You know What your wine  กับ  Harry Jane

Wine Glossary

 Abfüllung (Germany)
Means 'bottled by', and will be followed on the label by information regarding the bottler. Related terms include erzeugerabfüllung and gutsabfüllung.

Acetic acid
This volatile acid is one that contributes to the acidity of a wine. In small amounts it can also 'lift' the palate and accentuate aroma and flavour. In excess it produces a vinegary taste. It may also be the product of bacterial spoilage, which is how wine turns to vinegar if left unprotected from such bacteria.

Acidity
A wine's acidity should be detectable as a sharpness in the mouth, particularly around the front sides of the tongue. It should be neither too obvious nor absent. It provides a refreshing sensation in white wines, and balance in reds. Its absence makes a wine dull and 'flabby' - a defect in any wine, but a disaster in sweet wines which to me become undrinkable without balancing acidity. Too much acidity can make a wine difficult to drink. There are many acids in a wine, but the principle ones are acetic, malic, tartaric, lactic, citric and carbonic acid.

Aftertaste
The taste left on the palate after the wine has been swallowed. The persistence of the aftertaste - the length - may be used as an indicator of the quality of the wine.

Alcohol
There are many different compounds that may be described as 'alcohol'. Here we are referring to ethyl alcohol, the product of alcoholic fermentation of sugar by yeast. It's presence is measured in percent volume (or "proof").

Alcoholic fermentation
The action of yeast upon sugar results in its conversion to ethyl alcohol, with carbon dioxide as a by-product. Fermentation will often start naturally with yeasts on the grapes, but cultured yeasts may be added. The process generates much heat, and temperature control during alcoholic fermentation can have a significant effect on the style of wine produced. The process will cease either when all the sugar has been consumed, or more likely when the increasing alcohol content of the fermenting solution kills the yeast, or when the external temperature drops too low. It may also be arrested by adding sulphur or by fortification with spirit.

Alsace
See my Alsace wine guide.

Amaro (Italy)
Means 'bitter', hence the wine Amarone.

American Viticultural Area (USA)
Abbreviated to AVA, this term describes a geographically defined region for growing grapes.

Amontillado (Spain)
A true Amontillado Sherry is a matured Fino. When the flor dies and sinks to the bottom of the butt the wine loses its protection from oxidation conferred by the coating of yeast, and it begins to deepen and develop a rich, nutty flavour. Cheaper Amontillado is made by fortifying the wine, killing the yeast.

Amtliche Prüfnummer (Germany)
The Amtliche Prüfnummer (or AP number) is a unique code assigned to each individual bottling of quality wine produced by every winemaker in Germany. For more information see my German wine guide.

Anbaugebiet (Germany)
The thirteen German growing regions, namely Mosel-Saar-Ruwer, Rheingau, Rheinhessen, Nahe, Pfalz, Mittelrhein, Ahr, Baden, Franken, Hessische Bergstrasse, Württemberg, Saale-Unstrut and Sachsen.

AP number (Germany)
See Amtliche Prüfnummer.

Appellation d'Origine Contrôlée (France)
Often abbreviated to AC or AOC, this is the highest legal classification for French wine, above Vin Délimité de Qualité Supérieure, Vin de Pays and Vin de Table. In order to qualify for the AC, wines must be produced from grapes grown within a geographically defined area, and conform to regulations concerning grape varieties, yields, alcohol content and so on. Although AC means these features are guaranteed, it is not unfortunately a guarantee of quality.

Argentina
See my South American wine guide.

Aszú (Hungary)
The aszú are the grapes collected in 25kg lots in baskets known as puttonyos in the Tokaj-Hegyalja region of Hungary. The grapes have undergone noble rot and are thus very sweet. Once crushed the pulp is added to a gönc of the normal wine - the more that are added, the sweeter the wine.

Aszú Essencia (Hungary)
This is a rare wine, made only from the free-run juice of the nobly rotten grapes in the puttonyos baskets.

Ausbruch (Austria)
A Prädikat category for sweet wines from Rust in Austria. The grapes have undergone noble rot and have a must weight of more than 27 KMW.

Auslese (Germany, Austria)
A Prädikat category for sweet wines. The Auslese designation is conferred if the must weight, measured prior to the wine being made and bottled, reaches a certain level. The legally required value differs from region to region and also between countries. For example, Mosel Auslese begins at 83 Oechsle whereas Austrian Auslese is over 21 KMW (about 105 Oechsle).

Austere
A term used to describe a wine that is unforthcoming - often they are young, tannic wines. They give little pleasure at the time, but it is likely that they will improve with age.

Australia
See my Australian wine guide.

Azienda Agricola (Italy)
An estate or farm where wine can be produced.

Bacchus
The Roman god of wine. Also a white grape variety, the product of a cross between a Silvaner-Riesling hybrid and Müller-Thurgau.

Backward
A tasting term. Wines described as backward are undeveloped and not ready to drink. They are often young and tannic, and may also be described as austere. The opposite, unsurprisingly, of forward!

Balance
A tasting term. Wines said to have balance have a harmonious combination of tannin, acidity, texture and flavour. This is a vital attribute.

Balthazar
A large format Champagne bottle, equivalent to sixteen standard bottles. See my advisory page on Champagne bottle sizes for more information.

Barrique (France)
The barrique is a wooden barrel, the design of which originated in Bordeaux, France. It has a capacity of 225 litres. It can now be found in the cellars of winemakers worldwide, especially those involved in producing Bordeaux-style blends of quality. The longer a wine spends in barrel the more of the oak flavour it will take on. Strong flavours also result when the alcoholic fermentation takes place en barrique. There are dozens of other barrel shapes and sizes - one commonly found in the New World is the hogshead.

Bâtonnage (France)
The term for stirring of the lees which is employed to impart body and flavour to the wine.

Baumé (France)
A scale for must weight. This is a hydrometric method - meaning that the sugar concentration (and therefore potential alcohol) is calculated from measuring the density of the must. Other scales include Brix, Oechsle and KMW. My article on must weight in my Sweet Wine series gives more information.

Bead
A tasting term used to describe the size of the bubbles in a glass of sparkling wine or Champagne. Some people say that the smaller and more persistent the bead, the finer the wine. Serving temperature may affect it's appearance - a colder wine will effervesce less vigorously.

Beerenauslese (Germany, Austria)
A Prädikat category for sweet wines. A Beerenauslese is made from individually harvested nobly rotten grapes. See also Trockenbeerenauslese and Eiswein.

Bentonite
A clay that can be used as a fining agent.

Bianco (Italian)
White.

Bin number (Australia)
A bin is a storage area in a wine cellar. With each successive harvest, wines were allocated the same bin year after year. With time the bin number became associated with the wine - the Shiraz was stored in bin 50, the Chardonnay in bin 65, for example. Subsequently, It is often the case that bin numbers became brand names depicting a style of wine, and frequently have nothing to do with the origin of the grapes or where the wine has been stored!

Biodynamic vitulture
An extension of organic viticulture, taking into account the effect of the moon and planets on the health of the vines. Based on the principles of Austrian philosopher Rudolf Steiner. Read more about biodynamics in my profile of one of it's most ardent exponents Nicolas Joly at Clos de la Coulée de Serrant.

Black rot
A fungal vine disease common in North America. It results in small, hard berries.

Blanc (France)
White.

Blanc de Blancs (France)
This describes a white wine made entirely from white grapes. If this sounds like stating the obvious, it is necessary because black grapes can be used to make white wine, as only the skins impart colour - the juice and pulp are clear. This is especially true in Champagne, where two of the three legally permitted varieties are the black grapes Pinot Meunier and Pinot Noir. A Blanc de Blancs describes a wine made using 100% Chardonnay, the only other legally permitted variety. For more information see my Champagne Guide.

Blanc de Noirs (France)
This describes a white wine made entirely from black grapes. It is a term commonly used in Champagne, with reference to wines made from the black grapes Pinot Meunier and Pinot Noir. For more information see my Champagne Guide.

Blanco (Spain)
White.

Blind tasting
If you're ever poured a wine without knowing what it is, this is a blind tasting. The advantage of a blind tasting - usually achieved by simply covering the label - is that it removes all prejudices about the wine, and you have to judge it entirely on its merits.

Bodega (Spain)
A term meaning winery, although it may also be applied to a wine-making company.

Body
A tasting term. A wine with plenty of flavour, alcohol, extract and tannin may be described as full bodied. It is a less specific term than texture.

Bordeaux
See my Bordeaux wine guide.

Bordeaux mixture
A vine treatment, comprising copper sulphate, slaked lime and water. The mixture is sprayed onto the vines to treat downy mildew. It is permitted for use in organic and biodynamic vineyards.

Botrytis cinerea
The cause of Noble Rot, Botrytis cinerea is a fungus which, under suitable conditions, attacks grapes on the vines, leaving them shrivelled and dehydrated. For many grapes this can be a disaster, but the process is also invaluable in the production of sweet wines in Bordeaux, Austria, Germany and Tokaji. In unfavourable conditions the fungus is the cause of Grey Rot.

Branco (Portugal)
White.

Brettanomyces
A fungal infection. The Brettanomyces fungus can originate in the vineyard but some wineries are chronically contaminated, the organism living in oak barrels or even on the wooden structure of the winery itself. As a consequence the wines from this vineyard can bear a Brett profile - farmyardy, horsy, sometimes metallic aromas - year after year. Examples of châteaux which are renowned for Brett contamination are Beaucastel (Châteauneuf du Pape, Rhône Valley) and Talbot (St Julien, Bordeaux).

Bricking
A tasting term. It refers to a tawny, brick red colour, which implies age in a red wine.

Brix
A measure of sugar content in grape juice, used particularly in the New World. My article on must weight in my Sweet Wine series gives more information.

Brut (France)
A term used to describe a dry wine (usually Champagne or other sparkling wine), although even dry wines are not generally devoid of sugar, and there may be up to 15 g/l of sugar added as dosage before final bottling. Terms used to describe Champagne with more sugar include sec (which still means dry) and demi-sec.

Burgundy
See my Burgundy wine guide.

Cane pruning
A method of pruning vines. More details may be found in my advice page on vine pruning techniques.

Canopy management
This term describes the processes used in the care of the leaf canopy, such as pruning, trimming and leaf thinning. There can be a number of benefits in altering the microclimate in this way, such as increased exposure of foliage to the sun which improves photosynthesis, and reduced moisture within the canopy, therefore protecting against rot.

Cantina (Italy)
A winery or cellar.

Cantina Sociale (Italy)
A wine co-operative.

Cap
The mass of skins, pips and other solid matter that rises to the surface of the wine during alcoholic fermentation. Pigeage helps to keep the solid matter mixed in with the wine, imparting colour, flavour and tannin. See cuvaison.

Carbonic maceration
A method of vinification which produces wines with fruit flavours and colour, but little tannin, and therefore immediately drinkable. Because of this effect it is widely used in Beaujolais. The technique involves fermenting whole bunches of uncrushed grapes.

Centrifuge
A centrifuge is a rapidly spinning device for the purpose of separating out mixed materials. It has found in use in the winery as it may be used to clarify the must. It may also be used to separate out fractions of the liquid must, which has led to its use as a dealcoholisation tool. Also known as a spinning cone.

Cépage (France)
Grape variety.

Cépage améliorateur (France)
An "improving variety", as this translates, is one encouraged for viticulture in order to improve the quality of a region's wines. In the Languedoc the term refers to varieties such as Mourvèdre, Syrah and Grenache, which are encouraged in place of Carignan, Cinsaut and other lesser grapes. The minimum quantity of "improving varieties" is laid down in appellation regulations.

Champagne
See my Champagne guide.

Chaptalisation (France)
The process of adding sugar to the fermenting vat, which is converted to ethyl alcohol by the yeast. The intent is to increase the final alcohol content. A surprisingly widespread practice in many French wine regions, but particularly in Burgundy. So much so that French sugar sales absolutely rocket at harvest time.

Chile
See my South American wine guide.

Classed growth
A literal translation of Cru Classé.

Clos (France)
Traditionally, a  walled vineyard, although the term is much abused on wine labels.

Closed
A tasting term to describe a wine where there is no, or very little, aroma or flavour. Many wines, after the exuberant flavours they offer in youth, 'close down' in this way before they 'open out' again as they enter a mature phase.

Cold stabilisation
This process merely involves chilling wine prior to bottling. This causes tartaric acid to crystallise out, thereby avoiding the formation of tartrate crystals, specifically potassium hydrogen tartrate, when the wine is in the bottle.

Colheita (Portugal)
An aged tawny Port from a single vintage which will be declared on the label.

Commune (France)
Refers to a village and the surrounding vineyards, for example, the communes of the left bank of Bordeaux include Pauillac, St Julien, St Estèphe and so on.

Confected
A tasting term to describe a sweet aroma/flavour, but more manufactured (like candy) than honey. I generally find it a negative aspect of a wine.

Co-operative
A winery run and owned by a group of local winemakers. Quality varies - some can turn out high quality wines, others produce little of interest.

Cordon
That part of the vine that is permanent - that is it to say it is left from year to year, whereas other parts are pruned away.

Cordon training
A vine training method. More details may be found in my advice page on vine training techniques.

Corked
A tasting term used to describe wines contaminated by trichloroanisole (a corked wine is not one with bits of cork floating in it). This chemical compound is the product of mould infection in the cork. Said to affect 5% of bottles (some say more, some less) it is one of the main reasons behind the drive towards the increasing use of screwcaps and synthetic closures. It may result in a wine that simply lacks fruit and can be difficult to spot, or it may be horribly obvious, with cardboardy, musty, mushroomy, dank aromas and flavours, rendering the wine completely undrinkable. See my advice page on faulty wine for more information. I also keep a record of corked wines experienced, mainly because it is so annoying.

Cosecha (Spain)
Vintage.

Côte (France)
A côte is a slope or hillside. The term is used in many regions of France - Côte Rôtie (Rhône Valley), Côte d'Or (Burgundy), Côte de Brouilly (Beaujolais).

Coteau (France)
Like côte, this also refers to a slope or hillside.

Coulure (France)
Once the vine has flowered, there should develop a small fruit (the grape) in place of each flower. Failure of the fruit to set in this way is coulure. It is often worst when the weather is particularly cold or wet. Some coulure is beneficial as a vine would have difficulty in ripening a full crop, resulting in a reduction in quality - although this can be adjusted for with a green harvest. Heavy coulure will result in a very small crop.

Crémant (France)
A sparkling wine made by the Méthode Champenoise.

Crianza (Spain)
A term describing the ageing that a wine has undergone. This is the youngest category, which is aged for two years, with at least six months in barrel. Related terms include Reserva and Gran Reserva.

Crossing
A crossing is the result of breeding two Vitis vinifera plants. This is distinct from a hybrid which involves using American vines.

Cru (France)
A term meaning 'growth' which is used in a number of French regions as a means of classifying wines. In Burgundy the best vineyards are Grands Crus, although in Bordeaux the term relates to the châteaux that own the land; they are the Cru Classé estates. In Champagne the term is applied to whole villages.

Cru Bourgeois (France)
Bordeaux châteaux that are classified below the Cru Classé. More details may be found here: Bordeaux classifications.

Cru Classé (France)
The upper classification for the châteaux of the Médoc, laid down in 1855. It is divided into five tiers, from Premier Cru Classé to Cinquieme Cru Classé. More details may be found here: Bordeaux classifications.

Crust
The sediment formed by vintage Port.

Cryo-extraction
A process whereby grapes are frozen in order to extract ice, thereby concentrating the sugars, flavours and other components that remain.

Cuvaison (France)
The period of time when the solid matter such as pips, skin, stalks and so on is left to macerate in the wine during alcoholic fermentation in order to extract colour, flavour and tannin.

Débourbage (France)
The process of allowing white wine must to settle prior to racking off the wine, thereby reducing the need for fining or filtration.

Dégorgement (France)
Part of the process of making sparkling wine. At this stage the bottle is opened after the neck has been frozen. Out flies a plug of frozen wine, containing the dead yeast from the second fermentation which occurs in bottle. The wine is then topped up - dosage - and resealed. The entire process is explained here: Méthode Champenoise.

Demi-Sec (France)
Medium-dry.

Denominación de Origen (Spain)
A high quality level for Spanish wine. Often abbreviated to DO. The equivalent of the French appellation contrôlée.

Denominação de Origem Controlada (Portugal)
A high quality level for Portuguese wine. Often abbreviated to DOC. The equivalent of the French appellation contrôlée.

Denominación de Origen Calificada (Spain)
The highest quality level for Spanish wine. Often abbreviated to DOC. Rather similar to Italy's DOCG.

Denominazione di Origine Controllata (Italy)
A high quality level for Italian wine. Often abbreviated to DOC. The equivalent of the French appellation contrôlée.

Denominazione di Origine Controllata e Garantita (Italy)
The highest quality level for Italian wine. Often abbreviated to DOCG. Only a handful of wines have been promoted to this level. They include Chianti, Barolo, Barbaresco, Brunello di Montalcino, Vino Nobile di Montepulciano and Carmignano.

Destemming
The process of removing the stems/stalks from the grape bunches before fermentation. Unripe stems will result in a green, unripe taste in the wine.

Dolce (Italy)
Sweet.

Domaine (France)
A wine estate.

Dosage (France)
When making a sparkling wine, after dégorgement the wine can be topped up with sugar and wine to reach the desired level of sweetness and flavour. This is dosage. The entire process is documented here: Methode Champenoise.

Double magnum
A large format Bordeaux bottle, equivalent to four standard bottles. In Burgundy and Champagne this size is called a Jeroboam. See my advisory page on wine bottle sizes for more information.

Doux (France)
Sweet.

Downy mildew
A common vine disease favoured by warm, humid conditions. It results in unhealthy leaves and shrivelled fruit. May be controlled with the use of Bordeaux mixture.

Dry
A tasting term. Essentially this is the opposite of sweet, although a wine that tastes dry still contains sugar, perhaps just a few grams per litre. The term 'dry' can also be used to describe the tannins or mouthfeel, when it refers to the dry, puckering sensation the wine imparts.

Dulce (Spain)
Swee

Edes (Hungary)
Sweet.

Egrappage (France)
The process of destemming - removing stems/stalks from the grape bunches before fermentation

Eiswein (Germany, Austria)
An expensive, labour intensive sweet wine made from frozen grapes, principally in Germany and Austria, but also in Canada where it is called Icewine. The grapes are harvested during the cold of winter, facilitating the removal of much of the water as ice, intensifying the remaining sugar and flavour. The must weight is generally well over 100 Oechsle (25 KMW in Austria). See my eiswein feature for more information.

Élevage (France)
An umbrella term describing all the winery processes after alcoholic fermentation up to bottling - such as fining, filtration and barrel ageing. It literally describes the 'bringing up' of the wine.

En primeur
A method of purchasing wine before it has been bottled. Payment (not including duty or VAT) is made generally a year or so before bottling (the exact time depends on the region. The wines most common offered en primeur are from Bordeaux, Burgundy, the Rhone Valley and Port, although many other regions, including some New World wineries, are following suit. Once the wine enters the UK, it may be stored in bond or, after payment of taxes, be delivered. There is an in-depth exploration of all the aspects of this method for purchasing wine, in five instalments, here: En Primeur.

Entry
A tasting term. Describing the wine on 'entry' is to describe your impression of the wine as it lands in your mouth. Followed by midpalate, finish and length.

Erzeugerabfüllung (Germany)
Means bottled by the producer. Related terms include abfüllung and gutsabfüllung.

Essencia (Hungary)
The free run juice of the Aszú. See Aszú Essencia.

Estufa (Portugal)
The estufa are the hothouses where Madiera is made. The heating of the wine is an essential part in the development of the character and flavour of Madeira wine.

Extract
This refers to the solid compounds in wine, such as tannins. Increasing the level of extract results in more colour and body. It may be increased by leaving the wine in contact with the skins for longer during cuvaison, although too long will result in an unbalanced wine that seems 'over-extracted'.

Fermentation
See alcoholic fermentation and malolactic fermentation.

Filtration
A finishing process, performed before bottling. The wine is filtered in order to remove solid impurities, such as dead yeast cells. Although it may help to clarify the wine, it is also accused of stripping wine of flavour and character, and there is a vogue towards very light filtration or even no filtration at all. It differs from fining which removes soluble materials.

Fining
A finishing process, performed before bottling. A coagulant such as bentonite, isinglass or egg white is added to the wine to collect proteins and other undesirable compounds. As with filtration, a process which removes solid matter from the wine, there is a vogue away from this practice which has been the focus of some controversy, especially when biological materials such as cow's blood was used.

Finish
A tasting term. The finish is how the wine tastes at the point of, and just after, swallowing. After finish comes the length. See also entry and midpalate.

Fino
A style of Sherry. Pale in colour, because it has been protected from oxidation from the thick coating of yeast known as flor. Best consumed as soon as possible after bottling as at this point the protection from oxidation is lost.

Flash pasteurisation
The application of a short burst of heat to the wine. The intention is to stabilise the wine, although there are obvious concerns about what effect this might have on the quality of the wine. Employed, controversially, by Louis Latour in Burgundy. See pasteurisation.

Flor
A yeast vital for making Sherry. It's presence on the surface of the wine protects it from oxidation, and such a wine may be bottled as a Fino or Manzanilla. When it dies, it sinks to the bottom of the barrel, and the resulting wine is an Amontillado. If no flor develops at all, the resulting wine is an Oloroso. Partial development of flor, which then dies, produces a rare style known as Palo Cortado.

Flying winemaker
A term that sprang up in the 1980s to describe a group of winemakers, chiefly Australian, that parachuted (not literally!) into Old World regions to work with local co-operatives or vignerons to improve the quality of the wines. They could work a vintage in the northern hemisphere without interfering with work back home in the southern hemisphere, where the harvest occurs six months earlier.

Fortification
The process of adding spirit to a wine. If this is done before completion of the alcoholic fermentation, as with Port, the unfermented sugars will cause the wine to be sweeter than would otherwise be the case. Added later, as is the case with Sherry, the wine will remain dry. In all cases the final alcohol content receives an obvious boost. The process is also used in the production of vin doux naturel.

Forward
A tasting term. This denotes a wine which is felt by the taster to be developing quickly, and is ready to drink before it might otherwise be expected. The opposite of backward.

Free-run wine
The free-run wine is the juice that runs off the vat without any pressing. The wine released by pressing the cap is known as press wine.

Geneva double curtain
A vine training method. More details may be found in my advice page on vine training techniques.

Germany
See my German wine guide.

Glycerol
Also known as glycerine. A sweet, syrupy compound which is an essential part of all fats and oils. It is produced in small quantities by alcoholic fermentation, especially when there is botrytis, and increases the sweetness of the finished wine.

Gobelet
A method of vine training. The vines are cultivated as bushes. For more see my advisory article on vine training.

Gönc (Hungary)
A barrel used for making Tokay.

Grafting
The process of growing a cutting of Vitis vinifera on American or hybrid, phylloxera-resistant rootstock.

Gran Reserva (Spain)
This is the top category for Spanish wine. Such wines have received a minimum five years ageing, of which at least two are in cask and three in bottle. Related categories include Reserva and Crianza.

Grand Cru
A confusing term. In Burgundy Grand Cru refers to the best vineyard sites, which are on the slopes of the Côte d'Or. In St Emilion, however, the majority of interesting estates are classified as Grand Cru and thus here the term means very little.

Grande Marques
A term frequently used to describe the top Champagne houses.

Green harvest
The practice of removing unripe bunches of grapes in midsummer in order to reduce the yield per plant and increase the quality. Unlike other plants which will abort excess fruit, such as the peach, the vine will try and ripen the whole crop - which if large will increase the likelihood of producing a dilute wine.

Grey Rot
A vine affliction caused by the same fungus, Botrytis cinerea, that is responsible for Noble Rot. Grey Rot is the result of the action of the fungus in persistently damp, humid conditions.

Gutsabfüllung (Germany)
Means estate-bottled. Related terms include abfüllung and erzeugerabfüllung.

Guyot
A vine training method. More details may be found in my advisory feature on vine training.

Halbtrocken (Germany)
Translating literally as 'half-dry', this term is used for medium dry wines.

Hectare
The most commonly used measurement of area in viticulture, the hectare is 10 000 m², approximately equivalent to 2.5 acres. Yields may be expressed in hectolitres per hectare.

Hectolitre
A measure of volume commonly used when expressing yields; a hectolitre is 100 litres.

Hogshead
In Australia this is a 300 litre barrel. Confusingly the term is also used by some when they are referring to the barrique of Bordeaux, a smaller barrel.

Hollow
A tasting term. This describes a wine which lacks flavour and texture, often through the midpalate, would often be described as hollow.

Hybrid
A hybrid grape results from a cross between a Vitis vinifera variety - such as Riesling or Pinot Noir - with an American vine. This is distinct from a crossing.

Icewine
A principally Canadian style of wine, named after the Eisweins made in Germany and Austria. See my eiswein feature for more information.

Imperiale
A large format Bordeaux bottle, equivalent to an impressive eight standard bottles. In Burgundy and Champagne this size is called a Methusaleh. See my advisory page on wine bottle sizes for more information.

In bond
This term describes wine which is held in a bonded warehouse, which has not passed through customs in order to officially enter the UK and consequently has not been subject to duty or value added tax (VAT). Once purchased en primeur (usually in case quantities only, although some traders have taken to selling six-packs), wine may be held 'in bond' for a fee, and this is useful if you plan to export the wine or sell on at a later date. If you're like me and tend to drink it rather than sell it, however, in order to get your hands on your wine you will have to pay duty (about £14 per case for still wine, more for sparkling or fortified wine) and then VAT (17.5% on top of the full amount, including duty - which means that you pay tax on the duty as well as the wine) which will significantly increase the amount you have to pay. Always take this into account when buying in bond or en primeur, and don't forget that shipping charges may also be incurred.

Integrated
A tasting term. When the components of wine, such as tannin, oak and acidity, fade as the wine develops, they are said to have integrated.

Isinglass
A fining agent comprising protein from fresh-water fish.

Italy
See my Italian wine guide.

Jerez y Manzanilla (Spain)
The Denominación de Origen in Spain famous for its dry and sweet fortified wines collectively known as Sherry. Common types of Sherry include Fino, Manzanilla, Amontillado and Oloroso. Less common types include Palo Cortado. For more information on Sherry see my Spanish wine guide.

Jeroboam
A large format bottle, and the most confusing of all, for it means different things to different wines. In Bordeaux it is equivalent to six standard bottles, but in Burgundy and Champagne a Jeroboam contains the equivalent of a mere four bottles (a double magnum in Bordeaux). See my advisory page on wine bottle sizes for more information.

Kabinett (Germany, Austria)
The lowest category of wines in the Prädikat. The minimum required must weight varies from region to region, and when comparing Germany and Austria. In the Mosel, Germany's greatest wine region, the minimum must weight is 67 Oechsle. In Austria it is 17 KMW. The wines, unless from a rich vintage, tend to be dry and low in alcohol.

KMW (Austria)
An abbreviation for Klosterneuburger Mostwaage, a measurement of must weight used in Austria. A more widespread equivalent, which is used in Germany, is the Oechsle scale. Elsewhere you are more likely to hear of Baumé and Brix. 1 KMW is equivalent to approximately 5 Oechsle. It is vital for the winemaker to determine the must weight in Germany and Austria because it determines the Prädikat category - Kabinett, Spätlese or Auslese - under which the wine will be labelled. My article on must weight in my Sweet Wine series gives more information.

Lactic acid
One of the many acids that contribute to the overall acidity of a wine. This acid, which is also found in milk, makes a much softer impression on the palate than many others, such as malic acid. As a consequence many winemakers encourage the conversion of the harsh malic acid to lactic acid by the malolactic fermentation.

Lagar (Portugal, Spain)
Not a misspelling of a popular style of beer, rather a traditional stone trough where grapes are crushed underfoot.

Landwein (Germany, Austria)
The equivalent of French vin de pays, although whereas there are many enjoyable bottles of vin de pays, this is less likely to be true of landwein!

Languedoc
See my Languedoc guides, for the Coteaux du Languedoc and Outside the Coteaux du Languedoc.

Late bottled vintage
A style of Port, first introduced by Quinta do Noval in 1954. It is designed to mimic the vintage style, with less time until release and less expense. The wines are softened by ageing in wood for up to six years and are generally ready for consumption when released. The best, although not the cheapest, examples are labelled 'traditional' or 'unfiltered'. These offer a real glimpse of vintage quality and often continue to improve after release.

Lees
A heavy sediment consisting of dead yeast cells and other solid matter such as grape pulp, pips and so on. Keeping the wine on the lees, especially if they are stirred from time to time, may be beneficial to the wine, imparting extra flavour and body. Eventually, however, they must be removed. This may be achieved by racking the wine off the lees. Residual solid matter may be removed by filtration.

Left Bank
A collective term for the communes of the left bank of the Gironde in Bordeaux. For more information, see my guide to Bordeaux wine.

Legs
A tasting term. It refers to the tear-like tracks that a wine makes down the side of a glass after it has been swirled. It may be related to alcohol or glycerol content - it's a matter of contention. Not really essential for assessing the quality of a wine, although some tasters do still pass comment on the legs.

Length
A tasting term, describing 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, but to time it, as some people do, is going too far.

Lieu-dit (France)
A term most often used when describing Burgundy and Alsace. It refers to a named vineyard which does not have Premier or Grand Cru appellation.

Loire
See my Loire Valley wine guide.

Lyre
A vine training method. More details may be found in my advice page on vine training techniques.

Macroclimate
A term used to describe the climate of a large area, such as a entire wine-producing region. Related terms include mesoclimate and microclimate. The macroclimate has an obvious effect on the grapes.

Madeirisation
A tasting term. Wines that taste Madeirised - like Madeira - are most probably oxidised and therefore faulty. It generally only occurs in white wines. The resemblance to Madeira comes from the fact that oxidation is an intrinsic aspect of this unique wine. This oxidation occurs as the wines are heated in the estufa, so it may be that wines that taste Madeirised have been the victim of poor storage.

Magnum
A large format bottle, equivalent to two standard bottles. See my advisory page on wine bottle sizes for more information.

Malic acid
One of the main contributors to the acidity of a wine. Malic acid has a sharp, green taste - rather like the tangy freshness of a green apple. Whereas this may be desirable in some white wines, in others, and in most reds, it is not. Hence winemakers encourage its conversion to lactic acid with the malolactic fermentation. Other important acids include citric, tartaric and acetic.

Malolactic fermentation
This is completely separate from the alcoholic fermentation, which results from the action of yeast upon sugar, producing alcohol. The malolactic fermentation, which is a bacterial process, results in conversion of the sharp tasting malic acid to the softer lactic acid. Whether a winemaker permits or blocks the malolactic (or 'malo') depends on the style of wine he/she aims to make. Most red wines, and some whites depending on the style, undergo malolactic fermentation.

Manzanilla (Spain)
A dry Sherry, similar in style to Fino, from Sanlúcar de Barrameda.

Marc (France)
This term describes the mass of skins, pips and stalks left behind once all the fermented juice - wine - has been taken off. It makes good fertiliser, but can also be distilled to make spirits.

Marie-Jeanne
A large format bottle, equivalent to three standard bottles. Not a commonly found format, and generally limited to Bordeaux. See my advisory page on wine bottle sizes for more information.

Master of Wine
The top qualification for those in the wine trade, it being the last in a series of examinations devised by the Wine & Spirits Education Trust. Only a few hundred have passed, and the failure rate sits at about 70%, so it isn't to be undertaken lightly.

Mesoclimate
This term describes the climate of a small area, typically an individual vineyard or hillside. Related terms include macroclimate and microclimate.

Méthode Champenoise (France)
The traditional method for making Champagne, in which the second fermentation occurs within the bottle. A legally protected term - only Champagne may wear this on the label - although the method is used the world over. For more details see my Champagne Guide.

Méthode Traditionelle (France)
Winemakers outside Champagne using the Methode Champenoise may use this to describe the process on the label. They are legally prevented from using the term Methode Champenoise.

Methusaleh
A large format Burgundy and Champagne bottle, equivalent to eight standard bottles. In Bordeaux this size is known as an Imperiale. See my advisory page on wine bottle sizes for more information.

Midpalate
A tasting term. After taking a mouthful, hold it in the mouth, and see what you get from the wine. Does it have enough flavour and texture? What are the tannins and acidity like? When describing how the wine develops in the mouth, you are describing the midpalate. Describing your immediate impression would be to discuss the wine's entry. Then swallow, to judge the finish and length.

Microclimate
This term describes the climate immediately around the vine. It is influenced by canopy management. Related terms include mesoclimate and macroclimate.

Millerandage (France)
This term describes the failure of some grapes in a normal bunch to fully develop. The result is uneven berry size. It is caused by cool weather during flowering.

Mise en bouteille (France)
Bottled.

Moelleux (France)
A sweet or medium-sweet wine.

Mousse (France)
A tasting term. A description of the mousse is referring to how fizzy a sparkling wine seems in the mouth. A soft mousse is not too fizzy. A harsh mousse is too fizzy, like a carbonated soft drink, perhaps.

Mousseux (France)
A sparkling wine. Generally used outside Champagne to describe wines of lesser quality, quite possibly not made by the Methode Champenoise.

Must
The must is the mixture of fermenting grape juice, pips, skins, stalks and so on. It is distinct from marc, which is all of these once the grape juice has been removed. An assessment of must weight is vital in guiding the winemaker.

Must weight
An indicator of the sugar content of the fermenting wine, and therefore an invaluable guide for the winemaker. There are a number of scales used to express must weight, including Baumé, Brix, Oechsle and KMW. My article on must weight in my Sweet Wine series gives more information.

Mutage
The process of arresting fermentation by the addition of grape spirit, this is essentially fortification. See my feature on mutage, in my Sweet Wine series, for more detailed information.

Nebuchadnezzar
A large format Champagne bottle, equivalent to twenty standard bottles. See my advisory page on Champagne bottle sizes for more information.

Négociant (France)
Term to describe a winemaker that buys in grapes or juice (fermented or unfermented) and then completes the winemaking process. The wine will then be bottled under their own label, but may sometimes make reference to the source of the grapes. Many négociants also own some vineyards as another source of grapes. Although the system does not sound as though it will result in great wine, many négociants - who operate extensively in Burgundy - produce benchmark examples and perform a very important role.

Négociant-Éleveur (France)
A négociant equipped to perform all the tasks involved in taking an unfinished wine through to the bottling process, including ageing in barrel if desired.

New World
Broadly the world of wine is divided into Old World and New. The New World includes North and South America, Australia and New Zealand. The New World countries have seen explosions in quality and quantity of wine within the last few decades, although some have been producing wine for centuries. The dividing line between New and Old, however, is not as clear-cut as you might think. Where, for instance, does South Africa lie - with it's Old World heritage but it's wonderful New World approach? And what about England - Old or New?

New Zealand
See my New Zealand wine guide.

Noble Rot
A fungal infection caused by Botrytis cinerea. Under the right conditions - damp, misty mornings followed by warm, sunny afternoons - the result is Noble Rot, which leaves grapes shrivelled, dehydrated, and thus rich in sugar and also unique Botrytis-derived flavours. It is an essential ingredient in Sauternes, Tokay and other sweet wines of Germany and Austria. Under the wrong conditions the result of infection is Grey Rot. See my feature on Noble Rot for more detailed information.

Nose
A tasting term. The 'nose' of a wine describes how a wine smells.

Oak
The oak tree is an important source of wood for barrels. Although other woods, such as cherry, have been (and still are used), oak is the number one choice for wine barrels. See my article on wine and oak for more information.

Oechsle (Germany)
A scale of must weight based on specific gravity. It is vital to assess the must weight in Germany as it determines the Prädikat classification. An Oechsle unit is equal to one unit of specific gravity above 1000. For example, the must of a Mosel with specific gravity of 1090 has an Oechsle of 90 and therefore qualifies as an Auslese. Other measures of must weight include Baumé, Brix and KMW. My article on must weight in my Sweet Wine series gives more information.

Oenology
The science behind winemaking. Popular locations for studying oenology include the University of Bordeaux and University of California Davis.

Oidium
A fungal disease, also known as powdery mildew. Like many vine diseases it thrives in damp conditions. It results in a reduction in quality and yields, but fortunately may be controlled with the application of sulphur, a practice permitted for even organic and biodynamic winemakers.

Old World
In wine-speak the Old World refers to the European nations - France, Germany, Italy, Spain, Austria and so on - with a long history of viticulture. In some instances, particularly in Burgundy and the Mosel, grapes have been grown for the express purpose of making wine for over a thousand years. In many cases we have the local monasteries and noble families to thank for maintaining these great vineyards for centuries, often through difficult times.

Oloroso (Spain)
A style of Sherry - rich and flavoursome, although it may be dry or sweet if Pedro Ximénez has been added. An Oloroso Sherry never developed the coating of flor which protects a Fino Sherry from oxidation and keeps it so pale and dry. The exposure to oxygen causes the wine to darken and develop rich, nutty flavours.

Organic Viticulture
Like any other branch of agriculture, some winemakers wish to rely less on fertilisers, pesticides and other chemicals. Those that meet certain criteria may be labelled as organic. It is often compared to biodynamic viticulture, although this is much more extreme.

Oxidation
The degrading action of oxygen on a wine (or any other substance) is known as oxidation. Hence exposure of the wine to oxygen in the winery is carefully controlled, although not necessarily completely avoided. Exposure to oxygen during racking and ageing in barrel can be of benefit to the wine. Once a bottle of wine has been opened for some time, or if oxygen has seeped past a faulty cork, the oxidised wine will taste off.

Palo Cortado
A rare style of dry Sherry. It is the result of failure of complete development of the flor, so it starts life as neither Fino nor Amontillado.  What flor there is subsequently dies, and as a consequence the eventual wine develops a character midway between an Amontillado and an Oloroso.

Passito (Italy)
The passito method describes the drying of grapes prior to fermentation. The dehydration results in an increased sugar concentration. The practice is traditional in Veneto, Italy, particularly in the production of Amarone della Valpolicella and Recioto della Valpolicella, but also for Recioto di Soave and other sweet wines. Traditionally the grapes are dried on straw mats, but they may also be dried in baskets in warm lofts, or even hung directly from the rafters.

Pasteurisation
The process of sterilisation by heating, named after Louis Pasteur. The process may be used to protect against bacterial spoilage before bottling, by heating the wine. There are concerns, however, about the effect of heat on the quality of wine, and thus many quality orientated producers avoid this practice. Nevertheless some famous producers do employ flash pasteurisation.

Pedro Ximénez
An important Sherry grape, which produces an intensely sweet juice. It may be bottled as an unblended PX Sherry - so obviously a very sweet wine - or may be blended with other wines to produce a sweet style.

Pétillant (France)
A term used to describe a lightly sparkling wine. Pétillance may occur in many wines not intended to be sparkling at all, such as top German Rieslings which may often be bottled with a small amount of residual carbon dioxide, hence the sparkle.

Photosynthesis
The biological process in which plants, by virtue of chlorophyll and energy derived from the sun, convert carbon dioxide and water into sugar and oxygen. The result is the accumulation of sugar in the plant, including the fruit. The accumulation of sugar continues until the fruit is eventually considered ripe, although this only refers to sugar ripeness not physiological ripeness.

Phylloxera
A vine louse which devastated the vineyards of Europe in the late 18th Century. The cause of the disease was initially uncertain, but eventually the Phylloxera vastatrix louse was identified on the roots of the affected vines. It was imported from North America, where the indigenous American Vitis labrusca vines are resistant to the effects of the louse. The solution: graft the European Vitis vinifera vines onto American rootstock. Now, save for a tiny proportion of vineyards, all vines are grafted onto such rootstock before planting. This caused many difficulties - no longer could cash-strapped vignerons propagate vines by pushing a runner into the soil - they had to purchase more expensive grafted vines from the nursery. Some vignerons today continue to plant ungrafted material, because of heritage (such as the vines for Bollinger's Vieilles Vignes Française Champagne), expense, because of a belief that ungrafted vines make better wine, or because they have suitable soils - Phylloxera dislikes sandy soils.

Physiological ripeness
This refers to the ripening of substances other than sugar in the grapes, such as tannins. Picking grapes that have sugar ripeness ensures the wine will reach a sufficient alcohol content as the sugar is converted, but if the grapes are not physiologically ripe they will impart a green, harsh character to the wine. The onset of physiological ripeness is signified by the change in colour of the pips from green to yellow.

Pierce's Disease
A bacterial disease spread by insects known as sharpshooters or leafhoppers. It has devastated areas of California's vineyards. There is no known treatment, although the problem is subject to considerable research.

Pigeage (France)
This is one method of submerging the cap of skins and grape solids, which is kept in contact with the fermenting wine to increase extract during the cuvaison. Pigeage à pied is the process of pushing it down with the foot. The same may be achieved by pumping the fermenting wine over the cap, or be submerging it using boards laid across the top of the vat.

Portugal
See my Portuguese wine guide.

Potential Alcohol
The potential alcohol depends on the must weight. The more sugar there is in the juice prior to fermentation, the greater the amount of alcohol in the final wine, hence it has a higher potential alcohol.

Powdery Mildew
See Oidium.

Prädikat (Germany, Austria)
The Prädikat is a classification of wine depending on the must weight, which may be reported in a variety of units including KMW, Oechsle, Baumé and Brix. The classification includes three basic levels, Kabinett, Spätlese or Auslese. Additional categories include Beerenauslese, Trockenbeerenauslese and Eiswein. This is the only classification system dependent on sugar content, implying (although it is not necessarily true) that the more sugar a wine has the better it is - a belief no doubt related to Germany's northerly location where ripening of grapes has been difficult in the past. It does not form a guide to taste, as a wine with a higher must weight may be vinified dry and so will not necessarily taste sweeter. For more information see my German wine guide.

Press wine
During the winemaking process the wine must be taken from the grape solids - pips, skins, pulp and stalks. First it may be run off - this is the free-run wine and is of higher quality than the wine obtained by pressing the cap, which is the press wine. Press wine has more tannin. It may be blended back in in varying proportions according to the practice of the winemaker, or it may even be blended into another wine if more than one cuvée is produced, such as at Charles Joguet in Chinon.

Prüfungsnummer (Germany)
See Amtliche Prüfnummer.

Pruning
Essential vineyard practice, important in canopy management. For more information see my article on vine training techniques.

Pupitre (France)
A wine rack which holds bottles in a suitable position for remuage. For more information see my guide to Champagne.

Puttonyos (Hungary)
A 25kg basket used in the harvest of grapes, puttonyos have become a measure of the addition of sweet nobly rotten grapes known as Aszú to Tokay wine. The more puttonyos are added per gönc of dry wine, the sweeter the final wine will be. Generally wines range from three to six puttonyos. A wine made from harvested grapes where the Aszú are not separated out range from dry to sweet and are called Szamoridni. A wine made from the puttonyos grapes alone is called Aszú Essencia.

QbA (Germany)
The labelling term QbA (Qualitätswein bestimmter Anbaugebiete) literally describes a "quality wine from a designated region". It is a lower quality category than QmP, permitting the addition of süssreserve. Wines classified as QbA are occasionally of interest, but frequently are not!

QmP (Germany)
The term QmP is an abbreviation for Qualitätswein mit Prädikat, which literally interprets as "quality wine with distinction". The distinction is the Prädikat, which contains a number of categories which depend on must weight. This is the classification for the vast majority of German wines of any interest.

Quinta (Portugal)
A term describing a farm, estate or vineyard. The individual quintas of the Port houses became of interest with the development of the single quinta Ports, initially bottled in non-declared vintages but now bottled in these years as well by some houses. See my Port house profiles for more information.

Racking
The process of racking involves transfer of wine from one container, such as a barrel, to another. Carefully done, the lees may be left behind in the first barrel, resulting in a partial clarification of the wine.

Rancio (France)
The rancio style is one of fortification and oxidation, generally achieved by prolonged (decades in some cases) periods of ageing in wood. It is popular in Rivesaltes and Maury.

Recioto (Italy)
This term describes wines made from grapes which have been dried for several months prior to fermentation. The dehydration results in a concentration of the grape sugars, and the resulting wines are sweet. If fermented to dryness the wines are known as Amarone. The drying process may be referred to as passito.

Rehoboam
A large format Burgundy and Champagne bottle, equivalent to six standard bottles. In Bordeaux this size is known as a Jeroboam - although in Burgundy and Champagne a Jeroboam contains only four bottles. Confusing! See my advisory page on wine bottle sizes for more information.

Remuage (France)
An essential step in the production of Champagne. The remuage or riddling process involves gradual turning and inversion of the bottle, bring the lees into the neck prior to their removal. For more information see my wine guide to Champagne.

Reserva (Spain)
In Spain, red wines designated as reserva have received a minimum of three years ageing prior to release, of which at least one must be in oak. Related terms include Gran Reserva and Crianza.

Residual
Refers to any substance that remains after the fermentation. Typically used in relation to sugar (see below).

Residual sugar
The amount of sugar left in the wine after alcoholic fermentation. Residual sugar may be the result of high must weight, or the termination of fermentation before all the sugar has been converted into alcohol with the addition of sulphur or spirit. The vast majority of wines have less than 2 g/l. Sweet wines obviously have more, some reaching amazing levels - up to 480 g/l has been recorded.

Right Bank
A collective term for the communes of the right bank of the Gironde in Bordeaux. For more information, see my guide to Bordeaux wine.

Ripasso (Italy)
A brilliant concept for increasing the amount of flavour and interest in basic Valpolicella. The Valpolicella wine is passed over the unpressed but drained must of an Amarone. The bittersweet intensity of the Amarone is imparted, in a small way, to the basic Valpolicella, possibly with the help of a minor secondary refermentation.

Rootstock
The use of separate rootstock - essentially a clump of roots - onto which the vines are grafted was made necessary by the arrival of Phylloxera. The great Vitis vinifera varieties, such as Chenin Blanc and Cabernet Franc, quickly keel over and die in the presence of Phylloxera infestation. The American Vitis labrusca species, however, are resistant. Unfortunately Vitis labrusca does not make world-class wine. The solution - graft vinifera plants onto Phylloxera-resistant rootstock, which was originally Vitis labrusca, but today is more likely to be a labrusca-vinifera hybrid, or another vine species altogether such as Vitis berlandieri, Vitis riparia or Vitis rupestris. The vast majority of modern vineyards are planted using grafted material.

Saignée (France)
This winemaking process involved bleeding off a portion of red wine after only a short period of contact of the juice with the grape skins. Because the colour of red wine is derived from pigments in the skins, the juice is only pink not red. This process is how rosé wines are made, the only exception being Champagne where rosé may also be made by blending red and white wines, although I think the best wines are made by the saignée method. The process may also be used to improve the quality of red wines, as it increases the ratio of skins to juice in the vat, so a more deeply coloured wine may be obtained.

Salmanazar
A large format Champagne bottle, equivalent to twelve standard bottles. See my advisory page on Champagne bottle sizes for more information.

Scott Henry
A vine training method. More details may be found in my advisory feature on vine training.

Screwcaps
The new alternative to sealing a wine with cork which, in case you hadn't realised, is tree bark. Another alternative is to use a synthetic cork. Why? Because cork, being a biological material, cannot be sterilised, and the fungal infections it harbours result in tainted ('corked') aromas which ruin about (figures vary) 5% of all bottles. One popular brand is the Stelvin. For more information see my information pages on corks and screwcaps and faulty wines. I keep a record of corked wines experienced, mainly because it is so annoying.

Sec (France)
This term describes a dry wine.

Second wine
The introduction of second wines - primarily in Bordeaux - was an important step in improving quality. The second wine allows the best grapes to be used for the first wine - the grand vin - whereas the lesser grapes, which may, for instance, be from young vines, are used for the second wine. The quality of the grand vin improves as a result, whereas the second wine offers earlier drinking or an option for those on a budget.

Smart Dyson
A vine training method. More details may be found in my advisory feature on vine training.

Solera (Spain)
Primarily a method employed in the production of Sherry, the solera system may also be found in use in Languedoc-Roussillon and anywhere else involved in the production of fortified wines such as Madeira, Marsala and Rutherglen (Australia). Barrels of wine are arranged in a vertical system, at least three barrels high. The lowest barrels contain the oldest wine. As this is drawn off for bottling and sale, each barrel is topped up with younger wine from the barrel above. In the uppermost barrel the latest vintage enters the system, keeping it fully topped up.

South Africa
See my South African wine guide.

Spain
See my Spanish wine guide.

Spätlese (Germany, Austria)
A Prädikat classification based on must weight.

Specific Gravity
The density of any substance, such as fermenting must, relative to the density of water. Measuring specific gravity provides information about the must weight. My article on must weight in my Sweet Wine series gives more information.

Spinning cone
Another term used to describe a centrifuge.

Spur pruning
A method of pruning vines. More details may be found in my advice page on vine pruning techniques.

Structure
A tasting term. When a wine is described as having structure, the taster is referring to the tannin and acidity levels. These elements give the wine a presence in the mouth; without them wine would tend towards a flabby, fruit flavoured drink.

Sugar
A large collection of organic compounds present in grapes as a result of photosynthesis. Sugar is the substrate utilised by yeast in the production of alcohol, a process known as fermentation.

Sugar ripeness
When the grapes reach a certain sugar concentration, sufficient for alcoholic fermentation and meeting the demands of the winemaker, this is sugar ripeness. It is distinct from physiological ripeness which involves other aspects of grape maturity.

Sulphur
This is an important element in winemaking, with a wide variety of uses, often as part of the compound sulphur dioxide. It is widely used in the vineyard as a prophylactic for Oidium, whereas in the winery it may be used as a disinfectant in between vintages, and may be added to must and finished wines as an antibacterial agent to prevent spoilage. It may also be used in winemaking as a method of terminating fermentation. Excessive use may result in an unpleasant mothball or burnt match aroma from the wine. See my advice page on faulty wine for more information.

Sur lie (France)
This term describes a wine that has been allowed to lie on its lees for some time before being racked off. The intention is to add extra richness and flavour to the wine.

Süssreserve (Germany)
Unfermented grape juice which may be added to wines of QbA classification in order to increase the sugar content. The addition of süssreserve is not permitted for QmP wines.

Synthetic closure
The posh phrase for plastic cork. The intention is to prevent cork taint. For more information see my information pages on corks and screwcaps and faulty wines

Szamoridni (Hungary)
A Tokay Szamoridni is one where no distinction has been made between healthy and nobly rotten grapes. They are all fermented together, and as the proportion of the latter grapes is usually small the wines are most commonly dry.

Tafelwein (Germany)
A low quality classification for German wine, essentially 'table wine'. The best German wines are classified as Qualitätswein mit Prädikat (QmP).

Tannin
Found in grape skins, pips and stalks, tannins are harsh, bitter compounds which if present in large amounts make a wine difficult to drink as they leave a dry, puckered sensation in the mouth - rather like drinking stewed tea, which is also very tannic. The amount of tannin can be increased by enhancing extraction, achieved by prolonging the cuvaison. Tannins may also enter the wine from oak barrels. Tannic wines are generally destined for ageing, the tannins polymerising to form sediment with time.

Tartaric acid
One of a number of naturally occurring grape acids which contribute to the acidity of a wine. Other important acids include acetic, malic, lactic, citric and carbonic acid.

Tartrate crystals
During fermentation tartaric acid may be converted into potassium hydrogen tartrate, formed through its reaction with potassium. This compound may crystallise, when conditions are cold, to form small crystals in the wine. These are small, clear or white crystals. Some winemakers wish to prevent their formation and thus perform cold stabilisation. The crystals themselves are harmless and natural so the decision is a matter of aesthetics. See my advisory page on wine faults for more information.

Tawny Port (Portugal)
A wood-aged style. Prolonged periods of ageing in wood result in loss of pigment so this is a much paler, tawny-coloured style of Port, hence the name. Although such wines may be bottled as single-vintage colheita Ports, they are usually blended as a tawny of either 10, 20, 30 or 40 years of age, each comprising a blend of wines which average out at the age declared on the label.

TCA
Trichloroanisole. See corked.

Terroir (France)
There is much discussion of terroir, a French term which has no simple translation into English. It refers to the external influences on the ripening grapes, including the soils (depth and type), bedrock, exposure to sun and wind, water table and so on. Others include rootstock (really an intrinsic part of the vine, even if it is grafted) and local climate (undoubtedly an influence on the vine, but I feel separate from terroir). For more on terroir read about my visit to Château Pierre- Bise.

Texture
The texture of a wine describes how the wine feels in the mouth - is it silky, velvety, rounded, or smooth? It is a more specific term than body, which describes the general impact of the wine.

Toasty
A tasting term. Toasty means literally means just that - smelling or tasting of toast. It may reflect 'toasting' of the barrels, when they may be placed around a fire (sometimes as they are made), the flames altering the physical and chemical composition of the surface of the wood, and subsequently this will have a significant effect on the flavour of the wine.

Trocken (Germany)
An increasingly important German style, these are wines fermented until dry, with less than 9 g/l of residual sugar in the final wine.

Trockenbeerenauslese (Germany, Austria)
A sweet Prädikat category which translates literally as "dry berry selected". Essentially it refers to wines made using selected grapes affected by noble rot.

Ullage
The small pocket of air in the bottle between the top of the wine and the cork. Most wines are bottled for immediate consumption and the ullage should be small, and of no concern. When purchasing older bottles, however, knowing the ullage can be an indicator of the quality of the wine. It is certainly an indicator of price - wines with a lot of ullage will fetch a much lower price than those with wine up to top-shoulder or into the neck of the bottle. A large ullage may suggest deterioration of the wine through oxidation.

USA
See my North American wine guide.

Vendange (France)
Harvest.

Vendange tardive (France)
Delayed harvest. Wines labelled as such usually have a sweet palate.

Venencia (Spain)
The wonderful, long-handled ladle that features in so many pictures of Spanish winemakers tasting their Sherry. This allows samples of the wine to be drawn without disturbing the coating of flor.

Vertical trellis
A vine training method. More details may be found in my advice page on vine training techniques.

Vielles vignes (France)
Old vines. Producers like to put this on the label if possible as old vines give better flavours and texture.

Vigne (France)
Vine.

Vigneron (France)
Winegrower.

Vignoble (France)
Vineyard. Are you seeing a pattern emerge here?

Vin clair (France)
The base wine for Champagne, after the primary alcoholic fermentation and malolactic fermentation but before the second fermentation. For more details see my Champagne Guide.

Vin Délimité de Qualité Supérieure (France)
This is a classification for French wine one step above Vin de Pays, and certainly above the lowly Vin de Table. Many regions classified as VDQS are being upgraded to Appellation d'Origine Contrôlée, and so it is now infrequently seen. 

Vin de Pays (France)
Essentially 'country wines', there are many very good wines to be found in this category. The category lies below Appellation d'Origine Contrôlée and the rapidly disappearing Vin Délimité de Qualité Supérieure, but is distinctly superior to the usually awful Vin de Table.

Vin de Table (France)
The lowest category for French wine. By law such wines may not even declare grape varieties or vintage on the label - that is if they ever get as far as being bottled. These are the wines that you still see dispensed by the petrol pump appliances en vrac at lowly co-operatives.

Vin doux naturel (France)
A style of wine common in the south, vin doux naturel describes fortified wines where grape spirit has been added before completion of fermentation. This action kills the yeast, and the unfermented sugar causes the wine to be sweet. See my feature on mutage, in my Sweet Wine series, for more detailed information.

Vin gris (France)
An old term which seems to have fallen from common usage. It describes 'grey' wines - really very pale rosés.

Vintage
A seemingly innocuous term that turns out to mean many different things to different people. The 'vintage' simply refers to the year the grapes were grown. So, for instance, we might describe the year 2000 as a great vintage for Bordeaux as the weather that year was excellent, and many superlative wines were made. When it comes to Champagne, a vintage wine is one that is made from grapes all grown in the year declared on the label, whereas a non-vintage wine is a blend of wines from several years.

Vitis labrusca
The fruit of the vine Vitis labrusca itself may be used in the production of wine, but is more often used for grape jelly or similar products. An American vine species, it was once an important source of rootstock for Phylloxera-sensitive Vitis vinifera.

Vitis vinifera
This is the one. The vinifera species includes all our favourites - Cabernet Franc, Chenin Blanc, Mourvèdre, Gewurztraminer, and so on. The species from which all the world's fine wines are made - even if they have to be grafted onto other rootstock in order to survive.

Volatile acidity
Wine has acidity, which is derived from the presence of a number of different acids including acetic, malic, tartaric, lactic, citric, carbonic and so on. Excessive levels of acetic acid produce an aroma resembling acetone (nail polish remover). In small quantities its presence can help lift the nose, but in excess it is unpleasant and a fault.

Weight
A tasting term. When tasters refer to the weight of a wine, I think most are referring to it's body.

Weingut (Germany)
Describes an estate which owns vineyards as a source of fruit for its wine.

Weinkellerei (Germany)
Describes an estate which buys in grapes to make wine, rather than owning its own vineyards.

WO (South Africa)
Stands for 'Wine of Origin'. The South African equivalent of the French Appellation d'Origine Contrôlée, the Spanish Denominación de Origen and the Italian Denominazione di Origine Controllata.

Yeast
A micro-organism without which we would not have bread, beer or wine - wouldn't life be dull! The yeasts convert the sugar to alcohol in a process known as alcoholic fermentation. Present naturally in the vineyard, harvested grapes will begin to ferment naturally, especially if they are crushed to break the skins and expose the sugar-rich juice inside to the yeasts which reside on the grape skins. Some winemakers prefer to add cultured yeasts rather than rely on the action of wild yeasts. This gives greater control over the fermentation, but some argue it may intrinsically alter the style or quality of the wine, as a single strain might not produce the same flavours as the multiple strains present in the vineyard.

Yield
The yield is the amount of wine produced in vineyard or estate, and is usually expressed in hectolitres per hectare. Yields vary according to the type of vine - some are heavy croppers, some yield less - and also with climate and soil. Yields may be influenced by the winemaker, who may perform a green harvest on order to reduce them. Low yields are associated with increased quality.

Yeast
A micro-organism without which we would not have bread, beer or wine - wouldn't life be dull! The yeasts convert the sugar to alcohol in a process known as alcoholic fermentation. Present naturally in the vineyard, harvested grapes will begin to ferment naturally, especially if they are crushed to break the skins and expose the sugar-rich juice inside to the yeasts which reside on the grape skins. Some winemakers prefer to add cultured yeasts rather than rely on the action of wild yeasts. This gives greater control over the fermentation, but some argue it may intrinsically alter the style or quality of the wine, as a single strain might not produce the same flavours as the multiple strains present in the vineyard.

Yield
The yield is the amount of wine produced in vineyard or estate, and is usually expressed in hectolitres per hectare. Yields vary according to the type of vine - some are heavy croppers, some yield less - and also with climate and soil. Yields may be influenced by the winemaker, who may perform a green harvest on order to reduce them. Low yields are associated with increased quality.