Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

WSET2 Vocab and Glossary > Glossary > Flashcards

Glossary Flashcards

1
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.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Adamado

A

P - Medium Sweet

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Adega

A

P - Winery

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Agiorgtiko

A

b - Greek black grape variety used in Nimea. Low in acidity with soft tennis and rich plummy fruit

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Alcohol

A

Potable alcohol, as contained in 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 label.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Aligoté

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Almacenista

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Alte Reben

A

G - Old vines

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Anbaugebiet

A

G - Designated quality wine region

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Appellation D’Origine Protégée

A

F - Protected Designation of Origin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Aragonez

A

b - Tempranillo, also called Tinta Roriz in Portugal

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Assemblage

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Assyrtiko

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Ausbruch

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Azeinda (or casa)

A

I - an estate that makes wine from both its own and brought in grapes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Azienda (or casa) Agricola

A

I - an estate that uses only its own grapes in the production of its wine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Azienda (or casa) Vinicola

A

I - A producer who buyers in and vilifies grapes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Baga

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Bandol

A

r - AC region in Provence, mainly making long-lived, fuoll-bodied red wines from Mouvedre. (q.v.)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Bardolino

A

r - Red wine DOC region in north-east Italy. Wines are similar to Valpolicella DOC

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Barrique

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Barsac

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Bereich

A

G - a group of communes (Germeinde)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Bergerac

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Bin

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Biologique

A

F - Organic

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Blaufränkisch

A

b - Red cherry fruit and peppery spice. Oaked or Unoaked. Austria (especially Burgenland) plus Germany and Hungary

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Blended Whiskey

A

Scotland: a blend of grain and malt whiskey. USA: A blend of straight whiskey and neutral corn spirit.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Bodega

A

S - winery

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Bonnezeaux

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Borderies

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Botanicals

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

Botrytis Cinerea

A

Fungus that attacks the grape berry. In certain circumstances it will forum unwanted grew rot. In others desirable noble rot.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

Bottiglia

A

I - bottle

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

Brut

A

F, S - dry (of a sparkling wine)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

Bull’s Blood

A

Medium bodied Hungarian red make from a blend of varieties, including Blaufrankish and international varieties

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

Bush Vines

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

Butt

A

Traditional barrel used in Sherry production, holding about 600 liters

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

Cahors

A

r - AC region in South-West France, making full-bodied reds, mainly from Malbec.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

Calvados

A

r - Delimited region in north-west France. Making apple and pear based aged spirits

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

Campbeltown

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

Cantina Sociale

A

I - co-operative cellar

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

Cap Classique

A

A South African sparkling wine made using the traditional method.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

Carbonic Maceration

A

Fermentation of whole bunches of black grapes with the berries initially intact. The intracellular fermentation results in well-colored, fruity red wines with little tannins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

Carignan

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

Cascina

A

I - farmhouse (has come to mean estate)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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% abc. These generally will not be filtered and will be very high in alcohol. Sometimes over 75% abc.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
49
Q

Casta

A

P - grape variety

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
50
Q

Cave

A

F - Cellar (often underground) or winemaking establishment

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
51
Q

Cave Cooperative

A

F - Co-operative Cellar

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
52
Q

Cèpage

A

F - Grape variety

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
53
Q

Cerasoulo

A

I - Cherry pink

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
54
Q

Chai

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
55
Q

Chambolle-Musigny

A

r - Commune AC in the Cote de Nuts famous for pinot noir

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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 Napoleonic minister who advocated for its use.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
57
Q

Château

A

F - producer in Bordeaux generally, but not always, with accompanying house

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
58
Q

Chaume

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
59
Q

Chiaretto

A

I - light or pale rose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
60
Q

Cinsault

A

b - black grape variety with savory, meaty flavors. Suits hot conditions such as Southern Rhone (where it is blended with Grenache, Syrah and Mouvedre) and south Africa

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
61
Q

Climat

A

F - a vineyard site

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
62
Q

Clos

A

F - Historically a walled vineyard, although the walls my no longer exist

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
63
Q

Colombard

A

w - White grape variety grown in South West France for distillation, and for high-acid, apples dry whites.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
64
Q

Commune

A

a small wine-growing region, usually surrounding one village

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
65
Q

Condrieu

A

r - Northern Rhone AC region, usually surrounding one village

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
66
Q

Consorzio

A

I - Producer’s trade association, whose members’ wines are identified by an individually designed neck-label

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
67
Q

Continentally

A

the difference between summer and winter temperatues

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
68
Q

Co-Operative Cellar

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
69
Q

Cornas

A

r - Northern Rhone AC region making full-bodied reds from Syrah

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
70
Q

Cortese

A

w - Variety used in Northern Italy (Gavi) for high-acid, unoaked, dry white wines with green and citrus fruit (pear, lemon)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
71
Q

Corton

A

r - Grand Cru AC in the Cote de Beaune, making red (pinot) and white (chard). includes Corton-Charlemagne Grande Cru.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
72
Q

Corvina

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
73
Q

Côte

A

F- hillside

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
74
Q

Côte Chalonnaise

A

r - 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, and Rully.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
75
Q

Coteaux

A

F - Slopes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
76
Q

Coteaux du Layon

A

r- Loire Ac region making sweet wines from Noble-rot affected Chenin Blanc grapes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
77
Q

Cru

A

F - single growth, generally of quality. It might be a village or a vineyard

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
78
Q

Cru Artisan

A

F - a rank of Bordeaux chateaux, below Cru Bourgeois

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
79
Q

Cru Bourgeois

A

F - a rank of Bordeaux chateaux, below Cru Classé

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
80
Q

Cru Classé

A

F - a classified growth, normally in Bordeaux

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
81
Q

Cuvée

A

F - a blend, which could be different varieties, regions or vintages, or it could be different barrels or vats from the same seat or vineyard

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
82
Q

Dégorgement

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
83
Q

Dolcetto

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
84
Q

Domaine

A

F - estate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
85
Q

Dégorgement tardive

A

F - a Champagne that has been disgorged after an exceptionally long period of yeast autolysis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
86
Q

Demi-sec

A

F - medium dry

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
87
Q

Denominação de Origem Protegida (DOP)

A

P - Protected Designation of Origin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
88
Q

Denominación de Origen Protegida (DOP)

A

S - Protected Designation of Origin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
89
Q

Denominazione di Origine (DOP)

A

I - Protected Designation of Origin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
90
Q

Dosage

A

F - Adjustment of the sugar level in sparkling wines by the addition of liqueur d’expedition after disgorgement

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
91
Q

Eau-de-vie

A

F - spirit distilled to a maximum of 96% abc: literally “water of life”

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
92
Q

Edelfaule

A

G - Noble Rot

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
93
Q

Edes

A

H - Sweet

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
94
Q

Einzallage

A

G - individual vineyard

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
95
Q

Elaborado (por)

A

S - produced by

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
96
Q

Elevé en füts de chêne

A

F - aged in oak barrels

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
97
Q

Embotellado (por)

A

S - Bottled (by)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
98
Q

En Primeur

A

F - wines, especially from Bordeaux, that are sold before they are bottled

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
99
Q

Entre-deux-Mers

A

r - AC region in Bordeaux making dry whites

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
100
Q

Estate

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
101
Q

Ethanol

A

See alcohol

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
102
Q

Extra-sec

A

F - off-dry (sparkling wines)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
103
Q

Fattoria

A

I - estate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
104
Q

Federspiel

A

G - in the Wachau, a category lying in between Steinfeder and Smaragd

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
105
Q

Fine Champagne

A

r - on a bottle of Cognac, indicated that the grapes used come exclusively from Grande Champagne and Petite Champagne with the majority coming from Grand Champagne.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
106
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 the fining agent remains in the wine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
107
Q

Flor

A

S - yeast growth that forms particularly on the surface of Fino and Manzanilla Sherries, giving them a distinctive taste

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
108
Q

Frizzante

A

I - slightly sparkling

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
109
Q

Garganega

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
110
Q

Garrafeira

A

P - a superior wine with additional aging

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
111
Q

Geschützte Geografische Angabe

A

G - Protected Geographical Indication

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
112
Q

Geschütze Ursprungbezelchnung

A

G- Protected Designation of Origin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
113
Q

Gigondas

A

r - Southern Rhone AC region making Grenache-dominated wines, comparable in style and quality to CDP

114
Q

Givry

A

r - AC Commune in the Côte Chalonnaise, making red (pinot noir) and white (Chard) wines

115
Q

Grains Nobles (selection de…)

A

F - Botrytis-affected grapes (wines 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.

116
Q

Grande Champagne

A

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

117
Q

Granvas

A

S - Tank-fermented sparkling wine

118
Q

Grechetto

A

w- medium to high-acid variety that is used for Orvietto DOC Wines. Suitable for dry and medium styles

119
Q

Grenache Blanc

A

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

120
Q

Grosslage

A

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

121
Q

Grüner Veltliner

A

w - high-quality grape variety growing in Austria. Styles range from light-bodied and refreshing to powerful and complex.

122
Q

Highland

A

r - Scottish region, north of a line from Greenock to Dundee. Malt Wiskies from this region are generally very intensely flavored.

123
Q

Imbottigliato all’origine

A

I - estate-bottled

124
Q

Indicação Geográfica Protegida (IGP)

A

P - protected geographical indication

125
Q

Indicación Geográfica Protegida (IGP)

A

S - protected geographical indication

126
Q

Indication Géographique Protégée

A

F - protected geographical indication

127
Q

Indicazione Geografica Protetta

A

I - protected geographical indication

128
Q

Invecchiato

A

I - Aged

129
Q

Islay

A

r - island off the west coast of Scotland. Islay malt whiskies are generally very peaty, with seaweed, medicinal and brine aromas.

130
Q

Jumilla

A

r - hot region in south-east Spain, making dark colored, full bodied reds mainly from Monastrell (Mourvèdre)

131
Q

Lambrusco

A

b - 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.

132
Q

Lees

A

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

133
Q

Lees Stirring

A

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

134
Q

Lieu Dit

A

F - a named vineyard site not of Premier Cru or Grand Cru status

135
Q

Liqueur d’Expedition

A

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

136
Q

Liquoroso

A

I - strong, often fortified wine

137
Q

Lowland

A

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

138
Q

Maceration

A

period of time when the skins are in contact with then juice or wine during red wine vinification

139
Q

Madeira

A

r - 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) and Malmsey (very sweet)

140
Q

Madiran

A

r - AC region in southwest France making full-bodied reds, mainly from Tannat

141
Q

Malolactic Fermentation

A

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

142
Q

Malt

A

Barley that has undergone the malting process of soaking, germinating and kilning to convert the starch present in the original grain into fermentable sugar

143
Q

Malvasia

A

w - 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.

144
Q

Manipulant

A

F - a grape-grower who also makes wine, especially in Champagne

145
Q

Marc

A

F - 1. The residue of skins, pips, and stalks left in a press after extraction of juice or wine. In English this is called Romance.

  1. Brandy made from this, rather than whole grapes
146
Q

Marsanne

A

w - Delicately flavored, low-acid grape variety used for many full-bodied dry white Rhone wines, including white Hermitage AC. Often blended with Roussanne.

147
Q

Mas

A

F - Vineyard

148
Q

Maso, Masseia

A

I - Estate

149
Q

Mataro

A

b - Mouvedre (qv) especially in Australia

150
Q

Menetou-Salon

A

r - Loire AC region making Sancerre-style whites from Sauvignon Blanc and some light reds from Pinot Noir

151
Q

Merchant

A

1) a company that buys grapes or finished wine for vilification, maturation and blending before sale.
2) a wine dealer

152
Q

Mercurey

A

r - Region in the Cote Chalonnaise, best known for reds (pinot noir)

153
Q

Metodo Charmat

A

I - tank method sparkling wine

154
Q

Metodo Classico, Metodo Tradizionale

A

I - Traditional method, bottle fermented sparkling wine

155
Q

Mezcal

A

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

156
Q

Micro-climate

A

The climate within the canopy of the vine

157
Q

Millésime

A

F - Vintage Date

158
Q

Mise en bouteille (par)

A

F - bottled by

159
Q

Mise en bouteille au château/domaine

A

F - Chatea/domain bottled

160
Q

Mise sur lie

A

F - bottled directly from the lees.

161
Q

Mistelle, Mistela

A

F, S - a mixture of unfermented grape juice and alcohol, such as Pineau des Charentes, Ratafia and most Mosatel de Valancia.

162
Q

Moelleux

A

F - Medium sweet

163
Q

Monastrell

A

b - Mouvedre especially in spain

164
Q

Monbazillac

A

r - Appellation within the Begerac region making Sautern style sweet wines, mainly from Semillon.

165
Q

Monopole

A

F - a vineyard especially in Burgundy, that has only one owner

166
Q

Montagny

A

r - Cote Chalonnaise region making white wines from Chardonnay

167
Q

Morey-Saint Denis

A

r - AC Commune in the Cote de Nuits, best known for reds (pinot)

168
Q

Mourvèdre

A

b - Hot climate variety making deep-colored, high-tannin, full-bodied, spicy reds. Appears as part of the blend in Southern Rhone and alone in Bandol.

169
Q

Mousseux

A

F - Sparkling

170
Q

Muffa Nobile

A

I - Noble Rot

171
Q

Must

A

Unfermented grape juice, destined to become wine

172
Q

Naoussa

A

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

173
Q

Négociant

A

F - merchant

174
Q

Negroamaro

A

b - Southern Italian black variety. Literally “black-bitter”. Used in Salice Salentino.

175
Q

Nemea

A

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

176
Q

Nero d’Avola

A

b - Sicilian black grape variety, used for full-bodied reds.

177
Q

Non-Filtré

A

f - unfiltered

178
Q

Overproof

A

Most commonly used in Rum. Any spirit that is higher in alcohol than proof spirits

179
Q

Palo Cortado

A

Dry style of Sherry that has similar flavors to Amontilado, but is more full-bodied

180
Q

Passito

A

I - a generally strong, sweet wine made from partially dried grapes

181
Q

Pétillant

A

F - lightly sparkling

182
Q

Petit Château

A

F - in Bordeaux, one of the many chateau brands that fall outside the classifications

183
Q

Petite Champage

A

r - The Cognac region surrounding Grande Champagne. Spirits made from Petite Champagne grapes are very high quality, but not quite as elegant, complex and age worthy as those from Grand Champagne.

184
Q

Pinot Blanc/Pinot Bianco

A

w - White variety grown in Alsace and Northern Italy. Similar in flavor to Chardonnay, but usually onoacked or very lightly oaked.

185
Q

Pipe

A

Traditional cash used in the Douro for Port production. Two sizes are recognized: the 550 L production, or Douro, pipe and the 534 L shipping pipe.

186
Q

Podere

A

I - a small estate

187
Q

Pourriture Noble

A

F - Noble Rot

188
Q

Prädikat

A

G - The various sub categories of Pradikatswein wines (Kabinette, spotless, Aisles, Beerenauslese, Trocketbeerrenauslese, as well as Eiswein). Austria adds the category Ausbrush, but does not include Kabinett.

189
Q

Primary Aromas

A

Aromas in a wine that arise directly from the fruit

190
Q

Produttore

A

I - Producer

191
Q

Proof

A

Of spirits, 57.1% ABV (UK), 50% ABV (USA)

192
Q

Proprietaire

A

F - owner

193
Q

Protected Denomination of Origin (PDO)

A

The EU sub-category of wine with Geographical Indication that sets the strictest requirements for wine production

194
Q

Pupitre

A

F - rack consisting of two hinged boards through which holes have been bored to hold the necks of sparkling wine bottles during ridding

195
Q

Puttonyos

A

Measure of sweetness in Tokaji wine

196
Q

Quinta

A

P - farm or estate

197
Q

Racking

A

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

198
Q

Raisin

A

F - Grape

199
Q

Recioto

A

I - similar to passing made with part-dried grapes

200
Q

Récoltant

A

F - someone who harvests their own grapes

201
Q

Remuage

A

F - riddling

202
Q

Reserve

A

May indicate a superior quality wine, or wines that have seen aging. Or it may indicate very little. Unlike the word Reserve or Reserve in Portugal and Spain 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

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

205
Q

Robatejo

A

r - Portuguese region, making red and white wines

206
Q

Rich

A

F - sweet (sparkling wines)

207
Q

Riddling

A

Moving the sediment to the neck of the bottle before disgorgement in traditional method sparkling wine production

208
Q

Roussanne

A

w - High-Quality white Rhone variety. Usually blended (with Marsanne in the northern Rhone; with other varieties in the south.) Full-bodied, medium to high acidity, orchard fruit flavors.

209
Q

Ruby Cabernet

A

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

210
Q

Rueda

A

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

211
Q

Rully

A

r - Cote Chalonnaise region, best known for white wines (Chardonnay) and sparkling wines

212
Q

Sainte-Croix-du-Mont

A

r - Region facing Sauternnes across the River Garonne, making wines in a similar style but lower prices

213
Q

Saint-Estèphe

A

r - Commune in the Haut-Médoc

214
Q

Saint-Joseph

A

r - Region in the northern Rhone, mainly making red wines from Syrah

215
Q

Saint-Jullien

A

r - Commune in the Haut-Medoc

216
Q

Salice Salentino

A

r - DOC region in southern Italy, making full-bodied red wines mainly from Negroamaro

217
Q

Savennières

A

r - AC region in the Loire, making complex, long-lived dry whites from Chenin blanc

218
Q

Secondary aromas

A

Aromas in a wine that arise from the fermentation (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 cask strength

220
Q

Site Climate

A

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

221
Q

Smaragd

A

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

222
Q

Solera

A

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

223
Q

Speyside

A

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

224
Q

Spumante

A

I - Sparkling wine made by any method

225
Q

Steinfeder

A

G - in the Wachau (Austria), the lightest bodied wine category for dry wines

226
Q

Straight Whiskey

A

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

227
Q

Strohwein, Schilfwein

A

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

228
Q

Sulfur Dioxide (So2)

A

Highly reactive and pungent gas that is used in winemaking as an anti-oxidant and antiseptic.

229
Q

Supérieur

A

F - indicates a higher degree of alcohol

230
Q

Super Second

A

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

231
Q

Sur Pointe

A

F - Aging of a bottle of sparkling wine, neck down, after yeast autolysis is complete, but before Disgorgement

232
Q

Szamorodni

A

H - “as it comes”. Wine made from grapes that have not been sorted according to their degree of botrytis

233
Q

Száraz

A

H - dry

234
Q

Tannat

A

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

235
Q

Tarrango

A

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

236
Q

Tavel

A

r - Southern Rhone AC, specializing in full-bodied dry Grenache-based roses.

237
Q

Tenuta

A

I - estate

238
Q

Terrior

A

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

239
Q

Tertiary Aromas

A

Aromas in wine that are due to the effects of aging

240
Q

Toro

A

r- DO region in Spain, neighboring Rueda, making intensely fruity red wines, mainly from Tempranillo

241
Q

Tri (pl. Tries)

A

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

242
Q

Trincadeira

A

b - Portuguese black variety, used for soft plummy wines.

243
Q

Uva

A

I, S - Grape

244
Q

Uvaggio

A

I - blend of gapes

245
Q

Vacqueras

A

r - Southern Rhone AC Region, making wines comparable in quality and style to CDP

246
Q

Vecchio

A

I - old. For DOC wines there are controls as how this word may be used.

247
Q

Vendange

A

F - The wine harvest

248
Q

Vendange à la main

A

F - Hand harvested

249
Q

Vendange Tardive, VT

A

F - late-harvest. A wine made with exceptionally ripe grapes

250
Q

Vedejo

A

w - high-quality white fruity-aromatic grape variety, used for unoaked dry white wines in Rueda.

251
Q

Verdelho

A

w - white grape variety used for fortified wines (especially in Madeira) for fruity dry whites

252
Q

Verdicchio

A

w - high-acid white grape variety grown in Marche (especially Verdicchio Dei Castelli di Jesi)

253
Q

Vernaccia

A

w - high-aced graph variety grown in Tuscany (especially Vernanccia di San Gimignano)

254
Q

Vielles Vignes

A

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

255
Q

Viejo

A

S - Old

256
Q

Vigna, Vigneto

A

I - vineyard

257
Q

Vignoble

A

F - Vineyard

258
Q

Vīna

A

S - Vineyard

259
Q

Vin de Paille

A

F - wine made from grapes that have been dried

260
Q

Vine/Grape Society

A

One of a number of recognizable members of a particular vine species. Vitis Vinifera, but using American rootstocks from the species V rupetris or V riparia

261
Q

Vinha

A

P - a plot of vines

262
Q

Vinification

A

Winemaking

263
Q

Vino Generoso

A

S - Fortified Wine

264
Q

Vino Nobile di Montepulciano

A

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

265
Q

Vino Novello

A

I - new ine, bottled shortly after the harvest

266
Q

Viognier

A

w - high-quality grape variety, originally from the northern Rhone (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

267
Q

Viticoltore, Vignaiolo

A

I - Grower

268
Q

Viticulture

A

Grape growing

269
Q

Vitigno

A

I - grape variety

270
Q

Viura

A

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

271
Q

Vivace

A

I - lively. Slightly sparkling

272
Q

Volatile Acidity

A

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

273
Q

Volnay

A

r - AC Commune in Cote De Beaunne, specializing in red wines (pinot)

274
Q

VOS VORS

A

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

275
Q

Vosne-Romanèe

A

F - AC Commune in the Cote de Nuits, specializing in red wines (pinot). Includes Romanee-Conti Grand Cru AC

276
Q

Vougeot

A

r - AC commune in the Cote de Nuits, specializing in red wines (pinot), lncludes Clos de Vougeot Grand Cru.

277
Q

Wine with Geographical Indication

A

A legal cagey of wines in the EU. This is subdivided into Protected Denomination of Origin (PDO) and protected geographical indication (PGI)

278
Q

Winzergenossen-schaft

A

G - Co-operative cellar

279
Q

Xinomavro

A

b - High acid, high tannin Greek variety sometimes compared with Nebbiolo. Used in several northern greek regions including Naoussa

280
Q

Yeast

A

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

281
Q

Yeast Autolysis

A

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

282
Q

Yecla

A

r - Hot DO region in south-east Spain, making dark colored, full bodied reds mainly from Monsastrell (Mouvedre)

WSET2 Vocab and Glossary (1 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions