Project Green Leaf
The Wine Library
Acidity - Acid that's high, but balanced is often described as crisp (white wines). If it's too high, it tastes sour and sharp. Low acidity may give the wine a flat, dull flavor and finish. The main grape acids are malic and tartaric. Malic acid contributes to the sour affiliation to green apples. The process of malo-lactic fermentation converts this acid to lactic acid which tends to be much milder on the palate. The process of converting the acid is primarily diverged though the adjustment of the pH level when fermenting the must.Aerate - The deliberate introduction of air into the wine, usually done by swirling or putting the wine into a decanter. This will also expunge many of the alcohol fumes which seem to mask the true character of a wine. A little exposure helps the wine to ferment and causes it to age. Too much exposure will spoil the wine. Aftertaste - The flavor that lingers after swallowing. A wine with a long, pleasant aftertaste or finish is described as long or as having good length. A wine that has a relatively short length is usually dry, which is rendered to a high proportion of alcohol. Sweet wines tend to linger for an extend time due to an elevated sugar content. Alcohol - A product of the fermation, during which yeast converts natural grape sugars to alcohol, heat and carbon-dioxide gas. A little over half the grape sugar converts to alcohol during the fermentation, in some cases the process continues even after bottling. Wines that are slightly too high in alcohol often seem sweet and have a hot after-taste. If an otherwise full bodied wine is too low in alcohol, it may feel light and unsatisfying on the palate. Any wine with a content of sugar higher than 6g / Liter will have the percentage appropriately displayed on its label.Aroma - The scent of a wine, tasters use the term aroma only for the fragrances of a young wine, and refer to the more complex smells of bottle-aged wines as bouquet.Astringent - The mouth coating sensation affiliated with the tannins in red wines, Tannins cause the proteins to denature, thus constrict the taste buds in the mouth. Astringency tends to decline with bottle age. AVA - The AVA is an American Viticultural Area that has been recognized by the federal government (the Tobacco Tax and Trade Bureau) for a distinctive combination of soil, climate and identifiable regional wine character.Balanced - When all of the wine's components (fruit, acidity, tannin, oak, sweetness) exist in a harmonious way, are neither too much nor too little, the wine is said to be balanced. Barrel Age - The wine evaporates very slowly in the barrel which softens astringency, and concentrates and integrates the flavors. If the barrel is relatively new, it imparts woody flavor to the wine. Wine with especially strong notes benefit from the contact with the oak, some examples of these are: California Chardonnay (High Acidity), Spanish Tempranillo (High Tannins). The characteristic of oak barreled wines included: Vanilla, Leather, Coffee, Chocolate, Coconut scents. These notes are due in part to the wood manufacturing process such as the sawing, rather than splitting, of American oak which enhances the differences between the two styles due to the rupture of the xylem cells.Barrel: 119.3 LitersHogshead: 238.7 LitersTun: 954.7 Liters
Acidity - Acid that's high, but balanced is often described as crisp (white wines). If it's too high, it tastes sour and sharp. Low acidity may
give the wine a flat, dull flavor and finish. The main grape acids are malic and tartaric. Malic acid contributes to the sour affiliation to
green apples. The process of malo-lactic fermentation converts this acid to lactic acid which tends to be much milder on the palate. The
process of converting the acid is primarily diverged though the adjustment of the pH level when fermenting the must.
Aerate - The deliberate introduction of air into the wine, usually done by swirling or putting the wine into a decanter. This will also
expunge many of the alcohol fumes which seem to mask the true character of a wine. A little exposure helps the wine to ferment and
causes it to age. Too much exposure will spoil the wine.
Aftertaste - The flavor that lingers after swallowing. A wine with a long, pleasant aftertaste or finish is described as long or as having
good length. A wine that has a relatively short length is usually dry, which is rendered to a high proportion of alcohol. Sweet wines tend
to linger for an extend time due to an elevated sugar content.
Alcohol - A product of the fermation, during which yeast converts natural grape sugars to alcohol, heat and carbon-dioxide gas. A little
over half the grape sugar converts to alcohol during the fermentation, in some cases the process continues even after bottling. Wines that
are slightly too high in alcohol often seem sweet and have a hot after-taste. If an otherwise full bodied wine is too low in alcohol, it may
feel light and unsatisfying on the palate. Any wine with a content of sugar higher than 6g / Liter will have the percentage appropriately
displayed on its label.
Aroma - The scent of a wine, tasters use the term aroma only for the fragrances of a young wine, and refer to the more complex smells of
bottle-aged wines as bouquet.
Astringent - The mouth coating sensation affiliated with the tannins in red wines, Tannins cause the proteins to denature, thus constrict
the taste buds in the mouth. Astringency tends to decline with bottle age.
AVA - The AVA is an American Viticultural Area that has been recognized by the federal government (the Tobacco Tax and Trade Bureau)
for a distinctive combination of soil, climate and identifiable regional wine character.
Balanced - When all of the wine's components (fruit, acidity, tannin, oak, sweetness) exist in a harmonious way, are neither too much nor
too little, the wine is said to be balanced.
Barrel Age - The wine evaporates very slowly in the barrel which softens astringency, and concentrates and integrates the flavors. If the
barrel is relatively new, it imparts woody flavor to the wine. Wine with especially strong notes benefit from the contact with the oak,
some examples of these are: California Chardonnay (High Acidity), Spanish Tempranillo (High Tannins).
The characteristic of oak barreled wines included: Vanilla, Leather, Coffee, Chocolate, Coconut scents. These notes are due in part to
the wood manufacturing process such as the sawing, rather than splitting, of American oak which enhances the differences between the
two styles due to the rupture of the xylem cells.
Barrel Fermentation - It's often done to make white wine richer and to accelerate the fermentation process. Wine that is matured in oak receives more of the oak flavors than wine that is fermented in oak. This is contributed to the yeast cells latching to the oak components, when the dead yeast cells are removed as “lees” some of the oak properties go with them. It is costly and labor intensive because the barrel is usually much smaller (most often 60 gallons) than the tank, which means the winemaker has more containers of wine to manage. Bench-Grafts - Cultivated grafts of the variteal and rootstock hybrid (the root system on which the varietal will grow-it won't survive on its own roots in most cases) that are grafted by a commercial nursery. The alternative is to graft in the field, called "field-budding." Planting bench-grafts often gets a vineyard into production sooner than field-budding by hand. Berrylike - Berries in aroma or flavor, such as strawberries of blackberries. It's most often used to describe full bodied red wines like Zinfandel, Syrah, Merlot and Cabernet Sauvignon. Blanc - French for the word white, used as a suffix for white varieties like Sauvignon Blanc. Blanc de Blanc - Translates to "white of white," meaning a white wine made of a white grape variety. Blanc de Noirs - Translates to "white of black," meaning a white wine made of a dark grape. Blush Wine - Refers to wines ranging from very slightly pink to salmon in color. They're made of dark grapes by removing the skins very early in the process so the clear juice doesn't pick up too much pigment. *Refer to RoseBody - The density of a wine in your mouth, ranging from light, to medium, to full-bodied. Botrytis Cinerea – The fungus that is capable of making exquisite dessert wines by causing the grapes to dehydrate thus concentrating sugar, acid and flavor. It gives the wine a distinctive, honeyed aroma. The most famous examples are present in Sauternes (Semillon) and German Berrenauslese or Trockenbeerenauslese (Riesling). *Refer to Noble Rot Bottle Age - Aging that takes place after the wine is bottled. Unlike spirits, wine continues to change in the bottle after barrel aging. Some wines, such as full bodied reds and certain dessert wines can develop and improve with bottle age. Bouquet - Refers to the smells the wine excretes due to fermentation. The sources of the compounds that create smells are derived from phenols which exist in the form of tannins. These molecules preserve the wine with their ability to absorb oxygen. Breathe - To aerate or to allow air to mix with the wine.Brettanomyces - Brettanomyces is spoilage yeast that exists on grapes and grows in wineries. Excellent sanitation will usually keep it in check and it is very sensitive to sulfur dioxide, however once it becomes imbedded in a winery or cooperage it presents a serious challenge. In low levels in wine it can lend the wine complexity but if the level is too high it makes the wine taste metallic. Brix - This is a scale used to measure the degree of sugar in grapes. If the grapes hold xy degrees brix, it means they hold a ration of xy% sugar. The instruments used to measure brix degree are a refractometer or hydrometer and indicates the percentage of suspended solids of which about 90% are sugars in ripe grapes) by weight in the liquid. Brut - The labeling term refers to Sparkling Wines that are dry, and thus hold a low brix degree. The terms "Extra Brut" and "Brut Nature" mean the driest of the dry.Brut Nature – No additional sugar addedExtra Brut – Contains 6 grams of sugar per literBrut – Sweet – Contains 15 grams of sugar per literSeco – Contains 17 to 35 grams of sugar per literSemi Seco – Contains 33 to 50 grams of sugar per literDulce – Contains over 50 grams of sugar per liter
Barrel Fermentation - It's often done to make white wine richer and to accelerate the fermentation process. Wine that is matured in oak
receives more of the oak flavors than wine that is fermented in oak. This is contributed to the yeast cells latching to the oak components,
when the dead yeast cells are removed as “lees” some of the oak properties go with them. It is costly and labor intensive because the
barrel is usually much smaller (most often 60 gallons) than the tank, which means the winemaker has more containers of wine to manage.
Bench-Grafts - Cultivated grafts of the variteal and rootstock hybrid (the root system on which the varietal will grow-it won't survive on its
own roots in most cases) that are grafted by a commercial nursery. The alternative is to graft in the field, called "field-budding." Planting
bench-grafts often gets a vineyard into production sooner than field-budding by hand.
Berrylike - Berries in aroma or flavor, such as strawberries of blackberries. It's most often used to describe full bodied red wines like
Zinfandel, Syrah, Merlot and Cabernet Sauvignon.
Blanc - French for the word white, used as a suffix for white varieties like Sauvignon Blanc.
Blanc de Blanc - Translates to "white of white," meaning a white wine made of a white grape variety.
Blanc de Noirs - Translates to "white of black," meaning a white wine made of a dark grape.
Blush Wine - Refers to wines ranging from very slightly pink to salmon in color. They're made of dark grapes by removing the skins very
early in the process so the clear juice doesn't pick up too much pigment. *Refer to Rose
Body - The density of a wine in your mouth, ranging from light, to medium, to full-bodied.
Botrytis Cinerea – The fungus that is capable of making exquisite dessert wines by causing the grapes to dehydrate thus concentrating
sugar, acid and flavor. It gives the wine a distinctive, honeyed aroma. The most famous examples are present in Sauternes (Semillon) and German Berrenauslese or Trockenbeerenauslese (Riesling). *Refer to Noble Rot
Bottle Age - Aging that takes place after the wine is bottled. Unlike spirits, wine continues to change in the bottle after barrel aging. Some
wines, such as full bodied reds and certain dessert wines can develop and improve with bottle age.
Bouquet - Refers to the smells the wine excretes due to fermentation. The sources of the compounds that create smells are derived from
phenols which exist in the form of tannins. These molecules preserve the wine with their ability to absorb oxygen.
Breathe - To aerate or to allow air to mix with the wine.
Brettanomyces - Brettanomyces is spoilage yeast that exists on grapes and grows in wineries. Excellent sanitation will usually keep it in
check and it is very sensitive to sulfur dioxide, however once it becomes imbedded in a winery or cooperage it presents a serious
challenge. In low levels in wine it can lend the wine complexity but if the level is too high it makes the wine taste metallic.
Brix - This is a scale used to measure the degree of sugar in grapes. If the grapes hold xy degrees brix, it means they hold a ration of xy%
sugar. The instruments used to measure brix degree are a refractometer or hydrometer and indicates the percentage of suspended solids
of which about 90% are sugars in ripe grapes) by weight in the liquid.
Brut - The labeling term refers to Sparkling Wines that are dry, and thus hold a low brix degree. The terms "Extra Brut" and "Brut Nature"
mean the driest of the dry.
Bud Break - The beginning of the growing season, when the vines emerge from dormancy. Buds swell and push out new shoots and leaves as the soil and daytime temperatures warm. Bunch Rot - The grape bunches rotted due to fungus or wild yeast. Common reason for bunch rot is rain at harvest but it can also be caused by mildew, to which grapes are quite susceptible. Buttery - An aroma of butter associated with malo-lactic fermentation. Canopy Management - The canopy refers to the green growth. In most cases the main issues are light exposure, air flow (controlling mildew) and balancing the canopy to the quantity of grapes on the vine by consistently pruning.Carbonic Maceration – This is a process of fermentation performed in the French wine region of Beaujolais; in which grapes are fermented in a carbon dioxide rich environment prior to crushing. This process allows the juice to ferment while still in the grape. Cap - As the red wine ferments, the skins rise to the top of the tank and form a thick cap. It’s important to break up the cap to increase the extraction of color and flavor, and to prevent the cap from drying out and developing bacterial problems. Cassis - This is the French word for black currant. When black currant liqueur is added to white wine the drink is called kir, with champagne it becomes kir royal. Centrifuge - Clarifying the wine through the use of centrifugal force of varying degrees. Chai - Refers to an above ground cellar as opposed to an underground cave. Chaptalization - The name is derived from the French chemist Jean-Antoine Chaptal, it refers to the adding of sugar to grape juice or must before, or during, fermentation (the sugar converts to alcohol during the fermentation). It's formidable in cool wine growing regions, although some countries and regions prohibit it. Clarification - The process of making a cloudy wine clear and stable. Claret - Red wine from the Bordeaux region of France. Clarity - The degree of clarity and brilliant appearance in wine. Good clarity is considered a sign of good health, and cloudiness a red flag. Clean – Refreshing, free from defectsClone - A variation within a grape variety. Clones of varieties are sometimes replicated because of specific attributes such as flavor, productivity and adaptability to growing conditions. Closures - The seal to the wine bottle. Natural cork is the preferred element used, but many producers have implemented new closures such as plastic corks and screw caps. Cold Stabilization - This is process is performed to remove the tartrates from the wine, most often white wine. Tartrates are flavorless and harmless and they resemble sediment in wine. To remove them the winemaker chills the wine to about 40°F. for about 3 weeks. The crystals form and settle and the wine is removed from them. High quality production wines do not undergo the process of cold stabilization or filtration; this is done to preserve the subtle characters.Complex - A wine with multiple aromas and flavors. One might notice something new or different about a complex wine each time it is tasted; this is in part due to the primary and secondary characters in the wine.Cooking Wine - An ordinary wine to which salt has been added. Cooperage - A barrel building company and the cooper is the person who builds and repairs the barrels. The term cooperage refers to the barrel itself.
Bud Break - The beginning of the growing season, when the vines emerge from dormancy. Buds swell and push out new shoots and leaves
as the soil and daytime temperatures warm.
Bunch Rot - The grape bunches rotted due to fungus or wild yeast. Common reason for bunch rot is rain at harvest but it can also be
caused by mildew, to which grapes are quite susceptible.
Buttery - An aroma of butter associated with malo-lactic fermentation.
Canopy Management - The canopy refers to the green growth. In most cases the main issues are light exposure, air flow (controlling
mildew) and balancing the canopy to the quantity of grapes on the vine by consistently pruning.
Carbonic Maceration – This is a process of fermentation performed in the French wine region of Beaujolais; in which grapes are fermented
in a carbon dioxide rich environment prior to crushing. This process allows the juice to ferment while still in the grape.
Cap - As the red wine ferments, the skins rise to the top of the tank and form a thick cap. It’s important to break up the cap to increase the
extraction of color and flavor, and to prevent the cap from drying out and developing bacterial problems.
Cassis - This is the French word for black currant. When black currant liqueur is added to white wine the drink is called kir,
with champagne it becomes kir royal.
Centrifuge - Clarifying the wine through the use of centrifugal force of varying degrees.
Chai - Refers to an above ground cellar as opposed to an underground cave.
Chaptalization - The name is derived from the French chemist Jean-Antoine Chaptal, it refers to the adding of sugar to grape juice or must
before, or during, fermentation (the sugar converts to alcohol during the fermentation). It's formidable in cool wine growing regions,
although some countries and regions prohibit it.
Clarification - The process of making a cloudy wine clear and stable.
Claret - Red wine from the Bordeaux region of France.
Clarity - The degree of clarity and brilliant appearance in wine. Good clarity is considered a sign of good health, and cloudiness a red flag.
Clean – Refreshing, free from defects
Clone - A variation within a grape variety. Clones of varieties are sometimes replicated because of specific attributes such as flavor,
productivity and adaptability to growing conditions.
Closures - The seal to the wine bottle. Natural cork is the preferred element used, but many producers have implemented new
closures such as plastic corks and screw caps.
Cold Stabilization - This is process is performed to remove the tartrates from the wine, most often white wine. Tartrates are flavorless and
harmless and they resemble sediment in wine. To remove them the winemaker chills the wine to about 40°F. for about 3 weeks. The
crystals form and settle and the wine is removed from them. High quality production wines do not undergo the process of cold stabilization
or filtration; this is done to preserve the subtle characters.
Complex - A wine with multiple aromas and flavors. One might notice something new or different about a complex wine each time it
is tasted; this is in part due to the primary and secondary characters in the wine.
Cooking Wine - An ordinary wine to which salt has been added.
Cooperage - A barrel building company and the cooper is the person who builds and repairs the barrels. The term cooperage refers
to the barrel itself.
Coulure - A potential viticultural hazard that is the result of metabolic reactions to weather conditions that causes a failure of grapes to develop after flowering. In English the word shatter is sometimes used. Coulure is triggered by periods of cold, cloudy, rainy weather or very high out-of-season temperatures. The condition is most often manifested in the spring. It also occurs in vines that have little sugar content in their tissue. Flowers stay closed and are not fertilized. Thus the vines are not pollinated as the grape fails to develop and falls off.Corked - A wine that's been affected by a bad cork. It usually smells musty or moldy. Crisp - The clean impression a wine of high acidity leaves on the palate. Crusher Stemmer - This is a mechanical device that removes the stems from the grape clusters and breaks the grape skins open, without breaking the seeds. Cuvee - A French term meaning the blend. It's used most often in reference to sparkling wine, for blending Chardonnay with Pinot Noir. Decant - Decanting is pouring the wine out of the bottle into another container. This process introduces air into a young wine to make it more expressive. This process also removes the sediment that has fallen out of solution over time. Diacetyl – This is the product of malo-lactic fermentation that contributes a buttery flavor and creaminess to the wine. It is most often associated with Chardonnay. Dry - This indicates that the wine does not taste sweet, and is most likely contributed to an extensive fermentation and high alcohol content. Earthy - A scent of freshly turned garden soil and mushrooms but is an element that contributes to the wines' complexity. Enology - The science of winemaking. The term “viniculture” is synonymous. Extracted - Refers to highly concentrated red wines that have extracted a great deal of color, flavor and texture from the grape skins. Fat - A concentrated wine with soft acid that feels rich on the palate. Fermentation - The alteration of grape juice into wine by the addition of yeast, whether added or naturally occurring (wild yeast comes in on the grapes and lives in wineries). The yeast creates a chemical reaction by consuming the sugars, causing them to convert to heat, carbon dioxide gas and alcohol. When the yeast has consumed all the fermentable sugar, the fermentation ends and the wine is dry. Sweet wine products are developed by stopping the fermentation before all of the sugar has been consumed, among other methods. Filtration - Clarifying the wine by removing any fine particles. Modern filters are capable of removing particles as tiny as yeast cells and other organisms that may spoil the wine. *fining Fining - This is used to clarify wine. A fining agent, such as egg whites which is added to coagulate proteins that may cause cloudiness or excess tannins that may cause bitterness. The combined substances settle on the bottom of the barrel and the wine is removed. There are numerous fining agents available certain compounds target specific problems such as bitterness, cloudiness, and off aromas and any other undesirable characteristics. Flabby – A wine with a low acid content in comparison to the phenol release, thus a disproportionate balance. Firm - A positive reference to the acidity structure of the wine and the way it feels on your palate. Floral - Aromas similar to flowers in bloom.
Coulure - A potential viticultural hazard that is the result of metabolic reactions to weather conditions that causes a failure of grapes to
develop after flowering. In English the word shatter is sometimes used. Coulure is triggered by periods of cold, cloudy, rainy weather or
very high out-of-season temperatures. The condition is most often manifested in the spring. It also occurs in vines that have little sugar
content in their tissue. Flowers stay closed and are not fertilized. Thus the vines are not pollinated as the grape fails to develop and falls
off.
Corked - A wine that's been affected by a bad cork. It usually smells musty or moldy.
Crisp - The clean impression a wine of high acidity leaves on the palate.
Crusher Stemmer - This is a mechanical device that removes the stems from the grape clusters and breaks the grape skins open, without
breaking the seeds.
Cuvee - A French term meaning the blend. It's used most often in reference to sparkling wine, for blending Chardonnay with Pinot Noir.
Decant - Decanting is pouring the wine out of the bottle into another container. This process introduces air into a young wine to make it
more expressive. This process also removes the sediment that has fallen out of solution over time.
Diacetyl – This is the product of malo-lactic fermentation that contributes a buttery flavor and creaminess to the wine. It is most often
associated with Chardonnay.
Dry - This indicates that the wine does not taste sweet, and is most likely contributed to an extensive fermentation and high alcohol
content.
Earthy - A scent of freshly turned garden soil and mushrooms but is an element that contributes to the wines' complexity.
Enology - The science of winemaking. The term “viniculture” is synonymous.
Extracted - Refers to highly concentrated red wines that have extracted a great deal of color, flavor and texture from the grape skins.
Fat - A concentrated wine with soft acid that feels rich on the palate.
Fermentation - The alteration of grape juice into wine by the addition of yeast, whether added or naturally occurring (wild yeast comes
in on the grapes and lives in wineries). The yeast creates a chemical reaction by consuming the sugars, causing them to convert to heat,
carbon dioxide gas and alcohol. When the yeast has consumed all the fermentable sugar, the fermentation ends and the wine is dry.
Sweet wine products are developed by stopping the fermentation before all of the sugar has been consumed, among other methods.
Filtration - Clarifying the wine by removing any fine particles. Modern filters are capable of removing particles as tiny as yeast cells and
other organisms that may spoil the wine. *fining
Fining - This is used to clarify wine. A fining agent, such as egg whites which is added to coagulate proteins that may cause cloudiness or
excess tannins that may cause bitterness. The combined substances settle on the bottom of the barrel and the wine is removed. There are
numerous fining agents available certain compounds target specific problems such as bitterness, cloudiness, and off aromas and any
other undesirable characteristics.
Flabby – A wine with a low acid content in comparison to the phenol release, thus a disproportionate balance.
Firm - A positive reference to the acidity structure of the wine and the way it feels on your palate.
Floral - Aromas similar to flowers in bloom.
Flowering - Self pollinating flowers that will form the new grapes bloom a few months after the beginning of the growing season. The success of the pollination depends upon the weather. Too much heat or heavy rain can impair pollination and lead to crop loss. (Shatter) Fortified Wine - Wine that has been fortified by the addition of alcohol(Port, Sherry or Madeira). These wines are generally between 17 and 22% alcohol. They are often sweet because the alcohol is added before the fermentation has concluded, killing the yeast and leaving residual, unfermented sugar in the wine. Fruit Set & Cluster Set - The formation of the grape cluster following flowering. Normal clusters will be fully formed, with very few "shot berries" (missing grapes) and uniform grape size, depending on the variety or clone. Fruity – Aromas and flavors that are fruit-like, it refers to red and white wines that are relatively ripe. Glycerine - A complex alcohol that gives wine its thickness.Grassy - A fresh, lively aroma reminiscent of freshly cut grass, usually considered pleasant unless in excess. Green - Wine that's too young and tend to be highly acidic and tart.Grip – The astringent sensation in the mouth brought about by tannins; a young wine with balanced tannins. Hangtime - The numbers of days the grapes spend ripening on the vine. As long as the weather is fair a long hangtime is desirable for full flavor development. Herbal – The scent of fresh or dried herbs such as sage, dill and mint, considered pleasant unless in excess. Honeyed – Balanced sugar concentration associated with “Noble Rot”.Hot - Wine with a high proportion of alcohol, leaving a hot sensation on the palate and at the back of the throat. Ice-Wine (Eiswein) - Wine made of grapes picked and processed while frozen. Since the grape juice is mostly water, pressing the grapes while they're frozen yields a very small amount of highly concentrated, high-sugar juice that's made into sweet wine. Instituto Nacioal de Vitivinicultura (I.N.V.) – Governing body that is responsible for the grading, classification and expansion of wine regions.Jammy - This term is used to describe extremely fruity wine most likely made of very ripe grapes. Late Harvest Wine - Wine made of grapes harvested later than normal, in a shriveled state. The semi-dried grapes are higher in sugar and are used to make sweet, concentrated wines. Lean - A positive term used to describe a wine that's restrained of fruit and of relatively high acidity. Lees - The spent yeast cells and grape solids that settle to the bottom of the tank or barrel. Some white wines are aged on the lees, to give them greater complexity. Lively – Wine with a particularly high proportion of acidity, complemented by a fresh fruit taste.Maceration - The time the grape juice spends with the grape skins. Extended maceration is done in red wine production to increase the extraction of color, flavor and body from the skins for days or weeks after the fermentation is over. The soaking of skins and juice without the presence of alcohol increases extraction without increasing astringency. Once the alcohol is present it acts as a solvent, extracting bitter seed tannins. Maderized – A table that has browned and gone stale due to oxidation and heat (the chemical and flavor result is different depending on the alcohol level). Maderization can make a fortified wine more rich and nutty, while it spoils wines of lower alcohol. Malo Lactic Fermentation - Thre conversion of tart malic to soft lactic acid, caused by bacteria either native or added. Diacetyl is a by- product of the malo-lactic fermentation that contributes a buttery and green apple flavor. Virtually all red wines undergo Malo-lactic fermentation, but the effects are not nearly as noticeable as they are with whites.
Flowering - Self pollinating flowers that will form the new grapes bloom a few months after the beginning of the growing season. The
success of the pollination depends upon the weather. Too much heat or heavy rain can impair pollination and lead to crop loss. (Shatter)
Fortified Wine - Wine that has been fortified by the addition of alcohol(Port, Sherry or Madeira). These wines are generally between 17
and 22% alcohol. They are often sweet because the alcohol is added before the fermentation has concluded, killing the yeast and leaving
residual, unfermented sugar in the wine.
Fruit Set & Cluster Set - The formation of the grape cluster following flowering. Normal clusters will be fully formed, with very few "shot
berries" (missing grapes) and uniform grape size, depending on the variety or clone.
Fruity – Aromas and flavors that are fruit-like, it refers to red and white wines that are relatively ripe.
Glycerine - A complex alcohol that gives wine its thickness.
Grassy - A fresh, lively aroma reminiscent of freshly cut grass, usually considered pleasant unless in excess.
Green - Wine that's too young and tend to be highly acidic and tart.
Grip – The astringent sensation in the mouth brought about by tannins; a young wine with balanced tannins.
Hangtime - The numbers of days the grapes spend ripening on the vine. As long as the weather is fair a long hangtime is desirable for
full flavor development.
Herbal – The scent of fresh or dried herbs such as sage, dill and mint, considered pleasant unless in excess.
Honeyed – Balanced sugar concentration associated with “Noble Rot”.
Hot - Wine with a high proportion of alcohol, leaving a hot sensation on the palate and at the back of the throat.
Ice-Wine (Eiswein) - Wine made of grapes picked and processed while frozen. Since the grape juice is mostly water, pressing the grapes
while they're frozen yields a very small amount of highly concentrated, high-sugar juice that's made into sweet wine.
Instituto Nacioal de Vitivinicultura (I.N.V.) – Governing body that is responsible for the grading, classification and expansion of wine
regions.
Jammy - This term is used to describe extremely fruity wine most likely made of very ripe grapes.
Late Harvest Wine - Wine made of grapes harvested later than normal, in a shriveled state. The semi-dried grapes are higher in sugar
and are used to make sweet, concentrated wines.
Lean - A positive term used to describe a wine that's restrained of fruit and of relatively high acidity.
Lees - The spent yeast cells and grape solids that settle to the bottom of the tank or barrel. Some white wines are aged on the lees, to give
them greater complexity.
Lively – Wine with a particularly high proportion of acidity, complemented by a fresh fruit taste.
Maceration - The time the grape juice spends with the grape skins. Extended maceration is done in red wine production to increase the
extraction of color, flavor and body from the skins for days or weeks after the fermentation is over. The soaking of skins and juice
without the presence of alcohol increases extraction without increasing astringency. Once the alcohol is present it acts as a
solvent, extracting bitter seed tannins.
Maderized – A table that has browned and gone stale due to oxidation and heat (the chemical and flavor result is different depending
on the alcohol level). Maderization can make a fortified wine more rich and nutty, while it spoils wines of lower alcohol.
Malo Lactic Fermentation - Thre conversion of tart malic to soft lactic acid, caused by bacteria either native or added. Diacetyl is a by-
product of the malo-lactic fermentation that contributes a buttery and green apple flavor. Virtually all red wines undergo Malo-lactic
fermentation, but the effects are not nearly as noticeable as they are with whites.
Magnum - A wine bottle holding twice the wine (1500 ml) than the average bottle (750 ml).Mercaptans – This creates and unpleasant skunky, garlicky aroma in wine which is formed after the alcoholic fermentation by yeast which reacts with the sulfur in the lees. This can be avoided in production by timely racking and aeration. Meritage - A blend of red Bordeaux varieties (Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot) without any one variety necessarily dominant (the Meritage Association requires that no one variety compose more than 90% of the wine). In America a varietal wine requires that at least 75% is a distinct grape. The Meritage designation gives the winemaker the freedom to blend the varieties together in the way he prefers, regardless of varietal percentage. Mesoclimate - The climate directly corresponding to a vineyard and valley. Microclimate - The climate that is immediately surrounding the individual vine canopy. Vineyard and canopy management will strongly influence the microclimate. Mouthfeel - The impression the wine makes on the palate, whether light or heavy, silky or astringent. Must - Freshly crushed grapes ready for fermentation, this includes juice, skins and seeds; everything but the stems. Noble rot - Refer to Botrytis Cinerea,Nose - The smell of the wine; the combination of aroma and bouquet. Oaky – The aroma and flavor extracted from oak barrels; described as woody, toasty or vanilla. Oxidized - Wine damaged by over exposure to oxygen during production or storage. Oxidized wine can be dull and is usually brown-ish in color. This term is often used interchangeably with the term maderized because the effects are similar, but maderized wine is damaged by both oxidation and heat. Phylloxera - A pest that feeds on the roots of wine grapes, slowly killing them. The feeding scars the roots, badly impairing their ability to absorb water and nutrients and also exposing them to bacteria and fungus. Native American grape varieties are highly resistant, but wine varieties (Vitis Vinafera) are not. The only solution is to remove the declining vines and replace them with vines that have been grafted onto resistant American rootstock. There are few wine producing regions in the world where the pest doesn't exist, so most wine grapes worldwide are grafted rather than grown on their own roots. Pips - These are the grape seeds which are a source of tannins in red wine. Pips can also impart a bitter taste, so the amount of contact they have with a juice must be monitored.Pomace - The solids (skins, seeds, pulp) that remain after pressing the juice or wine out of the grapes. Quite often it is returned to the vineyard as mulch. Press - A mechanical device designed to squeeze the juice or wine away from the grape skins and seeds. White wines are pressed the same day as harvest, immediately following crushing so only the juice is fermented. Reds are pressed weeks after harvest because red wines are fermented with the skins. Pump over - Pumping over is done to circulate the cap through the wine during fermentation. It's important to break up the cap to increase the extraction of color and flavor, and to prevent the cap from drying out and developing bacterial problems. Punch Down - *Refer to Pump Over. Racking - Removing clear wine from the solids that have settled. *Refer to Filtration Residual Sugar - Natural sugar in wine that aren’t converted to alcohol during fermentation. All wines have some residual sugar, but if the level is below 0.5% the palate is unable of distinguishing it. Robust – A wine which is full-bodied, full-flavored and high in alcohol content.
Magnum - A wine bottle holding twice the wine (1500 ml) than the average bottle (750 ml).
Mercaptans – This creates and unpleasant skunky, garlicky aroma in wine which is formed after the alcoholic fermentation by yeast which
reacts with the sulfur in the lees. This can be avoided in production by timely racking and aeration.
Meritage - A blend of red Bordeaux varieties (Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot) without any one variety
necessarily dominant (the Meritage Association requires that no one variety compose more than 90% of the wine). In America a varietal
wine requires that at least 75% is a distinct grape. The Meritage designation gives the winemaker the freedom to blend the varieties
together in the way he prefers, regardless of varietal percentage.
Mesoclimate - The climate directly corresponding to a vineyard and valley.
Microclimate - The climate that is immediately surrounding the individual vine canopy. Vineyard and canopy management will strongly
influence the microclimate.
Mouthfeel - The impression the wine makes on the palate, whether light or heavy, silky or astringent.
Must - Freshly crushed grapes ready for fermentation, this includes juice, skins and seeds; everything but the stems.
Noble rot - Refer to Botrytis Cinerea,
Nose - The smell of the wine; the combination of aroma and bouquet.
Oaky – The aroma and flavor extracted from oak barrels; described as woody, toasty or vanilla.
Oxidized - Wine damaged by over exposure to oxygen during production or storage. Oxidized wine can be dull and is usually brown-ish in
color. This term is often used interchangeably with the term maderized because the effects are similar, but maderized wine is damaged by
both oxidation and heat.
Phylloxera - A pest that feeds on the roots of wine grapes, slowly killing them. The feeding scars the roots, badly impairing their ability to
absorb water and nutrients and also exposing them to bacteria and fungus. Native American grape varieties are highly resistant, but wine
varieties (Vitis Vinafera) are not. The only solution is to remove the declining vines and replace them with vines that have been grafted
onto resistant American rootstock. There are few wine producing regions in the world where the pest doesn't exist, so most wine grapes
worldwide are grafted rather than grown on their own roots.
Pips - These are the grape seeds which are a source of tannins in red wine. Pips can also impart a bitter taste, so the amount of
contact they have with a juice must be monitored.
Pomace - The solids (skins, seeds, pulp) that remain after pressing the juice or wine out of the grapes. Quite often it is returned to the
vineyard as mulch.
Press - A mechanical device designed to squeeze the juice or wine away from the grape skins and seeds. White wines are pressed the same
day as harvest, immediately following crushing so only the juice is fermented. Reds are pressed weeks after harvest because red wines
are fermented with the skins.
Pump over - Pumping over is done to circulate the cap through the wine during fermentation. It's important to break up the cap to
increase the extraction of color and flavor, and to prevent the cap from drying out and developing bacterial problems.
Punch Down - *Refer to Pump Over.
Racking - Removing clear wine from the solids that have settled. *Refer to Filtration
Residual Sugar - Natural sugar in wine that aren’t converted to alcohol during fermentation. All wines have some residual sugar, but if the
level is below 0.5% the palate is unable of distinguishing it.
Robust – A wine which is full-bodied, full-flavored and high in alcohol content.
Rootstock - Wine grapes cannot be grown on their own roots in most parts of the World; due to lack of resistance to certain soil pests. So the vines are grafted onto various rootstock hybrids that are resistant to the pests. Additionally, the hybrids are chosen for other beneficial traits, such as low or high vigor, drought resistance, etc. *Refer to phylloxeraRosé - A pink wine, usually made by allowing a small amount of pigment to bleed from the skins of dark grapes into the clear grape juice. In the Champagne region of France the Rosé is made by blending red and white together, but still Rosé wines are traditionally made of dark grapes. Sediment - The gritty deposit that collects in the bottle of older red wines. Shatter - Crop loss due to impaired pollination, normally from missing grapes within the cluster rather than the loss of the whole cluster. The most common cause of shatter is heavy rain, hail or extreme heat. Smoky - An aroma derived from heavily toasted oak barrels; hints of smoke are inherent to some grape varieties like Syrah. Smudge pots - Vineyard heaters, the smudge pots look like stove pipes surrounding the vineyard and burn diesel fuel or oil to warm the vines in frost conditions. Sommelier - The term is reserved for those with a great deal of knowledge and experience with wine. A Master Sommelier has passed a rigorous course of study in wine, spirits and formal table service. Sparkling Wine - A wine that contains bubbles of carbon dioxide CO2 gas. The most common production methods include:Methode Champenoise - A wine is bottled and fermented again in the bottle, trapping the bubbles.Charmat Method - The fermentation takes place in a tank instead of a bottle.Carbonation - The wine is injected with CO2. In the European Union, only wine made in Champagne region of France may be called Champagne. Spicy - A spicy aroma or flavor, suggesting cloves, nutmeg, cinnamon, pepper - Associated with German wines.Still Wine - The term for a wine with no carbonation. Structure - When a wine is well structured, it's due to a good balance of tannins, acid and alcohol. Suckering - Removing unwanted young shoots to keep the vine and crop in balance. Sulfites - a naturally occurring product of the fermentation process when Sulfur dioxide SO2 dissolves into the wine. The naturally occurring SO2 is normally not enough to keep the wine healthy, so the vast majority of wineries add very small amounts of it during winemaking as an anti-oxidant and anti-bacterial agent. It keeps the color bright, fruit flavors fresh and prevents spoilage. Supple - A harmonious, smooth texture with mouth filling qualities with the omission of the astringency. Sur lies - Aging wine on the dead yeast cells and grape solids to gain a creamy, round, toasty character. Table Wine - A wine that is neither fortified or Sparkling.Tannin – This substance acts as a natural preservative, an anti-oxidant that helps wine to age gracefully. It has almost no flavor, but causes a drying, astringent sensation in the mouth. A wine high in tannin is said to be tannic. The grape skins are the source of tannin in wine, therefore red wines are more tannic than white wines because reds are fermented with the skins and whites usually are not. White wine that has been aged in new barrels may contain a small amount of wood tannin. Tartrates - Potassium bitartrate or cream of tartar, which are harmless crystals that separate from some wines during fermentation or aging. They result from a high level of tartaric acid. They can be removed by using a technique called cold stabilization. Tears - The rivulets of wine that come down the sides of the glass after swirling. They are most noticeable in full-bodied red wine with relatively high alcohol.
Rootstock - Wine grapes cannot be grown on their own roots in most parts of the World; due to lack of resistance to certain soil pests.
So the vines are grafted onto various rootstock hybrids that are resistant to the pests. Additionally, the hybrids are chosen for other
beneficial traits, such as low or high vigor, drought resistance, etc. *Refer to phylloxera
Rosé - A pink wine, usually made by allowing a small amount of pigment to bleed from the skins of dark grapes into the clear grape juice.
In the Champagne region of France the Rosé is made by blending red and white together, but still Rosé wines are traditionally made of
dark grapes.
Sediment - The gritty deposit that collects in the bottle of older red wines.
Shatter - Crop loss due to impaired pollination, normally from missing grapes within the cluster rather than the loss of the whole
cluster. The most common cause of shatter is heavy rain, hail or extreme heat.
Smoky - An aroma derived from heavily toasted oak barrels; hints of smoke are inherent to some grape varieties like Syrah.
Smudge pots - Vineyard heaters, the smudge pots look like stove pipes surrounding the vineyard and burn diesel fuel or oil to warm
the vines in frost conditions.
Sommelier - The term is reserved for those with a great deal of knowledge and experience with wine. A Master Sommelier has passed a
rigorous course of study in wine, spirits and formal table service.
Sparkling Wine - A wine that contains bubbles of carbon dioxide CO2 gas. The most common production methods include:
Methode Champenoise - A wine is bottled and fermented again in the bottle, trapping the bubbles.
Spicy - A spicy aroma or flavor, suggesting cloves, nutmeg, cinnamon, pepper - Associated with German wines.
Still Wine - The term for a wine with no carbonation.
Structure - When a wine is well structured, it's due to a good balance of tannins, acid and alcohol.
Suckering - Removing unwanted young shoots to keep the vine and crop in balance.
Sulfites - a naturally occurring product of the fermentation process when Sulfur dioxide SO2 dissolves into the wine. The
naturally occurring SO2 is normally not enough to keep the wine healthy, so the vast majority of wineries add very small amounts of it
during winemaking as an anti-oxidant and anti-bacterial agent. It keeps the color bright, fruit flavors fresh and prevents spoilage.
Supple - A harmonious, smooth texture with mouth filling qualities with the omission of the astringency.
Sur lies - Aging wine on the dead yeast cells and grape solids to gain a creamy, round, toasty character.
Table Wine - A wine that is neither fortified or Sparkling.
Tannin – This substance acts as a natural preservative, an anti-oxidant that helps wine to age gracefully. It has almost no flavor,
but causes a drying, astringent sensation in the mouth. A wine high in tannin is said to be tannic. The grape skins are the source of
tannin in wine, therefore red wines are more tannic than white wines because reds are fermented with the skins and whites usually
are not. White wine that has been aged in new barrels may contain a small amount of wood tannin.
Tartrates - Potassium bitartrate or cream of tartar, which are harmless crystals that separate from some wines during fermentation or
aging. They result from a high level of tartaric acid. They can be removed by using a technique called cold stabilization.
Tears - The rivulets of wine that come down the sides of the glass after swirling. They are most noticeable in full-bodied red wine with
relatively high alcohol.
Terroir - All of the elements in nature that influence the character of the fruit: soil, subsoil, microclimate, mesoclimate, drainage, elevation, sun exposure, and prevailing winds. The varietal character of a wine is strongly influenced by the local terroir.Toasty – The fragrance of toasted bread that is common to wine that has been barrel aged in relatively new toasted barrels, or a sparkling wine with yeasty character. Topping – The process of replenishing the liquid in aging barrels, periodically, to replace wine that's lost to evaporation. Topping schedules vary from producer to producer, but once a month is common. If there's oxygen in the headspace the wine begins to spoil. *Refer to Ullage Trellis – The framework of stakes and wires used to train and arrange the vine growth. Without training, the vines would grow like bushes on the ground. Ullage - The head space in a bottle, barrel or any other wine container. Although the ullage increases a little with bottle age, it's a red flag to see a large ullage space because it may indicate that the bottle has leaked and the wine may be spoiled. Vanilla - A vanilla character most often extracted from oak. Varietal Wine - A wine made of predominantly one grape variety. Varietal regulations vary from country to country; in America the minimum required to name the wine for a variety is 75%, while in Europe the minimum is 90%. Varietal Character - Aroma and flavor typical of a variety, for instance apple or pear for Chardonnay or black currant for Cabernet Sauvignon. When evaluating a wine, the most important thing is that the wine smells and tastes good. Vegetal - A vegetable-like aroma or flavor, for instance bell pepper or asparagus. It can be a positive descriptor, but most often is used to describe a wine that is too herbaceous. Veraison - The time of year in a vineyard when the grapes begin to soften and change color. White varieties change from green to yellow- green and reds change from green to purple. Velvety - A smooth, silky wine with low acid, low tannin and substantial glycerine.Vertical Trellis System - Vines that are trained in such a way that the shoots grow vertically. As they grow longer, the shoots are tucked into trellis wires above them to maintain the vertical direction, providing maximum light exposure to the leaf surface.Vintage - The year of the harvest and also to the wine itself. American law requires that a wine with a vintage comprises of at least 95% grapes harvested in the year stated on the label. A wine that's a blend of more than one vintage is called a non-vintage wine. In regions with difficult weather conditions it's common to blend different vintages together for consistency of quality. Vitis Vinifera - The vine species that makes almost all of the world's wine. The 1000+ varieties within the species were native to the Middle East and Asia and eventually traveled to Europe where they were made famous. Viticulture - The cultivation of grapevines and the study of grape cultivation. Volatile - Describes a wine high in acidity, which may smell like vinegar, paint thinner or have other off aromas. Wind Machines - Powerful fans placed in the vineyard for frost protection. They mix warmer air above, with the colder air settling on the vineyard to prevent frost damage. Water Stress - Water stress is important to the vine with it thriving in well drained soil more so than at base of a slope.Woody - A wine that has a strong oak aroma and flavor. Yeasty - An aroma similar to freshly baked bread found in sparkling wines that have been aged on the yeast extensively, or white wine that has been aged on the lees.
Terroir - All of the elements in nature that influence the character of the fruit: soil, subsoil, microclimate, mesoclimate, drainage, elevation,
sun exposure, and prevailing winds. The varietal character of a wine is strongly influenced by the local terroir.
Toasty – The fragrance of toasted bread that is common to wine that has been barrel aged in relatively new toasted barrels, or a sparkling
wine with yeasty character.
Topping – The process of replenishing the liquid in aging barrels, periodically, to replace wine that's lost to evaporation. Topping schedules
vary from producer to producer, but once a month is common. If there's oxygen in the headspace the wine begins to spoil. *Refer to Ullage
Trellis – The framework of stakes and wires used to train and arrange the vine growth. Without training, the vines would grow like
bushes on the ground.
Ullage - The head space in a bottle, barrel or any other wine container. Although the ullage increases a little with bottle age, it's a red flag
to see a large ullage space because it may indicate that the bottle has leaked and the wine may be spoiled.
Vanilla - A vanilla character most often extracted from oak.
Varietal Wine - A wine made of predominantly one grape variety. Varietal regulations vary from country to country; in America the minimum
required to name the wine for a variety is 75%, while in Europe the minimum is 90%.
Varietal Character - Aroma and flavor typical of a variety, for instance apple or pear for Chardonnay or black currant for Cabernet
Sauvignon. When evaluating a wine, the most important thing is that the wine smells and tastes good.
Vegetal - A vegetable-like aroma or flavor, for instance bell pepper or asparagus. It can be a positive descriptor, but most often is used to
describe a wine that is too herbaceous.
Veraison - The time of year in a vineyard when the grapes begin to soften and change color. White varieties change from green to yellow-
green and reds change from green to purple.
Velvety - A smooth, silky wine with low acid, low tannin and substantial glycerine.
Vertical Trellis System - Vines that are trained in such a way that the shoots grow vertically. As they grow longer, the shoots are
tucked into trellis wires above them to maintain the vertical direction, providing maximum light exposure to the leaf surface.
Vintage - The year of the harvest and also to the wine itself. American law requires that a wine with a vintage comprises of at least 95%
grapes harvested in the year stated on the label. A wine that's a blend of more than one vintage is called a non-vintage wine. In
regions with difficult weather conditions it's common to blend different vintages together for consistency of quality.
Vitis Vinifera - The vine species that makes almost all of the world's wine. The 1000+ varieties within the species were native to the Middle
East and Asia and eventually traveled to Europe where they were made famous.
Viticulture - The cultivation of grapevines and the study of grape cultivation.
Volatile - Describes a wine high in acidity, which may smell like vinegar, paint thinner or have other off aromas.
Wind Machines - Powerful fans placed in the vineyard for frost protection. They mix warmer air above, with the colder air settling on the
vineyard to prevent frost damage.
Water Stress - Water stress is important to the vine with it thriving in well drained soil more so than at base of a slope.
Woody - A wine that has a strong oak aroma and flavor.
Yeasty - An aroma similar to freshly baked bread found in sparkling wines that have been aged on the yeast extensively, or white
wine that has been aged on the lees.
