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WSET 2 Glossary > Glossary > Flashcards

Glossary Flashcards

1
Q

Acetic Acid

A

The acid component of vinegar present in small quantaties in all wines. Excessive amounts result in vinegary nose and taste

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2
Q

Adamado

A

P Medium Sweet

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3
Q

Adamado

A

P Medium Sweet

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4
Q

Adega

A

P Winery

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5
Q

Agiorgitiko

A

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

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6
Q

Aligot

A

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

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7
Q

Almacenista

A

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

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8
Q

Alte Reben

A

G Old Vines

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9
Q

Anbaugebiet

A

G Designated quality wine region

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10
Q

Appellation d’Origine Protegee

A

F Protected Designation of Origin (Q.V.).

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11
Q

Aragonez

A

B Tempranillo, also called Tinta Roriz in Portugal

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12
Q

Assemblage

A

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

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13
Q

Assyrtiko

A

W White variety with pronounced fruit and high acidity; the wines usually dry and unoaked. Fro Greece, particularly Santorini.

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14
Q

Ausbruch

A

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

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15
Q

Azienda (or Casa)

A

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

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16
Q

Azienda Agricola

A

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

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17
Q

Azienda Vinicola

A

I A producer who buys in and vinifies grapes.

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18
Q

Baga

A

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

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19
Q

Bandol

A

R AC region in Provence, mainly making long lived, full bodied red wines from Mourvedre (Q.V.).

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20
Q

Bardolino

A

R Red wine DOC region in north-east Italy; wines are similar in style to Valpolicella DOC.

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21
Q

Barrique

A

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

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22
Q

Barsac

A

R AC Region neighbouring Sauternes, making wines of a similar style, quality and price.

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23
Q

Bereich

A

G A group ocommunes (Gemeide).

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24
Q

Bergerac

A

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

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25
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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26
Q

Biologique

A

F Organic

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27
Q

Blaufrankisch

A

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

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28
Q

Blended Whiskey

A

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

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29
Q

Bodega

A

S Winery

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30
Q

Bonnezeaux

A

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

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31
Q

Borderies

A

R A region in Cognac, just north of Grande and Petite Champagne (Q.V.), offering very high-quality spirits.

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32
Q

Botanicals

A

Flavourings used in gin production, such as Juniper, Coriander seeds and citrus peel.

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33
Q

Botrytis Cinera

A

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

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34
Q

Bottiglia

A

I Bottle

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35
Q

Brut

A

F, S Dry (of a sparkling wine).

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36
Q

Bull’s Blood

A

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

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37
Q

Bush Vines

A

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

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38
Q

Butt

A

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

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39
Q

Cahors

A

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

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40
Q

Calvados

A

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

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41
Q

Cambeltown

A

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

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42
Q

Cantina Socaile

A

I Co-Operative cellar.

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43
Q

Cap Classique

A

A south african sparkling wine made using the traditional method.

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44
Q

Carbonic Maceration

A

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

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45
Q

Carignan

A

B High Acid, high tannin balck variety. Suits hot regions such as the south of france and North Africa.

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46
Q

Cascina

A

I Farmhouse (has come to mean estate’)

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47
Q

Cask

A

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

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48
Q

Cask Strength

A

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

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49
Q

Casta

A

P Grape Variety

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50
Q

Cave

A

F Cellar (often underground) or winemaking establishment.

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51
Q

Cave Cooperative

A

F Co-Operative cellar.

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52
Q

Cepage

A

F Grape Variety

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53
Q

Cerasuolo

A

I Cherry Pink.

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54
Q

Chai

A

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

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55
Q

Chambolle-Musigny

A

R Commune AC in the Cote de Nuits famous for Pinot Noir.

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56
Q

Chaptalisation

A

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

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57
Q

Chateau

A

F Producer in Bordeaux, generally, but ot always, with accompanying house.

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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.

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59
Q

Chiaretto

A

I Light or Pale Rose.

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60
Q

Cinsault

A

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

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61
Q

Climat

A

F A vineyard site.

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62
Q

Clos

A

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

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63
Q

Colombard

A

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

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64
Q

Commune

A

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

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65
Q

Condrieu

A

R Northern Rhone AC region making complex, expensive, exotic dry and off-dry whites from Viognier (Q.V.).

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66
Q

Consorzio

A

I Producers trade association, whose members wines are identified by an individually designed neck lable.

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67
Q

Continentality

A

The difference between summer and winter temperatures.

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68
Q

Co-Operative Cellar

A

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

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69
Q

Cornas

A

R Northern Rhone AC region making full-bodied reds from Syrah.

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70
Q

Cortese

A

W Variety used in the Northern Italy (especially Gavi) for high-acid unoaked dry white with green and citrus fruite (pear, lemon).

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71
Q

Corton

A

R Grnad Cru AC in the Cote de Beaune, making red (Pinot Noir) and white (chardonnay) wines, Includes Corton-Charlemagne Grand Cru AC.

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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.

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73
Q

Cote

A

F Hillside

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74
Q

Cote Chalonnaise

A

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

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75
Q

Coteau(x)

A

F Slope(s)

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76
Q

Coteaux du Layon

A

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

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77
Q

Cru

A

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

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78
Q

Cru Artisan

A

F A rank of Bordeaux chateaux, below Cru Bourgeois (Q.V.).

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79
Q

Cru Bourgeois

A

F A rank of Bordeaux chateaux, below Cru Classe (Q.V.).

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80
Q

Cru Classe

A

F A classified growth, normally in Bordeaux.

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81
Q

Cuvee

A

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

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82
Q

Degorgement

A

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

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83
Q

Degorgement tardive

A

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

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84
Q

Demi-Sec

A

F Medium-Dy

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85
Q

Denominacao de Origem Protegida (DOP)

A

P Protected Designation of Origin.

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86
Q

Denominacion de Origen Protegida (DOP)

A

S Protected Designation of Origin

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87
Q

Denominazione di Origine Protetta (DOP)

A

I Protected Designation of Origin

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88
Q

Dolcetto

A

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

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89
Q

Domaine

A

F Estate

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90
Q

Dosage

A

F Adjustment of the sugar level in sparkling wines by the addition of liqueur d’expedition (Q.V.) after disgorgement (Q.V.).

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91
Q

Eau-de-vie

A

F Spirit distilled to a maximum of 96% ABV: literally, “water of life’.

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92
Q

Edelfaule

A

G Noble Rot

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93
Q

Edes

A

H Sweet.

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94
Q

Einzellage

A

G Individual Vineyard

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95
Q

Elaborado (por)

A

S Produced (by)

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96
Q

Eleve en futs de chene

A

F Aged in Oak barrels

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97
Q

Embotellado (por)

A

S Bottled (by)

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98
Q

En Primeur

A

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

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99
Q

Entre-Deux-Mers

A

R AC region in Bordeaux making dry whites.

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100
Q

Erzeugerabfullung

A

G Bottled by the producer

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101
Q

Estate

A

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

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102
Q

Extra-sec

A

F Off-dry (sparkling wines)

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103
Q

Fattoria

A

I Estate

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104
Q

Federspiel

A

G In the Wachu, a category lying in between Steinfeder and Smaragd (Q.V.).

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105
Q

Fine Champagne

A

R 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 Grande Champagne.

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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.

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107
Q

Flor

A

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

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108
Q

Frizzante

A

I Slightly Sparkling

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109
Q

Garganega

A

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

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110
Q

Garrafeira

A

P A superior wine with additional ageing.

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111
Q

Geschutzte Geografische Angabe

A

G Protected Geographical Indication (Q.V.).

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112
Q

Geschutzte Ursprungsbezeichnung

A

G Protected Designation of Origin (Q.V.).

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113
Q

Gigondas

A

R Southern Rhone AC region making Grenache-dominated wines, comparable in style and quality to Chateauneuf-du-Pape.

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114
Q

Givry

A

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

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115
Q

Grains Nobles (selction de…)

A

F 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, Corteaux du Layon and Macon.

116
Q

Grande Champagne

A

R The Quality centre of the Cognac region; asource of particularly elegant, complex spirits that age well in oak.

117
Q

Granvas

A

S Tank-fermented sparkling wine

118
Q

Grechetto

A

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

119
Q

Grenache Blanc

A

W White-skinned version of Grenache, used in southern 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

Gruner Veltliner

A

W High-quality grape variety grown 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 whiskies from this region are generally very intensely flavoured.

123
Q

Imbottigliato all’origine

A

I Estate-bottled.

124
Q

Indicacao Geografica Protegida (IGP)

A

P Protected Geographical Indication (Q.V.).

125
Q

Indicacion Geografica Protegida (IGP)

A

S Protected Geographical Indication (Q.V.).

126
Q

Indication Geographique Protegee (IGP)

A

F Protected Geographical Indication (Q.V.).

127
Q

Indicazione Geografica Protetta (IGP)

A

I Protected Geographical Indication (Q.V.).

128
Q

Invecchiato

A

I Aged

129
Q

Islay

A

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

130
Q

Jumilla

A

R Hot region in south-east Spain, making dark-coloured, full-bodied reds mainly from Monastrell (Mourvedre)

131
Q

Lambrusco

A

B Traditionally a fruity, dry (or off-dry) sparkling red from Italy, made from the Lambrusco grape variety. Much exported Lambruso 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 the fermentation is completed.

133
Q

Lees Stirring

A

Aprocess of mixing the less (Q.V.) with the wine, usually in cask, to help extract components that will give the wine extra flavour and body.

134
Q

Lieu Dit

A

F A named vineyard site not of Premier Cru or Grand Crus status.

135
Q

Liqueur d’expedition

A

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

136
Q

Liqueur de tirage

A

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

137
Q

Liquoroso

A

I Strong, often fortified, wine.

138
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.

139
Q

Maceration

A

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

140
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), Malmsey (very sweet).

141
Q

Madiran

A

R AC region in southwest France, making full-bodied reds, mainly from Tannat (Q.V.).

142
Q

Malolactic Fermentation

A

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

143
Q

Malt

A

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

144
Q

Malvasia

A

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

145
Q

Manipulant

A

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

146
Q

Marc

A

F 1. The residue of skins, pips and stalks left in the press after the extraction of juice of wine. In Englsih, this i called pomace.

  1. Brnady made from this, rather than whole grapes.
147
Q

Marsanne

A

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

148
Q

Mas

A

F Vineyard.

149
Q

Maso, Masseria

A

I Estate.

150
Q

Mataro

A

b Mourvedre (Q.V.), especially in Australia.

151
Q

Menetou-Salon

A

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

152
Q

Merchant

A
  1. A company that buys grapes or finished wine for vinification, maturation and blending before sale.
  2. A wine dealer.
153
Q

Mercurey

A

R Region in the Cote Chalonnaise, best kown for reds (Pinot Noir)

154
Q

Metodo Charmat

A

I Tank Method Sparkling wine

155
Q

Metodo Charmat

A

I Tank method sparkling wine.

156
Q

Metodo classico, metodo tradizionale

A

I Traditional method, bottle-fermented sparkling wine.

157
Q

Mezcal

A

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

158
Q

Micro-Climate

A

The climate within the canopy of the vine.

159
Q

Millesime

A

F Vintage date

160
Q

Mis en Bouteille (par)

A

Bottled (by)

161
Q

Mis en boutelle au chateau/domaine

A

Chateau/domain bottled.

162
Q

Mise sur lie

A

F Bottled directly from the lees (Q.V).

163
Q

Mistelle, Mistela

A

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

164
Q

Moelleux

A

F Medium-Sweet.

165
Q

Monastrell

A

B Mourvedre (Q.V.), especailly in Spain.

166
Q

Monbazillac

A

R Appellation within the Bergerac region (Q.V.) making Sauternes-style sweet wines, mainly from Semillon.

167
Q

Monopole

A

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

168
Q

Montagny

A

R Cote Chalonnaise region making white wines from Chardonnay.

169
Q

Morey-Saint-Denis

A

R AC Commune in the Cote de Nuits, best known for red (Pinot Noir).

170
Q

Mourvedre

A

B Hot climate variety making depp-coloured, high tannin, full-bodied spicy reds. Appears as part of the blend in southern Rhone, and alone in Bandol.

171
Q

Mousseux

A

F Sparkling

172
Q

Muffa Noble

A

I Noble Rot.

173
Q

Must

A

Unfermented grape juice, destined to become wine.

174
Q

Naoussa

A

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

175
Q

Negociant

A

F Merchant (Q.V.).

176
Q

Negroamaro

A

b Southern Italian black variety, Literally black-bitter’. Used in Salice Salentino.

177
Q

Nemea

A

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

178
Q

Nero d’Avola

A

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

179
Q

Non-filtre

A

F Unfiltered.

180
Q

Overproof

A

Most commonly used for Rum. Any spirit that is higher in alcohol that proof spirit (Q.V.).

181
Q

Palo Cortado

A

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

182
Q

Passito

A

I A generally strong, sweet wine made from partially dried grapes.

183
Q

Petillant

A

F Lightly Sparkling

184
Q

Petit chateau

A

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

185
Q

Petit Champagne

A

F The Cognac region surrounding Grande Champagne (Q.V.). Spirits made from Petite Champagne grapes are very high quality, but not quite as elegant, complex and ageworthy as thos from Grande Champagne.

186
Q

Pinot Blanc/ Pinot Bianco

A

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

187
Q

Pipe

A

Traditional cask (Q.V) used in the Duoro for Port production. Two sizes are recognised: the 550 L production, or Douro, pipe and the 534 L shipping pipe.

188
Q

Podere

A

I A small estate

189
Q

Pourriture Noble

A

F Noble Rot

190
Q

Pradikat

A

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

191
Q

Primary Aromas

A

Aromas in a wine that arise directly from the fruit (Q.V. secondary, tertiary).

192
Q

Produttore

A

I Producer.

193
Q

Proof

A

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

194
Q

Proprietaire

A

F Owner.

195
Q

Protected Denomination of Origin

A

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

196
Q

Protected Geographical Indication (PGI)

A

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

197
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 riddling (Q.V.)

198
Q

Puttonyos

A

Measure of sweetness in a Tokaji wine.

199
Q

Qunita

A

P Farm or Estate.

200
Q

Racking

A

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

201
Q

Raisin

A

F Grape

202
Q

Recioto

A

I Similar to Passito (Q.V.), made with part-dried grapes.

203
Q

Recoltant

A

F Someone who harvests their own grapes.

204
Q

Remuge

A

F Riddling

205
Q

Reserve

A

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

206
Q

Residual Sugar

A

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

207
Q

Reuilly

A

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

208
Q

Ribatejo

A

R Portuguese region, making red and white wines.

209
Q

Rich

A

F Sweet (sparkling wines).

210
Q

Riddling

A

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

211
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 flavours.

212
Q

Ruby Cabernet

A

B 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.

213
Q

Rueda

A

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

214
Q

Rully

A

R Cote Chalonnaise region, best kown for white wines (Chardonnay) and sparkling wines.

215
Q

Sainte-Croix-du-Mont

A

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

216
Q

Saint-Estephe

A

R Commune in the Haut-Medoc

217
Q

Saint-Joseph

A

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

218
Q

Saint-Julien

A

R Commune in the Haut-Medoc.

219
Q

Salice Salentino

A

R DOC region in the southern Italy, making full-bodied red wines mainly from Negroamaro.

220
Q

Savennieres

A

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

221
Q

Secondary Aromas

A

Aromas in a wine that arise from the fermentation (Q.V. primary, tertiary).

222
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.

223
Q

Site Climate

A

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

224
Q

Smaragd

A

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

225
Q

Solera

A

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

226
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.

227
Q

Spumante

A

I Sparkling wine made by any method.

228
Q

Steinfeder

A

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

229
Q

Straight Whiskey

A

USA: a whiskey made rom 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.

230
Q

Strohwein, Schilfwein

A

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

231
Q

Sulfur Dioxide

A

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

232
Q

Superieur

A

F Indicates a higher degree of alcohol.

233
Q

Super Second

A

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

234
Q

Sur Pointe

A

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

235
Q

Szamorodni

A

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

236
Q

Szaraz

A

H Dry

237
Q

Tannat

A

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

238
Q

Tarrango

A

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

239
Q

Tavel

A

Southern Rhone AC specialising in full-bodied dry Grenache-based roses.

240
Q

Tenuta

A

I Estate

241
Q

Terrior

A

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

242
Q

Tertiary Aromas

A

Aromas in a wine that are due to the effects of ageing (primary, secondary aromas).

243
Q

Toro

A

R Do region in Spain, neighbouring Rueda, making intnesely fruity red wines, mainly from Tempranillo.

244
Q

Tri (pl. Ties)

A

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

245
Q

Trincadeira

A

B Portuguese black variety, used for soft, plummy reds.

246
Q

Uva

A

I , S Grape

247
Q

Uvaggio

A

I Blend of grapes

248
Q

Vacqueras

A

R Southern Rhone AC region, making wines comparable in quality and style to Chateauneuf-du-Pape.

249
Q

Vecchio

A

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

250
Q

Vendange

A

F The wine harvest.

251
Q

Vendange a la main

A

Hand-harvested.

252
Q

Vendange Tardive, VT

A

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

253
Q

Verdejo

A

W High-quality white fruity-aromatic grape variety, used for unoaked dry whites in Rueda.

254
Q

Verdelho

A

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

255
Q

Verdicchio

A

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

256
Q

Vernaccia

A

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

257
Q

Vieilles Vignes

A

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

258
Q

Viejo

A

S Old.

259
Q

Vigna, Vigneto

A

I Vineyard.

260
Q

Vignoble

A

F Vineyard

261
Q

Vina

A

S Vineyard

262
Q

Vin de Paille

A

F Wine made from grapes that have been dried.

263
Q

Vine/grape variety

A

One of a number of recognised memebers of a particular vine species. They may result from natural matation or deliberate crossing.

264
Q

Vine Species

A

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

265
Q

Vinha

A

P A plot of vines.

266
Q

Vinification

A

Winemaking

267
Q

Vino generoso

A

S Fortified Wine

268
Q

Vino Nobile di Montepulciano

A

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

269
Q

Vino Nobile di Montepulciano

A

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

270
Q

Vino novello

A

I New wine, bottled shortly after the harvest.

271
Q

Viognier

A

W High-quality white 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.

272
Q

Viticoltore, vignaiolo

A

I Grower

273
Q

Viticulture

A

Grape Variety

274
Q

Vitigno

A

I Grape Variety

275
Q

Viura

A

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

276
Q

Vivace

A

I ‘Lively’. Slightly sparkling.

277
Q

Volitile 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.

278
Q

Volnay

A

R AC Commune in the Cote de Beaune, specialising in red wines (Pinot Noir).

279
Q

VOS, VORS

A

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

280
Q

Vosne-Romanee

A

AC Commune in the Cote de Nuits, specialising in red wines (Pinot Noir). Includes Romainee-Conte Grand Cru AC.

281
Q

Vougeot

A

R AC Commune in the Cote de Nuits, specialising in red wines (Pinot Noir). Includes Clos de Vougeot Grand Cru.

282
Q

Wine with Geographical Indication

A

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

283
Q

Winzergenossen-schaft

A

G Co-Operative cellar.

284
Q

Xinomavro

A

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

285
Q

Yeast

A

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

286
Q

Yeast Autolysis

A

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

287
Q

Yecla

A

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

WSET 2 Glossary (1 decks)

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