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Wine Terms

Terms in this set (464)

Ushered in Prohibition in the USA in January of 1920

Ended Prohibition in the USA in 1933

Half the acreage of Gallo of Sonoma vineyards is planted while the other half is untouched to provide natural watershed and habitat for native wildlife.

Unfermented, fortified grape juice used to sweeten the wines of Carcavelos, a small fortified wine region with DOC status near Lisbon in Estremadura, Portugal

An oxidized alcohol

The defining agent of vinegar, this chemical compound is responsible for a vinegar smell in wine. A small amount of acetic acid is produced during primary fermentation when ethanol comes into contact with acetobacter & oxygen.

Bacteria that produces vinegar by converting ethanol into acetic acid when in the presence of oxygen

A process whereby tartaric acid is added to a low-acid juice in order to take a flat and flabby ""raw product"" and bounce it right back to piquancy

This northernmost fine wine region in Chile takes its name from the river which runs through it and is comprised of two sub-regions

Aconcagua Valley Region

This is the hottest, driest, fine wine growing area of Chile and, along with Casablanca, is one of two sub-regions of the northernmost fine wine region in Chile

Aconcagua Valley Sub-Region

Process that allows flavors and aromas of the wine to develop and mature prior to bottling

Best known for its red wines, this is one of Germany's northern wine regions and the smallest of the anbaugebiete.

This white wine grape, cultivated in the Castilla-La Mancha area of central Spain, is the most widely planted varietal in the world and is used mostly for blending with other grapes.

This white wine grape, grown primarily in the Rias Baixas region of northwestern Spain, has a distinctive, aromatic and peachy quality, sometimes compared to Viognier, and is one of the few Spanish grapes that are produced as varietal wines.

The most favored soil type in the sherry district of Spain; it is mostly chalk

Oxidized alcohols that form when wine is exposed to air

A Vinho Regional southeast of Lisbon encompassing one-third of mainland Portugal. Half of the world's cork supply comes from here.

The most important grape of this wine region, located along the southern coast of Portugal, is the Tinta Negra Mole, which is also the principal grape of Madeira.

Winegrowing region in eastern France that reflects a heritage of both France and Germany and is noted for Riesling, Gewürztraminer, Pinot Blanc, and Pinot Gris.

A white grape used in Vino Verde production that is also Spain's principle white grape

A full-bodied red wine from Italy's Veneto, it's made in the "passito" method from the Corvina, Rondinella, and Molinara grapes then fermented dry. The resulting wine is extremely rich and flavorful with more than 14% alcohol.

Amarone della Valpolicella

A delimited grape-growing region which is distinguished by geographical features, the boundaries of which have been recognized and defined. There are now more than 140 of these grape-growing regions in the United States. They are granted appellation status by the U.S. Alcohol and Tobacco Tax and Trade Bureau. Examples: Sonoma Valley, Napa Valley. See also "viticultural area."

American Viticultural Area (AVA)

Begins life as a fino, but after the flor dies and settles to the bottom of the butt, this wine ages in direct contact with air, deepens in color, fills out in body, and picks up more maderized aromas and flavors.

Amontillado Sherry

The science of grapevine identification

The largest geographical classification in the German place of origin system; there are 13 of these, which represent the 13 specified wine growing regions for qualitätswein.

Southern region of Spain that includes the Jerez DO where Sherry is produced

Blue, purple and red pigments found in grape skins.

The legally defined geographic area where grapes are grown and made into wine. Examples: Bordeaux, Sonoma. In the U.S., it could be a state, county, or other legal geographic area. To be labeled specifically as this within the U.S., 75% of the wine's grapes must come from the area. California law requires 100% of the grapes to be grown in the start for a wine to be labeled "California."

The highest category in the French system of defining and regulating winegrowing regions; wines in this category account for about half of all the wine produced in France and must comply with precise geographical limits as well as specific growing and winemaking practices.

Appellation D'Origine Contrôlée, or AOC

A fertile, major winegrowing region along the Adriatic coast in Italy's extreme Southeast.

Spanish word for "sand," it is a soil type in the sherry district of Spain often devoted to Moscatel.

A white Portuguese grape used in the production of Bucelas; also widely planted in Ribatejo

Hot rooms used to maderize Madeira.

Armazens de Calor

Smells that are directly related to the odor of the fresh wine grape

An intricate and exacting selection process used to craft the cuvée in Champagne

A rough, drying sensation which causes mouth parts (example - tongue) to chafe against each other; results when tannins bind with proteins in the saliva.

Atmospheric pressure at sea level, approximately 15 lbs per square inch.

The warmest and most humid of New Zealand's wine growing areas, it still produces some notable Cabernet Sauvignon and Syrah.

Auckland/Northland

An Austrian wine made by fermenting the must of late harvest, non-botrysized grapes with a must that has been affected by botrytis.

In Germany, this represents the third tier of QmP wines; in Austria, this is the second level of Prädikatswein.

A fermentation vessel used in Port production that consists of an inner tube that continuously circulates juice and skins so that the cap stays broken and submerged

Autovinificator

A delimited grape-growing region which is distinguished by geographical features, the boundaries of which have been recognized and defined. There are now more than 140 of these grape-growing regions in the United States. They are granted appellation status by the U.S. Alcohol and Tobacco Tax and Trade Bureau. Examples: Sonoma Valley, Napa Valley. See also "viticultural area." "

Though not all of it is under vine, this is the largest of Germany's anbaugebieten in physical size with Müller-Thurgau as the most widely planted grape variety, followed by Spätburgunder. This region is famous for its Pinot Noir rosé called Spätburgunder Weissherbst. The climate in this region is mild, and soils are varied and range from gravel and limestone to clay and volcanic rock.

A tannic red grape used to made rustic reds in Bairrada, a wine region south of the city of Oporto in Portugal

70% of the wine from this region, south of the city of Oporto in Portugal, is red wine made from the tannic Baga grape.

The western sub-region of the Douro responsible for 50% of the total port production in Portugal

A term used to express a harmonic "integration" among a wine's major components - fruit, acidity, tannins, alcohol - great wines are usually described as having this.

Hailing from the Piedmont region of Italy and made from 100% Nebbiolo grapes from an area east of Alba, this wine is required by Italian law to have a minimum aging time of two years with at least one in cask. Named for the village where the grapes are grown, this red, along with Barbera (which requires a three-year age), competes with the world's best. It is dry, full-bodied, and high in alcohol, tannin, and acidity.

A versatile red grape variety second only to Sangiovese as the most widely grown grape in Italy

A celebrated DOC wine from Italy's Veneto region, it's a light-bodied red that is often served chilled. The Superiore version is one of Veneto's three DOCG's

Aristocratic, DOCG wine known as the pride of Piedmont, this intense, robust, yet velvety red is made from 100% Nebbiolo grape and requires a minimum of three years aging. Named for the village where the grapes are grown, this red, along with Barbaresco, competes with the world's best. It is dry, full-bodied, and high in alcohol, tannin, and acidity. For this reason, it is required that all Barolos are aged at least two years.

A Shiraz wine region in South Australia where grapes have been grown for more than 150 years

Casks, most typically made of oak, and used to store and age wine

These small oak barrels (225 liter/60 gallon) were introduced in Spain by French wine merchants during the 19th century and became a major part of the winemaking practices of Rioja and other Spanish winemaking regions.

This Spanish word for clay refers to a soil type in the sherry district of Spain often devoted to Pedro Ximenez.

Known as lees stirring, this aging process magnifies the toasty, nutty aspects of a wine and imparts a creamy mouth feel.

This unit of sugar measurement used in France reflects the potential alcohol level in milliliters per 100 ml of wine.

Winegrowing region on New Zealand's North Island that was important in the early days of the country's wine industry. But with poorly draining soils, high rainfall, and constant humidity, today the region is of secondary importance.

Bay of Plenty/Waikato

Another term for "bubble" that is used when describing the appearance of sparkling wine.

This region is located just north of the city of Lyon and, unlike the rest of Burgundy, produces red wines from the Gamay grape.

In Germany, this represents the fourth level of QmP wines; In Austria, this represents the third level of Prädikatswein.

Vineyards located on hillsides where the soil typically has a high percentage of inorganic rocks

Benchland Areas

A cold current that flows up the west coast of Africa from Antarctica

Benguela Current

A fining agent that removes protein from wines

A German district or large commune

A German term meaning "mountain wine," it is used to designate Austrian wines made from grapes that are grown on slopes with at least a 25% gradient.

Phase in the life cycle of a grape vine that occurs after the flower is fertilized, marking the transition from flower to fruit

Bottle aging wine at the winery

Sub-region at the southern end of Chile's Central Valley where the Coastal Range is lower, so is more heavily impacted by Pacific Ocean weather. País dominates the vineyard plantings.

Formed during the course of fermentation and require the action of yeast

Biochemical Esters

Developed by Austrian Rudolf Steiner in 1929, this viticultural practice considers the universe to be one ecosystem and therefore allows the alignment of the planets and the phases of the moon to determine what work will be done in the vineyard and in the winery and when.

Biodynamic Viticulture

Type of aging that occurs in conjunction with other chemical processes that alter the nature of the wine far beyond what simple oxidation would do. In sherry production, for example, film yeasts metabolize the acids and alcohols in the wine as this process occurs.

Biological Aging

A fungal disease, also known as "Esca," which is common in warm climate and kills a vine suddenly just as hot weather arrives. Typically, leaves fall off of the vine and berries develop spots.

A grape grown in Weststeiermark, Austria that is made into a tart, herbal rosé.

Blauer Wildbacher

Powerful red wine from Germany and Austria, also known as Lemberger or Kekfrankos, with licorice and cinnamon accents, boysenberry fruit and chewy tannins.

Wine made by mixing a grape variety with other grape varieties or one wine vintage with other vintages

A region in South Africa comprised of four districts: Swartland, Stellenbosch, Paarl, and Tulbagh. Note that Paarl and Tulbagh belong to this region with respect to their fortified wines only.

A distinctive, squat, green flagon in which vintners from the Franken region in Germany bottle their wines.

Spanish term meaning, literally, a wine cellar. The same term is used to describe a winery.

This term refers to the perceived weight of the wine, sensation of fullness, or the density of a wine on the palate: light, medium or full.

World famous wine region located in western France known for dry red wines blended primarily from Cabernet Sauvignon and Merlot, and dry white wines made from Sauvignon Blanc and Sémillon. Also a renowned producer of exceptionally sweet white wines.

System which identified 61 of the most expensive red wines of France's world renowned wine region and divided them into five categories called crus. It was developed by the Chamber of Commerce on behalf of Napoleon III for classifying the very best red wines of this region.

Bordeaux Clasification of 1855

Also known as "Edelfaule," Pourriture Noble" or "Noble Rot," this mold attacks ripe grape clusters, concentrating their sugars and adding a honeyed note to the flavor profile.

Botrytis (or Botrytis Cinerea)

Fortified wine from Portugal that spends most of its life maturing in the bottle

Bottle-Aged Ports

Winery, wine merchant, or négociant who fills containers with wine or other beverages.

Smells in wine that result from the fermentation or aging process, also referred to as the "winemakers influence."

Title or name connected with wine that distinguishes one producer or product from another

Hot and arid wine region in South Africa comprised of the Worcester, Robertson, and Swellendam districts that experiences a continental climate.

Breede River Valley

This measurement of the sugar content of grapes before harvest is used to estimate the alcohol content of the resulting wine.

Famous red wine produced in Italy from Sangiovese Grosso grapes, a clone of Sangiovese, grown just south of the Chianti district. It is an intense, concentrated wine with high tannins, and generally requires a minimum of 2 years of oak aging and 1 year in the bottle.

Brunello di Montalcino

A style of dry wine finished with less than 1.5% residual sugar

This raisin-like grape is one of four noble grape varieties used in the production of Madeira that is fermented on the skins, fortified when sugar levels reach 7% and creates a wine with natural sweetness.

This small white wine region located just north of Lisbon in Estremadura, Portugal produced an eponymous wine, popularized by Shakespeare in Victorian England, which is made from the Arinto and Esgana Cão grapes.

In this first phase in the lifecycle of a vine, characterized by the initial shoot growth in the spring, the vine will draw upon carbohydrate reserves in the roots until the new leaves start photo-synthetically producing energy for the vine.

This Austrian wine region is divided into four districts: Mittelburgenland, Neusiedlersee, Neusiedlersee-Hügelland, and Südburgenland.

Wine region in eastern France that is among the most famous and most expensive fine winegrowing areas of the world. Produces world famous red wines from Pinot Noir, and world famous white wines from Chardonnay.

Family-owned farm outlets in Südoststeiermark, Austria where producers sell their agricultural products to the general public.

Wooden casks with a volumetric measure of 130-gallons; used in sherry production

This grape, widely planted in the Anjou and Touraine areas of the central Loire Valley, is also often blended with Cabernet Sauvignon, especially in the Bordeaux region. The grape tends to be light to medium bodied, exhibiting aromas and flavors of fresh red raspberries and pepper spice. It is lighter in color and tannins than Cabernet Sauvignon.

This world renowned red wine grape, originally of the Bordeaux region, produces wines of remarkable body owing to its concentration of pigments, rich tannins, phenolics, and flavor compounds; it produces wines that achieve complexity and elegance with age and is often blended around the world with other Bordeaux varietals. The aroma of the Cabernet Sauvignon grape is sometimes characterized by green peppers, and its fruit flavor is often described as black currant, but what makes this grape remarkable is its ability to reflect the unique characteristics of individual terroirs, vintages, and winemaking techniques.

Cabernet Sauvignon

Twelve criteria rating system for the production of port wine in Portugal's Duoro region.

The above-ground portion of the vine formed by the trunk and its system of leaves, shoots, tips, tendrils, fruit, spurs, and canes.

Techniques such as winter pruning, shoot thinning, summer pruning, shoot devigoration, shoot positioning, leaf removal and trellis systems that control of vine growth to ensure air circulation and exposure to sunlight.

Canopy Management

Cool, dry winegrowing region on New Zealand's South Island known for Pinot Noir and Chardonnay. Region includes the plains around Christchurch and the rolling hills at Waipara.

The compact layer of skins, seeds and pulp that floats on top of a vat of fermenting red wine.

A strong gale-force wind that blows in from the southeast across the coastal winelands of South Africa during the summer months

A synonym for Crouchen Blanc in South Africa

Process of injecting carbon dioxide into still wine; the least expensive method of sparkling wine production.

A fermentation process that takes place when whole grape clusters are placed in an anaerobic environment in order to change their metabolism so that they break down their grape sugars to create alcohol without the intervention of yeast. This is an enzymatic fermentation. It is also known as Whole Berry Fermentation.

Carbonic Maceration

A small fortified wine region with DOC status near Lisbon in Estremadura, Portugal, established by the Marquis de Pombal. The wine is made from nine different grapes, both red and white, fermented dry, and fortified to 18-20%. It is then sweetened with unfermented, fortified grape juice called abafado and aged in cask for 3-5 years.

Winegrowing region with DO (Denominación de Origen) classification just south of the Ebro River in north central Spain which produces white and rose wines, but is most well known for reds made from Garnacha and Tempranillo. Also, the Spanish name for the red varietal grape known in France as Carignan.

A grape variety that once played a significant role in the red Bordeaux blend and was often mistakenly called Merlot in Chile

While the principle white is Grüner Veltliner, a third of the production of this small winegrowing district, east of Vienna in the region of Niederosterreich, is actually red.

This regulatory body responsible for the vineyard ranking system known as the cadastro in Portugal which controls vineyard plantings and both viticultural and vinification practices for Port. All grape growers are members.

This sub-region of the Aconcagua Valley wine region in Chile, where one quarter of all of Chile's Chardonnay is grown, lies near the coast and represents Chile's coolest fine wine growing area.

This red grape widely planted in Ribatejo, Portugal is the same grape as Periquita and João de Santarém.

Castelão Frances

The world's largest wine-producing area, located in central Spain.

Castilla-La Mancha

Region in northeastern Spain along the coast of the Mediterranean with Barcelona as its capital; two important winegrowing regions are Penedès and Priorat. Home to some of Spain's most innovative winemakers, and source of most of the cava (sparkling wine) made in the traditional Champagne method.

A wine region in Argentina situated to the north of La Rioja and to the south of Salta with some vineyards at extreme altitude. Grapes not only ripen, but maintain their acidity due to a combination of cool nights and warm days.

Spanish sparkling wine made in the traditional method of the Champagne region of France that is generally blended from three white wine grapes: Parellada, Xarel-lo, and Macabeo. Also means "cellar."

Name used in the Valdepeñas DO of central Spain for the red wine grape that is also known as Tempranillo

Wine region that refers to the counties between the cities of San Francisco and Santa Barbara: Alameda, Contra Costa, Santa Clara, Santa Cruz, Monterey, San Benito, San Luis Obispo, and Santa Barbara.

Located on South Island and home to the most southerly vineyards in the world, this is the fastest growing vineyard area in New Zealand and is now gaining recognition for its distinctive Pinot Noirs.

Wine region that refers to the huge valley between the California Coast range and Sierra Nevada - which is divided into two valleys: Sacramento Valley, and San Joaquin Valley. The San Joaquin Valley is the primary growing region within this region.

The largest fine wine region in Chile, sandwiched between a low coastal range which runs along the Pacific and the high Andean mountain chain that separates Chile from Argentina.

Central Valley of Chile

A clarification procedure that separates substances of different densities through rotation at high speed

A basic blending formula used in Champagne to put together the house cuvée

Burgundy's most northerly district is famous for its white wines made from the Chardonnay grape.

A winemaking technique that permits the addition of cane or beet sugar to the must before fermentation begins as a means of boosting the final alcohol level of the finished wine

This grape, loved by winemakers because it grows easily and adapts beautifully to a range of winemaking styles, is responsible for the premier white wines of the Burgundy region and is also a principal ingredient in the sparkling wines of Champagne. Winemakers may choose techniques ranging from cool barrel fermentation to malolactic fermentation or sur lie aging to produce wines of substantially different characters.

A method of sparkling wine production that involves both bulk fermentation and bulk clarification under pressure. This method is also known as "Cuve Close."

Charmat Process

A winegrowing and winemaking estate in the Bordeaux region of France, including the vineyards, the wine cellars, and any buildings on the property.

These esters are formed during the normal course of aging.

Chemical Esters

Name of a specific geographical region between Florence and Siena in the Central Italian winegrowing region of Tuscany that is known for making red wine from the Sangiovese grape

In order to use this DOCG designation for the famous Sangiovese-based wine, the grapes must come from one of six sub-regions located between Florence and Siena, the producer must have lower grape yields, must not exceed percentages of blending grapes, and must produce a wine a 12% alcohol. The six sub-regions of Chianti Classico are: Colli Aretini, Colli Fiorentini, Colli Senesi, Colli Pisane, Montalbano, and Rufina.

Chianti Classico

This 60 acre vineyard is located at the far northern end of Dry Creek Valley on the eastern benchland slope just before Lake Sonoma and supplies fruit for the Rancho Zabaco Chiotti Vineyard Zinfandel.

Chiotti Vineyard

The central sub-region of the Douro responsible for 35% of the total port production in Portugal

Grape formerly called "Hermitage" in South Africa

A step that removes suspended particles in wine

This winemaking term is divided into three categories: brilliant - absolutely free of sediment and crystal clear; clear - free of sediment, but not brilliant; and cloudy - visible sediment or a muddy look.

Clarity of wine

A new German classification for dry wines that are made from a traditional grape, have a potential alcohol level one degree higher than the minimum for that variety and region, have an actual alcohol of at least 12% by volume, and have a maximum residual sugar equal to 2x the acidity.

The finest of the inorganic soil fractions; has the greatest capacity for holding nutrients and water. See "Silt" and "Sand."

Is defined by temperature, moisture, sunlight and wind and is one of the most important factors in determining the quality and balance of a grape's aroma, flavor, texture and color.

This practice of choosing a single superior plant in the vineyard and then taking cuttings from the vine for propagation is one method of improving a vine variety.

Clonal Selection

These vines are descended from a single plant through cuttings with each cutting, in theory, being an exact copy of the parent plant.

This winery, located in the Marlborough region on New Zealand's South Island, gained instant recognition for its 1985 Sauvignon Blanc which put New Zealand on the world's fine winemaking map.

Cloudy Bay Vineyards

Tissues located inside the buds of existing shoots on a vine that develop into the clusters of the upcoming season

Cluster Primordia

A small production zone along the coastal sand dunes northwest of Lisbon within the wine region of Estremadura in Portugal. The principle red grape is Ramisco and the dominant white grape is Malvasia.

A winemaking technique that allows for the aqueous extraction of pigment and tannin before fermentation begins

A winemaking step that chills wine before bottling to remove tartaric acid crystal from the wine

Cold Stabilization

A single vintage tawny port; the rarest of all ports

Typically referred to as "hue;" wines are generally described as being one of three: red, white, or rose. Red wines derive theirs from pigments in the skins of the grapes. Factors influencing the intensity include size, variety, ripeness of the grapes and the length and type of fermentation technique.

This grape juice, used as a sweetening agent in sherry production, has been concentrated to 33% sugar and then decolorized with deactivated charcoal.

Concentrated or Rectified Must

This ward, located within the Coastal region of South Africa just south of Cape Town, was the first area in South Africa to plant vines back in the 1600s. Also a type of wine from the western cape of South Africa during the 18th century, it was one of the most expensive and sought after wines on the market at that time.

A climate characterized by significant seasonal and daily temperature swings typified by hot summers and cold winters as a result of being far away from the moderating influence of the ocean. It is responsible for considerable vintage variation. Frosts are often an issue during both spring and fall.

Continental Climate

Wine region in state of South Australia noted for its famous red "terra rosa" soils and Cabernet Sauvignon

Winemaking facilities jointly owned by a membership of wine growers/wine producers who pool resources to make and market their wines. This type of business venture is particularly strong in the wine-growing regions of the south of France: the Rhône Valley, Languedoc-Roussillon, and Provence.

Winemaking facilities jointly owned by a membership of grower/producers who pool resources to make and market their wines

The central area of the Burgundy region produces some of this region's most famous wines.

Crops planted annually or perennially to prevent erosion, control vine vigor, and provide natural habitat for beneficial insects.

These tiers or stacks of barrels that create a solera are also known as scales or nurseries.

Term used in Spain for DO and DOCa wines that have met specific aging requirements. Red wines must be aged for at least 2 years (including 1 year in oak). White wines must be aged for at least 1 year (including 6 months in oak).

Known as the Mission Grape in Argentina, there are at least three primary clonal variations of this grape, all of which are used to produce rustic table wine that is often distilled into brandy. The three clonal variations are: the Criolla Grande, Criolla Chica and Cereza.

The offspring of sexual reproduction of different subspecies within the same species. Example: Pinotage [Pinot Noir x Cinsault = Pinotage] Pinot Noir and Cinsault are both subspecies of Vitis vinifera.

A bacterial infection that causes large tumors or growths on the trunk of the vine that effectively girdle the plant and inhibit the flow of nutrients and water, causing the vine to slowly wither and die.

Process of pressing, ripping, and tearing the grape berries to release their pulp and juice.

Wild/natural yeast strains that have been cultivated in a lab because of their efficient alcohol conversion and natural ability to ferment clean, varietally correct wines with minimum off-odors.

Cultured Yeasts

A warm sub-region of Chile's Central Valley South with fertile, alluvial soils where most of Chile's Sauvignon Blanc is planted.

A method of sparkling wine production, also known as "Charmat Method," that involves both bulk fermentation and bulk clarification under pressure.

The first press or the first juice to emerge from the grape in Champagne production; also means "blend." Limited by law to the first 10 pièces.

A DOC located south of the Douro River in Portugal producing red wines from Touriga Nacional and white wines from Encruzado

Removing the stems from the clusters of grape berries

Common fungal infection, also known as "Eutypa Dieback," which enters the vines from pruning wounds and releases toxins that stunt vine shoots and cups vine leaves, eventually killing the infected cane.

Also called juice settling, this is a winemaking technique whereby must is allowed to rest before fermentation begins in order for the gross particulate matter to fall out of the solution.

The process of pouring the contents of a wine bottle into another container in order to soften and mellow the tannins, to allow the fruit flavors to emerge more fully, and/or to pull the wine off its sediment.

The process by which the frozen plug of sediment collected in the neck of the Champagne bottle is released or expelled. This step is also known as "Disgorging".

A half-bottle of wine

Semi-Dry; a style of sparkling wine finished with between 3.3-5% residual sugar

The second highest tier in Spain's system of controlled appellations. It is the larger of two categories that fall under the "Quality Wine Produced in a Specific Region" classification, which designates precise geographic limits and specific growing and winemaking practices. There are currently more than 50 of these designations. This Spanish designation is similar to the Italian Denominazione di Origine Controllata (DOC) or the French Appellation D'Origine Contrôlée (AOC).

Denominación de Origen (DO)

This is the highest tier in Spain's system of designating wine quality based on specific geography. The "Quality Wine Produced in a Specific Region" classification designates precise geographic limits and specific growing and winemaking practices. Currently, only the Rioja region has qualified for this DOCa status.

Denominación de Origen Calificada (DOCa)

Italian wine regulatory system established in 1966 that sets the standards for how wines are made, how much alcohol they can contain, and how they should look and taste. Wines with this designation are regarded as quality wines by the European Union.

Denominazione di Origine Contrallata (DOC)

The Italian appellation rank above DOC. These regional wines are "garantita," or guaranteed to have strict yield limits, longer aging, and other quality controls. See also DOC.

Denominazione di Origine Controllata e Garantita or DOCG

The smallest amount of stimulus required to create an unidentifiable sensation

Detection Threshold

The second cut or press fraction in Champagne. Before 1992, it was legal to use this is Champagne production, but no longer.

Deuxième Taille

During this process, also known as ""Dégorgement," the frozen plug of sediment collected in the neck of the Champagne bottle is released or expelled.

Used to describe something performed in a twenty-four hour period, or having a daily cycle.

An important red grape from Italy's Piedmont is made into this popular Beaujolais-style light-bodied, fruity dry red wine; although it is not sweet, the wine's name means ""little sweet one"" in Italian.

Austrian wine district in the Niederösterreich region of Austria that is home to the Federal College and Institute for Viticulture and Pomology. In this district, Grüner Veltliner is king, but Frühroter Veltliner is its specialty.

A red grape variety developed in Germany with a fresh fruity nose, good color, balanced acidity, and good yields.

The blend of cuvee and a specified amount of cane sugar added to wine after disgorging that determines the level of sweetness in the finished wine. This addition is known as the liquer d'expédition.

A unique caramelized flavor common to port wines that have matured without the benefit of temperature control in the hot climate of the Douro region

The eastern sub-region of the Douro responsible for 15% of the total Port production in Portugal

A style of sparkling wine finished with more than 5% residual sugar

Also known as "Peronsopera," this mildew attacks the green portions of the plant, marking leaves with what appear to be oil spots and can cause a vine to prematurely drop its leaves in the case of a severe infection.

Government viticulturist who introduced ground-breaking canopy management techniques to the New Zealand wine industry

Dr. Richard Smart

Irrigation system that places water emitters by each vine

Drip Irrigation

Wine growing region located in north Sonoma Country which is considered one of the superior AVAs for growing Zinfandel grapes.

Dry Creek Valley

River that originates in the northern highlands of central Spain and runs west through Portugal where it changes its name. In Spain, this river runs through three important winegrowing regions: Ribera del Duero, Rueda, and Toro.

This pure invert sugar, a 50-50 mix of fructose and glucose, is used as a sweetening agent in sherry production.

Unfermented must to which grape spirits have been added OR a sweet wine whose fermentation has been arrested through the addition of grape spirits; used as a sweetening agent in sherry production.

A ward within the Coastal region of South Africa located just north of Cape Town.

This company, given government charter by Holland to expand trade and explore political ties with the nations of Asia, established a victualling station for their ships at the Cape of Good Hope in South Africa in 1652.

Dutch East India Company

River in north central Spain that runs through the winegrowing regions of Rioja, Navarra, Cariñena, and Somontano.

The German term for Botrytis Cinera, a mold that attacks ripe grape clusters concentrating their sugars and adding a honeyed note to the flavor profile. Also known as "Pourriture Noble," and "Noble Rot." It is responsible for crafting some of the greatest dessert wines in the world.

A fining agent that removes excessive tannin

In Germany, an individual vineyard site or single vineyard.

German wine made from frozen grapes.

The cool climate of this high altitude ward within the wine district of Overberg in South Africa produces noteworthy Sauvignon Blanc.

The principal white grape of the Dão in Portugal

An organic substance capable of causing chemical change

The sensory organ responsible for the sense of smell

German term that denotes an estate bottled wine made from grapes that were grown on a grosslage

Erzeugerabfüllung

Also known as "Black Measles," this fungal disease common in warm climates, kills a vine suddenly in hot weather, causing leaves to fall off the vine and berries to develop spots.

A white Portuguese grape used in the production of Bucelas. Its name means ""dog strangler"". It is the same grape as Sercial of Madeira fame.

Term used for wine where 100% of the grapes are grown and the wine is processed by the same winery at the same location

Wines produced in conditions where a single producer has more control over all aspects of growing, winemaking, and bottling.

Largest group of aromatic compounds found in wine formed when an odorless acid forms with an odorless alcohol. There are two types: biochemical and chemical. Biochemical ones are formed during the course of fermentation and require the action of yeast, whereas chemical ones are formed over time during the normal course of aging.

This largest wine producing region in Portugal, formerly known as the "Oeste" (the West), is situated just north of Tagus estuary along the west coast of Portugal and stretches from Lisbon to Bairrada.

The Portuguese word for "oven". A synonym for "armazens de calor."

This alcohol, which is the principal product of the primary fermentation, carries aroma and bouquet.

An ester that, in small quantities, adds complexity to a wine but in large quantities detracts by imparting solvent aromas such as fingernail polish remover or airplane glue.

Common fungal infection, also know as "Dead Arm," which enters the vines from pruning wounds and releases toxins that stunt vine shoots and cup vine leaves, eventually killing the infected cane.

This process mimics the aging process that bottled red wines undergo by extending skin contact after fermentation is complete.

Extended Maceration

The driest style of sparkling wine produced with less than .06% residual sugar.

A style of sparkling wine finished with between 1.2-2% RS. Also called Extra Sec.

A style of sparkling wine, also called Extra Dry, finished with between 1.2-2% residual sugar.

This term refers to the sum of soluble solids in a wine, including phenolics, glycerol, minerals, protein, and pectins, (and often does not include sugar), which contribute to the wine's structure, flavor, color, and body. As a general rule of thumb, the more adjectives you can use to describe a wine the more extract that wine has. A high-extract wine will have continuity on the palate from start to finish. There will be up-front flavors, flavors in the mid-palate, and lingering flavors on the finish.

A viral infection that causes unusual growth patterns in the vine: short internodes, abnormal branching, small clusters, poor fruit set, shot berries and malformed leaves that look like fans.

In Austria, a synonym for Chardonnay.

A German term meaning "off dry."

Process whereby yeast cells convert grape sugars into alcohol and carbon dioxide

A popular white grown in Ribatejo, Portugal.

A term used to describe a single vineyard comprised of more than one grape variety where the vines are usually haphazardly mixed within the plot

A clarification procedure that forces wine through a very fine barrier to remove particulates and contaminants

Process of clarifying wine electromagnetically by introducing oppositely charged materials such as egg whites or gelatin into the wine, which then bond with certain particulates and precipitate out.

A process of clarifying the wine electromagnetically via the introduction of oppositely charged materials such as egg whites or gelatin

The wine's aftertaste, defined not only by its flavors, but also the length of time those flavors linger in the mouth.

Made from the Palomino grape alone, its unique flavor and aroma is derived from the biological action of flor and controlled oxidation. It is one of the least acidic and most aldehydic wines in the world.

Acid that will remain in the residue during distillation and will not pass into wine spirits

An in-mouth smell

The blanket of film yeasts that develops on top of the wine as it ages in butts in the sherry cellars.

Flor. It is also refered to as the "Velo". Flor means "flower" in Spanish. Velo means "blanket".

For the vine, a period of self-pollination.

Wine made extra strong by spirit added at some point during production. Some of the best known are port, sherry and madeira.

A musky, grapiness characteristic most commonly associated with Concord grape juice or jelly.

German anbaugebiete that bottles its wine in distinctive, squat green flagons called Bocksbeutel. Its boundaries extend along the Main River and its tributaries around the city of Würzburg and the majority of its production are whites like Müller-Thurgau, Silvaner, and Bacchus. This is a large region with a continental climate, but it is discontinuous in its vineyard plantings.

A small ward within the Paarl district of South Africa settled by French Huguenots in the 17th century

When the weight of the grapes on top crush those below, this juice drains from the wine press without the application of additional pressure. It is generally lower in tannins and higher in sugars than pressed juice.

Crosses of Native American Vitis species and the European Vitis Vinifera species developed with the hopes of combining the disease resistance of the American vine with the flavor profile of the European vine. This was a disappointing effort to salvage the European wine industry after phylloxera began to devastate the Old World vineyards.

French-American Hybrids

This northeast corner of Italy, bordering Austria to the north and Slovenia to the east, enjoyed huge success throughout the 1970s and 80s for producing crisp white wines.

Friuli-Venezia Giulia

Austrian grape that produces a high extract, low acid white wine. In France, it is known as Malvoisie Rosé; in Germany, it is known as Frühroter Malvasier. Unrelated to Grüner Veltliner.

Frühroter Veltliner

Term used to describe softer, less acid white and lower tannin red wines where the characteristics of the grape are dominant. Also called "fruit forward."

Cool, damp region of northwestern Spain that includes the Rias Baixas DO.

Pie chart divided into the three general components that influence the quality and character of grapes: climate, soil, and viticultural practices.

Gallo of Sonoma Quality Circle

Method of vineyard management that ensures healthy maintenance of the vines while avoiding negative impact on the land or surrounding environment. For example, minimal use of chemicals to control weeds, insects, and diseases. See also Sustainable Practices.

Gallo Sustainable Practices

Rocky benchland (hillside) soil that provides just the right amount of moisture to promote the balanced growth of the vine. See also Signature Soil.

Gallo's Signature Soil

This is the red wine grape responsible for the distinctive wines of the Beaujolais district in the south of Burgundy. The grapes are also grown in the Loire Valley. The grape buds, flowers and ripens early, making it susceptible to spring frosts, but allows it to thrive in relatively cool areas.

The Spanish (and original) name for the red wine grape that is known in France as Grenache. Cultivated primarily in the Rioja, Navarra, and Priorat regions of northern and eastern Spain.

A fining agent that removes excessive tannin

Sake and vermouth are the only two recognized by U.S. wine law, which means that the producer of these products can use the name Sake or Vermouth without specifying what grape was used to make the vermouth or what rice was used to make the sake.

An area of the Hawke's Bay region on New Zealand's North Island that holds great promise for full bodied red varieties. The soil is free-draining, low-fertility gravel that was left behind when the Ngaruroro River jumped its banks and dramatically changed its course in 1876.

Gimblett Gravels

Winegrowing region on New Zealand's North Island that produces "bag-in-a-box" blends for sale to the domestic market. But a number of small wineries produce premium table wines and sparkling wines.

Gisborne/Poverty Bay

Alcohol that tastes as sweet as glucose and is produced in small amounts during fermentation. It appears in higher concentrations in wine made from high sugar musts with high yeast populations like dessert wines.

White grape, also known as Verdelho that is one of the eight sanctioned grape varieties for top-quality port production.

To insert a bud or shoot of one plant into the stem or rootstock of another

Term used in Spain for DO and DOCa wines that have met the highest aging requirements. Red wines must be aged for at least 5 years (including 2 years in oak). White wines must be aged for at least 4 years (including 6 months in oak).

A French wine classification where, in Bordeaux, only one of the 61 estates included in the 1855 Classification are one, and in Burgundy, this is only one of 32 individual vineyards that are classified as producing the top 1% of the region's wines.

Sugar, acid, tannin, color pigments, flavors and aromas.

Grape components

A subspecies of vinifera or labrusca or riparia etc. Example: Chardonnay. (Genus: Vitis; Species: Vinifera; Subspecies: Chardonnay)

Free-draining soil composed primarily of small pebbles

A fungus affliction that occurs when moist warm weather in the morning is followed by more of the same in the afternoon, creating a rot which ruins the fruit.

This grape thrives in hot, dry, windy areas and is widely planted all over the southern Rhône Valley and other areas of southern France, where it's used to produce both red and rosé wines. It is generally pale compared to other red wines. In regions with a long growing season the grapes may ripen so fully that the wine is high in alcohol and still has a touch of sweetness.

In Germany, a set of vineyards which are similar enough to be grouped together under one collective vineyard name. The term translates as "large site."

This most widely planted grape in all of Austria is a white variety known for its intriguing flavor/aroma profile of sugar snap peas, boxwood, arugula and white pepper.

Grüner Veltliner

German term that denotes an estate bottled wine made from grapes that hail from an einzellage.

Mechanized riddling boxes used in sparkling wine production.

A German term meaning "off dry."

The length of time the grape cluster remains on the vine

A synonym for Muscat d'Alexandria in South Africa

Located on North Island in New Zealand, this wine growing region, known for Chardonnay, Merlot and Cabernet Sauvignon, is second in volume and importance to Marlborough.

High-density lipoproteins; the ""good"" cholesterol.

A vine that uses its own trunk as its only means of vertical support, i.e., there is no trellis or stake to keep the vine upright.

A winemaking process that uses fining agents like tannin and bentonite to remove proteins. This step prevents an unsightly white haze from developing in the finished wine should it ever be exposed to warm temperatures.

Heat Stabilization

Scale of the five regions for grape growing based on "degree days." Region I is the coldest with 2,500 or fewer Degree Days, Region V is the warmest with 4,001 + Degree Days.

Heat Summation Rating

The result of an uneven berry set, when the grapes do not develop uniformly and are all different sizes at full maturity. This condition is also referred to as "Peas and Pumpkins" and is often considered a "plus" as it provides a greater skin-to-juice ratio in the making of red wine.

Hens and Chicks

A German anbaugebiete comprised of two small areas just east of the Rhine near the city of Mannheim which produces mostly Riesling

Hessische-Bergstrasse

In German, this means "this year's" and refers both to new wine and the vintner-owned inns/taverns/wine bars that serve food and proprietary wines in Vienna.

German term, meaning "high growth," for declassified QmP kabinett: wines that would otherwise make a lackluster QmP and are bumped down to the Qualitätswein category. Otherwise known as a "super QbA."

Fermentation machine that rotates gently on its side, mixing skins and juice. In addition to being gentle, this method, because horizontal, puts a higher-percentage of skin & pulp in contact with juice.

Horizontal Rotary Fermenter

Acronym for premium wines that sell in the range of $9 to $15 per bottle. High Priced Cork.

A particular variety of a color, also referred to as shade or tint.

A cold current in the Pacific that impacts weather patterns in Chile

Humboldt Current

This historic Australian wine region just north of Sydney is now the name for a zone with two distinct wine sub regions. Upper and Lower Hunter Valley. See also New South Wales.

The offspring of sexual reproduction between two different species. Expample: Baco Noir [Vitis vinifera x Vitis riparia = Baco Noir].

The result of the reduction of elemental sulfur; smells like rotten eggs

Hydrogen Sulfide

An Italian wine category indicating a wine or style that is typical of its region

Indicazione di Geografica Tipica (IGT)

The regulatory body that has overall control of port production and must approve of each shipper's blend before it is released, as well as determine how much wine may be fortified into port each year.

Instituto do Vinho do Porto (IVP)

A viticultural practice that attempts to reduce the application of agrochemicals by using the complex interaction of insects, their predators and hosts to eliminate those harmful to the vine through natural or synthetic means.

Integrated Pest Management (IPM)

Commercial grape varieties that are widely planted around the world. Primary examples are Cabernet Sauvignon, Merlot, Syrah/Shiraz, Chardonnay and Sauvignon Blanc.

International Varieties

Water management that is applied to meet the vine's precise needs

The cool, damp area of Chile's Southern wine region largely devoted to País and Moscatel that produces rustic wine that is distilled into brandy.

A bottle with the equivalent volume of four bottles of wine

A red grape widely planted in Ribatejo, Portugal which is also known as Periquita and Castelão Frances.

João de Santarém

A winemaking technique, also known as "Débourbage," whereby must is allowed to rest before fermentation begins in order for the gross particulate matter to fall out of solution.

A wine region in Argentina situated to the north of La Rioja that is noted for some of its vineyards being located at extreme altitudes.

The lowest level of Pradikatswein in the German classification system used to describe wine which is made from fully ripened grapes, generally in a light style. In Austia, Kabinett is a subcategory of Qualitätswein rather than a Prädikatswein, and the term always designates a dry wine.

This wine district in Niederösterreich is home to Langenlois, Austria's largest wine town.

The common name for an edible fruit native to southeast-Asia that is also known as a Chinese gooseberry

An arid, inland wine region in South Africa sandwiched between two mountain ranges where most vineyards flank riverbanks.

A scale for must weight in winemaking, used primarily in Austria, and originally the name of a piece of equipment for doing the actual measurement.

Klosterneuberger Mostwaage (KMW)

This national cooperative, or grape growers trade union, founded in South Africa in the early 1900s soon morphed into a price cartel and expanded its powers exponentially, only to relinquish most of its authority in 1990. Kooperatiewe Wijnbouwers Vereniging.

Kooperatiewe Wijnbouwers Vereniging (KWV)

A wine district in Niederösterreich whose primary grape is Grüner Veltliner

Vast winegrowing region on the hot, dry plateau of central Spain whose vineyards cover more ground than all of the vineyards in Australia.

This region is known for its white wines made from Torrontés and Moscatel de Alejandria and is the original home to the vine in Argentina.

Formed during alcoholic and malo-lactic fermentations

Converts sugar into lactic acid during fermentation and converts malic acid into lactic acid during malo-lactic fermentation

Lactic Bacteria

Located in southwest France, it is the country's largest winegrowing area.

Languedoc-Roussillon

Low-density lipoproteins; the "bad" cholesterol "

The initiation of the dormant phase of a vine's growth cycle brought on by the first heavy frost which in turn triggers the vine to lose its leaves

A canopy management technique that involves the systematic removal of leaves in the fruit zone so that sunlight strikes the clusters and ensures optimal pigment and flavor development in the grapes

A condition caused by a virus that blocks the translocation of pigment from leaf to berry. An infected vine is hallmarked by red and gold leaves come Autumn and a downward rolling of the leaf blade.

An insect vector responsible for spreading Pierce's Disease to the vine

A pungent odor that may develop if wine spends too long in contact with dead yeast cells

Tiny rivulets of wine that form on the inside of the wine glass after the wine has been swirled. Also known as tears.

Winegrowing region in central Spain, home to the Valencia DO.

A German term that means ""charming"" and is used to denote wines with a small amount of residual sugar.

A cool winegrowing sub-region of the Coquimbo wine region of Chile, this northerly growing area is less than 20 miles from the Pacific and its weather patterns are greatly impacted by the Humboldt Current.

A method used during blush production in which the juice and skin are left in contact for anywhere from a few hours, up to two days, to allow some, but not too much color to be pulled from the grape.

Limited Maceration

The replacement of the small amount of wine lost during disgorging with the same or similar cuvée plus a specified amount of cane sugar that will determine the level of sweetness in the finished wine

Liqueur d'expédition

A sugar-yeast mixture which initiates the second alcoholic fermentation in the traditional method of Champagne production

Liqueur de tirage

Soil composed of a balanced mixture of clay, silt, and sand.

Soil composed of a fine mixture of clay and silt particles that has been deposited by the wind

(?) The replacement of the small amount of wine lost during disgorging with the same or similar cuvée plus a specified amount of cane sugar that will determine the level of sweetness in the finished wine

Also known as Viura, this most widely planted white wine varietal in northern Spain has a vaguely floral character and relatively low acidity that is often blended with strong red wines. Along with Parellada and Xarel-lo, it is one of the three grapes in the traditional cava (sparkling wine) blend.

The process of soaking the skins of red grapes in the juice to extract aroma, color and tannin.

Refers to the climate of a particular region

A fortified wine named after the Portuguese island located in the Atlantic, 390 miles off the coast of Morocco, and 290 miles north of Spain's Canary Islands.

A descriptor used to describe a wine that has been oxidized and subjected to heat, resulting in flavors of caramel and nuts.

A bottle with the equivalent volume of two bottles of wine

French term for the bottom of the Champagne press

A sub-region of Chile's Central Valley planted in the mid-1800s by the wealthy of Santiago. Most of the grape varieties planted here are red.

A stand-alone varietal in Argentina and a minor component of the red Bordeaux blend in France

The second most abundant acid in grape juice and in wine that gives wine an "apple" taste

One of the four noble grapes used in the production of Madeira

A white varietal that is one of the eight sanctioned grape varieties for top-quality port production - needs more description

A type of Fino sherry made in Sanlúcar de Barrameda whose unique salty tang is due to the predominance of a particular strain of yeast (S. Beticus) in the velo

Manzanilla Sherry

The quantity of grapes (8,800 lbs)needed to fill a Champagne press.

Climate influenced by the ocean and characterized by cool, wet weather.

Maritime Climate

The largest and most important of New Zealand's wine-producing regions, it is located on South Island and famous for its Sauvignon Blanc.

At the end of the 18th century, this Prime Minister of Portugal did much to promote port and maintain its integrity. In addition to delineating the zone of production, he awarded the Oporto Wine Company the exclusive right to distill the one and only grape brandy for use in port production in order to ensure that a quality product was being used. He also prohibited the addition of elderberry juice and fruit rinds in the vinification process and limited crop yields.

Marquis de Pombal

A fortified wine traditionally produced on the Italian island of Sicily

This winemaking region, located at the southernmost end of New Zealand's North Island, contains many, small, high-quality wineries that are noted for excellent Pinot Noir and Chardonnay. It is sometimes considered a sub-region of the Wairarapa plains.

Referring to the flavors that develop in the grape as minerals and trace elements are taken from the soil and transferred to the berries, it is directly related to the length of time the cluster hangs on the vine.

This sub region of Chile's Central Valley, home to a quarter of all of the country's vines, is widely planted with Pais, along with many international varieties.

An insect vector responsible for spreading leaf roll virus to the vine.

Climate characterized by mild, wet winters and warm, dry, sunny summers.

Mediterranean Climate

Cultivated in the Loire Valley between the lower reaches of the Loire River and the Atlantic, this grape is best known for its use in the white wine Muscadet, and produces light, citrus driven whites.

Melon de Bourgogne

The largest and most important wine region in Argentina. Over 70% of the entire country's wine production is vinified here.

A molecule formed when sulfur dioxide and ethyl alcohol bind together; smells like onion or garlic

A red or white proprietary blend made in the USA from Bordeaux grape varieties

This popular black grape, originating from the Bordeaux region in France, it is often referred to as smooth, or ""Cabernet Sauvignon without the bite."

Refers to the climatic conditions of a particular vineyard

Also known as the Traditional Method of Champagne production, this process involves two separate alcoholic fermentations and the second takes place in the same bottle from which the finished wine is later served.

Methode Champanoise

Organic compound responsible for the green, grassy aroma that is considered typical of Sauvignon Blanc and the bell pepper aroma that is characteristic of Cabernet Sauvignon.

Refers to the climate conditions within and immediately surrounding the vine's canopy

A vinifera grape that followed the church during the early days of colonization in the Americas

Two thirds of this wine district in Burgenland, Austria, are planted with the red grape Blaufrankisch.

Mittelburgenland

A steep anbaugebiete beginning just below Bonn and extending 60 miles south on both banks of the Rhine.

Spanish name for the red wine grape that is known in southern France as Mourvèdre. The grape thrives in a warm climate and grows in about 250,000 acres of vineyards in the Valencia and Levante regions of central Spain.

A single crop farming system

New Zealand's dominant wine producer, controlling about 70% of the country's production. In 2001, it was acquired by Allied Domecq, a British firm that is the world's second largest wine and spirits company.

Montana Wines Ltd.

In Austria, a synonym for Chardonnay.

The primary coloring agent used in sherry production.

This synonym for Muscat of Alexandria in Argentina is the second most widely planted white grape in the country.

Moscatel de Alejandria

One of three Muscat permitted in the DOC Setúbal blend in Portugal

Moscatel de Setúbal

One of three Muscats permitted in the DOC Setúbal blend in Portugal

Moscatel do Douro

One of three Muscats permitted in the DOC Setúbal blend in Portugal

Italian for Muscat, it is one of the great historic white grapes of the world and can be vinified dry or sweet, sparkling or fortified. The finest variety of this grape, Moscato di Canelli, is a widely grown white wine in Italy.

One of Germany's 13 anbaugebeite. Vineyards flank the Mosel river and its two tributaries, the Ruwer and the Saar.

Mosel-Saar-Ruwer

A concentrated must used to sweeten Ambra Marsalas only

An ""undecided"" classification in sherry production used to designate wines that need time to show their potential and will be re-evaluated at a later date.

Mosto Sobretablas

The stream of bubbles in a glass of sparkling wine

Tasting term for the texture of a wine, for example, its smoothness.

French term for the top of the Champagne press

Wine that is mid-priced, selling between $6 to $9 a bottle. Acronym for "Medium Priced Cork."

This Riesling cross is the second most widely planted grape variety in Germany

Müller Thurgau

A combination of the juice, skins and seeds of the crushed grapes.

A vine that has developed different characteristics through the imperfect reproduction of its cells; this is a natural, but slow evolutionary process that eventually leads to a new species or subspecies.

This German anbaugebiete is located just southwest of the city of Mainz and has a diverse number of soil types and an equally varied topography which produces a number of different wine styles

Denominación de Origen (DO) of a winegrowing region located along the Ebro River in north central Spain

Black grape variety used in some of finest and longest-lived wines in the Piemonte region of Italy

French term for a wine merchant who buys grapes or wine from grower-winemakers and then blends them to produce a wine that is bottled under his or her own label

A small wine-growing region at the northeast tip of New Zealand's South Island

This microscopic worm, which feeds on vine roots, is the insect vector responsible for spreading fan leaf virus to the vine.

A full-bodied Weissburgunder x Silvaner cross. Mostly planted in Austria.

The cool growing area best known for Torrontés and Semillon, located south of Mendoza in Patagonia.

A wine district in Burgenland, Austria named after Central Europe's only steppe lake, Lake Neusiedl.

A wine district in Burgenland, Austria; home to the Austrian Wine Academy and to Ausbruch, a sweet Botrysized white wine.

Neusiedlersee-Hügelland

A probe lowered into a cylinder in the soil that measures the total amount of moisture in the soil at a variety of different depths. See Water Mark Sensor and Pressure Chamber.

The most heavily populated state in Australia whose principle city is Syndey, this is the second most important grape-growing area in the country and is home to its most famous wine region: the Hunter Valley, 80 miles north of Sydney.

New South Wales

Term applied to wine growing techniques outside of Europe or the Mediterranean, usually referring to more experimental and scientific methods.

Niederösterreich is one of four wine growing regions in Austria. It is divided furter into eight districts: Carnuntum, Donauland, Kamptal, Kremstal, Thermenregion, Traisental, Wachau and the Weinviertel.

Niederösterreich

A fungus, also called botrytis cinerea, that dehydrates the grapes, partially shriveling them. Sémillon and Sauvignon Blanc grapes that have been affected by it are responsible for the world-famous sweet wines of the Sauternes district in Bordeaux.

Wine region that refers to the counties north of San Francisco Bay: Napa, Sonoma, Mendocino and Lake.

A world renown grape growing region in Northwest California that has warm sunny days and cool mornings and evenings from coastal breezes and fog

North Coast Region of California

One of New Zealand's two principal islands, it is home to five of the country's nine growing regions, including Hawke's Bay, Gisborne, and Martinborough.

The warmest and most humid of New Zealand's wine growing areas, it produces some notable Cabernet Sauvignon and Syrah.

Northland/Auckland

Smell of wine, divided into two sub-components: the aroma and the bouquet. Aroma comes from the characteristics of the grape. Bouquet is the complex fragrance developed by the winemaker's influence during fermentation and aging.

The tiers or stacks of barrels that create a solera; also known as criaderas. See "Scales."

A volatile substance that reacts with the epithelium to trigger the perception of an aroma in the olfactory bulb of the brain.

The unit of sugar measurement in Germany which measures the density of the must, subtracts 1.0 and multiplies this figure by 1,000. It is also a unit of measurement for must weight.

Undesirable aromas that are foreign to the smell of a sound wine.

A mildew native to North America that attacks the entire vine with white cobweb-like filaments. An infection can reduce yields, stunt pigment development and result in off-flavors in the finished wine.

Term applied to wine grown in Europe or the Mediterranean according to traditional viticulture and winemaking. The notion of "Terrior" is important and well-established especially in France, Germany, and Italy. Geography is more important than technique to Old World producers. See also "New World" and "Terrior."

The northernmost wine region in South Africa whose vineyards border the Olifants River

A sherry that ages through pure physiochemical means, is dark in color, heady in aroma and tastes of toasted pecans.

Legally defined in France in 1981 as a method of production that employs no synthetic chemical products such as pesticides, fungicides, herbicides or chemical fertilizers.

Organic Viticulture

A wine district that is not included in any South African wine region to date. It stands independently. The vineyards are located near the coast where the Atlantic meets the Indian Ocean. It is one of the coolest winegrowing areas in the country. Two wards, Walker Bay and Elgin, make impressive cool climate wines.

A term that means to combine with oxygen; in wine, alcohols bind with oxygen to create aldehydic aromas.

A wine district within the Boberg region of South Africa which is home to the KWV

In Chile, this mission grape is used to produce rustic table wines and is often distilled into brandy.

An extremely rare sherry that ages physiochemically yet possesses the aroma of an Amontillado and the flavor and color of an Oloroso

The principle grape used for sherry production

Along with Xarel-lo and Macabeo, this white wine grape cultivated in Spain is one of the three grapes in the traditional cava (sparkling wine) blend.

An overhead trellising system that allows the vine to express its vigor. By design, the fruit is kept well away from the heat reflected from the ground, and air circulation within the vine canopy is maximized. This support system is ideal for hot, humid growing conditions and vineyards planted on fertile soils. It is often known as the "pergola".

The result of an uneven berry set, when the grapes do not develop uniformly and are all different sizes at full maturity. This condition is also referred to as "Hens and Chickens" and is often considered a "plus" as it provides a greater skin-to-juice ratio in the making of red wine.

Peas and Pumpkins

The primary sweetening agent used in sherry production.

The most widely planted white grape in Argentina.

French term for the wooden shovels used to scoop the squashed grapes back into the center of the Champagne press. Also known as "Retroussage."

The largest and most important Denominación de Origen (DO) in the Catalunya region and one of the most dynamic and varied winegrowing regions in all of Spain. Characterized by international varietals and modern winemaking techniques.

Widely acknowledged to be Australia's greatest wine, this red wine is produced from Shiraz grapes grown in South Australia and rivals the great Bordeaux of France for quality and ability to improve with age.

Penfolds Grange

The brain's interpretation of the information gathered by the senses

Horizontal trellises used in the Rias Baixas DO of northwestern Spain which help growers make use of limited space while providing maximum ventilation to reduce the risk of fungal diseases

A red grape widely planted in Ribatejo, Portugal that is the same grape as Castelão Frances and João de Santarém.

Mildew that attacks the green portions of the plant, marks leaves with what appear to be oil spots, and, in a cases of severe infection, will cause a vine to prematurely drop its leaves.

Responsible control of weeds, insects, animals, diseases, and other pests in the vineyard.

Pest Management

Germany's southernmost wine region and its largest producer.

A logarithmic scale used to measure the strength of an acid.

Pigments, tannins and flavor precursors that are healthful to the human system.

Phenolic Compounds

An alcohol responsible for rose aromas.

The process by which chlorophyll in the leaves uses sunlight to convert carbon dioxide and water into sugar and oxygen.

A microscopic louse that feeds on vine roots and allows bacteria and fungi to invade the vine at the bite wounds and rot the root. Native American varieties, however, have an innate ability to heal the bites, thereby preventing infection.

Aging that involves direct contact with air and its oxidizing effects.

Physiochemical Aging

Aspects of the grape's maturation that are not measured, including skin color, skin and pulp texture, seed color and ripening, and flavor.

Physiological Maturity

A wooden cask of 45-gallon capacity.

The northwest corner of Italy that is considered the most outstanding and highly evolved wine region in the country.

A bacterial affliction that results in premature leaf fall and, eventually, vine death. The disease is spread by insect vectors like leafhoppers and sharpshooters.

Pierce's Disease

One of the main white grapes cultivated in Alsace, this grape is a mutation of Pinot Noir; it is also known as Pinot Bianco, Weisburgunder, and Clevner. It typically exhibits fruity aromas of citrus and melon with high acidity.

A synonym for Chenin Blanc in Argentina.

Pinot de la Loire

Widely planted in the north of Italy, especially in the Friuli region, this grape (whose name translates to grey pine) yields crisp, fruity dry white wine. It is the Italian name for the French Pinot Gris grape.

This grape is responsible for the great red wines of the Burgundy region and is also the principal red wine grape used in the great sparkling wines of Champagne. The grape itself is very challenging to cultivate. It tends to bud early, making it vulnerable to spring frosts. It also reaches its fullest expression when it's allowed to ripen very slowly, making it susceptible to cold and rain in the fall.

A cross of Pinot Noir and Cinsault (formerly called Hermitage). It was created in 1925 at the Stellenbosch University farm of Welgevallen by Professor Abraham Izak Perold.

Another term for Grade Seeds.

Chile's fiery distilled grape spirit.

A French term that describes a brief, brisk shaking process performed in the Champagne cellars in order to prevent the more sticky sediment from adhering to the glass bottles.

A multi-crop farming system.

The cake of seeds and pips and skins removed from the wine press.

A teinturier brought to South Africa in the 17th century from the south of France.

A fortified wine produced in the Douro in Portugal.

A popular grape variety grown in Germany and Austria which makes light, low acid red wine in abundant quantities. It is believed to have been brought to Austria from Portugal in the 18th century.

The French term for Botrytis Cinerea.

Pourritre Noble

This winegrowing region on New Zealand's North Island produces "bag-in-a-box" blends for sale to the domestic market, however, a number of small wineries produce premium table and sparkling wines.

Poverty Bay/Gisborne

A mildew native to North America, also known as Odium, that attacks the entire vine with white cobweb-like filaments. An infection can reduce yields, stunt pigment development and result in off-flavors in the finished wine.

In the Austrian wine quality pyramid, it is roughly equivalent to the German Qualitätswein mit Prädikat.

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