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Doris Wset 3 > Glossary > Flashcards

Glossary Flashcards

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1
Q

% abv

A

Alcohol by volume

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2
Q

Accolage (f)

A

The viticultural procedure of tying the vine branches to the horizontal wires

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3
Q

Acectic acid

A

The acid component of vinegar. The product of oxidation of ethanol by the action of acetobacter in the precede of oxygen. A volatile acid present in small quantities in all wines excessive amounts result in a vinegary nose and taste.

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4
Q

Adamado (p)

A

Medium-sweet

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5
Q

Adega (p)

A

Winery

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6
Q

Aerobic

A

Requiring oxygen to operate

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7
Q

Alcohol

A

Ethanol - ethyl alcohol

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8
Q

Potential alcohol

A

Is the amount of alcohol that would be created if all the sugars in the must is converted to alcohol

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9
Q

Actual alcohol

A

Is the amount of ethanol present in a wine, measured as a percentage of the total volume at 20C as shown in the label

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10
Q

Total alcohol

A

Is the sum of the actual and potential alcohol from residual sugars

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11
Q

Abbocato (i)

A

Medium-sweet and full bodied

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12
Q

Acoholic fermentation

A

The conversion of sugar to alcohol by yeast operating in anaerobic conditions

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13
Q

Almacenista (s)

A

A producer of sherry who matures it and then sells is on to a merchant

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14
Q

Alte Reben (g)

A

Old vines

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15
Q

Amabile (i)

A

Mediumsweet

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16
Q

Anaerobic

A

Able to operate without oxygen

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17
Q

Analyser

A

That part of a patent still, continuous still or coffey still, in which the alcohol present in the pre-heated wash is vaporised by steam

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18
Q

Anbaugebiet (g)

A

Designated quality wine region

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19
Q

Annata (i)

A

Vintage

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20
Q

Anreicherung (g)

A

Must enrichment

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21
Q

Ascorbic acid

A

Vitamin C, used in winemaking, along with sulfur dioxide to prevent oxidation.

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22
Q

Aspersion

A

Method of protection against spring frosts whereby the vines are sprayed with water, which freezes, coating the buds with ice. The buds are not damaged because of the latent heat of freezing

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23
Q

Assemblage (f)

A

Blending a number of different parcels of wine, particulary in bordeaux or champagne

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24
Q

Ausbruch (g)

A

An austrian quality category for sweet wines, the minimum must weight required is higher that that for beerenauslese but lowe that that for trockenbeerenauslese

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25
Q

Auslese (G)

A

A prädikat wine category, indicating wine made without chaptalisation fron grapes thaat fall within a specific range of musweightts. The grapes are often affected with noble rot although the wines are not always sweet.

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26
Q

Azienda vinicola (I)

A

An estate that makes wine from both its own and bought in grapes

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27
Q

Azienda agricola (I)

A

An estate that uses only its iwn grapes in production of its wine

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28
Q

Barrique (F)

A

Cask with a capacity of 225 L. Traditional to nordeaux, but now used everywhere

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29
Q

Bâttonage (F)

A

Lees stirring

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30
Q

Baumé (F)

A

French scale used in measurement of must weight

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31
Q

Beerenauslese (G)

A

A prädikat wine category, indicating wine made without chaptalisation from grapes that fall within a specific range of mustweights. The grapes rill usually be affected by botrytis and the wines will have exceptionally high residual sugar levels

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32
Q

Bentonite

A

Clay of volcanic origin used for fining

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33
Q

Bereich (G)

A

A group of communes

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34
Q

Bianco (I)

A

White

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35
Q

Bin

A

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

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36
Q

Biodynamic

A

A form of organic viticulture that follows the teaching of Rudolf Steiner. Vine treatments are timed to match astronomical cycles

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37
Q

Biologique (F)

A

Organic

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38
Q

Black rot

A

Fungal disease of the vine prevalent in warm, wet weather, which causes black stains on the leaves

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39
Q

Blanc (F)

A

White

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40
Q

Blanco (S)

A

White

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41
Q

Blended whisky vs blended whiskey

A

Whisky - scottland

Whiskey - USA, Ireland (osv)

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42
Q

Blended Whisky

A

Scotland, a blend of grain whisky and maltwhisky

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43
Q

Blended whiskey

A

USA, a blend of straight whisky and neutral spirit.

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44
Q

Blue fining

A

Removal of iron or copper casse from a wine by the addition of potassium ferrocyanide

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45
Q

Bodega (S)

A

Winery

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46
Q

Nonne chauffe (F)

A

The second distillation used in cognac to convert the bouillis (the first distillation in cognac) to eau-de-vie

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47
Q

Bordeaux mixture

A

Solution of copper sulfate and lime in water, used to spray vines as protection against fungal diseases

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48
Q

Botanicals

A

Flavourings used in gin production

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49
Q

Botrytis cinerea

A

Fungus that attacks the grape berry and other green parts of the vine. In certain cicumstances it will form unwanted grey rot, in others desirable noble rot.

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50
Q

Botte (I)

A

Traditional large barrels used in italy in various sizes up to 10 hL

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51
Q

Botti (I)

A

Botte in plural

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52
Q

Bottiglia (I)

A

Bottle

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53
Q

Branco (P)

A

White

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54
Q

Brettanomyces (Brett)

A

A genus of yeast whose presence in a ferment results in very distinctive savoury flavours that many consider to be fault

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55
Q

Brix/balling

A

A system of measuring must wight and thereby potential alcohol

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56
Q

Broullis /F)

A

The product of the first distillation in cognac

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57
Q

Brut (F) (S)

A

Dry, used in relation to sparkling wine

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58
Q

Bush training

A

Training of vines as freestanding plants, not needing the support of a trellis

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59
Q

Butt

A

Traditional barrel used in sherry production, holding about 600 L

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60
Q

Buttage (F)

A

The process of earthing up the bases of the vines to protect the graft union between the scion ans rootstock against frost.

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61
Q

Cane

A

One year old wood on a vine that has been pruned to between 8-15 buds. Cf. Spur.

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62
Q

Cane pruning

A

system of a vine pruningin which one or more canes are left on the cine after winter pruning to produce new shoots.

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63
Q

Cantina Sociale (I)

A

Co-operative cellar

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64
Q

Cap

A

Floating mass of grape skinks, stalks etc on the surface of red must during fermentation

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65
Q

Cap classique

A

A south african sparkling wine made using the traditional method

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66
Q

Carbonic maceration

A

Fermentation of whole bunches of black grapes with the berries initially intact. The inracellular fermentation results in well-coloured, fruity red wines with low tanning.

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67
Q

Cascina (I)

A

Farmhouse (estate)

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68
Q

Cask

A

Wooden barrel usually made of oak used for fermentation, maturation and storage of wines. Names and sizes vary

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69
Q

Cask strenght

A

Particulary of malt whiskies, a spirit that has not been reduced or watered down to a bottling strenght of around 40% abv. These generally will not be filtered and will be very high in acohol. Cf. Overproof

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70
Q

Casse (F)

A

Unwanted haze in wine caused by instability

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71
Q

Casta (P)

A

literally Grape variety

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72
Q

Cava (S)

A

Traditional method sparkling fron spain

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73
Q

Cave (F)

A

Cellar (often underground) or establishment

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74
Q

Cave co-operative (F)

A

Co-operative cellar

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75
Q

Cépage (F)

A

Literally Grape variety

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76
Q

Cerasuolo (I)

A

Cherry pink

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77
Q

Chai (F)

A

Above ground warehouse for storing wine, usually in barrel

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78
Q

Chalk

A

A kind of limestone that is almost pure calcium carbonate

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79
Q

Chaptalisation

A

Must enrichment, specifically using beet or cane sugar. Named after Comte Chaptal. The napoleonic minister who advocated its use

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80
Q

Charmant method

A

Tank method

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81
Q

Château (F)

A

Estate in bordeaux, generally, but not always, with accompanying hoouse

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82
Q

Chauffe-vin (F)

A

Wine heater, an optional part of cognac still. Used to heat the wine before it enters the pot still.

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83
Q

Chiaretto (I)

A

Light or pale rosé.

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84
Q

Classic (G)

A

A german category for dry quality wines

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85
Q

Classico (I)

A

The original centre of a DOC region, making the most typical wines.

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86
Q

Clay

A

An extremely fine-grained soil type that often retain large amounts of water, which keep the soil cool and in extreme cases may drown the vine roots.

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87
Q

Climat (F)

A

A vineyard site

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88
Q

Clonal selection

A

Selection and prpagation of plants from a particular variety with specific desirable features that may include early ripening, good fruit, high or low yields and resistance to diseases.

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89
Q

Clone

A

One of a population of plants that are the descendants of a single individual and have features identical to the parent plant.

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90
Q

Clos (F)

A

Historically a Walled vineyard, though the walls may no longer exist.

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91
Q

Col de cygne (F)

A

Swans neck, the part of a cognac still that transports the vapours from the pot to the condenser

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92
Q

Colheita (P)

A

Harvest

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93
Q

Commune

A

A small wine-growing region, usually surrounding one village

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94
Q

Compte (F)

A

Age classification system used in cognac and armagnac, starting with compte 00 for freshly distilled spirit

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95
Q

Congeners

A

Organic compounds giving flavouring and aromas in alcoholic beverages. Products of the fermentation, distillation and maturing processes, they include such compounds as ketones, esters and aldehydes.

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96
Q

Consorzio (I)

A

Producers trade association, whose members wine are identifiec by an individually designed neck-label

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97
Q

Continentality

A

The difference between summer and winter temperatures

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98
Q

Co-operative cellar

A

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

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99
Q

Cordon

A

Horizontal extenstion of a vine trunk

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100
Q

Côte (F)

A

Hillside

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101
Q

Côteau(x) (F)

A

Slope(s)

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102
Q

Courbe de fermentation

A

Record of temperatur and density of a particular vat of must or wine during fermentation, plotted as a graph, used by the winemaker to monitor the wine’s progress.

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103
Q

Crianza (S)

A

A labelling term for a spanish wine that has satisfied certain minimum requirements for ageing in cask and bottle (min 24 months of which 6 months in small oak barrels, for white and rosé must be aged for min 18 months with no min oak)

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104
Q

Crossing

A

Breeding of new vine varieties by cross-pollination of 2 different varieties of the same species. For wine production, this is usually 2 varieties of Vitis vinifera.

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105
Q

Cru (F)

A

A single “growth”, generally of quality, it might be a village or a vineyard

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106
Q

Cru Artisan (F)

A

A rank of bodeaux châteaux, below cru Bourgeois

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107
Q

Cru bourgeois (F)

A

A rank of bordeaux châteaux below cru classé

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108
Q

Cru classé (F)

A

A classified growth, normally in bordeaux.

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109
Q

Cryp-extraction

A

A means of concentrating the sugar in a must. The must is chilled until ice crystals form, which can be easily removed. This replicates the conditions needed to make eiswein.

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110
Q

Cuve (F)

A

Vat or tank

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111
Q

Cuve close (F)

A

Tank method (closed tank?)

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112
Q

Cuvée (F)

A
  1. The juice resulting from the first pressing in champagne

2. A blend.

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113
Q

D.E. (Diatomaceous earth)

A

Aka. Kieselghur, a sedimentary rock that can be reduced to a very fine powder and used for filtering wine.

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114
Q

Débuttage (F)

A

Removing protective earth that has been placed around the base of the vine during buttage

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115
Q

Dégorgement (F)

A

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

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116
Q

Dégorgement tardive (F)

A

A champagne that has been disgorged after an exceptionally long period of yeast autolysis or ageing sur pointe

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117
Q

Degree-day

A

A method calssifying climate zones based on the sum of the average daily temperatures above 10C (the temperature at which the vine starts to grow) during the growing season

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118
Q

Demi-sec (F)

A

Medium dry

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119
Q

Density of planting

A

The number of vine plants per area of land, usually expressed as vines per hectare, and will varry fron 3000 to 10 000 or more per hectare. Factors affecting the density include soilfertility, availaility of water, start up costs and whether harvesting will be mechanised or not. The density does not directly equate to the quality potential of the vineyard.

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120
Q

Département (F)

A

One of the adminisstrative subdivisions of france, there are 100 in total

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121
Q

Diurnal range

A

The difference between daytime and nighttime temperatures. A wide diurnal range encourages the retention of fruit aromas and acid, warm nights encourage sugar build up.

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122
Q

Doce (P)

A

Sweet

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123
Q

Dolce (S)

A

Sweet

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124
Q

Domaine (F)

A

Estate

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125
Q

Dosage (F)

A

Adjustments of the sugarlevel in sparkjling wines by the addition of liqueur d’expedition after degorgement

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126
Q

Doux (F)

A

Sweet

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127
Q

Downy mildew

A

A fungus appearing as downy patches on the vine leaves, reducing photosyntesis, also called peronospara

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128
Q

Dulce (S)

A

Sweet

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129
Q

Eau-de-vie (F)

A

Spirit distilled to a maximum of 96% abv. Aka : water of life

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130
Q

Edelfäule (G)

A

Noble rot

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131
Q

Edes (H)

A

Sweet

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132
Q

Einzellage (G)

A

Individual vineyard

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133
Q

Eiswein (G)

A

A prädikat sweet wine made from grapes that have frozen on the vine. The froxen grapes are pressed and the ice removed, concentrationg the must.

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134
Q

Elaborado (por) (S)

A

Produced by

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135
Q

Elevé en fúts de Chêne (F)

A

Aged in oak barrels

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136
Q

Embotellado (por) (S)

A

Bottled by

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137
Q

En primeur (F)

A

Wines, especially from bordeaux, that are sold before they are bottled

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138
Q

Erste lage (G)

A

The top vineyardsas classified by the premier german growers association Verband deutscher prädikatsweingüter (VDP

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139
Q

Erstes gewächs (G)

A

Dry wines from erste lage that would otherwise be labelled grosses gewächs. The term has persisted for complex legal reasons

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140
Q

Erzeugerabfülliung (G)

A

Estate-bottled

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141
Q

Estate

A

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

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142
Q

Estufagem (P)

A

Heating process used in the production of madeira, to accelerate the wines development and maturation.

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143
Q

Ethanol

A

A type of alcohol boils at 78.4 C

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144
Q

Extra-sec (F)

A

Off-dry used in relation to sparkling wine

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145
Q

Fattoria (I)

A

Estate

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146
Q

Federspiel (G)

A

In Wachau, a category lying in between stenfeder and smaragd

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147
Q

Feinherb (G)

A

A legally undefined labelling term that has been recently revieved and used as an alternative to halbtrocken

148
Q

Feints

A

The tails. A term pricipally used in the production of malt whisnky

149
Q

Fermentation

A

A chemical reaction broought about by the action of yeast or bacteria. In wine production the most important are the alcoholic fermentation and the malolactic fermentation

150
Q

Fermentazione naturale (I)

A

A naturally produced sparkle in wine

151
Q

Filtration

A

The process of physically removing particles from a wine. There are different grades of filters that can remove particles ranging in size from large grape fragments to individual yeast cells.

152
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 wines unsuitable for vegetarians, although none of the fining agent reamins in the wine

153
Q

Fixed acidity

A

The acidity in wine detectable only on the palare, cf. Volatile acidity, principally composed of tartaric, malic and lactic acids

154
Q

Flor (S)

A

Yeast growth that forms particularly on the surface of Fino and Manzanilla sherries during maturation, giving them a distinctive taste and protecting them from oxidation

155
Q

Foreshots

A

The heads, a term principally used in the production of malt whisky

156
Q

Fractions

A

During distillation a wash can be separated into any number of different part or fractions as the constituent parts boil at different temperatures. A pot still can be used to separate liquid into 3 fractions (Heads, hearts, tails) a rectifier can separate a liquid into a larger number of precisley-separated fractions

157
Q

Frizzante (I)

A

Slightly sparkling

158
Q

Fusel oils

A

Unpleasant tastint and potentially toxic by-products of distillation, containing long-chain hydrocarbons, removed as a part of the tails

159
Q

Garrafeira (P)

A

A superior wine with additional ageing

160
Q

Gemeind (G)

A

A commune

161
Q

GI or geographical indication

A

Has a quality, reputation or other characteristics that can be determined by where it comes from. Appear on labels as place names or words associated with a a place (chianti f.e.x.) eu adopted this system in 2009 when it abolished qwpsr and tablewine

162
Q

Gönc (H)

A

Traditional cask, used in hungary for ageing tokaji

163
Q

Governo (I)

A

Vinification teqnique, occasionally used in the production of chianti, in which a small quantity of semi-dried grapes or concentrated must is added to the wine after fermentation to induce a slight secondary fermentation, increasing the glycerine content of the wine

164
Q

Graft

A

The union of a small piece of one plans, including bud (the scion) on to a supporting rootstock in viticulture the most important use is the Vitis vinifera scion on to a rootstock from american vine species, which is thus tollerant from phylloxera

165
Q

Grain whisky

A

A scottish whisky that is made from both malt and other grains

166
Q

Grainss nobles (F)

A

Botrytisaffected grapes, a term seen on winesfrom alsace, but the phrase may occasionally be seen on wines fron other regions such as condrieu, mâcon and coteaux du Layon

167
Q

Gran reserva (S)

A

A labelling term for a spanish wine that has been min. 0 months, including at least 18 months in small oak barrels. Whites and roses must be aged for 48 months to include 6 months in small oak barrells, these wines are only produced in exceptional vintages.

168
Q

Granvas (S)

A

Tank fermented sparkling wine

169
Q

Green malt

A

Grains of barley that have been soaked and have then started to germinate, modifying the starch into a soluble form that enzymes can break down into a fermentable sugars. When dried in a kiln, green malt becomes malt

170
Q

Grey rot

A

Malevolent form of botrytis cinerea affecting unripe berries och black grapes, causing off-flavours and lack of colour.

171
Q

Grist

A

Ground grains, such as barley

172
Q

Grosses gewächs (G)

A

A proprietary labelling term of the premier german growers association Verband Deutscher prädikatsgeingüter (VDP. A dry wine made from a members vineyard that has been classified Erste Lage

173
Q

Grosslage (G)

A

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

174
Q

Grub up

A

Digging and removing a vine

175
Q

Gyropalette (F)

A

Hydraulically operated, computer controlled racks for mechanical remuage

176
Q

Habillage (F)

A

The dressing (foil etc) that a bottle of sparkling wine receives before it is dispatched fron the winery

177
Q

Halbtrocken (G)

A

Medium-dry

178
Q

Head grafting

A

A process that allows an established vineyard of one variety to be grafted over another, more profitable variety, without having to grup up and replant.

179
Q

Heads

A

The first fraction to be collected during pot still distillation containing, in addition to ethanol, volatile and potentially toxic levels of compounds such as methanol. This fraction is not suitable for human consumption.

180
Q

Hearts

A

The second fractionto be collected during pot still distillation. This fraction is suitable for human consumption

181
Q

Hybrid

A

A vine variety resutling from the cross pollination of two vines of different species. In moders viticulture hybrids are used as rootstock. Sometimes referred to as interspecific crossing

182
Q

Icewine

A

Eiswein

183
Q

Imbottigliato all’origine (I)

A

Estate-bottled

184
Q

Invecchiato (I)

A

Aged

185
Q

Irrigation

A

The supply of water to the vine by means of artificial canals, flooding, overhead sprays or drip systems on individual vines.

186
Q

Kabinett (G)

A

A prädikat category, indicating wine made without chaptalisation from grapes that fall within a specific range of must weightsq

187
Q

Kieselguht

A

Diatomaceous earth

188
Q

Lagar (P) (S)

A

Throught, generally made of stone or concrete, use for treading grapes. Superseded in most regions by more modern methods, but still occasionally used in Douro. Medrn automated versions have been developed called robotic lagars

189
Q

Lees

A

The sediment of dead yeastcells that gathers at the bottom of the tank/cask once fermentation is compleated

190
Q

Lees stirring

A

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

191
Q

Lieu dit (F)

A

A named vineyar site that is not premier or grand cru

192
Q

Limestone

A

A sedimentary rock consisting mainly of calcium carbonate. Its drainage and water-retention properties make it particularly suited for viticultur. The calcium content inhibits the uptake of acid-neutralising potassium, thereby helping grapes retain their acid.

193
Q

Liqueur d’expédition (F)

A

Mix of wine and sugar used to make the final adjustment to the sweetness of sparkling wine prior to corking (dosage).

194
Q

Liqueur de tirage (F)

A

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

195
Q

Liquoreux (F)

A

Very sweet, especially botrytis-affected wines.

196
Q

Liquoroso (I)

A

Strong, often fortified wine.

197
Q

Loess

A

Literally “loose”. A very fine, wind-blown deposit ofsilt, or sand and silt. Like clay soils, they have a high capacity of retaining water.

198
Q

Low wines

A

The water-white liquid with an alcoholic content of around 30% abv. Which is the output from the first distillation in the production of maltwhisky, see brouillis.

199
Q

Lutte raisonée (F)

A

A form of viticulture that, although not organic, attempts to avoid unnecessary systematic use of synthetic chemicals.

200
Q

Maceration

A

Period of time when the skins are in contact with the fermenting must during red wine vinification.

201
Q

Malolactic fermentation (MLF)

A

Conversion of harsh malic acid into softer lactic acid by the action of lactic acid bacteria.

202
Q

Malt

A

Barley that has undergone the mallting process of soaking, germination and kilning to modify the insoluble starch present in the original grain into soluble starch.

203
Q

Malt whisky

A

A double distilled scottish whisky that is made using only malt

204
Q

Manipulant (F)

A

A grape-grower who also makes wine, especially in champage

205
Q

Marc (F)

A
  1. Pomace, the residue of skins, pips and stalks left in a press after the extraxtion of juice or wine
  2. The distillate that is made from pomace
  3. The name given to one charge of a traditional vertical press, especially in champagne
206
Q

Mas (f)

A

Vineyard

207
Q

Mash bill

A

The mix of grains used to make a whisky

208
Q

Maso, masseria (i)

A

Estate

209
Q

Merchant

A
  1. A company that buys grapes, must or finished wine for either vinification, maturation and blending before sale.
  2. A wine dealer
210
Q

Mesoclimate

A

Site climate

211
Q

Metodo charmant (I)

A

Tank metod (sparkling wine)

212
Q

Metodo classico (I)

A

Traditional method (sparkling wine)

213
Q

Metodo tradizionale (I)

A

Traditional method (sparkling wine)

214
Q

Micro-climate

A
  1. The climate within the canopy of the vine

2. Used informally to refer to the site climate or mesoclimate

215
Q

Millésime (F)

A

Vintage date

216
Q

Mise en bouteille (par) (F)

A

Bottled by

217
Q

Mise en bouteille au château/domaine..

A

Château/domaine bottled

218
Q

Mistelle, mistela (F) (S)

A

A mixture of unfermented grapejuice and alcohol.

219
Q

Moelleux (F)

A

Medium sweet

220
Q

Monopole (F)

A

A vineyard, especially in Burgundy, with a single owner

221
Q

Mosto cotto (I)

A

Reduced, concentrated grape must, used as a sweetening agent

222
Q

Mousseux (F)

A

Sparkling

223
Q

Muffa nobile (I)

A

Noble rot

224
Q

Must

A

Unfermented grape juice destined to becoma a wine

225
Q

Must enrichment

A

The addition of sugar or rectified concentrated grape must (RCGM) to grape juice PRIOR fermentation to increase the final alcoholic content of the wine. Strict controls

226
Q

Must weight

A

Density, or specific gravity, of grapejuice prior to fermentation. Measurment of the must weight enables the winemaker to estimate the alcoholic content of the wine.

227
Q

Négociant (F)

A

Merchant

228
Q

Noble rot

A

Benevolent form of botrytis cinerea that concentrates the sugars of ripe grapes, facilitating the production of the finest sweet wines.

229
Q

Non-filtré (F)

A

Unfiltered

230
Q

Oechsle

A

German scale for measuring must weight

231
Q

Oidium

A

Powdery mildew

232
Q

Organic

A

A wine made from organically farmed grapes; that is one where synthetic pesticides, herbicides, fungicides and fertilisers have not been used.

233
Q

Overproof

A

Most commonly used of rum. Any spirit that is higher in alcohol than proof spirit

234
Q

Passérillée (F)

A

Grapes that have begun to shrivel on the vine, resulting in a concentration of sugars

235
Q

Passito (I)

A

A swwet wine made from partially dried grapes, usually high in alcohol

236
Q

PDO or Protected Designition of Origin

A

A labelling term introduced in 2009 with the abolition of (QWPSR) which indicates that an eu wine has the higher grade of GI (see PGI)

237
Q

Peronospora

A

Downy mildew

238
Q

Pétillant (F)

A

Lightly sparkling

239
Q

Petit château (F)

A

In bordeaux one of many château brans that fall outside the classifications

240
Q

PGI or Protected geographical indication

A

A labelling term introduced in 2009 with the abolition of Table Wine with a GI which indicates that an EU wine has the lower grade of GI (se pdo)

241
Q

Photosynthesis

A

The process by which plants convert carbon dioxide and water to sugar by using light energy absorbed by the green chlorophyll in the leaves

242
Q

Phylloxera

A

The most serious insect pest of the vine. It feeds on its roots which in case of V. Vinifera results in death. There is no known way of eradicting the pest, but its effect can be stopped by grafting the V. Vinifera scion on to rootstock bred from american cine species

243
Q

Pipe

A

Traditional cask used in the douro for port production

244
Q

Podere (I)

A

A small estate

245
Q

Pot still

A

A vessel usually made from copper, that can be used for destillation. A wash needs to be distilled twice in a pot still to crate a useable spirit. Ultimately a pot still can only be used to separate a liquid into 3 fractions; heads, hearts and tails.

246
Q

Pourriture noble (F)

A

Noble rot

247
Q

Powdery mildew

A

Fungus that attacks the vine, initially apperaing as floury white dust on the leaves and grapes, eventually causing the grapes to split. Also know as oidium

248
Q

Prädikat (G)

A

The various subcategories of german and austrian PDO wines. Kabinett, auslese, beerenauslese, trockenbeerenauslese, eiswein (austria excludes kabinett but adds ausbruch)

249
Q

Primary aromas

A

Aromas ina wine that arise directly from the fruit (not indicating maturity)

250
Q

Produttore (I)

A

Producer

251
Q

Proof

A

Of spirits, 57,1 % abv (UK), 50% abv (usa) also in USA as a measure of alcoholic strength. US degrees proof is double %abv

252
Q

Propriétaire (F)

A

Owner

253
Q

Pruning

A

Removal of unwanted parts on the vine, mostly wood that is 1 year old or less. In order to regulate the yields and control the vines shape. The main pruning, hand/machine takes place during the vines dormant period in the winter.

254
Q

Pupitre (F)

A

Rack consisting of 2 hinged boards through which holes have been bored to hold the necks of sparkling wine bottles during remuage

255
Q

Puttonyos (H)

A

Measure of sweetnes in tokaji wine

256
Q

Quinta (P)

A

Farm or estate

257
Q

QWPSR

A

Quality wine produced in a specified region. An EU wine category that reformed in 2009

258
Q

Racking

A

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

259
Q

Raisin (F)

A

Grape

260
Q

Recioto (I)

A

Similar to passito made with part-dried grapes

261
Q

Récoltant (F)

A

Someone who haversts their own grapes

262
Q

Récolte (F)

A

The harvest

263
Q

Rectifier

A

The second column of a coffey or patent still, in which the alcohol rich vapour from the analyser is seperated into fractions. This is achieved through a number of mini distillations that occur between the perforated plates that segment the rectifier. Some can produce alcohol very high in ethanol

264
Q

Refractometer

A

Hand-held instrument consisting of a prism and a series of lenses used for gauging the must weight of grape juice to asses the sugar ripeness to the fruit.

265
Q

Remuage (F)

A

Riddling, moving the sediment o the neck of the bottle prior degorgement in traditional method, sparkling wine production

266
Q

Reserva (S)

A

A labelling term for spanish wines, generally from selected vats of the better vintages. Min 36 moths - including min 12 months in small oak barrels. White and rosé must be aged for min 8 months, including 6 months in small oak barrels

267
Q

Reserve

A

May indicate superior quality wine or wines that have seen a period of ageing. No legal meaning

268
Q

Residual sugar

A

Unfurmented sugar remaining in the wine after bottling (even in dry)

269
Q

Reverse osmosis (R.O)

A

E technique used to remove water from grape must or remove alcohol from wine. If 2 liquids of different concentration are separated by a semi-permeable membrane they will try and reach equilibrium.

270
Q

Rich (F)

A

Sweet, used in relation to sparkling wine.

271
Q

Riserva (I)

A

A labelling term usually denoting a wine with a higher abv that has undergone an extended period of aging

272
Q

Rosado (S)

A

Rosé

273
Q

Rosato (I)

A

Rosé

274
Q

Rosso (I)

A

Red

275
Q

Rouge (F)

A

Red

276
Q

Scion

A

Section of plant material grafted on to a rootstock

277
Q

Sec (F)

A

Dry

278
Q

Secco (I)

A

Dry

279
Q

Seco (P) (S)

A

Dry

280
Q

Secondary aromas

A

Aromas that arise from the winemaking

281
Q

Selection (G)

A

A german category for qualtiy dry wines frim single vineyard sites

282
Q

Sélection de grains nobles (F)

A

A labelling term that can only be used in alsace, it refers to sweet wines that are made from heavily botrytised grapes

283
Q

Semisecco (I)

A

Medium dry

284
Q

Semi-seco (S)

A

Medium dry

285
Q

Single

A

A whisky from a single distillery. In scotland it can be used in association with either malt or grainwhisky

286
Q

Site climate

A

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

287
Q

Smaragd (G)

A

Wachau, rich fullbodied dry wines from late havested grapes

288
Q

Solera

A

System of fractional blending used in sherry making. Wherein older wine is refreshed by the addition of younger wine

289
Q

Spätlese (G)

A

A prädikat wine category, indicating wine made without chaptalisation

290
Q

Spumante (I)

A

Sparkling wine made by any method

291
Q

Spur

A

One year old wood pruned short to retain only 2 or 3 buds

292
Q

Steinfeder (G)

A

Wachau, the lightest bodied of dry wines

293
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 min. 2 years in new oak casks

294
Q

Stravecchio (I)

A

Very old, particulary marsala and spirits

295
Q

Strohwein or schillwein

A

sweet wine made from grapes that have ben dried on straw or reed mats

296
Q

Sulfur dioxide (SO2)

A

Highly reactive and pungent gas used as anti-oxidant and antiseptic.

297
Q

Super second

A

Bordeaux chhâteaux that were second (or third) growths in 1855 class. Sometimes produce wines that rival the 1st growth for quality.

298
Q

Supérieur (F)

A

Indicates higher degree of alcohol

299
Q

Superiore (I)

A

Superior, for PDO wines this usually means that it came from the bet vineyards within the region, had been aged longer or had higher degree of alcohol

300
Q

Sur lie (F)

A

A wine that is ages on it lees

301
Q

Sur pointe (F)

A

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

302
Q

Süss (G)

A

Sweet

303
Q

Süssreserve (G)

A

Unfermented, sterile grape must added to a dry wine prior botttling to increase sweetness and balance excess acidity.

304
Q

Systemic fungicides

A

Chemicals uwsed to combat fungal diseases of the vine by being absorbed into its tissues, rather tan remaining on the surface

305
Q

Szamorodni (H)

A

“As it comes”. Wie made fron grapes that have not been sorted according to ttheir degree of botrytis.

306
Q

Száraz (H)

A

Dry

307
Q

Table wine

A
  1. Old wine category in eu today reffering to just “wine”
  2. In USA, a wine with less than 14% abv. (Wine higher in abv is legally classified as dessertwine)
  3. A non-legal term for wine that is not fortified or sparkling.
308
Q

Table wine with GI

A

A category of eu wine that was abolished in 2009, most wines became PGI

309
Q

Tafelwein (G)

A

German for tabel wine

310
Q

Taille (F)

A
  1. Pruning

2. The juice resulting from second pressing of grapes in champagne

311
Q

Tails

A

The 3d fraction collected during pot still distillation, containing ethanol and a number of less volatile compounds, many of which are toxic. (Not suitable for selling)

312
Q

Tank method

A

Sparkling wine production process in which the secondary fermentation takes place under pressure in a sealed tank, aka charmant method or cuve close

313
Q

Tannin

A

Chemical compound present in the skins, stalks and pips of grapes that is extracted during red wine vinification. Tannin is detected as a drying sensation on the gums and gives structure to a wine as well as acting as a preservative

314
Q

Tartaric acid

A

The acid responsible for most of a wines acidity. Detectable only on the palate. May be added to wines lacking acidity in warm vineyard regions

315
Q

Tenuta (I)

A

Estate

316
Q

Terroir (F)

A

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

317
Q

Tertiary aromas

A

Aromas in a wine that are due to the effects of ageing

318
Q

Tinto (R) (S)

A

Red

319
Q

Tonneau (F)

A

900 L, used in bordeaux trade = 100 cases of 12 75cl bottles of wine

320
Q

Traditional method

A

The method of making bottle fermented sparkling wine that was developed in champagne. The wine is sold in the same bottle in which the secondary fermentation took place

321
Q

Transfer method

A

Anadaption of the traditional method, after a second fermentation the wine is disgorged to a pressurised tank where the yeast is removed prior the wine being rebottled in a different bottle

322
Q

Trellis

A

Any man made system of support to the vine. Usually consisting posts and wires

323
Q

Tri (pltries) (F)

A

A process of hand harvesting where the pickers pass through the vineyard several times to pick specific individual grapes. Most commonly used in sweet wine production with botrytis

324
Q

Triage (F)

A

Process of sorting grapes according to quality before winemaking

325
Q

Trocken (G)

A

Dry

326
Q

Trockenbeerenauslese (G)

A

A prädikat wine made from individually selected grapes infectes with noble rot and are lusciosly seet

327
Q

Uva (I)

A

Grape

328
Q

Uvaggio (I)

A

Blend of grapes

329
Q

Vacuum distillation

A

A means of removing water from a must without destroying flavours. Liquids boil at lower temperatures when the pressure is reduced. A must boild in a vacuum at about 25-30 C this means water can be removed with less damage to aromas and flavours.

330
Q

Vara y pulgar (S)

A

A system of vine cane pruning used in Jerez

331
Q

Vecchio (I)

A

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

332
Q

Vendange (F)

A

The harvest

333
Q

Vendangé á la main (F)

A

Hand-harvested

334
Q

Vendaage tardive VT

A

Late harvest, (according to WSET can only be used in alsace?)

335
Q

Vendemmia (I)

A

Vintage

336
Q

Vendimia (S)

A

Vintage

337
Q

Véraison (F)

A

The moment when the grape begins to change colour

338
Q

Vieilles Vignes (F)

A

Old vines, not legally defined

339
Q

Viejo (S)

A

Old

340
Q

Vigna, vigneto (I)

A

Vineyard

341
Q

Vignoble (F)

A

Vineyard

342
Q

vin (F)

A

Wine

343
Q

Vin de paille (F)

A

Wine made from dried grapes

344
Q

Vin de Rébeche (F)

A

Any juice remaining in the grapes after extraction of the taille in champagne, it mus be distilled an cannot be made into wine

345
Q

Vin de Table (F)

A

French for table wine

346
Q

Viña (S)

A

Vineyard

347
Q

Vine7grape variety

A

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

348
Q

Vine species

A

Any of the members of the genus vitis most wine is made from v. Vinifera grafted onto rootstocks from v. Rupestis or v. Riparia

349
Q

Vinha (P)

A

A plot of vines

350
Q

Vinho (P)

A

Wine

351
Q

Vinification

A

Winemaking

352
Q

Vino (S) (I)

A

Wine

353
Q

Vino de mesa (S)

A

Spanish for table wine

354
Q

Vino de tavola (I)

A

Italian for table wine

355
Q

Vino generoso (S)

A

Fortified wine

356
Q

Vino novello (I)

A

New wine, bottled shortly after harvest

357
Q

Viticoltore (I)

A

Grower

358
Q

Vigniaiolo (I)

A

Grower

359
Q

Viticulture

A

Grape growing

360
Q

Vitigno (I)

A

Grape variety in italian

361
Q

Vivace (I)

A

“Lively” slightly sparkling

362
Q

Volatile acidity (V.A.)

A

Acid that is detectable on the nose ant the palate. The most important one in wine is acetic acid. High levels of VA is normally seen as faulty

363
Q

Wash

A

Any alcoholic liquid resulting from the fermentation of a wort which is destined to be distilled

364
Q

Winzergenossenschaft (G)

A

Co operative cellar

365
Q

Wort

A

The sweet sugar solution that is created by the enzymatic conversion of a soluble starch that is extracted from malt into sugar

366
Q

Yeast

A

Generic term for a number of single-celled micro-organism which, under anaerobic conditions are able to convert sugar into alcohol. The most important is saxxharomyces cerevisiae

367
Q

Yeast autolysis

A

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

Doris Wset 3 (1 decks)

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