Limestone Coast Wineries
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R
Racking
The process of drawing wine off the sediment, such as lees, after fermentation and moving it into another vessel.
Rehoboam
A large bottle holding 4.5 litres, the equivalent of six regular wine bottles.
Rémuage
See "riddling".
Reserva
Spanish and Portuguese term for a reserve wine.
Reserve
A term given to wine to indicate that it is of higher quality than usual.
Residual sugar
Also known as RS, the level of sugar that remains unfermented in a wine. See also sweetness of wine.
Reverse osmosis
A process used to remove excess water from wine.
Riddling
Also known as "Rémuage" in French, part of the Méthode Champenoise process whereby bottles of sparkling wine are successively turned and gradually tilted upside down so that sediment settles into the necks of the bottles in preparation for degorgement. Part of the Méthode Champenoise process.
Riesling
Also known as White Riesling in countries outside of Germany. Riesling is a variety of grape used to make white wine. It is grown mainly in Germany, where the relatively cold climate enables it to produce grapes for some of the best white wines in the world. Riesling, however, is used for high quality wines also in Austria and can be found in countries like Australia, South Africa and Canada as well. Riesling is famous for its vivid acidity and fruitiness both in the nose and on the palate.
Rosé wines
Pink wines that are produced from the shortened contact of red wine juice with its skins, reducing the red colour of the wine. These wines can also be made by blending a small amount of red wine with white wine.
Ruby
A style of Port wine that is generally sweet.
S
Sack
An early English term for what is now called Sherry.
Salmanazar
A large bottle holding nine litres, the equivalent of 12 regular wine bottles.
Sangiovese
The preponderant grape for making the Italian wine known as Chianti.
Sangria
A tart punch made from red wine along with orange, lemon and apricot juice with added sugar.
Screwcap
An alternative to cork for sealing wine bottles, comprising a metal cap that screws onto threads on the neck of a bottle. Also called a "Stelvin".
Sec
French for dry, except in the case of Champagne, where it means semi-sweet.
Secondary fermentation
Most commonly the term is used to refer to the continuation of fermentation in a second vessel - e.g. moving the wine from a stainless steel tank to an oak barrel.
Sekt
German sparkling wine.
Semi-generic
Wines made in the United States but named after places that the Alcohol and Tobacco Tax and Trade Bureau requires be modified by a US name of geographic origin. Examples would be New York Chablis, Napa Valley Burgundy or California Champagne.
Sherry
A fortified wine that has been subjected to controlled oxidation to produce a distinctive flavor.
Shiraz
Shiraz or Syrah is a variety of grape used to make red wine.
Solera system
A process used to systematically blend various vintages of Sherry.
Sommelier
A trained wine expert that often works in fine restaurants.
Sparkling wine
Effervescent wine containing significant levels of carbon dioxide.
Spätlese
German for "late harvest". A Prädikat in Germany and Austria.
Spinning cone column
Used to reduce the amount of alcohol in a wine.
Split
A wine bottle that holds approximately 6 oz (175-187 mL) or one-fourth the equivalent of a typical 750 mL bottle; a single-serving.
Spumante
Italian for "sparkling". Generally any sparkling wine from Italy, although producers of Franciacorta have recently started stating that Franciacorta is not a "spumante".
Stelvin
A brand of screwcap.
Still wine
Wine that is not sparkling wine.
Stoving wine
A production method of artificially mellowing wine by exposing it to heat.
Strohwein
A German word for "straw wine", same as the French term vin de paille. Refers to a dried grape wine. A Prädikat in Austria.
Sulfites
Compounds (typically: potassium metabisulfite or sodium metabisulfite) which are added to wine to prevent oxidation and microbial spoilage.
Sulphur dioxide
A substance used in winemaking as a preservative.
Sweetness of wine
Defined by the level of residual sugar in the final liquid after the fermentation has ceased. However, how sweet the wine will actually taste is also controlled by factors such as the acidity and alcohol levels, the amount of tannin present, and whether the wine is sparkling.
Syndicat des Vins de Bordeaux et Bordeaux Superieur
An organisation representing the economic interests of wine producers in Bordeaux.
T
Table wine
Generally any wine that is not sparkling or fortified. In the US these wines must also be between 7% and 14% alcohol by volume.
Table wine is also used to describe a wine that is considered a good, everyday drinker.
Tannin
Polyphenolic compounds that give wine a bitter, dry, or puckery feeling in the mouth.
Tart
A tasting term describing a wine high in acidity. Often displayed by young, unripe wines.
Tartaric acid
The most important acid found in grapes.
Tasting flight
Refers to a selection of wines, usually between three and eight glasses, but sometimes as many as fifty, presented for the purpose of sampling and comparison.
T.B.A.
An abbreviation for the German wine Trockenbeerenauslese.
T budding
A technique that permits grafting of different grape varieties onto existing rootstocks in a vineyard.
Tears
See "legs".
Terroir
French for "soil", the physical and geographical characteristics of a particular vineyard site that give the resultant wine its unique properties.
Texture
A tasting term for the mouthfeel of wine on the palate.
Thief
A tubular instrument for removing a sample from a cask or barrel. Also called a pipe.
Toast
The charcoal that is burned into the inside of wine casks. To toast refers to that process. It also refers to the practice of drinking an alcohol beverage along with wishing good health or other good fortune.
Transparency
The ability of a wine to clearly portray all unique aspects of its flavor-fruit, floral, and mineral notes. The opposite would be a wine were are flavors are diffused and thoroughly integrated.[9]
Trocken
German for "dry".
Trockenbeerenauslese
A German term meaning approximately "harvest of selected dry berries". A type of German wine made from grapes affected by noble rot. Such grapes can be so rare that it can take a skilled picker a day to gather enough for just one bottle.[10] A Prädikat in Germany and Austria.
Tun
A wine cask that holds approximately, two butts, or 252 U.S. gallons.
Typicity
A wine tasting term used to describe how much a wine expresses the typical characteristics of the varietal.
U
Ullage
Also known as headspace, the unfilled space in a wine bottle, barrel, or tank. Derrived from the French ouillage, the terms "ullage space" and "on ullage" are sometimes used, and a bottle or barrel not entirely full may be described as "ullaged".[11]
Unoaked
Also known as unwooded, refers to wines that have been matured without contact with wood/oak such as in aging barrels.
V
Varietal
Wines made from a single grape variety.
Vermouth
A fortified wine that has been flavoured with as many as 40 herbs and spices.
Vertical and horizontal wine tasting
In a vertical tasting, different vintages of the same wine type from the same winery are tasted. This emphasizes differences between various vintages. In a horizontal tasting, the wines are all from the same vintage but are from different wineries. Keeping wine variety or type and wine region the same helps emphasize differences in winery styles.
Vigneron
French for vine grower.
Vin
French for wine.
Viña
Spanish for vineyard.
Vin de paille
French for "straw wine", a dried grape wine.
Vine
A plant on which grapes grow.
Vinegar
A sour-tasting, highly acidic, liquid made from the oxidation of ethanol in wine, cider, beer, fermented fruit juice, or nearly any other liquid containing alcohol.
Vineyard
A place where grape vines are grown for wine making purposes.
Vinho
Portuguese for wine.
Vinho verde
An effervescent white wine produced in Portugal.
Viniculture
The art and science of making wine. Also called enology (or oenology). Not to be confused with viticulture.
Vinification
The process of making grape juice into wine.
Vin jaune
French for "yellow wine", a wine fermented and matured under a yeast film that protects it, similar to the flor in Sherry production.
Vino
Italian and Spanish, Originally derived from Latin, for wine.
Vintage
The year in which a particular wine's grapes were harvested. When a vintage year is indicated on a label, it signifies that all the grapes used to make the wine in the bottle were harvested in that year.
Viticulture
The cultivation of grapes. Not to be confused with viniculture.
Vitis labrusca
A breed of grapes native to North America. See also Foxy.
Vitis vinifera
A breed of grapes native to Europe.
Volatile acidity
The level of acetic acid present within a wine.
W
A waiter's friend type corkscrew
A waiter's friend type corkscrew
Waiter's friend
A popular type of corkscrew used commonly in the hospitality industry.
Wine
An alcoholic beverage made from the fermentation of unmodified grape juice.
Wine cave
A large cave that is excavated to provide a cool location for storing and aging wine. Similar to wine cellar.
Wine cellar
A cool, dark location in which wine is stored, often for the purpose of ageing.
Wine fault
Undesirable characteristics in wine caused by poor winemaking techniques or storage conditions.
Wine fraud
Any form of dishonesty in the production or distribution of wine.
Wine label
The descriptive sticker or signage adhered to the side of a wine bottle.
Wine lake
Refers to the continuing surplus of wine over demand (glut) being produced in the European Union.
Winemaker
A person engaged in the occupation of making wine.
Wine-press
A device, comprising two vats or receptacles, one for trodding and bruising grapes, and the other for collecting the juice.
Winery
A building, property, or company that is involved in the production of wine.
Wine tasting
The sensory evaluation of wine, encompassing more than taste, but also mouthfeel, aroma, and colour.
Y
Yeast
A microscopic unicellular fungi responsible for the conversion of sugars in must to alcohol. This process is known as alcoholic fermentation.
Young
Wine that is not matured and usually bottled and sold within a year of its vintage.
Z
Zymology
The science of fermentation.
Racking
The process of drawing wine off the sediment, such as lees, after fermentation and moving it into another vessel.
Rehoboam
A large bottle holding 4.5 litres, the equivalent of six regular wine bottles.
Rémuage
See "riddling".
Reserva
Spanish and Portuguese term for a reserve wine.
Reserve
A term given to wine to indicate that it is of higher quality than usual.
Residual sugar
Also known as RS, the level of sugar that remains unfermented in a wine. See also sweetness of wine.
Reverse osmosis
A process used to remove excess water from wine.
Riddling
Also known as "Rémuage" in French, part of the Méthode Champenoise process whereby bottles of sparkling wine are successively turned and gradually tilted upside down so that sediment settles into the necks of the bottles in preparation for degorgement. Part of the Méthode Champenoise process.
Riesling
Also known as White Riesling in countries outside of Germany. Riesling is a variety of grape used to make white wine. It is grown mainly in Germany, where the relatively cold climate enables it to produce grapes for some of the best white wines in the world. Riesling, however, is used for high quality wines also in Austria and can be found in countries like Australia, South Africa and Canada as well. Riesling is famous for its vivid acidity and fruitiness both in the nose and on the palate.
Rosé wines
Pink wines that are produced from the shortened contact of red wine juice with its skins, reducing the red colour of the wine. These wines can also be made by blending a small amount of red wine with white wine.
Ruby
A style of Port wine that is generally sweet.
S
Sack
An early English term for what is now called Sherry.
Salmanazar
A large bottle holding nine litres, the equivalent of 12 regular wine bottles.
Sangiovese
The preponderant grape for making the Italian wine known as Chianti.
Sangria
A tart punch made from red wine along with orange, lemon and apricot juice with added sugar.
Screwcap
An alternative to cork for sealing wine bottles, comprising a metal cap that screws onto threads on the neck of a bottle. Also called a "Stelvin".
Sec
French for dry, except in the case of Champagne, where it means semi-sweet.
Secondary fermentation
Most commonly the term is used to refer to the continuation of fermentation in a second vessel - e.g. moving the wine from a stainless steel tank to an oak barrel.
Sekt
German sparkling wine.
Semi-generic
Wines made in the United States but named after places that the Alcohol and Tobacco Tax and Trade Bureau requires be modified by a US name of geographic origin. Examples would be New York Chablis, Napa Valley Burgundy or California Champagne.
Sherry
A fortified wine that has been subjected to controlled oxidation to produce a distinctive flavor.
Shiraz
Shiraz or Syrah is a variety of grape used to make red wine.
Solera system
A process used to systematically blend various vintages of Sherry.
Sommelier
A trained wine expert that often works in fine restaurants.
Sparkling wine
Effervescent wine containing significant levels of carbon dioxide.
Spätlese
German for "late harvest". A Prädikat in Germany and Austria.
Spinning cone column
Used to reduce the amount of alcohol in a wine.
Split
A wine bottle that holds approximately 6 oz (175-187 mL) or one-fourth the equivalent of a typical 750 mL bottle; a single-serving.
Spumante
Italian for "sparkling". Generally any sparkling wine from Italy, although producers of Franciacorta have recently started stating that Franciacorta is not a "spumante".
Stelvin
A brand of screwcap.
Still wine
Wine that is not sparkling wine.
Stoving wine
A production method of artificially mellowing wine by exposing it to heat.
Strohwein
A German word for "straw wine", same as the French term vin de paille. Refers to a dried grape wine. A Prädikat in Austria.
Sulfites
Compounds (typically: potassium metabisulfite or sodium metabisulfite) which are added to wine to prevent oxidation and microbial spoilage.
Sulphur dioxide
A substance used in winemaking as a preservative.
Sweetness of wine
Defined by the level of residual sugar in the final liquid after the fermentation has ceased. However, how sweet the wine will actually taste is also controlled by factors such as the acidity and alcohol levels, the amount of tannin present, and whether the wine is sparkling.
Syndicat des Vins de Bordeaux et Bordeaux Superieur
An organisation representing the economic interests of wine producers in Bordeaux.
T
Table wine
Generally any wine that is not sparkling or fortified. In the US these wines must also be between 7% and 14% alcohol by volume.
Table wine is also used to describe a wine that is considered a good, everyday drinker.
Tannin
Polyphenolic compounds that give wine a bitter, dry, or puckery feeling in the mouth.
Tart
A tasting term describing a wine high in acidity. Often displayed by young, unripe wines.
Tartaric acid
The most important acid found in grapes.
Tasting flight
Refers to a selection of wines, usually between three and eight glasses, but sometimes as many as fifty, presented for the purpose of sampling and comparison.
T.B.A.
An abbreviation for the German wine Trockenbeerenauslese.
T budding
A technique that permits grafting of different grape varieties onto existing rootstocks in a vineyard.
Tears
See "legs".
Terroir
French for "soil", the physical and geographical characteristics of a particular vineyard site that give the resultant wine its unique properties.
Texture
A tasting term for the mouthfeel of wine on the palate.
Thief
A tubular instrument for removing a sample from a cask or barrel. Also called a pipe.
Toast
The charcoal that is burned into the inside of wine casks. To toast refers to that process. It also refers to the practice of drinking an alcohol beverage along with wishing good health or other good fortune.
Transparency
The ability of a wine to clearly portray all unique aspects of its flavor-fruit, floral, and mineral notes. The opposite would be a wine were are flavors are diffused and thoroughly integrated.[9]
Trocken
German for "dry".
Trockenbeerenauslese
A German term meaning approximately "harvest of selected dry berries". A type of German wine made from grapes affected by noble rot. Such grapes can be so rare that it can take a skilled picker a day to gather enough for just one bottle.[10] A Prädikat in Germany and Austria.
Tun
A wine cask that holds approximately, two butts, or 252 U.S. gallons.
Typicity
A wine tasting term used to describe how much a wine expresses the typical characteristics of the varietal.
U
Ullage
Also known as headspace, the unfilled space in a wine bottle, barrel, or tank. Derrived from the French ouillage, the terms "ullage space" and "on ullage" are sometimes used, and a bottle or barrel not entirely full may be described as "ullaged".[11]
Unoaked
Also known as unwooded, refers to wines that have been matured without contact with wood/oak such as in aging barrels.
V
Varietal
Wines made from a single grape variety.
Vermouth
A fortified wine that has been flavoured with as many as 40 herbs and spices.
Vertical and horizontal wine tasting
In a vertical tasting, different vintages of the same wine type from the same winery are tasted. This emphasizes differences between various vintages. In a horizontal tasting, the wines are all from the same vintage but are from different wineries. Keeping wine variety or type and wine region the same helps emphasize differences in winery styles.
Vigneron
French for vine grower.
Vin
French for wine.
Viña
Spanish for vineyard.
Vin de paille
French for "straw wine", a dried grape wine.
Vine
A plant on which grapes grow.
Vinegar
A sour-tasting, highly acidic, liquid made from the oxidation of ethanol in wine, cider, beer, fermented fruit juice, or nearly any other liquid containing alcohol.
Vineyard
A place where grape vines are grown for wine making purposes.
Vinho
Portuguese for wine.
Vinho verde
An effervescent white wine produced in Portugal.
Viniculture
The art and science of making wine. Also called enology (or oenology). Not to be confused with viticulture.
Vinification
The process of making grape juice into wine.
Vin jaune
French for "yellow wine", a wine fermented and matured under a yeast film that protects it, similar to the flor in Sherry production.
Vino
Italian and Spanish, Originally derived from Latin, for wine.
Vintage
The year in which a particular wine's grapes were harvested. When a vintage year is indicated on a label, it signifies that all the grapes used to make the wine in the bottle were harvested in that year.
Viticulture
The cultivation of grapes. Not to be confused with viniculture.
Vitis labrusca
A breed of grapes native to North America. See also Foxy.
Vitis vinifera
A breed of grapes native to Europe.
Volatile acidity
The level of acetic acid present within a wine.
W
A waiter's friend type corkscrew
A waiter's friend type corkscrew
Waiter's friend
A popular type of corkscrew used commonly in the hospitality industry.
Wine
An alcoholic beverage made from the fermentation of unmodified grape juice.
Wine cave
A large cave that is excavated to provide a cool location for storing and aging wine. Similar to wine cellar.
Wine cellar
A cool, dark location in which wine is stored, often for the purpose of ageing.
Wine fault
Undesirable characteristics in wine caused by poor winemaking techniques or storage conditions.
Wine fraud
Any form of dishonesty in the production or distribution of wine.
Wine label
The descriptive sticker or signage adhered to the side of a wine bottle.
Wine lake
Refers to the continuing surplus of wine over demand (glut) being produced in the European Union.
Winemaker
A person engaged in the occupation of making wine.
Wine-press
A device, comprising two vats or receptacles, one for trodding and bruising grapes, and the other for collecting the juice.
Winery
A building, property, or company that is involved in the production of wine.
Wine tasting
The sensory evaluation of wine, encompassing more than taste, but also mouthfeel, aroma, and colour.
Y
Yeast
A microscopic unicellular fungi responsible for the conversion of sugars in must to alcohol. This process is known as alcoholic fermentation.
Young
Wine that is not matured and usually bottled and sold within a year of its vintage.
Z
Zymology
The science of fermentation.
Glossary of Wine Terms 2
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Information on this page sourced from http://en.wikipedia.org/wiki/Glossary_of_wine_terms and is licensed under the GNU Free Documentation License.
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Information on this page sourced from http://en.wikipedia.org/wiki/Glossary_of_wine_terms and is licensed under the GNU Free Documentation License.
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