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Noble rot |
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Non-vintage |
Having no particular vintage. See also NV. |
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NV |
Non-vintage or having no particular vintage. A wine made from fruit
picked in more than one year. See also non-vintage. |
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Oak,
Oaky |
Having
the characteristic of oak derived from the wine's presence in oak
barrels during the aging process. Usually experienced as vanilla,
chocolate, tobacco, smoke etc. depending upon how much the barrel has
been "toasted" (a/k/a charred). |
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Oenophile |
Wine
lover; wine enthusiast; wine connoisseur. |
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Palate |
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Petillant |
Having an effervescence. |
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Petit Syrah |
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Petit Verdot |
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Phylloxera |
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Pinot Grigio |
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Pinot Noir |
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Residual
Sugar |
Naturally
occuring sugars in wine that are either not converted into alcohol
during the fermentation process or was added in during the winemaking
process. There is some sugar in all wines, but below .5%, it is not
discernable on the palate. |
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Riesling |
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Rosé |
A wine that is pink in color and is generally made by allowing the
skins of dark grapes to sit in the juice for a short period of time
in order to impart a slight pinkish hue. If left in for a longer
period of time, the wine would be red in appearance. |
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Sanviovese |
The
primary grape used in Northern Italy in the region of Tuscany to
make Chianti and also for Brunello di Montalcino. It is also used in
"Super Tuscan" blends. |
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Sulfites |
Chemical compound often added to wine to preserve it thereby avoiding
spoilage and oxidation. Sulfites also occur naturally in wine. U.S.
wine labels must include a notice regarding sulfites on their labels
if they contain more than 10 parts per million. Most commercial wines
have on average 350 ppm, however organic wines, which contain no
added sulfites, usually contain 100 ppm or less. White wines contain
more sulfites than red.
Some people are allergic to sulfites and can have reactions ranging
from headaches to analphylatic shock!
Interestingly, two ounces of dried apricots reportedly have ten times
the sulfites as a glass of wine does. [Source: wineintro.com] |
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Super
Tuscan |
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Sur
lies |
Literally meaning "on the lees," this term describes the
process of aging a wine in its sediment and allowing the yeast to
remain in contact with the wine in the barrel during the aging
process. Winemakers often say that this process adds texture and
aroma to the wine, often imparting a "creaminess." |
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Syrah |
See Shiraz. |
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Shiraz |
Pronounced "Sheer-aaz". See Syrah. |
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Tannin |
Produced
by the grape skins, seeds, stalks and barrels, tannin best described
as exhibiting bitter taste that can sometimes make wines difficult to
enjoy when they are young. |
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Tempranillo |
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Traminette |
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Valpolicella |
A
red wine from northeastern Italy's Veneto region created generally
from Corvina, Molinara, and Rondinella grapes. Regular Valpolicella
has 11% alcohol and no more than 70% Corvina. Generally expressed on
the palate as a fruity, medium-bodied red wine. |
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Vanilla |
A characteristic in the wine that is imparted from oak aging. |
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Varietal |
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Vintage |
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Viticulture |
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Woody |
Wine that has a strong oak taste or aroma. |
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Young |
Refers to a wine that has only been released for a short period of
time. The age of a wine (its vintage) is determined by when the fruit
is picked and bottled. For instance, a 2004 vintage wine can be
released in 2007 if the winemaker determines it is ready to be consumed. |
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