The glossary of wine terms lists the definitions of many general terms used within the wine industry. For terms specific to

viticulture Viticulture (, "vine-growing"), viniculture (, "wine-growing"), or winegrowing is the cultivation and harvesting of grapes. It is a branch of the science of horticulture. While the native territory of ''Vitis vinifera'', the common grape vine ...

winemaking Winemaking, wine-making, or vinification is the production of wine, starting with the selection of the fruit, its Ethanol fermentation, fermentation into alcohol, and the bottling of the finished liquid. The history of wine-making stretches over ...

, grape varieties, and

wine tasting Wine tasting is the sensory examination and evaluation of wine. While the practice of wine tasting is as ancient as its production, a more formalized methodology has slowly become established from the 14th century onward. Modern, professional w ...

, see the topic specific list in the "''

See also See also may refer to: * Citation signal In law, a citation or introductory signal is a set of phrases or words used to clarify the authority (or significance) of a legal citation as it relates to a proposition. It is used in citations to pre ...

''" section below.

A

;Abboccato : An Italian term for full-bodied wines with medium-level sweetness ;ABC : Initials for "Anything but

Chardonnay Chardonnay (, ; ) is a green-skinned grape variety used in the production of white wine. The variety originated in the Burgundy wine region of eastern France, but is now grown wherever wine is produced, from England to New Zealand. For new a ...

" or "Anything but Cabernet". A term conceived by

Bonny Doon Bonny Doon is a census-designated place in Santa Cruz County, California. It is situated northwest of the Santa Cruz, California, city of Santa Cruz, considered part of the South Bay (San Francisco Bay Area), southern San Francisco Bay Area or ...

Randall Grahm Randall Grahm is a California winemaker and the founder of Bonny Doon Vineyard. He is perhaps best known for his pioneering work with Rhone varieties in California and for popularizing the use of screw caps on premium wines. He was an early ...

to denote wine drinkers' interest in

grape varieties This list of grape varieties includes cultivated grapes, whether used for wine, or eating as a table grape, fresh or dried (raisin, currant, sultana). For a complete list of all grape species, including those unimportant to agriculture, see ''V ...

. ;Abfüllung (Erzeugerabfüllung) : Bottled by the proprietor. Will be on the label followed by relevant information concerning the bottler. ;

ABV Alcohol by volume (abbreviated as alc/vol or ABV) is a common measure of the amount of alcohol contained in a given alcoholic beverage. It is defined as the volume the ethanol in the liquid would take if separated from the rest of the solution, ...

: Abbreviation of

alcohol by volume Alcohol by volume (abbreviated as alc/vol or ABV) is a common measure of the amount of Alcohol (drug), alcohol contained in a given alcoholic beverage. It is defined as the volume the ethanol in the liquid would take if separated from the rest ...

, generally listed on a

wine label Wine labels are important sources of information for consumers since they tell the type and origin of the wine. The label is often the only resource a buyer has for evaluating the wine before purchasing it. Certain information is ordinarily inclu ...

. ;AC : Abbreviation for "Agricultural

Cooperative A cooperative (also known as co-operative, coöperative, co-op, or coop) is "an autonomy, autonomous association of persons united voluntarily to meet their common economic, social and cultural needs and aspirations through a jointly owned a ...

" on

Greek wine Greece is one of the oldest wine- producing regions in the world and among the first wine-producing territories in Europe. The earliest evidence of Greek wine has been dated to 6,500 years ago where wine was produced on a household or communal ...

labels and for ''Adega Cooperativa'' on Portuguese labels. ;Acescence : Wine with a sharp, sweet-and-sour tang. The acescence characteristics frequently recalls a vinegary smell. ;Adamado : Portuguese term for a medium-sweet wine ;Adega : Portuguese wine term for a winery or wine cellar. ;Almacenista : Spanish term for a

Sherry Sherry ( ) is a fortified wine produced from white grapes grown around the city of Jerez de la Frontera in Andalusia, Spain. Sherry is a drink produced in a variety of styles made primarily from the Palomino grape, ranging from light versio ...

producer who ferments and matures the wine before selling it to a merchant ; Altar wine : The wine used by the

Catholic Church The Catholic Church (), also known as the Roman Catholic Church, is the List of Christian denominations by number of members, largest Christian church, with 1.27 to 1.41 billion baptized Catholics Catholic Church by country, worldwid ...

in celebrations of the

Eucharist The Eucharist ( ; from , ), also called Holy Communion, the Blessed Sacrament or the Lord's Supper, is a Christianity, Christian Rite (Christianity), rite, considered a sacrament in most churches and an Ordinance (Christianity), ordinance in ...

. ; Alte Reben : German term for

old vine Old vine (, ), a common description on wine labels, indicates that a wine is the product of grape vines that are notably old. There is a general belief that older vines, when properly handled, will give a better wine. There is no legal or genera ...

; Amabile : Italian term for a medium-sweet wine ; AOC : Abbreviation for

Appellation d'Origine Contrôlée In France, the ''appellation d'origine contrôlée'' (, ; abbr. AOC ) is a label that identifies an agricultural product whose stages of production and processing are carried out in a defined geographical area – the ''terroir'' – and using ...

, (), as specified under French law. The AOC laws specify and delimit the geography from which a particular wine (or other food product) may originate and methods by which it may be made. The regulations are administered by the ''

Institut National des Appellations d'Origine An institute is an organizational body created for a certain purpose. They are often research organisations (research institutes) created to do research on specific topics, or can also be a professional body. In some countries, institutes ca ...

'' (INAO). ;A.P. number : Abbreviation for ''Amtliche Prüfungsnummer'', the official testing number displayed on a

German wine label The German wine classification system puts a strong emphasis on standardization and factual completeness, and was first implemented by the German Wine Law of 1971. Nearly all of Germany's vineyards are delineated and registered as one of approxi ...

that shows that the wine was tasted and passed government

quality control Quality control (QC) is a process by which entities review the quality of all factors involved in production. ISO 9000 defines quality control as "a part of quality management focused on fulfilling quality requirements". This approach plac ...

standards. ; ATTTB : Abbreviation for the

Alcohol and Tobacco Tax and Trade Bureau The Alcohol and Tobacco Tax and Trade Bureau, statutorily named the Tax and Trade Bureau and frequently shortened to TTB, is a bureau of the United States Department of the Treasury, which regulates and collects taxes on trade and imports of alc ...

, a United States government agency that is primarily responsible for the regulation of wines sold and produced in the United States. ;

Amontillado Amontillado () is a variety of sherry wine characterised by being darker than fino sherry, but lighter than oloroso sherry. Amontillado wine is named after the Montilla municipality, in Andalusia, Spain, where the style of sherry originated in th ...

: Best described as a matured Fino. After the flor dies, the yeast sinks to the bottom of the wine and is no longer able to protect the Sherry from oxidation. The now unprotected Sherry begins to take on a rich and deep nutty flavor. ;

Anbaugebiet The German wine classification system puts a strong emphasis on standardization and factual completeness, and was first implemented by the German Wine Law of 1971. Nearly all of Germany's vineyards are delineated and registered as one of approxi ...

: A

German wine German wine is primarily produced in the west of Germany, along the river Rhine and its tributaries, with the oldest plantations going back to the Celts and Ancient Rome, Roman eras. Approximately 60 percent of German wine is produced in the st ...

region. ''Anbaugebiete'' are further divided into ''Bereiche'' or districts. ; Annata : Italian term for a

vintage In winemaking, vintage is the process of picking grapes to create wine. A vintage wine is one made from grapes that were all, or primarily, grown and harvested in a single specified year. In certain wines, it can denote quality, as in Port wine ...

; Aperitif : A wine that is either drunk by itself (i.e. without food) or before a meal in order to stimulate the appetite. ;

Appellation An appellation is a legally defined and protected geographical indication used to identify where the ingredients of a food or beverage originated, most often used for the origin of wine grapes. Restrictions other than geographical boundaries, s ...

: A geographically delineated wine region. ;

Aromatic In organic chemistry, aromaticity is a chemical property describing the way in which a conjugated system, conjugated ring of unsaturated bonds, lone pairs, or empty orbitals exhibits a stabilization stronger than would be expected from conjugati ...

: A wine with very noticeable and distinctive aromas ;

Ausbruch Ausbruch (literal meaning: "break-out") or sometimes Ausbruchwein is an Austrian wine term for a quality level in the '' Prädikatswein'' category.aszú Tokaji ( ) or Tokay is a rich, sweet wine originating in the Tokaj wine region (also ''Tokaj-Hegyalja wine region'' or ''Tokaj-Hegyalja'') in Hungary. This region is noted for its Dessert wine, sweet wines made from grapes affected by noble rot, ...

'' production method of mixing grapes affected by

noble rot Noble rot (; ; ; ) is the beneficial form of a grey fungus, ''Botrytis cinerea'', affecting wine grapes. Infestation by ''Botrytis'' requires warm and humid conditions, typically around 20 degrees Celsius and above 80% humidity. If the weather ...

with a fermenting base wine. Today a

Prädikat The German wine classification system puts a strong emphasis on standardization and factual completeness, and was first implemented by the German Wine Law of 1971. Nearly all of Germany's vineyards are delineated and registered as one of approxi ...

in Austria, intermediate between

Beerenauslese ''Beerenauslese'' () is a German language wine term for a late harvest wine with noble rot. Beerenauslese is a category in the '' Prädikatswein'' category of the Austrian and German wine classifications, and is a category above Auslese. Beere ...

and

Trockenbeerenauslese ''Trockenbeerenauslese'' (, ), or TBA, is a German or Austrian botrytized wine made entirely from the individually selected grapes fully "dried" from Botrytis cinerea ("noble rot"), hence the name. ''Trockenbeerenauslese'' is a very sweet wine, ...

. ;

Auslese ''Auslese'' (, ; plural form is ''Auslesen'') is a German language wine term for a late harvest wine and is a riper category than Spätlese in the '' Prädikatswein'' category of the Austrian and German wine classification. Harvest The gr ...

: German for "select harvest", a

in Germany and Austria. ;Azienda vinicola : Italian term for an estate that makes wine from both its own vineyards and from purchased grapes ;Azienda agricola : Italian term for a winery that only produces wine from its own

estate vineyards A vineyard ( , ) is a plantation of grape-bearing vines. Many vineyards exist for winemaking; others for the production of raisins, table grapes, and non-alcoholic grape juice. The science, practice and study of vineyard production is kno ...

B

;

Balthazar Balthazar, Balthasar, Baltasar, or Baltazar may refer to: Arts, entertainment and media * Balthazar (novel), ''Balthazar'' (novel), by Lawrence Durrell, 1958 * ''Balthasar'', an 1889 book by Anatole France * ''Professor Balthazar'', a Croatian a ...

: A large bottle containing 12

litre The litre ( Commonwealth spelling) or liter ( American spelling) (SI symbols L and l, other symbol used: ℓ) is a metric unit of volume. It is equal to 1 cubic decimetre (dm3), 1000 cubic centimetres (cm3) or 0.001 cubic metres (m3). A ...

s, the equivalent of 16 regular

wine bottle A wine bottle is a bottle, generally a glass bottle, that is used for holding wine. Some wines are fermentation (wine), fermented in the bottle while others are bottled only after fermentation. Recently the bottle has become a standard unit of ...

s. ;Ban de Vendange : The official start of the harvest season in France. ;

Barrique Oak is used in winemaking to vary the color, flavor, tannin profile and texture of wine. It can be introduced in the form of a barrel during the fermentation or aging periods, or as free-floating chips or staves added to wine fermented in a vess ...

: The French name for a 225 litre

Bordeaux Bordeaux ( ; ; Gascon language, Gascon ; ) is a city on the river Garonne in the Gironde Departments of France, department, southwestern France. A port city, it is the capital of the Nouvelle-Aquitaine region, as well as the Prefectures in F ...

style barrel (Bordeaux

hogshead A hogshead (abbreviated "hhd", plural "hhds") is a large Barrel (storage), cask of liquid (or, less often, of a food commercial Product (business), product) for manufacturing and sale. It refers to a specified volume, measured in either Imperial ...

). Will yield 24 cases of 12 bottles each. ;Basic : A low-cost entry-level offering from a winery as opposed to its more expensive premium wine offerings. ;

: A German term meaning approximately "harvest of selected berries". A

in Germany and Austria. ;

Bereich The German wine classification system puts a strong emphasis on standardization and factual completeness, and was first implemented by the German Wine Law of 1971. Nearly all of Germany's vineyards are delineated and registered as one of approxi ...

: A district within a German wine region ''(Anbaugebiet)''. Contains smaller ''Grosslagen'' vineyard designations. ; The Berthomeau Report : Commissioned by French Ministry of Agriculture to better position the wine industry for the future. ; Bianco, Blanc, Blanco, Branco : Italian/French/Spanish/Portuguese terms for a white wine or grape ; Bin : A term originally meant to denote a location in a cellar where wine is stored but now often seen in brand marketing of some wines (e.g. Bin 75 Merlot) ;

Biodynamic wine Biodynamic wines are wines made employing the pseudo-scientific methods called biodynamic both to grow the fruit and during the post-harvest processing. Biodynamic wine production uses organic farming methods (''e.g.,'' employing compost as fer ...

:Like biodynamic agriculture in general, biodynamic grape-growing stems from the ideas and suggestions of Rudolf Steiner (1861.1925), which predate most of the organic movement. The principles and practices of biodynamics are based on his spiritual/practical philosophy which includes understanding the ecological, the energetic, and the spiritual in nature. ; Biologique : French term for organic winemaking ;

Blind tasting In marketing, a blind taste test is often used as a tool for companies to compare their brand to another brand. For example, the Pepsi Challenge is a famous taste test that has been run by Pepsi since 1975. Additionally, taste tests are sometimes ...

: Tasting and evaluating a wine without knowing which it is. ;B.O.B. : An acronym for "Buyer's Own Brand" which refers to a

private label A private label, also called a private brand or private-label brand, is a brand owned by a company, offered by that company alongside and competing with brands from other businesses. A private-label brand is almost always offered exclusively by th ...

wine owned by the restaurant or retailer that sells the wine. ;Bodega : A Spanish

wine cellar A wine cellar is a storage room for wine in bottles or barrels, or more rarely in carboys, amphorae, or plastic containers. In an ''active'' wine cellar, important factors such as temperature and humidity are maintained by a climate control s ...

. Also refers to a seller of alcoholic beverage. ;Bota : A cask of wine used to store

with a capacity between 159 and 172

gallon The gallon is a unit of volume in British imperial units and United States customary units. The imperial gallon (imp gal) is defined as , and is or was used in the United Kingdom and its former colonies, including Ireland, Canada, Australia ...

s (600-650

liter The litre ( Commonwealth spelling) or liter ( American spelling) (SI symbols L and l, other symbol used: ℓ) is a metric unit of volume. It is equal to 1 cubic decimetre (dm3), 1000 cubic centimetres (cm3) or 0.001 cubic metres (m3). A cu ...

s) ;Botte : The Italian term for a wooden barrel, plural: ''botti''. Usually refers to a ''botte grande'', a large floor-standing wooden vat with a capacity of . ;

Bottle A bottle is a narrow-necked container made of an impermeable material (such as glass, plastic or aluminium) in various shapes and sizes that stores and transports liquids. Its mouth, at the bottling line, can be sealed with an internal ...

: A container with a neck that is narrower than the body and a "mouth." Modern wine bottles are nearly always made of glass because it is nonporous, strong, and aesthetically pleasing. ;

Breathing Breathing (spiration or ventilation) is the rhythmical process of moving air into ( inhalation) and out of ( exhalation) the lungs to facilitate gas exchange with the internal environment, mostly to flush out carbon dioxide and bring in oxy ...

: The interaction between air and wine after a wine has been opened. Breathing may take place while the wine is decanting. ; Brut : A label designation for a dry sparkling wine, especially a

champagne Champagne (; ) is a sparkling wine originated and produced in the Champagne wine region of France under the rules of the appellation, which demand specific vineyard practices, sourcing of grapes exclusively from designated places within it, spe ...

C

;C.A. : Abbreviation seen on

Spanish Spanish might refer to: * Items from or related to Spain: **Spaniards are a nation and ethnic group indigenous to Spain **Spanish language, spoken in Spain and many countries in the Americas **Spanish cuisine **Spanish history **Spanish culture ...

wine labels Wine labels are important sources of information for consumers since they tell the type and origin of the wine. The label is often the only resource a buyer has for evaluating the wine before purchasing it. Certain information is ordinarily inclu ...

meaning ''Cooperativa Agrícola'' or local

co-operative A cooperative (also known as co-operative, coöperative, co-op, or coop) is "an autonomous association of persons united voluntarily to meet their common economic, social and cultural needs and aspirations through a jointly owned and democr ...

. ; Cane pruning : Cane pruning is when one or two canes from a vine's previous year's growth are cut back to six to fifteen buds which will be the coming growing season's grape producers. ;

Cantina A cantina is a type of Bar (establishment), bar common in Latin America and Spain. The word is similar in etymology to "canteen (place), canteen", and is derived from the Italian language, Italian word for a Wine cellar, cellar, winery, or Vault ...

Italian Italian(s) may refer to: * Anything of, from, or related to the people of Italy over the centuries ** Italians, a Romance ethnic group related to or simply a citizen of the Italian Republic or Italian Kingdom ** Italian language, a Romance languag ...

term for winery. ;Cantina Sociale : Italian term for a co-operative ; Cap Classique : South African wine term for a

sparkling wine Sparkling wine is a wine with significant levels of carbon dioxide in it, making it fizzy. While it is common to refer to this as champagne, European Union countries legally reserve that word for products exclusively produced in the Champagne ( ...

made according to the

traditional method The traditional method for producing sparkling wine is the process used in the Champagne region of France to produce Champagne. It is also the method used in various French regions to produce sparkling wines (not called "Champagne"), in Spain ...

; Capsule : The plastic or foil that covers the

cork "Cork" or "CORK" may refer to: Materials * Cork (material), an impermeable buoyant plant product ** Stopper (plug), or "cork", a cylindrical or conical object used to seal a container *** Wine cork an item to seal or reseal wine Places Ireland * ...

and part of the neck of a

. ;

Carbonic maceration Carbonic maceration is a winemaking technique, often associated with the French wine region of Beaujolais, in which whole grapes are fermented in a carbon dioxide rich environment before crushing. Conventional alcoholic fermentation involves cru ...

: Whole, uncrushed grapes are fermented in a sealed vat containing a layer of carbon dioxide. This results in fruity, soft and distinct red wines. These wines have little tannin and are immediately drinkable. This is the method used throughout France's Beaujolais region. ; Cascina : Italian term for a farmhouse or wine estate ; Cask :A wood barrel or storage vessel, often made from

oak An oak is a hardwood tree or shrub in the genus ''Quercus'' of the beech family. They have spirally arranged leaves, often with lobed edges, and a nut called an acorn, borne within a cup. The genus is widely distributed in the Northern Hemisp ...

, that is used in winemaking for fermentation and/or aging ; Casta : Portuguese term for a grape variety ; Caudalie : Unit of the persistence of the wine's finish in seconds. Derived from the word caudal (tail). A wine can have a caudalie of 8 or more seconds.Glossary of wine terms
(Conseil Interprofessionnel du Vin de Bordeaux) ; Cava : Spanish term for a sparkling wine made according to the traditional method ;

Cave Caves or caverns are natural voids under the Earth's Planetary surface, surface. Caves often form by the weathering of rock and often extend deep underground. Exogene caves are smaller openings that extend a relatively short distance undergrou ...

: See

wine cave Underground Wine cellars are subterranean structures for the storage (wine), storage and the aging of wine. They are an essential part of the global wine industry. The construction of wine caves involves specialized underground building techni ...

;Cellar door : The area of the winery where

point of sale The point of sale (POS) or point of purchase (POP) is the time and place at which a retail transaction is completed. At the point of sale, the merchant calculates the amount owed by the customer, indicates that amount, may prepare an invoice f ...

purchases occur. This can be a tasting room or a separate sales area. ;

Cépage The glossary of wine terms lists the definitions of many general terms used within the wine industry. For terms specific to viticulture, winemaking, grape varieties, and wine tasting, see the topic specific list in the "''See also''" section below. ...

: French term for

grape variety This list of grape varieties includes cultivated grapes, whether used for wine, or eating as a table grape, fresh or dried (raisin, Zante currant, currant, sultana (grape), sultana). For a complete list of all grape species, including those unimp ...

. When it appears on a wine label it will usually refer to the varieties used to make the wine. ; Cerasuolo : Italian term for a cherry-pink colored wine ;

Chacha Cha-Cha, Cha Cha, ChaCha or Chacha may refer to: Music *Cha-cha-cha (dance), a dance of Cuban origin *Cha-cha-cha (music), a genre of Cuban music *Cha Cha (album), ''Cha Cha'' (album), a 1978 album by Herman Brood & His Wild Romance *Cha Cha (sou ...

:Georgian term for grape marc and stalks – in Georgian, ''chacha'' also refers to the spirits distilled thereof. ; Chai :A wine shed, or other storage place above ground, used for storing

casks A barrel or cask is a hollow cylindrical container with a bulging center, longer than it is wide. They are traditionally made of wooden staves and bound by wooden or metal hoops. The word vat is often used for large containers for liquids ...

, common in Bordeaux. Usually different types of wine are kept in separate sheds. The person in charge of vinification and ageing of all wine made at an estate, or the ''chais'' of a ''

négociant A winemaker or vintner is a person engaged in winemaking. They are generally employed by wineries or wine companies, where their work includes: *Cooperating with viticulturists *Monitoring the maturity of grapes to ensure their quality and to de ...

'', is titled a ''Maître de Chai''. The New World counterpart to the chai may be called the barrel hall.winepros.com.au. Flute Glass

;

Champagne flute A champagne glass is stemware designed for champagne and other sparkling wines. The two most common forms are the flute and coupe, both stemmed; holding the glass by the stem prevents warming the drink. Champagne can also be drunk from a normal ...

: A piece of

stemware Stemware is drinkware where the bowl stands on a ''stem'' above a ''foot'' (base that allows to put the vessel down onto a table). It is usually made from glass, but may be made from ceramics or metals. The stemware is intended for cool bever ...

having a long stem with a tall, narrow bowl on top. ;

Chaptalization Chaptalization is the process of adding sugar to unfermented grape must in order to increase the alcohol content after fermentation. The technique is named after its developer, the French chemist Jean-Antoine-Claude Chaptal. This process is not i ...

: The practice of adding sugar (from

sugar beet A sugar beet is a plant whose root contains a high concentration of sucrose and that is grown commercially for sugar production. In plant breeding, it is known as the Altissima cultivar group of the common beet (''Beta vulgaris''). Together with ...

s or

sugarcane Sugarcane or sugar cane is a species of tall, Perennial plant, perennial grass (in the genus ''Saccharum'', tribe Andropogoneae) that is used for sugar Sugar industry, production. The plants are 2–6 m (6–20 ft) tall with stout, jointed, fib ...

s) to the grape

must Must is freshly crushed Juice, fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. The solid portion of the must is called pomace and typically makes up 7–23% of the total weight of the must. Making must ...

prior to fermenting, to compensate for low sugar content/potential alcohol in the grapes. ;

Château A château (, ; plural: châteaux) is a manor house, or palace, or residence of the lord of the manor, or a fine country house of nobility or gentry, with or without fortifications, originally, and still most frequently, in French-speaking re ...

: Generally a

winery A winery is a building or property that produces wine, or a business involved in the cultivation and production of wine, such as a wine company. Some wine companies own many wineries. Besides wine making equipment, larger wineries may also feat ...

, although the term is sometimes used for wineries in other parts of the world, such as the

Barossa Valley The Barossa Valley (Barossa German: ''Barossa Tal'') is a valley in South Australia located northeast of Adelaide city centre. The valley is formed by the North Para River. It is notable as a major list of wine-producing regions, wine-producin ...

. ;Château Cardboard :

New Zealand New Zealand () is an island country in the southwestern Pacific Ocean. It consists of two main landmasses—the North Island () and the South Island ()—and List of islands of New Zealand, over 600 smaller islands. It is the List of isla ...

term for inexpensive box wine. ;Chiaretto : Italian term for a very pale or light colored rosé ;

Clairet Clairet () is a wine that is dark pink in style and may be described as a full-bodied and deep-coloured type of rosé. It is considered a specialty of the Bordeaux region and is thought to have originated in Quinsac in Premieres Côtes de Bor ...

: A French term for a wine that falls between the range of a light red wine and a dark

rosé A rosé () is a type of wine that incorporates some of the wine color, color from the grape skins, but not enough to qualify it as a red wine. It may be the oldest known type of wine, as it is the most straightforward to make with the Macerati ...

;

Claret Bordeaux wine (; ) is produced in the Bordeaux region of southwest France, around the city of Bordeaux, on the Garonne River. To the north of the city, the Dordogne River joins the Garonne forming the broad estuary called the Gironde; the Gir ...

British British may refer to: Peoples, culture, and language * British people, nationals or natives of the United Kingdom, British Overseas Territories and Crown Dependencies. * British national identity, the characteristics of British people and culture ...

name for

Bordeaux wine Bordeaux wine (; ) is produced in the Bordeaux region of southwest France, around the city of Bordeaux, on the Garonne River. To the north of the city, the Dordogne River joins the Garonne forming the broad estuary called the Gironde; the Gi ...

. Is also a

semi-generic ''Semi-generic'' is a legal term used in by the United States Alcohol and Tobacco Tax and Trade Bureau to refer to a specific type of wine designation. The majority of these were originally based on the names of well-known European wine-producin ...

term for a red wine in similar style to that of

. ; Classic : German classification category for dry wine ;Classico : An Italian term for the historical or "classic" center of a wine region — sometimes located in the heart of a DOC. ; Cleanskin : In Australia, wine bottled without a commercial label, usually sold cheaply in bulk quantities. ;

Climat CLIMAT is a code for reporting monthly climatological data assembled at land-based meteorological surface observation sites to data centres. CLIMAT-coded messages contain information on several meteorological variables that are important to monitor ...

: French term for

Lieu-dit ''Lieu-dit'' (; plural: ''lieux-dits'') (literally ''location-said'', "named place") is a French language, French toponymic term for a small geographical area bearing a traditional name. The name usually refers to some characteristic of the plac ...

used in Burgundy for a single plot of land located within a vineyard that has its own name and demonstrated ''

terroir (; ; from ''terre'', ) is a French language, French term used to describe the environmental factors that affect a crop's phenotype, including unique environment contexts, farming practices and a crop's specific growth habitat. Collectively, th ...

''. ;

Clos Clos may refer to: People * Clos (surname) Other uses * CLOS, Command line-of-sight, a method of guiding a missile to its intended target * Clos network, a kind of multistage switching network * Clos (vineyard), a walled vineyard; used in Fra ...

: French term for what was historically a vineyard whose boundaries were delineated by a walled enclosure. Commonly associated with vineyards in the

Burgundy wine Burgundy wine ( or ') is made in the Burgundy region of eastern France, in the valleys and slopes west of the Saône, a tributary of the Rhône. The most famous wines produced here, and those commonly referred to as "Burgundies", are dry (wine), ...

region such as the Grand Cru vineyard

Clos de Vougeot Clos de Vougeot, also known as Clos Vougeot, is a wall-enclosed vineyard, a ''Clos (vineyard), clos'', in the Burgundy wine region, and an ''Appellation d'origine contrôlée'' (AOC) for red wine from this vineyard. It was named for the River V ...

. ;

Coates Law of Maturity The aging of wine is potentially able to improve the quality of wine. This distinguishes wine from most other consumable goods. While wine is perishable and capable of deteriorating, complex chemical reactions involving a wine's sugars, acids an ...

: A principle relating to the aging ability of wine that states that a wine will remain at its peak (or optimal) drinking quality for as long as it took to reach the point of maturity. For example, if a wine is drinking at its peak at 1 year of age, it will continue drinking at its peak for another year. ; Colheita : Portuguese term for a harvest ;Commercial wine : A mass-produced wine aimed for a wide market of consumers made according to a set formula, year after year. These wines tend to emphasize broad appeal and easy drinkability rather than ''terroir'' or craftsmanship. ;Commune :A small wine-growing region that surrounds a village ;Compte :Classification system used in the

Armagnac Armagnac (, ) is a distinctive kind of brandy produced in the Armagnac (region), Armagnac region in Gascony, southwest France. It is distilled from wine usually made from a blend of grapes including Baco 22A, Colombard, Folle blanche and Ugni ...

and

Cognac Cognac ( , also , ) is a variety of brandy named after the Communes of France, commune of Cognac, France. It is produced in the surrounding wine-growing region in the Departments of France, departments of Charente and Charente-Maritime. Cogn ...

region based on the age of the spirit ranging from 00 for a newly distilled spirit to 2 for a VS ("Very Special"), 4 for a VSOP Reserve, 6 for a Napoleon XO (extra old) and 10 for the longest aged XO. ; Congeners :Additional alcohols and aldehydes present in wine apart from ethanol, also known as

fusel alcohols Fusel alcohols or fuselol, also sometimes called fusel oils in Europe, are mixtures of several higher alcohols (those with more than two carbons, chiefly amyl alcohol) produced as a by-product of alcoholic fermentation. The word ''Fusel'' is G ...

. ;Consorzio :Italian term for a trade organization of wine producers. Often members of individual consorzio will have their wines packaged with a specific neck label that identifies their membership in the consorzio. ;

:Winemaking organization that is jointly owned by a number of growers who pool their resources and vineyards to produce wine under one label ;

Cordon training The use of vine training systems in viticulture is aimed primarily to assist in canopy management with finding the balance in enough foliage to facilitate photosynthesis without excessive shading that could impede grape ripening or promote grape ...

: A method of

vine training The use of vine training systems in viticulture is aimed primarily to assist in canopy management with finding the balance in enough foliage to facilitate photosynthesis without excessive shading that could impede grape ripening or promote grap ...

. Unlike cane pruning where the trunk itself is the only permanent, inflexible piece of the vine, cordon trained vines have one or two woody arms extending from the top of the trunk. These are then spur pruned. Korkenzieher

;

Corkscrew A corkscrew is a tool for drawing Cork (plug), corks from wine bottles and other household bottles that may be sealed with corks. In its traditional form, a corkscrew simply consists of a pointed metallic helix (often called the "worm") attach ...

: A tool, comprising a pointed metallic

helix A helix (; ) is a shape like a cylindrical coil spring or the thread of a machine screw. It is a type of smooth space curve with tangent lines at a constant angle to a fixed axis. Helices are important in biology, as the DNA molecule is for ...

attached to a handle, for drawing

Cork "Cork" or "CORK" may refer to: Materials * Cork (material), an impermeable buoyant plant product ** Stopper (plug), or "cork", a cylindrical or conical object used to seal a container *** Wine cork an item to seal or reseal wine Places Ireland * ...

s from bottles. ;Côtes : French term for the hillside or slopes of one contiguous hill region. ;Coteaux : French term for the hillside or slopes of a hill region that is not contiguous. ; Country wine : A quality level intermediate between

table wine Table wine (rarely abbreviated TW) is a wine term with two different meanings: a style of wine and a quality level within wine classification. In the United States, the term primarily designates a wine style: an ordinary wine which is not fort ...

and quality wine, which in France is known as ''

vin de pays ''Vin de pays'' (; 'country wine') was a French wine classification that was above the '' vin de table'' classification, but below the ''appellation d'origine contrôlée'' (AOC) classification and below the former '' vin délimité de qualité ...

'' and in Italy as ''

Indicazione Geografica Tipica ''Indicazione geografica tipica'' () is the third of four classification of wine, classifications of wine recognized by the government of Italy. Created to recognize the unusually high quality of the class of wines known as Italian wine#Super Tus ...

'' ('' IGT'') . Also a synonym for

Fruit wine Fruit wines are fermented alcoholic beverages made from a variety of base ingredients (other than grapes); they may also have additional flavors taken from fruits, flowers, and herbs. This definition is sometimes broadened to include any alcohol ...

. ;

Crémant Sparkling wine is a wine with significant levels of carbon dioxide in it, making it fizzy. While it is common to refer to this as champagne, European Union countries legally reserve that word for products exclusively produced in the Champagne r ...

: French sparkling wine not made in Champagne region. ;Crianza : Spanish aging designation. For red wines a wine needs to be aged at least 6 months in oak (in Rioja and

Ribera del Duero Ribera del Duero is a Spanish Denominación de Origen Protegida (DOP) located in the country's northern plateau and is one of eleven 'quality wine' regions within the autonomous community of Castile and León. It is also one of several recogni ...

it is 12 months in oak) and a total of 24 months before release. For Spanish whites there is no minimum oak aging but a Crianza designated wines needs to be kept at the winery for at least 18 months after harvest before being released to the market ; Cru : A French term that literally means "growth". May refer to a vineyard or a winery. ; Cru Artisan : Bordeaux estate classification below that of Cru Bourgeois ;

Cru Bourgeois The Cru Bourgeois classification lists some of the Château#Bordeaux, châteaux from the Médoc that were not included in the Bordeaux Wine Official Classification of 1855, 1855 Classification of ''Crus Classés'', or Classed Growths. Notionally, ...

: A classification of

estates in the Medoc that were not part of the originally

1855 Bordeaux classification The Bordeaux Wine Official Classification of 1855 resulted from the 1855 Exposition Universelle de Paris, when Emperor Napoleon III requested a classification system for France's best Bordeaux wines that were to be on display for visitors from ...

. ;Cru Classé : A French term for an officially classified vineyard or winery. ;C.S. : An Italian abbreviation for ''Cantina Sociale'' that appears on wine labels denoting that the wine has been made by a local cooperative. ;

Cult wines Cult wines are wines for which dedicated groups of committed enthusiasts will pay large sums of money. Cult wines are often seen as trophy wines to be collected or as investment wine to be held rather than consumed. Because price is often seen a ...

: Wines for which committed buyers will pay large sums of money because of their desirability and rarity. ; Cuvaison : The French term for the period of time during

alcoholic fermentation Ethanol fermentation, also called alcoholic fermentation, is a biological process which converts sugars such as glucose, fructose, and sucrose into cellular energy, producing ethanol and carbon dioxide as by-products. Because yeasts perform this ...

when the wine is in contact with the solid matter such as skin, pips, stalks, in order to extract colour, flavour and

tannin Tannins (or tannoids) are a class of astringent, polyphenolic biomolecules that bind to and Precipitation (chemistry), precipitate proteins and various other organic compounds including amino acids and alkaloids. The term ''tannin'' is widel ...

. See also maceration. ;

Cuvée ''Cuvée''Or Cuvee on some English-language labels. () is a French wine term that derives from ''cuve'', meaning vat or tank.J. Robinson (ed), ''"The Oxford Companion to Wine"'', Third Edition, p. 218, Oxford University Press 2006, winepros.com. ...

: French term, meaning vat or tank. On wine labels it is used to denote wine of a specific blend or batch. ;Cuverie : French term, along with cuvier that refers to the building or room where fermentation takes place. Essentially, the room, building, grange, barn, garage or shed, or other building, used for "making wine." When the grapes are first picked, they arrive at the cuverie. ;C.V. : Abbreviation for the French term ''Coopérative de

Vigneron A winemaker or vintner is a person engaged in winemaking. They are generally employed by wineries or wine companies, where their work includes: *Cooperating with viticulturists *Monitoring the maturity of grapes to ensure their quality and to de ...

s'' that may appear on wine labels to denote that the wine has been made by a local cooperative.

D

;

Débourbage In winemaking, clarification and stabilization are the processes by which insoluble matter suspended in the wine is removed before bottling. This matter may include dead yeast cells ( lees), bacteria, tartrates, proteins, pectins, various tannin ...

: Refers to a process in which the must of a white wine is allowed to settle before racking off the wine, this process reduces the need for filtration or fining. ;

Decantation Decantation is a process for the separation of mixtures of miscible, immiscible liquids or of a liquid and a solid mixture such as a Suspension (chemistry), suspension. The layer closer to the top of the container—the less density, dense of th ...

: The process of pouring wine from its bottle into a

decanter A decanter is a vessel that is used to hold the decantation of a liquid (such as wine) which may contain sediment. Decanters, which have a varied shape and design, have been traditionally made from glass or crystal. Their volume is usually equiv ...

to separate the sediment from the wine. ;Dégorgement tardive :French term for a Champagne that has been aged '' sur lie'' for an exceptionally long time (far beyond the usually 5-10 years of vintage Champagne) before going through

degorgement Sparkling wine production is the method of winemaking used to produce sparkling wine. The oldest known production of sparkling wine took place in 1531 with the ''ancestral method''. Pressure and terminology In popular parlance and also in the ...

. ; Demi-sec :A medium-dry sparkling wine. In Champagne, this a wine that has received a dosage of 32-50 grams/liter ;

Dessert wine Dessert wines, sometimes called pudding wines in the United Kingdom, are sweet wines typically served with dessert. There is no simple definition of a dessert wine. In the UK, a dessert wine is considered to be any sweet wine drunk with a mea ...

: Varies by region. In the UK, a very sweet, low alcohol wine. In the US by law, any wine containing over 14.1% alcohol. ;DO : 1. The abbreviation for ''

Denominación de Origen In Spain and Latin America, the (; )In other languages of Spain: * Catalan: (). * (). * (). is part of a regulatory geographical indication system used primarily for foodstuffs such as cheeses, condiments, honey, and meats, among others. ...

'', 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 Oxygen saturation (symbol SO2) is a relative measure of the concentration of oxygen that is dissolved or carried in a given medium as a proportion of the maximal concentration that can be dissolved in that medium at the given temperature. It can ...

, the degree of oxygen saturation in a wine, which strongly affects oxidation of the wine and its ageing properties. ;

DOC DOC, Doc, doc or DoC may refer to: People and characters * Doc, an abbreviation of doctor * Doc (nickname) * Doc (mascot), the Towson University mascot Persons * The D.O.C., American rapper (born 1968) * Doc Gallows (born 1983), ring nam ...

: The abbreviation for ''

Denominazione di Origine Controllata The following four classification of wine, classifications of wine constitute the Italy, Italian system of labelling and legally protecting Italian wine: * ''Denominazione di origine'' (DO, rarely used; ; 'designation of origin'); * ''Indicazione ...

'', or "controlled place name." This is

Italy Italy, officially the Italian Republic, is a country in Southern Europe, Southern and Western Europe, Western Europe. It consists of Italian Peninsula, a peninsula that extends into the Mediterranean Sea, with the Alps on its northern land b ...

'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 Portugal, officially the Portuguese Republic, is a country on the Iberian Peninsula in Southwestern Europe. Featuring Cabo da Roca, the westernmost point in continental Europe, Portugal borders Spain to its north and east, with which it share ...

's highest wine category, which has the same meaning in that country. ;Doce/Dolce/Doux/Dulce :Portuguese, Italian, French and Spanish terms for a sweet wine ;

DOCG The following four classification of wine, classifications of wine constitute the Italy, Italian system of labelling and legally protecting Italian wine: * ''Denominazione di origine'' (DO, rarely used; ; 'designation of origin'); * ''Indicazione ...

: The abbreviation for ''

Denominazione di Origine Controllata e Garantita The following four classification of wine, classifications of wine constitute the Italy, Italian system of labelling and legally protecting Italian wine: * ''Denominazione di origine'' (DO, rarely used; ; 'designation of origin'); * ''Indicazione ...

'', or controlled and guaranteed place name, which is the category for the highest-ranking wine in

Wine serving at restaurant with drip cloth

;Drip cloth : A cover 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 : Lacking sweetness in taste.

E

;

Eau de vie An ''eau de vie'' ( French for spirit, §16, §17 ) is a clear, colourless fruit brandy that is produced by means of fermentation and double distillation. The fruit flavor is typically very light. In English-speaking countries, ''eau de vie ...

: French term for a grape-derived spirit such as

brandy Brandy is a liquor produced by distilling wine. Brandy generally contains 35–60% alcohol by volume (70–120 US proof) and is typically consumed as an after-dinner digestif. Some brandies are aged in wooden casks. Others are coloured ...

up to a maximum of 96% ABV. Its literal translation is ''"water of life"'' ;Edelfäule : German term for

;Edelkeur : South African term for

. ;Edes :Hungarian term for a sweet wine ;Égrappage : The French term for destemming. Destemming is removing stems prior to pressing and fermenting the grapes and their juice. Stems have a significant amount of coarse and often green tannin undesirable in the finished wine. ; Einzellage : The smallest geographical unit in

law representing a single vineyard. ;

Eiswein Icewine (or ice wine; ) is a type of dessert wine produced from grapes that have been Freezing, frozen while still on the vine. The sugars and other dissolved solids do not freeze, but the water does, allowing for a more concentrated grape juice ...

German German(s) may refer to: * Germany, the country of the Germans and German things **Germania (Roman era) * Germans, citizens of Germany, people of German ancestry, or native speakers of the German language ** For citizenship in Germany, see also Ge ...

for

ice wine Icewine (or ice wine; ) is a type of dessert wine produced from grapes that have been Freezing, frozen while still on the vine. The sugars and other dissolved solids do not freeze, but the water does, allowing for a more concentrated grape juice ...

, a

dessert wine Dessert wines, sometimes called pudding wines in the United Kingdom, are sweet wines typically served with dessert. There is no simple definition of a dessert wine. In the UK, a dessert wine is considered to be any sweet wine drunk with a mea ...

made from frozen grapes. ;Elaborado por :Spanish wine label term meaning "produced by" ;Élevé en fûts de chêne : French phrase that may appear on wine labels to denote that the wine has been aged in

oak barrels Oak is used in winemaking to vary the color, flavor, tannin profile and texture of wine. It can be introduced in the form of a barrel during the fermentation or aging periods, or as free-floating chips or staves added to wine fermented in a vess ...

. ;Embotellado por :Spanish wine label term meaning "bottled by" ;Élevage : French term for the historical role that ''

négociants A winemaker or vintner is a person engaged in winemaking. They are generally employed by wineries or wine companies, where their work includes: *Cooperating with viticulturists *Monitoring the maturity of grapes to ensure their quality and to det ...

'' play in the winemaking process-roughly translating as "bringing up" or "raising" the wine. Traditionally ''négociants'' would buy ready made wines after

fermentation Fermentation is a type of anaerobic metabolism which harnesses the redox potential of the reactants to make adenosine triphosphate (ATP) and organic end products. Organic molecules, such as glucose or other sugars, are catabolized and reduce ...

, blend and then store the wine before bringing them to the market. ;

En primeur ''En primeur'' or "wine futures", is a method of purchasing wines early while the wine (a vintage) is still in the barrel. This offers the customer the opportunity to invest before the wine is bottled. Payment is made at an early stage, a yea ...

: A system commonly associated with

where the previous year's

harvest Harvesting is the process of collecting plants, animals, or fish (as well as fungi) as food, especially the process of gathering mature crops, and "the harvest" also refers to the collected crops. Reaping is the cutting of grain or pulses fo ...

is available for contract sales several months before the wine will be bottled and release. ;Encépagement : French term for the proportion of grape varieties used in a blend. ;Entry-level wine : The wine from a producer's portfolio that is the lowest cost for purchase and offers the most basic quality. ;Eraflage :The process of removing the grapes from the stems, done either by hand or machine. Known in English as destemming. ; Erste Lage :German vineyards that have been classified by the

Verband Deutscher Prädikatsweingüter Verband Deutscher Prädikatsweingüter e.V. or the Association of German Prädikat Wine Estates, is an association of more than 200 wineries in Germany that promotes binding quality standards and – since 1990 – also ecological management o ...

(VDP) to be a "first class" location capable of producing ''Erstes Gewächs'' and ''Großes Gewächs'' wines ;

Erstes Gewächs The German wine classification system puts a strong emphasis on standardization and factual completeness, and was first implemented by the German Wine Law of 1971. Nearly all of Germany's vineyards are delineated and registered as one of approxi ...

: A dry wine from a "great growth" vineyard that has been designated as Erste Lage. In many regions this term has been replaced by Grosses Gewächs. ;Erzeugerabfüllung : German term for an estate-bottled wine ; Extra-Brut :A very dry sparkling wine. In Champagne, this is a wine that has received a dosage with between 0-6 grams/liter sugar ; Extra Dry :A sparkling wine that is sweeter than a brut. In Champagne, this is a wine that has received a dosage between 12 and 17 g/L sugar ; Estate winery : A United States winery license allowing farms to produce and sell wine on-site, sometimes known as a farm winery. ; EU lot number : A European Union directive initiated in 1992 that mandates every bottle of wine produced or sold in the European Union to include a designated lot number. This allows identified defective or

fraudulent In law, fraud is intentional deception to deprive a victim of a legal right or to gain from a victim unlawfully or unfairly. Fraud can violate civil law (e.g., a fraud victim may sue the fraud perpetrator to avoid the fraud or recover mone ...

wine to be tracked and removed from circulation more efficiently. ;Ex-cellars : Refers to the extra cost associated with buying wines ''en primeur'' that may include the cost of shipping to the

importer An importer is the receiving country in an export from the sending country. Importation and exportation are the defining financial transactions of international trade. Import is part of the International Trade which involves buying and receivin ...

's cellars as well applicable

duties A duty (from "due" meaning "that which is owing"; , past participle of ; , whence "debt") is a commitment or expectation to perform some action in general or if certain circumstances arise. A duty may arise from a system of ethics or morality, e ...

and

taxes A tax is a mandatory financial charge or levy imposed on an individual or legal entity by a governmental organization to support government spending and public expenditures collectively or to regulate and reduce negative externalities. Tax co ...

F

; Farm winery : A United States & South Africa winery license allowing

farm A farm (also called an agricultural holding) is an area of land that is devoted primarily to agricultural processes with the primary objective of producing food and other crops; it is the basic facility in food production. The name is used fo ...

s to produce and sell wine on-site. ;Fattoria : Italian term for a wine estate ; Federspiel :In the

Austrian wine Austrian wines are mostly dry white wines (often made from the Grüner Veltliner grape), though some sweeter white wines (such as dessert wines made around the Neusiedler See) are also produced. About 30% of the wines are red, made from Blaufr ...

region

Wachau The Wachau () is an Austrian valley formed by the Danube River. It is one of the most prominent tourism in Austria, tourist destinations of Lower Austria, located between the towns of Melk and Krems an der Donau, Krems that attracts epicureans ...

, a classification of wine with a harvest must weight of at least 17° KMW and a finished alcohol level between 11 and 12.5% with no more than 4 g/L

residual sugar The subjective sweetness of a wine is determined by the interaction of several factors, including the amount of sugar in the wine, but also the relative levels of alcohol, acids, and tannins. Sugars and alcohol enhance a wine's sweetness, while ...

. This classification is between the levels of Steinfeder and Smaragd. ;

Feinherb The German wine classification system puts a strong emphasis on standardization and factual completeness, and was first implemented by the German Wine Law of 1971. Nearly all of Germany's vineyards are delineated and registered as one of approxi ...

:An unregulated German wine term for an off-dry (or halbtrocken) wine ;Fermentazione naturale :An Italian term for a "naturally sparkling" wine. This usually refers to a wine, such as

Asti Asti ( , ; ; ) is a ''comune'' (municipality) of 74,348 inhabitants (1–1–2021) located in the Italy, Italian region of Piedmont, about east of Turin, in the plain of the Tanaro, Tanaro River. It is the capital of the province of Asti and ...

, that has been bottled before fermentation is completed so that a natural sparkle of CO2 can be achieved in the bottle ; Fiasco : The straw-covered flask historically associated with

Chianti Chianti is an Italian red wine produced in the Chianti (region), Chianti region of central Tuscan wine, Tuscany, principally from the Sangiovese grape. It was historically associated with a squat bottle enclosed in a straw basket, called a ''fia ...

. ; 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. Roman Flagons

;

Fine wine Wine is an alcoholic drink made from fermented fruit. Yeast consumes the sugar in the fruit and converts it to ethanol and carbon dioxide, releasing heat in the process. Wine is most often made from grapes, and the term "wine" generally refers ...

: The highest category of wine quality, representing only a very small percentage of worldwide production of wine. ;

Finings Finings are substances that are usually added at or near the completion of the processing of making wine, beer, and various nonalcoholic juice beverages. They are used to remove compounds, either to improve clarity or adjust flavor or aroma. Th ...

:Substances added at or near the completion of wine processing, to remove of organic compounds for the purpose of improving clarity or adjusting flavor or aroma. ;

Flagon A flagon () is a large leather, metal, glass, plastic or ceramic vessel, used for storing and pouring drink, whether this be water, ale, or another liquid. They are generally not intended to be drunk from directly, like a cup. A flagon is typica ...

: A glass bottle that holds two litres of (usually inexpensive) table wine. ; Flying winemaker : A winemaker who travels extensively across the globe, sharing techniques and technology from one region of the world to another. The term originated with

Australian Australian(s) may refer to: Australia * Australia, a country * Australians, citizens of the Commonwealth of Australia ** European Australians ** Anglo-Celtic Australians, Australians descended principally from British colonists ** Aboriginal Aus ...

winemakers who would fly to Northern Hemisphere wine regions in Europe and the

United States The United States of America (USA), also known as the United States (U.S.) or America, is a country primarily located in North America. It is a federal republic of 50 U.S. state, states and a federal capital district, Washington, D.C. The 48 ...

during the August–October harvest time when viticulture in the Southern Hemisphere is relatively quiet. ;

Fortified wine Fortified wine is a wine to which a distilled spirit, usually brandy, has been added. In the course of some centuries, winemakers have developed many different styles of fortified wine, including port, sherry, madeira, Marsala, Command ...

: Wine to which alcohol has been added, generally to increase the concentration to a high enough level to prevent fermentation. ; French Paradox : A 1991 episode of the American news program ''

60 Minutes ''60 Minutes'' is an American television news magazine broadcast on the CBS television network. Debuting in 1968, the program was created by Don Hewitt and Bill Leonard, who distinguished it from other news programs by using a unique style o ...

'' that documented the low

mortality rate Mortality rate, or death rate, is a measure of the number of deaths (in general, or due to a specific cause) in a particular Statistical population, population, scaled to the size of that population, per unit of time. Mortality rate is typically ...

from

cardiovascular disease Cardiovascular disease (CVD) is any disease involving the heart or blood vessels. CVDs constitute a class of diseases that includes: coronary artery diseases (e.g. angina, heart attack), heart failure, hypertensive heart disease, rheumati ...

among the

French French may refer to: * Something of, from, or related to France ** French language, which originated in France ** French people, a nation and ethnic group ** French cuisine, cooking traditions and practices Arts and media * The French (band), ...

who had a high-alcohol, high-

cholesterol Cholesterol is the principal sterol of all higher animals, distributed in body Tissue (biology), tissues, especially the brain and spinal cord, and in Animal fat, animal fats and oils. Cholesterol is biosynthesis, biosynthesized by all anima ...

and low exercise lifestyle in contrast to the high mortality rate among Americans with a relatively lower cholesterol, low alcohol and more exercise lifestyle. ;

Frizzante Sparkling wine is a wine with significant levels of carbon dioxide in it, making it fizzy. While it is common to refer to this as champagne, European Union countries legally reserve that word for products exclusively produced in the Champagne r ...

: Italian term for a semi-

. ; Frizzantino : Italian term for a wine that has very slight

effervescence Effervescence is the escape of gas from an aqueous solution and the foaming or fizzing that results from that release. The word effervescence is derived from the Latin verb ''fervere'' (to boil), preceded by the adverb ''ex''. It has the same l ...

, more than a still wine but less than a semi-sparkling. Similar to the French term ''perlant''. ;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.

G

;Garrafeira : Portuguese term for a potentially superior quality wine that has seen extended aging in the barrel and bottle ;Gemeind : German term for a commune where wine is produced ; Geographical Indication : A term used by the World Trade Organization to designate a wine region that can produce wines with defined characteristics (such as an ''Appellation d'origine contrôlée'' (AOC) in France). ;Globalization of wine : Refers to the increasingly international nature of the wine industry, including vineyard management practices, winemaking techniques, wine styles, and wine marketing. ;Gönc : In Hungary, the traditional oak cask used to age Tokaji (wine), Tokaji ;Goon : Australia, Australian term for inexpensive box wine. ;Grains nobles : A phrase that may appear on French wine labels from Alsace (wine), Alsace, Condrieu, Coteaux du Layon and Mâconnais, Mâcon to indicate a wine made from botrytis-infected grapes ;Grande Marque : French term for a famous brand of wine, most commonly associated with the large Champagne houses. ;Cru (wine)#Grand cru, Grand cru : French term for a "Great growth" or vineyard. In Burgundy (wine), Burgundy, the term is regulated to a define list of List of Burgundy Grand Crus, Grand cru vineyards. ;Grand vin : French term most often associated with Bordeaux (wine), Bordeaux where it denotes a Chateau's premier wine, or "first wine". On a

, the word's ''Grand vin'' may appear to help distinguish the wine from an estate's second (wine), second or third wine. ;Gran Reserva :Spanish aging designation that for red wine stipulates that it has been aged for a total of 5 years after harvest with at least 18 months in oak (in Rioja and Ribera del Duero the minimum is 24 months). For Spanish white wines the requirement is 4 years of total aging with at least 6 months in oak (increased to 12 months in Rioja and Ribera del Duero) ;Granvas :Spanish term for a sparkling wine that has been tank fermented as opposed to going through secondary fermentation in the bottle according to the Traditional Method used for Cava production ;Grosses Gewächs :A dry wine made from a vineyard that has been designated as an Erste Lage ("Great Growth") by the wine grower association VDP ;Grosslage : A German designation for a cluster of vineyards within a

as opposed to an ''Einzellage'' which is a single vineyard.

H

;Habillage :French term for the foil and wire cork cage that are used to dress a bottle of sparkling wine ;Halbtrocken : German term for a medium-dry wine ;Hock (wine), Hock : Term for Rhine wines, usually used in England. ;Horizontal wine tasting : A tasting of a group of wines from the same vintage or representing the same style of wine (such as all Pinot noirs from different wineries in a region), as opposed to a vertical tasting which involves of the same wine through different vintages. In a horizontal tasting, keeping wine variety or type and wine region the same helps emphasize differences in winery styles.

I

;Ice wine : Wine made from frozen grapes. Written, and trademarked as a single word - Icewine - in Canada. Called ''Eiswein'' in

. ;Imbottigliato all'origine : Italian term for a wine that has been estate-bottled ;Wine bottle, Imperial : A large bottle holding six

s, the equivalent of eight regular

s. ; IGT : Abbreviation for "''Indicazione Geografica Tipica''", the lowest-ranking of the three categories of Italian wine regulated by Italian law. ;International variety : Grape varieties grown in nearly every major wine region, for example Cabernet Sauvignon,

and Merlot ; Invecchiato : Italian term for a wine that has been aged either in oak or in the bottle

J

;Wine bottle, Jeroboam : A large bottle holding 3-5

s, the equivalent of 4-6 regular

s. ;Jug wine : American English, American term for inexpensive table wine ().

K

;Kabinett : A wine designation in Germany (where it is a Prädikat) and Austria. ;Kick : An alternative name for a Punt (wine), Punt. The indentation found in the base of a wine bottle. ;Kosher wine : Wine that is produced under the supervision of a rabbi so as to be ritually pure or clean.

L

;German wine classification, Landwein : German term for a wine slightly above

s (tafelwine). Similar to a French ''

'' wine. ;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

. ;Lazy Ballerina : One example of a trellising system used to grow wine grapes. ;Lie : French term for the dead yeast and sediment of wine also known as ''lees (wine), lees''. ;Litre (American English, US - Liter) : A metric system, metric measure of volume equal to 33.8 fluid ounces (U.S.) or 35.2 fl oz (imperial). ;

: French term for a named vineyard site. Usually used in the context of describing individual vineyards below Cru (wine)#Grand cru, Grand cru status. ;Liquoreux : French term meaning "liqueur-like" used for

with a luscious, almost unctuous quality. Often used to describe wines made by botrytis-infected grapes ;Liquoroso : Italian term for a fortified wine

M

;Maderized : A wine that has been oxidatively aged by maderisation. Often associated with the wines of Madeira (wine), Madeira ;Wine bottle sizes, Magnum : A bottle holding 1.5

s, the equivalent of two regular

s. ;Manipulant :French term for a grape grower who makes their own wine. Often associated with the Champagne wine region where producers of Grower Champagnes are identified by the initials ''RM'' (for ''Récoltant-Manipulant'') on wine labels ;Wiktionary:მარანი, Marani :General term for winery or wine cellar in the country of Georgia (country), Georgia. ;Marc (wine), Marc :The distillate made from pomace. The term can also refer to the pomace itself or, in the Champagne region, to individual pressing (wine), press fractions from the traditional vertical wine press. ;Mas :French term for a vineyard ;Maso/Masseria :Italian terms for a wine estate ;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 Galium odoratum, woodruff in addition to strawberries or other fruit. ;Mead : A wine-like alcoholic beverage made of fermented honey and water rather than grape juice. ;Merlot-to-go law :Legislation in some U.S. states allowing restaurant patrons to take the remains of an opened bottle of wine with them. ;Meritage : Originally created in California, these blended wines can be summed up as the "American Bordeaux". The term is a blend of the words "merit" and "heritage" and pronounced the same. The Red blend is made from at least 2 of the 5 Bordeaux grape varieties: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Malbec. The White Meritage is a blend at least 2 of Sauvignon blanc, Sauvignon vert, and Semillon. ;Wine bottle#Sizes, Methuselah :A large bottle holding six

s, the equivalent of eight regular

s. ;Metodo charmat :Italian term for a sparkling wine that has gone through secondary fermentation in a tank (Charmat method) as opposed to the traditional method of fermentation in the bottle that consumers will eventually purchase. ;Metodo classico/Metodo tradizionale :Italian terms for a sparkling wine that has gone through secondary fermentation according to the

;Mid palate :The balance of weight, acidity and fruit flavors that are perceived while the wine is still in the tasters mouth and before swallowing ;Millésime :French term for a vintage date that can appear on a wine label ;Mis en bouteille au château :French for "''bottled at the winery''", usually in Bordeaux (wine), Bordeaux. ;Mistelle/Mistela :French and Spanish terms for a fortified wine made by mixing unfermented grape juice with an alcohol spirit. For example Pineau des Charentes ;Moelleux :French term usually used for wines of mid-level sweetness or liquoreux.J. Robinson (ed) ''"The Oxford Companion to Wine"'' Third Edition pg 446 Oxford University Press 2006 ;Monopole (wine), Monopole : French term for an appellation, where all the vineyards in the appellation are under single ownership. ;Mousse : The sparkling effervescence of a wine. In the glass it perceived as the bubbling but the surface of the glass can affect this perception. Premium quality sparkling wine has a mousse composed of small, persistent string of bubbles. ;Mousseux : French term for a sparkling wine ;Mulled wine : Wine that is spiced, heated, and served as a punch (drink), punch. ;Must :The juice of freshly pressed grapes

N

;Nebuchadnezzar (wine), Nebuchadnezzar : A large bottle holding 15

s, the equivalent of 20 regular

s. ;Négociant : French language, 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 : A fungal disease caused by Botrytis cinerea that results in dehydrated and shrivelled grapes that are high in concentrated sugar. Noble Rot grapes are an essential component of many Austrian and German wines. ;Non-filtré :French term for a wine that has not been filtered (wine), filtered ;Nose (wine), Nose : The aroma or bouquet of a wine.

O

;Oenophile : A wine aficionado or connoisseur. ;Oenology : The study of aspects of wine and winemaking. ;Old World wine : Wines produced inside of the traditional wine growing areas of Europe and North Africa. ;wikt:Organoleptic, Organoleptic : A winetasting term for anything that affects one of the main senses such as smell. An example would be an affliction of the common cold or being in a room with someone wearing an overwhelming amount of perfume.

P

;Pétillant :French term for a lightly sparkling wine ;Petit château : A

estate that doesn't have any official designation of classification (Bordeaux), classification. ;Piquant : French term for a simple, quaffing white wine with pleasing fruit structure and balance of acidity (wine), acidity. ;Plafond Limité de Classement : An allowance within the French AOC (wine), AOC system that allows producers to exceed the official maximum limit on yields (wine), yields by as much as 20% in warm weather years. Critics such as wine writer Tom Stevenson describes this loophole (also known as "PLC") as "legalized cheating" ;Plan Bordeaux : A proposal for enhancing the economic status of the wine industry in Bordeaux. ;Plonk (wine), Plonk : British English slang for an inexpensive bottle of wine. The term is thought to originate from the French language, French word for white wine, "''blanc''". ;Podere :Italian term for a small wine estate ;Port wine, 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. ;Pourriture noble :Italian term for noble rot ;

: A PDO wine designation for high quality used in Germany and Austria, based on grape ripeness and must weight. There are several ''Prädikate'' ranging from Kabinett (Spätlese in Austria) to

. The Austrian Prädikat also includes the designation

Ausbruch Ausbruch (literal meaning: "break-out") or sometimes Ausbruchwein is an Austrian wine term for a quality level in the '' Prädikatswein'' category.Beerenauslese ''Beerenauslese'' () is a German language wine term for a late harvest wine with noble rot. Beerenauslese is a category in the '' Prädikatswein'' category of the Austrian and German wine classifications, and is a category above Auslese. Beere ...

and Trockenbeerenauslese. ;Prädikatswein : The highest class of wine in the German wine classification, formerly called ''Qualitätswein mit Prädikat''. These wines always display a specific ''Prädikat'' on their label. ;Premier cru : French term for a "First growth". Used mostly in conjunction with the wines of Burgundy (wine), Burgundy and Champagne (classification), Champagne where the term is regulated. ;Premium wines : Higher quality classification of wine above every day drinking

s. While premium wines maybe very expensive there is no set price point that distinguishes when a wine becomes a "premium wine." Premium wines generally have more aging potential than every day quaffing wines. ;Primary aromas :The aromas in wine derived from the grapes themselves and are considered part of the varietal character or typicity of the grape variety. This is opposed to the ''secondary aromas'' which come from the fermentation and maturation process and the ''tertiary aromas'' which come from aging (wine), aging process in the bottle. ;Produttore :Italian term for a wine producer ;Propriétaire :French term for the owner of a wine estate ;Protected Designation of Origin/PDO :Wine labeling term introduced to the European Union in 2009 to replace the Quality Wines Produced in Specified Regions (QWPSR) designation. Used to denote a wine from a region with more specification and regulations than a generic Geographic Indication (GI) ;Protected Geographical Indication/PGI :Wine labeling term introduced to the European Union in 2009 to replace the "Table Wine" designation. Used to denote a wine with lower specification and regulation than that with a PDO or GI designation. ;Wine bottle#Punts, 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. ;Puttonyos :In Hungary (wine), Hungary, the measurement of sweetness levels for Tokaji (wine), Tokaji ranging from 3 Puttonyos, which contains at least 60 grams/liter of sugar, to 6 Puttonyos containing at least 150 g/L of sugar.

Q

;QbA : German initials for ''Qualitätswein bestimmter Anbaugebiete''. ;QmP : German initials for ''Qualitätswein mit Prädikat''. ;QPR : Initials for Quality-Price Ratio. ;Qualitätswein : A designation of better quality

s. When used in isolation on a wine label, it refers to ''Qualitätswein bestimmter Anbaugebiete''. ;Qualitätswein bestimmter Anbaugebiete (QbA) : A designation of better quality

s from recognized viticultural areas. It formally represents the second-highest level of German wine. ;Qualitätswein mit Prädikat (QmP) : A former designation of the best quality

s, since 2007 shortened to Prädikatswein. ;Quality-Price Ratio (QPR) : A designation for rating wine based on the ratio of its quality and its price. The higher quality and less expensive price a wine has, the better the ratio. ;Quality Wines Produced in Specified Regions (QWPSR) :A now-defunct wine classification category in the European Union that was formally abolished, along with the ''Table Wine'' designation, in 2009 with the adoption of the Protected Designation of Origin (PDO) system. ;Quaffing wine : A simple, everyday drinking wine ;Quinta : Portuguese term for a wine estate. ;Kvevri, Qvevri ''(Georgian: ქვევრი)'' :Earthenware vessels used for the fermentation, storage and ageing of traditional Georgian wine. Resembling large, egg-shaped amphorae without handles, they are either buried below ground or set into the floors of large wine cellars.

R

;Raisin :French term for a grape ;Recioto : An

sweet wine made from passito grapes. ;Récoltant :French term for a wine producer who grows their own grapes. Often associated with the Champagne wine region where producers of Grower Champagnes are identified by the initials ''RM'' (for ''Récoltant-Manipulant'') on wine labels ;Récolt ;Redox : The reductive-oxidative way that wine ages (wine), ages. As one part gains oxygen and becomes oxidized, another part loses oxygen and becomes reduced. Early in its life, a wine will exhibit oxidative aromas and traits due to the relatively recent influence and exposure of oxygen when the wine was barrel aged and/or bottled. As the wine ages and is shut off from a supply of oxygen in the bottle, a mature wine will develop reductive characteristics. ;Rehoboam : A large bottle holding 4.5

s, the equivalent of six regular

s. ;Reserva : Spanish aging designation. For red wines this means that a wine has been aged for at least 3 years following harvest with at least 12 months in oak. For Spanish white wines, the designation means that the wine has been aged for at least 18 months with at least 6 of those months in oak. ;Reserve wine, Reserve/Riserva/Reserva : Terms given to wine to indicate that it is of higher quality than usual sometimes with longer aging and higher alcohol levels. Outside of the use of "Reserva" in Spanish wines, these terms usually have no official standings or requirements. ;Residual sugar/RS :The unfermented sugar left over in the wine after fermentation. All wines, including those labeled as "dry wines" contain some residual sugars due to the presence of unfermentable sugars in the grape must such as pentoses. ;Rich :French term for a very sweet wine. Often used as a description for very sweet sparkling wine ;Ripasso :The addition of Amarone flavor to Valpolicella wine by allowing the Valpolicella to pass over the drained must of an Amarone on its way to secondary fermentation. ;Rosado/Rosato :Spanish and Italian terms for a rosé wine ;Rosso/Rouge :Italian and French terms for a red wine

S

;Sack : An early English term for what is now called

. ;Wine bottle sizes, Salmanazar : A large bottle holding nine

s, the equivalent of 12 regular

s. ;Sangria : A tart punch (drink), punch made from red wine along with orange, lemon and apricot juice with added sugar. ;Satsnakheli :A foot-stumping wine press, traditionally used in Georgia. One of the main components of a #marani, marani. ;Sec/Secco/Seco :French, Italian, Spanish and Portuguese terms for a dry wine. In Champagne production, "Sec" wines are actually medium-dry being sweeter than Brut and Extra Dry with 12-17 grams/liter of sugar added in the dosage. ;Secondary aromas :The aromas in wine that are derived from the winemaking process which includes fermentation as well as potentially malolactic fermentation and oak aging. This is in contrast to the ''primary aromas'' which come from the grape variety itself and the ''tertiary aromas'' which come from aging process in the bottle. ;Sekt : A

manufactured in Germany. ;Selection :German wine classification for dry wines from a single vineyard location ;Selection de grains nobles : A sweet (wine), sweet botrytized wine made in the French (wine), French region of Alsace (wine), Alsace ;Semi-generic : Wines made in the United States but named after places that the

requires be modified by a US name of geographic origin. Examples would be New York Chablis, Napa Valley Burgundy or California Champagne. ;Semisecco/Semi-seco :Italian and Spanish designation for a medium-dry wine ;

: A fortified wine that has been subjected to controlled oxidation to produce a distinctive flavor, produced in the Triangulo de Jerez region of Spain. ;Wachau wine#Wine_classification_and_labeling_laws, Smaragd :In the

region

, a classification of wine with a harvest must weight of at least 18.2° KMW and a finished alcohol level of at least 12.5% with no more than 8 g/L residual sugar. These wines are usually the most rich and full-bodied wines from the Wachau that are often made from late-harvest grapes. ;Solera :A system of fractional blending used in the production of Sherry where younger wines are added to top up the barrels of older wines as they age in the cellar. ;Sommelier : A wine expert who often works in restaurants. ;Soutirage : French term for racking. ;Sparkling wine : Effervescent wine containing significant levels of carbon dioxide. ;Spätlese :

for "''late harvest wine, late harvest''" that is made without chaptalization. A

in Germany and Austria. ;Wine bottle#sizes, 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. ;Spritzig : German term for a light sparkling wine. ;Spumante : Italian language, Italian term for a sparkling wine made from any production method ;Steinfeder ::In the

region

, a classification of wine with a harvest must weight be between 15 and 17° KMW, with no chaptalization permitted, and a finished alcohol level no greater than 11%. These wines usually the lightest in body among the wines of Wachau. ;Stickies : An

term for a broad category of sweet wines included fortified (wine), fortified and botrytized wines. ;Stravecchio :Italian term for a very old wine, often used in association with Marsala (wine), Marsala ;Strohwein/Schilfwein : A German word for "straw wine", same as the French term ''vin de paille''. Refers to a dried grape wine. A

in Austria. ;Super Seconds : A term used in relation to lower classified

estates that come close in quality to the First Growth Bordeaux estates. ;Super Tuscans : A style of Italian wine that became popular in Tuscany (wine), Tuscany in the late 20th century where premium quality wines were produced outside of DOC regulations and sold for high prices with the low level ''vino da tavola'' designation. ;Supérieur/Superiore :French and Italian terms that indicate a wine has a higher alcohol level and may have received more aging prior to release. In France, this term is often seen with

s ;Sur lie :French term for a wine that has spent time aging on the lees (fermentation), lees during which it may have derived some flavors from autolysis (wine), autolysis. Often associated with the Loire wines of the Muscadet region. ;Sur pointe :French term for a sparkling wine that has been aged with its neck down following the completion of autolysis but before dégorgement. Wines that are being riddled (remuage) will end up sur pointe with the yeast sediment consolidated in the neck of the bottle. ;Süss :German term for a sweet wine ;Szamorodni :Hungarian wine term meaning "as it comes". A wine with a mixture of healthy and botrytis-infected grapes ;Száraz :Hungarian wine term for a dry wine

T

;Table wine : Generally any wine that is not sparkling wine, sparkling or fortified wine, fortified. In the US these wines must also be between 7% and 14% alcohol by volume. The term ''table wine'' also refers to a wine that is considered a good, everyday drinker. In the European Union, the "Table Wine" category (and "Table Wine with a Geographical Indication") was previously the quality category that came below "Quality Wines" or Quality Wines Produced in Specified Regions (QWPSR) such as French AOC and Italian DOCG wines until both terms were eliminated in 2009. Now most European wines that were formally labeled as "Table Wines" are just labeled as "Wine" while those that were labeled as "Table Wine with a Geographical Indication" are now Protected Geographical Indication (PGI). ;Tafelwein : German term for table wine. ;Taille :In Champagne wine production this is the juice that is retrieved from the pressing (wine), second pressing (or "tails") of grapes which is generally considered to be of lower quality than the juice that comes from the first pressing (or "cuvee") ;Talento : An

made according to the

of Champagne--similar to the

term Cava (Spanish wine), Cava. ;Tastevin : A silver, shallow cup used for tasting wine. ;Wine tasting#Tasting_flights, 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. ;T.B.A. : An abbreviation for the German wine

. ;Tenuta : Italian term for a wine estate ;Terroir : Special characteristics expressed in a wine that result from the interaction of geography, geology, climate, and the plant's genetics. ;Tertiary aromas :The aromas in wine that are developed as the aging (wine), wine ages in the bottle. This is in contrast to the ''primary aromas'' which come from the grape variety itself and the ''secondary aromas'' which come from the winemaking process. ;Tinto :Spanish and Portuguese term for a red wine or grape ;Tonneau :French cask capable of holding or the equivalent of 100 cases of twelve standard 750 mL (75 cL) bottles of wine. Historically associated with

. ;Transparency The ability of a wine to clearly portray all unique aspects of its flavor — fruit, floral, and mineral notes.K. MacNeil ''The Wine Bible'' pg 515 Workman Publishing 2001 ;Triage : A French term referring to the selective picking of grapes, instead of machine harvesting. ;Trocken : German for "''dry''". ;

: A German term meaning approximately "A late harvest of selected dry berries". A type of German wine made from grapes affected by

. Such grapes can be so rare that it can take a skilled picker a day to gather enough for just one bottle.K. MacNeil ''The Wine Bible'' pg 523 Workman Publishing 2001 A

in Germany and Austria. ;Typicity : How well a wine reflects the characteristics of its

and ''

U

;UC : Abbreviation for the French term ''Union Coopérative'' denoting a regional or local cooperative. ;Ullage (wine), Ullage : The space between the wine and the top of a wine bottle. As a wine ages, the space of ullage will increase as the wine gradually evaporates and seeps through the cork. The winemaking term of "ullage" refers to the practice of topping off a barrel with extra wine to prevent oxidation. ;Unctuous : A wine that has layers of soft, concentrated, velvety fruits. Unctuous wines are lush, rich, and intense. ;Uva : Italian term for a wine grape ;Uvaggio : An Italian term for a wine that has been blended from several

-the opposite of a varietal. An example would be a

that is based on Sangiovese but include other grape varieties in the bend.

V

;Varietal : Wines made from a single list of grape varieties, grape variety. ;VC : Abbreviation for the

term ''vino comarcal'' denoting a local wine similar to a ''

'' in France (wine), France. ;VDL : Abbreviation for the French term ''vin de liqueur'' denoting a wine that has been fortified (wine), fortified prior to

;VDLT : Abbreviation for the Spanish term ''vino de la tierra'' denoting a "country wine" similar to the VDQS system of France. ;VDN : Abbreviation for the French term ''vin doux naturel'' denoting a wine that has been fortified during fermentation. ;VDQS : Abbreviation for the French ''Vin Délimité de Qualité Supérieure'' system that ranks below ''

'' (AOC) but above ''Vin de pays'' (country wine). ;VDT : Abbreviation for the

term ''vino da tavola'' denoting a

. ;Vecchio :Italian term for old that may be used as an aging designation that is regulated by some DOC/G wine regions ;Vendange :French term for grape harvest ;Vendangé à la main :French term for a wine made from grapes that have been harvested by hand ;Vendange tardive : French term denoting a late harvest wine. Legally this term can only appear on wine labels from the Alsace wine region to denote wines from exceptionally ripe grapes that have reached a certain pre-determined must weight. For Riesling and Muscat (grape), Muscat the grapes must be harvested with a potential alcohol level of at least 14%. For Pinot gris and Gewürztraminer, the potential alcohol level needs to be at least 15.3% by volume. ;Vendemmia/Vendimia :Italian and Spanish term for grape harvest ;Vermouth : An aromatized wine that is made with Artemisia (genus), wormwood and potentially other ingredients. ;Vertical wine tasting : In a vertical tasting, different vintages of the same wine type from the same winery are tasted, such as a winery's Pinot noir from five different years. This emphasizes differences between various vintages for a specific wine. In a horizontal tasting, the wines are all from the same vintage but are from different wineries or microclimates. ;Vieilles vignes :Literally "old vines" in French, sometimes written as the initials V.V. It is not a regulated term with no official or legal definition of "Vieilles vignes" in any of the wine regions of France. ;Viejo :Spanish term for "old" ;Vigna/Vigneto :Italian terms for a vineyard ;

: French language, French for ''vine grower''. ;Vignoble : French term for a "vineyard" ;wikt:vin#French, Vin : French for ''wine''. ;Viña : Spanish for ''vines''. ;Vin de garde : French term for a wine with the potential to improve with age (wine), age. ;Vin de glace : French term for an

. ;Vin de paille :French term for a wine that has been made from dried out grapes such as a straw wine, for example a rare white ''Vin de paille'' can be produced in the northern Rhone wine region of the Hermitage AOC from Marsanne. ;Vin de pays : French classification system denoting wines that are above vin de table but below VDQS. ;Vin de table : French term denoting a table wine, the lowest classification of the French AOC system. ;Viña/Viñedo/Vinha : Spanish and Portuguese terms for ''vineyard'' ;Vinho : Portuguese language, Portuguese for ''wine''. ;Vinho regional : The lowest level of the Portuguese classification system. Similar to a ''vin de pays''. ;Vin mousseux : Generic French term for a

. ;Vin nouveau : French term similar to Vin primeur denoting a very young wine meant to be consumed within the same

year it was produced. Example: Beaujolais nouveau. ;Vin ordinaire : French term used to denote an "ordinary wine" as opposed to a premium quality wine. ;Vino : Italian and Spanish, originally derived from Latin, for ''wine''. ;Vino de mesa/Vino da tavola : Spanish and Italian terms for ''

''. ;Vino generoso : Spanish term for a fortified wine ;Vino novello : Italian term for a ''Vin primeur''. ;Vinous : A term used to denoting anything relating to wine. ;Vintage :Vintage is the process of picking grapes and creating the finished product. A vintage wine is one made from grapes that were all, or primarily, grown and harvested in a single specified year. ;Viticoltore/Vigniaiolo :Italian terms for a wine grape grower ;Vitigno :Italian term for a wine grape variety ;Vivace :Italian term for a "lively" or lightly sparkling wine

W

;Corkscrew#Sommelier knife, Waiter's friend : Also called sommelier knife, a popular type of corkscrew used in the hospitality industry. ;Webster : A unit of wine or fortified wine consisting of 1.5L in total. ;Weissherbst : A German (wine), German ''

'' made from only black grape varieties such as Pinot noir. ;Wine :An alcoholic beverage made from the Fermentation (wine), fermentation of unmodified grape juice. The caves at Inglenook 02

;Wine cave :A subterranean structure for storing and aging wine. ;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 color. ;Winzergenossenschaft :German term for a co-operative winery

X

;Xylem : The woody tissue of a vine, inside of the vascular cambium layer, that includes heartwood and sapwood, which transports water and nutrients from the roots towards the leaves.

Y

;yeast (wine), yeast : A micro-organism present on the skins of grapes that reacts with the sugars inside and results in the production of ethyl alcohol during a process called

. ;Yield (wine), Yield : A measure of the amount of grapes or wine produced per unit surface of vineyard.

Z

;Zymology or Zymurgy : The science of fermentation in wine.

References

{{winemaking Glossaries of wine, Oenology Wine terminology, Glossary Wikipedia glossaries, Wine terms Wikipedia glossaries using description lists