Copy of `Wine companion - Wine terms`
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Wine companion - Wine terms
Category: Food and Drink > Wine
Date & country: 26/11/2007, UK
The most important acid found in grapes.
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.
French for 'soil', the physical and geographical characteristics of a particular vineyard site that give the resultant wine its unique properties.
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.
A wine cask that holds approximately, two butts, or 252 U.S. gallons.
A wine tasting term used to describe how much a wine expresses the typical characteristics of the varietal.
Also known as headspace, the unfilled space in a wine bottle, barrel, or tank.
Also known as unwooded, refers to wines that have been matured without contact with wood/oak such as in aging barrels.
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 sour-tasting, highly acidic, liquid made from the oxidation of ethanol in wine, cider, beer, fermented fruit juice, or nearly any other liquid containing alcohol.
A place where grape vines are grown for wine making purposes.
Portuguese for wine.
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.
Italian and Spanish, Originally derived from Latin, for wine.
The year in which a particular wine's grapes were harvested. When a vintage year is indicated on a label, it signifies that all the grapes used to make the wine in the bottle were harvested in that year.
The cultivation of grapes. Not to be confused with viniculture.
A breed of grapes native to North America. See also Foxy.
A breed of grapes native to Europe.
The level of acetic acid present within a wine.
A popular type of corkscrew used commonly in the hospitality industry.
An alcoholic beverage made from the fermentation of unmodified grape juice.
A large cave that is excavated to provide a cool location for storing and aging wine. Similar to wine cellar.
A cool, dark location in which wine is stored, often for the purpose of ageing.
Undesirable characteristics in wine caused by poor winemaking techniques or storage conditions.
Any form of dishonesty in the production or distribution of wine.
The descriptive sticker or signage adhered to the side of a wine bottle.
Refers to the continuing surplus of wine over demand (glut) being produced in the European Union.
The sensory evaluation of wine, encompassing more than taste, but also mouthfeel, aroma, and colour.
A device, comprising two vats or receptacles, one for trodding and bruising grapes, and the other for collecting the juice.
A person engaged in the occupation of making wine.
A building, property, or company that is involved in the production of 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.