Glossary: Wine

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añada: A Spanish term for a wine of the current year.

año: Spanish for year.

abboccato: Italian for lightly sweet.

abfüllung: Means 'bottled by', and will be followed on the label by information regarding the bottler. Related terms include erzeugerabfüllung and gutsabfüllung.

ABV: Alcohol by volume, measured as the percentage of alcohol in the liquid.

acetic: Used to describe sour vinegar characteristics.

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.

acidify: The technique of adding acid to the grapes, must or wine to improve the balance.

acidity: Perceived in the taste of the wine as a level of tartness, acidity is a naturally occurring component consisting of mainly tartaric acid, at about 0.5 to 0.7 percent of the wine by volume. 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.

adega: A Portuguese term meaning cellar.

aerate: Exposing the wine to oxygen either through decanting or allowing the wine to "breathe" in an opened bottle or glass. Thought to allow off-odors to bow off in older wines, and to soften aromas in younger ones.

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.

aguardiente: A distilled spirit.

ah-so: A wine opener with two parallel prongs that are wedged into the bottle on opposite sides of the cork using a rocking motion. The cork is then pulled out by lifting the ah-so straight from the bottle. Also known as the "butler's friend," because a butler could remove the cork, fill his glass, and replace the cork without anyone knowing.

alambic: A pot still, usually of copper.

albariza: A white marl composed of clay, calcium and sea fossils found in the Jerez region of Spain. Albariza is highly valued because it imbues Sherry with its most notable characteristics and also reflects sunlight back to the grape vines to help the grapes ripen. Areas containing albariza are classified as Jerez Superior and are divided into individual vineyards.

alcohol: The sugar in wine grapes is fermented through the winemaking process into alcohol, and is measured as a percentage of volume. In white wines, this ranges between 9 and 14 percent; in red wines between 11 and 14 percent.

alluvium: Clay, silt or gravel carried by rushing streams and deposited where the stream slows down.

almacenista: The owner of a small family-run solera in the Jerez region of Spain who sells his Sherry to the larger bodegas. The larger bodegas then blend in the Almacenista's Sherry with their own and often print his name on the label.

amabile: Italian for semi-sweet.

American oak: Oak wood for wine barrels sourced in American forests. Favored by many winemakers, particularly those in Australia and Spain.

American Viticultural Area: Growing regions in the United States, distinguished by geographical and terroir features, that are defined and regulated by the Bureau of Alcohol, Tobacco and Firearms.

American Viticultural Area: Abbreviated to AVA, this term describes a geographically defined region for growing grapes.

Amontillado: A style of Sherry. The traditional Amontillado is a mature Fino that is fortified to give it a higher alcohol content (between 16% and 18%) and placed in barrels where flor cannot grow. This method of fermentation gives the wine a slight oxidation that deepends its colour and imbues rich, nutty flavours.

ampelography: The science of grape vine identification.

amphora: Ancient wine container, having two handles.

Amtliche Prüfnummer: 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: The thirteen German growing regions, namely Mosel-Saar-Ruwer, Rheingau, Rheinhessen, Nahe, Pfalz, Mittelrhein, Ahr, Baden, Franken, Hessische Bergstrasse, Württemberg, Saale-Unstrut and Sachsen.

Anbaugebiete: Any of the thirteen specific wine producing regions recognized under German wine law Qualitätswein bestimmter Anbaugebiete.

annatta: Italian for vintage.

anthocyans: Natural organic chemical compounds responsible for the red, blue and purple colours of grapes and wine. Incude anthocyanins, anthocyanidins and pro-anthocyanidins.

AOC: Short for Appellation d'Origine Contrôlée (sometimes Appellation Contrôlée abbreviated as AC). Translates literally to protected place name, and is the official French category for higher-ranking wines. AOC wines are categorized according to name, origin, grape varieties and other legal definitions.

aperitif: A wine served before a meal.

appellation: Official name referring to a wine's geographic region of origin.

arena: The Spanish term for sand.

Armagnac: A region of Southwestern France famous for brandy.

aroma: The smell of a wine. Some people use the term aroma for younger wines; bouquet for those that have been aged.

aromatic: Used to refer to a wine, particularly white wines, with intensely floral or fruity aromas, such as Muscat or Viognier.

astringent: Caused by acid or tannin, or a combination of both, refers to the mouth-puckering character of some wines.

aszú: 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: This is a rare wine, made only from the free-run juice of the nobly rotten grapes in the puttonyos baskets.

attack: In wine tasting, the first impression of a wine on the mouth. Usually perceived as a first "hit" on the tip of the tongue and at the front of mouth.

ausbruch: Sweet Austrian wine made from overripe, medium-shriveled grapes affected by Botrytis cinerea.

auslese: A term used in Germany to indicate wines grapes of very high degree of ripeness-literally, selected.

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.

AVA: Acronym for American Viticultural Area, indicating wine-growing regions as defined through geographic and climatic boundaries by the Federal Government. Theoretically, the American version of the French AOC system.

azienda agricola: The Italian name of an estate or farm where wine can be produced.

élevage: An umbrella term describing all the winery processes after alcoholic fermentation up to bottling - such as fining, filtration and barrel ageing. It literally describes the 'bringing up' of the wine.

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: 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: The relationship of the components of the wine including alcohol, residual sugar, acid and tannin. When no one component stands out against the rest, the wine is said to be well-balanced, an indication of quality.

balthazar: The common name for a 12 litre wine bottle.

barrel: A small wooden barrel used for aging red wine, and fermenting some styles of white wine. Barrels are about 60 gallons in size, and are made of oak, primarily from French and American forests.

barrel-aged: Refers to wines that are fermented in containers such as stainless steel, then placed in oak barrels to mature. Also refers to wines that are fermented in the barrel.

barrel-fermented: Some white wines, notably Chardonnay, may be fermented in barrels rather than in stainless steel to impart a subtle oak character.

barrique: Small French oak barrel.

barro: Fertile brown clay found in the Jerez region of Spain.

batonnage: Stirring the lees with a stick to increase flavour extraction.

baumé: A scale for must weight. This is a hydrometric method - meaning that the sugar concentration (and therefore potential alcohol) is calculated from measuring the density of the must. Other scales include Brix, Oechsle and KMW. My article on must weight in my Sweet Wine series gives more information.

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.

beerenauslese: German term for individually selected grapes that a very ripe and sweet.

bentonite: An absorbent aluminum silicate clay formed from volcanic ash used as a fining agent to clarify wine.

Bereich: In Germany this is a district within an Anbaugebeit that includes many vineyards that produce wine with similar characteristics.

bianco: Italian for white.

bidule: A small plastic cup placed inside a Champagne bottle during the secondary fermentation to help collect the yeast in the neck of the bottle.

big: Used to describe wines that are very full and intense; considered the opposite of elegant.

bin number: 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!

bio-dynamique: 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.

black fruits: Aromas and flavours found typically in red wines including those of blackberries, black currants, blueberries and black cherries.

black grapes: Grapes with reddish or blue pigment in their skins used to make red wine.

black rot: A fungal vine disease common in North America. It results in small, hard berries.

blanc: French for white.

Blanc de Blancs: A white wine made exclusively from white grapes.

Blanc de Noirs: Literally, a white wine made from black (red) grapes.

blanco: Spanish for white.

blend: To assemble individual lots of wine together to make one wine. Can apply to different grape varieties, or grapes of the same type from different vineyards, regions and vintages.

blind tasting: If you've 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.

bocksbeutel: A flat spherical green or amber bottle used for QbA or QmP wine from the Franken region in Germany.

bodega: Spanish word for winery or cellar.

boden: The German equivalent of the French terroir.

body: The tactile impression of wine in your mouth. Think in terms of light, medium and full--or skim milk, whole milk and cream!

bor: Hungarian for wine.

Bordeaux blend: A style of wine assembled from the classic red grapes of Bordeaux including Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot.

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: A form of fungus which grows on ripening grapes. It can ruin a crop under adverse conditions, but with healthy grapes can also concentrate the flavours of the grapes and make an intense dessert wine such as Sauternes.

bottle-aging: The winemaker decides how long a wine will age in the bottle before it is released for sale. Many wines are made to be consumed upon release; finer wines, particularly reds, may require additional bottle aging by the consumer. In the case of Champagne and sparkling wine, bottle aging allows the wine to acquire, complexity, depth and fine texture; it is also known as aging "on the yeast" or "en tirage".

bouquet: The more developed and complex aromas said to be evident in older and mature wines.

branco: Portuguese for white.

brett: A wine spoilage bacteria. Wines which contain high degrees of Brettanomyces often smell of barnyard, horse sweat, or cheese.

bricking: Refers to a tawny, brick-red colour, which implies age in a red wine.

bright: A wine descriptor referring the character of the wine, including its appearance in the glass, to be fresh and exciting, and refracting light.

brix: Scale of measurement of total dissolved compounds in grape juice and approximate concentration of sugars used in the United States as one gauge of ripeness at harvest. One degree Brix is approximately 12 g/l sugar.

brut: A Champagne style that is very dry, meaning little or no residual sugar.

Budwood: The varietal grape that is grafted onto the rootstock. This is the part of the vine that produces the fruit.

bung: Barrel stopper made of glass, plastic, rubber, silicone or other material which seals the bung-hole in the barrel like a cork. Can be removed to permit topping up or racking. The position of the bung-hole can be changed to maximize or reduce aeration.

buttery: Descriptor often applicable to Chardonnay that has undergone malolactic fermentation; describes both texture and flavour attributes.

cage: The wire net over the cork of a Champagne bottle.

calcareous: Lime-rich, especially pertaining to soil.

cane pruning: A method of pruning vines. Here the vine has a two year old cane which generates many more fruiting canes during the growing season, and a spur giving origin to two canes. At pruning the two year old cane, and consequently much of this years growth, are completely removed. Of the two canes originating from the spur, the one closest to the cordon is pruned to leave a replacement two node spur, whereas the cane further away is left intact, although shortened. This is next years two year old cane.

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: Italian for wine cellar or wine store.

cantina sociale: An Italian term for a cooperative winery.

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.

capsule: The foil placed over the top of the bottle to hide the cork.

carbonic maceration: Technique used in making Beaujolais and other wines, in which whole clusters of red grapes are placed in the fermenting tanks without crushing them. This results in a brighter, fruitier wine.

carboy: Large glass jug or bottle used in winemaking.

casa vinicola: An Italian term used for wine firm.

case: A case of wine typically holds 12 750ml. bottles, equaling 2.38 gallons.

cask: A wooden barrel.

cassis: French term for currants, often used as a descriptor of red wines.

castello: The Italian word for castle; refers to a wine estate.

cava: A Spanish sparkling wine made by the traditional method, similar to Champagne. Cava is produced primarily in the Penedès region of Spain and is made from Xarel-lo, Parellada and Macabeo grapes.

cave: French term for wine cellar.

cépage: French term for grape variety.

cépage améliorateur: 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.

côte: A côte (or côteau) 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).

cedary: A woody aroma that characterizes certain red varietals.

cellar: A wine storage area, traditionally underground, but now also as a temperature-controlled room.

centrifuge: An apparatus consisting of a compartment spun about a central axis to separate contained materials. Used to separate yeast cells from a wine before fermentation is complete.

chai: French term for wine storage building-above ground.

Champagne: Refers to sparkling wines made from grapes grown in the Champagne region of France and vinified using the Méthode Champenoise winemaking process. Term is sometimes used to refer to sparkling wines from different regions, but correctly, only sparkling wine from Champagne may be called Champagne.

chaptalization: Technique of adding sugar to the grapes or must to balance the wine.

Charmat: Method of making sparking wine in large, pressurized tanks instead of individual bottles. Generally used for less expensive wines.

charry: Aromas and flavours of a toasty nature created by the application of oak barrel aging to the wine.

château: A French winery estate, typically found in Bordeaux and the Loire Valley, the architecture of châteaux can range from grand to mundane.

chiaretto: A light, pale red Italian wine.

cinquième cru: A French term meaning fifth growth, a Médoc category specified in the Classification of 1855.

Claret: Traditional term for the wine of Bordeaux.

clarity: Used to describe the a wine that is not hazy or murky, but visually clear.

Classico: Italian term indicating that wine comes from the heart of a specific region. While Chianti Classico is a demarcated DOCG district, the Classico for Verdicchio, for example, refers to the central part of the appellation.

clean: A wine without winemaking flaws or bacterial spoilage.

clone: A selection within a grape variety which exhibits certain characteristics distinct from others in the group. Viticulturists and winemakers experiment with different clones of the same variety to optimize their plantings and provide specific flavour and tactile characteristics.

clos: A walled vineyard, typically in Burgundy.

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.

cluster: A single bunch of grapes.

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.

colheita: Term used in Port winemaking referring to vintage. Usually an aged tawny Port from a single vintage which will be declared on the label.

commune: Typically refers to a wine-growing village in the Burgundy region of France.

compact: Wine described as intense but not full.

complex: Opposite of simple. A wine that has a lot going on.

complexity: Describes a wine with multiple layers of flavours and bouquet that are well balanced. A common attribute of a classic wine.

concentrated: Dense aromas and flavours.

concentration: What wines with dense aromas and flavours evidence (as opposed to weak and watery).

confected: A tasting term to describe a sweet aroma/flavour, but more manufactured (like candy) than honey. Generally perceived as a negative aspect in a wine.

Consorzio: An Italian vinegrowers association.

cooper: A person or company that makes barrels.

cooperage: Collective term for wooden containers; also used to refer to the activities and workplace of coopers, who make and repair small barrels and large wooden vats.

copita: A tulip-shaped glass that is ideal for drinking Sherry.

cordon: Method of pruning grapevines so that one arm (or cordon) extends out along a trellis wire on each side of the trunk.

cordon training: A vine training method in which the vines have a short trunk, about 0.5m, similar to the gobelet style. Instead of head training, however, a permanent branch, or 'cordon', is trained along a wire on one side of the vine. The cordon, which is never pruned away, bears a number of spurs (how many often depends on appellation laws in France) which are subject to spur pruning. The cordons may be one (unilateral cordon) or two (bilateral cordon) in number. The bilateral cordon is the most commonly encountered, but the unilateral method is becoming increasingly popular as a relatively easy method of vine training. A significant advantage of cordon training is its suitability to mechanical pruning, as the spurs are all at a very similar height along the cordon. The unilateral method is also sometimes referred to as Cordon de Royat, named after the French agricultural school Royat.

cork: Quercus Suber, the bark of the cork oak tree, which is boiled, punched, washed, and coated for use as a wine stopper.

cork taint: A mildewy smell that results from mold on the cork interacting with chlorine molecules. See also: TCA.

corkage: Fee charged by a restaurant to customers who bring in their own wine.

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.

cosecha: Spanish for vintage.

coulure: The non-pollination of vine blossoms, often caused by cold or wet weather at the time of flowering.

coulure: 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.

crémant: A sparkling wine with reduced or lesser carbonation (usually the product of Méthode Champenoise).

Cream Sherry: A style of Sherry made by sweeting an Oloroso with large amounts of Pedro Ximénez.

creamy: Wines, particularly barrel-fermented Chardonnay that has undergone a secondary, malolactic fermentation, that have a rich, smooth mouthfeel and are fuller in body are often characterized as creamy.

crianza: A Spanish wine aged a minimum of 2 years after harvest, with at least 6 months storage in oak. Each DO has its own specifications that must be fulfilled to use this term.

crisp: Describes wines that are clean, and possibly a bit on the tart side. Opposite of soft. Wines that are crisp are typically higher in acid, and go well with food.

crossing: A crossing is the result of breeding two Vitis vinifera plants. This is distinct from a hybrid which involves using American vines.

cru: Literally, a growth-a particular vineyard of merit.

cru bourgeois: Bordeaux châteaux that are classified below the Cru Classé.

cru classé: A classified growth - a cru that has been formally recognized.

crust: The sediment formed by vintage Port.

cryo-extraction: Force-freezing grapes to extract sweeter concentrated juice.

cultivar: Like cepage, a word meaning grape variety.

cuvaison: The maceration of the grape skins during fermentation of red wine in order to transfer aroma, colour, and tannin to the wine.

Cuvée: A blend of many lots of still wines, particularly Chardonnay, Pinot Noir and Pinot Meunier, designed to become a well-balanced Champagne or sparkling wine.

cuve: French for vat or tank.

cuvier: The building within a château where the wine is made.

Davis, U.C: Premier winemaking and viticultural school in the United States. Frequently cited as a reference for new techniques and practices.

débourbage: The process of allowing white wine must to settle prior to racking off the wine, thereby reducing the need for fining or filtration.

dégorgement: The process of freezing and removing the end of the bottle to extract sediment after the second fermentation of a sparkling wine.

decant: To transfer wine from the bottle into another container, to aerate or to separate a red wine from its sediment.

demi-sec: A Champagne style that is semi-dry, but sweeter than sec.

demijohn: A large glass container-often wrapped with straw.

depth: The impression of many layers of complexity in a fine wine.

destemming: The process of removing grape stems prior to fermentation, to avoid adding tannins from the stems to the wine.

deuxième cru: A French term meaning second growth, a Médoc category specified in the Classification of 1855.

disgorging: The process by which the sediment collected in the neck of the Champagne bottle during the riddling process is frozen and expelled prior to the final corking.

district: Refers to a geographic area more specific than region, but less specific than commune.

DOC: Abbreviation for Denominazione di Origine Controllata, which means controlled place name. Italy's official category for wines whose name, region of origin, variety and other defining factors are regulated by law. In Portugal, DOC is also an abbreviation for the highest official wine category, Denominacao de Origem Controlada. In Spain it's Denominación de Origen (DO).

doce: Portuguese for sweet.

DOCG: Abbreviation for Denominazione di Origine Controllata e Garantita, meaning controlled and guaranteed place. Italy's official category for its highest ranking wines. The Spanish equivalent would be Denominación de Origen Calificada (DOC).

dolce: An Italian term for sweet that is used to denote a wine with a high content of residual sugar.

domaine: French term for wine estate, commonly used in Burgundy.

dosage: The liqueur, or sugar dissolved in reserve wine, added to the Champagne just before final corking. The dosage finishes the Champagnes and determines its level of sweetness.

double magnum: The common name for a three litre wine bottle.

doux: A Champagne style that is 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.

drip irrigation: An alternative to spraying water over the vineyards, this technique concentrates the water on the vine by using small "emitters' which release the water directly into the ground near the trunk of the vine.

dry: Refers to a wine that is not sweet. Can also mean a wine that feels rough or dry in the mouth.

dulce: Spanish for sweet.

dull: Opposite of bright and clean; can refer to a wine's appearance, aromas and flavours or overall style.

dumb: A wine with limited flavours and aromas - often temporary due to bottling, storage, or aging.

earthy: Refers to aromas and flavours that suggest wet or dry earth or minerals.

eau-de-vie: Distilled spirit.

edes: Hungarian for sweet.

egrappage: The process of destemming - removing stems/stalks from the grape bunches before fermentation.

einzellage: A German term for an individual vineyard site. The name of these vineyards may only be included on the label of QbA and QmP wines.

eiswein: A rare dessert wine made from grapes that have been frozen on the vine. Icewine is a principally Canadian style of wine, named after the Eisweins made in Germany and Austria.

elegance: Suggests a wine of a certain delicacy and grace as opposed to power and intensity.

en primeur: A method of purchasing wine before it has been bottled. Payment (not including duty or VAT) is made generally a year or so before bottling (the exact time depends on the region. The wines most common offered en primeur are from Bordeaux, Burgundy, the Rhone Valley and Port, although many other regions, including some New World wineries, are following suit. Once the wine enters the destination country, it may be stored in bond or, after payment of taxes, be delivered.

enology: The science of making wine. Popular locations for studying oenology include the University of Bordeaux and University of California Davis.

entry: A tasting term. Describing the wine on 'entry' is to describe your impression of the wine as it lands in your mouth. Followed by midpalate, finish and length.

erzeugerabfüllung: Means bottled by the producer. Related terms include abfüllung and gutsabfüllung.

espumante: Portuguese for sparkling.

espumoso: Spanish for sparkling.

essencia: The free run juice of the Aszú (Hungary).

estate: A property that grows grapes and makes wine from its own vineyards.

estate bottled: Made from grapes grown by the winery within the appellation of the winery.

esters: Chemical compounds which create much of the bouquet and aroma in wines.

estufa: The estufa are the hothouses where Madiera is made. The heating of the wine is an essential part in the development of the character and flavour of Madeira wine.

extra-sec: A Champagne style that is extra dry, but sweeter than Brut.

extract: This refers to the solid compounds in wine, such as tannins. Increasing the level of extract results in more colour and body. It may be increased by leaving the wine in contact with the skins for longer during cuvaison, although too long will result in an unbalanced wine that seems 'over-extracted'.

fat: Wines that are rich and full bodied are sometimes described as fat.

fattoria: Italian for farm (literally, 'factory').

fehér: Hungarian for white.

fermentation: A naturally-occurring process by which the action of yeasts converts sugar in grape juice into alcohol, and the juice becomes wine. Carbon dioxide is produced as a by-product.

feuillett: A small Chablis barrel with a storage capacity between 114 and 132 liters.

Fiasco: The traditional straw-wrapped bottle of Chianti.

filette: French for little girl, this word refers to a 375 millilitre wine bottle.

filtration: A finishing process, performed before bottling. The wine is filtered in order to remove solid impurities, such as dead yeast cells. Although it may help to clarify the wine, it is also accused of stripping wine of flavour and character, and there is a vogue towards very light filtration or even no filtration at all. It differs from fining which removes soluble materials.

fining: Clarifying a wine by adding a small amount of clay or egg white.

finish: The final impression of the wine in the mouth after swallowing, particularly in terms of length and persistence of flavour.

Fino: The most elegant and delicate of Sherries.

firm: Describes a wine neither soft nor harsh in reference to tannins in a red wine and acidity in a white.

flabby: Describes wines that are too soft.

flasche: German for bottle.

flash pasteurisation: The application of a short burst of heat to the wine. The intention is to stabilise the wine, although there are obvious concerns about what effect this might have on the quality of the wine. Employed, controversially, by Louis Latour in Burgundy.

flavour compounds: Organic compounds in grapes responsible for many of the aromas and flavours in wine.

flavour intensity: How strongly wine flavours are perceived.

flavours: The aromatic components of wine that define its varietal characteristics as noted in the mouth.

fleshy: Wines described thusly have a rich texture and mouthfeel.

flor: A yeast that is used in Sherry production-it grows on the surface of the wine and helps prevent oxidation.

floral: Perfumed character in the aroma of a wine the smells of flowers.

flying winemaker: A term that sprang up in the 1980s to describe a group of winemakers, chiefly Australian, that parachuted (not literally!) into Old World regions to work with local co-operatives or vignerons to improve the quality of the wines. They could work a vintage in the northern hemisphere without interfering with work back home in the southern hemisphere, where the harvest occurs six months earlier.

fortified wine: Wines such as Port to which alcohol has been added. Fortification is the process of adding spirit to a wine. If this is done before completion of the alcoholic fermentation (as with Port,) the unfermented sugars will cause the wine to be sweeter than would otherwise be the case. Added later, as is the case with Sherry, the wine will remain dry. In all cases the final alcohol content receives an obvious boost. The process is also used in the production of vin doux naturel.

forward: A tasting term. This denotes a wine which is felt by the taster to be developing quickly, and is ready to drink before it might otherwise be expected. The opposite of backward.

foxy: Distinctive character of wines made from native American grapes.

free-run: Juice that runs from the grapes without pressing. It is often the best quality juice.

French oak: Considered by many to be the finest oak for the aging of white wines; also used for reds. From the oak forests of France.

frizzante: Italian for fizzy or lightly sparkling. Used to refer to a lightly sparkling wine or describe the tingling sensation on the tongue caused by wine.

fruit character: The characteristics of the wine has derived from the fruit, including aromas, flavours, tannins, acidity and extract.

fruity: The fruit aromas and flavours evident in wine. Can be fresh, dried, cooked; examples include fresh apples, dried figs, strawberry jam.

galet roulés: The large, round rocks that coat the landscape of France's Châteauneuf-du-Pape.

Gallo Nero: The infamous black rooster used as the logo for the Chianti DOCG.

garrafeira: A Portuguese term that signifies a higher quality of wine.

gönc: A barrel used for making Tokay (Hungary).

generous: A rich and often alcoholic wine is said to be generous.

geneva double curtain: A vine training method that was developed in the 1960's by Professor Nelson Shaulis, of Pennsylvania, who developed it whilst working at the Geneva Agricultural Experiment Station in New York. It is also referred to simply as GDC. The concept aims to improve grape quality by reducing shade within a dense canopy, by dividing the mass of foliage into two. The trunk is grown high, about 1.5m. From this two permanent cordons grow, each one trained out to run along a supporting wire, approximately 1.3m apart. Along the cordon are the spurs that produce the fruiting canes, which hang down towards the ground. Hence the canopy has been divided into two 'curtains', improving exposure to light, quality of fruit and yield. It is particularly useful for vines of high vigour. The method has been more widely used in the New World than the Old, the latter being subject to strict regulations regarding yields.

glassy-winged sharpshooter: A vineyard insect that transmits diseases (especially Pierce's disease) by feeding off the grape vine.

glycerine: An alcohol formed from sugar that gives wines a very rich and full-bodied character. It is the sweet, syrupy compound which is an essential part of all fats and oils. It is produced in small quantities by alcoholic fermentation, especially when there is botrytis, and increases the sweetness of the finished wine.

goût: French for taste.

gobelet: Literally translating as 'goblet', this ancient method of vine training involves no wires or other system of support, and results in a goblet shaped growth. The trunk of the vine is kept short at about 0.5m, and it is crowned by a knarled lump of old wood, which is the result of years of spur pruning the few branches at the head of the trunk. Vines trained in this manner, referred to as 'head training', essentially resemble a small bush or shrub, and they may be described by some as 'bush vines'. They are best suited to warm, dry climates, without fertile soil. This is because there is an increased risk of rot in humid environments, as the bushy architecture of the vine inhibits evaporation of water from the fruit and foliage. In fertile soil the foliage may be so prolific as to dangle on to the ground, and this is also undesirable. Consequently they are often found in warm, long-established (nutrient-depleted) vineyards of the Old World, such as the southern parts of Burgundy, the Rhône Valley, Provence and Languedoc.

grafting: The growing of European grape varieties on disease resistant American rootstock.

gran reserva: This is the top category for Spanish wine. Such wines have received a minimum five years ageing, of which at least two are in cask and three in bottle.

grand cru: The best growths, or specific vineyards in a region. These produce exceptional wine.

grand cru classé: Literally translated from French as great classed growth, this is the second highest quality level for producers in St-Émilion in Bordeaux.

grande marques: A term frequently used to describe the top Champagne houses.

grape tannin: Tannins in a red wine attributed to the grapes as opposed to winemaking methods.

grape variety: Type of grape, such as Chardonnay or Merlot.

green: Wine that was made from unripe grapes - tart and tight.

green harvest: The practice of removing unripe bunches of grapes in midsummer in order to reduce the yield per plant and increase the quality. Unlike other plants which will abort excess fruit, such as the peach, the vine will try and ripen the whole crop - which if large will increase the likelihood of producing a dilute wine.

grey rot: A vine affliction caused by the same fungus, Botrytis cinerea, that is responsible for Noble Rot. Grey Rot is the result of the action of the fungus in persistently damp, humid conditions.

gris: A very pale rosé colour.

grosslage: A German term for a group of individual vineyard sites, or einzellagen.

gutsabfüllung: Means estate-bottled. Related terms include abfüllung and erzeugerabfüllung.

guyot: A vine training method named after Dr Jules Guyot, a 19th century French scientist, this system is essentially cane pruning. In Single Guyot, each vine has one cane preserved each year, for the generation of next years many fruiting canes, and one spur, which is for the generation of the replacement cane. In Double Guyot, which is a system widely used in Bordeaux, each vine has two canes and two spurs, the canes being trained in opposite directions along wires.

gyropalette: A large machine that automates the riddling process for bottles of sparkling wine.

habzó: Hungarian for sparkling.

halb-trocken: Literally, half dry. A German term for slightly sweet wines.

harmonious: Referring to a pleasant and graceful balance of components in a wine.

haut: A French term meaning high, higher, or upper in a geographical sense.

head-pruned: Traditional system of pruning grape vines without use of a trellis system. During the winter dormant season, the head-pruned vines look very much like small trees.

hectare: 2.5 acres.

hectolitre: A metric unit of volume equivalent to 100 litres. The standard unit for wine production figures in Europe and South America.

herbal: Aromas and flavours in wine that suggest those of herbs.

hock: Traditional British term for German wines.

hogshead: In Australia this is a 300 litre barrel. Confusingly the term is also used by some when they are referring to the barrique of Bordeaux, a smaller barrel.

hollow: A tasting term. This describes a wine which lacks flavour and texture, often through the midpalate, would often be described as hollow.

horizontal: The tasting of different wines from the same vintage.

hybrid: A genetic cross between two different established varieties of grape vine.

IGT: Indicazione Geografica Tipica. A category of wines created in Italy by Wine Law 164 in 1992 to approximate the French Vin de Pays and German Landwein.

imbottigliato all'origine: An Italian term found on wine labels meaning the wine was bottled at the estate.

imbottigliato nella zona di produzione: An Italian term found on wine labels meaning the wine was bottled in the production area.

impèriale: The name of a six litre wine bottle in Bordeaux.

imperiale: A large format Bordeaux bottle, equivalent to an impressive eight standard bottles. In Burgundy and Champagne this size is called a Methusaleh.

in bond: This term describes wine which is held in a bonded warehouse, which has not passed through customs in order to officially enter the country it's in and consequently has not been subject to duty or value added tax (VAT). Once purchased en primeur (usually in case quantities only, although some traders have taken to selling six-packs), wine may be held 'in bond' for a fee, and this is useful if you plan to export the wine or sell on at a later date.

INAO: The French governing body that created and manages the Appellation d’Origine Contrôlée (AOC) system.

integrated: A tasting term. When the components of wine, such as tannin, oak and acidity, fade as the wine develops, they are said to have integrated.

intense: Used to describe wines that express their character powerfully.

isinglass: A transparent gelatin prepared from the air bladder of the sturgeon and certain other fishes and used as a clarifying agent.

jéroboam: The name for a three litre bottle in Champagne and Burgundy, while in Bordeaux this refers to a 4.5 litre bottle. Named after Jéroboam II, the King of Israel in 1250 BC, the year Rome was founded.

Jerez: The Denominación de Origen in Spain famous for its dry and sweet fortified wines collectively known as Sherry. Common types of Sherry include Fino, Manzanilla, Amontillado and Oloroso. Less common types include Palo Cortado.

joven: A Spanish term referring to a wine sold a year after harvest, having little to no oak influence.

kabinett: German wine term used to indicate wines of the first level of ripeness and quality.

keller: German for cellar.

KMW: An abbreviation for Klosterneuburger Mostwaage, a measurement of must weight used in Austria. A more widespread equivalent, which is used in Germany, is the Oechsle scale. Elsewhere you are more likely to hear of Baumé and Brix. 1 KMW is equivalent to approximately 5 Oechsle. It is vital for the winemaker to determine the must weight in Germany and Austria because it determines the Prädikat category - Kabinett, Spätlese or Auslese - under which the wine will be labelled.

Kosher wine: Wine prepared in conformity with the requirements of Jewish law.

lactic acid: One of the many acids that contribute to the overall acidity of a wine. This acid, which is also found in milk, makes a much softer impression on the palate than many others, such as malic acid. As a consequence many winemakers encourage the conversion of the harsh malic acid to lactic acid by the malolactic fermentation.

lagar: Not a misspelling of a popular style of beer, rather a traditional stone trough where grapes are crushed underfoot.

landwein: A German table wine made from officially designated areas and grape varieties.

late bottled vintage: A style of Port, first introduced by Quinta do Noval in 1954. It is designed to mimic the vintage style, with less time until release and less expense. The wines are softened by ageing in wood for up to six years and are generally ready for consumption when released. The best, although not the cheapest, examples are labelled 'traditional' or 'unfiltered'. These offer a real glimpse of vintage quality and often continue to improve after release.

late harvest: Grapes picked late in the season, when the sugar is quite concentrated, to make dessert wines.

lees: The grape solids and spent yeast cells that fall to the bottom of a white wine after fermentation.

Left Bank: A collective term for the communes of the left bank of the Gironde in Bordeaux.

legs: The streams of liquid formed on the sides of the wine glass after the wine is swirled, indicative of the body and texture of the wine.

length: The sustained impression of a wine across the tongue.

lenticels: Individual airtight microscopic cells that comprise a wine cork. There are some 40 million lenticels in a cubic centimeter of cork.

lieu-dit: A term most often used when describing Burgundy and Alsace. It refers to a named vineyard which does not have Premier or Grand Cru appellation.

limoncello: Limoncello is a lemon liqueur produced in the south of Italy, mainly in the region around the Gulf of Naples and the coast of Amalfi, but also in Sicily. It is made from lemon rinds, alcohol, water, and sugar.

liqueur d'expédition: Additional wine added to sparkling wines after the second fermentation to finish the product.

lyre: A vine training technique developed from the Geneva double curtain, the Lyre system was the work of Dr Alain Carbonneau, Professor of Viticulture at Montpellier. It came about in the 1980's, and its principle advantages are improvement to the canopy microclimate resulting in less shading of foliage and fruit. Like the GDC, the trunk is divided into two cordons, although at a lesser height, perhaps 1.0m. At this level the cordons are grown along the two parallel wires, but the fruiting canes are grown upward, rather than allowed to dangle down, producing a lyre shape when the row of vines is viewed end-on. Unlike the GDC, it is preferred for medium vigour vines. Although an obvious candidate for spur pruning, it may also be cane pruned.

macroclimate: A term used to describe the climate of a large area, such as a entire wine-producing region. Related terms include mesoclimate and microclimate. The macroclimate has an obvious effect on the grapes.

Madeira: A fortified wine from Madeira Island off the coast of Portugal.

Maderized: Old and oxidised - the term comes from the white wines of Madeira, which are aged for many years and develop a deep colour.

maduro: Portuguese for old or mature.

magnum: A 1.5 litre wine bottle.

malic acid: Common acid in apples (and in grapes) which gives a bright crisp element to the wine.

malolactic fermentation: A natural, secondary fermentation, optional in the winemaking process, which softens the total acidity of the wine through the conversion of malic into lactic acid.

Manzanilla: A highly coveted Sherry that is only made in the town of Sanlúcar de Barrameda. The seaside location of the town imbues Manzanilla Sherries with a distinct sea salt taste and aroma that enhances its crisp, tangy flavours.

marc: This term describes the mass of skins, pips and stalks left behind once all the fermented juice - wine - has been taken off. It makes good fertiliser, but can also be distilled to make spirits.

Marie-Jeanne: The name for a 2.25 litre wine bottle in Bordeaux.

Master of Wine: The top qualification for those in the wine trade, it being the last in a series of examinations devised by the Wine & Spirits Education Trust. Only a few hundred have passed, and the failure rate sits at about 70%%, so it isn't to be undertaken lightly.

maturation: The process by which a wine reaches a point of readiness for bottling; can continue in the bottle.

May wine: Light German wine mixed with herbs, usually served in the spring.

Méthode Champenoise: The traditional French Champagne winemaking method used for producing sparkling wine.

Méthode Traditionelle: The equivalent of the traditional French Champagne process know as Méthode Champenoise, but applied to the making of sparkling wines outside the Champagne region.

melchior: The common name for an 18 litre wine bottle.

meniscus: The rim of the wine in a glass, through which some characteristics, such as concentration and maturation, can be determined upon sight.

mercaptans: Wine spoilage caused by overuse of sulfur. The resulting wine smells of garlic.

mesoclimate: This term describes the climate of a small area, typically an individual vineyard or hillside. Related terms include macroclimate and microclimate.

methusalah: The name of a six litre bottle in Champagne and Burgundy.

microclimate: This term describes the climate immediately around the vine. It is influenced by canopy management. Related terms include mesoclimate and macroclimate.

midpalate: A tasting term. After taking a mouthful, hold it in the mouth, and see what you get from the wine. Does it have enough flavour and texture? What are the tannins and acidity like? When describing how the wine develops in the mouth, you are describing the midpalate. Describing your immediate impression would be to discuss the wine's entry. Then swallow, to judge the finish and length.

millésime: French for vintage or year.

millerandage: When cold or wet weather at the time of flowering causes uneven grape development, which reduces the yield.

minerally: Used to describe flavours and aromas that suggest minerals, such as flint, steel, chalk etc.

mis en bouteille: French for bottled.

mise en place: A French term used primarily in cooking, to describe ingredient preparation for a dish. For wine purposes, it refers to the proper table setting prior to guest arrival.

moelleux: A sweet or medium-sweet wine (France).

mosto: The Spanish term for unfermented grape juice.

mousse: The ring of light foam at the top of a glass of sparkling wine.

mousseux: French term for sparkling.

mulled wine: Heated red wine with spices, and often with sugar added.

must: The combination of grapes, juice and skins that ferments to create wine.

must weight: An indicator of the sugar content of the fermenting wine, and therefore an invaluable guide for the winemaker. There are a number of scales used to express must weight, including Baumé, Brix, Oechsle and KMW.

mutage: The process of arresting fermentation by the addition of grape spirit, this is essentially fortification.

négociant: Term to describe a winemaker that buys in grapes or juice (fermented or unfermented) and then completes the winemaking process. The wine will then be bottled under their own label, but may sometimes make reference to the source of the grapes. Many négociants also own some vineyards as another source of grapes. Although the system does not sound as though it will result in great wine, many négociants - who operate extensively in Burgundy - produce benchmark examples and perform a very important role.

négociant-éleveur: A négociant equipped to perform all the tasks involved in taking an unfinished wine through to the bottling process, including ageing in barrel if desired.

nebuchadnezzar: The common name for a 15 litre wine bottle.

neck: The uppermost cylindrical part of a wine bottle.

nero: Italian for black.

new oak: Can refer to brand new barrels, or barrels that have been used from one to four years previously.

New World: Winemaking countries such as Australia, New Zealand, USA, South Africa, Chile, Argentina, Canada etc. outside of Western Europe. Compare: Old World.

noble rot: A fungal infection caused by Botrytis cinerea. Under the right conditions - damp, misty mornings followed by warm, sunny afternoons - the result is Noble Rot, which leaves grapes shrivelled, dehydrated, and thus rich in sugar and also unique Botrytis-derived flavours. It is an essential ingredient in Sauternes, Tokay and other sweet wines of Germany and Austria. Under the wrong conditions the result of infection is Grey Rot.

non-vintage: Refers to those Champagnes whose cuvée contains wine from a previous vintage.

nose: The generic term for the smell of a wine.

nouveau: Literally, "new". Wines made to be drunk quite young, within a few months of harvest.

nutty: Broad descriptor to describe aromas and flavours of nuts in a wine; more specifically hazelnut, almonds, roasted nuts etc.

oak: The preferred wood in which to age wine. This wood adds flavours and tannins to the wine.

oaky: The aroma and flavour characteristics imparted to a wine through the use of oak barrel fermentation and/or aging. These may be characterized as vanilla, caramel, butterscotch, toast, smoke or char. Sometimes associated with imparting a higher tanning level than the wine might ordinarily have.

oechsle: A scale of must weight based on specific gravity. It is vital to assess the must weight in Germany as it determines the Prädikat classification. An Oechsle unit is equal to one unit of specific gravity above 1000. For example, the must of a Mosel with specific gravity of 1090 has an Oechsle of 90 and therefore qualifies as an Auslese. Other measures of must weight include Baumé, Brix and KMW.

oeil de perdrix: Literally translated from French as partridge eye, this term is used to describe the colour of a pale rosé wine.

off-dry: Term for wines that are neither fully sweet not dry.

oidium: A fungal disease, also known as powdery mildew. Like many vine diseases it thrives in damp conditions. It results in a reduction in quality and yields, but fortunately may be controlled with the application of sulphur, a practice permitted for even organic and biodynamic winemakers.

old oak: Barrels old enough to have lost much of its woody character. Generally five year or older.

old vines: Term referring to vines that are generally 40 years or older. Presumed to deliver small yields, but good quality.

Old World: Refers to the winemaking countries of Western Europe including France, Italy, Spain, Portugal, and Germany. Compare: New World.

Oloroso: Deep, rich Sherry.

organic: Organic grapes are known as grapes that are produced without chemical pesticides or fertilizers. Organically produced wines are made without added sulphites. It is illegal to use the term organic wine on a wine label.

organic viticulture: Like any other branch of agriculture, some winemakers wish to rely less on fertilisers, pesticides and other chemicals. Those that meet certain criteria may be labelled as organic. It is often compared to biodynamic viticulture, although this is much more extreme.

organoleptic: Pertaining to the senses. An organoleptic description involves taste, smell, and texture, rather than winemaking technique or philosophy.

oxidised: Having been spoiled by exposure to too much air. The resulting wine tastes old, flat, and tired.

palate: Referring to the mouth, or how a wine's characteristics manifest themselves in the mouth.

Palo Cortado: A rare style of Sherry that resembles a Amontillado but takes on the more concentrated and voluptuous characteristics of an oloroso. Made from wine that originally attracted flor that died off in the early stages of fermentation.

passito: An Italian term for a wine made from semi-dried grapes.

pasteurisation: The process of sterilisation by heating, named after Louis Pasteur. The process may be used to protect against bacterial spoilage before bottling, by heating the wine. There are concerns, however, about the effect of heat on the quality of wine, and thus many quality orientated producers avoid this practice. Nevertheless some famous producers do employ flash pasteurisation.

patamares: Wide terraces supported by banks of schist in Portugal.

pétillant: Lightly sparkling or spritzy.

Pedro Ximénez: Sherry made from the Pedro Ximénez grape. This style of Sherry is dark, dense and sweet, and is used as a dessert wine or even as a topping for ice cream.

pelure d'oignon: A French term used to describe the brown tinge of rosé wines, which resembles the skin of an onion.

perlant: A French term used to describe a wine containing a faint amount of gas.

petit: A French term used to describe a wine containing a faint amount of gas.

petrol: Aromas or flavours reminiscent of gasoline, classic in European versions of Gewürztraminer and Riesling.

pH: A measure of the acidity of wine, based on the ionization of hydrogen. The pH of most wines is between 3.2 and 3.8.

phenolic compounds: The tannins, pigments and flavanoids found primarily within grape skins, but also in grape seeds and barrel oak.

photosynthesis: The biological process in which plants, by virtue of chlorophyll and energy derived from the sun, convert carbon dioxide and water into sugar and oxygen. The result is the accumulation of sugar in the plant, including the fruit. The accumulation of sugar continues until the fruit is eventually considered ripe, although this only refers to sugar ripeness not physiological ripeness.

phylloxera: A parasite that feeds on the roots of vitis vinifera grapes, resulting in decline and premature death.

physiological ripeness: This refers to the ripening of substances other than sugar in the grapes, such as tannins. Picking grapes that have sugar ripeness ensures the wine will reach a sufficient alcohol content as the sugar is converted, but if the grapes are not physiologically ripe they will impart a green, harsh character to the wine. The onset of physiological ripeness is signified by the change in colour of the pips from green to yellow.

pièce: A Burgundian wine barrel capable of storing between 215 and 228 litres of wine.

Pierce's Disease: A grapevine disease which kills the vine within a few years. There is no known cure. It is spread by insects which carry the disease from other riparian plants to the grapevine.

pigeage: Punching down the grape skins to drown aerobic bacteria and encourage cuvaison.

plummy: Aromas and flavours that suggest ripe plums.

plush: Describes a wine that feels luxurious in the mouth.

pomace: The collection of skins and seeds of the grapes after pressing.

port: A fortified wine originally from the Porto region of Portugal.

potential alcohol: The potential alcohol depends on the must weight. The more sugar there is in the juice prior to fermentation, the greater the amount of alcohol in the final wine, hence it has a higher potential alcohol.

powerful: Describes a wine of intensity and strength.

prädikatswein: The Prädikat is a classification of wine depending on the must weight, which may be reported in a variety of units including KMW, Oechsle, Baumé and Brix. The classification includes three basic levels, Kabinett, Spätlese or Auslese. Additional categories include Beerenauslese, Trockenbeerenauslese and Eiswein. This is the only classification system dependent on sugar content, implying (although it is not necessarily true) that the more sugar a wine has the better it is - a belief no doubt related to Germany's northerly location where ripening of grapes has been difficult in the past. It does not form a guide to taste, as a wine with a higher must weight may be vinified dry and so will not necessarily taste sweeter.

premier cru: A first growth - the highest quality vineyard. Although in Burgundy, Grand crus rank higher.

premier grand cru classé: French for First great classed growth, which is the highest quality level of St.-Emilion wines. See also premier cru.

press wine: During the winemaking process the wine must be taken from the grape solids - pips, skins, pulp and stalks. First it may be run off - this is the free-run wine and is of higher quality than the wine obtained by pressing the cap, which is the press wine. Press wine has more tannin. It may be blended back in in varying proportions according to the practice of the winemaker, or it may even be blended into another wine if more than one cuvée is produced, such as at Charles Joguet in Chinon.

pretty: Describes a wine of delicacy and finesse.

primary aromas: Fresh fruit aromas suggestive of the wine varietal.

produttori: Italian for producers.

proof: Measure of alcoholic content. 100 proof is 50%% alcohol by volume.

pruning: Essential vineyard practice, important in canopy management.

pruny: Descriptor meaning that the grapes were over ripe and have lost their fresh character.

pulp: The soft, moist, juice-laden part of the grape.

punt: The dome-shaped indentation in the bottom of a wine bottle.

pupitre: An A-shaped frame in which Champagne bottles are placed. Each day the bottles are riddled by a rémueur. Pupitres are slowly being replaced by gyropalettes, which are lare machines that automate this process.

puttonyos: The measure of sweetness of a Tokaj wine. Traditionally measured by the number of hods of Aszú added to a barrel of wine, but now measured in grams of residual sugar.

qualitätschaumwein: A German term used for a quality sparkling wine.

Qualitätswein: German wine term used to describe wines which have met the standards of quality. Also used to describe light and simple Austrian wines derived from less-ripened grapes grown in a specific wine region.

Qualitätswein bestimmter Anbaugebiete: Literally translated as Quality Wine from Specific Appellations, this is the middle level of quality of German wines, between a QmP wine and a Tafelwein. The wine must derive from only one of 13 specified wine regions.

Qualitätswein mit Prädikat: Literally translated as quality wine with special attributes, these are the highest quality wines in Germany that are tested and assigned one of six levels of ripeness. All QmP wines must be made naturally and cannot have sugar added to increase the wine’s alcohol percentage.

quatrième cru: A French term meaning fourth growth, a Médoc category specified in the Classification of 1855.

quinta: A farm or vineyard estate in Portugal or Spain.

racking: The process by which clear wine is removed from the settled sediment or lees in the bottom of a container.

rancio: The rancio style is one of fortification and oxidation, generally achieved by prolonged (decades in some cases) periods of ageing in wood. It is popular in Rivesaltes and Maury.

rémuage: The gradual movement of expired yeast cells to the end of a bottle of sparkling wine. This step takes place before dégorgement.

rémueur: A person who riddles bottles of Champagne resting in pupitres in underground caverns. It is said that good rémueurs can riddle 30,000 bottles of Champagne per day.

recólte: French for crop, harvest or vintage.

recioto: This term describes wines made from grapes which have been dried for several months prior to fermentation. The dehydration results in a concentration of the grape sugars, and the resulting wines are sweet. If fermented to dryness the wines are known as Amarone. The drying process may be referred to as passito.

red grapes: Also called black grapes, with skins that have reddish or blue pigment in their skins.

region: Geographical area for wine growing less specific than a district; more specific than a state or country.

rehoboam: The name of a 4.5 litre bottle in Champagne and Burgundy.

remontage: The process of pumping the fermenting grape juice over the cap during cuvaison.

remuage: An essential step in the production of Champagne. The remuage or riddling process involves gradual turning and inversion of the bottle, bring the lees into the neck prior to their removal. For more information see my wine guide to Champagne.

reserva: In Spain, red wines designated as reserva have received a minimum of three years ageing prior to release, of which at least one must be in oak. Related terms include Gran Reserva and Crianza.

reserve: Loose designation for presumably higher quality than "standard"version of the wine. In the case of Champagne, reserve wine refers to wine from previous vintages added to the cuvée for consistent quality and style.

residual sugar: The amount of sugar left in the wine after alcoholic fermentation. Residual sugar may be the result of high must weight, or the termination of fermentation before all the sugar has been converted into alcohol with the addition of sulphur or spirit. The vast majority of wines have less than 2 g/l. Sweet wines obviously have more, some reaching amazing levels - up to 480 g/l has been recorded.

riddling: The art of turning and tilting bottles of sparkling wine in order to ease the sediment into the neck of the bottle. Often performed mechanically in modern facilities.

Right Bank: A collective term for the communes of the right bank of the Gironde in Bordeaux.

ripasso: A brilliant concept for increasing the amount of flavour and interest in basic Valpolicella. The Valpolicella wine is passed over the unpressed but drained must of an Amarone. The bittersweet intensity of the Amarone is imparted, in a small way, to the basic Valpolicella, possibly with the help of a minor secondary refermentation.

riserva: Italian/Spanish term for "reserve" indicating longer aging before release and suggesting higher quality. Regulations determine how long this is for individual wines.

robe: The outer rim of the wine in the glass.

rojo: Spanish for red.

rootstock: The use of separate rootstock - essentially a clump of roots - onto which the vines are grafted was made necessary by the arrival of Phylloxera. The great Vitis vinifera varieties, such as Chenin Blanc and Cabernet Franc, quickly keel over and die in the presence of Phylloxera infestation. The American Vitis labrusca species, however, are resistant. Unfortunately Vitis labrusca does not make world-class wine. The solution - graft vinifera plants onto Phylloxera-resistant rootstock, which was originally Vitis labrusca, but today is more likely to be a labrusca-vinifera hybrid, or another vine species altogether such as Vitis berlandieri, Vitis riparia or Vitis rupestris. The vast majority of modern vineyards are planted using grafted material.

rosado: Portuguese and Spanish for pink or rosé.

rosato: Italian for rosé.

rosé: In still wine or Champagne, a slightly pink tint comes from contact with the grape skins or the addition of a small portion of red wine to the cuvée.

rosso: Italian for red.

rotwein: German for red wine.

rouge: French for red.

round: As opposed to flat or angular, refers to a wine's structure, particularly acid, tannin, sweetness and alcohol.

saccharomyces cereviseae: Traditional wine yeast.

saignée: This winemaking process involved bleeding off a portion of red wine after only a short period of contact of the juice with the grape skins. Because the colour of red wine is derived from pigments in the skins, the juice is only pink not red. This process is how rosé wines are made, the only exception being Champagne where rosé may also be made by blending red and white wines, although the best wines are generally made by the saignée method. The process may also be used to improve the quality of red wines, as it increases the ratio of skins to juice in the vat, so a more deeply coloured wine may be obtained.

sake: Rice wine.

salmanazar: The name of a 9 litre bottle in Champagne and Burgundy.

sangría: Spanish wine beverage made with wine, fruit and sugar.

séco: Portuguese for dry.

süssreserve: Unfermented grape juice which may be added to wines of QbA classification in order to increase the sugar content. The addition of süssreserve is not permitted for QmP wines.

schloss: German for castle, but commonly used for a wine-growing estate.

scion: The budwood grafted onto the rootstock of a grapevine.

Scott Henry: A vine training method. This system for vine training is essentially a variation on the Double Guyot system. It was developed by Oregon winemaker, and retired aerospace engineer, Scott Henry, and thus eponymously named. His aim was to improve fruit quality and yield from over-vigorous vines, which would otherwise produce masses of foliage rather than bunches of grapes. From the cordon four canes emerge, two running away from the trunk in each direction, trained along wires. The fruiting canes of the upper cane are trained upwards, whereas those of the lower cane are allowed to fall downwards. It is, like the Guyot systems, subject to cane pruning, although there is a similar training method for spur pruning (see the Smart Dyson method). The single, high curtain of vine is particularly amenable to mechanical harvesting, and this, together with the benefits concerning yield and quality, has led to the Scott Henry method being widely adopted throughout the New World.

screwcaps: The new alternative to sealing a wine with cork which, in case you hadn't realised, is tree bark. Another alternative is to use a synthetic cork. Why? Because cork, being a biological material, cannot be sterilised, and the fungal infections it harbours result in tainted ('corked') aromas which ruin about (figures vary) 5%% of all bottles. One popular brand is the Stelvin. For more information see my information pages on corks and screwcaps and faulty wines.

sec: A Champagne style that is dry, but sweeter than extra-sec.

secco: Italian for dry.

seco: Spanish for dry.

second-label wine: A less expensive or second brand made from grapes or wine a level down from primary label. The introduction of second wines - primarily in Bordeaux - was an important step in improving quality. The second wine allows the best grapes to be used for the first wine - the grand vin - whereas the lesser grapes, which may, for instance, be from young vines, are used for the second wine. The quality of the grand vin improves as a result, whereas the second wine offers earlier drinking or an option for those on a budget.

sediment: Residue in the bottom of a bottle of red wine that forms as the wine ages.

seepage: Leakage of wine past the edges of the cork. In time, this can lead to loss of wine and oxidation.

serious: Describes a high-quality wine.

sherry: A fortified wine from the Andalucía region of southern Spain. Sherry is made primarily with Palamino grapes, but can also be made with Moscatel and Pedro Ximénez. There are seven styles of Sherry: Manzanilla, Fino, Amontillado, Palo Cortado, Oloroso, Cream and Pedro Ximénez.

shoulder: The part of a wine bottle where the neck flares to the full diameter of the bottle.

silky: Refers to a smooth, supple texture.

single-vineyard wine: Wine made from the (presumably) good grapes of a single plot of land and not blended with any other grapes.

skin contact: The pre-fermentation period in which the grape juice rests in contact with the skins of the grapes. Used in red winemaking to enhance colours and texture; may be used briefly in white winemaking to enhance aromas.

Smart Dyson: A vine training method. Essentially very similar to the Scott Henry system, this system uses cordon training, with two cordons either side of the trunk. Each cordon bears a number of spurs, which produce the fruiting canes. As always, the cordons are permanent, and the system is subject to spur pruning. This method is also very suitable for mechanical harvesting, but, like other methods of cordon training, it also has the advantage of being suitable for mechanical pruning, and consequently has gained favour in the New World. It is named after the developers, Richard Smart and John Dyson.

smoky: Aromas and flavours suggesting smoke or smoked wood imparted by oak barrel fermentation or aging.

smooth: Describes a wine that is not rough or harsh.

soft: Wine lacking in hardness or roughness, and present when alcohol and sugar dominate acidity and tannin.

solera: A Sherry aging system in which the youngest wines go into the top level of barrels and a cellar, and work their way through a number of tiers of barrels as the old wine is bottled from the last tier. This blends the wines from vintage to vintage.

sommelier: A professional wine steward.

soutirage: The transfer of wine from one container to another leaving the lees behind.

sparkling wines: Refers to all effervescent wines outside those from the Champagne region of France, vinified using the Méthode Champenoise (correctly known elsewhere are Méhode Traditionelle).

spätlese: Second level of quality and ripeness in German wine.

specific gravity: The density of any substance, such as fermenting must, relative to the density of water. Measuring specific gravity provides information about the must weight.

spritz: A light effervescence in wine, often caused by bottling when the wine is quite young.

spumante: An Italian term literally translated as foaming or frothing, but used more often to refer to a sparkling wine.

spur pruning: A method of pruning vines. There are two fruiting canes (this years growth) originating from each spur (a cane shortened, usually to two nodes, although it may be between one and four nodes, in the previous years pruning). The cane furthest away from the cordon is completely removed, the one nearest is shortened to two nodes to produce next years spur, which will generate the two new fruiting canes. There are a number of spurs along the cordon, providing sufficient quantity of fruit.

stem retention: A technique where grape stems are added back to the grape must to imbue tannins in the wine and give it a thicker texture.

stemmy: Red wines with green or stalky tannins.

stems: Woody part of the grape bunch which are high in tannin. Usually removed and discarded before fermentation.

still wines: Wines without carbonation.

stony: Aromas or flavours that suggest the mineral quality of stones.

structural components: A wine's alcohol, tannin, acid and sugar (if any).

structure: A tasting term. When a wine is described as having structure, the taster is referring to the tannin and acidity levels. These elements give the wine a presence in the mouth; without them wine would tend towards a flabby, fruit flavoured drink. Ideally structure should be well-balanced, without any one component dominant.

style: Characteristics that form the personality of the wine.

sugar: A large collection of organic compounds present in grapes as a result of photosynthesis. Sugar is the substrate utilised by yeast in the production of alcohol, a process known as fermentation.

sugar ripeness: When the grapes reach a certain sugar concentration, sufficient for alcoholic fermentation and meeting the demands of the winemaker, this is sugar ripeness. It is distinct from physiological ripeness which involves other aspects of grape maturity.

sulfur: This is an important element in winemaking, with a wide variety of uses, often as part of the compound sulphur dioxide. It is widely used in the vineyard as a prophylactic for Oidium, whereas in the winery it may be used as a disinfectant in between vintages, and may be added to must and finished wines as an antibacterial agent to prevent spoilage. It may also be used in winemaking as a method of terminating fermentation. Excessive use may result in an unpleasant mothball or burnt match aroma from the wine.

sulfurdioxide: Traditional form of sulphur used in winemaking.

sulphite: Natural byproducts of yeast that are used by most winemakers for their antioxidant and anti-microbial properties and are added to help the wine have a clean fermentation process.

supérieur: A French term, literally translated as superior, which has an increased alcohol percentage and typically has a lower maximum grape yield.

superiore: Italian for superior, this word refers to wines made in DOC regions that have a higher alcohol percentage than allowed by DOC specifications.

supple: Describes a wine that is fluid in texture in the mouth, without roughness or harshness.

sur lie: Literally, "on the yeast". An aging technique which adds complexity to the wine.

sweetness: The impression of a sugary taste in a wine. Can be due to the presence of residual sugar or other sweet-tasting substances such as alcohol.

synthetic closure: The fancy phrase for a plastic cork. The intention is to prevent cork taint.

szamoridni: A Tokay Szamoridni is one where no distinction has been made between healthy and nobly rotten grapes. They are all fermented together, and as the proportion of the latter grapes is usually small the wines are most commonly dry.

száras: Hungarian for dry.

table wine: Any wine that is not a fortified or sparkling wine.