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WSET > Glossary > Flashcards

Glossary Flashcards

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1
Q

Adamado

A

Medium Sweet

Portuguese

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2
Q

Adega

A

Winery

Portuguese

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3
Q

Agiorgitiko

A

Greek black variety (used in Nemea). Low acidity, with soft tannins and rich, plummy fruit.

Black grape variety

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4
Q

Alcohol

A

Potable alcohol, as contained in alcoholic drinks, is ethanol, sometimes called ethyl alcohol. Actual alcohol is the amount of ethanol present in a wine, measured as a percentage of the total volume at 20C as shown on the label.

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5
Q

Aligoté

A

High-acid inexpensive dry white from Burgundy, usually unoaked. Will be varietally labelled to distinguish these wines from Chardonnay.

White grape variety

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6
Q

Almacenista

A

A producer of Sherry who ages it and then sells it in bulk to a merchant.

(Spanish)

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7
Q

Alte Reben

A

Old Vines

German

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8
Q

Anbaugebiet

A

Designated quality wine region.

German

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9
Q

Appellation d’Origine Protégée

A

Protected Designation of Origin (q.v.).

French

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10
Q

Aragonez

A

Tempranillo, also called Tinta Roriz (in Portugal).

Black grape variety

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11
Q

Assemblage

A

Blending of a number of different parcels of wine, particularly in Bordeaux or Champagne.

(French)

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12
Q

Assyrtiko

A

White variety with pronounced fruit and high acidity; the wines are usually dry and unoaked. From Greece, particularly Santorini. (Some sweet versions are also made from dried grapes.

White grape variety.

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13
Q

Ausbruch

A

As Austrian quality category for sweet wines; the minimum must weight required is higher than that for Beerenauslese, but lower than that for Trockenbeerenauslese.

(German)

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14
Q

Azienda (or Casa)

A

An estate that makes wine from both its own and brought-in grapes.

(Italian)

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15
Q

Azienda (or Casa) Agricola

A

An estate that uses only its own grapes in the production of its wine.

(Italian)

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16
Q

Azienda (or Casa) Vinicola

A

A producer who buys in and vinifies grapes.

Italian

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17
Q

Baga

A

High-acid, high-tannin Portuguese black grape, usually oak-aged. The main region is Bairrada.

Black grape variety.

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18
Q

Bandol

A

AC region in Provence, mainly making long-lived, full-bodied red wines from Mourvèdre (q.v.).

Region

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19
Q

Bardolino

A

Red wine DOC region in North-East Italy; wines are similar in style to Valpolicella DOC.

Region.

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20
Q

Barrique

A

Cask (q.v.) with a capacity of 225 L. Traditional to Bordeaux, but now used throughout the world.

(French)

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21
Q

Barsac

A

AC region neighboring Sauternes, making wines of a similar style, quality and price.

Region

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22
Q

Bereich

A

A group of communes (Gemeinde).

German

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23
Q

Bergerac

A

AC region inland of Bordeaux, making wines in a similar style (red and white).

Region

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24
Q

Bin

A

Literally a location (for example in a cellar), where a particular wine is stored. Often used as a part of the brand name.

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25
Q

Biologique

A

Organic

French

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26
Q

Blaufränkisch

A

Red cherry fruit and peppery spice. Oaked/unoaked. Austria (especially Burgenland) plus Germany and Hungary.

Black grape variety

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27
Q

Blended Whisk(e)y

A

Scotland: a blend of grain and malt whisky.

USA: a blend of straight whisky and neutral corn spirit.

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28
Q

Bodega

A

Winery

Spanish

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29
Q

Bonnezeaux

A

Loire AC region making sweet wines from noble-rot affected Chenin Blanc grapes.

Region

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30
Q

Borderies

A

A region in Cognac, just north off Grande and Petite Champagne (q.v.), offering very high-quality spirits.

Region

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31
Q

Botanicals

A

Flavoring used in gin production, such as juniper, coriander, seeds and citrus peel.

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32
Q

Botrytis Cinerea

A

Fungus that attacks the grape berry. In certain circumstances it will form unwanted grey rot; in others, desirable noble rot.

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33
Q

Bottiglia

A

Bottle

Italian

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34
Q

Brut

A

Dry (of a sparkling wine).

French, Spanish

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35
Q

Bull’s Blood

A

Medium-bodied Hungarian red made from a blend of varietals, including Blaifränkisch and international varieties.

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36
Q

Bush Vines

A

Vines trained as free-standing plants, not needing the support of a trellis.

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37
Q

Butt

A

Traditional barrel used in Sherry production, holding about 600 litres.

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38
Q

Cahors

A

AC region in south-west France, making full-bodied reds, mainly from Malbec.

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39
Q

Calvados

A

Delimited region in north-west France, making apple (and pear)-based spirits.

Region

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40
Q

Campbeltown

A

Town on the west coast of mainland Scotland. Campbeltown single malt whiskies vary in style, but the best are very complex.

Region

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41
Q

Cantina Sociale

A

Co-operative cellar.

Italian

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42
Q

Cap Classique

A

A South African sparkling wine made using traditional method.

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43
Q

Carbonic Maceration

A

Fermentation of whole bunches of black grapes with the berries initially intact. The intercellular fermentation results in well-coloured, fruity red wines with little tannin.

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44
Q

Acetic Acid

A

The Acid component of vinegar present in small quantities in all wines. Excessive amounts result in a vinegary nose and taste.

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45
Q

Carignan

A

High-acid, high-tannin black variety. Suits hot regions such as the south of France and North Africa.

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46
Q

Cascina

A

Farmhouse (has come to mean ‘estate’).

Italian

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47
Q

Cask

A

Wooden barrel, usually made of oak, used for fermentation, maturation and storage of wines. Traditional names and sizes vary from region to region.

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48
Q

Cask Strength

A

Particularly of malt whiskies, a spirit that has not been reduced (watered down) to a bottling strength of around 40%abv. These generally will not be filtered and will be very high in alcohol: sometimes over 75% abv.

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49
Q

Casta

A

Grape variety.

Portuguese

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50
Q

Cave

A

Cellar (often underground) or winemaking establishment.

French

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51
Q

Cave Coopérative

A

Co-operative cellar.

French

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52
Q

Cépage

A

Grape variety.

French

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53
Q

Cerasuolo

A

Cherry pink.

Italian

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54
Q

Chai

A

Above-ground warehouse for storing wine, usually in barrels.

(French)

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55
Q

Chambolle-Musigny

A

Commune AC in the Côte de Nuits famous for Pinot Noir.

Region

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56
Q

Chaptalisation

A

Must enrichment (adding sugar to the grape juice to increase potential alcohol) specifically using beet or cane, named after Comte Chaptal, the Neoleonic minister who advocated its use.

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57
Q

Château

A

Producer in Bordeaux, generally, but not always, with accompanying house.

(French)

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58
Q

Chaume

A

Loire AC region making sweet wines from noble-rot affected Chenin Blanc. The best part of this is Quarts de Chaume AC.

Region

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59
Q

Chiaretto

A

Light or pale rosé.

Italian

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60
Q

Cinsault

A

Black variety with savoury, meaty flavours. Suits hot conditions such as southern Rhône (where it is blended with Grenache, Syrah and Mourvèdre) and South Africa.

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61
Q

Climat

A

A vineyard site.

French

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62
Q

Clos

A

Historically, a walled vineyard, although the wines may no longer exist.

(French)

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63
Q

Colombard

A

White variety grown in south-west France for distillation, and for high-acid, appley dry whites.

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64
Q

Commune

A

A small wine-growing region, usually surrounding one village.

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65
Q

Condrieu

A

Northern Rhône AC region making complex, expensive, exotic dry and off-dry wines from Viognier (q.v.).

Region

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66
Q

Consorzio

A

Producers’ trade association, whose members’ wines are identified by an individually designed neck-label.

(Italian)

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67
Q

Continentality

A

The difference between summer and winter temperatures.

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68
Q

Co-operative Cellar

A

Winemaking (and sometimes bottling and marketing) facilities that are jointly owned by a number of growers.

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69
Q

Cornas

A

Northern Rhône AC region making full-bodies Reds from Syrah.

Region

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70
Q

Cortese

A

White variety used in Northern Italy (especially Gavi) for high-acid, unoaked dry whites with green and citrus fruit (pear, lemon).

Region

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71
Q

Corton

A

Grand Cru AC in the Côte de Beaune, making red (Pinot Noir) and white (Chardonnay) wines. Includes Corton-Charlemagne Grand Cru AC.

Region

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72
Q

Corvina

A

The main variety used (along with Molinara and Rondinella) for Valpolicella. High-acid, medium tannin, and cherry and prune fruit.

Black grape variety.

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73
Q

Côte

A

Hillside

French

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74
Q

Côte Chalonnaise

A

Burgundy district making wines with some of the style and quality of those from the Côte d’Or, but at lower prices. See also Givry, Mercurey, Montagny, Rully.

Region

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75
Q

Coteau(x)

A

Slope(s).

French

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76
Q

Coteaux du Layon

A

Loire AC region making sweet wines from noble-rot affected Chenin Blanc grapes.

Region

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77
Q

Cru

A

A single ‘growth’, generally of quality. It might be a village or a vineyard.

(French)

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78
Q

Cru Artisan

A

A rank of Bordeaux châteaux, below Cru Bourgeois (q.v.).

French

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79
Q

Cru Bourgeois

A

A rank of Bordeaux châteaux, below Cru Classé (q.v.).

French

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80
Q

Cru Classé

A

A classified growth, normally in Bordeaux.

French

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81
Q

Cuvée

A

A blend, which could be of different varieties, regions or vintages, or it could be different barrels or cats from the same estate or vineyard.

(French)

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82
Q

Dégorgement/

Disgorgement

A

Removal of the sediment from a bottle in traditional method sparkling wine production.

(French)

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83
Q

Dégorgement Tardive

A

A champagne that has been disgorged after an exceptionally long period of yeast autolysis.

(French)

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84
Q

Demi-sec

A

Medium dry

French

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85
Q

Denominação de Origem Protegida (DOP)

A

Protected designation of origin.

Portuguese

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86
Q

Denominación de Origen Protegida (DOP)

A

Protected Designation of Origin.

Spanish

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87
Q

Denominazione di Origine Protetta (DOP)

A

Protected Designation of Origin.

Italy

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88
Q

Dolcetto

A

Piemontese black variety with juicy black fruit, soft tannins and moderate acidity.

Black grape variety.

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89
Q

Domaine

A

Estate

French

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90
Q

Dosage

A

Adjustment of the sugar level in sparkling wines by the addition of liqueur d’expédition (q.v.) after disgorgement (q.v.).

(French)

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91
Q

Eau-de-vie

A

Spirit distilled to a maximum of 96% abv: literally, ‘water of life’.

(French)

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92
Q

Edelfaule

A

Noble rot.

German

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93
Q

Edes

A

Sweet

Hungarian

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94
Q

Einzellage

A

Individual vineyard

German

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95
Q

Elaborado (por)

A

Produced (by)

Spanish

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96
Q

En Primeur

A

Wines, especially from Bordeaux, that are sold before they are bottled.

(French)

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97
Q

Entre-Deux-Mers

A

AC region in Bordeaux making dry whites.

Region

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98
Q

Erzeugerabfullung

A

Bottled by a producer.

German

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99
Q

Estate

A

A producer who makes wine from grapes grown on their property only.

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100
Q

Extra-sec

A

Off-dry (sparkling wines).

French

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101
Q

Fattoria

A

Estate

Italy

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102
Q

Federspiel

A

In the Wachau, a category lying between Steingeder and Smaragd (q.v.).

(German)

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103
Q

Fine Champagne

A

On a bottle of Cognac, indicates that the grapes used come exclusively from Grande Champagne and Petite Champagne (q.v.), with the majority coming from Grand Champagne.

Region

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104
Q

Fining

A

Removal of matter in suspension in a wine by the addition of a fining agent such as bentonite, which acts as a coagulant. Occasionally animal products are used making such wines unsuitable for vegetarians, although none of fining agent remains in the wine.

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105
Q

Flor

A

Yeast growth that forms particularly on the surface of Fino and Manzanilla Sherries, giving them a distinctive taste and protecting them from oxidization.

(Spanish)

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106
Q

Frizzante

A

Slightly sparkling

Italian

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107
Q

Garganega

A

The dominant variety in the highest-quality Soave wines. Green fruit, crisp acidity, medium-body.

White variety

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108
Q

Garrafeira

A

A superior wine with additional aging.

Portuguese

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109
Q

Geschützte Geografische Angabe

A

Protected Geographic Indication (q.v.).

German

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110
Q

Geschützte Ursprungsbezeichnung

A

Protected Designation of Origin (q.v.).

German

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111
Q

Gigondas

A

Southern Rhône AC region making Grenache-dominated wines, comparable in style and quality to Châteauneuf-du-Pape.

Region

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112
Q

Givry

A

AC Commune in the Côte Chalonnaise, making red (Pinot Noir) and white (Chardonnay) wines.

Region

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113
Q

Graines Nobles (Sélection de…)

A

Botrytis-affected grapes (wine made using a selection of nobly rotten grapes). This is a legal description in Alsace, but the phrase may occasionally be seen on wines from other regions, such as Condrieu, Coteaux du Layon and Mâcon.

(French)

114
Q

Grand Champagne

A

The quality centre of the Cognac region; a source of particularly elegant, complex spirits that age well in oak. See also Petite Champagne, Fine Champagne, Borderies.

Region

115
Q

Granvas

A

Tank-fermented sparkling wine.

Spanish

116
Q

Grechetto

A

Medium to high-acid white variety that is used for the best Orvieto DOC wines. Suitable for dry and medium (amabile) styles.

White variety

117
Q

Grenache Blanc

A

White-skinned version of Grenache, used in southern France and northern Spain for full-bodied peachy whites with medium to low acidity.

White variety

118
Q

Grosslage

A

A group of adjoining vineyards. Not to be confused with Einzellage.

(German)

119
Q

Grüner Veltliner

A

High-quality grape variety grown in Austria. Styles range from light-bodied and refreshing to powerful and complex.

White variety

120
Q

Highland

A

Scottish region, north of a line from Greenock to Dundee. Malt whiskies from this region are generally very intensely flavoured.

Region

121
Q

Imbottigliato all’origine

A

Estate-bottled.

Italian

122
Q

Indicação Geográfica Protegida (IGP)

A

Protected Geographical Indication (q.v.).

Portuguese

123
Q

Indicaión Geográfica Protegida (IGP)

A

Protected Geographical Indication (q.v.).

Spanish

124
Q

Indication Géographique Protégée (IGP)

A

Protected Geographical Indication (q.v.).

French

125
Q

Indicazione Geografica Protetta (IGP)

A

Protected Geographical Indication (q.v.).

Italian

126
Q

Invecchiato

A

Aged

Italian

127
Q

Islam

A

Island off the west coast of Scotland. Islam malt whiskies are generally very peaty, with seaweed, medicinal and brine aromas.

Region

128
Q

Jumilla

A

Hot region in south-east Spain, making dark-coloured, full-bodied Reds mainly from Monastrell (Mourvèdre).

Region

129
Q

Lambrusco

A

Traditionally a fruity, dry (or off-dry) sparkling red from Italy, made from the Lambrusco grape variety. Much exported Lambrusco is a sweet, lightly-sparkling white that is light in alcohol.

Black variety

130
Q

Lees

A

The sediment of dead yeast cells that gathers at the bottom of the tank or cask once fermentation is completed.

131
Q

Lees Stirring

A

A process of mixing the lees (q.v.) with the wine, usually in cask, to help extract components that will give the wine extra flavour and body.

132
Q

Lieu Dit

A

A named vineyard site not Premiere Cru or Grand Cru status.

French

133
Q

Liqueur d’Expédition

A

A liquid mixture of wine and sugar, added to all bottle-fermented sparkling wines after disgorgement and before final corking.

(French)

134
Q

Liqueur de Tirage

A

Mixture of wine, sugar and yeast added to still wine to promote a secondary fermentation in sparking wine production.

(French)

135
Q

Liquoroso

A

Strong, often fortified wine.

Italian

136
Q

Lowland

A

Scottish region, south of the line from Greenock to Dundee, lowland malt whiskies are generally light and smooth, with floral, grassy and cereal aromas.

Region

137
Q

Maceration

A

Period of time when the skins are in contact with the juice or wine during red wine vinification.

138
Q

Madeira

A

Aged, fortified wine from the island of Madeira. Comes in dry, medium and sweet styles. Grape varieties are named on premium and vintage versions: Sercial (dry), Verdelho (off-dry), Boal (sweet), Malmsey (very sweet)

Region

139
Q

Madiran

A

AC region in southwest France, making full-bodied Reds, mainly from Tannat (q.v.).

Region

140
Q

Malolactic Fermentation

A

Conversion of harsh malic acid into softer lactic acid by the action of lactic bacteria. As a side effect, buttery, nutty flavour compounds can be produced.

141
Q

Malt

A

Barley that has undergone the malting process of soaking, germination and kilning to convert the starch present in the original grain into ferment able sugar.

142
Q

Malvasia

A

Fruity, aromatic grape variety used for the sweetest Madeiras (Malmsey), and some non-fortified sweet wines. Also used for the finest Frascati and white Rioja, although Trebbiano and Viura are more common.

White variety

143
Q

Manipulant

A

A grape-grower who also makes wine, especially in Champagne.

(French)

144
Q

Marc

A
  1. The residue of skins, pips and stalks left in the press after the extraction of juice or wine. In English it’s called ‘pomace’
  2. Brandy made from this rather than whole grapes.

(French)

145
Q

Marsanne

A

Delicately flavoured, low-acid grape variety used for many full-bodied dry white Rhône wines, including white Hermitage AC. Often blended with Roussane.

White variety

146
Q

Mas

A

Vineyard

French

147
Q

Maso, Masseria

A

Estate

Italian

148
Q

Mataro

A

Mourvèdre (q.v.), especially Austria.

Black variety

149
Q

Menetou-Salon

A

Loire AC region making Sancerre-style white wines from Sauvignon Blanc, and some light reds from Pinot Noir.

Region

150
Q

Merchant

A
  1. A company that buys grapes or finished wine for vinification, maturation and blending before sale.
  2. A wine dealer.
151
Q

Mercurey

A

Region in the Côte Chalonnaise, best known for reds (Pinot Noir).

Region

152
Q

Metodo Charmat

A

Tank method sparkling wine.

Italian

153
Q

Metodo Classico, Metodo Tradizionale

A

Traditional method, bottle-fermented sparkling wine.

Italian

154
Q

Mezcal

A

General category for Agave-based spirits. Tequila is a Mezcal from a delimited region.

155
Q

Micro-Climate

A

The climate within the canopy of the vine.

156
Q

Millésime

A

Vintage date.

French

157
Q

Miss en Bouteille (Par)

A

Bottled (by)

French

158
Q

Mise en Bouteille au Château/Domaine

A

Château/ domaine-bottled.

French

159
Q

Mise Sur Lie

A

Bottled directly from the lees (q.v.).

160
Q

Mistelle, Mistela

A

A mixture of unfermented grape juice and alcohol, such as Pineau des Charentes, Ratafia and Moscatel de Valencia.

(French, Spanish)

161
Q

Moelleux

A

Medium Sweet

French

162
Q

Monastrell

A

Mourvèdre (q.v.), especially in Spain.

Black variety

163
Q

Monbazillac

A

Appellation within the Bergerac region (q.v.) making Sauternes-style sweet wines, mainly from Sémillon.

Region

164
Q

Monopole

A

A vineyard, especially in Burgundy, that has only one owner.

(French)

165
Q

Montagny

A

Côte Chalonnaise region making white wines from Chardonnay.

166
Q

Morey-Saint-Denis

A

AC Commune in the Côte de Nuites, best known for red (Pinot Noir).

Region

167
Q

Mourvèdre

A

Hot climate variety making deep-colored, high-tannin, reds from Xinomavro.

Region

168
Q

Mousseux

A

Sparkling

French

169
Q

Muffa Nobile

A

Noble rot

Italian

170
Q

Must

A

Unfermented grape juice, destined to become wine

171
Q

Naoussa

A

Region in northern Greece making high-acid, high-tannin reds from Xinomavro.

Region

172
Q

Négociant

A

Merchant (q.v.)

French

173
Q

Negroamaro

A

Southern Italy black variety. Literally ‘black-bitter’. Used in Salice Salentino

Black variety

174
Q

Nemea

A

Greek region making full-bodied soft fruity reds from Agiorgitiko.

Region

175
Q

Nero d’Avola

A

Sicilian black grape variety, used for full-bodied Reds.

Black variety

176
Q

Non-Filtré

A

Unfiltered

French

177
Q

Overproof

A

Most commonly used of rum. Any spirit that is higher in alcohol than proof spirit (q.v.).

178
Q

Palo Cortado

A

Dry style of Sherry that has similar flavours to Amontillado, but is more full-bodies.

179
Q

Passito

A

A generally strong, sweet wine made from particularly dried grapes.

(Italian)

180
Q

Pétillant

A

Lightly sparkling

French

181
Q

Petit Château

A

In Bordeaux, one of the many château brands that fall outside the classifications.

(French)

182
Q

Petite Champagne

A

The Cognac region surrounding Grand Champagne (q.v.). Spirits made from Petite Champagne grapes are very high quality, but not quite as elegant, complex and ageworthy as those from Grande Champagne.

Region

183
Q

Pinot Blanc/ Pinot Bianco

A

White grape variety grown in Alsace and Northern Italy. Similar in flavour to Chardonnay, but usually unoaked, or very lightly oaked.

White variety

184
Q

Pipe

A

Traditional cask (q.v.) used in the Douro for Port production. Two sizes are recognized: 550L production, or Douro, pipe and 534L shipping pipe.

185
Q

Podere

A

A small estate.

Italian

186
Q

Pourriture Noble

A

Noble rot

French

187
Q

Prädikat

A

The various sub-categories of Prädikatswein wines (Kabinett, Spätlese, Auslese, Beerenauslese, Trockenbeerenauslese, as well as Eiswein). Austria adds the category Ausbruch, but does not include Kabinett.

(German)

188
Q

Primary Aromas

A

Aromas in a wine that arise directly from the fruit (q.v. Secondary, tertiary).

189
Q

Produttore

A

Producer

Italy

190
Q

Proof

A

Of spirits, 57.1% abv (UK), 50% abv (USA).

191
Q

Propriétaire

A

Owner.

French

192
Q

Protected Denoiation of Origin (PDO)

A

The EU sub-category of wine with Geographical Indication (q.v.) that sets the strictest requirements for wine production.

193
Q

Protected Geographical Indication (PGI)

A

The EU sub-category of wine with Geographical Indication (q.v.) that allows the greatest flexibility to wine producers.

194
Q

Pupitre

A

Rack consisting of two hinged boards through which holes have been bored to hold the necks of sparkling wine bottles during riddling (q.v.).

(French)

195
Q

Puttyonyos

A

Measure of sweetness in a Tokaji wine.

196
Q

Quinta

A

Farm or estate.

Portuguese

197
Q

Racking

A

Drawing off clear wine from a cask or vat and moving it to another, leaving the sediment behind.

198
Q

Raisin

A

Grape.

French

199
Q

Recioto

A

Similar to passito (q.v.), made with part-dried grapes.

Italy

200
Q

Récoltant

A

Someone who harvests their own grapes.

French

201
Q

Remuage

A

Riddling (q.v.).

French

202
Q

Reserve

A

May indicate a superior quality wine, or wines that have seen a period of aging. Or it may indicate very little. Unlike the word ‘Reserva’ in Spain, Portugal or Italy, this word has no legal meaning.

203
Q

Residual Sugar

A

Unfermented sugar remaining in the wine after bottling. Even dry wines will contain a small amount.

204
Q

Reuilly

A

AC Loire region making Sancerre-style white wines from Sauvignon Blanc, and some light reds from Pinot Noir.

Region

205
Q

Ribatejo

A

Portuguese region, making red and white wines.

Region

206
Q

Rich

A

Sweet (sparkling wines).

French

207
Q

Riddling

A

Moving the sediment to the neck of the bottle before disgorgement (q.v.) in traditional method sparking wine production.

208
Q

Roussanne

A

High-quality white Rhône variety. Usually blended (with Marsanne in the Northn Rhône; with other varieties in the south). Full-bodied, medium to high acidity, orchard fruit flavours.

White variety.

209
Q

Ruby Cabernet

A

NOT Cabernet Sauvignon (although it is related). A variety created especially for very hot conditions such as Central Valley, California. Mainly used for simple, soft, fruity reds.

Black variety

210
Q

Rueda

A

DO region west of Ribera de Duero, making crisp, unoaked, fruity dry white wines from Verdejo and Sauvignon Blanc.

Region

211
Q

Rully

A

Côte Chalonnaise (q.v.) region, best known for white wines (Chardonnay) and sparkling wines.

Region

212
Q

Sainte-Croix-du-Mont

A

Region facing Sauternes across the River Garonne, making wines in a similar style but at lower prices.

Region

213
Q

Saint-Estèphe

A

Commune in the Haut-Médoc.

Region

214
Q

Saint-Joseph

A

Region in the northern Rhône, mainly making red wines from Syrah.

Region

215
Q

Saint-Julien

A

Commune in Haut-Médoc.

Region

216
Q

Salice Salentino

A

DOC region in southern Italy, making full-bodied red wines mainly from Negroamaro (q.v.).

Region

217
Q

Savennières

A

AC region in the Loire, making complex, long-lived dry white wines from Chenin Blanc.

Region

218
Q

Secondary Aromas

A

Aromas in a wine that arises from the fermentation (q.v. Primary, tertiary aromas)

219
Q

Single Cask

A

Particularly of malt whiskies, a spirit that is not a blend of several casks. These are often bottled unfiltered, at a cask strength (q.v.).

220
Q

Site Climate

A

The climate of a plot of vines, perhaps a vineyard, or part of a vineyard.

221
Q

Smaragd

A

In the Wachau (Austria), rich, full-bodied dry wines from late-harvested grapes.

(German)

222
Q

Straight Whiskey

A

USA: a whiskey made from at least 51% of one grain, distilled to no more than 80% abv, and aged for a minimum of two years in new oak casks.

223
Q

Solera

A

System of fractional blending used in the production of Sherry, wherein older wine is refreshed by the addition of younger wine.

224
Q

Speyside

A

Scottish region, within the Highlands (q.v.). Speyside malt whiskies are generally very elegant, and well-balanced, with subtle peat and complex fruit, floral and honey aromas.

Region

225
Q

Spumante

A

Sparkling wine made by any method.

Italian

226
Q

Steinfeder

A

In the Wachau (Austria), the lightest bodied wine category for dry wines.

(German)

227
Q

Strohwein, Schilfwein

A

Sweet wine made from grapes that have been dried on straw or reed mats.

(German)

228
Q

Sulfur Dioxide (SO2)

A

Highly reactive, pungent gas that is used in winemaking as an anti-oxidant and antiseptic (additive E220).

229
Q

Supérieur

A

Indicates a higher degree of alcohol.

French

230
Q

Super Second

A

Bordeaux châteaux that were second (or third) growths in the 1855 Classification, but which sometimes produce wines that rival the first growths for quality. Which châteaux qualify is a matter of debate.

231
Q

Sur Pointe

A

Ageing of a bottle of sparkling wine, neck down, after yeast autolysis is complete, but before disgorgement.

(French)

232
Q

Szamorodni

A

‘As it comes’. Wine made from the grapes that have not bee sorted according to their degree of botrytis.

(Hungarian)

233
Q

Száraz

A

Dry

Hungarian

234
Q

Tannat

A

High-tannin black grape variety grown in south-west France (especially Madiran AC), also popular in Uruguay. Often blended with Merlot.

Black variety

235
Q

Tarrango

A

Grape variety developed for hot conditions, used for light-bodied, Beaujolais-style reds, mainly in Australia.

Black variety

236
Q

Tavel

A

Southern Rhône AC specializing in full-bodied dry Grenache-based rosés.

Region

237
Q

Tenuta

A

Estate

Italy

238
Q

Terroir

A

A sense of place expressed in a wine, which may include the effects of climate, site climate, soils, aspect, slope, and even local grape varieties, yeast cultures and winemaking practices.

(French)

239
Q

Tertiary Aromas

A

Aromas in a wine that are due to the effects of aging (q.v. Primary, secondary aromas).

240
Q

Toro

A

DO region in Spain, neighboring Rueda (q.v.), making intensely fruity red wines, mainly from Tempranillo.

Region

241
Q

Tri (pl. Tries)

A

A selection of grapes, especially those grapes picked during one passage through a vineyard, selected at the perfect level of ripeness for sweet wines.

(French)

242
Q

Trincadeira

A

Portuguese black variety, used for soft, plummy reds.

Black variety

243
Q

Uva

A

Grape

Italian, Spanish

244
Q

Uvaggio

A

Blend of grapes.

Italian

245
Q

Vacqueras

A

Southern Rhône AC region, making wines comparable in quality and style to Châteauneuf-du-Pape.

Region

246
Q

Vecchio

A

Old. For DOC wines there are controls as to how this word may be used.

(Italian)

247
Q

Vendange

A

The wine harvest.

French

248
Q

Vendange à la Main

A

Hand-harvested.

French

249
Q

Vendange Tardive, VT

A

Late-harvest. A wine made with exceptionally ripe grapes.

French

250
Q

Verdejo

A

High-quality white fruity-aromatic grape variety, used for unoaked dry whites in Rueda (q.v.).

White variety

251
Q

Verdelho

A

White grape variety used for fortified wines (especially in Madeira), for fruity dry whites.

White variety

252
Q

Verdicchio

A

High-acid white grape variety grown in the Marche (especially Verdicchio dei Castelli di Jesi).

White variety

253
Q

Vernaccia

A

High-acid white grape variety grown in Tuscany (especially Vernaccia di San Gimignano).

White variety

254
Q

Vieilles Vignes

A

Old vines. Not a legally defined term. Old vines give lower yields of generally higher quality grapes.

(French)

255
Q

Viejo

A

Old.

Spanish

256
Q

Vigna, Vigneto

A

Vineyard.

Italian

257
Q

Vignoble

A

Vineyard.

French

258
Q

Viña

A

Vineyard.

Spanish

259
Q

Vin de Paille

A

Wine made from grapes that have been dried.

French

260
Q

Vine/ Grape Variety

A

One of a number of recognizable members of a particular vine species. They may result from natural maturation or deliberate crossing.

261
Q

Vine Species

A

Any of the members of the genus ‘Vitis’. Most wine is made from European species, ‘Vitis vinifera’, but using American rootstocks from species ‘V. rupestris’ or ‘V. riparia’.

262
Q

Vinha

A

A plot of vines.

Portuguese

263
Q

Vinification

A

Winemaking

264
Q

Vino Generoso

A

Fortified wine.

Spanish

265
Q

Vino Nobile di Montepulciano

A

Region in Tuscany making Chianti-style red wines from Sangiovese.

Region

266
Q

Vino Novello

A

New wine, bottled shortly after harvest.

Italian

267
Q

Viognier

A

High-quality white grape variety, originally from the northern Rhône (Condrieu). Now grown more widely in southern France and New World countries. Gives exotically scented (nashi-pear, white peach, violet, minerals), full-bodied, dry and off-dry wines.

White variety

268
Q

Viticoltore, Vignaiolo

A

Grower

Italian

269
Q

Viura

A

Spanish white variety, used for white Rioja and (along with Parellada and Xarel-lo) Cava. Also known as Maccabeo.

White variety

270
Q

Vivace

A

‘Lively’. Slightly sparkling.

Italian

271
Q

Volatile Acidity

A

Acetic acid (q.v.) in a wine. A small amount exists in all wines and in all wines and is an important part of the aroma or bouquet. Excessive amounts indicate a faulty wine.

272
Q

Volnay

A

AC Commune in the Côte de Beaune, specializing in red wines (Pinot Noir).

Region

273
Q

VOS, VORS

A

Vinum Optimum Signatum,
Vinum Optimum Rare Signatum.
These are age classifications for very old Sherries. VOS indicates an average age of at least 20 years; VORS indicates an average age of at least 30 years.

274
Q

Vosne-Romanée

A

AC Commune in the Côte de Nuits, specializing in red wines (Pinot Noir). Includes Romanée-Conti Grand Cru AC.

Region

275
Q

Vougeot

A

AC Commune in the Côte de Nuits, specializing in red wines (Pinot Noir). Includes Clos de Vougeot Grand Cru.

Region

276
Q

Wine with Geographical Indication

A

A legal category of wines in the EU. This is subdivided into Protected Denomination of Origin (PDO) and Protected Geographical Indication (PGI).

277
Q

Winzergenossenschaft

A

Co-operative cellar.

German

278
Q

Xinomavro

A

High-acid, high-tannin Greek grape variety (sometimes compared with Nebbiolo). Used in several Northern Greek regions, including Naoussa.

Black variety

279
Q

Yeast

A

Generic term for a number of single-celled micro-organisms that produce zymase, the enzyme responsible for converting sugar into alcohol. The most important wine yeast is Saccharomyces cerevisiae.

280
Q

Yeast Autolysis

A

Breakdown of dead yeast cells after the secondary fermentation in sparkling wine production. Among other things, it gives the wine a yeasty, or biscuity, nose.

281
Q

Yecla

A

Hot DO region in south-east Spain, making dark-coloured, full-bodied reds mainly from Monastrell (Mourvèdre).

Region

WSET (8 decks)

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