Madeiras (Malmsey) and some non-fortified sweet wines. Also used for the finest Frascati and white Rioja, although Trebbiano and Viura are more common.
144
Manipulant
F - a grape-grower who also makes wine, especially in Champagne
145
Marc
F - 1. The residue of skins, pips, and stalks left in a press after extraction of juice or wine. In English this is called Romance.
2. Brandy made from this, rather than whole grapes
146
Marsanne
w - Delicately flavored, low-acid grape variety used for many full-bodied dry white Rhone wines, including white Hermitage AC. Often blended with Roussanne.
147
Mas
F - Vineyard
148
Maso, Masseia
I - Estate
149
Mataro
b - Mouvedre (qv) especially in Australia
150
Menetou-Salon
r - Loire AC region making Sancerre-style whites from Sauvignon Blanc and some light reds from Pinot Noir
151
Merchant
1) a company that buys grapes or finished wine for vilification, maturation and blending before sale.
2) a wine dealer
152
Mercurey
r - Region in the Cote Chalonnaise, best known for reds (pinot noir)
153
Metodo Charmat
I - tank method sparkling wine
154
Metodo Classico, Metodo Tradizionale
I - Traditional method, bottle fermented sparkling wine
155
Mezcal
General category for Agave-based spirits. Tequila is a Mezcal from the delimited region
156
Micro-climate
The climate within the canopy of the vine
157
Millésime
F - Vintage Date
158
Mise en bouteille (par)
F - bottled by
159
Mise en bouteille au château/domaine
F - Chatea/domain bottled
160
Mise sur lie
F - bottled directly from the lees.
161
Mistelle, Mistela
F, S - a mixture of unfermented grape juice and alcohol, such as Pineau des Charentes, Ratafia and most Mosatel de Valancia.
162
Moelleux
F - Medium sweet
163
Monastrell
b - Mouvedre especially in spain
164
Monbazillac
r - Appellation within the Begerac region making Sautern style sweet wines, mainly from Semillon.
165
Monopole
F - a vineyard especially in Burgundy, that has only one owner
166
Montagny
r - Cote Chalonnaise region making white wines from Chardonnay
167
Morey-Saint Denis
r - AC Commune in the Cote de Nuits, best known for reds (pinot)
168
Mourvèdre
b - Hot climate variety making deep-colored, high-tannin, full-bodied, spicy reds. Appears as part of the blend in Southern Rhone and alone in Bandol.
169
Mousseux
F - Sparkling
170
Muffa Nobile
I - Noble Rot
171
Must
Unfermented grape juice, destined to become wine
172
Naoussa
r - Region in northern Greece making high-acid, high-tannin, reds from Xinomavro
173
Négociant
F - merchant
174
Negroamaro
b - Southern Italian black variety. Literally "black-bitter". Used in Salice Salentino.
175
Nemea
r- Greek region making full-bodied soft fruity reds from Agiorgitiko.
176
Nero d'Avola
b - Sicilian black grape variety, used for full-bodied reds.
177
Non-Filtré
f - unfiltered
178
Overproof
Most commonly used in Rum. Any spirit that is higher in alcohol than proof spirits
179
Palo Cortado
Dry style of Sherry that has similar flavors to Amontilado, but is more full-bodied
180
Passito
I - a generally strong, sweet wine made from partially dried grapes
181
Pétillant
F - lightly sparkling
182
Petit Château
F - in Bordeaux, one of the many chateau brands that fall outside the classifications
183
Petite Champage
r - The Cognac region surrounding Grande Champagne. Spirits made from Petite Champagne grapes are very high quality, but not quite as elegant, complex and age worthy as those from Grand Champagne.
184
Pinot Blanc/Pinot Bianco
w - White variety grown in Alsace and Northern Italy. Similar in flavor to Chardonnay, but usually onoacked or very lightly oaked.
185
Pipe
Traditional cash used in the Douro for Port production. Two sizes are recognized: the 550 L production, or Douro, pipe and the 534 L shipping pipe.
186
Podere
I - a small estate
187
Pourriture Noble
F - Noble Rot
188
Prädikat
G - The various sub categories of Pradikatswein wines (Kabinette, spotless, Aisles, Beerenauslese, Trocketbeerrenauslese, as well as Eiswein). Austria adds the category Ausbrush, but does not include Kabinett.
189
Primary Aromas
Aromas in a wine that arise directly from the fruit
190
Produttore
I - Producer
191
Proof
Of spirits, 57.1% ABV (UK), 50% ABV (USA)
192
Proprietaire
F - owner
193
Protected Denomination of Origin (PDO)
The EU sub-category of wine with Geographical Indication that sets the strictest requirements for wine production
194
Pupitre
F - rack consisting of two hinged boards through which holes have been bored to hold the necks of sparkling wine bottles during ridding
195
Puttonyos
Measure of sweetness in Tokaji wine
196
Quinta
P - farm or estate
197
Racking
Drawing off clear wine from a cask or vat and moving it to another, leaving sediment behind
198
Raisin
F - Grape
199
Recioto
I - similar to passing made with part-dried grapes
200
Récoltant
F - someone who harvests their own grapes
201
Remuage
F - riddling
202
Reserve
May indicate a superior quality wine, or wines that have seen aging. Or it may indicate very little. Unlike the word Reserve or Reserve in Portugal and Spain or Italy, this word has no legal meaning.
203
Residual Sugar
Unfermented sugar remaining in the wine after bottling, Even dry wines will contain a small amount
204
Reuilly
r - AC Loire region making Sancerre-style white wines from Sauvignon Blanc, and some light reds from Pinot Noir
205
Robatejo
r - Portuguese region, making red and white wines
206
Rich
F - sweet (sparkling wines)
207
Riddling
Moving the sediment to the neck of the bottle before disgorgement in traditional method sparkling wine production
208
Roussanne
w - High-Quality white Rhone variety. Usually blended (with Marsanne in the northern Rhone; with other varieties in the south.) Full-bodied, medium to high acidity, orchard fruit flavors.
209
Ruby Cabernet
b - NOT Cabernet Sauvignon (although it is related). A variety created especially for very hot conditions such as Central Valley CA. Mainly used for simple, soft, fruity reds.
210
Rueda
r - DO region west of Ribera del Duero, making crisp, unoaked, fruity dry white wines from Verdejo and Sauvignon Blanc.
211
Rully
r - Cote Chalonnaise region, best known for white wines (Chardonnay) and sparkling wines
212
Sainte-Croix-du-Mont
r - Region facing Sauternnes across the River Garonne, making wines in a similar style but lower prices
213
Saint-Estèphe
r - Commune in the Haut-Médoc
214
Saint-Joseph
r - Region in the northern Rhone, mainly making red wines from Syrah
215
Saint-Jullien
r - Commune in the Haut-Medoc
216
Salice Salentino
r - DOC region in southern Italy, making full-bodied red wines mainly from Negroamaro
217
Savennières
r - AC region in the Loire, making complex, long-lived dry whites from Chenin blanc
218
Secondary aromas
Aromas in a wine that arise from the fermentation (primary, tertiary aromas)
219
Single Cask
Particularly of malt whiskies, a spirit that is not a blend of several casks. These are often bottled unfiltered, at cask strength
220
Site Climate
The climate of a plot of vines, perhaps a vineyard, or part of a vineyard
221
Smaragd
G - In the Wachau (Austria), rich, full-bodied dry wines from late-harvested grapes.
222
Solera
System of fractional blending used in the production of Sherry, wherein older wine is refeshed by the addition of younger wine
223
Speyside
r - Scottish region, within the Highlands. Speyside malt whiskies are generally very elegant, and well balanced, with subtle peat and complex fruit, floral and honey aromas.
224
Spumante
I - Sparkling wine made by any method
225
Steinfeder
G - in the Wachau (Austria), the lightest bodied wine category for dry wines
226
Straight Whiskey
USA; a whiskey made from at least 51 per cent one grain; distilled to no more than 80% ABV and aged for a minimum of two years in new oak casks.
227
Strohwein, Schilfwein
G - Sweet wine made from grapes that have been dried on straw or reed mats.
228
Sulfur Dioxide (So2)
Highly reactive and pungent gas that is used in winemaking as an anti-oxidant and antiseptic.
229
Supérieur
F - indicates a higher degree of alcohol
230
Super Second
Bordeaux Chateaux that were second or third growths in the 1855 classification, but which sometimes produce wines that rival the first growths for quality. Which chateaux qualify is a matter of debate.
231
Sur Pointe
F - Aging of a bottle of sparkling wine, neck down, after yeast autolysis is complete, but before Disgorgement
232
Szamorodni
H - "as it comes". Wine made from grapes that have not been sorted according to their degree of botrytis
233
Száraz
H - dry
234
Tannat
b - high tannin black grape variety grown in south-west France (especially Madiran AC), also popular in Uruguay. Often blended with Merlot.
235
Tarrango
b - Grape variety developed for hot conditions, used for light-bodied, Beaujolais-style reds, mainly in Australia.
236
Tavel
r - Southern Rhone AC, specializing in full-bodied dry Grenache-based roses.
237
Tenuta
I - estate
238
Terrior
F - a sense of place expressed in wine, which may include effects of climate, site climate, soils, aspect, slope and even local grape varieties, yeast cultures, and winemaking practices.
239
Tertiary Aromas
Aromas in wine that are due to the effects of aging
240
Toro
r- DO region in Spain, neighboring Rueda, making intensely fruity red wines, mainly from Tempranillo
241
Tri (pl. Tries)
F - a selection of grapes, especially those grapes picked during one passage through a vineyard, selected at the perfect level of ripeness for sweet wines
242
Trincadeira
b - Portuguese black variety, used for soft plummy wines.
243
Uva
I, S - Grape
244
Uvaggio
I - blend of gapes
245
Vacqueras
r - Southern Rhone AC Region, making wines comparable in quality and style to CDP
246
Vecchio
I - old. For DOC wines there are controls as how this word may be used.
247
Vendange
F - The wine harvest
248
Vendange à la main
F - Hand harvested
249
Vendange Tardive, VT
F - late-harvest. A wine made with exceptionally ripe grapes
250
Vedejo
w - high-quality white fruity-aromatic grape variety, used for unoaked dry white wines in Rueda.
251
Verdelho
w - white grape variety used for fortified wines (especially in Madeira) for fruity dry whites
252
Verdicchio
w - high-acid white grape variety grown in Marche (especially Verdicchio Dei Castelli di Jesi)
253
Vernaccia
w - high-aced graph variety grown in Tuscany (especially Vernanccia di San Gimignano)
254
Vielles Vignes
F - old vines. Not a legally defined term. Old vines give lower yields of generally higher quality grapes
255
Viejo
S - Old
256
Vigna, Vigneto
I - vineyard
257
Vignoble
F - Vineyard
258
Vīna
S - Vineyard
259
Vin de Paille
F - wine made from grapes that have been dried
260
Vine/Grape Society
One of a number of recognizable members of a particular vine species. Vitis Vinifera, but using American rootstocks from the species V rupetris or V riparia
261
Vinha
P - a plot of vines
262
Vinification
Winemaking
263
Vino Generoso
S - Fortified Wine
264
Vino Nobile di Montepulciano
r - Region in Tuscany making Chianti style red wines from Sangiovese
265
Vino Novello
I - new ine, bottled shortly after the harvest
266
Viognier
w - high-quality grape variety, originally from the northern Rhone (Condrieu), Now grown more widely in southern France and new world countries. Gives exotically scented (nashi-pear, white peach, violet, minerals) full bodied, dry and off-dry wines
267
Viticoltore, Vignaiolo
I - Grower
268
Viticulture
Grape growing
269
Vitigno
I - grape variety
270
Viura
w - Spanish white variety, used for white Rioja (along with Parellada and Xarel-lo) Cava. Also known as Maccabeo
271
Vivace
I - lively. Slightly sparkling
272
Volatile Acidity
Acetic Acid in a wine. A small amount exists in all wines and is an important part of the aroma or bouquet. Excessive amounts indicate a faulty wine.
273
Volnay
r - AC Commune in Cote De Beaunne, specializing in red wines (pinot)
274
VOS VORS
Vinum Optimum Signatum, Vinum Oprtimum Rare Signatum. These are age classifications for very old Sherries, VOS indicates an average age of 20 years. VIRS 30 years at least.
275
Vosne-Romanèe
F - AC Commune in the Cote de Nuits, specializing in red wines (pinot). Includes Romanee-Conti Grand Cru AC
276
Vougeot
r - AC commune in the Cote de Nuits, specializing in red wines (pinot), lncludes Clos de Vougeot Grand Cru.
277
Wine with Geographical Indication
A legal cagey of wines in the EU. This is subdivided into Protected Denomination of Origin (PDO) and protected geographical indication (PGI)
278
Winzergenossen-schaft
G - Co-operative cellar
279
Xinomavro
b - High acid, high tannin Greek variety sometimes compared with Nebbiolo. Used in several northern greek regions including Naoussa
280
Yeast
Generic term for a number of single-celled micro-organisms that produce zymase, the enzyme responsible for concerting sugar into alcohol. The most important wine yeast is Saccaromyces cerevisiae.
281
Yeast Autolysis
Breakdown of dead yeast cells after secondary fermentation in sparkling wine production. Among other things, it gives the wine a yeasty, or biscuity nose.
282
Yecla
r - Hot DO region in south-east Spain, making dark colored, full bodied reds mainly from Monsastrell (Mouvedre)
