|
|
|
 |
|
 |
 |
  Quaffers® Glossary
Jargon-busting for wine-lovers...
Find out what those tricky technical terms mean. We aim to give you a clear explanation, and to put it into wine-making or wine-tasting context so you can understand the detail within the "Big Picture". This section will grow as we run new features, so watch this space...
If it's not here, why not Ask the Expert?
|
|
|
|
A |
Acid Naturally found within grapes as tartaric acid. As grapes ripen, the proportion of acid to sugar changes: acid decreases while sugar increases. When the acids and sugar are deemed to have reached perfect balance, the grapes are picked. Gives sharp, fresh impression of wine in the mouth, registered on the sides of the back of the tongue. Strong acidity can make your mouth water. Certain types of acid are important to preserve wines (especially whites) and to enhance their quality. In badly made or 'dirty' wines, acetic acid (vinegar) will be evident.
Ageing The interaction of fruit, acid and phenolic compounds (e.g. tannin and colouring) which occurs after the finished wine has been blended, potentially allowing it to improve in taste and flavour. Takes place either in wooden barrels, stainless steel vats or in the bottle itself. Many wines do not benefit especially from being left to age - take advice, but otherwise drink and enjoy sooner rather than later.
Alcohol In drinks, this is ethanol. The percentage you read on a wine label represents the amount of ethanol in the wine as a percentage of the total volume at 20ºC. In grapes it is produced when the sugars in ripened fruit are converted into alcohol during fermentation. Can warm the back of your mouth in tasting, but is difficult to pick up unless very light or unusually high.
Almacenista 'Shopkeeper'. Term for an individual Sherry merchant who buys single vintage Sherries from the Bodegas for his own solera system.
Appellation d’Origine Contrôlée (French) Labelling term which indicates that the wine is of the highest quality and meets the strict criteria associated with that wine-growing district. Abbreviated AOC or AC. The French system of Appellation has existed in law since1935, and was introduced to counteract all sorts of malpractice that used to go on in the French wine industry. Subsequently other countries have adopted similar systems of quality designation.
Aroma Generic word for simple smells or flavours (often fruity) found in young wine.
|
 Top
|
|
|
| B |
Beerenauslese German/Austrian wine classification meaning "selected grape harvest", used to refer to deliberately over-ripened grapes which are often botrytised, and which reach a must weight of 110º-128º Oechsle. Makes sweet wines, the best examples of which have balancing acidity - Riesling the most successful grape variety for this style of wine.
Blend Fermented grape juices combined by the wine-maker to construct the finished wine. Can involve different batches of the same type of grape in order to bring particular qualities of ripeness or acidity to the wine, or more usually, grape juice from different varietals (e.g. typical Bordeaux blend = Cabernet Sauvignon, Merlot, Cabernet Franc in various proportions.)
Botrytis (Botrytis cinerea) Fungal disease which attacks the grape. Can be good (as noble rot) or bad (grey rot). When present as noble rot, can concentrate sugars in ripe grapes turning them into what looks like incinerated raisins. Some of the world's great sweet white wines are the result (esp. Germany, Bordeaux)
Botti Large Italian oak barrels used to age wines.
Bouquet Complex range and depth of smells or flavours in older wines which have benefited from ageing.
|
Top
|
|
|
| C |
Capataz Master blender in a bodega.
Charmat method Sparkling wine production process, where secondary fermentation takes place in a pressurised stainless steel tank rather than in bottle. Compare with Méthode Traditionnelle.
Character Catch-all term used to talk about the personality of a wine, the idiosyncracies which distinguish it from others of its type. Rather vague but widely used.
Classic Somewhat arbitrary term used of grape varieties, where the variety is internationally known and grown. Of black grapes: Cabernet Sauvignon, Pinot Noir, Merlot, Syrah (Shiraz), Cabernet Franc. Of white grapes: Riesling, Chardonnay, Gewürztraminer, Sauvignon Blanc, Muscat.
Closed A wine which does not seem to smell of much can be said to be "closed". Allowing it to warm up or be exposed to air can help to open it up for smelling. Classic wines produced for ageing can sometimes go through a closed period before they reach their optimal drinking age.
Complex Used sparingly to describe wines which demonstrate strong primary characteristics of fruit, acidity etc, and then also show secondary elements such as the effect of wood ageing or transformation of flavours from one stage to another. An example would be the development of savoury tones in older Pinot Noir after the initial soft red fruit flavours, typical of younger bottles. Complex wines are usually wines of good quality.
Criadera Rows of barrels within a solera system.
Crianza Spanish term to describe red wines at least two years old which have spent at least six to twelve months in oak. White/rosé wines are at least one year old. Must not be released on to the market before three years.
Crushing Process undergone by grapes when first brought to the winery after picking. Crushing serves to rip open the skins and release the free-run juice. This may be done in a crusher or merely by sending grapes through a pipe, the force of which will rip open the skins. De-stemming may take place at the same time or prior to crushing. In red wines some stems may be left with the grapes to influence the ultimate character of the wine.
Cryo-extraction Process whereby deliberately freezing ripe grapes before pressing leads to concentration of the must. Pioneered at Château d'Yquem in the 1980's to produce Sauternes in a relatively poor year. Now used in several countries to produce sweet or Eiswein-style dessert wines.
Clone A cutting from an existing vine, taken in order to propagate particular qualities which will benefit the grapes produced (such as colour, yield level, disease resistance).
Crossing The product of crossing two varieties of vitis vinifera to create a new variety, with characteristics suited to particular growing conditions such as soil, climate, disease resistance etc. Well-known examples include Müller-Thurgau, Irsay Oliver and Bacchus.
|
Top
|
|
|
| D |
Demi-sec (French) Medium-dry when used to describe still wines. In Champagne, refers to sweet examples of the wine.
Denominazione de Origine Controllata Italian system of wine quality classification, abbreviated DOC. The addition of a G for "Garantita" indicates wine of the highest quality.
Denominación de Origen Spanish wine classification system, similar to French appellations. Abbreviated DO.
|
Top
|
|
|
| E |
Estufagem The heating process used in modern Madeira production, designed to caramelise the sugars in the wine. It also oxidises the wine, resulting in a burnt but zesty flavour which can be described as "maderized". Estufagem recreates the conditions under which Madeira wines were transported in trans-Atlantic trading ships, when the barrels were inadvertantly exposed to heat and air which unexpectedly brought out their unique qualities and hugely long-lived character.
Eiswein German wine made from healthy grapes (at 110 - 128º Oe) allowed to freeze on the vine. At an ideal temperature of -8º to -12ºC the grapes are picked and pressed while still frozen, forcing ice crystals out while concentrating the acidity and sugar in the grapes. Varieties particularly suitable for Eiswein include Riesling, Scheurebe and Rieslaner.
|
Top
|
|
|
| F |
Fermentation Wine-making process during which sugar in ripened grapes is converted to alcohol, provoked by yeasts, present in the fruit and the atmosphere (or added manually). Carbon dioxide and heat are also by-products of this chemical process, and must be carefully managed by the wine-maker.
Frizzante Italian wine term for fizzy or semi-sparkling. An example is Lambrusco.
Filtration Final process in vinification, when the winemaker ensures the bright appearance of the wine by removing any unwanted particles. Various techniques can achieve this, depending on the quality and stability of the wine involved. The downside is that flavour can be lost if some particles are filtered out.
Finish Taste impression left by wine after you have swallowed it or spat it out. Described in terms of length: little impression = short finish; lingering impression = medium to long finish. The final element of a complete tasting note (after appearance, nose, and taste). See also length.
Flabby Said of wines which lack acidity, therefore short of freshness and zest. Such wines may also have little or no noticeable finish.
Flavour Another word for aroma. Technically, appreciating flavour is a part of our sense of smell rather than our sense of taste. Jancis Robinson's Wine Course (book or video) gives an excellent explanation of why this is so.
Flight Marketing name given to a tasting selection of wines (usually five) offered in a bar. The choice often follows a theme, such as international Chardonnay or wines from a particular region. The concept was popularised in America, and is now available in a few establishments in the UK.
Flor A yeast which forms a thick crust on the surface of wines destined to be Fino or Fino-like Sherries.
Flûte Nothing to do with music. Describes the shape of the most effective glass for tasting sparkling wines (tall, narrow-mouthed). Also the name of the traditional bottle from the Alsace wine region, tall and slender-necked with no shoulders.
|
Top
|
|
|
| G |
Grand Cru (French) Depending on where you are in France, indicates different levels of quality, although this is based more on history than on consistency. In Burgundy, refers to a prime vineyard with its own appellation (e.g. Bâtard-Montrachet); in St Emilion (Bordeaux), the third-ranking vineyards which have an annual official tasting to determine their use of the term; elsewhere, can refer to the best wine of a particular district (e.g. Bonnezeaux, Coulée de Serrant)
Gran Reserva Spanish term describing wines of the highest quality. Reds must spend at least two years in cask and three in bottle before release.
|
Top
|
|
|
| H |
Herbaceous Used to describe wine which smells or tastes green as in freshly-cut grass or undergrowth.
Hybrid The product of crossing two vine species, in order to encourage or eliminate any particular quality which will benefit the resulting plant and its fruit. A well-known example is Seyval Blanc. In the EU, quality wines cannot be made from hybrid varieties. |
Top
|
|
|
| I |
Ice Wine Canadian name for wines made in the same way as German Eiswein. The Canadian autumn/winter climate is well-suited to making these wines; the most widely-used variety for such wines is Vidal, with examples also made from Riesling.
Indicazione Geografica Tipica Recent Italian wine classification for wines from a particular area which have attained a high quality but do not fall within DOC/DOCG regulations. Abbreviated IGT. |
Top
|
|
|
|
|
|
|
| L |
Lees Dead yeast cells which collect at the bottom of a fermentation container once fermentation has finished. Leaving wine on the lees can boost its flavour and help to stabilise it. See sur lie.
Legs Tasting term, when judging a wine’s appearance, to describe the traces of wine on the inside of the glass when it has been gently agitated. This phenomenon can indicate how alcoholic a wine is – the "stickier" the traces, the more alcoholic the wine. See also Tears.
Length How long the finish seems to last. If not very long, this can indicate poorer quality wine. Not an exact science, but flavours evident after a minute tend to show great length in the wine.
Liquoreux (French) Sweet and syrupy, in the best sense of the word. Used to describe Chenin Blanc wines from the Loire Valley (e.g. Bonnezeaux, Quarts de Chaume), whose rich, sweet unctuousness is its hallmark. |
Top
|
|
|
| M |
Maderized Wine-tasting term to describe wines which have the burnt tangy flavours more usually found in Madeira wines . In Madeira, the effect results from exposure to heat and oxygen in the estufagem process.
Malolactic Fermentation Chemical reaction occuring at temperatures of between 18-21° C where, in the presence of lactobacillus bacteria, harsh malic acid is transformed into softer lactic acid. Often termed "secondary fermentation", as it occurs after the main yeast fermentation. A usual process in red winemaking, but not typical in white wine making where fermentation temperatures are kept below 18°C. The malic acid is required to give structure and freshness in white wines. Only excessively acidic white wines will undergo a malolactic fermentation.
Méthode traditionnelle (French) Term used to describe the most usual process for making sparkling wines, in particular, Champagne. After pressing, individual grape varieties or grapes from different vineyards are usually fermented separately and then blended to create certain house styles. A second fermentation is provoked by the addition, immediately before bottling, of the liqueur de tirage (a mixture of sugar, yeast and wine), which gives the finished wine its sparkle. Bottles are sealed with a crown cap (like bottled beer) and left to mature for a minimum 15 months (non-vintage Champagne) or 3 years (vintage Champagne). After this the bottles are gradually turned and tilted upside-down: either by hand, known as "riddling", or by machine on a gyro-palette, pushing any sediment into the bottle-neck. The neck is then frozen, the crown cap removed, and the internal pressure forces an icy plug of sediment out of the bottle. Liqueur d'expédition (mixture of sugar and wine depending on the house style) is added to top up the wine before the bottle is quickly corked so that the minimum of fizz is lost.
Moelleux (French) Sweet and mellow. Used to describe Chenin Blanc wines from the Loire Valley (e.g. Bonnezeaux, Quarts de Chaume) which have not reached the sugar levels required to be called liquoreux. "Moelle" in French means bone-marrow.
Mousse French word for foam, used in wine-tasting to refer to the effect of sparkling wine as it is poured from the bottle, and to the layer of foam which can form on top of a sparkling wine.
Must Unfermented grape juice which is to be used for wine-making.
|
Top
|
|
|
| N |
New World Name given to those countries where the wine-growing industry has been established since the arrival of European influences: USA, Australia, New Zealand, South Africa, Chile, Argentina etc
Noble rot Beneficial form of botrytis cinerea which concentrates sugars in ripe grapes by penetrating tiny filaments through the grape-skins to take up their water content. Noble rot occurs if grape skins are thin and if there are local climate conditions that are conducive to damp humid mornings followed by hot sunny afternoons. Can create fine sweet white wines.
|
Top
|
|
|
| O |
Oak Wines stored in oak barrels (especially brand-new ones, as with many fine wines) can develop hints of this wood, often revealed in vanilla aromas. Some wine-makers achieve the effect with oak chips or planks thrown into the vat for a short time during ageing, to give an impression of quality as well as flavour and mouthfeel. The oak used for new barrels is predominantly from France or the US.
Oechsle German scale for measuring the specific gravity (and therefore potential alcohol by volume) of grape juice before it starts the fermentation process. Measured in degrees Oechsle (º Oe). This measurement determines the classification of the wine under the German labelling system.
Old World Name given to the traditional world wine-growing regions of Western and Eastern Europe and the Mediterranean.
|
Top
|
|
|
| P |
Palate Tasting term as well as part of the mouth. The wine’s palate gives you the combined effects of its components: sweetness, acidity, tannin, body and. Various sensations in different parts of the mouth show the strength of each element, and further analysis will tell an experienced taster if the wine is balanced and well-structured or not.
Passito Italian term to describe wines made from the concentrated juice of grapes which have been partially dried, either on the vine or indoors. The wines are usually strong and sweet.
Phylloxera vastatrix Rampaging insect (particularly in the larval stage) which attacks the vine, causing the plant to die slowly as sap drains out through damaged roots. Phylloxera is native to North America, so vines there have developed appropriate resistance. When the bug reached Europe in the 1860s it decimated the vineyards, and has since maintained its hold on vines in most parts of the world. Chile is a notable exception, apparently never having suffered. Most new plantings are now European varietals grafted onto American rootstock, in a bid to control further infestation.
Powdery mildew (oidium) Fungal disease which develops as powdery spores on vine-leaves and can cause the fruit to split. Can be treated with sulphur spray.
Pressing Process in the winery to separate skins from juice in grapes and release juice for wine-making. May use one of several types of press depending on wine-maker choice. Grapes used to make white wine will be pressed before fermentation. Grapes for red wine will be pressed after fermentation as the skins are fermented with the juice to extract colour and tannins before being separated by pressing.
|
Top
|
|
|
| Q |
Qualitätswein mit Prädikat German term for the highest category of quality wines, broken down into a scale based on the must weight of the grapes used (Driest to sweetest: Kabinett, Spätlese, Auslese, Beerenauslese, Trockenbeerenauslese. Eiswein can be made from grapes sweet enough to fall into the last two brackets.) Wines in this category will not have any sugar added during vinification. Abbreviated QmP.
|
Top
|
|
|
| R |
Racking Vinification process of transferring wine from one container to another, thus separating it from the lees.
Reserva Spanish term describing good quality wines which have aged appropriately. Reds must spend at least one year in cask and two in bottle before release.
|
Top
|
|
|
| S |
Sec (French) Dry when used to describe still wines. In Champagne, refers to medium-sweet examples of the wine.Structure The four key building blocks of wine (fruit, acid, tannin and alcohol) evident in sufficient quantities for predictions to be made about how the wine will behave. A well-structured wine may be unbalanced, as the main elements have yet to harmonise, but the wine’s potential can still be recognised by experienced tasters.
Selection de grains nobles Sweetest Alsace wine made from carefully selected botrytised grapes.
Solera Fractional blending system used principally in sherry production, and also for some Madeira wine. Old wine is continuously topped up with new wine before bottling. On labels, a year attached to the word "solera" indicates the year the solera was started, not the vintage of the finished wine. The bottom row of barrels in a solera system from which Sherry, ready to be sold, is drawn.
Sugar Builds up inside grape berries as they ripen (hence lots of sun and warmth can boost sugar levels). Converted into alcohol during fermentation.
Saignée method (French) Literally means "blooded" or "bled", and is one of the processes which can produce rosé wines. Grapes are destalked but not crushed, then left in vats for up to 24 hours before the juice is run off. The wine is fermented without skin contact.
Super Tuscan Term used to describe outstanding wines from Tuscany that are made outside the Italian wine laws and can only be classified as table wines. Examples include Tignanello and Sassicaia.
Sur lie (French) Phrase used to describe wines which have been left in contact with the lees after fermentation, and are then bottled without racking or filtration. These wines characteristically have fuller body and a yeasty flavour. Muscadet from the Nantais (Loire Valley) in France makes the most of this technique, and it is also used in producing Champagne.
Spritz (German) Word used to describe any slight fizziness on the palate in what would normally be a still wine. Portuguese vinho verde wines are well-known examples of this phenomenon.
Spumante Italian wine term for sparkling. Examples include Asti and some Prosecco wines.
Stabilisation Blanket term for vinification processes which aim to eliminate any imperfections (e.g. cloudiness, unwanted fizziness) from the final bottle of wine.
|
Top
|
|
|
| T |
Tannin Compounds present in grape seeds, stalks and skins. A vital preservative in ageing red wines, less necessary in white wines. Makes your gums and cheeks pucker and dry out when you taste it.
Tears Tasting term when judging the appearance of a wine. See Legs for the full explanation.
Terroir (French) Used to describe the combination of local influences in which vines are grown, for example, soil, prevailing climate, geology, annual weather and growing culture.
Trockenbeerenauslese German/Austrian wine classification meaning "selected dried grape harvest", using grapes which have ripened, shrivelled and usually become botrytised. Makes very sweet white wines, often low in alcohol, with balancing acidity and great ageing potential. Riesling is the most successful variety for this purpose.
|
Top
|
|
|
|
|
| V |
Varietal American term which is now more widely used, identifying the grape in particular wines, e.g. Chardonnay, Cabernet Sauvignon, Tempranillo, Riesling. Much New World bottle labelling consists of the grape name rather than its growing region, unlike Old World wines. Varietal wines tend to be made from one kind of grape rather than blends. Alsace was the first wine region to introduce single varietal wines.
Vendage Tendive Sweet Alsace wine made from carefully selected botrytised grapes under strict regulation.
Vin Doux Naturel French term meaning "naturally sweet wine". Usually made from Muscat, Macabeo, Malvoisie (white) or Grenache Noir (black) grapes. The latter produces the great VDNs of Banyuls, Maury and Rivesaltes in Roussillon, plus Rasteau in the Rhône Valley. Fermentation of grape must is halted with wine spirits to ensure a final alcoholic strength of 16-18.5%. The result is fortified wine with good ageing potential, which shows an interesting range of aromas at different stages in its development. Abbreviated VDN.
Vinification Wine-making. Winery processes that turn harvested grapes into finished wines. For example: crushing, pressing, adjustments, fermentation, maturation, treatments and bottling.
Vino Joven Spanish term to describe new or unaged wine which is bottled in the year following vintage, for immediate release on to the market. It may or may not have spent time in oak. Sometimes referred to as "Sin Crianza".
Vitis labrusca Vine species, used for winemaking in New York State (USA), but producing wines which are universally described as "foxy". See Vitis vinifera.
Vitis riparia Vine species. Used as rootstock onto which Vitis vinifera can be grafted. See Vitis vinifera.
Vitis rupestris Vine species. Used as rootstock onto which Vitis vinifera can be grafted. See Vitis vinifera.
Vino da Tavola Italian term for "table wine", indicating wines below the DOC/DOCG standard. In reality, some of the top producers (notably in Tuscany) have used the classification to circumvent regulations regarding permitted grape varieties or blends, but the prices have remained premium. Some of these now use the IGT classification instead, to indicate greater quality than Vino da Tavola usually suggests. See Indicazione Geografica Tipica.
Vitis vinifera The vine species responsible for nearly all of the world's wine. All the classic grape varieties belong to this species. |
Top
|
|
|
|
|
|
|
| Y |
Yield Quantity of grapes or wine produced per unit (vine, area etc). High yield does not always indicate high quality. Can be governed by regulations, particularly in the Old World.
|
Top
|
|
|
|
|
 |
|
