Glossary

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A

ABC (Anything But Chardonnay or Cabernet): term used to describe the need for varieties of wine that are not the ubiquitous Chardonnay or Cabernet.

AVA (American Viticultural Area): designated wine grape-growing region in the United States distinguishable by geographic features, with boundaries defined by the Alcohol and Tobacco Tax and Trade Bureau (TTB).

Apertif: wine meant to be consumed without food; wine meant to be consumed prior to a meal to stimulate appetite

B

ban de Vendage: official start of the harvest season in France

brut: the second to driest sparkling wine, determined by the amout of sugar added to a sparkling wine during dosage. Less than 15 grams of sugar/liter are added.

breathing: see decanting

C

capsule: plastic or foil that covers the cork and part of the neck of a wine bottle.

canopy management: manipulating grape plants to produce the best harvest. This may include letting leaves grow to produce shade in overly hot and sunny climates, or trimming away the leaves to allow more sun exposure in cool climates.

carmenere: 'lost Bordeaux grape' (due to phylloxera) picked up and produced by Chilean vineyards.

Central Otago: central area of South Island in New Zealand. Known for Pinot Noir.

Champagne: sparkling wine made only in the Champagne region in France by the traditional method.

Charmat Bulk Process for Sparkling Wines: press -> first fermentation -> second fermentation -> filtration and bottling -> cork & wine hood. This method takes 3 months.

cremant: sparkling wine made in France that is not Champagne.

criolla: grape first planed by Spanish missionaries in Argentina. Late 1500's.

D

dessert wine: sweet wine,  intented to be served with dessert. In the US, alcohol content is usually slightly higher in dessert wines. The types of dessert wines are - late harvested, frozen grape (ice wine), fortified, dried grape, and fruit wine.

decanting: letting oxygen mix with wine, especially red whine, to soften the flavor. A decanter is used.

demi-sec: the second highest amount of sugar added to a sparkling wine during dosage. 33-50 grams of sugar/liter are added.

dosage: adding sugar to sparkling wine to control the level of dryness. Levels are: rich/doux, demi-sec, sec, extra dry, brut, extra brut

doux: (same as 'rich') the highest amount of sugar added to a sparkling wine during dosage. Greater than 50 grams of sugar/liter are added.

dried wine: type of dessert wine. Grapes are dried off the wine, giving it a rainish, apricottish flavor.

E

estate winery: United States winery license allowing farms to produce and sell wine on-site, sometimes known as a farm winery.

extra-dry (sparkling wine): less than sec as the amount of sugar added to a sparkling wine during dosage. 12-20 grams of sugar/liter are added.

extra-brut: the driest type of sparkling wine. Less than 6 grams of sugar/liter are added during dosage.

F

fiasco: the straw-basket usually covering Chianti

flute: piece of stemware having a long stem with a tall, narrow bowl on top, used for drinking sparkling wines.

fortified: alcohol added to wine, stopping the fermentation process. This maintains the grape's sweetness while adding the 'kick' of alcohol.

frozen grape wine: see icewine

fruit wine: wine made with a fruit other than grapes.

G

grand cru: best clasication for wine in Burgundy.

GSM [Grenache Shiraz Mourvedre]: a popular (and delicious!) red wine blend. It is the traditional style of Rhone, France.

H

I

ice wine: wine made from frozen grapes

Italy: #1 wine producer in the world. Produces mostly reds.

J

K

L

lees: deposits of dead yeast or residual yeast and other particles that precipitate to the bottom of a vat of wine after fermentation and aging.

M

malolactic fermentation: a process of a change used in winemaking where tart-tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid. Malolactic conversion is generally encouraged in many red wines and some white wines, particularly those that are aged in oak, such as Chardonnay.

Marlborough: northern tip of South Island in New Zealand. Well known for it's Sauvignon Blancs.

mechanical harvesting: d

Mendoza: popular and prolific wine producing region in Argentina.

methode champenoise: (same as Traditional Method for Sparkling Wine) Base wine -> blending cuvee -> add sugar and yeast (tirage) -> bottling -> second fermentation -> aging on lees -> riddling -> disgorgement -> dosage -> corking. This method lasts 2-5 years.

N

naked: unoaked wines. This applies to all wines, but particularly Chardonnay.

New South Wales: major wine geographical area in Australia. Includes Sydney, Canberra.

new world: wines produced outside of the traditional wine growing areas of Europe

night harvesting: harvesting grapes at night keeps grapes in balance in overly hot and dry climates (eg. Australia). Commonly done with merchanical harvesting.

O

old world: wines produced in Europe

P

pais: first vinifera grape planed by Spanish missionaries in Chile. Mid 1500's.

phylloxera: tiny, pale yellow sap-sucking insects that feed on the roots of grapevines. They have had large influent on grape types, and their success in the different regions of the world.

pinotage: genetic cross between a pinot noir and cinsault grape. Was created and frequently planed in South Africa. Produces red wine.

port: dessert wine made in Portugal.

premier cru: best classification for wines in Bordeaux. Second best classification for wines in Burgundy (after grand cru)

Q

R

racking: a process for filtering the wine

rich: (same as doux) the highest amount of sugar added to a sparkling wine during dosage. Greater than 50 grams of sugar/liter are added.

S

sangria: tart punch made from red wine along with orange, lemon and apricot juice with added sugar.

sec: third level of sweetness a sparkling wine can achieve during dosage. 17-35 grams of sugar/liter are added.

sherry: dessert wine produced in Spain. Made from Palomino, Pedro Ximenez or Moscatel grapes. From dry to sweet: fino, manzanilla, amontillado, pale cream.

South Australia: major wine producing geographical area in Australia. Includes Barossa Valley, Clare Valley, Coonawarra.

sur lie: wines bottled directly from the lees without racking, giving an added freshness and creaminess to the wine.

T

Tasmania: major wine producing area in Australia.

Terroir: growing conditions that a grape intended for wine production is grown in. This includes soil, weather, geography...etc...

torrontes: grape particularly associated with Argentina. White grape/wine.

Traditional Method for Sparkling Wines: (same as methode champenoise) Base wine -> blending cuvee -> add sugar and yeast (tirage) -> bottling -> second fermentation -> aging on lees -> riddling -> disgorgement -> dosage -> corking. This method lasts 2-5 years.

Transfer Method for Sparkling Wines: press -> first fermentation -> bottlings -> second fermentation -> filtration -> rebottling -> cork & wine hood. This method takes about 3-12 months.

U

V

varietal: wines made from a single grape variety; not blended.

Victoria: major wine producing area in Australia. Includes Melbourne.

vintage: wine made from grapes that were all or mostly grown in a particular year.

W

wine: An alcoholic beverage made from the fermentation of unmodified grape juice, and is extremely delicious.

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