The Glossary of wine terms lists the definitions of many terms used within the wine industry. These terms may be used by winemakers, connoisseurs, and wine writers to name but a few.

Contents: Top - 0–9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z The term vintner is applied to wine merchants as well as winemakers. ... A connoisseur (Fr. ...

A

Acidity

The quality of wine that gives it its crispiness and vitality. A proper balance of acidity must be struck with the other elements of a wine, or else the wine may be said to be too sharp - having disproportionately high levels of acidity - or too flat - having disproportionately low levels of acidity.

Aftertaste

A tasting term for the taste left on the palate after wine has been swallowed.

Aging barrel

A barrel used to age wine or distilled spirits.

Alcohol

Generally refers to ethanol, a chemical compound found in alcoholic beverages. It is also commonly used to refer to alcoholic beverages in general.

Altar wine

The wine used by the Catholic Church in celebrations of the Eucharist.

Alternative wine closures

Various substitutes used in the wine industry for sealing wine bottles in place of traditional cork closures.

Amphora

A type of ceramic vase, used for transporting and storing wine in ancient times.

Angel's share

The portion of a wine in an aging barrel that is lost to evaporation.

Anthocyanin

Phenolic pigments that give red wine its colour.

A.O.C.

Abbreviation for Appellation d'Origine Contrôlée, the government agency that controls wine production in France.

A.P. number

Abbreviation for Amtliche Prüfnummer, the official testing number displayed on a German wine label that shows that the wine was tasted and passed government quality control standards.

Appellation

A geographical based term to identify where the grapes for a wine were grown.

Aroma

The smell of a wine. The term is generally applied to younger wines, while the term Bouquet is reserved for more aged wines.

ATF

Abbreviation for the Bureau of Alcohol, Tobacco and Firearms, a United States government agency which is primarily responsible for the regulation of wines sold and produced in the United States.

Aftertaste is the persistence of a sensation of flavor after the stimulating substance has passed out of contact with the sensory end organs for taste. ... Wine degustation is the tasting of wine. ... The palate is the roof of the mouth in humans and vertebrate animals. ... Whiskey barrels at the Jack Daniels distillery Barrels for aging wine in Napa Valley An aging barrel is a barrel used to age wine or distilled spirits such as whiskey, brandy, or rum. ... Traditional wooden barrels in Cutchogue Modern aluminium beer barrels - also called casks - outside the Castle Rock microbrewery in Nottingham, England A barrel or cask is a hollow cylindrical container, traditionally made of wood staves and bound with iron hoops. ... This article does not cite any references or sources. ... Ethanol, also known as ethyl alcohol, drinking alcohol or grain alcohol, is a flammable, colorless, slightly toxic chemical compound, and is best known as the alcohol found in alcoholic beverages. ... A chemical compound is a chemical substance of two or more different chemically bonded chemical elements, with a fixed ratio determining the composition. ... Alcoholic beverages. ... Altar wine is a particular type of wine produced for ritual consumption during the Roman Catholic Mass. ... The name Catholic Church can mean a visible organization that refers to itself as Catholic, or the invisible Christian Church, viz. ... For other uses, see Eucharist (disambiguation). ... Vinova synthetic wine closure Another type of wine closure Alternative wine closures are substitutes used in the wine industry for sealing wine bottles in place of traditional cork closures. ... A wine bottle is a bottle used for holding wine, generally made of glass. ... A cork stopper for a wine bottle Champagne corks Varnished cork tiles can be used for flooring, as a substitute for linoleum or tiles. ... Amphoræ on display in Bodrum Castle, Turkey An amphora is a type of ceramic vase with two handles, used for the transportation and storage of perishable goods and more rarely as containers for the ashes of the dead or as prize awards. ... Fixed Partial Denture, or Bridge The word ceramic is derived from the Greek word κεραμικός (keramikos). ... Chinese vase A vase with a sunflower pattern A modern designed vase The vase is an open container, often used to hold cut flowers. ... The Angels share describes a phenomenon of winemaking or aging after distillation. ... Whiskey barrels at the Jack Daniels distillery Barrels for aging wine in Napa Valley An aging barrel is a barrel used to age wine or distilled spirits such as whiskey, brandy, or rum. ... This article or section is in need of attention from an expert on the subject. ... Plants with abnormally high anthocyanin quantities are popular as ornamental plants - here, a selected purple-leaf cultivar of European Beech Anthocyanins (from Greek: (anthos) = flower + (kyanos) = blue) are water-soluble vacuolar flavonoid pigments that appear red to blue, according to pH. They are synthesized exclusively by organisms of the plant... Phenols, sometimes called phenolics, are a class of chemical compounds consisting of a hydroxyl functional group (-OH) attached to an aromatic hydrocarbon group. ... Natural Ultramarine pigment in powdered form. ... Appellation d’origine contrôlée (AOC), which translates as term of controlled origin is the French certification granted to certain French geographical indications for wines, cheeses, butters, and other agricultural products, all under the auspices of the government bureau Institut National des Appellations dOrigine (INAO). ... Sample German Wine Label for a Kloster Eberbach Spätlese A German Wine Label can offer a wealth of information for the consumer, despite the reputation they traditionally have of being confusing. ... For the Jurassic 5 album, see Quality Control (album) In engineering and manufacturing, quality control and quality engineering are involved in developing systems to ensure products or services are designed and produced to meet or exceed customer requirements. ... An appellation in its broadest sense is a name or designation. ... Odor receptors on the antennae of a Luna moth An odor is the object of perception of the sense of olfaction. ... ATF Seal The Bureau of Alcohol, Tobacco, Firearms and Explosives (abbreviated ATF, sometimes BATF or BATFE) is a United States federal agency; more specifically a specialized law enforcement and regulatory organization within the United States Department of Justice. ...

B

Barrels

Balance

The harmonious relationship of the components of wine - acids, fruit, tannins, alcohol, etc. - resulting in a well proportioned, or well balanced, wine.

Barrel

A hollow cylindrical container, traditionally made of wood staves, used for fermenting and aging wine. Sometimes called a cask.

Barrique

The French name for a 225 litre Bordeaux style barrel.

Baumé

A measure of the sugar concentration in the juice or wine.

Beeswing

A light sediment, chiefly mucilage, found in Port.

Bentonite in its unprocessed form

Bentonite

A type of clay used in wine clarification.

The Berthomeau Report

Commissioned by French Ministry of Agriculture to better position the wine industry for the future.

Biodynamic wine

Wines produced by the principles of biodynamic agriculture.

Blanc de Blancs

A white wine made from white grapes.

Blanc de Noirs

A white wine made from red grapes.

Blending

The mixing of two or more different parcels of wine together by winemakers to produce a consistent finished wine that is ready for bottling. Laws generally dictate what wines can be blended together, and what is subsequently printed on the wine label.

Blatina

a red wine grape of Bosnia and Herzegovina.

Blind tasting

Tasting and evaluating wine without knowing what it is.

Bodega

A Spanish wine cellar. Also refers to a seller of alcoholic beverage.

Body

The sense of weight imparted by a wine to the mouth of a taster. A wine may be light- or full-bodied.

Botrytis cinerea

See Noble rot.

Bottle shock

Also known as bottle-sickness, a temporary condition of wine characterized by muted or disjointed fruit flavors. It often occurs immediately after bottling or when wines (usually fragile wines) are shaken in travel. After several days the condition usually disappears.

Bottle variation

The degree to which bottled wine of the same style and vintage can vary.

Bouquet

A tasting term for the complex aromas of an aged wine. The term is generally not applied to young wines.

Box wine

Wine packaged in a bag usually made of flexible plastic and protected by a box, usually made of cardboard. The bag is sealed by a simple plastic tap.

Brandy

See "Burnt wine".

Brettanomyces

A wine spoilage yeast that produces taints in wine commonly described as barnyard or band-aids.

Bright

Describes a wine that has high clarity, very low levels of suspended solids.

Brix

A measurement of the dissolved sucrose level in a wine.

Brut

A French term for a very dry champagne or sparkling wine. Drier than extra dry.

Bung

A stopper used to seal a bottle or barrel. Commonly used term for corks.

Burnt wine

Another name for Brandy, a liquor made from distilled wine. It is often the source of additional alcohol in fortified wines.

Butt

An old English unit of wine casks, equivalent to about 477 litres (126 US gallons/105 imperial gallons).

Image File history File links Lightmatter_wine_barrels. ... Image File history File links Lightmatter_wine_barrels. ... Traditional wooden barrels in Cutchogue Modern aluminium beer barrels - also called casks - outside the Castle Rock microbrewery in Nottingham, England A barrel or cask is a hollow cylindrical container, traditionally made of wood staves and bound with iron hoops. ... In musical notation, the staff or stave is a set of five horizontal lines on which note symbols are placed to indicate pitch and time. ... Ethanol fermentation is a form of anaerobic respiration used primarily by yeasts when oxygen is not present in sufficient quantity for normal cellular respiration, the cellular energy-producing system, to continue. ... A barrique is a small oak barrel used for fermentation and aging of red and white wine. ... This article does not cite any references or sources. ... A hydrometer scale developed by French pharmacist Antoine Baumé to measure density of various liquids. ... This article is about sugar as food and as an important and widely-traded commodity. ... Potassium bitartrate also potassium hydrogen tartrate has formula KC4H5O6. ... Mucilage is a thick gluey substance, often produced by plants. ... A glass of tawny port. ... Bentonite - USGS File links The following pages link to this file: Bentonite Categories: USGS images ... Bentonite - USGS File links The following pages link to this file: Bentonite Categories: USGS images ... Bentonite - USGS Bentonite is an absorbent aluminium phyllosilicate generally impure clay consisting mostly of montmorillonite, (Na,Ca)0. ... The Berthomeau Report was commissioned by the French Ministry of Agriculture to establish the goals and means to be deployed in terms of people, regulations and finance for a winning strategy for French wine as we approach the year 2010 [1]. It was published in 2001. ... Biodynamic wines are those made using the principles of biodynamic agriculture. ... // Biodynamic® agriculture is a method of organic farming that treats farms as unified and individual organisms,[1] emphasizing balancing the holistic development and interrelationship of the soil, plants, animals as a closed, self-nourishing system. ... The term vintner is applied to wine merchants as well as winemakers. ... This article needs a complete rewrite for the reasons listed on the talk page. ... // Blatina is red wine grape variety autochthonous of Bosnia and Herzegovina. ... Blind tasting of wine involves tasting and evaluating wines without any knowledge of their identities. ... Wine degustation is the tasting of wine. ... A convenience store is a small store or shop, generally accessible or local. ... A Wine cellar is a storage room for wine in bottles or barrels, or more rarely in carboys, amphoras or plastic containers. ... Binomial name Botryotinia fuckeliana (de Bary) Whetzel 1945 Botrytis cinerea is a fungus that affects many plant species, although its most economically important hosts are wine grapes[]. In viticulture, it is commonly known as botrytis bunch rot; in horticulture, it is usually called grey mould or gray mold. ... Noble rot (French: La Pourriture Noble) is the benevolent form of a grey fungus, Botrytis cinerea, affecting wine grapes. ... Bottle-shock or Bottle-sickness is a temporary condition of wine characterized by muted or disjointed fruit flavors. ... Bottle variation is the degree to which different bottles, nominally of the same wine, taste and smell different. ... The Vintagers, after a miniature of the Dialogues de Saint Gregoire (thirteenth century)—manuscript of the Royal Library of Brussels. ... Bouquet may refer to: Carole Bouquet (born 1957), French actress Henry Bouquet (1719-1765), British army officer French word for an arrangement of cut flowers - see nosegay or Flower bouquet A fragrance or odor, especially when used as a description of wine In mathematics, a bouquet is a space constructed... Wine degustation is the tasting of wine. ... A 4 litre cask of Australian red wine. ... For other uses, see Brandy (disambiguation). ... [[|Diversity]] Binomial name Trinomial name Type Species Species [[Image: ]] Synonyms Brettanomyces is a single-celled fungus that is important in brewing and winemaking as it is resistant to alcohol so can grow even after fermentation starts. ... Typical divisions Ascomycota (sac fungi) Saccharomycotina (true yeasts) Taphrinomycotina Schizosaccharomycetes (fission yeasts) Basidiomycota (club fungi) Urediniomycetes Sporidiales Yeasts are a growth form of eukaryotic microorganisms classified in the kingdom Fungi, with approximately 1,500 species described. ... It has been suggested that Öchsle scale and Baumé scale be merged into this article or section. ... Sucrose (common name: table sugar, also called saccharose) is a disaccharide (glucose + fructose) with the molecular formula C12H22O11. ... Dryness, a property of alcoholic beverages, is the lack of sweet taste. ... Champagne is often consumed as part of a celebration Champagne is a sparkling wine produced by inducing the in-bottle secondary fermentation of wine to effect carbonation. ... A glass of sparkling wine A Sparkling wine cork It has been suggested that Spumante, Frizzante, Sekt and Cremant be merged into this article or section. ... The Glossary of wine terms lists the definitions of many terms used within the wine industry. ... A jug with a cork bung. ... A stopper is a truncated conical piece of rubber or cork used to close off a glass tube, piece of laboratory glassware, a wine bottle or barrel and other containers with orifices. ... A cork stopper for a wine bottle Champagne corks Varnished cork tiles can be used for flooring, as a substitute for linoleum or tiles. ... For other uses, see Brandy (disambiguation). ... For other uses, see Brandy (disambiguation). ... The butt (from the medieval French and Italian ) or pipe is an old English unit of wine casks, holding about 477 litres or rather two hogsheads. ... The litre or liter (see spelling differences) is a unit of volume. ... The gallon is a unit of volume used for measuring liquids (as well as dry matter). ... Imperial Measure was a former system of measurement used in some Commonwealth nations, most notably the United Kingdom and Canada. ...

C

California cult wines

Certain California wines for which consumers and others pay higher prices than those of Bordeaux's First Growths (Premiers Crus).

Cabernet Sauvignon

Cabernet Sauvignon is a variety of red grape mainly used for wine production, and is, along with Chardonnay, one of the most widely-planted of the world's noble grape varieties.

Capsule

The plastic or foil that covers the cork and part of the neck of a wine bottle.

Carbonic maceration

A winemaking practice of fermenting whole grapes that have not been crushed.

Champagne flute

A piece of stemware having a long stem with a tall, narrow bowl on top.

Chaptalization

A winemaking process where sugar is added to the must to increase the alcohol content in the fermented wine. This is often done when grapes have not ripened adequately.

Chardonnay

A type of wine, one of the "noble" white varietals.

Charmat process

The Charmat or bulk process is a method where sparkling wines receive their secondary fermentation in large tanks, rather than individual bottles as seen in Méthode champenoise.

Château

Generally a winery in Bordeaux, although the term is sometimes used for wineries in other parts of the world, such as the Barossa Valley.

Claret

British name for Bordeaux wine. Is also a semi-generic term for a red wine in similar style to that of Bordeaux.

Clarification

A winemaking process involving the fining and filtration of wine to remove suspended solids and reduce turbidity.

Cleanskin

In Australia, wine bottled without a commercial label, usually sold cheaply in bulk quantities.

Cold Duck

A mixture of red and white sparkling wine that has a high sugar content.

Cold stabilization

A winemaking process where wine is chilled to near freezing temperatures for several weeks to encourage the precipitation of tartrate crystals.

Cork

A wine bottle stopper made from the thick outer bark of the cork oak tree.

Corked

A tasting term for a wine that has cork taint.

Corkscrew

A tool, comprising a pointed metallic helix attached to a handle, for drawing Corks from bottles.

Cork taint

A type of wine fault describing undesirable aromas and flavours in wine often attributed to mould growth on chlorine bleached corks.

Country wine

See "Fruit wine".

Crackling

Semi-sparkling wine; slightly effervescent. Also called frizzante.

Crémant

French sparkling wine not made in Champagne region.

Crust

Sediment, generally potassium bitartrate, that adheres to the inside of a wine bottle.

Cult wines

Wines for which committed buyers will pay large sums of money because of their desirbility and rarity.

Cuve

A large vat used for fermentation.

Cuvee

The pressing, or a blending of several wines.

Cult wines are those for which dedicated groups of committed enthusiasts will pay large sums of money. ... Old vine Cabernet Sauvignon at Chateau Montelena in Napa Valley. ... Old vine Cabernet Sauvignon at Chateau Montelena in Napa Valley. ... It has been suggested that Veraison be merged into this article or section. ... For other uses, see Wine (disambiguation). ... Oak-aged Chardonnay is particularly popular in the United States. ... Noble grapes is the classical term used to describe the six grapes used to create the greatest wines. ... A cork stopper for a wine bottle Champagne corks Varnished cork tiles can be used for flooring, as a substitute for linoleum or tiles. ... This article does not cite any references or sources. ... In winemaking, the process often used in Beaujolais, in which whole grapes are fermented without crushing. ... The champagne flute is a piece of stemware with unique characteristics. ... Stemware is drinkware that stands on stems above a base. ... Chaptalisation is the process of adding sugar to unfermented wine must in order to increase the alcohol content after fermentation. ... Winemakers often use carboys like these to ferment smaller quantities of wine Winemaking, or vinification, is the process of wine production, from the selection of grapes to the bottling of finished wine. ... For must meaning compulsion, see wikt:must. ... Oak-aged Chardonnay is particularly popular in the United States. ... Wikipedia does not yet have an article with this exact name. ... The Charmat process, also known as the bulk process, is an inexpensive way to create carbonation in sparkling wine. ... A glass of sparkling wine A Sparkling wine cork It has been suggested that Spumante, Frizzante, Sekt and Cremant be merged into this article or section. ... In brewing and wine-making, secondary fermentation is the fermentation some beers and sparkling wines undergo in their final containers, giving natural carbonation. ... It has been suggested that this article or section be merged into Champagne (beverage). ... Château de Chenonceau in the Loire valley, France A rural château in France. ... Wine Barrels A winery is a facility where fruit, usually grapes, is processed into wine. ... This article does not cite any references or sources. ... A list of wineries in the Barossa Valley, South Australia includes: This list is incomplete; you can help by expanding it. ... Claret is a name used in English for red wine from the Bordeaux region of France, along the valleys of the rivers Gironde, Garonne and Dordogne, including Medoc, Graves and St Emilion. ... Bordeaux with sub-wine regions A Bordeaux wine is any wine produced in the Bordeaux region of France. ... Semi-generic is a legal term used in Canada and by the United States Alcohol and Tobacco Tax and Trade Bureau to refer to wine designations that have essentially no meaning. ... Bordeaux with sub-wine regions A Bordeaux wine is any wine produced in the Bordeaux region of France. ... Winemakers often use carboys like these to ferment smaller quantities of wine Winemaking, or vinification, is the process of wine production, from the selection of grapes to the bottling of finished wine. ... In chemistry, alchemy and water treatment, filtration is the process of using a filter to mechanically separate a mixture. ... Turbidity standards of 5, 50, and 500 NTU Turbidity is a cloudiness or haziness of water (or other fluid) caused by individual particles (suspended solids) that are generally invisible to the naked eye, thus being much like smoke in air. ... In Australia, cleanskin wine is a term for wine whose label does not indicate the winery or the winemakers name. ... Cold Duck is the name of a sparkling wine made in the United States that was at one stage the best-selling sparkling wine in America. ... A glass of sparkling wine A Sparkling wine cork It has been suggested that Spumante, Frizzante, Sekt and Cremant be merged into this article or section. ... Cold stabilization is a process used in winemaking to reduce tartrate in wine. ... Winemakers often use carboys like these to ferment smaller quantities of wine Winemaking, or vinification, is the process of wine production, from the selection of grapes to the bottling of finished wine. ... A tartrate is a salt or ester of the organic compound tartaric acid, a dicarboxylic acid. ... A cork stopper for a wine bottle Champagne corks Varnished cork tiles can be used for flooring, as a substitute for linoleum or tiles. ... This article does not cite any references or sources. ... A stopper is a truncated conical piece of rubber or cork used to close off a glass tube, piece of laboratory glassware, a wine bottle or barrel and other containers with orifices. ... Binomial name L. The Cork Oak (Quercus suber) is a medium-sized, evergreen oak tree in the section Quercus sect. ... Wine degustation is the tasting of wine. ... 2,4,6-trichloroanisole Cork taint is a broad term referring to a set of undesirable smells or tastes found in a bottle of wine, especially spoilage that can only be detected after bottling, aging and opening. ... A basic corkscrew A waiters corkscrew A corkscrew is a tool for drawing stopping corks from bottles. ... A helix (pl: helices), from the Greek word έλικας/έλιξ, is a twisted shape like a spring, screw or a spiral (correctly termed helical) staircase. ... A cork stopper for a wine bottle Champagne corks Varnished cork tiles can be used for flooring, as a substitute for linoleum or tiles. ... 2,4,6-trichloroanisole Cork taint is a broad term referring to a set of undesirable smells or tastes found in a bottle of wine, especially spoilage that can only be detected after bottling, aging and opening. ... A wine fault or defect is an unpleasant characteristic of a wine often resulting from poor wine making practices or storage conditions, and leading to wine spoilage. ... Moldy cream cheese Molds (British English: moulds) are various fungi that cover surfaces as fluffy mycelium and usually produce masses of asexual, sometimes sexual spores. ... General Name, symbol, number chlorine, Cl, 17 Chemical series halogens Group, period, block 17, 3, p Appearance yellowish green Standard atomic weight 35. ... This article is about the chemical substance. ... A cork stopper for a wine bottle Champagne corks Varnished cork tiles can be used for flooring, as a substitute for linoleum or tiles. ... It has been suggested that this article or section be merged into Fruit wine. ... A glass of sparkling wine A Sparkling wine cork It has been suggested that Spumante, Frizzante, Sekt and Cremant be merged into this article or section. ... Carbonated bubbles in a soda float to the surface. ... Frizzante is an Italian wine term for semi-sparkling wine (as opposed to Spumante, which is generally used for fully sparkling wines). ... Crémant is the French name for sparkling wine made in that country outside the region of Champagne. ... Potassium bitartrate also potassium hydrogen tartrate has formula KC4H5O6. ... This article does not cite any references or sources. ... Example of a label on a bottle of Zinfandel indicating Cuvee XXVIII Cuvée (or Cuvee on some English language labels) is a French term used on wine labels to denote wine of a specific blend or batch. ...

D

Decanting

The process of pouring wine from its bottle into a decanter to separate the sediment from the wine.

Dégorgement

The disgorging or removal of sediment from bottles that results from secondary fermentation.

Demi-sec

Moderately sweet to medium sweet sparkling wines.

Devatting

The process of separeting red must from pomace, which can happen before or after fermentation.

Dessert wine

Varies by region. In the UK, a very sweet, low alcohol wine. In the US by law, any wine containing over 15% alcohol.

Diurnal temperature variation

The degree of temperature variation that occurs in a wine region from daytime to night.

DO

1. The abbreviation for Denominación de Origen, or "place name." This is Spain's designation for wines whose name, origin of grapes, grape varieties and other important factors are regulated by law.
2. The abbreviation for dissolved oxygen, the degree of oxygen saturation in a wine, which strongly affects oxidation of the wine and its ageing properties.

DOC

The abbreviation for Denominazione di Origine Controllata, or "controlled place name." This is Italy's designation for wine whose name, origin of grapes, grape varieties and other important factors are regulated by law. It is also the abbreviation for Portugal's highest wine category, which has the same meaning in that country.

DOCG

The abbreviation for Denominazione di Origine Controllata e Garantita, or controlled and guaranteed place name, which is the category for the highest-ranking wine in Italy.

Doux

The French word for sweet. Usually refers to the sweetest category of sparkling wines.

Drawing off

see Devatting.

Drip dickey

A wine accessory that slips over the neck of a wine bottle and absorbs any drips that may run down the bottle after pouring - preventing stains to table cloths, counter tops or other surfaces.

Dry

Wines with zero or very low levels of residual sugar. The opposite of sweet, except in sparkling wines, where dry means sweet.

This article or section does not adequately cite its references or sources. ... A glass of sparkling wine A Sparkling wine cork It has been suggested that Spumante, Frizzante, Sekt and Cremant be merged into this article or section. ... Dessert wines are those wines which are typically served with dessert, although they are also drunk on their own, i. ... Diurnal temperature variation is a viticultural term that relates to the variation in temperature that occurs from the highs of the day to the cool of nights. ... Average maximum, minimum and range of monthly air temperatures recorded in Campinas, Brazil, between January 2001 and July 2006 Average maximum, minimum and range of monthly air temperatures recorded in Aracaju, state of Sergipe, Brazil, between January 2001 and July 2006 Temperature range is the numerical difference between the minimum... The following is a list of regions where wine grapes are grown and wine is made from them. ... The DAYTIME service is an internet protocol defined in RFC 867. ... Melbourne skyline at night Night or nighttime is the period in which the sun is below the horizon. ... Denominación de Origen (Designation of Origin - DO) is part of a regulatory classification system primarily for Spanish wines (similar to the French appellations) but also for other foodstuffs like honey, meats and condiments. ... Oxygen saturation or dissolved oxygen (DO) is a measure of amount of oxygen dissolved in a given medium. ... Denominazione di origine controllata is an Italian quality assurance label for food products and especially wines (an appellation). ... Denominazione di origine controllata is an Italian quality assurance label for food products and especially wines (an appellation). ... Denominazione di origine controllata is an Italian quality ensurance label for food products and especially wines (an appellation). ... Denominazione di origine controllata is an Italian quality ensurance label for food products and especially wines (an appellation). ... For other uses, see Sweetness (disambiguation). ... A glass of sparkling wine A Sparkling wine cork It has been suggested that Spumante, Frizzante, Sekt and Cremant be merged into this article or section. ... A drip dickey is a wine accessory that fits snuggly around the neck of a wine bottle for the purpose of absorbing wine that would normally travel the length of the wine bottle, staining the surfaces it comes into contact with such as linens or a counter top. ... It has been suggested that Wine thief, Tastevin, Wine clip, Wine collar and Wine stopper be merged into this article or section. ... Dryness, a property of alcoholic beverages, is the lack of sweet taste. ... After fermentation has ended in the process of wine making, the residual sugar (or RS) is the measure of the amount of sugars that remain unfermented in the resulting wine. ...

E

Eiswein

German for ice wine, a dessert wine made from frozen grapes.

en Tirage

French for "in pulling", refers to the period of time in which bottled sparkling wine is rested in contact with lees generated during secondary fermentation. Part of the Méthode Champenoise process.

Enology

American English spelling of oenology, the study of wine.

Estate winery

A United States winery license allowing farms to produce and sell wine on-site, sometimes known as a Farm winery.

Extra dry

A champagne or sparkling wine with a small amount of residual sugar (slightly sweet). Not as dry as Brut.

Ice wine is a type of dessert wine produced from grapes that have been frozen. ... Grapes for ice wine, still frozen on the vine. ... Dessert wines are those wines which are typically served with dessert, although they are also drunk on their own, i. ... It has been suggested that this article or section be merged into Champagne (beverage). ... Oenology is the study of wines in general. ... For other uses, see American English (disambiguation). ... Oenology is the study of wines in general. ... Wine Barrels A winery is a facility where fruit, usually grapes, is processed into wine. ... Champagne is often consumed as part of a celebration Champagne is a sparkling wine produced by inducing the in-bottle secondary fermentation of wine to effect carbonation. ... A glass of sparkling wine A Sparkling wine cork It has been suggested that Spumante, Frizzante, Sekt and Cremant be merged into this article or section. ... After fermentation has ended in the process of wine making, the residual sugar (or RS) is the measure of the amount of sugars that remain unfermented in the resulting wine. ... Dryness, a property of alcoholic beverages, is the lack of sweet taste. ...

F

Farm winery

A United States winery license allowing farms to produce and sell wine on-site.

Fault

An unpleasant characateristic of wine resulting from a flaw with the winemaking process or storage conditions.

Fermentation

The conversion of grape sugars to alcohol by yeast.

Fiasco

The straw-covered flask historically associated with Chianti.

Fighting varietal

A term that originated in California during the mid 1980s to refer to any inexpensive cork-finished varietal wine in a 1.5 liter bottle.

Fining

A clarification process where flocculants, such as bentonite or egg white, are added to the wine to remove suspended solids.

Finish

A tasting term for the lingering aftertaste after a wine has been swallowed.

Flabby

Tasting term used to indicate a wine lacking in structure, often marked by low acidity.

Flagon

A glass bottle that holds two litres of (usually inexpensive) table wine.

Flor

The yeast responsible for the character of dry Sherries.

Fortified wine

Wine to which alcohol has been added, generally to increase the concentration to a high enough level to prevent fermentation.

Foxy

A tasting term for the musty odor and flavor of wines made from Vitis labrusca grapes native to North America.

Free run

Juice obtained from grapes that have not been pressed.

Frizzante

See "crackling".

Fruit

The main component of the wine, usually grape but other fruits are also used to make wine, such as pear, plum, etc. Often mentioned when the fruit isn't grown in the same site as the winery, such as "the wine is produced here on-site, but the fruit is purchased from a vineyard upstate."

Fruit wine

A fermented alcoholic beverage made from non-grape fruit juice which may or may not include the addition of sugar or honey. Fruit wines are always called "something" wines (e.g., plum wine), since the word wine alone is often legally defined as a beverage made only from grapes.

Many farms sell produce directly to consumers at farm produce stands to increase profitability of fruits, vegetables, maple syrup, honey and other specialties of the farm. ... For other uses, see Farm (disambiguation). ... A wine fault or defect is an unpleasant characteristic of a wine often resulting from poor wine making practices or storage conditions, and leading to wine spoilage. ... For other uses, see Fermentation. ... It has been suggested that Veraison be merged into this article or section. ... This article does not cite any references or sources. ... Typical divisions Ascomycota (sac fungi) Saccharomycotina (true yeasts) Taphrinomycotina Schizosaccharomycetes (fission yeasts) Basidiomycota (club fungi) Urediniomycetes Sporidiales Yeasts are a growth form of eukaryotic microorganisms classified in the kingdom Fungi, with approximately 1,500 species described. ... Chianti is Italys most famous red wine. ... Fighting varietal is a term that originated in California during the mid 1980s to refer to any inexpensive cork-finished varietal wine in a 1. ... This article needs additional references or sources for verification. ... Bentonite - USGS Bentonite is an absorbent aluminium phyllosilicate generally impure clay consisting mostly of montmorillonite, (Na,Ca)0. ... Wine degustation is the tasting of wine. ... Aftertaste is the persistence of a sensation of flavor after the stimulating substance has passed out of contact with the sensory end organs for taste. ... Swallowing, known scientifically as deglutition, is the reflex in the human body that makes something pass from the mouth, to the pharynx, into the esophagus, with the shutting of the epiglottis. ... Image:Velo de flor. ... Typical divisions Ascomycota (sac fungi) Saccharomycotina (true yeasts) Taphrinomycotina Schizosaccharomycetes (fission yeasts) Basidiomycota (club fungi) Urediniomycetes Sporidiales Yeasts are a growth form of eukaryotic microorganisms classified in the kingdom Fungi, with approximately 1,500 species described. ... Sherry solera For other uses, see Sherry (disambiguation). ... A fortified wine is a wine to which additional alcohol has been added, most commonly in the form of brandy (a spirit distilled from wine). ... Wine degustation is the tasting of wine. ... Binomial name Vitis labrusca L. Vitis labrusca (Fox grape) is a species of grape native to the northeastern United States. ... Concord grapes being cooked down into grape juice for use in making jelly. ... Species Vitis acerifolia Vitis aestivalis Vitis amurensis Vitis arizonica Vitis x bourquina Vitis californica Vitis x champinii Vitis cinerea Vitis x doaniana Vitis girdiana Vitis labrusca Vitis x labruscana Vitis monticola Vitis mustangensis Vitis x novae-angliae Vitis palmata Vitis riparia Vitis rotundifolia Vitis rupestris Vitis shuttleworthii Vitis tiliifolia Vitis... This entry incorporates text from Eastons Bible Dictionary, 1897, with some modernisation. ... Frizzante is an Italian wine term for semi-sparkling wine (as opposed to Spumante, which is generally used for fully sparkling wines). ... For other uses, see Fruit (disambiguation). ... Fruit wines are wine-like beverages made from fruits other than grapes. ...

G

Globalization of wine

Refers to the increasingly international nature of the wine industry, including vineyard management practices, winemaking techniques, wine styles, and wine marketing.

Grape juice

The free-run or pressed juice from grapes. Unfermented grape juice is known as "must."

Grenache

A red wine grape of the Rhone Valley of France, and elsewhere (especially Spain). In the southern Rhone, Grenache replaces Syrah as the most important grape (Syrah being more important in the north).

Green harvest

The harvesting of green (unripe) grapes in an attempt to increase the yield of quality grapes.

The globalization of wine is largely a post-1976 phenomenon. ... A common vineyard. ... Concord grapes being cooked down into grape juice for use in making jelly. ... It has been suggested that Veraison be merged into this article or section. ... For must meaning compulsion, see wikt:must. ... Grenache is a sweet red grape variety grown primarily for the making of wine. ... Shiraz is one name, equivalent to Syrah, for a noble grape variety widely used to make dry red table wine. ... A green harvest is the removal of immature grape bunches, typically for the purpose of decreasing yield. ...

H

Hard

A tasting term for a wine that containins too much tannin and is therefore unpleasant. Hard wines often take a long time to mature.

Hectare

A metric measure that equals 10,000 m² (2.471 acres).

Hock

Term for Rhine wines, usually used in England.

Hogshead

A wine barrel that holds approximately 239 litres (63 gallons).

Wine degustation is the tasting of wine. ... A bottle of tannic acid. ... A hectare (symbol ha) is a unit of area, equal to 10 000 square metres, commonly used for measuring land area. ... The International System of Units (symbol: SI) (for the French phrase Syst me International dUnit s) is the most widely used system of units. ... This article is about the unit of measure known as the acre. ... Hock is an English word for German wine, short for the now obsolete word hockamore (hochheimer), after the German town of Hochheim on the Main. ... It has been suggested that River Rhine Pollution: November 1986 be merged into this article or section. ... A hogshead is a large cask of liquid (less often, of a food commodity). ... Traditional wooden barrels in Cutchogue Modern aluminium beer barrels - also called casks - outside the Castle Rock microbrewery in Nottingham, England A barrel or cask is a hollow cylindrical container, traditionally made of wood staves and bound with iron hoops. ... The litre or liter (see spelling differences) is a unit of volume. ... The gallon (abbreviation: gal) is a unit of volume. ...

I

Ice wine

Wine made from frozen grapes. Called eiswein in German.

IGT

Abbreviation for "Indicazione Geografica Tipica", the lowest-ranking of the three categories of Italian wine regulated by Italian law.

Grapes for ice wine, still frozen on the vine. ... Indicazione Geografica Tipica is the second of four classifications of wine recognized by the government of Italy. ... Italian wines are those produced in Italy, the oldest wine producing region, and are considered to be among the most prestigious wines in the world. ...

J

Jeroboam

A large bottle holding three litres, the equivalent of four regular wine bottles.

Jug wine

American term for inexpensive table wine.

The litre or liter (see spelling differences) is a unit of volume. ... This article does not cite any references or sources. ...

K

Kosher wine

Wine that is produced under the supervision of a rabbi so as to be ritually pure or clean. Although commonly sweet, it need not be so.

A bottle of Kosher wine, pasteurised to be Yayin Mevushal Kosher wine (Hebrew: יין כשר, ) is wine produced according to Judaisms religious law, specifically, the Jewish dietary laws regarding wine. ... For the town in Italy, see Rabbi, Italy. ...

L

Late harvest wine

Also known as late picked, wine made from grapes that have been left on the vine longer than usual. Usually an indicator for a very sweet or dessert wine.

Lees

Wine sediment that occurs during and after fermentation, and consists of dead yeast, grape seeds, and other solids. Wine is separated from the lees by racking.

Legs

The tracks of liquid that cling to the sides of a glass after the contents have been swirled. Often said to be related to the alcohol or glycerol content of a wine. Also called tears.

Lightstruck

A tasting term for a wine that has had long exposure to Ultraviolet light causing "wet cardboard" type aroma and flavour.

Litre (US - Liter) 

A metric measure of volume equal to 33.8 ounces.

Look

A tasting term for the casual sensory evaluation of a wine.

Late harvest is a term applied to wines made from grapes left on the vine longer than usual. ... Dessert wines are those wines which are typically served with dessert, although they are also drunk on their own, i. ... It has been suggested that Sur lie be merged into this article or section. ... The Glossary of wine terms lists the definitions of many terms used within the wine industry. ... “Glycerine” redirects here. ... Wine degustation is the tasting of wine. ... For other uses, see Ultraviolet (disambiguation). ... The litre or liter (see spelling differences) is a unit of volume. ... For other uses, see American English (disambiguation). ... The liter (spelled liter in American English and litre in Commonwealth English) is a unit of volume. ... The International System of Units (symbol: SI) (for the French phrase Syst me International dUnit s) is the most widely used system of units. ... Wine degustation is the tasting of wine. ... sensory evaluation is ussually the evaluation of foods with the use of the human senses. ...

M

Maceration

The contact of grape skins with the must during fermentation, extracting phenolic compounds including tannins, anthocyanins, and aroma.

Madeirized

A wine showing Madeira-like flavour, generally evidence of oxidation. Sometimes used to describe white wine that has been kept long past its prime.

Magnum

A bottle holding 1.5 litres, the equivalent of two regular wine bottles.

Malolactic fermentation

Also known as malo or MLF, a secondary fermentation in wines by lactic acid bacteria during which tart tasting malic acid is converted to softer tasting lactic acid.

Marc

French for "fruit skins". See "pomace".

Master of Wine

A qualification (not an academic degree) conferred by The Institute of Masters of Wine, which is located in the United Kingdom.

May wine

A light German wine flavored with sweet woodruff in addition to strawberries or other fruit.

Merlot

Merlot is a variety of wine grape used to create a popular red wine.

Mis en bouteille au château

French for "bottled at the winery," usually in Bordeaux.

Mead

A wine-like alcoholic beverage made of fermented honey and water rather than grape juice.

Méthode Champenoise

Process whereby sparkling wines receive a second fermentation in the same bottle that will be sold to a retail buyer. Compare with Charmat or bulk fermented.

Methuselah

A large bottle holding six litres, the equivalent of eight regular wine bottles.

Microoxygenation

The controlled exposure of wine to small amounts of oxygen in the attempt to reduce the length of time required for maturation.

Midpalate

A tasting term for the feel and taste of a wine when held in the mouth.

Millerandage

A French term referring to a viticultural problem in which grape bunches contain berries of greatly differing size and levels of maturity. Caused by cool weather during flowering.

Mud

See "Lees".

Mulled wine

Wine that is spiced, heated, and served as a punch.

Must

Unfermented grape juice, including pips, skins and stalks.

Must weight

The level of fermentable sugars in the must and the resultant alcohol content if all the sugar was converted to ethanol.

Maceration is a process which takes place during the fermentation of alcoholic beverages. ... For must meaning compulsion, see wikt:must. ... Phenols, sometimes called phenolics, are a class of chemical compounds consisting of a hydroxyl functional group (-OH) attached to an aromatic hydrocarbon group. ... A bottle of tannic acid. ... Anthocyanin is a pigment that reflects the red to blue range of the visible spectrum. ... Madeira is a fortified wine made in the Madeira Islands of Portugal, which is prized equally for drinking and cooking; the latter use including the dessert plum in Madeira. ... A wine fault or defect is an unpleasant characteristic of a wine often resulting from poor wine making practices or storage conditions, and leading to wine spoilage. ... Look up magnum in Wiktionary, the free dictionary. ... The litre or liter (see spelling differences) is a unit of volume. ... This article does not cite any references or sources. ... Malolactic fermentation is a process of fermentation where tart malic acid is converted to softer-tasting lactic acid. ... Species L. acidophilus L. bulgaricus L. plantarum L.reuteri etc. ... Malic acid is a tart-tasting organic acid that plays a role in many sour or tart foods. ... For the production of milk by mammals, see Lactation. ... Pomace is a substance prepared by pressing or grinding various fruits, for example in the manufacture of olive oil (from olives), wine (from grapes), or cider (from apples). ... Master of Wine is an internationally recognised qualification (MW) conferred by The Institute of Masters of Wine, founded in 1955 and based in the United Kingdom. ... Maiwein (also known as May Wine) is the name of a German wine traditionally drunk on the May Day holiday. ... Binomial name Galium odoratum (L.) Scop. ... Merlot grapes on the vine. ... Merlot grapes on the vine. ... For other uses, see Wine (disambiguation). ... It has been suggested that Veraison be merged into this article or section. ... This article does not cite any references or sources. ... Mead Mead is a fermented alcoholic beverage made of honey, water, and yeast. ... For other uses, see Honey (disambiguation). ... It has been suggested that this article or section be merged into Champagne (beverage). ... The Charmat process, also known as the bulk process, is an inexpensive way to create carbonation in sparkling wine. ... The litre or liter (see spelling differences) is a unit of volume. ... This article does not cite any references or sources. ... A process increasingly used in winemaking to smooth out wine and make it more palatable or more marketable (or both). ... Midpalate is a term used in wine tasting, referring to the feel and taste of a wine when held in the mouth. ... Wine degustation is the tasting of wine. ... Millerandage is a French term referring to an viticultural problem in which grape bunches contain berries of greatly different size and, most important, different levels of maturity. ... wine grapes Viticulture (from the Latin word for vine) is the science, production and study of grapes which deals with the series of events that occur in the vineyard. ... It has been suggested that Veraison be merged into this article or section. ... It has been suggested that glogg be merged into this article or section. ... For the Swedish liquor, see Punsch. ... For must meaning compulsion, see wikt:must. ... Must weight is a measure of the amount of sugar in grape juice (must), and hence the amount of alcohol that could potentially be produced if it is all fermented to alcohol, rather than left as residual sugar. ...

N

Nebuchadnezzar

A large bottle holding 15 litres, the equivalent of 20 regular wine bottles.

Négociant

French for "trader". A wine merchant who assembles the produce of smaller growers and winemakers and sells the result under its own name.

New World wine

Wines produced outside of the traditional wine growing areas of Europe and North Africa.

Noble rot

Another name for the Botrytis cinerea mould that can pierce grape skins causing dehydration. The resulting grapes produce a highly prized sweet wine, generally dessert wine.

Nose

A tasting term for the aroma or bouquet of a wine.

This article does not cite its references or sources. ... The litre or liter (see spelling differences) is a unit of volume. ... This article does not cite any references or sources. ... A négociant is a wine merchant who assembles the produce of smaller growers and winemakers and sells the result under its own name. ... New World wines are those wines produced outside the traditional wine-growing areas of Europe and North Africa. ... Noble rot (French: La Pourriture Noble) is the benevolent form of a grey fungus, Botrytis cinerea, affecting wine grapes. ... Binomial name Botryotinia fuckeliana (de Bary) Whetzel 1945 Botrytis cinerea is a fungus that affects many plant species, although its most economically important hosts are wine grapes[]. In viticulture, it is commonly known as botrytis bunch rot; in horticulture, it is usually called grey mould or gray mold. ... Dessert wines are those wines which are typically served with dessert, although they are also drunk on their own, i. ... Wine degustation is the tasting of wine. ... Odor receptors on the antennae of a Luna moth An odor is the object of perception of the sense of olfaction. ...

O

Oak chips

Small pieces of oak wood used in place of oak barrels in fermenting and/or ageing wine.

Oenology

The science of wine and winemaking.

Oenophile

A wine aficionado or connoisseur.

Off-dry

A wine that has the barest hint of sweetness; a slightly sweet wine in which the residual sugar is barely perceptible.

Old vine

Wine produced from vines that are notably old.

Old World wine

Wines produced inside of the traditional wine growing areas of Europe and North Africa.

Oak chips can be used in the brewing process of beer, wine, cider and mead. ... Oenology is the study of wines in general. ... Winemakers often use carboys like these to ferment smaller quantities of wine Winemaking, or vinification, is the process of wine production, from the selection of grapes to the bottling of finished wine. ... An Oenophile (also known as a wine aficionado) is a person who appreciates or collects wine, particularly grape wines from certain regions, varietal types, or methods of manufacture. ... For an alternate meaning, see Fan (implement). ... A connoisseur (Fr. ... Old vine (French: vieilles vignes) is a term commonly used on wine labels to indicate that a wine is the produce of vines that are notably old. ...

P

Phylloxera

Palate

A tasting term for the feel and taste of a wine in the mouth.

pH

An acronym for "potential hydrogen" a measure of acidity. The lower the pH, the higher the acidity.However pH is actually a shorthand for its mathematical approximation: in chemistry a small p is used in place of writing − log10 and the H here represents [H+], the concentration of hydrogen ions.

Phylloxera

A microscopic underground insect that kills grape vines by attacking their roots.

Pip

Grape seeds.

Pipe

A cask holding two hogsheads or 120 gallons of wine.

Plan Bordeaux

A proposal for enhancing the economic status of the wine industry in Bordeaux.

Plonk

British English slang for an inexpensive bottle of wine. The term is thought to originate from the French word for white wine, "blanc".

Pomace

The skins, stalks, and seeds that remain after making wine. Also called marc.

Port

A sweet fortified wine, which is produced from grapes grown and processed in the Douro region of Portugal. This wine is fortified with the addition of distilled grape spirits in order to boost the alcohol content and stop fermentation thus preserving some of the natural grape sugars. Several imitations are made throughout the world.

Porto

The legal name for a true Port wines sold in the United States since imitation ports may be labeled as a "port" there .

Potassium sorbate

A wine stabilizer and preservative.

Proof

Refers to the alcohol content of a beverage. In the United States, proof represents twice the alcohol content as a percentage of volume. Thus, a 100 proof beverage is 50% alcohol by volume and a 150 proof beverage is 75% alcohol. In the Imperial system, proof, (or 100% proof), equals 57.06% ethanol by volume, or 48.24% by weight. Absolute or pure ethanol is 75.25 over proof, or 175.25 proof.

Puncheon

A wine barrel that holds approximately 318 litres (160 U.S. gallons).

Punt

The indentation found in the base of a wine bottle. Punt depth is often thought to be related to wine quality, with better quality wines having a deeper punt.

Image File history File links Dactylosphaera_vitifolii_1_meyers_1888_v13_p621. ... Image File history File links Dactylosphaera_vitifolii_1_meyers_1888_v13_p621. ... The palate is the roof of the mouth in humans and vertebrate animals. ... Wine degustation is the tasting of wine. ... In many areas related to the testing and evaluating of foodstuffs,such as wine-tasting and rheology, mouthfeel is a product’s physical and chemical interaction in the mouth from initial perception on the palate, to first bite, through mastication to swallowing. ... Taste is one of the traditional five senses and refers to the ability to detect the flavor of foodstuffs and other substances (e. ... male human mouth The mouth, also known as the buccal cavity or the oral cavity, is the orifice through which an organism takes in food and water. ... For other uses, see PH (disambiguation). ... It has been suggested that this article or section be merged with Backronym and Apronym (Discuss) Acronyms and initialisms are abbreviations, such as NATO, laser, and ABC, written as the initial letter or letters of words, and pronounced on the basis of this abbreviated written form. ... Grape Phylloxera (Daktulosphaira vitifoliae, family Phylloxeridae, superfamily Aphidoidea) is a serious pest of commercial grapevines worldwide, originally native to eastern North America. ... Look up PIP in Wiktionary, the free dictionary. ... It has been suggested that Veraison be merged into this article or section. ... A ripe red jalapeño cut open to show the seeds For other uses, see Seed (disambiguation). ... A hogshead is a large cask of liquid (less often, of a food commodity). ... Plan Bordeaux is an initiative introduced in 2005 by Onivins, the French vintners association, designed to reduce Frances wine glut and improve sales. ... Look up Plonk in Wiktionary, the free dictionary. ... British English (BrE, BE, en-GB) is the broad term used to distinguish the forms of the English language used in the United Kingdom from forms used elsewhere in the Anglophone world. ... Pomace is a substance prepared by pressing or grinding various fruits, for example in the manufacture of olive oil (from olives), wine (from grapes), or cider (from apples). ... A glass of tawny port. ... A glass of tawny port. ... A glass of tawny port. ... The structure of potassium sorbate Potassium sorbate is a mild preservative. ... Alcoholic proof is a measure of how much ethanol is in an alcoholic beverage, and is approximately twice the percentage of alcohol by volume (ABV, the unit that is commonly used at percent). ... The puncheon, in the United States also called pon for brevity, is an old English unit of wine casks, holding about 318 litres. ... The litre or liter (see spelling differences) is a unit of volume. ...

Q

Qualitätswein

A designation of better quality German wines.

Qualitätswein bestimmter Anbaugebiete

A designation of better quality German wines from recognized viticultural areas.

Qualitätswein mit Pradikat

A designation of best quality German wines that must conform to specific requirements of origin and composition.

German wine from Franken in the characteristic round bottles (Bocksbeutel) German wine is produced in many parts of Germany, and due to the northerly location have produced wines quite unlike any others in Europe, many of outstanding quality. ... German wine from Franken in the characteristic round bottles (Bocksbeutel) German wine is produced in many parts of Germany, and due to the northerly location have produced wines quite unlike any others in Europe, many of outstanding quality. ... German wine from Franken in the characteristic round bottles (Bocksbeutel) German wine is produced in many parts of Germany, and due to the northerly location have produced wines quite unlike any others in Europe, many of outstanding quality. ...

R

Racking

The process of drawing wine off the sediment, such as lees, after fermentation and moving it into another vessel by placing then in horizontal position in a celler.

Rehoboam

A large bottle holding 4.5 litres, the equivalent of six regular wine bottles.

Rémuage

See "riddling".

Reserva

Spanish and Portuguese term for a reserve wine.

Reserve

A term given to wine to indicate that it is of higher quality than usual.

Residual sugar

Also known as RS, the level of sugar that remains unfermented in a wine. See also sweetness of wine.

Reverse osmosis

A process used to remove excess alcohol from wine made from intentionally overripe grapes.

Riddling

Also known as "Rémuage" in French, part of the Méthode Champenoise process whereby bottles of sparkling wine are successively turned and gradually tilted upside down so that sediment settles into the necks of the bottles in preparation for degorgement. Part of the Méthode Champenoise process.

Riesling

Also known as White Riesling in countries outside of Germany. Riesling is a variety of grape used to make white wine. It is grown mainly in Germany, where the relatively cold climate enables it to produce grapes for some of the best white wines in the world. Riesling, however, is used for high quality wines also in Austria and can be found in countries like Australia, South Africa and Canada as well. Riesling is famous for its vivid acidity and fruitiness both in the nose and on the palate.

Rosé wines

Pink wines that are produced from the shortened contact of red wine juice with its skins, reducing the red colour of the wine. These wines can also be made by blending a small amount of red wine with white wine.

Ruby

A style of Port wine that is generally sweet.

For other uses, see Wine bottle nomenclature. ... The litre or liter (see spelling differences) is a unit of volume. ... This article does not cite any references or sources. ... Reserva is a term used in wine-making in Spain and Portugal to attempt to indicate a wine made in a superior manner. ... A reserve wine is intended to be one subject to special treatment during wine making, additional aging, and/or to be superior to the regular bottling of a wine. ... A reserve wine is intended to be one subject to special treatment during wine making, additional aging, and/or to be superior to the regular bottling of a wine. ... After fermentation has ended in the process of wine making, the residual sugar (or RS) is the measure of the amount of sugars that remain unfermented in the resulting wine. ... The sweetness of a wine is defined by the level of residual sugar (or RS) in the final liquid after the fermentation has ceased. ... Reverse osmosis is a separation process that uses pressure to force a solvent through a membrane that retains the solute on one side and allows the pure solvent to pass to the other side. ... Riddling (remuage in French) is a method of consolidating sediment in wine for its removal. ... It has been suggested that this article or section be merged into Champagne (beverage). ... The Glossary of wine terms lists the definitions of many terms used within the wine industry. ... It has been suggested that this article or section be merged into Champagne (beverage). ... Riesling is a white grape variety and varietal appellation of wines grown historically in Germany (see German wine), Alsace (France), Austria, and northern Italy. ... For the song by The Feeling, see Rosé (song). ... A glass of tawny port. ...

S

Sack

An early English term for what is now called Sherry.

Salmanazar

A large bottle holding nine litres, the equivalent of 12 regular wine bottles.

Sangria

A tart punch made from red wine along with orange, lemon and apricot juice with added sugar.

Screwcap

An alternative to cork for sealing wine bottles, comprising a metal cap that screws onto threads on the neck of a bottle. Also called a "Stelvin".

Sec

French for dry, except in the case of Champagne, where it means sweet.

Sekt

German sparkling wine.

Semi-generic

Wines made in the United States but named after places that the Alcohol and Tobacco Tax and Trade Bureau requires be modified by a US name of geographic origin. Examples would be New York Chablis, Napa Valley Burgundy or California Champagne.

Sherry

A fortified wine that has been subjected to controlled oxidation to produce a distinctive flavor.

Shiraz

Shiraz or Syrah is a variety of grape used to make red wine.

Solera system

A process used to systematically blend various vintages of Sherry.

Sommelier

A trained wine expert that often works in fine restaurants.

Sparkling wine

Effervescent wine containing significant levels of carbon dioxide.

Spätlese

German for "select". Generally applied to German late harvest wines.

Split

A wine bottle that holds approximately 6 oz (175-187 mL) or one-fourth the equivalent of a typical 750 mL bottle; a single-serving.

Spumante

Italian for "sparkling". Generally any sparkling wine from Italy, although producers of Franciacorta (wine) have recently started stating that Franciacorta is not a "spumante".

Stelvin

A brand of screwcap.

Still wine

Wine that is not sparkling wine.

Stoving wine

A production method of artificially mellowing wine by exposing it to heat.

Sulfites

Compounds (typically: potassium metabisulfite or sodium metabisulfite) which are added to wine to prevent oxidation and microbial spoilage.

Sulphur dioxide

A substance used in winemaking as a preservative.

Syndicat des Vins de Bordeaux et Bordeaux Superieur

An organisation representing the economic interests of wine producers in Bordeaux.

Sweetness of wine

Defined by the level of residual sugar in the final liquid after the fermentation has ceased. However, how sweet the wine will actually taste is also controlled by factors such as the acidity and alcohol levels, the amount of tannin present, and whether the wine is sparkling.

Sherry solera For other uses, see Sherry (disambiguation). ... A Salmanazar is the name given to an over-sized bottle of French wine consisting of 12 standard bottles (8 litres), particularly used in reference to bottles of Champagne of that size. ... The litre or liter (see spelling differences) is a unit of volume. ... This article does not cite any references or sources. ... Sangria, a famous Spanish wine-based drink, is a mixture of: 40-60% red wine 20-30% orange juice 20-30% club soda Orange and lemon (cut into small pieces) The exact composition of the Sangría varies from place to place. ... For the Swedish liquor, see Punsch. ... A screwcap is a type of closure that is gaining increasing support as an alternative to cork for sealing wine bottles. ... SEC is a TLA which can refer to: In general context, an abbreviation for second. ... Dryness, a property of alcoholic beverages, is the lack of sweet taste. ... Champagne is often consumed as part of a celebration Champagne is a sparkling wine produced by inducing the in-bottle secondary fermentation of wine to effect carbonation. ... SEKT (Semantically Enabled Knowledge Technology) is the name of a European Union research project going from 2004 to 2006. ... A glass of sparkling wine A Sparkling wine cork It has been suggested that Spumante, Frizzante, Sekt and Cremant be merged into this article or section. ... Semi-generic is a legal term used in Canada and by the United States Alcohol and Tobacco Tax and Trade Bureau to refer to wine designations that have essentially no meaning. ... The Alcohol and Tobacco Tax and Trade Bureau, shortened to Tax and Trade Bureau or TTB, is a part of the United States Department of the Treasury. ... Sherry solera For other uses, see Sherry (disambiguation). ... A fortified wine is a wine to which additional alcohol has been added, most commonly in the form of brandy (a spirit distilled from wine). ... Shiraz grapes have a characteristically deep purple color that is reflected in their wine. ... Shiraz grapes have a characteristically deep purple color that is reflected in their wine. ... Shiraz is one name, equivalent to Syrah, for a noble grape variety widely used to make dry red table wine. ... It has been suggested that Veraison be merged into this article or section. ... For other uses, see Wine (disambiguation). ... Sherry solera A solera is a series of barrels or other containers used for aging liquids such as sherry, Madeira, Marsala, Mavrodafni (a dark-red fortified dessert wine from Greece), muscat, muscadelle, and balsamic vinegar. ... Sherry solera For other uses, see Sherry (disambiguation). ... This article does not cite any references or sources. ... For other uses, see Restaurant (disambiguation). ... A glass of sparkling wine A Sparkling wine cork It has been suggested that Spumante, Frizzante, Sekt and Cremant be merged into this article or section. ... Carbonated bubbles in a soda float to the surface. ... Carbon dioxide is a chemical compound composed of two oxygen atoms covalently bonded to a single carbon atom. ... Spätlese (literal meaning: late harvest) is a German wine term for a late harvest wine and is the second category of QmP wine in the German wine classification above kabinett and below auslese in terms of ripeness. ... Late harvest is a term applied to wines made from grapes left on the vine longer than usual. ... Spumante is a type of Italian wine similar to French Champagne. ... A glass of sparkling wine A Sparkling wine cork It has been suggested that Spumante, Frizzante, Sekt and Cremant be merged into this article or section. ... A screwcap is a type of closure that is gaining increasing support as an alternative to cork for sealing wine bottles. ... A glass of sparkling wine A Sparkling wine cork It has been suggested that Spumante, Frizzante, Sekt and Cremant be merged into this article or section. ... Sulfites are sulfur-based compounds often used as preservatives in wines (to prevent spoilage and oxidation,) dried fruits, and dried potato products. ... Potassium metabisulfite, Potassium pyrosulfite, K-meta, or the active ingredient in Cambden tablets. ... R-phrases   S-phrases   Except where noted otherwise, data are given for materials in their standard state (at 25 Â°C, 100 kPa) Infobox disclaimer and references Structural formula of sodium metabisulfite Sodium metabisulfite or sodium pyrosulfite (American spelling; English spelling is Sodium metabisulphite or sodium pyrosulphite) is an inorganic compound... Sulfur dioxide (or Sulphur dioxide) has the chemical formula SO2. ... This article does not cite any references or sources. ... Syndicate des Vins de Bordeaux et Bordeaux Superieur is an organization representing the economic interests of 6,700 wine producers in Bordeaux, France. ... The sweetness of a wine is defined by the level of residual sugar (or RS) in the final liquid after the fermentation has ceased. ... After fermentation has ended in the process of wine making, the residual sugar (or RS) is the measure of the amount of sugars that remain unfermented in the resulting wine. ...

T

T budding

A technique that permits grafting of different grape varieties onto existing rootstocks in a vineyard.

T.B.A.

An abbreviation for the German wine Trockenbeerenauslese.

Table wine

Generally any wine that is not sparkling or fortified. In the US these wines must also be between 7% and 14% alcohol by volume.

Tannin

Polyphenolic compounds that give wine a bitter, dry, or puckery feeling in the mouth.

Tart

A tasting term describing a wine high in acidity. Often displayed by young, unripe wines.

Tartaric acid

The most important acid found in grapes.

Tasting flight

Refers to a selection of wines, usually between three and eight glasses, but sometimes as many as fifty, presented for the purpose of sampling and comparison.

Tears

See "legs".

Terroir

French for "soil", the physical and geographical characteristics of a particular vineyard site that give the resultant wine its unique properties.

Texture

A tasting term for the mouthfeel of wine on the palate.

Thief

A tubular instrument for removing a sample from a cask or barrel. Also called a pipe.

Toast

The charcoal that is burned into the inside of wine casks. To toast refers to that process. It also refers to the practice of drinking an alcohol beverage along with wishing good health or other good fortune.

Trocken

German for "dry".

Trockenbeerenauslese

German for "dry berry selected". A type of German wine made from vine-dried grapes. Such grapes can be so rare that it can take a skilled picker a day to gather enough for just one bottle.

Tun

A wine cask that holds approximately, two butts, or 252 U.S. gallons.

Typicity

A wine tasting term used to describe how much a wine expresses the typical characteristics of the varietal.

A common vineyard. ... Trockenbeerenauslese is a German and Austrian wine term and type of dessert wine meaning selected dried berries. ... In the United States, table wine is used as a legal definition to differentiate standard wine from stronger (higher alcohol content) fortified wine or sparkling wine[1]. In the European Union it is meant to designate the lowest quality level of wine produced, one that qualifies for neither an appellation... A glass of sparkling wine A Sparkling wine cork It has been suggested that Spumante, Frizzante, Sekt and Cremant be merged into this article or section. ... A fortified wine is a wine to which additional alcohol has been added, most commonly in the form of brandy (a spirit distilled from wine). ... A bottle of tannic acid. ... Polyphenols are a group of chemical substances found in plants, characterized by the presence of more than one phenol group per molecule. ... Wine degustation is the tasting of wine. ... Tartaric acid is a white crystalline organic acid. ... Tasting flight is a term used by wine hobbyists to describe a selection of wines, usually between three and eight glasses, presented for the purpose of sampling each. ... The phenomenon called tears of wine is manifested as a ring of clear liquid, near the top of a glass of wine, from which droplets form and flow back into the wine. ... Terroir was originally a French term in wine and coffee appreciation used to denote the special characteristics of geography that bestowed individuality upon the food product. ... A common vineyard. ... Wine degustation is the tasting of wine. ... In many areas related to the testing and evaluating of foodstuffs,such as wine-tasting and rheology, mouthfeel is a product’s physical and chemical interaction in the mouth from initial perception on the palate, to first bite, through mastication to swallowing. ... The palate is the roof of the mouth in humans and vertebrate animals. ... The Malay language has a complex system of titles and honorifics, which is still extensively used in Malaysia and Brunei. ... The butt (from the medieval French and Italian ) or pipe is an old English unit of wine casks, holding about 477 litres or rather two hogsheads. ... French typcite, Italian tipicita A term in wine tasting used to describe the degree that a wine reflects it varietal origins, demonstrating the signature characteristics of the grape from which it was produced-i. ... Varietal describes wines made from a single named grape variety. ...

U

Ullage

Also known as headspace, the unfilled space in a wine bottle, barrel, or tank.

Unoaked

Also known as unwooded, refers to wines that have been matured without contact with wood/oak such as in aging barrels.

To meet Wikipedias quality standards, this article or section may require cleanup. ... Whiskey barrels at the Jack Daniels distillery Barrels for aging wine in Napa Valley An aging barrel is a barrel used to age wine or distilled spirits such as whiskey, brandy, or rum. ...

V

Varietal

Wines made from a single grape variety.

Vermouth

A fortified wine that has been flavoured with as many as 40 herbs and spices.

Vertical and horizontal wine tasting

In a vertical tasting, different vintages of the same wine type from the same winery are tasted. This emphasizes differences between various vintages. In a horizontal tasting, the wines are all from the same vintage but are from different wineries. Keeping wine variety or type and wine region the same helps emphasize differences in winery styles.

Vigneron

French for vine grower.

Vin

French for wine.

Viña

Spanish for vineyard.

Vine

A plant on which grapes grow.

Vinegar

A sour-tasting, highly acidic, liquid made from the oxidation of ethanol in wine, cider, beer, fermented fruit juice, or nearly any other liquid containing alcohol.

Vineyard

A place where grape vines are grown for wine making purposes.

Vinho

Portuguese for wine.

Vinho verde

An effervescent white wine produced in Portugal.

Viniculture

The art and science of making wine. Also called enology (or oenology). Not to be confused with viticulture.

Vinification

The process of making grape juice into wine.

Vino

Italian and Spanish, Originally derived from Latin, for wine.

Vintage

The year in which a particular wine's grapes were harvested. When a vintage year is indicated on a label, it signifies that all the grapes used to make the wine in the bottle were harvested in that year.

Viticulture

The cultivation of grapes. Not to be confused with viniculture.

Vitis labrusca

A breed of grapes native to North America. See also Foxy.

Vitis vinifera

A breed of grapes native to Europe.

Volatile acidity: The level of acetic acid present within a wine.

Varietal describes wines made from a single named grape variety. ... This is a list of varieties of cultivated grapes, whether used for wine, or eating as a Table grape, fresh or dried (raisin, currant, sultana). ... It has been suggested that Punt e mes be merged into this article or section. ... Vertical and horizontal wine tastings are wine tasting events that are arranged to highlight differences between similar wines. ... Depending on the capitalization, Vin can refer to any of the following: Vin = input voltage (an alternative form for Vin) Old European Script A diminutive of the name Vincent, as in: Vin Diesel Vin Scully The name of a character from the video games Jak II and Jak 3: Vin... A common vineyard. ... This article or section does not cite any references or sources. ... Vinegar is sometimes infused with spices or herbs—as here, with oregano. ... A common vineyard. ... Vinho Verde is Portuguese and literally means Green Wine. There are red, white and, more rarely, rosé varieties of the appellation Vinho Verde, but only the white wines are exported. ... Carbonated bubbles in a soda float to the surface. ... wine grapes Viticulture (from the Latin word for vine) is the science, production and study of grapes which deals with the series of events that occur in the vineyard. ... Grow and harvest grapes. ... For other uses, see Latin (disambiguation). ... The Vintagers, after a miniature of the Dialogues de Saint Gregoire (thirteenth century)—manuscript of the Royal Library of Brussels. ... wine grapes Viticulture (from the Latin word for vine) is the science, production and study of grapes which deals with the series of events that occur in the vineyard. ... Binomial name Vitis labrusca L. Vitis labrusca (Fox grape) is a species of grape native to the northeastern United States. ... Binomial name Vitis vinifera L. For thousands of years, the fruit and plant of Vitis vinifera, the European grapevine, have been harvested for both medicinal and nutritional value; its history is intimately entwined with the history of wine. ... Volatile acidity or VA refers to the level of acetic acid present in wine. ... Acetic acid, also known as ethanoic acid, is an organic chemical compound with the formula CH3COOH best recognized for giving vinegar its sour taste and pungent smell. ...

W

A waiter's friend type corkscrew

Waiter's friend

A popular type of corkscrew used commonly in the hospitality industry.

Wine

An alcoholic beverage made from the fermentation of unmodified grape juice.

Winery

A building, property, or company that is involved in the production of wine.

Winemaker

A person engaged in the occupation of making wine.

Wine-press

A device, comprising two vats or receptacles, one for trodding and bruising grapes, and the other for collecting the juice.

Wine cave

A large cave that is excavated to provide a cool location for storing and aging wine. Similar to wine cellar.

Wine cellar

A cool, dark location in which wine is stored, often for the purpose of ageing.

Wine fault

Undesirable characteristics in wine caused by poor winemaking techniques or storage conditions.

Wine fraud

Any form of dishonesty in the production or distribution of wine.

Wine label

The descriptive sticker or signage adhered to the side of a wine bottle.

Wine lake

Refers to the continuing surplus of wine over demand (glut) being produced in the European Union.

Wine tasting

The sensory evaluation of wine, encompassing more than taste, but also mouthfeel, aroma, and colour.

Download high resolution version (1024x512, 36 KB)Corkscrew (tool), waiters version Photographer: CUGL A bar tool for opening any kind of bottles. ... Download high resolution version (1024x512, 36 KB)Corkscrew (tool), waiters version Photographer: CUGL A bar tool for opening any kind of bottles. ... A basic corkscrew A corkscrew is a tool for drawing stopping corks from wine bottles. ... For other uses, see Wine (disambiguation). ... For other uses, see Fermentation. ... It has been suggested that Veraison be merged into this article or section. ... Wine Barrels A winery is a facility where fruit, usually grapes, is processed into wine. ... The term vintner is applied to wine merchants as well as winemakers. ... Yakima press. ... This article or section does not cite its references or sources. ... For other uses, see Cave (disambiguation). ... A Wine cellar is a storage room for wine in bottles or barrels, or more rarely in carboys, amphoras or plastic containers. ... A Wine cellar is a storage room for wine in bottles or barrels, or more rarely in carboys, amphoras or plastic containers. ... A wine fault or defect is an unpleasant characteristic of a wine often resulting from poor wine making practices or storage conditions, and leading to wine spoilage. ... Wine fraud has probably existed since the earliest trading and commerce in wine, but it appears to increase when there is widespread prosperity and the prices of some wines become very high. ... This article needs a complete rewrite for the reasons listed on the talk page. ... The wine lake refers to the continuing surplus of wine over demand (glut) produced in the European Union. ... Wine degustation is the tasting of wine. ...

Y

Yeast

A microscopic unicellular fungi responsible for the conversion of sugars in must to alcohol. This process is known as alcoholic fermentation.

Young

Wine that is not matured and usually bottled and sold within a year of its vintage.

Typical divisions Ascomycota (sac fungi) Saccharomycotina (true yeasts) Taphrinomycotina Schizosaccharomycetes (fission yeasts) Basidiomycota (club fungi) Urediniomycetes Sporidiales Yeasts are a growth form of eukaryotic microorganisms classified in the kingdom Fungi, with approximately 1,500 species described. ... A microorganism or microbe is an organism that is so small that it is microscopic (invisible to the naked eye). ... Divisions Chytridiomycota Zygomycota Ascomycota Basidiomycota The Fungi (singular: fungus) are a large group of organisms ranked as a kingdom within the Domain Eukaryota. ... For must meaning compulsion, see wikt:must. ... Pyruvic acid becomes ethanol (alcohol) and carbon dioxide by using the hydrogen ions and electrons from NADH. Again, this occurs in the cytosol of the cell. ... The Vintagers, after a miniature of the Dialogues de Saint Gregoire (thirteenth century)—manuscript of the Royal Library of Brussels. ...

Z

Zymology

The science of fermentation.