Glossary of Wine Terms Flashcards
1
Q
bsetzen (GE)
A
racking
2
Q
accolage (FR)
A
the process of tying the vine branches to the trellis frame
3
Q
acetaldehyde
A
most common aldehyde in wine; formed by oxidized ethanol
4
Q
adega (PO)
A
winery
5
Q
aguja (SP)
A
wine that has naturally dissolved carbon dioxide and gives a slight prickle on the tongue
6
Q
albumin
A
a water-soluble protein found in egg whites; coagulates with heat; used for fining
7
Q
alleinbesitz (GE)
A
monopole
8
Q
almacenista (SP)
A
producers and growers who make and age their own Sherry to be later sold to a licensed Sherry house
9
Q
alte reben (GE)
A
old vines
10
Q
ampelography
A
the study of grape vines
11
Q
andana (SP)
A
a stack of wine casks; usually 5 tiers high
12
Q
añada (SP)
A
vintage
13
Q
annata (IT)
A
vintage year
14
Q
anreicherung (GE)
A
sweetening the must before or during fermentation; enriching the must
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
16
Q
ausbau (GE)
A
maturation of wines
17
Q
autolysis
A
self-destruction of yeast cells after fermentation- contributes flavors; richness; and texture to the finished wine
18
Q
bac à glace (FR)
A
ice cold brine bath used to freeze the necks of Champagne before disgorging
19
Q
baie (FR)
A
rack
20
Q
bâtonnage (FR)
A
stirring of the lees
21
Q
baumé (FR)
A
scale for measuring the must weight / measures the potential alcohol of a must
22
Q
bench graft
A
grafting done in a nursery
23
Q
beneficio (PO)
A
grading system used in the Duoro to rank vineyards
24
Q
bentonite
A
an aluminosilicate clay that swells in water and has powerful properties of absorption
25
biologique (FR)
organic
26
bleeding
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)
27
bodega (SP)
winery
28
Bouillie Bordelaise (FR)
Bordeaux Mixture.' Lime; copper sulphate; & water; mixed & used as an effective control of downy mildew (a.k.a. peronospera)
29
bourbes (FR)
lees; sediment
30
bourgeon (FR)
bud
31
bousinage (FR)
toasting the inside of oak barrels
32
branco (PO)
white
33
brassage (FR)
a method of cap management in which pressurized gas is injected into the bottom of a tank -- faster than remontage
34
brix
used to measure the sugar percentage in grapes or juice
35
bush training
training the grape vine as an independent plant without a trellis system
36
buttage (FR)
earthing-up; to protect plants from frost by pushing dirt up to their base
37
Carbohydrate Degradation Products
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)
38
casca (SP)
leftover grapes skins and seeds
39
cascina (IT)
farmhouse or wine estate
40
casta (PO)
grape variety
41
cep (FR)
grapevine stump
42
cépage (FR)
grape variety
43
chai (FR)
wine or barrel storehouse; usually in bordeaux
44
chapeau (FR)
cap or head (layer of skins on top of must)
45
chaptalization
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!
46
chiaretto (IT)
rosé
47
classico (IT)
the original "heart" of a DOP wine region
48
clos (FR)
walled vineyard or site (the wall may no longer exist)
49
collage (FR)
the use of fining agents in wine clarification
50
colle de poisson (FR)
isinglass
51
contre-étiquette (FR)
back label
52
cordon
an extension of a vine's trunk
53
cosecha (SP)
harvest or vintage
54
côte (FR)
hill
55
côteaux (FR)
slopes or many hillsides
56
crossing
a vine variety created by cross-polinating two different varieties within the same species
57
cru (FR)
site or "growth"
58
cuvage (FR)
fermenting in vats
59
cuvier d'élevage (FR)
aging hall or room
60
débourbage (FR)
allowing juice to settle before fermentation to reduce sediment
61
débourrement (FR)
budding
62
déchaussage (FR)
removal of dirt near the base of the vines; also débuttage
63
décuvaison (FR)
running-off
64
dégorgement (FR)
disgourging
65
délestage (FR)
"racking and returning"- removing the fermenting wine from a tank and pouring it over the cap
66
diurnal swing
the change in temperature from hottest to coldest (day time to night time) in a given day or time period
67
doble pasta (SP)
wines made with twice as many black grape skins as normal must
68
écoulage (FR)
free running (drain off by gravity)
69
edelfäule (GE)
botrytis cinerea infected grapes
70
edelzwicker (FR)
a wine from Alsace made from blending noble varietals
71
edes (HU)
sweet
72
effeuillage (FR)
leaf thinning of the canopy
73
égrappage (FR)
de-stemming
74
einzellage (GE)
individual vineyard site
75
einzelpfahlerziehung (GE)
a vine trained to an individual stake; this is used on very steep slopes
76
élaboration (FR)
wine making
77
élevage (FR)
aging
78
elevé en fûts de chêne (FR)
oak aged
79
engarrafado na origem (PO)
estate bottled
80
éraflage (FR)
de-stalking or de-stemming
81
erzeugerabfüllung (GE)
estate bottled
82
ethanol
primary alcohol created in the process of fermentation
83
ettato (IT)
hectare
84
ettolitro (IT)
hectoliter
85
fass (GE)
cask
86
fattoria (IT)
Farm or Estate (or a collection of farms and estates)
87
feuillaisson (FR)
foliation
88
field graft
grafting done in the vineyard
89
fining
the removal of a suspended matter in a wine by the addition of a foreign material (bentonite; egg whites; isinglass; etc)
90
flachbogen (GE)
guyot trellis system
91
flasche (GE)
bottle
92
floraison (FR)
flowering; blooming
93
flotation
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
flurbereinigung (GE)
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
foulage (FR)
crushing; treading
96
gemeind (GE)
commune or village
97
gerbstoff (GE)
tannin
98
governo (IT)
practice of adding dried grapes or concetrated grape must to a wine after fermentation; causing a secondary fermentation to increase body and flavor
99
Graben
geological rift running from the Jura to the Mediterranean; causing climate change and soil variations
100
graft / grafting
viticulture technique where the sections of two different plants are joined so that their tissues unite
101
granvas (SP)
tank fermented sparkling wine
102
greffe (FR)
graft
103
gyropalette (FR)
a hydraulic machine capable of mechanical riddling; typically holds 504 bottles
104
habillage (FR)
the dressing for a bottle of sparkling wine before release
105
hauptlese (GE)
main harvest
106
head grafting
the practice of changing an established vineyard from one varietal to a more profitable varietal; without having to replant the entire vineyard
107
heces (SP)
sediment found in an aged bottle of wine or found in a tank after fermentation
108
hectare
2.471 acres
109
hectolitre
26.418 gallons or 100 litres
110
hefeabzug (GE)
on the lees
111
hollejo (SP)
grape skin
112
hybrid
a creation of a new variety by cross-pollinating two vines of different species
113
imbottigliatto (IT)
bottled
114
imbottigliatto all'origine (IT)
bottled by producer
115
imbottigliato dal produttore all'origine (IT)
bottled by producer at the source (estate bottled)
116
integrierter pflanzenschutz (GE)
type of viticulture that treats the ground and planet as humanly as possible
117
interligne (FR)
space between rows of vines
118
invecchiato (IT)
aged
119
isinglass
a pure form of gelatine obtained from the swimbladder of the sturgeon
120
jahrgang (GE)
vintage
121
klosterneuberger mostwaage (AU)
scale used to measure must weight
122
lactones
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
lágrimas (SP)
tears or legs of a wine
124
lese (GE)
harvest
125
lías (SP)
lees
126
lieblich (GE)
sweet wine
127
lieu dit (FR)
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
lutte raisonnée (FR)
type of viticulture that tries to avoid synthetic farming; more sustainable than organic
129
marques auxiliare (FR)
term used for a secondary brand
130
mas (FR)
vineyard
131
maso (IT)
a holding in a farm or estate
132
micro-climate
the climate within the canopy of the vine
133
micro-oxygenation
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
millesimato (IT)
sparkling wine with a vintage date
135
millésime (FR)
vintage
136
mistela (SP)
unfermented grape juice combined with the addition of alcohol
137
mistelle (FR)
unfermented grape juice combined with the addition of alcohol; vin de liqueur
138
monopole (FR)
a vineyard or site with singular ownership
139
moût (FR)
must (wine); wort (beer)
140
muffa nobile (IT)
noble rot
141
must
unfermented grape juice (that will be used for wine production)
142
mutage
process of halting fermentation of wine by adding distilled spirits
143
oechsle (GE)
German scale for measuring must weight
144
ossidato (IT)
oxidized
145
ouillage (FR)
topping off of barrels
146
palissage(FR)
trellising
147
passérillee (FR)
grapes that have begun to shrivel on the vine
148
pellicular maceration
fermenting with skin contact; occasionally done with white grapes (Loire Valley; New Zealand…)
149
pellicule (FR)
skins
150
phenolic aldehydes
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
pigeage (FR)
punching down
152
podere (IT)
a small estate
153
porte-greffe (FR)
root stock
154
pourriture noble (FR)
botrytis cinerea infected grapes / "noble rot"
155
pupitre (FR)
riddling rack
156
Quercus alba
American white oak- wide grained; low in tannins (when compared to European oak); sweet aromatics
157
Quercus garryana
White oak found in Oregon and the Pacific Northwest. Similar to French oak at a much lower cost.
158
Quercus robur (Q. pedunculata)
European white oak; tends to grow individually- wide grained; very tannic; fast growing- found in Limousin and Balkan forests
159
Quercus sessilus (Q. petraea)
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
Quercus suber
Cork oak
161
rafle (FR)
stalks; stems
162
récolte (FR)
harvest; grape picking
163
récoltant (FR)
someone who harvests their own grapes
164
Refractometer
instrument used to measure the must weight of grapes; by measuring the reflected light.
165
remontage (FR)
pumping over; also to repair a vineyard after a heavy and erosive rain storm
166
remuage (FR)
riddling
167
robe (FR)
depth of color
168
S. cereviseae
primary yeast used in the fermentation of must into wine
169
saignée (FR)
bleeding off juice from a red wine fermentation to create a rosé wine
170
scelto (IT)
selected; usually late harvested
171
scion
section of plant material grafted onto a rootstock
172
solaio (IT)
the loft where grapes are dried for passito wines
173
soutirage
racking
174
sur pointe (FR)
the final stage of riddling; when the bottle is aged neck down after agining is complete and before disgorging
175
süssreserve (GE)
unfermented grape juice added to a finished wine for sweetening purposes
176
szamorodni (HU)
"as it comes"; wines not sorted by their degree of botrytis
177
száraz (HU)
dry
178
taille (FR)
the second pressing of Champagne; this term also refers to pruning
179
tapada (PO)
walled vineyard
180
tenuta (IT)
farm or wine estate
181
translocation
movement of sugars; nutrients; and water from one part of the grape vine to another part
182
Transvasage
transfer of wine between bottles
183
tri (pl. tries) (FR)
grapes selected and collected from one pass through the vineyard- chosen for optimum ripeness and flavor
184
triage (FR)
process of sorting grapes according to quality before winemaking
185
ullage
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
uva (IT)
grape
187
uva passa (IT)
dried grape; usually for passito wines
188
uva secca (IT)
raisin
189
uvetta (IT)
raisin
190
vendange (FR)
wine harvest. Gen. occurs Feb-March (S. Hemisphere) & Aug-Oct (N. Hemisphere)
191
vendangé à la main (FR)
hand harvested grapes
192
vendimia (SP)
vintage or harvest
193
vendemmia (IT)
harvest or vintage
194
véraison (FR)
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
vieilles vignes (FR)
old vines (not a legally defined term)
196
vignaiolo (IT)
grape grower
197
vigneto (IT)
vineyard
198
vin de cépage
single varietal wine
199
vinacce (IT)
pomace
200
vino generoso (SP)
fortified wine
201
vite (IT)
vine
202
vitigno (IT)
grape variety
203
Vitis labrusca
Eastern North American species of of grapevines- includes Concorde and Niagara
204
Vitis riparia
North American species of grapevines
205
Vitis rotundifolia
Mostly South Eastern USA North American species of grapevines- includes Muscadine and Scuppernong
206
Vitis vinifera
European and Middle Eastern species of grapevines- translates into "grapes to make wine"
207
volatile phenols
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
vrille (FR)
tendril
