Glossary Flashcards
Adamado
Medium Sweet
Portuguese
Adega
Winery
Portuguese
Agiorgitiko
Greek black variety (used in Nemea). Low acidity, with soft tannins and rich, plummy fruit.
Black grape variety
Alcohol
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.
Aligoté
High-acid inexpensive dry white from Burgundy, usually unoaked. Will be varietally labelled to distinguish these wines from Chardonnay.
White grape variety
Almacenista
A producer of Sherry who ages it and then sells it in bulk to a merchant.
(Spanish)
Alte Reben
Old Vines
German
Anbaugebiet
Designated quality wine region.
German
Appellation d’Origine Protégée
Protected Designation of Origin (q.v.).
French
Aragonez
Tempranillo, also called Tinta Roriz (in Portugal).
Black grape variety
Assemblage
Blending of a number of different parcels of wine, particularly in Bordeaux or Champagne.
(French)
Assyrtiko
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.
Ausbruch
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)
Azienda (or Casa)
An estate that makes wine from both its own and brought-in grapes.
(Italian)
Azienda (or Casa) Agricola
An estate that uses only its own grapes in the production of its wine.
(Italian)
Azienda (or Casa) Vinicola
A producer who buys in and vinifies grapes.
Italian
Baga
High-acid, high-tannin Portuguese black grape, usually oak-aged. The main region is Bairrada.
Black grape variety.
Bandol
AC region in Provence, mainly making long-lived, full-bodied red wines from Mourvèdre (q.v.).
Region
Bardolino
Red wine DOC region in North-East Italy; wines are similar in style to Valpolicella DOC.
Region.
Barrique
Cask (q.v.) with a capacity of 225 L. Traditional to Bordeaux, but now used throughout the world.
(French)
Barsac
AC region neighboring Sauternes, making wines of a similar style, quality and price.
Region
Bereich
A group of communes (Gemeinde).
German
Bergerac
AC region inland of Bordeaux, making wines in a similar style (red and white).
Region
Bin
Literally a location (for example in a cellar), where a particular wine is stored. Often used as a part of the brand name.
Biologique
Organic
French
Blaufränkisch
Red cherry fruit and peppery spice. Oaked/unoaked. Austria (especially Burgenland) plus Germany and Hungary.
Black grape variety
Blended Whisk(e)y
Scotland: a blend of grain and malt whisky.
USA: a blend of straight whisky and neutral corn spirit.
Bodega
Winery
Spanish
Bonnezeaux
Loire AC region making sweet wines from noble-rot affected Chenin Blanc grapes.
Region
Borderies
A region in Cognac, just north off Grande and Petite Champagne (q.v.), offering very high-quality spirits.
Region
Botanicals
Flavoring used in gin production, such as juniper, coriander, seeds and citrus peel.
Botrytis Cinerea
Fungus that attacks the grape berry. In certain circumstances it will form unwanted grey rot; in others, desirable noble rot.
Bottiglia
Bottle
Italian
Brut
Dry (of a sparkling wine).
French, Spanish
Bull’s Blood
Medium-bodied Hungarian red made from a blend of varietals, including Blaifränkisch and international varieties.
Bush Vines
Vines trained as free-standing plants, not needing the support of a trellis.
Butt
Traditional barrel used in Sherry production, holding about 600 litres.
Cahors
AC region in south-west France, making full-bodied reds, mainly from Malbec.
Calvados
Delimited region in north-west France, making apple (and pear)-based spirits.
Region
Campbeltown
Town on the west coast of mainland Scotland. Campbeltown single malt whiskies vary in style, but the best are very complex.
Region
Cantina Sociale
Co-operative cellar.
Italian
Cap Classique
A South African sparkling wine made using traditional method.
Carbonic Maceration
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.
Acetic Acid
The Acid component of vinegar present in small quantities in all wines. Excessive amounts result in a vinegary nose and taste.
Carignan
High-acid, high-tannin black variety. Suits hot regions such as the south of France and North Africa.
Cascina
Farmhouse (has come to mean ‘estate’).
Italian
Cask
Wooden barrel, usually made of oak, used for fermentation, maturation and storage of wines. Traditional names and sizes vary from region to region.
Cask Strength
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.
Casta
Grape variety.
Portuguese
Cave
Cellar (often underground) or winemaking establishment.
French
Cave Coopérative
Co-operative cellar.
French
Cépage
Grape variety.
French
Cerasuolo
Cherry pink.
Italian
Chai
Above-ground warehouse for storing wine, usually in barrels.
(French)
Chambolle-Musigny
Commune AC in the Côte de Nuits famous for Pinot Noir.
Region
Chaptalisation
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.
Château
Producer in Bordeaux, generally, but not always, with accompanying house.
(French)
Chaume
Loire AC region making sweet wines from noble-rot affected Chenin Blanc. The best part of this is Quarts de Chaume AC.
Region
Chiaretto
Light or pale rosé.
Italian
Cinsault
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.
Climat
A vineyard site.
French
Clos
Historically, a walled vineyard, although the wines may no longer exist.
(French)
Colombard
White variety grown in south-west France for distillation, and for high-acid, appley dry whites.
Commune
A small wine-growing region, usually surrounding one village.
Condrieu
Northern Rhône AC region making complex, expensive, exotic dry and off-dry wines from Viognier (q.v.).
Region
Consorzio
Producers’ trade association, whose members’ wines are identified by an individually designed neck-label.
(Italian)
Continentality
The difference between summer and winter temperatures.
Co-operative Cellar
Winemaking (and sometimes bottling and marketing) facilities that are jointly owned by a number of growers.
Cornas
Northern Rhône AC region making full-bodies Reds from Syrah.
Region
Cortese
White variety used in Northern Italy (especially Gavi) for high-acid, unoaked dry whites with green and citrus fruit (pear, lemon).
Region
Corton
Grand Cru AC in the Côte de Beaune, making red (Pinot Noir) and white (Chardonnay) wines. Includes Corton-Charlemagne Grand Cru AC.
Region
Corvina
The main variety used (along with Molinara and Rondinella) for Valpolicella. High-acid, medium tannin, and cherry and prune fruit.
Black grape variety.
Côte
Hillside
French
Côte Chalonnaise
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
Coteau(x)
Slope(s).
French
Coteaux du Layon
Loire AC region making sweet wines from noble-rot affected Chenin Blanc grapes.
Region
Cru
A single ‘growth’, generally of quality. It might be a village or a vineyard.
(French)
Cru Artisan
A rank of Bordeaux châteaux, below Cru Bourgeois (q.v.).
French
Cru Bourgeois
A rank of Bordeaux châteaux, below Cru Classé (q.v.).
French
Cru Classé
A classified growth, normally in Bordeaux.
French
Cuvée
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)
Dégorgement/
Disgorgement
Removal of the sediment from a bottle in traditional method sparkling wine production.
(French)
Dégorgement Tardive
A champagne that has been disgorged after an exceptionally long period of yeast autolysis.
(French)
Demi-sec
Medium dry
French
Denominação de Origem Protegida (DOP)
Protected designation of origin.
Portuguese
Denominación de Origen Protegida (DOP)
Protected Designation of Origin.
Spanish
Denominazione di Origine Protetta (DOP)
Protected Designation of Origin.
Italy
Dolcetto
Piemontese black variety with juicy black fruit, soft tannins and moderate acidity.
Black grape variety.
Domaine
Estate
French
Dosage
Adjustment of the sugar level in sparkling wines by the addition of liqueur d’expédition (q.v.) after disgorgement (q.v.).
(French)
Eau-de-vie
Spirit distilled to a maximum of 96% abv: literally, ‘water of life’.
(French)
Edelfaule
Noble rot.
German
Edes
Sweet
Hungarian
Einzellage
Individual vineyard
German
Elaborado (por)
Produced (by)
Spanish
En Primeur
Wines, especially from Bordeaux, that are sold before they are bottled.
(French)
Entre-Deux-Mers
AC region in Bordeaux making dry whites.
Region
Erzeugerabfullung
Bottled by a producer.
German
Estate
A producer who makes wine from grapes grown on their property only.
Extra-sec
Off-dry (sparkling wines).
French
Fattoria
Estate
Italy
Federspiel
In the Wachau, a category lying between Steingeder and Smaragd (q.v.).
(German)
Fine Champagne
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
Fining
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.
Flor
Yeast growth that forms particularly on the surface of Fino and Manzanilla Sherries, giving them a distinctive taste and protecting them from oxidization.
(Spanish)
Frizzante
Slightly sparkling
Italian
Garganega
The dominant variety in the highest-quality Soave wines. Green fruit, crisp acidity, medium-body.
White variety
Garrafeira
A superior wine with additional aging.
Portuguese
Geschützte Geografische Angabe
Protected Geographic Indication (q.v.).
German
Geschützte Ursprungsbezeichnung
Protected Designation of Origin (q.v.).
German
Gigondas
Southern Rhône AC region making Grenache-dominated wines, comparable in style and quality to Châteauneuf-du-Pape.
Region
Givry
AC Commune in the Côte Chalonnaise, making red (Pinot Noir) and white (Chardonnay) wines.
Region
Graines Nobles (Sélection de…)
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)
Grand Champagne
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
Granvas
Tank-fermented sparkling wine.
Spanish
Grechetto
Medium to high-acid white variety that is used for the best Orvieto DOC wines. Suitable for dry and medium (amabile) styles.
White variety
Grenache Blanc
White-skinned version of Grenache, used in southern France and northern Spain for full-bodied peachy whites with medium to low acidity.
White variety
Grosslage
A group of adjoining vineyards. Not to be confused with Einzellage.
(German)
Grüner Veltliner
High-quality grape variety grown in Austria. Styles range from light-bodied and refreshing to powerful and complex.
White variety
Highland
Scottish region, north of a line from Greenock to Dundee. Malt whiskies from this region are generally very intensely flavoured.
Region
Imbottigliato all’origine
Estate-bottled.
Italian
Indicação Geográfica Protegida (IGP)
Protected Geographical Indication (q.v.).
Portuguese
Indicaión Geográfica Protegida (IGP)
Protected Geographical Indication (q.v.).
Spanish
Indication Géographique Protégée (IGP)
Protected Geographical Indication (q.v.).
French
Indicazione Geografica Protetta (IGP)
Protected Geographical Indication (q.v.).
Italian
Invecchiato
Aged
Italian
Islam
Island off the west coast of Scotland. Islam malt whiskies are generally very peaty, with seaweed, medicinal and brine aromas.
Region
Jumilla
Hot region in south-east Spain, making dark-coloured, full-bodied Reds mainly from Monastrell (Mourvèdre).
Region
Lambrusco
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
Lees
The sediment of dead yeast cells that gathers at the bottom of the tank or cask once fermentation is completed.
Lees Stirring
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.
Lieu Dit
A named vineyard site not Premiere Cru or Grand Cru status.
French
Liqueur d’Expédition
A liquid mixture of wine and sugar, added to all bottle-fermented sparkling wines after disgorgement and before final corking.
(French)
Liqueur de Tirage
Mixture of wine, sugar and yeast added to still wine to promote a secondary fermentation in sparking wine production.
(French)
Liquoroso
Strong, often fortified wine.
Italian
Lowland
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
Maceration
Period of time when the skins are in contact with the juice or wine during red wine vinification.
Madeira
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
Madiran
AC region in southwest France, making full-bodied Reds, mainly from Tannat (q.v.).
Region
Malolactic Fermentation
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.
Malt
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.
Malvasia
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
Manipulant
A grape-grower who also makes wine, especially in Champagne.
(French)
Marc
- The residue of skins, pips and stalks left in the press after the extraction of juice or wine. In English it’s called ‘pomace’
- Brandy made from this rather than whole grapes.
(French)
Marsanne
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
Mas
Vineyard
French
Maso, Masseria
Estate
Italian
Mataro
Mourvèdre (q.v.), especially Austria.
Black variety
Menetou-Salon
Loire AC region making Sancerre-style white wines from Sauvignon Blanc, and some light reds from Pinot Noir.
Region
Merchant
- A company that buys grapes or finished wine for vinification, maturation and blending before sale.
- A wine dealer.
Mercurey
Region in the Côte Chalonnaise, best known for reds (Pinot Noir).
Region
Metodo Charmat
Tank method sparkling wine.
Italian
Metodo Classico, Metodo Tradizionale
Traditional method, bottle-fermented sparkling wine.
Italian
Mezcal
General category for Agave-based spirits. Tequila is a Mezcal from a delimited region.
Micro-Climate
The climate within the canopy of the vine.
Millésime
Vintage date.
French
Miss en Bouteille (Par)
Bottled (by)
French
Mise en Bouteille au Château/Domaine
Château/ domaine-bottled.
French
Mise Sur Lie
Bottled directly from the lees (q.v.).
Mistelle, Mistela
A mixture of unfermented grape juice and alcohol, such as Pineau des Charentes, Ratafia and Moscatel de Valencia.
(French, Spanish)
Moelleux
Medium Sweet
French
Monastrell
Mourvèdre (q.v.), especially in Spain.
Black variety
Monbazillac
Appellation within the Bergerac region (q.v.) making Sauternes-style sweet wines, mainly from Sémillon.
Region
Monopole
A vineyard, especially in Burgundy, that has only one owner.
(French)
Montagny
Côte Chalonnaise region making white wines from Chardonnay.
Morey-Saint-Denis
AC Commune in the Côte de Nuites, best known for red (Pinot Noir).
Region
Mourvèdre
Hot climate variety making deep-colored, high-tannin, reds from Xinomavro.
Region
Mousseux
Sparkling
French
Muffa Nobile
Noble rot
Italian
Must
Unfermented grape juice, destined to become wine
Naoussa
Region in northern Greece making high-acid, high-tannin reds from Xinomavro.
Region
Négociant
Merchant (q.v.)
French
Negroamaro
Southern Italy black variety. Literally ‘black-bitter’. Used in Salice Salentino
Black variety
Nemea
Greek region making full-bodied soft fruity reds from Agiorgitiko.
Region
Nero d’Avola
Sicilian black grape variety, used for full-bodied Reds.
Black variety
Non-Filtré
Unfiltered
French
Overproof
Most commonly used of rum. Any spirit that is higher in alcohol than proof spirit (q.v.).
Palo Cortado
Dry style of Sherry that has similar flavours to Amontillado, but is more full-bodies.
Passito
A generally strong, sweet wine made from particularly dried grapes.
(Italian)
Pétillant
Lightly sparkling
French
Petit Château
In Bordeaux, one of the many château brands that fall outside the classifications.
(French)
Petite Champagne
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
Pinot Blanc/ Pinot Bianco
White grape variety grown in Alsace and Northern Italy. Similar in flavour to Chardonnay, but usually unoaked, or very lightly oaked.
White variety
Pipe
Traditional cask (q.v.) used in the Douro for Port production. Two sizes are recognized: 550L production, or Douro, pipe and 534L shipping pipe.
Podere
A small estate.
Italian
Pourriture Noble
Noble rot
French
Prädikat
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)
Primary Aromas
Aromas in a wine that arise directly from the fruit (q.v. Secondary, tertiary).
Produttore
Producer
Italy
Proof
Of spirits, 57.1% abv (UK), 50% abv (USA).
Propriétaire
Owner.
French
Protected Denoiation of Origin (PDO)
The EU sub-category of wine with Geographical Indication (q.v.) that sets the strictest requirements for wine production.
Protected Geographical Indication (PGI)
The EU sub-category of wine with Geographical Indication (q.v.) that allows the greatest flexibility to wine producers.
Pupitre
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)
Puttyonyos
Measure of sweetness in a Tokaji wine.
Quinta
Farm or estate.
Portuguese
Racking
Drawing off clear wine from a cask or vat and moving it to another, leaving the sediment behind.
Raisin
Grape.
French
Recioto
Similar to passito (q.v.), made with part-dried grapes.
Italy
Récoltant
Someone who harvests their own grapes.
French
Remuage
Riddling (q.v.).
French
Reserve
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.
Residual Sugar
Unfermented sugar remaining in the wine after bottling. Even dry wines will contain a small amount.
Reuilly
AC Loire region making Sancerre-style white wines from Sauvignon Blanc, and some light reds from Pinot Noir.
Region
Ribatejo
Portuguese region, making red and white wines.
Region
Rich
Sweet (sparkling wines).
French
Riddling
Moving the sediment to the neck of the bottle before disgorgement (q.v.) in traditional method sparking wine production.
Roussanne
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.
Ruby Cabernet
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
Rueda
DO region west of Ribera de Duero, making crisp, unoaked, fruity dry white wines from Verdejo and Sauvignon Blanc.
Region
Rully
Côte Chalonnaise (q.v.) region, best known for white wines (Chardonnay) and sparkling wines.
Region
Sainte-Croix-du-Mont
Region facing Sauternes across the River Garonne, making wines in a similar style but at lower prices.
Region
Saint-Estèphe
Commune in the Haut-Médoc.
Region
Saint-Joseph
Region in the northern Rhône, mainly making red wines from Syrah.
Region
Saint-Julien
Commune in Haut-Médoc.
Region
Salice Salentino
DOC region in southern Italy, making full-bodied red wines mainly from Negroamaro (q.v.).
Region
Savennières
AC region in the Loire, making complex, long-lived dry white wines from Chenin Blanc.
Region
Secondary Aromas
Aromas in a wine that arises from the fermentation (q.v. Primary, tertiary aromas)
Single Cask
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.).
Site Climate
The climate of a plot of vines, perhaps a vineyard, or part of a vineyard.
Smaragd
In the Wachau (Austria), rich, full-bodied dry wines from late-harvested grapes.
(German)
Straight Whiskey
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.
Solera
System of fractional blending used in the production of Sherry, wherein older wine is refreshed by the addition of younger wine.
Speyside
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
Spumante
Sparkling wine made by any method.
Italian
Steinfeder
In the Wachau (Austria), the lightest bodied wine category for dry wines.
(German)
Strohwein, Schilfwein
Sweet wine made from grapes that have been dried on straw or reed mats.
(German)
Sulfur Dioxide (SO2)
Highly reactive, pungent gas that is used in winemaking as an anti-oxidant and antiseptic (additive E220).
Supérieur
Indicates a higher degree of alcohol.
French
Super Second
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.
Sur Pointe
Ageing of a bottle of sparkling wine, neck down, after yeast autolysis is complete, but before disgorgement.
(French)
Szamorodni
‘As it comes’. Wine made from the grapes that have not bee sorted according to their degree of botrytis.
(Hungarian)
Száraz
Dry
Hungarian
Tannat
High-tannin black grape variety grown in south-west France (especially Madiran AC), also popular in Uruguay. Often blended with Merlot.
Black variety
Tarrango
Grape variety developed for hot conditions, used for light-bodied, Beaujolais-style reds, mainly in Australia.
Black variety
Tavel
Southern Rhône AC specializing in full-bodied dry Grenache-based rosés.
Region
Tenuta
Estate
Italy
Terroir
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)
Tertiary Aromas
Aromas in a wine that are due to the effects of aging (q.v. Primary, secondary aromas).
Toro
DO region in Spain, neighboring Rueda (q.v.), making intensely fruity red wines, mainly from Tempranillo.
Region
Tri (pl. Tries)
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)
Trincadeira
Portuguese black variety, used for soft, plummy reds.
Black variety
Uva
Grape
Italian, Spanish
Uvaggio
Blend of grapes.
Italian
Vacqueras
Southern Rhône AC region, making wines comparable in quality and style to Châteauneuf-du-Pape.
Region
Vecchio
Old. For DOC wines there are controls as to how this word may be used.
(Italian)
Vendange
The wine harvest.
French
Vendange à la Main
Hand-harvested.
French
Vendange Tardive, VT
Late-harvest. A wine made with exceptionally ripe grapes.
French
Verdejo
High-quality white fruity-aromatic grape variety, used for unoaked dry whites in Rueda (q.v.).
White variety
Verdelho
White grape variety used for fortified wines (especially in Madeira), for fruity dry whites.
White variety
Verdicchio
High-acid white grape variety grown in the Marche (especially Verdicchio dei Castelli di Jesi).
White variety
Vernaccia
High-acid white grape variety grown in Tuscany (especially Vernaccia di San Gimignano).
White variety
Vieilles Vignes
Old vines. Not a legally defined term. Old vines give lower yields of generally higher quality grapes.
(French)
Viejo
Old.
Spanish
Vigna, Vigneto
Vineyard.
Italian
Vignoble
Vineyard.
French
Viña
Vineyard.
Spanish
Vin de Paille
Wine made from grapes that have been dried.
French
Vine/ Grape Variety
One of a number of recognizable members of a particular vine species. They may result from natural maturation or deliberate crossing.
Vine Species
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’.
Vinha
A plot of vines.
Portuguese
Vinification
Winemaking
Vino Generoso
Fortified wine.
Spanish
Vino Nobile di Montepulciano
Region in Tuscany making Chianti-style red wines from Sangiovese.
Region
Vino Novello
New wine, bottled shortly after harvest.
Italian
Viognier
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
Viticoltore, Vignaiolo
Grower
Italian
Viura
Spanish white variety, used for white Rioja and (along with Parellada and Xarel-lo) Cava. Also known as Maccabeo.
White variety
Vivace
‘Lively’. Slightly sparkling.
Italian
Volatile Acidity
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.
Volnay
AC Commune in the Côte de Beaune, specializing in red wines (Pinot Noir).
Region
VOS, VORS
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.
Vosne-Romanée
AC Commune in the Côte de Nuits, specializing in red wines (Pinot Noir). Includes Romanée-Conti Grand Cru AC.
Region
Vougeot
AC Commune in the Côte de Nuits, specializing in red wines (Pinot Noir). Includes Clos de Vougeot Grand Cru.
Region
Wine with Geographical Indication
A legal category of wines in the EU. This is subdivided into Protected Denomination of Origin (PDO) and Protected Geographical Indication (PGI).
Winzergenossenschaft
Co-operative cellar.
German
Xinomavro
High-acid, high-tannin Greek grape variety (sometimes compared with Nebbiolo). Used in several Northern Greek regions, including Naoussa.
Black variety
Yeast
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.
Yeast Autolysis
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.
Yecla
Hot DO region in south-east Spain, making dark-coloured, full-bodied reds mainly from Monastrell (Mourvèdre).
Region
