GENERAL WINE TERMS
Other glossaries available here
Tasting term used to indicate the lively fruity acidity of a young white. Bruised apple taste can indicate oxidation, in reds or whites.
|Approved Viticultural Areas (AVAs)||
US appellation system, defining regions entitled to a geographical designation for their wines.
Unit of area, equal to 100m2. The hectare is 100 ares (2.47 acres), and most west European vineyards are measured in hectares. The decare (10 ares, or one-tenth of a hectare) is used in parts of Eastern Europe.
Tasting term used to indicate a wine with a positive, agreeable smell. Also, a class of grapes (e.g. the Muscat family) which are particularly fragrant.
Vitamin C. Sometimes added to white wines as a preservative.
Blending of different vats, and sometimes different grape varieties. Also used to indicate the composition of such a blend.
Tasting term used to indicate a sharp bitterness. Usually a fault, a wine may become less astringent with ageing.
Hungarian term, used on Tokaji labels, indicating that botrytis affected grapes were used.
Austrian sweet-wine category, coming between Beerenauslese and Trockenbeerenauslese in ripeness.
German quality white wine category, meaning selected harvest. Grapes are picked at least a week after Sptlese. Minimum must weights are laid down according to variety and region. Normally sweet.
Tasting term, usually indicating a lack of richness or sweetness.
Process whereby dead yeast cells break down, to give a biscuity flavour. Found especially in Champagne and other quality sparkling wines.
Fermentation vat, where the pumping over process is performed automatically, using the pressure of carbon dioxide gas generated during fermentation. Now largely replaced by the rotary fermenter.
Approved Viticultural Areas (AVAs) US appellation system, defining regions entitled to a geographical designation for their wines.
Italian wine term, meaning wine estate, producing wine from its own grapes.