Reserved area

Glossary

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«Agustia»
Alteration of the sense of taste.
«Alcoógeno»
About the yeasts, the «alcoógeno» power meens the faculty of the alcohol production.
«Anisol»
Phenol methylic ether, responsible for the musty odors.
«Caprílico»
Some odors transmited by the esters of fat acids (they give also heavy aromas).
«Muté»; preserved must
Term used for a must which has been preserved by chemical means or kept from fermentating by the addition of alcohol, SO2 or other antiseptic.
«Uveiras» (PT)
The most traditional and old way of guiding the vine in the Vinho Verde region is the tall growing vine or "enforcado" vine. One to four vines are planted next to a tree, a chestnut tree, a poplar or a plane tree, where they grow freely, interlacing themselves with the tree's branches (which are intensely pruned to emphasise the vine). Those vines may reach huge proportions. They do not need a special space or manuring, and many times it is only necessary to prune them every two years, each one producing many baskets of grapes. However, the economy they seem to offer gives origin to low quality wines: the risk of diseases is high, the treatments are difficult, the grape's maturation is late and many times incomplete, the always low sugar content - and consequently low alcohol levels - and the picking done with the help of tall ladders can be dangerous.
Abouriou
Red variety that origin colored wines, but without character.
Abrastol
Calcium salt of the sulphuric acid ester of beta-naphtol. Antiseptic.
Abundante (PT)
Rare red grape variety implanted in the Alentejo Demarcated Region(Portugal). Sinonymy: Tinta Roriz in the Alenquer region.
Acabamento (PT)
Portuguese term applied to the finishing operations of elaboration and stage of the wines.
Acacia, flower
Floral aroma of some delicate white wines (Riesling, Sauternes, Gewürztraminer, etc.)
Acajou
Color of the generous wines and brandies present in the last phase of ageing (Aromatical of Jerez and the tawny Ports).
Acariosis
Vine disorder caused, according to countries, by the grape rust mite or by the grape bud mite, a special form of Ariophyes vitis (erineum mite) which produces stunting of young shoots.
Accident
Bab notification of a wine. This accidents have some causes: temperature, oxidation, or others.
Acescence
A wine with acescence has a sharp, sweet-and-sour tang, sometimes accompanied by a vinegary smell. Acescent characteristics are indicative of the presence of acetic acid and ethil acetate.
acescence
A type of spoilage of wine characterized by formation of acetic acid andethyl acetate by bacteria of the genus Acetobacter
Acescence
A wine with acescence has a sharp, sweet-and-sour tang, sometimes accompanied by a vinegary smell. Acescent characteristics are indicative of the presence of acetic acidD and ethyl acetate.
Acetal, diethyl acetal
The substances formed when ethyl alcohol reacts with acetaldehyde. Occurs in small amounts in some wines and in brandy.
Acetaldehyde
Chemical substance formed by the partial oxidation of alcohol. Normally considered a fault if it can be detected on the nose, though it is an essential part of the aroma of deliberately oxidised styles such as Fino Sherry and other flor wines.
Acetaldehyde
Chemical substance formed by the partial oxidation of alcohol. Normally considered a fault if it can be detected on the nose, though it is an essential part of the aroma of deliberately oxidised styles such as Fino Sherry and other flor wines.
Acetic
A sensory term used to describe wines that have an excess of acetic acid, which contributes a sweet, slightly vinegary odor and a sharp, tart flavor. Such wines are said to have acescence.
Acetic
Term used to describe the wines which have undergone acetification and to the odour of such wines.
Acetic acid
Chemical substance formed by the oxidation of alcohol. It is present in all wines in small quantities as part of the volatile acidity. In excess it is considered a fault.
Acetic aldehyde
Acetaldehyde.
Acetification
The process of wine turning into vinegar. This most often occurs because of spoilage, when acetic bacteria convert alcohol to acetic acid and ethyl acetate.
Acetification
Contamination of the must, liquor or finished product with vinegar-producing bacteria (acetobacter) and the presence of air.
Acetobacters
A microorganism that, when wines are exposed to oxygen, creates acetic acid.
Acetoin
Chemical odor, very unpleasant, that remember the varnish of the nails. It can be produced by the aeration of the wine.
Acetometer
Instrument of measuring the total acidity of vinegar.
Acid
Essential component of all wines. Several different acids are found in grapes and wine. Grapes are one of the few fruits to contain tartaric acid, the major wine acid and the most important source of acidity in wine. Smaller amounts of malic acid, citric acid and lactic acid can also be found, as can acetic acid.
Acidimeter
Instrument used in the measurement of the total acidity.
Acidimetry
All the volumetric methods that allow to dose the acidity.
Acidity
Term used to describe a tart or sour taste in the mouth when total acidity of the wine is high. Also used on labels to express the total acid content of the wine. The acids referred to are citric, lactic, malic and tartaric. Desirable acid content on dry wines falls between 0.6% and 0.75% of the wines volume. For sweet wines it should not be less than 0.70% of the volume. One of the basic flavours which can be detected by the tongue and an essential component of all wine. Contributes to the fresh crispness of white wines. Over-high acidity can make a wine taste tart, while low acidity wines can be flabby.
Acidulation
In some areas (usually warm growing regions where acidity is lower) like California, natural grape acids can legally be added to wine to increase the acidity. This acid adjustment process is called acidulation. In a well-made wine, acidity will not be noticeable.
Acrid, bitter
One of the four basic tastes. A major source of bitterness is the tannin content of a wine. Some grapes - (Gewürztraminer, Muscat) - have a distinct bitter edge to their flavour. If the bitter component dominates in the aroma or taste of a wine it is considered a fault. Sweet dessert wines may have an enhanced bitter component that complements the other flavours making for a successful overall taste balance.
Acrolein
Aldehyde formed during the degradation of the glicerol by the bacterias. It have a bitter taste and aroma.
Activator
Substance that speed up a chemical process.
Active Dry Yeast
A dehydrated yeast culture that is the most convenient form of yeast for home winemakers to work with. Active dry yeast (ADY) cultures are prepared by extruding 70% moisture compressed yeast through a perforated plate into a spaghetti-like form, about the diameter of a 0.036 inch pencil lead, into a drier with a screen bottom that has a upward flow of air that keeps the particles of yeast suspended in a fluid-like bed. The incoming air is controlled for volume, temperature and relative humidity. The dryigfom the original 70% moisture down to 4-7% occurs in less than 30 minutes. There are typically over 150 billiob cells in a 5-gram sachet of ADY. The ADY should be rehydrated in a starter solution (see Yeast Starter) before "pitching," both to ensure the culture is still good and to get a vigorous start.
Acuity
Sensorial acuidity: auditive acuity and total visual acuity.
Acute
For analogy, it is said of a wine that produces one strong sensation of acidity. A excessively acute wine is acid.
Adamado (Sweetish)
Portuguese term used to describe a wine with a certain residual sugar contain, higher than a "dry" wine, and inferior than a "demi sec" wine and "sweet" wine. Is a synonimous of " medium dry".
Adapt
To place some hours before the wine that will be served, in the temperature that it must be consumed.
Adaptation
The ability of a variety to derive the necessities for its fovourable development in a given environment.
Addition
French term used to describe the dosage of liqueur after disgorging (sparkling wines).
Addition of tannin
Tannin is sometimes added to musts and to wines to facilitate fining and to replace tannin removed by fining.
Aducha (cooperage tool)
Utensil used in cooperage to dig up the arcs and to assist the introduction of the warts in the holes.
Adulteration
A deceptive retort of a product, a mark, etc. To modify a wine, adding to it forbidden substances, or using processes against the law. With frequency, the adulteration consists in using a mark, an image or characteristics that belong to another one.
Aeration
The process in which air is deliberately introduced to wine, as in decanting, or in swirling the wine in a glass.
Aeration
The process in which air is deliberately introduced to wine, as in decanting, or in swirling the wine in a glass.
Aeration of must
Technique practised in the beginning of the fermentation, to favorise the multiplication of the yeasts.
After care
The treatments and care given to wines after the primary fermentation.
After-taste
Term used to describe the taste left in the mouth after swallowing the wine. Both character and length of the aftertaste are part of the total evaluation. May be harsh, hot, soft and lingering, short, smooth, tannic, or non-existent.
Aftertaste
Term used to describe the taste left in the mouth after swallowing the wine. Both character and length of the aftertaste are part of the total evaluation. May be harsh, hot, soft and lingering, short, smooth, tannic, or non-existent.
Agaric
Mushroom aroma, vegetable, spiced, characteristic of some wines that had suffered a reaction from reduction.
Age
In wines the age is calculated from the harvest date, that must appear in the label or neck label.
Agent
Wine shipper's agent.
Aging
The process by which wine matures, in bulk or in bottles or both, to achieve smoothness (in acidity), mellowness (in tannins and other phenols) and unique character and complexity. The major activities in this process are the chemical reduction of certain compounds into others, primarily by hydrolysis or oxidation, and the joining together of short molecular chains into longer ones. Volatile esters, ethers and acids create bouquet, which is not the same as aroma.
Aging, ageing
The process by which wine matures, in bulk or in bottles or both, to achieve smoothness (in acidity), mellowness (in tannins and other phenols) and unique character and complexity. The major activities in this process are the chemical reduction of certain compounds into others, primarily by hydrolysis or oxidation, and the joining together of short molecular chains into longer ones. Volatile esters, ethers and acids create bouquet, which is not the same as aroma.
Agrafe; agraffe
A metal clasp used to hold the temporary cork in place during bottle fermentation when making sparkling wine via the Methode Champenoise. The agrafe has, in most instances, been replaced by the crown cap.
Agreeable
Pleasant character of a well-balanced wine.
Agressive
Tasting term, usually indicating a wine with high or excessive acidity or tannin. Wines that are aggressive in their youth may improve with ageing.
Aguardenteiro
Portuguese term used to decsribe the person who makes spirit.
Air
Air is harmful to the wine, provoking the oxidation of certain components. However, the small amounts of air that pass through the wood of the barrels are necessary for the evolution of the aged wines.
Airen
Semi-classic white wine grape with the unique distinction of being the most widely planted vine variety in Spain. Highly resistant to drought, it is grown at an extraordinary low vine density per acre as low bushes. Its wines are used for distilling into brandy and also blending with deep-red grape wines to create lighter colored versions. Increasingly popular as a dry, crisp white wine made to be drunk as fresh as possible.
Albillo
Variety of white grape from different regions of Spain (Douro, Almansa, Andalusia, Canaries, etc.) It is identified with the Pradillo or Pardina. Perhaps it corresponds to the Albuelis, cited for Columela, latin writer, author of one trated of agronomy, even other authors can identify it with the minor Roman minor Argitis.
Albumen
The white of the egg, adds to the wines during the clarification and the finishing.
Alcohol
This constituent of wine is a natural by-product of fermentation. It is one of the main pillars of perceived flavour, the others being "Acid", "residual Sugar" (and/or "Glycerin") and "Tannin". The presence of these components define a wine that has "good balance". For tablewines the wine label must, by law, state the alcohol content of the wine within the bottle, usually expressed as a percentage of the volume. Table wines do not usually exceed 14% alcohol content - (11% to 12.5% is generally considered the optimum amount) - although a few, such as Zinfandel, can go up to a 17% level. Sweet dessert wines fall in the same range. Fortified wines - (eg: Sherry, Port etc) - range from 17% to 21% alcohol content.
Alcohol content
The presence of this componens define a wine that has "good balance". For tablewines the wine label must, by law, state the alcohol content of the wine within the bottle, usually expressed as a percentage of the volume. Table wines do not usually exceed 14% alcohol content - (11% to 12.5% is generally considered the optimum amount) - although a few, such as Zinfandel, can go up to a 17% level. Sweet dessert wines fall in the same range. Fortified wines - (eg: Sherry, Port etc) - range from 17% to 21% alcohol content.
Alcohol forming power
Ability of yeasts to produce high concentrations of alcohol.
Alcoholaemia
The presence of ethylic alcohol in the blood.
Alcoholate
Aromatical solution resulting from the distillation of the alcohol.
Alcoholic
Term used to describe a wine that present an unmeasured and discounted graduation.
Alcoholic fermentation
Complex process in which sugars, naturally present in grape juice, are transformed into alcohol and carbon dioxide by the action of yeast’s
Alcoholism
Alcoholism.
Alcoholometer
Instrument used to determinate the amount of alcohol in a liquid.
Alcoholometric
The alcoholic contents of a mixture.
Alcoholometry
Methods that allow to calculate the alcohol percentage in a liquid.
Aldehydes
Class of chemical compounds, formed by the partial oxidation of alcohols and sometimes found in wine. The most usual is acetaldehyde.
Aldehydic
Incisive and characteristic aroma of certain wines that had received a oxygenated period of training, as the xerez, some Port or Catalan wines.
Aleatico
Minor red grape commonly grown in central and southern Italy. Related to the Muscat variety, with strong aroma of that grape, it is grown extensively in the Abbruzzo and Apulia regions. Some plantings are also found in the warmer regions of California, U.S.A.
Alenquer - IPR (PT)
Portuguese region in the north of Lisbon. It produces red wines from the grape variety Camarate, Periquita,Trincadeira Preta, Tinta Miúda and whites from the Arinto, Fernão Pires, Jampal and Vital. About 290 ha of vine, with many cellars between cooperatives and individual producers. Beyond the regional grape varieties, have gotten sufficiently commercial success the wines made with the grapes of other regions of the country (Touriga Nacional) and foreigners (Cabernet Sauvignon and Chardonnay).
Alentejo (PT)
Important demarcated region of Portugal. It occupies about 1/3 of the portuguese territory, and located in the south of the country. Produce rich fullbodied wines, that, in the last years, have distinguished in the country and foreigner for its quality and, in many cases, for a good relation quality-price. Divided in 8 sub-regions: Borba, Portalegre, Redondo, Reguengos and Vidigueira, Granja-Amareleja, Évora and Moura. All usufruct the statute of D.O.C.. The more important white grape variety are the Roupeiro, Arinto, and Antão Vaz and the red varieties are the Trincadeira, Aragonês and Periquita.
Alfôbre
Portuguese term used to describe the action of to place a nursery, to cultivate in a nursery.
Alfrocheiro
Important red grape variety from the Demarcated Region of Dão. Also cultivated in the Bairrada and Alentejo Demarcated Region.
Algarve (PT)
Portuguese vinic region, demarcated in 1980. Occupe the south coast of the country. It's constituted by the D.O.C. Lagoa, Lagos, Portimão and Tavira. The vine has come to decrease continuously, due to the urbanistic pressure and remains only two producers. The most important white grape varieties are the Perrum, Manteudo and Diagalves and the red are the Negra Mole and Periquita.
Alicante (SP)
Generic name used in some places of Spain, to describe different red grape varieties (Grenache, Merlot), that produce a very pigmented wines, rich in alcohol, that remenber the intense and dark old wines imported from Alicante.
Alicante Bouschet
Minor grape originating from a 19th century cross using the Aramon and ancient Teinturier native vine, resulting in a hybrid varietal. This in turn was crossed with the Grenache to give the named grape. Widely grown in France, California and Spain. In the latter country it is known as Garnacha Tintorera. In the cool Champagne region of France it is the main grape used to make the sweet "vin mousseux" - (sparkling wine). Often known as "Alicante" for short. Elsewhere the canned juice is used by many amateur winemakers for fermenting home-made wines.
Aligote
Semi-classic grape widely grown in temperate regions of France, California and Eastern Europe. Used to make a superior white wine for blending or as a good dry wine in the better vintage years in Burgundy, France. Successfully used in the cooler western coastal regions of N. America.
Alimpa
Portuguese term used to describe the end of the flowering.
Alive
Term aplied to wines which are clean, of medium acidity, usually light and which make a quick impression on the palate.
Alkaline
Term used to define a wine rich in sodium and potassium.
Alma
Portuguese term used to describe the character of a full bodied well balanced wine.
Almeirim - IPR (PT)
One of the six I.P.R. (Indication of Regulated Origin) of the Ribatejo region. Produce white grape varieties from the Arinto, Fernão Pires, Rabo-de-Ovelha, Tália, Trincadeira das Pratas e Vital, and red grapes from Baga, Camarate, Periquita and Trincadeira Preta.
Almond
Characteristic aroma and flavor of certain wines. In its noble form it appears, for instance, in the Andalusian fine wines. The odor of the bitter almond appears in the young red wines elaborated by carbonic maceration. But the odor of bitter almond can also disclose certain alterations in many wines (excesse of sulphureous anhydride, excess of oxidation in white wines).
Almond-tree
Floral odor that remember the honey aroma of the almond-tree with flower.
Almude
Old measure used in some Portuguese regions, for dry and liquid products. It normally contained 12 «canadas» or 48 «quartilhos» (quaters). It is about 25 liters.
Alqueire
Portguguese term used to describe an old measure of contents. It varied between the 13,2 and 22,6 liters.
Alquitara
Portuguese term used to describe an old equipment of distillation, a sort of still, but without condensing coil.
Altesse
Semi-classic grape grown in the Savoie region of France. Used with another local grape, the Molette, to create a blend known as "Seyssell" white wine made to be drunk as young as possible. Also used for the superior "Roussette de Savoie" white wine blend created with Mondeuse grape wine. Once thought to have origins in Cyprus, the grape is now suspected of being related to, if not actually being, the Furmint grape of Hungary.
Alvarelhão (PT)
High quality red grape variety recommended for the Monção sub-region of the Vinhos Verdes Demarcated Region where it is intensively cultivated. Less productive, it produces ruby to light ruby colour wines with a delicate aroma, harmonious and flavourous. Synonymy:or «Brancelhão» in Monção; it is known as «Alvarelhão» in the South of the region and as «Pirruivo» in Arouca; corresponding to the «Alvarelhão» of the Douro region, and probably to the «Brancellao» of the Spanish Province Galicia.
Alvarinho (PT)
High quality white grape variety of the Vinhos Verdes Demarcated Region, recommended for the sub-region of Monção, as a pure grape variety for the production of wines with the Alvarinho Denomination of Origin. Productive and rustic, it produces wines with a strong grape variety aroma, well balanced and flavourous. As those are the region's wines with the highest alcohol content, they have a specific regulation. Synonymy: known as «Galego» or «Galeguinho» in the Ponte de Lima county
Amaral (PT)
High quality red grape variety, recommended for the southern counties (6) of the Vinhos Verdes Demarcated Region, where it is intensively cultivated; less productive and rustic, it produces ruby colour wines with an undefined aroma, slightly acid and full-bodied. Synonymy:or «Azar», is known as «Amaral» in Penafiel and Amarante, as «Cainho Bravo» or «Cainho Miúdo» in Monção, as «Cainzinho» in Arcos de Valdevez and as «Sousão Galego» in the area of Basto.
Amber
Colour of a wine resembling that of amber.
Amber
Characteristic perfume of the Chardonnay variety. Term used also to describe the golden-dark color that the white wines acquire when they become oxidated. It is a normal coloration of Jerez wines or brandies.
Amelioration
A catchall term for various methods of improving a wine, some of which are illegal in commercial winemaking. These methods include adding sugar, water, and/or acid to the grape juice or wine to correct deficiencies. Most countries have regulations pertaining to these practices with regard to commercial winemaking.
American
Term used to describe a wine proceeding from grapes of hybrid vines. Present a toxic degree and is not authorized its commercialization .
Amino acids
Substances in the must that take place to superior alcohols and given nutrients to the yeasts.
Amontillado
Generous wine of Jerez, golden or amber, with an hazelnut dry flavor, anb a richness that oscillate between 17 / 18 degrees. The Amontillado realize part of its period of training in aerobic conditions, under the veil of flower yeasts.
Ampelographic regist
Description of the characteristics of grape varieties.
Ampelography
Study and identification of grape varieties. Science that studies the plant of vide and its different varieties. Each region, each country, had given different names to grapes from the same varietal origin. Exist, therefore, numerous synonyms. The ampelography is not a new science. Already Columela, in the I century, speaks of the ampelography in it's first agricultural treated.
Ampelology
Science that describe and identifie the different varieties of vides, the size of the grape, the sex of the flower, the form of the vine-shoots, the texture of the leaves, the color of the berries, etc.
Ampelomethry
Application of stastistical methods and terms to the description of the morphologycal characteres of the vine.
Amphora
Cooked adobe container, with 26 l of capacity, in the antiquity destined for wine and oil transport. These amphoras have a curious form. They are not held in the soil, therefore they finish in peak. They were embedded in the sand of beaches, while the boat expected to carrying them. To preserve the wine they were covered with a long cover of cork oak, material whose use if lost, to follow, during many centuries. A curious detail is that the cover was marked with a stamp, so that if could not manipulate the content of the amphora. In Rome, in the Testaccio mount, numerous remaining portions of amphoras, such had met as if they find in the destroços of been shipwrecked boats. This demonstrates the importance that the commerce of the wine had at the time in the Mediterranean. Favours to the finding of these amphoras were possible to decipher the route that the wines followed two a thousand years.
Amphora
Large round cement tank with domed top for storage of wine.
Anabolism
Metabolic synthesis using energy.
Anaemic
Term used to describe a deficient wine, diminutive, weak, nude, without body and color.
Analysis
Chemical or sensorial examination of the different compounds of wine.
Analysis
Analysis (tasting and chemical) efectuated in a wine to extract conclusions and a critical reflection about its qualities and defects. The analytical examination allows to investigate, to evaluate and to disclose to the diverse components or elements of a wine (alcohol, acidity, sugars, etc.).
Ancestry
Varietal origin of a wine (chardonnay, cabernet sauvignon, grenache), that gives the character. The ancestry can be strengthened by the unmistakables characteristics of a vine.
Anchorage for trellis wires
Heavy stone or other object buriedin the ground at the end of the row and to which the ends of the trellis wires are fastened.
Angulate, angular
The total effect of dominant, tart-edged flavours and taste impressions in many young dry wines. Has opposite meaning to round, soft or supple.
Anhydride - carbon dioxide
The coorless, ordorless gas emitted by yeast during fermentation. The purpose of an air lock is to allow the carbon dioxide to escape without allowing oxygen into the fermentation vessel. The chemical shorthand is CO2.
Animal smell
Animal's aroma. Have origin in the evolution of wine's proteins and remember the odor of the leather, the skin, and also of the hunting. Usualy finding in old wines, late bottled.
Anise
Term used to describe the aroma of some white wines. The fennel aroma is of the same family.
Anthocyanins
A group of red and blue pigments. The red pigments of grapes belong to this group
Anthracnose, black spot
A disease of vines caused by a fungus
Antiseptic
Substance which destroys microrganisms or prevents them developing
Anvil
Used in cooperage, it's an instrument of iron and steel destined to the riveting of the arcs.
AOC or AC (FR)
The top category in the French system for ensuring quality wines. Appellation d'Origine Contrôlée, which means "Appellation of Controlled Origin," is sometimes shortened to Appellation Contrôlée and abbreviated as either AOC or AC. The French initiated the Appellation d'Origine Contrôlée system in 1935 as a means of safeguarding the more quality-conscious winemakers, vineyards, and areas from unethical producers who were taking advantage of the better-known names. Although the French AC system can't guarantee the quality of a producer's wine, it can control most of the elements that go into making it. This is accomplished by the demanding criteria necessary for qualifying as an AC.
Apagado (PT)
Cloudy in the colour, without aroma and poor of flavor.
Aperitif
Wines, including vermouths, suitable for drinking as an appetizer immediatly before a meal.
Apo-enzyme
The non-dialyzable protein portion of an enzyme which confers specificity on the enzyme.
Apogeu (PT)
Maximum point that a wine aged in a bottle can reach.
Apoplexy
Sudden death of part or whole of the vine with disiccation.
Apothec
It is the place where can keep wines, in special for collection.
Apple
Refers to smell or aroma of a wine, usually carrying additional modifiers. "Ripe apples" describes a full, fruity, clean smell associated with some styles of Chardonnay wine. "Fresh apples" does the same for some types of Riesling. "Green apple", however, is almost always reserved for wines made from barely ripe or underipe grapes. "Stale apples" applies almost exclusively to flawed wine exhibiting first stage oxidation.
Apricot
One of the more delicate fruity aromas that a wine can present. More frequent in the white wines rich in sugars (sauternes, mature riesling, etc.).
Arabinose
One of the principal pentoses in grapes. It constitutes a part of the unfermentable residual sugar in dry wines.
Aragonez (PT)
Name used to design the grape variety Tinta Roriz in the Alentejo region. With a good production and very good quality.
Aramón (FR)
Minor grape of mediocre quality widely grown in the Languedoc-Roussillon region of France and mainly used to make a "stretch" wine for blending with better varieties in order to make some of the more notorious styles of "vin de table" wine associated with the Midi. There are two mutations also found there, Aramon Gris and Aramon Blanc, neither being significant.
Arbois
Fairly widely grown white-wine grape in the Loire region of France. Used in some blends labeled "Touraine". Also known as Menu Pineau or Petit Pineau
Arbóreo (PT)
Term used to describe the pleasant odor, generally resinous and balsamic.
Arched, cane, bow
Fruit cane which is bent and tied to the framework of the vine or to a stake.
Areias (PT)
Sandly soil of some portuguese regions, with special prominence in Colares.
Arestas (PT)
Term used in winetasting to describe certain qualities of a wine with more aggressive profile, that break the balance; are basically, acid edges or tannin edges. These sensations will be harmonizing when the wines developed well in the bottle.
Arinto (sin. Pedernã)
High quality white grape variety of the Vinhos Verdes Demarcated Region, recommended for the entire region except for the Monção sub-region. With a culture area in great expansion it came originally from the region's inland areas. Highly productive it produces fragrant, well-balanced and harmonious wines. Synonymy: known as «Pedernão» in the South of the region, as «Asal «Espanhol», «Asal Galego» or «Branco Espanhol» in Amarante, as «Pé de Perdiz Branco» in Cabeceiras de Basto, as «Rabo de Ovelha» in Lousada, as «Chapeludo» in Castelo de Paiva, Cinfães and Vale do Sousa, as «Perdigão» in Mondim de Basto and as «Cerceal» in Arouca; it is also the «Pedernão» of the Douro region, the «Arinto» of Bucelas and the «Arinto» of Bairrada.
Aristocratic
Term used to describe an elegant wine, from a variety of noble ancestry. Applied to dry wines, great sparkling and to the best sherries, sauternes and ports.
Arm
The primary division of the trunk of the vine which carry the bearing and prunning units.
Armagnac
A fine French brandy from the Armagnac region, which is situated southeast of Bordeaux. The region consists of three subregions-Bas-Armagnac, Tenareze, and Haut-Armagnac. Although almost as highly regarded as Cognac, Armagnac is of a different style. It's distilled only once and therefore has a lower alcoholic strength (generally about 53 percent alcohol) than Cognac (about 70 percent), which undergoes a double distillation process.
Armilária (PT)
Criptogamic disease of the vine.
Aromas
In the wine world, the traditional definition of aroma is the simple, fruity smell of the grape variety. Today's broader definition combines a fermentation and aging. The traditional difference is that a young wine will show its varietal aroma in a more pronounced way. However, in a mature wine-where some of the grape's intrinsic fragrance has been replaced by other characteristics-the smell transmutes into a bouquet.
Aromatic
Tasting term used to indicate a wine with a positive, agreeable smell. Also, a class of grapes (e.g. the Muscat family) which are particularly fragrant.
Arrábida IPR (PT)
Rough portuguese region, part of Setúbal, Sesimbra and Palmela land. With a mediterranean climate, produced coloured red and ruby wines with the grape varieties Periquita (minimum of 50%), Alfrocheiro and Cabernet Sauvignon (maximum of 10%).
Arranged
Term used to describe a wine that seems to have received treatment or addition from something destined to hide a defect.
Arrimado (PT)
Disposal in horizontal lines the bottles of sparkling wine in a cellar.
Arrimador (PT)
That one that 'arrima'.
Arroba (PT)
Old measure used by the grape-grower, about thirty-two pounds (weight) or about fifteen kg.
Arruda - IPR (PT)
This is a small portuguese region of wines, with about 65 ha of vine, placed in the north of Lisbon, in Estremadura. The white wines are produced from the varieties Arinto, Fernão Pires, Jampal and Vital, and the red wines from Camarate, Periquita, Preto Marinho and Tinta Miúda.
Arrufiac (FR)
White grape variety used in the elaboration of some wines in the southwest of France.
Artemisia
Unpleasant wine's aroma that reminds the plant of the same name.
Artichoke
It is said of a wine that have an ackward aroma, acid and acrid, remember vegetal. The aroma, in the degustation, is what the artichoke produced when cooking.
Asbestos
Material used to filter wines, but now it is unusual because it can transmit bad flavors.
Ascomycetes
Type of fungus that includes specially the yeasts.
Ascorbic acid
Vitamin C. Sometimes added to white wines as a preservative.
Asepsis
Set of procedures used in the vinic containers, to hinder the development of microorganisms that could changes musts and wines.
Asparagus
Vegetal odor, characteristic of some white wines, as certain Sauvignon Blanc.
Aspiran
Old name of a variety of Hérault.
Assado (PT)
Animal odor that remind the one of roast meat.
Assario (PT)
White grape variety recommended in the portuguese Dão region, that takes the name of 'Malvasia Fina' in the regions of Douro, Encostas da Nave, Pinhel and Figueira de Castelo Rodrigo.
Assemblage (FR)
Blending of different vats, and sometimes different grape varieties. Also used to indicate the composition of such a blend.
Assentado (PT)
term used to describe the stabilized wine, completely finished.
Asti
Name of an important wine-producing town and province situated south of Turin in Italy's Piedmont region. In addition to the Asti Spummante DOCG (which produces the area's famous sparkling wine of the same name), several other DOC's and DOCG's use Asti in their names - Barbera d'Asti, Dolcetto d'Asti, Freisa d'Asti, Grignolino d'Asti, and Moscato d'Asti.
Astringency
A taste quality noted for constricting or contracting the inner mouth, as an unripe persimmon would, but caused in wine primarily by tannins absorbed from the skins and seeds of the base fruit from which the wine was made. Astringency mellows with bottle aging.
Astringent
Descriptive of wines that have a rough, puckery taste. Usually can be attributed to high tannin content. Tannic astringency will normally decrease with age. However, sometimes the wine fails to outlive the tannin.
Aszú
Term used in Hungari to describe the grape afected by the grey rot (Bothrytis). The Tokay wine elaborated with sweet grapes, enriched by Bothrytis is called Tokay Aszú.
Ataque (PT)
First sensorial impression that the wine produces in the palate.
Attenuation
Fall in specific gravity of must during fermentation.
Attractive
Term used to describe certain interesting wines.
Aubun
Black grape variety from the South of the Rhone valley. Also known as Counoise. Is one of the 13 varieties of Châteauneuf-du-Pape, and look like the Cariñena variety. Produces red wine of pretty color, liveliness and astringency.
Auction
Public sale in which articles are sold to the highest of sucessive bidders.
Auslese (GER)
Quality white wine category, meaning selected harvest. Grapes are picked at least a week after Sptlese. Minimum must weights are laid down according to variety and region. Normally sweet.
Austere
Usually used in description of dry, relatively hard and acidic wines that seem to lack depth and roundness. Such wines may soften a bit with age. Term often applied to wines made from noble grape varieties grown in cool climates or harvested too early in the season.
Authentic
Term applied to wines which are reliable as regards purity, variety and origin.
Autolysis
Decomposition of cells by their own enzymes. Autolysis of dead yeast cells is a source of amino acids and accessory growth substances in wine.
Autovinificator
Fermentation vat, where the pumping over process is performed automatically, using the pressure of carbon dioxide gas generated during fermentation. Now largely replaced by the rotary fermenter.
Auvernat
Synonym of different grape varieties. The Auvernat Blanc is the Chardonnay, the Auvernat Negra is the Pinot Noir, the Auvernat Gris is the Meunier or the Pinot Gris.
Auxerrois
French local name for the Malbec, aka Cot red wine grape species grown in the Cahors region of France and also, confusingly, an important white wine grape in the Alsace region called the Auxerrois Blanc that is distinct from another locally grown white wine grape called the Auxerrois Gris that is actually the Pinot Gris varietal grape.
Avermelhado (PT)
Term used to describe a white wine (oxidated) that have taken an ambrein color.
Avesso (PT)
High quality white grape variety of the Vinhos Verdes Demarcated Region, recommended for the sub-regions of Baião, Cinfães and Resende, where its culture is confined. Productive and rustic, this grape variety produces wines with a strong aroma, well balanced and flavourous. Synonymy:also known as «Borral», «Bornal» and «Bornão» in the Baião county and as «Borraçal branco».
Azal (PT)
Medium quality white grape variety of the Vinhos Verdes Demarcated Region, recommended for the sub-regions of Basto, Penafiel and Amarante and for the southern counties (6) of the region. Very productive and rustic, it produces wines with a delicate and intense aroma, slightly acid and fruity. Synonymy: known as «Asal da Lixa» in Amarante, «Gadelhudo» in Felgueiras, «(Es) Pinheira» in Lousada and also as «Carvalhal»
Azeitado (PT)
Term applied to wines affected by graisse.
Azote
Inactive gas used in the wines conservation. Indispensable nutriment of the grapevine and the growth of the yeasts during the alcoholic fermentation.
Babeasca Neagra (RO)
Variety very appreciated in Roménia. Produces wines with body and personality, in the region of Odobesti.
Backlabel
Guarantee document placed behind the bottle to provide the consumer a suplemental information about the qualities, varieties, conservation, year of the harvest and age of the wines.
Baco
Roman name of Dionísios, greek god of the vine and the wine.
Baco Blanc or Baco 22
Hybrid grape created in 1898 by François Baco, from a crossing between Folle Blanche and Noah. Authorized in the Armagnac and in some table wines of southwestern of France.
Baco Noir (aka Baco No.1)
A french-american hybrid grape used to make an intense red wine regarded by some as a good substitute for Cabernet Sauvignon . Capable of aging, its origins trace to the Folle Blanche and a native American strain of grape. Extensively grown in the cool northern regions of N. America.
Bacteria
Microorganisms presents in the malolactic fermentation (lactic bacterias), that can damage the wine.
Badame (Cooperage)
Portuguese term used to describe an utensil of cooper used to clean the croze of staves.
Badiana
Spiced aroma that evokes the japanese star anise-tree.
Baga (PT)
Grape variety more cultivated in Portugal, over all in Bairrada and Dão. In the Bairrada it gives wines with good color and structure, proceeding from mature grapes. When cultivated in bad soils and harvested too much early it produces astringent, unbalanced and poor wines. Also means the aroma of the wood berries (strawberry, raspberry, blackberry, etc.). Also meets in the good red wines.
Bagaceira (Marc brandy)
Portuguese brandy proceeding from the grape marks distillation.
Bairrada DOC (PT)
Old and important Portuguese region. Here it produced some of the best national red and sparkling wines. The predominant grapes are the Baga for the red wines and Maria Gomes and Bical for the whites.
Balance
The pleasurable proportional correctness of a wine's many aromatic and taste components, but especially sugar, alcohol, acidity, and tannin.
Balancé (cooperage)
Machine used in copperage to strain the barrel's arcs.
Balanced
Tasting term, used to indicate a wine in which all the elements (fruit, acidity, tannin, etc.) are in harmony.
Balm
Floral odor similar to the lemon, but wilder and more vegetal, that remind the balm odor.
Balsamic
Term used to describe the aroma that remember vegetal incense, resin or balsam. It's a noble aroma fragrant and aromatic.
Balthazar
Name given to a bottle, normally used in the Champagne region, with a capacity for 12 liters (16 normal bottles), for the sparkling wines. This type of bottle is not very used.
Banana
Term used to describe the fruity odor of some young wines, left after the semicarbonic maceration or leavened under cool temperatures. Is also used the term amylic odor.
Barbarossa (IT)
Red grape variety cultivated in Italy.
Barbera
Semi-classic grape commonly grown in the Piedmont region and most of northern Italy. Now thought by some to be identical with the Perricone , or Pignatello, grape of Sardinia. Was probably imported into the U.S.A. late in the 19th century. Usually produces an intense red wine with deep color, low tannins and high acid and is used in California to provide "backbone" for so-called "jug" wines. Century-old vines still exist in many regional vineyards and allow production of long-aging, robust red wines with intense fruit and enhanced tannic content. Plantings in North America are mostly confined to the warm western coastal regions.
Barcelo (PT)
White grape variety recommended in the region of Dão (Portugal). Also used in other portuguese regions.
Barrel
Vessel used for ageing, and sometimes fermenting. There are many different shapes and sizes, but the most popular are the barrique of 225 litres and the hogshead of around 300 litres. Nearly always made of oak. New barrels impart an oaky flavour to the wine whereas old ones simply allow a controlled oxidation.
Barrel fermentation; barrel-fermented
The process of fermenting wines in small barrels instead of large vats or stainless steel tanks. The barrels are usually made of oak and are about 60 gallons in size, although larger ones are used occasionally. Even though barrel fermentation is more expensive and less controllable than fermentation in larger tanks, it's thought to imbue wine with rich creamy flavors, delicate oak characteristics, and better aging capabilities. On the downside, this technique contributes to some loss of fruit flavor.
Barrileiro
Term used, in «Madeira» island (Portugal), to describe the man who carries barrels. Term used in some portuguese regions to describe the man who dedicates itself to the manufacture of barrels.
Barros
Alluvión soil, brownish, used in Jerez (Spain), for the culture of the vine. Less appreciated and more productive than the whitish.
Bas Armagnac (FR)
French region, where the wines, after distilled, origin the more fine and appreciated armagnac.
Base
Based wines used for the elaboration of special wines.
Base bud
Dormant bud at the base of a cane which may develop when the other buds are destroyed.
Basil
Spiced odor that evokes this plant, and remember the mixture of salva and thyme.
Bastardo (PT)
Grape variety used in the process of fermentation of port wines. Contribute with sugar. Also cultivated in other portuguese regions, like Dão and Madeira. Mostly cultivated in Australia.
Batoca (PT)
Medium quality grape variety of the Vinhos Verdes Demarcated Region, authorised in almost the entire region, except for the Monção, Lima and Amarante sub-regions. Very productive, although irregular due to its susceptibility to cryptogamic diseases and rustic, it produces wines with undefined aromas, smooth, but without quality. Synonymy: also known as «Batoco», «Alvaroco», «Alvarça» and «Alvaroça»; as «Sedouro» or «Sá Douro» in the South of the region, as «Espadeiro Branco» in Lousada and as «Asal Espanhol» or «Pinot Branco» in Amarante; corresponding to the «Alvaraça» of the Douro Region.
Bâtonnage
Used in the elaboration of white wines leavened in new wood, consist in the periodic displacement of the heasts deposited after the alcoholic fermentation. This process, that can extended for some months, enriche the aroma of wine, allow a natural clarification and prevent the oxidation.
Baumé
A hydrometer scale widely used for measuring the density of musts and sweet wines; one degree Baumé = approximately 1.8º Brix.
Beak of seed
The protuberance at he end of a grape seed.
Beerenauslese (DE)
Quality white wine category, meaning 'selected grapes'. Individual berries, usually botrytis affected, are cut from the bunches. Minimum must weights are laid down according to variety and region. Sweet, luscious wines.
Beeswing
Light deposit found in some old bottled red wines.
Beetroot
Term used to describe the aroma of the boiled beetroot, characteristic of certain wines elaborated with the variety Pinot Noir.
Belon
Vinic container generally find under the press, in the Champagne region.
Beneficiado (PT)
Wine from the Douro Demarcated Region, that has the privilege (benefício) to be vinificated as Port wine.
Bentonite
Clay often used in fining wine, particularly white. The bentonite removes protein, helping to ensure a perfectly clear wine in bottle.
Bereich (DE)
German wine-growing district, comprising a group of sites which produce wines of similar character. The Bereich may be further subdivided into individual Grosslagen.
Berry
Single fruit of the grape. Composed by the pellicle, the pulp and the grape seed. The different berries of the grape differ in the form, color, size and flavor.
Beurot
In Borgonha, the Pinot Gris.
Bical (PT)
White grape variety recommended in the region of Bairrada. It also meets in other regions. Produces structuralized and soft wines, with good potentiality of aging.
Bilberry
Berry with an acid and very fresh flavor, used for cooking the jam used for hunting plates.
Bilge
The widest part, or the curvature of a cask.
Biscoitos - IPR (PT)
Region of the Azores island, placed in the north of Terceira, with about 50 ha of vine.The white grape varieties Verdelho, from Azores, Arinto and Terrantez, from Terceira, produced the famous licorous white wine.
Bitter
One of the four basic tastes. A major source of bitterness is the tannin content of a wine. Some grapes - (Gewürztraminer, Muscat) - have a distinct bitter edge to their flavour. If the bitter component dominates in the aroma or taste of a wine it is considered a fault. Sweet dessert wines may have an enhanced bitter component that complements the other flavours making for a successful overall taste balance.
Bitterness
Tasting term used to indicate a powerful initial sensation of acidity or tannin, which grabs attention immediately the wine is tasted.
Bitumen
Flavor that remember the tar.
Black Mole or Negramoll (Negramo)
A red-wine grape grown on the island of Madeira and in the Portuguese regions of Algrave and Carcavelos. After the phylloxera invasion in the 1870s, Negra Mole replaced many of Madeira's classic varieties including Boal, Malvasia, Sercial, and Verdelho. Although Negra Mole is considered only a good variety, it's important today in the production of the long-lived fortified wines of Madeira. In 1986 Portugal entered the Common Market, whose regulations stipulate that by 1993 any Madeira wine naming a variety on its label will have to contain at least 85 percent of that grape. This new requirement has already stimulated replanting of the more classic varieties as already mentioned and will probably lessen the importance of Negra Mole in the future. In Spain, this variety is called Negramoll.
Black velvet
Mix of English beer (stout) and champagne. Was very appreciated in Great-Britain, and consumed currently to follow the oysters.
Blackcurrant
Tasting term used to indicate the often pungent aroma of blackcurrant fruit and leaf, particularly in wines of Cabernet Sauvignon and Sauvignon Blanc.
Blanc de blancs (FR)
White wine made from white grapes (i.e. most white wine). In the Champagne it means exclusively the wines gotten from the Chardonnay variety.
Blanc de noirs (FR)
White wine made from black grapes. Particularly used for Champagne made from Pinot Noir and Meunier (with no Chardonnay).
Blanc Fumé (FR)
Around the village of Pouilly-sur-Loire, in the central part of France's Loire region, Blanc Fumé is the name used for the Sauvignon blanc grape. Wine from this grape is usually labeled Pouilly-Fumé AC, and occasionally, Blanc Fumé de Pouilly AC. Blanc is French for "white," fumée means "smoke," and it's said the name comes from the smoky quality of these wines.
Blanquette or Blanqueta
Grape with origin in Rossillon, very traditional (also called Mauzac). Generaly cultivate in Limoux to elaborate a sparkling wine. Well vinified give interesting wines.
Blau Portugieser
Also known as the Blau Portugieser in Austria where it is grown and used to make a somewhat bland, dark red, medium-bodied wine.
Bleichert
In German, rose wine.
Blend
Product obtained by the mixture of different wines.
Blending
The process of combining different wines with the goal of creating a composite that's better than any of the wines separately. The wines used for blending might be from different varieties, different regions, varying types of cooperage (some new barrels, some older barrels, barrels from different forests or coopers, etc.), and even different vintages (as in non-vintage Champagne created by combining wines from different years).
Blending
Operation of mixing together two or more musts, wines or brandies in order to obtain a product of a desired quality.
Blending
The process of combining different wines with the goal of creating a composite that's better than any of the wines separately.
Blending wine
Also called a cutting wine, a blending wine is added, in small quantities, to other wines to enhance them or to correct deficiencies in them. For example, wines with high alcoholic content are often added to wines with low alcoholic content and wines with dark color to those lacking color. In France a blending wine is called a coupage.
Blending wine
Wine suitable for using in blends to improve the quality or corrent the deficiencies of the other wines with which it is mixed.
Blind tasting
Tasting wines of which the origin and identity are nor previously disclosed to the tasters.
Blistered
A very aromatical wine with a complex bouquet very visible and full-bodied, thar give a satisfying sensation in the mouth.
Blood
Organic substance that can be used as an energetic fining agent, added to some wines for the purpose of clarifying them.
Bloom
A thin layer of waxlike material which covers the skins of grapes.
Blue
The name of blue breaking to the fast turvação is given that if observes in the white wines. This turvação can form a sedimentation in the wall of the bottle during the fermentation and persists after the removal. A blue or bluish color in some tintos wines can be observed that have a low acid content of tartaric.
Boal (PT)
Class of wine from Madeira island, intense and sweet, very aromatic.
White variety used in the barrels of the white Port and Madeira. It's a quality grape variety.
Bobal (SP)
Red wine grape extensively grown in Spain. Produces deeply colored wine suitable for blending.
Bocksbeutel
Squat, flagon-shaped bottle used for wines from Franken and sometimes north Baden.
Bocoy (SP)
Container with the capacity of 700 l, of wood (oak or walnut), used, in the past, in the exportation of the Spanish wines.
Body
The real or perceived consistency or density of a wine derived from several components of wine -- primarily alcohol and glycerin in combination, both of which are products of fermentation by yeast.. Real body refers to a wine that truly is thicker in density as a liquid, while perceived body is a wine's feel in the mouth whether truly denser or not. A full-bodied wine, such as Burgundy, is more easily sipped and may be referred to as "chewy," while a ligh-bodied wine such as Bordauxs easly swallowed. A thin or "watery" wine lacks body altogether.
Boiling
State of a warm liquid until its maximum degree of gaseous unfastening. The water evaporates since 100ºC, but the alcohol is more volatil and is evaporated when it reaches 78,35ºC. Therefore, the wine is warming in the still to extract the alcohol, separated it from the water.
Bois Ordinaires (FR)
The cognacs of simpler quality, from the french judicial district of Charente.
Bombino (IT)
White grape variety of medium quality, cultivated in some regions of Italy (Puglia, Abruzzi, Marche, Lazzio). Also used to produce vermute and some table wines.
Bonarda (IT)
Minor red grape grown in Piemonte (Italy). Makes fruity red wine of mild intensity when blended with wine from Barbera grape.
Bone gelatine
Gelatine prepared from bones used as fining agent.
Bons Bois (FR)
One of the five produced regions of Cognac, in the Charente.
Borba - DOC (PT)
One of the bigger region of Alentejo. About 3000 ha of vine on which 35% is approved for the production of VQPRD. Periquita and Trincadeira marks the tipicity of the red wines, and the variety Roupeiro is the great responsible for the whites.
Bordeaux bottle
Bottle used in Bordeaux with a capacity of about 75 centilitres.
Bordeaux mixture
Fungicide prepared by mixing solutions of copper sulphate and slaked lime.
Borderies
Region of Charente whose wines are used to distill Cognac. These wines are less appreciated than the proceeding from other regions (Fins Bois, Grande Champagne e Petite Champagne).
Borraçal (PT)
High quality red grape variety recommended for the entire Vinhos Verdes Demarcated Region, except for the Monção sub-region, being largely diffused. Productive and rustic, this grape variety produces ruby colour wines with an intense aroma, well-balanced, harmonious and flavourous. Synonymy:also known as «Borraço (a)» and «Morraça»; as «Esfarrapa» in Viana do Castelo, as «Cainho Grande»,«Cainho Grosso» or «Espadeiro Redondo» in Monção, as «Bogalhal» or «Olho de Sapo» in the area of Basto and as «Azedo».
Borrado das Moscas (PT)
Term used to describe the variety «Bical» in the region of Dão and Douro.
Bota
1. A Spanish term referring to a goatskin bag that holds about a liter of wine. The bota has a nozzle on one end-when the bag is squeezed, the wine is forced out and into one's mouth. 2. A Spanish wine barrel equivalent to a sherry Butt, holding about 132 U.S. gallons.
Botryticine
Enzime produced by the fungus of the Cinerea Botrytis.
Botrytis cinerea
Also called noble rot, this beneficial mold develops on grapes under certain environmental conditions. However, under the wrong circumstances (such as unripe grapes), gray rot develops and spoils the grapes. When carefully cultivated, botrytis causes the grape to shrivel, concentrating and intensifying both sugar and flavor. In addition, the acid levels remain high, which prevents the resulting wines from being cloyingly sweet. Most winemakers are exhilarated when noble rot descends on their grapes because it gives them fruit from which to make very elegant, intensely flavored dessert wines.
Botrytized
Description of wines that have a sweet, uniquely aromatic, honeyed characteristic in both flavor and fragrance. This trait is caused by grapes that have been infected with a mold known as Botrytis cinerea.
Bottle
The most common wine bottle size worldwide is 750 ml, but it is not standard. Some German wine bottles are a liter, some are 700 ml, while some from Alsace are 720 ml. Every wine bottle consists of a mouth, neck, ogive or shoulder, body, and bottom. The bottom may contain an indention, the term for which is a punt.
Bottle cellar
Place where bottled wines are stored.
Bottle rack
Shelves of wood or metal with compartiments to hold bottles.
Bottle sickness
A period following bottling during which the wine is flat, uninspiring and possibly unpalatable. This is a temporary condition which usually lasts no longer than a month and rarely two.
Bottling
To full the bottles of wine. The bottling in glass containers is a relatively recent practice, dated of the second half of the XVIII century. Today, the bottling demands higyenic techniques, because the wine must be conserved in good conditions during the stage.
Bottling machine
Equipment used to stuff the bottles. The new machines are automatic and are endowed with all the higyenic cares.
Bottom, head
The assemblage of boards or planks which forms the end of a cask.
Bottoms
Boards that close the pipe, perpendicular to the staves.
Bouchet
Alternate name for the Cabernet Franc grape when grown in certain cru areas of the Bordeaux region.
Bouquet
Today's classic usage for the term bouquet is the complex fragrance that develops in a wine through fermentation and aging, specifically bottle aging.
Bourboulenc (FR)
Minor grape grown in southern Rhone region and used in red wine blends to help create warmth and roundness. Called the Malvoisie grape in the Languedoc region of France
Bourru
In France, is a new wine, that still present turbidity and denote contact with lees.
Box
Wood or card package used for the expedition of bottled wines. In general, it contains 6 or 12 bottles of 0,75 l. In the commercial transactions is used as a measured: 1 box with 12 bottles = 9 liters.
Brachetto (IT)
Minor grape grown in the Piedmont region of Italy. Used to make spritzy, light red dessert wines with fruity, strawberry aroma. Best when young and served chilled. Known to be the same grape as the French Braquet .
Brancelho (PT)
Red variety cultivated in the Vinhos Verdes Demarcated Region, in Portugal, used in the elaboration of the famous Vinhos Verdes.
Brand
Name or mark used in commerce to indicate the origin of a wine or the vendor.
Brando
Portuguese term applied to a wine which is low in acid and supple.
Brandy
A liquor distilled from wine and aged in wood, which contributes flavor and color. The finest of all brandies is Cognac, closely followed by Armagnac. The name brandy comes from the Dutch brandewijin, meaning "burned (distilled) wine." Brandy can also be made from fermented fruits other than grapes (such as the apple-based Calvados), but they are generally qualified by adding the name of the fruit, as in apple brandy. The term brandy by itself generally refers to those made from grapes.
Brandy
The spirit obtained by distilling wine.
Brandy blend
Mixture of brandies of different origins or different ages.
Branquinha (PT)
White variety from Lafões and Encostas da Nave region.
Bread
The aroma of the fresh bread can appear in the white wines. It remembers the bread recently cooked, and is given by the furfural, such as the sweet aromas of the plums that appear in the old red wines.
Break wind
A row or rows, or trees or a structure intended to protect the vineyard against the wind.
Breaking down, reduction in proof, cutting
Addition of water to high strength brandy to bring it to normal strength for sale or consumption.
Breton (FR)
Term used to descriobe the variety Cabernet Franc in the Loire valley.
Brick coloured
Term applied to red wines which have acquired a red-dish-brown or brick red colour trought ageing, particularly ageing in wood.
Brilliant
Very clear (and transparent in white wines) appearance with no visible particulates or suspensions. May be sign of flavour deficiency in heavily filtered wines.
Brix
Measure of the sugar concentration that, according to one conversion table, can be transformed into Baumé degree, or vice versa. 1,8º Brix corresponds 1º Baumé.Measurement system used for sugar content of grapes, wine and related products. A reading of 20 to 25 deg. Brix is the optimum degree of grape ripeness at harvest for the majority of table wines. A quick conversion method for users requiring Specific Gravity units of measurement is to take the Brix reading, deg. Brix (as Sucrose, for which most refractometers are calibrated), and multiply by 0.00425 and then add 0.9988 to the resulting number. This will give a close approximation to the equivalent figure for the S.G of Sucrose at 20 deg. C. Ex: A Brix reading of 18 equals S.G. 1.074. Using the conversion technique above gives a figure of 1.075 which is close enough for most users.
Brouilli
Milky brandy of few degrees obtained after the first wine distillation in copper still, and submitted to a second passage to get holandas of great quality and to elaborate brandies.
Brown
When a wine presents this color means that it is modified or sick.
Brown sherry
Frangrant sherry, a little tasted, prepared to export to the British market.
Browniano
Disordered and fast movement of microscopical colloids in suspension in a liquid.
Browning
Denotes ageing in a wine. Young wine colour tints show no sign of such "browning".
Brownish
Term used to define the color of an old and oxidated wine.
Brunello (IT)
Italian red grape variety that produce wines with great quality.
Brut
Label term used mainly for Champagne and other sparkling wines to indicate 'very dry' (inferior the 15 g/l).
Bubble
A bubble of gas at the surface of a slightly gassy wine.
Bubbling
Term used to describe something that generated carbon dioxide (CO2). For sparkling wines the CO2 is trapped in the bottle and is responsible for the bubbles.
Bucelas - DOC (PT)
Important portuguese region. Demarcated in 1911 and placed near Lisbon. It conquered its fame with white wines of quality, from the variety Arinto.
Bud
The bud of the vine contains three growing points. The central one usually grows and is always the most fruitful. Young shoot or growing tip.
Bud burst
Emergence of shoots from the buds.
Bud burst
Emergence of shoots from the buds.
Bud, eye
The bud that develops in the axil of the leaf.
Bujeos
Term used, in Jerez, to describe adobe soils formed by alluviums. They produce many grass, due to its organic origin.
Bukettraube
White variety from South Africa, that produce wines with a lot of sugar and acidity. It proceeds from the old alsaciano vineyard, called Bouquettraube, Bouquet Blanc or Sylvanner almiscarada.
Bulk, bulk wine
Although sometimes erroneously used to describe wine sold in jugs or boxes, the term bulk wine actually refers to wine that's not yet packaged for retail sale.
Bunch
A groupe or cluster of grapes attached to the same peduncle.
Bung
In cooperage, a wooden stopper used to seal the cask, keg or barrel. In glassware, usually a rubber stopper used to seal a demijohn, carboy or jug. Bugs maybe eithr solid or drilled with a central hole to accept a fermentation lock (airlock). Some bungs have two holes drilled to accept two airlocks, or one airlock and a blow-off tube.
Bung hole
The circular openingof a cask which is closed with a bung.
Bung Starter
Iron tool used to loosen bungs of casks.
Bung, cellar plug
Cornical plug of wood or glass used to close the opening in a cask.
Bunging up
Operation of closing casks or barrels with bungs.
Burgunder
Generic name that the Germans give to the grapes Pinot Noir.
Burgundy bottle
Bottle used in Burgundy, and with a capacity of about 75 centilitres.
Burgundy mixture
Fungicide prepared by mixing solutions of copper sulphate and sodium carbonate.
Burned (distilled) wine
Brandy.
Butt
Barrel used in the United Kingdom for ageing Sherry, of 500-650 litre capacity.
Butter
Pleasant aroma of cool butter detected in certain quality wines, over all, if it made the malolactic fermentation.
Buttered
Sensation in the mouth, with wines of soft and oily texture.
Butyric
Rancid odor of some spiled wines.
Cabaz
Portuguese term used to describ a tool of wood, metal, wicker or plastic, of several forms, with a wing, that serves for the special transport of the harvest and the bottles.
Cabbage
Vegetal odor, very unpleasant and powerful, that remember the cabbage.
Cabernet Franc
Semi-classic grape similar in many ways to Cabernet Sauvignon. Now strongly suspected of being a mutation particularly suited to cooler, damper climatic conditions. Widely grown in the Loire region where it is known as the Breton and in large areas of southwest France where it is sometimes known as Bouchy or Bouchet. In NE. Italy it is known as the Bordo grape. Bordeaux wines commonly contain a blend of both wines, a practice increasingly being followed in California. Wine from these grapes has a deep purple color, when young, with a fragrant aroma. Just like Cabernet Sauvignon, North American growth is mainly confined to the coastal regions; Long Island (N.Y.) and the Pacific Northwest showing signs of being very hospitable. New Zealand has also proved to be a potential good home.
Cabernet Sauvignon
A "noble" grape famous as one of the main varietals, along with Merlot, Cabernet Franc and others, (many of which are distantly related), used to create the magnificent french Bordeaux region blended red wines. Helps make wines of classic breed, intensity and complexity that often need to bottle-age for at least 5-10 years in order to reach peak flavor condition. The most successful plantings in North America are mainly on Long Island (N.Y.) and the cooler regions of northern California. In the warmer regions of California, grapes made into a single varietal wine will often produce higher than optimum levels of alcohol and, conversely, lower than optimum acid levels in most years and so may tend to age less successfully than the blended french versions. Aromas and flavors include: Black-currant, blackberry, mint (etc). In the last decades of the twentieth century many other countries have seen their regions develop into prime producers - (e.g: Australia, Argentina, Chile, Italy and New Zealand).
Cacao
Noble, characteristic aroma of some old harvests. It can be detected in venerable bottles of red wines, like Ports and rancid Catalans wines.
Caíño de Bago Gordo (SP)
Traditional grape variety from Galiza, also called Borrasao.
Calcareous
Rock formed essentially by calcium carbonate. Present in the soil and subsoil, is valued in certain regions, as the case of Borgonha and Jerez.
Calcium carbonate
Neutral salt of the carbonic acid, that in cold regions or acid harvests is used to desacidify musts and wines.
Calitor
French grape variety, very sensible to the rot. It produce an usual wine with a few color.
Camalhão (PT)
A piece of cultivated land lying between two furrows (or trenches).
Camaralet (FR)
White variety cultivated in a little amount of the french Pirenéus. Used in the composition of the jurançon and of the Béarn wines.
Camarate (PT)
Red variety recommended in the West region. Also appear in the Ribatejo region.
Camarèse (FR)
Red variety cultivated in Châteauneuf-du-Pape, of the Rhone valley. Also called Vacarèse. Is one of the thirteen authorized varieties in the AOC Châteauneuf-du-Pape. It goes being substituted for the Syrah variety.
Camomile
Odor that remember the plant and detected in some young wines.
Camomile
Floral odor that evokes perfumed vapors of this plant in infusion.
Camphor
Spiced and vegetal odor, that appears in certain wines elaborated with very rich grapes.
Candicans, Vitis
American variety well adapted to dry soils. It's not very resistant to filoxera.
Candy
Purifyed and crystallized sugar add to a must to increase its alcohol potential, or to a new wine to balance the taste of its alcohol or bite of its acidity or tannin.
Candylike
Refers to the perfumed fresh fruit aromas and flavors of the grape which can be attractive in wines made for early consumption. These include pink Rose style, "nouveau" Beaujolais etc. Many consider it a less desirable characteristic in longer-aging reds and better whites.
Cane
A mature shoot of the vine.
Cane sugar
This plant provides the most appreciated sugar used to prepare expedition liqueur of great sparkling wines. Is also used in wines without alcohol from the cold countries.
Caneco (Cooperage)
Wood container used in the cellars and made with from the staves.
Cannaiolo (IT)
Minor grape grown in the Tuscany region of northern Italy. Red wine from this grape is often used for blending with Sangiovese Grosso in some of the Chianti range of red wines.
Cannonadu or Cannonao (IT)
Term used, in Sardenha, to the variety red Grenache (also called Cannono).
Cañocazo
White grape variety, very sweet, cultivated in jerez. Also used in Australia.
Canteiro (PT)
Natural process of aging of the Madeira wine.
Cantina (II)
Winemaking cellar, winery.
Cap
The part of a pot still immediately above the pot and in which some condensation occurs.
Cap, head
Skins and other solid parts of the grapes which rise to the surface of the must during fermentation.
Capsule
The wrapping that covers the cork and neck of a wine bottle. Historically, the favored material for capsules has been lead, but concerns over lead's safety are causing its gradual replacement. Other alternatives are plastic, tin, aluminum, and laminates.
Capsule-crown
Metallic cork used to close the bottles of the sparkling wines fermented in the bottle, during the formation of the carbonic gas.
Caramel
An adjective used to describe wines, such as MADEIRA, that have a rich, burnt-sugar aroma and flavor.
Carbon dioxide (CO2)
Gas generated during fermentation. Normally most is allowed to escape into the atmosphere. For sparkling wines the CO2 is trapped in the bottle and is responsible for the bubbles. Winemakers often use CO2 to protect juice and wine from oxygen at various stages in the winemaking process.
Carbon dioxide, carbonic acid gas
A colorless, odorless, incombustible gas, carbon dioxide (CO2) is one of the two byproducts of FERMENTATION, the other being ALCOHOL. Yeast acts on the natural grape sugar and converts 40 to 45 percent of it to carbon dioxide, which in most cases escapes into the air. In the production of SPARKLING WINES, however, carbon dioxide is purposely trapped in the wine to create effervescence.
Carbonated
Sparkling wine elaborated with addition of artificial carbon dioxide.
Carbonated wine
Sparkling wine with no quality, gasified industrially.
Carbonic maceration
Special winemaking process in which whole, uncrushed grapes are placed in a sealed tank. Fermentation takes place within the berries, leading to extraction of fruit and colour but minimal tannin, resulting in a soft, early drinking style. Particularly used in Beaujolais and for many vins nouveaux and vins primeurs.
Carcavelos (PT)
A small Portuguese DENOMINAÇÃO DE ORIGEM CONTROLADA (DOC) located just west of Lisbon near the seaside resort of Estoril. Carcavelos is known for its sweet, white FORTIFIED WINES made from local grape varieties of Boais, Cerceal do Douro, Galego Dourado, and Rabo de Ovelha.
Carignan
Although this red grape originated in northern SPAIN'S cariñena district, it's become the most widely grown red grape in FRANCE, especially throughout the LANGUEDOC-ROUSSILLON region. It's also extensively grown in other countries ringing the Mediterranean including Italy, Spain, Algeria, and Israel. It was also once the most widely planted red grape in California (where it's spelled Carignane), mostly in the San Joaquin Valley. With its high yields, Carignan produces more red wine than any other grape variety-most of it very ordinary.
Carmenère (FR)
Very limited plantings of this red wine grape are now found in the Medoc region of Bordeaux, France where it is used to produce deep red wines occasionally used for blending purposes in the same manner as Petit Verdot.
Carmim
Red color, with violaceos nuances, characteristic of the young red wines.
Carnation
Floral odor that remembers the perfume that this flower exhales and that is due to the natural richness of the wine.
Carob
Sweetish and toasted aroma, rustic like carob, who characterizes certain sweet wines or brandies.
Carriage
Transport of the harvest from the vine to the press.
Casa (PT)
Term used to describe wine produced from grapes of a specific property. Equivalent to the "quinta" or to the French terms "chateau" and "domaine".
Casein
A form of milk protein used for fining wines. Casein is often obtained in the form of powdered skim milk.
Cask
A large, strong, barrel-shaped, leak-proof container generally used for storing wines and other spirits. Most wine casks are made of oak. This term is also used to describe the quantity such a container holds.
Cask
Container made of wooden staves and having the shape of two truncated cones joined at their baes.
Cassis
A sensory term used to describe the rich, black currant flavor and aroma found in some wines, such as those made from merlot, cabernet sauvignon, pinot noir, syrah and tempranillo grapes.
Castelão (PT)
Recommended white grape variety from the Bairrada region. It is present in many other regions of the country, but with another name.
Castelão francês (PT)
Port wine variety. Also named Periquita. It meets in all the Center and the South of portugal. It takes the name in agreement with the regions.
Categoria de utilização da vinha (PT)
The production nature of the vine: grapes for wine, grapes for table wine and for particular use.
Cellar foreman; cellar master
Chief-technician in charge of the cellar or winery.
Chalice, wine glass
Cup, specially used in certain liturgical jewish-christians rituals to consecrate or to offer the wine.
Chalk
Sedimentary rock, softly, composed essentially of calcium carbonate, of certain soils.
Chambré
Term apllied to wine which has been brought to room temperature to make it more acceptable to the consumer.
Chaptalization
Addition of sugar to the must. The practice is ilegal in some countries, but allowed in others.
Chaptalize
To add sugar to a must to increase its alcohol potential, or to a new wine to balance the taste of its alcohol or bite of its acidity or tannin.
Character
A term applied to a wine with distinctive, obvious features, either pertaining to its style or its variety. Although character has nothing to do with a wine's quality, one without it is considered dull.
Characterless
Wines lacking in bouquet an flavour.
Charm
Quality of a wine that produces pleasant sensations.
Charming
A comment applied to wines that don't quite fulfil the first expectations. Means detecting a slight flavor lightness. Sometimes used to describe wines made from the Chenin Blanc grape styled after a type of wine originating from the Loire region of France
Cheese
Lactic odor that remembers of the cheese.
Chemical function
The chemical properties of a group of compounds characterized by a functional grouping.
Chemical sterilization of must
Addition to the must of substances which prevent the growth of microorganisms and fermentation.
Chemical sterilization of must
Addition to the must of substances which prevent the growth of microorganisms and fermentation.
Chemistry
This term is used to design some ackward odors, as the ascetic and medicinal odor of cauchu, phenic, phenols, sulphur or sulphured odors, etc.
Chestnut
Fruity odor that evokes the taste of the toasted chestnut, characteristic of some chardonnay wines fermented in wood, or of the baked chestnut, that appears in some young white wines.
Chestnut-tree
Tree that produces wood for the production of barrels for wine.
Chilled
Term applied to a wine chilled to a temperature which may vary from about 5 to 12º C depending on local custom.
Chimb hoop
Hoop of a cask which is nearest to the bottom.
Chimb, chime
The part of a stave between the croze and the end.
Chlorine
Chemical ackward odor that appears in certain wines that remember the lixivium.
Chlorosis
Physiological aliment of plants due to various causes and resulting in yellowing of the green parts of the plant.
Chromatography
Process of analysis of the wines to detect its composition, and the control of quality. The chromatography in a gaseous phase allows to discover some aromatical wine components. One sample gets a chromatogram, whose peaks represent the aromatical substances detected. The different components and the different aromas of the wine can be identified.
Chrysanthemum
Floral odor, characteristic of some dry white wines, reminiscent of the chrysanthemum flower.
Cider or apple wine
A fermentable ingredients from which wine is made and its flavor or aroma derived. Apple wine, for example, is made from a crushed apple base. The base is also known as the fermentation media.
Cinchonized wine
Wine prepared with Cinchonized.
Cinnamon
Spiced aroma of certain rich white wines, aged in wood, or certain generous red and fat wines. Its natural origin corresponds to the cinnamic aldehyde formed during the stage.
Citric acid
A colorless acid found in all citrus fruit, pineapples, and in lesser amounts in several other fruit.
Clean
Quality of a wine which leaves an aggreable and clean sensation after tasting.
Clean
A clean wine is one without faults, either in smell or flavor.
Cleanse
Term used to describe the elimination of the lees from the wine, given its characters of finesse, brightness and limpidity.
Clear of the lees
Term used to describe the operation of remove an amount of wine of the bottle (for example, champagne or sparkling during dégorgement), witch is back to full with an expedition liquor.
Clearing land
Removing the natural vegetation from a piece of land in preparation to planting vines.
Climate
Set of meteorological agents that characterize the conditions of the atmosphere and its evolution during a long period in a determinated place in the world surface.
Climatization
Term used to describe an instalation destined to keep a constant temperature in order to the fermentation of the musts or to the conservation of wines.
Clone
Sub-variety within a vine variety (grape variety). There are different clones of Chardonnay for example, and clonal selection results in the choice of the clone most suited to local conditions and the vinegrower's requirement for yield, disease resistance, and so on.
Clorosis
Green sickness or anemic disease of the vide, produced by an excess of calcium in the soil. It is characterized by the yellowish color of the leaves.
Closed
Term descriptive of currently poor character definition but with all the correct characteristics. Usually expected to develop with age. Applies mainly to young, intense wines vinified for long life expectancy.
Cloud
A characteristic of some unfiltered wines showing the result of winemaking mistakes and often possessing an unpleasant taste.
Clouding
Turbidity caused by reduction. Usually synonimous with copper casse.
Cloudy
Opposite of clear. Noticeable cloudiness is undesirable except in cellar aged wines that have not been decanted properly. A characteristic of some unfiltered wines showing the result of winemaking mistakes and often possessing an unpleasant taste.
Cloudy, cloudiness
Descriptor for a wine that is visually unclear. Cloudiness is considered a defect and is most often due to faulty winemaking. An older wine with sediment, though not absolutely clear, should not be confused with a cloudy wine.
Clove
Spicy aroma of certain red wines, that remembers the dry buttons of the carnation flowers. It is distinguished in the great mediterranic red wines of quality, Grenache and Syrah.
Cluster, bunch setting
Set of grape berries. A cluster is formed by the stalk and the berries.
CM
Letters found on Champagne labels, indicating that the wine comes from a co-operative cellar.
Coarse
Term applied to poorly balanced wines lacking quality.
Coaster
Stand or mat for bottles or decanters to prevent wine-drips on the table cloth.
Coating with paraffin
Process of the corks surface that is greased with paraffin.
Cockchafers, scarabs
Beetles of several genera, the larvae of which are commonly called white grubsand attack the vine.
Coconut
Pleasant aroma that appears in certain wines during the stage in wood.
Códega (PT)
White grape variety recommended in Douro region.
Coffee
Term used to describe the coffee aroma from different origins. The first belongs to the vegetal family, with an aroma of green coffee, associated to the Cabernet Sauvignon. It is also presented as an aroma that remembers the toasted coffee of some developed wines, generally of quality.
Cognac
Hailing from the town of Cognac and the surrounding areas in western France, this potent potable is the finest of all brandies. Made primarily from Trebbiano grapes (known in France as Ugni Blanc and Saint-Émilion), Cognac is double-distilled immediately after fermentation. Freshly distilled Cognac is strong, sharp, and harsh and needs wood aging (usually in Limousin oak) to mellow it and enhance the aroma and flavor. Stars on a Cognac bottle's label vary in meaning from producer to producer although three stars usually indicate longer aging and therefore higher quality than two stars or one star.
Colares - DOC (PT)
A small area located northwest of Lisbon on the Atlantic coast. The vineyards are situated on a sandy plateau where the vines must be planted deep into the clay subsoil below. Because of the sandy soil, the vines are free of PHYLLOXERA and, therefore, have never been grafted to a different rootstock. Colares is best known for its red wines, which are made primarily from the Ramisco grape blended with Molar, Parreira Matias, and PERIQUITA. The wines are generally TANNIC and full-bodied (see BODY) and require considerable AGING. A small amount of white wine is made from ARINTO, Galego Dourado, and MALVASIA.
Cold
A wine with a low alcoholic graduation, that does not possess warmth.
Cold maceration
In the cold maceration process, the grape juice mixture is held at a temperature of about 50°F for 5 to 10 days before fermentation is triggered. It's a somewhat controversial procedure-many winemakers want fermentation to start as soon as possible after the grapes are picked, whereas others believe better extraction occurs with cold maceration.
Cold room
Place especially conditioned for the process of refrigerating of the musts before its fermentation. It is also used to cool the wines and to promote the tartrates precipitation before bottling.
Colheita seleccionada (PT)
Portuguese mention reserved for table wine with geographic indication and QWPSD, conditioned in glass bottle, that presents detached organoleptic characteristics, an acquired minimum alcohol strenght superior, at least, in 1% vol., to the legally minimum limit fixed, having to consist of a specific current account, being obligator the indication of the year of harvest.
Collar of vine
The part of the trunk or stem of a vine at ground level.
Colombard
Better known as French Colombard in North America. Acidic grape crushed by some northern Californian producers and made into a fruity white wine of simple character in both dry and sweet versions. Mainly grown in California to provide acidic backbone for white "jug" wine blends. Still grown in France where it is used for white wine blends known as "Bordeaux Blanc" and is also used for distilling into brandy. Also widely grown in South Africa.
Color
The color of a wine is an indicator of its condition, quality, age, and even style. In general, the less intense a wine's color is, the more delicate the flavor and body will be. The color of any good wine should be clear. As wines age, their colors change-white wines become darker, often with traces of amber; red wines begin to fade and often assume a tawny, brick-red cast. A change of color in a young wine signals premature aging.
Color loss
Alteration of a wine, that can be afected by diverse causes.
Colouring matter
Elements of the grape skin that transmited the color to the red wine.
Colouring, coloring
Natural colouringl substance or product of synthesis, that introduce a color in a liquor or in a brandy. Whiskies receives its amber color from the share of the caramel. The colouring are forbidden in wines.
Combative
Term used to describe an aggressive and rustic wine.
Comissão vitivinícola (PT)
Interprofissional organism and regulatory bodies (there is one for each region), that congregates producers of wines, which police the rules of the DO (denominations of origin) and confer the respective stamps of guarantee.
Common
Wines which are sound but without any special qaulity.
Comparative tasting
Degustation of different wines with a competitive criterion, looking relations, differences and different levels of quality between them.
Complete
Term used to describe a rich, balanced and harmonious wine.
Complex
Complexity is a hallmark of quality in a wine. A complex wine is one with multiple layers and nuances of bouquet and flavor. Its myriad elements are perfectly balanced, completely harmonious, and eminently interesting. Such a wine is the diametric opposite of one that is simple and one-dimensional.
Compost
Artificial mixture of organic materials which after undergoing bacterial decompositions is used as a manure or soil amendement.
Concentrated
Good extract and/or intense flavour(s).
Concentration
Operation that consist in the elimination of part of the water contained in musts, for to increase the weight of the sugar. This practical is used in regions of cold climate to strengthen potential the alcoholic degree, adding to acid and immature musts other rectified musts. The concentration can be effected by hot (musts), cold (congelation of musts and table wines), or by inverse osmosis.
Condenser
The portion of a still which is cooled by water and converts the vapours to liquids.
Confraria (PT - Confraria dos Vinhos Verdes)
Association of producers with a common interest - the wine culture-. The «confrarias» have a beautiful tradition in the social history of the wine, in the artistic creation and in the civilized habits of the consumption.
Conservative
Chemical substance used in minimum and controlled portions (harmless for the human organism). The carbonic gas, the nitrogen, the sulphur and the inerte gas are conservatives.
Consistency
In winetasting, a positive descriptor for a wine's impression on the palate.
Constant thermic
Addition of the daily temperatures of the vine during the vegetative cycle, from the Spring to the harvest.
Constituted
A well balanced vigour of a wine with all essential components.
Contamination
Operartion for which a body (a wine) is afected by microorganisms or substances (bacterias, fungus, etc.) that modify the wine.
Cooked, heated
Character of must concentrated by heating in open vessels and of wine made from such must.
Cooper
The work, as well as the place of business of a cooper, a craftsman who makes or repairs barrels or casks.
Cooper's bench
It serves "to cultivate" or to tilt the wood giving form to the stave.
Cooperage, cooper, cooper's shop
The work, as well as the place of business of a cooper, a craftsman who makes or repairs barrels or casks. Cooperage also describes the articles (barrels, etc.) made by a cooper. In wineries, cooperage refers to the wine storage capacity in such containers.
Cooperative
Group of vinegrowers who commonly share winemaking equipment and cellar facilities. Large co-ops often employ a team of winemaking and sales professionals. The vinegrowers bring their grapes to the co-op for processing, are paid according to the quantity they deliver, and later share in the profits generated by sales. The system is particularly useful in regions where there are many growers with small vineyard holdings, and it is not economically viable for each to have winemaking facilities.
Copper
Ackward wine odor modified for the copper presence (copper casse). The excess of copper (more than 1 mg/l) is detected immediately in the white wines due to its medium brown color.
Copper acetate
A salt of copper and acetic acid sometimes used as a fungicide.
Copper sprays
Solutions of copper salts (sulphates, oxychlorides, etc.) used as fungicides particularly against downy and mildew and anthracnose.
Copper sulphate
A salt of copper used in various fungicidal sprays particularly against downy mildew of the vines.
Cordon pruning
Technique of conduction and pruning of the vineyard that consists of giving form to the vine. It has different cordon prunings (Royat cordon, double cordon, etc.).
Cork
Bark of the cork oak tree, and the substance traditionally used to stopper wine bottles. Natural cork stoppers have excellent qualities of elasticity, keeping the wine in the bottle while not allowing air to intrude. It is only quite recently that synthetic substitutes have been developed to try to combat the problem of corked wine.
Cork
Bark of the cork oak tree, and the substance traditionally used to stopper wine bottles. Natural cork stoppers have excellent qualities of elasticity, keeping the wine in the bottle while not allowing air to intrude. It is only quite recently that synthetic substitutes have been developed to try to combat the problem of corked wine.
Corking
Action of placing a cork in the neck of a bottle to close it.
Corkscrew
Instrument that serves to extract the corks of the bottles.
Corky, corked
Fault in wine caused by a contaminated cork. Corked wine is easier to recognise than to describe: it is woody, mouldy, stale and mouth-puckering.
Cornifesto (PT)
Red grape variety, recommended in the Douro region.
Corta-fio (cooperage)
Utensil of cooperage used to cut the arcs to the convenient measure.
Cortados (SP)
In the classification of the musts and wines of Jerez, term used to describe the fat but limpid in the nose.
Corvina (IT)
Used with two other grapes, Rondinella and Molinara, to create the light red blends known as "Bardolino" and "Valpolicella" wine that have a mild fruity flavor with hints of almond. Mainly grown in the Veneto region of northeast Italy.
Cot, Malbec
Semi-classic grape grown in the Bordeaux region of France and in other areas under the name Cot and in the Alsace has the local name Auxerrois. Also grown in the cooler regions of California. In Argentina the grape known as the Fer is now thought to be a clone of this varietal. Alone it creates a rather inky red, intense wine, so it is mainly used in blends, such as with Merlot and Cabernet Sauvignon to create the world renowned red Bordeaux "claret" blend. In California and other areas it is increasingly being used for the same blending purpose.
Cotton
Disease of the grapevine characterized for its consumption and deficient fruition, caused by the Pseudococcus citri risso that segregates a sweetish liquid that attract the ants.
Cottony
Term used to describe a wine whose consistency remember the cotton.
Couderc Noir
Hybrid created by Couderc, that produce rustic and very pigmented wines.
Coulure
The failure of grapes to develop after flowering. Coulure may occur because of extended rains or very frigid weather during the flowering season. If blossoms are not pollinated, the grape fails to develop and falls off. Other grapes on the same vine may develop, and their quality will not suffer, but the yield from a vine with coulure may drop considerably.
Coupe
Drinking vessel with a stem generally more wide than deep.
Courbu (FR)
Minor grape used to create a red wine blend known as "Madiran", found in the Pyrenees region of France. The other wines in the blend are made from the Bouchy, Pinenc and Tannat grapes.
Cournoise
Minor grape grown in the southern Rhone region of France and used in red wine blends to create aroma and freshness.
Court-noué
A virus disease of vines characterised by dwarfing of shoots, deformation of shoots and leaves on early season growth and stunting of the vine.
Covering
Covering of straw, card or plastic that protect the bottle in the transport.
Covilhete, bowl
Glass without foot and wing, also used to serve wine.
Crato Preto (PT)
Authorized grape variety of the Algarve region.
Cream of tartar
One of the by-products of tartaric acid is tartrates, also called potassium bitartrate, cream of tartar, and tartar. These small, innocuous crystals can appear in wine unless removed through the cold stabilization process. Tartrates aren't harmful and only impact the wine visually.
Creamy
Refers to "silk-like" taste component of wines subjected to malolactic fermentation as opposed to the "tart/crisp" taste component of the same wine lacking the treatment. Almost a synonym for "buttery". Opposite of "crisp".
Creosote
Tar and tobacco odor that some old and very noble red wines present. The creosote odor is gotten by the distillation of the beech wood.
Criadeiras (SP)
Pipes for the stage of the Jerez wines by the system of «soleras». The criadeiras form some grounds, clamped on the last row that corresponds to the soleras. The first criadeiras are the ones that are placed immediately over soleras; on those the second criadeiras are placed thus and successively until arriving at the harvest of the year.
Crisp
Tasting term used to describe a wine with a lively, refreshing acidity.
Croatina (IT)
Minor grape grown in the Piedmont, (Piemonte), region of Italy. The Bonarda of the "Colli Piacentini" and "Oltrepo Pavese" is actually this grape.
Crop of grapes, vintage
The quantity of grapes harvested from a vine or from a vineyard.
Crossbred vine
Vine resulting from crossing two varieties of the same species. The Germans had created many crossbred vine of Riesling, as the Scheurebe (Riesling x Sylvaner) or the Kemer (Trollinger x Riesling). The most famous is the müller-thurgau, crossbred vine gotten with the Riesling and Sylvaner.
Crosshaped
System of traditional conduction of the vine still used in the Vinhos Verdes Demarcated Region. The support of the grapevines consist in a perfectly lined up cross system in successive rows.
Crown
Foam circle formed in the surface of a natural sparkling wine when shed in a flute-glass. The crown formation, resultant of the unfastening of the bubble carbonic gas, is indicative of quality.
Croze
Groove near the ends of the staves of a cask which holds the head.
Cru (PT), new wine
Portuguese term used to describe a new wine, turbid and gassy, consumed while still fermenting in parts of Europe.
Crusher
Machine used to gently crush grapes after they arrive at the winery, breaking the skins and allowing juice to escape.
Crushing
The most common way of extracting the juice from grapes. At commercial wineries, grape clusters are dumped into a receiving hopper that feeds the recently picked grapes into a crusher (or crusher-stemmer). There the grapes are broken, and the juice, skins, and seeds are separated from any stems and leaves that are attached. White-wine juice is normally separated from the skins and seeds, which are pressed for further juice extraction. For red wines, the juice, skins, and seeds are then placed in tanks or vats for fermentation.
Crushing
The process of crushing grapes with a crusher or grape mill or by pounding them with a masher or rammer.
Crusted Port
A very old Port wine, with sediments that must be decanted.
Cryptogamous
Microscopical fungus and grape parasite (cinerea Botrytis, mildew, oidium, etc.).
Crystalline
A descriptor denoting absolute, crystalline clarity in a wine.
Crystals
Small, innocuous fragments of tartaric acid found in some wines.
Cup-bearer
Specialist (sommelier) - is the responsable to the conservation and the wine service in a restaurant.
Custom duties
Applicated in wines and alcohols, payed in the boundaries and directed by the tax law of each State (fixed duties).
Cut
Coupe is French for the noun form of "cut." Coupage refers to a cutting wine or blending wine. Such wines are added in small quantities to other wines either to correct deficiencies in them or to enhance them.
Cutting
A segment of a cane which is used to propagate the vine by rooting.
Cutting back the weeds
A viticultural practice involving the cutting back of the weeds around the vineyards, usually in August.
Cylindrical glass
Jerezano glass (caña - Spain), very popular in the pubs. In contrast with the noble test glass, is not apt for degustation.
DAA (PT)
In Portugal, are the acronyms of Accompaniment Administrative Document. It's an official document emitted by the Direção Geral das Alfândegas, that allows the transport of any vitivinic product between fiscal warehouses of the European Union.
Dão - DOC (PT)
Located in north central Portugal, this well-known wine-producing region's vineyards are situated in the mountainous area surrounding the city of Viseu. Dão, a DENOMINAÇÃO DE ORIGEM CONTROLADA, is best known for BIG, full-bodied (see BODY) red wines that require considerable AGING to SOFTEN. Some feel the lengthy aging is a detriment because the wines lose much of their fruitiness. Since Portugal joined the European Economic Community, control has been taken from the local cooperatives that had a monopoly on winemaking. Such changes are allowing independent producers to become more involved, and those who use more modern winemaking techniques are producing fruiter, more youthful wines. The huge SOGRAPE company is leading this new trend with its Quinta dos Carvalhais estate. The red wines here are made from a large variety of approved grapes, but mostly from Alfrocheiro Preto, Alvarelhao, Bastardo, Tinta Amarela, and TOURIGA NACIONAL. A small amount of DRY white wine is made from Arinto, Assario, Barcelo, Borrado das Moscas, Branco, Cerceal, Encruzado, and VERDHELHO.
Dark
Term used to describe a black wine, with intense pigment. "Dark as the deep sea", calls Homero to the mediterranic wines.
Dark red
Ageing red wine that shows a dark red color with ochre nuances.
Date
Sweet aroma of raisins find in the very mature wines, rancid and generous. Generally appears with toasted notes.
De-sulphiting
Process of removing some of the SO2 from sulphited must.
Deacidification
The process of reducing the titratable acidity in wine, grape juice, or must. There are numerous methods for doing this including cold stabilization and amelioration.
Dead arm
Disease of vines caused by a fungus which attacks leaves, flower clusters and canes and may gradually kill the arm.
Debile
Wine with no character, not strong or flavorful. Poor in alcohol and in dry extract.
Decalitre
Capacity mesurement, equivalent to 10 liters, used in the cellars and in the storehouses for the transvase of the wines and for the wadding of the pipes.
Decanter
A glass container into which wine is decanted. A decanter can be a simple carafe but is generally more elegant and often made of hand-cut crystal.
Decanting
Decanting is done either to separate the wine from any sediment deposited during the aging process or to allow a wine to breathe in order to enhance its flavor. When decanting an older wine, care should be taken not to disturb the sediment. A wine basket (also called cradle or Burgundy basket) can be used to move the bottle in a horizontal position from where it was stored to where it will be decanted.
Declaration (PT)
Portugueses administrative formality, according that each producer or cellarer is obliged to declare every year, to the fiscal services, the amounts of the harvests, the stocks, to get the plantation or the start of the vines. Others declarations can be required to the organisms that regulate the production of wines. For example, it's are necessary authorizations to chaptalized a wine or to make definitif corrections on the musts.
Declassification
Act for which a wine goes to an inferior category, due to the express decision of the tasting paneel.
Decrepit
Term applied to a wine which has declined in quality through too much age or oxydation.
Decrepit, decayed
Wine completely unbalanced by oldness, enfeebled by age or ilness. Present a modified and weak color; does not possess primary aromas, and vanishing itself in the palate.
Deep
Tasting term used to indicate a wine with intense colour (and/or flavour).
Defect
Illness, change, a wine with no harmony, with unpleasantness in the taste.
Defective
Term used to describe a desirable or defective wine.
Degeneration
Term used to describe a vine that loses the vegetative vigour. Its fruits debilitate themselves, as much in amount as in quality. The degeneration is provoked by an illness. But the culture of vide vinífera on the graft - practised in almost all the countries of the world as necessary precaution against filoxera - also speeds up the aging and the degeneration of the variety. One variety grafted starts to debilitate itself still 30 to 40 years and must be substituted.
Degree of sweetness
Variation in the sweetness of the taste of sparkling wines obtained by the liqueuring.
Dehydration
Drying grapes by artificial heat to prodice raisins.
Dehydration
Drying of the grapes by insolation, or by the attack of the Botrytis's fungus. The dehydration origin sweety and licorous wines from musts rich in sugar and pectins.
Delayed bud burst
Retardation of the appearance of shoots, particularly retardation caused by frost damage or intense cold.
Delicate
A term used to describe quality wines that are light, well-balanced, and refined. It may also apply to a fine wine that's poised to decline.
Delivery
Merchandise (bottles, boxes, pipes, etc.) that one leaves of the stage cellar to commercialize.
Demijohn
A large-bodied, small-mouthed, long-necked wine bottle, usually covered with wicker, used to store wine or as a secondary fermentation vessel.
Denatured
Term used to describe an adulterated wine that suffered processes that had modified its original characters. Denatured alcohol, that is added a substance (for example, methanol) that inadequate it for the consumption, removing any possibility of being used as neutral alcohol.
Denominação de Origem (DO)
To qualify for Denominação de Origem (DO) status, wines must meet specific requirements including geographic areas where the grapes must be grown and the wines made, grape varieties permitted in that area, vineyard practices, maximum yield, minimum alcohol content, and winemaking practices.
Dense
Viscous, full-bodied.
Densimetre
Instrument to measure the density of such as must or wine. Is used to define the value of the potential alcohol of a must. To know exactely, and with all security, the sugar of a must.
Dentation
The arrangement and characteristics of the «teeth» or small protuberances around the margin of the vine leaf.
Deposit
The sediment that settles in the bottle as a wine ages. Such deposits occur in many red wines and occasionally in some whites. It's a natural process and doesn't signify that there's anything wrong with the wine.
Deposit from must
Substances in suspension on the must, keeped apart by debourbage.
Depreciated
Term used to describe a wine without color, due to it's oldness or bad conservation, lost body and structure (alcohol, acid, tanning, etc.).
Desiccation
Dehydration of the grapes, provoked by the evaporation. It origin the concentration of sugar, mucilages and other pectic substances.
Desinfectant
Substance which destroys microorganisms or prevent them developing.
Dessert
Wine Sweet or demisec wine, proper to drink with desserts.
Detergent
Product of cleanness used to desinfect the vinic material.
Deteriorated
Term used to describe a modified wine, that has a defect or that was attacked by an illness.
Devatting, drawing off
Drawing off the wine from the marc towards the end of fermentattion in vats.
Developed
A term that refers to a wine's state of maturity and drinkability. A well-developed wine is perfectly matured and ready to drink, while one that's underdeveloped needs aging before being consumed. An over-developed wine is just that-over-the-hill and on the decline.
Developed
Tasting term indicating a wine with some aged character and maturity, a wine's state of drinkability. A well-developed wine is perfectly matured and ready to drink, while one that's underdeveloped needs aging before being consumed. An over-developed wine is just that-over-the-hill and on the decline.
Diagalves (PT)
Authorized white variety of the "Beira Interior", also present in the Alentejo and Ribatejo regions.
Diammonium phosphate
One of the major ingredients in almost all yeast nutrients and energizers, serving as their basic source of nitrogen.
Diaphanous
A white wine with very cleary and pale appearance.
Diastase
Enzyme produced by the yeasts and that contributes for the transformation of the must of the wine.
Diatomite
Land used, in powder form, to filter the wines. It is composed by silicic carapaces from fossilized microscopical seaweed, called diatoms.
Digestive
Distilled drink that can take after a meal.
Digging
A viticultural practice, usually in december, that consists in excavating around the plant to cut the superficial roots, prunning and preparing the plant for the graft.
Dill
Spices and anise odor that certain wines present.
Diluted
Term used to describe a wine with few intensity, leany and without extract.
Dilution
Share to dilute, to dissolve or of spreading in a liquid.
Dionysian
Refers to the mythical Greek god of wine. In its honor people celebrate, in the end of March, the dionysian parties, where Dionysus was exalted, between poetical and musical libations, parades, songs and theaters.
Dionysus, Dionysos
The mythical Greek god of wine, fertility, and drama, Dionysus (also called Bacchos and known as Bacchus by the Romans) was the son of Zeus and Semele. Although known for his following of those who enjoyed licentious binges, it's said that Dionysus also dispersed information about the art of vine cultivation. The bacchanals (annual festivals held in his honor) became so outrageously lewd that the Roman Senate finally banned them in 186 A.D.
Dipsomania
Pathological impulse that induces to take alcoholic beverage in excess.
Direct
Wine distinguished for its limpid qualities, and any anomaly does not present not rare taste.
Disappointing
Term used in the wine world to describe a wine that disapoints, that does not correspond to the promise of its noble variety.
Discolour, discolor
Term apllied to a wine with faint turbidity, but also lacking in body and in colour.
Discolouration
Term used to describe the operation of attenuating the intensity of the color of a wine for addition of different substances. The colloidal fining agents precipitate the colouring substances taking back the tannins. The oenologic coal is the better discoulouring, b its absorbent power.
Discovered
Ter used to descrbe a discolourer wine, especially a red wine that it lost its color when aging.
Disease
Plant pathological modification. Disease of grapevines are essentially divided into four groups, and transmited: by nematodes that live in the soil, the Nepovirus, by soil fungi, by aphids and by not known.
Disinfection
Cleanness and treatment of the pipes and vats to prevent the bacterial attacks for the wine.
Disqualification (PT)
Discreditation of a wine by the cellarer, or by the a regional institution of certification, who removes the right of a wine use the respective brand. The commercial disqualification limits it in the case of alteration of the wine during the aging processe, storage and transport.
Dissolution
To dissolve a substance.
Dissolvent
Unpleasant odor that express the sensation of acetona odor. It appears in certain wines that had developed extreme volatile acidity.
Distemming
The most common way of extracting the juice from grapes (pressing) is the second most frequent method). At commercial wineries, grape clusters are dumped into a receiving hopper that feeds the recently picked grapes into a crusher (or crusher-stemmer). There the grapes are broken, and the juice, skins, and seeds are separated from any stems and leaves that are attached. White-wine juice is normally separated from the skins and seeds, which are pressed for further juice extraction. For red wines, the juice, skins, and seeds (must) are then placed in tanks or vats for fermentation.
Distillation
Technique that concentrate the alcohol in an alcoholic substance (for example, a wine) to produce brandy. The wine contains more than 85% of water and the distillation is based on the fact of, when heating the wine, the alcohol evapor before the water. The brandy is gotten for a double distillation in copper still, following the charentais method of quality or following the method of Armagnac.
Distillation wine, distilling material
Wine destined to be distilled for the production of cognac, armagnac or brandy (fortifying wines).
Distilled
Term used to describe the one that was distilled by opposition to the liquid that is in the still or in the balloon.
Disturbed
Term used to describe a wine without vigour, aroma and flavor, for the excess of staged without bottling.
Diuretc
That active the urinary secretion.
DO
In Spain, acronyms of Denomination of Origin. Mention DOC was also used (Denomination of Controlled Origin) that, in different countries of the Europe, it assigns the submitted wines to the control of a Regulating Advice. In Italy receive mention DOC (Denominazione di Origine Controllata), and in France, AOC (Appelation d'Origine Controllée).
DOC - Denominação de Origem Controlada
System for quality wines produced in a specified region (QWPSR). There are more than 200 DOCs, each with a set of rules defining the region of production, permitted grape varieties and yields, and sometimes ageing requirements. The system provides a guarantee of authenticity for the consumer while protecting the producer from competition.
DOCa
Denominacin de origen calificada. The highest quality wine designation in Spain. Rioja was the first DO to be promoted.
DOCG (IT)
Denominazione di origine controllata e garantita. The highest quality wine designation in Italy. The promotion of DOCs to DOCGs has generally involved the imposition of more stringent rules on yield and grape varieties, for instance.
Dolcetto
Well-known grape widely grown in Piedmont region of Italy. Usually made into fast maturing, fruity and robust dark red wine with faintly bitter flavor. May be identical with the Douce Noir grape of the Savoie region of France and the varietal known as Charbono in California.
Dona Branca
White variety from the Portuguese Douro region and from the Spanish Galiza region (Doña Blanca, Moza Fresca); produce honest wines, without pretensions.
Donzelinho (PT)
Variety of grape cultivated in the Douro region of the port wines.
Dornfelder
Recent vine cross gaining wide popularity in Germany. Creates red wines from grapes that have every important red-wine variety suitable for central Europe in their geneology. Mainly grown in the Rheinhessen and Pfalz regions, it is increasingly available as a bottled varietal with aging potential.
Dosage
A syrupy mixture of sugar and wine that's added to champagne and other sparkling wines. A dosage is used in a couple of ways. A bottling dosage (dosage de tirage or liqueur de tirage) plus yeast is added to a cuvée (a blend of still wines) in order to cause a secondary fermentation in the bottle. A shipping dosage (dosage d'expédition or liqueur d'expédition)-usually sugar plus some of the same wine that's been reserved for this purpose-is added to a wine immediately prior to final bottling to increase its level of sweetness. The percentage of sugar in the shipping dosage determines the degree of sweetness in the final wine. Depending on this level of sweetness, sparkling wines are described as brut,extra-dry or extra-sec, sec, demi-sec, or doux.
Double Magnum
Bottle of 3 litres equivalent to 4 normal (75cl) bottles. In Champagne this size is called jeroboam.
Doubtful, dubious
Term used to describe a wine without brightness, that appoints certain defects and offer an impression of uncertainly.
Douradinha (PT)
White grape variety authorized in the Vinhos Verdes Demarcated Region - Portugal.
Douro - Demarcated Region (PT)
Douro is a wild mountainous region located around the Douro River starting at the spanish border and extending west into northern Portugal. The Douro region contains two Denominação de Origem Controlada (DOC) areas - Douro DOC for table wines and Port DOC for port wines. Although they share much of the same area, the Douro DOC is larger because it includes vineyards that aren't acceptable for the Port DOC because many of the Douro DOC vineyards sit at higher altitudes than are optimum for port vineyards. At the higher altitudes in this hot region, grapes don't ripen quite as fully, which makes them better suited for table wines than for port. The Douro DOC allows a multitude of grapes to be used in the wines. The main varieties for red wines are Touriga Nacional, Touriga Francesa, and Tinta Roriz (Tempranillo). The primary white grapes used are Esgana Cão, Folgosão, and Verdelho. Some of Portugal's best and most sought after wines (like the Barca Velha from Ferreira) come from this region.
Downy
Term used to describe the dense covering of fine downs that cover the leaf of certain grapevine varieties.
Drainage
Draining
A technique that consists in draining a soil where an excess of water is accumulated.
Dried plum
Fruity aroma, characteristic of some developed red Port wines and some old brandies. When it detects in the period of stage of red wines, is considered that they had exceeded the period and lost its youthfulness fresh fruit.
Drop
The drop wine is elaborated with the first must of the harvest after the crushing and before the pressing.
Drosophila
A dipterous insect, as the mosquito, attracted to the cellar by the product of the harvest, musts and grape-marc.
Drunkenness
To get drunk.
Dry
Description of a wine made deliberately to possess little or no sweetness. Commonly defined as containing less than about 0.5% residual sugar.
Dry farming
Arable land cultivated without irrigation in areas of low rianfall.
Dues
Duties charged into wines and spirits.
Dull
Term applied to wines which have a distinct colloidal haze, but which are free of visible suspended material. Hazy: wine with faint turbidity.
Dumb
Characteristic description of a young wine with yet-to-develop aromas and flavours. A synonym for "closed-in". Named so because it seems "unable to speak".
Duras (FR)
Minor grape grown in the area well to the southeast of Bordeaux. Used to create red and rose' blended wines along with wine made from the Negrette, Syrah and Gamay Noir grapes.
Durif
Minor grape from France still reported to be the parent variety of the Petite Sirah grape varietal extensively planted in California, although DNA analysis disputes this.
Dust
Characteristic odor of some wines, that remember of the dusty land.
Early maturing
Term applied to wines which develop maturity rapidly.
Early maturing, early ripening
Varieties that ripen their fruit very early.
Early ripening
Varieties that ripen their fruit very early.
East India
A designated area located around the town of Jerez de la Frontera in southern Spain's Andalusia region. Along with Port and Madeira, sherry is considered one of the three great fortified wines. Sherries range broadly in color, flavor, and sweetness, but there are fundamentally only two types-fino and oloroso. The difference between these two originates with a peculiar yeast called flor and relates to the level of alcohol.
Easy
Undemanding but pleasant, doesn't require good taste, just tastes good.
Eau celeste
A fungicidal spray prepared from copper sulphate and ammonia. Used in vineyards.
Ebonite
Term used to describe an odor that remind the plastic wood and the synthetic cauchu, and appears in defective wines elaborated with inadequate equipments.
Ebulliometer
An equipment to measure the content in alcohol of wines and spirits. It is based on the point of boiling of the alcohol that boils before the water, 78,35ºC.
Edelzwicker
Almost all Alsatian wines are varietal wines and must be 100 percent of the chosen grape variety. The exception is Edelzwicker, which means "noble wine," and consists of a blend of the approved white Alsace grape varieties.
Edible mushroom
Vegetal odor that evokes the edible mushroom. Characteristic vegetable odor of some old wines, that remembers the odor of the Edible mushroom.
Edital (PT)
Advertissement - Official publication, that the Comissões de Vitivinicultura Regionais must fixed with the date information of the beginning of the harversts.
Eelworms
Small worms that attack the roots of vines.
Elbling
White wine grape of ancient origin mostly found in limited plantings in the Mosel-Saar-Ruhr region of Germany, used to produce a traditional dry, sparkling wine.
Elder-tree
Floral and muscat odor, that remembers the fragrance exhaled by the flower of the elder-tree.
Elegant
What to say when there is great balance and grace in the wine, but you can't quite find apt words of description. Almost a synonym for "breed".
Elliptical yeast
Common name for Saccharomyces cerevisiae var. Ellipsoideus is the wine yeast.
Embryo
Microorganism capable to produce a disease.
Emerald
Term used to describe the green reflex, luminous, of a cool and young white wine.
Emerald Riesling
White hybrid grape of high-quality, highly productive grapes for California's hotter growing areas. Emerald Riesling's parents are the highly regarded Riesling and the rather ordinary Muscadelle. The resulting grape produces wines that are fairly aromatic, highly acidic, and medium-bodied, but lacking in flavor. These wines are generally used for blending, although there are some medium-dry varietal wines made, the most famous being Paul Masson's Emerald Dry. Emerald Riesling has never been extremely popular-most of its acreage is in California's central valley, with limited amounts in South Africa and Australia.
Empyreumatical
Term used to describe the hot odor (burnt or very toasted) present in some wines. On the family of the empyreumatical odors, we can distinguish some aromas from its quality: hay, tea, tobacco, bread, coffee or burnt almonds, creosote, tar, caramel, burnt grass, etc.
Enanthic
Respecting to the aroma of the wine.
Encavilhador (cooperage)
To fix with wooden (or metal) pins.
Encépagement
The whole of vine varieties of a vineyard.
Encostas de Aire - IPR (PT)
The IPR (Indicação de Proveniência Regulamentada) Encostas de Aire meet in the region of Alta Estremadura (Portugal). Wines VQPRD are produced from the Arinto, Fernão Pires, Malvasia, Tamarez and Vital white varieties, and Baga, Periquita and Trincadeira Preta red varieties.
Encruzado (PT)
Important white grape variety from the Region of Dão. Produces noble and complex wines with great potential of aging.
Energetic
Proud and brilliant wine, with structure, alcohol and acidity.
Enforcado (PT)
Old training system of the vine in the Vinhos Verdes Demarcated Region. The grapevines creep through the trees, named «uveiras». Given wines with weak quality.
Engarrafonar (PT)
To put the wine into a carboy.
English Factory House (PT)
English club, in Vila Nova de Gaia (Portugal), that belongs to the Oporto english community. These men are wine producers. Also called British Association.
Enology
The science or study of viniculture (making wines), also spelled oenology.
Enrichment
Enrichment of grape juice with sugar or concentrated must. It is authorised (within limits) in cooler regions where grapes do not achieve adequate natural ripeness.
Enzyme
Any of numerous protein molecules produced by living organisms (including yeast) and functioning as catalysts in biochemical reactions. Despite their derivation from living materials, are not living organisms themselves. Enzymes emerge intact from the catalytic reactions they produce and are denatured (rendered inactive) by pH extremes and high temperatures. Usually, an enzyme acts only on a specific molecule (substrate), so an enzyme that acts upon pectin will not act upon starch. In winemaking, most of the essential enzymes are produced by yeast, but some are not and must be introduced by the winemaker.
Erinose
Sickness provoked by insects who attack certain varieties of grapevine.
Esca, black measles
Apoplexy, vine disease that kills the plant, drying it. It's a variety of fungal diseases.
Escamonda (PT)
Pruning.
Escoriose (PT)
Cryptogamic disease of the grapevine.
Esgana-Cão (PT)
A recommended white grape variety from the Douro region.
Espadeiro (PT)
High quality red grape variety, recommended for almost the entire Vinhos Verdes Demarcated Region, except for the Monção sub-region and the more southern area. Very productive and rustic, it produces light ruby to ruby colour wines with a grape variety aroma and flavour and some acidity. Synonymy:known as «Padeiro(a)» in the area of Basto, as «Espadão» in Monção, as «Espadal» in Santo Tirso and as «Murço» or «Areal» in Amares, it is also known as «Cinza», «Farinhoto», «Nevoeiro» and «Tinta dos Pobres».
Estufagem (stewing)
A winemaking process peculiar to the making of Madeira and sometimes used in the making of Sherry. This process consists of heating the otherwise finished wine in an "oven" (estufa) for a prolonged period. This can range from 90-100 degrees F. for a year to 140 degrees F. for 3 months, with the lower temperatures yielding a better wine. The wine is then racked into wood and aged for 1-3 years.
Ethanol
An alcohol, C2H5OH, produced by distillation or as the principal alcohol in an alcohol fermentation by yeast. Also know as Ethyl Alcohol.
Ethereal
Perfumed and aromatical. The ethereal and spirituous character define brandies.
Etherification
Process of converting alcohopl into ether.
Ethyl acetate
A substance which contributes to the smell associated with acetic acid content.
Ethylic
That contains the radical ethyl of the wine alcohol.
Eucaliptus
Vegetal, balsamic and resinous odor, that evokes the pleasant aroma of the eucaliptus leaves.
Eucalyptus oil
Terpenic oxide that appears in the fermentation and gives to the wine an eucaliptus odor.
Eupeptic
That facilitates the digestion, easy to digest. When the wine is drunk with moderation and following the foods.
Evaporation
Transformation of a liquid in vapor, following a more or less slow process, according to temperature.
Excellent
Term used to describe a wine that presents great qualities.
Excepcional
Term used to describe an excellent wine with a great personality.
Excise permit
Excsise certificate which accompanies wines sold in some countries.
Execrable
Term used to describe a detestable or abominable wine.
Expedition
Last operation in the cellar, when the wines are packed for sale. See also - Liqueur d'expedition.
Exploration
Share to cultivate and to get benefit of a vineyard. Quinta (PT) or cultivated vineyard (vitic exploration).
Expression
Sensorial annotation about the character and qualities of a wine. A good wine has an ample expression.
Expressive
Term used to describe a wine that express important qualities.
Extra brut
Label term used mainly for Champagne and other sparkling wines to indicate 'very dry'.
Extract
The soluble and nonsoluble substances that contribute to the body, flavor, character, and color of a wine. Wines made from grapes that provide heavy extract are usually described as full-bodied, and have dense, concentrated flavors and dark (for the type), opaque colors.
Extracted
Extracted Refers to the colouring imparted to wines during the fermentation process by the skins of the grapes used. Can also occur in the further step known as "maceration" where new wine is allowed to steep with the skins again. This second step usually results in a "highly extracted" style of wine, deeply coloured with strong flavours and tannin. Rose's, (aka "blush" wines), are normally made by limiting contact with the skins, the opposite of "extraction".
Falaghina (IT)
White variety from Campânia (Italy), used in the elaboration of the falerno.
Falerno
Falernian (or Falernum), the most acclaimed wine of ancient Rome, was produced along the northern coast of the Campania region near Mondragone. Today in that same area (which is northwest of Naples), the modern DOC of Falerno del Massico produces bianco made from the Falanghina grape and rosso, which is made primarily from Aglianico and Piedirosso, although small amounts of Primitivo and Barbera can be added. In addition, there is a Primitivo Varietal wine that must contain at least 85 percent Primitivo. Today's wines are promising, but they have little connection to the highly regarded Falernian of Roman times.
Fastidious
Unpleasant character of a heavy and common wine.
Federation
Viticultural associations (unions, alliances, etc.). A set of federations forms a confederation.
Feeble
Term used to describe a delicate wine, not strong or flavorful.
Feminine
Term used to describe red wines in which dominates the smoothness on the astringency. Bouquet composed by sweet nuances, very mature. The tannin is soft and the wine provokes velvety sensations. Certain varieties, as the Pinot Noir, is used in the elaboration of these wines.
Fendant
A very ancient white wine grape that is grown in Switzerland and in small sections of France, Germany, Italy, and New Zealand. Chasselas-one of the oldest cultivated varieties-is thought to have originated in the Middle East.
Fenicado
Unpleasant chemical odor, exhaled by harvest afected by the cinerea Botrytis fungus.
Fer
Also known as Fer Servadou, Brocol, Braucol and Pinenc. The name apparently refers to the iron-hard woodiness of the vine. Grown to a limited extent in southwest France and used to impart color, intensity and aroma to regional red wine blends. The variety grown in Argentina and called by this name is now thought to be a clone of Malbec.
Fermentation
Complex process in which sugars, naturally present in grape juice, are transformed into alcohol and carbon dioxide by the action of yeast’s. Heat is the other main by-product
Fermentation in bottle
Sometimes called the secondary fermentation vessel, a fermentation bottle is a shouldered, small-mouthed glass jug or carboy in which the liquor is placed to complete fermentation under a fermentation trap
Fermentation in cold
Wine made under cold fermentation conditions. Fermentation of the musts in stainless steel vats endowed with refrigeration systems, so that the yeasts work without interruption, producing more delicate dry and aromatical wines.
Fermentation off skins
Method of winemaking in which the juice is separated from the skins after crushing and is fermented without the skins. The usual method used for white wines.
Fermentation on skins
Term used in Portugal to describe the vinification of the red wines when the skins are in contact with the must during the fermentation.
Fermentation, place of
Old press house where the wines usually fermented.
Fern
Delicate and pleasant, characteristic aroma of certain white wines, like the odor of the oak moss, lavender and salvia.
Feteasca Alba and Feteasca Regala
White wine grape widely planted in Roumania, Bulgaria and Hungary. In the latter country the grape is better known as Leanyka. Gives excellent wines, pleasant and aromatics.
Fetid
Wine that exhale a disgusting odor, a strong odor of rotten eggs or sulphurated hydrogen.
Feverish
Term used to describe a wine that suffer an excess of volatile acidity (acetic acid and ethyl acetate).
Fiano
Minor, but of ancient origin, grape grown in Campania region of southern Italy. Makes balanced, elegant white wine with attractive nut-like hints in the aroma.
Fiasco (IT)
Wicker-covered bottle, once very popular for Chianti but now considered naff by sophisticated wine lovers.
Fibre
Term used to describe the quality of a wine that possess nerve, tannin and structure.
Fictitious
False bottle used to give the appearance of a wine, generally used in demonstrations or exhibitions.
Field grafting
When it's done in the vineyard, it's called field grafting.
Fiery
Defines a wine high in alcohol and giving a prickly or burning sensation on the palate. Ingenuous and frank characteristic of the young wines, without a stable balance.
Fiery
An unbalanced wine containing too much alcohol.
Fil, pellicle, veil
The growth of microorganisms which forms a continuous layer over the surface of a liquid.
Filiform
Term used to describe a fine, delicate and fresh wine, with some nerve, without thickness, density or special amplitude.
Filling gaps
Planting young vinesin the blank spaces where vines have died in a vineyard.
Filling graps
Planting young vines in the blank spaces where vines have died in a vineyard.
Filtration
Term used to describe the transit of a liquid through a porous substance, to disentangle it from solid impurities that it contain.
Fine
«Finesse», or old assignment used for the Port wine.
Fine lees, second lees
The insoluble matter in wine which is deposited after the gross lees.
Finesse
Descriptor for a wine that has distinction and grace-there's perfect harmony among its components.
Fining
Winemaking procedure in which a product is added to wine in order to remove unwanted material. Typical fining agents include bentonite clay (to remove proteins) and egg white (to remove bitter tannins). Ox blood was once commonly used as a fining agent but is now generally forbidden.
Fins Bois
One of the more typical Charente regions, whose wines are distilled to produce cognac; are less fine than the ones that are produced from the Grande and the Petite Champagne.
Fir-tree
A kind of wood used to make barrels. Not used for quality wines.
Firm
In winetasting, a positive descriptor for a wine's impression on the palate. Such a wine is fairly high in tannin and acidity but still well-balanced. Firm is the opposite of flabby.
Firm
Attacks the palate with acid or tannic astringency. Suggests that the wine is young and will age. Nearly always a positive comment and very desirable with highly flavoured foods.
Firm
Wine which lack softness because of richeness in tanin and which have a rather high acidity.
First pressing, light pressing
Wine obtained from a first light pressing of the grapes.
Fish glue
Bladder of fish, that after clean and dried, is used like a fining agent of wines.
Fixed acidity
Difference between the total acidity and the volatile acidity.
Fixing agent
Substance mixed with sprays or dusts to cause them to adhere to the leaves or other parts of the vine.
Flabby
Wines lacking in body, in freshness and character.
Flash-pasteurization
Pasteurization produced in some seconds by high temperatures (example for the wine: some seconds to 95ºC).
Flat wine
Deficient wine in acid and flavour, and lacking in character.
Flatness
Lack of bouquet and freshness of a wine through too much aeration or infection with film yeasts.
Flavor, flavour
Impression given by must or wine when taken into the mouth. Includes sensations gained by the taste organs and also by the olfatory receptors.
Flavour
Impression given by must or wine when taken into the mouth. Includes sensations gained bt the taste organs and also by the olfactory receptors.
Flavourous, flavoursome
Full of flavour or very pleasant to taste.
Fleshy
Descriptor for wine with high alcohol, extract, and, usually, glycerol. It's generally full-bodied and smooth. The term fleshy is comparable to chewy, the opposite of lean.
Flint or silex
Metallic odor of certain wines whose aroma reminds burnt sílex.
Flinty
Tasting term used to indicate the aroma (and sometimes taste) of fresh wines, particular from white variety.
Flocculation
The process of settling or compacting of lees or sediment. Lightly or loosely flocculated lees are less dense than tightly or compactly flocculated ones. Good flocculation refers to greater density.
Floral, flowery
Suggests the aroma or taste, usually aroma, of flowers in wine. "Floral" usually employed as an adjective without modifier to describe attributes of white wine aromas. Few red wines have floral aromas.
Flower
A superficial veil formed by an aerobic microorganism during the agging of some wines (jerez, montilla-moriles, huelva) and from Rueda, Jura and Cáucaso.
Flower-bud
Flower or flower cluster which has not yet opened.
Flowering
Term that refers to the stage when the vine produces small flowers, a critical time in the development of grapes. Flowering (floraison in French) occurs about 21/2 months after the first tiny leaf buds burst from the vine. Once flowering is completed, the tiny green berries (that will eventually become mature grapes) begin to form
Fluid
Term used to describe a soft, very light wine, without much consistency.
Folgasão (PT)
Recommended white grape variety from the Douro region.
Foliar diagnosis
Method of determining the fertilizer requirements of plants by analysis of the leaves.
Foliation
To sprout of the leaves of the grapevine in Spring.
Folle Blanche
Minor grape once used in the distilled wines of the Cognac region of France. Related to the Gros Plant grape found mainly in the Muscadet region of the western Loire.
Fonte Cal
White grape variety recommended in the Pinhel region (80%).
Fortification
Addition of alcohol to wine ot to must.
Fortification
Addition of alcohol to wine or to must.
Fortified wine
Usually sweet wine, in which the alcoholic fermentation is stopped before all the sugar has been consumed, by the addition of brandy. The alcohol kills the yeast, leaving a sweet wine with high alcohol. Examples include Port and Vin Doux Naturel. Sherry, by contrast, is fortified after fermentation, and so it is naturally dry.
Fortifying brandy; fortifying spirit
Grape spirit usually containing over 80% of alcohol by volume and used for fortifying wines.
Fragrant
Pleasant and intensely aromatical wine.
Frank
A wine that shows honestly its qualities, with a noble character, even so is not elegant nor aristocratic.
Fraud
Manipulation of a wine, or its informations (in a label), to confuse the consumer.
Free run juice
The juice which drains off from freshly crushed grapes without pressing.
Free-run
The juice drawn off from crushed grapes without pressing; The wine made from this free run juice; The wine drawn off from a fermented before the marc is pressed.
Freezing
Technique of conservation the musts and wines through cold temperature to increase its alcoholic degree. Is not used for quality wines.
Freisa (IT)
Minor grape grown in Piedmont region of Italy and used to make both dry and spumante-style sweet red wines.
Fresh
The wine has a lively fruity acidity, maybe a little bite of acid, as found in youthful light reds, rose's and most whites. All young whites should be fresh. The opposite is flatness, staleness.
Freshness
State of a wine displayed to a slightly cool temperature (between 7ºC and 13ºC). A wine does not be served to less 6ºC.
Frost
State of intense cold (below of 0ºC) that can cause the destruction of the vine sprouts.
Frost damaged
Condition of a shoot or bud which has been damaged by frost.
Froth, foam
Accumulation of small bubbles which collect at the surface of a liquid - particularly during fermentation and during the movement of some new wines.
Froth, foam
Gas bubbles formed in the surface of the wines caused by fermentation and the carbonic acid gas (carbon dioxide). Bubbles formed in the surface of the sparkling wines.
Fructose
One of the two main sugars found in grapes (the other being glucose). Fructose is approximately twice as sweet as glucose.
Fruit preserve
Fruity odor that remembers the fruit preserve and appears in the intense and mature wines.
Fruity
Descriptor for a wine that has a characteristic flavor and smell of fresh fruit. Besides grapes, this fruity characteristic can be reminiscent of everything from apples to blackberries to raspberries; it can even resemble cooked fruit. Wines that are high in fruit generally have a fresh quality and distinctive character.
Fuelle Noir
Old red Provençal variety, not cultivated today, that given colorful wines but a little weak.
Fugacious
Unstable and few persistent aroma of a wine, that disappears after having revealed.
Full
Tasting term used to describe a wine giving a positive, satisfying sensation in the mouth, possibly associated with ripeness and high alcohol.
Full
Tasting term used to describe a wine giving a positive, satisfying sensation in the mouth, possibly associated with ripeness and high alcohol.
Full-bodied
As opposed to "thin" or "thin-bodied". Fills the mouth, has a winey taste, alcohol is present, the wine has "weight on the tongue".
Full-bodied
As opposed to "thin" or "thin-bodied". Fills the mouth, has a winey taste, alcohol is present, the wine has "weight on the tongue".
Full; full bodied; rich
Rich in body or substance. High extract content.
Fullness
Characteristic of a wine rich in extract.
Fullness
Characteristic of a wine rich in structure, race and vigour.
Fungicide
Chemical product that destroy the fungus and mildews of the vineyards.
Funnel
Utensil used in winemaking to transfuse liquids.
Furfuranous
Oxygenated compound derived from the furfural, part of the composition of some aromas, that give a nut odor to certain generous wines.
Furfurol
Aldehyde, part of the wines and certain brandies composition. Its aroma of dried fruit and raisins (the plum's raisins) is detected in old red wines.
Furmint
Widely grown grape in Hungary and used to make the ultra-sweet "Tokaji" white wines. Also grown in Austria where it is known as the white-wine grape Mosler. Smaller plantings are found in Slovenia (former Yugoslavia) where it is known as the Sipon grape.
Furze-field
Semifloral odor, aromatical, that remembers the fragrances of the field (wild thyme, lavanda, rosemary, etc.).
Future
Promising future of a wine that, at the moment of the taste, leaves to foresee a good evolution.
Fylloxera
Vine disease caused by an aphid which attacks the root system. Phylloxera devastated Europes vineyards in the nineteenth century. The solution was eventually found: to graft European vines onto resistant American rootstocks. More recently, California has suffered from phylloxera, owing to the use of non-resistant rootstocks. A few privileged areas are free from phylloxera, notably much of Chile.
Gaglioppo (IT)
Red variety, cultivated in Calábria and in other regions of Italy. Gives concentrated wines rich in alcohol. Also called navarra grape.
Gallon
Measure of English capacity, equivalent to a 4,5 l (imperial gallons). The American gallon has 3,78 l.
Gamay
At least three different vitis vinifera grape species are permitted to use the term "Gamay" as their lable-specified variety in the U.S.. The Gamay Noir, Gamay Beaujolais and Napa Gamay. At one time or another, each one were thought to be the true Pinot Noir of Burgundy, before it was discovered that many cepage clones existed.
Garlic
Undesirable aroma and flavor that can appear in wines submitted to a bad vinification, and by the addition, in excess, of sorbic acid, as a conservant.
Garrafeira
Portuguese term used on wine labels to suggest a better-quality wine (much like Reserve or Private Reserve is used in the United States). Red wines using this term must receive 3 years of aging (2 years before bottling and 1 year after). White wines must receive 1 year of aging (6 months before bottling and 6 months after). In addition, these wines must have an alcohol content at least 1/2 percent higher than the required minimum for regular bottlings.
Garrut (SP)
Red variety, traditionally from Catalunha (Spain), that origin a young wine with succulent tannin and very fruity.
Gassy
A negative descriptor for wines with unexpected carbonation produced by bottle fermentation.
Gastronomy
Art and science of good eating.
Gay Lussac
French oenological chemistry. He established the chemical formula of the fermentation. The alcoholic graduation of wines express in degrees Gay Lussac (GL), in accordance with the indication of the alcoholometer scale.
Gelatine
Fining agent of animal (usually pig) origin, used to remove bitter tastes or the taste of rot.
Generic
1. A general category of wine, such as dessert wine, rosé, sparkling wine, sherry (when not specifically from Spain's Jerez de la Frontera region), and table wine. 2. On U.S. labels the broad use of European designations (often specific wine regions) in the name, such as Burgundy, Chablis, Champagne, Chianti, Port, Rhine Wine, Sauterne, and Sherry.
Generoso
Spanish and portuguese term referring to wines with high alcohol content (above 15 percent). They can be sweet or DRY and are usually served as an apéritif or dessert wine.
Gentian
Vegetal aroma that remindrs this plant of supreme bitter taste.
Geranium
A descriptor for the odor of geraniums in a wine, which is a fault caused by sorbic acid degeneration.
Germ
Microrganism or element of crystalline origin (tartar germ) used during the seed-time and the tartareans precipitations.
Gewürztraminer
A clone of the parent Traminer varietal. Widely grown, and one of the mainstay grapes for which the Alsace is famous, the popular Gewurztraminer produces white wines with a strong floral aroma and lychee nut like flavor. It is often regarded as somewhat similar in style to the Johannisberg Riesling - (below) - when vinified as slightly sweet yet tart. Occasionally it is made into a "botrytized" late harvest dessert style wine. Does well in the cooler coastal regions of Western U.S., Australia and New Zealand.
Gillyflower
Floral odor that remind the strong fragrance of the gillyflower.
Girasol (SP)
Machine used to reproduce the effect of riddling in the production of sparkling wines. Bottles held in a cage are gradually moved to the upright position, shaking the sediment of dead yeast cells into the neck. The girasol achieves this in a few days, compared with several weeks for manual riddling.
Glass, wine
In order to enjoy wine fully, proper glassware is required. There are many styles of glassware-some colored, some ornate, and some that are regional in nature in the sense that the glasses were designed to show off Rhine region have colored stems, as do those from Alsace. Such glasses are designed to reflect the color of the stem into the pale, crystalline wines of these areas. There are distinct sizes and shapes of glasses designed for red, white, dessert, and/or fortified wines.
Glucose
A destrorotatory reducing sugar. One of the principal sugars in grapes.
Glucyd
Sweet wine component, commonly called sugar, composed by fructose and glucose.
Glue
Insoluble substance (albumen, gelatine, bentonite) used as a fining agent.
Gluttonous
Soft and balanced wine.
Glyceric
Rich wine in glycerol and glycerin, oily.
Glycerin
Gives a sweet taste on the tongue tip. Higher concentrations are found in high-alcohol and late-harvest wines, leading to sensations of smooth slipperiness giving a sense of fullness to the wine body. Is a natural by-product of the fermentation process.
Glycerol
Is a natural by-product of the fermentation process. Higher concentrations are found in high-alcohol and late-harvest wines, leading to sensations of smooth slipperiness giving a sense of fullness to the wine body.
Glycerol-pyruvic fermentation
Biochemical reaction, duplicating the alcoholic fermentation resulting of the evolution of the glycerol and the pyruvic acid. Produces the formation of secundary products of different nature.
Goat
Animal odor that can be detected in certain wines with spicy aromas and fat, as the gewürztraminer of the Alsácia and the Rhein Pflaz.
Golden
Term used to describe the color of an aged white wine. When the evolution is more intense, can appear brown nuances of old gold.
Golden color
A desirable color in certain white wines.
Gouveio (PT)
White variety recommended in the Douro region, also called Verdelho.
Graceful
A light wine, that possesss flexibility and enchantment.
Graciano (SP)
A high-quality red-wine grape grown in the Rioja and Navarra regions of Spain. Graciano wines are capable of rich color, a lovely fragrant bouquet, a hint of spice in the flavor, and long aging. The high acidity of the Graciano grape makes it a good candidate for blending with low-acid varieties like Tempranillo. Graciano's sparse yield is prompting many Spanish growers to replace this quality variety with more productive vines.
Graciosa - Indicação de Proveniência Regulamentada
IPR Açoreano (PT). The extension of vine is reduced. It produces white wine "Pedras Brancas" in the local cooperative.
Graft
Fruit-bearing vines (usually Vitis vinifera) to rootstocks, usually of other Vitis species. Since the outbreak of phylloxera in the nineteenth century, most of the world's vineyards have been planted with vinifera vines grafted onto rootstock of vines native to America, which are resistant to phylloxera. Different rootstocks are chosen to suit soil type and to manipulate yield and vigour.
Graft
In order to produce wines, it's necessary to graft the vitis vinifera vines to the phylloxera-resistant rootstock. Some feel that grapes from ungrafted vineyards produce the best wines.
Graft
Technique of joining fruit-bearing vines (usually Vitis vinifera) to rootstocks, usually of other Vitis species. Since the outbreak of phylloxera in the nineteenth century, most of the world's vineyards have been planted with vinifera vines grafted onto rootstock of vines native to America, which are resistant to phylloxera. Different rootstocks are chosen to suit soil type and to manipulate yield and vigour.
Grain
Fruit, grape berry.
Graisse
A type of bacterial spoilage of wine. Characterized by turbidity, viscosity and evolution of CO2.
Gran reserva (SP)
Literally 'great reserve'. Wine that has fulfilled certain (lengthy) ageing requirements and, in theory, comes from a good vintage. In practice, such wines are often too old, and reserva is more likely to appeal to modern palates.
Grand cru
Literally '(classified) great growth'. The meaning varies by region. Within Bordeaux, grand cru class refers to the top estates of Medoc, Graves and Sauternes, and the top wines of St Emilion. In Burgundy and Chablis the very top vineyard sites are referred to as grands crus (which is a higher classification than premier cru). Alsace also has vineyards classified as grands crus (fairly recently), and in Champagne this designation is used for the most highly rated vineyard sites.
Grand vin (FR)
Meaningless on the label, as use of the term is not regulated. Nearly all Bordeaux is labelled Grand Vin de Bordeaux, whatever its quality. Properties producing a second vin often refer to their top wine as the grand vin.
Grape
Fruit of the vine, and the raw material for wine production. There are many species of vine, but most wine grapes are from Vitis vinifera. Within this species there are many varieties.
Grape preserve
Syrup made of the juice of grapes before fermentation; sodden wine.
Grape flea beetle
Insect attacking herbaceous parts of the vine.
Grape flea beetle
Insect attacking herbaceous parts of the vine.
Grape Hoe
Grape juice
Juice of the grapes: term often used to indicate juice intended for consumption as unfermented juice and which is preserved by pasteurization or filtration.
Grape seed
Seed of pip of the grape.
Grape seed
Seed of pip of the grape.
Grape seed
Seed or pip of the grape.
Grape skin
Responsable for the quality of the wine. In the grape skin we can extract the colour, the fruit (aromas) and the tannins.
Grape variety
Refers to the single type of grape within a species that has its own distinct recognizable characteristics. Some of the better-known grape varieties include CABERNET SAUVIGNON, CHARDONNAY, CHENIN BLANC, MERLOT, PINOT NOIR, RIESLING, SAUVIGNON BLANC, SYRAH, and ZINFANDEL. Almost all grape varieties used in winemaking are part of the VITIS VINIFERA species. In the United States it's common practice to include the name of the grape variety on the label (see VARIETAL WINE), whereas in Europe the name of the producing region is the common identifier.
Graphite
Mineral odor that appears in certain red wines of quaity.
Grappa (IT)
In Italian, brandy of grape-marc.
Grapput (FR)
Red variety cultivated in Bordéus region. Gives common and acid wines, without color.
Grasá
White variety, cultivated in Roumany, that produces rich and alcoholic wines, with aging capacity. But its noble destination is the elaboration of the sweet wine called cotnari.
Gray rot, botrytis cinerea
Also called noble rot, this beneficial mold develops on grapes under certain environmental conditions. However, under the wrong circumstances (such as unripe grapes), gray rot develops and spoils the grapes. When carefully cultivated, botrytis causes the grape to shrivel, concentrating and intensifying both sugar and flavor. In addition, the acid levels remain high, which prevents the resulting wines from being cloyingly sweet. Most winemakers are exhilarated when noble rot descends on their grapes because it gives them fruit from which to make very elegant, intensely flavored dessert wines. In California, botrytised wines are usually referred to as late harvest or select late harvest.
Greasy
Term applied to a wine affected by graisse.
Great
Excellent.
Great wine
Term used to describe an excellent wine of great quality.
Greco (IT)
White-wine grape grown in southwestern Italy's Campania and Calabria regions. Greco's origins are certainly Greek, although there are numerous theories as to how this ancient variety was introduced into Italy.
Green
A young wine which is unbalanced because of excess acid.
Green
A young wine which is unbalanced because of excess acid and is made from grapes not perfectly ripe.
Green pepper
Characteristic vegetal aroma of some wines, that remembers the green pepper. Typical vegetal aroma of the fine Cabernet Sauvignon wines.
Green, greenish
It refers to some white wines, especially Riesling, possessing the greenish colour tint indicating youth.
Grenache dyer
Minor red grape. This in turn was crossed with the Grenache to give the named grape. Widely grown in France, California and Spain. In the latter country it is known as Garnacha Tintorera. Elsewhere the canned juice is used by many amateur winemakers for fermenting home-made wines. It is also called, Alicante Bouchet.
Grenache, Garnatxa, Garnacho or Garnacha
A grape variety found widely grown in Spain, (where it is known under the name Garnacha), the south of France and also in California. It is the main grape used in the red wine blend known as Chateauneuf-du-Pape, and, along with the Mourvedre, Cinsaut and some others, makes good wine blends under the appellation "Cotes du Rhone Villages". In the warmer regions of California the Grenache grape tends to produce red wines that are often "hot" due to high alcohol content and with a distinctive orange colored tint. Also used to make some of the better rose' wines of Provence in southern France.
Grenadine
Term used to decsribe the fruity aroma that remind the pomegranate.
Grignolino (IT)
Commonly grown grape in the Piedmont region of Italy. Makes light red color wine with very fruity aroma.
Grillo (IT)
White variety cultivated in Sicily. Part of the composition of marsala.
Grolleau (FR)
Widely grown grape in the temperate regions of France. Also known as the Groslot. Used as a blend with Gamay Noir and Cabernet Franc to create a somewhat rustic dry and semi-sweet Anjou rose' wine in the Loire region.
Gros Plant (FR)
Minor grape related to the Folle Blanche grape formerly used in making the distilled Cognac brandy wines. Now found mainly grown in the Loire-Muscadet region of France and used for blending purposes.
Gross lees
Loose sediments containing a large quantity of fine pulp from the fruit or other base materials from which the wine is made. The pulp does not compact well on its own and therefore is loosely suspended in wine.
Gross lees
The heaviest insoluble material which deposits first after the fermentation and forms the lowest layer of the lees.
Growth factors
Necessary substances to the life and multiplication of the yeasts. Many winemakers use specially selected cultured yeasts to allow better control of the fermentation.
Grubbing vines
Clearing land of vines.
Grüner weltliner
White-wine grape used to create the famous fresh, fruity young wines of Austria. Also known as Veltliner. Best when consumed very young.
Gulp
To swallow at (in) one gulp.
Gum
Polysaccharides derived from the grape or formed by microorganisms and which occur in wines in the colloidal state.
Gunpowder
Sulphured odor that can be detected in certain white wines. It must due to a sulphureous excess.
Gustatory
Relative to the taste.
Gutedel (Chasselas)
A very ancient white wine grape that is grown in Switzerland and in small sections of France, Germany, Italy, and New Zealand. Chasselas-one of the oldest cultivated varieties-is thought to have originated in the Middle East. Even though this grape's still one of Switzerland's leading varieties, Chasselas' acreage in general has dwindled over the years. Chasselas wines are low in acid and alcohol and generally lacking in character.
Guyot
Pruning and training system on wire that consist, essentially, in to leave only one productive cane.
Habit of growth, growth habit
The general appearance of a plant, particularly the direction of growth, dimensions and rigidity of the trunk and branches.
Hail
Sleet.
Hail
Meteorological accident very harmful for the vine.
Hard
High acidity and/or tannin content leading to a sensation of dryness in the mouth, a degree of puckery-ness. Useful for detecting young red wines suitable for aging. Characteristic preferred in dry white wines that will accompany shellfish.
Hard
High acidity and/or tannin content leading to a sensation of dryness in the mouth, a degree of puckery-ness. Useful for detecting young red wines suitable for aging. Characteristic preferred in dry white wines that will accompany shellfish.
Harmonic
A winetasting term for a wine that is perfectly balanced and ready to drink.
Harmonious
Term applied to wine which is well balanced.
Harsh
Term applied to wines which are unpleasant to taste because of too much tannin and/or acid.
Harsh
Very astringent wines, usually with high alcohol component, often have this rough, rustic taste characteristic. May become more tolerable with aging but also may not be worth the wait.
Harslevelü (HU)
A white grape grown mainly in Hungary, with some acreage just across the border in Czechoslovakia. Following furmint, Harslevelu is the leading component in Hungary's renowned Tokay aszú wines, which are made from botrytised grapes. Although the thick-skinned Hárslevelü grapes aren't as susceptible to Botrytis cinerea as Furmint, they're very aromatic and add suplenness and a strong spicy, perfumed character to Tokay wines.
Harvest
A wine term referring to wines made from grapes of the harvest when they are ripe. The terms Select Late Harvest and Special Select Late Harvest refer to wines made from grapes picked with higher sugar-content minimums-28° and 35° Brix, respectively.
Harvest date
Wine of good quality proceeding from only one harvest, or to describe the harvest period. Simple wines require little ageing and can generally be enjoyed within a few months of the harvest. More complex wines will typically improve progressively over time, reaching a peak after several years or even decades, and then begin to decline.
Harvest, crop of grapes, vintage
Harvest, crop of grapes: the quantity of grapes harvested from a vine or from a vineyard. Vintage: the grathering of grapes.
Haut Armagnac (FR)
Region of Armagnac, that produced distilled of quality, but less intense than the Bas Armagnac.
Hay
Vegetal odor that remind the new-mown hay, of the red wines very evolued.
Hazelnut
Characteristic aroma of certain dry white wines, as the Chardonnay. It can find in the generous (amontillado, port tawny, etc.) Also appears in champagne and sparkling wine.
Heads
First portions ofdistillate in brandy distillation. Heads are rich in aldehydes and other constituents with a low boiling points.
Heady
Term used to describe a wine with a raised alcoholic degree.
Healthful
Term used to describe a perfect wine without alterations.
Heart
The central part of a distilled (of superior quality), that flows between the heads and the tails.
Heavy
Unpleasant character of a wine with a very high alcohol content and rih in colour and extract.
Hectare
Metric measure equal to 100 ares or 2,471 acres.
Hectoliter
Measure of one hundred litres.
Hedonism
Philosophical system that exalte the importance of the sensations and the pleasure, base of the life.
Hedonist
Tem used to describe the informal tast, not professional, that gives more importance to the pleasure that to the analysis of the wine.
Heeling in
Partial or complete burying of young vines in moist soil after their removal from the nursery while they await planting.
Herbaceous
A winetasting term for wines that smell of fresh herbs (such as basil, oregano, and rosemary), which can vary, depending on the wine. Sometimes this quality also is sensed on the palate. A herbal characteristic can be a varietal trait in some Cabernet Sauvignon, as well as Merlots and Sauvignon blancs. Unless this quality becomes overpowering or turns vegetal, it's considered desirable.
Herbemont
Hybrid, derivative from the Vitis candicans, cultivated in Brazil.
Heurige
An Austrian term for "new wine," heurige refers to wine from the most recent vintage, which is released on November 11. Such wine is officially heurige until the following November, when it becomes alt wine. Many heurigen are produced in the vineyards surrounding Vienna and enjoyed while young by the Viennese. 2. An Austrian wine tavern and cafe that sells these young wines. There are over 1,000 of these Heurigen scattered throughout Vienna alone.
Hexoses
Sugars which contain six carbon atoms, as the glucose and fructose.
Hillside
Declivity of a mountain or a hill where the man cultivates the vine. Many famous wines are born in hillsides (Mosele, Côtes-du-Rhône, Port, etc.).
Hilum
The point on the seed where it is attached to the vascular tissue of the grape.
Histamine
Chemical substance existent in food, as well as in the wines (mainly in the red).
Holding vat
Large vat in which must or wine is held for a short time.
Honest
A simple wine, with frank flavor, without defects.
Honey
Delicate floral aroma, characteristic of the mature and elegant white wines, that remember the honey perfume, given by the phenyletilic acid. Can offer nuances as the orange-tree flower, acacia, rosemary, etc. It can also appear in dessert generous wines (moscatel) or licorous (sauternes, tokay, harvest of noble berries).
Honeysuckle
Floral, alive and delicate odor, slightly honey, of some white wines and champagnes, evoking the fragrances of Honeysuckle.
Hoop
Arc of galvanized iron or wood, that protect and give forms to the barrels.
Hot
Defines a wine high in alcohol and giving a prickly or burning sensation on the palate.
Humagne
White and red variety cultivated in Switzerland. Produce honest wines in Valais.
Hunt
Term used to describe a strong animal odor, characteristic of the developed wines that had suffered a strong reduction in the bottle.
Hybrid
In a pure sense, the word hybrid in the wine world refers to a vine or grape created by breeding two varieties from different species or genuses (such as Vitis Vinifera and Vitis Riparia or Vitis Labrusca). However, the term sometimes also refers to a cross, which is a vine or grape created by breeding two varieties of the same genus.
Hydrolastic precipitation
Precipitation of the colouring substance in the old red wines.
Hydrometer
An instrument for measuring the specific gravity (abbreviated as s.g.), relative to sugar content, of a liquid. The importance of s.g. rests in it's indication of proofing potential. In other words, s.g. indicates how much dissolved sugar is present for conversion to alcohol by yast, what tat proof wille, and how much sugar to add to raise the finished proof to a specific level. A hydrometer which indicates the proof of the present alcoholic content is called a "proofing hydrometer."
Hydrosulphuric
Sulphurated hidrogen, that produces in some wines an odor of rotten eggs.
Ice bucket
Container of cylindrical form, full of ice, that serve to refresh, to cool quickly or to conserve the freshness of a bottle. All the white, rosé or red wines, must be refreshed in the ice bucket.
Ice Wine or Eiswein
Sweet wine style made in Germany and Austria (and Canada). Grapes are left on the vine until much later than usual (sometimes after Christmas in the Northern Hemisphere) in the hope that icy conditions will prevail. The water content in the grapes then freezes and they are quickly picked and pressed to yield a juice rich in sugar. The resulting wines are rich and luscious, though without the botrytis flavour of other sweet wines.
Iced
Term applied to a wine cooled to near 0º C.
Immature
Defect of a wine, not evolued and with an excess of malic acidity.
Imperiale
Bottle of 6 litres, equal to 8 normal (75cl) bottles. Mainly Bordeaux
Impetuous
Term used to descrbibe a fogous wine, imultaneously rought, hot and energetic in the palate, but quickly finish its development in the mouth, becoming short and leaving weak impressions.
Impurities
Volatile compounds of a spirit.
INAO (FR)
In France, Institut National des Appellations d'Origine.
Incisive
A wine that present an intense acidity. Intense aroma and flavor, dry and almost incisive, characteristic of certain generous wines as the Xerez and Madeira.
Incrustation
Formation of a crust, deposit or sediment in certain generous wines, as the Port (crustated port). The Vintage Port is not filtered, so that it develops in bottle these sediments.
Inebriety
Intoxication provoked by the excess of alcohol.
Infectious degeneration
Viric desease of the grape.
Intense
Adjective used in the wine tasting to distinguish certain qualities: deep color, aroma or flavor.
Internode
The portion of a cane or shoot between two consecutive nodes.
Investiture
Symbolic reception during which, after having done a solemn declaration or having been submitted to examinations, the new members of a brotherhood are invested with special suits and medals.
Inzolia (IT)
White variety, cultivated in Sicily, that produces aromatical and sweet wines, used in the Marsala elaboration.
Iodine
Aroma present in the generous old wines.
Iodized
Term used to describe the red wines with intense nuances from the color of the tile.
IPR - Indicação Proveniência Regulamentada (PT)
Portuguese wine designation, roughly equivalent to French Vin de Pays. Portugal have 10 (ten) IPR's: Valpaços, Chaves, Planalto Mirandês, Lafões, Encostas d'Aire, Alcobaça, Óbidos, Biscoitos, Graciosa e Picos.
Iron
Very characteristic metallic flavor of certain soils.
Isabella
French-american hybrid grape grown on limited acreages in New York state. Also still found in colder regions of eastern Europe. Derived from a native vitis labrusca grape of N. America and an unknown vinifera and probably created by random pollination as a result of the 18th century attempts to establish European vines in the U.S. Rapidly being removed and replaced by varieties that lack the obtrusive "foxy" taste and flavor of this grape.
Isinglass
Transparent and pure, this form of gelatin comes from the air bladder of certain fish, especially the sturgeon. It's used as a fining agent to help clarify wine, although today's modern gelatin (made from beef and veal bones, cartilage, tendons, etc.) has replaced isinglass in most instances.
IVDP (PT)
Institute of the Douro and Port Wine. Official organism that certficate, regulates and controls the production and commercialization of Douro and Port Wine.
Jacquet (PT)
Hybrid of a red grape still cultivated in Madeira island.
Jambe
Term used to describe the tears that the wine leaves in the glass.
Jampal (PT)
Authorized grape variety of the Douro region.
Jar
A recipient of glass or earthenware container with a large mouth and capable of holding liquids, usually without handles.
Jaune, vin
French for "yellow wine," referring to a type of wine made in eastern France's Jura region. Aged for 6 years, vin jaune undergoes a process similar to a fino-style sherry whereby a film of flor (a yeast) covers the wine's surface.
Javradeira (PT), croze
Tool used for making the groove.
Jeroboam
Bottle of 4.5 litres, equal to 6 normal (75cl) bottles, in Bordeaux. In Champagne, however, the name jeroboam is used for the double magnum of 3 litres (4 normal bottles).
Jeropiga
Sweet drink with a raised alcoholic degree, gets adding brandy to the must before the iniciation of the process of fermentation. The amount of the brandy added, stop the fermentation, being the wine with a considerable amounts of sugar for unfolding.
Johannisberg Riesling
A white-wine variety widely grown along the Rhine river and tributaries - (e.g: Rheingau, Rheinhessen, Mosel, Nahe regions etc.) - in Germany and also in other temperate regions of Europe. It is also grown in N. America, where it can produce a flowery, fruity dry wine with high acid and low alcohol not unlike the german "Kabinett" version or a semi-dry style with some residual sugar similar to the german "Spatlese" version. If infected with appropriate amounts of "botrytis", it can make outstanding late-harvest wines - (e.g: comparable to the german "Auslese" series). The Finger Lakes region of New York state in the U.S. produces excellent versions in the Mosel style and the North-West coast of N. America seems to have the right conditions for creating the richer, earthier Rheinhessen taste, as do the cooler regions of California. Australia now produces excellent versions of the dry, crisp Alsation-style, as well as fruitier semi-sweet Mosel-type wines, as has New Zealand in recent years. (aka Riesling in Germany and Rheinriesling in Austria)
Jungle
Furze-field or tripping vegetation aroma that characterizes some white wines (some riesling) and reds. Can be included in the family of the balsamic odors, resined.
Juniper
Balsamic odor characteristic of the good old red wines that evokes the flowers of juniper, the berries of juniper or the brandy extracted from them (Genebra).
Jurançon (FR)
Red variety of quality cultivated in the Southwest of France.
Kabinett (DE)
The first (lowest) of the six subcategories of Qualitätswein mit Prädikat (QmP) - the highest quality-wine category in Germany.
Kadarka
Red-wine grape that is Hungary's most widely cultivated variety, although it's thought to have originated in Albania. Kadarka is grown in most other eastern European countries as well, where it's known variously as Cadarca, Gamza, and Skadarska.
Kaoiln
Clay used in the clarification of wine.
Keeping qualities
The qualities of a wine which affect its durability or life.
Keg
Small cask usually holding less than about 12 imperials gallons (55 liters).
Kir
White wine that is flavored with a soupçon of creme de cassis, a black currant-flavored liqueur. Kir is usually served as an apéritif (Borgonha). When made with Champagne, it's referred to as kir royale.
L.B.V. (Late Bottled Vintage)
Special category of port wine similar to the Vintage. It is a wine of one year, bottled between the fourth and the sixth year after the harvest date and, such as vintage, aged in the bottle. The label must exhibit the harvest and bottling date.
Labelling machine
A special machine which glues labels into bottles.
Labrusca
Species of wild American vide, who gives wines of bad quality.
Lacking in finish
Wines of which the taste fades rapidly from the mouth.
Lactic acid
Its action converts, during the secondary fermentation occasionally detected in bottled wines, the naturally occurring Malic acid into Lactic acid plus Carbon Dioxide gas. Reduces total acidity by this action. Since the gas is contaminated with undesirable odors, if it remains trapped in the bottle it becomes a minor fault unless allowed to dissipate. Malolactic fermentation is a commonly used technique for reducing the sharpness of cool climate Chardonnays and the Lactic acid component gives an admired "creamy" or "buttery" texture.
Lafões - Indication of Regulated Origin (PT)
With identical characteristics to the region of the Vinhos Verdes, Dão and Bairrada. Produce also very similar wines.
Lagar (PT)
Shallow stone vat in which grapes are trodden and fermented.
Lagoa - Denominação de Origem Controlada (PT)
One region of Algarve, threatened by the urbanistic growth. The Cooperative produce VQPRD wines from the white variety Syria and from the red Negra Mole and Periquita.
Lagos - Denominação de Origem Controlada (PT)
One region of Algarve, threatened by the urbanistic growth. It has only one producer, the Cooperative, that produces small amounts of wine. The recommended varieties are the white Boal and the red Negra Mole and Periquita.
Lagrein (IT)
A red-wine grape grown mainly in Italy's Trentino-Alto Adige region. Lagrein is vinified into deep, dark reds (known as Lagrein Dunkel or Lagrein Scuro) and rosés (called Lagrein Kretzer or Lagrein Rosato).
Lambrusco (IT)
A red-wine grape that is grown all over Italy, primarily in the Emilia-Romagna region. The Lambrusco variety has over sixty subvarieties scattered throughout Italy, the most significant being Lambrusco Grasparossa, Lambrusco Maestri, Lambrusco Marani, Lambrusco Montericco, Lambrusco Salamino, and Lambrusco di Sorbara.
Larião (PT)
White variety authorized in the region of the Vidigueira (Alentejo), and also in other regions around Tejo river.
Late harvest
A wine term referring to wines made from grapes picked toward the end of the harvest (usually late fall) when they are very ripe. Such grapes have a higher sugar content (minimum of 24° BRIX), particularly if they've been infected with BOTRYTIS CINEREA, a desirable fungus that shrivels the grape and thereby concentrates the sugar.
Late harvest
A wine term referring to wines made from grapes picked toward the end of the harvest (usually late fall) when they are very ripe. Such grapes have a higher sugar content (minimum of 24° brix), particularly if they've been infected with botrytis cinerea, a desirable fungus that shrivels the grape and thereby concentrates the sugar. The terms Select Late Harvest and Special Select Late Harvest refer to wines made from grapes picked with higher sugar-content minimums-28° and 35° Brix, respectively.
Layer
Parent vine.
Leaden appearence
Term applied to white wines which have a dull greyish appearance.
Leal (PT)
Term used to describe a frank and direct wine.
Lean
More body would be good, sort of thin in the mouth.
Leather
Noble animal odor characteristic of some evolued or very aged wines. It appears in the old red wines conserved a long time in the bottle.
Lees
Deposits of yeast and other solids formed during fermentaion.
Lees, bottoms
Dead yeast cells, which form a deposit at the bottom of a tank after the alcoholic fermentation. Winemakers may age the wine in the presence of the lees, to protect from oxidation and provide a more complex flavour. Some wines, notably Muscadet sur lie, are bottled directly off the lees.
Lees, bottoms
Deposit of yeasts, bacteria, tartar and other solid matter found on the bottom of vessels containing wine.
Lees, bottoms
Deposit of yeasts, bacteria, tartar and other solid matter found on the bottom of vessels containing wine.
Legs
Legs Term used when referring to the liquid rivulets that form on the inside of a wineglass bowl after the wine is swirled in order to evaluate the alcohol concentration present. Usually the higher the alcohol content, the more impressive the rivulets appear because of reduced surface tension effects. (Some still cling to the erroneous belief that glycerin content causes these rivulets). Valuable technique when used in "blind" tasting competitions.
Lemon
Descriptive of a somewhat acidic white wine. These wines contain flavors reminiscent of that fruit. Apart from that, may be well balanced in all other respects, sometimes with a touch of extra sweetness. Common aroma in Vinhos Verdes.
Leuconostoc
A genus of lactic acid bacteria which are spherical in shape and form mannitol from fructose.
Levulose
Fructose.
Light
Low alcohol and/or sugar. Since about 1981 a wine containing fewer calories per comparable serving than a regular glass of wine has been legally designated as such. Used as a tasting term, "light" is usually a polite expression meaning "watery".
Likörwein
In German, liquorous wine, of dessert.
Lily
Floral odor that remembers the perfume exhaled by the lily.
Limpid, clear
Term applied to a wine free from suspensed matter.
Linden
Delicate aroma of the flower of this tree that appears in some white wines.
Liqueur d'expedition (FR)
Mixture of wine and sugar added to Champagne and other sparkling wines after disgorgement and just before the final cork is inserted. See also dosage.
Liqueur de tirage (FR)
Mixture of wine, sugar and yeast, added to the base wine to induce the second, bubble-forming fermentation in Champagne and other sparkling wines.
Liquorice
Aroma like wood, detected in great wines. It is more frequent in noble red wines; but it can be detect also in fortified wine.
Liquorous
High alcohol wine, usually sweet.
Liquour
This term is associating to Scotch and other distilled spirits, it does, in fact, also properly refer to the unfermented or imcompletely fermented, sugar-bearing liquid from which wine is made. It is also the liquid portion of a must. When the alcohol in the liquor reaches 8 or 9%, it can more accurately be referred to as wine.
Listã
The another name for which is known the Palomino variety.
Litre
Metric unit of capacity, equivalent to about 1 3/4 pints.
Lively
Vivacious, with a brilliant color, limpid aroma and cool acidity. It is also said of the sparkling wines with a pleasant bubble.
Loading skids, cask ramps
Type of frame used for rolling cask onto trucks or to higher levels.
Lobe
The principal divisions of a leaf. A typical vine leaf has five lobes.
Lodge
Anglo-saxon name for the cellars (mostly in Vila Nova de Gaia) where Port producers age and blend their wines.
Long
Tasting term used to indicate a wine with a persistent aftertaste
Loureiro (Portugal)
High quality white grape variety of the Vinhos Verdes Demarcated Region, recommended for almost the entire region, except for the Basto and Amarante sub-regions and the counties of Baião, Cinfães and Resende . With a culture area in great expansion, originally it came from Ribeira-Lima. Highly productive, this grape variety produces wines with a distinctive aroma, harmonious and flavourous. Synonymy:known as «Loureira» or «Branco Redondo» in the Póvoa de Varzim county, as «Dourado(a)» in Viana do Castelo, as «Marquês» in the Paços de Ferreira, Santo Tirso and Caminha counties, and as «Arinto» in the South of the region; it is also known as «Moscatel» and probably corresponds to the «Loureira» of the Spanish Province Galicia.
Loving
One of the different kind of odoriferous Xerez: soft, with good palate.
Low-temperature yeasts
Term used to describe an yeast with the capacity to realize fermentations over low temperatures.
Lying down
Horizontal position of the bottle, when the wine rest in contact with the cork during the aging of the table wines.
Macabeu
Variety of white grape, also called Viura in Rioja, cultivated in Spain (Catalunha, Aragão, Castile and Lion) and in the South of France. It produces white wines, fruity and dry, even so in hot zones can get very generous wines. Is one of the traditional varieties of the sparkling wines.
Macacaúba
Brazilian exotic wood used in the production of large barrels.
Maceration
Process of steeping grape skins in their juice, to extract flavour and, in the case of reds, colour and tannin. Essential for red wines, the maceration may last between a few days and a few weeks. Optional for whites, and usually limited to a few hours.
Macroclima
Medium climate of an extensive region.
Macvin
Liquor of wine from Jura, that it gotten mixing the grape must with brandy and aged in oak pipes.
Madeira - Denominação de Origem Controlada (PT)
This famous region was demarcated in 1913. Its production of wine is limited to Madeira and the Porto Santo islands. The generous wine produced is made with the variety Negra Mole, and, in lesser amount, from the noble varieties of the region: Sercial, Boal, Malvasia, Verdelho and Terrantez. The aging of this wine can be natural, taking the assignment of "canteiro", or forced in greenhouses, "estufagem".
Maderized wine; oxidized
Distinctive brown color in wine due usually to period of air exposure. Regarded as synonym for "oxidized". Originates from the taste/appearance of fortified Madeira wines.
Maestro
Must obtained with grapes dried under the sun (to strengthen its content in sugar), leavened partially adding alcohol. It is used to elaborate some sweet wines.
Magaratch
Varieties created by crossing, used in Crimeia to produce wines of discrete quality. The Magaratch ruby (crossing of Cabernet Sauvignon and Saperavi) it's the most promising. The bastard Magaratch (crossing of the bastard port grape with Saperavi) produces honest wines.
Magnificent
Term used to describe an ample, intense and complex wine, with excellent organoleptic qualities.
Magnolia
Floral odor of some white wines, that evokes the perfume that the magnolia flowers exhale.
Magnum
Bottle of 1.5 litres, equal to 2 normal (75cl) bottles.
Málaga
Generous sweet wines, elaborated with the white varieties Moscatel of Alexandria and Pero Ximén (Pedro Ximénez). The basic characteristic of these wines is slow and incomplete fermentation, without arriving to consume all its sugars, due to its high graduation. To enrich must it's proceeded to insolation, during one or two weeks, of the harvested grapes, until will reach 350 more than g/l of sugar. The yeasts only decompose, during the natural fermentation, about 260 g (15,2º), leaving 190 g of sugar in the wine. But, when the must does'nt have as much natural wealth of sugars, the fermentation must be interrupted with the wine alcohol addition.
Malbec (FR)
Semi-classic grape grown in the Bordeaux region of France and in other areas under the name Cot and in the Alsace has the local name Auxerrois. Also grown in the cooler regions of California. In Argentina the grape known as the Fer is now thought to be a clone of this varietal. Alone it creates a rather inky red, intense wine, so it is mainly used in blends, such as with Merlot and Cabernet Sauvignon to create the world renowned red Bordeaux "claret" blend. In California and other areas it is increasingly being used for the same blending purpose.
Malic acid
A naturally occurring acid found in apples, cherries, grapes grown in less sunny regions, and certain other fruit. It is the presence of malic acid, along with Bacillus gracile, which sometimes produces malo-lactic fermentation.
Malic, acid
One of the principal acids of grapes and wines, that contributes for its freshness. Produces a sensation that remember the apple (in Latin, malum). Its excess produces an incisive and ackward impression in the palate. Submitted to the malolactic fermentation, it is changedded into lactic acid.
Mallow
Violet-pale color, of a young red wine or certain pink.
Malmsey
The richest, darkest and sweetest (though rarely cloying) of the Madeira wines. Originally made primarily with the Malvasia grape (called Malmsey on the island of Madeira), this style of Madeira has recently included more Tinta Negra Mole (which is considered a good, but not classic grape).
Malolactic
Term used to describe the malolactic fermentation into the desacidification originated by the lactic bacterias (Lactobacillus and Leuconostoc) when actuate on the malic acid and converting it into lactic acid, more soft.
Malolactic fermentation
Secondary fermentation occasionally detected in bottled wines. Its action converts the naturally occurring Malic acid into Lactic acid plus Carbon Dioxide gas. Reduces total acidity by this action. Since the gas is contaminated with undesirable odors, if it remains trapped in the bottle it becomes a minor fault unless allowed to dissipate. Malolactic fermentation is a commonly used technique for reducing the sharpness of cool climate Chardonnays and the Lactic acid component gives an admired "creamy" or "buttery" texture.
Malvasia
Semi-classic grape cepage of ancient, probably Greek, origin. Widely grown in Italy as distinctive area sub-varieties, such as Malvasia di Candia, Malvasia Istriana etc. Used to produce dry and sweet white, and light red, wines with high alcohol content and residual sugar. Also widely grown in Portugal and the island of Madeira where the important wine-name Malmsey is an English word corruption of Malvasia.
Malvazia Corada (PT)
Recommended white grape variety from the Douro region.
Malvazia Fina
Recommended variety from some regions of Portugal. It acquires particular importance in white wines, delicately fruity and lightly acidulous, in the Encostas da Nave e Varosa region.
Man-hole crosse-piece
Wooden cross-bar which holds the man-hole door in place.
Mandilaria
Red variety cultivated in Crete and in other regions of Greece. Gives pigmented wines but without alcohol, destined to mixture.
Mango
Fruity odor, characteristic of some white wines, that remembers the perfume of this fruit.
Mannitol
Hexahydric alcohol formed from fructose by certain bacteria.
Manseng (FR)
Name of two white varieties (Grande Manseng e Pequena Manseng) cultivated mainly in Jura, French region.
Manto negro (PT)
Red variety, cultivated in Baleares. Produce quiet wines.
Manure; fertilizer
Mineral or organic matter added to the soil to enrich it in plant nutrients.
Manzanilla
Generous fine wine, staged under the veil of the flower, elaborated exclusively in Sanlúcar de Barrameda (D.O. Jerez-Xerez-Sherry and Manzanilla de Sanlúcar de Barrameda).
Marastina
One of the most typical white varieties from Croácia. Normaly to join with other grapes to elaborate dessert wines very generous and sweets.
Marc brandy; pomace brandy
Brandy destilled from wine marc (grape pomace).
Marc wine
Solids, such as dry skins and pips, left after pressing. Also used to describe the spirit made by distilling the marc.
Marc, pomace
The solids of the grape consisting mainly of skins and seeds which are left in the fermenters after devatting and which are then pressed.
Marc, pomace
The solids of the grape consisiting mainly of skins and seeds which are leftin the fermenters after devatting and which are then pressed.
Maria Gomes (PT)
Name that the variety Fernão Pires takes in the Bairrada region.
Mariensteiner
White variety gotten by crossing the varieties Sylvaner and Riesling. In Germany is cultivated to elaborate medium quality wines.
Marisa
Portuguese term used to describe the part of a bottle that enlarge close by the neck, where it starts to draw the shoulder.
Marked
Term used to describe a wine that possesss any signal. In Jerez, by example, the pipes are marked with a signal (scratch /, scratch and point/x, two scratches//, three scratches///, or musts to burn #), always when made the musts classification.
Marker
Implement used for tracing the lines where the rows of vines are to be planted.
Marking out
Marking on the soil the positions to be occupied by vines to be planted.
Marking out with stakes
Marking out with stakes. Indicating with stakes the positions where vines are to be planted.
Marl
A crumbly deposit consisting of calcium carbonate and clay which may be added as an amendment to soil deficient in lime.
Marsala DOC (IT)
DOC that produces Italy's most famous fortified wines. The DOC vineyards are located around the old seaside port city of Marsala on the western tip of Sicily. This area has a long history of making this style of fortified wine, going back to Roman times and later, during Spanish rule, when sherrylike wines were made here. In the late 1700s, however, an Englishman by the name of John Woodhouse devised today's conventional techniques for making Marsala and subsequently developed its following in England. As with other fortified wines, like Sherry and Madeira, much of a Marsala's flavor comes from oxidation during aging. Marsala wines come in various styles-secco (dry), semisecco (semisweet), and dolce (sweet).
Marsalado
Term used to describe a ackward wine, woody, with an evolued character, that remembers Marsala (of the Italian, marsalato).
Marsanne
Semi-classic grape used in the traditional white wine blends of the French Hermitage-Rhone region. With long barrel-aging in the past, these wines used to require about ten years in the bottle before drinking. The other grape wine used in the blend was the Roussanne.
Marsh-mallow
Floral odor of some pink wines, that evokes the herbaceous Marsh-mallow plant.
Marufo
Grape variety recommended in some regions of the interior Center and North of Portugal. Takes the name of Mourisco in the Douro region. Produces wines with graduation, little color, and sweet and rustic aromas.
Marzemino
Red variety cultivated in the Trentino region. Produces fast wines, well pigmented, with distinctive aromas of plum. Its main crown of glory is to have been celebrated for Mozart in the last scene of Dom Juan.
Mascarrão
Portuguese term used to describe a wine that deposited pigments in the bottle covered by a sediment.
Mass wine
Wine made according to certain specifications and used for mass in the Roman Catholic Church.
Mathusalem
Gigantic bottle, with six liters of capacity (eight normal bottles). It is used, basically, for exhibition.
Matrassa
Red variety from Azerbaijão. Give honest dessert wines. Also called shirey and kara shirey.
Mature
Tasting term indicating a wine that has aged sufficiently to be ready to drink at its best.
Mature (to)
The slowly evolution of the wine until reaching its balance. The maturation can be done in used pipe, great vats or new barrels. The final stage of the maturation is developed in the bottle, more slowly.
Mature cane
A cane which has matured or ripened at the end of the summer.
Mature, maturity
A term for wine that is perfectly developed and aged and ready to drink.
Maturity, ripeness
The state of the fruit with relation to the harvest. Term also used to describe the wine that has aged sufficiently to be ready to drink at its best.
Mauzac
Minor grape mainly grown in the Gaillac region southeast of Bordeaux in France. Used, with Len de l'El to create mildly sweet and sparkling white blended wines.
Mavrodaphne
Popular Greek red-wine grape grown along the Gulf of Corinth. It is generally made into a sweet, full-bodied, aromatic, lightly fortified wine. The name, which translates to "black laurel," comes from the resemblance this grape has to the laurel berry. The celebrated Mavrodaphne wines spend their first summer in oak barrels outside, basking in the sunshine. This technique allows the wine to soften into a pleasant dessert wine.
Maximum yield
A term used in grape-growing and winemaking circles to express the productivity of a set amount of vineyard land. Yield is a way of comparing the relative productivity of different grape varieties in different locations. Yield is important because the higher the yield, the more productive the vines and the more grapes the grower has to sell. However, it's generally agreed that lower yields produce higher-quality wines and that the higher the yield, the more diluted the resulting wine will be.
Measure
Dimension or size of the different wood containers used for the wines ageing. The measure determines the capacity.
Meat, flesh
which means "taste of an animal," refers to wines with an earthy flavor that reflects the animal odor, and can be detected in the great wines of quality. The venison odor, mixed with the leather odor and other typical aromas of the proteins, appears in the old red wines very evolued in bottle.
Medical
Well pigmented wine, with good alcoholic graduation, adds to anoother to correct its lacks or defects or to improve them. The Mediterranean reds wines had been used, frequently, to attenuate or to restore the weak wines of poor harvests, in the north.
Medicinal
Chemical odor, dominated by the phenol and the characteristic iodine of the wines vinified with putrefied harvest.
Medium-dry; demi-sec,
The term denoting a wine as neither dry nor sweet, but closer to dry than sweet. Although usually reserved for sparkling wines, it is gaining frequent use describing still wines. A wine is usually perceived as semi-dry when its specific gravity is in the range of 1.000 to 1.003.
Melão
White variety that assigns the Muscadet from the Saône Valley.
Melhorante (PT)
Certain grape varieties (Touriga Nacional, Tinta Roriz, Cabernet Sauvignon, Merlot, etc.) whose musts are used to improve an assemblage of other simpler varieties.
Mellowing
Term applied to a wine which becoming mellow.
Melted
Term used to describe a wine, especially a well-made wine, where the different characters mix harmoniously to form a homogenous set.
Mencia
Red variety very characteristic of León (Bierzo) and Galiza (Valdeorras), that gives noble and red wines apt for the ageing. Some relate it with the Cabernet Franc.
Mentholated
Odor that evokes the mint essence, especially of the spiced mint.
Mercaptan
Volatile organic compounds containing sulphur which have an unpleasant smell. They sometimes occur in wine or are formed during distillation of wine rich in SO2.
Mercurial
Floral and vegetal odor that evokes this euphorbiaceous plant.
Merlot
Classic grape widely grown in the Bordeaux region of France and elsewhere. The red wine bears a resemblance to Cabernet Sauvignon wine, with which it is sometimes blended, but is usually not so intense, with softer tannins. Matures earlier than Cabernet Sauvignon. In California it is a popular varietal on its own and also as a percentage constituent of the red wine blend resembling Bordeaux claret called "Meritage". It does extremely well in the state of Washington and shows great promise on Long Island, N.Y. Other countries such as Chile, Argentina and New Zealand also seem to have the right climate for this variety.
Merlot Blanc
Also called Merlau Blanc, this white-wine grape is not related to Merlot (Noir). It's presumed that the name comes from the simple fact that the leaves of this variety resemble those of Merlot Noir. Merlot Blanc is an unimportant variety grown mainly in France's districts of Blaye, Bourg, and Fronsac, northeast of the city of Bordeaux. It generally produces low-quality wines.
Merseguera
Very typical white variety from Valência. Produces fresh and young white wines.
Mesoclimate
Local climate of a region, a district, a D.O.. Include a vineyard extension ampler than the microclimate, and smaller than the macroclimate.
Mesquinho (PT)
Term used to describe a small, weak and lean wine, that present few qualities.
Metal tank
Vessel made of metal and sometimes used for fermentation or for storage or transport of musts and wines.
Metallic (ink pen aroma)
Frequent ackward aroma in the wines, resulting of the contact of wine tannins with the iron or copper (of the vats or tuns).
Methode traditionnelle (FR)
Traditional method (of making sparkling wines). Sparkling wines made by this method undergo the second bubble-forming fermentation in the actual bottle in which they will be sold. The term is widely used on labels of sparkling wines from outside Champagne.
Methylic alcohol
It is highly dangerous for the health. It can provoke blindness and until , the death. It's presence in the wines is very dangerous.
Metilcarbonilo (PT)
Ethyl alcohol or ethanol. It's as obsolete term.
Meunier or Pinot Meunier
Clone of Pinot Noir cepage. Widely grown in the Champagne (Aube) region of France. Used in the blend with Pinot Chardonnay to make champagne sparkling wine.
Microclimate
Term used in the wine world to describe the environmental factors affecting the quality of grapes. The factors, which aren't fully understood yet, include the type of soil, drainage, slope angle, bearing of the sun and amount of sun received by the growing area, altitude, both day and night temperature of the area, wind, and amount of rainfall and time when rainfall occurs. Each of these factors affect grape quality to some degree. They can even create circumstances whereby a small vineyard (or plot within a vineyard) can produce superb grapes while the immediate neighboring land never achieves the same quality. In Burgundy the term climat is used to encompass these same factors, while in other parts of France the term Terroir is used.
Middle board
Flat wodden piece in the center of the botton of a cask.
Mildew, mildium
Various vineyard fungi that can cause severe damage if not treated for prevention. There are two main types-powdery mildew and downy mildew. Powdery mildew, also known as oidium, isn't dependent on moisture like other fungi and is found in the dryer California climate where most fungi don't do well. It attacks most parts of the vine including the fruit, leaves, shoots, and tendrils. Powdery mildew can affect the smell, taste, and color of wines made from infected grapes. Downy mildew, also called peronospera, likes wet, humid areas. It's not a problem in California but is found east of the Rocky Mountains, where vitis vinifera vines are susceptible to it. Downy mildew produces a white fuzzy growth on the underside of the leaves and attacks the flowers and the fruit. Mildew is of American origin but has been exported to most other winegrowing regions.
Milleerandage, hen and chickens
Uneven development and size of the berries on the same bunch of grapes.
Mimosa
Floral odor that remember the Mimosa flowers.
Mineral
Characteristic aroma of some white wines of great quality and finesse that remember the smell of the siléx when scraped, or of other rocks (chalk, silicon, tufa, graphite).
Minimum alcohol strenght
Gay-Lussac degree: number of liters of ethanol contained in 100 l of wine. Both the volumes are measured 20ºC; it is a percentage that is symbolized with "% vol".
Mint
Exciting aroma detected in great white wines (green mint) or red (spiced mint or peppermint).
Mirabela
Fruity odor that remembers the perfume of this type of plums.
Mistelle
Grape juice in which fermentation has been stopped by the addition of alcohol. Because only small amounts of the grape sugars have usually been converted to alcohol, mistelle is very sweet. It's used mainly as a base for apéritifs, particularly Vermouth.
Miticides
Substances which kill mites.
Molette
Minor grape grown in the Savoie region of France. Used to blend with a wine made from the Altesse grape to create a white wine called "Seyssell", often spritzy and crackling in nature due to incomplete fermentation when bottled.
Monastrell
Robust mediterranean grape variety widely grown in the southern Rhone region of France and mainly used to introduce color and body to the red wine blends. Select limited plantings in California, where the grape is often called the Mataro, produce a wine that sometimes develops the "green tea-like" herbal character that Rhone region french growers refer to as "animale". Also widely grown in Spain where it has the name Monastrell.
Monbadon
Thought to be identical with the obscure french grape known as Monbadon, this white wine grape is mostly to be found planted in the Central Valley of California, USA and used for blending. Also called Burger.
Mondeuse
Minor grape grown in the Savoie region of France. Usually blended with wine made from the Altesse grape to make the white wine known as "Roussette de Savoie". Some authorities consider the grape to be identical to the Refosco grape of Italy.
Monica
Minor grape native to Sardinia. Made into both a dry, red wine and also a sweet, spicy red wine. Thought by some to be the antecedent of the Mission grape of early California fame.
Montaraz
Wine with an aggressive taste and, sometimes, sylvestral. Although it can assign a young wine, this adjective would be reserved for the wines with a sylvestral taste, elaborated with hybrids of Vitis labrusca, also called foxés.
Montepulciano
Minor grape mostly found growing in central and southern Italy. Generally made into a blend with Sangiovese in order to produce a fruity, round, yet balanced red wine with attractive aroma.
Montilla-moriles
Very typical generous wine of Andalusia (Córdova), elaborated basically with the variety pedro ximénez. The fine and the «amontillados» ageing under the veil of the flower. They are all submitted to a dynamic ageing under the «soleras» system.
Monvedro (PT)
Grape variety authorized in the Setúbal region.
Morangueiro (PT)
The same of «American».
Moravia
Red variety, cultivated in the central zone of Spain (Castela-a-Mancha). Produce current wines.
Mordacious
Wine with claw, a little incisive, without arriving to show the defect of a rough flavor.
Mordente (PT)
Term applied to a hard acid wine with a rather high content of volatile acid.
Morel
Of the color of morello (cherry), as certain young wines.
Moreto
Red variety cultivated in the South of Portugal (Alentejo, Algarve). Gives wines with a characteristic aroma of nuts.
Moristel (ES)
Red grape variety, cultivated in Aragão (Somontano), where produce typical pink wines and some aromatical reds (wild berries, spices).
Mosaic form of downy mildew
Occurs on leaves attacked by downy mildew late in the season and on some American vines.
Moscatel
Ancient grape species suitable for similar Mediterranean growing climates as the Muscat Blanc above. Makes sweet wines that are usually judged of inferior quality compared to those of the Muscat Blanc cepage varieties. The main use in California is for producing raisins. Also widely grown in Spain, where it is called Moscatel de Alejandria, and Portugal where winemakers in the latter country use it to make "Moscatel de Setubal" sweet wine.
Moscatel de Setúbal (PT)
Area that is located south of Lisbon on the Setúbal peninsula and that has had RD (now called DOC) status since 1907. Muscat of Alexandria (Muscat) grapes are used for the area's strong, fortified wines, which are produced by halting fermentation partway through the process by adding grape alcohol. The fortified wine then goes through a period of maceration where it's left in contact with the skins for 5 or 6 months. The wines are then aged for 5 or 6 years in large vats and small barrels. The result is a deep golden colored, grapey-flavored, high-alcohol wine capable of aging for many years.
Moscatel do Douro (PT)
Generous wine maked in the Douro region with the variety Moscatel de Frontigan. Here it takes the name of Moscatel Galego.
Moscatel Galego
Variety from which produce the Douro moscatel wine.
Moscatel Roxo
Variety of Moscatel of Portuguese origin. It is very similar to the Moscatel de Frontigan, different only in the skin color of the grape that has a red-violet color. It is a rare variety, but of great quality, used in the production of generous wines.
Moss
Herbaceous and vegetal aroma that remembers the moss that grows in the trees.
Mother of vinegar
Thick gelatinous material formed by some species of acetic acid bacteria in wine or vinegar. May be present as a thick film on the surface or be immersed in the liquid.
Mother vine
Vine from which wood is taken for cuttings or for scions. Particularly vines grown to provide wood for cuttings to produce resistant stocks.
Mould
Microscopic fungi which may infect casks, grapes or musts.
Moulds
Microscopic fungi which may infect casks, grapes or musts.
Mouldy
Term used to describe a wine that displays unpleasant "mildew" or "moldy" aromas. Results from improperly cleaned storage vessels, moldy grapes or cork.
Mouldy taste
Depreciative aroma and taste of the wine, acquired during the stage in wood barrels or by the contact with the cork of the bottle.
Mourisca (PT)
Red grape variety (or Mourisco).
Mourisco tinto (PT)
One of the red varieties used to elaborate the port wine. Although it does'nt possess much pigment, gives a wine with firm structure (fine and elegant) and resistent to the ageing.
Mourvaison (FR)
Red variety from Provença, also called Négrette (different of the Négrette from Alto Languedoc) and Grassen. Give current wines, well pigmented.
Mourvèdre
Monastrell.
Mouselete
Piece of wire that support the cork of the sparkling wines.
Mousseux
Sparkling wine.
Moustillant
Term used to describe a young wine that contains carbon dioxide, possesss the swetness of the must and the piquancy of the fermentation.
Mouth
The physical impact of a wine in the mouth, its texture. Wines possessing intense flavors which seem to affect every sensory nerve in the mouth. Usually slightly high glycerin component, slightly low acid.
Mtsvane
White variety cultivated in Geórgia and Arménia. It allows to elaborate fruity and aromatical wines (floral) very interesting.
Mucilage
Substance of vegetal origin, with a viscose consistency, that exist in the grape and in the wine.
Mudo (PT)
A wine without sap, character, vivacity and vigour. Wine without slight grassiness.
Mulberry
Fruty odor, characteristic of the aromatical red wines, with a good sap reminding the blackberries.
Müller-thurgau
White variety gotten by the cross of Riesling and Sylvaner.
Mundane
Common and coarse wine.
Muscadelle
Semi-classic grape grown in the Gaillac region of France, about 100 miles southeast of Bordeaux, and used in local white sweet wine blends. Incorrectly called Sauvignon Vert in California. Australian winemakers use it to produce a suberb sweet dessert wine known as "Liqueur Tokay of Australia".
Muscadet
Temperate climate grape widely grown in the western-most area of the Loire region of France. The product juice goes into the making of the dry, tart white wine that is famous as "Muscadet de Sevres et Maine". The wine is light, fresh with distinctive fruit in its better years and is best consumed while young. Possibly grown also in California where recent research indicates some plantings may have been mis-named the Pinot Blanc.
Muscadina
Best known varietal name for a native American species of grape common to the Southern states of the U.S. and also found in Mexico. Scuppernong is the most familiar grape variety name.
Muscardin
Minor grape grown in the southern Rhone region of France and used to create color and body in red wine blends.
Muscat
Another "cepage" family of clone varieties, making both red and white wines. Most are of the muscat type, having the unique aromatic character commonly associated with muscat wines. These include the Muscat Blanc, (aka Moscato di Canelli and Muscat Frontignon). Mostly these grapes are made into medium-sweet and dessert style table or fortified wines. Producers of sparkling wines often use the Muscat grape to create wines in the style of Italian Spumante.
Muselet, wire cap
A muzzleike cap of wire for holding the cork in a bottle of sparkling wine.
Museleted
Share to place a muzzleike cap of wire in a bottle of sparkling wine.
Mushroom
Aroma to the family of the vegetal aromas and also to the one of the spices.
Musk
Animal odor find in some great wines, that remember the odor of the musk.
Musk perfum
Term used to describe the peculiar aroma characteristic of the musk of certain varieties (Moscatel, Gewürztraminer, etc.).
Must
The combination of basic ingredients, both solid and liquid, from which wine is made. The liquid content of must is called liquor or simply juice, while the solids, when pushed to the surface by rising carbon dioxide, is called the cap. When the alcohol content reaches 8 or 9%, the liquid component is more accurately referred to as wine.
Must from press ?
Grape must gotten by compression.
Must pump, sludge pump
Machine for pumping must and crushed grapes.
Must reheating
Sometimes is necessary to reheat the must to stimulate the fermentation of a very cold harvest.
Must wine
New wine, turbid and gassy, consumed while still fermenting in parts of Europe.
Mycoderma
A class of bacteria that converts ethyl alcohol into acetic acid and ethyl acetate and spoils wine with a vinegary flavor and odor. Wine affected by mycoderma is sometimes referred to as pique.
Mycoderma aceti
A class of bacteria that converts ethyl alcohol into acetic acid and ethyl acetate and spoils wine with a vinegary flavor and odor. Wine affected by mycoderma is sometimes referred to as pique.
Naked
Term used to describe a wine without color, opened. Used as a synonym of deloused, punished by the treatments.
Narcissus
Intense floral odor that evokes what is exhaled by the narcissus flowers.
Natural
Term applied to a table wine which has been made without the addition of any alcohol, sugar or illicit substances.
Natural wine, Sweet and
Wine made with a rich and mature harvest, without alcohol addition to stop the fermentation.
Nature
Brut Nature or Brut Natural. On Champagne or sparkling wine labels, these terms typically refer to wines that don't have liqueur d'expédition added, which would contribute to sweetness. Such wines are sometimes called Brut Nature.
Nebbiolo
Grape responsible for the long-lived, fine red wines of the Piedmont region of Italy. The role of honor includes "Barolo", "Gattinara", "Barbaresco" and "Ghemme"; all huge, tannic wines that at their best can take decades to mature when vinified in the traditional manner.
Nebuchadnezzar
Bottle of 15 litres capacity, equivalent to 20 normal (75cl) bottles used mainly for Champagne.
Neck (of a bottle)
Neck of a wine bottle.
Necklabel
A label placed on the neck of a bottle.
Nectar
Delicious wine, that produces an immense pleasure. Mythical drink of gods.
Négociant or merchant
In France is the professional who buy wines in bulk, already elaborated, to the producers (generally cooperatives) to resell to the consumers or distributers. NM (Negociant-manipulant) Champagne label term, indicating that the wine was produced and sold by the same company. The number following the letters identifies the producer.
Négrette
A red-wine grape cultivated mainly in southwestern France. Négrette is the main grape in the wines of Côtes du Frontonnais, which can be very smooth and supple, have flavor aspects of strawberry and raspberry, and be capable of medium-term aging. Limited amounts of this variety are grown in California, where it's known as Pinot St. George because it was long thought to be a member of the Pinot family. Negrette is also known as Petit Noir.
Nerve
Term applied to well balanced wines of quality which have liveliness, body and good keeping qualities.
Nervous
With high acidity and astringency, not necessarily extreme.
Nervousness
Portuguese term applied to well balanced wines of quality which have liveliness, body and good keeping qualities.
Nervudo (PT)
Taninic and young wine, that still was'nt structuralized and rounded. It also can be incisive.
Neutral
Term applied to wine without special character.
New wine
Wine sold very soon after the vintage, typically in November. Beaujolais Nouveau is the best known example, but there are many others.
Niche
Small arched recess in a wall of a aging cellar where the bottles are conserved.
Nielluccio (IT)
Red variety, delayed, of medium production, cultivated in Córsega. Produces pleasant rose and red wines of medium quality. It corresponds to the sangiovese toscano.
Nitrogen
A gaseous element, colourless and without taste or smell. Is used to protect the wine. Its neutrality converts it into a harmless component. It substitutes, advantageously, the oxigen (oxidant agent) during the bottling process.
NM
NM (Negociant-manipulant). Champagne label term, indicating that the wine was produced and sold by the same company. The number following the letters identifies the producer.
Noble
Grape variety that give wines of great quality, with national or international prestige. Many of these noble varieties are international and are used in different regions, as the Cabernet Sauvignon, the Chardonnay, the Riesling, the Moscatel, the Grenache, Tempranillo or the Pinot Noir. In Portugal we can consider as a noble variety, the reds Touriga National, Periquita, Trincadeira Negra, Roriz/Aragonês (Tempranillo) and the whites Alvarinho and Arinto.
Noble grape variety
A winetasting term used to describe a superior wine of remarkable CHARACTER and great BREED. The word noble may also be used to describe an eminent vineyard or grape variety known for producing superlative wines.
Noble Rot
Anglo-saxon term for pourriture noble, or botrytis, which is responsible for the greatest sweet white wines.
Noble rot
Anglo-saxon term for pourriture noble, or botrytis, which is responsible for the greatest sweet white wines.
Node
Thickened part of the shoot where the leaf arises and where buds are formed.
Non-bacterial disordes of wines
Abnormal changes occurring in wine which lower its quality and which are due to chemical or physical causes.
Non-fermentable sugar
Sugar in grape juice which is not fermentable by yeasts and remains in the wine. It consists largely of pentose.
Nose
Not the fleshy sense-organ/projection on the human face. Is near synonym word for "aroma" and includes "bouquet". Strictly applied it refers to the totality of the detectable odor, (grape variety, vinous character, fermentation smells), whether desirable or defective, found in a wine. One would speak of a mature wine as having, for example, "varietal aromas, flowery bouquet and hint of vanilla oak combining to give a balanced nose". The sense organs of the human nose can be educated by the use of purchased odor comparison kits known by such names as "Le Nez du Vin", "Component Collection" or "Winealyser".
Note
Subtil aromatical shade, apprehended during a wine tasting.
Nuance
Term used to describe the intense color of the wine, when we compare it with the center of the glass. The nuance of the wine can change its color, as the different circumstances: the nuance of the young red wine will be violaceous or raspberry; a wine more mature will be grenat; if it remained in the bottle more than ten years could be brick.
Nuit, Vin d'Une
In France is called pale wine, a wine of pale colour.
Nursery digger
Implement wirth a U sahpped cutting blade for digging nursery vines.
Nut
Odor of dry fruit that can meet in the generous wines (xerez, montilla-moriles, Port tawny). It evokes the walnut fruit, with diverse shades of green nut, mature or dry.
Nutmeg
Odor of the spice that appears in certain wines with race, mainly red wines.
Oak
The preferred wood for making the barrels and casks in which wine is aged. Oak barrels impart flavors and tannins, both of which are desirable for most red wine as well as some white wines. Oak is slightly porous, which creates an environment ideal for aging wines. Redwood and chestnut are distant second choices to oak, and neither do the job as well. Sometimes these woods are used for larger casks because the expense of using oak is a luxury. Despite oak's unique capabilities, more delicate wines do not do well with oak aging of any length, and some wines can easily become over-oaked. In either case, oak flavors and tannins can overpower a wine's varietal character, which results in a poorly balanced wine. Oak is also a matter of personal taste.
Obturator, stopper
Plastic utensil of cooperage that assures the stopping between the capsule of the bottling and the neck of a bottle.
Odor
The bouquet and aroma of a wine. A wine has a good nose when it is well developed.
Oechsle
Widely used German scale for measuring must weight.
Oenological coal
Coal of animal or vegetal origin, for the discolouration and disodouration of musts or spotted or dyed white wines. Is used, sometimes, to discolour the sparkling wines elaborated with red grapes of Pinot Noir, when they are spotted with the pigment of the grape.
Oenologist
One who is an expert in the oenology science is called an enologist or enologue.
Oenophilist
Studious and/or appreciator of wines.
Oenophobia
Fear of wines.
Oenotèque
Set or collection of bottles destined to an exposition or advertising.
Oeste - Região Vitivinícola (PT)
A Portuguese region in the west side. Is an extensive vinic region in Estremadura that include the I.P.R. "Encostas de Aire" and "Alcobaça" and the DOC "Lourinhã", "Óbidos", "Alenquer", "Arruda", "Torres Vedras", "Bucelas", "Carcavelos" and "Colares".
Of steel
Difficult to describe: firm character, fibrous, normally with a sufficiently high acidity.
Oidium
Also known as Powdery mildew, isn't dependent on moisture like other fungi and is found in the dryer California climate where most fungi don't do well. It attacks most parts of the vine including the fruit, leaves, shoots, and tendrils. Powdery mildew can affect the smell, taste, and color of wines made from infected grapes.
Oily
Winetasting term that can refer to either texture or flavor, although it's more commonly applied to the former. A wine described as having an oily texture will produce a smooth, slightly slippery impression in the mouth, and is usually the result of relatively high glycerol, often combined with low acidity. This tactile characteristic is often found in FAT wines. The term oily is used sometimes to describe the bouquet of a wine, such as a mature Riesling, although the term petrol is more appropriate in this instance.
OIV
The International Organisation of Vine and Wine is an intergovernmental organisation founded on an international treaty regulated by an international rules of procedure and Headquarters Agreement. In the framework of its competence, the objectives of the O.I.V shall be as follows: a) to inform its members of measures whereby the concerns of producers, consumers and other players in the vine and wine products sector may be taken into consideration; b) to assist other international organisations, both intergovernmental and non-governmental, especially those which carry out standardisation activities; c) to contribute to international harmonisation of existing practices and standards and, as necessary, to the preparation of new international standards in order to improve the conditions for producing and marketing vine and wine products, and to help ensure that the interests of consumers are taken into account. This organism was created in 1924 in Paris, by several countries like Spain, France, Greece, Hungary, Italy, Luxemburg, Portugal and Tunisy.
Old Tawny
Tawny ports are made from a blend of grapes from several different years; they can be aged in wood for as long as 40 years. They're tawny in color and ready to drink when bottled. The labels on the best tawny ports stipulate the time that they've matured-10, 20, 30, or 40 years. Inexpensive tawny ports are created by blending white port and ruby port. Ruby and tawny ports are sometimes called wood ports or wood-aged ports.
Old world (Wines of the)
Wine produced in Europe. Its here were found the countries with more history in the wine production for many centuries. Around the mediterranean: France, Italy, Spain and Portugal, and, in the central Europe, the Germany.
Oleron disease
Pathology of bacterial origin of the leaves. Origin spots and degeneration of the flowers.
Olfaction, smell
Active function of the olfaction scent.
Olfaction, smell
Scent of the odors perception.
Olfactory, olfactive
The olfactive perception of the odors that emanate from the wines.
Olho de galo (PT)
Ruby color of a wine, darker than the pale wine.
Olho de perdiz (PT)
Brilliant and pink color of certain white wines from Borgonha or pink wines from Champagne, pigmented with a mixture of red wine from Bouzy.
Oloroso
Generous wine from Jerez, with dark color and high alcoholic graduation (18º to 20º). Since all sherry barrels are only filled about five-sixths full, air gets to the olorosos and-because they're not protected by a layer of flor-causes them to oxidize. This oxidation turns the wine's color from deep gold to deep brown and endows the aroma and flavor with rich, nutty-raisiny characteristics. Because olorosos are usually aged longer than most sherries, they're also more expensive. In Spain, most olorosos are DRY. Cream sherries are usually lower-grade olorosos that have been heavily sweetened
Ondarribi or Hondarribi
The typical variety from the Basco country that produces the txakoli: white wine of low graduation, fresh and green. Exists an Ondarribi Zuri (white) and a Ondarribi Beltza (red). This last one is less frequent.
Onion peel colour
Light tawny colour which some red wines acquire on oxidation.
Opalescent
A turbid wine, with a milky and whitish aspect, with nuances that evoke the opal.
Open; opened
A winetasting term that describes a wine that's accessible or ready to drink.
Orange
Fruity odor that remembers the orange perfume, present in the Moscatel licorous wines.
Orange skin
Fruity aroma of some wines, like candied orange skin.
Organoleptic
Term used to describe the gustative qualities of the wine, disclosed by the degustation.
Organoleptic (taste)
Sensorial appreciation of a wine - color, aroma and flavor. The same term is used for other alimentary products.
Origans
Pleasant odor that remember the smell of the plant with the same name, also called wild marjoram.
Originality
Wine that possess distinctive qualities that identify it. It is the case of the great vineyards that gives personality to the wines.
Over-ripeness
Concentration of the juice of the grape accompanied by more or less shrivelling of the berries resulting from leaving the grapes on the vine till late in the season.
Oxidases
Enzymes which bring about oxidation of their substrates by activating molecular oxygen as hydrogen acceptor. Enzimes belonging to this group are present in small amounts in sound grapes and larger amounts in moudly grapes. They causeoxidasic casse.
Oxidasic casse
Browning of wine usually with turbidity due to action of oxidizing enzymes in musts and wines.
Oxidatife aging
Wine maturation in the pipe protected from the great oxidations, but not completely isolated of a moderate oxidation, that aid the wine to evolue and aging. New barrels impart an oaky flavour to the wine whereas old ones simply allow a controlled oxidation.
Oxidation
Group of chemical reactions which occur when wine comes into contact with air. Slight oxidation results in a loss of fruit and freshness and browning in white wines. More severe oxidation results in a high level of volatile acidity and, eventually, transformation of the wine into vinegar.
Oxidation-reduction
Evolution produced in the wine components in consequence of the oxygenation (oxidation) and the absence of oxigen (reduction). The bottled wine has an oxidation-reduction process.
Oxidized
Tasting term indicating that the wine has suffered from contact with air, resulting in browning in white wines, loss of fruit and freshness, and possibly a high level of volatile acidity.
Oxidized
The fault of a wine which has been exposed to the air too much.
Padeiro
Medium quality red grape variety, authorised in almost the entire Vinhos Verdes Demarcated Region, except for the Monção sub-region and the more southern counties (6). Highly productive, it produces ruby to garnet-red colour wines with a distinctive aroma and taste, harmonious and flavourous. Synonymy:also known as «Tinto Matias» or «Tinto-Cão» and also as «D. Pedro» in the Braga county.
Pais
Widely grown in Chile, this grape is identical with the Mission grape of California and Mexico and the Criolla Chica of the Argentine.
Pajarete or paxarete
Mixture of sweet and sodden wine used in Jerez to give color to some dessert wines. Its name proceeds from Pajarete farm, in the Jerez suburbs, where old wines became sweet. Also used by the Americans to give to color to whisky bourbon, called blending sherry.
Palate
Tasting term used to indicate the range of sensations detected in the mouth (rather than on the nose). Also, a competent taster may be said to have a good palate.
Pale
Term applied to pale or straw yellow colour of certain wines.
Pale wine
A red wine of pale color.
Palma
Wine of Jerez, of high quality (fine wine).
Palo cortado
Is a cross between an oloroso and a fino and varies from producer to producer. Supposedly, a palo cortado starts life as a fino-developing and gaining a tangy character from flor. At some point in its evolution, it deviates and evolves as an oloroso would by oxidizing and developing rich, nutty characteristics and a darker color-all while retaining some of a fino's tanginess. This style is very rare and greatly sought after by sherry connoisseurs
Palomino or Listã
The grape that makes the great Spanish Sherries. Palomino is not distinctive when used to make standard white table wines, but when it's processed to make sherry it can turn into something special. It's heavily grown in and around Jerez de la Frontera in the Andalusia region of Spain. Palomino Fino is actually the strain that now represents about 90 percent of the planting in the Jerez area, as opposed to the previously favored Palomino Basto (or Palomino de Jerez) grape. Palomino is also cultivated in the hotter growing areas of Australia, California, France, and South Africa. Attempts to make sherry in these regions has produced some good versions of this fortified wine, but they're not the quality of the top Spanish wines. Palomino is also called Ablan, Listán, and Tempranilla; in California it's mistakenly call Golden Chasselas. Australia's Common Palomino is not the same grape as Palomino.
Pansa
In Spain, name given to some mediterranean varieties. The Pansa Almiscarada is the Moscatel of Alexandria. The Pansa Valenciana is the Vinater. The white Pansa is the Xarel-lo.
Pansa or Pansá
Synonim of the variety Xarel-lo.
Paper
Ackward flavor that evokes of the card machée, or simply card. The paper odor of some wines, is due to the glasses badly washed.
Parasite
Microscopical species that developed and reproduces in other different species, taking of its nutritional resources. The illnesses of the vine are provoked by: virus; bacterias; fungus; parasites.
Pardacento (PT)
Enzymatic oxidation of the phenolic compounds of the musts and the white wines. The wine suffers a biochemist change and acquires a medium brown color. The burnt cauchu, the stew and the oxidated odor, etc., is characteristic of these wines.
Pardina or Pardillo
White grape variety, cultivated in Castilha-a-Mancha, Andalusia and the Canaries (Spain), a variety from Albena. Produces aromatical wines used in assemblage.
Parellada
Spanish white-wine grape that is one of the main varieties in Spain's Catalonia region. Parellada produces light, fruity, good-quality stillL wines with floral bouquets. These wines don't age well, however, and should be drunk young. The best known single-variety Parellada wine is the Vina Sol from Torres.
Parreleta
Variety of red grape, cultivated in Aragão (Somontno). It is used for assemblage with other nobler varieties (Moristel, Tempranillo, Grenache, Cabernet Sauvignon).
Passada
Aged Manzanilla.
Passe-Tout-Grain
An appeltion that covers the entire Burgundy region for wines that are comprised of at least one-third Pinot Noir and up to two-thirds gamay grapes and that are fermented together. This is primarily a red wine AC, although a small amount of rose is also produced. The wine from this AC is fairly basic and ordinary; however, ongoing vineyard replanting is gradually increasing the available Pinot Noir grapes, which in turn is improving wine quality.
Pasteur, Louis
French scholar (1822-1895). He studied the yeasts and the wines fermentations. He analyzed the process of wines oxidation and was find the pasteurization. Its knowledge was very useful for the eonology.
Pasteurization
Sterilization of must or wine by heat.
Pastry shop
A candy and toast aroma, where appears the vanilla and the caramelized sugar. Is detected in the old or generous wines, and is consequence of its oxidative evolution and the contribute of the oak pipes. It is a characteristic odor of port wines.
Pasty, doughy
Term applied to some very heavily coloured wines containning too much dry extract.
Peach
Fruity aroma of certain white wines of great quality, provoked by an ester, the undecalacton.
Peach tree
Floral odor that evokes the perfume exhaled by the flowers of the peach tree.
Peanut
A certain aroma that appears in some very mature white wines. When it is associated to the manitic fermentation, can be a serious defect.
Pear
Fruity aroma that can be detected in some wines.
Pebbles
Ground composed by rolled pebbles, very favorable to the production of quality wines. In Bordéus, a determinated region has adopted this name: is Graves (pebbles, in french).
Pectin
A heavy, colloidal substance found in most ripe fruit which promotes the formation of gelatinous solutions and hazes in the fnished wine. Fermenting fruitpulps with high pectin content, such as apples, should be treated with pectic enzyme, especially if the pulp is boiled to extract the fruit flavor (boiling releases the pectin, while pectic enzymes destroy it).
Pedernal (PT)
Portuguese term used to describe the odor and metallic flavor of certain wines, as the pouilly blanc fumé, elaborated with determined white varieties, as sauvignon blanc, and cultivated in appropriate soils.
Pedicel
The final division of the rachis which forms the stalk or stem of the berry.
Pedral (PT)
High quality red grape variety, recommended for the Monção sub-region, where it is more intensively cultivated. Productive and rustic, this grape variety produces light ruby to ruby colour, fragrant and harmonious wines. Synonymy:also known as «Padral», «Cainho», «Cainho dos Milagres», «Cainho Espanhol» or «Alvarinho Tinto» in Monção, as «Castelão» in Amarante, as «Pégudo» or «Perna de Perdiz» in Ponte de Lima and as «Pardal» in Castelo de Paiva; it is probably the «Pedral» of the Spanish Province Galicia.
Pedro Luís
White variety, seemed with Pedro Ximénez, cultivated in Andalusia and Australia.
Pedro Ximénez or Pedro Jiménez
A white-wine grape grown in southern Spain whose name is the Hispanic transliteration of Peter Siemens, the man who brought the vine from Germany to Spain's Sherry-making region, Jerez. Although usually associated with sherry, Pedro Ximénez has been heavily supplanted by Palomino in Jerez and is now used mainly for sweetening and darkening the Palomino-based blends. Pedro Ximénez is still widely planted in Spain's Montilla-Moriles area where it's often processed to make a sherry-style wine. It's also a major grape of Spain's Málaga region where it's made into high-alcohol, medium- to very-sweet wines. In much of Spain, a light, rather bland, dry white table wine is also made from this variety. Pedro Ximénez is the most widely planted white variety in Argentina and is widely grown in Australia as well. In the United States, small amounts of sherry-style PX wines are used to soften blended whiskeys. Pedro Ximénez is also known as Pedro Jiménez and Pero Ximen.
Peduncle
The stalk by which the bunch or cluster is attached to the vine.
Peeling
The peeling of the old wines aged in bottle form the "crust" in the Vintage port wines.
Pellicle, film, veil
The growth of microorganisms which forms a continuous layer over the surface of a liquid.
Penetrating
A wine described as penetrating, or having a penetrating nose, is one with an intense, almost tactile aroma, generally the result of high alcohol and overt esters.
Pentoses
Sugars which have five carbon atoms. They occur in small amounts in musts and wines and are not fermentable by the alcoholic yeasts.
Peppery
Term almost solely applied to "spicy" wines, such as Gewurztraminer among the whites, or the red Rhone Syrah and Australian Shiraz wines. Is a component which can almost be described as pungent in quality, being reminiscent of anise, cinnamon etc.
Peptides
Nitrogenous compounds consisting of two or more amino acids.
Peptization
Modification of a colloidal substance that been to the dilution state of a flocculated colloid to a solution state.
Perception
Conscientious activity, situated on the cortex level, by which the brain forms and fixes (before any judgment or interpretation) the diverse sensations (auditory, gustatives, olfactives, tactials and visual) received by the sensorial system.
Perfume
Pleasant and intense aroma exhaled by a wine.
Perfumed
Tasting term used to describe an attractive, delicate floral or fruity aroma.
Perfumed
Tasting term used to describe an attractive, delicate floral or fruity aroma.
Periquita (PT)
A red-wine grape grown throughout southern Portugal, especially in the coastal areas. Periquita produces full-bodied wines that can be quite harsh when young. They age well, however, and soften in the bottle, developing into firm-structured wines with a hint of fig in the flavor. In Portugal's Algrave region, Periquita is often blended with Tinta Negra Mole, producing a much lighter style of wine. Periquita is also known as Castellhão Frances and João de Santarém.
Perlante or Perlant
Semi-sparkling wine.
Perningau (PT)
Part of a bunch of grapes.
Pérola (PT)
Port vine variety. White grape variety used in the Douro and the Beiras.
Perrum (PT)
Port vine variety. Recommended and authorized white grape variety also in some regions of Alentejo.
Persistency
Tasting sensation left by the wine in the mouth after to be degluted or spit. How much better the wine, greater the persistence time.
Personality
Distinctive character of a wine. It proceeds from its typical characters (grape, vine, microclimate, etc.) as from the men intervention (vinification, ageing, etc.).
Pesticide
Chemical product destined to destroy the development of the parasites in the vineyards. The viticulture most advanced tries to reduce to the maximum the use of pesticides, using the most ecological methods.
Pestilencial
A very unpleasant odor, very ackward.
Petiole
The stalk of a leaf.
Petit Verdot
Grape grown in limited amounts. Found mainly in the temperate Bordeaux region St-Emilion subdistrict and used to make red wine later blended with Cabernet Sauvignon and other wines.
Petrolly
Tasting term used to describe an oily smell which is typical of fine, aged Riesling.
pH
A chemical shorthand for [p]otential of [H]ydrogen, used to express relative acidity or alkalinity in solution, in terms of strength rather than amount, on a logarithmic scale. A pH of 7 is neutral; above 7 is increasing alkalinity and below 7 is increasing acidity. Thus, a pH of 3 is 10 times more acidic than a ph of 4. See Acidity.
Pharmacy
Chemical odor,unpleasant, that remind the ether, the laboratory or the pharmacy.
Pheasanted
Animal odor that reminds the hunting animale, and can appear in the old red wines or very evolued. It has origin in the bottle, after reduction.
Phenol, phenil alcohol
Phenol is a manufactured substance. It is a colorless-to-white solid when pure. The commercial product is a liquid. It has sickeningly sweet and tarry odor.You can taste and smell it at levels lower than those that are associated with harmful effects. Phenol evaporates more slowly than water, and a moderate amount can form a solution with water.The phenolic compounds are determinative in the color, astringency and in the aromatical composition of a wine.
Phenolic compounds
Naturally occurring compounds present in grape skins and seeds and extracted from oak barrels. Phenolic compounds include tannins and pigments and are responsible for astringency, bitterness, color, some flavors and odors (like vanillian), and antioxidant activity (which helps wines age). These compounds are present in all wine in small amounts, with red wines containing more because of the extended contact with skins and seeds and, in many cases, longer oak barrel aging.
Phlegm, apathy
Brandy of low graduation (22º to 30º) resultant of the first destillation of a wine. This portion of the distilled is loaded of volatile substances and is not used in brandies of quality.
Phosphate
Salt of the phosphoric acid, part of the wines.
Phosphated
Aroma that remind the ink, characteristic of certain rich wines in phophates.
Photolysis
Chemical decomposition with origin in the light, responsible for the "taste of light" of the wines badly conserved. This aroma reminds bitter almonds.
Physiological ripeness
The stage of development of the grape at which the seeds are capable of germinating.
Phytates
Salt of phytic acid (inositol-hexaphosphoric acid) used for eliminating iron from wines.
Picada acroleica (PT)
Illness of bacterial origin that originates an extreme bitter taste in the wine.
Picking bucket
Metal bucket into which grapes are picked.
Pico láctico (PT)
Illness caused by the bacterium Bacillus gracile converts malic acid into lactic acid.
Pico-Indicação de Proveniência Regulamentada (PT)
The Pico island (in Azores) possess 44.770 hectares. The vineyards occupy 10% of its surface. The climate is very wet and produces white licorous wines called "Pico". Also produces, in lesser amount, dry red and white wines.
Picpoule or Piquepoul Blanc
Minor grape grown in the southern Rhone region of France and mainly used for creating vinosity and freshness in the regional red wine blends.
Pigments
Colouring substances contained in the grape berry skin, formed by the anthocyanins.
Piled up
Seat of pipes or bottles lined and piled up in an orderly way.
Pine timber
Balsamic aroma that can meet in white, pink and red wines.
Pineapple
Term used to describe the aroma of the tropical pineapple of some white wines, with fermentations submeted to low temperatures. Fruity aroma, characteristic of certain delicate and young white wines. The mature pineapple can appear during the stage or in wines very rich in sugars.
Pineau de la Loire
Alternate name for Chenin Blanc. Pineau d'Aunis: red chenin, used in the elaboration of some pink and red wines of the Loire. Pineau de la Loire: chenin blanc.
Pineau des Charentes
A sweet, fortified apéritif made in France's Cognac region by adding Cognac to unfermented grape juice to halt any fermentation activity. The result is sweet (12 to 15 percent residual sugar) and potent (from 16 to 22 percent alcohol). Pineau des Charentes can be found in white, rosé, and red versions. Because it's made with cognac instead of a neutral alcoholic spirit it's not classified as a vin doux naturel but rather as a vin de liqueur.
Pink wine, rosé wine, rose wine
Lightly coloured wine made from red grapes by fermenting for only a short time on the skins.
Pinot Blanc
Mutation of the Pinot Gris vine. Grape is generally used to make dry, crisp, rather intense white wines in the Alsace, parts of Burgundy and in Austria. In the latter country it is known as the Weissburgunder. In California, a similarly named grape is used to make a fruity, rather subtle wine similar to the simpler versions of Chardonnay. Used in many of the better champagne style sparkling wines of California because of its acid content and clean flavor. However, recent research speculates that some plantings of this California grown grape varietal are actually the Melon de Bourgogne, (aka Muscadet de Bourgogne), a grape grown widely in the western reaches of the Loire region of France, and famous for producing the "Muscadet" tart white wines that match so well with shellfish meals.
Pinot Gris
Clone of Pinot Noir grown in western coastal regions of the U.S.. Also called the Malvoisie or Pinot Beurot in the Loire, and the former name in the Languedoc, regions of France. In Germany and Austria it is known as the Rulander or Grauer Burgunder where it is used to make pleasant, young, white wines in the southern regions. Versions named Auxerrois Gris and Tokay d'Alsace are also grown in the Alsace where the latter variety is used to make a golden-yellow wine with aromatic, fruity flavors that improves with a couple of years in the bottle - (but not to be confused with the Hungarian Furmint grape used to make the famous "Tokaji" sweet wines).
Pinot Noir
The premier grape "cepage" of the Burgundy region of France. It produces a red wine that is lighter in color than the Bordeaux reds (such as Cabernet and Merlot). In the attempt to produce the best wines from cooler regions, it has proved to be a capriciously acting and difficult grape for N. American west coast wineries. Cherished aromas and flavors often detected are cherry, mint, raspberry, truffles, and the ubiquitous gamey odor in new wines often referred to as "animale'" by the french winemaker.
Pinotage
Grape widely grown and successful in South Africa. Derived from the crossing of a Pinot Noir clone and Cinsaut. Used to make a popular, hearty red wine that ages well - (and often requires it). Also found widely grown in New Zealand and in smaller acreages in California.
Pint
Old measure of capacity, half a quart, eighth part of a gallon. Bottle with a capacity of half liter.
Pintosa (PT)
Authorized white grape variety in the portuguese Vinhos Verdes region.
Pipette
Copper or glass pump or siphon, of 60 to 90 cm of length, used to take off a sample of wine by the plug of a pipe.
Piquant, sharp
Term applied to wine which has a sharp or stimulating effect on the palate.
Piquette, pomace wine
Beverage made by refermentation of marc after addition of water and sometimes sugar.
Pisado (PT)
Portuguese term used to describe a tired wine, that suffered with the transport until losing its balance.
Pisco
Brandy elaborated in Peru, Chile, Argentina and Bolivia.
Pistachio nut
Aroma that can be detected in certain wines.
Planalto Mirandês - IPR (PT)
Northeast vinic region of Portugal. P produces fresh and soft white wines, and red wines with few color but balanced and well ageing. The recommended varieties are the white Gouveio, Malvasia Fina, Rabigato and Viosinho and the red Bastardo, Marufo, Trincadeira Preta, Touriga Nacional and Touriga Franca.
Plane
Tool used for smoothing the surface of wood.
Plant
Local name used in France to different grape varieties: Plant Breton (Cabernet Franc), Plant d'Arles (Cinsault), Plant d'Espagne (Cariñena), Plant du Médoc (Merlot), Plant du Rhin (Sylvaner), Plant Fin (Pinot Noir).
Planta Fina
White variety cultivated in Valência, Spain (Planta Fina of Pedralba).
Planting in sand
Vines planted in sand are less subject to phylloxera than others so grafting on resistant stocks can often be avoided in vineyards planted in sand.
Plastic
Aroma or ackward taste present in current wines stocked in plastic containers.
Platan
Secondary aroma that can be detected in certain white or red young wines.
Pleasant
Term applied to wines having an agreeable flavour but lacking any outstanding quality.
Ploussard
Poulsard.
Plum
Characteristic aroma of white wines, pink or red, generally very mature wines.
Point d'affleurement
The point where the liquid no longer moistens the stem of a hydrometer immersed on it.
Polifenoloxidase
Responsible enzyme for the oxidation of the polyphenols.
Polishing filter
Filter with small pore size used for filtration of relatively clear wines.
Polyphenols
A group of substances including the colouring matter and tannins of wines. These undergo oxidative changes during ageing of wines in casks.
Polyvalent
This word describe a pesticide or efficient insecticide against different parasites. The older multifaceted product is the copper.
Pontas de álcool
Portuguese term used to describe a few alcohol excess that can be detected in the tongue.
Pony
A little bottle, which capacity can varies between from 1,87 dl to 2 dl.
Port (PT)
A sweet fortified wine most often served after a meal. Port originated in northern Portugal's Douro Valley and the best ports still come from that area. The name port derives from the fact that these wines are shipped out of the Portugese city of Oporto and, in fact, such wines (true ports) are labeled Porto rather than port. Today there's a specific demarcated region (Port DOC) in the Douro Valley. This region has established rules for producing quality port wines. To make port, a neutral grape alcohol is added to the wine partway through fermentation. This stops the fermentation process while the wine still has plenty of natural sweetness (9 to 10 percent residual sugar) and boosts the alcohol level to 18 to 20 percent. The wines are then generally shipped from the Douro Valley across the river to the town of Vila Nova de Gaia, which is replete with lodges (warehouses) for aging the wines. Wines left to age in the Douro often develop what's called the Douro bake, a baked character that's a result of the hotter climate there.
Portimão - Denominação de Origem Controlada (PT)
Vinic region of Algarve, threatened with the strong urbanistic growth. It possess a Cooperative cellar.
Postigar (PT)
Closing a vat or a container by means of a man-hole door (Portugal).
Potassium
1 Potassium Metabisulfite: one of two compounds which may be used to sanitize winemaking equipment and utensiles (the other being sodium metabisulfite). Potassium metabisulfite is the active ingredient in Campden tablets. Its action, in water, inhibits harmful bacteria through the release of sulphur dioxide, a powerful antiseptic. It can be used for sanitising equipment and the must from which wine is to be made. For equipment, a 1% solution (10 grams dissolved in 1 liter of water) is sufficient for washing and rinsing. After using the solution, the equipment should not again be rinsed. For sanitizing the must, a 10% solution is made (10 grams dissolved 1 liter of water). Three milliliters of this 10% solution added to a U.S. gallon of must will add approximately 45 ppm of sulfur dioxide (SO2) to the must. One should wait at least 12 hours after sanitizing the must before adding the yeast. Both bottles of solution (1% and 10%) should be clearly labled as to strength and active compound to prevent disasterous mistakes, and both may be stored in a cool place for up to one year without effecting potency. 2 Potassium sorbate: also known as "Sorbistat: K," which produces sorbic acid when added to wine. When active fermentation has ceased and the wine racked the final time after clearing, 1/2 tsp. added to 1 gallon of wine will prevent future fermentation. Sodium benzoate, sold as "Stabilizing Tablets," is a second type of fermentation inhibitor and is used by adding one crushed tablet to a gallon of wine. These are primarily used with sweet wines and sparlking wines, but may be added to table wines which exhibit difficulty in maintaining clarity after fining. For sweet wines, the final sugar syrup and stabilizer may be added at the same time. Also see Potassium Sorbate and Sodium Benzoate.
Potassium bicarbonate
Product that used to desacidify the musts and the new wines during the fermentation process.
Potassium bitartrate
Acid potassium salt of tartaric acid; is present in must and precipitates in part during and following fermentation.
Potassium ferrocyanide
Salt of ferrocyanide acid used in the processing of the ferric breakages.
Potential alcohol
Potential alcoholic degree of a must, the alcohol that could have been gotten if obtained the total fermentation of the sugars.
Pouilly-Fuissé
White wine from Borgonha, elaborated with the Chardonnay variety.
Pouilly-Fumé
Sinonym of Sauvignon blanc or blanc fumé.
Poulsard or Ploussard
Red variety (in the reality, the color is pink), cultivated in the Jura region. Give less colouring, freshy and delicate wines.
Pouting
Chemical sterilization of the must.
Powdered
Used term to describe a wine with a certain disturbance.
Powerful
Term applied to a wine rich in alcohol and colour and well balanced.
Powerful, brawny
Term used mainly to describe young red wines with high alcohol and tannin levels. Certain red wines from Amador County, California, can be examples. The mild epithet "tooth-stainers" is sometimes applied to this style of wine, denoting respect for strength.
Precipitated
Sediment gotten by precipitation.
Preparatory or preliminary pruning
Rapid preliminary pruning of vines practised in the autumn in some countries.
Presentation
The labels and ornamentation on the bottles in which wine is sold.
Press
A device used to squeeze juice from grapes. Of the many types of presses in use today, the basket press, designed to squeeze out as much juice as possible, is one of the earliest. It uses a plate to push down on the grapes in the basket, forcing out juice through small slots. Numerous versions of this press have evolved over time and many are still used today. A bladder press uses an inflatable bladder that forces the grapes against a perforated outer shell through which the juice drains into a container. The most recent generation is the tank press, which uses an airtight tank lined with a membrane that lightly presses the grapes. The tank press is currently thought to be one of the best because the gentle pressure and lack of air exposure produces high-quality juice v. press. To extract juice from grapes using one of several various presses.
Press bottom, floor of the press
The floor of the press on which the grapes or marc are pressed.
Press wine, pressings
Wine obtained by pressing marc (pomace).
Pressed
Mechanical crushing of grape berries for to squeeze the must.
Pressing
The operation of applying pressure to grapes or mare in order to extract the liquid.
Pressing
Mechanical operation that consist in the extraction of the must or wine pressing grapes, left solids, such as dry skins and pips. Also used to describe the spirit made by distilling the marc.
Pressure plate
The upper plate of an hydraulic press.
Preto Bicudo
Red variety cultivated in the Leon region (Spain). Produce good red wines, in assemblage with the Mencia.
Preto Marinho (PT)
Red grape variety, authorized in the Douro region (Portugal).
Pricked
Term applied to wines spoiled by acetic acid bacteria.
Privet
Floral aroma present in the white wines that remember the perfume of the privet flower.
Producer
Person (viticultor, grape grower) who effectuat itself its harvest. In contrast with the trader, that purchase the wine already made, the producer vinify its production. It can be a small producer, or a historical cellar, that possess its proper vines.
Production campaign
Term used to describe the period of the year for the calculation of the statistical prodution of the wines and spirits of a determinated region. The dates was determined by different administrative reasons, the statisticians of production and stocks.
Propagador (PT)
Portuguese term to describe a vat that serves for the multiplication of the yeasts culture, destined to the catch-crop of the musts.
Propagation
The production of a new vine from a segment (cutting or bud) of another vine.
Property, vitic land
Land with vineyards and buildings that belongs to wine producers. They produce, elaborate and bottled its proper wines.
Protective colloid
A colloid which protects other colloids from coagulation and precipitation and so opposes the development of cloudiness or the action of finings according to circunstances.
Protective stake, stake
It was common to stretch wires, up to 6-8 meters high, between the many trees planted on the edges of the fields, and let the vines climb them. Those are the stakes, resulting from a evolution and enhancement of the tall growing vines related with the dissemination of wire. Like the "enforcados", theses stakes are typical of a vinicultural production of intensive, non specialised agriculture, associated with many other cultures and taking advantages from a production that almost does not takes up any ground space and does not require much manual work. What was said about the "enforcado" also suits the tall growing vines. If the risk of catching diseases from the supporting trees is lower, the dangers involving picking and pruning, using the long ladders leaning against wires of low resistance, may be considered even bigger. Regarding quality, there are no significant differences between them.
Protein
Complex organic compound consisting chiefly of carbon, hydrogen, oxygen and nitrogen and built up by amino acids. They occur in small amounts in wines where they sometimes form precipitates with tannins.
Pruning
A critical viticultural practice involving the cutting back of the grape vines, usually during the dormant season. Pruning helps maintain the vines properly so that the grower produces a good crop of high-quality grapes. It's done for any of several objectives including controlling the yield, strengthening the vines, improving the quality of the grapes, or making the grapes easier to harvest.
Pulp
The fleshy part of the grape.
Pulpy
Term applied to a wine which is smooth and rich in extract.
Pumping
The process of moving wine or must by means of a pump.
Pumping over
Winemaking term for the process of pumping fermenting juice from the bottom of the tank into the top, to break up the floating cap of skins and help extract colour, fruit and tannin.
Purple
The color of young wines, more violaceous than the ruby color and more intense.They are also pink, with purple nuances.
Putrid
Term applied to a wine having a foul nauseating odour.
Putrid
Term applied to a wine having a foul nauseating odour.
QLWPSR
Quality licorous wine produced in a specified region.
QSWPSR
In European Union (EU), acronyms that identify the Quality Sparkling Wine Produced in a Specified Region.
Quality wine
Wines of above average quality because of the varieties of grapes used and the locality where they are grown. Qualittswein (Ger.)
Quantum
Amount of wine that must declare or is unblocked, authorized for sail.
Queue de paôn
Term used in France to describe the quality of the persistent wines, endowed with a great aromatical after taste.
Quince
Fruity odor that remembers the one of the quince, characteristic of the white wines slightly evolued or ripened, given by aldehydes.
Quinta (PT)
Vinic exploration. Vine, climate or excepcional land that confer to the wines a peculiar character, endowing them with a distinctive category of great wines. In all regions have distinctive names: grand or premier cru, in Bordéus; domaine, climat or clos in Borgonha; vigneti in Italy; single vineyard, in California, Australia, New Zeland and South Africa; pago, in Spain; quinta, in Portugal, etc. The «quinta» is characterized for the fact to possess all grapes that give origin to the wine, in its different cultivated varieties and with specific methods.
QWPSD
Quality Wine Produced in a Specified Region.The generic EU term for quality wines such as the French AC, the Italian DOCG, the Spanish DO/DOCa, and the German QbA/QmP.
Rabelo
Boat used for the transport of the Port wine through the Douro river. On the Douro region until the cellar houses in Vila Nova de Gaia, the transport delayed about three days. Today, the transport of the Port wine becomes by road using safe and comfortable tankers.
Rabigato (PT)
White variety recommendedin the Douro region. Is resistant to the oxidation, producing wines with distinct aroma and flavor with good potential of aging.
Rabo de Ovelha (PT)
Medium quality red grape variety of the Vinhos Verdes Demarcated Region, recommended for the Basto sub-region, where it is more intensively cultivated and representative. Highly productive and rustic, this grape variety produces characterless, ruby colour wines. Synonymy: also known asr «Rabo de Anho».
Rabo-de-Anho (PT)
Medium quality red grape variety, recommended for the Basto sub-region of the Vinhos Verdes Demarcated Region, where it is more intensively cultivated and representative. Highly productive and rustic, this grape variety produces characterless, ruby colour wines. Synonymy:also known asr «Rabo de Ovelha».
Race
Very typical wine of a specific variety, a type of soil, or a specific and original style. A wine of high quality and elegance.
Racking
Transferring wine from one container to another so that the clear wine is drawn off and the lees are feft behind.
Racking off
Transferring wine from one container to another so that the celar wine is drawn off and the lees are left behind.
Raisin
Dried grapes used for dessert or culinary purposes.
Ramisco (PT)
Red variety from Colares region. Produces ruby wines with raised tannins index. Grows in sand lands very next to the coast.
Rancid
Word normally used to describe a flavor perception found in tawny brown, wood-aged and heated fortified wines such as some "Madeira". Refers to the peculiarly blowsy overly-ripe fruit aroma, analogous to overipe bananas, admired in Port-style fortified wines but considered a fault in dry table wines where the detectable presence of oxidized components is frowned on for the most part.
Rancio taste
A special taste and odour resulting from oxidation and developed during the ageing of certain wines. A desirable character in old tawny ports and some other fortified wines.
Ranina
Crossing of Chardonnay and Zöldsváni cultivated in Austria, Hungria and Eslovénia. In France, where it consumes as table grape, is called Bouvier.
Raspberry
Pleasant fruity aroma of certain red wines. In a little noble version appears in the foxés wines, elaborated with wild vines.
Ratafia
Alcoholic drink made by adding brandy to unfermented grape juice. Other examples include Floc de Gascogneand Pineau des Charentes.
Receiving bin for grapes
A receptacle, usually in the form of a shallow tank or bin into which grapes may be unloaded and held while waiting to be crushed.
Rectification
Term used to describe the purification or refining of spirit as a separate operation or after the distillation. This term also includes the purification which takes place in the rectifying column of a still.
Rectifying column
The portion of a continuous still in which the vapours on their way to the condenser flow counter to the reflux and are thus enriched in alcohol.
Red
Odor that remembers of the ink used to write. This term is also used to describe the color of certain red wines very pigmented.
Red fruits ?
Aroma of certain red wines that reminds the red berries of wood(raspberries, strawberries, currants) or the mature plums and cherries.
Red wine
Wine made from red grapes by fermentation in contact with the skins or by maceration of the skins in the must so that colour is extracted from the skins.
Red Wine
Wine made from red grapes by fermentation in contact with the skins or by maceration of the skins in the must so that colour is extracted from the skins.
Reduced conditions
Tasting and winemaking term used to indicate the conditions that favorize the reduction. A wine that has developed a dirty smell reminiscent of rotten eggs. Before bottling this can usually be remedied by aeration of addition of copper. When it develops in bottle, vigorous aeration sometimes removes the reduced smell.
Reducing sugar, residual sugar
Sugar remaining in a wine after fermentation and once it is ready for bottling. The level of residual sugar determines whether the wine will be dry, medium dry, sweet, etc, though even the driest wines contain a little residual sugar.
Reduction
Process of ageing in bottle, where the wine only consumes the oxigen contained in the bottle and ripens slowly, without air.
Refined
An elegant and refined wine, of a great ancestral variety and well elaborated.
Reflex
Point of light reflected in the color of a wine.
Reflux
The portion of the condensed vapours which are returned to the column of a still.
Refractometer
An instrument used in winemaking to measure the sugar content of grapes and must. A refractometer, which can be used right in the vineyard, works by placing a drop of juice between the refractometer's prisms and reading the angle at which the light bends. The angle will vary depending on the juice's sugar content.
Refrigeration
Operation of cooling to 0º C or below. Used to hasten precipitation of potassium bitartrate and so improve the stability of wines.
Rejuvenation
Cutting old vines back hard in order to induce them to produce strong new shoots.
Rendering the effervescence
Sparkling wine in which the second, bubble-forming fermentation took place in bottle (rather than in tank). Always the case for Champagne. The term is found on labels of other quality sparkling wines.
Renewal spur
A two bud spur retained in cane pruning for the production of canes for the next year.
Renewal spur
A two bud spur retained in cane pruning for the production of canes for the next year.
Repellant
Substance which repels harmful insects or animals (rabits).
Repisa (PT)
Treading the grapes again after most of the winehas been drawn off (Portugal).
Replacement
Taking out dead vines in a vineyard and repalncing them with young vines or layers.
Replanting
Planting again on an area which as been previously planted.
Reseda
Floral odor that remembers the strong perfume that the flowers of reseda exhale.
Reserva
Wine that has been aged for a minimum specified period (according to the DO) normally including a period in barrel. Many of the best red wines of Portugal are bottled as reserva, while the older gran reserva category can be rather too old for modern tastes.
Resin
Balsamic and pleasant odor, that remembers the resin fragrances of the resinous trees (pines, firs, etc.).
Resined
To apply pine resin to a wine.
Ressaibo (PT)
Taste, often unpleasant, left in the mouth by some wines after they have been tasted.
Resveratrol
Substance of polyphenolic nature, anti-oxidizing, used in the prevention of certain illnesses.
Retailer, retail dealer
Drink seller. The retailer base its prestige in the selection and quality of its wines. He have a limited space, and does'nt sell more than 60 liters to the same client.
Retsina ou Retzina
Made for more than 3,000 years, this traditional Greek wine is resinated-treated with pine-tree resin. This process gives the wine a distinctively sappy, turpentinelike flavor which, according to most non-Greeks, is an acquired taste. In Greece the word retsina (Greek for "resin") is synonymous with wine. Retsinas can be either white (labeled "Retsina") or Rosé (labeled "Kokineli"); both should be served very cold. The Savatiano grape is the main variety used in retsina, although it's usually blended with either Rhoditis or Assyrtiko grapes.
Revolved
Term applied to a leaf from which the margin of the blade is slightly folded down.
Rhoditis
One of the white varieties, used in Greece for the elaboration of the Retsina wine.
Ribatejo DOC (PT)
Portugueses vitic region DOC. Include the sub-regions of Almeirim, Coruche, Cartaxo, Chamusca, Santarém e Tomar. Possesss a great variety of soils and grafts. In the last 15 years, the vines next to the Tejo river, planted in more fertile lands and, therefore, producing wines of lesser quality, had been dislocated for poor lands, of hillside. For this reason, and also by the investments in cellars, today the Ribatejo wines have very great quality.
Ribolha
White variety, cultivated in the Friuli and the Eslovenia (Rebula). Produces fast and floral wines.
Rich
Giving a full, rounded flavour impression without necessarily being sweet. Richness supplied by alcohol, glycerine and oak vanilla nuances in dry wine. The sweeter wines qualify for this adjective if also characterised by ripe, fruity flavours.
Ridge, bank
Natural or artificial hillock. Artificial banks are sometimes constructed with the slope oriented so as to secure maximum sunlight for the vines planted thereon.
Riesling
Riesling is considered to be one of the world's great white-wine grapes and produces some of the very best white wines. It's a native of Germany, where it's believed to have been cultivated for at least 500-and possibly as long as 2,000-years. The Riesling grape's ability to retain its acidity while achieving high sugar levels is what creates wines with considerable aging potential. Riesling wines are delicate but complex and are characterized by a spicy, fruity flavor (that's sometimes reminiscent of peaches and apricots), a flower-scented bouquet, and a long finish.
Riesling renano
Alternative name used in Italy for the German Riesling grape.
Ring
Circular frame that strenght the neck of the bottle. It contributes to strength the bottle to the pressure of the corkage.
Ripadeira (PT)
Stemmer.
Ripening, maturation
The process of aging in bulk or in bottles or both, to achieve smoothness (in acidity), mellowness (in tannins and other phenols) and unique character and complexity. The major activities in this process are the chemical reduction of certain compounds into others, primarily by hydrolysis or oxidation, and the joining together of short molecular chains into longer ones. Volatile esters, ethers and acids create bouquet, which is not the same as aroma.
Rkatsiteli
Widely grown in eastern Europe, this ancient vinifera reputedly originated in the Caucasus Mountains bordering Armenia and Turkey. Planted on small acreages in the Eastern U.S., mainly in the Finger Lakes region of New York state. Makes noticably acidic, balanced white wine with flavors somewhat reminiscent of a spicy Gewurztraminer and Johannisberg Riesling blend.
Robolha
Variety cultivated in the Cefalonia. Produces fruity white wines.
Robust
Vigorous, full with a lot of heart, a big scaled wine.
Robust
Vigorous, full with a lot of heart, a big scaled wine.
Rociador
Spanish term used to describe a funnel with long tubular portion used for filling casks with wine.
Rolle
White variety from Provence and Rossillon, that produces fine and fresh wines. Some identify it with the Vermentino of the Sardenha.
Romorantin
A common white variety, cultivated in some regions of the Rhone valley.
Rosado de sangria (PT)
Contrary to the normal process of making red wine, the skins are removed almost immediately, generally within 2 to 3 days. This brief skin contact gives the wine its light pink color. However, it's also the reason that rosés lack the body and character of most red wines. In addition to being very light-bodied, most rosés are generally slightly sweet.
Rosário (PT)
Portuguese term used to describe the vertical succession of fine bubbles, that results of the unfastening of carbon dioxide in a glass of sparkling wine.
Rose
Floral odor that remembers the exhaled for the majority of the varieties of rose, rich in nuances of opened rose and petals of rose, given for the phenyilethilic alcohol.
Rosé
French for "pink" or "rose-colored," used in the wine world to refer to wines of this color. Except for rosé Champagnes, rosé wines are usually (always in France) made from red grapes.
Rosé champagne
In France, rosé champagnes can be made with a little red wine added to the white-wine cuvée prior to the secondary fermentation, an exception to the red-grape-only rule. Excellent French rosé wines come from Tavel and Anjou.
Rose plant
Aroma that can be detected in some white, pink or red wines.
Rot
General term applied to several fungal diseases of vines and grapes.
Round
Describes flavours and tactile sensations giving a feeling of completeness with no dominating characteristic. Almost the same as fat, but with more approval. Tannin, acid and glycerine are sufficiently present but appear as nuances rather than distinct flavours.
Roupeiro (PT)
White grape variety, very used in Portugal. Is recommended in the regions of Beira Interior, with the name of Codo or Síria; in the Douro valley, with the name of Códega; in all the Alentejo region, with the name of Roupeiro. Produces wines with very interesting primary aromas, but sensible to the oxidation. The wines must be consumed immediately during the years following the last harvest.
Rousing, stirring up
Stirring the contents of a vat, tank or cask so as to resuspend the matter which has been deposited from the wine.
Roussanne (FR)
Also known as Bergeron in the french Savoie region. Semi-classic grape grown in the Hermitage-Rhone and southern Cotes du Rhone region of France. Still occasionally incorporated into white wine blends, (e.g: with the Marsanne grape wine), because of its acidity and aroma but finding less and less favour.
Roussette or Altesse
Semi-classic grape grown in the Savoie region of France. Used with another local grape, the Molette, to create a blend known as "Seyssell" white wine made to be drunk as young as possible. Also used for the superior "Roussette de Savoie" white wine blend created with Mondeuse grape wine. Once thought to have origins in Cyprus, the grape is now suspected of being related to, if not actually being, the Furmint grape of Hungary.
Row
The space between the grapevines of the vine.
Row
Line of barrels or pipes lined up in the cellars. Line of vines in a plantation.
Ruby
Bright red colour of certain wines. Such wines are free from brown or purple tints.
Ruby Port
These portuguese wines are made from lower-quality batches of wine, which are aged in wood for about 2 years. The wine is bottled while it still exhibits youth, fruitiness, and a bright red color. Ruby ports are generally the least expensive.
Rufete, Rifete (PT)
Red grape variety recommended in some regions of Portugal. Meet in all the Center and North of the country with exclusion of the Vinhos Verdes Demarcated Region. Produces wines with good acidity.
Rugoso (PT)
Portuguese term used to describe a rough, rich wine in young tannins, that left the tongue harsh.
Ruländer
Name given by the germanic countries and Rumenia to the Pinot Gris.
Sabre, to open with sabre
To open a bottle of sparkling wine, cutting the neck of a bottle with the wire of sabre.
Sabro (PT)
Grape variety authorized in the Alentejo region.
Sacaromice (Saccharomyces)
Scientific name of the yeasts: small fungus with diverse forms, agents of the alcoholic fermentation, responsible for the transformation of the glucose in ethanol.
Saccharase
Enzyme which decomposes sucrose to ivert sugar (glucose and fructose).
Saccharimeter
A hydrometer used for determining the density of must as a means of estimating the sugar content.
Saccharimeter
A hydrometer used for determining the density of a must as a means of estimating the sugar content.
Saccharimeter
A hydrometer used for determining the density of must as a means of estimating the sugar content.
Sacramental
Wine made according to certain specifications and used in the Roman Ctaholic Church and Jewish.
Sacy
White variety cultivated in the region of Yonne. Gives a fresh and dry wine.
Saffron
Spiced aroma that remember the saffron.
Saliva, spittle
Viscous liquid, opalescent, segregated for the salivary glands, that wet the mouth and lubrificate the bucal mucous membrane. It is essential in the tasting, as an hypotonic element, because transmits flavours to the gustative papillas.
Salmanazar
Wine bottles come in many sizes, shapes, and colors. Salmanazar contain 9 liters/12 standard bottles;
Salted
Wine which has received an addition of salt or which tastes salt.
Salting
Adding sodium chloride to wine.
Salty
Term applied to the taste of wines rich in sodium chloride, such as those made from grapes grown near the sea.
Samarrinho (PT)
White grape variety recommended in the Douro region.
Sample
Sample for analysis. Small amount of wine or brandy considered representative to make an analysis. It is used in authorizations of marks, in mixture of blends, in service against the frauds, etc.
Sampling
Share to take samples.
Samsó
Synonym of Cariñena, red variety.
Sanctuary
Dig or ship of a cellar where had deposited, special wines, wines of the best harvests, etc. Sanctuary of the tasting: private place to tasting professionals; space reserved to wines presentation.
Sandal
Balsamic odor that remembers the wood of the sandal-tree, characteristic of some wines of quality.
Sangiovese (Sangioveto)
Semi-classic grape grown in the Tuscany region of Italy. Used to produce the Chianti and other Tuscan red wines. Has many clonal versions, two of which seem to predominate. The Sangiovese Grosso clone Brunello variety is used for the dark red, traditionally powerful and slow-maturing "Brunello di Montalcino" wine. The other is the Sangiovese Piccolo, used for lesser Tuscan wines. Recent efforts in California with clones of this variety are very promising, producing medium-bodied reds with rich cherry or plumlike flavors and aromas.
Sangria
Refrishing drink consisting of wine and water to which sugar and lemon, or other substances, are added.
Sanitary
The state of an healthy harvest or afected by an alteration or an illness.
Santarém (PT)
Vitic sub-region of the DOC Ribatejo (Portugal). Produces dry white and red wines. The recommended varieties are: Arinto, Fernão Pires, Rabo de Ovelha, Tália, Trincadeira das Pratas and Vital, for the whites; and Camarate, Periquita, Preto Marinho and Trincadeira Preta, for the reds.
Saperavi
Coloured grape cultivated in Russia, Crimeia, Moldávia and Bulgaria. Gives coloured and strong wines, that can aging during years. Gives an aroma of plums to the red wines.
Sárfehér
White variety, cultivated in Hungria.
Sauvignon blanc
Classic white-wine variety commonly planted in the Bordeaux and eastern Loire regions of France. Still a widely grown varietal in the U.S., its production has declined in favor of the popular Chardonnay. It shows a tendency towards a grassy, herbaceous flavor in the wine when the grapes are grown in temperate regions. In warmer regions, the flavors and aromas tend to be more citruslike, (e.g: grapefruit or pear), plus the characteristic "earthy" taste. New Zealand has had much success with the grape in recent years.
Savagnin
Semi-classic grape used to create the celebrated "Vin jaune" of the Jura region of France. Is one of the few wines in which maderization is desirable and acquired with long bottle-aging. Thought by some to be identical with the Traminer grape still grown in that area of Europe. Sometimes called Klevner in the Alsace region of France.
Savatiano
One of the white varieties used in Greece to elaborate the Retsina wines. Gives body and assemblage.
Scatol
A very strong odor that evokes the substance found in human excrement, given by the metil-3 indol.
Scheurebe
Grape variety developed from a cross between Sylvaner and Riesling. Extensively planted in the Rheinhessen, Rheinfalz and Franconia regions of Germany. Used to produce full-bodied, aromatic white wines that can reach "Auslese" Pradikat standard in the better vintages.
Schiava grossa
Known as Trollinger in south Germany. A variant found in the Trentino-Aldo region of Italy is known as Schiava Gentile.
Sciacarello (IT)
Minor grape grown mainly in Corsica. Used in rustic red wine blends of local character along with Malvoisie and others.
Scorched
Term applied to grapes spoiled by too much during ripening.
Scraping
Very shallow tillage practised in some vineyards to destroy weeds.
Scull
The scull aroma meets in some great red wines of the variety Pinot Noir and in very old Port tawny.
Seal of quality
Special mark on the label on a bottle of wine guaranteeing the authenticity of its origin and the quality.
Sealing-wax
Old wax used to protect the cork of the bottle. It was substituted by the capsule.
Season a cask with wine
To soak a cask with wine before filling.
Sebaceous
Odor that remembers of the tallow, of the sweat.
Second crop
Small clusters of grapes on lateral shoots and ripening late or not ripening at all.
Secondary fermentation
A second alcohol fermentation by yeast performed in a champagne bottle secured with a special, hollow closure secured with a wire "cage," the purpose of which is to trap the carbon dioxide produced by the fermentation and force it to be absorbed into the wine. The result is a Sparkling Wine. This secondary fermentation can actually be a continuation of the fermentation by the original yeast inoculation or can be induced at bottling time by inoculating a sweetened still wine with a second yeast especially adept at fermenting uner pressure. Itis NOT correct to refr to a fermentation in a secondary fermentation vessel (e.g. a carboy) as a secondary fermentation.
Sediments, deposits
Solid particles which have been suspended in a liquid and which have separated under the influence of gravity.
Seductive
Term used to describe an attractive, pleasant and kind wine.
Seedling
A vine that has arisen from a seed.
Seeing
Share, faculty of seeing; felt used to examine a wine, generally through very important visual sensations in the test.
Seibel
Generic name of some hybrids obtained by a grape grower named Seibel. They do not produce quality wines.
Sekt
A German term that's the popular shortened substitute for Qualitätschaumwein "quality sparkling wine". It's the top-quality category for sparkling wine, the lowest being Schaumwein. The term Deutscher Sekt may be used for sparkling wine made entirely from grapes cultivated in Germany, whereas other countries simply use Sekt in their German-speaking regions.
Selecção
In the labels of some wines this assignment is applied to guarantee a perfection criterion.
Selection of bunches
Picking over a vineyard several times with selection of the ripest and best quality grapes or bunches.
Semillon
Semi-classic grape widely grown in the Bordeaux region of France and also elsewhere. This grape variety has a distinct fig-like character. In France, Australia and increasingly in California it is often blended with Sauvignon Blanc to cut some of the strong "gooseberry" flavor of the latter grape and create better balance. Wineries in many countries also use the grape to create dry single-varietal white wines. When infected by the "noble rot" fungi, (Botrytis cineria), it can be used to produce first-class sweet white wines such as those of the french Sauternes.
Seminário (PT)
White grape variety authorized in the Ribatejo and Oeste portuguese regions. Also used in the Alentejo region.
Sensual
Term used to describe a pleasant, elegant, hot, complete, round and soft wine, with an excellent vigour.
Sercial (PT)
A white-wine grape grown mainly in Portugal's Dão region. Although associated historically with the island of Madeira, Sercial is now found there only in limited quantities. When phyloxera attacked the Madeira vineyards in the 1870s, the vineyards were eventually replanted, replacing the classic Madeira varieties like Sercial with Tinta Negra Mole.
Sercialinho (PT)
White grape variety authorized in the portuguese Bairrada region. Also appears in other regions.
Settling, defecation
Holding must or wine in a vessel until the solid matter has deposited. The term is applied particularly to the clearing of musts before fermenting for white wines.
Setúbal - DOC (PT)
Area that is located south of Lisbon on the Setúbal peninsula and that has had RD (now called DOC) status since 1907. Muscat of Alexandria (Muscat) grapes are used for the area's strong, fortified wines, which are produced by halting Ffermentation partway through the process by adding grape alcohol. The fortified wine then goes through a period of macerationwhere it's left in contact with the skins for 5 or 6 months. The wines are then aged for 5 or 6 years in large vats and small barrels. The result is a deep golden colored, grapey-flavored, high-alcohol wine capable of aging for many years.
Severe
Term used to describe an hard wine, closed, as the case of the great wines when they are in the first age.
Seyval blanc
A french-american hybrid grape that can be used to make high quality white wines of various styles. Crisp, fruity dry versions have sometimes been likened to French "Chablis" in aroma and taste. Grown extensively in the colder northern temperate zones of N. America and Europe.
Shaking, remuage
The rotary movement peridiodically imparted (by the shaker) to the bottles of sparkling wines while they are on the shaking tables in order to work the sediment on to the cork.
Share farmer
On who works a farm for the proprietor and is remunerated by receiveing half, or some other share of the crop.
Sherry
A fortified wine made in the Jerez-Xérèx y Manzanilla de Sanlúcar de Barramda DO, a designated area located around the town of Jerez de la Frontera in southern Spain's Andalusia region. Along with Port and Madeira, sherry is considered one of the three great fortified wines. Sherries range broadly in color, flavor, and sweetness, but there are fundamentally only two types-fino and oloroso.
Shipworm
Lizard of the Cochylis, or the Eudemys, that eat the cluster substances and favorize the appearance of the cinerea Botrytis.
Shiraz
Alternate name for the french Syrah clone grape grown in Australia and responsible for very big red wines that are not quite as intense in flavor as the french Rhone versions.
Shiroka Melnishka Losa
This name (Melnik vine of long leaf) applies to a red variety that produces one of the most interesting bulgarian red wines (the Melnik).
Shoot
The succulent growth of a bud of the vine.
Shoot
The succulent growth of a bud of the vine.
Short
In winetasting terminology, a wine that's short has an abrupt finish, not an admirable quality.
Short pruning
Pruning system in which only spurs or very short rods are left on the vine.
Short, length
Tasting term used to indicate a wine with little aftertaste. Also indicate the duration of the aftertaste, once a wine has been swallowed. Good length is a sign of a high-quality wine.
Sikes
A type of hydrometer used in Great Britain to determine alcoholic strength. It is graduated in degrees of British proff spirit.
Sílex
Aroma of chisped rock: mineral odor that remembers of sílex that is finishes to be broken. Sometimes, the famous sílex odor, attributed to some Sauvignon Blanc wines, in the reality, is due to a sulfite excess.
Silky
Tasting term used to indicate a voluptuous, smooth texture in the mouth.
Silky
Tasting term used to indicate a voluptuous, smooth texture in the mouth, that remember the smooth texture of the satin.
Sincere
Term used to describe a wine with a frank taste, without defects nor alterations.
Sinuse
The opening between the lobes in the blade of a leaf.
Síria (PT)
Synonym of the Roupeiro variety.
Skin, husks
Skin: the peel or outer covering of the grape (USA, Australia); Husks: South African term for the skins of grapes.
sloe
Stone of a fruit aroma that remembers the one of the sloe brandy.
Smederevka
White variety, cultivated in the Serbia and Hungria. Produces common wines, with a fresh acidity.
Smoke, smoky
Apparently has two meanings: some use the word in the same sense as the smell/flavour that separates smoked (anything) from ordinary (anything). Refers to aroma contributed by the charred oakwood in barrels. It can have a variety of impressions - (eg: such as the remains of a burnt-out fire). Needs a variant, such as "wood-smoke" or "barbecue smoke" or "sooty" to fully convey the meaning.
Smooth
Term applied to some soft wines. The opposite is harsh.
Soberbo
Portuguese term used to describe a sumptuous wine, full of qualities.
Sodium benzoate
Sodium salt of benzoic acid, which has antiseptic properties.
Soft
Tasting term, usually complimentary, indicating a wine with a mellow, unaggressive character. Also used to qualify fruit and tannin.
Soil improver
Substance added to the soil to improve its physical properties.
Solid
A descriptor for wine that is full-bodied and loaded with acidity, alcohol, fruit, and tannins. The term sometimes refers to youthful wines that will develop well with aging.
Sommelier
The French term for a steward or waiter in charge of wine. For hundreds of years, sommeliers were responsible for the cellaring and serving of wines for royalty. Eventually, the tradition of the sommelier spread to restaurants, where such an individual is expected to have extensive knowledge of wines and their suitability with various dishes.
Sophisticated
Term applied to a wine adulterated by fraudulent addition of flavour or aroma substances.
Sorbic acid
An additive very used in the alimentar and drink industry to neutralize yeasts and mustiness.
Sour-sweet; sweet-sour
The taste of a wine which contains excess acid and is at the same time sweet. Sometimes due to the presence of mannitol and lactic acid formed by bacteria.
Source of wine
Tank of wine endowed with an exit, used in the bacchic parties since the most remote antiquity. In the Middle Age it was used to celebrate the real visits. Today we can find them in some harvest parties.
Sousão
Red variety, cultivated in Portugal, in the South Africa, Australia and California. Give common wines, with few acidity, even so with good color. Adds, therefore, to the port wine, to fortify its pigment.
Spanish earth
A type of clay similar to bentonite used in fining wines.
Sparkling
A carbonated wine, on the other hand, is a still wine that has been artifically carbonated by infusing carbon dioxide into the wine before or during the bottling process.
Sparkling
Any wine that has been allowed to complete the final phase of its fermentation in the bottle so that the carbon dioxide produced is trapped within. A carbonated wine, on the other hand, is a still wine that has been artifically carbonated by infusing carbon dioxide into the wine before or during the bottling process. See Still Wine for contrast.
Specified region
System for quality wines produced in a specified region (QWPSR). Each DO has a set of rules defining the region of production, permitted grape varieties and yields, and sometimes alcohol and sugar levels. For some DOs, a tasting panel must approve wines before they are sold. The system provides a guarantee of authenticity for the consumer while protecting the producer from competition. A higher level DOC also exists and Rioja was the first DO to be promoted. See also 'vino de la tierra', 'vino de mesa'.
Spice
Term used to describe a wine that shows pleasant odor and flavor from spices. The spice aroma and flavor is proper of some white, red wines and Vintage Port.
Spider
Species which attacks the foliage of vines .
Spigot
A hole practised in a large barrel where it introduces a tap to bottle the wine.
Spikenard
Delicate floral aroma that remembers the perfume of the nard flowers.
Spille, wooden peg
A peg of wood used for closing a small hole in a cask.
Spirit
Beverage with high alcohol content obtained through distillation or fermented grapes or other fruits. Examples are brandy, gin, rum, vodka, and whiskey.
Spirituous
Robust wine, very rich in ethilic alcohol. Beverages with high alcohol content obtained through distillation. Examples are brandy, gin, rum, vodka, and whiskey
Spittoon
Small destined container to receive the wine that the winetaster not intend to ingest.
Split
Bottle with capacity of about 3,75 dl. It represents half of a normal bottle.
Spoiled
Term applied to a wine which has abnormal composition or organoleptic characteristics as a result of chemical, physical or microbiological processes.
Spoiled; unsound
Term applied to wine showing some evidence of spoilage.
Spotted
Term used to describe a wine elaborated with white must grapes,with a pigmented skin (as the Pinot Noir) when contains anthocyanins tracks inferior of 6 mg/l.
Spreader
It is said of a bottle whose cork, defective, left to spill a little of wine.
Spring pruning
Pruning that consist of suppressing young branches and the useless leaves of the vide to facilitate the fructification.
Stabilization
A process that clears a wine of tartrates and small protein particles that might cause it to be cloudy or contain small crystals. Heat stabilization is a process for ensuring that wine doesn't develop a haziness or cloudiness when stored at warm temperatures. It's usually accomplished by fining with an agent such as bentonite just prior to bottling. Fining collects the minute particles that cause cloudiness and settles them to the bottom of the storage vessel. The wine is then racked to separate the clear wine from the sediment.
Stack of bottles
Set of bottles, in the horizontally position, forming great blocks. The sparkling wines, elaborated by the traditional method, remain in stack during the ageing in cellars.
Stack or casks
A pile or heap of casks regularly arranged.
Stair-carpet
Set of wooden plates, destined to receive the grapes clusters for the drying or ripeness.
Stake
A light post of wood or metal driven into the ground to support a vine.
Stakes
Support where the vines are to be planted.
Stalk
Green and woody part of the cluster, that serves of support of the berries's grape. When it is very present in the wines gives to them herbaceous aromas and flavors.
Stalk, stem
The whole structure of the peduncle and its ramifications ending in the pedicels.
Standard
The most common wine bottle size worldwide of 750 ml. Some German wine bottles are a liter, some are 700 ml, while some from Alsace are 720 ml. Every wine bottle consists of a mouth, neck, ogive or shoulder, body, and bottom. The bottom may contain an indention, the term for which is a punt.
Starter, leaven
Actively fermentating must used to seed the rest of the must in the fermenters in order to start fermentation. Starters are commonly prepared with pure yeasts.
Starter, leaven
A solution of water, juice, sugar, and nutrients into which a culture of yeast is introduced and encouraged to multiply as quickly as possible before adding to a must.
Staves
Each of the curved pieces of wood forming the sides of casks.
Steen
Name given to the Chenin Blanc variety in South Africa.
Stemmer
Machine for separating the stems from the grapes or crushed grapes.
Sterilization
Elimination of the microrganisms to prevent any microbian wine alteration.The sterilization of the vinic material is made by heat, or submitted the wines to filtration or sterilized bottling.
Still
Equipment of distillation for the production of brandies. The old and traditional still of cooper, allows the discontinous distillation and is reserved for brandies of great quality.
Still
A finished, non-sparkling wine. A finished wine containing no noticeable carbonation.
Still wine
Wine which does not contain carbon dioxide under pressure and is therefore not grassy or sparkling.
Still, distillery
Place where is efectuated the alcoholic distillation.
Stimulation
Sensorial excitement. These sensations, provoked for one only stimulaton, can be chained. The color and the aspect of the wine stimulate the sight and provoke the appetite. The odor is an olfactive stimulaton. The acidity is a stimulaton of the papillas.
Stirrer
An apparatus for stirring or mixing the wine. It may be a simple baton or a mechanizal device such as revolving or propellor blades.
Stock, graft
A vine or cuting onto which a scion is grafted and which produces the roots of the grafted vine.
Strange
Term used to describe an abnormal odor or flavor that have origin in unknown accidents of the wine, and provide of a strange body that have contaminated the wine.
Strawberry
Fruity aroma that remember the cultivated or the Sylvester strawberry.
Strenght, titre
Term applied to the quantity of active substance per unit volume of a solution.
Strong, powerful
Bold, high-alcohol, full-flavored wines can be referred to as powerful or strong. This term is more likely to be used with red wines than with white.
Structure
In winetasting, the term structure refers to a wine's architecture-its plan-which includes all the main building blocks of acid, alcohol, fruit, glycerol, and tannins. It's not enough, however, to say that a wine simply has "structure". The term should be clarified with adjectives such as inadequate or strong.
Structured
Term used to describe a wine with character, complete, full-body, well balanced and vigorous.
Stuffing
Term used in cooperage to describe the operation destined to guarantee a perfect airtight of the pipe.
Subirat Parent (ES)
Spanish white variety, of the malvasias family. In Catalunha and Valência is also known as Malvasia Francesa or Malvasia de Alicante.
Submerged cap
System of fermentation in which the cap is kept below the surface of the fermenting must.
Substractum
Substance transformed by an enzyme (the pectin). This substance generally support another body.
Subtle
Tasting term applied to aroma or perfume which is fine and delicate.
Sucker
To cut some branches of the vine to create better balance.
Sucrose
The sugar obtained from sugar cane and sugar beet. In some countries it can be added to musts to increase their sugar content and consequently the alcohol content of the resulting wine.
Sugar
Sucrose and, generaly, all the carbonic hidrates of the wine.
Sugars
Essential component of grape juice, sugar is converted into alcohol by fermentation. In areas where there is insufficient natural sugar, more may be added. Sugar, often in the form of concentrated must, is sometimes added to wines before bottling to improve mouth feel in dry wines or to make a 'medium' style.
Sulphiting
Addition of sulphurous acid, sulphur dioxide or sulphites to must and wine.
Sulphur dioxide (SO2)
Preservative which is added to nearly all wines to protect them from oxidation and microbial infection. Good winemakers keep the level of SO2 at the minimum necessary to protect the wine, and its distinctive smell (similar to the smell of striking a match) should not be detected in finished wine. In some countries (notably US and Australia) the use of SO2 must be declared on the label ('Contains sulfites'). A few individuals are allergic to sulphites, but they will discover this long before they are old enough to drink wine: a bag of prepared salad contains more sulphites than a bottle of wine.
Sulphur dioxide (SO2)
Preservative which is added to nearly all wines to protect them from oxidation and microbial infection. Good winemakers keep the level of SO2 at the minimum necessary to protect the wine, and its distinctive smell (similar to the smell of striking a match) should not be detected in finished wine. In some countries (notably US and Australia) the use of SO2 must be declared on the label ('Contains sulfites'). A few individuals are allergic to sulphites, but they will discover this long before they are old enough to drink wine: a bag of prepared salad contains more sulphites than a bottle of wine.
Sulphur wick
Piece of paper, card-board or cloth covered with sulphur and which gives off sulphur dioxide when burned. Used for sulphuring casks.
Sulphurated
Characteristic chemical odor, that remembers sulphur.
Sulphurize
To spray or soak the vines with copper sulphate solution.
Sulphurous
A wine with an excess of sulphur dioxide.
Sultana
White variety. Most of the crop goes towards dried grapes, an apt product for the grape known to the rest of the world (known as Thompson Seedless in California).
Sumoll
Red variety very productive. In the ancestry it was cultivate in the spanish Catalunha region; currently, tends to disappear because is'nt adjusted for quality wines.
Sumptuoso
Portuguese term to describe a wine that presents a beautiful appearance. In the mouth possesss an high vigour, elegance, character and distinction.
Sunflower
Aroma of certain white wines.
Suor (de cavalo)
Sweat horse = Portuguese term used to describe the ackward aroma, normal in the red wines, provoked by an yeast.
Superior
Portuguese mention reserved for wine with geographic indication and QWPSD, conditioned in bottle, that presents detached organoleptic characteristics, and an acquired minimum alcohol strenght superior, at least, in 1% vol. to the legally minimum limit fixed, having to consist of a specific current account.
Surdo
Sometimes called vinho surdo, is the Portuguese term for grape juice that has been prevented from fermenting by the addition of alcohol. None of the grape sugar has been converted to alcohol, so surdo is very sweet. It's used to sweeten other wines, particularly Madeira. The French mistelle is a similar solution.
Surveillance
Laws system, regulations, measures, etc., directed by the Budgetary Control, charged to apply duties and taxes.
Survival factors
Necessary substances to the yeasts life after its multiplication phase.
Suspensions
Solid substances (skins, grape-stones, sands) that can appear in suspension on the just-pressed musts, and in the wines that are not decanted and filtered.
Süssreserve
Sweet must, which some German wines are chaptalized.
Sustentado
Portuguese term used to describe a wine that shows good pigment, rich in tannins, but without excess, well balanced.
Sweet
Term applied to a wine containing an appreciable amount of sugar. Term is often used as a synonym for dessert wine, but usually includes sweet table wines as well as fortified wines.
Sweet
Excellent quality of certain soft, substancious and mature white wines. The honey flavor characteristic of the best natural licorous wines (sauternes, trockenbeerenauslese) is harnessed with the maturation in bottle. It is a difficult quality, that must be always in harmony with the alcohol content.
Sweet natural wine
Denomination reserved to wines originating, in its majority, from the varieties: Muscat, Grenache, Macabeu and Malvasia. They must proceed from musts with a initial nature rich in sugar. In this category are include the A.O.C. Rivesaltes, Banyuls, Maury and the Muscats (Beaumes-of-Venise, Frontignan). The production in 1983 was of 730517 hectoliters.
Sweetish
Fault of an unbalanced wine still containing some residual sugar.
Sweets of fruit
Fruity odor that appears in the mature wines (white, red and pink Rose) and that evokes the marmelade and the fruit that had been cooking, with aromatical characteristics very concentrated.
Sylvaner
Widely grown in the Alsace region of France, Germany and Central Europe. Suited to temperate zones, the vine is high-yielding and the grape produces an "easy" white wine with lightly spicy, floral flavors and mild intensity. Once very popular in California, it seems to have fallen victim to changing fashion in recent years and been replaced by Johannisberg Riesling in current taste. It has also been crossed with the latter grape to yield the Muller-Thurgau hybrid grape and another hybrid version called Scheurebe as well as several other crossings of a similar nature.
Sylvestrals
Type of fruits (blackberries, raspberries) whose aromas and flavors can find frequently in the wines.
Syrah or Sirah
A grape variety associated with the Rhone Valley region of France, famous for creating "Hermitage" red wine. In the cooler regions of Australia a similar grape is grown successfully and called the Shiraz. The parent grape is thought to have originated in ancient Persia. In the state of California, depending on location, vintage or fermentation technique, it is used to either produce a spicy, complex wine or a simple wine. The Petite Sirah, which produces a very dark red, tannic wine judged simple in comparison to the true Rhone Syrah, has no relationship other than the name.
Syrupy
Term used to describe a wine that seems a syrup, too much dense and sweet, without acid balance.
Szamorodni
Hungarian label term meaning "as it comes." It refers to the fact that nothing is added to the wine-usually only Aszú paste (Tokay) is used for sweetening. These wines are therefore generally dry or semisweet rather than sweet.
Table grapes
Grapes consumed primarly as fresh fruit.
Table wine
Wine that is not supported in a determined region, even so can be of great quality. Has producers that decide to elaborate wines with no authorized varieties for the effective regulation in determined Denominations of Origin, or to submit them to different ageing processes, etc., and prefer to bottle them with the simple mention "table wine" (vino de tavola, vin de table, tafelwein).
Table wine
A still wine, usually light to medium in body, dry to semi-dry, low to moderate in alcohol (10% to 13% by volume), and often served with meals.
Talha (PT)
Adobe container used in the Alentejo region for the production of wine. These containers of some sizes, are coated in its interior by pitch, so the wine does'nt enter in contact with the adobe.
Tália (PT)
White variety recommended in the Ribatejo and Oeste portuguese regions.
Tallow
Fat substance, especially used in the corking of the pipes, and in all the wooden pieces whose stanching is imperfect.
Tamarez (PT)
White grape variety cultivated in the Alentejo region. Is recommended in Portalegre, Borba, Redondo and Évora, and authorized in the others sub-regions.
Tangerine
Fruity odor that remembers the perfume of the fruit of the tangerine-tree.
Tannat
Deeply colored and tannic minor grape grown in the Pyrenees region of France. One of four grapes whose wine is blended to make the full-bodied red wine known as "Madiran". The others are Bouchy, Courbu and Pinenc.
Tannic
Tasting term used to describe the quality and intensity of tannin in red wines. Young wines may have harsh, bitter tannins, reminiscent of stewed tea, that will mellow with age. Ideally, the tannin is well integrated and in balance with the fruit and acidity.
Tannin
Tannic acid, essential for good aging qualities and balance, gives most wines their "zest" or "bite." Tannin is found naturally in the stems, skins and pips (seeds) of most red and dark fruit such as grapes, elderberries, sloes, apples, and plums, but also in pear skins, oak leaves, and dark tea leaves. Most grains, roots and flowers used in winemaking lack any or sufficient tannin, so must be supplemented with grape tannin or tannin from another source. Wines containing too much tannin can be ameliorated by adding a little sugar or glycerine, fined with gelatine, or blended with another, softer wine.
Tar
Smoked and torrefied odor, detected in some deep and mature red wines.
Tart
Term applied to wine with high acidity made from grapes not completely ripe.
Tartar, argols
One of the by-products of tartaric acid is tartrates, also called potassium bitartrate, cream of tartar, and tartar. These small, innocuous crystals can appear in wine unless removed through the cold stabilization process. Tartrates aren't harmful and only impact the wine visually.
Tartaric acid
Naturally occurring acid found in grapes (and almost nowhere else) and the most important acid in wine. A good level of acidity is essential for balance, the refreshing taste of crisp whites, and ageing potential in all wines. In hot regions, extra tartaric acid is added to 'correct' the acidity.
Tartaric acid
Naturally occurring acid found in grapes (and almost nowhere else) and the most important acid in wine. A good level of acidity is essential for balance, the refreshing taste of crisp whites, and ageing potential in all wines. In hot regions, extra tartaric acid is added to 'correct' the acidity.
Tartarize
Painting the walls of cement tanks or vats with a solution of tartaric acid.
Tartrate
Crystals which sometimes form in wine. When this happens to white wine in bottle it is usually considered a fault, though it doesn't affect the taste and is not dangerous to health. Most wine producers treat wine before bottling to protect it against tartrate precipitation.
Tasca (PT)
Portuguese term used to describe a tavern.
Tasteless
Wine without aromatical qualities, neutral.
Taster
To analyse a wine with all the senses, to taster.
Tastevin
Small round dish, often in silver, traditionally used for tasting wine, particularly in Burgundy.
Tastevin, tasting cup
A small shallow cup usually of silver used for tasting wine particularly in Burgundy.
Tasting
Determining the quality and characteristics of wine by means of the organs of taste and smell.
Tasting glass
Glasses of special shape to enable one to appreciate the aromas of wines. They are used for tasting.
Tasting paneel
A group of expert wine tasters.
Tasting panel
Term used to describe a group of experts that must approve wines before they are sold.
Tasting-room
Place prepared for the winetasting (with adjusted material, etc.) that congregates a set of excellent conditions for its good development (silence, clarity, etc.).
Taverna
Portuguese term used to describe a place where one can bear a glass of wine, and to peck at one's food.
Taverner
The wine seller of a tavern.
Tavira DOC (PT)
Small e almost unknown Portuguese wines region. Such as any another «algarvia» wines region, meets seriously threatened for the abandonment of the agriculture and the growth real estate.
Tawny
Port wine with a topaz color. Usually called "tawny".
Tawny Port
Tawny ports are made from a blend of grapes from several different years; they can be aged in wood for as long as 40 years. They're tawny in color and ready to drink when bottled. The labels on the best tawny ports stipulate the time that they've matured-10, 20, 30, or 40 years. Inexpensive tawny ports are created by blending white port and ruby port. Ruby and tawny ports are sometimes called wood ports or wood-aged ports.
Tear
Oleous aspect of the glass with a rich wine in alcohol, suchar and glycerol.
Teinturier
General term for the (rare) red grape varieties which have coloured juice. For most reds, the colour comes from the skins. Dark-skinned grapes that have red (rather than white) pulp and juice. (Most grapes have white pulp and juice and get their coloring from being in contact with the skins during fermentation) Teinturier grapes are often planted to be used as a blending wine to add color to such wines. Examples of Teinturier grapes are Alicante Bouschet, Royalty, and Rubired. Most Teinturier grapes have some connection to Alicante Bouschet.
Temperature
There are two important temperatures to consider with wine-storage and serving. The ideal storage temperature is 50° to 55°F, but a range of 45° to 70°F is completely acceptable. What's important is that the storage temperature remain constant or, if it changes, that the change not be drastic. Warmer storage temperatures make stored wines age faster but, unless the temperature is excessively hot, don't damage wine. The serving temperature for wine varies depending on the style of wine and one's personal preference. Serving wine too cold masks its aroma and flavor and highlights any bitterness.
Tenacity
The resistance of sprays or dusts to removal from the vines by the rain or wind.
Tendril
The slender, leafless organ by which a vine shoot attaches itself to a support.
Ténue (PT)
Portuguese term used to describe a fine and delicate wine, but without character.
Teroldego (IT)
Located in the Campo Rotaliano area in the Trentino province, which is part of the Trentino-Alto Adige region in northeastern Italy. Its specialties are Rosso ans Rosato wines produced in a dry style from Teroldego grapes.
Terpenes
Derivatives of resins used to make sprays more adhesive.
Terraced cultures
Culture of the grapevine on horizontal or gently sloping plots of soil each supported by a retaining wall and arranged at successive levels on the side of a steep hill.
Terrantez (PT)
Type of wine from the portuguese Madeira island. Medium-dry or sweet, is a high quality wine, extremely rare, had to the reduced number of grapes of this variety. White variety recommended in the Madeira and Azores regions. Produces different wines in both the islands.
Terret Noir
Minor grape grown in the southern Rhone region of France. Still allowed in local red wine blends as far as is known but finding less favor as the decades advance.
Terroir
French language term for all the characteristics of the vineyard site thought to be imparted to a particular wine. It is a term that includes geographic, geological, climatic and other attributes that can affect an area of growth as small as a few square metres.
Terroso
With aroma or flavor of land, of the ground where became the grape, characteristic of the wines of mature grapes of Cabernet and Merlot.
Terso (PT)
Portuguese term used to describe a firm and silky wine, with balance.
The diatoms land
The same of Kiesselgur.
Thermolysis
Bottling to high temperatures (45ºC or 55ºC).
Thermoregulation
Technique that uses the temperatures of the vats, to lower or to raise the temperature of the musts, that allows to stop or to activate the alcoholic fermentation, to provoke the alcoholic fermentation, the malo-lactic, to dominate the flavours, etc.
Thermovinification
Technique that assures the domain of temperatures during the vinification, that consists of heating the red harvest to add the extraction of the coloured substances.
Thicker
The real or perceived consistency or density of a wine derived from several components. The same that full-bodied.
Thin
Term used to describe a wine with no body and consistency.Opposite of "full-bodied".
Thin
Term applied to wines deficient in alcohol, extract and color.
Thin
Term applied to a wine deficient in alcohol, extract and colour.
Thin, light-bodied
One that's watery or lacking in body is called light-bodied or thin. It is said of a very thin wine, poor in alcohol, as resulted, of an excess of aggressive treatments.
Threshold of perception
Minimum and maximum level of intensity where can detect the sensorial impressions.
Thyme
Floral and vegetable odor of some wines, that remembers of the plant of the same name.
Tibouren
Very typical red variety from Provence. It allows to elaborate delicious red wines. When is cultivated in shale grounds, gives very characteristic and mediterranean wines.
Tinta Amarela (PT)
One of the red varieties more used and spread by all Portugal. With some synonyms (Crato Preto, in Algarve; Mortágua e Preto Martinho, in Oeste; Trincadeira Preta, in Ribatejo and in Alentejo; Tinta Murteira, in Setúbal), this grape is recommended from the North to the South of the country. Extremely heat-resistant, produce wines with a high concentration and complexity, vinous and with good tannins.
Tinta Barroca (PT)
One of the five principal red varieties, for the production of Port Wine. The others four are the Tinto Cão, Tinta Roriz, Touriga Franca and Touriga Nacional.
Tinta Carvalha
Rufete.
Tinta da Barca (PT)
Red grape variety recommended in the Douro region.
Tinta Francisca (PT)
One of the red varieties of Port wine. Very used in the production of generous and sweet wines.
Tinta Roriz (PT)
One of the principal variety for the production of Port wine. It is recommended in the portugueses Douro, Dão and Alentejo regions, where receives the name of Aragonez. It is also cultivated in Spain where receives, among others, the name of Tempranillo and can also meet in France, in Argentina and California, where it takes the name of Valdepeñas.
Tintinho
Portuguese term used to describe a red wine with few color.
Tinto Cão (PT)
One of the best red varieties from Douro and Dão portuguese regions. Of feeble profit, provides, however, wines of great quality.
Tira-flôr
Funnel used to separate yeast-film from wine (Portugal).
Tirosina (PT)
Enzyme of the grape that, in the oxidation case, can provoke an instability of the wine (turvation, alteration of the flavor and smell).
Tisane
Odor that remembers of the tisane, discovered in some evolued wines.
Titration
Determining the concentration of a substance in a solution by observing the quantity of a standard solution necessary to convert this substance to another form.
To age
Aging the wine in vats, barrels, casks, demijohns, carboys, or gallon jugs, to develope, rip and preserve all its characteristics.
To ameliorate
Technically, to add any substance to the must or new wine intended to enhance its quality, such as sugar, water, sweet reserve, or acid. However, there is another term specific to adding sugar (see Chaptalize), so ameliorate usually refers to adding water to a fruit or wild grape must.
To barrel
To full the pipes, barrels or vats with wine.
To boil
When a wine develops its tumultuous fermentation, seems a liquid boiling.
To bud
To cut the extremity or tip of the vine-shoots of the grapevine.
To cask
To put wine into a vat, a pipe, etc.
To cork
To cover a bottle with cork.
To curtail
Operation that precedes the covering of wood cask.
To distartrate
Term used to describe the elimination of the potassium bitartrate from the walls of the vats and of the large barrels.
To distill
Operation that consist in separate the most volatiles constituents of a mixture, transforming them into vapours and condensing these last ones by cold.
To drink
Term used to describe the act of to absorb or to ingest a liquid, enjoying all its organoleptic characteristics.
To exhale
To unfasten, to spread an odor.
To make drunk
Intoxicating with an excess of alcohol.
To make wine
To make a wine by different methods: 1) must fermentation until all the sugars if transform into alcohol; 2) vinified a must partially and interrupting the fermentation with the alcohol addition.
To pack
To place the bottles in the boxes and to proceed to its storage before the transport.
To perfume
To exhale a pleasant odor (wines).
To provide
To provide the glass bottles with a net of nylon or a metallic mesh, to protect them.
To refresh
Periodic addition of qauntities of young wine to an older wine in order to maintain the quality of the latter.
To rummage
Rummage of the last clusters that had been in grapes in the end of an harvest.
To sediment
To form a crystalline or yellow sediment in the deep of a container with wine.
To stake
Operation that consists of tying the grapes to the cordons or wires.
To sulphur
Treatment with sulphur applied on the plant of the vide and, also, on the pipes and vats of wood. Preservative which is added to the vines to protect them from the infections.
To toast
To drink to one's health, to propose a toast, touching the glasses between itself.
To weigh
To measure the density of a must. It is determined the suger amount and the potential alcohol content.
Toasted bread
Pleasant odor, that appears indistinctly in the red and white wines, that evoke the odor of the bread that leaved the toaster.
Toasty
Other, similar descriptors are "caramel" and "toffee". Some also add spicy flavours, such as "cinnamon" or "cloves".
Tobacco
A descriptor for the bouquet of some wines, such as many reds from graves, which is uniquely similar to that of freshly lit tobacco. Such a characteristic is considered desirable.
Tokay
This esteemed Hungarian wine ranks as one of the world's best sweet white wines. It comes from the area around the town of Tokay, which Hungarians call Tokaj. Hungarian wine labels include the name of the originating area by adding an i, which makes it a possessive form. Therefore, labels for this wine display Tokaji or Tokaji Aszú, though the wines are commonly referred to as Tokay or Tokay Aszú.
Tonel
Portuguese term used to describe a vat, tank or cask in wood to hold wine or must, or for its fermentation, with 600 to 900 liters of capacity.
Tongs
Utensil used, in the Douro region, to open bottles of a very old Port, whose cork is not in conditions of being removed with a vulgar corkscrew. The inferior extremity of the tongs, after warming in the fire, hugs the neck of the bottle below the cork, during some seconds, and after take off part of the neck with the cork and the wine is ready to serve.
Topping up, filling up
Refilling casks periodically to make up for losses of wine by evaporation or other causes.
Torna Viagem
Term used in the ends of the XIX century for the Moscatel de Setúbal, when the commercial exchanges were not efectuated, the wines returned to the original port, verifying themselves that, always that such happened, they improved its characteristics. The fact was due to the great variations of temperature verified during the trip.
Torrontês
White variety, traditionally very spread in Galiza (Spain) and Portugal. Had a great expansion in America, more concentrated in Chile.
Tosco
Portuguese term used to describe a primitive and common wine.
Total acidity, titratable acidity
Figure representing the whole of the free acids in must or wine and determined by titration with a standard solution of an alkali to a convenient end point.
Touriga Franca (ex-Touriga Francesa)
One of the five principal grape varieties for the production of Port wine. Has a good yield, and is resistent to hot temperatures.
Touriga Nacional (PT)
This high-quality Portuguese red-wine grape is thought to be the preeminent variety for making Port. The very best vintage ports are based on this grape. Touriga Nacional is widely grown in Portugal's Douro region. It's also highly prized in the Dão region, where it's known simply as Touriga, and where it must represent 20 percent of that region's red-wine blends. This vine yields very small, concentrated berries that produce wines that are very dark, fruity, aromatic, and tannic. Touriga Nacional is also known as Mortagua. Related subvarieties include Touriga Fina, Touriga Foiufeira, and Touriga Macho.
Tourne
A type of spoilage of wine caused by bacteria and characterized by destruction of tartaric acid and the formation of volatile acids and CO2.
Tourned
Term applied to a wine spoiled by tourne.
Train (To)
Viticultural technique of training the vine. Definitive form given to the plant of the vide, compelling the vine-shoots - with the pruning - to follow different directions.
Trajadura (PT)
High quality white grape variety, recommended for almost the entire Vinhos Verdes Demarcated Region, except for the Basto and Amarante sub-regions and the Baião, Cinfães and Resende areas. With a culture area in great expansion it came originally from the Monção sub-region. Productive, this grape variety produces wines with a delicate and distinctive aroma, flavourous, but sometimes unbalanced. Synonymy:also known as «Trinca-dente» or «Trincadeira» in the Arcos de Valdevez county; it is the «Treixadura» of the Spanish Province Galicia.
Traminer
Parent grape of the popular Gewurztraminer clone. Still grown in France and in California but almost everywhere has been replaced by its much more intense and spicy offspring clone.
Transplanting
Digging up the young rooted vines from the nursery and planting them in the vineyard.
Transplanting
Digging up the young rooter vines from the nursery and planting them in the vineyard.
Treading
Crushing grapes by trampling on them.
Trebbiano
A very important white-wine grape, not because it produces great wines, but because it's so extensively planted. Estimates indicate that Trebbiano produces more wine than any other variety in the world even though the Airén is planted on more acreage. However, these rather neutral wines have high acid, medium alcohol, and very little discernible aroma or flavor. The Trebbiano grape is most often blended with varieties exhibiting more dominant traits. Originating in central Italy, Trebbiano spread throughout that country and across the border to become France's most important white variety as well.
Treixadura
Aromatical variety cultivated in Galiza (Spain). Joined to the Alvarinho contributes for the fragrant esplendor of the Rias Baixas wines.
Trellis
The horizontal and vertical supports on which vines are trained. These may be entirely of wood or metal or consist of posts and wires.
Trellis
The horizontal and vertical supports on which vines are trained. These may be entirely of wood or metal or consist of posts and wires.
Trellised vine
Vine trained and supported on a trellis, a tree or against a wall.
Trellised vine, pergola
The trellised vines or arbours are, in general, formed by iron or wood horizontal structures laid on trellis posts, usually of granite. Those structures are often seen over pathways, squares, public grounds, as water tanks and fountains, or in the edges of the fields, and more seldom in the continuous vineyard system (in this case they present a saw teeth shape, oblique and not parallel to the ground). In its common sense, this is a system that allows the full use of unproductive ground or the association of different cultures. As a matter of fact, it is common to grow potatoes under trellised vines in the edges of the fields or in a continuous vineyard system.
Trench ploughing
Deep ploughing of the land in preparation for planting a vineyard.
Trenching, opening furrows
Opening furrows between the rows of vines in the winter in order to facilitate drainage or for irrigation.
Trepat
Catalan traditional variety, used in certain states (Conca de Berberà) to elaborate pink wines.
Tressot
This rare red varietyis cultivated in the Yonne region of France and contribute with alcohol for the mixtures.
Trimming of branches
Choice and selectiom of the grapes, to eliminate the ones that do not offer the desired quality or are afected by the rot.
Trincadeira Preta (PT)
Synonym of the variety Tinta Amarela.
Trousseau
Red variety of the region of Jura. Gives colorful wines.
Trunk
The main stem of the vine between the soil and the first branches
Tub
Small wooden vat or tub, often used in the winery during the racking of wines.
Tulipa
Crystal glass used to serve sparkling wines.
Turbid, cloudy
Opposite of clear. Noticeable cloudiness is undesirable except in cellar aged wines that have not been decanted properly. A characteristic of some unfiltered wines showing the result of winemaking mistakes and often possessing an unpleasant taste.
Tying
Viticultural operation that consists into tie the vine-shoots to the wires that supports the grapes.
Ugni Blanc
Widely grown in Italy and Southern France. There it produces a fruity, acidic white wine, best drunk when young and chilled. In the Cognac region of France it is known as the Saint-Emilion grape.
Ull de Llebre
Or Tempranillo - An important red wine grape native to northern Spain and widely cultivated in the northern and central parts of that country.
Unbalanced
Term used to describe a wine that does not show harmony between its components, and presents an exaggerated predominant character. A wine that is not soft and is not round, that gives the sensation of hardness in the mouth.
Unblocking
Authorization of the Ministry of Agriculture (decree) that allows the sale of new volumes of wine that had been blocked to regularize the market.
Unctuous
Term applied to wines which are smooth, soft and full on the palate.
Union
The place where the stock and scion have grown together.
Unpleasant
A wine that displays an unpleasant sensation or taste.
Unripe berry
Berry of the grape which is not yet ripe.
Used
Term used to describe a wine that had lost qualities and characters.
Uval
Portuguese term used to describe all things related with the grape.
Valdiguier
Red variety, that produces a few alcoholic wine, coloured and astringent, cultivated in Tarn.
Valpaços - Indicação de Proveniência Regulamentada
Portuguese wines region of the northeast. Give thin, dry and pleasant red wines with good potential of aging. The variety recommended for the production of the reds are: Tinta Roriz, Bastardo, Touriga Franca, Touriga Nacional, Trincadeira Preta, Marufo and Cornifesto. Also produces white wines from the recommended varieties: Fernão Pires, Gouveio, Malvasia Fina and Síria.
Vanilla
Component detectable in the "nose" of a wine. The novice taster can compare odours with the vials of artificial ones provided in kit form. Vanilla component contributed by oakwood barrel staves. Considered to add a degree of "sweetness" to red wines when present in barely detectable amounts, so adding to a desirably complex style prized by connoisseurs.
Vanish
Term used to describe a wine without color, few covered.
Varietal tasting
Degustation of different wines elaborated with the same grape variety (Riesling, Chardonnay, Cabernet Sauvignon, Touriga Nacional, Grenache, etc.).
Varietal wine, varietal
A wine that uses the name of the dominant grape from which it's made.
Vat
Vessel used for fermentation and storage of wine. Vats come in a wide range of shapes and sizes, and can be made from wood, concrete, or metal (nowadays usually stainless steel).
Vat, tank
Large straight sided containers constructed of wood or metal, placed in vertical position, where the Port's wine stage in contact with the air, and submitting itself to a oxidative aging.
Vatful
Term used to describe the capacity of a Vat.
VDNV
Acronyms of the Verband Deutscher Naturwein Versteigerer, association of producers of German wines.
Vegetable
Tasting term used to describe a vegetable like aroma. Usually pejorative
Velho (PT)
Portuguese mention reserved for table wine with geographic indication and QWPSD, conditioned in glass bottle, that has'nt an inferior aging of three years for red wine and two years for white or pink wine, and which presents detached organoleptic characteristics.
Velvety
Tasting term used to describe a textured, opulent mouth feel in wine.
Venencia
Silver tasting glass supported by a long carilla, which serves to extract samples of the pipes of the Jerez wines. The special form of the venencia allows to break the veil of the "flower of wines" facilitating the airing of the wine.
Veraison
Change of color of the grapes when finishing the development cycle and starting its period of stage (in the middle of the Summer). It is an important moment in the cycle of the vine. The white grapes lose its green color to go acquiring a beautiful yellowish tone. The red are fulled of violaceous spots and go becoming dark.
Verbena
Floral odor that remembers of the flowers and the leaf of the aromatical verbena.
Verdejo (SP)
A white wine grape grown in and indigenous to Spain's Rueda region. It's also cultivated in the neighboring regions of Toro and Ribera del Duero. Verdejo produces full-bodied, yet crisp wine with a rich, nutty flavor. Rueda's top category of wine, Rueda superieur, must contain at least 60 percent Verdejo; the very best wine is 100 percent Verdejo. The Rueda region also produces a sherry-style wine from Verdejo grapes.
Verdelho (PT)
The most important white variety of the Madeira island. When its name appears in the label, identifies a medium-dry wine with a dry fruits (nuts) aromas.
Verdicchio (IT)
A white wine grape grown mainly in Italy's marches region where it's been cultivated since the fourteenth century. Verdicchio's name is derived from verde (meaning green), referring to the yellow-green skin of the grape, which gives the wine a subtle greenish hue. The wines are generally crisp and dry, with a light but elegant aroma and flavor.
Vermentino
A white wine grape thought to be related to Malvasia and to a variety grown in Italy's Piedmont known as Favorita. Vermentino is most often associated with the French island of Corsica.
Vermouth
White wine that has been fortified and flavored with various herbs and spices. The name vermouth comes from the German wermut ("wormwood"), which, before it was declared poisonous, was once the principal flavoring ingredient.
Vernaccia (IT)
Minor grape of ancient origin grown in Tuscany region of Italy. Traditionally produces dry, lean white wines that soften after two or more years bottle aging. Also used to create sweet golden white wines.
Vertical test
Term used to describe a tasting with wines that have any common factor: wines of different harvests of the same grape-grower, or wines of the same year but from different regions, or wines of the same variety but produced in different regions. This type of tastings are reserved to great wines and great marks, with a special interest between the wine specialists.
Vidonho
Variety of grapevine with particular characteristics: Cabernet Sauvignon, Riesling, Pinot Noir, etc.
Vigour
Tasting term used to describe the body or richness of a quality wine.
Vin de paille
French for "straw wine," referring to wines made from grapes that are dried by spreading them out on mats or trays or by hanging them in bunches. The name comes from the original practice of using straw mats during the drying process. The dried grapes are full of sweet, concentrated juice. Once fermentation begins, the sugar content is usually high enough to take the wine to a reasonable alcohol level and still retain enough residual sugarmake these wines fairly sweet.
Vin de Paille
French for "straw wine," referring to wines made from grapes that are dried by spreading them out on mats or trays or by hanging them in bunches. The name comes from the original practice of using straw mats during the drying process. The dried grapes are full of sweet, concentrated juice. Once fermentation begins, the sugar content and still retain enough residual sugar to make these wines fairly sweet.
Vin Jaune
French for "yellow wine," referring to a type of wine made in eastern France's Jura region. Aged for 6 years, vin jaune undergoes a process similar to a fino-style Sherry whereby a film of flor (a yeast) covers the wine's surface. This layer prevents oxidation while allowing evaporation, thereby creating the wine's subsequent concentration.
Vindimo
Portuguese term used to describe an wooden container, wicker or plastic, with a capacity of 50, 100 or 150 kg, used for the harvest transport from the vine to the cellar.
Vine
The grape plant.
Vine grower
One who cultivates vines.
Vine pyralid caterpillar
Moth of the familly Tortricidae of which the larvae are serious vine pests, attacking young shoots, and sometimes grapes.
Vinegar
"Sour wine," caused by vinegar-producing bactera, most notably aetobacter. These bactria are principally airborne, but are also carried by the so-called vinegar fly.
Vinegrower, viticulturer, viticulturist
Proprietor of vines who elaborates its proper wine, which include all the viticultural and oenological activities.
Vines
The grape plant.There are many species of vine, but most wine grapes are from Vitis vinifera. Within this species there are many varieties (grape variety).
Vineyard
Plantation of grape vines.
Vineyard
Plantation of grape vines in a region or a country.
Vineyard
Set of grape varieties that compose a vine.
Vinhão (PT)
High quality red grape variety, recommended in the entire Vinhos Verdes Demarcated Region. As the only regional teinturier grape variety, it is the most used in this region. Productive, this grape variety produces garnet-red colour, vinous, full-bodied, balanced and flavourous wines. Synonymy: or «Tinto (a)», «Tinto (a) Nacional», or «Tinto Antigo»; it is known as «Negrão» or «Negrão Pé de Perdiz», or also as «Espadeiro Preto» in Monção; as «Tinto da Parada» or «Pinta Fêmea» in Melgaço; as «Espadeiro da Tinta» in Valença and as «Espadeiro Basto» in Arcos de Valdevez; it is the «Sousão» of the Douro region and probably the «Tinta Fêmea» of the Spanish Province Galicia.
Vinho fino
In Portugal term used to describe a generous port wine from the Douro region.
Vinho generoso
Portuguese term used to describe a fortified wine made with the chemical sterilization of must, that prevent the growth fermentation, using «aguardente vínica». The wine keeps a certain quality of sugar. In Portugal - the Port wine, Madeira, Carcavelos, Moscatel de Setúbal and Moscatel do Douro.
Vinho Verde DOC (PT)
Portugal's largest DOC, Vinho Verde is located in the Minho region in the northwestern part of the country. The term Vinho Verde referring not to this wine's color, but to its fresh, fruity, youthfulness. These slightly effervescent wines can be red or white, each representing about half the production. The red wines, which are often harsh with a sour, acidic character, are primarily consumed by Portuguese and not exported in large quantities. The white wines are also acidic, but the acidity helps make them fresh and crisp. Although the best white wines are dry, some are made in a sweet style. Both red and white wines are meant to be drunk young. The main grapes used for the red wines are Azal Tinto, Borraçal, and Espadeiro; the white wines use Alvarinho, Loureiro, and Trajadura grapes.
Vinic
That it is connected with the wine, that provide from.
Vinic alcohol
Alcohol proceeding from the grape-marc and the lees of the harvest, that the producers have the duty of distill as the law and for account of the State.
Viniculture
The whole of the operations included in making and maturing wine. Sometimes the term is used as synonymous with oenology.
Vinifera
The vine species that produces over 99 percent of the world's wines today. It is native to Europe as well as East and Central Asia, but it has been planted all over the world.
Vinification, winemaking
Making wine. Can be used to cover all stages from reception of grapes through to preparing the wine for bottling.
Vinificator
Person that making wine.
Vinosity
The collective characteristics of a wine, such as aroma and taste.
Vinoteca
Portuguese term used to describe a place (cellar, reserve, furniture) where conserves the old or rare wines.
Vinous
1. When used as a winetasting term, vinous describes a generically pleasant, winey flavor and/or aroma. 2. A general term describing anything characteristic of wine. For example, a vinous color or vinous fragrance.
Vinous
That is related with the wine.
Vintage
Year in which the grapes used to make a wine were grown. Also used to describe the harvest period.
Vintage Port
Vintage ports are regarded by many as the best; they're also the most expensive. They are made from grapes of a single Vintage and bottled within 2 years. Vintage ports are made only with grapes from the best sites and from the best vintages, and not every year is declared-a port firm won't produce a traditional vintage port in undeclared years (those not considered the best). Wines from years that aren't declared go into other types of port wine. The very best vintage ports can age 50 years or more.
Vintage, year of vintage
The year in which a wine was made. This date appears on the labels of wines made in particularly good years and is one reason for the enhanced value of some wines.
Viognier (FR)
Semi-classic grape varietal grown in the northern Rhone region of France. Has full, spicy flavors somewhat reminiscent of the Muscat grape and violets. New plantings in California have created much anticipation among that States wine community. Viognier can vary from almost Riesling-like character to almost Chardonnay character, depending on production method.
Violaceous
A violet shade of some red wines which are deficient in acid.
Violet
Special aroma of certain wines ressembling the perfume of violets.
Viosinho (PT)
One of the most important white grape variety of the Douro Demarcated Region. Is 'nt a very productive grape, but it's wines have great quality.
Viscosimeter
Apparatus for determining the viscosity of liquids.
Viscous
A wine described as viscous is generally rich, concentrated, and high in glycerol and extract. Viscosity leaves a strong impression of texture on the palate and is discernible visually by distinct legs or sheets on the sides of the glass.
Vitaceae
Botanical member of the Ampelidae; vines; members of the Vitaceae.
Vitaceae
Grape or vine family.
Vital (PT)
Recommended white grape variety of the portuguese Ribatejo and Oeste regions.
Vitamin
Biological catalyser, that role an action in the growth of the grapevines.
Viticultural
Pertaining to grape-growing; viticulturist, grape-grower, vineyardist.
Viticulture
The cultivation of grapevines, or the study or science of grapes and their culture.
Vitis vinifera
The premier grape species used for the world's most admired wines. Also referred to as the "European vine”. Species of vine from which most wine grapes are grown. In most regions, the vinifera vine is grafted onto rootstock from other Vitis species to protect against phylloxera.
Viura (SP)
The most widely cultivated white variety in Spain and the most important white grape in the Rioja and Navarra regions. Also called Macabeo.
Vivacious
Fresh, with a brilliant color and a limpid aroma.
Vivacity
Quality of a fresh wine, light, acid, with an lively character.
Volatile
Powerful, attack aroma. Usually denotes high level of acidity, alcohol and/or other flavour faults.
Volatile acidity (VA)
General term for the substances in wine that are formed by the oxidation of alcohol (mainly acetic acid and ethyl acetate). All wine contains some VA but when a vinegary smell can be detected it is considered a fault. All wine will develop VA if it is left in an open bottle over a few days.
Volume
Capacity of a container. In the United States the law requires that alcohol by volume information be included on wine labels.
Voluptuous
Doughy, sensual, glutonnous, fruity and firm. Exciting, but with elegance and harmony.
VSOP
Acronyms of Very Superior Old Pale, mention that appears in the labels of cognac or of brandy to distinguish the product regarding age and quality.
Wälchsriesling
Variety of white grape (italic Riesling).
Walled vineyard
Vineyard enclosed by walls.
Warm
Possesses high alcohol flavour offset by counterbalancing flavours and other desirable qualities. Unlike "hot", is a positive attribute.
Warming
Term applied to a strong full-bodied wine.
Warming the must
Raising the temperature of the must to favour the start of fermentation. This is practised in some cold regions.
Wart, gall
Small excrescence on the green part of the vine.
Wart, gall
Small excrescence on the green parts of the vine.
Waste, evaporation loss
Losses resulting from evaporation and handling of wines.
Waste, evaporation loss
Losses resulting from evaporation and handling of wines.
Water
The distilled water, pure and neutral, is used to reduce the alcoholic degree of the spirits.
Watered
Term applied to wine which has been fraudulently diluted with water.
Watery
A winetasting term for wines that are lacking in body, alcohol, acidity and flavor.
Weak
Term used to describe the wine poor in alcohol, body and extract.
Weakened
Term used to describe a debile, thin, light-bodied, and lean wine.
Weary
Transitory defect of a wine that was submitted to a racking, filtration or other care, and origin a loss of character and pride. When the wines are carried, they suffer sensorial weary and they must be left to rest during some hours.
Wedge
A piece of wood, that hold the barrels piled up in the cellar.
Weed control
Elimination of the infesting that grows in the vine. These elements extract from the soil the nitrogen, the minerals and the water. The chemical weeding was developed through the use of numerous products of synthesis, with varied effect. The possible negative consequence for the vine must be prevented choosing the doses and the moment of application of these products. But today, it is considered that the limitation of these chemical products does not benefit to the ecological vineyard. Therefore, the cellarers most conscientious limit or suppress the use of these substances.
Weeding of the vine
Term used to describe the sistem of pruning the clusters (June), through the elimination of a percentage of clusters of the vine, to increase the concentration and quality of that they avenge.
Wet
Term used to describe a watery wine.
Wet card
Aroma more or less ackward that the wine can acquire in contact with paper or card boxes, or when the glass was dried with paper.
White
A white wine's hue may range from almost no color to very pale yellow to golden yellow to amber. As white wines age, they tend to darken.
White Bourret
White variety of Terret.
White of red
White wine vinified from red grapes by fermentation off the skins.
White of white
White wine made from white grapes.
Whitethorn
Floral and very soft odor, delicate and supported, that evokes what it is exhaled by the flowers of this botanical species.
Wild yeasts
Yeasts other than the elliptical wine yeasts which occur on grapes and most of which form only small amounts of alcohol.
Wine
The naturally fermented juice of grapes, unless otherwise specified. More broadly, the term can include alcoholic beverages created from other fruits and even vegetables and grains. Such potables are usually specified with the name of the fruit, as in "apricot wine." Wine has a rich history that has evolved along with that of man. Its historical roots reach back almost 12,000 years. As various cultures spread out into new parts of the world, so did the grapevine and the art of winemaking. Today there are vineyards throughout the world with good wine being produced in far-ranging locations from the United States to South Africa to Australia to South America to Europe.
Wine jar
Small earthenware container for serving wine or for use in the winery in Italy.
Wine level
Horizontal plan corresponding to the superior part of the bottle, used by reference for the determination of the wine levels.
Wine skin
Leather container usually made from goat's skin and coated with pitch on the inside, used to contain liquids such as wine or oil in some countries.
Wine taster
One who tastes wines to determine or compare their quality.
Wine vinegar
Vinegar made from wine by the agency of acetic acid bacteria.
Wine-growing
Term connected with the wine production.
Winery
Name for the place, including the building and required winemaking equipment, where wine is made.
Wines list
Term used to describe the list of wines written by a restaurant, with the corresponding prices. The customer can judge the category of a restaurant for its letter of wines. A list of wines consist in the name of the wine, region or D.O.C., the year, the name of the producer and the place where it was bottled. A good letter is distinguished for offering good, well conserved, fruity and lively wines.
Wines service
Art of serving a wine in the table, following the hospitality and wine culture civilized rules, to stimulate the frienship, with its traditions and knowledge (wines selection, presented to the adjusted temperature, to harmonize them with the meals, etc.).
Winetaster file
Common descriptive file used by the taster to note the analytical impressions. The four basic taste sensations detected by the human tongue are the aspect, the nose, the mouth-filling and the persistence.
Winetasting
There's drinking wine and tasting wine, the latter being a more serious (but enjoyable) endeavor. The primary objective of a winetasting is to analyze the wine to determine its quality. The most simple, straightforward approach is to assess whether a wine tastes good.
Wire fasteners
Metal hooks for fastening together the upper double wires of a trellis between which the shoots are introduced.
Wood
Tasting term used to describe the flavours in wine derived from ageing in barrel.
Wooden fermenter
Vessel used for fermentation. Come in a wide range of shapes and sizes and is made from wood.
Woody
Tasting term used to describe unpleasant flavours derived from old (dirty) barrels or from stalks. Almost a synonym for oaky. However, implies an overstay in a wooden container which resulted in the absorption of other wood flavors besides "oak".
Woody
Almost a synonym for oaky. However, implies an overstay in a wooden container which resulted in the absorption of other wood flavors besides "oak".
Wool gras
Animal odor, characteristic of the old red wines or quality wines, that reminds the sheep's wool with its fat substances.
Work
Each one of the operations of the vine culture.
Worn out, decrepit
Term applied to a wine which has declined in quality through too much age or oxydation.
Xanthophyll
Yellow colouring matter in leaves, fruits and flowers.
Xarel.Io
White variety, acclimatized in Catalunha (SP). Perhaps a mutation of the red Sciaccarello from Córsega (IT). The Xarel.lo produces wines of medium quality, and due, however, its robustness to the traditional assemblage of the sparkling ones.
Xenia
Effects of cross pollination that are manifested in the form or colour of the fruit.
Xerez
A fortified wine made in the Jerez-Xérèx-Sherry y Manzanilla de Sanlúcar de Barrameda DO, a designated area located around the town of Jerez de la Frontera in southern Spain's Andalusia region. Sherries range broadly in color, flavor, and sweetness, but there are fundamentally only two types-fino and oloroso. The difference between these two originates with a peculiar yeast called flor and relates to the level of alcohol. Flor develops only on fino-type wines and imparts a sharp, tangy characteristic. It also forms an insulating layer on the wine's surface that protects the wine from oxidation and keeps the wine's pale color.
XO
Acronyms of Extra Old. Type of brandy with the same age or superior of 5 years for cognac (72 months and more).
Yeast
Living substance responsible for the production of the enzymes that permit fermentation, the conversion of sugar into alcohol, with heat and carbon dioxide as by products. Yeast occurs naturally on grape skins, but many winemakers today use specially selected cultured yeasts to allow better control of the fermentation.
Yeast
Living substance responsible for the production of the enzymes that permit fermentation, the conversion of sugar into alcohol, with heat and carbon dioxide as by products. Yeast occurs naturally on grape skins, but many winemakers today use specially selected cultured yeasts to allow better control of the fermentation.
Yeasts culture
Set of yeasts destined to promote the alcoholic fermentation or to stimulate the second fermentation in bottle, in the production of a natural sparkling wine.
Yellow
Term used to describe the color of a wine, with diverse shades: golden-yellow, straw-yellow, pale-yellow, etc.
Young, youthful
In winetasting parlance, young describes a fresh, light, generally fruity wine.
Zinfandel
While the origins are not clear it has been tentatively identified as the Primitivo (di Gioia), a grape species common to southern Italy. An important grape variety grown in California that is used to produce robust red wine as well as very popular "blush wines" called "white Zinfandel". Zinfandel is noted for its peppery, fruit-laden, berry-like aroma and taste characteristics in its red version and pleasant strawberry reminders when made into a "blush" wine.
Zymase
A complex of enzymes occuring in yeasts and producing alcohol and carbon dioxide from sugars. The name given by Buchner to the fermentative extract he prepared from yeast cells.
Zymotechnology
Technology of the fermentations, particularly yeast fermentations.