Small dictionary of Wine terms

 

A

Abrupt

Wine tends to sour, but not unpleasant.

Acclimatize

Put the wine in such a condition to reach the correct operating temperature, in order to better express its fragrance.

Acescente

This term refers to a wine that is beginning to acetificarsi.

Aftertaste

The set of feelings they feel after having swallowed the wine.

Allappante

A sour wine, rough and astringent, overly tannic. It is also said of a wine that ties in Mout.

Amber

When d wine has yellow tones like amber. And typical of dessert wines, but it is a negative definition in dry white because this color is assumed when they are too aged.

Ampelography

Discipline that studies the vineyard as a whole, describing and classifying the varieties of grapes.

Apex

It represents the final phase of the life cycle of a wine. To grasp.

Aromatic

It is said of a wine that retains the flavor of the original grapes.

Ascending

Very alcoholic wine and rich in volatile components.

Astringent, Aspro

Wine with excess tannin and acidity, harsh to the taste and tying the mouth.

Austere

Characteristic of great red wines of suitable content and structure.

Avvinare

Literally get used to the wine glass or a wooden keg before use. The operation is carried out in the chosen container by pouring a small amount of wine, shake well and then allocated it to its final use.

B

Balanced

The opposite of disharmonious with the elements in gustatory good relationship between them.

Ballon

Glass from the spherical and wide shape, which can develop together the fragrance together with a strong oxygenation of the wine.

Balthazar

Champagne bottle whose shape is similar to that of Burgundy, but the glass is thicker to withstand higher pressures. The color is almost always dark green. The capacity is 12,000 liters that is, to 16 normal bottles.

Barrique

Container dependent variable capacity from different wine-growing regions, built of oak planks.

Barrique bordelaise

Container in oak planks from 225 liters capacity.

Bitterish

Used to define the taste of certain wines with a positive connotation.

Blanc de Blancs

Wine, usually sparkling wine, obtained only from white grapes.

Blanc de noirs

Wine made from sun with white juice black grapes.

Body

The set of the elements that make up a wine. Removed the alcohol and the water, the body is what remains.

Bouquet

It is found in a wine aged well and is the set of olfactory perceptions. Literally meaning bouquet of flowers.

Bows

Border from oily, colorless contours that forms when you do lick the sides of the glass with wine. The bows can be more or less marked depending on the richness of the wine in alcohol, sugars and glycerides.

Brilliance

Typical luminous reflections of a clear wine, by the extremely bright color.

Brut

Dry sparkling, with residual sugar with less than 15 g / l.

Burgundian

Bottle with a cylindrical shape without shoulders, long neck; in Italy it is of various colors, including the dead leaf color for white and black for wines with long aging potential. The capacity is 0,720 liters.

C

Cask Bordeaux

Barrel containing 900 liters, equivalent to four barrels of 225 liters.

Capsule

The lining of the upper part of the cap and the neck of the bottle. It can be of aluminum foil, plastic or wax.

Caratello

Barrel of small oak wood (approximately 100 liters), where there is the wort for the production of sweet wine.

Champenoise

System used in the production of sparkling wines consisting in the fermentation of the wine in bottles.

Characteristic

Wine in which it is clear that they come from a particular grape variety.

Clarification

Operation by which the wine is made clear later expulsion of small solid particles present in the suspension. The clarification occurs naturally in wine for effect of certain enzymes present, but takes some time. It can be accelerated by physical methods (filtration) or chemical.

Clear

Free of suspensions and glazes.

Clone

Group of plants derived by multiplication of a single plant selected.

Cocoa

Characteristic odor of mature wines, even the old Champagne.

Compact

It is said heavy wine, dense, non-transparent.

Cru

It 'a French term that indicates a specific vineyard or even a small part precise, in particular to a certain wine growing area. The cru grapes are of the finest quality.

Cuvee

The result of the cutting of different wines of different origins and vintages, usually at the base of classic method sparkling wines, but not only.

D

Delicate

It calls himself a wine that has characteristics of harmony, finesse and quality.

Dill

Odor reminiscent of anise or fennel.

Dish

Low acidity, the opposite of acidic.

Disgorging

Operation by which you eliminate deposits in the processing of classic method sparkling wine, its date, if printed on the label, it is indicative of age for non-vintage.

Dry

No sugar. It is the wine that leaves a feeling of "clean in the mouth".

Disciplinary

Set of rules that determine which and how many varieties you can use to produce a wine doc.In which areas and in what conditions can be produced the grapes then utilizzate.Le conditions vinificazione.Le characteristics of wine under the chemical and physical appearance ( acidity, alcohol level, etc.) and in the aspect organolettico.Infine, for dOCG wines, the specification also establishes the ways to imbottigliarli.Le rules are set, zone by zone, by the experts of the Ministry of Agriculture.

Discordant

With the elements gustatory not right relationship between them. It can define both an acid excess of tannins that of alcohol.

E

Elegant

Balanced wine, of race.

Enrichment

Operation likely increase the alcohol content of the must by sugaring or addition of concentrated grape must.

Ethereal

Wine by the smell a bit 'prickly determined by a long period of aging. Pungent and alcohol for the presence of ethers.

Evanescent

Within the examination of sparkling it refers to the persistence of the foam when it wears off too early. It also highlights the still wines if the scent appears low persistence.

F

Faded

A wine flattened and enervated by excessive exposure to air.

Fading

Partial grape drying technique to get wines by the taste richer and fruit aromas characteristic matura.Dalle almost entirely dried grapes yields the raisin wine, a wine with a high alcohol content and rich in sugars.

Fat

It is said of a wine rich in extracts and in particular glycerine. It also refers to the density of the wine.

Fermentation

Process by which the sugars in the grape juice are transformed into alcohol and carbonic dioxide.

Floral

It has the scent of the flowers.

Fortified

It is said of a wine for flavor and alcohol content resembles a liquor.

Fragrant

Term used to define the olfactory characteristics of sparkling wines, with bread smell of freshly baked bread.

Franc

Honest wine, free of defects.

Fresh

In a perfume it indicates fruity scents and citrus, the taste a pleasant acidity.

Fruity

Scent typical of young wines that have aromas and flavors of fresh fruit.

Full

Wine from 'good taste structure, with body and alcohol content.

Full-bodied

It is said of a wine rich in alcohol and dry extract where flavor and color are structurally in harmony with each other.

G

Generous

Wine in which the alcohol part is a leader.

Glue

Product used for clarification of wines.

Goudron

That is, "tar", indicates the feeling that detects all 'sniff test of aged wines. Typical example, Barolo.

Graft

The cultivation practice of transplanting on a stump or a vine a fragment of another variety.

H

Halo

In a glass of sparkling wine are the bubbles of carbonic gas formed around the wine hard, coming from those ascending from the bottom of the glass.

Hard

It is said of a disharmonious wine in which the sour taste and the tannins are high. It fades with age.

Harmonious

Wine that has all the elements taste in perfect relationship with each other. This happens when it reaches perfect ripeness olfactory AromaSensazione that is perceived after swallowing the wine, through the retronasal.

Hat

Name used to indicate the solid parts of the bunch, which during the tumultuous fermentation process will drag on the surface of the must resulting gases.

Having body

Owning texture and other necessary items to the overall balance of the wine itself.

Herbal

It is said of a wine that has a vegetable smell, typical grapes like cabernet and merlot.

Heavy

Too much alcohol.

Hot

It is said of a wine by its alcohol content it gives a warm sensation in the mouth and in the stomach fullness.

I

Intense

The color indicates the hue, the nose indicates vigor, taste indicates persistence.

L

Large

It is said of a full-bodied wine, rich and dense, with complex aromas.

Light

Wine of low alcohol content maequilibrato and pleasant.

Lovable

A wine whose percentage of sugar is between 12 and 45 grams per liter. This gives a clear sweet note to the flavor.

M

Maceration

Technique for making wine, consisting in keeping the marc in contact with the must during the phase of extension fermantazione.Questo the wine extraction from the must.

Maderized

A wine that is evidently oxidized, a feature that may not be a defect.

Marsala

If typical of tanned wines like Marsala; It becomes defect in the other types of wine because it alters, with its strong taste, organoleptic characteristics.

Mature

To drink. In olfactory and gustatory phase that begins to decline.

Mellow

Very sweet, rich in sugar, extract and glycerin.

Must

The crushing of the grapes you get the juice. The juice is made up largely of water (almost 80%), sugars and acids. By pressing, the must in contact with the yeasts (naturally present on the skins) and the alcoholic fermentation, which converts the sugars into alcohol and the juice becomes wine.

N

Net

It has a simple perfume, monotonous but pleasant; the opposite broad.

New

Name of the wine produced by the technique of carbonic maceration, put on sale after about 2 months after the harvest.

O

Organoleptic characteristics

Properties of a wine noticeable during the tasting. They are evaluable through sight, smell and taste.

Oxidized

Due to the contact with air oxidizes the wine that tends to maderizzarsi, acquires a darker color and lose freschezza.In too wine in contact with air alcohol tends to turn into a acido.Ecco because you have to very important to tighten a barrel or a bottle of wine.

P

Passito

Wine obtained from dried grapes, characterized by a high alcohol content.

Perlage

The bubbles files (seem strings of pearls, hence the name) of carbon dioxide that develop in sparkling wines are paid out when in the glass. The best glass to appreciate the sparkle is the flute (a glass flute). The bead must be fine and persistent. The bubbles do not develop, however, if the glass is not perfectly clean or if it is wet with water.

Persistence

The duration of sensory perceptions that are produced by wine. The higher this time, the better the quality of the wine.

R

Ready

To drink, but has no failure.

Reduced

The typical aroma of wines aged in little oxygenated environments, like the bottle, however, hint that tends to fade with the oxygen in contact with air.

Round

Wine which is distinguished by good softness, for sugar content and for the moderate acidity.

S

Sapid

Wine rich in acidity and minerals.

Short

It is said of a few persistent wine, that is, with little aftertaste.

Soft

Low acidity, too soft. It is said of a wine that has achieved the perfect balance between alcohol, acidity and tannins. Sweetness is its main feature.

Spicy

It has aromas reminiscent of spices.

Structure

The set of components of a wine.

Spirituous

Full-bodied, robust, with high alcohol content, which is perceived in the mouth with a feeling of warmth or unbalanced wine to excess alcohol.

Straw

Yellow color reminiscent of straw.

Sturdy

Wine rich in alcohol, structured.

Sweetish

It 'a wine with a residue of natural sugars of between 4 and 12 grams per liter. A wine not yet matured, sour. It is almost always a young wine especially red which must mature.

T

Tannic

Wine rich in tannin. Tannin: one of the components of the wine, responsible for the astringent sensation, localized in the skins and vinaccioli.Nell'uva is present in the peel and marc and is transmitted to the wine during the pigiatura.Con the time the substances contained in tannins oxidize and go from yellow to reddish brown, giving color to vino.Il tannin can also be transmitted to the wine from the wood of the barrels of maturation or aging.

Thin

Poor structure. Unlike full-bodied.

Topping

Operation whereby the containers in which is contained the wine are always kept at "filled" to avoid excessive contact of the wine with air.

V

Veiled bottle

Bottle which presents deposits on the walls.

Vinous

Scent reminiscent of the smell of the cellar must.

Vine

Indicates one of the many varieties dela vite.Ogni produces different grape varieties that are distinguished by the shape of the bunch and leaves, the ripening period and especially for the different characteristics of the wines produced. Many wines are the result of grapes from different vineyards.

W

Weak

Term used to define a scarce in alcohol wine. Wine devoid of vigor and vitality.

Whip

Wine character tied acidity, body and reveals character.

Y

Yeasts

Yeasts are living organisms naturally present on the skin of grapes: when treading the grapes, yeast come in contact with the must, they reproduce rapidly and cause fermentation that turns sugar into alcohol, so that the juice becomes wine .

Young

Not ready yet.

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