Glossary Flashcards
1
Q
Acetic Acid
A
The acid component of vinegar present in small quantaties in all wines. Excessive amounts result in vinegary nose and taste
2
Q
Adamado
A
P Medium Sweet
3
Q
Adamado
A
P Medium Sweet
4
Q
Adega
A
P Winery
5
Q
Agiorgitiko
A
B Greek black grape variety (used in nemea). Low in acidity, with soft tannins and rich, plummy fruit.
6
Q
Aligot
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 Protegee
A
F Protected Designation of Origin (Q.V.).
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 usually dry and unoaked. Fro Greece, particularly Santorini.
14
Q
Ausbruch
A
G An Austrian quality category for sweet wines; the minimum must weight required is higher than that for Beerenauslese, but lower than that for Trockenbeerenauslese.
15
Q
Azienda (or Casa)
A
I An estate that makes wine from both its own and bought-in grapes.
16
Q
Azienda Agricola
A
I An estate that uses only its own grapes in the production of its wine
17
Q
Azienda Vinicola
A
I A producer who buys in and vinifies grapes.
18
Q
Baga
A
B High aicd, 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, full bodied red wines from Mourvedre (Q.V.).
20
Q
Bardolino
A
R Red wine DOC region in north-east Italy; wines are similar in style 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 neighbouring Sauternes, making wines of a similar style, quality and price.
23
Q
Bereich
A
G A group ocommunes (Gemeide).
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 a particular wine is stored. Often used as a part of a brand name.
26
Biologique
F Organic
27
Blaufrankisch
B Red cherry fruit and peppery spice. Oaked/unoaked. Austria (especially Burgenland) plus Germany and Hungary
28
Blended Whiskey
Scotland: a blend of grain and malt whisky. 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
Flavourings used in gin production, such as Juniper, Coriander seeds and citrus peel.
33
Botrytis Cinera
Fungus that attacks the grape berry. In certain circumstances it will form unwanted grey 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 made from a blend of varieties, including Blaufrankisch and international varieties.
37
Bush Vines
Vines trianed as free-standing plants, not needing the support of a trellis.
38
Butt
Traditional barrel used in Sherry production, holding about 600 litres.
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
Cambeltown
R Town on the west coast of mainland Scotland. Campbeltown single malt whiskies vary in style, but the best are very complex.
42
Cantina Socaile
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-coloured, fruity red wines, with little tannin.
45
Carignan
B High Acid, high tannin balck 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 a round 40% ABV. These generally will not be filtered and will be very high in alcohol: sometimes over 75% ABV
49
Casta
P Grape Variety
50
Cave
F Cellar (often underground) or winemaking establishment.
51
Cave Cooperative
F Co-Operative cellar.
52
Cepage
F Grape Variety
53
Cerasuolo
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 Nuits famous for Pinot Noir.
56
Chaptalisation
Must enrichment (adding sugar to the grape juice to increse potential alcohol) specifically using beet or cane, named after Comte Chaptal, the Napoleonic minister who advocated its use.
57
Chateau
F Producer in Bordeaux, generally, but ot 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 variety with savoury, meaty flavours. Suits hot conditions such as the southern Rhone (where it is blended with Grenache, Syrah and Mourvedre) and South Africa.
61
Climat
F A vineyard site.
62
Clos
F Historically, a walled vineyard, although the walls may no longer exist.
63
Colombard
W White Variety grown in the south-west France for distillation, and for high acid, appley dry whites.
64
Commune
A small wine-growing region, usually surrounding one village.
65
Condrieu
R Northern Rhone AC region making complex, expensive, exotic dry and off-dry whites from Viognier (Q.V.).
66
Consorzio
I Producers trade association, whose members wines are identified by an individually designed neck lable.
67
Continentality
The difference between summer and winter temperatures.
68
Co-Operative Cellar
Winemaking (and sometimes bottling and marking) 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 the Northern Italy (especially Gavi) for high-acid unoaked dry white with green and citrus fruite (pear, lemon).
71
Corton
R Grnad Cru AC in the Cote de Beaune, making red (Pinot Noir) and white (chardonnay) wines, Includes Corton-Charlemagne Grand Cru AC.
72
Corvina
B The main variety used (along with Molinara and Rondinella) for Valpolicella. High Acid, medium tannin, and cherry and prune fruit.
73
Cote
F Hillside
74
Cote Chalonnaise
R Burgundy district making wines with some of the style and quality of those from the Cote d'Or, but at lower prices. See also Givry, Mercurey, Montagny, Rully.
75
Coteau(x)
F Slope(s)
76
Coteaux du Layon
R Loire AC region making sweet wines from noble-rot affected Chenin Blanc grapes.
77
Cru
F A 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 (Q.V.).
79
Cru Bourgeois
F A rank of Bordeaux chateaux, below Cru Classe (Q.V.).
80
Cru Classe
F A classified growth, normally in Bordeaux.
81
Cuvee
F A blend which, could be of different varieties, regions or vintages, or it could be of different barrels or vats from the same estate or vineyard.
82
Degorgement
F Removal of the sediment from a bottle in traditional method sparkling wine production.
83
Degorgement tardive
F A champagne that has been disgorged after an exceptionally long period of yeast autolysis.
84
Demi-Sec
F Medium-Dy
85
Denominacao de Origem Protegida (DOP)
P Protected Designation of Origin.
86
Denominacion de Origen Protegida (DOP)
S Protected Designation of Origin
87
Denominazione di Origine Protetta (DOP)
I Protected Designation of Origin
88
Dolcetto
B Piemontese black variety with juicy black fruit, soft tannins and moderate acidity.
89
Domaine
F Estate
90
Dosage
F Adjustment of the sugar level in sparkling wines by the addition of liqueur d'expedition (Q.V.) after disgorgement (Q.V.).
91
Eau-de-vie
F Spirit distilled to a maximum of 96% ABV: literally, "water of life'.
92
Edelfaule
G Noble Rot
93
Edes
H Sweet.
94
Einzellage
G Individual Vineyard
95
Elaborado (por)
S Produced (by)
96
Eleve en futs de chene
F Aged in Oak barrels
97
Embotellado (por)
S Bottled (by)
98
En Primeur
F Wines, especially from Bordeaux, that are sold before they bottled.
99
Entre-Deux-Mers
R AC region in Bordeaux making dry whites.
100
Erzeugerabfullung
G Bottled by the producer
101
Estate
A producer who makes wine from grapes grown on their property only.
102
Extra-sec
F Off-dry (sparkling wines)
103
Fattoria
I Estate
104
Federspiel
G In the Wachu, a category lying in between Steinfeder and Smaragd (Q.V.).
105
Fine Champagne
R On a bottle of Cognac, indicates that the grapes used come exclusively from Grande Champagne and Petite Champagne (Q.V.), with the majority coming from Grande 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 Manznilla Sherries , giving them a distinctive taste and protecting them from oxidation.
108
Frizzante
I Slightly Sparkling
109
Garganega
W The dominant variety in the highest-quality Soave wines. Green fruit, crisp acidity, medium-body.
110
Garrafeira
P A superior wine with additional ageing.
111
Geschutzte Geografische Angabe
G Protected Geographical Indication (Q.V.).
112
Geschutzte Ursprungsbezeichnung
G Protected Designation of Origin (Q.V.).
113
Gigondas
R Southern Rhone AC region making Grenache-dominated wines, comparable in style and quality to Chateauneuf-du-Pape.
114
Givry
R AC Commune in the Cote Chalonnaise, making red (Pinot Noir) and white (Chardonnay) wines.
115
Grains Nobles (selction de...)
F Botrytis-affected grapes (wine 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, Corteaux du Layon and Macon.
116
Grande Champagne
R The Quality centre of the Cognac region; asource of particularly elegant, complex spirits that age well in oak.
117
Granvas
S Tank-fermented sparkling wine
118
Grechetto
W Medium to high-acid white variety that is used for the best Orvieto DOC wines. Suitable for dry and medium (amabile) styles.
119
Grenache Blanc
W White-skinned version of Grenache, used in southern 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
Gruner Veltliner
W High-quality grape variety grown 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 whiskies from this region are generally very intensely flavoured.
123
Imbottigliato all'origine
I Estate-bottled.
124
Indicacao Geografica Protegida (IGP)
P Protected Geographical Indication (Q.V.).
125
Indicacion Geografica Protegida (IGP)
S Protected Geographical Indication (Q.V.).
126
Indication Geographique Protegee (IGP)
F Protected Geographical Indication (Q.V.).
127
Indicazione Geografica Protetta (IGP)
I Protected Geographical Indication (Q.V.).
128
Invecchiato
I Aged
129
Islay
R Island off the west coast of Scotland. Islay malt whiiskies are generally very peaty, with seaweed, medicinal and brine aromas.
130
Jumilla
R Hot region in south-east Spain, making dark-coloured, full-bodied reds mainly from Monastrell (Mourvedre)
131
Lambrusco
B Traditionally a fruity, dry (or off-dry) sparkling red from Italy, made from the Lambrusco grape variety. Much exported Lambruso 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 the fermentation is completed.
133
Lees Stirring
Aprocess of mixing the less (Q.V.) with the wine, usually in cask, to help extract components that will give the wine extra flavour and body.
134
Lieu Dit
F A named vineyard site not of Premier Cru or Grand Crus status.
135
Liqueur d'expedition
F A liquid mixture of wine and sugar, added to all the bottle-fermented sparkling wines disgorgement and before final corking.
136
Liqueur de tirage
F Mixture of wine, sugar and yeast added to still wine to promote a secondary fermentation in sparkling wine production.
137
Liquoroso
I Strong, often fortified, wine.
138
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.
139
Maceration
Period of time when the skins are in contact with the juice or wine during red wine vinification.
140
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), Malmsey (very sweet).
141
Madiran
R AC region in southwest France, making full-bodied reds, mainly from Tannat (Q.V.).
142
Malolactic Fermentation
Conversion of harsh malic acid into softer lactic acid by the action of lactic bacteria. As a side effect, buttery, nutty, flavour compounds can be produced.
143
Malt
Barley that has been undergone the malting process of soaking, germination and kilning to convert the starch present in the original grain into fermentable sugar.
144
Malvasia
W Fruity, aromatic grape variety used for the sweetest Madeiras (Malmsey), and some non-fortifed sweet wines. Also used for the finest Frascati and white Rioja, although Trebbiano and Viura are more common.
145
Manipulant
F A grape-grower who also ameks wine, especially in Champagne.
146
Marc
F 1. The residue of skins, pips and stalks left in the press after the extraction of juice of wine. In Englsih, this i called pomace.
2. Brnady made from this, rather than whole grapes.
147
Marsanne
W Delicately flavoured, low-acid grape variety used for many full-bodied dry white Rhone wines, including white Hermitage AC. Often blended with Roussanne.
148
Mas
F Vineyard.
149
Maso, Masseria
I Estate.
150
Mataro
b Mourvedre (Q.V.), especially in Australia.
151
Menetou-Salon
Loire AC region making Sancerre-style white wines from Sauvignon Blanc, and some light reds from Pinot Noir.
152
Merchant
1. A company that buys grapes or finished wine for vinification, maturation and blending before sale.
2. A wine dealer.
153
Mercurey
R Region in the Cote Chalonnaise, best kown for reds (Pinot Noir)
154
Metodo Charmat
I Tank Method Sparkling wine
155
Metodo Charmat
I Tank method sparkling wine.
156
Metodo classico, metodo tradizionale
I Traditional method, bottle-fermented sparkling wine.
157
Mezcal
General category for Agave-based spirits. Tequila is a Mezcal from a delimited region.
158
Micro-Climate
The climate within the canopy of the vine.
159
Millesime
F Vintage date
160
Mis en Bouteille (par)
Bottled (by)
161
Mis en boutelle au chateau/domaine
Chateau/domain bottled.
162
Mise sur lie
F Bottled directly from the lees (Q.V).
163
Mistelle, Mistela
F , S A mixture of unfermented grape juice and alcohol, such as Pineau des Charentes, Ratafia and most Moscatel de Valencia.
164
Moelleux
F Medium-Sweet.
165
Monastrell
B Mourvedre (Q.V.), especailly in Spain.
166
Monbazillac
R Appellation within the Bergerac region (Q.V.) making Sauternes-style sweet wines, mainly from Semillon.
167
Monopole
F A vineyard, especially in Burgundy, that has only one owner.
168
Montagny
R Cote Chalonnaise region making white wines from Chardonnay.
169
Morey-Saint-Denis
R AC Commune in the Cote de Nuits, best known for red (Pinot Noir).
170
Mourvedre
B Hot climate variety making depp-coloured, high tannin, full-bodied spicy reds. Appears as part of the blend in southern Rhone, and alone in Bandol.
171
Mousseux
F Sparkling
172
Muffa Noble
I Noble Rot.
173
Must
Unfermented grape juice, destined to become wine.
174
Naoussa
R Region in northern Greece making high acid, high tannin reds from Xinomavro.
175
Negociant
F Merchant (Q.V.).
176
Negroamaro
b Southern Italian black variety, Literally black-bitter'. Used in Salice Salentino.
177
Nemea
R Greek region making full-bodied soft fruity reds from Agiorgitiko.
178
Nero d'Avola
B Sicilian black grape variety, used for full-bodied reds.
179
Non-filtre
F Unfiltered.
180
Overproof
Most commonly used for Rum. Any spirit that is higher in alcohol that proof spirit (Q.V.).
181
Palo Cortado
Dry style of Sherry that has similar flavours to Amontillado, but is more full-bodied.
182
Passito
I A generally strong, sweet wine made from partially dried grapes.
183
Petillant
F Lightly Sparkling
184
Petit chateau
F In Bordeaux, one of the many Chateau brands that fall outside the classifications.
185
Petit Champagne
F The Cognac region surrounding Grande Champagne (Q.V.). Spirits made from Petite Champagne grapes are very high quality, but not quite as elegant, complex and ageworthy as thos from Grande Champagne.
186
Pinot Blanc/ Pinot Bianco
W White variety grown in Alsace and Northern Italy. Similar in flavour to Chardonnay, but usually unoaked or lightly oaked.
187
Pipe
Traditional cask (Q.V) used in the Duoro for Port production. Two sizes are recognised: the 550 L production, or Douro, pipe and the 534 L shipping pipe.
188
Podere
I A small estate
189
Pourriture Noble
F Noble Rot
190
Pradikat
G The various sub-categories of Pradikatswein wines (Kabinett, Spatlese, Auslese, Beerenauslese, Trockenbeerenauslese, as well as Eiswein). Austria adds the category Ausbruch, but does not include Kabinett.
191
Primary Aromas
Aromas in a wine that arise directly from the fruit (Q.V. secondary, tertiary).
192
Produttore
I Producer.
193
Proof
Of spirits, 57.1% ABV (UK), 50% ABV (USA).
194
Proprietaire
F Owner.
195
Protected Denomination of Origin
The EU sub-category of wine with Geographical Indication (Q.V.) that sets the strictest requirements for wine production.
196
Protected Geographical Indication (PGI)
The EU sub-category of wine with the Geographical Indication (Q.V.) that allows the greatest flexibility to wine producers.
197
Pupitre
F Rack consisting of two hinged boards through which holes have been bored to hold the necks of sparkling wine bottles during riddling (Q.V.)
198
Puttonyos
Measure of sweetness in a Tokaji wine.
199
Qunita
P Farm or Estate.
200
Racking
Drawing off clear wine from a cask or vat and moving it to another, leaving the sediment behind.
201
Raisin
F Grape
202
Recioto
I Similar to Passito (Q.V.), made with part-dried grapes.
203
Recoltant
F Someone who harvests their own grapes.
204
Remuge
F Riddling
205
Reserve
May indicate a superior quality wine, or wines that have seen a period of ageing. Or it may indicate very lttile. Unlike the word Reserva or Riserva in Spain, Portugal or Italy, this word has no legal meaning.
206
Residual Sugar
Unfermented sugar remaining in the wine after bottling. Even dry wines will contain a small amount.
207
Reuilly
R AC Loire region making Sancerre-style white wines from Sauvignon Blanc, and some light reds from Pinot Noir.
208
Ribatejo
R Portuguese region, making red and white wines.
209
Rich
F Sweet (sparkling wines).
210
Riddling
Moving the sediment to the neck of the bottle before disgorgement in traditional method sparkling wine production.
211
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 flavours.
212
Ruby Cabernet
B Not Cabernet Sauvignon (although it is related). A variety created especially for very hot conditions such as Central Valley, California. Mainly used for simple, soft, fruity reds.
213
Rueda
R Do region west of Ribera del Duero, making crisp, unoaked, fruity dry white wines from Verdejo and Sauvignon Blanc.
214
Rully
R Cote Chalonnaise region, best kown for white wines (Chardonnay) and sparkling wines.
215
Sainte-Croix-du-Mont
R Region facing Sauternes across the River Garonne, making wines in a similar style but at lower prices.
216
Saint-Estephe
R Commune in the Haut-Medoc
217
Saint-Joseph
R Region in the northern Rhone, mainly making red wines from Syrah.
218
Saint-Julien
R Commune in the Haut-Medoc.
219
Salice Salentino
R DOC region in the southern Italy, making full-bodied red wines mainly from Negroamaro.
220
Savennieres
R AC region in the Loire, making complex, long-lived dry white wines from Chenin Blanc.
221
Secondary Aromas
Aromas in a wine that arise from the fermentation (Q.V. primary, tertiary).
222
Single Cask
Particularly of malt whiskies, a spirit that is not a blend of several casks. These are often bottled unfiltered, at cask strength.
223
Site Climate
The climate of a plot of vines, perhaps a vineyard, or part of a vineyard.
224
Smaragd
G In the Wachau (Austria), rich, full-bodied dry wines from late-harvested grapes.
225
Solera
System of fractional blending used in the production of Sherry, wherein older wine is refreshed by the addition of younger wine.
226
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.
227
Spumante
I Sparkling wine made by any method.
228
Steinfeder
G In the Wachau (Austrai), the lightest bodied wine category for dry wines.
229
Straight Whiskey
USA: a whiskey made rom at least 51% of one grain, distilled to no more than 80% ABV, and aged for a minimum of two years in new oak casks.
230
Strohwein, Schilfwein
G Sweet wine made from grapes that have been dried on straw or reed mats.
231
Sulfur Dioxide
Highlyreactive and pungent gas that is used in winemaking as an anti-oxidant and antiseptic.
232
Superieur
F Indicates a higher degree of alcohol.
233
Super Second
Bordeaux chateaux that were second growths in 1855 Classification, but which sometimes produce wines that rival the first growths for quality. Which chatteaux qualify is a matter of debate.
234
Sur Pointe
Ageing of a bottle of sparkling wine, neck down, after yeast autolysis is complete, but before disgorgement.
235
Szamorodni
H "As it comes'. Wine made from grapes that have not been sorted according to their degree of botrytis.
236
Szaraz
H Dry
237
Tannat
B High tannin black grape variety grown in the south-west France (especially Madiran AC), also popular in Urrguay. Often blended with Merlot.
238
Tarrango
B Grape variety developed for hot conditions, used for light-bodied, Beaujolais-style reds, mainly in Australia.
239
Tavel
Southern Rhone AC specialising in full-bodied dry Grenache-based roses.
240
Tenuta
I Estate
241
Terrior
F A sense of place expressed in a wine, which may include the effects of climate, site climate, solis, aspect, slope, and even local grape varieties, yeast cultures and winemaking practices.
242
Tertiary Aromas
Aromas in a wine that are due to the effects of ageing (primary, secondary aromas).
243
Toro
R Do region in Spain, neighbouring Rueda, making intnesely fruity red wines, mainly from Tempranillo.
244
Tri (pl. Ties)
F A selection of grapes especailly those grpaes picked during one passage through a vineyard, selected at the perfect level of ripeness for sweet wines.
245
Trincadeira
B Portuguese black variety, used for soft, plummy reds.
246
Uva
I , S Grape
247
Uvaggio
I Blend of grapes
248
Vacqueras
R Southern Rhone AC region, making wines comparable in quality and style to Chateauneuf-du-Pape.
249
Vecchio
I Old. For DOC wines there are controls as to how this word may be used.
250
Vendange
F The wine harvest.
251
Vendange a la main
Hand-harvested.
252
Vendange Tardive, VT
F Late-harvest. A wine made with exceptionally ripe grapes.
253
Verdejo
W High-quality white fruity-aromatic grape variety, used for unoaked dry whites in Rueda.
254
Verdelho
W White grape variety used for fortified wines (especially in Mardeira), for fruity dry whites.
255
Verdicchio
W High Acid white grape variety grown in the Marche (especially Verdicchio dei Castelli di Jesi).
256
Vernaccia
W High-acid white grape variety grown in Tuscany (especaially Vernaccia di San Gimignano).
257
Vieilles Vignes
F Old Vines. Not a legally defined term. Old vines give lower yields of generally higher quality grapes.
258
Viejo
S Old.
259
Vigna, Vigneto
I Vineyard.
260
Vignoble
F Vineyard
261
Vina
S Vineyard
262
Vin de Paille
F Wine made from grapes that have been dried.
263
Vine/grape variety
One of a number of recognised memebers of a particular vine species. They may result from natural matation or deliberate crossing.
264
Vine Species
Any of the members of the genus Vitis. Most wine is made from European species, Vitis Vinifera, but using American rootstocks from the species v. rupestris or V. riparia.
265
Vinha
P A plot of vines.
266
Vinification
Winemaking
267
Vino generoso
S Fortified Wine
268
Vino Nobile di Montepulciano
R Region in Tuscany making Chianti-style red wines from Sangiovese
269
Vino Nobile di Montepulciano
R Region in Tuscany making Chianti-style red wines from Sangiovese
270
Vino novello
I New wine, bottled shortly after the harvest.
271
Viognier
W High-quality white 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.
272
Viticoltore, vignaiolo
I Grower
273
Viticulture
Grape Variety
274
Vitigno
I Grape Variety
275
Viura
W Spanish white variety, used for white Rioja and (along with Parellada and Xarel-lo) Cava. Also known as Maccabeo.
276
Vivace
I 'Lively'. Slightly sparkling.
277
Volitile 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.
278
Volnay
R AC Commune in the Cote de Beaune, specialising in red wines (Pinot Noir).
279
VOS, VORS
Vinum Optimum Signatum, Vinum Optimum Rare Signatum.
These are age classifications for very old Sherries. VOS indicates an average age of at least 20 years; VORS indicates an average age of at least 30 years.
280
Vosne-Romanee
AC Commune in the Cote de Nuits, specialising in red wines (Pinot Noir). Includes Romainee-Conte Grand Cru AC.
281
Vougeot
R AC Commune in the Cote de Nuits, specialising in red wines (Pinot Noir). Includes Clos de Vougeot Grand Cru.
282
Wine with Geographical Indication
A legal category of wines in the Eu. This is subdivided into Protected Denomination of Origin (PDO) and Protected Geographical Indication (PGI).
283
Winzergenossen-schaft
G Co-Operative cellar.
284
Xinomavro
B High-acid, high tannin Greek grape variety (sometimes compared with nebbiolo). Used in several Northern Greek regions, including Naoussa.
285
Yeast
Generic term for a number of singles-celled micro-organisms that produce zymase, the enzymes responsible for converting sugar into alcohol. The most important wine yeast is Saccharomyces cerevisiae.
286
Yeast Autolysis
Breakdown of dead yeast cells after the secondary fermentation in sparkling wine production. Among other things, it gives the wine a yeasty, or biscuity, nose.
287
Yecla
R Hot DO region in south-east Spain, making dark-coloured, full-bodied reds mainly from Monastrell (Mourvedre).
