GE, AU & HU Winemaking Terms

Question 1

absetzen (GE)

Answer 1

racking

Question 2

alleinbesitz (GE)

Answer 2

monopole

Question 3

alte reben (GE)

Answer 3

old vines

Question 4

anreicherung (GE)

Answer 4

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.

Question 5

ausbau (GE)

Answer 5

maturation of wines

Question 6

einzellage (GE)

Answer 6

individual vineyard site

Question 7

einzelpfahlerziehung (GE)

Answer 7

a vine trained to an individual stake, this is used on very steep slopes

Question 8

erzeugerabfüllung (GE)

Answer 8

estate bottled. grown and produced by the same grower or cooperative

Question 9

fass (GE)

Answer 9

cask

Question 10

flachbogen (GE)

Answer 10

guyot trellis system

Question 11

flasche (GE)

Answer 11

bottle

Question 12

flurbereinigung (GE)

Answer 12

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

Question 13

gemeind (GE)

Answer 13

commune or village

Question 14

gerbstoff (GE)

Answer 14

tannin

Question 15

hauptlese (GE)

Answer 15

main harvest

Question 16

hefeabzug (GE)

Answer 16

on the lees

Question 17

integrierter pflanzenschutz (GE)

Answer 17

type of viticulture that treats the ground and planet as humanly as possible

Question 18

jahrgang (GE)

Answer 18

vintage

Question 19

klosterneuberger mostwaage (AU)

Answer 19

scale used to measure must weight

Question 20

lese (GE)

Answer 20

harvest

Question 21

lieblich (GE)

Answer 21

sweet wine

Question 22

oechsle (GE)

Answer 22

German scale for measuring must weight

Question 23

süssreserve (GE)

Answer 23

unfermented grape juice added to a finished wine for sweetening purposes

Question 24

száraz (HU)

Answer 24

dry

Question 25

szamorodni (HU)

Answer 25

"as it comes", wines not sorted by their degree of botrytis

Question 26

edes (HU)

Answer 26

sweet

Question 27

Abfüller

Answer 27

bottler or shipper who assumes the responsibility for the origin and quality of a wine

Question 28

Amtliche Prüfungsnummer

Answer 28

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.

Question 29

Badisch Rotgold

Answer 29

A rotling from the Baden region. Made from Grauburgunder (min. 51%) and Spatburgunder grapes. Composition must be declared on label.

Question 30

Biologische Sãureabbau

Answer 30

Malolactic fermentation

Question 31

Deutscher Sekt

Answer 31

sparkling wine made by any method from grapes grown in Germany

Question 32

Erste Gewächs

Answer 32

legal term used for dry wines in the Rheingau from the best vineyards

Question 33

Federweisser

Answer 33

Unfiltered must containing CO2 and yeast that is still in the process of fermenting. An autumn specialty served with onion quiche or roasted chestnuts

Question 34

Feinherb

Answer 34

half-dry, no legal definition

Question 35

Flaschengärung

Answer 35

bottle-fermented sekt

Question 36

Füder

Answer 36

1000-liter cask common in the Mosel

Question 37

Grosses Gewächs

Answer 37

VDP classification of dry wines from the best vineyards, must be Spätlese ripeness

Question 38

Grosslage

Answer 38

a collection of vineyards; misleading term for inexpensive wines

Question 39

Grosser Ring

Answer 39

Mosel growers association

Question 40

Gutsabfüllung

Answer 40

grown, produced and bottled by the same person/estate

Question 41

Halbtrocken

Answer 41

half-dry, generally less than 18 g/L residual sugar

Question 42

Handgerüttelt

Answer 42

Hand Riddled

Question 43

Kellerei

Answer 43

wine cellar (or wholesaler)

Question 44

Kelter

Answer 44

Wine press.

Question 45

Keuper

Answer 45

Clay and slate soil.

Question 46

Lehm

Answer 46

Loam soil.

Question 47

Mergel

Answer 47

Heavy Loam

Question 48

Mostgewicht

Answer 48

Must weight which is the weight of sugar in the grapes at the time of the harvest

Question 49

Reinzuchthefen

Answer 49

Pure culture yeasts. Used by growers afraid of risk, hence stuck fermentations

Question 50

Restzucker

Answer 50

residual sugar

Question 51

Rotling

Answer 51

Rosé wine that is produced from a mixture of red and white varieties. A Rotling must have pale red or clear red color

Question 52

Rotliegendes

Answer 52

Reddish slate.

Question 53

Stück

Answer 53

1200 liter cask commonly used in the Rheingau

Question 54

Schneewein

Answer 54

Snow wine; a term used to describe an ice wine made from grapes gathered when snow covered the vineyards.

Question 55

Schielerwein

Answer 55

A rotling from Sachsen

Question 56

Schillerwein

Answer 56

A rotling from Württemburg

Question 57

Schloss

Answer 57

German word for castle; on a wine label it is equivalent to the French word "Chateau."

Question 58

Schotter

Answer 58

Gravel

Question 59

Sonnenuhr

Answer 59

A sundial often very large on steep vineyard sites.

Question 60

Spontangärung

Answer 60

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.

Question 61

Steillage

Answer 61

Literally: steep site. A vineyard with an inclination of more than 30%

Question 62

Spritzig

Answer 62

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).

Question 63

Ton

Answer 63

Clay

Question 64

Trocken

Answer 64

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

Question 65

Vorlese

Answer 65

A pre-harvest before the main harvest to eliminate rotten or defective bunches.

Question 66

Weinkellerei

Answer 66

Wine cellar or winery.

Question 67

Weinberg

Answer 67

German for vineyard.

Question 68

Weinsäure

Answer 68

Tartaric acid

Question 69

Weissherbst

Answer 69

rosé from a single variety of red grape

Question 70

Winzer

Answer 70

A wine Grower.

Question 71

Winzergenossenschaft

Answer 71

co-op

Question 72

Zentralkellerei

Answer 72

A central cooperative that gets its wine or must from smaller cellars in the area and blends, produces and bottles the wines.

Question 73

Bodagfärtle

Answer 73

Terroir