GE, AU & HU Winemaking Terms Flashcards
absetzen (GE)
racking
alleinbesitz (GE)
monopole
alte reben (GE)
old vines
anreicherung (GE)
Broad term for sweetening must before or during fermentation. Whereas chaptalization means the addition of sugar only, enrichment also includes the addition of grape must, concentrated grape must, and RCGM.
ausbau (GE)
maturation of wines
einzellage (GE)
individual vineyard site
einzelpfahlerziehung (GE)
a vine trained to an individual stake, this is used on very steep slopes
erzeugerabfüllung (GE)
estate bottled. grown and produced by the same grower or cooperative
fass (GE)
cask
flachbogen (GE)
guyot trellis system
flasche (GE)
bottle
flurbereinigung (GE)
remodelling of vineyards to make them easier to harvest, this reduced the overall number of vineyards but not the size- practiced on a massive scale
gemeind (GE)
commune or village
gerbstoff (GE)
tannin
hauptlese (GE)
main harvest
hefeabzug (GE)
on the lees
integrierter pflanzenschutz (GE)
type of viticulture that treats the ground and planet as humanly as possible
jahrgang (GE)
vintage
klosterneuberger mostwaage (AU)
scale used to measure must weight
lese (GE)
harvest
lieblich (GE)
sweet wine
oechsle (GE)
German scale for measuring must weight
süssreserve (GE)
unfermented grape juice added to a finished wine for sweetening purposes
száraz (HU)
dry
szamorodni (HU)
“as it comes”, wines not sorted by their degree of botrytis
edes (HU)
sweet
Abfüller
bottler or shipper who assumes the responsibility for the origin and quality of a wine
Amtliche Prüfungsnummer
commonly referred to as the AP#; a quality control number on all QbA and QmP wines. The number contains the Exam Board number, commune number, producers registered number, an application number and the year of the application. Some producers use the application number as a sequential indication of sweetness.
Badisch Rotgold
A rotling from the Baden region. Made from Grauburgunder (min. 51%) and Spatburgunder grapes. Composition must be declared on label.
Biologische Sãureabbau
Malolactic fermentation
Deutscher Sekt
sparkling wine made by any method from grapes grown in Germany
Erste Gewächs
legal term used for dry wines in the Rheingau from the best vineyards
Federweisser
Unfiltered must containing CO2 and yeast that is still in the process of fermenting. An autumn specialty served with onion quiche or roasted chestnuts
Feinherb
half-dry, no legal definition
Flaschengärung
bottle-fermented sekt
Füder
1000-liter cask common in the Mosel
Grosses Gewächs
VDP classification of dry wines from the best vineyards, must be Spätlese ripeness
Grosslage
a collection of vineyards; misleading term for inexpensive wines
Grosser Ring
Mosel growers association
Gutsabfüllung
grown, produced and bottled by the same person/estate
Halbtrocken
half-dry, generally less than 18 g/L residual sugar
Handgerüttelt
Hand Riddled
Kellerei
wine cellar (or wholesaler)
Kelter
Wine press.
Keuper
Clay and slate soil.
Lehm
Loam soil.
Mergel
Heavy Loam
Mostgewicht
Must weight which is the weight of sugar in the grapes at the time of the harvest
Reinzuchthefen
Pure culture yeasts. Used by growers afraid of risk, hence stuck fermentations
Restzucker
residual sugar
Rotling
Rosé wine that is produced from a mixture of red and white varieties. A Rotling must have pale red or clear red color
Rotliegendes
Reddish slate.
Stück
1200 liter cask commonly used in the Rheingau
Schneewein
Snow wine; a term used to describe an ice wine made from grapes gathered when snow covered the vineyards.
Schielerwein
A rotling from Sachsen
Schillerwein
A rotling from Württemburg
Schloss
German word for castle; on a wine label it is equivalent to the French word “Chateau.”
Schotter
Gravel
Sonnenuhr
A sundial often very large on steep vineyard sites.
Spontangärung
German tasting term for wines made by spontaneous fermentation versus wines inoculated by cultured yeasts. The former has an earthiness versus the cleaner fruit-forward smells of selected yeasts.
Steillage
Literally: steep site. A vineyard with an inclination of more than 30%
Spritzig
German term for the taste sensation of a wine which contains just enough CO2 to be apparent on the tongue as a prickly sensation (but not enough to be obviously sparkling).
Ton
Clay
Trocken
dry; generally 4 g/L or less but residual sugar but can be up to 9 g/l if total acidity is within 2 g/l of total residual sugar
Vorlese
A pre-harvest before the main harvest to eliminate rotten or defective bunches.
Weinkellerei
Wine cellar or winery.
Weinberg
German for vineyard.
Weinsäure
Tartaric acid
Weissherbst
rosé from a single variety of red grape
Winzer
A wine Grower.
Winzergenossenschaft
co-op
Zentralkellerei
A central cooperative that gets its wine or must from smaller cellars in the area and blends, produces and bottles the wines.
Bodagfärtle
Terroir