Geographical Indication - GI

An Australian term for the origin of wine.

Gl

An Australian term indicating the origin of wine. Corresponds to the French EPA.

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

Indicacao de Proveniencia Regulamentada-IPR

Officially established category for wine regions of Portugal that are undergoing a trial period to obtain DOC status.

 

Indicazione Geografica Tipica-IGT

The quality category of Italian wines (roughly corresponding to the French vin de pays), occupying the level between table wine (vino da tavola) and DOC wine.

J

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