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Wine de Vine

The Ultimate in Wine Consultancy, Ranges, Supply and Service

Wine Defined

We know it can feel like winemakers and sommeliers have a language of their own, so we’re here to simplify some common wine terms in our very own Wine Defined glossary.

A is for...

Appellation

Appellation is the legally defined and protected rules used to define where the grapes for a wine are grown

B is for...

Bouquet

Bouquet describes the aromas and fragrance of a mature, or maturing wine with secondary characteristics

C is for...

Crush

Crush is the time of year when harvest and fermentation take place

D is for...

Decanting

Decanting is the process of slowly pouring wine from a bottle into a larger container, which separates out the sediment

E is for...

Effeuillage

Effeuillage is the removal of the lower leaves from the vines, allowing more sun to hit the grapes directly to ripen them

 

F is for...

Fermentation

Fermentation is the process of turning sugars into alcohol

G is for...

Grand Cru

Grand Cru is the French quality designation for the best vineyards in a particular region

 

H is for...

Hectolitre

Hectolitre is the unit of volume equal to one hundred litres, where yields are quoted in hectolitres per hectare

I is for...

Ice Wine

Ice Wine is low alcohol sweet wine made from frozen grapes

 

J is for...

Jeroboam

Jeroboam is a large bottle, equivalent to six regular sized bottles (four in Champagne).

K is for...

Kabinett

Kabinett is the grape sweetness level used in the Prädikat German wine classification system

 

L is for...

Late Harvest

Late Harvest describes wines made from grapes left on the vine longer than usual

M is for...

Maceration

Maceration is a part of the winemaking process where the grapes, seeds, skins, pulp and stems are transferred to add flavour, colour and tannins to the wine

 

N is for...

New Oak

New Oak describes the first time a barrel has been used to age wine

O is for...

Old Vines

Grapes from old vines have a minimum of 35 years of age. Known as ‘Vieilles Vignes’ in French

 

P is for...

Punt

Punt is the indentation at the base of the wine bottle. There are many explanations as to why bottles feature this concave design, such as providing strength to the bottle and disperse the sediment

Q is for...

QPR

QPR stands for ‘Quality Price Ratio’, a designation for rating wine based on the ratio of its quality and its price

 

R is for...

Racking

Racking is a process where the wine is moved from one barrel to another, adding air to help with the removal of sediment

S is for...

Sommelier

A sommelier is a trained wine professional who specialises in all aspects of wine service as well as wine and food pairing

 

T is for...

Terroir

Terroir is used to describe how a particular region’s climate, terrain and traditional winemaking practices affect the wine’s taste

U is for...

Ullage

Ullage is the headspace of air between wine and the top of the container holding the wine

 

V is for...

Vintage

Vintage is the year the grapes in the wine were harvested in

W is for...

Waiter's Friend

Also called a ‘sommelier knife’ or ‘wine key’, a Waiter’s Friend is a type of corkscrew favoured by professionals to open wine

 

X is for...

XO

Standing for ‘Extra Old’, XO refers to a blend of Cognac which is stored for a minimum of six years

Y is for...

Yield

Yield is a measure of the number of grapes or wine produced per unit surface of vineyard

 

Z is for...

Zymology

Zymology is the science of fermentation in wine