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FT-WSET Diploma D3 - Wines of the World > Glossary of Wine Terms > Flashcards

Glossary of Wine Terms Flashcards

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1
Q

bsetzen (GE)

A

racking

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2
Q

accolage (FR)

A

the process of tying the vine branches to the trellis frame

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3
Q

acetaldehyde

A

most common aldehyde in wine; formed by oxidized ethanol

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4
Q

adega (PO)

A

winery

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5
Q

aguja (SP)

A

wine that has naturally dissolved carbon dioxide and gives a slight prickle on the tongue

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6
Q

albumin

A

a water-soluble protein found in egg whites; coagulates with heat; used for fining

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7
Q

alleinbesitz (GE)

A

monopole

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8
Q

almacenista (SP)

A

producers and growers who make and age their own Sherry to be later sold to a licensed Sherry house

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9
Q

alte reben (GE)

A

old vines

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10
Q

ampelography

A

the study of grape vines

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11
Q

andana (SP)

A

a stack of wine casks; usually 5 tiers high

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12
Q

añada (SP)

A

vintage

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13
Q

annata (IT)

A

vintage year

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14
Q

anreicherung (GE)

A

sweetening the must before or during fermentation; enriching the must

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15
Q

aspersion

A

spraying the buds or grapes with water to protect against late frosts or freezes; the water turns to ice which protects the buds from colder temperatures

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16
Q

ausbau (GE)

A

maturation of wines

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17
Q

autolysis

A

self-destruction of yeast cells after fermentation- contributes flavors; richness; and texture to the finished wine

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18
Q

bac à glace (FR)

A

ice cold brine bath used to freeze the necks of Champagne before disgorging

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19
Q

baie (FR)

A

rack

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20
Q

bâtonnage (FR)

A

stirring of the lees

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21
Q

baumé (FR)

A

scale for measuring the must weight / measures the potential alcohol of a must

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22
Q

bench graft

A

grafting done in a nursery

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23
Q

beneficio (PO)

A

grading system used in the Duoro to rank vineyards

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24
Q

bentonite

A

an aluminosilicate clay that swells in water and has powerful properties of absorption

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25
Q

biologique (FR)

A

organic

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26
Q

bleeding

A

a.k.a. ‘weeping.’ The first sign aft winter that the vine is coming out of dormancy. Gen occurs in Feb (N. Hem); August (S. Hem)

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27
Q

bodega (SP)

A

winery

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28
Q

Bouillie Bordelaise (FR)

A

Bordeaux Mixture.’ Lime; copper sulphate; & water; mixed & used as an effective control of downy mildew (a.k.a. peronospera)

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29
Q

bourbes (FR)

A

lees; sediment

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30
Q

bourgeon (FR)

A

bud

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31
Q

bousinage (FR)

A

toasting the inside of oak barrels

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32
Q

branco (PO)

A

white

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33
Q

brassage (FR)

A

a method of cap management in whichpressurized gas is injectedinto the bottom of a tank –faster than remontage

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34
Q

brix

A

used to measure the sugar percentage in grapes or juice

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35
Q

bush training

A

training the grape vine as an independent plant without a trellis system

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36
Q

buttage (FR)

A

earthing-up; to protect plants from frost by pushing dirt up to their base

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37
Q

Carbohydrate Degradation Products

A

complex group of compounds formed from (i.e. not present before) charring oak barrels. Incl Furfurals (bitter almond flavors); as well as the duo Maltol & Cyclotene (caramel-like flavor; also act as flavor potentiators; inhancing the perception of other present flavors)

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38
Q

casca (SP)

A

leftover grapes skins and seeds

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39
Q

cascina (IT)

A

farmhouse or wine estate

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40
Q

casta (PO)

A

grape variety

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41
Q

cep (FR)

A

grapevine stump

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42
Q

cépage (FR)

A

grape variety

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43
Q

chai (FR)

A

wine or barrel storehouse; usually in bordeaux

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44
Q

chapeau (FR)

A

cap or head (layer of skins on top of must)

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45
Q

chaptalization

A

the addition of sugar to a grape must to increase the alcoholic strength of the finished wine; process “created” by Comte Chaptal- this is not done to sweeten the wine!

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46
Q

chiaretto (IT)

A

rosé

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47
Q

classico (IT)

A

the original “heart” of a DOP wine region

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48
Q

clos (FR)

A

walled vineyard or site (the wall may no longer exist)

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49
Q

collage (FR)

A

the use of fining agents in wine clarification

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50
Q

colle de poisson (FR)

A

isinglass

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51
Q

contre-étiquette (FR)

A

back label

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52
Q

cordon

A

an extension of a vine’s trunk

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53
Q

cosecha (SP)

A

harvest or vintage

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54
Q

côte (FR)

A

hill

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55
Q

côteaux (FR)

A

slopes or many hillsides

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56
Q

crossing

A

a vine variety created by cross-polinating two different varieties within the same species

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57
Q

cru (FR)

A

site or “growth”

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58
Q

cuvage (FR)

A

fermenting in vats

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59
Q

cuvier d’élevage (FR)

A

aging hall or room

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60
Q

débourbage (FR)

A

allowing juice to settle before fermentation to reduce sediment

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61
Q

débourrement (FR)

A

budding

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62
Q

déchaussage (FR)

A

removal of dirt near the base of the vines; also débuttage

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63
Q

décuvaison (FR)

A

running-off

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64
Q

dégorgement (FR)

A

disgourging

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65
Q

délestage (FR)

A

“racking and returning”- removing the fermenting wine from a tank and pouring it over the cap

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66
Q

diurnal swing

A

the change in temperature from hottest to coldest (day time to night time) in a given day or time period

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67
Q

doble pasta (SP)

A

wines made with twice as many black grape skins as normal must

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68
Q

écoulage (FR)

A

free running (drain off by gravity)

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69
Q

edelfäule (GE)

A

botrytis cinerea infected grapes

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70
Q

edelzwicker (FR)

A

a wine from Alsace made from blending noble varietals

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71
Q

edes (HU)

A

sweet

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72
Q

effeuillage (FR)

A

leaf thinning of the canopy

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73
Q

égrappage (FR)

A

de-stemming

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74
Q

einzellage (GE)

A

individual vineyard site

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75
Q

einzelpfahlerziehung (GE)

A

a vine trained to an individual stake; this is used on very steep slopes

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76
Q

élaboration (FR)

A

wine making

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77
Q

élevage (FR)

A

aging

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78
Q

elevé en fûts de chêne (FR)

A

oak aged

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79
Q

engarrafado na origem (PO)

A

estate bottled

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80
Q

éraflage (FR)

A

de-stalking or de-stemming

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81
Q

erzeugerabfüllung (GE)

A

estate bottled

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82
Q

ethanol

A

primary alcohol created in the process of fermentation

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83
Q

ettato (IT)

A

hectare

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84
Q

ettolitro (IT)

A

hectoliter

85
Q

fass (GE)

A

cask

86
Q

fattoria (IT)

A

Farm or Estate (or a collection of farms and estates)

87
Q

feuillaisson (FR)

A

foliation

88
Q

field graft

A

grafting done in the vineyard

89
Q

fining

A

the removal of a suspended matter in a wine by the addition of a foreign material (bentonite; egg whites; isinglass; etc)

90
Q

flachbogen (GE)

A

guyot trellis system

91
Q

flasche (GE)

A

bottle

92
Q

floraison (FR)

A

flowering; blooming

93
Q

flotation

A

wine clarification where inert gas is pumped to the bottom of a tank causing suspended matter to float to the top; from here they are easily scooped out

94
Q

flurbereinigung (GE)

A

remodelling of vineyards to make them easier to harvest; this reduced the overall number of vineyards but not the size- practiced on a massive scale

95
Q

foulage (FR)

A

crushing; treading

96
Q

gemeind (GE)

A

commune or village

97
Q

gerbstoff (GE)

A

tannin

98
Q

governo (IT)

A

practice of adding dried grapes or concetrated grape must to a wine after fermentation; causing a secondary fermentation to increase body and flavor

99
Q

Graben

A

geological rift running from the Jura to the Mediterranean; causing climate change and soil variations

100
Q

graft / grafting

A

viticulture technique where the sections of two different plants are joined so that their tissues unite

101
Q

granvas (SP)

A

tank fermented sparkling wine

102
Q

greffe (FR)

A

graft

103
Q

gyropalette (FR)

A

a hydraulic machine capable of mechanical riddling; typically holds 504 bottles

104
Q

habillage (FR)

A

the dressing for a bottle of sparkling wine before release

105
Q

hauptlese (GE)

A

main harvest

106
Q

head grafting

A

the practice of changing an established vineyard from one varietal to a more profitable varietal; without having to replant the entire vineyard

107
Q

heces (SP)

A

sediment found in an aged bottle of wine or found in a tank after fermentation

108
Q

hectare

A

2.471 acres

109
Q

hectolitre

A

26.418 gallons or 100 litres

110
Q

hefeabzug (GE)

A

on the lees

111
Q

hollejo (SP)

A

grape skin

112
Q

hybrid

A

a creation of a new variety by cross-pollinating two vines of different species

113
Q

imbottigliatto (IT)

A

bottled

114
Q

imbottigliatto all’origine (IT)

A

bottled by producer

115
Q

imbottigliato dal produttore all’origine (IT)

A

bottled by producer at the source (estate bottled)

116
Q

integrierter pflanzenschutz (GE)

A

type of viticulture that treats the ground and planet as humanly as possible

117
Q

interligne (FR)

A

space between rows of vines

118
Q

invecchiato (IT)

A

aged

119
Q

isinglass

A

a pure form of gelatine obtained from the swimbladder of the sturgeon

120
Q

jahrgang (GE)

A

vintage

121
Q

klosterneuberger mostwaage (AU)

A

scale used to measure must weight

122
Q

lactones

A

compound in oak responsible for the coconut-like flavor. They are derived from the lipids in the oak & are in higher concentrations in Am. Oak. Toasting increases the flavor; open-air seasoning of the staves dereases the lactones.

123
Q

lágrimas (SP)

A

tears or legs of a wine

124
Q

lese (GE)

A

harvest

125
Q

lías (SP)

A

lees

126
Q

lieblich (GE)

A

sweet wine

127
Q

lieu dit (FR)

A

a named site or vineyard that is not neccesarily designated separately as a Premier or Grand Cru; but may be within a Premier or Grand Cru site

128
Q

lutte raisonnée (FR)

A

type of viticulture that tries to avoid synthetic farming; more sustainable than organic

129
Q

marques auxiliare (FR)

A

term used for a secondary brand

130
Q

mas (FR)

A

vineyard

131
Q

maso (IT)

A

a holding in a farm or estate

132
Q

micro-climate

A

the climate within the canopy of the vine

133
Q

micro-oxygenation

A

the process of adding a small amount of oxygen into a tank of young wine to cause controlled aging- this simulates the barrel aging process

134
Q

millesimato (IT)

A

sparkling wine with a vintage date

135
Q

millésime (FR)

A

vintage

136
Q

mistela (SP)

A

unfermented grape juice combined with the addition of alcohol

137
Q

mistelle (FR)

A

unfermented grape juice combined with the addition of alcohol; vin de liqueur

138
Q

monopole (FR)

A

a vineyard or site with singular ownership

139
Q

moût (FR)

A

must (wine); wort (beer)

140
Q

muffa nobile (IT)

A

noble rot

141
Q

must

A

unfermented grape juice (that will be used for wine production)

142
Q

mutage

A

process of halting fermentation of wine by adding distilled spirits

143
Q

oechsle (GE)

A

German scale for measuring must weight

144
Q

ossidato (IT)

A

oxidized

145
Q

ouillage (FR)

A

topping off of barrels

146
Q

palissage(FR)

A

trellising

147
Q

passérillee (FR)

A

grapes that have begun to shrivel on the vine

148
Q

pellicular maceration

A

fermenting with skin contact; occasionally done with white grapes (Loire Valley; New Zealand…)

149
Q

pellicule (FR)

A

skins

150
Q

phenolic aldehydes

A

compound in oak responsible for the vanilla flavor. Low-to-medium toasting increases their levels; as does open-air seasoning of the wood. Barrel-fermentation & HEAVY-toasting decreases their levels.

151
Q

pigeage (FR)

A

punching down

152
Q

podere (IT)

A

a small estate

153
Q

porte-greffe (FR)

A

root stock

154
Q

pourriture noble (FR)

A

botrytis cinerea infected grapes / “noble rot”

155
Q

pupitre (FR)

A

riddling rack

156
Q

Quercus alba

A

American white oak- wide grained; low in tannins (when compared to European oak); sweet aromatics

157
Q

Quercus garryana

A

White oak found in Oregon and the Pacific Northwest. Similar to French oak at a much lower cost.

158
Q

Quercus robur (Q. pedunculata)

A

European white oak; tends to grow individually- wide grained; very tannic; fast growing- found in Limousin and Balkan forests

159
Q

Quercus sessilus (Q. petraea)

A

European white oak; tends to grow in forests- tight grained; very aromatic (compared to Q. robur); slow growing- found in Alliers; Vosges; Troncais; Nevers; Argonne; Bourgogne and Russian forests

160
Q

Quercus suber

A

Cork oak

161
Q

rafle (FR)

A

stalks; stems

162
Q

récolte (FR)

A

harvest; grape picking

163
Q

récoltant (FR)

A

someone who harvests their own grapes

164
Q

Refractometer

A

instrument used to measure the must weight of grapes; by measuring the reflected light.

165
Q

remontage (FR)

A

pumping over; also to repair a vineyard after a heavy and erosive rain storm

166
Q

remuage (FR)

A

riddling

167
Q

robe (FR)

A

depth of color

168
Q

S. cereviseae

A

primary yeast used in the fermentation of must into wine

169
Q

saignée (FR)

A

bleeding off juice from a red wine fermentation to create a rosé wine

170
Q

scelto (IT)

A

selected; usually late harvested

171
Q

scion

A

section of plant material grafted onto a rootstock

172
Q

solaio (IT)

A

the loft where grapes are dried for passito wines

173
Q

soutirage

A

racking

174
Q

sur pointe (FR)

A

the final stage of riddling; when the bottle is aged neck down after agining is complete and before disgorging

175
Q

süssreserve (GE)

A

unfermented grape juice added to a finished wine for sweetening purposes

176
Q

szamorodni (HU)

A

“as it comes”; wines not sorted by their degree of botrytis

177
Q

száraz (HU)

A

dry

178
Q

taille (FR)

A

the second pressing of Champagne; this term also refers to pruning

179
Q

tapada (PO)

A

walled vineyard

180
Q

tenuta (IT)

A

farm or wine estate

181
Q

translocation

A

movement of sugars; nutrients; and water from one part of the grape vine to another part

182
Q

Transvasage

A

transfer of wine between bottles

183
Q

tri (pl. tries) (FR)

A

grapes selected and collected from one pass through the vineyard- chosen for optimum ripeness and flavor

184
Q

triage (FR)

A

process of sorting grapes according to quality before winemaking

185
Q

ullage

A

the space above the liquid in a bottle or cask after extended aging- the better the storage conditions; the lesser the amount of ullage

186
Q

uva (IT)

A

grape

187
Q

uva passa (IT)

A

dried grape; usually for passito wines

188
Q

uva secca (IT)

A

raisin

189
Q

uvetta (IT)

A

raisin

190
Q

vendange (FR)

A

wine harvest. Gen. occurs Feb-March (S. Hemisphere) & Aug-Oct (N. Hemisphere)

191
Q

vendangé à la main (FR)

A

hand harvested grapes

192
Q

vendimia (SP)

A

vintage or harvest

193
Q

vendemmia (IT)

A

harvest or vintage

194
Q

véraison (FR)

A

when the grapes change from green to red (or softer green or yellow); ripening phase. Gen occurs in January (S. Hemisphere) & August (N. Hemisphere)

195
Q

vieilles vignes (FR)

A

old vines (not a legally defined term)

196
Q

vignaiolo (IT)

A

grape grower

197
Q

vigneto (IT)

A

vineyard

198
Q

vin de cépage

A

single varietal wine

199
Q

vinacce (IT)

A

pomace

200
Q

vino generoso (SP)

A

fortified wine

201
Q

vite (IT)

A

vine

202
Q

vitigno (IT)

A

grape variety

203
Q

Vitis labrusca

A

Eastern North American species of of grapevines- includes Concorde and Niagara

204
Q

Vitis riparia

A

North American species of grapevines

205
Q

Vitis rotundifolia

A

Mostly South Eastern USA North American species of grapevines- includes Muscadine and Scuppernong

206
Q

Vitis vinifera

A

European and Middle Eastern species of grapevines- translates into “grapes to make wine”

207
Q

volatile phenols

A

compound in oak that creates the All-Spice/Clove-like character. Euganol is the one most associated w/ wood (‘clove-like’). VP are not present in untoasted wood & ‘seasoning’ the wood will reduce the levels.

208
Q

vrille (FR)

A

tendril

FT-WSET Diploma D3 - Wines of the World (5 decks)

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