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Wine companion - Wine terms
Category: Food and Drink > Wine
Date & country: 26/11/2007, UK
Words: 151

A style of Port wine that is generally sweet.

An early English term for what is now called Sherry.

German sparkling wine.

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

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

Solera system
A process used to systematically blend various vintages of Sherry.

A trained wine expert that often works in fine restaurants.

Sparkling wine
Effervescent wine containing significant levels of carbon dioxide.

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.

German for 'late harvest'.

A brand of screwcap.

Still wine
Wine that is not sparkling wine.

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

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

Sulphur dioxide
A substance used in winemaking as a preservative.

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

Tartaric acid
The most important acid found in grapes.

See 'legs'.

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

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

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

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

German for 'dry'.

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

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

Wines made from a single grape variety.

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

French for vine grower.

French for wine.

Spanish for vineyard.

A plant on which grapes grow.

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

Portuguese for wine.

Vinho verde
An effervescent white wine produced in Portugal.

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

The process of making grape juice into wine.

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

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

Vitis vinifera
A breed of grapes native to Europe.

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

Waiter's friend
A popular type of corkscrew used commonly in the hospitality industry.

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

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

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

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

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

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

A person engaged in the occupation of making wine.

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

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

The science of fermentation.