Qualitatswein bestimmter Anbaugebiete

The quality category of German wine (abbreviated QbA), defined as "quality wine from the specified area", i.e. as a medium-level wine, rather ordinary. However, some very good wines created as an experiment can also be labeled as QbA.

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.

Selection de Grains Nobles, SGN

A variety of Alsatian wine that has a rich taste (literally "from selected and native berries"). It is made from the ripest berries.

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.