Denominacao de Origem Controlada - DOC

Acidity

A natural property of grapes, thanks to which red wine excites the appetite, and white wine refreshes. Increased acidity gives the wine a sharp taste, while its lack makes the wine weak and sluggish. Measured in grams per liter.

Aging

It is of great importance for fine wines and the softening of many everyday red wines. Wine can be aged in tanks, barrels or bottles for months or years. Aging softens the wine, but too long their aging can lead to a loss of fruitiness.

Alcoholic content

The strength of the wine, sometimes expressed in degrees. - this is the percentage of alcohol content in full.

Alcoholic fermentation

A biochemical process in which natural or cultured yeast (added) converts grape sugar into alcohol and carbon dioxide, thus converting grape juice into wine.

B

Batonnage

A French term for stirring the sediment.

Barrel aging

The aging time of the wine spent in the tree, usually in oak, during which it is imbued with the openki aromas of this tree.

Barrel fermentation

Instead of stainless steel tanks for fermentation, oak barrels can be used, giving the wine a rich oak flavor.

Barrique

Bordeaux barriques are traditional Bordeaux oak barrels with a capacity of 225 liters (60 gallons), used for aging and sometimes for fermentation of wine. In Charente, this Bordeaux term is sometimes used to refer to a small volume of oak barrels.

Beerenauslese

Accepted in Germany and Austria quality category for wines from specially selected berries with high sugar content. Literally means "made from selected berries". These wines are sweet and very sweet, made from grapes that have been exposed to fungal disease.

Bereich

German name for a region within a wine region (sub-region).

Bin number

The system adopted by Australian wine companies for labeling batches of wine.

Biodynamic

Usovershenstvovannyi, organic method of growing grapes based on the theory of Rudolf Steiner.

Blanc de Blancs

White wine, especially champagne, made only from white grapes. Blanc de Noirs is a white wine made from black grapes.

Blanc de Noirs

A French term for white wine, primarily champagne, made only from black grapes.

C

Canopy management

Manipulations of the vine to provide berries and leaves with greater access to sunlight, improve fruit quality, increase yield and prevent diseases. The most simple methods include trimming of the leaves, early berry picking and more pruning of branches.

Cantina

The method of winemaking traditionally used for the production of Beaujolais. Currently, it is widely used in wine-growing regions with a warm climate. Clusters of unbroken grapes ferment in closed containers, which gives a rich color and fruity aroma to wines that are drunk young.

Cava

Spanish sparkling wine made using the champagne method.

Claret

English term for red wine Bordeaux.

Clarification

A General term applied to wine-making procedures (such as filtration or pasting) that involve removing solid particles from the wort or wine.

Classico

The Central part of the wine-growing zone in Italy, where its best wines come from.

Climat

A French term meaning a specially designated area of the vineyard is often quite small.

French term. In Burgundy, it is used to characterize a particular vineyard.

Clone

The cultivation of the vine by cuttings leads to the formation of clones from a single cut. Vine nurseries allow grape producers to order clones that are best adapted to the conditions of their vineyards. Thanks to careful selection of clones, it became possible to control the yield, aroma and quality of grapes

Clos

"Enclosure", a term meaning a vineyard that is enclosed (or has been enclosed) by a wall, which is typical of Burgundy.

Cold fermentation

Long slow fermentation at low temperatures to enhance the pure and fresh fruit flavor of the wine. It is particularly important for producing white wines in hot climates.

Colheita

Golden port wine made from wine materials of one year's harvest.

Corked/corky

Characteristic of a wine that has acquired the taste and smell of a cork, caused by the fact that the cork capping it turns out to be infected with trichloronisol, or TSA, and not by the presence of cork particles in the wine. The musty smell of mold is unmistakable. Wine is not considered a "pith" if it is only floating pieces of cork.

Commune

A French village and its surrounding territory or ecclesiastical parish.

Cosecha

The Spanish equivalent, meaning "vintage".

Cotes/Coteaux

The French equivalent, meaning "slope/slopes". Vineyards on hillsides tend to produce better wine than those in the lowlands.

Cremant

The French equivalent of the word "frothy". Sparkling wine produced by the champagne method and originating not from champagne, but from some other region of France, for example, Cremant de Bourgogne.

Cryo-extraction

A wine-making process in which grapes are frozen to increase their concentration, sugars and acids.

Cult wine

California (and not only) red wines produced in small quantities and sold at very high prices.

Cuve Close

A less expensive method of producing sparkling wine, in which the second fermentation takes place in a closed tank, rather than in a bottle, as with the champagne method.

Cuvee

Contents of the cuve or VAT. The term usually means either a blend of different grape varieties, or a mix of wines from the best barrels.

D

Degorgement

A French term describing the traditional process in the production of sparkling wines, in which frozen sediment is removed from the bottle.

Demi-sec

Oddly enough, "demi-sec" means a slightly sweet wine rather than a semi-dry one.

Denominacion de Origen - DO

The main category of quality of Spanish wines. The set of rules defines the borders of each region, grape varieties, vine cultivation and methods of winemaking.

Denominacion de Origen

In the Spanish classification system, the designation of zones "names controlled by origin". Corresponds to the French AOC.

Destemming

The process of separating stems and stalks from grapes.

Domaine

The estate, especially if we are talking about Burgundy.

Dosage

Adding sugar to sparkling wine.

E

Echelle des cru

The French word for "crop gradation". Rating system for wine regions that produce champagne.

Einzellag e

A German term for a single vineyard cultivated by several growers. The name of the vineyard is usually preceded by the name of the village, for example: Wehlener Sonnenuhr — Sonnenuhr vineyard in the village of Wehlen.

Eiswein, Icewine

A rare German and Austrian wine produced from grapes that were harvested and pressed in frozen form, which provided a high concentration of sugar. In Canada, it is known as icewine. Very sweet wine.

Elevage

A French term that covers all stages of wine production from fermentation to bottling.

Embotellado de/en Origen

A Spanish term meaning the bottling of wine at the place of its production (on the estate).

En primeur

The French word for "wine futures". The method used for purchasing wine before it is bottled. It is mainly used in the province of Bordeaux.

Espumoso

The Spanish equivalent, meaning "sparkling wine".

Essenda

Wine from "samotek" (grape juice obtained without pressing), made from Aszu berries. See "Wine from samotek".

Estate-bottled

Wine. made from grapes from the estate's vineyards, and then bottled at the site of its production. In France, the label States: mis en bouteilles, followed by: au domaine, au chateau.

Estufagem

Portuguese word meaning "greenhouse", "greenhouse". The process of aging Madeira wine in a specially heated room.

Extraction

A process in which compounds are extracted from the skin of grapes in order to obtain tannin and further use it to give the wine the desired color.

F

Filtering

Removal of yeast, solid particles and various impurities from the wine before bottling.

Fining

Method of cleaning wine by adding coagulants (traditionally it is customary to add egg whites). The substances poured on the surface of the wine sink and carry all the solid particles with them.

Fino

An elegant, dry wine related to sherry, which largely acquires its properties due to the flora.

Flor

A special yeast layer that grows on the surface of some wines, especially sherry, when they are aged in barrels. This layer prevents air access and gives the wine a specific taste.

Flying winemaker

A term that came into use in the late 1980s. It is used for oenologists, most of whom were trained in Australia, and then were invited to work on improving the quality of wine in various under-developed wine regions of the world.

Fortification

A process in winemaking in which alcohol is added to a wine to increase its strength and/or stop the fermentation process in order to increase the sugar content.

Fortified wine

Wine that has been added strong grape alcohol, usually before the completion of alcoholic fermentation. As a result, the wine retains its sweetness.

Free-run wine

Juice or wine made without pressing grapes. They are usually of high quality.

Frizzante

An Italian term for a slightly sparkling wine.

G

Garagiste

A term that appeared to refer to some very small and expensive wine farms in the right Bank region and the province of Bordeaux. Such farms can be so small that they can produce wine in garages.

Garrafeira

Portuguese term for a high-quality wine with an alcohol content of at least 0.5% higher than the required minimum, and an aging period of at least 3 years for red wines and at least 1 year for white ones.

Grand Cru

"Great vineyard" (Great growth) - a rank of the highest class in the Burgundian classification of vineyards by quality. It is used with less accuracy in Alsace, Bordeaux, and champagne. In Burgundy, this is the name given to crops obtained only in one of the 34 best farms, and in Alsace – in one of the 51. In the province of Bordeaux, this corresponds to the second level of classification of the district of Saint-Emilion (St. Emilion). In the province of champagne - may refer to harvests in wine-producing localities that received 100% on the Echelle des crus scale. See "eschel de CRU" and "Premier CRU".

Grand vin

A term used in Bordeaux to refer to the main wine producer, as opposed to the second wine. Usually has the name of the Chateau.

Grandes Marques

The French term meaning "famous brand" Is used in relation to some large companies that produce champagne.

H

HL

100 liters; 22 gallons or 133 standard 0.75 l bottles.

Hogshead

300-liter (80 gallon) Australian barrel.

Hybrid

Grapes bred by crossing different types of American vines and European Vitis vinifera.

I

Jerepigo

The South African equivalent of the term Vin doux naturel.

Jerez

The Spanish equivalent of the term "sherry"or " sherry".

K

Kabinett

The lowest quality category of German wines designated as QmP. The wine is made from ripe grapes harvested before that intended for the production of wine Spatlese.

L

Lagar, Lagares

The Portuguese term for a stone tub with low sides, in which the wine is crushed and fermented. In our time, such a device is used only in the production of port wine.

Late harvest

Grapes of late harvest or harvest have a higher sugar content and a richer aroma. The term is often used for sweet new World wines.

Late Bottled Vintage, LBV

Port wine made from the harvest of one year, aged up to 6 years in wooden barrels.

Lees

Coarse particles of wine sediment (dry yeast, etc.) remaining in the barrel after draining the wine. Some wines are put on hold for a long time, acquiring an additional flavor as a result.

 

Lees stirring

In winemaking, the process of stirring the sediment or settled layer to give the wine an additional flavor. See "Batonage".

Left Bank

The General name of the wine-making areas near the city of Bordeaux, located on the left Bank of the Garonne river. Includes the wine towns of Margaux (Magda) and Pauillac.

Length

The length of time during which the aroma of wine remains in the mouth after swallowing or spitting.

Lieu-dit

A French word meaning "place with a name". The term is used to refer to a specific, named vineyard located within a larger area. It is most often used in Burgundy.

Liquoroso

An Italian term for wines with a high alcohol content, often, but not always, fortified.

M

Maceration

The process by which the substances contained in grapes and giving flavor are extracted from the skin of berries, seeds and stems.

Manzanilla

In Spain, dry sherry-type wine, similar to Fino.

Microclimate

A term used to describe the climatic conditions of the environment surrounding the vine. See "Mesoclimate".

Mahlactic fermentation

The process that follows alcoholic fermentation, in which acrid malic acid is converted to a milder - lactic acid.

Master of Wine, MW

A person who has passed the exams held by the Institute of masters of wine.

Maturation

Aging of wine with a useful effect.

Meritage

American, mostly Californian a term to refer to red or white wines produced from the Bordeaux grape varieties.

Mesoclimate

For a term used to describe the climate of an individual vineyard or hillside, See. "Microclimate".

Moelleux

The French word for a soft, velvety wine of intermediate sweetness.

Mousseux French term for sparkling wine.

Mousseux

French term for sparkling wine.

Method Traditionelle

The process in the production of sparkling wines, in which the wine is bottled, secondary fermentation occurs, accompanied by the formation of bubbles. In the French province of champagne is called the method of champanization.

Must

Formed after the pressure of grapes (but before the end of the fermentation stage), a mixture of grape juice, skin, seeds and fruit pulp, which is eventually transformed into wine.

N

Negotiant

A French term meaning a merchant or sea carrier who buys wine from producers, exposes it to aging, creates mixtures from it, and bottles it for sale.

New World

A term used to refer to wine regions outside of traditional European regions, especially in Australia, Argentina, Canada, Chile, New Zealand, South Africa, and the United States.

Non-vintage

Wine, in particular champagne or sparkling, made up of several wines made from different years of harvest.

Nouveau, novello

French and Italian terms for new wine. Wine that is drunk very young, starting in November in the harvest year.

O

Oak

Wood traditionally used for the production of wine barrels. During aging and fermentation, it gives the wine vanilla and tannic flavors. The fresher the wood is used, the stronger its effect on the wine. For aging fine wines, preference is given to French oak. American oak is cheaper, but sometimes gives off too strong vanilla flavors.

Oechsle

German system for measuring the specific weight of wort. As a result, the level or degree of sweetness of grape juice is determined. Each quality category corresponds to the required minimum of Oechsie degrees.

Old World

A term used to refer to traditional wine-making areas in Europe.

Oloroso

Dry, nutty-flavored variety of sherry, in the preparation of which the Flor is suppressed when attached. See "Fino" and "Flor".

Organic

A process in winemaking that excludes the use of chemical fertilizers, pesticides, and other chemicals. See "Biodynamic".

Oxidation

Too open air access to the wine, leading to the development of bacteria and loss of fruit shades and flavors of the wine. Oxidation is often accompanied by the release of a characteristic sherry-like flavor.

Palo Cortado (Palo Cortado)

A variety of sherry, the production of which is based on a rare phenomenon in winemaking, in which the Flor does not develop.

P

Passito

An Italian term for dried or dried grapes or strong sweet wine derived from this grape, mainly used in the production of Amarone and risotto di Valpolicella and suggesting that the grapes are dried before fermentation.

Petillant

A French term for semi-sparkling wine.

Phylloxera

Grape aphid (Phylloxera vastatrix), which destroyed vineyards around the world in the late 1800s. Since then, the easily vulnerable European vine Vitis vinifera has been grafted to American rootstocks that are resistant to phylloxera. Since phylloxera never reached Chile and Australia, the vines there remained unvaccinated, and their life expectancy is 2 times longer.

Prohibition

The 18th amendment to the US Constitution, adopted in 1920, banning alcoholic beverages. This measure destroyed most wineries, only a few managed to survive due to the fact that they began to produce grape juice and wine for Church and medical needs. The amendment was repealed in 1933.

Pumping over

A process in winemaking that circulates red wine during its fermentation period.

Puttonyos

A unit for indicating the sweetness of Tokay wine. The entire range of youngness has from 3 to 6 putoni, while the wine that has 6 putoni is the sweetest.

Q

Qualitatswein mit Pradikat

The quality category of German wine (abbreviated QmP), defined as "quality wine with quality assurance" (high-level wine). This category is divided into a number of classes or ranks according to Pradikat.

Quinta

A Portuguese farm or estate that produces wine.

R

Racking

Gradual clarification of quality wine as part of the wine maturation process. The wine is poured from one barrel to another, rejecting the sediment. Transfusion also provides access to the air necessary for aging of the wine, softens the tannins and helps the wine to further develop its flavors.

Rancio

A style of wine that is intentionally oxidized. Naturally strong or fortified, this wine is aged in the sun in glass bottles, clay jugs or wooden barrels.

Recioto

A variety of Italian dry grape wine, in particular risotto di Valpolicella".

Recoltant

The French equivalent, meaning "grape producer", "viticulturist". Grape producers can produce their own wine or sell grapes to merchants.

Remuage

The French word for "delete". Part of the traditional method of processing sparkling wines, which is that the bottles are gradually rotated and tilted so that the sediment at the bottom falls into the neck for subsequent removal. See "Traditional method".

Reserva In Spain: quality wine of good vintage with an aging period of at least 3 years (in a barrel or bottle) for red wines and at least 2 years for white ones. In Portugal: wine with an alcohol content of at least 0.5% higher than the established minimum for the region.

Reserve

The term should mean that the wine was aged in oak for longer than usual. However, many producers of the New World allow themselves to use it on their wine labels to refer to different wine styles or a certain line of wines, without focusing on the implied higher quality of this wine. The term has no generally accepted meaning.

Ripasso

Valpolicella wine, which has undergone another fermentation on the lees of Amarone della Valpolicella and as a result has gained an even greater richness of flavors and aromas.

Riserva

An Italian term meaning wines that are aged for a certain number of years in accordance with DOC(G) rules.

Rootstock

The root shoot of the vine, which is grafted with cuttings from fruit branches. Usually use rootstocks of American vines that have resistance to phylloxera.

Rosado, rosato

Spanish (or Portuguese) and Italian equivalents, meaning rose wine, or rose.

S

Sekt

German term for sparkling wine.

Spumante

Italian term for sparkling wine.

Sugar

It is found in grapes. During fermentation, it is converted to alcohol and carbon dioxide.

Sulphur

During the vinification process, sulfur is usually used as a disinfectant for equipment and as an antioxidant for harvested grapes and wine. Sulphurous anhydride is added to the wort in order to stop or delay fermentation.

Superieur

A French term for wines with a higher alcohol content than the main as.

T

Tawny Port

Port wine aged in wooden barrels and usually mixed after 10, 20, 30 or 40 years. It contains a mixture of wines whose average age is indicated on the label.

Tafelwein

The German equivalent, meaning "table wine", is the lowest quality category of wine.

Tannin

Hard, bitter substances in red wine that get into it from the skin, bones, ridges, and also from the bast wood of barrels when aged. Tannins soften over time, they are of great importance for wines that are subjected to long aging.

Terroir

French term for a certain combination of natural conditions for the existence of the vine-soil, climate and sun exposure.

Tete de Cuvee

A French term for the best of the wines produced on the farm. It is primarily used in champagne.

Trichloroanisole, TBA

A chemical that causes the "cork effect" (turbidity, smell of ples Seni) in wine.

Trocken

The German equivalent, meaning "dry wine". Used in relation to new-style German wines that are produced as dry wines to make them more suitable for accompanying food.

Troekenbeerenauslese

Accepted in Germany, the quality category for wines obtained from grapes affected by noble mold and characterized by the highest level of sugar content.

V

Varietal

The character of the wine, borrowed from the grapes from which this wine was obtained. Also, a wine obtained from a single or dominant grape variety, named after it and usually containing at least 75% of this variety. This minimum percentage varies slightly from country to country, and from state to state in the United States.

Vendange tardive

The French equivalent, meaning "late harvest or harvest". Grapes are left on the vine at the end of the usual harvest in order to increase the concentration of flavors and sugar in the berries.

Vieilles vignes

The wine is produced from old, Mature vines.

Vin de garde

A French term for a wine that is subject to aging after production.

Vin de paille

Wine made from grapes that are podvyalivaetsya on straw before fermentation (paille). Thus, the sugar is concentrated in its berries, and the wines are sweet with a slight nutty tinge. These wines come mainly from the Jura (France).

Vin de pays

The French equivalent, meaning "local wine". Despite the fact that according to the officially established classification of French wines, Vin de pays is the third, lowest quality category, it includes some first-class wines that refuse to follow the rules of the local AU.

Vin doux naturel - VDN

French sweet wine, in the manufacture of which grape alcohol is added. It comes mainly from Languedoc-Roussillon. Sweet, fortified wine obtained by adding alcohol to the grape juice before fermentation.

Vintage

The year of harvest of the grapes. It is also used to indicate the wine of a particular year.

Viticulture

Cultivation of the vine and cultivation of the vineyard.

Vitis vinifera

A type of vine from Europe and Central Asia, the berries of which produce most of the world's high-quality wines. In contrast to Vitis vinifera, other types of vines are more suitable for the production of juice and jelly (for example, the American Vitis labrusca is still used in the Eastern United States for the production of grape juice and wines that taste sweet).

Volatile acidity

Aromas of acetic acid or ethyl acetate. In small concentrations can improve the characteristics of the wine. When the concentration increases, the wine gets the smell of vinegar or nail Polish remover.

W

Wine of Origin - WO

The South African equivalent of the French appellation is AC (Appellation Controlee).

Weingut

A German word meaning "winery".

Acidity

A natural property of grapes, thanks to which red wine excites the appetite, and white wine refreshes. Increased acidity gives the wine a sharp taste, while its lack makes the wine weak and sluggish. Measured in grams per liter.

Aging

It is of great importance for fine wines and the softening of many everyday red wines. Wine can be aged in tanks, barrels or bottles for months or years. Aging softens the wine, but too long their aging can lead to a loss of fruitiness.

Alcoholic content

The strength of the wine, sometimes expressed in degrees. - this is the percentage of alcohol content in full.

Alcoholic fermentation

A biochemical process in which natural or cultured yeast (added) converts grape sugar into alcohol and carbon dioxide, thus converting grape juice into wine.

B

Batonnage

A French term for stirring the sediment.

Barrel aging

The aging time of the wine spent in the tree, usually in oak, during which it is imbued with the openki aromas of this tree.

Barrel fermentation

Instead of stainless steel tanks for fermentation, oak barrels can be used, giving the wine a rich oak flavor.

Barrique

Bordeaux barriques are traditional Bordeaux oak barrels with a capacity of 225 liters (60 gallons), used for aging and sometimes for fermentation of wine. In Charente, this Bordeaux term is sometimes used to refer to a small volume of oak barrels.

Beerenauslese

Accepted in Germany and Austria quality category for wines from specially selected berries with high sugar content. Literally means "made from selected berries". These wines are sweet and very sweet, made from grapes that have been exposed to fungal disease.

Bereich

German name for a region within a wine region (sub-region).

Bin number

The system adopted by Australian wine companies for labeling batches of wine.

Biodynamic

Usovershenstvovannyi, organic method of growing grapes based on the theory of Rudolf Steiner.

Blanc de Blancs

White wine, especially champagne, made only from white grapes. Blanc de Noirs is a white wine made from black grapes.

Blanc de Noirs

A French term for white wine, primarily champagne, made only from black grapes.

C

Canopy management

Manipulations of the vine to provide berries and leaves with greater access to sunlight, improve fruit quality, increase yield and prevent diseases. The most simple methods include trimming of the leaves, early berry picking and more pruning of branches.

Cantina

The method of winemaking traditionally used for the production of Beaujolais. Currently, it is widely used in wine-growing regions with a warm climate. Clusters of unbroken grapes ferment in closed containers, which gives a rich color and fruity aroma to wines that are drunk young.

Cava

Spanish sparkling wine made using the champagne method.

Claret

English term for red wine Bordeaux.

Clarification

A General term applied to wine-making procedures (such as filtration or pasting) that involve removing solid particles from the wort or wine.

Classico

The Central part of the wine-growing zone in Italy, where its best wines come from.

Climat

A French term meaning a specially designated area of the vineyard is often quite small.

French term. In Burgundy, it is used to characterize a particular vineyard.

Clone

The cultivation of the vine by cuttings leads to the formation of clones from a single cut. Vine nurseries allow grape producers to order clones that are best adapted to the conditions of their vineyards. Thanks to careful selection of clones, it became possible to control the yield, aroma and quality of grapes

Clos

"Enclosure", a term meaning a vineyard that is enclosed (or has been enclosed) by a wall, which is typical of Burgundy.

Cold fermentation

Long slow fermentation at low temperatures to enhance the pure and fresh fruit flavor of the wine. It is particularly important for producing white wines in hot climates.

Colheita

Golden port wine made from wine materials of one year's harvest.

Corked/corky

Characteristic of a wine that has acquired the taste and smell of a cork, caused by the fact that the cork capping it turns out to be infected with trichloronisol, or TSA, and not by the presence of cork particles in the wine. The musty smell of mold is unmistakable. Wine is not considered a "pith" if it is only floating pieces of cork.

Commune

A French village and its surrounding territory or ecclesiastical parish.

Cosecha

The Spanish equivalent, meaning "vintage".

Cotes/Coteaux

The French equivalent, meaning "slope/slopes". Vineyards on hillsides tend to produce better wine than those in the lowlands.

Cremant

The French equivalent of the word "frothy". Sparkling wine produced by the champagne method and originating not from champagne, but from some other region of France, for example, Cremant de Bourgogne.

Cryo-extraction

A wine-making process in which grapes are frozen to increase their concentration, sugars and acids.

Cult wine

California (and not only) red wines produced in small quantities and sold at very high prices.

Cuve Close

A less expensive method of producing sparkling wine, in which the second fermentation takes place in a closed tank, rather than in a bottle, as with the champagne method.

Cuvee

Contents of the cuve or VAT. The term usually means either a blend of different grape varieties, or a mix of wines from the best barrels.

D

Degorgement

A French term describing the traditional process in the production of sparkling wines, in which frozen sediment is removed from the bottle.

Demi-sec

Oddly enough, "demi-sec" means a slightly sweet wine rather than a semi-dry one.

Denominacion de Origen - DO

The main category of quality of Spanish wines. The set of rules defines the borders of each region, grape varieties, vine cultivation and methods of winemaking.

Denominacao de Origem Controlada - DOC

Quality category of Portuguese high-quality wines. The set of rules defines the borders of each region, grape varieties, vine cultivation and methods of winemaking. The highest classification category of Portuguese wines. Corresponds to the French AOC.