MS Flashcards Wine Terms
(192 cards)
9
Q
absetzen (GE)
A
racking
10
Q
accolage (FR)
A
the process of tying the vine branches to the trellis frame
11
Q
acetaldehyde
A
most common aldehyde in wine, formed by oxidized ethanol
12
Q
adega (PO)
A
winery
13
Q
aguja (SP)
A
wine that has naturally dissolved carbon dioxide and gives a slight prickle on the tongue
14
Q
albumin
A
a water-soluble protein found in egg whites, coagulates with heat, used for fining
15
Q
alleinbesitz (GE)
A
monopole
16
Q
almacenista (SP)
A
producers and growers who make and age their own Sherry to be later sold to a licensed Sherry house
17
Q
alte reben (GE)
A
old vines
18
Q
ampelography
A
the study of grape vines
19
Q
andana (SP)
A
a stack of wine casks, usually 5 tiers high
20
Q
añada (SP)
A
vintage
21
Q
annata (IT)
A
vintage year
22
Q
anreicherung (GE)
A
sweetening the must before or during fermentation, enriching the must
23
Q
aspersion
A
spraying the buds or grapes with water to protect against late frosts or freezes, the water turns to ice which protects the buds from colder temperatures
24
Q
ausbau (GE)
A
maturation of wines
25
Q
autolysis
A
self-destruction of yeast cells after fermentation- contributes flavors, richness, and texture to the finished wine
26
Q
bac à glace (FR)
A
ice cold brine bath used to freeze the necks of Champagne before disgorging
27
Q
baie (FR)
A
rack
28
Q
bâtonnage (FR)
A
stirring of the lees
29
Q
baumé (FR)
A
scale for measuring the must weight / meausres the potential alcohol of a must
30
Q
bench graft
A
grafting done in a nursery
31
Q
beneficio (PO)
A
grading system used in the Duoro to rank vineyards
32
Q
bentonite
A
an aluminosilicate clay that swells in water and has powerful properties of adsorption
33
biologique (FR)
organic
34
bodega (SP)
winery
35
bourbes (FR)
lees, sediment
36
bourgeon (FR)
bud
37
bousinage (FR)
toasting the inside of oak barrels
38
branco (PO)
white
39
brassage (FR)
injecting pressurized gas into the bottom of a tank, faster than remontage
40
brix
used to measure the sugar percentage in grapes or juice
41
bush training
training the grape vine as an independent plant without a trellis system
42
buttage (FR)
earthing-up, to protect plants from frost by pushing dirt up to their base
43
casca (SP)
leftover grapes skins and seeds
44
cascina (IT)
farmhouse or wine estate
45
casta (PO)
grape variety
46
cep (FR)
grapevine stump
47
cépage (FR)
grape variety
48
chai (FR)
wine or barrel storehouse, usually in bordeaux
49
chapeau (FR)
cap or head (layer of skins on top of must)
50
chaptalization
the addition of sugar to a grape must to increase the alcoholic strength of the finished wine, process "created" by Comte Chaptal- this is not done to sweeten the wine!
51
chiaretto (IT)
rosé
52
classico (IT)
the original "heart" of a DOP wine region
53
clos (FR)
walled vineyard or site (the wall may no longer exist)
54
collage (FR)
the use of fining agents in wine clarification
55
colle de poisson (FR)
isinglass
56
contre-étiquette (FR)
back label
57
cordon
an extension of a vine's trunk
58
cosecha (SP)
harvest or vintage
59
côte (FR)
hill
60
côteaux (FR)
slopes or many hillsides
61
crossing
a vine variety created by cross-polinating two different varieties within the same species
62
cru (FR)
site or "growth"
63
cuvage (FR)
fermenting in vats
64
cuvier d'élevage (FR)
aging hall or room
65
débourbage (FR)
allowing juice to settle before fermentation to reduce sediment
66
débourrement (FR)
budding
67
déchaussage (FR)
removal of dirt near the base of the vines, also débuttage
68
décuvaison (FR)
running-off
69
dégorgement (FR)
disgourging
70
délestage (FR)
"racking and returning"- removing the fermenting wine from a tank and poouring it over the cap
71
diurnal swing
the change in temperature from hottest to coldest (day time to night time) in a given day or time period
72
doble pasta (SP)
wines made with twice as many black grape skins as normal must
73
écoulage (FR)
free running (drain off by gravity)
74
edelfäule (GE)
botrytis cinerea infected grapes
75
edelzwicker (FR)
a wine from Alsace made from blending noble varietals
76
edes (HU)
dry
77
effeuillage (FR)
leaf thinning of the canopy
78
égrappage (FR)
de-stemming
79
einzellage (GE)
individual vineyard site
80
einzelpfahlerziehung (GE)
a vine trained to an individual stake, this is used on very steep slopes
81
élaboration (FR)
wine making
82
élevage (FR)
aging
83
elevé en fûts de chêne (FR)
oak aged
84
engarrafado na origem (PO)
estate bottled
85
éraflage (FR)
de-stalking or de-stemming
86
erzeugerabfüllung (GE)
estate bottled
87
ethanol
primary alcohol created in the process of fermentation
88
ettato (IT)
hectare
89
ettolitro (IT)
hectoliter
90
fass (GE)
cask
91
fattoria (IT)
Farm or Estate (or a collection of farms and estates)
92
feuillaisson (FR)
foliation
93
field graft
grafting done in the vineyard
94
fining
the removal of a suspended matter in a wine by the addition of a foreign material (bentonite, egg whites, isinglass, etc)
95
flachbogen (GE)
guyot trellis system
96
flasche (GE)
bottle
97
floraison (FR)
flowering, blooming
98
flotation
wine clarification where inert gas is pumped to the bottom of a tank causing suspended matter to float to the top, from here they are scooped easily scooped out
99
flurbereinigung (GE)
remodelling of vineyards to make them easier to harvest, this reduced the overall number of vineyards but not the size- practiced on a massive scale
100
foulage (FR)
crushing, treading
101
gemeind (GE)
commune or village
102
gerbstoff (GE)
tannin
103
governo (IT)
practice of adding dried grapes or concetrated grape must to a wine after fermentation, causing a secondary fermentation to increase body and flavor
104
graft / grafting
viticulture technique where the sections of two different plants are joined so that their tissues unite
105
granvas (SP)
tank fermented sparkling wine
106
greffe (FR)
graft
107
gyropalette (FR)
a hydraulic machine capable of mechanical riddling, typically holds 504 bottles
108
habillage (FR)
the dressing for a bottle of sparkling wine before release
109
hauptlese (GE)
main harvest
110
head grafting
the practice of changing an established vineyard from one varietal to a more profitable varietal, without having to replant the entire vineyard
111
heces (SP)
sediment found in an aged bottle of wine or found in a tank after fermentation
112
hectare
2.471 acres
113
hectolitre
26.418 gallons or 100 litres
114
hefeabzug (GE)
on the lees
115
hollejo (SP)
grape skin
116
hybrid
a creation of a new variety by cross-pollinating two vines of different species
117
imbottigliatto (IT)
bottled
118
imbottigliatto all'origine (IT)
bottled by producer
119
imbottiliato dal produttore all'origine (IT)
bottled by producer at the source (estate bottled)
120
integrierter pflanzenschutz (GE)
type of viticulture that treats the ground and planet as humanly as possible
121
interligne (FR)
space between rows of vines
122
invecchiato (IT)
aged
123
isinglass
a pure form of gelatine obtained from the swimbladder of the sturgeon
124
jahrgang (GE)
vintage
125
klosterneuberger mostwaage (AU)
scale used to measure must weight
126
lágrimas (SP)
tears or legs of a wine
127
lese (GE)
harvest
128
lías (SP)
lees
129
lieblich (GE)
sweet wine
130
lieu dit (FR)
a named site or vineyard that is not neccesarily designated separately as a Premier or Grand Cru, but may be within a Premier or Grand Cru site
131
lutte raisonnée (FR)
type of viticulture that tries to avoid synthetic farming, more sustainable than organic
132
marques auxiliare (FR)
term used for a secondary brand
133
mas (FR)
vineyard
134
maso (IT)
a holding in a farm or estate
135
micro-climate
the climate within the canopy of the vine
136
micro-oxygenation
the process of adding a small amount of oxygen into a tank of young wine to cause controlled aging- this simulates the barrel aging process
137
millesimato (IT)
sparkling wine with a vintage date
138
millésime (FR)
vintage
139
mistela (SP)
unfermented grape juice combined with the addition of alcohol
140
mistelle (FR)
unfermented grape juice combined with the addition of alcohol, vin de liqueur
141
monopole (FR)
a vineyard or site with singular ownership
142
moût (FR)
must (wine), wort (beer)
143
muffa nobile (IT)
noble rot
144
must
unfermented grape juice (that will be used for wine production)
145
mutage
process of halting fermentation of wine by adding distilled spirits
146
oechsle (GE)
German scale for measuring must weight
147
ossidato (IT)
oxidized
148
ouillage (FR)
topping off of barrels
149
passérillee (FR)
grapes that have begun to shrivel on the vine
150
pellicular maceration
fermenting with skin contact, occasionally done with white grapes (Loire Valley, New Zealand…)
151
pellicule (FR)
skins
152
pigeage (FR)
punching down
153
podere (IT)
a small estate
154
porte-greffe (FR)
root stock
155
pourriture noble (FR)
botrytis cinerea infected grapes / "noble rot"
156
pupitre (FR)
riddling rack
157
Quercus alba
American white oak- wide grained, low in tannins (when compared to European oak), sweet aromatics
158
Quercus gariana
White oak found in Oregon and Portugal (though no relation to Q. suber), similar to "french" oak at a much lower cost
159
Quercus robur (Q. pedunculata)
European white oak, tends to grow individually- wide grained, very tannic, fast growing- found in Limousin and Balkan forests
160
Quercus sessilus (Q. petraea)
European white oak, tends to grow in forests- tight grained, very aromatic (compared to Q. robur), slow growing- found in Alliers, Vosges, Troncais, Nevers, Argonne, Bourgogne and Russian forests
161
Quercus suber
Cork oak
162
rafle (FR)
stalks, stems
163
récolte (FR)
harvest, grape picking
164
récoltant (FR)
someone who harvests their own grapes
165
remontage (FR)
pumping over, also to repair a vineyard after a heavy and erosive rain storm
166
remuage (FR)
riddling
167
robe (FR)
depth of color
168
S. cereviseae
primary yeast used in the fermentation of must into wine
169
saignée (FR)
bleeding off juice from a red wine fermentation to create a rosé wine
170
scelto (IT)
selected, usually late harvested
171
scion
section of plant material grafted onto a rootstock
172
solaio (IT)
the loft where grapes are dried for passito wines
173
soutirage
racking
174
sur pointe (FR)
the final stage of riddling, when the bottle is aged neck down after agining is complete and before disgorging
175
süssreserve (GE)
unfermented grape juice added to a finished wine for sweetening purposes
176
szamorodni (HU)
"as it comes", wines not sorted by their degree of botrytis
177
száraz (HU)
dry
178
taille (FR)
the second pressing of Champagne, this term also refers to pruning
179
tapada (PO)
walled vineyard
180
tenuta (IT)
farm or wine estate
181
translocation
movement of sugars, nutrients, and water from one part of the grape vine to another part
182
transversage
transfer of wine between bottles
183
tri (pl. tries) (FR)
grapes selected and collected from one pass through the vineyard- chosen for optimum ripeness and flavor
184
triage (FR)
process of sorting grapes according to quality before winemaking
185
ullage
the space above the liquid in a bottle or cask after extended aging- the better the storage conditions, the lesser the amount of ullage
186
uva (IT)
grape
187
uva passa (IT)
dried grape, usually for passito wines
188
uva secca (IT)
raisin
189
uvetta (IT)
raisin
190
vendange (FR)
wine harvest
191
vendangé à la main (FR)
hand harvested grapes
192
vendimia (SP)
vintage or harvest
193
vendemmia (IT)
harvest or vintage
194
véraison (FR)
when the grapes change from green to red (or softer green or yellow), ripening phase
195
vielles vignes (FR)
old vines (not a legally defined term)
196
vignaiolo (IT)
grape grower
197
vigneto (IT)
vineyard
198
vin de cépage
single varietal wine
199
vinacce (IT)
pomace
200
vino generoso (SP)
fortified wine
