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Germany > German Wine Terms > Flashcards

German Wine Terms Flashcards

1
Q

Abfuller

A

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

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2
Q

Absetzen

A

Settling solids to the bottom of a vat of wine or must

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3
Q

Alleinbesitz

A

monopole

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4
Q

Alte Reben

A

Old Vines

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5
Q

Amlitsche Prufungsnummer

A

AP#, quality control number appearing on all QbA and QmP wines.

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6
Q

Anreicherung

A

Broad term to describe sweetening must before fermentation. Chaptalization refers only to sugar, this term can include concentrated must, etc

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7
Q

Badisch Rotgold

A

Rotling from Baden; made from Grauburgunder and Spatburgunder, min. 51% Grauburgunder, must be labeled on bottle

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8
Q

Biologische Saureabbau

A

Malolactic Fermentation

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9
Q

Deutscher Sekt

A

sparkling wine made in any method only from German grapes

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10
Q

Edelfaule

A

Noble Rot

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11
Q

Einzellage

A

Single Vineyard

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12
Q

Einzelpfahlerziehung

A

a vine trained to a single stake, used in steep vineyards such as Mosel

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13
Q

Erste Gewachs

A

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

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14
Q

Erzeugerabfullung

A

Grown and produced by the same producer or co-op

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15
Q

Federweisser

A

Unfiltered must containing CO2 and yeast that’s still in the process of fermenting, an autumn speciality served with onion quiche or roasted chestnuts

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16
Q

Feinherb

A

Half-dry, no legal definition

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17
Q

Flaschengarung

A

bottle-fermented sekt

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18
Q

Flubereinigung

A

restructuring of German vineyards

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19
Q

Fuder

A

1,000L cask common in the Mosel

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20
Q

Gerbstoff

A

Tannin

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21
Q

Grosses Gewachs

A

VDP classification of dry wines from the best vineyards, min. Spatlese ripeness

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22
Q

Grosslage

A

a collection of vineyards; misleading term for inexpensive wines

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23
Q

Grosser Ring

A

Mosel Growers Association

24
Q

Gutsabfullung

A

grown, produced, and bottled by same person/estate

25
Q

Halbtrocken

A

Half-dry; generally less than 18g/l RS

26
Q

Handgeruttelt

A

Hand-Riddled

27
Q

Hauptlese

A

The main harvest

28
Q

Kellerei

A

wine cellar (or wholesaler)

29
Q

Kelter

A

Wine press

30
Q

Keuper

A

clay & slate soil

31
Q

Lehm

A

Loam soil

32
Q

Lieblich

A

Medium-sweet

33
Q

Mergel

A

Heavy Loam

34
Q

Mostgewicht

A

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

35
Q

Reinzuchthefen

A

Pure culture yeasts

36
Q

Restzucker

A

Residual Sugar

37
Q

Rotling

A

Rose made from red and white grapes, must have pale red or clear red color

38
Q

Rotliegendes

A

Reddish slate

39
Q

Stuck

A

1,200L cask used in the Rheingau

40
Q

Schneewein

A

Snow wine; made from grapes harvested from snow-covered vineyards

41
Q

Schloss

A

German word for castle; equivalent to Chateau

42
Q

Schotter

A

Gravel

43
Q

Sonnenuhr

A

Sundial, often very large on steep vineyard sites

44
Q

Spontangarung

A

Tasting term for wines made via spontaneous fermentation rather than cultured yeasts; former has an earthiness, latter has cleaner, fruit-forward smells

45
Q

Steillage

A

Literally- steep site. Vineyard with incline of at least 30%

46
Q

Spritzig

A

Frizzante

47
Q

Ton

A

Clay

48
Q

Trocken

A

dry, generally 4g/l or less but can also be up to 9g/l if TA is within 2g/l of total RS

49
Q

Vorlese

A

A pre-harvest to eliminate rotten or defective bunches

50
Q

Weinkellerei/Weinberg

A

wine cellar or winery/vineyard

51
Q

Weinsaure

A

Tartaric Acid

52
Q

Weissherbst

A

Rose from a single variety

53
Q

Winzer

A

Wine Grower

54
Q

Winzergenossenschaft

A

Co-op

55
Q

Zentralkellerei

A

Central co-op that gets wine/musts from smaller cellars and blends, produces and bottles the wines.

Germany (3 decks)

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