Wine glossary Flashcards
Cellared by
= The wine was made at another source and only bottled at the winery.
Acidification
Adding acid to the wine. Can be used to change the PH of the wine and increase the wine’s longevity.
Tanins
Only in red wine. Leaves a dry taste in the mouth. Comes from the sticks and skins of grapes, and sometimes from oak barrels. Tanin keeps the colour in the wine.
Acrid
Taste is acidic, in a bad way.
Aeration
To expose the wine to air in a good way.
Oxidised
Wine has been ruined by exposure to air.
Tartaric and Malic Acid
The main acids in wine. Found in grapes.
Chaptalization
Adding sugar to the wine. Not to increase the sweetness, but to aid fermentation and increase the alcohol content. Necessary after a cool summer, as the grapes have less sugar.
Corked
The cork has gone bad. “Mouldy newspaper” taste.
Decanting
To transfer wine to a decanter to aerate it and to remove the sediment..
Dosage
After the yeast sediment is removed from the bottle, a small dose of wine is added to the bottle.to make the wine drier or sweeter.
Extra brut, brut, sec, demi sec and doux
This describes the dryness or sweetness of champagne. Extra brut is the driest and doux the sweetest.
What grapes are allowed in champagne?
Pinot noir, pinot meunier and Chardonnay.
Estate-bottled
= The wine producer also owns the vineyards, produces his own grapes or has a long term lease to purchase thebgrapes.
Fermentation
The small pacman eats the sugar + oxgen and produces co2. The co2 eventually kills off him and his friends
Filtering
Removing particles of on wine for clarity and stability. Will say on the bottle if it is NOT filtered as filtering is so common.
Fining
Clarifying wine using bentonite (powdered clay), gelatin or egg whites. The sediments sink to the bottom and can be removed.
Flabby
Soft and feeble taste that lacks acidity
Fortified
Alcohol has been added to the wine to increase the alcohol content and kill the yeast.
Foxy
Unique musky grapey character of native American labrusca varieties.
Grown, produced and bottled
Means the wine maker was in charge of every aspect of the wine production
Late harvest
New world wine term. It indicates a sweeter wine or dessert wine or “boytrytized” wine. The wine has been left on the vine longer, making them more expensive.
Botrytized
A naturally sweet wine from grapes effected by the mould botrylis cinera.
Noble rot
Mould is called botrylis cinera. Sweetens the grape by drying them out.
Which latitudes are good for grape growing?
50°N - 30°N and 30°S - 50°S
Maceration
Grape skins are steeped in the fermenting juice adding colour and flavour.
What grapes are grown in northern countries?
Hybrids of vintis vinifera with a grape like vinis labuscia or other north american grapes.
Methode champenoise
The second fermentation takes place inside of the bottle. Labour intensive. If this method is used on a non - champagne sparkling wine then it is “the traditional method”
Phylloxera
The aphids that attack vinis vintifera roots. Grafting the vine with labruscia root stock protects the vinis vintifera vine.
Vitis vinifera
European wine-making species of grape.
Vitis labrusca
The north american grape species used mainly in New York state wines.
Made and bottle by (California)
= Grapes have been bought and at least 15% of wine is produced by maker.
Produced and bottled by
= Did not grow grapes and 80% of wine is produced by them.
Varietal labelling
Labelling wine by the grape name. First used in California by Robert Mondavi.
