Wine Glossary - Wine A to Z
Understanding the language of wine
Let’s face it. Understanding the language of wine can be confusing. Some terms are hundreds of years old. Some are in a foreign language. Others might just as well be. Here, we set out a glossary of terms to demystify the language of wine.
A
Acid
Acid is the chemical that gives you that 'tang' in your mouth, with the sensation felt toward the sides of your tongue. Acidic wines go best with sour or salty foods.Acidity
Acidity indicates the quality of tartness, sourness and sharpness. It provides a refreshing sensation in white wines, and balance in reds. Its absence makes a wine dull and 'flabby'. Too much acidity can make a wine difficult to drink. There are many acids in a wine, the most important one being tartaric. Others include, malic, lactic, citric and acetic (one of the volatile acids).Aftertaste
Tasting term. The taste left on the palate after you’ve swallowed your wine.Aging
Considered an important aspect, and one that distinguishes wine from most other alcoholic beverages. Wines gain complexity and lose fruitiness as they age. Tannic red wines soften. When a wine reaches maturity, it will generally plateau, then slowly go downhill. Ninety percent of wines produced are meant to be drunk straight away, or within two years.Aldehyde
This is a chemical compound resulting form oxidation. It gives the character of very ripe, almost rotten green apples.Alcohol
There are different forms of alcohol. With wine, we are referring to ethanol, which is the result of fermentation of grape sugars by yeast. It is measured in percentage volume or proof. Also used to refer to alcoholic beverages in general.Amaro
Italian for bitter. An Italian herbal liqueur made from partially dried grapes resulting in a slightly acidative character.Amarone
A dried grape wine produced in the Veneto region of north-eastern Italy. Grapes are dried (often on bamboo racks) indoors in lofts or in special drying lodges. Grapes lose around 30% of their weight, and the loss of water means that other constituents (including sugars) are more concentrated. Minimum alcohol level is 14%, and many examples are higher.Amontillado
Spanish for a full, rich medium dry sherry that is a matured Fino. Flor yeast is added. When it dies, it sinks to the bottom and the wine loses its protection from oxidation, hence the darker colour and nutty flavour.Appellation
A geographical term used to identify where the grapes for a wine were grown.Ascorbic acid
Or vitamin C. It is sometimes added to wine during fermentation to slow oxidation. Identified on a wine label as antioxidant (300).
B
Balance
Tasting term. Wines said to have balance have a harmonious relationship between the components of wine (acids, fruit, tannins, alcohol, texture, flavour). The result is a well-proportioned or well-balanced wine.Barbera
This is an Italian red grape variety that produces an intense ruby red wine, deep in colour, low in tannins and high in acidity. Increasing in popularity.Barrels
Vessels used for the maturation of wine. Oak barrels allow the wine to mature and breathe, while adding tannins and flavours such as vanilla or toast. Referred to as Hogsheads (300 litre) or Barrique (225 litre).Baume
French for a measure of the sugar concentration in the juice.Bead
The size of the bubbles in a glass of Champagne or sparkling wine. It is said the smaller the bead, the finer the wine.Berry set
After flowering, the fertilized flowers are ‘set’ to form berries.Bianco
Italian for white.Bin number
Australian. A storage area in a cellar. With each harvest, wines are allocated to the same bin every year. Over time, a bin becomes associated with that wine (e.g. Shiraz in bin 86). Often, bin numbers become brands depicting a style of wine (e.g. Penfolds Bin 389).Biodynamic viticulture
A 'cosmic' style of viticulture. Management of vineyards governed by the moon and planet positions and their effect on the health of the vines. This not organic viticulture, but as with organic viticulture conventional chemicals and fertilisers are not allowed.Blanc
French for white.Blanc de blanc
French. Wine made entirely from white grapes (black grapes can be used to make white wine. The juice and pulp are clear; only the skin adds colour). A term usually used for sparkling wines.Blanc de Noirs
French. White wine made entirely from black grapes.Blanco
Spanish for white.Blending
The process of mixing different batches of wine to create a wine of greater complexity. Almost all wines undergo blending.Blind tasting
Tasting a wine without knowing what it is. Allows the wine, rather than the label, to speak for itself.Body
Tasting term. Describes the weight and fullness of a wine that can be sensed. A wine can be light, medium, or full-bodied. A wine with a lot of flavour, alcohol, extract and tannin is full-bodied. Body is a less specific term than texture.Botrytis Cinerea
A fungus that can cause bunch rot and wine spoilage. In controlled situations (called Noble Rot) it can lead to concentrated sugars in the berries, and deliciously sweet wines result. Common grapes for this style include Semillon and Riesling.Bottle
A container made of glass, with a neck narrower than the body, and a mouth. Wine bottles tend to be designed to be aesthetically pleasing. Some varietals come in specifically shaped bottles. Shape does not influence taste, but size can influence aging times.Bottle fermented
The process of second fermentation that takes place in the bottle when producing sparkling wine using the traditional champagne method.Bouquet
French. A tasting term for the complex aromas of an aged wine – can relate to wood and malolactic ferment characters. The term is generally not applied to young wines.Brix
American term for a measure of the sugar concentration in juice.Brettomyces
A spoilage yeast that can produce off odours similar to the smell of a band-aid. In low levels it can add character.Brut
French. Dry Champagne or sparkling wine.Bud burst
The beginning of the vine’s growth cycle.Bush vines
Vines that are shaped into a bush. Because it is an older method, most vines grown in this way tend to be old and have low vigour.
C
Cabernet sauvignon
One of the world’s most popular red wine grape varieties, which comes from Bordeaux. Its popularity is partly due to ease of cultivation, thick grape skins and resistance to frost and rot, as well as its consistency of structure and flavour. Familiarity amongst consumers also ensures it remains popular. Brought to Australia with the James Busby collection.Canopy
The above ground parts of the vine, especially the shoots and leaves.Canopy managementc
Viticulture practices (e.g. pruning and leaf thinning) used to manipulate the canopy, to control vine shape, sunlight exposure and disease. A relatively modern term that refers to how the leaf canopy can be manipulated to beneficially alter the microclimate around the vine.Cap
The thick cap of grape skins floating on top of fermenting red wine that gives colour to the wine.Carbon dioxide
Gas given off during fermentation. Responsible for the bubbles in sparkling wines.Carbonic maceration
Whole bunches of grapes are allowed to ferment in a sealed container. Produces a light-bodied, early maturing, fruity wine style (e.g. Beaujolais).Cava
Spanish sparkling wine made using the traditional champagne method.Chaptalisation
French. The addition of sugar to the fermenting vat, the purpose of which is to increase the alcohol content. Illegal in Australia. Widespread in many parts of France.Chardonnay
A green grape variety used to make white wine. Thought to have originated in Burgundy, it is now grown everywhere wine is made as it is easily cultivated. The grape is relatively neutral, with flavours strongly influenced by terroir and oak. Used in sparkling wine production the world over.Charmat process
Sparkling wines receive their secondary fermentation in large tanks, rather than in individual bottles as in Methode Champenoise.Chateau
French. Translates as 'wine growing farm'. Used for many wineries in Bordeaux. Sometimes used as a name for wineries in other parts of the world.Chianti
The most famous Italian wine, made from the sangiovese grape.Claret
British name for Bordeaux wine. Semi-generic term for a red wine similar in style to that of Bordeaux.Clarification
To make the wine clear through fining, filtration and refrigeration.Cleanskin
In Australia, this is a wine bottled without a commercial label. Often sold cheaply in bulk.Clone
A variety that has undergone some genetic adaptation from the original with the idea of improving it.Colour
An important indicator of quality and condition. Darker colours in whites usually indicate older wines. Red wines tend to turn a tawny, brick red colour.Complexity
A combination of richness, depth of flavour, intensity, balance, harmony and finesse. An essential element in good wines.Corked
A wine tainted by TCA (trichloroanisole) causing the wine to lose freshness. One of the key reasons for the increased use of srewcaps.Cork taint
A type of wine fault describing undesirable aromas and flavours in wine. Small amounts flattens freshness giving it a damp mouldy character. Large amounts are easily picked up and cause a musty, mouldy or wet newspaper smell and flavour.Côte
French for a slope or hillside.Cultivar
Another term for the grape variety.Cuvee
French. A wine blended from several vats, or from a selected vat. Also used in Champagne to indicate that this is the juice from the first pressing of a batch of grapes. Also means a blend of different base wines is used for the second fermentation.
D
Decanting
The pouring of wine from its bottle into a decanter to separate the sediment from the wine and to let the wine breathe.Demi-sec
Moderately sweet to medium sweet sparkling wines.Disgorgement
The removal of yeast lees from sparkling wine. The bottle is opened after the neck has been frozen, and a plug of frozen wine containing the dead yeast from the second fermentation that occurs in the bottle pops out.Dolcetto
Black grape variety widely grown in the Piedmont region of Italy. Dolcetto means ‘little sweet one’. This is a little misleading, as the wine can be quite dry. Wines tend to be fruit-driven, tannic with moderate acidity.Downy mildew
A fungal vine disease common to all wine areas resulting in unhealthy leaves and shrivelled fruit.Dry
Tasting term. The opposite of sweet. Dry can also be used to describe the tannins or mouthfeel, referring to the dry, puckering sensation of the wine.Dryness
A wine that has completed fermentation and has less than 7.5 grams per litre of dissolved sugar left is said to have fermented to dryness.
E
Effervescence
The sparkling or gaseous fizz from dissolved oxygen in the wine.
Egg whites
Used in red wine to absorb harsh or bitter tannins.Elegant
Wines that are graceful, well-balanced and light-bodied.Entry
Tasting term. Used to describe the impression of a wine as it enters your mouth.Extract
The solid compounds in wine, such as tannins. Increasing the level of extract results in more colour and body. High levels of extract results in more colour and body. This may be increased by prolonging the wine's contact with the skins, although too long will result in an unbalanced wine that seems 'over-extracted'.
Extra dry
A sparkling wine with a small amount of residual sugar, making it slightly sweet. Not as dry as Brut.Ethanol
The primary alcohol in an alcoholic beverage.
F
Fermentation (alcoholic fermentation)
The conversion of grape sugars to alcohol by yeast. Yeast feeds upon the sugar converting it to ethanol. Heat and carbon dioxide are by products. Fermentation continues until all the sugar has been consumed, the increasing alcohol content kills the yeast, or the external temperature becomes too low.
Filtrations
The removal of solid particles from the juice or wine. Different to fining – this removes soluble material from the wine.Fining
A clarification technique where the addition of egg whites, bentonite or some other fining agent (coagulant) is used to aid in the flocculation of particulate matter in the wine.Finish
The end taste of wine after it has been swallowed or spat out. High tannin content might produce a firm finish. Lack of flavour and body might result in a short finish. After the finish comes the length.
Fino
Spanish. Driest and lightest sherry. Pale in colour because a coating of flor yeast protects it from oxidation. best consumed soon after bottling – once bottled, protection from oxidation is lost.Firm
A taste sensation caused by tannins, mostly noticeable at the back of the mouth.Flabby
Soft, lacking acidity on the palate. When a wine loses acidity, it is referred to as flat.Flavour
Flavour is what distinguishes a wine, making it the important part of wine.Flor
Spanish. A special yeast used in the making of sherry that sits on the surface and protects against oxidation.Flowery
Pleasant scent reminiscent of flowers. Floral and fragrant are similar descriptors. Usually applied to young, fresh white.Flowering
The next stage in the vine’s growth cycle after bud burst. It is vital the flowers are fertilised to form berries.Fortification
The strengthening of wine through the addition of alcohol, either in the form of brandy spirit or a neutral spirit, Spiritus Vinum rectification (SVR).Frizzante
Italian for semi sparkling wine.Free-run
The juice or wine that flows without pressing.
Fructose
One of the principle sugars in a grape.
Fruit set
See berry set.
G
Generic
A term that was until recently used to describe wine type instead of using the term ‘varietal’.
Gewürztraminer / TraminerS
Gewürztraminer is the full name, though you will often find it shortened to Traminer in Australia. Traminer means ‘coming from Tramin’, a village where it is thought to originate. Gewerz means ‘spicy’ in German, and these wines are known for their crisp, spicy characteristics. Best grown in cool climates, it’s a light to medium-bodied wine with strong floral fragrances and a crisp acid finish.
Glucose
One of the principle sugars in a grape.
Grafting
The process of growing a cutting of Vitis vinifera onto phylloxera resistant root stock.
Green
Describes wines made with unripe fruit.
Grenache
Possibly the most widely planted red grape variety in the world. Often used as the backbone of blends. Mostly planted in South Australia. Australia has been successful in producing full-bodied Grenache blends. Features spicy berry flavours.
H
Harvest
The time at which ripe grapes are picked and taken to the winery to be made into wine. Also referred to as the ‘vintage’.
Herbaceous
An aroma related to vegetative or grassy characters. Some reds (under-ripe Cabernet Sauvignon with a distinct tomato-leaf smell), and some whites (Sauvignon Blanc’s asparagus and capsicum) are described as 'herbaceous'.
Hot
Tasting term. The hot or peppery mouthfeel of high alcohol wines.
Hybrid
A cross between two varieties from different species, as distinct from a cross between two varieties of the same species.
I
Inert gas
A gas that does not react with the juice or wine. Carbon dioxide or nitrogen are commonly used to fill the head space in tanks and bottles to avoid oxidation.
Irrigation
The artificial application of water to land to assist in the growing of crops. With grape vines the decision to irrigate depends on climate and soil. Irrigation reduces vines stress.
J
No entries
K
No entries
L
Label
On the bottle, the principal way in which a wine producer communicates with the consumer.
Lactic acid
An acid produced during malo-lactic fermentation. Makes a much softer impression on the palate than many other acids.
Lees
Broad term to describe the solid waste at the bottom of the ferment. Primarily composed of dead yeast cells and grape matter.
Lees contact
Wine is sometimes left in contact with the lees in an effort to develop flavour. Also known as yeast autolysis.
Legs
The viscous columns (tear-like tracks) of wine that trickle down the inside of a glass after a wine has been swirled. Prominent legs indicate high alcohol (or glycerol – this is a matter of contention). Not really essential for assessing the quality of a wine.
Length
Tasting term. Describes how long the flavour of the wine persists on the palate after it has been swallowed. A lengthy persistence of flavour may be taken as a sign of quality.
Liqueur d’ expedition
French for ‘shipping liquid’. The liqueur added to top up disgorged sparkling wine.
Luscious
Tasting term. Describes sweet wines like Muscat and Tokay that are rich, fruity and high in residual sugar.
M
Macroclimate
Describes the climate of a large area, such as a entire wine-producing region (e.g. Clare Valley).Malic Acid
Principle acid in apples. Second major acid in grapes. It has a sharp, green taste (think tangy freshness of a green apple). This may be desirable in some white wines.
However, in others, and in most reds, it is not. Undesirable in high concentration – often reduced through malo-lantic fermentation.
Malo-lactic fermentation
This is not fermentation to produce bubbles or alcohol. Lactic bacteria are inoculated into the wine. This bacterium converts the harsh malic acid into the softer tasting lactic
acid to create a more supple wine. Most red wines, and some whites depending on the style, undergo malo-lactic fermentation.
Mature
Tasting term. Used to describe a wine when it has reached its optimum point during aging.
Master of Wine
The top qualification for those in the wine trade.
Mechanical harvesting
More time and cost efficient than handpicking. Can be looked down upon and seen as undesirable.
Merlot
Merlot means ‘black bird’ in French. Like Cabernet, it comes from Bordeaux (they are, in fact distant cousins). It has a much thinner skin than Cabernet, and therefore ripens earlier. The grape is low in tannins and acid, leading people to descried it as smooth. In Australia, Merlot is used in both blended and varietal wines, though varietal Merlot wines here are reasonably new. Often medium-bodied, with rich plum and berry notes.
Mesoclimate
Describes a sub-region (e.g. the village of Watervale within the Clare Valley).
Méthode Champenoise
French. The traditional method for making Champagne, in which the second fermentation occurs in the bottle. Only Methode Champenoise sparkling wine from the Champagne region in France may be called Champagne.
Méthode Traditionelle
French. Producers outside the Champagne region using the Methode Champenoise often label it Methode Traditionelle.
Microclimate
Describes the climate of a small area, typically an individual vineyard or hillside in a vineyard.
Milk fining
Used in white wines to stabilise.
Moscato
A low alcohol white wine that is slightly sweet, with an almost undiscernible bubble. Often referred to as Frizzante.
Muscat
A white fortified wine unique to Australia (also a grape family of the species Vitis vinifera).
Must
A broad term used to describe unfermented grape juice, skins, pips and stalks.
N
New World Wine
In broad terms, the world of wine is divided into the Old World and the New World. The New Wolrd includes Australia, New Zealand and South America.
Noble Rot
The highly prized form of the fungal disease Botrytis. The grapes shrivel, dehydrate and concentrate sugars. Delicious sweet wines can result.
Non-vintage
A blended wine that can contain many different vintages. Most sparkling wine is non-vintage because the base wine from which they are made is a blend from multiple vintages
Nose
Tasting term. The 'nose' of a wine describes how a wine smells: aroma or bouquet.
Nebbiolo
Nebbiolo is considered one of the greatest Italian grape varieties, with a history that dates back to Roman times. It has a thin, yet tough skin and is ripens late. It’s also sensitive to soil and geography and has a reputation for being problematic. Closely guarded in Italy, the earliest Australian plantings only date back to the early eighties. Nebbiolo is darker, bigger, and high in tannins and acidity. It ages well and is prized by collectors.
O
Oak
A fine-grained timber traditionally and commonly used to make barrels for the fermentation and aging of wine. American oak adds higher vanilla aromas to the wine, whereas French oak is more elegant.
Oechsle
The German measure for the sugar concentration in the juice.
Oenology
The science of wine making.
Old World
Old World refers to the European counties with a long history of viticulture (such as Spain, France, Italy, Germany, Austria, etc.). In some regions, such as Burgundy and the Mosel, grapes have been grown for wine making for more than a thousand years.
Organic Viticulture
Grapes grow without the use of synthetic fertilisers, pesticides or herbicides. Those that meet certain criteria can be labelled as organic.
Oloroso
Spanish. Originally from Spain, Oloroso is a style of Sherry – full, rich and flavoursome. Flor yeast growth is not encouraged, so the sherry doesn’t develop the coating of flor that protects a Fino Sherry from oxidation. Exposure to oxygen causes the wine to darken and develop rich, nutty flavours.
Options
A blind tasting game. Participants are presented with an increasingly specific series of questions regarding the identity of a wine they taste blind.
Oxidation
Just as a cut apple browns, the juice or wine can be adversely affected through contact with oxygen. Oxidation can result in the premature ageing of a wine. Fruit qualities are preserved in wine with little oxygen contact. When a wine has been opened for a period of time, or if oxygen has leaked past a faulty cork, the oxidised wine will taste off.
Oxygen
A gas important for the growth of yeast cells. A small amount present at the start of fermentation is important. Too high a concentration of oxygen will lead to oxidation of the wine, causing colour, flavour and aromatic loss.
P
Pepper
Tasting term. Used to describe two different aromas. Green pepper (capsicum) found in Cabernet Sauvignon. Black/white pepper more commonly found in Shiraz wines.
pH
pH is a measure of the acidity or alkalinity of a solution. Solutions with a pH less than 7 are considered acidic, while those with a pH greater than 7 are considered alkaline.
pH 7
pH 7 is defined as neutral because it is the pH of pure water at 25 °C. Wines are generally between pH 3 – 4.
Phenolics
A large group of compounds found mainly in the skins and seeds of the grape. They include the flavonoids anthocyanins and tannins. During the aging process of wines many of these are precipitated out.
Photosynthesis
The process through which plants, using chlorophyll and energy from the sun, convert carbon dioxide and water into sugar and oxygen. This leads to the build up of sugar in the plant, including the fruit. Sugar build-up continues until the fruit is considered ripe.
Phylloxera
Tiny pale yellow sap-sucking insects, related to aphids, that feed on the roots of grapevines. Originally from North America, this vine root pest is present in most countries and will cause complete vineyard loss. Accidentally introduced to Europe in the 1869s. The resulting phylloxera epidemic destroyed most of the vineyards in Europe. In the 1890s, the Bendigo region was wiped out by phylloxera. American root stocks are used for their resistance in affected areas or as an insurance against possible outbreaks.
Pinot Gris / Grigio
These two are the same and are a white wine grape variety, and are a mutant of pinot Noir. Grown in France, it is called Pinot Gris, while in Italy its clone is Pinot Grigio. It normally produces a pink-brown or blue-grey fruit (Gris means ‘grey’ in French; Pinot means ‘pinecone’). Widely planted in Australia, where wine labelled Pinot Gris is more likely to be richer and fuller bodied, and Pinot Grigio higher in acidity and medium to full bodied.
Pinot Noir
Pinot Noir is one of the oldest varieties to be planted for making wine, and is planted around the world. It is difficult to cultivate and needs optimum growing conditions, yet is widely considered to produce some of the finest wines in the world. Pinot Noir is a lighter coloured and flavoured wine, and is another variety brought to Australia with the James Busby collection. Also used to make sparkling wine.
Port
A sweet fortified wine fortified with the addition of distilled grape spirit (brandy) to boost alcohol content and stop fermentation.Powdery mildew
A fungal vine disease common to cooler climates. Can cause crop losses.Pressing
White grapes are pressed firmly enough to release the juice only, and not to break the seeds. The red or black grapes are pressed after fermentation to release more of the juice, colour and astringent qualities. Different wine styles require different pressing operations.
Pruning
An important vineyard operation to improve the shape and balance of the vine. The level of pruning can affect the vine’s vigour and the quality of the crop. Pruning is arguably the most important of all vineyard operations.
Pulp
The inner flesh of the grape containing the bulk of the water, sugars and acids of the berry. The flesh of most grapes, whether red or white, is clear.
Q
No entries
R
Racking
The transfer of wine from one container to another (e.g. barrel to barrel). Done carefully, the lees (dead yeast cells) may be left behind in the first barrel, resulting in a partial clarification of the wine. The operation must be conducted in such a way to minimize contact with oxygen.
Remuage
French. The process of remuage or riddling of the bottles in sparkling wine production involves the inversion and gentle turning and of the bottle to shaking the yeast lees into the neck of the bottle for removal.
Residual sugar
The unfermented sugar left in the wine. A dry wine in Australia is defined as having less than 7.5 grams per litre of residual sugar.
Riesling
Riesling, a white grape variety, is originally from the Rhine region of Germany. Its history in Australia dates back to the mid 18th century. Riesling is very terroir-expressive, strongly reflecting the place where the grapes were grown. Australia enjoys an international reputation for producing refreshing, dry Rieslings.
Root stock
The selected root system to which a chosen variety is grafted. The use of separate rootstock was made necessary because of Phylloxera (American vine root pest). Plants are grafted onto Phylloxera-resistant rootstock. Most modern vineyards are planted using grafted material.
S
Sangiovese
Sangiovese translates as ‘the blood of Jove’. This is an Italian red wine grape variety, and is a main grape variety used in Chianti. It is late to ripen, and hot, dry climates suit it best. Introduced to Australia in the late 1960s, Sangiovese is becoming increasingly popular as a red wine grape and is also used to make Rose.
Sauvignon Blanc
This green-skinned grape originates from Bordeaux, and gets its name from the French word sauvage meaning ‘wild’. Often described as crisp, elegant and fresh, Sauvignon Blanc is grown around the world. It has been particularly successful in New Zealand’s cool Marlborough region, where exciting wines with tropical fruit and gooseberry flavours result. Wines labelled Fume Blanc are sauvignon Blanc wines that have had oak contact.
Scion
The variety grafted to the root stock.Screwcap
Modern alternative to cork for sealing a bottle. Eliminates cork taint.Sec
French. Describes a dry wine.Sediment
Commonly found in older red wines. It is the result of the colour molecules and tannins joining together to form polymers, which are heavier than the wine. This sediment is harmless.
Semillon
Semillon originates from southwest France, and is another grape variety that arrived here as part of the Busby collection. In many parts of the world it is simply blended, but in Australia, where it is widely grown, it is successfully produced as a varietal wine. The Hunter Valley produces some of Australia’s best Semillons – a style unique in the world that can age for up to 20 years (for a long time it was incorrectly known as Hunter River Riesling), but Semillon is also produced in other regions such the Barossa and Clare valleys.
Shiraz
Called Syrah in France and the US, Shiraz originates from south-eastern France (though it has been suggested it came from the Iranian city, Shiraz). It’s also another Busby introduction. In the 70s and 80s hundreds of Shiraz vines were pulled in favour of Chardonnay and Cabernet Sauvignon. But today, Australia has the second largest Shiraz plantings after France. With its rise to fame in the 90s Shiraz is now clearly Australia’s most popular red variety, here and around the world.
Skin
Essential part of red wine making as it contains pigments, flavonoids and tannins.Skin contact
Continual and deliberate contact of the skins during wine making.Solera system
Process used to make Sherry and the liqueurs Tokay and Muscat. A pyramid of barrels, three or more barrels high, with wines of different ages – the oldest at the bottom; the youngest at the top. Each year a portion of wine from the bottom barrels is drawn off to be bottled, replaced by the wine above, which in turn is replaced by the wine above that, and so on. Results in a constant blending and re-blending.
Spritzig
German. Describes a faint tingle of gas on the tongue, but not enough to call it sparkling.Stabilisation
A general term for many winemaking processes used to create a clean, sound wine.Structure
Tasting term. When a wine has structure we are referring to the tannin and acidity levels, which give a presence in the mouth.Sugar
Organic compounds found in grapes as a result of photosynthesis. During fermentation, yeast converts sugars into alcohol.Sugar ripeness
Occurs when sugar concentration in the grape has reached a level sufficient for fermentation, and that satisfies the demands of the winemaker. Also known as veraison.Sulphur dioxide
Used since Roman times to preserve, disinfect and reduce oxidation in wine.
T
Table wine
Generally any wine not sparkling or fortified. Also used to describe wine that is a good everyday wine.
Tannins
Yellowish or brownish bitter-tasting organic substance. Astringent phenolics responsible for the dry, bitter or puckery sensation in the mouth. Found in grape skins, pips and stalks.
Tartaric acid
Common food acid and good preservative. Abundant in grapes.
Tawny
Refers to Port aged in a barrel, making it tawny in colour (golden brown).
Tempranillo
Native to Spain, Tempranillo is often referred to as Spain’s noble grape, and is the primary grape used to produce Rioja. It ripens early, hence its name – Tempranillo translates as ‘little early one’. Although a fairly new variety for Australia, it is now grown in many regions and is one to watch.
Terroir
French. No clear translation into English. Refers to external influences on the ripening grape, such as soil, amount of sun, water and wind.
Texture
Tasting term for the mouthfeel of the wine on the palate.
Tinta/Tinto
A Spanish term for red.
Toasty
Tasting term. Smelling or tasting of toast.
Tokay
A fortified white wine only made in Australia from white muscadelle grape.
Topping up
A cellar practice where barrels are topped up to replace wine lost to evaporation and to reduce the possibility of evaporation.
Trellis
A support structure upon which the vine is trained to grow.
Triage
French for sorting of the grapes, generally for health quality.U
Ullage
Derived from the French term Ouillage. Pocket of air between the top of the wine and the cork (also the headspace in a barrel or tank). Kept to a minimum to avoid oxidation. In older bottles the amount of ullage can be an indicator of quality – a large ullage may indicate deterioration caused by oxidation, and wines with a lot of ullage may mean a much lower price.
Unoaked
Wines that have been matured without contact with wood or oak. Also called unwooded.
V
Varietal
Wines made from a single grape variety.
Veraison
French. Defined as ‘the change in the colour of the grape berries’. Veraison marks the change from berry growth to berry ripening.
Verdelho
Verdelho is native to Portugal, mostly associated with the Island of Madeira. Australia has developed its own unique style of Verdelho, where it is used to make dry, sweet and fortified wines. The warm areas of Western Australia, Langhorne Creek and the Hunter Valley have all had success with Verdelho - the wide variations in climate between these areas means very different styles of wine result.
Vigneron
French for winegrower.
Vin
French for wine.
Vine
Plant on which grapes grow.
Vineyard
Where grapes are grown for the purpose of making wine.
Viniculture
The art and science of making wine.
Vinification
The process of making grape juice into wine.
Vino
Italian and Spanish for wine.
Italian and Spanish for wine.
Italian and Spanish for wine.
Viognier
Origins of Viognier are not completely known. Once common throughout the Rhone region of France, by 1965 it was almost extinct because of its notoriously unreliable fruit set, with the only plantings being just 8 hectares in the Northern Rhone. However, since the 1990s Viognier has been widely planted around the world and it is growing rapidly in popularity. Australian styles range from unwooded to wooded dry to sweet.
Viticulture
Cultivation of grape
Vitis Vinifera
The vine species cultivated in Australia to make wine. Originally from Europe of which it is a native.
W
Wine
Alcoholic beverage made from the fermentation of grape juice.Wine cellar
Cool dark location where wine is stored, often for the purpose of aging. A cellar should also be vibration-free (e.g. under the stairs is perhaps not a good idea).Wine fault
Undesirable characteristics in wine caused by poor winemaking techniques or storage conditions, leading to wine spoilage.Well-balanced
Contains all the essential elements (alcohol, acidity, flavour) in good proportions.Winery
A property involved in the production of wine.Wine tasting
The sensory evaluation of wine, including taste, colour, aroma and mouthfeel.
X
No entries
Y
Yeast
A fungi that converts sugars in grapes into alcohol – a process know as alcoholic fermentation. They produce primarily ethanol and small quantities of higher alcohols and esters that give a wine it’s individual character.
Yeast autolysiss
The breakdown of dead yeast cells, imparting flavour and complexity. Often used in sparkling wine. Also used in the making of bread and Vegemite.Young
A wine that has not matured and usually bottled and sold within a year of its vintage.
Z
No entries