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Wine companion - Wine terms
Category: Food and Drink > Wine
Date & country: 26/11/2007, UK
Words: 247


Tartaric acid
The most important acid found in grapes.

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

Tears
See 'legs'.

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

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

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

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

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

Trocken
German for 'dry'.

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

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

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

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

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

Varietal
Wines made from a single grape variety.

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

Vigneron
French for vine grower.

Vin
French for wine.

ViƱa
Spanish for vineyard.

Vine
A plant on which grapes grow.

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

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

Vinho
Portuguese for wine.

Vinho verde
An effervescent white wine produced in Portugal.

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

Vinification
The process of making grape juice into wine.

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

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

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

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

Vitis vinifera
A breed of grapes native to Europe.

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

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

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

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

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

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

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

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

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

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

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

Winemaker
A person engaged in the occupation of making wine.

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

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

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

Zymology
The science of fermentation.