Wine glossary (h-o)
A - G / H - O / P - U / V - Z
Abfüllung (Germany)
Means 'bottled by', and will be followed on the label by information regarding the bottler. Related terms include erzeugerabfüllung and gutsabfüllung.
Acetic acid
This volatile acid is one that contributes to the acidity of a wine. In small amounts it can also 'lift' the palate and accentuate aroma and flavour. In excess it produces a vinegary taste. It may also be the product of bacterial spoilage, which is how wine turns to vinegar if left unprotected from such bacteria.
Acidity
A wine's acidity should be detectable as a sharpness in the mouth, particularly around the front sides of the tongue. It should be neither too obvious nor absent. It provides a refreshing sensation in white wines, and balance in reds. Its absence makes a wine dull and 'flabby' - a defect in any wine, but a disaster in sweet wines which to me become undrinkable without balancing acidity. Too much acidity can make a wine difficult to drink. There are many acids in a wine, but the principle ones are acetic, malic, tartaric, lactic, citric and carbonic acid.
Aftertaste
The taste left on the palate after the wine has been swallowed. The persistence of the aftertaste - the length - may be used as an indicator of the quality of the wine.
Alcohol
There are many different compounds that may be described as 'alcohol'. Here we are referring to ethyl alcohol, the product of alcoholic fermentation of sugar by yeast. It's presence is measured in percent volume (or "proof").
Alcoholic fermentation
The action of yeast upon sugar results in its conversion to ethyl alcohol, with carbon dioxide as a by-product. Fermentation will often start naturally with yeasts on the grapes, but cultured yeasts may be added. The process generates much heat, and temperature control during alcoholic fermentation can have a significant effect on the style of wine produced. The process will cease either when all the sugar has been consumed, or more likely when the increasing alcohol content of the fermenting solution kills the yeast, or when the external temperature drops too low. It may also be arrested by adding sulphur or by fortification with spirit.
Amaro (Italy)
Means 'bitter', hence the wine Amarone.
American Viticultural Area (USA)
Abbreviated to AVA, this term describes a geographically defined region for growing grapes.
Amontillado (Spain)
A true Amontillado Sherry is a matured Fino. When the flor dies and sinks to the bottom of the butt the wine loses its protection from oxidation conferred by the coating of yeast, and it begins to deepen and develop a rich, nutty flavour. Cheaper Amontillado is made by fortifying the wine, killing the yeast.
Amtliche Prüfnummer (Germany)
The Amtliche Prüfnummer (or AP number) is a unique code assigned to each individual bottling of quality wine produced by every winemaker in Germany. For more information see my German wine guide.
Anbaugebiet (Germany)
The thirteen German growing regions, namely Mosel-Saar-Ruwer, Rheingau, Rheinhessen, Nahe, Pfalz, Mittelrhein, Ahr, Baden, Franken, Hessische Bergstrasse, Württemberg, Saale-Unstrut and Sachsen.
Appellation d'Origine Contrôlée (France)
Often abbreviated to AC or AOC, this is the highest legal classification for French wine, above Vin Délimité de Qualité Supérieure, Vin de Pays and Vin de Table. In order to qualify for the AC, wines must be produced from grapes grown within a geographically defined area, and conform to regulations concerning grape varieties, yields, alcohol content and so on. Although AC means these features are guaranteed, it is not unfortunately a guarantee of quality.
Aszú (Hungary)
The aszú are the grapes collected in 25kg lots in baskets known as puttonyos in the Tokaj-Hegyalja region of Hungary. The grapes have undergone noble rot and are thus very sweet. Once crushed the pulp is added to a gönc of the normal wine - the more that are added, the sweeter the wine.
Aszú Essencia (Hungary)
This is a rare wine, made only from the free-run juice of the nobly rotten grapes in the puttonyos baskets.
Ausbruch (Austria)
A Prädikat category for sweet wines from Rust in Austria. The grapes have undergone noble rot and have a must weight of more than 27 KMW.
Auslese (Germany, Austria)
A Prädikat category for sweet wines. The Auslese designation is conferred if the must weight, measured prior to the wine being made and bottled, reaches a certain level. The legally required value differs from region to region and also between countries. For example, Mosel Auslese begins at 83 Oechsle whereas Austrian Auslese is over 21 KMW (about 105 Oechsle).
Austere
A term used to describe a wine that is unforthcoming - often they are young, tannic wines. They give little pleasure at the time, but it is likely that they will improve with age.
Azienda Agricola (Italy)
An estate or farm where wine can be produced.
Bacchus
The Roman god of wine. Also a white grape variety, the product of a cross between a Silvaner-Riesling hybrid and Müller-Thurgau.
Backward
A tasting term. Wines described as backward are undeveloped and not ready to drink. They are often young and tannic, and may also be described as austere. The opposite, unsurprisingly, of forward!
Balance
A tasting term. Wines said to have balance have a harmonious combination of tannin, acidity, texture and flavour. This is a vital attribute.
Balthazar
A large format Champagne bottle, equivalent to sixteen standard bottles. See my advisory page on Champagne bottle sizes for more information.
Barrique (France)
The barrique is a wooden barrel, the design of which originated in Bordeaux, France. It has a capacity of 225 litres. It can now be found in the cellars of winemakers worldwide, especially those involved in producing Bordeaux-style blends of quality. The longer a wine spends in barrel the more of the oak flavour it will take on. Strong flavours also result when the alcoholic fermentation takes place en barrique. There are dozens of other barrel shapes and sizes - one commonly found in the New World is the hogshead.
Bâtonnage (France)
The term for stirring of the lees which is employed to impart body and flavour to the wine.
Bead
A tasting term used to describe the size of the bubbles in a glass of sparkling wine or Champagne. Some people say that the smaller and more persistent the bead, the finer the wine. Serving temperature may affect it's appearance - a colder wine will effervesce less vigorously.
Bentonite
A clay that can be used as a fining agent.
Bianco (Italian)
White.
Bin number (Australia)
A bin is a storage area in a wine cellar. With each successive harvest, wines were allocated the same bin year after year. With time the bin number became associated with the wine - the Shiraz was stored in bin 50, the Chardonnay in bin 65, for example. Subsequently, It is often the case that bin numbers became brand names depicting a style of wine, and frequently have nothing to do with the origin of the grapes or where the wine has been stored!
Biodynamic vitulture
An extension of organic viticulture, taking into account the effect of the moon and planets on the health of the vines. Based on the principles of Austrian philosopher Rudolf Steiner. Read more about biodynamics in my profile of one of it's most ardent exponents Nicolas Joly at Clos de la Coulée de Serrant.
Black rot
A fungal vine disease common in North America. It results in small, hard berries.
Blanc (France)
White.
Blanc de Blancs (France)
This describes a white wine made entirely from white grapes. If this sounds like stating the obvious, it is necessary because black grapes can be used to make white wine, as only the skins impart colour - the juice and pulp are clear. This is especially true in Champagne, where two of the three legally permitted varieties are the black grapes Pinot Meunier and Pinot Noir. A Blanc de Blancs describes a wine made using 100% Chardonnay, the only other legally permitted variety. For more information see my Champagne Guide.
Blanc de Noirs (France)
This describes a white wine made entirely from black grapes. It is a term commonly used in Champagne, with reference to wines made from the black grapes Pinot Meunier and Pinot Noir. For more information see my Champagne Guide.
Blanco (Spain)
White.
Blind tasting
If you're ever poured a wine without knowing what it is, this is a blind tasting. The advantage of a blind tasting - usually achieved by simply covering the label - is that it removes all prejudices about the wine, and you have to judge it entirely on its merits.
Bodega (Spain)
A term meaning winery, although it may also be applied to a wine-making company.
Body
A tasting term. A wine with plenty of flavour, alcohol, extract and tannin may be described as full bodied. It is a less specific term than texture.
Bordeaux mixture
A vine treatment, comprising copper sulphate, slaked lime and water. The mixture is sprayed onto the vines to treat downy mildew. It is permitted for use in organic and biodynamic vineyards.
Botrytis cinerea
The cause of Noble Rot, Botrytis cinerea is a fungus which, under suitable conditions, attacks grapes on the vines, leaving them shrivelled and dehydrated. For many grapes this can be a disaster, but the process is also invaluable in the production of sweet wines in Bordeaux, Austria, Germany and Tokaji. In unfavourable conditions the fungus is the cause of Grey Rot.
Branco (Portugal)
White.
Brettanomyces
A fungal infection. The Brettanomyces fungus can originate in the vineyard but some wineries are chronically contaminated, the organism living in oak barrels or even on the wooden structure of the winery itself. As a consequence the wines from this vineyard can bear a Brett profile - farmyardy, horsy, sometimes metallic aromas - year after year. Examples of châteaux which are renowned for Brett contamination are Beaucastel (Châteauneuf du Pape, Rhône Valley) and Talbot (St Julien, Bordeaux).
Bricking
A tasting term. It refers to a tawny, brick red colour, which implies age in a red wine.
Brix
A measure of sugar content in grape juice, used particularly in the New World. My article on must weight in my Sweet Wine series gives more information.
Brut (France)
A term used to describe a dry wine (usually Champagne or other sparkling wine), although even dry wines are not generally devoid of sugar, and there may be up to 15 g/l of sugar added as dosage before final bottling. Terms used to describe Champagne with more sugar include sec (which still means dry) and demi-sec.
Canopy management
This term describes the processes used in the care of the leaf canopy, such as pruning, trimming and leaf thinning. There can be a number of benefits in altering the microclimate in this way, such as increased exposure of foliage to the sun which improves photosynthesis, and reduced moisture within the canopy, therefore protecting against rot.
Cantina (Italy)
A winery or cellar.
Cap
The mass of skins, pips and other solid matter that rises to the surface of the wine during alcoholic fermentation. Pigeage helps to keep the solid matter mixed in with the wine, imparting colour, flavour and tannin. See cuvaison.
Carbonic maceration
A method of vinification which produces wines with fruit flavours and colour, but little tannin, and therefore immediately drinkable. Because of this effect it is widely used in Beaujolais. The technique involves fermenting whole bunches of uncrushed grapes.
Centrifuge
A centrifuge is a rapidly spinning device for the purpose of separating out mixed materials. It has found in use in the winery as it may be used to clarify the must. It may also be used to separate out fractions of the liquid must, which has led to its use as a dealcoholisation tool. Also known as a spinning cone.
Cépage (France)
Grape variety.
Cépage améliorateur (France)
An "improving variety", as this translates, is one encouraged for viticulture in order to improve the quality of a region's wines. In the Languedoc the term refers to varieties such as Mourvèdre, Syrah and Grenache, which are encouraged in place of Carignan, Cinsaut and other lesser grapes. The minimum quantity of "improving varieties" is laid down in appellation regulations.
Chaptalisation (France)
The process of adding sugar to the fermenting vat, which is converted to ethyl alcohol by the yeast. The intent is to increase the final alcohol content. A surprisingly widespread practice in many French wine regions, but particularly in Burgundy. So much so that French sugar sales absolutely rocket at harvest time.
Classed growth
A literal translation of Cru Classé.
Clos (France)
Traditionally, a walled vineyard, although the term is much abused on wine labels.
Closed
A tasting term to describe a wine where there is no, or very little, aroma or flavour. Many wines, after the exuberant flavours they offer in youth, 'close down' in this way before they 'open out' again as they enter a mature phase.
Cold stabilisation
This process merely involves chilling wine prior to bottling. This causes tartaric acid to crystallise out, thereby avoiding the formation of tartrate crystals, specifically potassium hydrogen tartrate, when the wine is in the bottle.
Colheita (Portugal)
An aged tawny Port from a single vintage which will be declared on the label.
Commune (France)
Refers to a village and the surrounding vineyards, for example, the communes of the left bank of Bordeaux include Pauillac, St Julien, St Estèphe and so on.
Confected
A tasting term to describe a sweet aroma/flavour, but more manufactured (like candy) than honey. I generally find it a negative aspect of a wine.
Co-operative
A winery run and owned by a group of local winemakers. Quality varies - some can turn out high quality wines, others produce little of interest.
Cordon
That part of the vine that is permanent - that is it to say it is left from year to year, whereas other parts are pruned away.
Corked
A tasting term used to describe wines contaminated by trichloroanisole (a corked wine is not one with bits of cork floating in it). This chemical compound is the product of mould infection in the cork. Said to affect 5% of bottles (some say more, some less) it is one of the main reasons behind the drive towards the increasing use of screwcaps and synthetic closures. It may result in a wine that simply lacks fruit and can be difficult to spot, or it may be horribly obvious, with cardboardy, musty, mushroomy, dank aromas and flavours, rendering the wine completely undrinkable. See my advice page on faulty wine for more information. I also keep a record of corked wines experienced, mainly because it is so annoying.
Cosecha (Spain)
Vintage.
Côte (France)
A côte is a slope or hillside. The term is used in many regions of France - Côte Rôtie (Rhône Valley), Côte d'Or (Burgundy), Côte de Brouilly (Beaujolais).
Coteau (France)
Like côte, this also refers to a slope or hillside.
Coulure (France)
Once the vine has flowered, there should develop a small fruit (the grape) in place of each flower. Failure of the fruit to set in this way is coulure. It is often worst when the weather is particularly cold or wet. Some coulure is beneficial as a vine would have difficulty in ripening a full crop, resulting in a reduction in quality - although this can be adjusted for with a green harvest. Heavy coulure will result in a very small crop.
Crianza (Spain)
A term describing the ageing that a wine has undergone. This is the youngest category, which is aged for two years, with at least six months in barrel. Related terms include Reserva and Gran Reserva.
Crossing
A crossing is the result of breeding two Vitis vinifera plants. This is distinct from a hybrid which involves using American vines.
Cru (France)
A term meaning 'growth' which is used in a number of French regions as a means of classifying wines. In Burgundy the best vineyards are Grands Crus, although in Bordeaux the term relates to the châteaux that own the land; they are the Cru Classé estates. In Champagne the term is applied to whole villages.
Cru Bourgeois (France)
Bordeaux châteaux that are classified below the Cru Classé. More details may be found here: Bordeaux classifications.
Cru Classé (France)
The upper classification for the châteaux of the Médoc, laid down in 1855. It is divided into five tiers, from Premier Cru Classé to Cinquieme Cru Classé. More details may be found here: Bordeaux classifications.
Crust
The sediment formed by vintage Port.
Cryo-extraction
A process whereby grapes are frozen in order to extract ice, thereby concentrating the sugars, flavours and other components that remain.
Cuvaison (France)
The period of time when the solid matter such as pips, skin, stalks and so on is left to macerate in the wine during alcoholic fermentation in order to extract colour, flavour and tannin.
Débourbage (France)
The process of allowing white wine must to settle prior to racking off the wine, thereby reducing the need for fining or filtration.
Dégorgement (France)
Part of the process of making sparkling wine. At this stage the bottle is opened after the neck has been frozen. Out flies a plug of frozen wine, containing the dead yeast from the second fermentation which occurs in bottle. The wine is then topped up - dosage - and resealed. The entire process is explained here: Méthode Champenoise.
Demi-Sec (France)
Medium-dry.
Denominación de Origen (Spain)
A high quality level for Spanish wine. Often abbreviated to DO. The equivalent of the French appellation contrôlée.
Denominação de Origem Controlada (Portugal)
A high quality level for Portuguese wine. Often abbreviated to DOC. The equivalent of the French appellation contrôlée.
Denominación de Origen Calificada (Spain)
The highest quality level for Spanish wine. Often abbreviated to DOC. Rather similar to Italy's DOCG.
Denominazione di Origine Controllata (Italy)
A high quality level for Italian wine. Often abbreviated to DOC. The equivalent of the French appellation contrôlée.
Denominazione di Origine Controllata e Garantita (Italy)
The highest quality level for Italian wine. Often abbreviated to DOCG. Only a handful of wines have been promoted to this level. They include Chianti, Barolo, Barbaresco, Brunello di Montalcino, Vino Nobile di Montepulciano and Carmignano.
Destemming
The process of removing the stems/stalks from the grape bunches before fermentation. Unripe stems will result in a green, unripe taste in the wine.
Dolce (Italy)
Sweet.
Domaine (France)
A wine estate.
Dosage (France)
When making a sparkling wine, after dégorgement the wine can be topped up with sugar and wine to reach the desired level of sweetness and flavour. This is dosage. The entire process is documented here: Methode Champenoise.
Double magnum
A large format Bordeaux bottle, equivalent to four standard bottles. In Burgundy and Champagne this size is called a Jeroboam. See my advisory page on wine bottle sizes for more information.
Doux (France)
Sweet.
Downy mildew
A common vine disease favoured by warm, humid conditions. It results in unhealthy leaves and shrivelled fruit. May be controlled with the use of Bordeaux mixture.
Dry
A tasting term. Essentially this is the opposite of sweet, although a wine that tastes dry still contains sugar, perhaps just a few grams per litre. The term 'dry' can also be used to describe the tannins or mouthfeel, when it refers to the dry, puckering sensation the wine imparts.
Dulce (Spain)
Sweet.
Edes (Hungary)
Sweet.
Egrappage (France)
The process of |
