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1947 des événements ont été trouvés.
«AGUSTIA»
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Alteration of the sense of taste.
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Autre terme (en):
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«Agustia»
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Alteration of the sense of taste.
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«ALCOÓGENO»
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About the yeasts, the «alcoógeno» power meens the faculty of the alcohol production.
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Autre terme (en):
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«Alcoógeno»
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About the yeasts, the «alcoógeno» power meens the faculty of the alcohol production.
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«ANISOL»
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Phenol methylic ether, responsible for the musty odors.
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Autre terme (en):
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«Anisol»
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Phenol methylic ether, responsible for the musty odors.
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«CAPRÍLICO»
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Some odors transmited by the esters of fat acids (they give also heavy aromas).
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Autre terme (en):
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«Caprílico»
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Some odors transmited by the esters of fat acids (they give also heavy aromas).
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«MUTÉ»; PRESERVED MUST
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Term used for a must which has been preserved by chemical means or kept from fermentating by the addition of alcohol, SO2 or other antiseptic.
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Autre terme (en):
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«Muté»; preserved must
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Term used for a must which has been preserved by chemical means or kept from fermentating by the addition of alcohol, SO2 or other antiseptic.
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«UVEIRAS» (PT)
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The most traditional and old way of guiding the vine in the Vinho Verde region is the tall growing vine or "enforcado" vine. One to four vines are planted next to a tree, a chestnut tree, a poplar or a plane tree, where they grow freely, interlacing themselves with the tree's branches (which are intensely pruned to emphasise the vine). Those vines may reach huge proportions. They do not need a special space or manuring, and many times it is only necessary to prune them every two years, each one producing many baskets of grapes.
However, the economy they seem to offer gives origin to low quality wines: the risk of diseases is high, the treatments are difficult, the grape's maturation is late and many times incomplete, the always low sugar content - and consequently low alcohol levels - and the picking done with the help of tall ladders can be dangerous.
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Autre terme (en):
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«Uveiras» (PT)
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The most traditional and old way of guiding the vine in the Vinho Verde region is the tall growing vine or "enforcado" vine. One to four vines are planted next to a tree, a chestnut tree, a poplar or a plane tree, where they grow freely, interlacing themselves with the tree's branches (which are intensely pruned to emphasise the vine). Those vines may reach huge proportions. They do not need a special space or manuring, and many times it is only necessary to prune them every two years, each one producing many baskets of grapes.
However, the economy they seem to offer gives origin to low quality wines: the risk of diseases is high, the treatments are difficult, the grape's maturation is late and many times incomplete, the always low sugar content - and consequently low alcohol levels - and the picking done with the help of tall ladders can be dangerous.
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ABOURIOU
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Red variety that origin colored wines, but without character.
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Autre terme (en):
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Abouriou
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Red variety that origin colored wines, but without character.
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ABRASTOL
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Calcium salt of the sulphuric acid ester of beta-naphtol. Antiseptic.
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Autre terme (en):
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Abrastol
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Calcium salt of the sulphuric acid ester of beta-naphtol. Antiseptic.
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ABUNDANTE (PT)
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Rare red grape variety implanted in the Alentejo Demarcated Region(Portugal). Sinonymy: Tinta Roriz in the Alenquer region.
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Autre terme (en):
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Abundante (PT)
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Rare red grape variety implanted in the Alentejo Demarcated Region(Portugal). Sinonymy: Tinta Roriz in the Alenquer region.
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ACABAMENTO (PT)
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Portuguese term applied to the finishing operations of elaboration and stage of the wines.
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Autre terme (en):
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Acabamento (PT)
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Portuguese term applied to the finishing operations of elaboration and stage of the wines.
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ACACIA, FLOWER
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Floral aroma of some delicate white wines (Riesling, Sauternes, Gewürztraminer, etc.)
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Autre terme (en):
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Acacia, flower
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Floral aroma of some delicate white wines (Riesling, Sauternes, Gewürztraminer, etc.)
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ACAJOU
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Color of the generous wines and brandies present in the last phase of ageing (Aromatical of Jerez and the tawny Ports).
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Autre terme (en):
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Acajou
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Color of the generous wines and brandies present in the last phase of ageing (Aromatical of Jerez and the tawny Ports).
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ACARIOSIS
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Vine disorder caused, according to countries, by the grape rust mite or by the grape bud mite, a special form of Ariophyes vitis (erineum mite) which produces stunting of young shoots.
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Autre terme (en):
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Acariosis
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Vine disorder caused, according to countries, by the grape rust mite or by the grape bud mite, a special form of Ariophyes vitis (erineum mite) which produces stunting of young shoots.
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ACCIDENT
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Bab notification of a wine. This accidents have some causes: temperature, oxidation, or others.
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Autre terme (en):
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Accident
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Bab notification of a wine. This accidents have some causes: temperature, oxidation, or others.
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ACESCENCE
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A wine with acescence has a sharp, sweet-and-sour tang, sometimes accompanied by a vinegary smell. Acescent characteristics are indicative of the presence of acetic acid and ethil acetate.
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Autre terme (en):
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Acescence
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A wine with acescence has a sharp, sweet-and-sour tang, sometimes accompanied by a vinegary smell. Acescent characteristics are indicative of the presence of acetic acid and ethil acetate.
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ACESCENCE
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A type of spoilage of wine characterized by formation of acetic acid andethyl acetate by bacteria of the genus Acetobacter
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Autre terme (en):
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acescence
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A type of spoilage of wine characterized by formation of acetic acid andethyl acetate by bacteria of the genus Acetobacter
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ACESCENCE
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A wine with acescence has a sharp, sweet-and-sour tang, sometimes accompanied by a vinegary smell. Acescent characteristics are indicative of the presence of acetic acidD and ethyl acetate.
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Autre terme (en):
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Acescence
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A wine with acescence has a sharp, sweet-and-sour tang, sometimes accompanied by a vinegary smell. Acescent characteristics are indicative of the presence of acetic acidD and ethyl acetate.
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ACETAL, DIETHYL ACETAL
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The substances formed when ethyl alcohol reacts with acetaldehyde. Occurs in small amounts in some wines and in brandy.
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Autre terme (en):
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Acetal, diethyl acetal
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The substances formed when ethyl alcohol reacts with acetaldehyde. Occurs in small amounts in some wines and in brandy.
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ACETALDEHYDE
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Chemical substance formed by the partial oxidation of alcohol. Normally considered a fault if it can be detected on the nose, though it is an essential part of the aroma of deliberately oxidised styles such as Fino Sherry and other flor wines.
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Autre terme (en):
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Acetaldehyde
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Chemical substance formed by the partial oxidation of alcohol. Normally considered a fault if it can be detected on the nose, though it is an essential part of the aroma of deliberately oxidised styles such as Fino Sherry and other flor wines.
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ACETALDEHYDE
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Chemical substance formed by the partial oxidation of alcohol. Normally considered a fault if it can be detected on the nose, though it is an essential part of the aroma of deliberately oxidised styles such as Fino Sherry and other flor wines.
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Autre terme (en):
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Acetaldehyde
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Chemical substance formed by the partial oxidation of alcohol. Normally considered a fault if it can be detected on the nose, though it is an essential part of the aroma of deliberately oxidised styles such as Fino Sherry and other flor wines.
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ACETIC
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A sensory term used to describe wines that have an excess of acetic acid, which contributes a sweet, slightly vinegary odor and a sharp, tart flavor. Such wines are said to have acescence.
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Autre terme (en):
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Acetic
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A sensory term used to describe wines that have an excess of acetic acid, which contributes a sweet, slightly vinegary odor and a sharp, tart flavor. Such wines are said to have acescence.
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ACETIC
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Term used to describe the wines which have undergone acetification and to the odour of such wines.
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Autre terme (en):
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Acetic
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Term used to describe the wines which have undergone acetification and to the odour of such wines.
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ACETIC ACID
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Chemical substance formed by the oxidation of alcohol. It is present in all wines in small quantities as part of the volatile acidity. In excess it is considered a fault.
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Autre terme (en):
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Acetic acid
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Chemical substance formed by the oxidation of alcohol. It is present in all wines in small quantities as part of the volatile acidity. In excess it is considered a fault.
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ACETIC ALDEHYDE
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Acetaldehyde.
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Autre terme (en):
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Acetic aldehyde
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Acetaldehyde.
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ACETIFICATION
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The process of wine turning into vinegar. This most often occurs because of spoilage, when acetic bacteria convert alcohol to acetic acid and ethyl acetate.
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Autre terme (en):
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Acetification
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The process of wine turning into vinegar. This most often occurs because of spoilage, when acetic bacteria convert alcohol to acetic acid and ethyl acetate.
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ACETIFICATION
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Contamination of the must, liquor or finished product with vinegar-producing bacteria (acetobacter) and the presence of air.
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Autre terme (en):
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Acetification
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Contamination of the must, liquor or finished product with vinegar-producing bacteria (acetobacter) and the presence of air.
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ACETOBACTERS
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A microorganism that, when wines are exposed to oxygen, creates acetic acid.
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Autre terme (en):
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Acetobacters
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A microorganism that, when wines are exposed to oxygen, creates acetic acid.
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ACETOIN
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Chemical odor, very unpleasant, that remember the varnish of the nails. It can be produced by the aeration of the wine.
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Autre terme (en):
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Acetoin
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Chemical odor, very unpleasant, that remember the varnish of the nails. It can be produced by the aeration of the wine.
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ACETOMETER
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Instrument of measuring the total acidity of vinegar.
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Autre terme (en):
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Acetometer
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Instrument of measuring the total acidity of vinegar.
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ACID
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Essential component of all wines. Several different acids are found in grapes and wine. Grapes are one of the few fruits to contain tartaric acid, the major wine acid and the most important source of acidity in wine. Smaller amounts of malic acid, citric acid and lactic acid can also be found, as can acetic acid.
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Autre terme (en):
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Acid
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Essential component of all wines. Several different acids are found in grapes and wine. Grapes are one of the few fruits to contain tartaric acid, the major wine acid and the most important source of acidity in wine. Smaller amounts of malic acid, citric acid and lactic acid can also be found, as can acetic acid.
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ACIDIMETER
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Instrument used in the measurement of the total acidity.
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Autre terme (en):
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Acidimeter
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Instrument used in the measurement of the total acidity.
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ACIDIMETRY
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All the volumetric methods that allow to dose the acidity.
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Autre terme (en):
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Acidimetry
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All the volumetric methods that allow to dose the acidity.
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ACIDITY
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Term used to describe a tart or sour taste in the mouth when total acidity of the wine is high. Also used on labels to express the total acid content of the wine. The acids referred to are citric, lactic, malic and tartaric. Desirable acid content on dry wines falls between 0.6% and 0.75% of the wines volume. For sweet wines it should not be less than 0.70% of the volume. One of the basic flavours which can be detected by the tongue and an essential component of all wine. Contributes to the fresh crispness of white wines. Over-high acidity can make a wine taste tart, while low acidity wines can be flabby.
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Autre terme (en):
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Acidity
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Term used to describe a tart or sour taste in the mouth when total acidity of the wine is high. Also used on labels to express the total acid content of the wine. The acids referred to are citric, lactic, malic and tartaric. Desirable acid content on dry wines falls between 0.6% and 0.75% of the wines volume. For sweet wines it should not be less than 0.70% of the volume. One of the basic flavours which can be detected by the tongue and an essential component of all wine. Contributes to the fresh crispness of white wines. Over-high acidity can make a wine taste tart, while low acidity wines can be flabby.
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ACIDULATION
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In some areas (usually warm growing regions where acidity is lower) like California, natural grape acids can legally be added to wine to increase the acidity. This acid adjustment process is called acidulation. In a well-made wine, acidity will not be noticeable.
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Autre terme (en):
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Acidulation
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In some areas (usually warm growing regions where acidity is lower) like California, natural grape acids can legally be added to wine to increase the acidity. This acid adjustment process is called acidulation. In a well-made wine, acidity will not be noticeable.
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ACRID, BITTER
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One of the four basic tastes. A major source of bitterness is the tannin content of a wine. Some grapes - (Gewürztraminer, Muscat) - have a distinct bitter edge to their flavour. If the bitter component dominates in the aroma or taste of a wine it is considered a fault. Sweet dessert wines may have an enhanced bitter component that complements the other flavours making for a successful overall taste balance.
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Autre terme (en):
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Acrid, bitter
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One of the four basic tastes. A major source of bitterness is the tannin content of a wine. Some grapes - (Gewürztraminer, Muscat) - have a distinct bitter edge to their flavour. If the bitter component dominates in the aroma or taste of a wine it is considered a fault. Sweet dessert wines may have an enhanced bitter component that complements the other flavours making for a successful overall taste balance.
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ACROLEIN
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Aldehyde formed during the degradation of the glicerol by the bacterias. It have a bitter taste and aroma.
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Autre terme (en):
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Acrolein
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Aldehyde formed during the degradation of the glicerol by the bacterias. It have a bitter taste and aroma.
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ACTIVATOR
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Substance that speed up a chemical process.
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Autre terme (en):
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Activator
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Substance that speed up a chemical process.
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ACTIVE DRY YEAST
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A dehydrated yeast culture that is the most convenient form of yeast for home winemakers to work with. Active dry yeast (ADY) cultures are prepared by extruding 70% moisture compressed yeast through a perforated plate into a spaghetti-like form, about the diameter of a 0.036 inch pencil lead, into a drier with a screen bottom that has a upward flow of air that keeps the particles of yeast suspended in a fluid-like bed. The incoming air is controlled for volume, temperature and relative humidity. The dryigfom the original 70% moisture down to 4-7% occurs in less than 30 minutes. There are typically over 150 billiob cells in a 5-gram sachet of ADY. The ADY should be rehydrated in a starter solution (see Yeast Starter) before "pitching," both to ensure the culture is still good and to get a vigorous start.
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Autre terme (en):
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ACUITY
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Sensorial acuidity: auditive acuity and total visual acuity.
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Autre terme (en):
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Acuity
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Sensorial acuidity: auditive acuity and total visual acuity.
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ACUTE
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For analogy, it is said of a wine that produces one strong sensation of acidity. A excessively acute wine is acid.
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Autre terme (en):
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Acute
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For analogy, it is said of a wine that produces one strong sensation of acidity. A excessively acute wine is acid.
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ADAMADO (SWEETISH)
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Portuguese term used to describe a wine with a certain residual sugar contain, higher than a "dry" wine, and inferior than a "demi sec" wine and "sweet" wine. Is a synonimous of " medium dry".
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Autre terme (en):
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Adamado (Sweetish)
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Portuguese term used to describe a wine with a certain residual sugar contain, higher than a "dry" wine, and inferior than a "demi sec" wine and "sweet" wine. Is a synonimous of " medium dry".
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ADAPT
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To place some hours before the wine that will be served, in the temperature that it must be consumed.
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Autre terme (en):
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Adapt
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To place some hours before the wine that will be served, in the temperature that it must be consumed.
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ADAPTATION
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The ability of a variety to derive the necessities for its fovourable development in a given environment.
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Autre terme (en):
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Adaptation
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The ability of a variety to derive the necessities for its fovourable development in a given environment.
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ADDITION
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French term used to describe the dosage of liqueur after disgorging (sparkling wines).
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Autre terme (en):
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Addition
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French term used to describe the dosage of liqueur after disgorging (sparkling wines).
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ADDITION OF TANNIN
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Tannin is sometimes added to musts and to wines to facilitate fining and to replace tannin removed by fining.
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Autre terme (en):
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Addition of tannin
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Tannin is sometimes added to musts and to wines to facilitate fining and to replace tannin removed by fining.
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ADUCHA (COOPERAGE TOOL)
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Utensil used in cooperage to dig up the arcs and to assist the introduction of the warts in the holes.
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Autre terme (en):
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Aducha (cooperage tool)
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Utensil used in cooperage to dig up the arcs and to assist the introduction of the warts in the holes.
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ADULTERATION
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A deceptive retort of a product, a mark, etc. To modify a wine, adding to it forbidden substances, or using processes against the law. With frequency, the adulteration consists in using a mark, an image or characteristics that belong to another one.
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Autre terme (en):
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Adulteration
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A deceptive retort of a product, a mark, etc. To modify a wine, adding to it forbidden substances, or using processes against the law. With frequency, the adulteration consists in using a mark, an image or characteristics that belong to another one.
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AERATION
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The process in which air is deliberately introduced to wine, as in decanting, or in swirling the wine in a glass.
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Autre terme (en):
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Aeration
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The process in which air is deliberately introduced to wine, as in decanting, or in swirling the wine in a glass.
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AERATION
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The process in which air is deliberately introduced to wine, as in decanting, or in swirling the wine in a glass.
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Autre terme (en):
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Aeration
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The process in which air is deliberately introduced to wine, as in decanting, or in swirling the wine in a glass.
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AERATION OF MUST
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Technique practised in the beginning of the fermentation, to favorise the multiplication of the yeasts.
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Autre terme (en):
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Aeration of must
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Technique practised in the beginning of the fermentation, to favorise the multiplication of the yeasts.
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AFTER CARE
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The treatments and care given to wines after the primary fermentation.
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Autre terme (en):
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After care
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The treatments and care given to wines after the primary fermentation.
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AFTER-TASTE
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Term used to describe the taste left in the mouth after swallowing the wine. Both character and length of the aftertaste are part of the total evaluation. May be harsh, hot, soft and lingering, short, smooth, tannic, or non-existent.
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Autre terme (en):
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After-taste
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Term used to describe the taste left in the mouth after swallowing the wine. Both character and length of the aftertaste are part of the total evaluation. May be harsh, hot, soft and lingering, short, smooth, tannic, or non-existent.
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AFTERTASTE
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Term used to describe the taste left in the mouth after swallowing the wine. Both character and length of the aftertaste are part of the total evaluation. May be harsh, hot, soft and lingering, short, smooth, tannic, or non-existent.
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Autre terme (en):
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Aftertaste
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Term used to describe the taste left in the mouth after swallowing the wine. Both character and length of the aftertaste are part of the total evaluation. May be harsh, hot, soft and lingering, short, smooth, tannic, or non-existent.
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AGARIC
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Mushroom aroma, vegetable, spiced, characteristic of some wines that had suffered a reaction from reduction.
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Autre terme (en):
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Agaric
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Mushroom aroma, vegetable, spiced, characteristic of some wines that had suffered a reaction from reduction.
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AGE
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In wines the age is calculated from the harvest date, that must appear in the label or neck label.
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Autre terme (en):
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Age
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In wines the age is calculated from the harvest date, that must appear in the label or neck label.
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AGENT
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Wine shipper's agent.
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Autre terme (en):
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Agent
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Wine shipper's agent.
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AGING
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The process by which wine matures, in bulk or in bottles or both, to achieve smoothness (in acidity), mellowness (in tannins and other phenols) and unique character and complexity. The major activities in this process are the chemical reduction of certain compounds into others, primarily by hydrolysis or oxidation, and the joining together of short molecular chains into longer ones. Volatile esters, ethers and acids create bouquet, which is not the same as aroma.
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Autre terme (en):
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Aging
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The process by which wine matures, in bulk or in bottles or both, to achieve smoothness (in acidity), mellowness (in tannins and other phenols) and unique character and complexity. The major activities in this process are the chemical reduction of certain compounds into others, primarily by hydrolysis or oxidation, and the joining together of short molecular chains into longer ones. Volatile esters, ethers and acids create bouquet, which is not the same as aroma.
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AGING, AGEING
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The process by which wine matures, in bulk or in bottles or both, to achieve smoothness (in acidity), mellowness (in tannins and other phenols) and unique character and complexity. The major activities in this process are the chemical reduction of certain compounds into others, primarily by hydrolysis or oxidation, and the joining together of short molecular chains into longer ones. Volatile esters, ethers and acids create bouquet, which is not the same as aroma.
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Autre terme (en):
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Aging, ageing
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The process by which wine matures, in bulk or in bottles or both, to achieve smoothness (in acidity), mellowness (in tannins and other phenols) and unique character and complexity. The major activities in this process are the chemical reduction of certain compounds into others, primarily by hydrolysis or oxidation, and the joining together of short molecular chains into longer ones. Volatile esters, ethers and acids create bouquet, which is not the same as aroma.
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AGRAFE; AGRAFFE
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A metal clasp used to hold the temporary cork in place during bottle fermentation when making sparkling wine via the Methode Champenoise. The agrafe has, in most instances, been replaced by the crown cap.
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Autre terme (en):
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Agrafe; agraffe
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A metal clasp used to hold the temporary cork in place during bottle fermentation when making sparkling wine via the Methode Champenoise. The agrafe has, in most instances, been replaced by the crown cap.
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AGREEABLE
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Pleasant character of a well-balanced wine.
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Autre terme (en):
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Agreeable
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Pleasant character of a well-balanced wine.
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AGRESSIVE
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Tasting term, usually indicating a wine with high or excessive acidity or tannin. Wines that are aggressive in their youth may improve with ageing.
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Autre terme (en):
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Agressive
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Tasting term, usually indicating a wine with high or excessive acidity or tannin. Wines that are aggressive in their youth may improve with ageing.
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AGUARDENTEIRO
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Portuguese term used to decsribe the person who makes spirit or drink it.
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Autre terme (en):
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Aguardenteiro
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Portuguese term used to decsribe the person who makes spirit or drink it.
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AIR
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Air is harmful to the wine, provoking the oxidation of certain components. However, the small amounts of air that pass through the wood of the barrels are necessary for the evolution of the aged wines.
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Autre terme (en):
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Air
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Air is harmful to the wine, provoking the oxidation of certain components. However, the small amounts of air that pass through the wood of the barrels are necessary for the evolution of the aged wines.
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AIREN
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Semi-classic white wine grape with the unique distinction of being the most widely planted vine variety in Spain. Highly resistant to drought, it is grown at an extraordinary low vine density per acre as low bushes. Its wines are used for distilling into brandy and also blending with deep-red grape wines to create lighter colored versions. Increasingly popular as a dry, crisp white wine made to be drunk as fresh as possible.
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Autre terme (en):
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Airen
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Semi-classic white wine grape with the unique distinction of being the most widely planted vine variety in Spain. Highly resistant to drought, it is grown at an extraordinary low vine density per acre as low bushes. Its wines are used for distilling into brandy and also blending with deep-red grape wines to create lighter colored versions. Increasingly popular as a dry, crisp white wine made to be drunk as fresh as possible.
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ALBILLO
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Variety of white grape from different regions of Spain (Douro, Almansa, Andalusia, Canaries, etc.) It is identified with the Pradillo or Pardina. Perhaps it corresponds to the Albuelis, cited for Columela, latin writer, author of one trated of agronomy, even other authors can identify it with the minor Roman minor Argitis.
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Autre terme (en):
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Albillo
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Variety of white grape from different regions of Spain (Douro, Almansa, Andalusia, Canaries, etc.) It is identified with the Pradillo or Pardina. Perhaps it corresponds to the Albuelis, cited for Columela, latin writer, author of one trated of agronomy, even other authors can identify it with the minor Roman minor Argitis.
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ALBUMEN
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The white of the egg, adds to the wines during the clarification and the finishing.
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Autre terme (en):
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Albumen
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The white of the egg, adds to the wines during the clarification and the finishing.
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ALCOHOL
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This constituent of wine is a natural by-product of fermentation. It is one of the main pillars of perceived flavour, the others being "Acid", "residual Sugar" (and/or "Glycerin") and "Tannin". The presence of these components define a wine that has "good balance". For tablewines the wine label must, by law, state the alcohol content of the wine within the bottle, usually expressed as a percentage of the volume. Table wines do not usually exceed 14% alcohol content - (11% to 12.5% is generally considered the optimum amount) - although a few, such as Zinfandel, can go up to a 17% level. Sweet dessert wines fall in the same range. Fortified wines - (eg: Sherry, Port etc) - range from 17% to 21% alcohol content.
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Autre terme (en):
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Alcohol
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This constituent of wine is a natural by-product of fermentation. It is one of the main pillars of perceived flavour, the others being "Acid", "residual Sugar" (and/or "Glycerin") and "Tannin". The presence of these components define a wine that has "good balance". For tablewines the wine label must, by law, state the alcohol content of the wine within the bottle, usually expressed as a percentage of the volume. Table wines do not usually exceed 14% alcohol content - (11% to 12.5% is generally considered the optimum amount) - although a few, such as Zinfandel, can go up to a 17% level. Sweet dessert wines fall in the same range. Fortified wines - (eg: Sherry, Port etc) - range from 17% to 21% alcohol content.
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ALCOHOL CONTENT
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The presence of this componens define a wine that has "good balance". For tablewines the wine label must, by law, state the alcohol content of the wine within the bottle, usually expressed as a percentage of the volume. Table wines do not usually exceed 14% alcohol content - (11% to 12.5% is generally considered the optimum amount) - although a few, such as Zinfandel, can go up to a 17% level. Sweet dessert wines fall in the same range. Fortified wines - (eg: Sherry, Port etc) - range from 17% to 21% alcohol content.
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Autre terme (en):
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Alcohol content
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The presence of this componens define a wine that has "good balance". For tablewines the wine label must, by law, state the alcohol content of the wine within the bottle, usually expressed as a percentage of the volume. Table wines do not usually exceed 14% alcohol content - (11% to 12.5% is generally considered the optimum amount) - although a few, such as Zinfandel, can go up to a 17% level. Sweet dessert wines fall in the same range. Fortified wines - (eg: Sherry, Port etc) - range from 17% to 21% alcohol content.
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ALCOHOL FORMING POWER
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Ability of yeasts to produce high concentrations of alcohol.
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Autre terme (en):
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Alcohol forming power
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Ability of yeasts to produce high concentrations of alcohol.
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ALCOHOLAEMIA
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The presence of ethylic alcohol in the blood.
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Autre terme (en):
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Alcoholaemia
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The presence of ethylic alcohol in the blood.
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ALCOHOLATE
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Aromatical solution resulting from the distillation of the alcohol.
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Autre terme (en):
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Alcoholate
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Aromatical solution resulting from the distillation of the alcohol.
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ALCOHOLIC
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Term used to describe a wine that present an unmeasured and discounted graduation.
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Autre terme (en):
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Alcoholic
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Term used to describe a wine that present an unmeasured and discounted graduation.
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ALCOHOLIC FERMENTATION
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Complex process in which sugars, naturally present in grape juice, are transformed into alcohol and carbon dioxide by the action of yeast’s
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Autre terme (en):
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Alcoholic fermentation
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Complex process in which sugars, naturally present in grape juice, are transformed into alcohol and carbon dioxide by the action of yeast’s
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ALCOHOLISM
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Alcoholism.
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Autre terme (en):
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Alcoholism
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Alcoholism.
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ALCOHOLOMETER
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Instrument used to determinate the amount of alcohol in a liquid.
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Autre terme (en):
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Alcoholometer
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Instrument used to determinate the amount of alcohol in a liquid.
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ALCOHOLOMETRIC
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The alcoholic contents of a mixture.
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Autre terme (en):
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Alcoholometric
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The alcoholic contents of a mixture.
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ALCOHOLOMETRY
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Methods that allow to calculate the alcohol percentage in a liquid.
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Autre terme (en):
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Alcoholometry
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Methods that allow to calculate the alcohol percentage in a liquid.
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ALDEHYDES
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Class of chemical compounds, formed by the partial oxidation of alcohols and sometimes found in wine. The most usual is acetaldehyde.
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Autre terme (en):
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Aldehydes
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Class of chemical compounds, formed by the partial oxidation of alcohols and sometimes found in wine. The most usual is acetaldehyde.
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ALDEHYDIC
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Incisive and characteristic aroma of certain wines that had received a oxygenated period of training, as the xerez, some Port or Catalan wines.
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Autre terme (en):
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Aldehydic
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Incisive and characteristic aroma of certain wines that had received a oxygenated period of training, as the xerez, some Port or Catalan wines.
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ALEATICO
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Minor red grape commonly grown in central and southern Italy. Related to the Muscat variety, with strong aroma of that grape, it is grown extensively in the Abbruzzo and Apulia regions. Some plantings are also found in the warmer regions of California, U.S.A.
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Autre terme (en):
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Aleatico
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Minor red grape commonly grown in central and southern Italy. Related to the Muscat variety, with strong aroma of that grape, it is grown extensively in the Abbruzzo and Apulia regions. Some plantings are also found in the warmer regions of California, U.S.A.
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ALENQUER - IPR (PT)
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Portuguese region in the north of Lisbon. It produces red wines from the grape variety Camarate, Periquita,Trincadeira Preta, Tinta Miúda and whites from the Arinto, Fernão Pires, Jampal and Vital. About 290 ha of vine, with many cellars between cooperatives and individual producers. Beyond the regional grape varieties, have gotten sufficiently commercial success the wines made with the grapes of other regions of the country (Touriga Nacional) and foreigners (Cabernet Sauvignon and Chardonnay).
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Autre terme (en):
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Alenquer - IPR (PT)
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Portuguese region in the north of Lisbon. It produces red wines from the grape variety Camarate, Periquita,Trincadeira Preta, Tinta Miúda and whites from the Arinto, Fernão Pires, Jampal and Vital. About 290 ha of vine, with many cellars between cooperatives and individual producers. Beyond the regional grape varieties, have gotten sufficiently commercial success the wines made with the grapes of other regions of the country (Touriga Nacional) and foreigners (Cabernet Sauvignon and Chardonnay).
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ALENTEJO (PT)
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Important demarcated region of Portugal. It occupies about 1/3 of the portuguese territory, and located in the south of the country. Produce rich fullbodied wines, that, in the last years, have distinguished in the country and foreigner for its quality and, in many cases, for a good relation quality-price. Divided in 8 sub-regions: Borba, Portalegre, Redondo, Reguengos and Vidigueira, Granja-Amareleja, Évora and Moura. All usufruct the statute of D.O.C.. The more important white grape variety are the Roupeiro, Arinto, and Antão Vaz and the red varieties are the Trincadeira, Aragonês and Periquita.
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Autre terme (en):
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Alentejo (PT)
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Important demarcated region of Portugal. It occupies about 1/3 of the portuguese territory, and located in the south of the country. Produce rich fullbodied wines, that, in the last years, have distinguished in the country and foreigner for its quality and, in many cases, for a good relation quality-price. Divided in 8 sub-regions: Borba, Portalegre, Redondo, Reguengos and Vidigueira, Granja-Amareleja, Évora and Moura. All usufruct the statute of D.O.C.. The more important white grape variety are the Roupeiro, Arinto, and Antão Vaz and the red varieties are the Trincadeira, Aragonês and Periquita.
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ALFÔBRE
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Portuguese term used to describe the action of to place a nursery, to cultivate in a nursery.
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Autre terme (en):
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Alfôbre
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Portuguese term used to describe the action of to place a nursery, to cultivate in a nursery.
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ALFROCHEIRO
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Important red grape variety from the Demarcated Region of Dão. Also cultivated in the Bairrada and Alentejo Demarcated Region.
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Autre terme (en):
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Alfrocheiro
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Important red grape variety from the Demarcated Region of Dão. Also cultivated in the Bairrada and Alentejo Demarcated Region.
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ALGARVE (PT)
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Portuguese vinic region, demarcated in 1980. Occupe the south coast of the country. It's constituted by the D.O.C. Lagoa, Lagos, Portimão and Tavira. The vine has come to decrease continuously, due to the urbanistic pressure and remains only two producers. The most important white grape varieties are the Perrum, Manteudo and Diagalves and the red are the Negra Mole and Periquita.
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Autre terme (en):
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Algarve (PT)
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Portuguese vinic region, demarcated in 1980. Occupe the south coast of the country. It's constituted by the D.O.C. Lagoa, Lagos, Portimão and Tavira. The vine has come to decrease continuously, due to the urbanistic pressure and remains only two producers. The most important white grape varieties are the Perrum, Manteudo and Diagalves and the red are the Negra Mole and Periquita.
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ALICANTE (SP)
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Generic name used in some places of Spain, to describe different red grape varieties (Grenache, Merlot), that produce a very pigmented wines, rich in alcohol, that remenber the intense and dark old wines imported from Alicante.
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Autre terme (en):
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Alicante (SP)
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Generic name used in some places of Spain, to describe different red grape varieties (Grenache, Merlot), that produce a very pigmented wines, rich in alcohol, that remenber the intense and dark old wines imported from Alicante.
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ALICANTE BOUSCHET
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Minor grape originating from a 19th century cross using the Aramon and ancient Teinturier native vine, resulting in a hybrid varietal. This in turn was crossed with the Grenache to give the named grape. Widely grown in France, California and Spain. In the latter country it is known as Garnacha Tintorera. In the cool Champagne region of France it is the main grape used to make the sweet "vin mousseux" - (sparkling wine). Often known as "Alicante" for short. Elsewhere the canned juice is used by many amateur winemakers for fermenting home-made wines.
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Autre terme (en):
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Alicante Bouschet
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Minor grape originating from a 19th century cross using the Aramon and ancient Teinturier native vine, resulting in a hybrid varietal. This in turn was crossed with the Grenache to give the named grape. Widely grown in France, California and Spain. In the latter country it is known as Garnacha Tintorera. In the cool Champagne region of France it is the main grape used to make the sweet "vin mousseux" - (sparkling wine). Often known as "Alicante" for short. Elsewhere the canned juice is used by many amateur winemakers for fermenting home-made wines.
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ALIGOTE
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Semi-classic grape widely grown in temperate regions of France, California and Eastern Europe. Used to make a superior white wine for blending or as a good dry wine in the better vintage years in Burgundy, France. Successfully used in the cooler western coastal regions of N. America.
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Autre terme (en):
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Aligote
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Semi-classic grape widely grown in temperate regions of France, California and Eastern Europe. Used to make a superior white wine for blending or as a good dry wine in the better vintage years in Burgundy, France. Successfully used in the cooler western coastal regions of N. America.
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ALIMPA
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Portuguese term used to describe the end of the flowering.
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Autre terme (en):
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Alimpa
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Portuguese term used to describe the end of the flowering.
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ALIVE
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Term aplied to wines which are clean, of medium acidity, usually light and which make a quick impression on the palate.
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Autre terme (en):
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Alive
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Term aplied to wines which are clean, of medium acidity, usually light and which make a quick impression on the palate.
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ALKALINE
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Term used to define a wine rich in sodium and potassium.
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Autre terme (en):
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Alkaline
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Term used to define a wine rich in sodium and potassium.
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ALMA
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Portuguese term used to describe the character of a full bodied well balanced wine.
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Autre terme (en):
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Alma
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Portuguese term used to describe the character of a full bodied well balanced wine.
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ALMEIRIM - IPR (PT)
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One of the six I.P.R. (Indication of Regulated Origin) of the Ribatejo region. Produce white grape varieties from the Arinto, Fernão Pires, Rabo-de-Ovelha, Tália, Trincadeira das Pratas e Vital, and red grapes from Baga, Camarate, Periquita and Trincadeira Preta.
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Autre terme (en):
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Almeirim - IPR (PT)
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One of the six I.P.R. (Indication of Regulated Origin) of the Ribatejo region. Produce white grape varieties from the Arinto, Fernão Pires, Rabo-de-Ovelha, Tália, Trincadeira das Pratas e Vital, and red grapes from Baga, Camarate, Periquita and Trincadeira Preta.
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ALMOND
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Characteristic aroma and flavor of certain wines. In its noble form it appears, for instance, in the Andalusian fine wines. The odor of the bitter almond appears in the young red wines elaborated by carbonic maceration. But the odor of bitter almond can also disclose certain alterations in many wines (excesse of sulphureous anhydride, excess of oxidation in white wines).
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Autre terme (en):
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Almond
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Characteristic aroma and flavor of certain wines. In its noble form it appears, for instance, in the Andalusian fine wines. The odor of the bitter almond appears in the young red wines elaborated by carbonic maceration. But the odor of bitter almond can also disclose certain alterations in many wines (excesse of sulphureous anhydride, excess of oxidation in white wines).
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ALMOND-TREE
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Floral odor that remember the honey aroma of the almond-tree with flower.
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Autre terme (en):
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Almond-tree
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Floral odor that remember the honey aroma of the almond-tree with flower.
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ALMUDE
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Old measure used in some Portuguese regions, for dry and liquid products. It normally contained 12 «canadas» or 48 «quartilhos» (quaters). It is about 25 liters.
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Autre terme (en):
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Almude
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Old measure used in some Portuguese regions, for dry and liquid products. It normally contained 12 «canadas» or 48 «quartilhos» (quaters). It is about 25 liters.
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ALQUEIRE
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Portguguese term used to describe an old measure of contents. It varied between the 13,2 and 22,6 liters.
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Autre terme (en):
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Alqueire
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Portguguese term used to describe an old measure of contents. It varied between the 13,2 and 22,6 liters.
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ALQUITARA
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Portuguese term used to describe an old equipment of distillation, a sort of still, but without condensing coil.
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Autre terme (en):
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Alquitara
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Portuguese term used to describe an old equipment of distillation, a sort of still, but without condensing coil.
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ALTESSE
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Semi-classic grape grown in the Savoie region of France. Used with another local grape, the Molette, to create a blend known as "Seyssell" white wine made to be drunk as young as possible. Also used for the superior "Roussette de Savoie" white wine blend created with Mondeuse grape wine. Once thought to have origins in Cyprus, the grape is now suspected of being related to, if not actually being, the Furmint grape of Hungary.
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Autre terme (en):
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Altesse
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Semi-classic grape grown in the Savoie region of France. Used with another local grape, the Molette, to create a blend known as "Seyssell" white wine made to be drunk as young as possible. Also used for the superior "Roussette de Savoie" white wine blend created with Mondeuse grape wine. Once thought to have origins in Cyprus, the grape is now suspected of being related to, if not actually being, the Furmint grape of Hungary.
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ALVARELHÃO (PT)
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High quality red grape variety recommended for the Monção sub-region of the Vinhos Verdes Demarcated Region where it is intensively cultivated. Less productive, it produces ruby to light ruby colour wines with a delicate aroma, harmonious and flavourous. Synonymy:or «Brancelhão» in Monção; it is known as «Alvarelhão» in the South of the region and as «Pirruivo» in Arouca; corresponding to the «Alvarelhão» of the Douro region, and probably to the «Brancellao» of the Spanish Province Galicia.
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Autre terme (en):
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Alvarelhão (PT)
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High quality red grape variety recommended for the Monção sub-region of the Vinhos Verdes Demarcated Region where it is intensively cultivated. Less productive, it produces ruby to light ruby colour wines with a delicate aroma, harmonious and flavourous. Synonymy:or «Brancelhão» in Monção; it is known as «Alvarelhão» in the South of the region and as «Pirruivo» in Arouca; corresponding to the «Alvarelhão» of the Douro region, and probably to the «Brancellao» of the Spanish Province Galicia.
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ALVARINHO (PT)
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High quality white grape variety of the Vinhos Verdes Demarcated Region, recommended for the sub-region of Monção, as a pure grape variety for the production of wines with the Alvarinho Denomination of Origin. Productive and rustic, it produces wines with a strong grape variety aroma, well balanced and flavourous. As those are the region's wines with the highest alcohol content, they have a specific regulation.
Synonymy: known as «Galego» or «Galeguinho» in the Ponte de Lima county
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Autre terme (en):
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Alvarinho (PT)
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High quality white grape variety of the Vinhos Verdes Demarcated Region, recommended for the sub-region of Monção, as a pure grape variety for the production of wines with the Alvarinho Denomination of Origin. Productive and rustic, it produces wines with a strong grape variety aroma, well balanced and flavourous. As those are the region's wines with the highest alcohol content, they have a specific regulation.
Synonymy: known as «Galego» or «Galeguinho» in the Ponte de Lima county
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AMARAL (PT)
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High quality red grape variety, recommended for the southern counties (6) of the Vinhos Verdes Demarcated Region, where it is intensively cultivated; less productive and rustic, it produces ruby colour wines with an undefined aroma, slightly acid and full-bodied. Synonymy:or «Azar», is known as «Amaral» in Penafiel and Amarante, as «Cainho Bravo» or «Cainho Miúdo» in Monção, as «Cainzinho» in Arcos de Valdevez and as «Sousão Galego» in the area of Basto.
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Autre terme (en):
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Amaral (PT)
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High quality red grape variety, recommended for the southern counties (6) of the Vinhos Verdes Demarcated Region, where it is intensively cultivated; less productive and rustic, it produces ruby colour wines with an undefined aroma, slightly acid and full-bodied. Synonymy:or «Azar», is known as «Amaral» in Penafiel and Amarante, as «Cainho Bravo» or «Cainho Miúdo» in Monção, as «Cainzinho» in Arcos de Valdevez and as «Sousão Galego» in the area of Basto.
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AMBER
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Colour of a wine resembling that of amber.
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Autre terme (en):
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Amber
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Colour of a wine resembling that of amber.
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AMBER
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Characteristic perfume of the Chardonnay variety. Term used also to describe the golden-dark color that the white wines acquire when they become oxidated. It is a normal coloration of Jerez wines or brandies.
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Autre terme (en):
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Amber
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Characteristic perfume of the Chardonnay variety. Term used also to describe the golden-dark color that the white wines acquire when they become oxidated. It is a normal coloration of Jerez wines or brandies.
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AMELIORATION
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A catchall term for various methods of improving a wine, some of which are illegal in commercial winemaking. These methods include adding sugar, water, and/or acid to the grape juice or wine to correct deficiencies. Most countries have regulations pertaining to these practices with regard to commercial winemaking.
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Autre terme (en):
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Amelioration
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A catchall term for various methods of improving a wine, some of which are illegal in commercial winemaking. These methods include adding sugar, water, and/or acid to the grape juice or wine to correct deficiencies. Most countries have regulations pertaining to these practices with regard to commercial winemaking.
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AMERICAN
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Term used to describe a wine proceeding from grapes of hybrid vines. Present a toxic degree and is not authorized its commercialization .
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Autre terme (en):
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American
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Term used to describe a wine proceeding from grapes of hybrid vines. Present a toxic degree and is not authorized its commercialization .
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AMINO ACIDS
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Substances in the must that take place to superior alcohols and given nutrients to the yeasts.
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Autre terme (en):
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Amino acids
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Substances in the must that take place to superior alcohols and given nutrients to the yeasts.
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AMONTILLADO
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Generous wine of Jerez, golden or amber, with an hazelnut dry flavor, anb a richness that oscillate between 17 / 18 degrees. The Amontillado realize part of its period of training in aerobic conditions, under the veil of flower yeasts.
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Autre terme (en):
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Amontillado
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Generous wine of Jerez, golden or amber, with an hazelnut dry flavor, anb a richness that oscillate between 17 / 18 degrees. The Amontillado realize part of its period of training in aerobic conditions, under the veil of flower yeasts.
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AMPELOGRAPHIC REGIST
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Description of the characteristics of grape varieties.
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Autre terme (en):
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Ampelographic regist
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Description of the characteristics of grape varieties.
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AMPELOGRAPHY
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Study and identification of grape varieties. Science that studies the plant of vide and its different varieties. Each region, each country, had given different names to grapes from the same varietal origin. Exist, therefore, numerous synonyms. The ampelography is not a new science. Already Columela, in the I century, speaks of the ampelography in it's first agricultural treated.
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Autre terme (en):
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Ampelography
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Study and identification of grape varieties. Science that studies the plant of vide and its different varieties. Each region, each country, had given different names to grapes from the same varietal origin. Exist, therefore, numerous synonyms. The ampelography is not a new science. Already Columela, in the I century, speaks of the ampelography in it's first agricultural treated.
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AMPELOLOGY
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Science that describe and identifie the different varieties of vides, the size of the grape, the sex of the flower, the form of the vine-shoots, the texture of the leaves, the color of the berries, etc.
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Autre terme (en):
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Ampelology
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Science that describe and identifie the different varieties of vides, the size of the grape, the sex of the flower, the form of the vine-shoots, the texture of the leaves, the color of the berries, etc.
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AMPELOMETHRY
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Application of stastistical methods and terms to the description of the morphologycal characteres of the vine.
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Autre terme (en):
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Ampelomethry
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Application of stastistical methods and terms to the description of the morphologycal characteres of the vine.
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AMPHORA
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Cooked adobe container, with 26 l of capacity, in the antiquity destined for wine and oil transport. These amphoras have a curious form. They are not held in the soil, therefore they finish in peak. They were embedded in the sand of beaches, while the boat expected to carrying them. To preserve the wine they were covered with a long cover of cork oak, material whose use if lost, to follow, during many centuries. A curious detail is that the cover was marked with a stamp, so that if could not manipulate the content of the amphora. In Rome, in the Testaccio mount, numerous remaining portions of amphoras, such had met as if they find in the destroços of been shipwrecked boats. This demonstrates the importance that the commerce of the wine had at the time in the Mediterranean. Favours to the finding of these amphoras were possible to decipher the route that the wines followed two a thousand years.
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Autre terme (en):
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Amphora
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Cooked adobe container, with 26 l of capacity, in the antiquity destined for wine and oil transport. These amphoras have a curious form. They are not held in the soil, therefore they finish in peak. They were embedded in the sand of beaches, while the boat expected to carrying them. To preserve the wine they were covered with a long cover of cork oak, material whose use if lost, to follow, during many centuries. A curious detail is that the cover was marked with a stamp, so that if could not manipulate the content of the amphora. In Rome, in the Testaccio mount, numerous remaining portions of amphoras, such had met as if they find in the destroços of been shipwrecked boats. This demonstrates the importance that the commerce of the wine had at the time in the Mediterranean. Favours to the finding of these amphoras were possible to decipher the route that the wines followed two a thousand years.
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AMPHORA
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Large round cement tank with domed top for storage of wine.
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Autre terme (en):
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Amphora
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Large round cement tank with domed top for storage of wine.
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ANABOLISM
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Metabolic synthesis using energy.
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Autre terme (en):
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Anabolism
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Metabolic synthesis using energy.
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ANAEMIC
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Term used to describe a deficient wine, diminutive, weak, nude, without body and color.
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Autre terme (en):
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Anaemic
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Term used to describe a deficient wine, diminutive, weak, nude, without body and color.
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ANALYSIS
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Chemical or sensorial examination of the different compounds of wine.
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Autre terme (en):
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Analysis
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Chemical or sensorial examination of the different compounds of wine.
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ANALYSIS
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Analysis (tasting and chemical) efectuated in a wine to extract conclusions and a critical reflection about its qualities and defects. The analytical examination allows to investigate, to evaluate and to disclose to the diverse components or elements of a wine (alcohol, acidity, sugars, etc.).
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Autre terme (en):
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Analysis
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Analysis (tasting and chemical) efectuated in a wine to extract conclusions and a critical reflection about its qualities and defects. The analytical examination allows to investigate, to evaluate and to disclose to the diverse components or elements of a wine (alcohol, acidity, sugars, etc.).
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ANCESTRY
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Varietal origin of a wine (chardonnay, cabernet sauvignon, grenache), that gives the character. The ancestry can be strengthened by the unmistakables characteristics of a vine.
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Autre terme (en):
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Ancestry
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Varietal origin of a wine (chardonnay, cabernet sauvignon, grenache), that gives the character. The ancestry can be strengthened by the unmistakables characteristics of a vine.
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ANCHORAGE FOR TRELLIS WIRES
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Heavy stone or other object buriedin the ground at the end of the row and to which the ends of the trellis wires are fastened.
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Autre terme (en):
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Anchorage for trellis wires
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Heavy stone or other object buriedin the ground at the end of the row and to which the ends of the trellis wires are fastened.
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ANGULATE, ANGULAR
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The total effect of dominant, tart-edged flavours and taste impressions in many young dry wines. Has opposite meaning to round, soft or supple.
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Autre terme (en):
|
Angulate, angular
|
| |
The total effect of dominant, tart-edged flavours and taste impressions in many young dry wines. Has opposite meaning to round, soft or supple.
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ANHYDRIDE - CARBON DIOXIDE
|
The coorless, ordorless gas emitted by yeast during fermentation. The purpose of an air lock is to allow the carbon dioxide to escape without allowing oxygen into the fermentation vessel. The chemical shorthand is CO2.
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|
Autre terme (en):
|
Anhydride - carbon dioxide
|
| |
The coorless, ordorless gas emitted by yeast during fermentation. The purpose of an air lock is to allow the carbon dioxide to escape without allowing oxygen into the fermentation vessel. The chemical shorthand is CO2.
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ANIMAL SMELL
|
Animal's aroma. Have origin in the evolution of wine's proteins and remember the odor of the leather, the skin, and also of the hunting. Usualy finding in old wines, late bottled.
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Autre terme (en):
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Animal smell
|
| |
Animal's aroma. Have origin in the evolution of wine's proteins and remember the odor of the leather, the skin, and also of the hunting. Usualy finding in old wines, late bottled.
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ANISE
|
Term used to describe the aroma of some white wines. The fennel aroma is of the same family.
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|
Autre terme (en):
|
Anise
|
| |
Term used to describe the aroma of some white wines. The fennel aroma is of the same family.
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ANTHOCYANINS
|
A group of red and blue pigments. The red pigments of grapes belong to this group
|
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Autre terme (en):
|
Anthocyanins
|
| |
A group of red and blue pigments. The red pigments of grapes belong to this group
|
ANTHRACNOSE, BLACK SPOT
|
A disease of vines caused by a fungus
|
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Autre terme (en):
|
Anthracnose, black spot
|
| |
A disease of vines caused by a fungus
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ANTISEPTIC
|
Substance which destroys microrganisms or prevents them developing
|
|
Autre terme (en):
|
Antiseptic
|
| |
Substance which destroys microrganisms or prevents them developing
|
ANVIL
|
Used in cooperage, it's an instrument of iron and steel destined to the riveting of the arcs.
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Autre terme (en):
|
Anvil
|
| |
Used in cooperage, it's an instrument of iron and steel destined to the riveting of the arcs.
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AOC OR AC (FR)
|
The top category in the French system for ensuring quality wines. Appellation d'Origine Contrôlée, which means "Appellation of Controlled Origin," is sometimes shortened to Appellation Contrôlée and abbreviated as either AOC or AC. The French initiated the Appellation d'Origine Contrôlée system in 1935 as a means of safeguarding the more quality-conscious winemakers, vineyards, and areas from unethical producers who were taking advantage of the better-known names. Although the French AC system can't guarantee the quality of a producer's wine, it can control most of the elements that go into making it. This is accomplished by the demanding criteria necessary for qualifying as an AC.
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Autre terme (en):
|
AOC or AC (FR)
|
| |
The top category in the French system for ensuring quality wines. Appellation d'Origine Contrôlée, which means "Appellation of Controlled Origin," is sometimes shortened to Appellation Contrôlée and abbreviated as either AOC or AC. The French initiated the Appellation d'Origine Contrôlée system in 1935 as a means of safeguarding the more quality-conscious winemakers, vineyards, and areas from unethical producers who were taking advantage of the better-known names. Although the French AC system can't guarantee the quality of a producer's wine, it can control most of the elements that go into making it. This is accomplished by the demanding criteria necessary for qualifying as an AC.
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APAGADO (PT)
|
Cloudy in the colour, without aroma and poor of flavor.
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Autre terme (en):
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Apagado (PT)
|
| |
Cloudy in the colour, without aroma and poor of flavor.
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APERITIF
|
Wines, including vermouths, suitable for drinking as an appetizer immediatly before a meal.
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Autre terme (en):
|
Aperitif
|
| |
Wines, including vermouths, suitable for drinking as an appetizer immediatly before a meal.
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APO-ENZYME
|
The non-dialyzable protein portion of an enzyme which confers specificity on the enzyme.
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Autre terme (en):
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Apo-enzyme
|
| |
The non-dialyzable protein portion of an enzyme which confers specificity on the enzyme.
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APOGEU (PT)
|
Maximum point that a wine aged in a bottle can reach.
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Autre terme (en):
|
Apogeu (PT)
|
| |
Maximum point that a wine aged in a bottle can reach.
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APOPLEXY
|
Sudden death of part or whole of the vine with disiccation.
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Autre terme (en):
|
Apoplexy
|
| |
Sudden death of part or whole of the vine with disiccation.
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APOTHEC
|
It is the place where can keep wines, in special for collection.
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Autre terme (en):
|
Apothec
|
| |
It is the place where can keep wines, in special for collection.
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APPLE
|
Refers to smell or aroma of a wine, usually carrying additional modifiers. "Ripe apples" describes a full, fruity, clean smell associated with some styles of Chardonnay wine. "Fresh apples" does the same for some types of Riesling. "Green apple", however, is almost always reserved for wines made from barely ripe or underipe grapes. "Stale apples" applies almost exclusively to flawed wine exhibiting first stage oxidation.
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|
Autre terme (en):
|
Apple
|
| |
Refers to smell or aroma of a wine, usually carrying additional modifiers. "Ripe apples" describes a full, fruity, clean smell associated with some styles of Chardonnay wine. "Fresh apples" does the same for some types of Riesling. "Green apple", however, is almost always reserved for wines made from barely ripe or underipe grapes. "Stale apples" applies almost exclusively to flawed wine exhibiting first stage oxidation.
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APRICOT
|
One of the more delicate fruity aromas that a wine can present. More frequent in the white wines rich in sugars (sauternes, mature riesling, etc.).
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Autre terme (en):
|
Apricot
|
| |
One of the more delicate fruity aromas that a wine can present. More frequent in the white wines rich in sugars (sauternes, mature riesling, etc.).
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ARABINOSE
|
One of the principal pentoses in grapes. It constitutes a part of the unfermentable residual sugar in dry wines.
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Autre terme (en):
|
Arabinose
|
| |
One of the principal pentoses in grapes. It constitutes a part of the unfermentable residual sugar in dry wines.
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ARAGONEZ (PT)
|
Name used to design the grape variety Tinta Roriz in the Alentejo region. With a good production and very good quality.
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Autre terme (en):
|
Aragonez (PT)
|
| |
Name used to design the grape variety Tinta Roriz in the Alentejo region. With a good production and very good quality.
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ARAMÓN (FR)
|
Minor grape of mediocre quality widely grown in the Languedoc-Roussillon region of France and mainly used to make a "stretch" wine for blending with better varieties in order to make some of the more notorious styles of "vin de table" wine associated with the Midi. There are two mutations also found there, Aramon Gris and Aramon Blanc, neither being significant.
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Autre terme (en):
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Aramón (FR)
|
| |
Minor grape of mediocre quality widely grown in the Languedoc-Roussillon region of France and mainly used to make a "stretch" wine for blending with better varieties in order to make some of the more notorious styles of "vin de table" wine associated with the Midi. There are two mutations also found there, Aramon Gris and Aramon Blanc, neither being significant.
|
ARBOIS
|
Fairly widely grown white-wine grape in the Loire region of France. Used in some blends labeled "Touraine". Also known as Menu Pineau or Petit Pineau
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|
Autre terme (en):
|
Arbois
|
| |
Fairly widely grown white-wine grape in the Loire region of France. Used in some blends labeled "Touraine". Also known as Menu Pineau or Petit Pineau
|
ARBÓREO (PT)
|
Term used to describe the pleasant odor, generally resinous and balsamic.
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Autre terme (en):
|
Arbóreo (PT)
|
| |
Term used to describe the pleasant odor, generally resinous and balsamic.
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ARCHED, CANE, BOW
|
Fruit cane which is bent and tied to the framework of the vine or to a stake.
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Autre terme (en):
|
Arched, cane, bow
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| |
Fruit cane which is bent and tied to the framework of the vine or to a stake.
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AREIAS (PT)
|
Sandly soil of some portuguese regions, with special prominence in Colares.
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Autre terme (en):
|
Areias (PT)
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| |
Sandly soil of some portuguese regions, with special prominence in Colares.
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ARESTAS (PT)
|
Term used in winetasting to describe certain qualities of a wine with more aggressive profile, that break the balance; are basically, acid edges or tannin edges. These sensations will be harmonizing when the wines developed well in the bottle.
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Autre terme (en):
|
Arestas (PT)
|
| |
Term used in winetasting to describe certain qualities of a wine with more aggressive profile, that break the balance; are basically, acid edges or tannin edges. These sensations will be harmonizing when the wines developed well in the bottle.
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ARINTO (SIN. PEDERNÃ)
|
High quality white grape variety of the Vinhos Verdes Demarcated Region, recommended for the entire region except for the Monção sub-region. With a culture area in great expansion it came originally from the region's inland areas. Highly productive it produces fragrant, well-balanced and harmonious wines.
Synonymy: known as «Pedernão» in the South of the region, as «Asal «Espanhol», «Asal Galego» or «Branco Espanhol» in Amarante, as «Pé de Perdiz Branco» in Cabeceiras de Basto, as «Rabo de Ovelha» in Lousada, as «Chapeludo» in Castelo de Paiva, Cinfães and Vale do Sousa, as «Perdigão» in Mondim de Basto and as «Cerceal» in Arouca; it is also the «Pedernão» of the Douro region, the «Arinto» of Bucelas and the «Arinto» of Bairrada.
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|
Autre terme (en):
|
Arinto (sin. Pedernã)
|
| |
High quality white grape variety of the Vinhos Verdes Demarcated Region, recommended for the entire region except for the Monção sub-region. With a culture area in great expansion it came originally from the region's inland areas. Highly productive it produces fragrant, well-balanced and harmonious wines.
Synonymy: known as «Pedernão» in the South of the region, as «Asal «Espanhol», «Asal Galego» or «Branco Espanhol» in Amarante, as «Pé de Perdiz Branco» in Cabeceiras de Basto, as «Rabo de Ovelha» in Lousada, as «Chapeludo» in Castelo de Paiva, Cinfães and Vale do Sousa, as «Perdigão» in Mondim de Basto and as «Cerceal» in Arouca; it is also the «Pedernão» of the Douro region, the «Arinto» of Bucelas and the «Arinto» of Bairrada.
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ARISTOCRATIC
|
Term used to describe an elegant wine, from a variety of noble ancestry. Applied to dry wines, great sparkling and to the best sherries, sauternes and ports.
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Autre terme (en):
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Aristocratic
|
| |
Term used to describe an elegant wine, from a variety of noble ancestry. Applied to dry wines, great sparkling and to the best sherries, sauternes and ports.
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ARM
|
The primary division of the trunk of the vine which carry the bearing and prunning units.
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Autre terme (en):
|
Arm
|
| |
The primary division of the trunk of the vine which carry the bearing and prunning units.
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ARMAGNAC
|
A fine French brandy from the Armagnac region, which is situated southeast of Bordeaux. The region consists of three subregions-Bas-Armagnac, Tenareze, and Haut-Armagnac. Although almost as highly regarded as Cognac, Armagnac is of a different style. It's distilled only once and therefore has a lower alcoholic strength (generally about 53 percent alcohol) than Cognac (about 70 percent), which undergoes a double distillation process.
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Autre terme (en):
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Armagnac
|
| |
A fine French brandy from the Armagnac region, which is situated southeast of Bordeaux. The region consists of three subregions-Bas-Armagnac, Tenareze, and Haut-Armagnac. Although almost as highly regarded as Cognac, Armagnac is of a different style. It's distilled only once and therefore has a lower alcoholic strength (generally about 53 percent alcohol) than Cognac (about 70 percent), which undergoes a double distillation process.
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ARMILÁRIA (PT)
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Criptogamic disease of the vine.
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Autre terme (en):
|
Armilária (PT)
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| |
Criptogamic disease of the vine.
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AROMAS
|
In the wine world, the traditional definition of aroma is the simple, fruity smell of the grape variety. Today's broader definition combines a fermentation and aging. The traditional difference is that a young wine will show its varietal aroma in a more pronounced way. However, in a mature wine-where some of the grape's intrinsic fragrance has been replaced by other characteristics-the smell transmutes into a bouquet.
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|
Autre terme (en):
|
Aromas
|
| |
In the wine world, the traditional definition of aroma is the simple, fruity smell of the grape variety. Today's broader definition combines a fermentation and aging. The traditional difference is that a young wine will show its varietal aroma in a more pronounced way. However, in a mature wine-where some of the grape's intrinsic fragrance has been replaced by other characteristics-the smell transmutes into a bouquet.
|
AROMATIC
|
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.
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Autre terme (en):
|
Aromatic
|
| |
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.
|
ARRÁBIDA IPR (PT)
|
Rough portuguese region, part of Setúbal, Sesimbra and Palmela land. With a mediterranean climate, produced coloured red and ruby wines with the grape varieties Periquita (minimum of 50%), Alfrocheiro and Cabernet Sauvignon (maximum of 10%).
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Autre terme (en):
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Arrábida IPR (PT)
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| |
Rough portuguese region, part of Setúbal, Sesimbra and Palmela land. With a mediterranean climate, produced coloured red and ruby wines with the grape varieties Periquita (minimum of 50%), Alfrocheiro and Cabernet Sauvignon (maximum of 10%).
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ARRANGED
|
Term used to describe a wine that seems to have received treatment or addition from something destined to hide a defect.
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Autre terme (en):
|
Arranged
|
| |
Term used to describe a wine that seems to have received treatment or addition from something destined to hide a defect.
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ARRIMADO (PT)
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Disposal in horizontal lines the bottles of sparkling wine in a cellar.
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Autre terme (en):
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Arrimado (PT)
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| |
Disposal in horizontal lines the bottles of sparkling wine in a cellar.
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ARRIMADOR (PT)
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That one that 'arrima'.
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Autre terme (en):
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Arrimador (PT)
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| |
That one that 'arrima'.
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ARROBA (PT)
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Old measure used by the grape-grower, about thirty-two pounds (weight) or about fifteen kg.
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Autre terme (en):
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Arroba (PT)
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| |
Old measure used by the grape-grower, about thirty-two pounds (weight) or about fifteen kg.
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ARRUDA - IPR (PT)
|
This is a small portuguese region of wines, with about 65 ha of vine, placed in the north of Lisbon, in Estremadura. The white wines are produced from the varieties Arinto, Fernão Pires, Jampal and Vital, and the red wines from Camarate, Periquita, Preto Marinho and Tinta Miúda.
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Autre terme (en):
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Arruda - IPR (PT)
|
| |
This is a small portuguese region of wines, with about 65 ha of vine, placed in the north of Lisbon, in Estremadura. The white wines are produced from the varieties Arinto, Fernão Pires, Jampal and Vital, and the red wines from Camarate, Periquita, Preto Marinho and Tinta Miúda.
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ARRUFIAC (FR)
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White grape variety used in the elaboration of some wines in the southwest of France.
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Autre terme (en):
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Arrufiac (FR)
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| |
White grape variety used in the elaboration of some wines in the southwest of France.
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ARTEMISIA
|
Unpleasant wine's aroma that reminds the plant of the same name.
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Autre terme (en):
|
Artemisia
|
| |
Unpleasant wine's aroma that reminds the plant of the same name.
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ARTICHOKE
|
It is said of a wine that have an ackward aroma, acid and acrid, remember vegetal. The aroma, in the degustation, is what the artichoke produced when cooking.
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Autre terme (en):
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Artichoke
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| |
It is said of a wine that have an ackward aroma, acid and acrid, remember vegetal. The aroma, in the degustation, is what the artichoke produced when cooking.
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ASBESTOS
|
Material used to filter wines, but now it is unusual because it can transmit bad flavors.
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Autre terme (en):
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Asbestos
|
| |
Material used to filter wines, but now it is unusual because it can transmit bad flavors.
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ASCOMYCETES
|
Type of fungus that includes specially the yeasts.
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Autre terme (en):
|
Ascomycetes
|
| |
Type of fungus that includes specially the yeasts.
|
ASCORBIC ACID
|
Vitamin C. Sometimes added to white wines as a preservative.
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Autre terme (en):
|
Ascorbic acid
|
| |
Vitamin C. Sometimes added to white wines as a preservative.
|
ASEPSIS
|
Set of procedures used in the vinic containers, to hinder the development of microorganisms that could changes musts and wines.
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Autre terme (en):
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Asepsis
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| |
Set of procedures used in the vinic containers, to hinder the development of microorganisms that could changes musts and wines.
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ASPARAGUS
|
Vegetal odor, characteristic of some white wines, as certain Sauvignon Blanc.
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Autre terme (en):
|
Asparagus
|
| |
Vegetal odor, characteristic of some white wines, as certain Sauvignon Blanc.
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ASPIRAN
|
Old name of a variety of Hérault.
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Autre terme (en):
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Aspiran
|
| |
Old name of a variety of Hérault.
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ASSADO (PT)
|
Animal odor that remind the one of roast meat.
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Autre terme (en):
|
Assado (PT)
|
| |
Animal odor that remind the one of roast meat.
|
ASSARIO (PT)
|
White grape variety recommended in the portuguese Dão region, that takes the name of 'Malvasia Fina' in the regions of Douro, Encostas da Nave, Pinhel and Figueira de Castelo Rodrigo.
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|
Autre terme (en):
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Assario (PT)
|
| |
White grape variety recommended in the portuguese Dão region, that takes the name of 'Malvasia Fina' in the regions of Douro, Encostas da Nave, Pinhel and Figueira de Castelo Rodrigo.
|
ASSEMBLAGE (FR)
|
Blending of different vats, and sometimes different grape varieties. Also used to indicate the composition of such a blend.
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Autre terme (en):
|
Assemblage (FR)
|
| |
Blending of different vats, and sometimes different grape varieties. Also used to indicate the composition of such a blend.
|
ASSENTADO (PT)
|
term used to describe the stabilized wine, completely finished.
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|
Autre terme (en):
|
Assentado (PT)
|
| |
term used to describe the stabilized wine, completely finished.
|
ASTI
|
Name of an important wine-producing town and province situated south of Turin in Italy's Piedmont region. In addition to the Asti Spummante DOCG (which produces the area's famous sparkling wine of the same name), several other DOC's and DOCG's use Asti in their names - Barbera d'Asti, Dolcetto d'Asti, Freisa d'Asti, Grignolino d'Asti, and Moscato d'Asti.
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|
Autre terme (en):
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Asti
|
| |
Name of an important wine-producing town and province situated south of Turin in Italy's Piedmont region. In addition to the Asti Spummante DOCG (which produces the area's famous sparkling wine of the same name), several other DOC's and DOCG's use Asti in their names - Barbera d'Asti, Dolcetto d'Asti, Freisa d'Asti, Grignolino d'Asti, and Moscato d'Asti.
|
ASTRINGENCY
|
A taste quality noted for constricting or contracting the inner mouth, as an unripe persimmon would, but caused in wine primarily by tannins absorbed from the skins and seeds of the base fruit from which the wine was made. Astringency mellows with bottle aging.
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|
Autre terme (en):
|
Astringency
|
| |
A taste quality noted for constricting or contracting the inner mouth, as an unripe persimmon would, but caused in wine primarily by tannins absorbed from the skins and seeds of the base fruit from which the wine was made. Astringency mellows with bottle aging.
|
ASTRINGENT
|
Descriptive of wines that have a rough, puckery taste. Usually can be attributed to high tannin content. Tannic astringency will normally decrease with age. However, sometimes the wine fails to outlive the tannin.
|
|
Autre terme (en):
|
Astringent
|
| |
Descriptive of wines that have a rough, puckery taste. Usually can be attributed to high tannin content. Tannic astringency will normally decrease with age. However, sometimes the wine fails to outlive the tannin.
|
ASZÚ
|
Term used in Hungari to describe the grape afected by the grey rot (Bothrytis). The Tokay wine elaborated with sweet grapes, enriched by Bothrytis is called Tokay Aszú.
|
|
Autre terme (en):
|
Aszú
|
| |
Term used in Hungari to describe the grape afected by the grey rot (Bothrytis). The Tokay wine elaborated with sweet grapes, enriched by Bothrytis is called Tokay Aszú.
|
ATAQUE (PT)
|
First sensorial impression that the wine produces in the palate.
|
|
Autre terme (en):
|
Ataque (PT)
|
| |
First sensorial impression that the wine produces in the palate.
|
ATTENUATION
|
Fall in specific gravity of must during fermentation.
|
|
Autre terme (en):
|
Attenuation
|
| |
Fall in specific gravity of must during fermentation.
|
ATTRACTIVE
|
Term used to describe certain interesting wines.
|
|
Autre terme (en):
|
Attractive
|
| |
Term used to describe certain interesting wines.
|
AUBUN
|
Black grape variety from the South of the Rhone valley. Also known as Counoise. Is one of the 13 varieties of Châteauneuf-du-Pape, and look like the Cariñena variety. Produces red wine of pretty color, liveliness and astringency.
|
|
Autre terme (en):
|
Aubun
|
| |
Black grape variety from the South of the Rhone valley. Also known as Counoise. Is one of the 13 varieties of Châteauneuf-du-Pape, and look like the Cariñena variety. Produces red wine of pretty color, liveliness and astringency.
|
AUCTION
|
Public sale in which articles are sold to the highest of sucessive bidders.
|
|
Autre terme (en):
|
Auction
|
| |
Public sale in which articles are sold to the highest of sucessive bidders.
|
AUSLESE (GER)
|
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.
|
|
Autre terme (en):
|
Auslese (GER)
|
| |
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.
|
AUSTERE
|
Usually used in description of dry, relatively hard and acidic wines that seem to lack depth and roundness. Such wines may soften a bit with age. Term often applied to wines made from noble grape varieties grown in cool climates or harvested too early in the season.
|
|
Autre terme (en):
|
Austere
|
| |
Usually used in description of dry, relatively hard and acidic wines that seem to lack depth and roundness. Such wines may soften a bit with age. Term often applied to wines made from noble grape varieties grown in cool climates or harvested too early in the season.
|
AUTHENTIC
|
Term applied to wines which are reliable as regards purity, variety and origin.
|
|
Autre terme (en):
|
Authentic
|
| |
Term applied to wines which are reliable as regards purity, variety and origin.
|
AUTOLYSIS
|
Decomposition of cells by their own enzymes. Autolysis of dead yeast cells is a source of amino acids and accessory growth substances in wine.
|
|
Autre terme (en):
|
Autolysis
|
| |
Decomposition of cells by their own enzymes. Autolysis of dead yeast cells is a source of amino acids and accessory growth substances in wine.
|
AUTOVINIFICATOR
|
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.
|
|
Autre terme (en):
|
Autovinificator
|
| |
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.
|
AUVERNAT
|
Synonym of different grape varieties. The Auvernat Blanc is the Chardonnay, the Auvernat Negra is the Pinot Noir, the Auvernat Gris is the Meunier or the Pinot Gris.
|
|
Autre terme (en):
|
Auvernat
|
| |
Synonym of different grape varieties. The Auvernat Blanc is the Chardonnay, the Auvernat Negra is the Pinot Noir, the Auvernat Gris is the Meunier or the Pinot Gris.
|
AUXERROIS
|
French local name for the Malbec, aka Cot red wine grape species grown in the Cahors region of France and also, confusingly, an important white wine grape in the Alsace region called the Auxerrois Blanc that is distinct from another locally grown white wine grape called the Auxerrois Gris that is actually the Pinot Gris varietal grape.
|
|
Autre terme (en):
|
Auxerrois
|
| |
French local name for the Malbec, aka Cot red wine grape species grown in the Cahors region of France and also, confusingly, an important white wine grape in the Alsace region called the Auxerrois Blanc that is distinct from another locally grown white wine grape called the Auxerrois Gris that is actually the Pinot Gris varietal grape.
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AVERMELHADO (PT)
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Term used to describe a white wine (oxidated) that have taken an ambrein color.
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Autre terme (en):
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Avermelhado (PT)
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| |
Term used to describe a white wine (oxidated) that have taken an ambrein color.
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AVESSO (PT)
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High quality white grape variety of the Vinhos Verdes Demarcated Region, recommended for the sub-regions of Baião, Cinfães and Resende, where its culture is confined. Productive and rustic, this grape variety produces wines with a strong aroma, well balanced and flavourous.
Synonymy:also known as «Borral», «Bornal» and «Bornão» in the Baião county and as «Borraçal branco».
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Autre terme (en):
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Avesso (PT)
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High quality white grape variety of the Vinhos Verdes Demarcated Region, recommended for the sub-regions of Baião, Cinfães and Resende, where its culture is confined. Productive and rustic, this grape variety produces wines with a strong aroma, well balanced and flavourous.
Synonymy:also known as «Borral», «Bornal» and «Bornão» in the Baião county and as «Borraçal branco».
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AZAL (PT)
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Medium quality white grape variety of the Vinhos Verdes Demarcated Region, recommended for the sub-regions of Basto, Penafiel and Amarante and for the southern counties (6) of the region. Very productive and rustic, it produces wines with a delicate and intense aroma, slightly acid and fruity.
Synonymy: known as «Asal da Lixa» in Amarante, «Gadelhudo» in Felgueiras, «(Es) Pinheira» in Lousada and also as «Carvalhal»
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Autre terme (en):
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Azal (PT)
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| |
Medium quality white grape variety of the Vinhos Verdes Demarcated Region, recommended for the sub-regions of Basto, Penafiel and Amarante and for the southern counties (6) of the region. Very productive and rustic, it produces wines with a delicate and intense aroma, slightly acid and fruity.
Synonymy: known as «Asal da Lixa» in Amarante, «Gadelhudo» in Felgueiras, «(Es) Pinheira» in Lousada and also as «Carvalhal»
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AZEITADO (PT)
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Term applied to wines affected by graisse.
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Autre terme (en):
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Azeitado (PT)
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Term applied to wines affected by graisse.
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AZOTE
|
Inactive gas used in the wines conservation. Indispensable nutriment of the grapevine and the growth of the yeasts during the alcoholic fermentation.
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Autre terme (en):
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Azote
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| |
Inactive gas used in the wines conservation. Indispensable nutriment of the grapevine and the growth of the yeasts during the alcoholic fermentation.
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BABEASCA NEAGRA (RO)
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Variety very appreciated in Roménia. Produces wines with body and personality, in the region of Odobesti.
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Autre terme (en):
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Babeasca Neagra (RO)
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| |
Variety very appreciated in Roménia. Produces wines with body and personality, in the region of Odobesti.
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BACKLABEL
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Guarantee document placed behind the bottle to provide the consumer a suplemental information about the qualities, varieties, conservation, year of the harvest and age of the wines.
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Autre terme (en):
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Backlabel
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| |
Guarantee document placed behind the bottle to provide the consumer a suplemental information about the qualities, varieties, conservation, year of the harvest and age of the wines.
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BACO
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Roman name of Dionísios, greek god of the vine and the wine.
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Autre terme (en):
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Baco
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| |
Roman name of Dionísios, greek god of the vine and the wine.
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BACO BLANC OR BACO 22
|
Hybrid grape created in 1898 by François Baco, from a crossing between Folle Blanche and Noah. Authorized in the Armagnac and in some table wines of southwestern of France.
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Autre terme (en):
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Baco Blanc or Baco 22
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| |
Hybrid grape created in 1898 by François Baco, from a crossing between Folle Blanche and Noah. Authorized in the Armagnac and in some table wines of southwestern of France.
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BACO NOIR (AKA BACO NO.1)
|
A french-american hybrid grape used to make an intense red wine regarded by some as a good substitute for Cabernet Sauvignon . Capable of aging, its origins trace to the Folle Blanche and a native American strain of grape. Extensively grown in the cool northern regions of N. America.
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Autre terme (en):
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Baco Noir (aka Baco No.1)
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| |
A french-american hybrid grape used to make an intense red wine regarded by some as a good substitute for Cabernet Sauvignon . Capable of aging, its origins trace to the Folle Blanche and a native American strain of grape. Extensively grown in the cool northern regions of N. America.
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BACTERIA
|
Microorganisms presents in the malolactic fermentation (lactic bacterias), that can damage the wine.
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Autre terme (en):
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Bacteria
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Microorganisms presents in the malolactic fermentation (lactic bacterias), that can damage the wine.
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BADAME (COOPERAGE)
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Portuguese term used to describe an utensil of cooper used to clean the croze of staves.
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Autre terme (en):
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Badame (Cooperage)
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| |
Portuguese term used to describe an utensil of cooper used to clean the croze of staves.
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BADIANA
|
Spiced aroma that evokes the japanese star anise-tree.
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Autre terme (en):
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Badiana
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| |
Spiced aroma that evokes the japanese star anise-tree.
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BAGA (PT)
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Grape variety more cultivated in Portugal, over all in Bairrada and Dão. In the Bairrada it gives wines with good color and structure, proceeding from mature grapes. When cultivated in bad soils and harvested too much early it produces astringent, unbalanced and poor wines. Also means the aroma of the wood berries (strawberry, raspberry, blackberry, etc.). Also meets in the good red wines.
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Autre terme (en):
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Baga (PT)
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| |
Grape variety more cultivated in Portugal, over all in Bairrada and Dão. In the Bairrada it gives wines with good color and structure, proceeding from mature grapes. When cultivated in bad soils and harvested too much early it produces astringent, unbalanced and poor wines. Also means the aroma of the wood berries (strawberry, raspberry, blackberry, etc.). Also meets in the good red wines.
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BAGACEIRA (MARC BRANDY)
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Portuguese brandy proceeding from the grape marks distillation.
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Autre terme (en):
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Bagaceira (Marc brandy)
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Portuguese brandy proceeding from the grape marks distillation.
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BAIRRADA DOC (PT)
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Old and important Portuguese region. Here it produced some of the best national red and sparkling wines. The predominant grapes are the Baga for the red wines and Maria Gomes and Bical for the whites.
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Autre terme (en):
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Bairrada DOC (PT)
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| |
Old and important Portuguese region. Here it produced some of the best national red and sparkling wines. The predominant grapes are the Baga for the red wines and Maria Gomes and Bical for the whites.
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BALANCE
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The pleasurable proportional correctness of a wine's many aromatic and taste components, but especially sugar, alcohol, acidity, and tannin.
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Autre terme (en):
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Balance
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| |
The pleasurable proportional correctness of a wine's many aromatic and taste components, but especially sugar, alcohol, acidity, and tannin.
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BALANCÉ (COOPERAGE)
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Machine used in copperage to strain the barrel's arcs.
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Autre terme (en):
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Balancé (cooperage)
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Machine used in copperage to strain the barrel's arcs.
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BALANCED
|
Tasting term, used to indicate a wine in which all the elements (fruit, acidity, tannin, etc.) are in harmony.
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Autre terme (en):
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Balanced
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Tasting term, used to indicate a wine in which all the elements (fruit, acidity, tannin, etc.) are in harmony.
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BALM
|
Floral odor similar to the lemon, but wilder and more vegetal, that remind the balm odor.
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Autre terme (en):
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Balm
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Floral odor similar to the lemon, but wilder and more vegetal, that remind the balm odor.
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BALSAMIC
|
Term used to describe the aroma that remember vegetal incense, resin or balsam. It's a noble aroma fragrant and aromatic.
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Autre terme (en):
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Balsamic
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Term used to describe the aroma that remember vegetal incense, resin or balsam. It's a noble aroma fragrant and aromatic.
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BALTHAZAR
|
Name given to a bottle, normally used in the Champagne region, with a capacity for 12 liters (16 normal bottles), for the sparkling wines. This type of bottle is not very used.
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Autre terme (en):
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Balthazar
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Name given to a bottle, normally used in the Champagne region, with a capacity for 12 liters (16 normal bottles), for the sparkling wines. This type of bottle is not very used.
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BANANA
|
Term used to describe the fruity odor of some young wines, left after the semicarbonic maceration or leavened under cool temperatures. Is also used the term amylic odor.
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Autre terme (en):
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Banana
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Term used to describe the fruity odor of some young wines, left after the semicarbonic maceration or leavened under cool temperatures. Is also used the term amylic odor.
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BARBAROSSA (IT)
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Red grape variety cultivated in Italy.
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Autre terme (en):
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Barbarossa (IT)
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Red grape variety cultivated in Italy.
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BARBERA
|
Semi-classic grape commonly grown in the Piedmont region and most of northern Italy. Now thought by some to be identical with the Perricone , or Pignatello, grape of Sardinia. Was probably imported into the U.S.A. late in the 19th century. Usually produces an intense red wine with deep color, low tannins and high acid and is used in California to provide "backbone" for so-called "jug" wines. Century-old vines still exist in many regional vineyards and allow production of long-aging, robust red wines with intense fruit and enhanced tannic content. Plantings in North America are mostly confined to the warm western coastal regions.
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Autre terme (en):
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Barbera
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| |
Semi-classic grape commonly grown in the Piedmont region and most of northern Italy. Now thought by some to be identical with the Perricone , or Pignatello, grape of Sardinia. Was probably imported into the U.S.A. late in the 19th century. Usually produces an intense red wine with deep color, low tannins and high acid and is used in California to provide "backbone" for so-called "jug" wines. Century-old vines still exist in many regional vineyards and allow production of long-aging, robust red wines with intense fruit and enhanced tannic content. Plantings in North America are mostly confined to the warm western coastal regions.
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BARCELO (PT)
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White grape variety recommended in the region of Dão (Portugal). Also used in other portuguese regions.
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Autre terme (en):
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Barcelo (PT)
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White grape variety recommended in the region of Dão (Portugal). Also used in other portuguese regions.
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BARREL
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Vessel used for ageing, and sometimes fermenting. There are many different shapes and sizes, but the most popular are the barrique of 225 litres and the hogshead of around 300 litres. Nearly always made of oak. New barrels impart an oaky flavour to the wine whereas old ones simply allow a controlled oxidation.
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Autre terme (en):
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Barrel
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Vessel used for ageing, and sometimes fermenting. There are many different shapes and sizes, but the most popular are the barrique of 225 litres and the hogshead of around 300 litres. Nearly always made of oak. New barrels impart an oaky flavour to the wine whereas old ones simply allow a controlled oxidation.
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BARREL FERMENTATION; BARREL-FERMENTED
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The process of fermenting wines in small barrels instead of large vats or stainless steel tanks. The barrels are usually made of oak and are about 60 gallons in size, although larger ones are used occasionally. Even though barrel fermentation is more expensive and less controllable than fermentation in larger tanks, it's thought to imbue wine with rich creamy flavors, delicate oak characteristics, and better aging capabilities. On the downside, this technique contributes to some loss of fruit flavor.
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Autre terme (en):
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Barrel fermentation; barrel-fermented
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| |
The process of fermenting wines in small barrels instead of large vats or stainless steel tanks. The barrels are usually made of oak and are about 60 gallons in size, although larger ones are used occasionally. Even though barrel fermentation is more expensive and less controllable than fermentation in larger tanks, it's thought to imbue wine with rich creamy flavors, delicate oak characteristics, and better aging capabilities. On the downside, this technique contributes to some loss of fruit flavor.
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BARRILEIRO
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Term used, in «Madeira» island (Portugal), to describe the man who carries barrels. Term used in some portuguese regions to describe the man who dedicates itself to the manufacture of barrels.
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Autre terme (en):
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Barrileiro
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Term used, in «Madeira» island (Portugal), to describe the man who carries barrels. Term used in some portuguese regions to describe the man who dedicates itself to the manufacture of barrels.
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BARROS
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Alluvión soil, brownish, used in Jerez (Spain), for the culture of the vine. Less appreciated and more productive than the whitish.
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Autre terme (en):
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Barros
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Alluvión soil, brownish, used in Jerez (Spain), for the culture of the vine. Less appreciated and more productive than the whitish.
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BAS ARMAGNAC (FR)
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French region, where the wines, after distilled, origin the more fine and appreciated armagnac.
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Autre terme (en):
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Bas Armagnac (FR)
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French region, where the wines, after distilled, origin the more fine and appreciated armagnac.
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BASE
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Based wines used for the elaboration of special wines.
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Autre terme (en):
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Base
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Based wines used for the elaboration of special wines.
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BASE BUD
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Dormant bud at the base of a cane which may develop when the other buds are destroyed.
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Autre terme (en):
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Base bud
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Dormant bud at the base of a cane which may develop when the other buds are destroyed.
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BASIL
|
Spiced odor that evokes this plant, and remember the mixture of salva and thyme.
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Autre terme (en):
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Basil
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Spiced odor that evokes this plant, and remember the mixture of salva and thyme.
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BASTARDO (PT)
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Grape variety used in the process of fermentation of port wines. Contribute with sugar. Also cultivated in other portuguese regions, like Dão and Madeira. Mostly cultivated in Australia.
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Autre terme (en):
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Bastardo (PT)
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Grape variety used in the process of fermentation of port wines. Contribute with sugar. Also cultivated in other portuguese regions, like Dão and Madeira. Mostly cultivated in Australia.
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BATOCA (PT)
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Medium quality grape variety of the Vinhos Verdes Demarcated Region, authorised in almost the entire region, except for the Monção, Lima and Amarante sub-regions. Very productive, although irregular due to its susceptibility to cryptogamic diseases and rustic, it produces wines with undefined aromas, smooth, but without quality.
Synonymy: also known as «Batoco», «Alvaroco», «Alvarça» and «Alvaroça»; as «Sedouro» or «Sá Douro» in the South of the region, as «Espadeiro Branco» in Lousada and as «Asal Espanhol» or «Pinot Branco» in Amarante; corresponding to the «Alvaraça» of the Douro Region.
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Autre terme (en):
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Batoca (PT)
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Medium quality grape variety of the Vinhos Verdes Demarcated Region, authorised in almost the entire region, except for the Monção, Lima and Amarante sub-regions. Very productive, although irregular due to its susceptibility to cryptogamic diseases and rustic, it produces wines with undefined aromas, smooth, but without quality.
Synonymy: also known as «Batoco», «Alvaroco», «Alvarça» and «Alvaroça»; as «Sedouro» or «Sá Douro» in the South of the region, as «Espadeiro Branco» in Lousada and as «Asal Espanhol» or «Pinot Branco» in Amarante; corresponding to the «Alvaraça» of the Douro Region.
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BÂTONNAGE
|
Used in the elaboration of white wines leavened in new wood, consist in the periodic displacement of the heasts deposited after the alcoholic fermentation. This process, that can extended for some months, enriche the aroma of wine, allow a natural clarification and prevent the oxidation.
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Autre terme (en):
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Bâtonnage
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Used in the elaboration of white wines leavened in new wood, consist in the periodic displacement of the heasts deposited after the alcoholic fermentation. This process, that can extended for some months, enriche the aroma of wine, allow a natural clarification and prevent the oxidation.
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BAUMÉ
|
A hydrometer scale widely used for measuring the density of musts and sweet wines; one degree Baumé = approximately 1.8º Brix.
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Autre terme (en):
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Baumé
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A hydrometer scale widely used for measuring the density of musts and sweet wines; one degree Baumé = approximately 1.8º Brix.
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BEAK OF SEED
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The protuberance at he end of a grape seed.
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Autre terme (en):
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Beak of seed
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The protuberance at he end of a grape seed.
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BEERENAUSLESE (DE)
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Quality white wine category, meaning 'selected grapes'. Individual berries, usually botrytis affected, are cut from the bunches. Minimum must weights are laid down according to variety and region. Sweet, luscious wines.
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Autre terme (en):
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Beerenauslese (DE)
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Quality white wine category, meaning 'selected grapes'. Individual berries, usually botrytis affected, are cut from the bunches. Minimum must weights are laid down according to variety and region. Sweet, luscious wines.
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BEESWING
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Light deposit found in some old bottled red wines.
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Autre terme (en):
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Beeswing
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Light deposit found in some old bottled red wines.
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BEETROOT
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Term used to describe the aroma of the boiled beetroot, characteristic of certain wines elaborated with the variety Pinot Noir.
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Autre terme (en):
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Beetroot
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Term used to describe the aroma of the boiled beetroot, characteristic of certain wines elaborated with the variety Pinot Noir.
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BELON
|
Vinic container generally find under the press, in the Champagne region.
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Autre terme (en):
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Belon
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Vinic container generally find under the press, in the Champagne region.
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BENEFICIADO (PT)
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Wine from the Douro Demarcated Region, that has the privilege (benefício) to be vinificated as Port wine.
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Autre terme (en):
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Beneficiado (PT)
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Wine from the Douro Demarcated Region, that has the privilege (benefício) to be vinificated as Port wine.
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BENTONITE
|
Clay often used in fining wine, particularly white. The bentonite removes protein, helping to ensure a perfectly clear wine in bottle.
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Autre terme (en):
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Bentonite
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Clay often used in fining wine, particularly white. The bentonite removes protein, helping to ensure a perfectly clear wine in bottle.
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BEREICH (DE)
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German wine-growing district, comprising a group of sites which produce wines of similar character. The Bereich may be further subdivided into individual Grosslagen.
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Autre terme (en):
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Bereich (DE)
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German wine-growing district, comprising a group of sites which produce wines of similar character. The Bereich may be further subdivided into individual Grosslagen.
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BERRY
|
Single fruit of the grape. Composed by the pellicle, the pulp and the grape seed. The different berries of the grape differ in the form, color, size and flavor.
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Autre terme (en):
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Berry
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| |
Single fruit of the grape. Composed by the pellicle, the pulp and the grape seed. The different berries of the grape differ in the form, color, size and flavor.
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BEUROT
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In Borgonha, the Pinot Gris.
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Autre terme (en):
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Beurot
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In Borgonha, the Pinot Gris.
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BICAL (PT)
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White grape variety recommended in the region of Bairrada. It also meets in other regions. Produces structuralized and soft wines, with good potentiality of aging.
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Autre terme (en):
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Bical (PT)
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| |
White grape variety recommended in the region of Bairrada. It also meets in other regions. Produces structuralized and soft wines, with good potentiality of aging.
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BILBERRY
|
Berry with an acid and very fresh flavor, used for cooking the jam used for hunting plates.
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Autre terme (en):
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Bilberry
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Berry with an acid and very fresh flavor, used for cooking the jam used for hunting plates.
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BILGE
|
The widest part, or the curvature of a cask.
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Autre terme (en):
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Bilge
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| |
The widest part, or the curvature of a cask.
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BISCOITOS - IPR (PT)
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Region of the Azores island, placed in the north of Terceira, with about 50 ha of vine.The white grape varieties Verdelho, from Azores, Arinto and Terrantez, from Terceira, produced the famous licorous white wine.
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Autre terme (en):
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Biscoitos - IPR (PT)
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| |
Region of the Azores island, placed in the north of Terceira, with about 50 ha of vine.The white grape varieties Verdelho, from Azores, Arinto and Terrantez, from Terceira, produced the famous licorous white wine.
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BITTER
|
One of the four basic tastes. A major source of bitterness is the tannin content of a wine. Some grapes - (Gewürztraminer, Muscat) - have a distinct bitter edge to their flavour. If the bitter component dominates in the aroma or taste of a wine it is considered a fault. Sweet dessert wines may have an enhanced bitter component that complements the other flavours making for a successful overall taste balance.
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Autre terme (en):
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Bitter
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| |
One of the four basic tastes. A major source of bitterness is the tannin content of a wine. Some grapes - (Gewürztraminer, Muscat) - have a distinct bitter edge to their flavour. If the bitter component dominates in the aroma or taste of a wine it is considered a fault. Sweet dessert wines may have an enhanced bitter component that complements the other flavours making for a successful overall taste balance.
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BITTERNESS
|
Tasting term used to indicate a powerful initial sensation of acidity or tannin, which grabs attention immediately the wine is tasted.
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Autre terme (en):
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Bitterness
|
| |
Tasting term used to indicate a powerful initial sensation of acidity or tannin, which grabs attention immediately the wine is tasted.
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BITUMEN
|
Flavor that remember the tar.
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Autre terme (en):
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Bitumen
|
| |
Flavor that remember the tar.
|
BLACK MOLE OR NEGRAMOLL (NEGRAMO)
|
A red-wine grape grown on the island of Madeira and in the Portuguese regions of Algrave and Carcavelos. After the phylloxera invasion in the 1870s, Negra Mole replaced many of Madeira's classic varieties including Boal, Malvasia, Sercial, and Verdelho. Although Negra Mole is considered only a good variety, it's important today in the production of the long-lived fortified wines of Madeira. In 1986 Portugal entered the Common Market, whose regulations stipulate that by 1993 any Madeira wine naming a variety on its label will have to contain at least 85 percent of that grape. This new requirement has already stimulated replanting of the more classic varieties as already mentioned and will probably lessen the importance of Negra Mole in the future. In Spain, this variety is called Negramoll.
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Autre terme (en):
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Black Mole or Negramoll (Negramo)
|
| |
A red-wine grape grown on the island of Madeira and in the Portuguese regions of Algrave and Carcavelos. After the phylloxera invasion in the 1870s, Negra Mole replaced many of Madeira's classic varieties including Boal, Malvasia, Sercial, and Verdelho. Although Negra Mole is considered only a good variety, it's important today in the production of the long-lived fortified wines of Madeira. In 1986 Portugal entered the Common Market, whose regulations stipulate that by 1993 any Madeira wine naming a variety on its label will have to contain at least 85 percent of that grape. This new requirement has already stimulated replanting of the more classic varieties as already mentioned and will probably lessen the importance of Negra Mole in the future. In Spain, this variety is called Negramoll.
|
BLACK VELVET
|
Mix of English beer (stout) and champagne. Was very appreciated in Great-Britain, and consumed currently to follow the oysters.
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Autre terme (en):
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Black velvet
|
| |
Mix of English beer (stout) and champagne. Was very appreciated in Great-Britain, and consumed currently to follow the oysters.
|
BLACKCURRANT
|
Tasting term used to indicate the often pungent aroma of blackcurrant fruit and leaf, particularly in wines of Cabernet Sauvignon and Sauvignon Blanc.
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Autre terme (en):
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Blackcurrant
|
| |
Tasting term used to indicate the often pungent aroma of blackcurrant fruit and leaf, particularly in wines of Cabernet Sauvignon and Sauvignon Blanc.
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BLANC DE BLANCS (FR)
|
White wine made from white grapes (i.e. most white wine). In the Champagne it means exclusively the wines gotten from the Chardonnay variety.
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Autre terme (en):
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Blanc de blancs (FR)
|
| |
White wine made from white grapes (i.e. most white wine). In the Champagne it means exclusively the wines gotten from the Chardonnay variety.
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BLANC DE NOIRS (FR)
|
White wine made from black grapes. Particularly used for Champagne made from Pinot Noir and Meunier (with no Chardonnay).
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Autre terme (en):
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Blanc de noirs (FR)
|
| |
White wine made from black grapes. Particularly used for Champagne made from Pinot Noir and Meunier (with no Chardonnay).
|
BLANC FUMÉ (FR)
|
Around the village of Pouilly-sur-Loire, in the central part of France's Loire region, Blanc Fumé is the name used for the Sauvignon blanc grape. Wine from this grape is usually labeled Pouilly-Fumé AC, and occasionally, Blanc Fumé de Pouilly AC. Blanc is French for "white," fumée means "smoke," and it's said the name comes from the smoky quality of these wines.
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Autre terme (en):
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Blanc Fumé (FR)
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Around the village of Pouilly-sur-Loire, in the central part of France's Loire region, Blanc Fumé is the name used for the Sauvignon blanc grape. Wine from this grape is usually labeled Pouilly-Fumé AC, and occasionally, Blanc Fumé de Pouilly AC. Blanc is French for "white," fumée means "smoke," and it's said the name comes from the smoky quality of these wines.
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BLANQUETTE OR BLANQUETA
|
Grape with origin in Rossillon, very traditional (also called Mauzac). Generaly cultivate in Limoux to elaborate a sparkling wine. Well vinified give interesting wines.
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Autre terme (en):
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Blanquette or Blanqueta
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Grape with origin in Rossillon, very traditional (also called Mauzac). Generaly cultivate in Limoux to elaborate a sparkling wine. Well vinified give interesting wines.
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BLAU PORTUGIESER
|
Also known as the Blau Portugieser in Austria where it is grown and used to make a somewhat bland, dark red, medium-bodied wine.
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Autre terme (en):
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Blau Portugieser
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Also known as the Blau Portugieser in Austria where it is grown and used to make a somewhat bland, dark red, medium-bodied wine.
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BLEICHERT
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In German, rose wine.
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Autre terme (en):
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Bleichert
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In German, rose wine.
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BLEND
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Product obtained by the mixture of different wines.
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Autre terme (en):
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Blend
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Product obtained by the mixture of different wines.
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BLENDING
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The process of combining different wines with the goal of creating a composite that's better than any of the wines separately. The wines used for blending might be from different varieties, different regions, varying types of cooperage (some new barrels, some older barrels, barrels from different forests or coopers, etc.), and even different vintages (as in non-vintage Champagne created by combining wines from different years).
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Autre terme (en):
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Blending
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| |
The process of combining different wines with the goal of creating a composite that's better than any of the wines separately. The wines used for blending might be from different varieties, different regions, varying types of cooperage (some new barrels, some older barrels, barrels from different forests or coopers, etc.), and even different vintages (as in non-vintage Champagne created by combining wines from different years).
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BLENDING
|
Operation of mixing together two or more musts, wines or brandies in order to obtain a product of a desired quality.
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Autre terme (en):
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Blending
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Operation of mixing together two or more musts, wines or brandies in order to obtain a product of a desired quality.
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BLENDING
|
The process of combining different wines with the goal of creating a composite that's better than any of the wines separately.
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Autre terme (en):
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Blending
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The process of combining different wines with the goal of creating a composite that's better than any of the wines separately.
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BLENDING WINE
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Also called a cutting wine, a blending wine is added, in small quantities, to other wines to enhance them or to correct deficiencies in them. For example, wines with high alcoholic content are often added to wines with low alcoholic content and wines with dark color to those lacking color. In France a blending wine is called a coupage.
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Autre terme (en):
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Blending wine
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| |
Also called a cutting wine, a blending wine is added, in small quantities, to other wines to enhance them or to correct deficiencies in them. For example, wines with high alcoholic content are often added to wines with low alcoholic content and wines with dark color to those lacking color. In France a blending wine is called a coupage.
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BLENDING WINE
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Wine suitable for using in blends to improve the quality or corrent the deficiencies of the other wines with which it is mixed.
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Autre terme (en):
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Blending wine
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Wine suitable for using in blends to improve the quality or corrent the deficiencies of the other wines with which it is mixed.
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BLIND TASTING
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Tasting wines of which the origin and identity are nor previously disclosed to the tasters.
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Autre terme (en):
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Blind tasting
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Tasting wines of which the origin and identity are nor previously disclosed to the tasters.
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BLISTERED
|
A very aromatical wine with a complex bouquet very visible and full-bodied, thar give a satisfying sensation in the mouth.
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Autre terme (en):
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Blistered
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A very aromatical wine with a complex bouquet very visible and full-bodied, thar give a satisfying sensation in the mouth.
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BLOOD
|
Organic substance that can be used as an energetic fining agent, added to some wines for the purpose of clarifying them.
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Autre terme (en):
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Blood
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| |
Organic substance that can be used as an energetic fining agent, added to some wines for the purpose of clarifying them.
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BLOOM
|
A thin layer of waxlike material which covers the skins of grapes.
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Autre terme (en):
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Bloom
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| |
A thin layer of waxlike material which covers the skins of grapes.
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BLUE
|
The name of blue breaking to the fast turvação is given that if observes in the white wines. This turvação can form a sedimentation in the wall of the bottle during the fermentation and persists after the removal. A blue or bluish color in some tintos wines can be observed that have a low acid content of tartaric.
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Autre terme (en):
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Blue
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| |
The name of blue breaking to the fast turvação is given that if observes in the white wines. This turvação can form a sedimentation in the wall of the bottle during the fermentation and persists after the removal. A blue or bluish color in some tintos wines can be observed that have a low acid content of tartaric.
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BOAL (PT)
Class of wine from Madeira island, intense and sweet, very aromatic.
White variety used in the barrels of the white Port and Madeira. It's a quality grape variety.
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Autre terme (en):
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Boal (PT)
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| |
Class of wine from Madeira island, intense and sweet, very aromatic.
White variety used in the barrels of the white Port and Madeira. It's a quality grape variety.
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BOBAL (SP)
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Red wine grape extensively grown in Spain. Produces deeply colored wine suitable for blending.
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Autre terme (en):
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Bobal (SP)
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Red wine grape extensively grown in Spain. Produces deeply colored wine suitable for blending.
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BOCKSBEUTEL
|
Squat, flagon-shaped bottle used for wines from Franken and sometimes north Baden.
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Autre terme (en):
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Bocksbeutel
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Squat, flagon-shaped bottle used for wines from Franken and sometimes north Baden.
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BOCOY (SP)
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Container with the capacity of 700 l, of wood (oak or walnut), used, in the past, in the exportation of the Spanish wines.
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Autre terme (en):
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Bocoy (SP)
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Container with the capacity of 700 l, of wood (oak or walnut), used, in the past, in the exportation of the Spanish wines.
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BODY
|
The real or perceived consistency or density of a wine derived from several components of wine -- primarily alcohol and glycerin in combination, both of which are products of fermentation by yeast.. Real body refers to a wine that truly is thicker in density as a liquid, while perceived body is a wine's feel in the mouth whether truly denser or not. A full-bodied wine, such as Burgundy, is more easily sipped and may be referred to as "chewy," while a ligh-bodied wine such as Bordauxs easly swallowed. A thin or "watery" wine lacks body altogether.
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Autre terme (en):
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Body
|
| |
The real or perceived consistency or density of a wine derived from several components of wine -- primarily alcohol and glycerin in combination, both of which are products of fermentation by yeast.. Real body refers to a wine that truly is thicker in density as a liquid, while perceived body is a wine's feel in the mouth whether truly denser or not. A full-bodied wine, such as Burgundy, is more easily sipped and may be referred to as "chewy," while a ligh-bodied wine such as Bordauxs easly swallowed. A thin or "watery" wine lacks body altogether.
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BOILING
|
State of a warm liquid until its maximum degree of gaseous unfastening. The water evaporates since 100ºC, but the alcohol is more volatil and is evaporated when it reaches 78,35ºC. Therefore, the wine is warming in the still to extract the alcohol, separated it from the water.
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Autre terme (en):
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Boiling
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| |
State of a warm liquid until its maximum degree of gaseous unfastening. The water evaporates since 100ºC, but the alcohol is more volatil and is evaporated when it reaches 78,35ºC. Therefore, the wine is warming in the still to extract the alcohol, separated it from the water.
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BOIS ORDINAIRES (FR)
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The cognacs of simpler quality, from the french judicial district of Charente.
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Autre terme (en):
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Bois Ordinaires (FR)
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| |
The cognacs of simpler quality, from the french judicial district of Charente.
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BOMBINO (IT)
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White grape variety of medium quality, cultivated in some regions of Italy (Puglia, Abruzzi, Marche, Lazzio). Also used to produce vermute and some table wines.
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Autre terme (en):
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Bombino (IT)
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| |
White grape variety of medium quality, cultivated in some regions of Italy (Puglia, Abruzzi, Marche, Lazzio). Also used to produce vermute and some table wines.
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BONARDA (IT)
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Minor red grape grown in Piemonte (Italy). Makes fruity red wine of mild intensity when blended with wine from Barbera grape.
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Autre terme (en):
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Bonarda (IT)
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Minor red grape grown in Piemonte (Italy). Makes fruity red wine of mild intensity when blended with wine from Barbera grape.
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BONE GELATINE
|
Gelatine prepared from bones used as fining agent.
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Autre terme (en):
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Bone gelatine
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Gelatine prepared from bones used as fining agent.
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BONS BOIS (FR)
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One of the five produced regions of Cognac, in the Charente.
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Autre terme (en):
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Bons Bois (FR)
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One of the five produced regions of Cognac, in the Charente.
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BORBA - DOC (PT)
|
One of the bigger region of Alentejo. About 3000 ha of vine on which 35% is approved for the production of VQPRD. Periquita and Trincadeira marks the tipicity of the red wines, and the variety Roupeiro is the great responsible for the whites.
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Autre terme (en):
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Borba - DOC (PT)
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One of the bigger region of Alentejo. About 3000 ha of vine on which 35% is approved for the production of VQPRD. Periquita and Trincadeira marks the tipicity of the red wines, and the variety Roupeiro is the great responsible for the whites.
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BORDEAUX BOTTLE
|
Bottle used in Bordeaux with a capacity of about 75 centilitres.
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Autre terme (en):
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Bordeaux bottle
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Bottle used in Bordeaux with a capacity of about 75 centilitres.
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BORDEAUX MIXTURE
|
Fungicide prepared by mixing solutions of copper sulphate and slaked lime.
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Autre terme (en):
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Bordeaux mixture
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| |
Fungicide prepared by mixing solutions of copper sulphate and slaked lime.
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BORDERIES
|
Region of Charente whose wines are used to distill Cognac. These wines are less appreciated than the proceeding from other regions (Fins Bois, Grande Champagne e Petite Champagne).
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Autre terme (en):
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Borderies
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| |
Region of Charente whose wines are used to distill Cognac. These wines are less appreciated than the proceeding from other regions (Fins Bois, Grande Champagne e Petite Champagne).
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BORRAÇAL (PT)
|
High quality red grape variety recommended for the entire Vinhos Verdes Demarcated Region, except for the Monção sub-region, being largely diffused. Productive and rustic, this grape variety produces ruby colour wines with an intense aroma, well-balanced, harmonious and flavourous. Synonymy:also known as «Borraço (a)» and «Morraça»; as «Esfarrapa» in Viana do Castelo, as «Cainho Grande»,«Cainho Grosso» or «Espadeiro Redondo» in Monção, as «Bogalhal» or «Olho de Sapo» in the area of Basto and as «Azedo».
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Autre terme (en):
|
Borraçal (PT)
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| |
High quality red grape variety recommended for the entire Vinhos Verdes Demarcated Region, except for the Monção sub-region, being largely diffused. Productive and rustic, this grape variety produces ruby colour wines with an intense aroma, well-balanced, harmonious and flavourous. Synonymy:also known as «Borraço (a)» and «Morraça»; as «Esfarrapa» in Viana do Castelo, as «Cainho Grande»,«Cainho Grosso» or «Espadeiro Redondo» in Monção, as «Bogalhal» or «Olho de Sapo» in the area of Basto and as «Azedo».
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BORRADO DAS MOSCAS (PT)
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Term used to describe the variety «Bical» in the region of Dão and Douro.
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Autre terme (en):
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Borrado das Moscas (PT)
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| |
Term used to describe the variety «Bical» in the region of Dão and Douro.
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BOTA
|
1. A Spanish term referring to a goatskin bag that holds about a liter of wine. The bota has a nozzle on one end-when the bag is squeezed, the wine is forced out and into one's mouth.
2. A Spanish wine barrel equivalent to a sherry Butt, holding about 132 U.S. gallons.
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Autre terme (en):
|
Bota
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| |
1. A Spanish term referring to a goatskin bag that holds about a liter of wine. The bota has a nozzle on one end-when the bag is squeezed, the wine is forced out and into one's mouth.
2. A Spanish wine barrel equivalent to a sherry Butt, holding about 132 U.S. gallons.
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BOTRYTICINE
|
Enzime produced by the fungus of the Cinerea Botrytis.
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Autre terme (en):
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Botryticine
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Enzime produced by the fungus of the Cinerea Botrytis.
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BOTRYTIS CINEREA
|
Also called noble rot, this beneficial mold develops on grapes under certain environmental conditions. However, under the wrong circumstances (such as unripe grapes), gray rot develops and spoils the grapes. When carefully cultivated, botrytis causes the grape to shrivel, concentrating and intensifying both sugar and flavor. In addition, the acid levels remain high, which prevents the resulting wines from being cloyingly sweet. Most winemakers are exhilarated when noble rot descends on their grapes because it gives them fruit from which to make very elegant, intensely flavored dessert wines.
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Autre terme (en):
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Botrytis cinerea
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| |
Also called noble rot, this beneficial mold develops on grapes under certain environmental conditions. However, under the wrong circumstances (such as unripe grapes), gray rot develops and spoils the grapes. When carefully cultivated, botrytis causes the grape to shrivel, concentrating and intensifying both sugar and flavor. In addition, the acid levels remain high, which prevents the resulting wines from being cloyingly sweet. Most winemakers are exhilarated when noble rot descends on their grapes because it gives them fruit from which to make very elegant, intensely flavored dessert wines.
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BOTRYTIZED
|
Description of wines that have a sweet, uniquely aromatic, honeyed characteristic in both flavor and fragrance. This trait is caused by grapes that have been infected with a mold known as Botrytis cinerea.
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Autre terme (en):
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Botrytized
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Description of wines that have a sweet, uniquely aromatic, honeyed characteristic in both flavor and fragrance. This trait is caused by grapes that have been infected with a mold known as Botrytis cinerea.
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BOTTLE
|
The most common wine bottle size worldwide is 750 ml, but it is not standard. Some German wine bottles are a liter, some are 700 ml, while some from Alsace are 720 ml. Every wine bottle consists of a mouth, neck, ogive or shoulder, body, and bottom. The bottom may contain an indention, the term for which is a punt.
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Autre terme (en):
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Bottle
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The most common wine bottle size worldwide is 750 ml, but it is not standard. Some German wine bottles are a liter, some are 700 ml, while some from Alsace are 720 ml. Every wine bottle consists of a mouth, neck, ogive or shoulder, body, and bottom. The bottom may contain an indention, the term for which is a punt.
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BOTTLE CELLAR
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Place where bottled wines are stored.
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Autre terme (en):
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Bottle cellar
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Place where bottled wines are stored.
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BOTTLE RACK
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Shelves of wood or metal with compartiments to hold bottles.
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Autre terme (en):
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Bottle rack
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Shelves of wood or metal with compartiments to hold bottles.
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BOTTLE SICKNESS
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A period following bottling during which the wine is flat, uninspiring and possibly unpalatable. This is a temporary condition which usually lasts no longer than a month and rarely two.
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Autre terme (en):
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Bottle sickness
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A period following bottling during which the wine is flat, uninspiring and possibly unpalatable. This is a temporary condition which usually lasts no longer than a month and rarely two.
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BOTTLING
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To full the bottles of wine. The bottling in glass containers is a relatively recent practice, dated of the second half of the XVIII century. Today, the bottling demands higyenic techniques, because the wine must be conserved in good conditions during the stage.
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Autre terme (en):
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Bottling
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To full the bottles of wine. The bottling in glass containers is a relatively recent practice, dated of the second half of the XVIII century. Today, the bottling demands higyenic techniques, because the wine must be conserved in good conditions during the stage.
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BOTTLING MACHINE
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Equipment used to stuff the bottles. The new machines are automatic and are endowed with all the higyenic cares.
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Autre terme (en):
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Bottling machine
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Equipment used to stuff the bottles. The new machines are automatic and are endowed with all the higyenic cares.
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BOTTOM, HEAD
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The assemblage of boards or planks which forms the end of a cask.
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Autre terme (en):
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Bottom, head
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The assemblage of boards or planks which forms the end of a cask.
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BOTTOMS
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Boards that close the pipe, perpendicular to the staves.
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Autre terme (en):
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Bottoms
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Boards that close the pipe, perpendicular to the staves.
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BOUCHET
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Alternate name for the Cabernet Franc grape when grown in certain cru areas of the Bordeaux region.
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Autre terme (en):
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Bouchet
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Alternate name for the Cabernet Franc grape when grown in certain cru areas of the Bordeaux region.
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BOUQUET
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Today's classic usage for the term bouquet is the complex fragrance that develops in a wine through fermentation and aging, specifically bottle aging.
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Autre terme (en):
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Bouquet
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| |
Today's classic usage for the term bouquet is the complex fragrance that develops in a wine through fermentation and aging, specifically bottle aging.
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BOURBOULENC (FR)
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Minor grape grown in southern Rhone region and used in red wine blends to help create warmth and roundness. Called the Malvoisie grape in the Languedoc region of France
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Autre terme (en):
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Bourboulenc (FR)
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Minor grape grown in southern Rhone region and used in red wine blends to help create warmth and roundness. Called the Malvoisie grape in the Languedoc region of France
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BOURRU
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In France, is a new wine, that still present turbidity and denote contact with lees.
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Autre terme (en):
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Bourru
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| |
In France, is a new wine, that still present turbidity and denote contact with lees.
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BOX
|
Wood or card package used for the expedition of bottled wines. In general, it contains 6 or 12 bottles of 0,75 l. In the commercial transactions is used as a measured: 1 box with 12 bottles = 9 liters.
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Autre terme (en):
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Box
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Wood or card package used for the expedition of bottled wines. In general, it contains 6 or 12 bottles of 0,75 l. In the commercial transactions is used as a measured: 1 box with 12 bottles = 9 liters.
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BRACHETTO (IT)
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Minor grape grown in the Piedmont region of Italy. Used to make spritzy, light red dessert wines with fruity, strawberry aroma. Best when young and served chilled. Known to be the same grape as the French Braquet .
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Autre terme (en):
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Brachetto (IT)
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| |
Minor grape grown in the Piedmont region of Italy. Used to make spritzy, light red dessert wines with fruity, strawberry aroma. Best when young and served chilled. Known to be the same grape as the French Braquet .
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BRANCELHO (PT)
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Red variety cultivated in the Vinhos Verdes Demarcated Region, in Portugal, used in the elaboration of the famous Vinhos Verdes.
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Autre terme (en):
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Brancelho (PT)
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Red variety cultivated in the Vinhos Verdes Demarcated Region, in Portugal, used in the elaboration of the famous Vinhos Verdes.
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BRAND
|
Name or mark used in commerce to indicate the origin of a wine or the vendor.
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Autre terme (en):
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Brand
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| |
Name or mark used in commerce to indicate the origin of a wine or the vendor.
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BRANDO
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Portuguese term applied to a wine which is low in acid and supple.
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Autre terme (en):
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Brando
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| |
Portuguese term applied to a wine which is low in acid and supple.
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BRANDY
|
A liquor distilled from wine and aged in wood, which contributes flavor and color. The finest of all brandies is Cognac, closely followed by Armagnac. The name brandy comes from the Dutch brandewijin, meaning "burned (distilled) wine." Brandy can also be made from fermented fruits other than grapes (such as the apple-based Calvados), but they are generally qualified by adding the name of the fruit, as in apple brandy. The term brandy by itself generally refers to those made from grapes.
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Autre terme (en):
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Brandy
|
| |
A liquor distilled from wine and aged in wood, which contributes flavor and color. The finest of all brandies is Cognac, closely followed by Armagnac. The name brandy comes from the Dutch brandewijin, meaning "burned (distilled) wine." Brandy can also be made from fermented fruits other than grapes (such as the apple-based Calvados), but they are generally qualified by adding the name of the fruit, as in apple brandy. The term brandy by itself generally refers to those made from grapes.
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BRANDY
|
The spirit obtained by distilling wine.
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Autre terme (en):
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Brandy
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| |
The spirit obtained by distilling wine.
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BRANDY BLEND
|
Mixture of brandies of different origins or different ages.
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Autre terme (en):
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Brandy blend
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| |
Mixture of brandies of different origins or different ages.
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BRANQUINHA (PT)
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White variety from Lafões and Encostas da Nave region.
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Autre terme (en):
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Branquinha (PT)
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| |
White variety from Lafões and Encostas da Nave region.
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BREAD
|
The aroma of the fresh bread can appear in the white wines. It remembers the bread recently cooked, and is given by the furfural, such as the sweet aromas of the plums that appear in the old red wines.
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Autre terme (en):
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Bread
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| |
The aroma of the fresh bread can appear in the white wines. It remembers the bread recently cooked, and is given by the furfural, such as the sweet aromas of the plums that appear in the old red wines.
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BREAK WIND
|
A row or rows, or trees or a structure intended to protect the vineyard against the wind.
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Autre terme (en):
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Break wind
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| |
A row or rows, or trees or a structure intended to protect the vineyard against the wind.
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BREAKING DOWN, REDUCTION IN PROOF, CUTTING
|
Addition of water to high strength brandy to bring it to normal strength for sale or consumption.
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|
Autre terme (en):
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Breaking down, reduction in proof, cutting
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| |
Addition of water to high strength brandy to bring it to normal strength for sale or consumption.
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BRETON (FR)
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Term used to descriobe the variety Cabernet Franc in the Loire valley.
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Autre terme (en):
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Breton (FR)
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| |
Term used to descriobe the variety Cabernet Franc in the Loire valley.
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BRICK COLOURED
|
Term applied to red wines which have acquired a red-dish-brown or brick red colour trought ageing, particularly ageing in wood.
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Autre terme (en):
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Brick coloured
|
| |
Term applied to red wines which have acquired a red-dish-brown or brick red colour trought ageing, particularly ageing in wood.
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BRILLIANT
|
Very clear (and transparent in white wines) appearance with no visible particulates or suspensions. May be sign of flavour deficiency in heavily filtered wines.
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|
Autre terme (en):
|
Brilliant
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| |
Very clear (and transparent in white wines) appearance with no visible particulates or suspensions. May be sign of flavour deficiency in heavily filtered wines.
|
BRIX
|
Measure of the sugar concentration that, according to one conversion table, can be transformed into Baumé degree, or vice versa. 1,8º Brix corresponds 1º Baumé.Measurement system used for sugar content of grapes, wine and related products. A reading of 20 to 25 deg. Brix is the optimum degree of grape ripeness at harvest for the majority of table wines. A quick conversion method for users requiring Specific Gravity units of measurement is to take the Brix reading, deg. Brix (as Sucrose, for which most refractometers are calibrated), and multiply by 0.00425 and then add 0.9988 to the resulting number. This will give a close approximation to the equivalent figure for the S.G of Sucrose at 20 deg. C. Ex: A Brix reading of 18 equals S.G. 1.074. Using the conversion technique above gives a figure of 1.075 which is close enough for most users.
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|
Autre terme (en):
|
Brix
|
| |
Measure of the sugar concentration that, according to one conversion table, can be transformed into Baumé degree, or vice versa. 1,8º Brix corresponds 1º Baumé.Measurement system used for sugar content of grapes, wine and related products. A reading of 20 to 25 deg. Brix is the optimum degree of grape ripeness at harvest for the majority of table wines. A quick conversion method for users requiring Specific Gravity units of measurement is to take the Brix reading, deg. Brix (as Sucrose, for which most refractometers are calibrated), and multiply by 0.00425 and then add 0.9988 to the resulting number. This will give a close approximation to the equivalent figure for the S.G of Sucrose at 20 deg. C. Ex: A Brix reading of 18 equals S.G. 1.074. Using the conversion technique above gives a figure of 1.075 which is close enough for most users.
|
BROUILLI
|
Milky brandy of few degrees obtained after the first wine distillation in copper still, and submitted to a second passage to get holandas of great quality and to elaborate brandies.
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Autre terme (en):
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Brouilli
|
| |
Milky brandy of few degrees obtained after the first wine distillation in copper still, and submitted to a second passage to get holandas of great quality and to elaborate brandies.
|
BROWN
|
When a wine presents this color means that it is modified or sick.
|
|
Autre terme (en):
|
Brown
|
| |
When a wine presents this color means that it is modified or sick.
|
BROWN SHERRY
|
Frangrant sherry, a little tasted, prepared to export to the British market.
|
|
Autre terme (en):
|
Brown sherry
|
| |
Frangrant sherry, a little tasted, prepared to export to the British market.
|
BROWNIANO
|
Disordered and fast movement of microscopical colloids in suspension in a liquid.
|
|
Autre terme (en):
|
Browniano
|
| |
Disordered and fast movement of microscopical colloids in suspension in a liquid.
|
BROWNING
|
Denotes ageing in a wine. Young wine colour tints show no sign of such "browning".
|
|
Autre terme (en):
|
Browning
|
| |
Denotes ageing in a wine. Young wine colour tints show no sign of such "browning".
|
BROWNISH
|
Term used to define the color of an old and oxidated wine.
|
|
Autre terme (en):
|
Brownish
|
| |
Term used to define the color of an old and oxidated wine.
|
BRUNELLO (IT)
|
Italian red grape variety that produce wines with great quality.
|
|
Autre terme (en):
|
Brunello (IT)
|
| |
Italian red grape variety that produce wines with great quality.
|
BRUT
|
Label term used mainly for Champagne and other sparkling wines to indicate 'very dry' (inferior the 15 g/l).
|
|
Autre terme (en):
|
Brut
|
| |
Label term used mainly for Champagne and other sparkling wines to indicate 'very dry' (inferior the 15 g/l).
|
BUBBLE
|
A bubble of gas at the surface of a slightly gassy wine.
|
|
Autre terme (en):
|
Bubble
|
| |
A bubble of gas at the surface of a slightly gassy wine.
|
BUBBLING
|
Term used to describe something that generated carbon dioxide (CO2). For sparkling wines the CO2 is trapped in the bottle and is responsible for the bubbles.
|
|
Autre terme (en):
|
Bubbling
|
| |
Term used to describe something that generated carbon dioxide (CO2). For sparkling wines the CO2 is trapped in the bottle and is responsible for the bubbles.
|
BUCELAS - DOC (PT)
|
Important portuguese region. Demarcated in 1911 and placed near Lisbon. It conquered its fame with white wines of quality, from the variety Arinto.
|
|
Autre terme (en):
|
Bucelas - DOC (PT)
|
| |
Important portuguese region. Demarcated in 1911 and placed near Lisbon. It conquered its fame with white wines of quality, from the variety Arinto.
|
BUD
|
The bud of the vine contains three growing points. The central one usually grows and is always the most fruitful. Young shoot or growing tip.
|
|
Autre terme (en):
|
Bud
|
| |
The bud of the vine contains three growing points. The central one usually grows and is always the most fruitful. Young shoot or growing tip.
|
BUD BURST
|
Emergence of shoots from the buds.
|
|
Autre terme (en):
|
Bud burst
|
| |
Emergence of shoots from the buds.
|
BUD BURST
|
Emergence of shoots from the buds.
|
|
Autre terme (en):
|
Bud burst
|
| |
Emergence of shoots from the buds.
|
BUD, EYE
|
The bud that develops in the axil of the leaf.
|
|
Autre terme (en):
|
Bud, eye
|
| |
The bud that develops in the axil of the leaf.
|
BUJEOS
|
Term used, in Jerez, to describe adobe soils formed by alluviums. They produce many grass, due to its organic origin.
|
|
Autre terme (en):
|
Bujeos
|
| |
Term used, in Jerez, to describe adobe soils formed by alluviums. They produce many grass, due to its organic origin.
|
BUKETTRAUBE
|
White variety from South Africa, that produce wines with a lot of sugar and acidity. It proceeds from the old alsaciano vineyard, called Bouquettraube, Bouquet Blanc or Sylvanner almiscarada.
|
|
Autre terme (en):
|
Bukettraube
|
| |
White variety from South Africa, that produce wines with a lot of sugar and acidity. It proceeds from the old alsaciano vineyard, called Bouquettraube, Bouquet Blanc or Sylvanner almiscarada.
|
BULK, BULK WINE
|
Although sometimes erroneously used to describe wine sold in jugs or boxes, the term bulk wine actually refers to wine that's not yet packaged for retail sale.
|
|
Autre terme (en):
|
Bulk, bulk wine
|
| |
Although sometimes erroneously used to describe wine sold in jugs or boxes, the term bulk wine actually refers to wine that's not yet packaged for retail sale.
|
BUNCH
|
A groupe or cluster of grapes attached to the same peduncle.
|
|
Autre terme (en):
|
Bunch
|
| |
A groupe or cluster of grapes attached to the same peduncle.
|
BUNG
|
In cooperage, a wooden stopper used to seal the cask, keg or barrel. In glassware, usually a rubber stopper used to seal a demijohn, carboy or jug. Bugs maybe eithr solid or drilled with a central hole to accept a fermentation lock (airlock). Some bungs have two holes drilled to accept two airlocks, or one airlock and a blow-off tube.
|
|
Autre terme (en):
|
Bung
|
| |
In cooperage, a wooden stopper used to seal the cask, keg or barrel. In glassware, usually a rubber stopper used to seal a demijohn, carboy or jug. Bugs maybe eithr solid or drilled with a central hole to accept a fermentation lock (airlock). Some bungs have two holes drilled to accept two airlocks, or one airlock and a blow-off tube.
|
BUNG HOLE
|
The circular openingof a cask which is closed with a bung.
|
|
Autre terme (en):
|
Bung hole
|
| |
The circular openingof a cask which is closed with a bung.
|
BUNG STARTER
|
Iron tool used to loosen bungs of casks.
|
|
Autre terme (en):
|
Bung Starter
|
| |
Iron tool used to loosen bungs of casks.
|
BUNG, CELLAR PLUG
|
Cornical plug of wood or glass used to close the opening in a cask.
|
|
Autre terme (en):
|
Bung, cellar plug
|
| |
Cornical plug of wood or glass used to close the opening in a cask.
|
BUNGING UP
|
Operation of closing casks or barrels with bungs.
|
|
Autre terme (en):
|
Bunging up
|
| |
Operation of closing casks or barrels with bungs.
|
BURGUNDER
|
Generic name that the Germans give to the grapes Pinot Noir.
|
|
Autre terme (en):
|
Burgunder
|
| |
Generic name that the Germans give to the grapes Pinot Noir.
|
BURGUNDY BOTTLE
|
Bottle used in Burgundy, and with a capacity of about 75 centilitres.
|
|
Autre terme (en):
|
Burgundy bottle
|
| |
Bottle used in Burgundy, and with a capacity of about 75 centilitres.
|
BURGUNDY MIXTURE
|
Fungicide prepared by mixing solutions of copper sulphate and sodium carbonate.
|
|
Autre terme (en):
|
Burgundy mixture
|
| |
Fungicide prepared by mixing solutions of copper sulphate and sodium carbonate.
|
BURNED (DISTILLED) WINE
|
Brandy.
|
|
Autre terme (en):
|
Burned (distilled) wine
|
| |
Brandy.
|
BUTT
|
Barrel used in the United Kingdom for ageing Sherry, of 500-650 litre capacity.
|
|
Autre terme (en):
|
Butt
|
| |
Barrel used in the United Kingdom for ageing Sherry, of 500-650 litre capacity.
|
BUTTER
|
Pleasant aroma of cool butter detected in certain quality wines, over all, if it made the malolactic fermentation.
|
|
Autre terme (en):
|
Butter
|
| |
Pleasant aroma of cool butter detected in certain quality wines, over all, if it made the malolactic fermentation.
|
BUTTERED
|
Sensation in the mouth, with wines of soft and oily texture.
|
|
Autre terme (en):
|
Buttered
|
| |
Sensation in the mouth, with wines of soft and oily texture.
|
BUTYRIC
|
Rancid odor of some spiled wines.
|
|
Autre terme (en):
|
Butyric
|
| |
Rancid odor of some spiled wines.
|
CABAZ
|
Portuguese term used to describ a tool of wood, metal, wicker or plastic, of several forms, with a wing, that serves for the special transport of the harvest and the bottles.
|
|
Autre terme (en):
|
Cabaz
|
| |
Portuguese term used to describ a tool of wood, metal, wicker or plastic, of several forms, with a wing, that serves for the special transport of the harvest and the bottles.
|
CABBAGE
|
Vegetal odor, very unpleasant and powerful, that remember the cabbage.
|
|
Autre terme (en):
|
Cabbage
|
| |
Vegetal odor, very unpleasant and powerful, that remember the cabbage.
|
CABERNET FRANC
|
Semi-classic grape similar in many ways to Cabernet Sauvignon. Now strongly suspected of being a mutation particularly suited to cooler, damper climatic conditions. Widely grown in the Loire region where it is known as the Breton and in large areas of southwest France where it is sometimes known as Bouchy or Bouchet. In NE. Italy it is known as the Bordo grape. Bordeaux wines commonly contain a blend of both wines, a practice increasingly being followed in California. Wine from these grapes has a deep purple color, when young, with a fragrant aroma. Just like Cabernet Sauvignon, North American growth is mainly confined to the coastal regions; Long Island (N.Y.) and the Pacific Northwest showing signs of being very hospitable. New Zealand has also proved to be a potential good home.
|
|
Autre terme (en):
|
Cabernet Franc
|
| |
Semi-classic grape similar in many ways to Cabernet Sauvignon. Now strongly suspected of being a mutation particularly suited to cooler, damper climatic conditions. Widely grown in the Loire region where it is known as the Breton and in large areas of southwest France where it is sometimes known as Bouchy or Bouchet. In NE. Italy it is known as the Bordo grape. Bordeaux wines commonly contain a blend of both wines, a practice increasingly being followed in California. Wine from these grapes has a deep purple color, when young, with a fragrant aroma. Just like Cabernet Sauvignon, North American growth is mainly confined to the coastal regions; Long Island (N.Y.) and the Pacific Northwest showing signs of being very hospitable. New Zealand has also proved to be a potential good home.
|
CABERNET SAUVIGNON
|
A "noble" grape famous as one of the main varietals, along with Merlot, Cabernet Franc and others, (many of which are distantly related), used to create the magnificent french Bordeaux region blended red wines. Helps make wines of classic breed, intensity and complexity that often need to bottle-age for at least 5-10 years in order to reach peak flavor condition. The most successful plantings in North America are mainly on Long Island (N.Y.) and the cooler regions of northern California. In the warmer regions of California, grapes made into a single varietal wine will often produce higher than optimum levels of alcohol and, conversely, lower than optimum acid levels in most years and so may tend to age less successfully than the blended french versions. Aromas and flavors include: Black-currant, blackberry, mint (etc). In the last decades of the twentieth century many other countries have seen their regions develop into prime producers - (e.g: Australia, Argentina, Chile, Italy and New Zealand).
|
|
Autre terme (en):
|
Cabernet Sauvignon
|
| |
A "noble" grape famous as one of the main varietals, along with Merlot, Cabernet Franc and others, (many of which are distantly related), used to create the magnificent french Bordeaux region blended red wines. Helps make wines of classic breed, intensity and complexity that often need to bottle-age for at least 5-10 years in order to reach peak flavor condition. The most successful plantings in North America are mainly on Long Island (N.Y.) and the cooler regions of northern California. In the warmer regions of California, grapes made into a single varietal wine will often produce higher than optimum levels of alcohol and, conversely, lower than optimum acid levels in most years and so may tend to age less successfully than the blended french versions. Aromas and flavors include: Black-currant, blackberry, mint (etc). In the last decades of the twentieth century many other countries have seen their regions develop into prime producers - (e.g: Australia, Argentina, Chile, Italy and New Zealand).
|
CACAO
|
Noble, characteristic aroma of some old harvests. It can be detected in venerable bottles of red wines, like Ports and rancid Catalans wines.
|
|
Autre terme (en):
|
Cacao
|
| |
Noble, characteristic aroma of some old harvests. It can be detected in venerable bottles of red wines, like Ports and rancid Catalans wines.
|
CAÍÑO DE BAGO GORDO (SP)
|
Traditional grape variety from Galiza, also called Borrasao.
|
|
Autre terme (en):
|
Caíño de Bago Gordo (SP)
|
| |
Traditional grape variety from Galiza, also called Borrasao.
|
CALCAREOUS
|
Rock formed essentially by calcium carbonate. Present in the soil and subsoil, is valued in certain regions, as the case of Borgonha and Jerez.
|
|
Autre terme (en):
|
Calcareous
|
| |
Rock formed essentially by calcium carbonate. Present in the soil and subsoil, is valued in certain regions, as the case of Borgonha and Jerez.
|
CALCIUM CARBONATE
|
Neutral salt of the carbonic acid, that in cold regions or acid harvests is used to desacidify musts and wines.
|
|
Autre terme (en):
|
Calcium carbonate
|
| |
Neutral salt of the carbonic acid, that in cold regions or acid harvests is used to desacidify musts and wines.
|
CALITOR
|
French grape variety, very sensible to the rot. It produce an usual wine with a few color.
|
|
Autre terme (en):
|
Calitor
|
| |
French grape variety, very sensible to the rot. It produce an usual wine with a few color.
|
CAMALHÃO (PT)
|
A piece of cultivated land lying between two furrows (or trenches).
|
|
Autre terme (en):
|
Camalhão (PT)
|
| |
A piece of cultivated land lying between two furrows (or trenches).
|
CAMARALET (FR)
|
White variety cultivated in a little amount of the french Pirenéus. Used in the composition of the jurançon and of the Béarn wines.
|
|
Autre terme (en):
|
Camaralet (FR)
|
| |
White variety cultivated in a little amount of the french Pirenéus. Used in the composition of the jurançon and of the Béarn wines.
|
CAMARATE (PT)
|
Red variety recommended in the West region. Also appear in the Ribatejo region.
|
|
Autre terme (en):
|
Camarate (PT)
|
| |
Red variety recommended in the West region. Also appear in the Ribatejo region.
|
CAMARÈSE (FR)
|
Red variety cultivated in Châteauneuf-du-Pape, of the Rhone valley. Also called Vacarèse. Is one of the thirteen authorized varieties in the AOC Châteauneuf-du-Pape. It goes being substituted for the Syrah variety.
|
|
Autre terme (en):
|
Camarèse (FR)
|
| |
Red variety cultivated in Châteauneuf-du-Pape, of the Rhone valley. Also called Vacarèse. Is one of the thirteen authorized varieties in the AOC Châteauneuf-du-Pape. It goes being substituted for the Syrah variety.
|
CAMOMILE
|
Odor that remember the plant and detected in some young wines.
|
|
Autre terme (en):
|
Camomile
|
| |
Odor that remember the plant and detected in some young wines.
|
CAMOMILE
|
Floral odor that evokes perfumed vapors of this plant in infusion.
|
|
Autre terme (en):
|
Camomile
|
| |
Floral odor that evokes perfumed vapors of this plant in infusion.
|
CAMPHOR
|
Spiced and vegetal odor, that appears in certain wines elaborated with very rich grapes.
|
|
Autre terme (en):
|
Camphor
|
| |
Spiced and vegetal odor, that appears in certain wines elaborated with very rich grapes.
|
CANDICANS, VITIS
|
American variety well adapted to dry soils. It's not very resistant to filoxera.
|
|
Autre terme (en):
|
Candicans, Vitis
|
| |
American variety well adapted to dry soils. It's not very resistant to filoxera.
|
CANDY
|
Purifyed and crystallized sugar add to a must to increase its alcohol potential, or to a new wine to balance the taste of its alcohol or bite of its acidity or tannin.
|
|
Autre terme (en):
|
Candy
|
| |
Purifyed and crystallized sugar add to a must to increase its alcohol potential, or to a new wine to balance the taste of its alcohol or bite of its acidity or tannin.
|
CANDYLIKE
|
Refers to the perfumed fresh fruit aromas and flavors of the grape which can be attractive in wines made for early consumption. These include pink Rose style, "nouveau" Beaujolais etc. Many consider it a less desirable characteristic in longer-aging reds and better whites.
|
|
Autre terme (en):
|
Candylike
|
| |
Refers to the perfumed fresh fruit aromas and flavors of the grape which can be attractive in wines made for early consumption. These include pink Rose style, "nouveau" Beaujolais etc. Many consider it a less desirable characteristic in longer-aging reds and better whites.
|
CANE
|
A mature shoot of the vine.
|
|
Autre terme (en):
|
Cane
|
| |
A mature shoot of the vine.
|
CANE SUGAR
|
This plant provides the most appreciated sugar used to prepare expedition liqueur of great sparkling wines. Is also used in wines without alcohol from the cold countries.
|
|
Autre terme (en):
|
Cane sugar
|
| |
This plant provides the most appreciated sugar used to prepare expedition liqueur of great sparkling wines. Is also used in wines without alcohol from the cold countries.
|
CANECO (COOPERAGE)
|
Wood container used in the cellars and made with from the staves.
|
|
Autre terme (en):
|
Caneco (Cooperage)
|
| |
Wood container used in the cellars and made with from the staves.
|
CANNAIOLO (IT)
|
Minor grape grown in the Tuscany region of northern Italy. Red wine from this grape is often used for blending with Sangiovese Grosso in some of the Chianti range of red wines.
|
|
Autre terme (en):
|
Cannaiolo (IT)
|
| |
Minor grape grown in the Tuscany region of northern Italy. Red wine from this grape is often used for blending with Sangiovese Grosso in some of the Chianti range of red wines.
|
CANNONADU OR CANNONAO (IT)
|
Term used, in Sardenha, to the variety red Grenache (also called Cannono).
|
|
Autre terme (en):
|
Cannonadu or Cannonao (IT)
|
| |
Term used, in Sardenha, to the variety red Grenache (also called Cannono).
|
CAÑOCAZO
|
White grape variety, very sweet, cultivated in jerez. Also used in Australia.
|
|
Autre terme (en):
|
Cañocazo
|
| |
White grape variety, very sweet, cultivated in jerez. Also used in Australia.
|
CANTEIRO (PT)
|
Natural process of aging of the Madeira wine.
|
|
Autre terme (en):
|
Canteiro (PT)
|
| |
Natural process of aging of the Madeira wine.
|
CANTINA (II)
|
Winemaking cellar, winery.
|
|
Autre terme (en):
|
Cantina (II)
|
| |
Winemaking cellar, winery.
|
CAP
|
The part of a pot still immediately above the pot and in which some condensation occurs.
|
|
Autre terme (en):
|
Cap
|
| |
The part of a pot still immediately above the pot and in which some condensation occurs.
|
CAP, HEAD
|
Skins and other solid parts of the grapes which rise to the surface of the must during fermentation.
|
|
Autre terme (en):
|
Cap, head
|
| |
Skins and other solid parts of the grapes which rise to the surface of the must during fermentation.
|
CAPSULE
|
The wrapping that covers the cork and neck of a wine bottle. Historically, the favored material for capsules has been lead, but concerns over lead's safety are causing its gradual replacement. Other alternatives are plastic, tin, aluminum, and laminates.
|
|
Autre terme (en):
|
Capsule
|
| |
The wrapping that covers the cork and neck of a wine bottle. Historically, the favored material for capsules has been lead, but concerns over lead's safety are causing its gradual replacement. Other alternatives are plastic, tin, aluminum, and laminates.
|
CAPSULE-CROWN
|
Metallic cork used to close the bottles of the sparkling wines fermented in the bottle, during the formation of the carbonic gas.
|
|
Autre terme (en):
|
Capsule-crown
|
| |
Metallic cork used to close the bottles of the sparkling wines fermented in the bottle, during the formation of the carbonic gas.
|
CARAMEL
|
An adjective used to describe wines, such as MADEIRA, that have a rich, burnt-sugar aroma and flavor.
|
|
Autre terme (en):
|
Caramel
|
| |
An adjective used to describe wines, such as MADEIRA, that have a rich, burnt-sugar aroma and flavor.
|
CARBON DIOXIDE (CO2)
|
Gas generated during fermentation. Normally most is allowed to escape into the atmosphere. For sparkling wines the CO2 is trapped in the bottle and is responsible for the bubbles. Winemakers often use CO2 to protect juice and wine from oxygen at various stages in the winemaking process.
|
|
Autre terme (en):
|
Carbon dioxide (CO2)
|
| |
Gas generated during fermentation. Normally most is allowed to escape into the atmosphere. For sparkling wines the CO2 is trapped in the bottle and is responsible for the bubbles. Winemakers often use CO2 to protect juice and wine from oxygen at various stages in the winemaking process.
|
CARBON DIOXIDE, CARBONIC ACID GAS
|
A colorless, odorless, incombustible gas, carbon dioxide (CO2) is one of the two byproducts of FERMENTATION, the other being ALCOHOL. Yeast acts on the natural grape sugar and converts 40 to 45 percent of it to carbon dioxide, which in most cases escapes into the air. In the production of SPARKLING WINES, however, carbon dioxide is purposely trapped in the wine to create effervescence.
|
|
Autre terme (en):
|
Carbon dioxide, carbonic acid gas
|
| |
A colorless, odorless, incombustible gas, carbon dioxide (CO2) is one of the two byproducts of FERMENTATION, the other being ALCOHOL. Yeast acts on the natural grape sugar and converts 40 to 45 percent of it to carbon dioxide, which in most cases escapes into the air. In the production of SPARKLING WINES, however, carbon dioxide is purposely trapped in the wine to create effervescence.
|
CARBONATED
|
Sparkling wine elaborated with addition of artificial carbon dioxide.
|
|
Autre terme (en):
|
Carbonated
|
| |
Sparkling wine elaborated with addition of artificial carbon dioxide.
|
CARBONATED WINE
|
Sparkling wine with no quality, gasified industrially.
|
|
Autre terme (en):
|
Carbonated wine
|
| |
Sparkling wine with no quality, gasified industrially.
|
CARBONIC MACERATION
|
Special winemaking process in which whole, uncrushed grapes are placed in a sealed tank. Fermentation takes place within the berries, leading to extraction of fruit and colour but minimal tannin, resulting in a soft, early drinking style. Particularly used in Beaujolais and for many vins nouveaux and vins primeurs.
|
|
Autre terme (en):
|
Carbonic maceration
|
| |
Special winemaking process in which whole, uncrushed grapes are placed in a sealed tank. Fermentation takes place within the berries, leading to extraction of fruit and colour but minimal tannin, resulting in a soft, early drinking style. Particularly used in Beaujolais and for many vins nouveaux and vins primeurs.
|
CARCAVELOS (PT)
|
A small Portuguese DENOMINAÇÃO DE ORIGEM CONTROLADA (DOC) located just west of Lisbon near the seaside resort of Estoril. Carcavelos is known for its sweet, white FORTIFIED WINES made from local grape varieties of Boais, Cerceal do Douro, Galego Dourado, and Rabo de Ovelha.
|
|
Autre terme (en):
|
Carcavelos (PT)
|
| |
A small Portuguese DENOMINAÇÃO DE ORIGEM CONTROLADA (DOC) located just west of Lisbon near the seaside resort of Estoril. Carcavelos is known for its sweet, white FORTIFIED WINES made from local grape varieties of Boais, Cerceal do Douro, Galego Dourado, and Rabo de Ovelha.
|
CARIGNAN
|
Although this red grape originated in northern SPAIN'S cariñena district, it's become the most widely grown red grape in FRANCE, especially throughout the LANGUEDOC-ROUSSILLON region. It's also extensively grown in other countries ringing the Mediterranean including Italy, Spain, Algeria, and Israel. It was also once the most widely planted red grape in California (where it's spelled Carignane), mostly in the San Joaquin Valley. With its high yields, Carignan produces more red wine than any other grape variety-most of it very ordinary.
|
|
Autre terme (en):
|
Carignan
|
| |
Although this red grape originated in northern SPAIN'S cariñena district, it's become the most widely grown red grape in FRANCE, especially throughout the LANGUEDOC-ROUSSILLON region. It's also extensively grown in other countries ringing the Mediterranean including Italy, Spain, Algeria, and Israel. It was also once the most widely planted red grape in California (where it's spelled Carignane), mostly in the San Joaquin Valley. With its high yields, Carignan produces more red wine than any other grape variety-most of it very ordinary.
|
CARMENÈRE (FR)
|
Very limited plantings of this red wine grape are now found in the Medoc region of Bordeaux, France where it is used to produce deep red wines occasionally used for blending purposes in the same manner as Petit Verdot.
|
|
Autre terme (en):
|
Carmenère (FR)
|
| |
Very limited plantings of this red wine grape are now found in the Medoc region of Bordeaux, France where it is used to produce deep red wines occasionally used for blending purposes in the same manner as Petit Verdot.
|
CARMIM
|
Red color, with violaceos nuances, characteristic of the young red wines.
|
|
Autre terme (en):
|
Carmim
|
| |
Red color, with violaceos nuances, characteristic of the young red wines.
|
CARNATION
|
Floral odor that remembers the perfume that this flower exhales and that is due to the natural richness of the wine.
|
|
Autre terme (en):
|
Carnation
|
| |
Floral odor that remembers the perfume that this flower exhales and that is due to the natural richness of the wine.
|
CAROB
|
Sweetish and toasted aroma, rustic like carob, who characterizes certain sweet wines or brandies.
|
|
Autre terme (en):
|
Carob
|
| |
Sweetish and toasted aroma, rustic like carob, who characterizes certain sweet wines or brandies.
|
CARRIAGE
|
Transport of the harvest from the vine to the press.
|
|
Autre terme (en):
|
Carriage
|
| |
Transport of the harvest from the vine to the press.
|
CASA (PT)
|
Term used to describe wine produced from grapes of a specific property. Equivalent to the "quinta" or to the French terms "chateau" and "domaine".
|
|
Autre terme (en):
|
Casa (PT)
|
| |
Term used to describe wine produced from grapes of a specific property. Equivalent to the "quinta" or to the French terms "chateau" and "domaine".
|
CASEIN
|
A form of milk protein used for fining wines. Casein is often obtained in the form of powdered skim milk.
|
|
Autre terme (en):
|
Casein
|
| |
A form of milk protein used for fining wines. Casein is often obtained in the form of powdered skim milk.
|
CASK
|
A large, strong, barrel-shaped, leak-proof container generally used for storing wines and other spirits. Most wine casks are made of oak. This term is also used to describe the quantity such a container holds.
|
|
Autre terme (en):
|
Cask
|
| |
A large, strong, barrel-shaped, leak-proof container generally used for storing wines and other spirits. Most wine casks are made of oak. This term is also used to describe the quantity such a container holds.
|
CASK
|
Container made of wooden staves and having the shape of two truncated cones joined at their baes.
|
|
Autre terme (en):
|
Cask
|
| |
Container made of wooden staves and having the shape of two truncated cones joined at their baes.
|
CASSIS
|
A sensory term used to describe the rich, black currant flavor and aroma found in some wines, such as those made from merlot, cabernet sauvignon, pinot noir, syrah and tempranillo grapes.
|
|
Autre terme (en):
|
Cassis
|
| |
A sensory term used to describe the rich, black currant flavor and aroma found in some wines, such as those made from merlot, cabernet sauvignon, pinot noir, syrah and tempranillo grapes.
|
CASTELÃO (PT)
|
Recommended white grape variety from the Bairrada region. It is present in many other regions of the country, but with another name.
|
|
Autre terme (en):
|
Castelão (PT)
|
| |
Recommended white grape variety from the Bairrada region. It is present in many other regions of the country, but with another name.
|
CASTELÃO FRANCÊS (PT)
|
Port wine variety. Also named Periquita. It meets in all the Center and the South of portugal. It takes the name in agreement with the regions.
|
|
Autre terme (en):
|
Castelão francês (PT)
|
| |
Port wine variety. Also named Periquita. It meets in all the Center and the South of portugal. It takes the name in agreement with the regions.
|
CATEGORIA DE UTILIZAÇÃO DA VINHA (PT)
|
The production nature of the vine: grapes for wine, grapes for table wine and for particular use.
|
|
Autre terme (en):
|
Categoria de utilização da vinha (PT)
|
| |
The production nature of the vine: grapes for wine, grapes for table wine and for particular use.
|
CELLAR FOREMAN; CELLAR MASTER
|
Chief-technician in charge of the cellar or winery.
|
|
Autre terme (en):
|
Cellar foreman; cellar master
|
| |
Chief-technician in charge of the cellar or winery.
|
CHALICE, WINE GLASS
|
Cup, specially used in certain liturgical jewish-christians rituals to consecrate or to offer the wine.
|
|
Autre terme (en):
|
Chalice, wine glass
|
| |
Cup, specially used in certain liturgical jewish-christians rituals to consecrate or to offer the wine.
|
CHALK
|
Sedimentary rock, softly, composed essentially of calcium carbonate, of certain soils.
|
|
Autre terme (en):
|
Chalk
|
| |
Sedimentary rock, softly, composed essentially of calcium carbonate, of certain soils.
|
CHAMBRÉ
|
Term apllied to wine which has been brought to room temperature to make it more acceptable to the consumer.
|
|
Autre terme (en):
|
Chambré
|
| |
Term apllied to wine which has been brought to room temperature to make it more acceptable to the consumer.
|
CHAPTALIZATION
|
Addition of sugar to the must. The practice is ilegal in some countries, but allowed in others.
|
|
Autre terme (en):
|
Chaptalization
|
| |
Addition of sugar to the must. The practice is ilegal in some countries, but allowed in others.
|
CHAPTALIZE
|
To add sugar to a must to increase its alcohol potential, or to a new wine to balance the taste of its alcohol or bite of its acidity or tannin.
|
|
Autre terme (en):
|
Chaptalize
|
| |
To add sugar to a must to increase its alcohol potential, or to a new wine to balance the taste of its alcohol or bite of its acidity or tannin.
|
CHARACTER
|
A term applied to a wine with distinctive, obvious features, either pertaining to its style or its variety. Although character has nothing to do with a wine's quality, one without it is considered dull.
|
|
Autre terme (en):
|
Character
|
| |
A term applied to a wine with distinctive, obvious features, either pertaining to its style or its variety. Although character has nothing to do with a wine's quality, one without it is considered dull.
|
CHARACTERLESS
|
Wines lacking in bouquet an flavour.
|
|
Autre terme (en):
|
Characterless
|
| |
Wines lacking in bouquet an flavour.
|
CHARM
|
Quality of a wine that produces pleasant sensations.
|
|
Autre terme (en):
|
Charm
|
| |
Quality of a wine that produces pleasant sensations.
|
CHARMING
|
A comment applied to wines that don't quite fulfil the first expectations. Means detecting a slight flavor lightness. Sometimes used to describe wines made from the Chenin Blanc grape styled after a type of wine originating from the Loire region of France
|
|
Autre terme (en):
|
Charming
|
| |
A comment applied to wines that don't quite fulfil the first expectations. Means detecting a slight flavor lightness. Sometimes used to describe wines made from the Chenin Blanc grape styled after a type of wine originating from the Loire region of France
|
CHEESE
|
Lactic odor that remembers of the cheese.
|
|
Autre terme (en):
|
Cheese
|
| |
Lactic odor that remembers of the cheese.
|
CHEMICAL FUNCTION
|
The chemical properties of a group of compounds characterized by a functional grouping.
|
|
Autre terme (en):
|
Chemical function
|
| |
The chemical properties of a group of compounds characterized by a functional grouping.
|
CHEMICAL STERILIZATION OF MUST
|
Addition to the must of substances which prevent the growth of microorganisms and fermentation.
|
|
Autre terme (en):
|
Chemical sterilization of must
|
| |
Addition to the must of substances which prevent the growth of microorganisms and fermentation.
|
CHEMICAL STERILIZATION OF MUST
|
Addition to the must of substances which prevent the growth of microorganisms and fermentation.
|
|
Autre terme (en):
|
Chemical sterilization of must
|
| |
Addition to the must of substances which prevent the growth of microorganisms and fermentation.
|
CHEMISTRY
|
This term is used to design some ackward odors, as the ascetic and medicinal odor of cauchu, phenic, phenols, sulphur or sulphured odors, etc.
|
|
Autre terme (en):
|
Chemistry
|
| |
This term is used to design some ackward odors, as the ascetic and medicinal odor of cauchu, phenic, phenols, sulphur or sulphured odors, etc.
|
CHESTNUT
|
Fruity odor that evokes the taste of the toasted chestnut, characteristic of some chardonnay wines fermented in wood, or of the baked chestnut, that appears in some young white wines.
|
|
Autre terme (en):
|
Chestnut
|
| |
Fruity odor that evokes the taste of the toasted chestnut, characteristic of some chardonnay wines fermented in wood, or of the baked chestnut, that appears in some young white wines.
|
CHESTNUT-TREE
|
Tree that produces wood for the production of barrels for wine.
|
|
Autre terme (en):
|
Chestnut-tree
|
| |
Tree that produces wood for the production of barrels for wine.
|
CHILLED
|
Term applied to a wine chilled to a temperature which may vary from about 5 to 12º C depending on local custom.
|
|
Autre terme (en):
|
Chilled
|
| |
Term applied to a wine chilled to a temperature which may vary from about 5 to 12º C depending on local custom.
|
CHIMB HOOP
|
Hoop of a cask which is nearest to the bottom.
|
|
Autre terme (en):
|
Chimb hoop
|
| |
Hoop of a cask which is nearest to the bottom.
|
CHIMB, CHIME
|
The part of a stave between the croze and the end.
|
|
Autre terme (en):
|
Chimb, chime
|
| |
The part of a stave between the croze and the end.
|
CHLORINE
|
Chemical ackward odor that appears in certain wines that remember the lixivium.
|
|
Autre terme (en):
|
Chlorine
|
| |
Chemical ackward odor that appears in certain wines that remember the lixivium.
|
CHLOROSIS
|
Physiological aliment of plants due to various causes and resulting in yellowing of the green parts of the plant.
|
|
Autre terme (en):
|
Chlorosis
|
| |
Physiological aliment of plants due to various causes and resulting in yellowing of the green parts of the plant.
|
CHROMATOGRAPHY
|
Process of analysis of the wines to detect its composition, and the control of quality. The chromatography in a gaseous phase allows to discover some aromatical wine components. One sample gets a chromatogram, whose peaks represent the aromatical substances detected. The different components and the different aromas of the wine can be identified.
|
|
Autre terme (en):
|
Chromatography
|
| |
Process of analysis of the wines to detect its composition, and the control of quality. The chromatography in a gaseous phase allows to discover some aromatical wine components. One sample gets a chromatogram, whose peaks represent the aromatical substances detected. The different components and the different aromas of the wine can be identified.
|
CHRYSANTHEMUM
|
Floral odor, characteristic of some dry white wines, reminiscent of the chrysanthemum flower.
|
|
Autre terme (en):
|
Chrysanthemum
|
| |
Floral odor, characteristic of some dry white wines, reminiscent of the chrysanthemum flower.
|
CIDER OR APPLE WINE
|
A fermentable ingredients from which wine is made and its flavor or aroma derived. Apple wine, for example, is made from a crushed apple base. The base is also known as the fermentation media.
|
|
Autre terme (en):
|
Cider or apple wine
|
| |
A fermentable ingredients from which wine is made and its flavor or aroma derived. Apple wine, for example, is made from a crushed apple base. The base is also known as the fermentation media.
|
CINCHONIZED WINE
|
Wine prepared with Cinchonized.
|
|
Autre terme (en):
|
Cinchonized wine
|
| |
Wine prepared with Cinchonized.
|
CINNAMON
|
Spiced aroma of certain rich white wines, aged in wood, or certain generous red and fat wines. Its natural origin corresponds to the cinnamic aldehyde formed during the stage.
|
|
Autre terme (en):
|
Cinnamon
|
| |
Spiced aroma of certain rich white wines, aged in wood, or certain generous red and fat wines. Its natural origin corresponds to the cinnamic aldehyde formed during the stage.
|
CITRIC ACID
|
A colorless acid found in all citrus fruit, pineapples, and in lesser amounts in several other fruit.
|
|
Autre terme (en):
|
Citric acid
|
| |
A colorless acid found in all citrus fruit, pineapples, and in lesser amounts in several other fruit.
|
CLEAN
|
Quality of a wine which leaves an aggreable and clean sensation after tasting.
|
|
Autre terme (en):
|
Clean
|
| |
Quality of a wine which leaves an aggreable and clean sensation after tasting.
|
CLEAN
|
A clean wine is one without faults, either in smell or flavor.
|
|
Autre terme (en):
|
Clean
|
| |
A clean wine is one without faults, either in smell or flavor.
|
CLEANSE
|
Term used to describe the elimination of the lees from the wine, given its characters of finesse, brightness and limpidity.
|
|
Autre terme (en):
|
Cleanse
|
| |
Term used to describe the elimination of the lees from the wine, given its characters of finesse, brightness and limpidity.
|
CLEAR OF THE LEES
|
Term used to describe the operation of remove an amount of wine of the bottle (for example, champagne or sparkling during dégorgement), witch is back to full with an expedition liquor.
|
|
Autre terme (en):
|
Clear of the lees
|
| |
Term used to describe the operation of remove an amount of wine of the bottle (for example, champagne or sparkling during dégorgement), witch is back to full with an expedition liquor.
|
CLEARING LAND
|
Removing the natural vegetation from a piece of land in preparation to planting vines.
|
|
Autre terme (en):
|
Clearing land
|
| |
Removing the natural vegetation from a piece of land in preparation to planting vines.
|
CLIMATE
|
Set of meteorological agents that characterize the conditions of the atmosphere and its evolution during a long period in a determinated place in the world surface.
|
|
Autre terme (en):
|
Climate
|
| |
Set of meteorological agents that characterize the conditions of the atmosphere and its evolution during a long period in a determinated place in the world surface.
|
CLIMATIZATION
|
Term used to describe an instalation destined to keep a constant temperature in order to the fermentation of the musts or to the conservation of wines.
|
|
Autre terme (en):
|
Climatization
|
| |
Term used to describe an instalation destined to keep a constant temperature in order to the fermentation of the musts or to the conservation of wines.
|
CLONE
|
Sub-variety within a vine variety (grape variety). There are different clones of Chardonnay for example, and clonal selection results in the choice of the clone most suited to local conditions and the vinegrower's requirement for yield, disease resistance, and so on.
|
|
Autre terme (en):
|
Clone
|
| |
Sub-variety within a vine variety (grape variety). There are different clones of Chardonnay for example, and clonal selection results in the choice of the clone most suited to local conditions and the vinegrower's requirement for yield, disease resistance, and so on.
|
CLOROSIS
|
Green sickness or anemic disease of the vide, produced by an excess of calcium in the soil. It is characterized by the yellowish color of the leaves.
|
|
Autre terme (en):
|
Clorosis
|
| |
Green sickness or anemic disease of the vide, produced by an excess of calcium in the soil. It is characterized by the yellowish color of the leaves.
|
CLOSED
|
Term descriptive of currently poor character definition but with all the correct characteristics. Usually expected to develop with age. Applies mainly to young, intense wines vinified for long life expectancy.
|
|
Autre terme (en):
|
Closed
|
| |
Term descriptive of currently poor character definition but with all the correct characteristics. Usually expected to develop with age. Applies mainly to young, intense wines vinified for long life expectancy.
|
CLOUD
|
A characteristic of some unfiltered wines showing the result of winemaking mistakes and often possessing an unpleasant taste.
|
|
Autre terme (en):
|
Cloud
|
| |
A characteristic of some unfiltered wines showing the result of winemaking mistakes and often possessing an unpleasant taste.
|
CLOUDING
|
Turbidity caused by reduction. Usually synonimous with copper casse.
|
|
Autre terme (en):
|
Clouding
|
| |
Turbidity caused by reduction. Usually synonimous with copper casse.
|
CLOUDY
|
Opposite of clear. Noticeable cloudiness is undesirable except in cellar aged wines that have not been decanted properly. A characteristic of some unfiltered wines showing the result of winemaking mistakes and often possessing an unpleasant taste.
|
|
Autre terme (en):
|
Cloudy
|
| |
Opposite of clear. Noticeable cloudiness is undesirable except in cellar aged wines that have not been decanted properly. A characteristic of some unfiltered wines showing the result of winemaking mistakes and often possessing an unpleasant taste.
|
CLOUDY, CLOUDINESS
|
Descriptor for a wine that is visually unclear. Cloudiness is considered a defect and is most often due to faulty winemaking. An older wine with sediment, though not absolutely clear, should not be confused with a cloudy wine.
|
|
Autre terme (en):
|
Cloudy, cloudiness
|
| |
Descriptor for a wine that is visually unclear. Cloudiness is considered a defect and is most often due to faulty winemaking. An older wine with sediment, though not absolutely clear, should not be confused with a cloudy wine.
|
CLOVE
|
Spicy aroma of certain red wines, that remembers the dry buttons of the carnation flowers. It is distinguished in the great mediterranic red wines of quality, Grenache and Syrah.
|
|
Autre terme (en):
|
Clove
|
| |
Spicy aroma of certain red wines, that remembers the dry buttons of the carnation flowers. It is distinguished in the great mediterranic red wines of quality, Grenache and Syrah.
|
CLUSTER, BUNCH SETTING
|
Set of grape berries. A cluster is formed by the stalk and the berries.
|
|
Autre terme (en):
|
Cluster, bunch setting
|
| |
Set of grape berries. A cluster is formed by the stalk and the berries.
|
CM
|
Letters found on Champagne labels, indicating that the wine comes from a co-operative cellar.
|
|
Autre terme (en):
|
CM
|
| |
Letters found on Champagne labels, indicating that the wine comes from a co-operative cellar.
|
COARSE
|
Term applied to poorly balanced wines lacking quality.
|
|
Autre terme (en):
|
Coarse
|
| |
Term applied to poorly balanced wines lacking quality.
|
COASTER
|
Stand or mat for bottles or decanters to prevent wine-drips on the table cloth.
|
|
Autre terme (en):
|
Coaster
|
| |
Stand or mat for bottles or decanters to prevent wine-drips on the table cloth.
|
COATING WITH PARAFFIN
|
Process of the corks surface that is greased with paraffin.
|
|
Autre terme (en):
|
Coating with paraffin
|
| |
Process of the corks surface that is greased with paraffin.
|
COCKCHAFERS, SCARABS
|
Beetles of several genera, the larvae of which are commonly called white grubsand attack the vine.
|
|
Autre terme (en):
|
Cockchafers, scarabs
|
| |
Beetles of several genera, the larvae of which are commonly called white grubsand attack the vine.
|
COCONUT
|
Pleasant aroma that appears in certain wines during the stage in wood.
|
|
Autre terme (en):
|
Coconut
|
| |
Pleasant aroma that appears in certain wines during the stage in wood.
|
CÓDEGA (PT)
|
White grape variety recommended in Douro region.
|
|
Autre terme (en):
|
Códega (PT)
|
| |
White grape variety recommended in Douro region.
|
COFFEE
|
Term used to describe the coffee aroma from different origins. The first belongs to the vegetal family, with an aroma of green coffee, associated to the Cabernet Sauvignon. It is also presented as an aroma that remembers the toasted coffee of some developed wines, generally of quality.
|
|
Autre terme (en):
|
Coffee
|
| |
Term used to describe the coffee aroma from different origins. The first belongs to the vegetal family, with an aroma of green coffee, associated to the Cabernet Sauvignon. It is also presented as an aroma that remembers the toasted coffee of some developed wines, generally of quality.
|
COGNAC
|
Hailing from the town of Cognac and the surrounding areas in western France, this potent potable is the finest of all brandies. Made primarily from Trebbiano grapes (known in France as Ugni Blanc and Saint-Émilion), Cognac is double-distilled immediately after fermentation. Freshly distilled Cognac is strong, sharp, and harsh and needs wood aging (usually in Limousin oak) to mellow it and enhance the aroma and flavor. Stars on a Cognac bottle's label vary in meaning from producer to producer although three stars usually indicate longer aging and therefore higher quality than two stars or one star.
|
|
Autre terme (en):
|
Cognac
|
| |
Hailing from the town of Cognac and the surrounding areas in western France, this potent potable is the finest of all brandies. Made primarily from Trebbiano grapes (known in France as Ugni Blanc and Saint-Émilion), Cognac is double-distilled immediately after fermentation. Freshly distilled Cognac is strong, sharp, and harsh and needs wood aging (usually in Limousin oak) to mellow it and enhance the aroma and flavor. Stars on a Cognac bottle's label vary in meaning from producer to producer although three stars usually indicate longer aging and therefore higher quality than two stars or one star.
|
COLARES - DOC (PT)
|
A small area located northwest of Lisbon on the Atlantic coast. The vineyards are situated on a sandy plateau where the vines must be planted deep into the clay subsoil below. Because of the sandy soil, the vines are free of PHYLLOXERA and, therefore, have never been grafted to a different rootstock. Colares is best known for its red wines, which are made primarily from the Ramisco grape blended with Molar, Parreira Matias, and PERIQUITA. The wines are generally TANNIC and full-bodied (see BODY) and require considerable AGING. A small amount of white wine is made from ARINTO, Galego Dourado, and MALVASIA.
|
|
Autre terme (en):
|
Colares - DOC (PT)
|
| |
A small area located northwest of Lisbon on the Atlantic coast. The vineyards are situated on a sandy plateau where the vines must be planted deep into the clay subsoil below. Because of the sandy soil, the vines are free of PHYLLOXERA and, therefore, have never been grafted to a different rootstock. Colares is best known for its red wines, which are made primarily from the Ramisco grape blended with Molar, Parreira Matias, and PERIQUITA. The wines are generally TANNIC and full-bodied (see BODY) and require considerable AGING. A small amount of white wine is made from ARINTO, Galego Dourado, and MALVASIA.
|
COLD
|
A wine with a low alcoholic graduation, that does not possess warmth.
|
|
Autre terme (en):
|
Cold
|
| |
A wine with a low alcoholic graduation, that does not possess warmth.
|
COLD MACERATION
|
In the cold maceration process, the grape juice mixture is held at a temperature of about 50°F for 5 to 10 days before fermentation is triggered. It's a somewhat controversial procedure-many winemakers want fermentation to start as soon as possible after the grapes are picked, whereas others believe better extraction occurs with cold maceration.
|
|
Autre terme (en):
|
Cold maceration
|
| |
In the cold maceration process, the grape juice mixture is held at a temperature of about 50°F for 5 to 10 days before fermentation is triggered. It's a somewhat controversial procedure-many winemakers want fermentation to start as soon as possible after the grapes are picked, whereas others believe better extraction occurs with cold maceration.
|
COLD ROOM
|
Place especially conditioned for the process of refrigerating of the musts before its fermentation. It is also used to cool the wines and to promote the tartrates precipitation before bottling.
|
|
Autre terme (en):
|
Cold room
|
| |
Place especially conditioned for the process of refrigerating of the musts before its fermentation. It is also used to cool the wines and to promote the tartrates precipitation before bottling.
|
COLHEITA SELECCIONADA (PT)
|
Portuguese mention reserved for table wine with geographic indication and QWPSD, conditioned in glass bottle, that presents detached organoleptic characteristics, an acquired minimum alcohol strenght superior, at least, in 1% vol., to the legally minimum limit fixed, having to consist of a specific current account, being obligator the indication of the year of harvest.
|
|
Autre terme (en):
|
Colheita seleccionada (PT)
|
| |
Portuguese mention reserved for table wine with geographic indication and QWPSD, conditioned in glass bottle, that presents detached organoleptic characteristics, an acquired minimum alcohol strenght superior, at least, in 1% vol., to the legally minimum limit fixed, having to consist of a specific current account, being obligator the indication of the year of harvest.
|
COLLAR OF VINE
|
The part of the trunk or stem of a vine at ground level.
|
|
Autre terme (en):
|
Collar of vine
|
| |
The part of the trunk or stem of a vine at ground level.
|
COLOMBARD
|
Better known as French Colombard in North America. Acidic grape crushed by some northern Californian producers and made into a fruity white wine of simple character in both dry and sweet versions. Mainly grown in California to provide acidic backbone for white "jug" wine blends. Still grown in France where it is used for white wine blends known as "Bordeaux Blanc" and is also used for distilling into brandy. Also widely grown in South Africa.
|
|
Autre terme (en):
|
Colombard
|
| |
Better known as French Colombard in North America. Acidic grape crushed by some northern Californian producers and made into a fruity white wine of simple character in both dry and sweet versions. Mainly grown in California to provide acidic backbone for white "jug" wine blends. Still grown in France where it is used for white wine blends known as "Bordeaux Blanc" and is also used for distilling into brandy. Also widely grown in South Africa.
|
COLOR
|
The color of a wine is an indicator of its condition, quality, age, and even style. In general, the less intense a wine's color is, the more delicate the flavor and body will be. The color of any good wine should be clear. As wines age, their colors change-white wines become darker, often with traces of amber; red wines begin to fade and often assume a tawny, brick-red cast. A change of color in a young wine signals premature aging.
|
|
Autre terme (en):
|
Color
|
| |
The color of a wine is an indicator of its condition, quality, age, and even style. In general, the less intense a wine's color is, the more delicate the flavor and body will be. The color of any good wine should be clear. As wines age, their colors change-white wines become darker, often with traces of amber; red wines begin to fade and often assume a tawny, brick-red cast. A change of color in a young wine signals premature aging.
|
COLOR LOSS
|
Alteration of a wine, that can be afected by diverse causes.
|
|
Autre terme (en):
|
Color loss
|
| |
Alteration of a wine, that can be afected by diverse causes.
|
COLOURING MATTER
|
Elements of the grape skin that transmited the color to the red wine.
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Autre terme (en):
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Colouring matter
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Elements of the grape skin that transmited the color to the red wine.
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COLOURING, COLORING
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Natural colouringl substance or product of synthesis, that introduce a color in a liquor or in a brandy. Whiskies receives its amber color from the share of the caramel. The colouring are forbidden in wines.
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Autre terme (en):
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Colouring, coloring
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Natural colouringl substance or product of synthesis, that introduce a color in a liquor or in a brandy. Whiskies receives its amber color from the share of the caramel. The colouring are forbidden in wines.
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COMBATIVE
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Term used to describe an aggressive and rustic wine.
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Autre terme (en):
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Combative
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Term used to describe an aggressive and rustic wine.
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COMISSÃO VITIVINÍCOLA (PT)
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Interprofissional organism and regulatory bodies (there is one for each region), that congregates producers of wines, which police the rules of the DO (denominations of origin) and confer the respective stamps of guarantee.
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Autre terme (en):
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Comissão vitivinícola (PT)
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Interprofissional organism and regulatory bodies (there is one for each region), that congregates producers of wines, which police the rules of the DO (denominations of origin) and confer the respective stamps of guarantee.
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COMMON
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Wines which are sound but without any special qaulity.
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Autre terme (en):
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Common
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Wines which are sound but without any special qaulity.
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COMPARATIVE TASTING
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Degustation of different wines with a competitive criterion, looking relations, differences and different levels of quality between them.
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Autre terme (en):
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Comparative tasting
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Degustation of different wines with a competitive criterion, looking relations, differences and different levels of quality between them.
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COMPLETE
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Term used to describe a rich, balanced and harmonious wine.
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Autre terme (en):
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Complete
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Term used to describe a rich, balanced and harmonious wine.
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COMPLEX
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Complexity is a hallmark of quality in a wine. A complex wine is one with multiple layers and nuances of bouquet and flavor. Its myriad elements are perfectly balanced, completely harmonious, and eminently interesting. Such a wine is the diametric opposite of one that is simple and one-dimensional.
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Autre terme (en):
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Complex
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Complexity is a hallmark of quality in a wine. A complex wine is one with multiple layers and nuances of bouquet and flavor. Its myriad elements are perfectly balanced, completely harmonious, and eminently interesting. Such a wine is the diametric opposite of one that is simple and one-dimensional.
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COMPOST
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Artificial mixture of organic materials which after undergoing bacterial decompositions is used as a manure or soil amendement.
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Autre terme (en):
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Compost
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Artificial mixture of organic materials which after undergoing bacterial decompositions is used as a manure or soil amendement.
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CONCENTRATED
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Good extract and/or intense flavour(s).
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Autre terme (en):
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Concentrated
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Good extract and/or intense flavour(s).
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CONCENTRATION
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Operation that consist in the elimination of part of the water contained in musts, for to increase the weight of the sugar. This practical is used in regions of cold climate to strengthen potential the alcoholic degree, adding to acid and immature musts other rectified musts. The concentration can be effected by hot (musts), cold (congelation of musts and table wines), or by inverse osmosis.
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Autre terme (en):
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Concentration
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Operation that consist in the elimination of part of the water contained in musts, for to increase the weight of the sugar. This practical is used in regions of cold climate to strengthen potential the alcoholic degree, adding to acid and immature musts other rectified musts. The concentration can be effected by hot (musts), cold (congelation of musts and table wines), or by inverse osmosis.
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CONDENSER
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The portion of a still which is cooled by water and converts the vapours to liquids.
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Autre terme (en):
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Condenser
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The portion of a still which is cooled by water and converts the vapours to liquids.
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CONFRARIA (PT - CONFRARIA DOS VINHOS VERDES)
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Association of producers with a common interest - the wine culture-. The «confrarias» have a beautiful tradition in the social history of the wine, in the artistic creation and in the civilized habits of the consumption.
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Autre terme (en):
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Confraria (PT - Confraria dos Vinhos Verdes)
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Association of producers with a common interest - the wine culture-. The «confrarias» have a beautiful tradition in the social history of the wine, in the artistic creation and in the civilized habits of the consumption.
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CONSERVATIVE
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Chemical substance used in minimum and controlled portions (harmless for the human organism). The carbonic gas, the nitrogen, the sulphur and the inerte gas are conservatives.
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Autre terme (en):
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Conservative
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Chemical substance used in minimum and controlled portions (harmless for the human organism). The carbonic gas, the nitrogen, the sulphur and the inerte gas are conservatives.
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CONSISTENCY
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In winetasting, a positive descriptor for a wine's impression on the palate.
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Autre terme (en):
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Consistency
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In winetasting, a positive descriptor for a wine's impression on the palate.
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CONSTANT THERMIC
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Addition of the daily temperatures of the vine during the vegetative cycle, from the Spring to the harvest.
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Autre terme (en):
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Constant thermic
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Addition of the daily temperatures of the vine during the vegetative cycle, from the Spring to the harvest.
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CONSTITUTED
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A well balanced vigour of a wine with all essential components.
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Autre terme (en):
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Constituted
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A well balanced vigour of a wine with all essential components.
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CONTAMINATION
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Operartion for which a body (a wine) is afected by microorganisms or substances (bacterias, fungus, etc.) that modify the wine.
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Autre terme (en):
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Contamination
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Operartion for which a body (a wine) is afected by microorganisms or substances (bacterias, fungus, etc.) that modify the wine.
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COOKED, HEATED
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Character of must concentrated by heating in open vessels and of wine made from such must.
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Autre terme (en):
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Cooked, heated
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Character of must concentrated by heating in open vessels and of wine made from such must.
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COOPER
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The work, as well as the place of business of a cooper, a craftsman who makes or repairs barrels or casks.
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Autre terme (en):
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Cooper
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The work, as well as the place of business of a cooper, a craftsman who makes or repairs barrels or casks.
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COOPER'S BENCH
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It serves "to cultivate" or to tilt the wood giving form to the stave.
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Autre terme (en):
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Cooper's bench
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It serves "to cultivate" or to tilt the wood giving form to the stave.
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COOPERAGE, COOPER, COOPER'S SHOP
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The work, as well as the place of business of a cooper, a craftsman who makes or repairs barrels or casks. Cooperage also describes the articles (barrels, etc.) made by a cooper. In wineries, cooperage refers to the wine storage capacity in such containers.
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Autre terme (en):
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Cooperage, cooper, cooper's shop
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The work, as well as the place of business of a cooper, a craftsman who makes or repairs barrels or casks. Cooperage also describes the articles (barrels, etc.) made by a cooper. In wineries, cooperage refers to the wine storage capacity in such containers.
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COOPERATIVE
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Group of vinegrowers who commonly share winemaking equipment and cellar facilities. Large co-ops often employ a team of winemaking and sales professionals. The vinegrowers bring their grapes to the co-op for processing, are paid according to the quantity they deliver, and later share in the profits generated by sales. The system is particularly useful in regions where there are many growers with small vineyard holdings, and it is not economically viable for each to have winemaking facilities.
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Autre terme (en):
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Cooperative
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Group of vinegrowers who commonly share winemaking equipment and cellar facilities. Large co-ops often employ a team of winemaking and sales professionals. The vinegrowers bring their grapes to the co-op for processing, are paid according to the quantity they deliver, and later share in the profits generated by sales. The system is particularly useful in regions where there are many growers with small vineyard holdings, and it is not economically viable for each to have winemaking facilities.
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COPPER
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Ackward wine odor modified for the copper presence (copper casse). The excess of copper (more than 1 mg/l) is detected immediately in the white wines due to its medium brown color.
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Autre terme (en):
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Copper
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Ackward wine odor modified for the copper presence (copper casse). The excess of copper (more than 1 mg/l) is detected immediately in the white wines due to its medium brown color.
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COPPER ACETATE
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A salt of copper and acetic acid sometimes used as a fungicide.
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Autre terme (en):
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Copper acetate
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A salt of copper and acetic acid sometimes used as a fungicide.
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COPPER SPRAYS
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Solutions of copper salts (sulphates, oxychlorides, etc.) used as fungicides particularly against downy and mildew and anthracnose.
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Autre terme (en):
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Copper sprays
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Solutions of copper salts (sulphates, oxychlorides, etc.) used as fungicides particularly against downy and mildew and anthracnose.
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COPPER SULPHATE
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A salt of copper used in various fungicidal sprays particularly against downy mildew of the vines.
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Autre terme (en):
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Copper sulphate
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A salt of copper used in various fungicidal sprays particularly against downy mildew of the vines.
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CORDON PRUNING
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Technique of conduction and pruning of the vineyard that consists of giving form to the vine. It has different cordon prunings (Royat cordon, double cordon, etc.).
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Autre terme (en):
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Cordon pruning
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Technique of conduction and pruning of the vineyard that consists of giving form to the vine. It has different cordon prunings (Royat cordon, double cordon, etc.).
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CORK
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Bark of the cork oak tree, and the substance traditionally used to stopper wine bottles. Natural cork stoppers have excellent qualities of elasticity, keeping the wine in the bottle while not allowing air to intrude. It is only quite recently that synthetic substitutes have been developed to try to combat the problem of corked wine.
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Autre terme (en):
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Cork
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Bark of the cork oak tree, and the substance traditionally used to stopper wine bottles. Natural cork stoppers have excellent qualities of elasticity, keeping the wine in the bottle while not allowing air to intrude. It is only quite recently that synthetic substitutes have been developed to try to combat the problem of corked wine.
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CORK
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Bark of the cork oak tree, and the substance traditionally used to stopper wine bottles. Natural cork stoppers have excellent qualities of elasticity, keeping the wine in the bottle while not allowing air to intrude. It is only quite recently that synthetic substitutes have been developed to try to combat the problem of corked wine.
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Autre terme (en):
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Cork
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Bark of the cork oak tree, and the substance traditionally used to stopper wine bottles. Natural cork stoppers have excellent qualities of elasticity, keeping the wine in the bottle while not allowing air to intrude. It is only quite recently that synthetic substitutes have been developed to try to combat the problem of corked wine.
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CORKING
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Action of placing a cork in the neck of a bottle to close it.
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Autre terme (en):
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Corking
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Action of placing a cork in the neck of a bottle to close it.
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CORKSCREW
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Instrument that serves to extract the corks of the bottles.
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Autre terme (en):
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Corkscrew
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Instrument that serves to extract the corks of the bottles.
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CORKY, CORKED
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Fault in wine caused by a contaminated cork. Corked wine is easier to recognise than to describe: it is woody, mouldy, stale and mouth-puckering.
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Autre terme (en):
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Corky, corked
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Fault in wine caused by a contaminated cork. Corked wine is easier to recognise than to describe: it is woody, mouldy, stale and mouth-puckering.
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CORNIFESTO (PT)
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Red grape variety, recommended in the Douro region.
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Autre terme (en):
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Cornifesto (PT)
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Red grape variety, recommended in the Douro region.
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CORTA-FIO (COOPERAGE)
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Utensil of cooperage used to cut the arcs to the convenient measure.
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Autre terme (en):
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Corta-fio (cooperage)
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Utensil of cooperage used to cut the arcs to the convenient measure.
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CORTADOS (SP)
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In the classification of the musts and wines of Jerez, term used to describe the fat but limpid in the nose.
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Autre terme (en):
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Cortados (SP)
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In the classification of the musts and wines of Jerez, term used to describe the fat but limpid in the nose.
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CORVINA (IT)
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Used with two other grapes, Rondinella and Molinara, to create the light red blends known as "Bardolino" and "Valpolicella" wine that have a mild fruity flavor with hints of almond. Mainly grown in the Veneto region of northeast Italy.
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Autre terme (en):
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Corvina (IT)
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Used with two other grapes, Rondinella and Molinara, to create the light red blends known as "Bardolino" and "Valpolicella" wine that have a mild fruity flavor with hints of almond. Mainly grown in the Veneto region of northeast Italy.
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COT, MALBEC
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Semi-classic grape grown in the Bordeaux region of France and in other areas under the name Cot and in the Alsace has the local name Auxerrois. Also grown in the cooler regions of California. In Argentina the grape known as the Fer is now thought to be a clone of this varietal. Alone it creates a rather inky red, intense wine, so it is mainly used in blends, such as with Merlot and Cabernet Sauvignon to create the world renowned red Bordeaux "claret" blend. In California and other areas it is increasingly being used for the same blending purpose.
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Autre terme (en):
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Cot, Malbec
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Semi-classic grape grown in the Bordeaux region of France and in other areas under the name Cot and in the Alsace has the local name Auxerrois. Also grown in the cooler regions of California. In Argentina the grape known as the Fer is now thought to be a clone of this varietal. Alone it creates a rather inky red, intense wine, so it is mainly used in blends, such as with Merlot and Cabernet Sauvignon to create the world renowned red Bordeaux "claret" blend. In California and other areas it is increasingly being used for the same blending purpose.
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COTTON
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Disease of the grapevine characterized for its consumption and deficient fruition, caused by the Pseudococcus citri risso that segregates a sweetish liquid that attract the ants.
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Autre terme (en):
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Cotton
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Disease of the grapevine characterized for its consumption and deficient fruition, caused by the Pseudococcus citri risso that segregates a sweetish liquid that attract the ants.
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COTTONY
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Term used to describe a wine whose consistency remember the cotton.
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Autre terme (en):
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Cottony
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Term used to describe a wine whose consistency remember the cotton.
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COUDERC NOIR
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Hybrid created by Couderc, that produce rustic and very pigmented wines.
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Autre terme (en):
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Couderc Noir
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Hybrid created by Couderc, that produce rustic and very pigmented wines.
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COULURE
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The failure of grapes to develop after flowering. Coulure may occur because of extended rains or very frigid weather during the flowering season. If blossoms are not pollinated, the grape fails to develop and falls off. Other grapes on the same vine may develop, and their quality will not suffer, but the yield from a vine with coulure may drop considerably.
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Autre terme (en):
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Coulure
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The failure of grapes to develop after flowering. Coulure may occur because of extended rains or very frigid weather during the flowering season. If blossoms are not pollinated, the grape fails to develop and falls off. Other grapes on the same vine may develop, and their quality will not suffer, but the yield from a vine with coulure may drop considerably.
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COUPE
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Drinking vessel with a stem generally more wide than deep.
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Autre terme (en):
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Coupe
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Drinking vessel with a stem generally more wide than deep.
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COURBU (FR)
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Minor grape used to create a red wine blend known as "Madiran", found in the Pyrenees region of France. The other wines in the blend are made from the Bouchy, Pinenc and Tannat grapes.
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Autre terme (en):
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Courbu (FR)
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Minor grape used to create a red wine blend known as "Madiran", found in the Pyrenees region of France. The other wines in the blend are made from the Bouchy, Pinenc and Tannat grapes.
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COURNOISE
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Minor grape grown in the southern Rhone region of France and used in red wine blends to create aroma and freshness.
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Autre terme (en):
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Cournoise
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Minor grape grown in the southern Rhone region of France and used in red wine blends to create aroma and freshness.
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COURT-NOUÉ
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A virus disease of vines characterised by dwarfing of shoots, deformation of shoots and leaves on early season growth and stunting of the vine.
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Autre terme (en):
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Court-noué
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A virus disease of vines characterised by dwarfing of shoots, deformation of shoots and leaves on early season growth and stunting of the vine.
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COVERING
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Covering of straw, card or plastic that protect the bottle in the transport.
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Autre terme (en):
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Covering
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Covering of straw, card or plastic that protect the bottle in the transport.
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COVILHETE, BOWL
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Glass without foot and wing, also used to serve wine.
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Autre terme (en):
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Covilhete, bowl
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Glass without foot and wing, also used to serve wine.
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CRATO PRETO (PT)
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Authorized grape variety of the Algarve region.
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Autre terme (en):
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Crato Preto (PT)
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Authorized grape variety of the Algarve region.
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CREAM OF TARTAR
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One of the by-products of tartaric acid is tartrates, also called potassium bitartrate, cream of tartar, and tartar. These small, innocuous crystals can appear in wine unless removed through the cold stabilization process. Tartrates aren't harmful and only impact the wine visually.
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Autre terme (en):
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Cream of tartar
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One of the by-products of tartaric acid is tartrates, also called potassium bitartrate, cream of tartar, and tartar. These small, innocuous crystals can appear in wine unless removed through the cold stabilization process. Tartrates aren't harmful and only impact the wine visually.
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CREAMY
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Refers to "silk-like" taste component of wines subjected to malolactic fermentation as opposed to the "tart/crisp" taste component of the same wine lacking the treatment. Almost a synonym for "buttery". Opposite of "crisp".
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Autre terme (en):
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Creamy
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Refers to "silk-like" taste component of wines subjected to malolactic fermentation as opposed to the "tart/crisp" taste component of the same wine lacking the treatment. Almost a synonym for "buttery". Opposite of "crisp".
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CREOSOTE
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Tar and tobacco odor that some old and very noble red wines present. The creosote odor is gotten by the distillation of the beech wood.
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Autre terme (en):
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Creosote
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Tar and tobacco odor that some old and very noble red wines present. The creosote odor is gotten by the distillation of the beech wood.
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CRIADEIRAS (SP)
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Pipes for the stage of the Jerez wines by the system of «soleras». The criadeiras form some grounds, clamped on the last row that corresponds to the soleras. The first criadeiras are the ones that are placed immediately over soleras; on those the second criadeiras are placed thus and successively until arriving at the harvest of the year.
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Autre terme (en):
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Criadeiras (SP)
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Pipes for the stage of the Jerez wines by the system of «soleras». The criadeiras form some grounds, clamped on the last row that corresponds to the soleras. The first criadeiras are the ones that are placed immediately over soleras; on those the second criadeiras are placed thus and successively until arriving at the harvest of the year.
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CRISP
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Tasting term used to describe a wine with a lively, refreshing acidity.
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Autre terme (en):
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Crisp
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Tasting term used to describe a wine with a lively, refreshing acidity.
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CROATINA (IT)
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Minor grape grown in the Piedmont, (Piemonte), region of Italy. The Bonarda of the "Colli Piacentini" and "Oltrepo Pavese" is actually this grape.
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Autre terme (en):
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Croatina (IT)
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Minor grape grown in the Piedmont, (Piemonte), region of Italy. The Bonarda of the "Colli Piacentini" and "Oltrepo Pavese" is actually this grape.
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CROP OF GRAPES, VINTAGE
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The quantity of grapes harvested from a vine or from a vineyard.
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Autre terme (en):
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Crop of grapes, vintage
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The quantity of grapes harvested from a vine or from a vineyard.
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CROSSBRED VINE
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Vine resulting from crossing two varieties of the same species. The Germans had created many crossbred vine of Riesling, as the Scheurebe (Riesling x Sylvaner) or the Kemer (Trollinger x Riesling). The most famous is the müller-thurgau, crossbred vine gotten with the Riesling and Sylvaner.
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Autre terme (en):
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Crossbred vine
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Vine resulting from crossing two varieties of the same species. The Germans had created many crossbred vine of Riesling, as the Scheurebe (Riesling x Sylvaner) or the Kemer (Trollinger x Riesling). The most famous is the müller-thurgau, crossbred vine gotten with the Riesling and Sylvaner.
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CROSSHAPED
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System of traditional conduction of the vine still used in the Vinhos Verdes Demarcated Region. The support of the grapevines consist in a perfectly lined up cross system in successive rows.
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Autre terme (en):
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Crosshaped
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System of traditional conduction of the vine still used in the Vinhos Verdes Demarcated Region. The support of the grapevines consist in a perfectly lined up cross system in successive rows.
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CROWN
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Foam circle formed in the surface of a natural sparkling wine when shed in a flute-glass. The crown formation, resultant of the unfastening of the bubble carbonic gas, is indicative of quality.
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Autre terme (en):
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Crown
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Foam circle formed in the surface of a natural sparkling wine when shed in a flute-glass. The crown formation, resultant of the unfastening of the bubble carbonic gas, is indicative of quality.
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CROZE
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Groove near the ends of the staves of a cask which holds the head.
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Autre terme (en):
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Croze
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Groove near the ends of the staves of a cask which holds the head.
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CRU (PT), NEW WINE
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Portuguese term used to describe a new wine, turbid and gassy, consumed while still fermenting in parts of Europe.
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Autre terme (en):
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Cru (PT), new wine
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Portuguese term used to describe a new wine, turbid and gassy, consumed while still fermenting in parts of Europe.
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CRUSHER
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Machine used to gently crush grapes after they arrive at the winery, breaking the skins and allowing juice to escape.
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Autre terme (en):
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Crusher
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Machine used to gently crush grapes after they arrive at the winery, breaking the skins and allowing juice to escape.
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CRUSHING
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The most common way of extracting the juice from grapes. At commercial wineries, grape clusters are dumped into a receiving hopper that feeds the recently picked grapes into a crusher (or crusher-stemmer). There the grapes are broken, and the juice, skins, and seeds are separated from any stems and leaves that are attached. White-wine juice is normally separated from the skins and seeds, which are pressed for further juice extraction. For red wines, the juice, skins, and seeds are then placed in tanks or vats for fermentation.
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Autre terme (en):
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Crushing
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The most common way of extracting the juice from grapes. At commercial wineries, grape clusters are dumped into a receiving hopper that feeds the recently picked grapes into a crusher (or crusher-stemmer). There the grapes are broken, and the juice, skins, and seeds are separated from any stems and leaves that are attached. White-wine juice is normally separated from the skins and seeds, which are pressed for further juice extraction. For red wines, the juice, skins, and seeds are then placed in tanks or vats for fermentation.
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CRUSHING
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The process of crushing grapes with a crusher or grape mill or by pounding them with a masher or rammer.
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Autre terme (en):
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Crushing
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The process of crushing grapes with a crusher or grape mill or by pounding them with a masher or rammer.
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CRUSTED PORT
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A very old Port wine, with sediments that must be decanted.
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Autre terme (en):
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Crusted Port
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A very old Port wine, with sediments that must be decanted.
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CRYPTOGAMOUS
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Microscopical fungus and grape parasite (cinerea Botrytis, mildew, oidium, etc.).
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Autre terme (en):
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Cryptogamous
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Microscopical fungus and grape parasite (cinerea Botrytis, mildew, oidium, etc.).
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CRYSTALLINE
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A descriptor denoting absolute, crystalline clarity in a wine.
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Autre terme (en):
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Crystalline
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| |
A descriptor denoting absolute, crystalline clarity in a wine.
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CRYSTALS
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Small, innocuous fragments of tartaric acid found in some wines.
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Autre terme (en):
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Crystals
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| |
Small, innocuous fragments of tartaric acid found in some wines.
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CUP-BEARER
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Specialist (sommelier) - is the responsable to the conservation and the wine service in a restaurant.
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Autre terme (en):
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Cup-bearer
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| |
Specialist (sommelier) - is the responsable to the conservation and the wine service in a restaurant.
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CUSTOM DUTIES
|
Applicated in wines and alcohols, payed in the boundaries and directed by the tax law of each State (fixed duties).
|
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Autre terme (en):
|
Custom duties
|
| |
Applicated in wines and alcohols, payed in the boundaries and directed by the tax law of each State (fixed duties).
|
CUT
|
Coupe is French for the noun form of "cut." Coupage refers to a cutting wine or blending wine. Such wines are added in small quantities to other wines either to correct deficiencies in them or to enhance them.
|
|
Autre terme (en):
|
Cut
|
| |
Coupe is French for the noun form of "cut." Coupage refers to a cutting wine or blending wine. Such wines are added in small quantities to other wines either to correct deficiencies in them or to enhance them.
|
CUTTING
|
A segment of a cane which is used to propagate the vine by rooting.
|
|
Autre terme (en):
|
Cutting
|
| |
A segment of a cane which is used to propagate the vine by rooting.
|
CUTTING BACK THE WEEDS
|
A viticultural practice involving the cutting back of the weeds around the vineyards, usually in August.
|
|
Autre terme (en):
|
Cutting back the weeds
|
| |
A viticultural practice involving the cutting back of the weeds around the vineyards, usually in August.
|
CYLINDRICAL GLASS
|
Jerezano glass (caña - Spain), very popular in the pubs. In contrast with the noble test glass, is not apt for degustation.
|
|
Autre terme (en):
|
Cylindrical glass
|
| |
Jerezano glass (caña - Spain), very popular in the pubs. In contrast with the noble test glass, is not apt for degustation.
|
DAA (PT)
|
In Portugal, are the acronyms of Accompaniment Administrative Document. It's an official document emitted by the Direção Geral das Alfândegas, that allows the transport of any vitivinic product between fiscal warehouses of the European Union.
|
|
Autre terme (en):
|
DAA (PT)
|
| |
In Portugal, are the acronyms of Accompaniment Administrative Document. It's an official document emitted by the Direção Geral das Alfândegas, that allows the transport of any vitivinic product between fiscal warehouses of the European Union.
|
DÃO - DOC (PT)
|
Located in north central Portugal, this well-known wine-producing region's vineyards are situated in the mountainous area surrounding the city of Viseu. Dão, a DENOMINAÇÃO DE ORIGEM CONTROLADA, is best known for BIG, full-bodied (see BODY) red wines that require considerable AGING to SOFTEN. Some feel the lengthy aging is a detriment because the wines lose much of their fruitiness. Since Portugal joined the European Economic Community, control has been taken from the local cooperatives that had a monopoly on winemaking. Such changes are allowing independent producers to become more involved, and those who use more modern winemaking techniques are producing fruiter, more youthful wines. The huge SOGRAPE company is leading this new trend with its Quinta dos Carvalhais estate. The red wines here are made from a large variety of approved grapes, but mostly from Alfrocheiro Preto, Alvarelhao, Bastardo, Tinta Amarela, and TOURIGA NACIONAL. A small amount of DRY white wine is made from Arinto, Assario, Barcelo, Borrado das Moscas, Branco, Cerceal, Encruzado, and VERDHELHO.
|
|
Autre terme (en):
|
Dão - DOC (PT)
|
| |
Located in north central Portugal, this well-known wine-producing region's vineyards are situated in the mountainous area surrounding the city of Viseu. Dão, a DENOMINAÇÃO DE ORIGEM CONTROLADA, is best known for BIG, full-bodied (see BODY) red wines that require considerable AGING to SOFTEN. Some feel the lengthy aging is a detriment because the wines lose much of their fruitiness. Since Portugal joined the European Economic Community, control has been taken from the local cooperatives that had a monopoly on winemaking. Such changes are allowing independent producers to become more involved, and those who use more modern winemaking techniques are producing fruiter, more youthful wines. The huge SOGRAPE company is leading this new trend with its Quinta dos Carvalhais estate. The red wines here are made from a large variety of approved grapes, but mostly from Alfrocheiro Preto, Alvarelhao, Bastardo, Tinta Amarela, and TOURIGA NACIONAL. A small amount of DRY white wine is made from Arinto, Assario, Barcelo, Borrado das Moscas, Branco, Cerceal, Encruzado, and VERDHELHO.
|
DARK
|
Term used to describe a black wine, with intense pigment. "Dark as the deep sea", calls Homero to the mediterranic wines.
|
|
Autre terme (en):
|
Dark
|
| |
Term used to describe a black wine, with intense pigment. "Dark as the deep sea", calls Homero to the mediterranic wines.
|
DARK RED
|
Ageing red wine that shows a dark red color with ochre nuances.
|
|
Autre terme (en):
|
Dark red
|
| |
Ageing red wine that shows a dark red color with ochre nuances.
|
DATE
|
Sweet aroma of raisins find in the very mature wines, rancid and generous. Generally appears with toasted notes.
|
|
Autre terme (en):
|
Date
|
| |
Sweet aroma of raisins find in the very mature wines, rancid and generous. Generally appears with toasted notes.
|
DE-SULPHITING
|
Process of removing some of the SO2 from sulphited must.
|
|
Autre terme (en):
|
De-sulphiting
|
| |
Process of removing some of the SO2 from sulphited must.
|
DEACIDIFICATION
|
The process of reducing the titratable acidity in wine, grape juice, or must. There are numerous methods for doing this including cold stabilization and amelioration.
|
|
Autre terme (en):
|
Deacidification
|
| |
The process of reducing the titratable acidity in wine, grape juice, or must. There are numerous methods for doing this including cold stabilization and amelioration.
|
DEAD ARM
|
Disease of vines caused by a fungus which attacks leaves, flower clusters and canes and may gradually kill the arm.
|
|
Autre terme (en):
|
Dead arm
|
| |
Disease of vines caused by a fungus which attacks leaves, flower clusters and canes and may gradually kill the arm.
|
DEBILE
|
Wine with no character, not strong or flavorful. Poor in alcohol and in dry extract.
|
|
Autre terme (en):
|
Debile
|
| |
Wine with no character, not strong or flavorful. Poor in alcohol and in dry extract.
|
DECALITRE
|
Capacity mesurement, equivalent to 10 liters, used in the cellars and in the storehouses for the transvase of the wines and for the wadding of the pipes.
|
|
Autre terme (en):
|
Decalitre
|
| |
Capacity mesurement, equivalent to 10 liters, used in the cellars and in the storehouses for the transvase of the wines and for the wadding of the pipes.
|
DECANTER
|
A glass container into which wine is decanted. A decanter can be a simple carafe but is generally more elegant and often made of hand-cut crystal.
|
|
Autre terme (en):
|
Decanter
|
| |
A glass container into which wine is decanted. A decanter can be a simple carafe but is generally more elegant and often made of hand-cut crystal.
|
DECANTING
|
Decanting is done either to separate the wine from any sediment deposited during the aging process or to allow a wine to breathe in order to enhance its flavor. When decanting an older wine, care should be taken not to disturb the sediment. A wine basket (also called cradle or Burgundy basket) can be used to move the bottle in a horizontal position from where it was stored to where it will be decanted.
|
|
Autre terme (en):
|
Decanting
|
| |
Decanting is done either to separate the wine from any sediment deposited during the aging process or to allow a wine to breathe in order to enhance its flavor. When decanting an older wine, care should be taken not to disturb the sediment. A wine basket (also called cradle or Burgundy basket) can be used to move the bottle in a horizontal position from where it was stored to where it will be decanted.
|
DECLARATION (PT)
|
Portugueses administrative formality, according that each producer or cellarer is obliged to declare every year, to the fiscal services, the amounts of the harvests, the stocks, to get the plantation or the start of the vines. Others declarations can be required to the organisms that regulate the production of wines. For example, it's are necessary authorizations to chaptalized a wine or to make definitif corrections on the musts.
|
|
Autre terme (en):
|
Declaration (PT)
|
| |
Portugueses administrative formality, according that each producer or cellarer is obliged to declare every year, to the fiscal services, the amounts of the harvests, the stocks, to get the plantation or the start of the vines. Others declarations can be required to the organisms that regulate the production of wines. For example, it's are necessary authorizations to chaptalized a wine or to make definitif corrections on the musts.
|
DECLASSIFICATION
|
Act for which a wine goes to an inferior category, due to the express decision of the tasting paneel.
|
|
Autre terme (en):
|
Declassification
|
| |
Act for which a wine goes to an inferior category, due to the express decision of the tasting paneel.
|
DECREPIT
|
Term applied to a wine which has declined in quality through too much age or oxydation.
|
|
Autre terme (en):
|
Decrepit
|
| |
Term applied to a wine which has declined in quality through too much age or oxydation.
|
DECREPIT, DECAYED
|
Wine completely unbalanced by oldness, enfeebled by age or ilness. Present a modified and weak color; does not possess primary aromas, and vanishing itself in the palate.
|
|
Autre terme (en):
|
Decrepit, decayed
|
| |
Wine completely unbalanced by oldness, enfeebled by age or ilness. Present a modified and weak color; does not possess primary aromas, and vanishing itself in the palate.
|
DEEP
|
Tasting term used to indicate a wine with intense colour (and/or flavour).
|
|
Autre terme (en):
|
Deep
|
| |
Tasting term used to indicate a wine with intense colour (and/or flavour).
|
DEFECT
|
Illness, change, a wine with no harmony, with unpleasantness in the taste.
|
|
Autre terme (en):
|
Defect
|
| |
Illness, change, a wine with no harmony, with unpleasantness in the taste.
|
DEFECTIVE
|
Term used to describe a desirable or defective wine.
|
|
Autre terme (en):
|
Defective
|
| |
Term used to describe a desirable or defective wine.
|
DEGENERATION
|
Term used to describe a vine that loses the vegetative vigour. Its fruits debilitate themselves, as much in amount as in quality. The degeneration is provoked by an illness. But the culture of vide vinífera on the graft - practised in almost all the countries of the world as necessary precaution against filoxera - also speeds up the aging and the degeneration of the variety. One variety grafted starts to debilitate itself still 30 to 40 years and must be substituted.
|
|
Autre terme (en):
|
Degeneration
|
| |
Term used to describe a vine that loses the vegetative vigour. Its fruits debilitate themselves, as much in amount as in quality. The degeneration is provoked by an illness. But the culture of vide vinífera on the graft - practised in almost all the countries of the world as necessary precaution against filoxera - also speeds up the aging and the degeneration of the variety. One variety grafted starts to debilitate itself still 30 to 40 years and must be substituted.
|
DEGREE OF SWEETNESS
|
Variation in the sweetness of the taste of sparkling wines obtained by the liqueuring.
|
|
Autre terme (en):
|
Degree of sweetness
|
| |
Variation in the sweetness of the taste of sparkling wines obtained by the liqueuring.
|
DEHYDRATION
|
Drying grapes by artificial heat to prodice raisins.
|
|
Autre terme (en):
|
Dehydration
|
| |
Drying grapes by artificial heat to prodice raisins.
|
DEHYDRATION
|
Drying of the grapes by insolation, or by the attack of the Botrytis's fungus. The dehydration origin sweety and licorous wines from musts rich in sugar and pectins.
|
|
Autre terme (en):
|
Dehydration
|
| |
Drying of the grapes by insolation, or by the attack of the Botrytis's fungus. The dehydration origin sweety and licorous wines from musts rich in sugar and pectins.
|
DELAYED BUD BURST
|
Retardation of the appearance of shoots, particularly retardation caused by frost damage or intense cold.
|
|
Autre terme (en):
|
Delayed bud burst
|
| |
Retardation of the appearance of shoots, particularly retardation caused by frost damage or intense cold.
|
DELICATE
|
A term used to describe quality wines that are light, well-balanced, and refined. It may also apply to a fine wine that's poised to decline.
|
|
Autre terme (en):
|
Delicate
|
| |
A term used to describe quality wines that are light, well-balanced, and refined. It may also apply to a fine wine that's poised to decline.
|
DELIVERY
|
Merchandise (bottles, boxes, pipes, etc.) that one leaves of the stage cellar to commercialize.
|
|
Autre terme (en):
|
Delivery
|
| |
Merchandise (bottles, boxes, pipes, etc.) that one leaves of the stage cellar to commercialize.
|
DEMIJOHN
|
A large-bodied, small-mouthed, long-necked wine bottle, usually covered with wicker, used to store wine or as a secondary fermentation vessel.
|
|
Autre terme (en):
|
Demijohn
|
| |
A large-bodied, small-mouthed, long-necked wine bottle, usually covered with wicker, used to store wine or as a secondary fermentation vessel.
|
DENATURED
|
Term used to describe an adulterated wine that suffered processes that had modified its original characters. Denatured alcohol, that is added a substance (for example, methanol) that inadequate it for the consumption, removing any possibility of being used as neutral alcohol.
|
|
Autre terme (en):
|
Denatured
|
| |
Term used to describe an adulterated wine that suffered processes that had modified its original characters. Denatured alcohol, that is added a substance (for example, methanol) that inadequate it for the consumption, removing any possibility of being used as neutral alcohol.
|
DENOMINAÇÃO DE ORIGEM (DO)
|
To qualify for Denominação de Origem (DO) status, wines must meet specific requirements including geographic areas where the grapes must be grown and the wines made, grape varieties permitted in that area, vineyard practices, maximum yield, minimum alcohol content, and winemaking practices.
|
|
Autre terme (en):
|
Denominação de Origem (DO)
|
| |
To qualify for Denominação de Origem (DO) status, wines must meet specific requirements including geographic areas where the grapes must be grown and the wines made, grape varieties permitted in that area, vineyard practices, maximum yield, minimum alcohol content, and winemaking practices.
|
DENSE
|
Viscous, full-bodied.
|
|
Autre terme (en):
|
Dense
|
| |
Viscous, full-bodied.
|
DENSIMETRE
|
Instrument to measure the density of such as must or wine. Is used to define the value of the potential alcohol of a must. To know exactely, and with all security, the sugar of a must.
|
|
Autre terme (en):
|
Densimetre
|
| |
Instrument to measure the density of such as must or wine. Is used to define the value of the potential alcohol of a must. To know exactely, and with all security, the sugar of a must.
|
DENTATION
|
The arrangement and characteristics of the «teeth» or small protuberances around the margin of the vine leaf.
|
|
Autre terme (en):
|
Dentation
|
| |
The arrangement and characteristics of the «teeth» or small protuberances around the margin of the vine leaf.
|
DEPOSIT
|
The sediment that settles in the bottle as a wine ages. Such deposits occur in many red wines and occasionally in some whites. It's a natural process and doesn't signify that there's anything wrong with the wine.
|
|
Autre terme (en):
|
Deposit
|
| |
The sediment that settles in the bottle as a wine ages. Such deposits occur in many red wines and occasionally in some whites. It's a natural process and doesn't signify that there's anything wrong with the wine.
|
DEPOSIT FROM MUST
|
Substances in suspension on the must, keeped apart by debourbage.
|
|
Autre terme (en):
|
Deposit from must
|
| |
Substances in suspension on the must, keeped apart by debourbage.
|
DEPRECIATED
|
Term used to describe a wine without color, due to it's oldness or bad conservation, lost body and structure (alcohol, acid, tanning, etc.).
|
|
Autre terme (en):
|
Depreciated
|
| |
Term used to describe a wine without color, due to it's oldness or bad conservation, lost body and structure (alcohol, acid, tanning, etc.).
|
DESICCATION
|
Dehydration of the grapes, provoked by the evaporation. It origin the concentration of sugar, mucilages and other pectic substances.
|
|
Autre terme (en):
|
Desiccation
|
| |
Dehydration of the grapes, provoked by the evaporation. It origin the concentration of sugar, mucilages and other pectic substances.
|
DESINFECTANT
|
Substance which destroys microorganisms or prevent them developing.
|
|
Autre terme (en):
|
Desinfectant
|
| |
Substance which destroys microorganisms or prevent them developing.
|
DESSERT
|
Wine Sweet or demisec wine, proper to drink with desserts.
|
|
Autre terme (en):
|
Dessert
|
| |
Wine Sweet or demisec wine, proper to drink with desserts.
|
DETERGENT
|
Product of cleanness used to desinfect the vinic material.
|
|
Autre terme (en):
|
Detergent
|
| |
Product of cleanness used to desinfect the vinic material.
|
DETERIORATED
|
Term used to describe a modified wine, that has a defect or that was attacked by an illness.
|
|
Autre terme (en):
|
Deteriorated
|
| |
Term used to describe a modified wine, that has a defect or that was attacked by an illness.
|
DEVATTING, DRAWING OFF
|
Drawing off the wine from the marc towards the end of fermentattion in vats.
|
|
Autre terme (en):
|
Devatting, drawing off
|
| |
Drawing off the wine from the marc towards the end of fermentattion in vats.
|
DEVELOPED
|
A term that refers to a wine's state of maturity and drinkability. A well-developed wine is perfectly matured and ready to drink, while one that's underdeveloped needs aging before being consumed. An over-developed wine is just that-over-the-hill and on the decline.
|
|
Autre terme (en):
|
Developed
|
| |
A term that refers to a wine's state of maturity and drinkability. A well-developed wine is perfectly matured and ready to drink, while one that's underdeveloped needs aging before being consumed. An over-developed wine is just that-over-the-hill and on the decline.
|
DEVELOPED
|
Tasting term indicating a wine with some aged character and maturity, a wine's state of drinkability. A well-developed wine is perfectly matured and ready to drink, while one that's underdeveloped needs aging before being consumed. An over-developed wine is just that-over-the-hill and on the decline.
|
|
Autre terme (en):
|
Developed
|
| |
Tasting term indicating a wine with some aged character and maturity, a wine's state of drinkability. A well-developed wine is perfectly matured and ready to drink, while one that's underdeveloped needs aging before being consumed. An over-developed wine is just that-over-the-hill and on the decline.
|
DIAGALVES (PT)
|
Authorized white variety of the "Beira Interior", also present in the Alentejo and Ribatejo regions.
|
|
Autre terme (en):
|
Diagalves (PT)
|
| |
Authorized white variety of the "Beira Interior", also present in the Alentejo and Ribatejo regions.
|
DIAMMONIUM PHOSPHATE
|
One of the major ingredients in almost all yeast nutrients and energizers, serving as their basic source of nitrogen.
|
|
Autre terme (en):
|
Diammonium phosphate
|
| |
One of the major ingredients in almost all yeast nutrients and energizers, serving as their basic source of nitrogen.
|
DIAPHANOUS
|
A white wine with very cleary and pale appearance.
|
|
Autre terme (en):
|
Diaphanous
|
| |
A white wine with very cleary and pale appearance.
|
DIASTASE
|
Enzyme produced by the yeasts and that contributes for the transformation of the must of the wine.
|
|
Autre terme (en):
|
Diastase
|
| |
Enzyme produced by the yeasts and that contributes for the transformation of the must of the wine.
|
DIATOMITE
|
Land used, in powder form, to filter the wines. It is composed by silicic carapaces from fossilized microscopical seaweed, called diatoms.
|
|
Autre terme (en):
|
Diatomite
|
| |
Land used, in powder form, to filter the wines. It is composed by silicic carapaces from fossilized microscopical seaweed, called diatoms.
|
DIGESTIVE
|
Distilled drink that can take after a meal.
|
|
Autre terme (en):
|
Digestive
|
| |
Distilled drink that can take after a meal.
|
DIGGING
|
A viticultural practice, usually in december, that consists in excavating around the plant to cut the superficial roots, prunning and preparing the plant for the graft.
|
|
Autre terme (en):
|
Digging
|
| |
A viticultural practice, usually in december, that consists in excavating around the plant to cut the superficial roots, prunning and preparing the plant for the graft.
|
DILL
|
Spices and anise odor that certain wines present.
|
|
Autre terme (en):
|
Dill
|
| |
Spices and anise odor that certain wines present.
|
DILUTED
|
Term used to describe a wine with few intensity, leany and without extract.
|
|
Autre terme (en):
|
Diluted
|
| |
Term used to describe a wine with few intensity, leany and without extract.
|
DILUTION
|
Share to dilute, to dissolve or of spreading in a liquid.
|
|
Autre terme (en):
|
Dilution
|
| |
Share to dilute, to dissolve or of spreading in a liquid.
|
DIONYSIAN
|
Refers to the mythical Greek god of wine. In its honor people celebrate, in the end of March, the dionysian parties, where Dionysus was exalted, between poetical and musical libations, parades, songs and theaters.
|
|
Autre terme (en):
|
Dionysian
|
| |
Refers to the mythical Greek god of wine. In its honor people celebrate, in the end of March, the dionysian parties, where Dionysus was exalted, between poetical and musical libations, parades, songs and theaters.
|
DIONYSUS, DIONYSOS
|
The mythical Greek god of wine, fertility, and drama, Dionysus (also called Bacchos and known as Bacchus by the Romans) was the son of Zeus and Semele. Although known for his following of those who enjoyed licentious binges, it's said that Dionysus also dispersed information about the art of vine cultivation. The bacchanals (annual festivals held in his honor) became so outrageously lewd that the Roman Senate finally banned them in 186 A.D.
|
|
Autre terme (en):
|
Dionysus, Dionysos
|
| |
The mythical Greek god of wine, fertility, and drama, Dionysus (also called Bacchos and known as Bacchus by the Romans) was the son of Zeus and Semele. Although known for his following of those who enjoyed licentious binges, it's said that Dionysus also dispersed information about the art of vine cultivation. The bacchanals (annual festivals held in his honor) became so outrageously lewd that the Roman Senate finally banned them in 186 A.D.
|
DIPSOMANIA
|
Pathological impulse that induces to take alcoholic beverage in excess.
|
|
Autre terme (en):
|
Dipsomania
|
| |
Pathological impulse that induces to take alcoholic beverage in excess.
|
DIRECT
|
Wine distinguished for its limpid qualities, and any anomaly does not present not rare taste.
|
|
Autre terme (en):
|
Direct
|
| |
Wine distinguished for its limpid qualities, and any anomaly does not present not rare taste.
|
DISAPPOINTING
|
Term used in the wine world to describe a wine that disapoints, that does not correspond to the promise of its noble variety.
|
|
Autre terme (en):
|
Disappointing
|
| |
Term used in the wine world to describe a wine that disapoints, that does not correspond to the promise of its noble variety.
|
DISCOLOUR, DISCOLOR
|
Term apllied to a wine with faint turbidity, but also lacking in body and in colour.
|
|
Autre terme (en):
|
Discolour, discolor
|
| |
Term apllied to a wine with faint turbidity, but also lacking in body and in colour.
|
DISCOLOURATION
|
Term used to describe the operation of attenuating the intensity of the color of a wine for addition of different substances. The colloidal fining agents precipitate the colouring substances taking back the tannins. The oenologic coal is the better discoulouring, b its absorbent power.
|
|
Autre terme (en):
|
Discolouration
|
| |
Term used to describe the operation of attenuating the intensity of the color of a wine for addition of different substances. The colloidal fining agents precipitate the colouring substances taking back the tannins. The oenologic coal is the better discoulouring, b its absorbent power.
|
DISCOVERED
|
Ter used to descrbe a discolourer wine, especially a red wine that it lost its color when aging.
|
|
Autre terme (en):
|
Discovered
|
| |
Ter used to descrbe a discolourer wine, especially a red wine that it lost its color when aging.
|
DISEASE
|
Plant pathological modification. Disease of grapevines are essentially divided into four groups, and transmited: by nematodes that live in the soil, the Nepovirus, by soil fungi, by aphids and by not known.
|
|
Autre terme (en):
|
Disease
|
| |
Plant pathological modification. Disease of grapevines are essentially divided into four groups, and transmited: by nematodes that live in the soil, the Nepovirus, by soil fungi, by aphids and by not known.
|
DISINFECTION
|
Cleanness and treatment of the pipes and vats to prevent the bacterial attacks for the wine.
|
|
Autre terme (en):
|
Disinfection
|
| |
Cleanness and treatment of the pipes and vats to prevent the bacterial attacks for the wine.
|
DISQUALIFICATION (PT)
|
Discreditation of a wine by the cellarer, or by the a regional institution of certification, who removes the right of a wine use the respective brand. The commercial disqualification limits it in the case of alteration of the wine during the aging processe, storage and transport.
|
|
Autre terme (en):
|
Disqualification (PT)
|
| |
Discreditation of a wine by the cellarer, or by the a regional institution of certification, who removes the right of a wine use the respective brand. The commercial disqualification limits it in the case of alteration of the wine during the aging processe, storage and transport.
|
DISSOLUTION
|
To dissolve a substance.
|
|
Autre terme (en):
|
Dissolution
|
| |
To dissolve a substance.
|
DISSOLVENT
|
Unpleasant odor that express the sensation of acetona odor. It appears in certain wines that had developed extreme volatile acidity.
|
|
Autre terme (en):
|
Dissolvent
|
| |
Unpleasant odor that express the sensation of acetona odor. It appears in certain wines that had developed extreme volatile acidity.
|
DISTEMMING
|
The most common way of extracting the juice from grapes (pressing) is the second most frequent method). At commercial wineries, grape clusters are dumped into a receiving hopper that feeds the recently picked grapes into a crusher (or crusher-stemmer). There the grapes are broken, and the juice, skins, and seeds are separated from any stems and leaves that are attached. White-wine juice is normally separated from the skins and seeds, which are pressed for further juice extraction. For red wines, the juice, skins, and seeds (must) are then placed in tanks or vats for fermentation.
|
|
Autre terme (en):
|
Distemming
|
| |
The most common way of extracting the juice from grapes (pressing) is the second most frequent method). At commercial wineries, grape clusters are dumped into a receiving hopper that feeds the recently picked grapes into a crusher (or crusher-stemmer). There the grapes are broken, and the juice, skins, and seeds are separated from any stems and leaves that are attached. White-wine juice is normally separated from the skins and seeds, which are pressed for further juice extraction. For red wines, the juice, skins, and seeds (must) are then placed in tanks or vats for fermentation.
|
DISTILLATION
|
Technique that concentrate the alcohol in an alcoholic substance (for example, a wine) to produce brandy. The wine contains more than 85% of water and the distillation is based on the fact of, when heating the wine, the alcohol evapor before the water. The brandy is gotten for a double distillation in copper still, following the charentais method of quality or following the method of Armagnac.
|
|
Autre terme (en):
|
Distillation
|
| |
Technique that concentrate the alcohol in an alcoholic substance (for example, a wine) to produce brandy. The wine contains more than 85% of water and the distillation is based on the fact of, when heating the wine, the alcohol evapor before the water. The brandy is gotten for a double distillation in copper still, following the charentais method of quality or following the method of Armagnac.
|
DISTILLATION WINE, DISTILLING MATERIAL
|
Wine destined to be distilled for the production of cognac, armagnac or brandy (fortifying wines).
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|
Autre terme (en):
|
Distillation wine, distilling material
|
| |
Wine destined to be distilled for the production of cognac, armagnac or brandy (fortifying wines).
|
DISTILLED
|
Term used to describe the one that was distilled by opposition to the liquid that is in the still or in the balloon.
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|
Autre terme (en):
|
Distilled
|
| |
Term used to describe the one that was distilled by opposition to the liquid that is in the still or in the balloon.
|
DISTURBED
|
Term used to describe a wine without vigour, aroma and flavor, for the excess of staged without bottling.
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|
Autre terme (en):
|
Disturbed
|
| |
Term used to describe a wine without vigour, aroma and flavor, for the excess of staged without bottling.
|
DIURETC
|
That active the urinary secretion.
|
|
Autre terme (en):
|
Diuretc
|
| |
That active the urinary secretion.
|
DO
|
In Spain, acronyms of Denomination of Origin. Mention DOC was also used (Denomination of Controlled Origin) that, in different countries of the Europe, it assigns the submitted wines to the control of a Regulating Advice. In Italy receive mention DOC (Denominazione di Origine Controllata), and in France, AOC (Appelation d'Origine Controllée).
|
|
Autre terme (en):
|
DO
|
| |
In Spain, acronyms of Denomination of Origin. Mention DOC was also used (Denomination of Controlled Origin) that, in different countries of the Europe, it assigns the submitted wines to the control of a Regulating Advice. In Italy receive mention DOC (Denominazione di Origine Controllata), and in France, AOC (Appelation d'Origine Controllée).
|
DOC - DENOMINAÇÃO DE ORIGEM CONTROLADA
|
System for quality wines produced in a specified region (QWPSR). There are more than 200 DOCs, each with a set of rules defining the region of production, permitted grape varieties and yields, and sometimes ageing requirements. The system provides a guarantee of authenticity for the consumer while protecting the producer from competition.
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|
Autre terme (en):
|
DOC - Denominação de Origem Controlada
|
| |
System for quality wines produced in a specified region (QWPSR). There are more than 200 DOCs, each with a set of rules defining the region of production, permitted grape varieties and yields, and sometimes ageing requirements. The system provides a guarantee of authenticity for the consumer while protecting the producer from competition.
|
DOCA
|
Denominacin de origen calificada. The highest quality wine designation in Spain. Rioja was the first DO to be promoted.
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|
Autre terme (en):
|
DOCa
|
| |
Denominacin de origen calificada. The highest quality wine designation in Spain. Rioja was the first DO to be promoted.
|
DOCG (IT)
|
Denominazione di origine controllata e garantita. The highest quality wine designation in Italy. The promotion of DOCs to DOCGs has generally involved the imposition of more stringent rules on yield and grape varieties, for instance.
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|
Autre terme (en):
|
DOCG (IT)
|
| |
Denominazione di origine controllata e garantita. The highest quality wine designation in Italy. The promotion of DOCs to DOCGs has generally involved the imposition of more stringent rules on yield and grape varieties, for instance.
|
DOLCETTO
|
Well-known grape widely grown in Piedmont region of Italy. Usually made into fast maturing, fruity and robust dark red wine with faintly bitter flavor. May be identical with the Douce Noir grape of the Savoie region of France and the varietal known as Charbono in California.
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|
Autre terme (en):
|
Dolcetto
|
| |
Well-known grape widely grown in Piedmont region of Italy. Usually made into fast maturing, fruity and robust dark red wine with faintly bitter flavor. May be identical with the Douce Noir grape of the Savoie region of France and the varietal known as Charbono in California.
|
DONA BRANCA
|
White variety from the Portuguese Douro region and from the Spanish Galiza region (Doña Blanca, Moza Fresca); produce honest wines, without pretensions.
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|
Autre terme (en):
|
Dona Branca
|
| |
White variety from the Portuguese Douro region and from the Spanish Galiza region (Doña Blanca, Moza Fresca); produce honest wines, without pretensions.
|
DONZELINHO (PT)
|
Variety of grape cultivated in the Douro region of the port wines.
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|
Autre terme (en):
|
Donzelinho (PT)
|
| |
Variety of grape cultivated in the Douro region of the port wines.
|
DORNFELDER
|
Recent vine cross gaining wide popularity in Germany. Creates red wines from grapes that have every important red-wine variety suitable for central Europe in their geneology. Mainly grown in the Rheinhessen and Pfalz regions, it is increasingly available as a bottled varietal with aging potential.
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|
Autre terme (en):
|
Dornfelder
|
| |
Recent vine cross gaining wide popularity in Germany. Creates red wines from grapes that have every important red-wine variety suitable for central Europe in their geneology. Mainly grown in the Rheinhessen and Pfalz regions, it is increasingly available as a bottled varietal with aging potential.
|
DOSAGE
|
A syrupy mixture of sugar and wine that's added to champagne and other sparkling wines. A dosage is used in a couple of ways. A bottling dosage (dosage de tirage or liqueur de tirage) plus yeast is added to a cuvée (a blend of still wines) in order to cause a secondary fermentation in the bottle. A shipping dosage (dosage d'expédition or liqueur d'expédition)-usually sugar plus some of the same wine that's been reserved for this purpose-is added to a wine immediately prior to final bottling to increase its level of sweetness. The percentage of sugar in the shipping dosage determines the degree of sweetness in the final wine. Depending on this level of sweetness, sparkling wines are described as brut,extra-dry or extra-sec, sec, demi-sec, or doux.
|
|
Autre terme (en):
|
Dosage
|
| |
A syrupy mixture of sugar and wine that's added to champagne and other sparkling wines. A dosage is used in a couple of ways. A bottling dosage (dosage de tirage or liqueur de tirage) plus yeast is added to a cuvée (a blend of still wines) in order to cause a secondary fermentation in the bottle. A shipping dosage (dosage d'expédition or liqueur d'expédition)-usually sugar plus some of the same wine that's been reserved for this purpose-is added to a wine immediately prior to final bottling to increase its level of sweetness. The percentage of sugar in the shipping dosage determines the degree of sweetness in the final wine. Depending on this level of sweetness, sparkling wines are described as brut,extra-dry or extra-sec, sec, demi-sec, or doux.
|
DOUBLE MAGNUM
|
Bottle of 3 litres equivalent to 4 normal (75cl) bottles. In Champagne this size is called jeroboam.
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|
Autre terme (en):
|
Double Magnum
|
| |
Bottle of 3 litres equivalent to 4 normal (75cl) bottles. In Champagne this size is called jeroboam.
|
DOUBTFUL, DUBIOUS
|
Term used to describe a wine without brightness, that appoints certain defects and offer an impression of uncertainly.
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|
Autre terme (en):
|
Doubtful, dubious
|
| |
Term used to describe a wine without brightness, that appoints certain defects and offer an impression of uncertainly.
|
DOURADINHA (PT)
|
White grape variety authorized in the Vinhos Verdes Demarcated Region - Portugal.
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|
Autre terme (en):
|
Douradinha (PT)
|
| |
White grape variety authorized in the Vinhos Verdes Demarcated Region - Portugal.
|
DOURO - DEMARCATED REGION (PT)
|
Douro is a wild mountainous region located around the Douro River starting at the spanish border and extending west into northern Portugal. The Douro region contains two Denominação de Origem Controlada (DOC) areas - Douro DOC for table wines and Port DOC for port wines. Although they share much of the same area, the Douro DOC is larger because it includes vineyards that aren't acceptable for the Port DOC because many of the Douro DOC vineyards sit at higher altitudes than are optimum for port vineyards. At the higher altitudes in this hot region, grapes don't ripen quite as fully, which makes them better suited for table wines than for port. The Douro DOC allows a multitude of grapes to be used in the wines. The main varieties for red wines are Touriga Nacional, Touriga Francesa, and Tinta Roriz (Tempranillo). The primary white grapes used are Esgana Cão, Folgosão, and Verdelho. Some of Portugal's best and most sought after wines (like the Barca Velha from Ferreira) come from this region.
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|
Autre terme (en):
|
Douro - Demarcated Region (PT)
|
| |
Douro is a wild mountainous region located around the Douro River starting at the spanish border and extending west into northern Portugal. The Douro region contains two Denominação de Origem Controlada (DOC) areas - Douro DOC for table wines and Port DOC for port wines. Although they share much of the same area, the Douro DOC is larger because it includes vineyards that aren't acceptable for the Port DOC because many of the Douro DOC vineyards sit at higher altitudes than are optimum for port vineyards. At the higher altitudes in this hot region, grapes don't ripen quite as fully, which makes them better suited for table wines than for port. The Douro DOC allows a multitude of grapes to be used in the wines. The main varieties for red wines are Touriga Nacional, Touriga Francesa, and Tinta Roriz (Tempranillo). The primary white grapes used are Esgana Cão, Folgosão, and Verdelho. Some of Portugal's best and most sought after wines (like the Barca Velha from Ferreira) come from this region.
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DOWNY
|
Term used to describe the dense covering of fine downs that cover the leaf of certain grapevine varieties.
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|
Autre terme (en):
|
Downy
|
| |
Term used to describe the dense covering of fine downs that cover the leaf of certain grapevine varieties.
|
DRAINAGE
|
|
|
Autre terme (en):
|
Drainage
|
| |
null
|
DRAINING
|
A technique that consists in draining a soil where an excess of water is accumulated.
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|
Autre terme (en):
|
Draining
|
| |
A technique that consists in draining a soil where an excess of water is accumulated.
|
DRIED PLUM
|
Fruity aroma, characteristic of some developed red Port wines and some old brandies. When it detects in the period of stage of red wines, is considered that they had exceeded the period and lost its youthfulness fresh fruit.
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|
Autre terme (en):
|
Dried plum
|
| |
Fruity aroma, characteristic of some developed red Port wines and some old brandies. When it detects in the period of stage of red wines, is considered that they had exceeded the period and lost its youthfulness fresh fruit.
|
DROP
|
The drop wine is elaborated with the first must of the harvest after the crushing and before the pressing.
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|
Autre terme (en):
|
Drop
|
| |
The drop wine is elaborated with the first must of the harvest after the crushing and before the pressing.
|
DROSOPHILA
|
A dipterous insect, as the mosquito, attracted to the cellar by the product of the harvest, musts and grape-marc.
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|
Autre terme (en):
|
Drosophila
|
| |
A dipterous insect, as the mosquito, attracted to the cellar by the product of the harvest, musts and grape-marc.
|
DRUNKENNESS
|
To get drunk.
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|
Autre terme (en):
|
Drunkenness
|
| |
To get drunk.
|
DRY
|
Description of a wine made deliberately to possess little or no sweetness. Commonly defined as containing less than about 0.5% residual sugar.
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|
Autre terme (en):
|
Dry
|
| |
Description of a wine made deliberately to possess little or no sweetness. Commonly defined as containing less than about 0.5% residual sugar.
|
DRY FARMING
|
Arable land cultivated without irrigation in areas of low rianfall.
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Autre terme (en):
|
Dry farming
|
| |
Arable land cultivated without irrigation in areas of low rianfall.
|
DUES
|
Duties charged into wines and spirits.
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|
Autre terme (en):
|
Dues
|
| |
Duties charged into wines and spirits.
|
DULL
|
Term applied to wines which have a distinct colloidal haze, but which are free of visible suspended material. Hazy: wine with faint turbidity.
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|
Autre terme (en):
|
Dull
|
| |
Term applied to wines which have a distinct colloidal haze, but which are free of visible suspended material. Hazy: wine with faint turbidity.
|
DUMB
|
Characteristic description of a young wine with yet-to-develop aromas and flavours. A synonym for "closed-in". Named so because it seems "unable to speak".
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|
Autre terme (en):
|
Dumb
|
| |
Characteristic description of a young wine with yet-to-develop aromas and flavours. A synonym for "closed-in". Named so because it seems "unable to speak".
|
DURAS (FR)
|
Minor grape grown in the area well to the southeast of Bordeaux. Used to create red and rose' blended wines along with wine made from the Negrette, Syrah and Gamay Noir grapes.
|
|
Autre terme (en):
|
Duras (FR)
|
| |
Minor grape grown in the area well to the southeast of Bordeaux. Used to create red and rose' blended wines along with wine made from the Negrette, Syrah and Gamay Noir grapes.
|
DURIF
|
Minor grape from France still reported to be the parent variety of the Petite Sirah grape varietal extensively planted in California, although DNA analysis disputes this.
|
|
Autre terme (en):
|
Durif
|
| |
Minor grape from France still reported to be the parent variety of the Petite Sirah grape varietal extensively planted in California, although DNA analysis disputes this.
|
DUST
|
Characteristic odor of some wines, that remember of the dusty land.
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|
Autre terme (en):
|
Dust
|
| |
Characteristic odor of some wines, that remember of the dusty land.
|
EARLY MATURING
|
Term applied to wines which develop maturity rapidly.
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|
Autre terme (en):
|
Early maturing
|
| |
Term applied to wines which develop maturity rapidly.
|
EARLY MATURING, EARLY RIPENING
|
Varieties that ripen their fruit very early.
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|
Autre terme (en):
|
Early maturing, early ripening
|
| |
Varieties that ripen their fruit very early.
|
EARLY RIPENING
|
Varieties that ripen their fruit very early.
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|
Autre terme (en):
|
Early ripening
|
| |
Varieties that ripen their fruit very early.
|
EAST INDIA
|
A designated area located around the town of Jerez de la Frontera in southern Spain's Andalusia region. Along with Port and Madeira, sherry is considered one of the three great fortified wines. Sherries range broadly in color, flavor, and sweetness, but there are fundamentally only two types-fino and oloroso. The difference between these two originates with a peculiar yeast called flor and relates to the level of alcohol.
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|
Autre terme (en):
|
East India
|
| |
A designated area located around the town of Jerez de la Frontera in southern Spain's Andalusia region. Along with Port and Madeira, sherry is considered one of the three great fortified wines. Sherries range broadly in color, flavor, and sweetness, but there are fundamentally only two types-fino and oloroso. The difference between these two originates with a peculiar yeast called flor and relates to the level of alcohol.
|
EASY
|
Undemanding but pleasant, doesn't require good taste, just tastes good.
|
|
Autre terme (en):
|
Easy
|
| |
Undemanding but pleasant, doesn't require good taste, just tastes good.
|
EAU CELESTE
|
A fungicidal spray prepared from copper sulphate and ammonia. Used in vineyards.
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|
Autre terme (en):
|
Eau celeste
|
| |
A fungicidal spray prepared from copper sulphate and ammonia. Used in vineyards.
|
EBONITE
|
Term used to describe an odor that remind the plastic wood and the synthetic cauchu, and appears in defective wines elaborated with inadequate equipments.
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|
Autre terme (en):
|
Ebonite
|
| |
Term used to describe an odor that remind the plastic wood and the synthetic cauchu, and appears in defective wines elaborated with inadequate equipments.
|
EBULLIOMETER
|
An equipment to measure the content in alcohol of wines and spirits. It is based on the point of boiling of the alcohol that boils before the water, 78,35ºC.
|
|
Autre terme (en):
|
Ebulliometer
|
| |
An equipment to measure the content in alcohol of wines and spirits. It is based on the point of boiling of the alcohol that boils before the water, 78,35ºC.
|
EDELZWICKER
|
Almost all Alsatian wines are varietal wines and must be 100 percent of the chosen grape variety. The exception is Edelzwicker, which means "noble wine," and consists of a blend of the approved white Alsace grape varieties.
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|
Autre terme (en):
|
Edelzwicker
|
| |
Almost all Alsatian wines are varietal wines and must be 100 percent of the chosen grape variety. The exception is Edelzwicker, which means "noble wine," and consists of a blend of the approved white Alsace grape varieties.
|
EDIBLE MUSHROOM
|
Vegetal odor that evokes the edible mushroom. Characteristic vegetable odor of some old wines, that remembers the odor of the Edible mushroom.
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|
Autre terme (en):
|
Edible mushroom
|
| |
Vegetal odor that evokes the edible mushroom. Characteristic vegetable odor of some old wines, that remembers the odor of the Edible mushroom.
|
EDITAL (PT)
|
Advertissement - Official publication, that the Comissões de Vitivinicultura Regionais must fixed with the date information of the beginning of the harversts.
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|
Autre terme (en):
|
Edital (PT)
|
| |
Advertissement - Official publication, that the Comissões de Vitivinicultura Regionais must fixed with the date information of the beginning of the harversts.
|
EELWORMS
|
Small worms that attack the roots of vines.
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|
Autre terme (en):
|
Eelworms
|
| |
Small worms that attack the roots of vines.
|
ELBLING
|
White wine grape of ancient origin mostly found in limited plantings in the Mosel-Saar-Ruhr region of Germany, used to produce a traditional dry, sparkling wine.
|
|
Autre terme (en):
|
Elbling
|
| |
White wine grape of ancient origin mostly found in limited plantings in the Mosel-Saar-Ruhr region of Germany, used to produce a traditional dry, sparkling wine.
|
ELDER-TREE
|
Floral and muscat odor, that remembers the fragrance exhaled by the flower of the elder-tree.
|
|
Autre terme (en):
|
Elder-tree
|
| |
Floral and muscat odor, that remembers the fragrance exhaled by the flower of the elder-tree.
|
ELEGANT
|
What to say when there is great balance and grace in the wine, but you can't quite find apt words of description. Almost a synonym for "breed".
|
|
Autre terme (en):
|
Elegant
|
| |
What to say when there is great balance and grace in the wine, but you can't quite find apt words of description. Almost a synonym for "breed".
|
ELLIPTICAL YEAST
|
Common name for Saccharomyces cerevisiae var. Ellipsoideus is the wine yeast.
|
|
Autre terme (en):
|
Elliptical yeast
|
| |
Common name for Saccharomyces cerevisiae var. Ellipsoideus is the wine yeast.
|
EMBRYO
|
Microorganism capable to produce a disease.
|
|
Autre terme (en):
|
Embryo
|
| |
Microorganism capable to produce a disease.
|
EMERALD
|
Term used to describe the green reflex, luminous, of a cool and young white wine.
|
|
Autre terme (en):
|
Emerald
|
| |
Term used to describe the green reflex, luminous, of a cool and young white wine.
|
EMERALD RIESLING
|
White hybrid grape of high-quality, highly productive grapes for California's hotter growing areas. Emerald Riesling's parents are the highly regarded Riesling and the rather ordinary Muscadelle. The resulting grape produces wines that are fairly aromatic, highly acidic, and medium-bodied, but lacking in flavor. These wines are generally used for blending, although there are some medium-dry varietal wines made, the most famous being Paul Masson's Emerald Dry. Emerald Riesling has never been extremely popular-most of its acreage is in California's central valley, with limited amounts in South Africa and Australia.
|
|
Autre terme (en):
|
Emerald Riesling
|
| |
White hybrid grape of high-quality, highly productive grapes for California's hotter growing areas. Emerald Riesling's parents are the highly regarded Riesling and the rather ordinary Muscadelle. The resulting grape produces wines that are fairly aromatic, highly acidic, and medium-bodied, but lacking in flavor. These wines are generally used for blending, although there are some medium-dry varietal wines made, the most famous being Paul Masson's Emerald Dry. Emerald Riesling has never been extremely popular-most of its acreage is in California's central valley, with limited amounts in South Africa and Australia.
|
EMPYREUMATICAL
|
Term used to describe the hot odor (burnt or very toasted) present in some wines. On the family of the empyreumatical odors, we can distinguish some aromas from its quality: hay, tea, tobacco, bread, coffee or burnt almonds, creosote, tar, caramel, burnt grass, etc.
|
|
Autre terme (en):
|
Empyreumatical
|
| |
Term used to describe the hot odor (burnt or very toasted) present in some wines. On the family of the empyreumatical odors, we can distinguish some aromas from its quality: hay, tea, tobacco, bread, coffee or burnt almonds, creosote, tar, caramel, burnt grass, etc.
|
ENANTHIC
|
Respecting to the aroma of the wine.
|
|
Autre terme (en):
|
Enanthic
|
| |
Respecting to the aroma of the wine.
|
ENCAVILHADOR (COOPERAGE)
|
To fix with wooden (or metal) pins.
|
|
Autre terme (en):
|
Encavilhador (cooperage)
|
| |
To fix with wooden (or metal) pins.
|
ENCÉPAGEMENT
|
The whole of vine varieties of a vineyard.
|
|
Autre terme (en):
|
Encépagement
|
| |
The whole of vine varieties of a vineyard.
|
ENCOSTAS DE AIRE - IPR (PT)
|
The IPR (Indicação de Proveniência Regulamentada) Encostas de Aire meet in the region of Alta Estremadura (Portugal). Wines VQPRD are produced from the Arinto, Fernão Pires, Malvasia, Tamarez and Vital white varieties, and Baga, Periquita and Trincadeira Preta red varieties.
|
|
Autre terme (en):
|
Encostas de Aire - IPR (PT)
|
| |
The IPR (Indicação de Proveniência Regulamentada) Encostas de Aire meet in the region of Alta Estremadura (Portugal). Wines VQPRD are produced from the Arinto, Fernão Pires, Malvasia, Tamarez and Vital white varieties, and Baga, Periquita and Trincadeira Preta red varieties.
|
ENCRUZADO (PT)
|
Important white grape variety from the Region of Dão. Produces noble and complex wines with great potential of aging.
|
|
Autre terme (en):
|
Encruzado (PT)
|
| |
Important white grape variety from the Region of Dão. Produces noble and complex wines with great potential of aging.
|
ENERGETIC
|
Proud and brilliant wine, with structure, alcohol and acidity.
|
|
Autre terme (en):
|
Energetic
|
| |
Proud and brilliant wine, with structure, alcohol and acidity.
|
ENFORCADO (PT)
|
Old training system of the vine in the Vinhos Verdes Demarcated Region. The grapevines creep through the trees, named «uveiras». Given wines with weak quality.
|
|
Autre terme (en):
|
Enforcado (PT)
|
| |
Old training system of the vine in the Vinhos Verdes Demarcated Region. The grapevines creep through the trees, named «uveiras». Given wines with weak quality.
|
ENGARRAFONAR (PT)
|
To put the wine into a carboy.
|
|
Autre terme (en):
|
Engarrafonar (PT)
|
| |
To put the wine into a carboy.
|
ENGLISH FACTORY HOUSE (PT)
|
English club, in Vila Nova de Gaia (Portugal), that belongs to the Oporto english community. These men are wine producers. Also called British Association.
|
|
Autre terme (en):
|
English Factory House (PT)
|
| |
English club, in Vila Nova de Gaia (Portugal), that belongs to the Oporto english community. These men are wine producers. Also called British Association.
|
ENOLOGY
|
The science or study of viniculture (making wines), also spelled oenology.
|
|
Autre terme (en):
|
Enology
|
| |
The science or study of viniculture (making wines), also spelled oenology.
|
ENRICHMENT
|
Enrichment of grape juice with sugar or concentrated must. It is authorised (within limits) in cooler regions where grapes do not achieve adequate natural ripeness.
|
|
Autre terme (en):
|
Enrichment
|
| |
Enrichment of grape juice with sugar or concentrated must. It is authorised (within limits) in cooler regions where grapes do not achieve adequate natural ripeness.
|
ENZYME
|
Any of numerous protein molecules produced by living organisms (including yeast) and functioning as catalysts in biochemical reactions. Despite their derivation from living materials, are not living organisms themselves. Enzymes emerge intact from the catalytic reactions they produce and are denatured (rendered inactive) by pH extremes and high temperatures. Usually, an enzyme acts only on a specific molecule (substrate), so an enzyme that acts upon pectin will not act upon starch. In winemaking, most of the essential enzymes are produced by yeast, but some are not and must be introduced by the winemaker.
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Autre terme (en):
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Enzyme
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Any of numerous protein molecules produced by living organisms (including yeast) and functioning as catalysts in biochemical reactions. Despite their derivation from living materials, are not living organisms themselves. Enzymes emerge intact from the catalytic reactions they produce and are denatured (rendered inactive) by pH extremes and high temperatures. Usually, an enzyme acts only on a specific molecule (substrate), so an enzyme that acts upon pectin will not act upon starch. In winemaking, most of the essential enzymes are produced by yeast, but some are not and must be introduced by the winemaker.
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ERINOSE
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Sickness provoked by insects who attack certain varieties of grapevine.
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Autre terme (en):
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Erinose
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Sickness provoked by insects who attack certain varieties of grapevine.
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ESCA, BLACK MEASLES
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Apoplexy, vine disease that kills the plant, drying it. It's a variety of fungal diseases.
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Autre terme (en):
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Esca, black measles
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Apoplexy, vine disease that kills the plant, drying it. It's a variety of fungal diseases.
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ESCAMONDA (PT)
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Pruning.
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Autre terme (en):
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Escamonda (PT)
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Pruning.
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ESCORIOSE (PT)
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Cryptogamic disease of the grapevine.
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Autre terme (en):
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Escoriose (PT)
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Cryptogamic disease of the grapevine.
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ESGANA-CÃO (PT)
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A recommended white grape variety from the Douro region.
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Autre terme (en):
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Esgana-Cão (PT)
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A recommended white grape variety from the Douro region.
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ESPADEIRO (PT)
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High quality red grape variety, recommended for almost the entire Vinhos Verdes Demarcated Region, except for the Monção sub-region and the more southern area. Very productive and rustic, it produces light ruby to ruby colour wines with a grape variety aroma and flavour and some acidity. Synonymy:known as «Padeiro(a)» in the area of Basto, as «Espadão» in Monção, as «Espadal» in Santo Tirso and as «Murço» or «Areal» in Amares, it is also known as «Cinza», «Farinhoto», «Nevoeiro» and «Tinta dos Pobres».
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Autre terme (en):
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Espadeiro (PT)
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High quality red grape variety, recommended for almost the entire Vinhos Verdes Demarcated Region, except for the Monção sub-region and the more southern area. Very productive and rustic, it produces light ruby to ruby colour wines with a grape variety aroma and flavour and some acidity. Synonymy:known as «Padeiro(a)» in the area of Basto, as «Espadão» in Monção, as «Espadal» in Santo Tirso and as «Murço» or «Areal» in Amares, it is also known as «Cinza», «Farinhoto», «Nevoeiro» and «Tinta dos Pobres».
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ESTUFAGEM (STEWING)
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A winemaking process peculiar to the making of Madeira and sometimes used in the making of Sherry. This process consists of heating the otherwise finished wine in an "oven" (estufa) for a prolonged period. This can range from 90-100 degrees F. for a year to 140 degrees F. for 3 months, with the lower temperatures yielding a better wine. The wine is then racked into wood and aged for 1-3 years.
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Autre terme (en):
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Estufagem (stewing)
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A winemaking process peculiar to the making of Madeira and sometimes used in the making of Sherry. This process consists of heating the otherwise finished wine in an "oven" (estufa) for a prolonged period. This can range from 90-100 degrees F. for a year to 140 degrees F. for 3 months, with the lower temperatures yielding a better wine. The wine is then racked into wood and aged for 1-3 years.
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ETHANOL
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An alcohol, C2H5OH, produced by distillation or as the principal alcohol in an alcohol fermentation by yeast. Also know as Ethyl Alcohol.
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Autre terme (en):
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Ethanol
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An alcohol, C2H5OH, produced by distillation or as the principal alcohol in an alcohol fermentation by yeast. Also know as Ethyl Alcohol.
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ETHEREAL
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Perfumed and aromatical. The ethereal and spirituous character define brandies.
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Autre terme (en):
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Ethereal
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Perfumed and aromatical. The ethereal and spirituous character define brandies.
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ETHERIFICATION
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Process of converting alcohopl into ether.
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Autre terme (en):
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Etherification
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Process of converting alcohopl into ether.
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ETHYL ACETATE
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A substance which contributes to the smell associated with acetic acid content.
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Autre terme (en):
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Ethyl acetate
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A substance which contributes to the smell associated with acetic acid content.
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ETHYLIC
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That contains the radical ethyl of the wine alcohol.
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Autre terme (en):
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Ethylic
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That contains the radical ethyl of the wine alcohol.
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EUCALIPTUS
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Vegetal, balsamic and resinous odor, that evokes the pleasant aroma of the eucaliptus leaves.
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Autre terme (en):
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Eucaliptus
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Vegetal, balsamic and resinous odor, that evokes the pleasant aroma of the eucaliptus leaves.
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EUCALYPTUS OIL
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Terpenic oxide that appears in the fermentation and gives to the wine an eucaliptus odor.
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Autre terme (en):
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Eucalyptus oil
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Terpenic oxide that appears in the fermentation and gives to the wine an eucaliptus odor.
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EUPEPTIC
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That facilitates the digestion, easy to digest. When the wine is drunk with moderation and following the foods.
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Autre terme (en):
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Eupeptic
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That facilitates the digestion, easy to digest. When the wine is drunk with moderation and following the foods.
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EVAPORATION
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Transformation of a liquid in vapor, following a more or less slow process, according to temperature.
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Autre terme (en):
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Evaporation
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Transformation of a liquid in vapor, following a more or less slow process, according to temperature.
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EXCELLENT
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Term used to describe a wine that presents great qualities.
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Autre terme (en):
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Excellent
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Term used to describe a wine that presents great qualities.
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EXCEPCIONAL
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Term used to describe an excellent wine with a great personality.
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Autre terme (en):
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Excepcional
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Term used to describe an excellent wine with a great personality.
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EXCISE PERMIT
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Excsise certificate which accompanies wines sold in some countries.
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Autre terme (en):
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Excise permit
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Excsise certificate which accompanies wines sold in some countries.
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EXECRABLE
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Term used to describe a detestable or abominable wine.
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Autre terme (en):
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Execrable
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Term used to describe a detestable or abominable wine.
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EXPEDITION
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Last operation in the cellar, when the wines are packed for sale. See also - Liqueur d'expedition.
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Autre terme (en):
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Expedition
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Last operation in the cellar, when the wines are packed for sale. See also - Liqueur d'expedition.
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EXPLORATION
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Share to cultivate and to get benefit of a vineyard. Quinta (PT) or cultivated vineyard (vitic exploration).
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Autre terme (en):
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Exploration
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Share to cultivate and to get benefit of a vineyard. Quinta (PT) or cultivated vineyard (vitic exploration).
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EXPRESSION
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Sensorial annotation about the character and qualities of a wine. A good wine has an ample expression.
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Autre terme (en):
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Expression
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Sensorial annotation about the character and qualities of a wine. A good wine has an ample expression.
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EXPRESSIVE
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Term used to describe a wine that express important qualities.
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Autre terme (en):
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Expressive
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Term used to describe a wine that express important qualities.
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EXTRA BRUT
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Label term used mainly for Champagne and other sparkling wines to indicate 'very dry'.
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Autre terme (en):
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Extra brut
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Label term used mainly for Champagne and other sparkling wines to indicate 'very dry'.
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EXTRACT
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The soluble and nonsoluble substances that contribute to the body, flavor, character, and color of a wine. Wines made from grapes that provide heavy extract are usually described as full-bodied, and have dense, concentrated flavors and dark (for the type), opaque colors.
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Autre terme (en):
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Extract
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The soluble and nonsoluble substances that contribute to the body, flavor, character, and color of a wine. Wines made from grapes that provide heavy extract are usually described as full-bodied, and have dense, concentrated flavors and dark (for the type), opaque colors.
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EXTRACTED
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Extracted Refers to the colouring imparted to wines during the fermentation process by the skins of the grapes used. Can also occur in the further step known as "maceration" where new wine is allowed to steep with the skins again. This second step usually results in a "highly extracted" style of wine, deeply coloured with strong flavours and tannin. Rose's, (aka "blush" wines), are normally made by limiting contact with the skins, the opposite of "extraction".
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Autre terme (en):
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Extracted
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Extracted Refers to the colouring imparted to wines during the fermentation process by the skins of the grapes used. Can also occur in the further step known as "maceration" where new wine is allowed to steep with the skins again. This second step usually results in a "highly extracted" style of wine, deeply coloured with strong flavours and tannin. Rose's, (aka "blush" wines), are normally made by limiting contact with the skins, the opposite of "extraction".
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FALAGHINA (IT)
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White variety from Campânia (Italy), used in the elaboration of the falerno.
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Autre terme (en):
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Falaghina (IT)
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White variety from Campânia (Italy), used in the elaboration of the falerno.
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FALERNO
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Falernian (or Falernum), the most acclaimed wine of ancient Rome, was produced along the northern coast of the Campania region near Mondragone. Today in that same area (which is northwest of Naples), the modern DOC of Falerno del Massico produces bianco made from the Falanghina grape and rosso, which is made primarily from Aglianico and Piedirosso, although small amounts of Primitivo and Barbera can be added. In addition, there is a Primitivo Varietal wine that must contain at least 85 percent Primitivo. Today's wines are promising, but they have little connection to the highly regarded Falernian of Roman times.
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Autre terme (en):
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Falerno
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Falernian (or Falernum), the most acclaimed wine of ancient Rome, was produced along the northern coast of the Campania region near Mondragone. Today in that same area (which is northwest of Naples), the modern DOC of Falerno del Massico produces bianco made from the Falanghina grape and rosso, which is made primarily from Aglianico and Piedirosso, although small amounts of Primitivo and Barbera can be added. In addition, there is a Primitivo Varietal wine that must contain at least 85 percent Primitivo. Today's wines are promising, but they have little connection to the highly regarded Falernian of Roman times.
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FASTIDIOUS
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Unpleasant character of a heavy and common wine.
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Autre terme (en):
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Fastidious
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Unpleasant character of a heavy and common wine.
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FEDERATION
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Viticultural associations (unions, alliances, etc.). A set of federations forms a confederation.
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Autre terme (en):
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Federation
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Viticultural associations (unions, alliances, etc.). A set of federations forms a confederation.
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FEEBLE
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Term used to describe a delicate wine, not strong or flavorful.
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Autre terme (en):
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Feeble
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Term used to describe a delicate wine, not strong or flavorful.
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FEMININE
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Term used to describe red wines in which dominates the smoothness on the astringency. Bouquet composed by sweet nuances, very mature. The tannin is soft and the wine provokes velvety sensations. Certain varieties, as the Pinot Noir, is used in the elaboration of these wines.
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Autre terme (en):
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Feminine
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Term used to describe red wines in which dominates the smoothness on the astringency. Bouquet composed by sweet nuances, very mature. The tannin is soft and the wine provokes velvety sensations. Certain varieties, as the Pinot Noir, is used in the elaboration of these wines.
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FENDANT
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A very ancient white wine grape that is grown in Switzerland and in small sections of France, Germany, Italy, and New Zealand. Chasselas-one of the oldest cultivated varieties-is thought to have originated in the Middle East.
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Autre terme (en):
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Fendant
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A very ancient white wine grape that is grown in Switzerland and in small sections of France, Germany, Italy, and New Zealand. Chasselas-one of the oldest cultivated varieties-is thought to have originated in the Middle East.
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FENICADO
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Unpleasant chemical odor, exhaled by harvest afected by the cinerea Botrytis fungus.
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Autre terme (en):
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Fenicado
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Unpleasant chemical odor, exhaled by harvest afected by the cinerea Botrytis fungus.
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FER
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Also known as Fer Servadou, Brocol, Braucol and Pinenc. The name apparently refers to the iron-hard woodiness of the vine. Grown to a limited extent in southwest France and used to impart color, intensity and aroma to regional red wine blends. The variety grown in Argentina and called by this name is now thought to be a clone of Malbec.
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Autre terme (en):
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Fer
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Also known as Fer Servadou, Brocol, Braucol and Pinenc. The name apparently refers to the iron-hard woodiness of the vine. Grown to a limited extent in southwest France and used to impart color, intensity and aroma to regional red wine blends. The variety grown in Argentina and called by this name is now thought to be a clone of Malbec.
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FERMENTATION
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Complex process in which sugars, naturally present in grape juice, are transformed into alcohol and carbon dioxide by the action of yeast’s. Heat is the other main by-product
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Autre terme (en):
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Fermentation
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Complex process in which sugars, naturally present in grape juice, are transformed into alcohol and carbon dioxide by the action of yeast’s. Heat is the other main by-product
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FERMENTATION IN BOTTLE
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Sometimes called the secondary fermentation vessel, a fermentation bottle is a shouldered, small-mouthed glass jug or carboy in which the liquor is placed to complete fermentation under a fermentation trap
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Autre terme (en):
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Fermentation in bottle
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Sometimes called the secondary fermentation vessel, a fermentation bottle is a shouldered, small-mouthed glass jug or carboy in which the liquor is placed to complete fermentation under a fermentation trap
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FERMENTATION IN COLD
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Wine made under cold fermentation conditions. Fermentation of the musts in stainless steel vats endowed with refrigeration systems, so that the yeasts work without interruption, producing more delicate dry and aromatical wines.
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Autre terme (en):
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Fermentation in cold
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Wine made under cold fermentation conditions. Fermentation of the musts in stainless steel vats endowed with refrigeration systems, so that the yeasts work without interruption, producing more delicate dry and aromatical wines.
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FERMENTATION OFF SKINS
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Method of winemaking in which the juice is separated from the skins after crushing and is fermented without the skins. The usual method used for white wines.
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Autre terme (en):
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Fermentation off skins
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Method of winemaking in which the juice is separated from the skins after crushing and is fermented without the skins. The usual method used for white wines.
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FERMENTATION ON SKINS
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Term used in Portugal to describe the vinification of the red wines when the skins are in contact with the must during the fermentation.
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Autre terme (en):
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Fermentation on skins
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Term used in Portugal to describe the vinification of the red wines when the skins are in contact with the must during the fermentation.
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FERMENTATION, PLACE OF
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Old press house where the wines usually fermented.
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Autre terme (en):
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Fermentation, place of
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Old press house where the wines usually fermented.
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FERN
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Delicate and pleasant, characteristic aroma of certain white wines, like the odor of the oak moss, lavender and salvia.
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Autre terme (en):
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Fern
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Delicate and pleasant, characteristic aroma of certain white wines, like the odor of the oak moss, lavender and salvia.
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FETEASCA ALBA AND FETEASCA REGALA
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White wine grape widely planted in Roumania, Bulgaria and Hungary. In the latter country the grape is better known as Leanyka. Gives excellent wines, pleasant and aromatics.
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Autre terme (en):
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Feteasca Alba and Feteasca Regala
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White wine grape widely planted in Roumania, Bulgaria and Hungary. In the latter country the grape is better known as Leanyka. Gives excellent wines, pleasant and aromatics.
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FETID
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Wine that exhale a disgusting odor, a strong odor of rotten eggs or sulphurated hydrogen.
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Autre terme (en):
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Fetid
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Wine that exhale a disgusting odor, a strong odor of rotten eggs or sulphurated hydrogen.
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FEVERISH
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Term used to describe a wine that suffer an excess of volatile acidity (acetic acid and ethyl acetate).
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Autre terme (en):
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Feverish
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Term used to describe a wine that suffer an excess of volatile acidity (acetic acid and ethyl acetate).
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FIANO
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Minor, but of ancient origin, grape grown in Campania region of southern Italy. Makes balanced, elegant white wine with attractive nut-like hints in the aroma.
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Autre terme (en):
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Fiano
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Minor, but of ancient origin, grape grown in Campania region of southern Italy. Makes balanced, elegant white wine with attractive nut-like hints in the aroma.
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FIASCO (IT)
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Wicker-covered bottle, once very popular for Chianti but now considered naff by sophisticated wine lovers.
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Autre terme (en):
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Fiasco (IT)
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Wicker-covered bottle, once very popular for Chianti but now considered naff by sophisticated wine lovers.
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FIBRE
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Term used to describe the quality of a wine that possess nerve, tannin and structure.
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Autre terme (en):
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Fibre
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Term used to describe the quality of a wine that possess nerve, tannin and structure.
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FICTITIOUS
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False bottle used to give the appearance of a wine, generally used in demonstrations or exhibitions.
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Autre terme (en):
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Fictitious
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False bottle used to give the appearance of a wine, generally used in demonstrations or exhibitions.
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FIELD GRAFTING
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When it's done in the vineyard, it's called field grafting.
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Autre terme (en):
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Field grafting
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When it's done in the vineyard, it's called field grafting.
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FIERY
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Defines a wine high in alcohol and giving a prickly or burning sensation on the palate. Ingenuous and frank characteristic of the young wines, without a stable balance.
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Autre terme (en):
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Fiery
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Defines a wine high in alcohol and giving a prickly or burning sensation on the palate. Ingenuous and frank characteristic of the young wines, without a stable balance.
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FIERY
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An unbalanced wine containing too much alcohol.
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Autre terme (en):
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Fiery
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An unbalanced wine containing too much alcohol.
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FIL, PELLICLE, VEIL
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The growth of microorganisms which forms a continuous layer over the surface of a liquid.
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Autre terme (en):
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Fil, pellicle, veil
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The growth of microorganisms which forms a continuous layer over the surface of a liquid.
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FILIFORM
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Term used to describe a fine, delicate and fresh wine, with some nerve, without thickness, density or special amplitude.
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Autre terme (en):
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Filiform
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Term used to describe a fine, delicate and fresh wine, with some nerve, without thickness, density or special amplitude.
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FILLING GAPS
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Planting young vinesin the blank spaces where vines have died in a vineyard.
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Autre terme (en):
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Filling gaps
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Planting young vinesin the blank spaces where vines have died in a vineyard.
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FILLING GRAPS
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Planting young vines in the blank spaces where vines have died in a vineyard.
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Autre terme (en):
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Filling graps
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Planting young vines in the blank spaces where vines have died in a vineyard.
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FILTRATION
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Term used to describe the transit of a liquid through a porous substance, to disentangle it from solid impurities that it contain.
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Autre terme (en):
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Filtration
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Term used to describe the transit of a liquid through a porous substance, to disentangle it from solid impurities that it contain.
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FINE
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«Finesse», or old assignment used for the Port wine.
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Autre terme (en):
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Fine
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«Finesse», or old assignment used for the Port wine.
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FINE LEES, SECOND LEES
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The insoluble matter in wine which is deposited after the gross lees.
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Autre terme (en):
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Fine lees, second lees
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The insoluble matter in wine which is deposited after the gross lees.
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FINESSE
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Descriptor for a wine that has distinction and grace-there's perfect harmony among its components.
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Autre terme (en):
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Finesse
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Descriptor for a wine that has distinction and grace-there's perfect harmony among its components.
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FINING
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Winemaking procedure in which a product is added to wine in order to remove unwanted material. Typical fining agents include bentonite clay (to remove proteins) and egg white (to remove bitter tannins). Ox blood was once commonly used as a fining agent but is now generally forbidden.
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Autre terme (en):
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Fining
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Winemaking procedure in which a product is added to wine in order to remove unwanted material. Typical fining agents include bentonite clay (to remove proteins) and egg white (to remove bitter tannins). Ox blood was once commonly used as a fining agent but is now generally forbidden.
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FINS BOIS
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One of the more typical Charente regions, whose wines are distilled to produce cognac; are less fine than the ones that are produced from the Grande and the Petite Champagne.
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Autre terme (en):
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Fins Bois
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One of the more typical Charente regions, whose wines are distilled to produce cognac; are less fine than the ones that are produced from the Grande and the Petite Champagne.
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FIR-TREE
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A kind of wood used to make barrels. Not used for quality wines.
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Autre terme (en):
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Fir-tree
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A kind of wood used to make barrels. Not used for quality wines.
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FIRM
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In winetasting, a positive descriptor for a wine's impression on the palate. Such a wine is fairly high in tannin and acidity but still well-balanced. Firm is the opposite of flabby.
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Autre terme (en):
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Firm
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In winetasting, a positive descriptor for a wine's impression on the palate. Such a wine is fairly high in tannin and acidity but still well-balanced. Firm is the opposite of flabby.
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FIRM
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Attacks the palate with acid or tannic astringency. Suggests that the wine is young and will age. Nearly always a positive comment and very desirable with highly flavoured foods.
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Autre terme (en):
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Firm
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Attacks the palate with acid or tannic astringency. Suggests that the wine is young and will age. Nearly always a positive comment and very desirable with highly flavoured foods.
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FIRM
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Wine which lack softness because of richeness in tanin and which have a rather high acidity.
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Autre terme (en):
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Firm
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Wine which lack softness because of richeness in tanin and which have a rather high acidity.
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FIRST PRESSING, LIGHT PRESSING
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Wine obtained from a first light pressing of the grapes.
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Autre terme (en):
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First pressing, light pressing
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Wine obtained from a first light pressing of the grapes.
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FISH GLUE
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Bladder of fish, that after clean and dried, is used like a fining agent of wines.
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Autre terme (en):
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Fish glue
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Bladder of fish, that after clean and dried, is used like a fining agent of wines.
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FIXED ACIDITY
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Difference between the total acidity and the volatile acidity.
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Autre terme (en):
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Fixed acidity
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Difference between the total acidity and the volatile acidity.
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FIXING AGENT
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Substance mixed with sprays or dusts to cause them to adhere to the leaves or other parts of the vine.
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Autre terme (en):
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Fixing agent
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Substance mixed with sprays or dusts to cause them to adhere to the leaves or other parts of the vine.
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FLABBY
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Wines lacking in body, in freshness and character.
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Autre terme (en):
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Flabby
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Wines lacking in body, in freshness and character.
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FLASH-PASTEURIZATION
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Pasteurization produced in some seconds by high temperatures (example for the wine: some seconds to 95ºC).
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Autre terme (en):
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Flash-pasteurization
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Pasteurization produced in some seconds by high temperatures (example for the wine: some seconds to 95ºC).
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FLAT WINE
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Deficient wine in acid and flavour, and lacking in character.
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Autre terme (en):
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Flat wine
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Deficient wine in acid and flavour, and lacking in character.
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FLATNESS
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Lack of bouquet and freshness of a wine through too much aeration or infection with film yeasts.
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Autre terme (en):
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Flatness
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Lack of bouquet and freshness of a wine through too much aeration or infection with film yeasts.
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FLAVOR, FLAVOUR
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Impression given by must or wine when taken into the mouth. Includes sensations gained by the taste organs and also by the olfatory receptors.
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Autre terme (en):
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Flavor, flavour
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Impression given by must or wine when taken into the mouth. Includes sensations gained by the taste organs and also by the olfatory receptors.
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FLAVOUR
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Impression given by must or wine when taken into the mouth. Includes sensations gained bt the taste organs and also by the olfactory receptors.
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Autre terme (en):
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Flavour
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Impression given by must or wine when taken into the mouth. Includes sensations gained bt the taste organs and also by the olfactory receptors.
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FLAVOUROUS, FLAVOURSOME
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Full of flavour or very pleasant to taste.
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Autre terme (en):
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Flavourous, flavoursome
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Full of flavour or very pleasant to taste.
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FLESHY
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Descriptor for wine with high alcohol, extract, and, usually, glycerol. It's generally full-bodied and smooth. The term fleshy is comparable to chewy, the opposite of lean.
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Autre terme (en):
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Fleshy
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Descriptor for wine with high alcohol, extract, and, usually, glycerol. It's generally full-bodied and smooth. The term fleshy is comparable to chewy, the opposite of lean.
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FLINT OR SILEX
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Metallic odor of certain wines whose aroma reminds burnt sílex.
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Autre terme (en):
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Flint or silex
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Metallic odor of certain wines whose aroma reminds burnt sílex.
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FLINTY
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Tasting term used to indicate the aroma (and sometimes taste) of fresh wines, particular from white variety.
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Autre terme (en):
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Flinty
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Tasting term used to indicate the aroma (and sometimes taste) of fresh wines, particular from white variety.
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FLOCCULATION
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The process of settling or compacting of lees or sediment. Lightly or loosely flocculated lees are less dense than tightly or compactly flocculated ones. Good flocculation refers to greater density.
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Autre terme (en):
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Flocculation
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The process of settling or compacting of lees or sediment. Lightly or loosely flocculated lees are less dense than tightly or compactly flocculated ones. Good flocculation refers to greater density.
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FLORAL, FLOWERY
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Suggests the aroma or taste, usually aroma, of flowers in wine. "Floral" usually employed as an adjective without modifier to describe attributes of white wine aromas. Few red wines have floral aromas.
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Autre terme (en):
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Floral, flowery
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Suggests the aroma or taste, usually aroma, of flowers in wine. "Floral" usually employed as an adjective without modifier to describe attributes of white wine aromas. Few red wines have floral aromas.
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FLOWER
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A superficial veil formed by an aerobic microorganism during the agging of some wines (jerez, montilla-moriles, huelva) and from Rueda, Jura and Cáucaso.
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Autre terme (en):
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Flower
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A superficial veil formed by an aerobic microorganism during the agging of some wines (jerez, montilla-moriles, huelva) and from Rueda, Jura and Cáucaso.
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FLOWER-BUD
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Flower or flower cluster which has not yet opened.
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Autre terme (en):
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Flower-bud
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Flower or flower cluster which has not yet opened.
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FLOWERING
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Term that refers to the stage when the vine produces small flowers, a critical time in the development of grapes. Flowering (floraison in French) occurs about 21/2 months after the first tiny leaf buds burst from the vine. Once flowering is completed, the tiny green berries (that will eventually become mature grapes) begin to form
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Autre terme (en):
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Flowering
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Term that refers to the stage when the vine produces small flowers, a critical time in the development of grapes. Flowering (floraison in French) occurs about 21/2 months after the first tiny leaf buds burst from the vine. Once flowering is completed, the tiny green berries (that will eventually become mature grapes) begin to form
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FLUID
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Term used to describe a soft, very light wine, without much consistency.
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Autre terme (en):
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Fluid
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Term used to describe a soft, very light wine, without much consistency.
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FOLGASÃO (PT)
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Recommended white grape variety from the Douro region.
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Autre terme (en):
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Folgasão (PT)
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Recommended white grape variety from the Douro region.
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FOLIAR DIAGNOSIS
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Method of determining the fertilizer requirements of plants by analysis of the leaves.
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Autre terme (en):
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Foliar diagnosis
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Method of determining the fertilizer requirements of plants by analysis of the leaves.
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FOLIATION
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To sprout of the leaves of the grapevine in Spring.
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Autre terme (en):
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Foliation
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To sprout of the leaves of the grapevine in Spring.
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FOLLE BLANCHE
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Minor grape once used in the distilled wines of the Cognac region of France. Related to the Gros Plant grape found mainly in the Muscadet region of the western Loire.
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Autre terme (en):
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Folle Blanche
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Minor grape once used in the distilled wines of the Cognac region of France. Related to the Gros Plant grape found mainly in the Muscadet region of the western Loire.
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FONTE CAL
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White grape variety recommended in the Pinhel region (80%).
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Autre terme (en):
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Fonte Cal
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White grape variety recommended in the Pinhel region (80%).
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FORTIFICATION
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Addition of alcohol to wine ot to must.
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Autre terme (en):
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Fortification
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Addition of alcohol to wine ot to must.
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FORTIFICATION
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Addition of alcohol to wine or to must.
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Autre terme (en):
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Fortification
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Addition of alcohol to wine or to must.
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FORTIFIED WINE
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Usually sweet wine, in which the alcoholic fermentation is stopped before all the sugar has been consumed, by the addition of brandy. The alcohol kills the yeast, leaving a sweet wine with high alcohol. Examples include Port and Vin Doux Naturel. Sherry, by contrast, is fortified after fermentation, and so it is naturally dry.
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Autre terme (en):
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Fortified wine
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Usually sweet wine, in which the alcoholic fermentation is stopped before all the sugar has been consumed, by the addition of brandy. The alcohol kills the yeast, leaving a sweet wine with high alcohol. Examples include Port and Vin Doux Naturel. Sherry, by contrast, is fortified after fermentation, and so it is naturally dry.
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FORTIFYING BRANDY; FORTIFYING SPIRIT
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Grape spirit usually containing over 80% of alcohol by volume and used for fortifying wines.
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Autre terme (en):
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Fortifying brandy; fortifying spirit
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Grape spirit usually containing over 80% of alcohol by volume and used for fortifying wines.
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FRAGRANT
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Pleasant and intensely aromatical wine.
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Autre terme (en):
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Fragrant
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Pleasant and intensely aromatical wine.
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FRANK
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A wine that shows honestly its qualities, with a noble character, even so is not elegant nor aristocratic.
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Autre terme (en):
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Frank
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A wine that shows honestly its qualities, with a noble character, even so is not elegant nor aristocratic.
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FRAUD
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Manipulation of a wine, or its informations (in a label), to confuse the consumer.
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Autre terme (en):
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Fraud
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Manipulation of a wine, or its informations (in a label), to confuse the consumer.
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FREE RUN JUICE
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The juice which drains off from freshly crushed grapes without pressing.
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Autre terme (en):
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Free run juice
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The juice which drains off from freshly crushed grapes without pressing.
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FREE-RUN
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The juice drawn off from crushed grapes without pressing; The wine made from this free run juice; The wine drawn off from a fermented before the marc is pressed.
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Autre terme (en):
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Free-run
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The juice drawn off from crushed grapes without pressing; The wine made from this free run juice; The wine drawn off from a fermented before the marc is pressed.
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FREEZING
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Technique of conservation the musts and wines through cold temperature to increase its alcoholic degree. Is not used for quality wines.
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Autre terme (en):
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Freezing
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Technique of conservation the musts and wines through cold temperature to increase its alcoholic degree. Is not used for quality wines.
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FREISA (IT)
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Minor grape grown in Piedmont region of Italy and used to make both dry and spumante-style sweet red wines.
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Autre terme (en):
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Freisa (IT)
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Minor grape grown in Piedmont region of Italy and used to make both dry and spumante-style sweet red wines.
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FRESH
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The wine has a lively fruity acidity, maybe a little bite of acid, as found in youthful light reds, rose's and most whites. All young whites should be fresh. The opposite is flatness, staleness.
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Autre terme (en):
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Fresh
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The wine has a lively fruity acidity, maybe a little bite of acid, as found in youthful light reds, rose's and most whites. All young whites should be fresh. The opposite is flatness, staleness.
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FRESHNESS
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State of a wine displayed to a slightly cool temperature (between 7ºC and 13ºC). A wine does not be served to less 6ºC.
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Autre terme (en):
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Freshness
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State of a wine displayed to a slightly cool temperature (between 7ºC and 13ºC). A wine does not be served to less 6ºC.
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FROST
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State of intense cold (below of 0ºC) that can cause the destruction of the vine sprouts.
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Autre terme (en):
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Frost
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State of intense cold (below of 0ºC) that can cause the destruction of the vine sprouts.
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FROST DAMAGED
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Condition of a shoot or bud which has been damaged by frost.
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Autre terme (en):
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Frost damaged
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Condition of a shoot or bud which has been damaged by frost.
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FROTH, FOAM
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Accumulation of small bubbles which collect at the surface of a liquid - particularly during fermentation and during the movement of some new wines.
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Autre terme (en):
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Froth, foam
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Accumulation of small bubbles which collect at the surface of a liquid - particularly during fermentation and during the movement of some new wines.
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FROTH, FOAM
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Gas bubbles formed in the surface of the wines caused by fermentation and the carbonic acid gas (carbon dioxide). Bubbles formed in the surface of the sparkling wines.
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Autre terme (en):
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Froth, foam
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Gas bubbles formed in the surface of the wines caused by fermentation and the carbonic acid gas (carbon dioxide). Bubbles formed in the surface of the sparkling wines.
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FRUCTOSE
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One of the two main sugars found in grapes (the other being glucose). Fructose is approximately twice as sweet as glucose.
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Autre terme (en):
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Fructose
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One of the two main sugars found in grapes (the other being glucose). Fructose is approximately twice as sweet as glucose.
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FRUIT PRESERVE
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Fruity odor that remembers the fruit preserve and appears in the intense and mature wines.
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Autre terme (en):
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Fruit preserve
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Fruity odor that remembers the fruit preserve and appears in the intense and mature wines.
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FRUITY
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Descriptor for a wine that has a characteristic flavor and smell of fresh fruit. Besides grapes, this fruity characteristic can be reminiscent of everything from apples to blackberries to raspberries; it can even resemble cooked fruit. Wines that are high in fruit generally have a fresh quality and distinctive character.
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Autre terme (en):
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Fruity
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Descriptor for a wine that has a characteristic flavor and smell of fresh fruit. Besides grapes, this fruity characteristic can be reminiscent of everything from apples to blackberries to raspberries; it can even resemble cooked fruit. Wines that are high in fruit generally have a fresh quality and distinctive character.
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FUELLE NOIR
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Old red Provençal variety, not cultivated today, that given colorful wines but a little weak.
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Autre terme (en):
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Fuelle Noir
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Old red Provençal variety, not cultivated today, that given colorful wines but a little weak.
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FUGACIOUS
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Unstable and few persistent aroma of a wine, that disappears after having revealed.
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Autre terme (en):
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Fugacious
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Unstable and few persistent aroma of a wine, that disappears after having revealed.
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FULL
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Tasting term used to describe a wine giving a positive, satisfying sensation in the mouth, possibly associated with ripeness and high alcohol.
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Autre terme (en):
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Full
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Tasting term used to describe a wine giving a positive, satisfying sensation in the mouth, possibly associated with ripeness and high alcohol.
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FULL
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Tasting term used to describe a wine giving a positive, satisfying sensation in the mouth, possibly associated with ripeness and high alcohol.
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Autre terme (en):
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Full
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Tasting term used to describe a wine giving a positive, satisfying sensation in the mouth, possibly associated with ripeness and high alcohol.
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FULL-BODIED
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As opposed to "thin" or "thin-bodied". Fills the mouth, has a winey taste, alcohol is present, the wine has "weight on the tongue".
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Autre terme (en):
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Full-bodied
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As opposed to "thin" or "thin-bodied". Fills the mouth, has a winey taste, alcohol is present, the wine has "weight on the tongue".
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FULL-BODIED
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As opposed to "thin" or "thin-bodied". Fills the mouth, has a winey taste, alcohol is present, the wine has "weight on the tongue".
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Autre terme (en):
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Full-bodied
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As opposed to "thin" or "thin-bodied". Fills the mouth, has a winey taste, alcohol is present, the wine has "weight on the tongue".
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FULL; FULL BODIED; RICH
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Rich in body or substance. High extract content.
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Autre terme (en):
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Full; full bodied; rich
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Rich in body or substance. High extract content.
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FULLNESS
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Characteristic of a wine rich in extract.
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Autre terme (en):
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Fullness
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Characteristic of a wine rich in extract.
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FULLNESS
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Characteristic of a wine rich in structure, race and vigour.
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Autre terme (en):
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Fullness
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Characteristic of a wine rich in structure, race and vigour.
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FUNGICIDE
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Chemical product that destroy the fungus and mildews of the vineyards.
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Autre terme (en):
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Fungicide
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Chemical product that destroy the fungus and mildews of the vineyards.
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FUNNEL
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Utensil used in winemaking to transfuse liquids.
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Autre terme (en):
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Funnel
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Utensil used in winemaking to transfuse liquids.
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FURFURANOUS
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Oxygenated compound derived from the furfural, part of the composition of some aromas, that give a nut odor to certain generous wines.
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Autre terme (en):
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Furfuranous
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Oxygenated compound derived from the furfural, part of the composition of some aromas, that give a nut odor to certain generous wines.
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FURFUROL
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Aldehyde, part of the wines and certain brandies composition. Its aroma of dried fruit and raisins (the plum's raisins) is detected in old red wines.
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Autre terme (en):
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Furfurol
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Aldehyde, part of the wines and certain brandies composition. Its aroma of dried fruit and raisins (the plum's raisins) is detected in old red wines.
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FURMINT
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Widely grown grape in Hungary and used to make the ultra-sweet "Tokaji" white wines. Also grown in Austria where it is known as the white-wine grape Mosler. Smaller plantings are found in Slovenia (former Yugoslavia) where it is known as the Sipon grape.
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Autre terme (en):
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Furmint
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Widely grown grape in Hungary and used to make the ultra-sweet "Tokaji" white wines. Also grown in Austria where it is known as the white-wine grape Mosler. Smaller plantings are found in Slovenia (former Yugoslavia) where it is known as the Sipon grape.
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FURZE-FIELD
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Semifloral odor, aromatical, that remembers the fragrances of the field (wild thyme, lavanda, rosemary, etc.).
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Autre terme (en):
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Furze-field
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Semifloral odor, aromatical, that remembers the fragrances of the field (wild thyme, lavanda, rosemary, etc.).
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FUTURE
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Promising future of a wine that, at the moment of the taste, leaves to foresee a good evolution.
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Autre terme (en):
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Future
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Promising future of a wine that, at the moment of the taste, leaves to foresee a good evolution.
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FYLLOXERA
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Vine disease caused by an aphid which attacks the root system. Phylloxera devastated Europes vineyards in the nineteenth century. The solution was eventually found: to graft European vines onto resistant American rootstocks. More recently, California has suffered from phylloxera, owing to the use of non-resistant rootstocks. A few privileged areas are free from phylloxera, notably much of Chile.
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Autre terme (en):
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Fylloxera
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Vine disease caused by an aphid which attacks the root system. Phylloxera devastated Europes vineyards in the nineteenth century. The solution was eventually found: to graft European vines onto resistant American rootstocks. More recently, California has suffered from phylloxera, owing to the use of non-resistant rootstocks. A few privileged areas are free from phylloxera, notably much of Chile.
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GAGLIOPPO (IT)
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Red variety, cultivated in Calábria and in other regions of Italy. Gives concentrated wines rich in alcohol. Also called navarra grape.
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Autre terme (en):
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Gaglioppo (IT)
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Red variety, cultivated in Calábria and in other regions of Italy. Gives concentrated wines rich in alcohol. Also called navarra grape.
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GALLON
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Measure of English capacity, equivalent to a 4,5 l (imperial gallons). The American gallon has 3,78 l.
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Autre terme (en):
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Gallon
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Measure of English capacity, equivalent to a 4,5 l (imperial gallons). The American gallon has 3,78 l.
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GAMAY
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At least three different vitis vinifera grape species are permitted to use the term "Gamay" as their lable-specified variety in the U.S.. The Gamay Noir, Gamay Beaujolais and Napa Gamay. At one time or another, each one were thought to be the true Pinot Noir of Burgundy, before it was discovered that many cepage clones existed.
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Autre terme (en):
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Gamay
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At least three different vitis vinifera grape species are permitted to use the term "Gamay" as their lable-specified variety in the U.S.. The Gamay Noir, Gamay Beaujolais and Napa Gamay. At one time or another, each one were thought to be the true Pinot Noir of Burgundy, before it was discovered that many cepage clones existed.
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GARLIC
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Undesirable aroma and flavor that can appear in wines submitted to a bad vinification, and by the addition, in excess, of sorbic acid, as a conservant.
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Autre terme (en):
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Garlic
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Undesirable aroma and flavor that can appear in wines submitted to a bad vinification, and by the addition, in excess, of sorbic acid, as a conservant.
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GARRAFEIRA
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Portuguese term used on wine labels to suggest a better-quality wine (much like Reserve or Private Reserve is used in the United States). Red wines using this term must receive 3 years of aging (2 years before bottling and 1 year after). White wines must receive 1 year of aging (6 months before bottling and 6 months after). In addition, these wines must have an alcohol content at least 1/2 percent higher than the required minimum for regular bottlings.
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Autre terme (en):
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Garrafeira
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Portuguese term used on wine labels to suggest a better-quality wine (much like Reserve or Private Reserve is used in the United States). Red wines using this term must receive 3 years of aging (2 years before bottling and 1 year after). White wines must receive 1 year of aging (6 months before bottling and 6 months after). In addition, these wines must have an alcohol content at least 1/2 percent higher than the required minimum for regular bottlings.
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GARRUT (SP)
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Red variety, traditionally from Catalunha (Spain), that origin a young wine with succulent tannin and very fruity.
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Autre terme (en):
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Garrut (SP)
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Red variety, traditionally from Catalunha (Spain), that origin a young wine with succulent tannin and very fruity.
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GASSY
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A negative descriptor for wines with unexpected carbonation produced by bottle fermentation.
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Autre terme (en):
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Gassy
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A negative descriptor for wines with unexpected carbonation produced by bottle fermentation.
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GASTRONOMY
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Art and science of good eating.
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Autre terme (en):
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Gastronomy
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Art and science of good eating.
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GAY LUSSAC
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French oenological chemistry. He established the chemical formula of the fermentation. The alcoholic graduation of wines express in degrees Gay Lussac (GL), in accordance with the indication of the alcoholometer scale.
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Autre terme (en):
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Gay Lussac
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French oenological chemistry. He established the chemical formula of the fermentation. The alcoholic graduation of wines express in degrees Gay Lussac (GL), in accordance with the indication of the alcoholometer scale.
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GELATINE
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Fining agent of animal (usually pig) origin, used to remove bitter tastes or the taste of rot.
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Autre terme (en):
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Gelatine
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Fining agent of animal (usually pig) origin, used to remove bitter tastes or the taste of rot.
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GENERIC
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1. A general category of wine, such as dessert wine, rosé, sparkling wine, sherry (when not specifically from Spain's Jerez de la Frontera region), and table wine. 2. On U.S. labels the broad use of European designations (often specific wine regions) in the name, such as Burgundy, Chablis, Champagne, Chianti, Port, Rhine Wine, Sauterne, and Sherry.
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Autre terme (en):
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Generic
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1. A general category of wine, such as dessert wine, rosé, sparkling wine, sherry (when not specifically from Spain's Jerez de la Frontera region), and table wine. 2. On U.S. labels the broad use of European designations (often specific wine regions) in the name, such as Burgundy, Chablis, Champagne, Chianti, Port, Rhine Wine, Sauterne, and Sherry.
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GENEROSO
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Spanish and portuguese term referring to wines with high alcohol content (above 15 percent). They can be sweet or DRY and are usually served as an apéritif or dessert wine.
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Autre terme (en):
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Generoso
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Spanish and portuguese term referring to wines with high alcohol content (above 15 percent). They can be sweet or DRY and are usually served as an apéritif or dessert wine.
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GENTIAN
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Vegetal aroma that remindrs this plant of supreme bitter taste.
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Autre terme (en):
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Gentian
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Vegetal aroma that remindrs this plant of supreme bitter taste.
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GERANIUM
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A descriptor for the odor of geraniums in a wine, which is a fault caused by sorbic acid degeneration.
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Autre terme (en):
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Geranium
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A descriptor for the odor of geraniums in a wine, which is a fault caused by sorbic acid degeneration.
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GERM
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Microrganism or element of crystalline origin (tartar germ) used during the seed-time and the tartareans precipitations.
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Autre terme (en):
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Germ
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Microrganism or element of crystalline origin (tartar germ) used during the seed-time and the tartareans precipitations.
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GEWÜRZTRAMINER
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A clone of the parent Traminer varietal. Widely grown, and one of the mainstay grapes for which the Alsace is famous, the popular Gewurztraminer produces white wines with a strong floral aroma and lychee nut like flavor. It is often regarded as somewhat similar in style to the Johannisberg Riesling - (below) - when vinified as slightly sweet yet tart. Occasionally it is made into a "botrytized" late harvest dessert style wine. Does well in the cooler coastal regions of Western U.S., Australia and New Zealand.
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Autre terme (en):
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Gewürztraminer
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| |
A clone of the parent Traminer varietal. Widely grown, and one of the mainstay grapes for which the Alsace is famous, the popular Gewurztraminer produces white wines with a strong floral aroma and lychee nut like flavor. It is often regarded as somewhat similar in style to the Johannisberg Riesling - (below) - when vinified as slightly sweet yet tart. Occasionally it is made into a "botrytized" late harvest dessert style wine. Does well in the cooler coastal regions of Western U.S., Australia and New Zealand.
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GILLYFLOWER
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Floral odor that remind the strong fragrance of the gillyflower.
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Autre terme (en):
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Gillyflower
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| |
Floral odor that remind the strong fragrance of the gillyflower.
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GIRASOL (SP)
|
Machine used to reproduce the effect of riddling in the production of sparkling wines. Bottles held in a cage are gradually moved to the upright position, shaking the sediment of dead yeast cells into the neck. The girasol achieves this in a few days, compared with several weeks for manual riddling.
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Autre terme (en):
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Girasol (SP)
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| |
Machine used to reproduce the effect of riddling in the production of sparkling wines. Bottles held in a cage are gradually moved to the upright position, shaking the sediment of dead yeast cells into the neck. The girasol achieves this in a few days, compared with several weeks for manual riddling.
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GLASS, WINE
|
In order to enjoy wine fully, proper glassware is required. There are many styles of glassware-some colored, some ornate, and some that are regional in nature in the sense that the glasses were designed to show off Rhine region have colored stems, as do those from Alsace. Such glasses are designed to reflect the color of the stem into the pale, crystalline wines of these areas. There are distinct sizes and shapes of glasses designed for red, white, dessert, and/or fortified wines.
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Autre terme (en):
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Glass, wine
|
| |
In order to enjoy wine fully, proper glassware is required. There are many styles of glassware-some colored, some ornate, and some that are regional in nature in the sense that the glasses were designed to show off Rhine region have colored stems, as do those from Alsace. Such glasses are designed to reflect the color of the stem into the pale, crystalline wines of these areas. There are distinct sizes and shapes of glasses designed for red, white, dessert, and/or fortified wines.
|
GLUCOSE
|
A destrorotatory reducing sugar. One of the principal sugars in grapes.
|
|
Autre terme (en):
|
Glucose
|
| |
A destrorotatory reducing sugar. One of the principal sugars in grapes.
|
GLUCYD
|
Sweet wine component, commonly called sugar, composed by fructose and glucose.
|
|
Autre terme (en):
|
Glucyd
|
| |
Sweet wine component, commonly called sugar, composed by fructose and glucose.
|
GLUE
|
Insoluble substance (albumen, gelatine, bentonite) used as a fining agent.
|
|
Autre terme (en):
|
Glue
|
| |
Insoluble substance (albumen, gelatine, bentonite) used as a fining agent.
|
GLUTTONOUS
|
Soft and balanced wine.
|
|
Autre terme (en):
|
Gluttonous
|
| |
Soft and balanced wine.
|
GLYCERIC
|
Rich wine in glycerol and glycerin, oily.
|
|
Autre terme (en):
|
Glyceric
|
| |
Rich wine in glycerol and glycerin, oily.
|
GLYCERIN
|
Gives a sweet taste on the tongue tip. Higher concentrations are found in high-alcohol and late-harvest wines, leading to sensations of smooth slipperiness giving a sense of fullness to the wine body. Is a natural by-product of the fermentation process.
|
|
Autre terme (en):
|
Glycerin
|
| |
Gives a sweet taste on the tongue tip. Higher concentrations are found in high-alcohol and late-harvest wines, leading to sensations of smooth slipperiness giving a sense of fullness to the wine body. Is a natural by-product of the fermentation process.
|
GLYCEROL
|
Is a natural by-product of the fermentation process. Higher concentrations are found in high-alcohol and late-harvest wines, leading to sensations of smooth slipperiness giving a sense of fullness to the wine body.
|
|
Autre terme (en):
|
Glycerol
|
| |
Is a natural by-product of the fermentation process. Higher concentrations are found in high-alcohol and late-harvest wines, leading to sensations of smooth slipperiness giving a sense of fullness to the wine body.
|
GLYCEROL-PYRUVIC FERMENTATION
|
Biochemical reaction, duplicating the alcoholic fermentation resulting of the evolution of the glycerol and the pyruvic acid. Produces the formation of secundary products of different nature.
|
|
Autre terme (en):
|
Glycerol-pyruvic fermentation
|
| |
Biochemical reaction, duplicating the alcoholic fermentation resulting of the evolution of the glycerol and the pyruvic acid. Produces the formation of secundary products of different nature.
|
GOAT
|
Animal odor that can be detected in certain wines with spicy aromas and fat, as the gewürztraminer of the Alsácia and the Rhein Pflaz.
|
|
Autre terme (en):
|
Goat
|
| |
Animal odor that can be detected in certain wines with spicy aromas and fat, as the gewürztraminer of the Alsácia and the Rhein Pflaz.
|
GOLDEN
|
Term used to describe the color of an aged white wine. When the evolution is more intense, can appear brown nuances of old gold.
|
|
Autre terme (en):
|
Golden
|
| |
Term used to describe the color of an aged white wine. When the evolution is more intense, can appear brown nuances of old gold.
|
GOLDEN COLOR
|
A desirable color in certain white wines.
|
|
Autre terme (en):
|
Golden color
|
| |
A desirable color in certain white wines.
|
GOUVEIO (PT)
|
White variety recommended in the Douro region, also called Verdelho.
|
|
Autre terme (en):
|
Gouveio (PT)
|
| |
White variety recommended in the Douro region, also called Verdelho.
|
GRACEFUL
|
A light wine, that possesss flexibility and enchantment.
|
|
Autre terme (en):
|
Graceful
|
| |
A light wine, that possesss flexibility and enchantment.
|
GRACIANO (SP)
|
A high-quality red-wine grape grown in the Rioja and Navarra regions of Spain. Graciano wines are capable of rich color, a lovely fragrant bouquet, a hint of spice in the flavor, and long aging. The high acidity of the Graciano grape makes it a good candidate for blending with low-acid varieties like Tempranillo. Graciano's sparse yield is prompting many Spanish growers to replace this quality variety with more productive vines.
|
|
Autre terme (en):
|
Graciano (SP)
|
| |
A high-quality red-wine grape grown in the Rioja and Navarra regions of Spain. Graciano wines are capable of rich color, a lovely fragrant bouquet, a hint of spice in the flavor, and long aging. The high acidity of the Graciano grape makes it a good candidate for blending with low-acid varieties like Tempranillo. Graciano's sparse yield is prompting many Spanish growers to replace this quality variety with more productive vines.
|
GRACIOSA - INDICAÇÃO DE PROVENIÊNCIA REGULAMENTADA
|
IPR Açoreano (PT). The extension of vine is reduced. It produces white wine "Pedras Brancas" in the local cooperative.
|
|
Autre terme (en):
|
Graciosa - Indicação de Proveniência Regulamentada
|
| |
IPR Açoreano (PT). The extension of vine is reduced. It produces white wine "Pedras Brancas" in the local cooperative.
|
GRAFT
|
Fruit-bearing vines (usually Vitis vinifera) to rootstocks, usually of other Vitis species. Since the outbreak of phylloxera in the nineteenth century, most of the world's vineyards have been planted with vinifera vines grafted onto rootstock of vines native to America, which are resistant to phylloxera. Different rootstocks are chosen to suit soil type and to manipulate yield and vigour.
|
|
Autre terme (en):
|
Graft
|
| |
Fruit-bearing vines (usually Vitis vinifera) to rootstocks, usually of other Vitis species. Since the outbreak of phylloxera in the nineteenth century, most of the world's vineyards have been planted with vinifera vines grafted onto rootstock of vines native to America, which are resistant to phylloxera. Different rootstocks are chosen to suit soil type and to manipulate yield and vigour.
|
GRAFT
|
In order to produce wines, it's necessary to graft the vitis vinifera vines to the phylloxera-resistant rootstock. Some feel that grapes from ungrafted vineyards produce the best wines.
|
|
Autre terme (en):
|
Graft
|
| |
In order to produce wines, it's necessary to graft the vitis vinifera vines to the phylloxera-resistant rootstock. Some feel that grapes from ungrafted vineyards produce the best wines.
|
GRAFT
|
Technique of joining fruit-bearing vines (usually Vitis vinifera) to rootstocks, usually of other Vitis species. Since the outbreak of phylloxera in the nineteenth century, most of the world's vineyards have been planted with vinifera vines grafted onto rootstock of vines native to America, which are resistant to phylloxera. Different rootstocks are chosen to suit soil type and to manipulate yield and vigour.
|
|
Autre terme (en):
|
Graft
|
| |
Technique of joining fruit-bearing vines (usually Vitis vinifera) to rootstocks, usually of other Vitis species. Since the outbreak of phylloxera in the nineteenth century, most of the world's vineyards have been planted with vinifera vines grafted onto rootstock of vines native to America, which are resistant to phylloxera. Different rootstocks are chosen to suit soil type and to manipulate yield and vigour.
|
GRAIN
|
Fruit, grape berry.
|
|
Autre terme (en):
|
Grain
|
| |
Fruit, grape berry.
|
GRAISSE
|
A type of bacterial spoilage of wine. Characterized by turbidity, viscosity and evolution of CO2.
|
|
Autre terme (en):
|
Graisse
|
| |
A type of bacterial spoilage of wine. Characterized by turbidity, viscosity and evolution of CO2.
|
GRAN RESERVA (SP)
|
Literally 'great reserve'. Wine that has fulfilled certain (lengthy) ageing requirements and, in theory, comes from a good vintage. In practice, such wines are often too old, and reserva is more likely to appeal to modern palates.
|
|
Autre terme (en):
|
Gran reserva (SP)
|
| |
Literally 'great reserve'. Wine that has fulfilled certain (lengthy) ageing requirements and, in theory, comes from a good vintage. In practice, such wines are often too old, and reserva is more likely to appeal to modern palates.
|
GRAND CRU
|
Literally '(classified) great growth'. The meaning varies by region. Within Bordeaux, grand cru class refers to the top estates of Medoc, Graves and Sauternes, and the top wines of St Emilion. In Burgundy and Chablis the very top vineyard sites are referred to as grands crus (which is a higher classification than premier cru). Alsace also has vineyards classified as grands crus (fairly recently), and in Champagne this designation is used for the most highly rated vineyard sites.
|
|
Autre terme (en):
|
Grand cru
|
| |
Literally '(classified) great growth'. The meaning varies by region. Within Bordeaux, grand cru class refers to the top estates of Medoc, Graves and Sauternes, and the top wines of St Emilion. In Burgundy and Chablis the very top vineyard sites are referred to as grands crus (which is a higher classification than premier cru). Alsace also has vineyards classified as grands crus (fairly recently), and in Champagne this designation is used for the most highly rated vineyard sites.
|
GRAND VIN (FR)
|
Meaningless on the label, as use of the term is not regulated. Nearly all Bordeaux is labelled Grand Vin de Bordeaux, whatever its quality. Properties producing a second vin often refer to their top wine as the grand vin.
|
|
Autre terme (en):
|
Grand vin (FR)
|
| |
Meaningless on the label, as use of the term is not regulated. Nearly all Bordeaux is labelled Grand Vin de Bordeaux, whatever its quality. Properties producing a second vin often refer to their top wine as the grand vin.
|
GRAPE
|
Fruit of the vine, and the raw material for wine production. There are many species of vine, but most wine grapes are from Vitis vinifera. Within this species there are many varieties.
|
|
Autre terme (en):
|
Grape
|
| |
Fruit of the vine, and the raw material for wine production. There are many species of vine, but most wine grapes are from Vitis vinifera. Within this species there are many varieties.
|
GRAPE PRESERVE
|
Syrup made of the juice of grapes before fermentation; sodden wine.
|
|
Autre terme (en):
|
Grape preserve
|
| |
Syrup made of the juice of grapes before fermentation; sodden wine.
|
GRAPE FLEA BEETLE
|
Insect attacking herbaceous parts of the vine.
|
|
Autre terme (en):
|
Grape flea beetle
|
| |
Insect attacking herbaceous parts of the vine.
|
GRAPE FLEA BEETLE
|
Insect attacking herbaceous parts of the vine.
|
|
Autre terme (en):
|
Grape flea beetle
|
| |
Insect attacking herbaceous parts of the vine.
|
GRAPE HOE
|
|
|
Autre terme (en):
|
Grape Hoe
|
| |
null
|
GRAPE JUICE
|
Juice of the grapes: term often used to indicate juice intended for consumption as unfermented juice and which is preserved by pasteurization or filtration.
|
|
Autre terme (en):
|
Grape juice
|
| |
Juice of the grapes: term often used to indicate juice intended for consumption as unfermented juice and which is preserved by pasteurization or filtration.
|
GRAPE SEED
|
Seed of pip of the grape.
|
|
Autre terme (en):
|
Grape seed
|
| |
Seed of pip of the grape.
|
GRAPE SEED
|
Seed of pip of the grape.
|
|
Autre terme (en):
|
Grape seed
|
| |
Seed of pip of the grape.
|
GRAPE SEED
|
Seed or pip of the grape.
|
|
Autre terme (en):
|
Grape seed
|
| |
Seed or pip of the grape.
|
GRAPE SKIN
|
Responsable for the quality of the wine. In the grape skin we can extract the colour, the fruit (aromas) and the tannins.
|
|
Autre terme (en):
|
Grape skin
|
| |
Responsable for the quality of the wine. In the grape skin we can extract the colour, the fruit (aromas) and the tannins.
|
GRAPE VARIETY
|
Refers to the single type of grape within a species that has its own distinct recognizable characteristics. Some of the better-known grape varieties include CABERNET SAUVIGNON, CHARDONNAY, CHENIN BLANC, MERLOT, PINOT NOIR, RIESLING, SAUVIGNON BLANC, SYRAH, and ZINFANDEL. Almost all grape varieties used in winemaking are part of the VITIS VINIFERA species. In the United States it's common practice to include the name of the grape variety on the label (see VARIETAL WINE), whereas in Europe the name of the producing region is the common identifier.
|
|
Autre terme (en):
|
Grape variety
|
| |
Refers to the single type of grape within a species that has its own distinct recognizable characteristics. Some of the better-known grape varieties include CABERNET SAUVIGNON, CHARDONNAY, CHENIN BLANC, MERLOT, PINOT NOIR, RIESLING, SAUVIGNON BLANC, SYRAH, and ZINFANDEL. Almost all grape varieties used in winemaking are part of the VITIS VINIFERA species. In the United States it's common practice to include the name of the grape variety on the label (see VARIETAL WINE), whereas in Europe the name of the producing region is the common identifier.
|
GRAPHITE
|
Mineral odor that appears in certain red wines of quaity.
|
|
Autre terme (en):
|
Graphite
|
| |
Mineral odor that appears in certain red wines of quaity.
|
GRAPPA (IT)
|
In Italian, brandy of grape-marc.
|
|
Autre terme (en):
|
Grappa (IT)
|
| |
In Italian, brandy of grape-marc.
|
GRAPPUT (FR)
|
Red variety cultivated in Bordéus region. Gives common and acid wines, without color.
|
|
Autre terme (en):
|
Grapput (FR)
|
| |
Red variety cultivated in Bordéus region. Gives common and acid wines, without color.
|
GRASÁ
|
White variety, cultivated in Roumany, that produces rich and alcoholic wines, with aging capacity. But its noble destination is the elaboration of the sweet wine called cotnari.
|
|
Autre terme (en):
|
Grasá
|
| |
White variety, cultivated in Roumany, that produces rich and alcoholic wines, with aging capacity. But its noble destination is the elaboration of the sweet wine called cotnari.
|
GRAY ROT, BOTRYTIS CINEREA
|
Also called noble rot, this beneficial mold develops on grapes under certain environmental conditions. However, under the wrong circumstances (such as unripe grapes), gray rot develops and spoils the grapes. When carefully cultivated, botrytis causes the grape to shrivel, concentrating and intensifying both sugar and flavor. In addition, the acid levels remain high, which prevents the resulting wines from being cloyingly sweet. Most winemakers are exhilarated when noble rot descends on their grapes because it gives them fruit from which to make very elegant, intensely flavored dessert wines. In California, botrytised wines are usually referred to as late harvest or select late harvest.
|
|
Autre terme (en):
|
Gray rot, botrytis cinerea
|
| |
Also called noble rot, this beneficial mold develops on grapes under certain environmental conditions. However, under the wrong circumstances (such as unripe grapes), gray rot develops and spoils the grapes. When carefully cultivated, botrytis causes the grape to shrivel, concentrating and intensifying both sugar and flavor. In addition, the acid levels remain high, which prevents the resulting wines from being cloyingly sweet. Most winemakers are exhilarated when noble rot descends on their grapes because it gives them fruit from which to make very elegant, intensely flavored dessert wines. In California, botrytised wines are usually referred to as late harvest or select late harvest.
|
GREASY
|
Term applied to a wine affected by graisse.
|
|
Autre terme (en):
|
Greasy
|
| |
Term applied to a wine affected by graisse.
|
GREAT
|
Excellent.
|
|
Autre terme (en):
|
Great
|
| |
Excellent.
|
GREAT WINE
|
Term used to describe an excellent wine of great quality.
|
|
Autre terme (en):
|
Great wine
|
| |
Term used to describe an excellent wine of great quality.
|
GRECO (IT)
|
White-wine grape grown in southwestern Italy's Campania and Calabria regions. Greco's origins are certainly Greek, although there are numerous theories as to how this ancient variety was introduced into Italy.
|
|
Autre terme (en):
|
Greco (IT)
|
| |
White-wine grape grown in southwestern Italy's Campania and Calabria regions. Greco's origins are certainly Greek, although there are numerous theories as to how this ancient variety was introduced into Italy.
|
GREEN
|
A young wine which is unbalanced because of excess acid.
|
|
Autre terme (en):
|
Green
|
| |
A young wine which is unbalanced because of excess acid.
|
GREEN
|
A young wine which is unbalanced because of excess acid and is made from grapes not perfectly ripe.
|
|
Autre terme (en):
|
Green
|
| |
A young wine which is unbalanced because of excess acid and is made from grapes not perfectly ripe.
|
GREEN PEPPER
|
Characteristic vegetal aroma of some wines, that remembers the green pepper. Typical vegetal aroma of the fine Cabernet Sauvignon wines.
|
|
Autre terme (en):
|
Green pepper
|
| |
Characteristic vegetal aroma of some wines, that remembers the green pepper. Typical vegetal aroma of the fine Cabernet Sauvignon wines.
|
GREEN, GREENISH
|
It refers to some white wines, especially Riesling, possessing the greenish colour tint indicating youth.
|
|
Autre terme (en):
|
Green, greenish
|
| |
It refers to some white wines, especially Riesling, possessing the greenish colour tint indicating youth.
|
GRENACHE DYER
|
Minor red grape. This in turn was crossed with the Grenache to give the named grape. Widely grown in France, California and Spain. In the latter country it is known as Garnacha Tintorera. Elsewhere the canned juice is used by many amateur winemakers for fermenting home-made wines. It is also called, Alicante Bouchet.
|
|
Autre terme (en):
|
Grenache dyer
|
| |
Minor red grape. This in turn was crossed with the Grenache to give the named grape. Widely grown in France, California and Spain. In the latter country it is known as Garnacha Tintorera. Elsewhere the canned juice is used by many amateur winemakers for fermenting home-made wines. It is also called, Alicante Bouchet.
|
GRENACHE, GARNATXA, GARNACHO OR GARNACHA
|
A grape variety found widely grown in Spain, (where it is known under the name Garnacha), the south of France and also in California. It is the main grape used in the red wine blend known as Chateauneuf-du-Pape, and, along with the Mourvedre, Cinsaut and some others, makes good wine blends under the appellation "Cotes du Rhone Villages". In the warmer regions of California the Grenache grape tends to produce red wines that are often "hot" due to high alcohol content and with a distinctive orange colored tint. Also used to make some of the better rose' wines of Provence in southern France.
|
|
Autre terme (en):
|
Grenache, Garnatxa, Garnacho or Garnacha
|
| |
A grape variety found widely grown in Spain, (where it is known under the name Garnacha), the south of France and also in California. It is the main grape used in the red wine blend known as Chateauneuf-du-Pape, and, along with the Mourvedre, Cinsaut and some others, makes good wine blends under the appellation "Cotes du Rhone Villages". In the warmer regions of California the Grenache grape tends to produce red wines that are often "hot" due to high alcohol content and with a distinctive orange colored tint. Also used to make some of the better rose' wines of Provence in southern France.
|
GRENADINE
|
Term used to decsribe the fruity aroma that remind the pomegranate.
|
|
Autre terme (en):
|
Grenadine
|
| |
Term used to decsribe the fruity aroma that remind the pomegranate.
|
GRIGNOLINO (IT)
|
Commonly grown grape in the Piedmont region of Italy. Makes light red color wine with very fruity aroma.
|
|
Autre terme (en):
|
Grignolino (IT)
|
| |
Commonly grown grape in the Piedmont region of Italy. Makes light red color wine with very fruity aroma.
|
GRILLO (IT)
|
White variety cultivated in Sicily. Part of the composition of marsala.
|
|
Autre terme (en):
|
Grillo (IT)
|
| |
White variety cultivated in Sicily. Part of the composition of marsala.
|
GROLLEAU (FR)
|
Widely grown grape in the temperate regions of France. Also known as the Groslot. Used as a blend with Gamay Noir and Cabernet Franc to create a somewhat rustic dry and semi-sweet Anjou rose' wine in the Loire region.
|
|
Autre terme (en):
|
Grolleau (FR)
|
| |
Widely grown grape in the temperate regions of France. Also known as the Groslot. Used as a blend with Gamay Noir and Cabernet Franc to create a somewhat rustic dry and semi-sweet Anjou rose' wine in the Loire region.
|
GROS PLANT (FR)
|
Minor grape related to the Folle Blanche grape formerly used in making the distilled Cognac brandy wines. Now found mainly grown in the Loire-Muscadet region of France and used for blending purposes.
|
|
Autre terme (en):
|
Gros Plant (FR)
|
| |
Minor grape related to the Folle Blanche grape formerly used in making the distilled Cognac brandy wines. Now found mainly grown in the Loire-Muscadet region of France and used for blending purposes.
|
GROSS LEES
|
Loose sediments containing a large quantity of fine pulp from the fruit or other base materials from which the wine is made. The pulp does not compact well on its own and therefore is loosely suspended in wine.
|
|
Autre terme (en):
|
Gross lees
|
| |
Loose sediments containing a large quantity of fine pulp from the fruit or other base materials from which the wine is made. The pulp does not compact well on its own and therefore is loosely suspended in wine.
|
GROSS LEES
|
The heaviest insoluble material which deposits first after the fermentation and forms the lowest layer of the lees.
|
|
Autre terme (en):
|
Gross lees
|
| |
The heaviest insoluble material which deposits first after the fermentation and forms the lowest layer of the lees.
|
GROWTH FACTORS
|
Necessary substances to the life and multiplication of the yeasts.
Many winemakers use specially selected cultured yeasts to allow better control of the fermentation.
|
|
Autre terme (en):
|
Growth factors
|
| |
Necessary substances to the life and multiplication of the yeasts.
Many winemakers use specially selected cultured yeasts to allow better control of the fermentation.
|
GRUBBING VINES
|
Clearing land of vines.
|
|
Autre terme (en):
|
Grubbing vines
|
| |
Clearing land of vines.
|
GRÜNER WELTLINER
|
White-wine grape used to create the famous fresh, fruity young wines of Austria. Also known as Veltliner. Best when consumed very young.
|
|
Autre terme (en):
|
Grüner weltliner
|
| |
White-wine grape used to create the famous fresh, fruity young wines of Austria. Also known as Veltliner. Best when consumed very young.
|
GULP
|
To swallow at (in) one gulp.
|
|
Autre terme (en):
|
Gulp
|
| |
To swallow at (in) one gulp.
|
GUM
|
Polysaccharides derived from the grape or formed by microorganisms and which occur in wines in the colloidal state.
|
|
Autre terme (en):
|
Gum
|
| |
Polysaccharides derived from the grape or formed by microorganisms and which occur in wines in the colloidal state.
|
GUNPOWDER
|
Sulphured odor that can be detected in certain white wines. It must due to a sulphureous excess.
|
|
Autre terme (en):
|
Gunpowder
|
| |
Sulphured odor that can be detected in certain white wines. It must due to a sulphureous excess.
|
GUSTATORY
|
Relative to the taste.
|
|
Autre terme (en):
|
Gustatory
|
| |
Relative to the taste.
|
GUTEDEL (CHASSELAS)
|
A very ancient white wine grape that is grown in Switzerland and in small sections of France, Germany, Italy, and New Zealand. Chasselas-one of the oldest cultivated varieties-is thought to have originated in the Middle East. Even though this grape's still one of Switzerland's leading varieties, Chasselas' acreage in general has dwindled over the years. Chasselas wines are low in acid and alcohol and generally lacking in character.
|
|
Autre terme (en):
|
Gutedel (Chasselas)
|
| |
A very ancient white wine grape that is grown in Switzerland and in small sections of France, Germany, Italy, and New Zealand. Chasselas-one of the oldest cultivated varieties-is thought to have originated in the Middle East. Even though this grape's still one of Switzerland's leading varieties, Chasselas' acreage in general has dwindled over the years. Chasselas wines are low in acid and alcohol and generally lacking in character.
|
GUYOT
|
Pruning and training system on wire that consist, essentially, in to leave only one productive cane.
|
|
Autre terme (en):
|
Guyot
|
| |
Pruning and training system on wire that consist, essentially, in to leave only one productive cane.
|
HABIT OF GROWTH, GROWTH HABIT
|
The general appearance of a plant, particularly the direction of growth, dimensions and rigidity of the trunk and branches.
|
|
Autre terme (en):
|
Habit of growth, growth habit
|
| |
The general appearance of a plant, particularly the direction of growth, dimensions and rigidity of the trunk and branches.
|
HAIL
|
Sleet.
|
|
Autre terme (en):
|
Hail
|
| |
Sleet.
|
HAIL
|
Meteorological accident very harmful for the vine.
|
|
Autre terme (en):
|
Hail
|
| |
Meteorological accident very harmful for the vine.
|
HARD
|
High acidity and/or tannin content leading to a sensation of dryness in the mouth, a degree of puckery-ness. Useful for detecting young red wines suitable for aging. Characteristic preferred in dry white wines that will accompany shellfish.
|
|
Autre terme (en):
|
Hard
|
| |
High acidity and/or tannin content leading to a sensation of dryness in the mouth, a degree of puckery-ness. Useful for detecting young red wines suitable for aging. Characteristic preferred in dry white wines that will accompany shellfish.
|
HARD
|
High acidity and/or tannin content leading to a sensation of dryness in the mouth, a degree of puckery-ness. Useful for detecting young red wines suitable for aging. Characteristic preferred in dry white wines that will accompany shellfish.
|
|
Autre terme (en):
|
Hard
|
| |
High acidity and/or tannin content leading to a sensation of dryness in the mouth, a degree of puckery-ness. Useful for detecting young red wines suitable for aging. Characteristic preferred in dry white wines that will accompany shellfish.
|
HARMONIC
|
A winetasting term for a wine that is perfectly balanced and ready to drink.
|
|
Autre terme (en):
|
Harmonic
|
| |
A winetasting term for a wine that is perfectly balanced and ready to drink.
|
HARMONIOUS
|
Term applied to wine which is well balanced.
|
|
Autre terme (en):
|
Harmonious
|
| |
Term applied to wine which is well balanced.
|
HARSH
|
Term applied to wines which are unpleasant to taste because of too much tannin and/or acid.
|
|
Autre terme (en):
|
Harsh
|
| |
Term applied to wines which are unpleasant to taste because of too much tannin and/or acid.
|
HARSH
|
Very astringent wines, usually with high alcohol component, often have this rough, rustic taste characteristic. May become more tolerable with aging but also may not be worth the wait.
|
|
Autre terme (en):
|
Harsh
|
| |
Very astringent wines, usually with high alcohol component, often have this rough, rustic taste characteristic. May become more tolerable with aging but also may not be worth the wait.
|
HARSLEVELÜ (HU)
|
A white grape grown mainly in Hungary, with some acreage just across the border in Czechoslovakia. Following furmint, Harslevelu is the leading component in Hungary's renowned Tokay aszú wines, which are made from botrytised grapes. Although the thick-skinned Hárslevelü grapes aren't as susceptible to Botrytis cinerea as Furmint, they're very aromatic and add suplenness and a strong spicy, perfumed character to Tokay wines.
|
|
Autre terme (en):
|
Harslevelü (HU)
|
| |
A white grape grown mainly in Hungary, with some acreage just across the border in Czechoslovakia. Following furmint, Harslevelu is the leading component in Hungary's renowned Tokay aszú wines, which are made from botrytised grapes. Although the thick-skinned Hárslevelü grapes aren't as susceptible to Botrytis cinerea as Furmint, they're very aromatic and add suplenness and a strong spicy, perfumed character to Tokay wines.
|
HARVEST
|
A wine term referring to wines made from grapes of the harvest when they are ripe. The terms Select Late Harvest and Special Select Late Harvest refer to wines made from grapes picked with higher sugar-content minimums-28° and 35° Brix, respectively.
|
|
Autre terme (en):
|
Harvest
|
| |
A wine term referring to wines made from grapes of the harvest when they are ripe. The terms Select Late Harvest and Special Select Late Harvest refer to wines made from grapes picked with higher sugar-content minimums-28° and 35° Brix, respectively.
|
HARVEST DATE
|
Wine of good quality proceeding from only one harvest, or to describe the harvest period. Simple wines require little ageing and can generally be enjoyed within a few months of the harvest. More complex wines will typically improve progressively over time, reaching a peak after several years or even decades, and then begin to decline.
|
|
Autre terme (en):
|
Harvest date
|
| |
Wine of good quality proceeding from only one harvest, or to describe the harvest period. Simple wines require little ageing and can generally be enjoyed within a few months of the harvest. More complex wines will typically improve progressively over time, reaching a peak after several years or even decades, and then begin to decline.
|
HARVEST, CROP OF GRAPES, VINTAGE
|
Harvest, crop of grapes: the quantity of grapes harvested from a vine or from a vineyard. Vintage: the grathering of grapes.
|
|
Autre terme (en):
|
Harvest, crop of grapes, vintage
|
| |
Harvest, crop of grapes: the quantity of grapes harvested from a vine or from a vineyard. Vintage: the grathering of grapes.
|
HAUT ARMAGNAC (FR)
|
Region of Armagnac, that produced distilled of quality, but less intense than the Bas Armagnac.
|
|
Autre terme (en):
|
Haut Armagnac (FR)
|
| |
Region of Armagnac, that produced distilled of quality, but less intense than the Bas Armagnac.
|
HAY
|
Vegetal odor that remind the new-mown hay, of the red wines very evolued.
|
|
Autre terme (en):
|
Hay
|
| |
Vegetal odor that remind the new-mown hay, of the red wines very evolued.
|
HAZELNUT
|
Characteristic aroma of certain dry white wines, as the Chardonnay. It can find in the generous (amontillado, port tawny, etc.) Also appears in champagne and sparkling wine.
|
|
Autre terme (en):
|
Hazelnut
|
| |
Characteristic aroma of certain dry white wines, as the Chardonnay. It can find in the generous (amontillado, port tawny, etc.) Also appears in champagne and sparkling wine.
|
HEADS
|
First portions ofdistillate in brandy distillation. Heads are rich in aldehydes and other constituents with a low boiling points.
|
|
Autre terme (en):
|
Heads
|
| |
First portions ofdistillate in brandy distillation. Heads are rich in aldehydes and other constituents with a low boiling points.
|
HEADY
|
Term used to describe a wine with a raised alcoholic degree.
|
|
Autre terme (en):
|
Heady
|
| |
Term used to describe a wine with a raised alcoholic degree.
|
HEALTHFUL
|
Term used to describe a perfect wine without alterations.
|
|
Autre terme (en):
|
Healthful
|
| |
Term used to describe a perfect wine without alterations.
|
HEART
|
The central part of a distilled (of superior quality), that flows between the heads and the tails.
|
|
Autre terme (en):
|
Heart
|
| |
The central part of a distilled (of superior quality), that flows between the heads and the tails.
|
HEAVY
|
Unpleasant character of a wine with a very high alcohol content and rih in colour and extract.
|
|
Autre terme (en):
|
Heavy
|
| |
Unpleasant character of a wine with a very high alcohol content and rih in colour and extract.
|
HECTARE
|
Metric measure equal to 100 ares or 2,471 acres.
|
|
Autre terme (en):
|
Hectare
|
| |
Metric measure equal to 100 ares or 2,471 acres.
|
HECTOLITER
|
Measure of one hundred litres.
|
|
Autre terme (en):
|
Hectoliter
|
| |
Measure of one hundred litres.
|
HEDONISM
|
Philosophical system that exalte the importance of the sensations and the pleasure, base of the life.
|
|
Autre terme (en):
|
Hedonism
|
| |
Philosophical system that exalte the importance of the sensations and the pleasure, base of the life.
|
HEDONIST
|
Tem used to describe the informal tast, not professional, that gives more importance to the pleasure that to the analysis of the wine.
|
|
Autre terme (en):
|
Hedonist
|
| |
Tem used to describe the informal tast, not professional, that gives more importance to the pleasure that to the analysis of the wine.
|
HEELING IN
|
Partial or complete burying of young vines in moist soil after their removal from the nursery while they await planting.
|
|
Autre terme (en):
|
Heeling in
|
| |
Partial or complete burying of young vines in moist soil after their removal from the nursery while they await planting.
|
HERBACEOUS
|
A winetasting term for wines that smell of fresh herbs (such as basil, oregano, and rosemary), which can vary, depending on the wine. Sometimes this quality also is sensed on the palate. A herbal characteristic can be a varietal trait in some Cabernet Sauvignon, as well as Merlots and Sauvignon blancs. Unless this quality becomes overpowering or turns vegetal, it's considered desirable.
|
|
Autre terme (en):
|
Herbaceous
|
| |
A winetasting term for wines that smell of fresh herbs (such as basil, oregano, and rosemary), which can vary, depending on the wine. Sometimes this quality also is sensed on the palate. A herbal characteristic can be a varietal trait in some Cabernet Sauvignon, as well as Merlots and Sauvignon blancs. Unless this quality becomes overpowering or turns vegetal, it's considered desirable.
|
HERBEMONT
|
Hybrid, derivative from the Vitis candicans, cultivated in Brazil.
|
|
Autre terme (en):
|
Herbemont
|
| |
Hybrid, derivative from the Vitis candicans, cultivated in Brazil.
|
HERBICIDE
|
Chemical product used to destroy certain weeds. The modern regulation estlablished a limit of use of these composites, that modify the natural balance of the vineyard.
|
|
Autre terme (en):
|
Herbicide
|
| |
Chemical product used to destroy certain weeds. The modern regulation estlablished a limit of use of these composites, that modify the natural balance of the vineyard.
|
HEURIGE
|
An Austrian term for "new wine," heurige refers to wine from the most recent vintage, which is released on November 11. Such wine is officially heurige until the following November, when it becomes alt wine. Many heurigen are produced in the vineyards surrounding Vienna and enjoyed while young by the Viennese. 2. An Austrian wine tavern and cafe that sells these young wines. There are over 1,000 of these Heurigen scattered throughout Vienna alone.
|
|
Autre terme (en):
|
Heurige
|
| |
An Austrian term for "new wine," heurige refers to wine from the most recent vintage, which is released on November 11. Such wine is officially heurige until the following November, when it becomes alt wine. Many heurigen are produced in the vineyards surrounding Vienna and enjoyed while young by the Viennese. 2. An Austrian wine tavern and cafe that sells these young wines. There are over 1,000 of these Heurigen scattered throughout Vienna alone.
|
HEXOSES
|
Sugars which contain six carbon atoms, as the glucose and fructose.
|
|
Autre terme (en):
|
Hexoses
|
| |
Sugars which contain six carbon atoms, as the glucose and fructose.
|
HILLSIDE
|
Declivity of a mountain or a hill where the man cultivates the vine. Many famous wines are born in hillsides (Mosele, Côtes-du-Rhône, Port, etc.).
|
|
Autre terme (en):
|
Hillside
|
| |
Declivity of a mountain or a hill where the man cultivates the vine. Many famous wines are born in hillsides (Mosele, Côtes-du-Rhône, Port, etc.).
|
HILUM
|
The point on the seed where it is attached to the vascular tissue of the grape.
|
|
Autre terme (en):
|
Hilum
|
| |
The point on the seed where it is attached to the vascular tissue of the grape.
|
HISTAMINE
|
Chemical substance existent in food, as well as in the wines (mainly in the red).
|
|
Autre terme (en):
|
Histamine
|
| |
Chemical substance existent in food, as well as in the wines (mainly in the red).
|
HOLDING VAT
|
Large vat in which must or wine is held for a short time.
|
|
Autre terme (en):
|
Holding vat
|
| |
Large vat in which must or wine is held for a short time.
|
HONEST
|
A simple wine, with frank flavor, without defects.
|
|
Autre terme (en):
|
Honest
|
| |
A simple wine, with frank flavor, without defects.
|
HONEY
|
Delicate floral aroma, characteristic of the mature and elegant white wines, that remember the honey perfume, given by the phenyletilic acid. Can offer nuances as the orange-tree flower, acacia, rosemary, etc. It can also appear in dessert generous wines (moscatel) or licorous (sauternes, tokay, harvest of noble berries).
|
|
Autre terme (en):
|
Honey
|
| |
Delicate floral aroma, characteristic of the mature and elegant white wines, that remember the honey perfume, given by the phenyletilic acid. Can offer nuances as the orange-tree flower, acacia, rosemary, etc. It can also appear in dessert generous wines (moscatel) or licorous (sauternes, tokay, harvest of noble berries).
|
HONEYSUCKLE
|
Floral, alive and delicate odor, slightly honey, of some white wines and champagnes, evoking the fragrances of Honeysuckle.
|
|
Autre terme (en):
|
Honeysuckle
|
| |
Floral, alive and delicate odor, slightly honey, of some white wines and champagnes, evoking the fragrances of Honeysuckle.
|
HOOP
|
Arc of galvanized iron or wood, that protect and give forms to the barrels.
|
|
Autre terme (en):
|
Hoop
|
| |
Arc of galvanized iron or wood, that protect and give forms to the barrels.
|
HOT
|
Defines a wine high in alcohol and giving a prickly or burning sensation on the palate.
|
|
Autre terme (en):
|
Hot
|
| |
Defines a wine high in alcohol and giving a prickly or burning sensation on the palate.
|
HUMAGNE
|
White and red variety cultivated in Switzerland. Produce honest wines in Valais.
|
|
Autre terme (en):
|
Humagne
|
| |
White and red variety cultivated in Switzerland. Produce honest wines in Valais.
|
HUNT
|
Term used to describe a strong animal odor, characteristic of the developed wines that had suffered a strong reduction in the bottle.
|
|
Autre terme (en):
|
Hunt
|
| |
Term used to describe a strong animal odor, characteristic of the developed wines that had suffered a strong reduction in the bottle.
|
HYBRID
|
In a pure sense, the word hybrid in the wine world refers to a vine or grape created by breeding two varieties from different species or genuses (such as Vitis Vinifera and Vitis Riparia or Vitis Labrusca). However, the term sometimes also refers to a cross, which is a vine or grape created by breeding two varieties of the same genus.
|
|
Autre terme (en):
|
Hybrid
|
| |
In a pure sense, the word hybrid in the wine world refers to a vine or grape created by breeding two varieties from different species or genuses (such as Vitis Vinifera and Vitis Riparia or Vitis Labrusca). However, the term sometimes also refers to a cross, which is a vine or grape created by breeding two varieties of the same genus.
|
HYDROLASTIC PRECIPITATION
|
Precipitation of the colouring substance in the old red wines.
|
|
Autre terme (en):
|
Hydrolastic precipitation
|
| |
Precipitation of the colouring substance in the old red wines.
|
HYDROMETER
|
An instrument for measuring the specific gravity (abbreviated as s.g.), relative to sugar content, of a liquid. The importance of s.g. rests in it's indication of proofing potential. In other words, s.g. indicates how much dissolved sugar is present for conversion to alcohol by yast, what tat proof wille, and how much sugar to add to raise the finished proof to a specific level. A hydrometer which indicates the proof of the present alcoholic content is called a "proofing hydrometer."
|
|
Autre terme (en):
|
Hydrometer
|
| |
An instrument for measuring the specific gravity (abbreviated as s.g.), relative to sugar content, of a liquid. The importance of s.g. rests in it's indication of proofing potential. In other words, s.g. indicates how much dissolved sugar is present for conversion to alcohol by yast, what tat proof wille, and how much sugar to add to raise the finished proof to a specific level. A hydrometer which indicates the proof of the present alcoholic content is called a "proofing hydrometer."
|
HYDROSULPHURIC
|
Sulphurated hidrogen, that produces in some wines an odor of rotten eggs.
|
|
Autre terme (en):
|
Hydrosulphuric
|
| |
Sulphurated hidrogen, that produces in some wines an odor of rotten eggs.
|
ICE BUCKET
|
Container of cylindrical form, full of ice, that serve to refresh, to cool quickly or to conserve the freshness of a bottle. All the white, rosé or red wines, must be refreshed in the ice bucket.
|
|
Autre terme (en):
|
Ice bucket
|
| |
Container of cylindrical form, full of ice, that serve to refresh, to cool quickly or to conserve the freshness of a bottle. All the white, rosé or red wines, must be refreshed in the ice bucket.
|
ICE WINE OR EISWEIN
|
Sweet wine style made in Germany and Austria (and Canada). Grapes are left on the vine until much later than usual (sometimes after Christmas in the Northern Hemisphere) in the hope that icy conditions will prevail. The water content in the grapes then freezes and they are quickly picked and pressed to yield a juice rich in sugar. The resulting wines are rich and luscious, though without the botrytis flavour of other sweet wines.
|
|
Autre terme (en):
|
Ice Wine or Eiswein
|
| |
Sweet wine style made in Germany and Austria (and Canada). Grapes are left on the vine until much later than usual (sometimes after Christmas in the Northern Hemisphere) in the hope that icy conditions will prevail. The water content in the grapes then freezes and they are quickly picked and pressed to yield a juice rich in sugar. The resulting wines are rich and luscious, though without the botrytis flavour of other sweet wines.
|
ICED
|
Term applied to a wine cooled to near 0º C.
|
|
Autre terme (en):
|
Iced
|
| |
Term applied to a wine cooled to near 0º C.
|
IMMATURE
|
Defect of a wine, not evolued and with an excess of malic acidity.
|
|
Autre terme (en):
|
Immature
|
| |
Defect of a wine, not evolued and with an excess of malic acidity.
|
IMPERIALE
|
Bottle of 6 litres, equal to 8 normal (75cl) bottles. Mainly Bordeaux
|
|
Autre terme (en):
|
Imperiale
|
| |
Bottle of 6 litres, equal to 8 normal (75cl) bottles. Mainly Bordeaux
|
IMPETUOUS
|
Term used to descrbibe a fogous wine, imultaneously rought, hot and energetic in the palate, but quickly finish its development in the mouth, becoming short and leaving weak impressions.
|
|
Autre terme (en):
|
Impetuous
|
| |
Term used to descrbibe a fogous wine, imultaneously rought, hot and energetic in the palate, but quickly finish its development in the mouth, becoming short and leaving weak impressions.
|
IMPURITIES
|
Volatile compounds of a spirit.
|
|
Autre terme (en):
|
Impurities
|
| |
Volatile compounds of a spirit.
|
INAO (FR)
|
In France, Institut National des Appellations d'Origine.
|
|
Autre terme (en):
|
INAO (FR)
|
| |
In France, Institut National des Appellations d'Origine.
|
INCISIVE
|
A wine that present an intense acidity. Intense aroma and flavor, dry and almost incisive, characteristic of certain generous wines as the Xerez and Madeira.
|
|
Autre terme (en):
|
Incisive
|
| |
A wine that present an intense acidity. Intense aroma and flavor, dry and almost incisive, characteristic of certain generous wines as the Xerez and Madeira.
|
INCRUSTATION
|
Formation of a crust, deposit or sediment in certain generous wines, as the Port (crustated port). The Vintage Port is not filtered, so that it develops in bottle these sediments.
|
|
Autre terme (en):
|
Incrustation
|
| |
Formation of a crust, deposit or sediment in certain generous wines, as the Port (crustated port). The Vintage Port is not filtered, so that it develops in bottle these sediments.
|
INEBRIETY
|
Intoxication provoked by the excess of alcohol.
|
|
Autre terme (en):
|
Inebriety
|
| |
Intoxication provoked by the excess of alcohol.
|
INFECTIOUS DEGENERATION
|
Viric desease of the grape.
|
|
Autre terme (en):
|
Infectious degeneration
|
| |
Viric desease of the grape.
|
INTENSE
|
Adjective used in the wine tasting to distinguish certain qualities: deep color, aroma or flavor.
|
|
Autre terme (en):
|
Intense
|
| |
Adjective used in the wine tasting to distinguish certain qualities: deep color, aroma or flavor.
|
INTERNODE
|
The portion of a cane or shoot between two consecutive nodes.
|
|
Autre terme (en):
|
Internode
|
| |
The portion of a cane or shoot between two consecutive nodes.
|
INVESTITURE
|
Symbolic reception during which, after having done a solemn declaration or having been submitted to examinations, the new members of a brotherhood are invested with special suits and medals.
|
|
Autre terme (en):
|
Investiture
|
| |
Symbolic reception during which, after having done a solemn declaration or having been submitted to examinations, the new members of a brotherhood are invested with special suits and medals.
|
INZOLIA (IT)
|
White variety, cultivated in Sicily, that produces aromatical and sweet wines, used in the Marsala elaboration.
|
|
Autre terme (en):
|
Inzolia (IT)
|
| |
White variety, cultivated in Sicily, that produces aromatical and sweet wines, used in the Marsala elaboration.
|
IODINE
|
Aroma present in the generous old wines.
|
|
Autre terme (en):
|
Iodine
|
| |
Aroma present in the generous old wines.
|
IODIZED
|
Term used to describe the red wines with intense nuances from the color of the tile.
|
|
Autre terme (en):
|
Iodized
|
| |
Term used to describe the red wines with intense nuances from the color of the tile.
|
IPR - INDICAÇÃO PROVENIÊNCIA REGULAMENTADA (PT)
|
Portuguese wine designation, roughly equivalent to French Vin de Pays. Portugal have 10 (ten) IPR's: Valpaços, Chaves, Planalto Mirandês, Lafões, Encostas d'Aire, Alcobaça, Óbidos, Biscoitos, Graciosa e Picos.
|
|
Autre terme (en):
|
IPR - Indicação Proveniência Regulamentada (PT)
|
| |
Portuguese wine designation, roughly equivalent to French Vin de Pays. Portugal have 10 (ten) IPR's: Valpaços, Chaves, Planalto Mirandês, Lafões, Encostas d'Aire, Alcobaça, Óbidos, Biscoitos, Graciosa e Picos.
|
IRON
|
Very characteristic metallic flavor of certain soils.
|
|
Autre terme (en):
|
Iron
|
| |
Very characteristic metallic flavor of certain soils.
|
ISABELLA
|
French-american hybrid grape grown on limited acreages in New York state. Also still found in colder regions of eastern Europe. Derived from a native vitis labrusca grape of N. America and an unknown vinifera and probably created by random pollination as a result of the 18th century attempts to establish European vines in the U.S. Rapidly being removed and replaced by varieties that lack the obtrusive "foxy" taste and flavor of this grape.
|
|
Autre terme (en):
|
Isabella
|
| |
French-american hybrid grape grown on limited acreages in New York state. Also still found in colder regions of eastern Europe. Derived from a native vitis labrusca grape of N. America and an unknown vinifera and probably created by random pollination as a result of the 18th century attempts to establish European vines in the U.S. Rapidly being removed and replaced by varieties that lack the obtrusive "foxy" taste and flavor of this grape.
|
ISINGLASS
|
Transparent and pure, this form of gelatin comes from the air bladder of certain fish, especially the sturgeon. It's used as a fining agent to help clarify wine, although today's modern gelatin (made from beef and veal bones, cartilage, tendons, etc.) has replaced isinglass in most instances.
|
|
Autre terme (en):
|
Isinglass
|
| |
Transparent and pure, this form of gelatin comes from the air bladder of certain fish, especially the sturgeon. It's used as a fining agent to help clarify wine, although today's modern gelatin (made from beef and veal bones, cartilage, tendons, etc.) has replaced isinglass in most instances.
|
IVDP (PT)
|
Institute of the Douro and Port Wine. Official organism that certficate, regulates and controls the production and commercialization of Douro and Port Wine.
|
|
Autre terme (en):
|
IVDP (PT)
|
| |
Institute of the Douro and Port Wine. Official organism that certficate, regulates and controls the production and commercialization of Douro and Port Wine.
|
JACQUET (PT)
|
Hybrid of a red grape still cultivated in Madeira island.
|
|
Autre terme (en):
|
Jacquet (PT)
|
| |
Hybrid of a red grape still cultivated in Madeira island.
|
JAMBE
|
Term used to describe the tears that the wine leaves in the glass.
|
|
Autre terme (en):
|
Jambe
|
| |
Term used to describe the tears that the wine leaves in the glass.
|
JAMPAL (PT)
|
Authorized grape variety of the Douro region.
|
|
Autre terme (en):
|
Jampal (PT)
|
| |
Authorized grape variety of the Douro region.
|
JAR
|
A recipient of glass or earthenware container with a large mouth and capable of holding liquids, usually without handles.
|
|
Autre terme (en):
|
Jar
|
| |
A recipient of glass or earthenware container with a large mouth and capable of holding liquids, usually without handles.
|
JAUNE, VIN
|
French for "yellow wine," referring to a type of wine made in eastern France's Jura region. Aged for 6 years, vin jaune undergoes a process similar to a fino-style sherry whereby a film of flor (a yeast) covers the wine's surface.
|
|
Autre terme (en):
|
Jaune, vin
|
| |
French for "yellow wine," referring to a type of wine made in eastern France's Jura region. Aged for 6 years, vin jaune undergoes a process similar to a fino-style sherry whereby a film of flor (a yeast) covers the wine's surface.
|
JAVRADEIRA (PT), CROZE
|
Tool used for making the groove.
|
|
Autre terme (en):
|
Javradeira (PT), croze
|
| |
Tool used for making the groove.
|
JEROBOAM
|
Bottle of 4.5 litres, equal to 6 normal (75cl) bottles, in Bordeaux. In Champagne, however, the name jeroboam is used for the double magnum of 3 litres (4 normal bottles).
|
|
Autre terme (en):
|
Jeroboam
|
| |
Bottle of 4.5 litres, equal to 6 normal (75cl) bottles, in Bordeaux. In Champagne, however, the name jeroboam is used for the double magnum of 3 litres (4 normal bottles).
|
JEROPIGA
|
Sweet drink with a raised alcoholic degree, gets adding brandy to the must before the iniciation of the process of fermentation. The amount of the brandy added, stop the fermentation, being the wine with a considerable amounts of sugar for unfolding.
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Autre terme (en):
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Jeropiga
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Sweet drink with a raised alcoholic degree, gets adding brandy to the must before the iniciation of the process of fermentation. The amount of the brandy added, stop the fermentation, being the wine with a considerable amounts of sugar for unfolding.
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JOHANNISBERG RIESLING
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A white-wine variety widely grown along the Rhine river and tributaries - (e.g: Rheingau, Rheinhessen, Mosel, Nahe regions etc.) - in Germany and also in other temperate regions of Europe. It is also grown in N. America, where it can produce a flowery, fruity dry wine with high acid and low alcohol not unlike the german "Kabinett" version or a semi-dry style with some residual sugar similar to the german "Spatlese" version. If infected with appropriate amounts of "botrytis", it can make outstanding late-harvest wines - (e.g: comparable to the german "Auslese" series). The Finger Lakes region of New York state in the U.S. produces excellent versions in the Mosel style and the North-West coast of N. America seems to have the right conditions for creating the richer, earthier Rheinhessen taste, as do the cooler regions of California. Australia now produces excellent versions of the dry, crisp Alsation-style, as well as fruitier semi-sweet Mosel-type wines, as has New Zealand in recent years.
(aka Riesling in Germany and Rheinriesling in Austria)
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Autre terme (en):
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Johannisberg Riesling
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A white-wine variety widely grown along the Rhine river and tributaries - (e.g: Rheingau, Rheinhessen, Mosel, Nahe regions etc.) - in Germany and also in other temperate regions of Europe. It is also grown in N. America, where it can produce a flowery, fruity dry wine with high acid and low alcohol not unlike the german "Kabinett" version or a semi-dry style with some residual sugar similar to the german "Spatlese" version. If infected with appropriate amounts of "botrytis", it can make outstanding late-harvest wines - (e.g: comparable to the german "Auslese" series). The Finger Lakes region of New York state in the U.S. produces excellent versions in the Mosel style and the North-West coast of N. America seems to have the right conditions for creating the richer, earthier Rheinhessen taste, as do the cooler regions of California. Australia now produces excellent versions of the dry, crisp Alsation-style, as well as fruitier semi-sweet Mosel-type wines, as has New Zealand in recent years.
(aka Riesling in Germany and Rheinriesling in Austria)
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JUNGLE
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Furze-field or tripping vegetation aroma that characterizes some white wines (some riesling) and reds. Can be included in the family of the balsamic odors, resined.
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Autre terme (en):
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Jungle
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Furze-field or tripping vegetation aroma that characterizes some white wines (some riesling) and reds. Can be included in the family of the balsamic odors, resined.
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JUNIPER
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Balsamic odor characteristic of the good old red wines that evokes the flowers of juniper, the berries of juniper or the brandy extracted from them (Genebra).
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Autre terme (en):
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Juniper
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Balsamic odor characteristic of the good old red wines that evokes the flowers of juniper, the berries of juniper or the brandy extracted from them (Genebra).
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JURANÇON (FR)
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Red variety of quality cultivated in the Southwest of France.
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Autre terme (en):
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Jurançon (FR)
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Red variety of quality cultivated in the Southwest of France.
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KABINETT (DE)
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The first (lowest) of the six subcategories of Qualitätswein mit Prädikat (QmP) - the highest quality-wine category in Germany.
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Autre terme (en):
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Kabinett (DE)
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The first (lowest) of the six subcategories of Qualitätswein mit Prädikat (QmP) - the highest quality-wine category in Germany.
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KADARKA
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Red-wine grape that is Hungary's most widely cultivated variety, although it's thought to have originated in Albania. Kadarka is grown in most other eastern European countries as well, where it's known variously as Cadarca, Gamza, and Skadarska.
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Autre terme (en):
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Kadarka
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Red-wine grape that is Hungary's most widely cultivated variety, although it's thought to have originated in Albania. Kadarka is grown in most other eastern European countries as well, where it's known variously as Cadarca, Gamza, and Skadarska.
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KAOILN
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Clay used in the clarification of wine.
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Autre terme (en):
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Kaoiln
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Clay used in the clarification of wine.
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KEEPING QUALITIES
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The qualities of a wine which affect its durability or life.
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Autre terme (en):
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Keeping qualities
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The qualities of a wine which affect its durability or life.
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KEG
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Small cask usually holding less than about 12 imperials gallons (55 liters).
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Autre terme (en):
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Keg
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Small cask usually holding less than about 12 imperials gallons (55 liters).
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KIR
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White wine that is flavored with a soupçon of creme de cassis, a black currant-flavored liqueur. Kir is usually served as an apéritif (Borgonha). When made with Champagne, it's referred to as kir royale.
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Autre terme (en):
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Kir
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White wine that is flavored with a soupçon of creme de cassis, a black currant-flavored liqueur. Kir is usually served as an apéritif (Borgonha). When made with Champagne, it's referred to as kir royale.
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L.B.V. (LATE BOTTLED VINTAGE)
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Special category of port wine similar to the Vintage. It is a wine of one year, bottled between the fourth and the sixth year after the harvest date and, such as vintage, aged in the bottle. The label must exhibit the harvest and bottling date.
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Autre terme (en):
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L.B.V. (Late Bottled Vintage)
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Special category of port wine similar to the Vintage. It is a wine of one year, bottled between the fourth and the sixth year after the harvest date and, such as vintage, aged in the bottle. The label must exhibit the harvest and bottling date.
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LABELLING MACHINE
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A special machine which glues labels into bottles.
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Autre terme (en):
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Labelling machine
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A special machine which glues labels into bottles.
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LABRUSCA
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Species of wild American vide, who gives wines of bad quality.
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Autre terme (en):
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Labrusca
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Species of wild American vide, who gives wines of bad quality.
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LACKING IN FINISH
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Wines of which the taste fades rapidly from the mouth.
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Autre terme (en):
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Lacking in finish
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Wines of which the taste fades rapidly from the mouth.
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LACTIC ACID
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Its action converts, during the secondary fermentation occasionally detected in bottled wines, the naturally occurring Malic acid into Lactic acid plus Carbon Dioxide gas. Reduces total acidity by this action. Since the gas is contaminated with undesirable odors, if it remains trapped in the bottle it becomes a minor fault unless allowed to dissipate. Malolactic fermentation is a commonly used technique for reducing the sharpness of cool climate Chardonnays and the Lactic acid component gives an admired "creamy" or "buttery" texture.
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Autre terme (en):
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Lactic acid
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Its action converts, during the secondary fermentation occasionally detected in bottled wines, the naturally occurring Malic acid into Lactic acid plus Carbon Dioxide gas. Reduces total acidity by this action. Since the gas is contaminated with undesirable odors, if it remains trapped in the bottle it becomes a minor fault unless allowed to dissipate. Malolactic fermentation is a commonly used technique for reducing the sharpness of cool climate Chardonnays and the Lactic acid component gives an admired "creamy" or "buttery" texture.
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LAFÕES - INDICATION OF REGULATED ORIGIN (PT)
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With identical characteristics to the region of the Vinhos Verdes, Dão and Bairrada. Produce also very similar wines.
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Autre terme (en):
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Lafões - Indication of Regulated Origin (PT)
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With identical characteristics to the region of the Vinhos Verdes, Dão and Bairrada. Produce also very similar wines.
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LAGAR (PT)
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Shallow stone vat in which grapes are trodden and fermented.
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Autre terme (en):
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Lagar (PT)
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Shallow stone vat in which grapes are trodden and fermented.
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LAGOA - DENOMINAÇÃO DE ORIGEM CONTROLADA (PT)
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One region of Algarve, threatened by the urbanistic growth. The Cooperative produce VQPRD wines from the white variety Syria and from the red Negra Mole and Periquita.
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Autre terme (en):
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Lagoa - Denominação de Origem Controlada (PT)
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One region of Algarve, threatened by the urbanistic growth. The Cooperative produce VQPRD wines from the white variety Syria and from the red Negra Mole and Periquita.
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LAGOS - DENOMINAÇÃO DE ORIGEM CONTROLADA (PT)
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One region of Algarve, threatened by the urbanistic growth. It has only one producer, the Cooperative, that produces small amounts of wine. The recommended varieties are the white Boal and the red Negra Mole and Periquita.
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Autre terme (en):
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Lagos - Denominação de Origem Controlada (PT)
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One region of Algarve, threatened by the urbanistic growth. It has only one producer, the Cooperative, that produces small amounts of wine. The recommended varieties are the white Boal and the red Negra Mole and Periquita.
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LAGREIN (IT)
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A red-wine grape grown mainly in Italy's Trentino-Alto Adige region. Lagrein is vinified into deep, dark reds (known as Lagrein Dunkel or Lagrein Scuro) and rosés (called Lagrein Kretzer or Lagrein Rosato).
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Autre terme (en):
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Lagrein (IT)
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A red-wine grape grown mainly in Italy's Trentino-Alto Adige region. Lagrein is vinified into deep, dark reds (known as Lagrein Dunkel or Lagrein Scuro) and rosés (called Lagrein Kretzer or Lagrein Rosato).
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LAMBRUSCO (IT)
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A red-wine grape that is grown all over Italy, primarily in the Emilia-Romagna region. The Lambrusco variety has over sixty subvarieties scattered throughout Italy, the most significant being Lambrusco Grasparossa, Lambrusco Maestri, Lambrusco Marani, Lambrusco Montericco, Lambrusco Salamino, and Lambrusco di Sorbara.
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Autre terme (en):
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Lambrusco (IT)
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A red-wine grape that is grown all over Italy, primarily in the Emilia-Romagna region. The Lambrusco variety has over sixty subvarieties scattered throughout Italy, the most significant being Lambrusco Grasparossa, Lambrusco Maestri, Lambrusco Marani, Lambrusco Montericco, Lambrusco Salamino, and Lambrusco di Sorbara.
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LARIÃO (PT)
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White variety authorized in the region of the Vidigueira (Alentejo), and also in other regions around Tejo river.
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Autre terme (en):
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Larião (PT)
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White variety authorized in the region of the Vidigueira (Alentejo), and also in other regions around Tejo river.
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LATE HARVEST
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A wine term referring to wines made from grapes picked toward the end of the harvest (usually late fall) when they are very ripe. Such grapes have a higher sugar content (minimum of 24° BRIX), particularly if they've been infected with BOTRYTIS CINEREA, a desirable fungus that shrivels the grape and thereby concentrates the sugar.
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Autre terme (en):
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Late harvest
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A wine term referring to wines made from grapes picked toward the end of the harvest (usually late fall) when they are very ripe. Such grapes have a higher sugar content (minimum of 24° BRIX), particularly if they've been infected with BOTRYTIS CINEREA, a desirable fungus that shrivels the grape and thereby concentrates the sugar.
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LATE HARVEST
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A wine term referring to wines made from grapes picked toward the end of the harvest (usually late fall) when they are very ripe. Such grapes have a higher sugar content (minimum of 24° brix), particularly if they've been infected with botrytis cinerea, a desirable fungus that shrivels the grape and thereby concentrates the sugar. The terms Select Late Harvest and Special Select Late Harvest refer to wines made from grapes picked with higher sugar-content minimums-28° and 35° Brix, respectively.
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Autre terme (en):
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Late harvest
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A wine term referring to wines made from grapes picked toward the end of the harvest (usually late fall) when they are very ripe. Such grapes have a higher sugar content (minimum of 24° brix), particularly if they've been infected with botrytis cinerea, a desirable fungus that shrivels the grape and thereby concentrates the sugar. The terms Select Late Harvest and Special Select Late Harvest refer to wines made from grapes picked with higher sugar-content minimums-28° and 35° Brix, respectively.
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LAYER
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Parent vine.
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Autre terme (en):
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Layer
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Parent vine.
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LEADEN APPEARENCE
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Term applied to white wines which have a dull greyish appearance.
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Autre terme (en):
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Leaden appearence
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Term applied to white wines which have a dull greyish appearance.
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LEAL (PT)
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Term used to describe a frank and direct wine.
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Autre terme (en):
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Leal (PT)
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Term used to describe a frank and direct wine.
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LEAN
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More body would be good, sort of thin in the mouth.
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Autre terme (en):
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Lean
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More body would be good, sort of thin in the mouth.
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LEATHER
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Noble animal odor characteristic of some evolued or very aged wines. It appears in the old red wines conserved a long time in the bottle.
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Autre terme (en):
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Leather
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Noble animal odor characteristic of some evolued or very aged wines. It appears in the old red wines conserved a long time in the bottle.
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LEES
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Deposits of yeast and other solids formed during fermentaion.
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Autre terme (en):
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Lees
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Deposits of yeast and other solids formed during fermentaion.
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LEES, BOTTOMS
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Dead yeast cells, which form a deposit at the bottom of a tank after the alcoholic fermentation. Winemakers may age the wine in the presence of the lees, to protect from oxidation and provide a more complex flavour. Some wines, notably Muscadet sur lie, are bottled directly off the lees.
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Autre terme (en):
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Lees, bottoms
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Dead yeast cells, which form a deposit at the bottom of a tank after the alcoholic fermentation. Winemakers may age the wine in the presence of the lees, to protect from oxidation and provide a more complex flavour. Some wines, notably Muscadet sur lie, are bottled directly off the lees.
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LEES, BOTTOMS
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Deposit of yeasts, bacteria, tartar and other solid matter found on the bottom of vessels containing wine.
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Autre terme (en):
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Lees, bottoms
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Deposit of yeasts, bacteria, tartar and other solid matter found on the bottom of vessels containing wine.
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LEES, BOTTOMS
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Deposit of yeasts, bacteria, tartar and other solid matter found on the bottom of vessels containing wine.
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Autre terme (en):
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Lees, bottoms
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Deposit of yeasts, bacteria, tartar and other solid matter found on the bottom of vessels containing wine.
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LEGS
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Legs Term used when referring to the liquid rivulets that form on the inside of a wineglass bowl after the wine is swirled in order to evaluate the alcohol concentration present. Usually the higher the alcohol content, the more impressive the rivulets appear because of reduced surface tension effects. (Some still cling to the erroneous belief that glycerin content causes these rivulets). Valuable technique when used in "blind" tasting competitions.
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Autre terme (en):
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Legs
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Legs Term used when referring to the liquid rivulets that form on the inside of a wineglass bowl after the wine is swirled in order to evaluate the alcohol concentration present. Usually the higher the alcohol content, the more impressive the rivulets appear because of reduced surface tension effects. (Some still cling to the erroneous belief that glycerin content causes these rivulets). Valuable technique when used in "blind" tasting competitions.
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LEMON
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Descriptive of a somewhat acidic white wine. These wines contain flavors reminiscent of that fruit. Apart from that, may be well balanced in all other respects, sometimes with a touch of extra sweetness. Common aroma in Vinhos Verdes.
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Autre terme (en):
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Lemon
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Descriptive of a somewhat acidic white wine. These wines contain flavors reminiscent of that fruit. Apart from that, may be well balanced in all other respects, sometimes with a touch of extra sweetness. Common aroma in Vinhos Verdes.
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LEUCONOSTOC
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A genus of lactic acid bacteria which are spherical in shape and form mannitol from fructose.
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Autre terme (en):
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Leuconostoc
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A genus of lactic acid bacteria which are spherical in shape and form mannitol from fructose.
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LEVULOSE
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Fructose.
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Autre terme (en):
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Levulose
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Fructose.
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LIGHT
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Low alcohol and/or sugar. Since about 1981 a wine containing fewer calories per comparable serving than a regular glass of wine has been legally designated as such. Used as a tasting term, "light" is usually a polite expression meaning "watery".
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Autre terme (en):
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Light
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Low alcohol and/or sugar. Since about 1981 a wine containing fewer calories per comparable serving than a regular glass of wine has been legally designated as such. Used as a tasting term, "light" is usually a polite expression meaning "watery".
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LIKÖRWEIN
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In German, liquorous wine, of dessert.
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Autre terme (en):
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Likörwein
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In German, liquorous wine, of dessert.
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LILY
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Floral odor that remembers the perfume exhaled by the lily.
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Autre terme (en):
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Lily
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Floral odor that remembers the perfume exhaled by the lily.
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LIMPID, CLEAR
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Term applied to a wine free from suspensed matter.
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Autre terme (en):
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Limpid, clear
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Term applied to a wine free from suspensed matter.
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LINDEN
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Delicate aroma of the flower of this tree that appears in some white wines.
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Autre terme (en):
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Linden
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Delicate aroma of the flower of this tree that appears in some white wines.
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LIQUEUR D'EXPEDITION (FR)
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Mixture of wine and sugar added to Champagne and other sparkling wines after disgorgement and just before the final cork is inserted. See also dosage.
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Autre terme (en):
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Liqueur d'expedition (FR)
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Mixture of wine and sugar added to Champagne and other sparkling wines after disgorgement and just before the final cork is inserted. See also dosage.
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LIQUEUR DE TIRAGE (FR)
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Mixture of wine, sugar and yeast, added to the base wine to induce the second, bubble-forming fermentation in Champagne and other sparkling wines.
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Autre terme (en):
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Liqueur de tirage (FR)
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Mixture of wine, sugar and yeast, added to the base wine to induce the second, bubble-forming fermentation in Champagne and other sparkling wines.
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LIQUORICE
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Aroma like wood, detected in great wines. It is more frequent in noble red wines; but it can be detect also in fortified wine.
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Autre terme (en):
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Liquorice
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Aroma like wood, detected in great wines. It is more frequent in noble red wines; but it can be detect also in fortified wine.
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LIQUOROUS
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High alcohol wine, usually sweet.
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Autre terme (en):
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Liquorous
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High alcohol wine, usually sweet.
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LIQUOUR
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This term is associating to Scotch and other distilled spirits, it does, in fact, also properly refer to the unfermented or imcompletely fermented, sugar-bearing liquid from which wine is made. It is also the liquid portion of a must. When the alcohol in the liquor reaches 8 or 9%, it can more accurately be referred to as wine.
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Autre terme (en):
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Liquour
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This term is associating to Scotch and other distilled spirits, it does, in fact, also properly refer to the unfermented or imcompletely fermented, sugar-bearing liquid from which wine is made. It is also the liquid portion of a must. When the alcohol in the liquor reaches 8 or 9%, it can more accurately be referred to as wine.
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LISTÃ
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The another name for which is known the Palomino variety.
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Autre terme (en):
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Listã
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The another name for which is known the Palomino variety.
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LITRE
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Metric unit of capacity, equivalent to about 1 3/4 pints.
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Autre terme (en):
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Litre
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Metric unit of capacity, equivalent to about 1 3/4 pints.
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LIVELY
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Vivacious, with a brilliant color, limpid aroma and cool acidity. It is also said of the sparkling wines with a pleasant bubble.
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Autre terme (en):
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Lively
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Vivacious, with a brilliant color, limpid aroma and cool acidity. It is also said of the sparkling wines with a pleasant bubble.
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LOADING SKIDS, CASK RAMPS
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Type of frame used for rolling cask onto trucks or to higher levels.
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Autre terme (en):
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Loading skids, cask ramps
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Type of frame used for rolling cask onto trucks or to higher levels.
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LOBE
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The principal divisions of a leaf. A typical vine leaf has five lobes.
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Autre terme (en):
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Lobe
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The principal divisions of a leaf. A typical vine leaf has five lobes.
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LODGE
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Anglo-saxon name for the cellars (mostly in Vila Nova de Gaia) where Port producers age and blend their wines.
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Autre terme (en):
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Lodge
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Anglo-saxon name for the cellars (mostly in Vila Nova de Gaia) where Port producers age and blend their wines.
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LONG
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Tasting term used to indicate a wine with a persistent aftertaste
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Autre terme (en):
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Long
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Tasting term used to indicate a wine with a persistent aftertaste
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LOUREIRO (PORTUGAL)
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High quality white grape variety of the Vinhos Verdes Demarcated Region, recommended for almost the entire region, except for the Basto and Amarante sub-regions and the counties of Baião, Cinfães and Resende . With a culture area in great expansion, originally it came from Ribeira-Lima. Highly productive, this grape variety produces wines with a distinctive aroma, harmonious and flavourous.
Synonymy:known as «Loureira» or «Branco Redondo» in the Póvoa de Varzim county, as «Dourado(a)» in Viana do Castelo, as «Marquês» in the Paços de Ferreira, Santo Tirso and Caminha counties, and as «Arinto» in the South of the region; it is also known as «Moscatel» and probably corresponds to the «Loureira» of the Spanish Province Galicia.
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Autre terme (en):
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Loureiro (Portugal)
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High quality white grape variety of the Vinhos Verdes Demarcated Region, recommended for almost the entire region, except for the Basto and Amarante sub-regions and the counties of Baião, Cinfães and Resende . With a culture area in great expansion, originally it came from Ribeira-Lima. Highly productive, this grape variety produces wines with a distinctive aroma, harmonious and flavourous.
Synonymy:known as «Loureira» or «Branco Redondo» in the Póvoa de Varzim county, as «Dourado(a)» in Viana do Castelo, as «Marquês» in the Paços de Ferreira, Santo Tirso and Caminha counties, and as «Arinto» in the South of the region; it is also known as «Moscatel» and probably corresponds to the «Loureira» of the Spanish Province Galicia.
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LOVING
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One of the different kind of odoriferous Xerez: soft, with good palate.
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Autre terme (en):
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Loving
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One of the different kind of odoriferous Xerez: soft, with good palate.
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LOW-TEMPERATURE YEASTS
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Term used to describe an yeast with the capacity to realize fermentations over low temperatures.
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Autre terme (en):
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Low-temperature yeasts
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Term used to describe an yeast with the capacity to realize fermentations over low temperatures.
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LYING DOWN
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Horizontal position of the bottle, when the wine rest in contact with the cork during the aging of the table wines.
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Autre terme (en):
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Lying down
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Horizontal position of the bottle, when the wine rest in contact with the cork during the aging of the table wines.
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MACABEU
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Variety of white grape, also called Viura in Rioja, cultivated in Spain (Catalunha, Aragão, Castile and Lion) and in the South of France. It produces white wines, fruity and dry, even so in hot zones can get very generous wines. Is one of the traditional varieties of the sparkling wines.
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Autre terme (en):
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Macabeu
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Variety of white grape, also called Viura in Rioja, cultivated in Spain (Catalunha, Aragão, Castile and Lion) and in the South of France. It produces white wines, fruity and dry, even so in hot zones can get very generous wines. Is one of the traditional varieties of the sparkling wines.
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MACACAÚBA
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Brazilian exotic wood used in the production of large barrels.
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Autre terme (en):
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Macacaúba
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Brazilian exotic wood used in the production of large barrels.
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MACERATION
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Process of steeping grape skins in their juice, to extract flavour and, in the case of reds, colour and tannin. Essential for red wines, the maceration may last between a few days and a few weeks. Optional for whites, and usually limited to a few hours.
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Autre terme (en):
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Maceration
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Process of steeping grape skins in their juice, to extract flavour and, in the case of reds, colour and tannin. Essential for red wines, the maceration may last between a few days and a few weeks. Optional for whites, and usually limited to a few hours.
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MACROCLIMA
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Medium climate of an extensive region.
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Autre terme (en):
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Macroclima
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Medium climate of an extensive region.
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MACVIN
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Liquor of wine from Jura, that it gotten mixing the grape must with brandy and aged in oak pipes.
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Autre terme (en):
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Macvin
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Liquor of wine from Jura, that it gotten mixing the grape must with brandy and aged in oak pipes.
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MADEIRA - DENOMINAÇÃO DE ORIGEM CONTROLADA (PT)
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This famous region was demarcated in 1913. Its production of wine is limited to Madeira and the Porto Santo islands. The generous wine produced is made with the variety Negra Mole, and, in lesser amount, from the noble varieties of the region: Sercial, Boal, Malvasia, Verdelho and Terrantez. The aging of this wine can be natural, taking the assignment of "canteiro", or forced in greenhouses, "estufagem".
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Autre terme (en):
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Madeira - Denominação de Origem Controlada (PT)
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This famous region was demarcated in 1913. Its production of wine is limited to Madeira and the Porto Santo islands. The generous wine produced is made with the variety Negra Mole, and, in lesser amount, from the noble varieties of the region: Sercial, Boal, Malvasia, Verdelho and Terrantez. The aging of this wine can be natural, taking the assignment of "canteiro", or forced in greenhouses, "estufagem".
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MADERIZED WINE; OXIDIZED
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Distinctive brown color in wine due usually to period of air exposure. Regarded as synonym for "oxidized". Originates from the taste/appearance of fortified Madeira wines.
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Autre terme (en):
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Maderized wine; oxidized
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Distinctive brown color in wine due usually to period of air exposure. Regarded as synonym for "oxidized". Originates from the taste/appearance of fortified Madeira wines.
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MAESTRO
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Must obtained with grapes dried under the sun (to strengthen its content in sugar), leavened partially adding alcohol. It is used to elaborate some sweet wines.
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Autre terme (en):
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Maestro
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Must obtained with grapes dried under the sun (to strengthen its content in sugar), leavened partially adding alcohol. It is used to elaborate some sweet wines.
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MAGARATCH
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Varieties created by crossing, used in Crimeia to produce wines of discrete quality. The Magaratch ruby (crossing of Cabernet Sauvignon and Saperavi) it's the most promising. The bastard Magaratch (crossing of the bastard port grape with Saperavi) produces honest wines.
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Autre terme (en):
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Magaratch
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Varieties created by crossing, used in Crimeia to produce wines of discrete quality. The Magaratch ruby (crossing of Cabernet Sauvignon and Saperavi) it's the most promising. The bastard Magaratch (crossing of the bastard port grape with Saperavi) produces honest wines.
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MAGNIFICENT
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Term used to describe an ample, intense and complex wine, with excellent organoleptic qualities.
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Autre terme (en):
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Magnificent
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Term used to describe an ample, intense and complex wine, with excellent organoleptic qualities.
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MAGNOLIA
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Floral odor of some white wines, that evokes the perfume that the magnolia flowers exhale.
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Autre terme (en):
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Magnolia
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Floral odor of some white wines, that evokes the perfume that the magnolia flowers exhale.
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MAGNUM
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Bottle of 1.5 litres, equal to 2 normal (75cl) bottles.
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Autre terme (en):
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Magnum
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Bottle of 1.5 litres, equal to 2 normal (75cl) bottles.
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MÁLAGA
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Generous sweet wines, elaborated with the white varieties Moscatel of Alexandria and Pero Ximén (Pedro Ximénez). The basic characteristic of these wines is slow and incomplete fermentation, without arriving to consume all its sugars, due to its high graduation. To enrich must it's proceeded to insolation, during one or two weeks, of the harvested grapes, until will reach 350 more than g/l of sugar. The yeasts only decompose, during the natural fermentation, about 260 g (15,2º), leaving 190 g of sugar in the wine. But, when the must does'nt have as much natural wealth of sugars, the fermentation must be interrupted with the wine alcohol addition.
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Autre terme (en):
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Málaga
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Generous sweet wines, elaborated with the white varieties Moscatel of Alexandria and Pero Ximén (Pedro Ximénez). The basic characteristic of these wines is slow and incomplete fermentation, without arriving to consume all its sugars, due to its high graduation. To enrich must it's proceeded to insolation, during one or two weeks, of the harvested grapes, until will reach 350 more than g/l of sugar. The yeasts only decompose, during the natural fermentation, about 260 g (15,2º), leaving 190 g of sugar in the wine. But, when the must does'nt have as much natural wealth of sugars, the fermentation must be interrupted with the wine alcohol addition.
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MALBEC (FR)
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Semi-classic grape grown in the Bordeaux region of France and in other areas under the name Cot and in the Alsace has the local name Auxerrois. Also grown in the cooler regions of California. In Argentina the grape known as the Fer is now thought to be a clone of this varietal. Alone it creates a rather inky red, intense wine, so it is mainly used in blends, such as with Merlot and Cabernet Sauvignon to create the world renowned red Bordeaux "claret" blend. In California and other areas it is increasingly being used for the same blending purpose.
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Autre terme (en):
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Malbec (FR)
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Semi-classic grape grown in the Bordeaux region of France and in other areas under the name Cot and in the Alsace has the local name Auxerrois. Also grown in the cooler regions of California. In Argentina the grape known as the Fer is now thought to be a clone of this varietal. Alone it creates a rather inky red, intense wine, so it is mainly used in blends, such as with Merlot and Cabernet Sauvignon to create the world renowned red Bordeaux "claret" blend. In California and other areas it is increasingly being used for the same blending purpose.
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MALIC ACID
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A naturally occurring acid found in apples, cherries, grapes grown in less sunny regions, and certain other fruit. It is the presence of malic acid, along with Bacillus gracile, which sometimes produces malo-lactic fermentation.
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Autre terme (en):
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Malic acid
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A naturally occurring acid found in apples, cherries, grapes grown in less sunny regions, and certain other fruit. It is the presence of malic acid, along with Bacillus gracile, which sometimes produces malo-lactic fermentation.
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MALIC, ACID
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One of the principal acids of grapes and wines, that contributes for its freshness. Produces a sensation that remember the apple (in Latin, malum). Its excess produces an incisive and ackward impression in the palate. Submitted to the malolactic fermentation, it is changedded into lactic acid.
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Autre terme (en):
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Malic, acid
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One of the principal acids of grapes and wines, that contributes for its freshness. Produces a sensation that remember the apple (in Latin, malum). Its excess produces an incisive and ackward impression in the palate. Submitted to the malolactic fermentation, it is changedded into lactic acid.
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MALLOW
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Violet-pale color, of a young red wine or certain pink.
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Autre terme (en):
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Mallow
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Violet-pale color, of a young red wine or certain pink.
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MALMSEY
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The richest, darkest and sweetest (though rarely cloying) of the Madeira wines. Originally made primarily with the Malvasia grape (called Malmsey on the island of Madeira), this style of Madeira has recently included more Tinta Negra Mole (which is considered a good, but not classic grape).
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Autre terme (en):
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Malmsey
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The richest, darkest and sweetest (though rarely cloying) of the Madeira wines. Originally made primarily with the Malvasia grape (called Malmsey on the island of Madeira), this style of Madeira has recently included more Tinta Negra Mole (which is considered a good, but not classic grape).
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MALOLACTIC
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Term used to describe the malolactic fermentation into the desacidification originated by the lactic bacterias (Lactobacillus and Leuconostoc) when actuate on the malic acid and converting it into lactic acid, more soft.
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Autre terme (en):
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Malolactic
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Term used to describe the malolactic fermentation into the desacidification originated by the lactic bacterias (Lactobacillus and Leuconostoc) when actuate on the malic acid and converting it into lactic acid, more soft.
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MALOLACTIC FERMENTATION
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Secondary fermentation occasionally detected in bottled wines. Its action converts the naturally occurring Malic acid into Lactic acid plus Carbon Dioxide gas. Reduces total acidity by this action. Since the gas is contaminated with undesirable odors, if it remains trapped in the bottle it becomes a minor fault unless allowed to dissipate. Malolactic fermentation is a commonly used technique for reducing the sharpness of cool climate Chardonnays and the Lactic acid component gives an admired "creamy" or "buttery" texture.
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Autre terme (en):
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Malolactic fermentation
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Secondary fermentation occasionally detected in bottled wines. Its action converts the naturally occurring Malic acid into Lactic acid plus Carbon Dioxide gas. Reduces total acidity by this action. Since the gas is contaminated with undesirable odors, if it remains trapped in the bottle it becomes a minor fault unless allowed to dissipate. Malolactic fermentation is a commonly used technique for reducing the sharpness of cool climate Chardonnays and the Lactic acid component gives an admired "creamy" or "buttery" texture.
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MALVASIA
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Semi-classic grape cepage of ancient, probably Greek, origin. Widely grown in Italy as distinctive area sub-varieties, such as Malvasia di Candia, Malvasia Istriana etc. Used to produce dry and sweet white, and light red, wines with high alcohol content and residual sugar. Also widely grown in Portugal and the island of Madeira where the important wine-name Malmsey is an English word corruption of Malvasia.
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Autre terme (en):
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Malvasia
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Semi-classic grape cepage of ancient, probably Greek, origin. Widely grown in Italy as distinctive area sub-varieties, such as Malvasia di Candia, Malvasia Istriana etc. Used to produce dry and sweet white, and light red, wines with high alcohol content and residual sugar. Also widely grown in Portugal and the island of Madeira where the important wine-name Malmsey is an English word corruption of Malvasia.
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MALVAZIA CORADA (PT)
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Recommended white grape variety from the Douro region.
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Autre terme (en):
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Malvazia Corada (PT)
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Recommended white grape variety from the Douro region.
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MALVAZIA FINA
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Recommended variety from some regions of Portugal. It acquires particular importance in white wines, delicately fruity and lightly acidulous, in the Encostas da Nave e Varosa region.
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Autre terme (en):
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Malvazia Fina
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Recommended variety from some regions of Portugal. It acquires particular importance in white wines, delicately fruity and lightly acidulous, in the Encostas da Nave e Varosa region.
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MAN-HOLE CROSSE-PIECE
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Wooden cross-bar which holds the man-hole door in place.
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Autre terme (en):
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Man-hole crosse-piece
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Wooden cross-bar which holds the man-hole door in place.
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MANDILARIA
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Red variety cultivated in Crete and in other regions of Greece. Gives pigmented wines but without alcohol, destined to mixture.
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Autre terme (en):
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Mandilaria
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Red variety cultivated in Crete and in other regions of Greece. Gives pigmented wines but without alcohol, destined to mixture.
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MANGO
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Fruity odor, characteristic of some white wines, that remembers the perfume of this fruit.
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Autre terme (en):
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Mango
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Fruity odor, characteristic of some white wines, that remembers the perfume of this fruit.
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MANNITOL
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Hexahydric alcohol formed from fructose by certain bacteria.
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Autre terme (en):
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Mannitol
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Hexahydric alcohol formed from fructose by certain bacteria.
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MANSENG (FR)
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Name of two white varieties (Grande Manseng e Pequena Manseng) cultivated mainly in Jura, French region.
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Autre terme (en):
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Manseng (FR)
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Name of two white varieties (Grande Manseng e Pequena Manseng) cultivated mainly in Jura, French region.
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MANTO NEGRO (PT)
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Red variety, cultivated in Baleares. Produce quiet wines.
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Autre terme (en):
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Manto negro (PT)
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Red variety, cultivated in Baleares. Produce quiet wines.
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MANURE; FERTILIZER
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Mineral or organic matter added to the soil to enrich it in plant nutrients.
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Autre terme (en):
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Manure; fertilizer
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Mineral or organic matter added to the soil to enrich it in plant nutrients.
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MANZANILLA
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Generous fine wine, staged under the veil of the flower, elaborated exclusively in Sanlúcar de Barrameda (D.O. Jerez-Xerez-Sherry and Manzanilla de Sanlúcar de Barrameda).
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Autre terme (en):
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Manzanilla
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Generous fine wine, staged under the veil of the flower, elaborated exclusively in Sanlúcar de Barrameda (D.O. Jerez-Xerez-Sherry and Manzanilla de Sanlúcar de Barrameda).
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MARASTINA
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One of the most typical white varieties from Croácia. Normaly to join with other grapes to elaborate dessert wines very generous and sweets.
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Autre terme (en):
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Marastina
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One of the most typical white varieties from Croácia. Normaly to join with other grapes to elaborate dessert wines very generous and sweets.
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MARC BRANDY; POMACE BRANDY
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Brandy destilled from wine marc (grape pomace).
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Autre terme (en):
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Marc brandy; pomace brandy
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Brandy destilled from wine marc (grape pomace).
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MARC WINE
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Solids, such as dry skins and pips, left after pressing. Also used to describe the spirit made by distilling the marc.
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Autre terme (en):
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Marc wine
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Solids, such as dry skins and pips, left after pressing. Also used to describe the spirit made by distilling the marc.
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MARC, POMACE
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The solids of the grape consisting mainly of skins and seeds which are left in the fermenters after devatting and which are then pressed.
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Autre terme (en):
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Marc, pomace
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The solids of the grape consisting mainly of skins and seeds which are left in the fermenters after devatting and which are then pressed.
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MARC, POMACE
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The solids of the grape consisiting mainly of skins and seeds which are leftin the fermenters after devatting and which are then pressed.
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Autre terme (en):
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Marc, pomace
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The solids of the grape consisiting mainly of skins and seeds which are leftin the fermenters after devatting and which are then pressed.
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MARIA GOMES (PT)
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Name that the variety Fernão Pires takes in the Bairrada region.
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Autre terme (en):
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Maria Gomes (PT)
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Name that the variety Fernão Pires takes in the Bairrada region.
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MARIENSTEINER
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White variety gotten by crossing the varieties Sylvaner and Riesling. In Germany is cultivated to elaborate medium quality wines.
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Autre terme (en):
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Mariensteiner
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White variety gotten by crossing the varieties Sylvaner and Riesling. In Germany is cultivated to elaborate medium quality wines.
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MARISA
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Portuguese term used to describe the part of a bottle that enlarge close by the neck, where it starts to draw the shoulder.
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Autre terme (en):
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Marisa
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Portuguese term used to describe the part of a bottle that enlarge close by the neck, where it starts to draw the shoulder.
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MARKED
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Term used to describe a wine that possesss any signal. In Jerez, by example, the pipes are marked with a signal (scratch /, scratch and point/x, two scratches//, three scratches///, or musts to burn #), always when made the musts classification.
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Autre terme (en):
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Marked
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Term used to describe a wine that possesss any signal. In Jerez, by example, the pipes are marked with a signal (scratch /, scratch and point/x, two scratches//, three scratches///, or musts to burn #), always when made the musts classification.
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MARKER
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Implement used for tracing the lines where the rows of vines are to be planted.
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Autre terme (en):
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Marker
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Implement used for tracing the lines where the rows of vines are to be planted.
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MARKING OUT
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Marking on the soil the positions to be occupied by vines to be planted.
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Autre terme (en):
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Marking out
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Marking on the soil the positions to be occupied by vines to be planted.
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MARKING OUT WITH STAKES
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Marking out with stakes. Indicating with stakes the positions where vines are to be planted.
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Autre terme (en):
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Marking out with stakes
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Marking out with stakes. Indicating with stakes the positions where vines are to be planted.
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MARL
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A crumbly deposit consisting of calcium carbonate and clay which may be added as an amendment to soil deficient in lime.
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Autre terme (en):
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Marl
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A crumbly deposit consisting of calcium carbonate and clay which may be added as an amendment to soil deficient in lime.
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MARSALA DOC (IT)
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DOC that produces Italy's most famous fortified wines. The DOC vineyards are located around the old seaside port city of Marsala on the western tip of Sicily. This area has a long history of making this style of fortified wine, going back to Roman times and later, during Spanish rule, when sherrylike wines were made here. In the late 1700s, however, an Englishman by the name of John Woodhouse devised today's conventional techniques for making Marsala and subsequently developed its following in England. As with other fortified wines, like Sherry and Madeira, much of a Marsala's flavor comes from oxidation during aging. Marsala wines come in various styles-secco (dry), semisecco (semisweet), and dolce (sweet).
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Autre terme (en):
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Marsala DOC (IT)
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DOC that produces Italy's most famous fortified wines. The DOC vineyards are located around the old seaside port city of Marsala on the western tip of Sicily. This area has a long history of making this style of fortified wine, going back to Roman times and later, during Spanish rule, when sherrylike wines were made here. In the late 1700s, however, an Englishman by the name of John Woodhouse devised today's conventional techniques for making Marsala and subsequently developed its following in England. As with other fortified wines, like Sherry and Madeira, much of a Marsala's flavor comes from oxidation during aging. Marsala wines come in various styles-secco (dry), semisecco (semisweet), and dolce (sweet).
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MARSALADO
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Term used to describe a ackward wine, woody, with an evolued character, that remembers Marsala (of the Italian, marsalato).
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Autre terme (en):
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Marsalado
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Term used to describe a ackward wine, woody, with an evolued character, that remembers Marsala (of the Italian, marsalato).
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MARSANNE
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Semi-classic grape used in the traditional white wine blends of the French Hermitage-Rhone region. With long barrel-aging in the past, these wines used to require about ten years in the bottle before drinking. The other grape wine used in the blend was the Roussanne.
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