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Wine terms from A to Z

Wine terms from A to Z

Abocado: Spanish term for a semi-sweet wine

Acetone-like odor and unnatural sweet taste caused by too high a content of ethyl ester.

Agraffe: A wire braid that holds the cork in champagne foam wine bottles and bottle bottles securely against the pressure in the bottle. Alba: Town and wine-growing region in Piedmont, west of Asti.

Alcohol: As the natural alcohol content in wine increases as a result of climate change, I advise you to take the usual drinking methods in southern countries: to enjoy good organic food as a companion and to drink a sip of water between each sip of wine.

Appellation d'Origine Contrôlée: (abbreviated AC, AOC has been replaced by AOP (Appellation d'Origine Protégé) since 2009 and is the French term for quality wines with a controlled or protected designation of origin). The origin is indicated by the name of the cultivation area (for example "Chablis, Bourgogne, Alsace, Côtes du Rhône, Côtes du Luberon, Côtes de Provence, Côteaux d'Aix en Provence, Côteaux du Languedoc, Bordeaux, Saint Emilion, Montagne Saint Emilion, Pomerol, Medoc, Champagne AC ", the area, the municipality, the location, which is connected to quality standards:

- A certain number of vines may not be undercut per hectare
- For generating AC, AOP. Only certain grape varieties may be used.
- Only certain pruning methods are allowed.
- The maximum import duty per hectare of vineyard is strictly prescribed.
- The wines must reach a certain natural minimum alcohol content.
- AOC and AOP wines are subject to an official quality control after which they are released for sale.

Assemblage: French term for the merging of wines from different layers, or two or more varietal vine varieties to a cuvée. The assemblage is also used in the production of champagne, as well as in the Cognac-or Calvados.

Asti: Town and wine-growing region in Piedmont, south of Turin. Barbera d'Asti, a red wine from Barbera grape, which can be mediocre to high-quality depending on the amount of harvesting and care during the winemaking. The name Asti is negatively affected by a product called Asti Spumanti, a sweet sparkling wine from a large industrial company.

Barrique: 225 liter barrel of oak wood, toasted inside, toasted with a fire of varying intensity, giving a ripe aroma in ripened wines.

Batonnage: French term derived from bâton, bâtonnet (stick, stirrer). The fine yeast left after the alcoholic fermentation in the wine is regularly stirred with a stirring stick during the aging of the wine. Amino acids, nucleic acids, fatty acids, polysaccharides and proteins are released during yeast autolysis and accumulate in the wine. The Batonnage contributes to the intensification of aromas and flavors, they are more powerful and harmonious, and for tannier rich red wines the astringency decreases. The Batonnage has an antioxidant effect, which is to protect white wines from becoming a brownish color. By the Batonnage also residues of copper in the wine can be bound to the fine yeast and removed as sediment during or at the end of the Fassreife.

Biological acid degradation: It is a fermentation caused by bacteria, which should only be used after alcoholic fermentation. In naturally air-conditioned cellars, it starts in the ideal case by itself with the rising temperature in the spring. If the biological acid degradation does not occur, it can be activated by the addition of bacteria cultures. The organic acid degradation, also called lactic acid fermentation or malolactic fermentation, converts the aggressive apple acid contained in the wine into lactic acid.

Body: this is the sum of all the ingredients of a wine, especially its content of extract (minerals), which are decisive for the quality of a wine are described. Through the adjectives assigned to the "body" such as "powerful", "corporeal", important information is obtained for the wine-interested.

Brut: Tasting notes for sparkling wines, Prosecco frizzante, Prosecco Spumante, Spumante, Cava, Crement, Champagne, sparkling wine. Their residual sugar content is maximum 12 g / l.

Brut Nature: Flavor description for sparkling wines, Champagne, Prosecco Spumante residual sugar content is maximum 3 g / l.

Calories in wine: The amount of calories in the wine depends on the alcohol and sugar content. Other caloric substances in wine such as protein or fats are only present in small quantities, so that their calories are hardly taken into account in a diet.1 g of alcohol contains 7 kcal (rounded), 1 g of sugar contains 4 kcal (rounded)

So many calories are contained in a 0.2 l glass wine with 12% alcohol (this information is on the bottle label) and 5g / l residual sugar (this value can be found in our shop): 24 g alcohol = 168 cc, 1 g sugar = 4 ccal, total 172 cc.

Chambrer: A term derived from the French language (Chambre = room), which describes the process of the slow temperature adjustment of a wine to the room temperature (depending on the wine type 15 - 19 ° C).

Charmat: a less elaborate process than the bottle fermentation process for sparkling sparkling wine, sparkling wine and high-quality Prosecco Spumante, with the second fermentation in the pressure tank.

Chaptalising: To increase the alcohol content in the wine, grape must with beet sugar or concentrated grapes must be fermented before fermentation
Chaptalized (enriched). Each building site has different limits. With proper and quality-related viticulture and appropriate yield limitation

Château: Name of a wine-estate in France. Only quality wines with the designation "Chateau" may be labeled.

Chips in the wine: Chips are roasted, toasted small pieces of oak which for some time are put into wine tanks together with wine to convey the aromas that normally develope when wine is aged in barriques. Since chips are cheaper to produce than barriques, this is a method to deceive wine merchants and consumers.

Cork: consists of the bark of cork oak, which is of economic importance, especially in Portugal, Spain and Sardinia. From this bark,the corks are produced to and used to seal wine bottles.

Cork odor, cork odor, cork taste:  unpleasant smell and taste in wine which makes it inedible. This error is caused by a chemical compound called Trichlosanisol.

Cosecha: (Spain) Vintage, harvest year, vintage on the wine label

Cremant: French quality sparkling wines with particularly high quality requirements, long bottle fermentation and A.C. Statute, e.g. Loire, Limoux, Alsace, Bordeaux, Bourgogne

Crianza: (Spain) Wines in the third year of their maturity, matured for at least 6 or 12 months in the barrel and up to 2 years in the bottle.

Cru: Designation for a wine from a top location.

Cryo extraction: A modern method of removing the must water to produce denser, concentrated wines without the need for elaborate pruning or the "green harvest" or reduction of yield.

Cuvée: wine consisting of 2 or more grape varieties or different vineyard plants. Derived from the French word "Cuve" (barrel).

Decanter: English = decanting Carafe, DECANTER is also an English-wine magazine, which publishes among other things wine tasting results.

Decanting: Is the filling of young wine from the bottle into a wide-bellied carafe. This enable the intense contact between wine and air, causing a slight oxidation of the acids contained in the wine. Decanted wines become softer, rounder and their aromas are more apparent. Already matured wines can be carefully decanted in order to leave an existing depot in the bottle. However, this should be done just before serving, in order to avoid a further oxidation of an already very mature wine, especially in the case of older Burgundy wines.

Delestage: a working step in the wine cellar during the fermentation process, in which the marc is pressed regularly, either manually or by means of a technical device, into the liquid part of the mash. With this method, however, the very soft berry skins and also the kernels of the berries can get are damaged, whereby undesired bitter substances can enter the wine. The liquid component of the mash is pumped into a second tank, the grape hat (the firm layer of berry skins and cores) sinks to the bottom of the tank. The pomace remains here for 2-3 hours. During this time, the polyphenols and sugars are released. The liquid is then pumped back onto the pomace.

Alternatively, juice / wine is taken from the fermentation tank and sprayed with pumps on the more or less dry and solidified pomace in the fermentation tank.
This is intended to dissolve the pigments, tannins and polysaccharides present in the berries and on the kernels and to transfer them to the juice / wine

Demi-sec: (semi-dry) French flavor for Champagne, Cremant, Vin Mousseux with a residual sugar content of 33 - 50 g / l.

Domaine: Name of a wine-growing company. Only allowed in A.C./AOP - Pays / IGP wines and vins

Dosage: refers to a liquid of wine and sugar which is added after the second fermentation in order to produce the final degree of sweetness of a sparkling wine.

Dry: Tasting notes for wines with low residual sugar content. This is missing from the Romanesque wines because their wines have traditionally been roasted and have a residual sugar content of less than 2 - 3 g / l. The "German dry" label allows a residual sugar content of 9 g / l coupled with the acid content of the wine in question.

Dulce: (Catalan Dolc) Spanish term for a natural wine.

Enzymes: For the vinification pectolytic enzymes, which facilitate and accelerate the pressing process may be added to the mash.
In conventional viniculture, in which systemic fungicides have been used, they are necessary. Since systemic fungicides are not used in organic cultivation, subsequent enzymes form spontaneously before the pressing process is initiated. Pectolytic enzymes are also used in the production of cheap organic in order to speed up the fermentation.

Extra Brut: Sparkling wines with a maximum of 6 g / l residual sugar

Extra Dry: sparkling wine, champagne, Prosecco Spumante, Champagne with a maximum of 12 - 17 g / l residual sugar.

Fining agents: Gelatin, silica sol, wood bubble, casein, kaolin, bentonite, chicken egg white. Protein substances serve as an adhesive to bind solid matter in the wine to be able to filter it better.

Feinherb: a nice, misleading description of the taste of a German wine. It has nothing in common in the sense of Fein (fine) nor with herb (tart). Feinherb wines may contend 9 to 18 g/l sugar and at the same time a high content of acid, which is disguised by the sugar. 

Fruity: fruity wines show clear aromas (aromas and flavors) of berries, citrus fruits, apricot, peach, cherries, apple, pear, banana, etc. Fruitful wines must be absolutely dry, ie contain little or no residual sugar. On the other hand, a higher sugar content than flavors emphasizes the fruity components of a wine. If we describe wines with "fruity", it does not indicate that they are sweet wines.

Glycerol: is formed as a by-product of alcoholic fermentation. It gives wines a supple fullness, it tastes sweet. Wines with high glycerine content have a higher viscosity, which can be seen when the wine is poured in the glass.

Histamine: Histamine belongs to the biogenic amines. They are found in various foods and beverages (chocolate, sausage, hard cheese) in higher quantities than in wine. Histamines are produced in the wine by various bacterial strains (pediocques, lactobacillus) during the fermentation process. The content of histamine in the wine can be reduced in white wines by treatment with bentonite. Red wines are usually not filtered with bentonite and therefore can contain more histamine

Hyperoxygenation: by the enrichment of the must for white wines with oxygen the otherwise required quantity of SO2 can be reduced. It can reduce the phenolic constituents contained in wine and prevent premature browning, but also change the aromas of a wine. A particularly careful use of the hyperoxygenation is necessary to exclude negative surprises.

Impregnation: Cheapest, fastest and easiest method from a still wine to produce perl wine (Proessco frizzante). Carbon dioxide is added to the wine under pressure. This process is not used with our Frizzante wines.

Lieblich: (lovely) German wines have a residual sugar content of 18 - 45 g / l and taste very sweet.

 

Mash: It is produced by the "milling" (squeezing) of the grapes. Afterwards, the juice and the solid components (shells, grape-kernels, sometimes also the rispenes) are macerated together in a container, tank or tub.

Mash heaters: Heating the mash is used to extract far more colored grapes from farmer grapes than would be possible with traditional mash fermentation. This method is not authorized in France with a single exception (Chateau de Beaucastel).

Mashing time: Whether white grapes are processed directly after the harvest or before pressing a certain rest in the mash at a cool temperature, is decisive for the later type of wine. A more or less long mashing time offers the advantage that a preliminary clarification takes place and grape-like enzymes can be formed which facilitate the later pressing process and produce extra rich and opulent white wines. Red wines, if their mash is not heated, generally spend up to 6 weeks in the mash before they are pressed. This increases the yield of flavor, color and tannins.

Mash fermentation: Mash fermentation is started after mashing time. This is done by increasing the temperature and / or addition of yeasts.

Malolactic or lactic acid fermentation or biological acid degradation: three terms for a microbiological process following the alcoholic fermentation. The apple acid contained in wine (Latin malo for apple) is converted into lactic acid (Latin lac, lactis for milk). Acid-strengthened wines are thereby somewhat milder, because the lactic acid is felt more pleasantly than the rather aggressive apple-acid. The tartaric acid also contained in the wine is not affected by this process. Malolactic fermentation is generally carried out for all red wines but not for all white wines. This is achieved by filtering out the corresponding bacteria after the end of the alcoholic fermentation.

Marriage: (French for wedding, marriage) is used in the Champagne, when several wines are blended together before the bottle fermentation begins to achieve an optimal result.

Method tradionelle: Previously called champenoise - describes the bottle fermentation of sparkling wines.

Method Champenoise: Bottle fermentation methods, which are only mentioned in the Champange method "Champenoise", although it is also applied to sparkling wines of other regions.

Mild: this term describes wines - also organic wines with low acidity and little or soft, round and ripe tannins. Also dry wines can taste mild and soft.

Mis en bouteilles au Château, au Domaine, à la Propieté: Indication on the wine label indicating that the wine in question is a so-called original wine filling. The name of the estate must also be noted.

Oechsle: Sugar content in the grape juice measured with the Oechellewaage.

Oechslewaage: A sealing spindle to determin the supar content in the grape, designed by the optician Ferdinand Oechsle.

Oxygenation: or micro-oxygenation: this means the addition of small amounts of oxygen to the must by means of a technical device. This means that young tannin-rich wines without long ripening time can be softened in wooden drums and drunk earlier, For example the Côtes de Provence of the Domaine du Jas d'Esclans.

Panicle: a panicle consists of a main branch and small secondary branches, on which the flowers and later the grapes form.

Phenols: are so-called bioactive secondary crops such as the wine dye anthocyanins and the tannins or tannins which occur in the berry skins, stems and kernels of the grapes. They protect against oxidative stress.

Piedmont: Piedmont (at the foot of the mountains) is a winegrowing region in the north-west of Italy, with famous wines (Barolo, Barbareseco, Gavi) and typical grape varieties (Arneis, Barbera, Nebbiolo, Dolcetto, Moscato, Cortese, Ghemes, Freisa, Grignolino). The most famous wines are Barolo and Barbaresco.

Pigeage: The solid layer of berry and kernels floating on the must is crushed and pressed into the must

Pyknometer: Calibrated glass vessel with narrow neck for determining the density of wine, must weight and alcohol content.

Remontage: here, the liquid part of the must is removed from the lower part of the tank and pumped to the above-hatched marc hat so that it is moist and the ingredients can dissolve from the berry dishes and pass into the must / wine. See Côteaux du Languedoc, Grès de Montpellier

Reserva: (Spain) Over three years matured wines, of which at least 1 year in the barrel and 1 year in the bottle, sale in the 4th year after the harvest - see Rioja Reserva.

Resin wine: In Greece the addition of resin during storage of wine serves to improve its durability. Retzina is a resinous Greek white wine

Riserva: (Italy) mainly known in Tuscany - Chianti Classico Riserva. This is also a Chianti Classico which must have matured for at least 24 months, including 21 months in a wooden barrel and 3 months in the bottle before leaving the estate. In addition, there are other requirements or restrictions, the natural alcohol content must not be less than 12% as in the case of the "Chianti Classico", but at least 12.5 ° alcohol, and the harvest per hectare of vines may be only 52.5 hectoliters (in wine) ) Wine. The term "Riserva" is also available in other wine-growing regions, such as in Piedmont.

Resveratrol
In wine is an active ingredient contained in many plants belonging to the group of polyphenols, antioxidant acts and thus protects the plant from diseases and pests. A particularly high content of Resveratrol is formed in vines, where it is mainly stored as dyes (flavonoids, antoxyans), but also as tannins and flavors in the leaves, berries and berry dishes.
The content of Resveratrol is not the same in all grape varieties and consequently not in all grape juices and wines. Thin-skinned dumplings contain less than thick shells, Cabernet Sauvignon wines and similar varieties more than Trollinger. Finally, the hangs
Level of the resveratrol contained in wine also depends on the duration of mash fermentation in red wines, which can last up to six weeks. Since the juice of white grapes is usually fermented immediately after pressing from the skins, white wines contain less Resveratrol than red wines.
Numerous studies have shown that Resveratrol protects plants from pest infestation, food insects and fungal infections. To drink a glass of red wine with a high content of Resveratrol is more enjoyable than a Resveratrol tablet.

In this context, we would like to refer to a study presented to the EU Parliament on 26 March 2008, published at http://www.spiegel.de/wissenschaft/natur/0,1518,543553,00.html Aspect of resveratrol.

Rosado: Spanish term for rosé wine.

Rosato: Italian name for rosé wines

Salicylic acid: it has been discovered in wine a few years ago. It has a blood-thinning, anti-inflammatory and analgesic effect. (Aspirin).

Sealed: This is a mostly young wine described, which does not release its aromas and fragrances yet leaves a one-dimensional impression.

Sec: French expression for dry wines, Champagne, Cremant, Vin Mousseux.

Second wine: In the area of the Cru Classé wines in the Bordeaux region, the Château not only produces a top-class wine, which is the result of the recognition as a Cru Classée wine producer, but always also second wines. These are clearly behind the initial wines in terms of price and quality. This practice allows the Chateau to keep the quality level of the Cru Classée wines high by using, for example, grapes from younger vines or poorer vineyards for the second wine. However, the decision is not taken at the time of the vintage, but only at the time of the assemblage if the quality of the individual wines and cuvées can be assessed.

 

Sediments: (also called depot) that can be deposited in wine?
A, they consist in young wines of very small, transparent crystals. These arise from precipitated minerals naturally contained in the wine, which settle on the bottom of the bottle.
B, in the case of usually larger crystals it is precipitated calcium tartrate, which is called colloquially Weinstein. It forms in young wines when these cold temperatures are exposed. While the precipitation of calcium tartrate in cold wine-growing regions took place naturally in winter, it is today reached in the south by cooling down to -5 ° C by means of coolable storage tanks. The presence of "Weinstein" in wine is thus merely an indication that wine was not cold-treated, or not stored cold. Weinstein (Calziumtrat) in wine does not represent a taste or odor reduction, but affects visually and can be disturbing in the mouth.
C, in ripened red wines (older years), a depot of condensed natural coloring constituents contained in the wine can form, which deposits on a bottle side when the bottles are lying down. Such wines should be stored 1 - 2 days prior to serving and at the same time tempered. Depending on the eventuality of a wine, decanting may be considered to separate the wine from the solids. If the wines are too mature or burgundy, I advise against them.

Semi-dry: not precisely defined tastes for wines with a residual sugar content of more than 5 g - 20 g / l. The taste sensation of the sweetness is affected by the acid content of the wine.

Semi-Cryanza: (Spain) unofficial name for wines the 3 - 5 months in the wooden barrel matured

Semisecco: Spanish name for a semi-dry wine.

 

Sommelier / e: French term for wine cellar. His / her task in the upscale gastronomy is to advise guests on the selection of the wines, taking into account the characteristics of the selected dishes in order to achieve a pleasant interplay of food and wine. Since the designation Sommelier / e is not protected and is not a classical education profession, it is possible to acquire appropriate knowledge in the gastronomy, in the wine trade, or through more or less professional courses. A profound knowledge is taught at the German Sommelierschule during about 300 hours of teaching. After successful completion of the final examinations before the Chamber of Industry and Commerce (IHK), you may call yourself "certified sommelier with a recognized public-law degree".

Soutirage: (French for the transfer of wine from one to another barrique).

Spritzer: The term used in Austria for a wine mixed with a mineral water containing carbonic acid.

Süffig: Description for simple, insignificant wines, often sweet, suitable for the careless wine drinker.

Sulfur: At the moment of the addition of sulfur dioxide, the "free sulfuric acid" is formed, which in turn largely binds to different substances in the wine, such as acetaldehyde and sugar. With the conversion of acetaldehyde-a by-product of alcoholic fermentation-into bound sulfurous acid, sulfur dioxide has done a part of its effect by reducing the unpleasant odor of wine. The second biological effect of free sulfuric acid is to hinder the growth of bacteria in the wine by binding the oxygen in the wine that bacteria need for their growth. The controversy is, however, a third effect of sulfur in wine, namely the prevention of the oxidation of enzymes in the wine.

In principle, sulfur is a health hazard. It occurs not only in wine, but also in many foodstuffs. And even though sulfur is produced by the human body itself, it can still cause allergic reactions. The WHO has established daily intake of 0.7 mg / kg of body weight.

Sulfur (sulfur dioxide = SO2) is added to the wine and fulfills several functions: It not only prevents the negative taste impairment of wine, but also the formation of substances which are harmful to health (histamine) and binds unwanted acetaldehyde in white wine By the free sulfuric acid of the rapid oxidation. The maximum amounts of total sulfur present in the wine are regulated by the Wine Act. They are dry red wines with a residual sugar content of <5 g / l 160 mg / l, dry white wines with a residual sugar content of <5 g / l 210 mg / l Sugar content may contain significantly more sulfur. Organic wines contain 50% - 80% less sulfur.

Tannins: They come from the grapes and kernels. In young wines tannin is perceived as a bitter taste and feels dry. Interesting is their development during maturation. In young wines they are light and dissolved in the wine. As you age, you will react with other wine ingredients. They become heavy and sink as a depot to the ground. In demanding wines, tannins give the "scaffolding" or the "structure" and without tannins red wines could not age.

However, tannins do not only derive from the grapes, but can also be added in powder form in overseas wines. Tannin is a chemical compound from the group of phenols, possessing conservative and also health-relevant properties.

Tastevin: Flat silver or silver colored sample dish with indentations and a curved surface in the bottom of the dish, which makes it easier to assess the color of a wine.

Tastevin: Flat silver or silver colored sample dish with indentations and a curved surface in the bottom of the dish, which makes it easier to assess the color of a wine.

Terroir: An inflationary term used in the world of wine. What is meant here is the vineyard soil, its cultivation, the vines, the climate, the work of the winemaker and the expansion of the wine in the cellar. Only organic wine can actually be "terroir wine" derived from vines growing on a soil rich in microorganisms, not fertilized with artificial fertilizer on which no herbicide has been sprayed, and where neither vines nor grapes have been treated with fungicides. Similarly wine can’t be "terroir", which has not been fermented with the grapes own yeast, but with yeast deriving from other grape varieties or other vineyards or aroma yeast.  Only wine makers who have previously destroyed the naturally occurring yeasts with fungicide in the vineyard are obliged to use foreign yeast

Throat mullet: A proboscis beetle feeds on vine leaves and flower buds of grape vines.

Tannins: The phenolic ingredients of wine are summarized as tannins and dyes. There are a variety of phenolic compounds in wine that affect taste and color. These include the tannins.

UTA: untypical aging sound of young wines (wet cardboard, mothballs) caused by water deficiency and stress of the vines.

Vegan Wines: This designation applies to wines which have not been clarified and filtered with animal protein products (chicken egg white, albumin, bubble, gelatine, etc.). Through surveys with our partners / winemakers it turned out that many of you do not use animal proteins, which makes their wines suitable for vegans. In addition, there are associations that review and certify the vegan wine production - see Cantina Pizzolato in Veneto. By the way, the use of animal protein is prohibited forall biodynamically active wine producers and therefore all demeter wines are suitable for vegans.

Veneto: Wine-growing region between Lake Garda in the west and Venice in the south. Well-known wines are Bardolino, Valpolicella, Soave, Amarone, Prosecco.

Vinification: French = winemaking,

Vino de la Tierra: (Spain) Country wine with designation of origin

WINE ADVOCAT: important international wine magazine from the USA, editor is Robert Parker, who created wine reviews according to a 100 point system. The published results of the WINE ADVOCAT and Robert Parker influence purchase decisions of trade and consumers worldwide.