|
1947 occurrences had been found.
«AGUSTIA»
|
Alteration of the sense of taste.
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|
Other term (fr):
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«Agustia»
|
| |
Alteration of the sense of taste.
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«ALCOÓGENO»
|
About the yeasts, the «alcoógeno» power meens the faculty of the alcohol production.
|
|
Other term (fr):
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«Alcoógeno»
|
| |
About the yeasts, the «alcoógeno» power meens the faculty of the alcohol production.
|
«ANISOL»
|
Phenol methylic ether, responsible for the musty odors.
|
|
Other term (fr):
|
«Anisol»
|
| |
Phenol methylic ether, responsible for the musty odors.
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«CAPRÍLICO»
|
Some odors transmited by the esters of fat acids (they give also heavy aromas).
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|
Other term (fr):
|
«Caprílico»
|
| |
Some odors transmited by the esters of fat acids (they give also heavy aromas).
|
«MUTÉ»; PRESERVED MUST
|
Term used for a must which has been preserved by chemical means or kept from fermentating by the addition of alcohol, SO2 or other antiseptic.
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|
Other term (fr):
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«Muté»; preserved must
|
| |
Term used for a must which has been preserved by chemical means or kept from fermentating by the addition of alcohol, SO2 or other antiseptic.
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«UVEIRAS» (PT)
|
The most traditional and old way of guiding the vine in the Vinho Verde region is the tall growing vine or "enforcado" vine. One to four vines are planted next to a tree, a chestnut tree, a poplar or a plane tree, where they grow freely, interlacing themselves with the tree's branches (which are intensely pruned to emphasise the vine). Those vines may reach huge proportions. They do not need a special space or manuring, and many times it is only necessary to prune them every two years, each one producing many baskets of grapes.
However, the economy they seem to offer gives origin to low quality wines: the risk of diseases is high, the treatments are difficult, the grape's maturation is late and many times incomplete, the always low sugar content - and consequently low alcohol levels - and the picking done with the help of tall ladders can be dangerous.
|
|
Other term (fr):
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«Uveiras» (PT)
|
| |
The most traditional and old way of guiding the vine in the Vinho Verde region is the tall growing vine or "enforcado" vine. One to four vines are planted next to a tree, a chestnut tree, a poplar or a plane tree, where they grow freely, interlacing themselves with the tree's branches (which are intensely pruned to emphasise the vine). Those vines may reach huge proportions. They do not need a special space or manuring, and many times it is only necessary to prune them every two years, each one producing many baskets of grapes.
However, the economy they seem to offer gives origin to low quality wines: the risk of diseases is high, the treatments are difficult, the grape's maturation is late and many times incomplete, the always low sugar content - and consequently low alcohol levels - and the picking done with the help of tall ladders can be dangerous.
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ABOURIOU
|
Red variety that origin colored wines, but without character.
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Other term (fr):
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Abouriou
|
| |
Red variety that origin colored wines, but without character.
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ABRASTOL
|
Calcium salt of the sulphuric acid ester of beta-naphtol. Antiseptic.
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|
Other term (fr):
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Abrastol
|
| |
Calcium salt of the sulphuric acid ester of beta-naphtol. Antiseptic.
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ABUNDANTE (PT)
|
Rare red grape variety implanted in the Alentejo Demarcated Region(Portugal). Sinonymy: Tinta Roriz in the Alenquer region.
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Other term (fr):
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Abundante (PT)
|
| |
Rare red grape variety implanted in the Alentejo Demarcated Region(Portugal). Sinonymy: Tinta Roriz in the Alenquer region.
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ACABAMENTO (PT)
|
Portuguese term applied to the finishing operations of elaboration and stage of the wines.
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Other term (fr):
|
Acabamento (PT)
|
| |
Portuguese term applied to the finishing operations of elaboration and stage of the wines.
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ACACIA, FLOWER
|
Floral aroma of some delicate white wines (Riesling, Sauternes, Gewürztraminer, etc.)
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Other term (fr):
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Acacia, flower
|
| |
Floral aroma of some delicate white wines (Riesling, Sauternes, Gewürztraminer, etc.)
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ACAJOU
|
Color of the generous wines and brandies present in the last phase of ageing (Aromatical of Jerez and the tawny Ports).
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|
Other term (fr):
|
Acajou
|
| |
Color of the generous wines and brandies present in the last phase of ageing (Aromatical of Jerez and the tawny Ports).
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ACARIOSIS
|
Vine disorder caused, according to countries, by the grape rust mite or by the grape bud mite, a special form of Ariophyes vitis (erineum mite) which produces stunting of young shoots.
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|
Other term (fr):
|
Acariosis
|
| |
Vine disorder caused, according to countries, by the grape rust mite or by the grape bud mite, a special form of Ariophyes vitis (erineum mite) which produces stunting of young shoots.
|
ACCIDENT
|
Bab notification of a wine. This accidents have some causes: temperature, oxidation, or others.
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Other term (fr):
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Accident
|
| |
Bab notification of a wine. This accidents have some causes: temperature, oxidation, or others.
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ACESCENCE
|
A wine with acescence has a sharp, sweet-and-sour tang, sometimes accompanied by a vinegary smell. Acescent characteristics are indicative of the presence of acetic acid and ethil acetate.
|
|
Other term (fr):
|
Acescence
|
| |
A wine with acescence has a sharp, sweet-and-sour tang, sometimes accompanied by a vinegary smell. Acescent characteristics are indicative of the presence of acetic acid and ethil acetate.
|
ACESCENCE
|
A type of spoilage of wine characterized by formation of acetic acid andethyl acetate by bacteria of the genus Acetobacter
|
|
Other term (fr):
|
acescence
|
| |
A type of spoilage of wine characterized by formation of acetic acid andethyl acetate by bacteria of the genus Acetobacter
|
ACESCENCE
|
A wine with acescence has a sharp, sweet-and-sour tang, sometimes accompanied by a vinegary smell. Acescent characteristics are indicative of the presence of acetic acidD and ethyl acetate.
|
|
Other term (fr):
|
Acescence
|
| |
A wine with acescence has a sharp, sweet-and-sour tang, sometimes accompanied by a vinegary smell. Acescent characteristics are indicative of the presence of acetic acidD and ethyl acetate.
|
ACETAL, DIETHYL ACETAL
|
The substances formed when ethyl alcohol reacts with acetaldehyde. Occurs in small amounts in some wines and in brandy.
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|
Other term (fr):
|
Acetal, diethyl acetal
|
| |
The substances formed when ethyl alcohol reacts with acetaldehyde. Occurs in small amounts in some wines and in brandy.
|
ACETALDEHYDE
|
Chemical substance formed by the partial oxidation of alcohol. Normally considered a fault if it can be detected on the nose, though it is an essential part of the aroma of deliberately oxidised styles such as Fino Sherry and other flor wines.
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|
Other term (fr):
|
Acetaldehyde
|
| |
Chemical substance formed by the partial oxidation of alcohol. Normally considered a fault if it can be detected on the nose, though it is an essential part of the aroma of deliberately oxidised styles such as Fino Sherry and other flor wines.
|
ACETALDEHYDE
|
Chemical substance formed by the partial oxidation of alcohol. Normally considered a fault if it can be detected on the nose, though it is an essential part of the aroma of deliberately oxidised styles such as Fino Sherry and other flor wines.
|
|
Other term (fr):
|
Acetaldehyde
|
| |
Chemical substance formed by the partial oxidation of alcohol. Normally considered a fault if it can be detected on the nose, though it is an essential part of the aroma of deliberately oxidised styles such as Fino Sherry and other flor wines.
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ACETIC
|
A sensory term used to describe wines that have an excess of acetic acid, which contributes a sweet, slightly vinegary odor and a sharp, tart flavor. Such wines are said to have acescence.
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|
Other term (fr):
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Acetic
|
| |
A sensory term used to describe wines that have an excess of acetic acid, which contributes a sweet, slightly vinegary odor and a sharp, tart flavor. Such wines are said to have acescence.
|
ACETIC
|
Term used to describe the wines which have undergone acetification and to the odour of such wines.
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|
Other term (fr):
|
Acetic
|
| |
Term used to describe the wines which have undergone acetification and to the odour of such wines.
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ACETIC ACID
|
Chemical substance formed by the oxidation of alcohol. It is present in all wines in small quantities as part of the volatile acidity. In excess it is considered a fault.
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|
Other term (fr):
|
Acetic acid
|
| |
Chemical substance formed by the oxidation of alcohol. It is present in all wines in small quantities as part of the volatile acidity. In excess it is considered a fault.
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ACETIC ALDEHYDE
|
Acetaldehyde.
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Other term (fr):
|
Acetic aldehyde
|
| |
Acetaldehyde.
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ACETIFICATION
|
The process of wine turning into vinegar. This most often occurs because of spoilage, when acetic bacteria convert alcohol to acetic acid and ethyl acetate.
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|
Other term (fr):
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Acetification
|
| |
The process of wine turning into vinegar. This most often occurs because of spoilage, when acetic bacteria convert alcohol to acetic acid and ethyl acetate.
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ACETIFICATION
|
Contamination of the must, liquor or finished product with vinegar-producing bacteria (acetobacter) and the presence of air.
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|
Other term (fr):
|
Acetification
|
| |
Contamination of the must, liquor or finished product with vinegar-producing bacteria (acetobacter) and the presence of air.
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ACETOBACTERS
|
A microorganism that, when wines are exposed to oxygen, creates acetic acid.
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Other term (fr):
|
Acetobacters
|
| |
A microorganism that, when wines are exposed to oxygen, creates acetic acid.
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ACETOIN
|
Chemical odor, very unpleasant, that remember the varnish of the nails. It can be produced by the aeration of the wine.
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|
Other term (fr):
|
Acetoin
|
| |
Chemical odor, very unpleasant, that remember the varnish of the nails. It can be produced by the aeration of the wine.
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ACETOMETER
|
Instrument of measuring the total acidity of vinegar.
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|
Other term (fr):
|
Acetometer
|
| |
Instrument of measuring the total acidity of vinegar.
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ACID
|
Essential component of all wines. Several different acids are found in grapes and wine. Grapes are one of the few fruits to contain tartaric acid, the major wine acid and the most important source of acidity in wine. Smaller amounts of malic acid, citric acid and lactic acid can also be found, as can acetic acid.
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|
Other term (fr):
|
Acid
|
| |
Essential component of all wines. Several different acids are found in grapes and wine. Grapes are one of the few fruits to contain tartaric acid, the major wine acid and the most important source of acidity in wine. Smaller amounts of malic acid, citric acid and lactic acid can also be found, as can acetic acid.
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ACIDIMETER
|
Instrument used in the measurement of the total acidity.
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|
Other term (fr):
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Acidimeter
|
| |
Instrument used in the measurement of the total acidity.
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ACIDIMETRY
|
All the volumetric methods that allow to dose the acidity.
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Other term (fr):
|
Acidimetry
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| |
All the volumetric methods that allow to dose the acidity.
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ACIDITY
|
Term used to describe a tart or sour taste in the mouth when total acidity of the wine is high. Also used on labels to express the total acid content of the wine. The acids referred to are citric, lactic, malic and tartaric. Desirable acid content on dry wines falls between 0.6% and 0.75% of the wines volume. For sweet wines it should not be less than 0.70% of the volume. One of the basic flavours which can be detected by the tongue and an essential component of all wine. Contributes to the fresh crispness of white wines. Over-high acidity can make a wine taste tart, while low acidity wines can be flabby.
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|
Other term (fr):
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Acidity
|
| |
Term used to describe a tart or sour taste in the mouth when total acidity of the wine is high. Also used on labels to express the total acid content of the wine. The acids referred to are citric, lactic, malic and tartaric. Desirable acid content on dry wines falls between 0.6% and 0.75% of the wines volume. For sweet wines it should not be less than 0.70% of the volume. One of the basic flavours which can be detected by the tongue and an essential component of all wine. Contributes to the fresh crispness of white wines. Over-high acidity can make a wine taste tart, while low acidity wines can be flabby.
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ACIDULATION
|
In some areas (usually warm growing regions where acidity is lower) like California, natural grape acids can legally be added to wine to increase the acidity. This acid adjustment process is called acidulation. In a well-made wine, acidity will not be noticeable.
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|
Other term (fr):
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Acidulation
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| |
In some areas (usually warm growing regions where acidity is lower) like California, natural grape acids can legally be added to wine to increase the acidity. This acid adjustment process is called acidulation. In a well-made wine, acidity will not be noticeable.
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ACRID, BITTER
|
One of the four basic tastes. A major source of bitterness is the tannin content of a wine. Some grapes - (Gewürztraminer, Muscat) - have a distinct bitter edge to their flavour. If the bitter component dominates in the aroma or taste of a wine it is considered a fault. Sweet dessert wines may have an enhanced bitter component that complements the other flavours making for a successful overall taste balance.
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Other term (fr):
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Acrid, bitter
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| |
One of the four basic tastes. A major source of bitterness is the tannin content of a wine. Some grapes - (Gewürztraminer, Muscat) - have a distinct bitter edge to their flavour. If the bitter component dominates in the aroma or taste of a wine it is considered a fault. Sweet dessert wines may have an enhanced bitter component that complements the other flavours making for a successful overall taste balance.
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ACROLEIN
|
Aldehyde formed during the degradation of the glicerol by the bacterias. It have a bitter taste and aroma.
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|
Other term (fr):
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Acrolein
|
| |
Aldehyde formed during the degradation of the glicerol by the bacterias. It have a bitter taste and aroma.
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ACTIVATOR
|
Substance that speed up a chemical process.
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Other term (fr):
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Activator
|
| |
Substance that speed up a chemical process.
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ACTIVE DRY YEAST
|
A dehydrated yeast culture that is the most convenient form of yeast for home winemakers to work with. Active dry yeast (ADY) cultures are prepared by extruding 70% moisture compressed yeast through a perforated plate into a spaghetti-like form, about the diameter of a 0.036 inch pencil lead, into a drier with a screen bottom that has a upward flow of air that keeps the particles of yeast suspended in a fluid-like bed. The incoming air is controlled for volume, temperature and relative humidity. The dryigfom the original 70% moisture down to 4-7% occurs in less than 30 minutes. There are typically over 150 billiob cells in a 5-gram sachet of ADY. The ADY should be rehydrated in a starter solution (see Yeast Starter) before "pitching," both to ensure the culture is still good and to get a vigorous start.
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|
Other term (fr):
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ACUITY
|
Sensorial acuidity: auditive acuity and total visual acuity.
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Other term (fr):
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Acuity
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| |
Sensorial acuidity: auditive acuity and total visual acuity.
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ACUTE
|
For analogy, it is said of a wine that produces one strong sensation of acidity. A excessively acute wine is acid.
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Other term (fr):
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Acute
|
| |
For analogy, it is said of a wine that produces one strong sensation of acidity. A excessively acute wine is acid.
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ADAMADO (SWEETISH)
|
Portuguese term used to describe a wine with a certain residual sugar contain, higher than a "dry" wine, and inferior than a "demi sec" wine and "sweet" wine. Is a synonimous of " medium dry".
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Other term (fr):
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Adamado (Sweetish)
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Portuguese term used to describe a wine with a certain residual sugar contain, higher than a "dry" wine, and inferior than a "demi sec" wine and "sweet" wine. Is a synonimous of " medium dry".
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ADAPT
|
To place some hours before the wine that will be served, in the temperature that it must be consumed.
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Other term (fr):
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Adapt
|
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To place some hours before the wine that will be served, in the temperature that it must be consumed.
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ADAPTATION
|
The ability of a variety to derive the necessities for its fovourable development in a given environment.
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Other term (fr):
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Adaptation
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| |
The ability of a variety to derive the necessities for its fovourable development in a given environment.
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ADDITION
|
French term used to describe the dosage of liqueur after disgorging (sparkling wines).
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|
Other term (fr):
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Addition
|
| |
French term used to describe the dosage of liqueur after disgorging (sparkling wines).
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ADDITION OF TANNIN
|
Tannin is sometimes added to musts and to wines to facilitate fining and to replace tannin removed by fining.
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Other term (fr):
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Addition of tannin
|
| |
Tannin is sometimes added to musts and to wines to facilitate fining and to replace tannin removed by fining.
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ADUCHA (COOPERAGE TOOL)
|
Utensil used in cooperage to dig up the arcs and to assist the introduction of the warts in the holes.
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|
Other term (fr):
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Aducha (cooperage tool)
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| |
Utensil used in cooperage to dig up the arcs and to assist the introduction of the warts in the holes.
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ADULTERATION
|
A deceptive retort of a product, a mark, etc. To modify a wine, adding to it forbidden substances, or using processes against the law. With frequency, the adulteration consists in using a mark, an image or characteristics that belong to another one.
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|
Other term (fr):
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Adulteration
|
| |
A deceptive retort of a product, a mark, etc. To modify a wine, adding to it forbidden substances, or using processes against the law. With frequency, the adulteration consists in using a mark, an image or characteristics that belong to another one.
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AERATION
|
The process in which air is deliberately introduced to wine, as in decanting, or in swirling the wine in a glass.
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|
Other term (fr):
|
Aeration
|
| |
The process in which air is deliberately introduced to wine, as in decanting, or in swirling the wine in a glass.
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AERATION
|
The process in which air is deliberately introduced to wine, as in decanting, or in swirling the wine in a glass.
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|
Other term (fr):
|
Aeration
|
| |
The process in which air is deliberately introduced to wine, as in decanting, or in swirling the wine in a glass.
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AERATION OF MUST
|
Technique practised in the beginning of the fermentation, to favorise the multiplication of the yeasts.
|
|
Other term (fr):
|
Aeration of must
|
| |
Technique practised in the beginning of the fermentation, to favorise the multiplication of the yeasts.
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AFTER CARE
|
The treatments and care given to wines after the primary fermentation.
|
|
Other term (fr):
|
After care
|
| |
The treatments and care given to wines after the primary fermentation.
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AFTER-TASTE
|
Term used to describe the taste left in the mouth after swallowing the wine. Both character and length of the aftertaste are part of the total evaluation. May be harsh, hot, soft and lingering, short, smooth, tannic, or non-existent.
|
|
Other term (fr):
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After-taste
|
| |
Term used to describe the taste left in the mouth after swallowing the wine. Both character and length of the aftertaste are part of the total evaluation. May be harsh, hot, soft and lingering, short, smooth, tannic, or non-existent.
|
AFTERTASTE
|
Term used to describe the taste left in the mouth after swallowing the wine. Both character and length of the aftertaste are part of the total evaluation. May be harsh, hot, soft and lingering, short, smooth, tannic, or non-existent.
|
|
Other term (fr):
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Aftertaste
|
| |
Term used to describe the taste left in the mouth after swallowing the wine. Both character and length of the aftertaste are part of the total evaluation. May be harsh, hot, soft and lingering, short, smooth, tannic, or non-existent.
|
AGARIC
|
Mushroom aroma, vegetable, spiced, characteristic of some wines that had suffered a reaction from reduction.
|
|
Other term (fr):
|
Agaric
|
| |
Mushroom aroma, vegetable, spiced, characteristic of some wines that had suffered a reaction from reduction.
|
AGE
|
In wines the age is calculated from the harvest date, that must appear in the label or neck label.
|
|
Other term (fr):
|
Age
|
| |
In wines the age is calculated from the harvest date, that must appear in the label or neck label.
|
AGENT
|
Wine shipper's agent.
|
|
Other term (fr):
|
Agent
|
| |
Wine shipper's agent.
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AGING
|
The process by which wine matures, in bulk or in bottles or both, to achieve smoothness (in acidity), mellowness (in tannins and other phenols) and unique character and complexity. The major activities in this process are the chemical reduction of certain compounds into others, primarily by hydrolysis or oxidation, and the joining together of short molecular chains into longer ones. Volatile esters, ethers and acids create bouquet, which is not the same as aroma.
|
|
Other term (fr):
|
Aging
|
| |
The process by which wine matures, in bulk or in bottles or both, to achieve smoothness (in acidity), mellowness (in tannins and other phenols) and unique character and complexity. The major activities in this process are the chemical reduction of certain compounds into others, primarily by hydrolysis or oxidation, and the joining together of short molecular chains into longer ones. Volatile esters, ethers and acids create bouquet, which is not the same as aroma.
|
AGING, AGEING
|
The process by which wine matures, in bulk or in bottles or both, to achieve smoothness (in acidity), mellowness (in tannins and other phenols) and unique character and complexity. The major activities in this process are the chemical reduction of certain compounds into others, primarily by hydrolysis or oxidation, and the joining together of short molecular chains into longer ones. Volatile esters, ethers and acids create bouquet, which is not the same as aroma.
|
|
Other term (fr):
|
Aging, ageing
|
| |
The process by which wine matures, in bulk or in bottles or both, to achieve smoothness (in acidity), mellowness (in tannins and other phenols) and unique character and complexity. The major activities in this process are the chemical reduction of certain compounds into others, primarily by hydrolysis or oxidation, and the joining together of short molecular chains into longer ones. Volatile esters, ethers and acids create bouquet, which is not the same as aroma.
|
AGRAFE; AGRAFFE
|
A metal clasp used to hold the temporary cork in place during bottle fermentation when making sparkling wine via the Methode Champenoise. The agrafe has, in most instances, been replaced by the crown cap.
|
|
Other term (fr):
|
Agrafe; agraffe
|
| |
A metal clasp used to hold the temporary cork in place during bottle fermentation when making sparkling wine via the Methode Champenoise. The agrafe has, in most instances, been replaced by the crown cap.
|
AGREEABLE
|
Pleasant character of a well-balanced wine.
|
|
Other term (fr):
|
Agreeable
|
| |
Pleasant character of a well-balanced wine.
|
AGRESSIVE
|
Tasting term, usually indicating a wine with high or excessive acidity or tannin. Wines that are aggressive in their youth may improve with ageing.
|
|
Other term (fr):
|
Agressive
|
| |
Tasting term, usually indicating a wine with high or excessive acidity or tannin. Wines that are aggressive in their youth may improve with ageing.
|
AGUARDENTEIRO
|
Portuguese term used to decsribe the person who makes spirit or drink it.
|
|
Other term (fr):
|
Aguardenteiro
|
| |
Portuguese term used to decsribe the person who makes spirit or drink it.
|
AIR
|
Air is harmful to the wine, provoking the oxidation of certain components. However, the small amounts of air that pass through the wood of the barrels are necessary for the evolution of the aged wines.
|
|
Other term (fr):
|
Air
|
| |
Air is harmful to the wine, provoking the oxidation of certain components. However, the small amounts of air that pass through the wood of the barrels are necessary for the evolution of the aged wines.
|
AIREN
|
Semi-classic white wine grape with the unique distinction of being the most widely planted vine variety in Spain. Highly resistant to drought, it is grown at an extraordinary low vine density per acre as low bushes. Its wines are used for distilling into brandy and also blending with deep-red grape wines to create lighter colored versions. Increasingly popular as a dry, crisp white wine made to be drunk as fresh as possible.
|
|
Other term (fr):
|
Airen
|
| |
Semi-classic white wine grape with the unique distinction of being the most widely planted vine variety in Spain. Highly resistant to drought, it is grown at an extraordinary low vine density per acre as low bushes. Its wines are used for distilling into brandy and also blending with deep-red grape wines to create lighter colored versions. Increasingly popular as a dry, crisp white wine made to be drunk as fresh as possible.
|
ALBILLO
|
Variety of white grape from different regions of Spain (Douro, Almansa, Andalusia, Canaries, etc.) It is identified with the Pradillo or Pardina. Perhaps it corresponds to the Albuelis, cited for Columela, latin writer, author of one trated of agronomy, even other authors can identify it with the minor Roman minor Argitis.
|
|
Other term (fr):
|
Albillo
|
| |
Variety of white grape from different regions of Spain (Douro, Almansa, Andalusia, Canaries, etc.) It is identified with the Pradillo or Pardina. Perhaps it corresponds to the Albuelis, cited for Columela, latin writer, author of one trated of agronomy, even other authors can identify it with the minor Roman minor Argitis.
|
ALBUMEN
|
The white of the egg, adds to the wines during the clarification and the finishing.
|
|
Other term (fr):
|
Albumen
|
| |
The white of the egg, adds to the wines during the clarification and the finishing.
|
ALCOHOL
|
This constituent of wine is a natural by-product of fermentation. It is one of the main pillars of perceived flavour, the others being "Acid", "residual Sugar" (and/or "Glycerin") and "Tannin". The presence of these components define a wine that has "good balance". For tablewines the wine label must, by law, state the alcohol content of the wine within the bottle, usually expressed as a percentage of the volume. Table wines do not usually exceed 14% alcohol content - (11% to 12.5% is generally considered the optimum amount) - although a few, such as Zinfandel, can go up to a 17% level. Sweet dessert wines fall in the same range. Fortified wines - (eg: Sherry, Port etc) - range from 17% to 21% alcohol content.
|
|
Other term (fr):
|
Alcohol
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This constituent of wine is a natural by-product of fermentation. It is one of the main pillars of perceived flavour, the others being "Acid", "residual Sugar" (and/or "Glycerin") and "Tannin". The presence of these components define a wine that has "good balance". For tablewines the wine label must, by law, state the alcohol content of the wine within the bottle, usually expressed as a percentage of the volume. Table wines do not usually exceed 14% alcohol content - (11% to 12.5% is generally considered the optimum amount) - although a few, such as Zinfandel, can go up to a 17% level. Sweet dessert wines fall in the same range. Fortified wines - (eg: Sherry, Port etc) - range from 17% to 21% alcohol content.
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ALCOHOL CONTENT
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The presence of this componens define a wine that has "good balance". For tablewines the wine label must, by law, state the alcohol content of the wine within the bottle, usually expressed as a percentage of the volume. Table wines do not usually exceed 14% alcohol content - (11% to 12.5% is generally considered the optimum amount) - although a few, such as Zinfandel, can go up to a 17% level. Sweet dessert wines fall in the same range. Fortified wines - (eg: Sherry, Port etc) - range from 17% to 21% alcohol content.
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Other term (fr):
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Alcohol content
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The presence of this componens define a wine that has "good balance". For tablewines the wine label must, by law, state the alcohol content of the wine within the bottle, usually expressed as a percentage of the volume. Table wines do not usually exceed 14% alcohol content - (11% to 12.5% is generally considered the optimum amount) - although a few, such as Zinfandel, can go up to a 17% level. Sweet dessert wines fall in the same range. Fortified wines - (eg: Sherry, Port etc) - range from 17% to 21% alcohol content.
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ALCOHOL FORMING POWER
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Ability of yeasts to produce high concentrations of alcohol.
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Other term (fr):
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Alcohol forming power
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Ability of yeasts to produce high concentrations of alcohol.
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ALCOHOLAEMIA
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The presence of ethylic alcohol in the blood.
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Other term (fr):
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Alcoholaemia
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The presence of ethylic alcohol in the blood.
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ALCOHOLATE
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Aromatical solution resulting from the distillation of the alcohol.
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Other term (fr):
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Alcoholate
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Aromatical solution resulting from the distillation of the alcohol.
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ALCOHOLIC
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Term used to describe a wine that present an unmeasured and discounted graduation.
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Other term (fr):
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Alcoholic
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Term used to describe a wine that present an unmeasured and discounted graduation.
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ALCOHOLIC FERMENTATION
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Complex process in which sugars, naturally present in grape juice, are transformed into alcohol and carbon dioxide by the action of yeast’s
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Other term (fr):
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Alcoholic fermentation
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Complex process in which sugars, naturally present in grape juice, are transformed into alcohol and carbon dioxide by the action of yeast’s
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ALCOHOLISM
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Alcoholism.
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Other term (fr):
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Alcoholism
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Alcoholism.
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ALCOHOLOMETER
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Instrument used to determinate the amount of alcohol in a liquid.
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Other term (fr):
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Alcoholometer
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Instrument used to determinate the amount of alcohol in a liquid.
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ALCOHOLOMETRIC
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The alcoholic contents of a mixture.
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Other term (fr):
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Alcoholometric
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The alcoholic contents of a mixture.
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ALCOHOLOMETRY
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Methods that allow to calculate the alcohol percentage in a liquid.
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Other term (fr):
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Alcoholometry
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Methods that allow to calculate the alcohol percentage in a liquid.
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ALDEHYDES
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Class of chemical compounds, formed by the partial oxidation of alcohols and sometimes found in wine. The most usual is acetaldehyde.
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Other term (fr):
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Aldehydes
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Class of chemical compounds, formed by the partial oxidation of alcohols and sometimes found in wine. The most usual is acetaldehyde.
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ALDEHYDIC
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Incisive and characteristic aroma of certain wines that had received a oxygenated period of training, as the xerez, some Port or Catalan wines.
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Other term (fr):
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Aldehydic
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Incisive and characteristic aroma of certain wines that had received a oxygenated period of training, as the xerez, some Port or Catalan wines.
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ALEATICO
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Minor red grape commonly grown in central and southern Italy. Related to the Muscat variety, with strong aroma of that grape, it is grown extensively in the Abbruzzo and Apulia regions. Some plantings are also found in the warmer regions of California, U.S.A.
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Other term (fr):
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Aleatico
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Minor red grape commonly grown in central and southern Italy. Related to the Muscat variety, with strong aroma of that grape, it is grown extensively in the Abbruzzo and Apulia regions. Some plantings are also found in the warmer regions of California, U.S.A.
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ALENQUER - IPR (PT)
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Portuguese region in the north of Lisbon. It produces red wines from the grape variety Camarate, Periquita,Trincadeira Preta, Tinta Miúda and whites from the Arinto, Fernão Pires, Jampal and Vital. About 290 ha of vine, with many cellars between cooperatives and individual producers. Beyond the regional grape varieties, have gotten sufficiently commercial success the wines made with the grapes of other regions of the country (Touriga Nacional) and foreigners (Cabernet Sauvignon and Chardonnay).
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Other term (fr):
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Alenquer - IPR (PT)
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Portuguese region in the north of Lisbon. It produces red wines from the grape variety Camarate, Periquita,Trincadeira Preta, Tinta Miúda and whites from the Arinto, Fernão Pires, Jampal and Vital. About 290 ha of vine, with many cellars between cooperatives and individual producers. Beyond the regional grape varieties, have gotten sufficiently commercial success the wines made with the grapes of other regions of the country (Touriga Nacional) and foreigners (Cabernet Sauvignon and Chardonnay).
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ALENTEJO (PT)
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Important demarcated region of Portugal. It occupies about 1/3 of the portuguese territory, and located in the south of the country. Produce rich fullbodied wines, that, in the last years, have distinguished in the country and foreigner for its quality and, in many cases, for a good relation quality-price. Divided in 8 sub-regions: Borba, Portalegre, Redondo, Reguengos and Vidigueira, Granja-Amareleja, Évora and Moura. All usufruct the statute of D.O.C.. The more important white grape variety are the Roupeiro, Arinto, and Antão Vaz and the red varieties are the Trincadeira, Aragonês and Periquita.
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Other term (fr):
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Alentejo (PT)
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Important demarcated region of Portugal. It occupies about 1/3 of the portuguese territory, and located in the south of the country. Produce rich fullbodied wines, that, in the last years, have distinguished in the country and foreigner for its quality and, in many cases, for a good relation quality-price. Divided in 8 sub-regions: Borba, Portalegre, Redondo, Reguengos and Vidigueira, Granja-Amareleja, Évora and Moura. All usufruct the statute of D.O.C.. The more important white grape variety are the Roupeiro, Arinto, and Antão Vaz and the red varieties are the Trincadeira, Aragonês and Periquita.
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ALFÔBRE
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Portuguese term used to describe the action of to place a nursery, to cultivate in a nursery.
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Other term (fr):
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Alfôbre
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Portuguese term used to describe the action of to place a nursery, to cultivate in a nursery.
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ALFROCHEIRO
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Important red grape variety from the Demarcated Region of Dão. Also cultivated in the Bairrada and Alentejo Demarcated Region.
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Other term (fr):
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Alfrocheiro
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Important red grape variety from the Demarcated Region of Dão. Also cultivated in the Bairrada and Alentejo Demarcated Region.
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ALGARVE (PT)
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Portuguese vinic region, demarcated in 1980. Occupe the south coast of the country. It's constituted by the D.O.C. Lagoa, Lagos, Portimão and Tavira. The vine has come to decrease continuously, due to the urbanistic pressure and remains only two producers. The most important white grape varieties are the Perrum, Manteudo and Diagalves and the red are the Negra Mole and Periquita.
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Other term (fr):
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Algarve (PT)
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Portuguese vinic region, demarcated in 1980. Occupe the south coast of the country. It's constituted by the D.O.C. Lagoa, Lagos, Portimão and Tavira. The vine has come to decrease continuously, due to the urbanistic pressure and remains only two producers. The most important white grape varieties are the Perrum, Manteudo and Diagalves and the red are the Negra Mole and Periquita.
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ALICANTE (SP)
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Generic name used in some places of Spain, to describe different red grape varieties (Grenache, Merlot), that produce a very pigmented wines, rich in alcohol, that remenber the intense and dark old wines imported from Alicante.
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Other term (fr):
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Alicante (SP)
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Generic name used in some places of Spain, to describe different red grape varieties (Grenache, Merlot), that produce a very pigmented wines, rich in alcohol, that remenber the intense and dark old wines imported from Alicante.
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ALICANTE BOUSCHET
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Minor grape originating from a 19th century cross using the Aramon and ancient Teinturier native vine, resulting in a hybrid varietal. This in turn was crossed with the Grenache to give the named grape. Widely grown in France, California and Spain. In the latter country it is known as Garnacha Tintorera. In the cool Champagne region of France it is the main grape used to make the sweet "vin mousseux" - (sparkling wine). Often known as "Alicante" for short. Elsewhere the canned juice is used by many amateur winemakers for fermenting home-made wines.
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Other term (fr):
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Alicante Bouschet
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Minor grape originating from a 19th century cross using the Aramon and ancient Teinturier native vine, resulting in a hybrid varietal. This in turn was crossed with the Grenache to give the named grape. Widely grown in France, California and Spain. In the latter country it is known as Garnacha Tintorera. In the cool Champagne region of France it is the main grape used to make the sweet "vin mousseux" - (sparkling wine). Often known as "Alicante" for short. Elsewhere the canned juice is used by many amateur winemakers for fermenting home-made wines.
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ALIGOTE
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Semi-classic grape widely grown in temperate regions of France, California and Eastern Europe. Used to make a superior white wine for blending or as a good dry wine in the better vintage years in Burgundy, France. Successfully used in the cooler western coastal regions of N. America.
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Other term (fr):
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Aligote
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Semi-classic grape widely grown in temperate regions of France, California and Eastern Europe. Used to make a superior white wine for blending or as a good dry wine in the better vintage years in Burgundy, France. Successfully used in the cooler western coastal regions of N. America.
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ALIMPA
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Portuguese term used to describe the end of the flowering.
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Other term (fr):
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Alimpa
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Portuguese term used to describe the end of the flowering.
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ALIVE
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Term aplied to wines which are clean, of medium acidity, usually light and which make a quick impression on the palate.
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Other term (fr):
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Alive
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Term aplied to wines which are clean, of medium acidity, usually light and which make a quick impression on the palate.
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ALKALINE
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Term used to define a wine rich in sodium and potassium.
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Other term (fr):
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Alkaline
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Term used to define a wine rich in sodium and potassium.
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ALMA
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Portuguese term used to describe the character of a full bodied well balanced wine.
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Other term (fr):
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Alma
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Portuguese term used to describe the character of a full bodied well balanced wine.
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ALMEIRIM - IPR (PT)
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One of the six I.P.R. (Indication of Regulated Origin) of the Ribatejo region. Produce white grape varieties from the Arinto, Fernão Pires, Rabo-de-Ovelha, Tália, Trincadeira das Pratas e Vital, and red grapes from Baga, Camarate, Periquita and Trincadeira Preta.
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Other term (fr):
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Almeirim - IPR (PT)
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One of the six I.P.R. (Indication of Regulated Origin) of the Ribatejo region. Produce white grape varieties from the Arinto, Fernão Pires, Rabo-de-Ovelha, Tália, Trincadeira das Pratas e Vital, and red grapes from Baga, Camarate, Periquita and Trincadeira Preta.
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ALMOND
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Characteristic aroma and flavor of certain wines. In its noble form it appears, for instance, in the Andalusian fine wines. The odor of the bitter almond appears in the young red wines elaborated by carbonic maceration. But the odor of bitter almond can also disclose certain alterations in many wines (excesse of sulphureous anhydride, excess of oxidation in white wines).
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Other term (fr):
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Almond
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Characteristic aroma and flavor of certain wines. In its noble form it appears, for instance, in the Andalusian fine wines. The odor of the bitter almond appears in the young red wines elaborated by carbonic maceration. But the odor of bitter almond can also disclose certain alterations in many wines (excesse of sulphureous anhydride, excess of oxidation in white wines).
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ALMOND-TREE
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Floral odor that remember the honey aroma of the almond-tree with flower.
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Other term (fr):
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Almond-tree
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Floral odor that remember the honey aroma of the almond-tree with flower.
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ALMUDE
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Old measure used in some Portuguese regions, for dry and liquid products. It normally contained 12 «canadas» or 48 «quartilhos» (quaters). It is about 25 liters.
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Other term (fr):
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Almude
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Old measure used in some Portuguese regions, for dry and liquid products. It normally contained 12 «canadas» or 48 «quartilhos» (quaters). It is about 25 liters.
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ALQUEIRE
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Portguguese term used to describe an old measure of contents. It varied between the 13,2 and 22,6 liters.
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Other term (fr):
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Alqueire
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Portguguese term used to describe an old measure of contents. It varied between the 13,2 and 22,6 liters.
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ALQUITARA
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Portuguese term used to describe an old equipment of distillation, a sort of still, but without condensing coil.
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Other term (fr):
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Alquitara
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Portuguese term used to describe an old equipment of distillation, a sort of still, but without condensing coil.
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ALTESSE
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Semi-classic grape grown in the Savoie region of France. Used with another local grape, the Molette, to create a blend known as "Seyssell" white wine made to be drunk as young as possible. Also used for the superior "Roussette de Savoie" white wine blend created with Mondeuse grape wine. Once thought to have origins in Cyprus, the grape is now suspected of being related to, if not actually being, the Furmint grape of Hungary.
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Other term (fr):
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Altesse
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Semi-classic grape grown in the Savoie region of France. Used with another local grape, the Molette, to create a blend known as "Seyssell" white wine made to be drunk as young as possible. Also used for the superior "Roussette de Savoie" white wine blend created with Mondeuse grape wine. Once thought to have origins in Cyprus, the grape is now suspected of being related to, if not actually being, the Furmint grape of Hungary.
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ALVARELHÃO (PT)
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High quality red grape variety recommended for the Monção sub-region of the Vinhos Verdes Demarcated Region where it is intensively cultivated. Less productive, it produces ruby to light ruby colour wines with a delicate aroma, harmonious and flavourous. Synonymy:or «Brancelhão» in Monção; it is known as «Alvarelhão» in the South of the region and as «Pirruivo» in Arouca; corresponding to the «Alvarelhão» of the Douro region, and probably to the «Brancellao» of the Spanish Province Galicia.
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Other term (fr):
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Alvarelhão (PT)
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High quality red grape variety recommended for the Monção sub-region of the Vinhos Verdes Demarcated Region where it is intensively cultivated. Less productive, it produces ruby to light ruby colour wines with a delicate aroma, harmonious and flavourous. Synonymy:or «Brancelhão» in Monção; it is known as «Alvarelhão» in the South of the region and as «Pirruivo» in Arouca; corresponding to the «Alvarelhão» of the Douro region, and probably to the «Brancellao» of the Spanish Province Galicia.
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ALVARINHO (PT)
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High quality white grape variety of the Vinhos Verdes Demarcated Region, recommended for the sub-region of Monção, as a pure grape variety for the production of wines with the Alvarinho Denomination of Origin. Productive and rustic, it produces wines with a strong grape variety aroma, well balanced and flavourous. As those are the region's wines with the highest alcohol content, they have a specific regulation.
Synonymy: known as «Galego» or «Galeguinho» in the Ponte de Lima county
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Other term (fr):
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Alvarinho (PT)
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High quality white grape variety of the Vinhos Verdes Demarcated Region, recommended for the sub-region of Monção, as a pure grape variety for the production of wines with the Alvarinho Denomination of Origin. Productive and rustic, it produces wines with a strong grape variety aroma, well balanced and flavourous. As those are the region's wines with the highest alcohol content, they have a specific regulation.
Synonymy: known as «Galego» or «Galeguinho» in the Ponte de Lima county
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AMARAL (PT)
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High quality red grape variety, recommended for the southern counties (6) of the Vinhos Verdes Demarcated Region, where it is intensively cultivated; less productive and rustic, it produces ruby colour wines with an undefined aroma, slightly acid and full-bodied. Synonymy:or «Azar», is known as «Amaral» in Penafiel and Amarante, as «Cainho Bravo» or «Cainho Miúdo» in Monção, as «Cainzinho» in Arcos de Valdevez and as «Sousão Galego» in the area of Basto.
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Other term (fr):
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Amaral (PT)
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High quality red grape variety, recommended for the southern counties (6) of the Vinhos Verdes Demarcated Region, where it is intensively cultivated; less productive and rustic, it produces ruby colour wines with an undefined aroma, slightly acid and full-bodied. Synonymy:or «Azar», is known as «Amaral» in Penafiel and Amarante, as «Cainho Bravo» or «Cainho Miúdo» in Monção, as «Cainzinho» in Arcos de Valdevez and as «Sousão Galego» in the area of Basto.
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AMBER
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Colour of a wine resembling that of amber.
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Other term (fr):
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Amber
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Colour of a wine resembling that of amber.
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AMBER
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Characteristic perfume of the Chardonnay variety. Term used also to describe the golden-dark color that the white wines acquire when they become oxidated. It is a normal coloration of Jerez wines or brandies.
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Other term (fr):
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Amber
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Characteristic perfume of the Chardonnay variety. Term used also to describe the golden-dark color that the white wines acquire when they become oxidated. It is a normal coloration of Jerez wines or brandies.
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AMELIORATION
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A catchall term for various methods of improving a wine, some of which are illegal in commercial winemaking. These methods include adding sugar, water, and/or acid to the grape juice or wine to correct deficiencies. Most countries have regulations pertaining to these practices with regard to commercial winemaking.
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Other term (fr):
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Amelioration
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A catchall term for various methods of improving a wine, some of which are illegal in commercial winemaking. These methods include adding sugar, water, and/or acid to the grape juice or wine to correct deficiencies. Most countries have regulations pertaining to these practices with regard to commercial winemaking.
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AMERICAN
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Term used to describe a wine proceeding from grapes of hybrid vines. Present a toxic degree and is not authorized its commercialization .
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Other term (fr):
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American
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Term used to describe a wine proceeding from grapes of hybrid vines. Present a toxic degree and is not authorized its commercialization .
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AMINO ACIDS
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Substances in the must that take place to superior alcohols and given nutrients to the yeasts.
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Other term (fr):
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Amino acids
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Substances in the must that take place to superior alcohols and given nutrients to the yeasts.
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AMONTILLADO
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Generous wine of Jerez, golden or amber, with an hazelnut dry flavor, anb a richness that oscillate between 17 / 18 degrees. The Amontillado realize part of its period of training in aerobic conditions, under the veil of flower yeasts.
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Other term (fr):
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Amontillado
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Generous wine of Jerez, golden or amber, with an hazelnut dry flavor, anb a richness that oscillate between 17 / 18 degrees. The Amontillado realize part of its period of training in aerobic conditions, under the veil of flower yeasts.
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AMPELOGRAPHIC REGIST
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Description of the characteristics of grape varieties.
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Other term (fr):
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Ampelographic regist
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Description of the characteristics of grape varieties.
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AMPELOGRAPHY
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Study and identification of grape varieties. Science that studies the plant of vide and its different varieties. Each region, each country, had given different names to grapes from the same varietal origin. Exist, therefore, numerous synonyms. The ampelography is not a new science. Already Columela, in the I century, speaks of the ampelography in it's first agricultural treated.
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Other term (fr):
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Ampelography
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Study and identification of grape varieties. Science that studies the plant of vide and its different varieties. Each region, each country, had given different names to grapes from the same varietal origin. Exist, therefore, numerous synonyms. The ampelography is not a new science. Already Columela, in the I century, speaks of the ampelography in it's first agricultural treated.
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AMPELOLOGY
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Science that describe and identifie the different varieties of vides, the size of the grape, the sex of the flower, the form of the vine-shoots, the texture of the leaves, the color of the berries, etc.
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Other term (fr):
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Ampelology
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Science that describe and identifie the different varieties of vides, the size of the grape, the sex of the flower, the form of the vine-shoots, the texture of the leaves, the color of the berries, etc.
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AMPELOMETHRY
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Application of stastistical methods and terms to the description of the morphologycal characteres of the vine.
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Other term (fr):
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Ampelomethry
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Application of stastistical methods and terms to the description of the morphologycal characteres of the vine.
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AMPHORA
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Cooked adobe container, with 26 l of capacity, in the antiquity destined for wine and oil transport. These amphoras have a curious form. They are not held in the soil, therefore they finish in peak. They were embedded in the sand of beaches, while the boat expected to carrying them. To preserve the wine they were covered with a long cover of cork oak, material whose use if lost, to follow, during many centuries. A curious detail is that the cover was marked with a stamp, so that if could not manipulate the content of the amphora. In Rome, in the Testaccio mount, numerous remaining portions of amphoras, such had met as if they find in the destroços of been shipwrecked boats. This demonstrates the importance that the commerce of the wine had at the time in the Mediterranean. Favours to the finding of these amphoras were possible to decipher the route that the wines followed two a thousand years.
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Other term (fr):
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Amphora
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Cooked adobe container, with 26 l of capacity, in the antiquity destined for wine and oil transport. These amphoras have a curious form. They are not held in the soil, therefore they finish in peak. They were embedded in the sand of beaches, while the boat expected to carrying them. To preserve the wine they were covered with a long cover of cork oak, material whose use if lost, to follow, during many centuries. A curious detail is that the cover was marked with a stamp, so that if could not manipulate the content of the amphora. In Rome, in the Testaccio mount, numerous remaining portions of amphoras, such had met as if they find in the destroços of been shipwrecked boats. This demonstrates the importance that the commerce of the wine had at the time in the Mediterranean. Favours to the finding of these amphoras were possible to decipher the route that the wines followed two a thousand years.
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AMPHORA
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Large round cement tank with domed top for storage of wine.
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Other term (fr):
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Amphora
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Large round cement tank with domed top for storage of wine.
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ANABOLISM
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Metabolic synthesis using energy.
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Other term (fr):
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Anabolism
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Metabolic synthesis using energy.
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ANAEMIC
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Term used to describe a deficient wine, diminutive, weak, nude, without body and color.
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Other term (fr):
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Anaemic
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Term used to describe a deficient wine, diminutive, weak, nude, without body and color.
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ANALYSIS
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Chemical or sensorial examination of the different compounds of wine.
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Other term (fr):
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Analysis
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Chemical or sensorial examination of the different compounds of wine.
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ANALYSIS
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Analysis (tasting and chemical) efectuated in a wine to extract conclusions and a critical reflection about its qualities and defects. The analytical examination allows to investigate, to evaluate and to disclose to the diverse components or elements of a wine (alcohol, acidity, sugars, etc.).
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Other term (fr):
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Analysis
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Analysis (tasting and chemical) efectuated in a wine to extract conclusions and a critical reflection about its qualities and defects. The analytical examination allows to investigate, to evaluate and to disclose to the diverse components or elements of a wine (alcohol, acidity, sugars, etc.).
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ANCESTRY
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Varietal origin of a wine (chardonnay, cabernet sauvignon, grenache), that gives the character. The ancestry can be strengthened by the unmistakables characteristics of a vine.
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Other term (fr):
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Ancestry
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Varietal origin of a wine (chardonnay, cabernet sauvignon, grenache), that gives the character. The ancestry can be strengthened by the unmistakables characteristics of a vine.
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ANCHORAGE FOR TRELLIS WIRES
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Heavy stone or other object buriedin the ground at the end of the row and to which the ends of the trellis wires are fastened.
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Other term (fr):
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Anchorage for trellis wires
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Heavy stone or other object buriedin the ground at the end of the row and to which the ends of the trellis wires are fastened.
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ANGULATE, ANGULAR
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The total effect of dominant, tart-edged flavours and taste impressions in many young dry wines. Has opposite meaning to round, soft or supple.
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Other term (fr):
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Angulate, angular
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The total effect of dominant, tart-edged flavours and taste impressions in many young dry wines. Has opposite meaning to round, soft or supple.
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ANHYDRIDE - CARBON DIOXIDE
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The coorless, ordorless gas emitted by yeast during fermentation. The purpose of an air lock is to allow the carbon dioxide to escape without allowing oxygen into the fermentation vessel. The chemical shorthand is CO2.
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Other term (fr):
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Anhydride - carbon dioxide
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The coorless, ordorless gas emitted by yeast during fermentation. The purpose of an air lock is to allow the carbon dioxide to escape without allowing oxygen into the fermentation vessel. The chemical shorthand is CO2.
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ANIMAL SMELL
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Animal's aroma. Have origin in the evolution of wine's proteins and remember the odor of the leather, the skin, and also of the hunting. Usualy finding in old wines, late bottled.
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Other term (fr):
|
Animal smell
|
| |
Animal's aroma. Have origin in the evolution of wine's proteins and remember the odor of the leather, the skin, and also of the hunting. Usualy finding in old wines, late bottled.
|
ANISE
|
Term used to describe the aroma of some white wines. The fennel aroma is of the same family.
|
|
Other term (fr):
|
Anise
|
| |
Term used to describe the aroma of some white wines. The fennel aroma is of the same family.
|
ANTHOCYANINS
|
A group of red and blue pigments. The red pigments of grapes belong to this group
|
|
Other term (fr):
|
Anthocyanins
|
| |
A group of red and blue pigments. The red pigments of grapes belong to this group
|
ANTHRACNOSE, BLACK SPOT
|
A disease of vines caused by a fungus
|
|
Other term (fr):
|
Anthracnose, black spot
|
| |
A disease of vines caused by a fungus
|
ANTISEPTIC
|
Substance which destroys microrganisms or prevents them developing
|
|
Other term (fr):
|
Antiseptic
|
| |
Substance which destroys microrganisms or prevents them developing
|
ANVIL
|
Used in cooperage, it's an instrument of iron and steel destined to the riveting of the arcs.
|
|
Other term (fr):
|
Anvil
|
| |
Used in cooperage, it's an instrument of iron and steel destined to the riveting of the arcs.
|
AOC OR AC (FR)
|
The top category in the French system for ensuring quality wines. Appellation d'Origine Contrôlée, which means "Appellation of Controlled Origin," is sometimes shortened to Appellation Contrôlée and abbreviated as either AOC or AC. The French initiated the Appellation d'Origine Contrôlée system in 1935 as a means of safeguarding the more quality-conscious winemakers, vineyards, and areas from unethical producers who were taking advantage of the better-known names. Although the French AC system can't guarantee the quality of a producer's wine, it can control most of the elements that go into making it. This is accomplished by the demanding criteria necessary for qualifying as an AC.
|
|
Other term (fr):
|
AOC or AC (FR)
|
| |
The top category in the French system for ensuring quality wines. Appellation d'Origine Contrôlée, which means "Appellation of Controlled Origin," is sometimes shortened to Appellation Contrôlée and abbreviated as either AOC or AC. The French initiated the Appellation d'Origine Contrôlée system in 1935 as a means of safeguarding the more quality-conscious winemakers, vineyards, and areas from unethical producers who were taking advantage of the better-known names. Although the French AC system can't guarantee the quality of a producer's wine, it can control most of the elements that go into making it. This is accomplished by the demanding criteria necessary for qualifying as an AC.
|
APAGADO (PT)
|
Cloudy in the colour, without aroma and poor of flavor.
|
|
Other term (fr):
|
Apagado (PT)
|
| |
Cloudy in the colour, without aroma and poor of flavor.
|
APERITIF
|
Wines, including vermouths, suitable for drinking as an appetizer immediatly before a meal.
|
|
Other term (fr):
|
Aperitif
|
| |
Wines, including vermouths, suitable for drinking as an appetizer immediatly before a meal.
|
APO-ENZYME
|
The non-dialyzable protein portion of an enzyme which confers specificity on the enzyme.
|
|
Other term (fr):
|
Apo-enzyme
|
| |
The non-dialyzable protein portion of an enzyme which confers specificity on the enzyme.
|
APOGEU (PT)
|
Maximum point that a wine aged in a bottle can reach.
|
|
Other term (fr):
|
Apogeu (PT)
|
| |
Maximum point that a wine aged in a bottle can reach.
|
APOPLEXY
|
Sudden death of part or whole of the vine with disiccation.
|
|
Other term (fr):
|
Apoplexy
|
| |
Sudden death of part or whole of the vine with disiccation.
|
APOTHEC
|
It is the place where can keep wines, in special for collection.
|
|
Other term (fr):
|
Apothec
|
| |
It is the place where can keep wines, in special for collection.
|
APPLE
|
Refers to smell or aroma of a wine, usually carrying additional modifiers. "Ripe apples" describes a full, fruity, clean smell associated with some styles of Chardonnay wine. "Fresh apples" does the same for some types of Riesling. "Green apple", however, is almost always reserved for wines made from barely ripe or underipe grapes. "Stale apples" applies almost exclusively to flawed wine exhibiting first stage oxidation.
|
|
Other term (fr):
|
Apple
|
| |
Refers to smell or aroma of a wine, usually carrying additional modifiers. "Ripe apples" describes a full, fruity, clean smell associated with some styles of Chardonnay wine. "Fresh apples" does the same for some types of Riesling. "Green apple", however, is almost always reserved for wines made from barely ripe or underipe grapes. "Stale apples" applies almost exclusively to flawed wine exhibiting first stage oxidation.
|
APRICOT
|
One of the more delicate fruity aromas that a wine can present. More frequent in the white wines rich in sugars (sauternes, mature riesling, etc.).
|
|
Other term (fr):
|
Apricot
|
| |
One of the more delicate fruity aromas that a wine can present. More frequent in the white wines rich in sugars (sauternes, mature riesling, etc.).
|
ARABINOSE
|
One of the principal pentoses in grapes. It constitutes a part of the unfermentable residual sugar in dry wines.
|
|
Other term (fr):
|
Arabinose
|
| |
One of the principal pentoses in grapes. It constitutes a part of the unfermentable residual sugar in dry wines.
|
ARAGONEZ (PT)
|
Name used to design the grape variety Tinta Roriz in the Alentejo region. With a good production and very good quality.
|
|
Other term (fr):
|
Aragonez (PT)
|
| |
Name used to design the grape variety Tinta Roriz in the Alentejo region. With a good production and very good quality.
|
ARAMÓN (FR)
|
Minor grape of mediocre quality widely grown in the Languedoc-Roussillon region of France and mainly used to make a "stretch" wine for blending with better varieties in order to make some of the more notorious styles of "vin de table" wine associated with the Midi. There are two mutations also found there, Aramon Gris and Aramon Blanc, neither being significant.
|
|
Other term (fr):
|
Aramón (FR)
|
| |
Minor grape of mediocre quality widely grown in the Languedoc-Roussillon region of France and mainly used to make a "stretch" wine for blending with better varieties in order to make some of the more notorious styles of "vin de table" wine associated with the Midi. There are two mutations also found there, Aramon Gris and Aramon Blanc, neither being significant.
|
ARBOIS
|
Fairly widely grown white-wine grape in the Loire region of France. Used in some blends labeled "Touraine". Also known as Menu Pineau or Petit Pineau
|
|
Other term (fr):
|
Arbois
|
| |
Fairly widely grown white-wine grape in the Loire region of France. Used in some blends labeled "Touraine". Also known as Menu Pineau or Petit Pineau
|
ARBÓREO (PT)
|
Term used to describe the pleasant odor, generally resinous and balsamic.
|
|
Other term (fr):
|
Arbóreo (PT)
|
| |
Term used to describe the pleasant odor, generally resinous and balsamic.
|
ARCHED, CANE, BOW
|
Fruit cane which is bent and tied to the framework of the vine or to a stake.
|
|
Other term (fr):
|
Arched, cane, bow
|
| |
Fruit cane which is bent and tied to the framework of the vine or to a stake.
|
AREIAS (PT)
|
Sandly soil of some portuguese regions, with special prominence in Colares.
|
|
Other term (fr):
|
Areias (PT)
|
| |
Sandly soil of some portuguese regions, with special prominence in Colares.
|
ARESTAS (PT)
|
Term used in winetasting to describe certain qualities of a wine with more aggressive profile, that break the balance; are basically, acid edges or tannin edges. These sensations will be harmonizing when the wines developed well in the bottle.
|
|
Other term (fr):
|
Arestas (PT)
|
| |
Term used in winetasting to describe certain qualities of a wine with more aggressive profile, that break the balance; are basically, acid edges or tannin edges. These sensations will be harmonizing when the wines developed well in the bottle.
|
ARINTO (SIN. PEDERNÃ)
|
High quality white grape variety of the Vinhos Verdes Demarcated Region, recommended for the entire region except for the Monção sub-region. With a culture area in great expansion it came originally from the region's inland areas. Highly productive it produces fragrant, well-balanced and harmonious wines.
Synonymy: known as «Pedernão» in the South of the region, as «Asal «Espanhol», «Asal Galego» or «Branco Espanhol» in Amarante, as «Pé de Perdiz Branco» in Cabeceiras de Basto, as «Rabo de Ovelha» in Lousada, as «Chapeludo» in Castelo de Paiva, Cinfães and Vale do Sousa, as «Perdigão» in Mondim de Basto and as «Cerceal» in Arouca; it is also the «Pedernão» of the Douro region, the «Arinto» of Bucelas and the «Arinto» of Bairrada.
|
|
Other term (fr):
|
Arinto (sin. Pedernã)
|
| |
High quality white grape variety of the Vinhos Verdes Demarcated Region, recommended for the entire region except for the Monção sub-region. With a culture area in great expansion it came originally from the region's inland areas. Highly productive it produces fragrant, well-balanced and harmonious wines.
Synonymy: known as «Pedernão» in the South of the region, as «Asal «Espanhol», «Asal Galego» or «Branco Espanhol» in Amarante, as «Pé de Perdiz Branco» in Cabeceiras de Basto, as «Rabo de Ovelha» in Lousada, as «Chapeludo» in Castelo de Paiva, Cinfães and Vale do Sousa, as «Perdigão» in Mondim de Basto and as «Cerceal» in Arouca; it is also the «Pedernão» of the Douro region, the «Arinto» of Bucelas and the «Arinto» of Bairrada.
|
ARISTOCRATIC
|
Term used to describe an elegant wine, from a variety of noble ancestry. Applied to dry wines, great sparkling and to the best sherries, sauternes and ports.
|
|
Other term (fr):
|
Aristocratic
|
| |
Term used to describe an elegant wine, from a variety of noble ancestry. Applied to dry wines, great sparkling and to the best sherries, sauternes and ports.
|
ARM
|
The primary division of the trunk of the vine which carry the bearing and prunning units.
|
|
Other term (fr):
|
Arm
|
| |
The primary division of the trunk of the vine which carry the bearing and prunning units.
|
ARMAGNAC
|
A fine French brandy from the Armagnac region, which is situated southeast of Bordeaux. The region consists of three subregions-Bas-Armagnac, Tenareze, and Haut-Armagnac. Although almost as highly regarded as Cognac, Armagnac is of a different style. It's distilled only once and therefore has a lower alcoholic strength (generally about 53 percent alcohol) than Cognac (about 70 percent), which undergoes a double distillation process.
|
|
Other term (fr):
|
Armagnac
|
| |
A fine French brandy from the Armagnac region, which is situated southeast of Bordeaux. The region consists of three subregions-Bas-Armagnac, Tenareze, and Haut-Armagnac. Although almost as highly regarded as Cognac, Armagnac is of a different style. It's distilled only once and therefore has a lower alcoholic strength (generally about 53 percent alcohol) than Cognac (about 70 percent), which undergoes a double distillation process.
|
ARMILÁRIA (PT)
|
Criptogamic disease of the vine.
|
|
Other term (fr):
|
Armilária (PT)
|
| |
Criptogamic disease of the vine.
|
AROMAS
|
In the wine world, the traditional definition of aroma is the simple, fruity smell of the grape variety. Today's broader definition combines a fermentation and aging. The traditional difference is that a young wine will show its varietal aroma in a more pronounced way. However, in a mature wine-where some of the grape's intrinsic fragrance has been replaced by other characteristics-the smell transmutes into a bouquet.
|
|
Other term (fr):
|
Aromas
|
| |
In the wine world, the traditional definition of aroma is the simple, fruity smell of the grape variety. Today's broader definition combines a fermentation and aging. The traditional difference is that a young wine will show its varietal aroma in a more pronounced way. However, in a mature wine-where some of the grape's intrinsic fragrance has been replaced by other characteristics-the smell transmutes into a bouquet.
|
AROMATIC
|
Tasting term used to indicate a wine with a positive, agreeable smell. Also, a class of grapes (e.g. the Muscat family) which are particularly fragrant.
|
|
Other term (fr):
|
Aromatic
|
| |
Tasting term used to indicate a wine with a positive, agreeable smell. Also, a class of grapes (e.g. the Muscat family) which are particularly fragrant.
|
ARRÁBIDA IPR (PT)
|
Rough portuguese region, part of Setúbal, Sesimbra and Palmela land. With a mediterranean climate, produced coloured red and ruby wines with the grape varieties Periquita (minimum of 50%), Alfrocheiro and Cabernet Sauvignon (maximum of 10%).
|
|
Other term (fr):
|
Arrábida IPR (PT)
|
| |
Rough portuguese region, part of Setúbal, Sesimbra and Palmela land. With a mediterranean climate, produced coloured red and ruby wines with the grape varieties Periquita (minimum of 50%), Alfrocheiro and Cabernet Sauvignon (maximum of 10%).
|
ARRANGED
|
Term used to describe a wine that seems to have received treatment or addition from something destined to hide a defect.
|
|
Other term (fr):
|
Arranged
|
| |
Term used to describe a wine that seems to have received treatment or addition from something destined to hide a defect.
|
ARRIMADO (PT)
|
Disposal in horizontal lines the bottles of sparkling wine in a cellar.
|
|
Other term (fr):
|
Arrimado (PT)
|
| |
Disposal in horizontal lines the bottles of sparkling wine in a cellar.
|
ARRIMADOR (PT)
|
That one that 'arrima'.
|
|
Other term (fr):
|
Arrimador (PT)
|
| |
That one that 'arrima'.
|
ARROBA (PT)
|
Old measure used by the grape-grower, about thirty-two pounds (weight) or about fifteen kg.
|
|
Other term (fr):
|
Arroba (PT)
|
| |
Old measure used by the grape-grower, about thirty-two pounds (weight) or about fifteen kg.
|
ARRUDA - IPR (PT)
|
This is a small portuguese region of wines, with about 65 ha of vine, placed in the north of Lisbon, in Estremadura. The white wines are produced from the varieties Arinto, Fernão Pires, Jampal and Vital, and the red wines from Camarate, Periquita, Preto Marinho and Tinta Miúda.
|
|
Other term (fr):
|
Arruda - IPR (PT)
|
| |
This is a small portuguese region of wines, with about 65 ha of vine, placed in the north of Lisbon, in Estremadura. The white wines are produced from the varieties Arinto, Fernão Pires, Jampal and Vital, and the red wines from Camarate, Periquita, Preto Marinho and Tinta Miúda.
|
ARRUFIAC (FR)
|
White grape variety used in the elaboration of some wines in the southwest of France.
|
|
Other term (fr):
|
Arrufiac (FR)
|
| |
White grape variety used in the elaboration of some wines in the southwest of France.
|
ARTEMISIA
|
Unpleasant wine's aroma that reminds the plant of the same name.
|
|
Other term (fr):
|
Artemisia
|
| |
Unpleasant wine's aroma that reminds the plant of the same name.
|
ARTICHOKE
|
It is said of a wine that have an ackward aroma, acid and acrid, remember vegetal. The aroma, in the degustation, is what the artichoke produced when cooking.
|
|
Other term (fr):
|
Artichoke
|
| |
It is said of a wine that have an ackward aroma, acid and acrid, remember vegetal. The aroma, in the degustation, is what the artichoke produced when cooking.
|
ASBESTOS
|
Material used to filter wines, but now it is unusual because it can transmit bad flavors.
|
|
Other term (fr):
|
Asbestos
|
| |
Material used to filter wines, but now it is unusual because it can transmit bad flavors.
|
ASCOMYCETES
|
Type of fungus that includes specially the yeasts.
|
|
Other term (fr):
|
Ascomycetes
|
| |
Type of fungus that includes specially the yeasts.
|
ASCORBIC ACID
|
Vitamin C. Sometimes added to white wines as a preservative.
|
|
Other term (fr):
|
Ascorbic acid
|
| |
Vitamin C. Sometimes added to white wines as a preservative.
|
ASEPSIS
|
Set of procedures used in the vinic containers, to hinder the development of microorganisms that could changes musts and wines.
|
|
Other term (fr):
|
Asepsis
|
| |
Set of procedures used in the vinic containers, to hinder the development of microorganisms that could changes musts and wines.
|
ASPARAGUS
|
Vegetal odor, characteristic of some white wines, as certain Sauvignon Blanc.
|
|
Other term (fr):
|
Asparagus
|
| |
Vegetal odor, characteristic of some white wines, as certain Sauvignon Blanc.
|
ASPIRAN
|
Old name of a variety of Hérault.
|
|
Other term (fr):
|
Aspiran
|
| |
Old name of a variety of Hérault.
|
ASSADO (PT)
|
Animal odor that remind the one of roast meat.
|
|
Other term (fr):
|
Assado (PT)
|
| |
Animal odor that remind the one of roast meat.
|
ASSARIO (PT)
|
White grape variety recommended in the portuguese Dão region, that takes the name of 'Malvasia Fina' in the regions of Douro, Encostas da Nave, Pinhel and Figueira de Castelo Rodrigo.
|
|
Other term (fr):
|
Assario (PT)
|
| |
White grape variety recommended in the portuguese Dão region, that takes the name of 'Malvasia Fina' in the regions of Douro, Encostas da Nave, Pinhel and Figueira de Castelo Rodrigo.
|
ASSEMBLAGE (FR)
|
Blending of different vats, and sometimes different grape varieties. Also used to indicate the composition of such a blend.
|
|
Other term (fr):
|
Assemblage (FR)
|
| |
Blending of different vats, and sometimes different grape varieties. Also used to indicate the composition of such a blend.
|
ASSENTADO (PT)
|
term used to describe the stabilized wine, completely finished.
|
|
Other term (fr):
|
Assentado (PT)
|
| |
term used to describe the stabilized wine, completely finished.
|
ASTI
|
Name of an important wine-producing town and province situated south of Turin in Italy's Piedmont region. In addition to the Asti Spummante DOCG (which produces the area's famous sparkling wine of the same name), several other DOC's and DOCG's use Asti in their names - Barbera d'Asti, Dolcetto d'Asti, Freisa d'Asti, Grignolino d'Asti, and Moscato d'Asti.
|
|
Other term (fr):
|
Asti
|
| |
Name of an important wine-producing town and province situated south of Turin in Italy's Piedmont region. In addition to the Asti Spummante DOCG (which produces the area's famous sparkling wine of the same name), several other DOC's and DOCG's use Asti in their names - Barbera d'Asti, Dolcetto d'Asti, Freisa d'Asti, Grignolino d'Asti, and Moscato d'Asti.
|
ASTRINGENCY
|
A taste quality noted for constricting or contracting the inner mouth, as an unripe persimmon would, but caused in wine primarily by tannins absorbed from the skins and seeds of the base fruit from which the wine was made. Astringency mellows with bottle aging.
|
|
Other term (fr):
|
Astringency
|
| |
A taste quality noted for constricting or contracting the inner mouth, as an unripe persimmon would, but caused in wine primarily by tannins absorbed from the skins and seeds of the base fruit from which the wine was made. Astringency mellows with bottle aging.
|
ASTRINGENT
|
Descriptive of wines that have a rough, puckery taste. Usually can be attributed to high tannin content. Tannic astringency will normally decrease with age. However, sometimes the wine fails to outlive the tannin.
|
|
Other term (fr):
|
Astringent
|
| |
Descriptive of wines that have a rough, puckery taste. Usually can be attributed to high tannin content. Tannic astringency will normally decrease with age. However, sometimes the wine fails to outlive the tannin.
|
ASZÚ
|
Term used in Hungari to describe the grape afected by the grey rot (Bothrytis). The Tokay wine elaborated with sweet grapes, enriched by Bothrytis is called Tokay Aszú.
|
|
Other term (fr):
|
Aszú
|
| |
Term used in Hungari to describe the grape afected by the grey rot (Bothrytis). The Tokay wine elaborated with sweet grapes, enriched by Bothrytis is called Tokay Aszú.
|
ATAQUE (PT)
|
First sensorial impression that the wine produces in the palate.
|
|
Other term (fr):
|
Ataque (PT)
|
| |
First sensorial impression that the wine produces in the palate.
|
ATTENUATION
|
Fall in specific gravity of must during fermentation.
|
|
Other term (fr):
|
Attenuation
|
| |
Fall in specific gravity of must during fermentation.
|
ATTRACTIVE
|
Term used to describe certain interesting wines.
|
|
Other term (fr):
|
Attractive
|
| |
Term used to describe certain interesting wines.
|
AUBUN
|
Black grape variety from the South of the Rhone valley. Also known as Counoise. Is one of the 13 varieties of Châteauneuf-du-Pape, and look like the Cariñena variety. Produces red wine of pretty color, liveliness and astringency.
|
|
Other term (fr):
|
Aubun
|
| |
Black grape variety from the South of the Rhone valley. Also known as Counoise. Is one of the 13 varieties of Châteauneuf-du-Pape, and look like the Cariñena variety. Produces red wine of pretty color, liveliness and astringency.
|
AUCTION
|
Public sale in which articles are sold to the highest of sucessive bidders.
|
|
Other term (fr):
|
Auction
|
| |
Public sale in which articles are sold to the highest of sucessive bidders.
|
AUSLESE (GER)
|
Quality white wine category, meaning selected harvest. Grapes are picked at least a week after Sptlese. Minimum must weights are laid down according to variety and region. Normally sweet.
|
|
Other term (fr):
|
Auslese (GER)
|
| |
Quality white wine category, meaning selected harvest. Grapes are picked at least a week after Sptlese. Minimum must weights are laid down according to variety and region. Normally sweet.
|
AUSTERE
|
Usually used in description of dry, relatively hard and acidic wines that seem to lack depth and roundness. Such wines may soften a bit with age. Term often applied to wines made from noble grape varieties grown in cool climates or harvested too early in the season.
|
|
Other term (fr):
|
Austere
|
| |
Usually used in description of dry, relatively hard and acidic wines that seem to lack depth and roundness. Such wines may soften a bit with age. Term often applied to wines made from noble grape varieties grown in cool climates or harvested too early in the season.
|
AUTHENTIC
|
Term applied to wines which are reliable as regards purity, variety and origin.
|
|
Other term (fr):
|
Authentic
|
| |
Term applied to wines which are reliable as regards purity, variety and origin.
|
AUTOLYSIS
|
Decomposition of cells by their own enzymes. Autolysis of dead yeast cells is a source of amino acids and accessory growth substances in wine.
|
|
Other term (fr):
|
Autolysis
|
| |
Decomposition of cells by their own enzymes. Autolysis of dead yeast cells is a source of amino acids and accessory growth substances in wine.
|
AUTOVINIFICATOR
|
Fermentation vat, where the pumping over process is performed automatically, using the pressure of carbon dioxide gas generated during fermentation. Now largely replaced by the rotary fermenter.
|
|
Other term (fr):
|
Autovinificator
|
| |
Fermentation vat, where the pumping over process is performed automatically, using the pressure of carbon dioxide gas generated during fermentation. Now largely replaced by the rotary fermenter.
|
AUVERNAT
|
Synonym of different grape varieties. The Auvernat Blanc is the Chardonnay, the Auvernat Negra is the Pinot Noir, the Auvernat Gris is the Meunier or the Pinot Gris.
|
|
Other term (fr):
|
Auvernat
|
| |
Synonym of different grape varieties. The Auvernat Blanc is the Chardonnay, the Auvernat Negra is the Pinot Noir, the Auvernat Gris is the Meunier or the Pinot Gris.
|
AUXERROIS
|
French local name for the Malbec, aka Cot red wine grape species grown in the Cahors region of France and also, confusingly, an important white wine grape in the Alsace region called the Auxerrois Blanc that is distinct from another locally grown white wine grape called the Auxerrois Gris that is actually the Pinot Gris varietal grape.
|
|
Other term (fr):
|
Auxerrois
|
| |
French local name for the Malbec, aka Cot red wine grape species grown in the Cahors region of France and also, confusingly, an important white wine grape in the Alsace region called the Auxerrois Blanc that is distinct from another locally grown white wine grape called the Auxerrois Gris that is actually the Pinot Gris varietal grape.
|
AVERMELHADO (PT)
|
Term used to describe a white wine (oxidated) that have taken an ambrein color.
|
|
Other term (fr):
|
Avermelhado (PT)
|
| |
Term used to describe a white wine (oxidated) that have taken an ambrein color.
|
AVESSO (PT)
|
High quality white grape variety of the Vinhos Verdes Demarcated Region, recommended for the sub-regions of Baião, Cinfães and Resende, where its culture is confined. Productive and rustic, this grape variety produces wines with a strong aroma, well balanced and flavourous.
Synonymy:also known as «Borral», «Bornal» and «Bornão» in the Baião county and as «Borraçal branco».
|
|
Other term (fr):
|
Avesso (PT)
|
| |
High quality white grape variety of the Vinhos Verdes Demarcated Region, recommended for the sub-regions of Baião, Cinfães and Resende, where its culture is confined. Productive and rustic, this grape variety produces wines with a strong aroma, well balanced and flavourous.
Synonymy:also known as «Borral», «Bornal» and «Bornão» in the Baião county and as «Borraçal branco».
|
AZAL (PT)
|
Medium quality white grape variety of the Vinhos Verdes Demarcated Region, recommended for the sub-regions of Basto, Penafiel and Amarante and for the southern counties (6) of the region. Very productive and rustic, it produces wines with a delicate and intense aroma, slightly acid and fruity.
Synonymy: known as «Asal da Lixa» in Amarante, «Gadelhudo» in Felgueiras, «(Es) Pinheira» in Lousada and also as «Carvalhal»
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Other term (fr):
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Azal (PT)
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Medium quality white grape variety of the Vinhos Verdes Demarcated Region, recommended for the sub-regions of Basto, Penafiel and Amarante and for the southern counties (6) of the region. Very productive and rustic, it produces wines with a delicate and intense aroma, slightly acid and fruity.
Synonymy: known as «Asal da Lixa» in Amarante, «Gadelhudo» in Felgueiras, «(Es) Pinheira» in Lousada and also as «Carvalhal»
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AZEITADO (PT)
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Term applied to wines affected by graisse.
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Other term (fr):
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Azeitado (PT)
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Term applied to wines affected by graisse.
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AZOTE
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Inactive gas used in the wines conservation. Indispensable nutriment of the grapevine and the growth of the yeasts during the alcoholic fermentation.
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Other term (fr):
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Azote
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Inactive gas used in the wines conservation. Indispensable nutriment of the grapevine and the growth of the yeasts during the alcoholic fermentation.
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BABEASCA NEAGRA (RO)
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Variety very appreciated in Roménia. Produces wines with body and personality, in the region of Odobesti.
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Other term (fr):
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Babeasca Neagra (RO)
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Variety very appreciated in Roménia. Produces wines with body and personality, in the region of Odobesti.
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BACKLABEL
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Guarantee document placed behind the bottle to provide the consumer a suplemental information about the qualities, varieties, conservation, year of the harvest and age of the wines.
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Other term (fr):
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Backlabel
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Guarantee document placed behind the bottle to provide the consumer a suplemental information about the qualities, varieties, conservation, year of the harvest and age of the wines.
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BACO
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Roman name of Dionísios, greek god of the vine and the wine.
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Other term (fr):
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Baco
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Roman name of Dionísios, greek god of the vine and the wine.
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BACO BLANC OR BACO 22
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Hybrid grape created in 1898 by François Baco, from a crossing between Folle Blanche and Noah. Authorized in the Armagnac and in some table wines of southwestern of France.
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Other term (fr):
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Baco Blanc or Baco 22
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Hybrid grape created in 1898 by François Baco, from a crossing between Folle Blanche and Noah. Authorized in the Armagnac and in some table wines of southwestern of France.
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BACO NOIR (AKA BACO NO.1)
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A french-american hybrid grape used to make an intense red wine regarded by some as a good substitute for Cabernet Sauvignon . Capable of aging, its origins trace to the Folle Blanche and a native American strain of grape. Extensively grown in the cool northern regions of N. America.
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Other term (fr):
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Baco Noir (aka Baco No.1)
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A french-american hybrid grape used to make an intense red wine regarded by some as a good substitute for Cabernet Sauvignon . Capable of aging, its origins trace to the Folle Blanche and a native American strain of grape. Extensively grown in the cool northern regions of N. America.
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BACTERIA
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Microorganisms presents in the malolactic fermentation (lactic bacterias), that can damage the wine.
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Other term (fr):
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Bacteria
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Microorganisms presents in the malolactic fermentation (lactic bacterias), that can damage the wine.
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BADAME (COOPERAGE)
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Portuguese term used to describe an utensil of cooper used to clean the croze of staves.
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Other term (fr):
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Badame (Cooperage)
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Portuguese term used to describe an utensil of cooper used to clean the croze of staves.
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BADIANA
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Spiced aroma that evokes the japanese star anise-tree.
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Other term (fr):
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Badiana
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Spiced aroma that evokes the japanese star anise-tree.
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BAGA (PT)
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Grape variety more cultivated in Portugal, over all in Bairrada and Dão. In the Bairrada it gives wines with good color and structure, proceeding from mature grapes. When cultivated in bad soils and harvested too much early it produces astringent, unbalanced and poor wines. Also means the aroma of the wood berries (strawberry, raspberry, blackberry, etc.). Also meets in the good red wines.
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Other term (fr):
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Baga (PT)
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Grape variety more cultivated in Portugal, over all in Bairrada and Dão. In the Bairrada it gives wines with good color and structure, proceeding from mature grapes. When cultivated in bad soils and harvested too much early it produces astringent, unbalanced and poor wines. Also means the aroma of the wood berries (strawberry, raspberry, blackberry, etc.). Also meets in the good red wines.
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BAGACEIRA (MARC BRANDY)
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Portuguese brandy proceeding from the grape marks distillation.
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Other term (fr):
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Bagaceira (Marc brandy)
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Portuguese brandy proceeding from the grape marks distillation.
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BAIRRADA DOC (PT)
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Old and important Portuguese region. Here it produced some of the best national red and sparkling wines. The predominant grapes are the Baga for the red wines and Maria Gomes and Bical for the whites.
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Other term (fr):
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Bairrada DOC (PT)
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Old and important Portuguese region. Here it produced some of the best national red and sparkling wines. The predominant grapes are the Baga for the red wines and Maria Gomes and Bical for the whites.
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BALANCE
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The pleasurable proportional correctness of a wine's many aromatic and taste components, but especially sugar, alcohol, acidity, and tannin.
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Other term (fr):
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Balance
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The pleasurable proportional correctness of a wine's many aromatic and taste components, but especially sugar, alcohol, acidity, and tannin.
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BALANCÉ (COOPERAGE)
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Machine used in copperage to strain the barrel's arcs.
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Other term (fr):
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Balancé (cooperage)
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Machine used in copperage to strain the barrel's arcs.
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BALANCED
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Tasting term, used to indicate a wine in which all the elements (fruit, acidity, tannin, etc.) are in harmony.
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Other term (fr):
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Balanced
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Tasting term, used to indicate a wine in which all the elements (fruit, acidity, tannin, etc.) are in harmony.
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BALM
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Floral odor similar to the lemon, but wilder and more vegetal, that remind the balm odor.
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Other term (fr):
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Balm
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Floral odor similar to the lemon, but wilder and more vegetal, that remind the balm odor.
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BALSAMIC
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Term used to describe the aroma that remember vegetal incense, resin or balsam. It's a noble aroma fragrant and aromatic.
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Other term (fr):
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Balsamic
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Term used to describe the aroma that remember vegetal incense, resin or balsam. It's a noble aroma fragrant and aromatic.
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BALTHAZAR
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Name given to a bottle, normally used in the Champagne region, with a capacity for 12 liters (16 normal bottles), for the sparkling wines. This type of bottle is not very used.
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Other term (fr):
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Balthazar
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Name given to a bottle, normally used in the Champagne region, with a capacity for 12 liters (16 normal bottles), for the sparkling wines. This type of bottle is not very used.
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BANANA
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Term used to describe the fruity odor of some young wines, left after the semicarbonic maceration or leavened under cool temperatures. Is also used the term amylic odor.
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Other term (fr):
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Banana
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Term used to describe the fruity odor of some young wines, left after the semicarbonic maceration or leavened under cool temperatures. Is also used the term amylic odor.
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BARBAROSSA (IT)
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Red grape variety cultivated in Italy.
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Other term (fr):
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Barbarossa (IT)
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Red grape variety cultivated in Italy.
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BARBERA
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Semi-classic grape commonly grown in the Piedmont region and most of northern Italy. Now thought by some to be identical with the Perricone , or Pignatello, grape of Sardinia. Was probably imported into the U.S.A. late in the 19th century. Usually produces an intense red wine with deep color, low tannins and high acid and is used in California to provide "backbone" for so-called "jug" wines. Century-old vines still exist in many regional vineyards and allow production of long-aging, robust red wines with intense fruit and enhanced tannic content. Plantings in North America are mostly confined to the warm western coastal regions.
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Other term (fr):
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Barbera
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Semi-classic grape commonly grown in the Piedmont region and most of northern Italy. Now thought by some to be identical with the Perricone , or Pignatello, grape of Sardinia. Was probably imported into the U.S.A. late in the 19th century. Usually produces an intense red wine with deep color, low tannins and high acid and is used in California to provide "backbone" for so-called "jug" wines. Century-old vines still exist in many regional vineyards and allow production of long-aging, robust red wines with intense fruit and enhanced tannic content. Plantings in North America are mostly confined to the warm western coastal regions.
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BARCELO (PT)
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White grape variety recommended in the region of Dão (Portugal). Also used in other portuguese regions.
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Other term (fr):
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Barcelo (PT)
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White grape variety recommended in the region of Dão (Portugal). Also used in other portuguese regions.
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BARREL
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Vessel used for ageing, and sometimes fermenting. There are many different shapes and sizes, but the most popular are the barrique of 225 litres and the hogshead of around 300 litres. Nearly always made of oak. New barrels impart an oaky flavour to the wine whereas old ones simply allow a controlled oxidation.
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Other term (fr):
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Barrel
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Vessel used for ageing, and sometimes fermenting. There are many different shapes and sizes, but the most popular are the barrique of 225 litres and the hogshead of around 300 litres. Nearly always made of oak. New barrels impart an oaky flavour to the wine whereas old ones simply allow a controlled oxidation.
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BARREL FERMENTATION; BARREL-FERMENTED
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The process of fermenting wines in small barrels instead of large vats or stainless steel tanks. The barrels are usually made of oak and are about 60 gallons in size, although larger ones are used occasionally. Even though barrel fermentation is more expensive and less controllable than fermentation in larger tanks, it's thought to imbue wine with rich creamy flavors, delicate oak characteristics, and better aging capabilities. On the downside, this technique contributes to some loss of fruit flavor.
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Other term (fr):
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Barrel fermentation; barrel-fermented
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The process of fermenting wines in small barrels instead of large vats or stainless steel tanks. The barrels are usually made of oak and are about 60 gallons in size, although larger ones are used occasionally. Even though barrel fermentation is more expensive and less controllable than fermentation in larger tanks, it's thought to imbue wine with rich creamy flavors, delicate oak characteristics, and better aging capabilities. On the downside, this technique contributes to some loss of fruit flavor.
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BARRILEIRO
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Term used, in «Madeira» island (Portugal), to describe the man who carries barrels. Term used in some portuguese regions to describe the man who dedicates itself to the manufacture of barrels.
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Other term (fr):
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Barrileiro
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Term used, in «Madeira» island (Portugal), to describe the man who carries barrels. Term used in some portuguese regions to describe the man who dedicates itself to the manufacture of barrels.
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BARROS
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Alluvión soil, brownish, used in Jerez (Spain), for the culture of the vine. Less appreciated and more productive than the whitish.
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Other term (fr):
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Barros
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Alluvión soil, brownish, used in Jerez (Spain), for the culture of the vine. Less appreciated and more productive than the whitish.
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BAS ARMAGNAC (FR)
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French region, where the wines, after distilled, origin the more fine and appreciated armagnac.
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Other term (fr):
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Bas Armagnac (FR)
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French region, where the wines, after distilled, origin the more fine and appreciated armagnac.
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BASE
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Based wines used for the elaboration of special wines.
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Other term (fr):
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Base
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Based wines used for the elaboration of special wines.
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BASE BUD
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Dormant bud at the base of a cane which may develop when the other buds are destroyed.
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Other term (fr):
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Base bud
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Dormant bud at the base of a cane which may develop when the other buds are destroyed.
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BASIL
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Spiced odor that evokes this plant, and remember the mixture of salva and thyme.
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Other term (fr):
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Basil
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Spiced odor that evokes this plant, and remember the mixture of salva and thyme.
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BASTARDO (PT)
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Grape variety used in the process of fermentation of port wines. Contribute with sugar. Also cultivated in other portuguese regions, like Dão and Madeira. Mostly cultivated in Australia.
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Other term (fr):
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Bastardo (PT)
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Grape variety used in the process of fermentation of port wines. Contribute with sugar. Also cultivated in other portuguese regions, like Dão and Madeira. Mostly cultivated in Australia.
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BATOCA (PT)
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Medium quality grape variety of the Vinhos Verdes Demarcated Region, authorised in almost the entire region, except for the Monção, Lima and Amarante sub-regions. Very productive, although irregular due to its susceptibility to cryptogamic diseases and rustic, it produces wines with undefined aromas, smooth, but without quality.
Synonymy: also known as «Batoco», «Alvaroco», «Alvarça» and «Alvaroça»; as «Sedouro» or «Sá Douro» in the South of the region, as «Espadeiro Branco» in Lousada and as «Asal Espanhol» or «Pinot Branco» in Amarante; corresponding to the «Alvaraça» of the Douro Region.
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Other term (fr):
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Batoca (PT)
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Medium quality grape variety of the Vinhos Verdes Demarcated Region, authorised in almost the entire region, except for the Monção, Lima and Amarante sub-regions. Very productive, although irregular due to its susceptibility to cryptogamic diseases and rustic, it produces wines with undefined aromas, smooth, but without quality.
Synonymy: also known as «Batoco», «Alvaroco», «Alvarça» and «Alvaroça»; as «Sedouro» or «Sá Douro» in the South of the region, as «Espadeiro Branco» in Lousada and as «Asal Espanhol» or «Pinot Branco» in Amarante; corresponding to the «Alvaraça» of the Douro Region.
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BÂTONNAGE
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Used in the elaboration of white wines leavened in new wood, consist in the periodic displacement of the heasts deposited after the alcoholic fermentation. This process, that can extended for some months, enriche the aroma of wine, allow a natural clarification and prevent the oxidation.
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Other term (fr):
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Bâtonnage
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Used in the elaboration of white wines leavened in new wood, consist in the periodic displacement of the heasts deposited after the alcoholic fermentation. This process, that can extended for some months, enriche the aroma of wine, allow a natural clarification and prevent the oxidation.
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BAUMÉ
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A hydrometer scale widely used for measuring the density of musts and sweet wines; one degree Baumé = approximately 1.8º Brix.
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Other term (fr):
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Baumé
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A hydrometer scale widely used for measuring the density of musts and sweet wines; one degree Baumé = approximately 1.8º Brix.
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BEAK OF SEED
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The protuberance at he end of a grape seed.
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Other term (fr):
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Beak of seed
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The protuberance at he end of a grape seed.
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BEERENAUSLESE (DE)
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Quality white wine category, meaning 'selected grapes'. Individual berries, usually botrytis affected, are cut from the bunches. Minimum must weights are laid down according to variety and region. Sweet, luscious wines.
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Other term (fr):
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Beerenauslese (DE)
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Quality white wine category, meaning 'selected grapes'. Individual berries, usually botrytis affected, are cut from the bunches. Minimum must weights are laid down according to variety and region. Sweet, luscious wines.
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BEESWING
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Light deposit found in some old bottled red wines.
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Other term (fr):
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Beeswing
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Light deposit found in some old bottled red wines.
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BEETROOT
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Term used to describe the aroma of the boiled beetroot, characteristic of certain wines elaborated with the variety Pinot Noir.
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Other term (fr):
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Beetroot
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Term used to describe the aroma of the boiled beetroot, characteristic of certain wines elaborated with the variety Pinot Noir.
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BELON
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Vinic container generally find under the press, in the Champagne region.
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Other term (fr):
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Belon
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Vinic container generally find under the press, in the Champagne region.
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BENEFICIADO (PT)
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Wine from the Douro Demarcated Region, that has the privilege (benefício) to be vinificated as Port wine.
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Other term (fr):
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Beneficiado (PT)
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Wine from the Douro Demarcated Region, that has the privilege (benefício) to be vinificated as Port wine.
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BENTONITE
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Clay often used in fining wine, particularly white. The bentonite removes protein, helping to ensure a perfectly clear wine in bottle.
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Other term (fr):
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Bentonite
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Clay often used in fining wine, particularly white. The bentonite removes protein, helping to ensure a perfectly clear wine in bottle.
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BEREICH (DE)
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German wine-growing district, comprising a group of sites which produce wines of similar character. The Bereich may be further subdivided into individual Grosslagen.
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Other term (fr):
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Bereich (DE)
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German wine-growing district, comprising a group of sites which produce wines of similar character. The Bereich may be further subdivided into individual Grosslagen.
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BERRY
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Single fruit of the grape. Composed by the pellicle, the pulp and the grape seed. The different berries of the grape differ in the form, color, size and flavor.
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Other term (fr):
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Berry
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Single fruit of the grape. Composed by the pellicle, the pulp and the grape seed. The different berries of the grape differ in the form, color, size and flavor.
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BEUROT
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In Borgonha, the Pinot Gris.
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Other term (fr):
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Beurot
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In Borgonha, the Pinot Gris.
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BICAL (PT)
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White grape variety recommended in the region of Bairrada. It also meets in other regions. Produces structuralized and soft wines, with good potentiality of aging.
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Other term (fr):
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Bical (PT)
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White grape variety recommended in the region of Bairrada. It also meets in other regions. Produces structuralized and soft wines, with good potentiality of aging.
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BILBERRY
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Berry with an acid and very fresh flavor, used for cooking the jam used for hunting plates.
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Other term (fr):
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Bilberry
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Berry with an acid and very fresh flavor, used for cooking the jam used for hunting plates.
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BILGE
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The widest part, or the curvature of a cask.
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Other term (fr):
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Bilge
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The widest part, or the curvature of a cask.
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BISCOITOS - IPR (PT)
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Region of the Azores island, placed in the north of Terceira, with about 50 ha of vine.The white grape varieties Verdelho, from Azores, Arinto and Terrantez, from Terceira, produced the famous licorous white wine.
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Other term (fr):
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Biscoitos - IPR (PT)
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Region of the Azores island, placed in the north of Terceira, with about 50 ha of vine.The white grape varieties Verdelho, from Azores, Arinto and Terrantez, from Terceira, produced the famous licorous white wine.
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BITTER
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One of the four basic tastes. A major source of bitterness is the tannin content of a wine. Some grapes - (Gewürztraminer, Muscat) - have a distinct bitter edge to their flavour. If the bitter component dominates in the aroma or taste of a wine it is considered a fault. Sweet dessert wines may have an enhanced bitter component that complements the other flavours making for a successful overall taste balance.
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Other term (fr):
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Bitter
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One of the four basic tastes. A major source of bitterness is the tannin content of a wine. Some grapes - (Gewürztraminer, Muscat) - have a distinct bitter edge to their flavour. If the bitter component dominates in the aroma or taste of a wine it is considered a fault. Sweet dessert wines may have an enhanced bitter component that complements the other flavours making for a successful overall taste balance.
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BITTERNESS
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Tasting term used to indicate a powerful initial sensation of acidity or tannin, which grabs attention immediately the wine is tasted.
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Other term (fr):
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Bitterness
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Tasting term used to indicate a powerful initial sensation of acidity or tannin, which grabs attention immediately the wine is tasted.
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BITUMEN
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Flavor that remember the tar.
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Other term (fr):
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Bitumen
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Flavor that remember the tar.
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BLACK MOLE OR NEGRAMOLL (NEGRAMO)
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A red-wine grape grown on the island of Madeira and in the Portuguese regions of Algrave and Carcavelos. After the phylloxera invasion in the 1870s, Negra Mole replaced many of Madeira's classic varieties including Boal, Malvasia, Sercial, and Verdelho. Although Negra Mole is considered only a good variety, it's important today in the production of the long-lived fortified wines of Madeira. In 1986 Portugal entered the Common Market, whose regulations stipulate that by 1993 any Madeira wine naming a variety on its label will have to contain at least 85 percent of that grape. This new requirement has already stimulated replanting of the more classic varieties as already mentioned and will probably lessen the importance of Negra Mole in the future. In Spain, this variety is called Negramoll.
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Other term (fr):
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Black Mole or Negramoll (Negramo)
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A red-wine grape grown on the island of Madeira and in the Portuguese regions of Algrave and Carcavelos. After the phylloxera invasion in the 1870s, Negra Mole replaced many of Madeira's classic varieties including Boal, Malvasia, Sercial, and Verdelho. Although Negra Mole is considered only a good variety, it's important today in the production of the long-lived fortified wines of Madeira. In 1986 Portugal entered the Common Market, whose regulations stipulate that by 1993 any Madeira wine naming a variety on its label will have to contain at least 85 percent of that grape. This new requirement has already stimulated replanting of the more classic varieties as already mentioned and will probably lessen the importance of Negra Mole in the future. In Spain, this variety is called Negramoll.
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BLACK VELVET
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Mix of English beer (stout) and champagne. Was very appreciated in Great-Britain, and consumed currently to follow the oysters.
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Other term (fr):
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Black velvet
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Mix of English beer (stout) and champagne. Was very appreciated in Great-Britain, and consumed currently to follow the oysters.
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BLACKCURRANT
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Tasting term used to indicate the often pungent aroma of blackcurrant fruit and leaf, particularly in wines of Cabernet Sauvignon and Sauvignon Blanc.
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Other term (fr):
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Blackcurrant
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Tasting term used to indicate the often pungent aroma of blackcurrant fruit and leaf, particularly in wines of Cabernet Sauvignon and Sauvignon Blanc.
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BLANC DE BLANCS (FR)
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White wine made from white grapes (i.e. most white wine). In the Champagne it means exclusively the wines gotten from the Chardonnay variety.
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Other term (fr):
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Blanc de blancs (FR)
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White wine made from white grapes (i.e. most white wine). In the Champagne it means exclusively the wines gotten from the Chardonnay variety.
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BLANC DE NOIRS (FR)
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White wine made from black grapes. Particularly used for Champagne made from Pinot Noir and Meunier (with no Chardonnay).
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Other term (fr):
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Blanc de noirs (FR)
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White wine made from black grapes. Particularly used for Champagne made from Pinot Noir and Meunier (with no Chardonnay).
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BLANC FUMÉ (FR)
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Around the village of Pouilly-sur-Loire, in the central part of France's Loire region, Blanc Fumé is the name used for the Sauvignon blanc grape. Wine from this grape is usually labeled Pouilly-Fumé AC, and occasionally, Blanc Fumé de Pouilly AC. Blanc is French for "white," fumée means "smoke," and it's said the name comes from the smoky quality of these wines.
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Other term (fr):
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Blanc Fumé (FR)
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Around the village of Pouilly-sur-Loire, in the central part of France's Loire region, Blanc Fumé is the name used for the Sauvignon blanc grape. Wine from this grape is usually labeled Pouilly-Fumé AC, and occasionally, Blanc Fumé de Pouilly AC. Blanc is French for "white," fumée means "smoke," and it's said the name comes from the smoky quality of these wines.
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BLANQUETTE OR BLANQUETA
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Grape with origin in Rossillon, very traditional (also called Mauzac). Generaly cultivate in Limoux to elaborate a sparkling wine. Well vinified give interesting wines.
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Other term (fr):
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Blanquette or Blanqueta
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Grape with origin in Rossillon, very traditional (also called Mauzac). Generaly cultivate in Limoux to elaborate a sparkling wine. Well vinified give interesting wines.
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BLAU PORTUGIESER
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Also known as the Blau Portugieser in Austria where it is grown and used to make a somewhat bland, dark red, medium-bodied wine.
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Other term (fr):
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Blau Portugieser
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Also known as the Blau Portugieser in Austria where it is grown and used to make a somewhat bland, dark red, medium-bodied wine.
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BLEICHERT
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In German, rose wine.
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Other term (fr):
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Bleichert
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In German, rose wine.
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BLEND
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Product obtained by the mixture of different wines.
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Other term (fr):
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Blend
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Product obtained by the mixture of different wines.
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BLENDING
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The process of combining different wines with the goal of creating a composite that's better than any of the wines separately. The wines used for blending might be from different varieties, different regions, varying types of cooperage (some new barrels, some older barrels, barrels from different forests or coopers, etc.), and even different vintages (as in non-vintage Champagne created by combining wines from different years).
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Other term (fr):
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Blending
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The process of combining different wines with the goal of creating a composite that's better than any of the wines separately. The wines used for blending might be from different varieties, different regions, varying types of cooperage (some new barrels, some older barrels, barrels from different forests or coopers, etc.), and even different vintages (as in non-vintage Champagne created by combining wines from different years).
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BLENDING
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Operation of mixing together two or more musts, wines or brandies in order to obtain a product of a desired quality.
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Other term (fr):
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Blending
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| |
Operation of mixing together two or more musts, wines or brandies in order to obtain a product of a desired quality.
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BLENDING
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The process of combining different wines with the goal of creating a composite that's better than any of the wines separately.
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Other term (fr):
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Blending
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The process of combining different wines with the goal of creating a composite that's better than any of the wines separately.
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BLENDING WINE
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Also called a cutting wine, a blending wine is added, in small quantities, to other wines to enhance them or to correct deficiencies in them. For example, wines with high alcoholic content are often added to wines with low alcoholic content and wines with dark color to those lacking color. In France a blending wine is called a coupage.
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Other term (fr):
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Blending wine
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Also called a cutting wine, a blending wine is added, in small quantities, to other wines to enhance them or to correct deficiencies in them. For example, wines with high alcoholic content are often added to wines with low alcoholic content and wines with dark color to those lacking color. In France a blending wine is called a coupage.
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BLENDING WINE
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Wine suitable for using in blends to improve the quality or corrent the deficiencies of the other wines with which it is mixed.
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Other term (fr):
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Blending wine
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Wine suitable for using in blends to improve the quality or corrent the deficiencies of the other wines with which it is mixed.
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BLIND TASTING
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Tasting wines of which the origin and identity are nor previously disclosed to the tasters.
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Other term (fr):
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Blind tasting
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Tasting wines of which the origin and identity are nor previously disclosed to the tasters.
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BLISTERED
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A very aromatical wine with a complex bouquet very visible and full-bodied, thar give a satisfying sensation in the mouth.
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Other term (fr):
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Blistered
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A very aromatical wine with a complex bouquet very visible and full-bodied, thar give a satisfying sensation in the mouth.
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BLOOD
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Organic substance that can be used as an energetic fining agent, added to some wines for the purpose of clarifying them.
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Other term (fr):
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Blood
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Organic substance that can be used as an energetic fining agent, added to some wines for the purpose of clarifying them.
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BLOOM
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A thin layer of waxlike material which covers the skins of grapes.
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Other term (fr):
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Bloom
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A thin layer of waxlike material which covers the skins of grapes.
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BLUE
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The name of blue breaking to the fast turvação is given that if observes in the white wines. This turvação can form a sedimentation in the wall of the bottle during the fermentation and persists after the removal. A blue or bluish color in some tintos wines can be observed that have a low acid content of tartaric.
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Other term (fr):
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Blue
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The name of blue breaking to the fast turvação is given that if observes in the white wines. This turvação can form a sedimentation in the wall of the bottle during the fermentation and persists after the removal. A blue or bluish color in some tintos wines can be observed that have a low acid content of tartaric.
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BOAL (PT)
Class of wine from Madeira island, intense and sweet, very aromatic.
White variety used in the barrels of the white Port and Madeira. It's a quality grape variety.
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Other term (fr):
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Boal (PT)
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Class of wine from Madeira island, intense and sweet, very aromatic.
White variety used in the barrels of the white Port and Madeira. It's a quality grape variety.
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BOBAL (SP)
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Red wine grape extensively grown in Spain. Produces deeply colored wine suitable for blending.
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Other term (fr):
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Bobal (SP)
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Red wine grape extensively grown in Spain. Produces deeply colored wine suitable for blending.
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BOCKSBEUTEL
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Squat, flagon-shaped bottle used for wines from Franken and sometimes north Baden.
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Other term (fr):
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Bocksbeutel
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Squat, flagon-shaped bottle used for wines from Franken and sometimes north Baden.
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BOCOY (SP)
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Container with the capacity of 700 l, of wood (oak or walnut), used, in the past, in the exportation of the Spanish wines.
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Other term (fr):
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Bocoy (SP)
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Container with the capacity of 700 l, of wood (oak or walnut), used, in the past, in the exportation of the Spanish wines.
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BODY
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The real or perceived consistency or density of a wine derived from several components of wine -- primarily alcohol and glycerin in combination, both of which are products of fermentation by yeast.. Real body refers to a wine that truly is thicker in density as a liquid, while perceived body is a wine's feel in the mouth whether truly denser or not. A full-bodied wine, such as Burgundy, is more easily sipped and may be referred to as "chewy," while a ligh-bodied wine such as Bordauxs easly swallowed. A thin or "watery" wine lacks body altogether.
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Other term (fr):
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Body
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| |
The real or perceived consistency or density of a wine derived from several components of wine -- primarily alcohol and glycerin in combination, both of which are products of fermentation by yeast.. Real body refers to a wine that truly is thicker in density as a liquid, while perceived body is a wine's feel in the mouth whether truly denser or not. A full-bodied wine, such as Burgundy, is more easily sipped and may be referred to as "chewy," while a ligh-bodied wine such as Bordauxs easly swallowed. A thin or "watery" wine lacks body altogether.
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BOILING
|
State of a warm liquid until its maximum degree of gaseous unfastening. The water evaporates since 100ºC, but the alcohol is more volatil and is evaporated when it reaches 78,35ºC. Therefore, the wine is warming in the still to extract the alcohol, separated it from the water.
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Other term (fr):
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Boiling
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State of a warm liquid until its maximum degree of gaseous unfastening. The water evaporates since 100ºC, but the alcohol is more volatil and is evaporated when it reaches 78,35ºC. Therefore, the wine is warming in the still to extract the alcohol, separated it from the water.
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BOIS ORDINAIRES (FR)
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The cognacs of simpler quality, from the french judicial district of Charente.
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Other term (fr):
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Bois Ordinaires (FR)
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The cognacs of simpler quality, from the french judicial district of Charente.
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BOMBINO (IT)
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White grape variety of medium quality, cultivated in some regions of Italy (Puglia, Abruzzi, Marche, Lazzio). Also used to produce vermute and some table wines.
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Other term (fr):
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Bombino (IT)
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White grape variety of medium quality, cultivated in some regions of Italy (Puglia, Abruzzi, Marche, Lazzio). Also used to produce vermute and some table wines.
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BONARDA (IT)
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Minor red grape grown in Piemonte (Italy). Makes fruity red wine of mild intensity when blended with wine from Barbera grape.
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Other term (fr):
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Bonarda (IT)
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Minor red grape grown in Piemonte (Italy). Makes fruity red wine of mild intensity when blended with wine from Barbera grape.
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BONE GELATINE
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Gelatine prepared from bones used as fining agent.
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Other term (fr):
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Bone gelatine
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Gelatine prepared from bones used as fining agent.
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BONS BOIS (FR)
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One of the five produced regions of Cognac, in the Charente.
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Other term (fr):
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Bons Bois (FR)
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One of the five produced regions of Cognac, in the Charente.
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BORBA - DOC (PT)
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One of the bigger region of Alentejo. About 3000 ha of vine on which 35% is approved for the production of VQPRD. Periquita and Trincadeira marks the tipicity of the red wines, and the variety Roupeiro is the great responsible for the whites.
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Other term (fr):
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Borba - DOC (PT)
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One of the bigger region of Alentejo. About 3000 ha of vine on which 35% is approved for the production of VQPRD. Periquita and Trincadeira marks the tipicity of the red wines, and the variety Roupeiro is the great responsible for the whites.
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BORDEAUX BOTTLE
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Bottle used in Bordeaux with a capacity of about 75 centilitres.
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Other term (fr):
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Bordeaux bottle
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Bottle used in Bordeaux with a capacity of about 75 centilitres.
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BORDEAUX MIXTURE
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Fungicide prepared by mixing solutions of copper sulphate and slaked lime.
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Other term (fr):
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Bordeaux mixture
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Fungicide prepared by mixing solutions of copper sulphate and slaked lime.
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BORDERIES
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Region of Charente whose wines are used to distill Cognac. These wines are less appreciated than the proceeding from other regions (Fins Bois, Grande Champagne e Petite Champagne).
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Other term (fr):
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Borderies
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Region of Charente whose wines are used to distill Cognac. These wines are less appreciated than the proceeding from other regions (Fins Bois, Grande Champagne e Petite Champagne).
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BORRAÇAL (PT)
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High quality red grape variety recommended for the entire Vinhos Verdes Demarcated Region, except for the Monção sub-region, being largely diffused. Productive and rustic, this grape variety produces ruby colour wines with an intense aroma, well-balanced, harmonious and flavourous. Synonymy:also known as «Borraço (a)» and «Morraça»; as «Esfarrapa» in Viana do Castelo, as «Cainho Grande»,«Cainho Grosso» or «Espadeiro Redondo» in Monção, as «Bogalhal» or «Olho de Sapo» in the area of Basto and as «Azedo».
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Other term (fr):
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Borraçal (PT)
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High quality red grape variety recommended for the entire Vinhos Verdes Demarcated Region, except for the Monção sub-region, being largely diffused. Productive and rustic, this grape variety produces ruby colour wines with an intense aroma, well-balanced, harmonious and flavourous. Synonymy:also known as «Borraço (a)» and «Morraça»; as «Esfarrapa» in Viana do Castelo, as «Cainho Grande»,«Cainho Grosso» or «Espadeiro Redondo» in Monção, as «Bogalhal» or «Olho de Sapo» in the area of Basto and as «Azedo».
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BORRADO DAS MOSCAS (PT)
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Term used to describe the variety «Bical» in the region of Dão and Douro.
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Other term (fr):
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Borrado das Moscas (PT)
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Term used to describe the variety «Bical» in the region of Dão and Douro.
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BOTA
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1. A Spanish term referring to a goatskin bag that holds about a liter of wine. The bota has a nozzle on one end-when the bag is squeezed, the wine is forced out and into one's mouth.
2. A Spanish wine barrel equivalent to a sherry Butt, holding about 132 U.S. gallons.
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Other term (fr):
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Bota
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1. A Spanish term referring to a goatskin bag that holds about a liter of wine. The bota has a nozzle on one end-when the bag is squeezed, the wine is forced out and into one's mouth.
2. A Spanish wine barrel equivalent to a sherry Butt, holding about 132 U.S. gallons.
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BOTRYTICINE
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Enzime produced by the fungus of the Cinerea Botrytis.
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Other term (fr):
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Botryticine
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Enzime produced by the fungus of the Cinerea Botrytis.
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BOTRYTIS CINEREA
|
Also called noble rot, this beneficial mold develops on grapes under certain environmental conditions. However, under the wrong circumstances (such as unripe grapes), gray rot develops and spoils the grapes. When carefully cultivated, botrytis causes the grape to shrivel, concentrating and intensifying both sugar and flavor. In addition, the acid levels remain high, which prevents the resulting wines from being cloyingly sweet. Most winemakers are exhilarated when noble rot descends on their grapes because it gives them fruit from which to make very elegant, intensely flavored dessert wines.
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Other term (fr):
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Botrytis cinerea
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Also called noble rot, this beneficial mold develops on grapes under certain environmental conditions. However, under the wrong circumstances (such as unripe grapes), gray rot develops and spoils the grapes. When carefully cultivated, botrytis causes the grape to shrivel, concentrating and intensifying both sugar and flavor. In addition, the acid levels remain high, which prevents the resulting wines from being cloyingly sweet. Most winemakers are exhilarated when noble rot descends on their grapes because it gives them fruit from which to make very elegant, intensely flavored dessert wines.
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BOTRYTIZED
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Description of wines that have a sweet, uniquely aromatic, honeyed characteristic in both flavor and fragrance. This trait is caused by grapes that have been infected with a mold known as Botrytis cinerea.
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Other term (fr):
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Botrytized
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Description of wines that have a sweet, uniquely aromatic, honeyed characteristic in both flavor and fragrance. This trait is caused by grapes that have been infected with a mold known as Botrytis cinerea.
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BOTTLE
|
The most common wine bottle size worldwide is 750 ml, but it is not standard. Some German wine bottles are a liter, some are 700 ml, while some from Alsace are 720 ml. Every wine bottle consists of a mouth, neck, ogive or shoulder, body, and bottom. The bottom may contain an indention, the term for which is a punt.
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Other term (fr):
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Bottle
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The most common wine bottle size worldwide is 750 ml, but it is not standard. Some German wine bottles are a liter, some are 700 ml, while some from Alsace are 720 ml. Every wine bottle consists of a mouth, neck, ogive or shoulder, body, and bottom. The bottom may contain an indention, the term for which is a punt.
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BOTTLE CELLAR
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Place where bottled wines are stored.
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Other term (fr):
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Bottle cellar
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Place where bottled wines are stored.
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BOTTLE RACK
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Shelves of wood or metal with compartiments to hold bottles.
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Other term (fr):
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Bottle rack
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Shelves of wood or metal with compartiments to hold bottles.
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BOTTLE SICKNESS
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A period following bottling during which the wine is flat, uninspiring and possibly unpalatable. This is a temporary condition which usually lasts no longer than a month and rarely two.
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Other term (fr):
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Bottle sickness
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A period following bottling during which the wine is flat, uninspiring and possibly unpalatable. This is a temporary condition which usually lasts no longer than a month and rarely two.
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BOTTLING
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To full the bottles of wine. The bottling in glass containers is a relatively recent practice, dated of the second half of the XVIII century. Today, the bottling demands higyenic techniques, because the wine must be conserved in good conditions during the stage.
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Other term (fr):
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Bottling
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To full the bottles of wine. The bottling in glass containers is a relatively recent practice, dated of the second half of the XVIII century. Today, the bottling demands higyenic techniques, because the wine must be conserved in good conditions during the stage.
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BOTTLING MACHINE
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Equipment used to stuff the bottles. The new machines are automatic and are endowed with all the higyenic cares.
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Other term (fr):
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Bottling machine
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Equipment used to stuff the bottles. The new machines are automatic and are endowed with all the higyenic cares.
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BOTTOM, HEAD
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The assemblage of boards or planks which forms the end of a cask.
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Other term (fr):
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Bottom, head
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The assemblage of boards or planks which forms the end of a cask.
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BOTTOMS
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Boards that close the pipe, perpendicular to the staves.
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Other term (fr):
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Bottoms
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Boards that close the pipe, perpendicular to the staves.
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BOUCHET
|
Alternate name for the Cabernet Franc grape when grown in certain cru areas of the Bordeaux region.
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Other term (fr):
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Bouchet
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Alternate name for the Cabernet Franc grape when grown in certain cru areas of the Bordeaux region.
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BOUQUET
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Today's classic usage for the term bouquet is the complex fragrance that develops in a wine through fermentation and aging, specifically bottle aging.
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Other term (fr):
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Bouquet
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Today's classic usage for the term bouquet is the complex fragrance that develops in a wine through fermentation and aging, specifically bottle aging.
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BOURBOULENC (FR)
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Minor grape grown in southern Rhone region and used in red wine blends to help create warmth and roundness. Called the Malvoisie grape in the Languedoc region of France
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Other term (fr):
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Bourboulenc (FR)
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Minor grape grown in southern Rhone region and used in red wine blends to help create warmth and roundness. Called the Malvoisie grape in the Languedoc region of France
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BOURRU
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In France, is a new wine, that still present turbidity and denote contact with lees.
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Other term (fr):
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Bourru
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In France, is a new wine, that still present turbidity and denote contact with lees.
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BOX
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Wood or card package used for the expedition of bottled wines. In general, it contains 6 or 12 bottles of 0,75 l. In the commercial transactions is used as a measured: 1 box with 12 bottles = 9 liters.
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Other term (fr):
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Box
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Wood or card package used for the expedition of bottled wines. In general, it contains 6 or 12 bottles of 0,75 l. In the commercial transactions is used as a measured: 1 box with 12 bottles = 9 liters.
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BRACHETTO (IT)
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Minor grape grown in the Piedmont region of Italy. Used to make spritzy, light red dessert wines with fruity, strawberry aroma. Best when young and served chilled. Known to be the same grape as the French Braquet .
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Other term (fr):
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Brachetto (IT)
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Minor grape grown in the Piedmont region of Italy. Used to make spritzy, light red dessert wines with fruity, strawberry aroma. Best when young and served chilled. Known to be the same grape as the French Braquet .
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BRANCELHO (PT)
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Red variety cultivated in the Vinhos Verdes Demarcated Region, in Portugal, used in the elaboration of the famous Vinhos Verdes.
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Other term (fr):
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Brancelho (PT)
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Red variety cultivated in the Vinhos Verdes Demarcated Region, in Portugal, used in the elaboration of the famous Vinhos Verdes.
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BRAND
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Name or mark used in commerce to indicate the origin of a wine or the vendor.
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Other term (fr):
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Brand
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Name or mark used in commerce to indicate the origin of a wine or the vendor.
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BRANDO
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Portuguese term applied to a wine which is low in acid and supple.
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Other term (fr):
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Brando
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Portuguese term applied to a wine which is low in acid and supple.
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BRANDY
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A liquor distilled from wine and aged in wood, which contributes flavor and color. The finest of all brandies is Cognac, closely followed by Armagnac. The name brandy comes from the Dutch brandewijin, meaning "burned (distilled) wine." Brandy can also be made from fermented fruits other than grapes (such as the apple-based Calvados), but they are generally qualified by adding the name of the fruit, as in apple brandy. The term brandy by itself generally refers to those made from grapes.
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Other term (fr):
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Brandy
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A liquor distilled from wine and aged in wood, which contributes flavor and color. The finest of all brandies is Cognac, closely followed by Armagnac. The name brandy comes from the Dutch brandewijin, meaning "burned (distilled) wine." Brandy can also be made from fermented fruits other than grapes (such as the apple-based Calvados), but they are generally qualified by adding the name of the fruit, as in apple brandy. The term brandy by itself generally refers to those made from grapes.
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BRANDY
|
The spirit obtained by distilling wine.
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Other term (fr):
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Brandy
|
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The spirit obtained by distilling wine.
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BRANDY BLEND
|
Mixture of brandies of different origins or different ages.
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Other term (fr):
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Brandy blend
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Mixture of brandies of different origins or different ages.
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BRANQUINHA (PT)
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White variety from Lafões and Encostas da Nave region.
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Other term (fr):
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Branquinha (PT)
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White variety from Lafões and Encostas da Nave region.
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BREAD
|
The aroma of the fresh bread can appear in the white wines. It remembers the bread recently cooked, and is given by the furfural, such as the sweet aromas of the plums that appear in the old red wines.
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Other term (fr):
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Bread
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The aroma of the fresh bread can appear in the white wines. It remembers the bread recently cooked, and is given by the furfural, such as the sweet aromas of the plums that appear in the old red wines.
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BREAK WIND
|
A row or rows, or trees or a structure intended to protect the vineyard against the wind.
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Other term (fr):
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Break wind
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A row or rows, or trees or a structure intended to protect the vineyard against the wind.
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BREAKING DOWN, REDUCTION IN PROOF, CUTTING
|
Addition of water to high strength brandy to bring it to normal strength for sale or consumption.
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|
Other term (fr):
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Breaking down, reduction in proof, cutting
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| |
Addition of water to high strength brandy to bring it to normal strength for sale or consumption.
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BRETON (FR)
|
Term used to descriobe the variety Cabernet Franc in the Loire valley.
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|
Other term (fr):
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Breton (FR)
|
| |
Term used to descriobe the variety Cabernet Franc in the Loire valley.
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BRICK COLOURED
|
Term applied to red wines which have acquired a red-dish-brown or brick red colour trought ageing, particularly ageing in wood.
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|
Other term (fr):
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Brick coloured
|
| |
Term applied to red wines which have acquired a red-dish-brown or brick red colour trought ageing, particularly ageing in wood.
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BRILLIANT
|
Very clear (and transparent in white wines) appearance with no visible particulates or suspensions. May be sign of flavour deficiency in heavily filtered wines.
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|
Other term (fr):
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Brilliant
|
| |
Very clear (and transparent in white wines) appearance with no visible particulates or suspensions. May be sign of flavour deficiency in heavily filtered wines.
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BRIX
|
Measure of the sugar concentration that, according to one conversion table, can be transformed into Baumé degree, or vice versa. 1,8º Brix corresponds 1º Baumé.Measurement system used for sugar content of grapes, wine and related products. A reading of 20 to 25 deg. Brix is the optimum degree of grape ripeness at harvest for the majority of table wines. A quick conversion method for users requiring Specific Gravity units of measurement is to take the Brix reading, deg. Brix (as Sucrose, for which most refractometers are calibrated), and multiply by 0.00425 and then add 0.9988 to the resulting number. This will give a close approximation to the equivalent figure for the S.G of Sucrose at 20 deg. C. Ex: A Brix reading of 18 equals S.G. 1.074. Using the conversion technique above gives a figure of 1.075 which is close enough for most users.
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|
Other term (fr):
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Brix
|
| |
Measure of the sugar concentration that, according to one conversion table, can be transformed into Baumé degree, or vice versa. 1,8º Brix corresponds 1º Baumé.Measurement system used for sugar content of grapes, wine and related products. A reading of 20 to 25 deg. Brix is the optimum degree of grape ripeness at harvest for the majority of table wines. A quick conversion method for users requiring Specific Gravity units of measurement is to take the Brix reading, deg. Brix (as Sucrose, for which most refractometers are calibrated), and multiply by 0.00425 and then add 0.9988 to the resulting number. This will give a close approximation to the equivalent figure for the S.G of Sucrose at 20 deg. C. Ex: A Brix reading of 18 equals S.G. 1.074. Using the conversion technique above gives a figure of 1.075 which is close enough for most users.
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BROUILLI
|
Milky brandy of few degrees obtained after the first wine distillation in copper still, and submitted to a second passage to get holandas of great quality and to elaborate brandies.
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|
Other term (fr):
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Brouilli
|
| |
Milky brandy of few degrees obtained after the first wine distillation in copper still, and submitted to a second passage to get holandas of great quality and to elaborate brandies.
|
BROWN
|
When a wine presents this color means that it is modified or sick.
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|
Other term (fr):
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Brown
|
| |
When a wine presents this color means that it is modified or sick.
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BROWN SHERRY
|
Frangrant sherry, a little tasted, prepared to export to the British market.
|
|
Other term (fr):
|
Brown sherry
|
| |
Frangrant sherry, a little tasted, prepared to export to the British market.
|
BROWNIANO
|
Disordered and fast movement of microscopical colloids in suspension in a liquid.
|
|
Other term (fr):
|
Browniano
|
| |
Disordered and fast movement of microscopical colloids in suspension in a liquid.
|
BROWNING
|
Denotes ageing in a wine. Young wine colour tints show no sign of such "browning".
|
|
Other term (fr):
|
Browning
|
| |
Denotes ageing in a wine. Young wine colour tints show no sign of such "browning".
|
BROWNISH
|
Term used to define the color of an old and oxidated wine.
|
|
Other term (fr):
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Brownish
|
| |
Term used to define the color of an old and oxidated wine.
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BRUNELLO (IT)
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Italian red grape variety that produce wines with great quality.
|
|
Other term (fr):
|
Brunello (IT)
|
| |
Italian red grape variety that produce wines with great quality.
|
BRUT
|
Label term used mainly for Champagne and other sparkling wines to indicate 'very dry' (inferior the 15 g/l).
|
|
Other term (fr):
|
Brut
|
| |
Label term used mainly for Champagne and other sparkling wines to indicate 'very dry' (inferior the 15 g/l).
|
BUBBLE
|
A bubble of gas at the surface of a slightly gassy wine.
|
|
Other term (fr):
|
Bubble
|
| |
A bubble of gas at the surface of a slightly gassy wine.
|
BUBBLING
|
Term used to describe something that generated carbon dioxide (CO2). For sparkling wines the CO2 is trapped in the bottle and is responsible for the bubbles.
|
|
Other term (fr):
|
Bubbling
|
| |
Term used to describe something that generated carbon dioxide (CO2). For sparkling wines the CO2 is trapped in the bottle and is responsible for the bubbles.
|
BUCELAS - DOC (PT)
|
Important portuguese region. Demarcated in 1911 and placed near Lisbon. It conquered its fame with white wines of quality, from the variety Arinto.
|
|
Other term (fr):
|
Bucelas - DOC (PT)
|
| |
Important portuguese region. Demarcated in 1911 and placed near Lisbon. It conquered its fame with white wines of quality, from the variety Arinto.
|
BUD
|
The bud of the vine contains three growing points. The central one usually grows and is always the most fruitful. Young shoot or growing tip.
|
|
Other term (fr):
|
Bud
|
| |
The bud of the vine contains three growing points. The central one usually grows and is always the most fruitful. Young shoot or growing tip.
|
BUD BURST
|
Emergence of shoots from the buds.
|
|
Other term (fr):
|
Bud burst
|
| |
Emergence of shoots from the buds.
|
BUD BURST
|
Emergence of shoots from the buds.
|
|
Other term (fr):
|
Bud burst
|
| |
Emergence of shoots from the buds.
|
BUD, EYE
|
The bud that develops in the axil of the leaf.
|
|
Other term (fr):
|
Bud, eye
|
| |
The bud that develops in the axil of the leaf.
|
BUJEOS
|
Term used, in Jerez, to describe adobe soils formed by alluviums. They produce many grass, due to its organic origin.
|
|
Other term (fr):
|
Bujeos
|
| |
Term used, in Jerez, to describe adobe soils formed by alluviums. They produce many grass, due to its organic origin.
|
BUKETTRAUBE
|
White variety from South Africa, that produce wines with a lot of sugar and acidity. It proceeds from the old alsaciano vineyard, called Bouquettraube, Bouquet Blanc or Sylvanner almiscarada.
|
|
Other term (fr):
|
Bukettraube
|
| |
White variety from South Africa, that produce wines with a lot of sugar and acidity. It proceeds from the old alsaciano vineyard, called Bouquettraube, Bouquet Blanc or Sylvanner almiscarada.
|
BULK, BULK WINE
|
Although sometimes erroneously used to describe wine sold in jugs or boxes, the term bulk wine actually refers to wine that's not yet packaged for retail sale.
|
|
Other term (fr):
|
Bulk, bulk wine
|
| |
Although sometimes erroneously used to describe wine sold in jugs or boxes, the term bulk wine actually refers to wine that's not yet packaged for retail sale.
|
BUNCH
|
A groupe or cluster of grapes attached to the same peduncle.
|
|
Other term (fr):
|
Bunch
|
| |
A groupe or cluster of grapes attached to the same peduncle.
|
BUNG
|
In cooperage, a wooden stopper used to seal the cask, keg or barrel. In glassware, usually a rubber stopper used to seal a demijohn, carboy or jug. Bugs maybe eithr solid or drilled with a central hole to accept a fermentation lock (airlock). Some bungs have two holes drilled to accept two airlocks, or one airlock and a blow-off tube.
|
|
Other term (fr):
|
Bung
|
| |
In cooperage, a wooden stopper used to seal the cask, keg or barrel. In glassware, usually a rubber stopper used to seal a demijohn, carboy or jug. Bugs maybe eithr solid or drilled with a central hole to accept a fermentation lock (airlock). Some bungs have two holes drilled to accept two airlocks, or one airlock and a blow-off tube.
|
BUNG HOLE
|
The circular openingof a cask which is closed with a bung.
|
|
Other term (fr):
|
Bung hole
|
| |
The circular openingof a cask which is closed with a bung.
|
BUNG STARTER
|
Iron tool used to loosen bungs of casks.
|
|
Other term (fr):
|
Bung Starter
|
| |
Iron tool used to loosen bungs of casks.
|
BUNG, CELLAR PLUG
|
Cornical plug of wood or glass used to close the opening in a cask.
|
|
Other term (fr):
|
Bung, cellar plug
|
| |
Cornical plug of wood or glass used to close the opening in a cask.
|
BUNGING UP
|
Operation of closing casks or barrels with bungs.
|
|
Other term (fr):
|
Bunging up
|
| |
Operation of closing casks or barrels with bungs.
|
BURGUNDER
|
Generic name that the Germans give to the grapes Pinot Noir.
|
|
Other term (fr):
|
Burgunder
|
| |
Generic name that the Germans give to the grapes Pinot Noir.
|
BURGUNDY BOTTLE
|
Bottle used in Burgundy, and with a capacity of about 75 centilitres.
|
|
Other term (fr):
|
Burgundy bottle
|
| |
Bottle used in Burgundy, and with a capacity of about 75 centilitres.
|
BURGUNDY MIXTURE
|
Fungicide prepared by mixing solutions of copper sulphate and sodium carbonate.
|
|
Other term (fr):
|
Burgundy mixture
|
| |
Fungicide prepared by mixing solutions of copper sulphate and sodium carbonate.
|
BURNED (DISTILLED) WINE
|
Brandy.
|
|
Other term (fr):
|
Burned (distilled) wine
|
| |
Brandy.
|
BUTT
|
Barrel used in the United Kingdom for ageing Sherry, of 500-650 litre capacity.
|
|
Other term (fr):
|
Butt
|
| |
Barrel used in the United Kingdom for ageing Sherry, of 500-650 litre capacity.
|
BUTTER
|
Pleasant aroma of cool butter detected in certain quality wines, over all, if it made the malolactic fermentation.
|
|
Other term (fr):
|
Butter
|
| |
Pleasant aroma of cool butter detected in certain quality wines, over all, if it made the malolactic fermentation.
|
BUTTERED
|
Sensation in the mouth, with wines of soft and oily texture.
|
|
Other term (fr):
|
Buttered
|
| |
Sensation in the mouth, with wines of soft and oily texture.
|
BUTYRIC
|
Rancid odor of some spiled wines.
|
|
Other term (fr):
|
Butyric
|
| |
Rancid odor of some spiled wines.
|
CABAZ
|
Portuguese term used to describ a tool of wood, metal, wicker or plastic, of several forms, with a wing, that serves for the special transport of the harvest and the bottles.
|
|
Other term (fr):
|
Cabaz
|
| |
Portuguese term used to describ a tool of wood, metal, wicker or plastic, of several forms, with a wing, that serves for the special transport of the harvest and the bottles.
|
CABBAGE
|
Vegetal odor, very unpleasant and powerful, that remember the cabbage.
|
|
Other term (fr):
|
Cabbage
|
| |
Vegetal odor, very unpleasant and powerful, that remember the cabbage.
|
CABERNET FRANC
|
Semi-classic grape similar in many ways to Cabernet Sauvignon. Now strongly suspected of being a mutation particularly suited to cooler, damper climatic conditions. Widely grown in the Loire region where it is known as the Breton and in large areas of southwest France where it is sometimes known as Bouchy or Bouchet. In NE. Italy it is known as the Bordo grape. Bordeaux wines commonly contain a blend of both wines, a practice increasingly being followed in California. Wine from these grapes has a deep purple color, when young, with a fragrant aroma. Just like Cabernet Sauvignon, North American growth is mainly confined to the coastal regions; Long Island (N.Y.) and the Pacific Northwest showing signs of being very hospitable. New Zealand has also proved to be a potential good home.
|
|
Other term (fr):
|
Cabernet Franc
|
| |
Semi-classic grape similar in many ways to Cabernet Sauvignon. Now strongly suspected of being a mutation particularly suited to cooler, damper climatic conditions. Widely grown in the Loire region where it is known as the Breton and in large areas of southwest France where it is sometimes known as Bouchy or Bouchet. In NE. Italy it is known as the Bordo grape. Bordeaux wines commonly contain a blend of both wines, a practice increasingly being followed in California. Wine from these grapes has a deep purple color, when young, with a fragrant aroma. Just like Cabernet Sauvignon, North American growth is mainly confined to the coastal regions; Long Island (N.Y.) and the Pacific Northwest showing signs of being very hospitable. New Zealand has also proved to be a potential good home.
|
CABERNET SAUVIGNON
|
A "noble" grape famous as one of the main varietals, along with Merlot, Cabernet Franc and others, (many of which are distantly related), used to create the magnificent french Bordeaux region blended red wines. Helps make wines of classic breed, intensity and complexity that often need to bottle-age for at least 5-10 years in order to reach peak flavor condition. The most successful plantings in North America are mainly on Long Island (N.Y.) and the cooler regions of northern California. In the warmer regions of California, grapes made into a single varietal wine will often produce higher than optimum levels of alcohol and, conversely, lower than optimum acid levels in most years and so may tend to age less successfully than the blended french versions. Aromas and flavors include: Black-currant, blackberry, mint (etc). In the last decades of the twentieth century many other countries have seen their regions develop into prime producers - (e.g: Australia, Argentina, Chile, Italy and New Zealand).
|
|
Other term (fr):
|
Cabernet Sauvignon
|
| |
A "noble" grape famous as one of the main varietals, along with Merlot, Cabernet Franc and others, (many of which are distantly related), used to create the magnificent french Bordeaux region blended red wines. Helps make wines of classic breed, intensity and complexity that often need to bottle-age for at least 5-10 years in order to reach peak flavor condition. The most successful plantings in North America are mainly on Long Island (N.Y.) and the cooler regions of northern California. In the warmer regions of California, grapes made into a single varietal wine will often produce higher than optimum levels of alcohol and, conversely, lower than optimum acid levels in most years and so may tend to age less successfully than the blended french versions. Aromas and flavors include: Black-currant, blackberry, mint (etc). In the last decades of the twentieth century many other countries have seen their regions develop into prime producers - (e.g: Australia, Argentina, Chile, Italy and New Zealand).
|
CACAO
|
Noble, characteristic aroma of some old harvests. It can be detected in venerable bottles of red wines, like Ports and rancid Catalans wines.
|
|
Other term (fr):
|
Cacao
|
| |
Noble, characteristic aroma of some old harvests. It can be detected in venerable bottles of red wines, like Ports and rancid Catalans wines.
|
CAÍÑO DE BAGO GORDO (SP)
|
Traditional grape variety from Galiza, also called Borrasao.
|
|
Other term (fr):
|
Caíño de Bago Gordo (SP)
|
| |
Traditional grape variety from Galiza, also called Borrasao.
|
CALCAREOUS
|
Rock formed essentially by calcium carbonate. Present in the soil and subsoil, is valued in certain regions, as the case of Borgonha and Jerez.
|
|
Other term (fr):
|
Calcareous
|
| |
Rock formed essentially by calcium carbonate. Present in the soil and subsoil, is valued in certain regions, as the case of Borgonha and Jerez.
|
CALCIUM CARBONATE
|
Neutral salt of the carbonic acid, that in cold regions or acid harvests is used to desacidify musts and wines.
|
|
Other term (fr):
|
Calcium carbonate
|
| |
Neutral salt of the carbonic acid, that in cold regions or acid harvests is used to desacidify musts and wines.
|
CALITOR
|
French grape variety, very sensible to the rot. It produce an usual wine with a few color.
|
|
Other term (fr):
|
Calitor
|
| |
French grape variety, very sensible to the rot. It produce an usual wine with a few color.
|
CAMALHÃO (PT)
|
A piece of cultivated land lying between two furrows (or trenches).
|
|
Other term (fr):
|
Camalhão (PT)
|
| |
A piece of cultivated land lying between two furrows (or trenches).
|
CAMARALET (FR)
|
White variety cultivated in a little amount of the french Pirenéus. Used in the composition of the jurançon and of the Béarn wines.
|
|
Other term (fr):
|
Camaralet (FR)
|
| |
White variety cultivated in a little amount of the french Pirenéus. Used in the composition of the jurançon and of the Béarn wines.
|
CAMARATE (PT)
|
Red variety recommended in the West region. Also appear in the Ribatejo region.
|
|
Other term (fr):
|
Camarate (PT)
|
| |
Red variety recommended in the West region. Also appear in the Ribatejo region.
|
CAMARÈSE (FR)
|
Red variety cultivated in Châteauneuf-du-Pape, of the Rhone valley. Also called Vacarèse. Is one of the thirteen authorized varieties in the AOC Châteauneuf-du-Pape. It goes being substituted for the Syrah variety.
|
|
Other term (fr):
|
Camarèse (FR)
|
| |
Red variety cultivated in Châteauneuf-du-Pape, of the Rhone valley. Also called Vacarèse. Is one of the thirteen authorized varieties in the AOC Châteauneuf-du-Pape. It goes being substituted for the Syrah variety.
|
CAMOMILE
|
Odor that remember the plant and detected in some young wines.
|
|
Other term (fr):
|
Camomile
|
| |
Odor that remember the plant and detected in some young wines.
|
CAMOMILE
|
Floral odor that evokes perfumed vapors of this plant in infusion.
|
|
Other term (fr):
|
Camomile
|
| |
Floral odor that evokes perfumed vapors of this plant in infusion.
|
CAMPHOR
|
Spiced and vegetal odor, that appears in certain wines elaborated with very rich grapes.
|
|
Other term (fr):
|
Camphor
|
| |
Spiced and vegetal odor, that appears in certain wines elaborated with very rich grapes.
|
CANDICANS, VITIS
|
American variety well adapted to dry soils. It's not very resistant to filoxera.
|
|
Other term (fr):
|
Candicans, Vitis
|
| |
American variety well adapted to dry soils. It's not very resistant to filoxera.
|
CANDY
|
Purifyed and crystallized sugar add to a must to increase its alcohol potential, or to a new wine to balance the taste of its alcohol or bite of its acidity or tannin.
|
|
Other term (fr):
|
Candy
|
| |
Purifyed and crystallized sugar add to a must to increase its alcohol potential, or to a new wine to balance the taste of its alcohol or bite of its acidity or tannin.
|
CANDYLIKE
|
Refers to the perfumed fresh fruit aromas and flavors of the grape which can be attractive in wines made for early consumption. These include pink Rose style, "nouveau" Beaujolais etc. Many consider it a less desirable characteristic in longer-aging reds and better whites.
|
|
Other term (fr):
|
Candylike
|
| |
Refers to the perfumed fresh fruit aromas and flavors of the grape which can be attractive in wines made for early consumption. These include pink Rose style, "nouveau" Beaujolais etc. Many consider it a less desirable characteristic in longer-aging reds and better whites.
|
CANE
|
A mature shoot of the vine.
|
|
Other term (fr):
|
Cane
|
| |
A mature shoot of the vine.
|
CANE SUGAR
|
This plant provides the most appreciated sugar used to prepare expedition liqueur of great sparkling wines. Is also used in wines without alcohol from the cold countries.
|
|
Other term (fr):
|
Cane sugar
|
| |
This plant provides the most appreciated sugar used to prepare expedition liqueur of great sparkling wines. Is also used in wines without alcohol from the cold countries.
|
CANECO (COOPERAGE)
|
Wood container used in the cellars and made with from the staves.
|
|
Other term (fr):
|
Caneco (Cooperage)
|
| |
Wood container used in the cellars and made with from the staves.
|
CANNAIOLO (IT)
|
Minor grape grown in the Tuscany region of northern Italy. Red wine from this grape is often used for blending with Sangiovese Grosso in some of the Chianti range of red wines.
|
|
Other term (fr):
|
Cannaiolo (IT)
|
| |
Minor grape grown in the Tuscany region of northern Italy. Red wine from this grape is often used for blending with Sangiovese Grosso in some of the Chianti range of red wines.
|
CANNONADU OR CANNONAO (IT)
|
Term used, in Sardenha, to the variety red Grenache (also called Cannono).
|
|
Other term (fr):
|
Cannonadu or Cannonao (IT)
|
| |
Term used, in Sardenha, to the variety red Grenache (also called Cannono).
|
CAÑOCAZO
|
White grape variety, very sweet, cultivated in jerez. Also used in Australia.
|
|
Other term (fr):
|
Cañocazo
|
| |
White grape variety, very sweet, cultivated in jerez. Also used in Australia.
|
CANTEIRO (PT)
|
Natural process of aging of the Madeira wine.
|
|
Other term (fr):
|
Canteiro (PT)
|
| |
Natural process of aging of the Madeira wine.
|
CANTINA (II)
|
Winemaking cellar, winery.
|
|
Other term (fr):
|
Cantina (II)
|
| |
Winemaking cellar, winery.
|
CAP
|
The part of a pot still immediately above the pot and in which some condensation occurs.
|
|
Other term (fr):
|
Cap
|
| |
The part of a pot still immediately above the pot and in which some condensation occurs.
|
CAP, HEAD
|
Skins and other solid parts of the grapes which rise to the surface of the must during fermentation.
|
|
Other term (fr):
|
Cap, head
|
| |
Skins and other solid parts of the grapes which rise to the surface of the must during fermentation.
|
CAPSULE
|
The wrapping that covers the cork and neck of a wine bottle. Historically, the favored material for capsules has been lead, but concerns over lead's safety are causing its gradual replacement. Other alternatives are plastic, tin, aluminum, and laminates.
|
|
Other term (fr):
|
Capsule
|
| |
The wrapping that covers the cork and neck of a wine bottle. Historically, the favored material for capsules has been lead, but concerns over lead's safety are causing its gradual replacement. Other alternatives are plastic, tin, aluminum, and laminates.
|
CAPSULE-CROWN
|
Metallic cork used to close the bottles of the sparkling wines fermented in the bottle, during the formation of the carbonic gas.
|
|
Other term (fr):
|
Capsule-crown
|
| |
Metallic cork used to close the bottles of the sparkling wines fermented in the bottle, during the formation of the carbonic gas.
|
CARAMEL
|
An adjective used to describe wines, such as MADEIRA, that have a rich, burnt-sugar aroma and flavor.
|
|
Other term (fr):
|
Caramel
|
| |
An adjective used to describe wines, such as MADEIRA, that have a rich, burnt-sugar aroma and flavor.
|
CARBON DIOXIDE (CO2)
|
Gas generated during fermentation. Normally most is allowed to escape into the atmosphere. For sparkling wines the CO2 is trapped in the bottle and is responsible for the bubbles. Winemakers often use CO2 to protect juice and wine from oxygen at various stages in the winemaking process.
|
|
Other term (fr):
|
Carbon dioxide (CO2)
|
| |
Gas generated during fermentation. Normally most is allowed to escape into the atmosphere. For sparkling wines the CO2 is trapped in the bottle and is responsible for the bubbles. Winemakers often use CO2 to protect juice and wine from oxygen at various stages in the winemaking process.
|
CARBON DIOXIDE, CARBONIC ACID GAS
|
A colorless, odorless, incombustible gas, carbon dioxide (CO2) is one of the two byproducts of FERMENTATION, the other being ALCOHOL. Yeast acts on the natural grape sugar and converts 40 to 45 percent of it to carbon dioxide, which in most cases escapes into the air. In the production of SPARKLING WINES, however, carbon dioxide is purposely trapped in the wine to create effervescence.
|
|
Other term (fr):
|
Carbon dioxide, carbonic acid gas
|
| |
A colorless, odorless, incombustible gas, carbon dioxide (CO2) is one of the two byproducts of FERMENTATION, the other being ALCOHOL. Yeast acts on the natural grape sugar and converts 40 to 45 percent of it to carbon dioxide, which in most cases escapes into the air. In the production of SPARKLING WINES, however, carbon dioxide is purposely trapped in the wine to create effervescence.
|
CARBONATED
|
Sparkling wine elaborated with addition of artificial carbon dioxide.
|
|
Other term (fr):
|
Carbonated
|
| |
Sparkling wine elaborated with addition of artificial carbon dioxide.
|
CARBONATED WINE
|
Sparkling wine with no quality, gasified industrially.
|
|
Other term (fr):
|
Carbonated wine
|
| |
Sparkling wine with no quality, gasified industrially.
|
CARBONIC MACERATION
|
Special winemaking process in which whole, uncrushed grapes are placed in a sealed tank. Fermentation takes place within the berries, leading to extraction of fruit and colour but minimal tannin, resulting in a soft, early drinking style. Particularly used in Beaujolais and for many vins nouveaux and vins primeurs.
|
|
Other term (fr):
|
Carbonic maceration
|
| |
Special winemaking process in which whole, uncrushed grapes are placed in a sealed tank. Fermentation takes place within the berries, leading to extraction of fruit and colour but minimal tannin, resulting in a soft, early drinking style. Particularly used in Beaujolais and for many vins nouveaux and vins primeurs.
|
CARCAVELOS (PT)
|
A small Portuguese DENOMINAÇÃO DE ORIGEM CONTROLADA (DOC) located just west of Lisbon near the seaside resort of Estoril. Carcavelos is known for its sweet, white FORTIFIED WINES made from local grape varieties of Boais, Cerceal do Douro, Galego Dourado, and Rabo de Ovelha.
|
|
Other term (fr):
|
Carcavelos (PT)
|
| |
A small Portuguese DENOMINAÇÃO DE ORIGEM CONTROLADA (DOC) located just west of Lisbon near the seaside resort of Estoril. Carcavelos is known for its sweet, white FORTIFIED WINES made from local grape varieties of Boais, Cerceal do Douro, Galego Dourado, and Rabo de Ovelha.
|
CARIGNAN
|
Although this red grape originated in northern SPAIN'S cariñena district, it's become the most widely grown red grape in FRANCE, especially throughout the LANGUEDOC-ROUSSILLON region. It's also extensively grown in other countries ringing the Mediterranean including Italy, Spain, Algeria, and Israel. It was also once the most widely planted red grape in California (where it's spelled Carignane), mostly in the San Joaquin Valley. With its high yields, Carignan produces more red wine than any other grape variety-most of it very ordinary.
|
|
Other term (fr):
|
Carignan
|
| |
Although this red grape originated in northern SPAIN'S cariñena district, it's become the most widely grown red grape in FRANCE, especially throughout the LANGUEDOC-ROUSSILLON region. It's also extensively grown in other countries ringing the Mediterranean including Italy, Spain, Algeria, and Israel. It was also once the most widely planted red grape in California (where it's spelled Carignane), mostly in the San Joaquin Valley. With its high yields, Carignan produces more red wine than any other grape variety-most of it very ordinary.
|
CARMENÈRE (FR)
|
Very limited plantings of this red wine grape are now found in the Medoc region of Bordeaux, France where it is used to produce deep red wines occasionally used for blending purposes in the same manner as Petit Verdot.
|
|
Other term (fr):
|
Carmenère (FR)
|
| |
Very limited plantings of this red wine grape are now found in the Medoc region of Bordeaux, France where it is used to produce deep red wines occasionally used for blending purposes in the same manner as Petit Verdot.
|
CARMIM
|
Red color, with violaceos nuances, characteristic of the young red wines.
|
|
Other term (fr):
|
Carmim
|
| |
Red color, with violaceos nuances, characteristic of the young red wines.
|
CARNATION
|
Floral odor that remembers the perfume that this flower exhales and that is due to the natural richness of the wine.
|
|
Other term (fr):
|
Carnation
|
| |
Floral odor that remembers the perfume that this flower exhales and that is due to the natural richness of the wine.
|
CAROB
|
Sweetish and toasted aroma, rustic like carob, who characterizes certain sweet wines or brandies.
|
|
Other term (fr):
|
Carob
|
| |
Sweetish and toasted aroma, rustic like carob, who characterizes certain sweet wines or brandies.
|
CARRIAGE
|
Transport of the harvest from the vine to the press.
|
|
Other term (fr):
|
Carriage
|
| |
Transport of the harvest from the vine to the press.
|
CASA (PT)
|
Term used to describe wine produced from grapes of a specific property. Equivalent to the "quinta" or to the French terms "chateau" and "domaine".
|
|
Other term (fr):
|
Casa (PT)
|
| |
Term used to describe wine produced from grapes of a specific property. Equivalent to the "quinta" or to the French terms "chateau" and "domaine".
|
CASEIN
|
A form of milk protein used for fining wines. Casein is often obtained in the form of powdered skim milk.
|
|
Other term (fr):
|
Casein
|
| |
A form of milk protein used for fining wines. Casein is often obtained in the form of powdered skim milk.
|
CASK
|
A large, strong, barrel-shaped, leak-proof container generally used for storing wines and other spirits. Most wine casks are made of oak. This term is also used to describe the quantity such a container holds.
|
|
Other term (fr):
|
Cask
|
| |
A large, strong, barrel-shaped, leak-proof container generally used for storing wines and other spirits. Most wine casks are made of oak. This term is also used to describe the quantity such a container holds.
|
CASK
|
Container made of wooden staves and having the shape of two truncated cones joined at their baes.
|
|
Other term (fr):
|
Cask
|
| |
Container made of wooden staves and having the shape of two truncated cones joined at their baes.
|
CASSIS
|
A sensory term used to describe the rich, black currant flavor and aroma found in some wines, such as those made from merlot, cabernet sauvignon, pinot noir, syrah and tempranillo grapes.
|
|
Other term (fr):
|
Cassis
|
| |
A sensory term used to describe the rich, black currant flavor and aroma found in some wines, such as those made from merlot, cabernet sauvignon, pinot noir, syrah and tempranillo grapes.
|
CASTELÃO (PT)
|
Recommended white grape variety from the Bairrada region. It is present in many other regions of the country, but with another name.
|
|
Other term (fr):
|
Castelão (PT)
|
| |
Recommended white grape variety from the Bairrada region. It is present in many other regions of the country, but with another name.
|
CASTELÃO FRANCÊS (PT)
|
Port wine variety. Also named Periquita. It meets in all the Center and the South of portugal. It takes the name in agreement with the regions.
|
|
Other term (fr):
|
Castelão francês (PT)
|
| |
Port wine variety. Also named Periquita. It meets in all the Center and the South of portugal. It takes the name in agreement with the regions.
|
CATEGORIA DE UTILIZAÇÃO DA VINHA (PT)
|
The production nature of the vine: grapes for wine, grapes for table wine and for particular use.
|
|
Other term (fr):
|
Categoria de utilização da vinha (PT)
|
| |
The production nature of the vine: grapes for wine, grapes for table wine and for particular use.
|
CELLAR FOREMAN; CELLAR MASTER
|
Chief-technician in charge of the cellar or winery.
|
|
Other term (fr):
|
Cellar foreman; cellar master
|
| |
Chief-technician in charge of the cellar or winery.
|
CHALICE, WINE GLASS
|
Cup, specially used in certain liturgical jewish-christians rituals to consecrate or to offer the wine.
|
|
Other term (fr):
|
Chalice, wine glass
|
| |
Cup, specially used in certain liturgical jewish-christians rituals to consecrate or to offer the wine.
|
CHALK
|
Sedimentary rock, softly, composed essentially of calcium carbonate, of certain soils.
|
|
Other term (fr):
|
Chalk
|
| |
Sedimentary rock, softly, composed essentially of calcium carbonate, of certain soils.
|
CHAMBRÉ
|
Term apllied to wine which has been brought to room temperature to make it more acceptable to the consumer.
|
|
Other term (fr):
|
Chambré
|
| |
Term apllied to wine which has been brought to room temperature to make it more acceptable to the consumer.
|
CHAPTALIZATION
|
Addition of sugar to the must. The practice is ilegal in some countries, but allowed in others.
|
|
Other term (fr):
|
Chaptalization
|
| |
Addition of sugar to the must. The practice is ilegal in some countries, but allowed in others.
|
CHAPTALIZE
|
To add sugar to a must to increase its alcohol potential, or to a new wine to balance the taste of its alcohol or bite of its acidity or tannin.
|
|
Other term (fr):
|
Chaptalize
|
| |
To add sugar to a must to increase its alcohol potential, or to a new wine to balance the taste of its alcohol or bite of its acidity or tannin.
|
CHARACTER
|
A term applied to a wine with distinctive, obvious features, either pertaining to its style or its variety. Although character has nothing to do with a wine's quality, one without it is considered dull.
|
|
Other term (fr):
|
Character
|
| |
A term applied to a wine with distinctive, obvious features, either pertaining to its style or its variety. Although character has nothing to do with a wine's quality, one without it is considered dull.
|
CHARACTERLESS
|
Wines lacking in bouquet an flavour.
|
|
Other term (fr):
|
Characterless
|
| |
Wines lacking in bouquet an flavour.
|
CHARM
|
Quality of a wine that produces pleasant sensations.
|
|
Other term (fr):
|
Charm
|
| |
Quality of a wine that produces pleasant sensations.
|
CHARMING
|
A comment applied to wines that don't quite fulfil the first expectations. Means detecting a slight flavor lightness. Sometimes used to describe wines made from the Chenin Blanc grape styled after a type of wine originating from the Loire region of France
|
|
Other term (fr):
|
Charming
|
| |
A comment applied to wines that don't quite fulfil the first expectations. Means detecting a slight flavor lightness. Sometimes used to describe wines made from the Chenin Blanc grape styled after a type of wine originating from the Loire region of France
|
CHEESE
|
Lactic odor that remembers of the cheese.
|
|
Other term (fr):
|
Cheese
|
| |
Lactic odor that remembers of the cheese.
|
CHEMICAL FUNCTION
|
The chemical properties of a group of compounds characterized by a functional grouping.
|
|
Other term (fr):
|
Chemical function
|
| |
The chemical properties of a group of compounds characterized by a functional grouping.
|
CHEMICAL STERILIZATION OF MUST
|
Addition to the must of substances which prevent the growth of microorganisms and fermentation.
|
|
Other term (fr):
|
Chemical sterilization of must
|
| |
Addition to the must of substances which prevent the growth of microorganisms and fermentation.
|
CHEMICAL STERILIZATION OF MUST
|
Addition to the must of substances which prevent the growth of microorganisms and fermentation.
|
|
Other term (fr):
|
Chemical sterilization of must
|
| |
Addition to the must of substances which prevent the growth of microorganisms and fermentation.
|
CHEMISTRY
|
This term is used to design some ackward odors, as the ascetic and medicinal odor of cauchu, phenic, phenols, sulphur or sulphured odors, etc.
|
|
Other term (fr):
|
Chemistry
|
| |
This term is used to design some ackward odors, as the ascetic and medicinal odor of cauchu, phenic, phenols, sulphur or sulphured odors, etc.
|
CHESTNUT
|
Fruity odor that evokes the taste of the toasted chestnut, characteristic of some chardonnay wines fermented in wood, or of the baked chestnut, that appears in some young white wines.
|
|
Other term (fr):
|
Chestnut
|
| |
Fruity odor that evokes the taste of the toasted chestnut, characteristic of some chardonnay wines fermented in wood, or of the baked chestnut, that appears in some young white wines.
|
CHESTNUT-TREE
|
Tree that produces wood for the production of barrels for wine.
|
|
Other term (fr):
|
Chestnut-tree
|
| |
Tree that produces wood for the production of barrels for wine.
|
CHILLED
|
Term applied to a wine chilled to a temperature which may vary from about 5 to 12º C depending on local custom.
|
|
Other term (fr):
|
Chilled
|
| |
Term applied to a wine chilled to a temperature which may vary from about 5 to 12º C depending on local custom.
|
CHIMB HOOP
|
Hoop of a cask which is nearest to the bottom.
|
|
Other term (fr):
|
Chimb hoop
|
| |
Hoop of a cask which is nearest to the bottom.
|
CHIMB, CHIME
|
The part of a stave between the croze and the end.
|
|
Other term (fr):
|
Chimb, chime
|
| |
The part of a stave between the croze and the end.
|
CHLORINE
|
Chemical ackward odor that appears in certain wines that remember the lixivium.
|
|
Other term (fr):
|
Chlorine
|
| |
Chemical ackward odor that appears in certain wines that remember the lixivium.
|
CHLOROSIS
|
Physiological aliment of plants due to various causes and resulting in yellowing of the green parts of the plant.
|
|
Other term (fr):
|
Chlorosis
|
| |
Physiological aliment of plants due to various causes and resulting in yellowing of the green parts of the plant.
|
CHROMATOGRAPHY
|
Process of analysis of the wines to detect its composition, and the control of quality. The chromatography in a gaseous phase allows to discover some aromatical wine components. One sample gets a chromatogram, whose peaks represent the aromatical substances detected. The different components and the different aromas of the wine can be identified.
|
|
Other term (fr):
|
Chromatography
|
| |
Process of analysis of the wines to detect its composition, and the control of quality. The chromatography in a gaseous phase allows to discover some aromatical wine components. One sample gets a chromatogram, whose peaks represent the aromatical substances detected. The different components and the different aromas of the wine can be identified.
|
CHRYSANTHEMUM
|
Floral odor, characteristic of some dry white wines, reminiscent of the chrysanthemum flower.
|
|
Other term (fr):
|
Chrysanthemum
|
| |
Floral odor, characteristic of some dry white wines, reminiscent of the chrysanthemum flower.
|
CIDER OR APPLE WINE
|
A fermentable ingredients from which wine is made and its flavor or aroma derived. Apple wine, for example, is made from a crushed apple base. The base is also known as the fermentation media.
|
|
Other term (fr):
|
Cider or apple wine
|
| |
A fermentable ingredients from which wine is made and its flavor or aroma derived. Apple wine, for example, is made from a crushed apple base. The base is also known as the fermentation media.
|
CINCHONIZED WINE
|
Wine prepared with Cinchonized.
|
|
Other term (fr):
|
Cinchonized wine
|
| |
Wine prepared with Cinchonized.
|
CINNAMON
|
Spiced aroma of certain rich white wines, aged in wood, or certain generous red and fat wines. Its natural origin corresponds to the cinnamic aldehyde formed during the stage.
|
|
Other term (fr):
|
Cinnamon
|
| |
Spiced aroma of certain rich white wines, aged in wood, or certain generous red and fat wines. Its natural origin corresponds to the cinnamic aldehyde formed during the stage.
|
CITRIC ACID
|
A colorless acid found in all citrus fruit, pineapples, and in lesser amounts in several other fruit.
|
|
Other term (fr):
|
Citric acid
|
| |
A colorless acid found in all citrus fruit, pineapples, and in lesser amounts in several other fruit.
|
CLEAN
|
Quality of a wine which leaves an aggreable and clean sensation after tasting.
|
|
Other term (fr):
|
Clean
|
| |
Quality of a wine which leaves an aggreable and clean sensation after tasting.
|
CLEAN
|
A clean wine is one without faults, either in smell or flavor.
|
|
Other term (fr):
|
Clean
|
| |
A clean wine is one without faults, either in smell or flavor.
|
CLEANSE
|
Term used to describe the elimination of the lees from the wine, given its characters of finesse, brightness and limpidity.
|
|
Other term (fr):
|
Cleanse
|
| |
Term used to describe the elimination of the lees from the wine, given its characters of finesse, brightness and limpidity.
|
CLEAR OF THE LEES
|
Term used to describe the operation of remove an amount of wine of the bottle (for example, champagne or sparkling during dégorgement), witch is back to full with an expedition liquor.
|
|
Other term (fr):
|
Clear of the lees
|
| |
Term used to describe the operation of remove an amount of wine of the bottle (for example, champagne or sparkling during dégorgement), witch is back to full with an expedition liquor.
|
CLEARING LAND
|
Removing the natural vegetation from a piece of land in preparation to planting vines.
|
|
Other term (fr):
|
Clearing land
|
| |
Removing the natural vegetation from a piece of land in preparation to planting vines.
|
CLIMATE
|
Set of meteorological agents that characterize the conditions of the atmosphere and its evolution during a long period in a determinated place in the world surface.
|
|
Other term (fr):
|
Climate
|
| |
Set of meteorological agents that characterize the conditions of the atmosphere and its evolution during a long period in a determinated place in the world surface.
|
CLIMATIZATION
|
Term used to describe an instalation destined to keep a constant temperature in order to the fermentation of the musts or to the conservation of wines.
|
|
Other term (fr):
|
Climatization
|
| |
Term used to describe an instalation destined to keep a constant temperature in order to the fermentation of the musts or to the conservation of wines.
|
CLONE
|
Sub-variety within a vine variety (grape variety). There are different clones of Chardonnay for example, and clonal selection results in the choice of the clone most suited to local conditions and the vinegrower's requirement for yield, disease resistance, and so on.
|
|
Other term (fr):
|
Clone
|
| |
Sub-variety within a vine variety (grape variety). There are different clones of Chardonnay for example, and clonal selection results in the choice of the clone most suited to local conditions and the vinegrower's requirement for yield, disease resistance, and so on.
|
CLOROSIS
|
Green sickness or anemic disease of the vide, produced by an excess of calcium in the soil. It is characterized by the yellowish color of the leaves.
|
|
Other term (fr):
|
Clorosis
|
| |
Green sickness or anemic disease of the vide, produced by an excess of calcium in the soil. It is characterized by the yellowish color of the leaves.
|
CLOSED
|
Term descriptive of currently poor character definition but with all the correct characteristics. Usually expected to develop with age. Applies mainly to young, intense wines vinified for long life expectancy.
|
|
Other term (fr):
|
Closed
|
| |
Term descriptive of currently poor character definition but with all the correct characteristics. Usually expected to develop with age. Applies mainly to young, intense wines vinified for long life expectancy.
|
CLOUD
|
A characteristic of some unfiltered wines showing the result of winemaking mistakes and often possessing an unpleasant taste.
|
|
Other term (fr):
|
Cloud
|
| |
A characteristic of some unfiltered wines showing the result of winemaking mistakes and often possessing an unpleasant taste.
|
CLOUDING
|
Turbidity caused by reduction. Usually synonimous with copper casse.
|
|
Other term (fr):
|
Clouding
|
| |
Turbidity caused by reduction. Usually synonimous with copper casse.
|
CLOUDY
|
Opposite of clear. Noticeable cloudiness is undesirable except in cellar aged wines that have not been decanted properly. A characteristic of some unfiltered wines showing the result of winemaking mistakes and often possessing an unpleasant taste.
|
|
Other term (fr):
|
Cloudy
|
| |
Opposite of clear. Noticeable cloudiness is undesirable except in cellar aged wines that have not been decanted properly. A characteristic of some unfiltered wines showing the result of winemaking mistakes and often possessing an unpleasant taste.
|
CLOUDY, CLOUDINESS
|
Descriptor for a wine that is visually unclear. Cloudiness is considered a defect and is most often due to faulty winemaking. An older wine with sediment, though not absolutely clear, should not be confused with a cloudy wine.
|
|
Other term (fr):
|
Cloudy, cloudiness
|
| |
Descriptor for a wine that is visually unclear. Cloudiness is considered a defect and is most often due to faulty winemaking. An older wine with sediment, though not absolutely clear, should not be confused with a cloudy wine.
|
CLOVE
|
Spicy aroma of certain red wines, that remembers the dry buttons of the carnation flowers. It is distinguished in the great mediterranic red wines of quality, Grenache and Syrah.
|
|
Other term (fr):
|
Clove
|
| |
Spicy aroma of certain red wines, that remembers the dry buttons of the carnation flowers. It is distinguished in the great mediterranic red wines of quality, Grenache and Syrah.
|
CLUSTER, BUNCH SETTING
|
Set of grape berries. A cluster is formed by the stalk and the berries.
|
|
Other term (fr):
|
Cluster, bunch setting
|
| |
Set of grape berries. A cluster is formed by the stalk and the berries.
|
CM
|
Letters found on Champagne labels, indicating that the wine comes from a co-operative cellar.
|
|
Other term (fr):
|
CM
|
| |
Letters found on Champagne labels, indicating that the wine comes from a co-operative cellar.
|
COARSE
|
Term applied to poorly balanced wines lacking quality.
|
|
Other term (fr):
|
Coarse
|
| |
Term applied to poorly balanced wines lacking quality.
|
COASTER
|
Stand or mat for bottles or decanters to prevent wine-drips on the table cloth.
|
|
Other term (fr):
|
Coaster
|
| |
Stand or mat for bottles or decanters to prevent wine-drips on the table cloth.
|
COATING WITH PARAFFIN
|
Process of the corks surface that is greased with paraffin.
|
|
Other term (fr):
|
Coating with paraffin
|
| |
Process of the corks surface that is greased with paraffin.
|
COCKCHAFERS, SCARABS
|
Beetles of several genera, the larvae of which are commonly called white grubsand attack the vine.
|
|
Other term (fr):
|
Cockchafers, scarabs
|
| |
Beetles of several genera, the larvae of which are commonly called white grubsand attack the vine.
|
COCONUT
|
Pleasant aroma that appears in certain wines during the stage in wood.
|
|
Other term (fr):
|
Coconut
|
| |
Pleasant aroma that appears in certain wines during the stage in wood.
|
CÓDEGA (PT)
|
White grape variety recommended in Douro region.
|
|
Other term (fr):
|
Códega (PT)
|
| |
White grape variety recommended in Douro region.
|
COFFEE
|
Term used to describe the coffee aroma from different origins. The first belongs to the vegetal family, with an aroma of green coffee, associated to the Cabernet Sauvignon. It is also presented as an aroma that remembers the toasted coffee of some developed wines, generally of quality.
|
|
Other term (fr):
|
Coffee
|
| |
Term used to describe the coffee aroma from different origins. The first belongs to the vegetal family, with an aroma of green coffee, associated to the Cabernet Sauvignon. It is also presented as an aroma that remembers the toasted coffee of some developed wines, generally of quality.
|
COGNAC
|
Hailing from the town of Cognac and the surrounding areas in western France, this potent potable is the finest of all brandies. Made primarily from Trebbiano grapes (known in France as Ugni Blanc and Saint-Émilion), Cognac is double-distilled immediately after fermentation. Freshly distilled Cognac is strong, sharp, and harsh and needs wood aging (usually in Limousin oak) to mellow it and enhance the aroma and flavor. Stars on a Cognac bottle's label vary in meaning from producer to producer although three stars usually indicate longer aging and therefore higher quality than two stars or one star.
|
|
Other term (fr):
|
Cognac
|
| |
Hailing from the town of Cognac and the surrounding areas in western France, this potent potable is the finest of all brandies. Made primarily from Trebbiano grapes (known in France as Ugni Blanc and Saint-Émilion), Cognac is double-distilled immediately after fermentation. Freshly distilled Cognac is strong, sharp, and harsh and needs wood aging (usually in Limousin oak) to mellow it and enhance the aroma and flavor. Stars on a Cognac bottle's label vary in meaning from producer to producer although three stars usually indicate longer aging and therefore higher quality than two stars or one star.
|
COLARES - DOC (PT)
|
A small area located northwest of Lisbon on the Atlantic coast. The vineyards are situated on a sandy plateau where the vines must be planted deep into the clay subsoil below. Because of the sandy soil, the vines are free of PHYLLOXERA and, therefore, have never been grafted to a different rootstock. Colares is best known for its red wines, which are made primarily from the Ramisco grape blended with Molar, Parreira Matias, and PERIQUITA. The wines are generally TANNIC and full-bodied (see BODY) and require considerable AGING. A small amount of white wine is made from ARINTO, Galego Dourado, and MALVASIA.
|
|
Other term (fr):
|
Colares - DOC (PT)
|
| |
A small area located northwest of Lisbon on the Atlantic coast. The vineyards are situated on a sandy plateau where the vines must be planted deep into the clay subsoil below. Because of the sandy soil, the vines are free of PHYLLOXERA and, therefore, have never been grafted to a different rootstock. Colares is best known for its red wines, which are made primarily from the Ramisco grape blended with Molar, Parreira Matias, and PERIQUITA. The wines are generally TANNIC and full-bodied (see BODY) and require considerable AGING. A small amount of white wine is made from ARINTO, Galego Dourado, and MALVASIA.
|
COLD
|
A wine with a low alcoholic graduation, that does not possess warmth.
|
|
Other term (fr):
|
Cold
|
| |
A wine with a low alcoholic graduation, that does not possess warmth.
|
COLD MACERATION
|
In the cold maceration process, the grape juice mixture is held at a temperature of about 50°F for 5 to 10 days before fermentation is triggered. It's a somewhat controversial procedure-many winemakers want fermentation to start as soon as possible after the grapes are picked, whereas others believe better extraction occurs with cold maceration.
|
|
Other term (fr):
|
Cold maceration
|
| |
In the cold maceration process, the grape juice mixture is held at a temperature of about 50°F for 5 to 10 days before fermentation is triggered. It's a somewhat controversial procedure-many winemakers want fermentation to start as soon as possible after the grapes are picked, whereas others believe better extraction occurs with cold maceration.
|
COLD ROOM
|
Place especially conditioned for the process of refrigerating of the musts before its fermentation. It is also used to cool the wines and to promote the tartrates precipitation before bottling.
|
|
Other term (fr):
|
Cold room
|
| |
Place especially conditioned for the process of refrigerating of the musts before its fermentation. It is also used to cool the wines and to promote the tartrates precipitation before bottling.
|
COLHEITA SELECCIONADA (PT)
|
Portuguese mention reserved for table wine with geographic indication and QWPSD, conditioned in glass bottle, that presents detached organoleptic characteristics, an acquired minimum alcohol strenght superior, at least, in 1% vol., to the legally minimum limit fixed, having to consist of a specific current account, being obligator the indication of the year of harvest.
|
|
Other term (fr):
|
Colheita seleccionada (PT)
|
| |
Portuguese mention reserved for table wine with geographic indication and QWPSD, conditioned in glass bottle, that presents detached organoleptic characteristics, an acquired minimum alcohol strenght superior, at least, in 1% vol., to the legally minimum limit fixed, having to consist of a specific current account, being obligator the indication of the year of harvest.
|
COLLAR OF VINE
|
The part of the trunk or stem of a vine at ground level.
|
|
Other term (fr):
|
Collar of vine
|
| |
The part of the trunk or stem of a vine at ground level.
|
COLOMBARD
|
Better known as French Colombard in North America. Acidic grape crushed by some northern Californian producers and made into a fruity white wine of simple character in both dry and sweet versions. Mainly grown in California to provide acidic backbone for white "jug" wine blends. Still grown in France where it is used for white wine blends known as "Bordeaux Blanc" and is also used for distilling into brandy. Also widely grown in South Africa.
|
|
Other term (fr):
|
Colombard
|
| |
Better known as French Colombard in North America. Acidic grape crushed by some northern Californian producers and made into a fruity white wine of simple character in both dry and sweet versions. Mainly grown in California to provide acidic backbone for white "jug" wine blends. Still grown in France where it is used for white wine blends known as "Bordeaux Blanc" and is also used for distilling into brandy. Also widely grown in South Africa.
|
COLOR
|
The color of a wine is an indicator of its condition, quality, age, and even style. In general, the less intense a wine's color is, the more delicate the flavor and body will be. The color of any good wine should be clear. As wines age, their colors change-white wines become darker, often with traces of amber; red wines begin to fade and often assume a tawny, brick-red cast. A change of color in a young wine signals premature aging.
|
|
Other term (fr):
|
Color
|
| |
The color of a wine is an indicator of its condition, quality, age, and even style. In general, the less intense a wine's color is, the more delicate the flavor and body will be. The color of any good wine should be clear. As wines age, their colors change-white wines become darker, often with traces of amber; red wines begin to fade and often assume a tawny, brick-red cast. A change of color in a young wine signals premature aging.
|
COLOR LOSS
|
Alteration of a wine, that can be afected by diverse causes.
|
|
Other term (fr):
|
Color loss
|
| |
Alteration of a wine, that can be afected by diverse causes.
|
COLOURING MATTER
|
Elements of the grape skin that transmited the color to the red wine.
|
|
Other term (fr):
|
Colouring matter
|
| |
Elements of the grape skin that transmited the color to the red wine.
|
COLOURING, COLORING
|
Natural colouringl substance or product of synthesis, that introduce a color in a liquor or in a brandy. Whiskies receives its amber color from the share of the caramel. The colouring are forbidden in wines.
|
|
Other term (fr):
|
Colouring, coloring
|
| |
Natural colouringl substance or product of synthesis, that introduce a color in a liquor or in a brandy. Whiskies receives its amber color from the share of the caramel. The colouring are forbidden in wines.
|
COMBATIVE
|
Term used to describe an aggressive and rustic wine.
|
|
Other term (fr):
|
Combative
|
| |
Term used to describe an aggressive and rustic wine.
|
COMISSÃO VITIVINÍCOLA (PT)
|
Interprofissional organism and regulatory bodies (there is one for each region), that congregates producers of wines, which police the rules of the DO (denominations of origin) and confer the respective stamps of guarantee.
|
|
Other term (fr):
|
Comissão vitivinícola (PT)
|
| |
Interprofissional organism and regulatory bodies (there is one for each region), that congregates producers of wines, which police the rules of the DO (denominations of origin) and confer the respective stamps of guarantee.
|
COMMON
|
Wines which are sound but without any special qaulity.
|
|
Other term (fr):
|
Common
|
| |
Wines which are sound but without any special qaulity.
|
COMPARATIVE TASTING
|
Degustation of different wines with a competitive criterion, looking relations, differences and different levels of quality between them.
|
|
Other term (fr):
|
Comparative tasting
|
| |
Degustation of different wines with a competitive criterion, looking relations, differences and different levels of quality between them.
|
COMPLETE
|
Term used to describe a rich, balanced and harmonious wine.
|
|
Other term (fr):
|
Complete
|
| |
Term used to describe a rich, balanced and harmonious wine.
|
COMPLEX
|
Complexity is a hallmark of quality in a wine. A complex wine is one with multiple layers and nuances of bouquet and flavor. Its myriad elements are perfectly balanced, completely harmonious, and eminently interesting. Such a wine is the diametric opposite of one that is simple and one-dimensional.
|
|
Other term (fr):
|
Complex
|
| |
Complexity is a hallmark of quality in a wine. A complex wine is one with multiple layers and nuances of bouquet and flavor. Its myriad elements are perfectly balanced, completely harmonious, and eminently interesting. Such a wine is the diametric opposite of one that is simple and one-dimensional.
|
COMPOST
|
Artificial mixture of organic materials which after undergoing bacterial decompositions is used as a manure or soil amendement.
|
|
Other term (fr):
|
Compost
|
| |
Artificial mixture of organic materials which after undergoing bacterial decompositions is used as a manure or soil amendement.
|
CONCENTRATED
|
Good extract and/or intense flavour(s).
|
|
Other term (fr):
|
Concentrated
|
| |
Good extract and/or intense flavour(s).
|
CONCENTRATION
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Operation that consist in the elimination of part of the water contained in musts, for to increase the weight of the sugar. This practical is used in regions of cold climate to strengthen potential the alcoholic degree, adding to acid and immature musts other rectified musts. The concentration can be effected by hot (musts), cold (congelation of musts and table wines), or by inverse osmosis.
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Other term (fr):
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Concentration
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Operation that consist in the elimination of part of the water contained in musts, for to increase the weight of the sugar. This practical is used in regions of cold climate to strengthen potential the alcoholic degree, adding to acid and immature musts other rectified musts. The concentration can be effected by hot (musts), cold (congelation of musts and table wines), or by inverse osmosis.
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CONDENSER
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The portion of a still which is cooled by water and converts the vapours to liquids.
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Other term (fr):
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Condenser
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The portion of a still which is cooled by water and converts the vapours to liquids.
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CONFRARIA (PT - CONFRARIA DOS VINHOS VERDES)
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Association of producers with a common interest - the wine culture-. The «confrarias» have a beautiful tradition in the social history of the wine, in the artistic creation and in the civilized habits of the consumption.
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Other term (fr):
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Confraria (PT - Confraria dos Vinhos Verdes)
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Association of producers with a common interest - the wine culture-. The «confrarias» have a beautiful tradition in the social history of the wine, in the artistic creation and in the civilized habits of the consumption.
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CONSERVATIVE
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Chemical substance used in minimum and controlled portions (harmless for the human organism). The carbonic gas, the nitrogen, the sulphur and the inerte gas are conservatives.
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Other term (fr):
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Conservative
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Chemical substance used in minimum and controlled portions (harmless for the human organism). The carbonic gas, the nitrogen, the sulphur and the inerte gas are conservatives.
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CONSISTENCY
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In winetasting, a positive descriptor for a wine's impression on the palate.
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Other term (fr):
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Consistency
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In winetasting, a positive descriptor for a wine's impression on the palate.
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CONSTANT THERMIC
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Addition of the daily temperatures of the vine during the vegetative cycle, from the Spring to the harvest.
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Other term (fr):
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Constant thermic
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Addition of the daily temperatures of the vine during the vegetative cycle, from the Spring to the harvest.
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CONSTITUTED
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A well balanced vigour of a wine with all essential components.
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Other term (fr):
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Constituted
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A well balanced vigour of a wine with all essential components.
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CONTAMINATION
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Operartion for which a body (a wine) is afected by microorganisms or substances (bacterias, fungus, etc.) that modify the wine.
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Other term (fr):
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Contamination
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Operartion for which a body (a wine) is afected by microorganisms or substances (bacterias, fungus, etc.) that modify the wine.
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COOKED, HEATED
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Character of must concentrated by heating in open vessels and of wine made from such must.
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Other term (fr):
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Cooked, heated
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Character of must concentrated by heating in open vessels and of wine made from such must.
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COOPER
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The work, as well as the place of business of a cooper, a craftsman who makes or repairs barrels or casks.
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Other term (fr):
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Cooper
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The work, as well as the place of business of a cooper, a craftsman who makes or repairs barrels or casks.
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COOPER'S BENCH
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It serves "to cultivate" or to tilt the wood giving form to the stave.
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Other term (fr):
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Cooper's bench
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It serves "to cultivate" or to tilt the wood giving form to the stave.
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COOPERAGE, COOPER, COOPER'S SHOP
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The work, as well as the place of business of a cooper, a craftsman who makes or repairs barrels or casks. Cooperage also describes the articles (barrels, etc.) made by a cooper. In wineries, cooperage refers to the wine storage capacity in such containers.
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Other term (fr):
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Cooperage, cooper, cooper's shop
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The work, as well as the place of business of a cooper, a craftsman who makes or repairs barrels or casks. Cooperage also describes the articles (barrels, etc.) made by a cooper. In wineries, cooperage refers to the wine storage capacity in such containers.
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COOPERATIVE
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Group of vinegrowers who commonly share winemaking equipment and cellar facilities. Large co-ops often employ a team of winemaking and sales professionals. The vinegrowers bring their grapes to the co-op for processing, are paid according to the quantity they deliver, and later share in the profits generated by sales. The system is particularly useful in regions where there are many growers with small vineyard holdings, and it is not economically viable for each to have winemaking facilities.
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Other term (fr):
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Cooperative
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Group of vinegrowers who commonly share winemaking equipment and cellar facilities. Large co-ops often employ a team of winemaking and sales professionals. The vinegrowers bring their grapes to the co-op for processing, are paid according to the quantity they deliver, and later share in the profits generated by sales. The system is particularly useful in regions where there are many growers with small vineyard holdings, and it is not economically viable for each to have winemaking facilities.
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COPPER
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Ackward wine odor modified for the copper presence (copper casse). The excess of copper (more than 1 mg/l) is detected immediately in the white wines due to its medium brown color.
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Other term (fr):
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Copper
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Ackward wine odor modified for the copper presence (copper casse). The excess of copper (more than 1 mg/l) is detected immediately in the white wines due to its medium brown color.
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COPPER ACETATE
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A salt of copper and acetic acid sometimes used as a fungicide.
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Other term (fr):
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Copper acetate
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A salt of copper and acetic acid sometimes used as a fungicide.
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COPPER SPRAYS
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Solutions of copper salts (sulphates, oxychlorides, etc.) used as fungicides particularly against downy and mildew and anthracnose.
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Other term (fr):
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Copper sprays
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Solutions of copper salts (sulphates, oxychlorides, etc.) used as fungicides particularly against downy and mildew and anthracnose.
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COPPER SULPHATE
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A salt of copper used in various fungicidal sprays particularly against downy mildew of the vines.
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Other term (fr):
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Copper sulphate
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A salt of copper used in various fungicidal sprays particularly against downy mildew of the vines.
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CORDON PRUNING
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Technique of conduction and pruning of the vineyard that consists of giving form to the vine. It has different cordon prunings (Royat cordon, double cordon, etc.).
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Other term (fr):
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Cordon pruning
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Technique of conduction and pruning of the vineyard that consists of giving form to the vine. It has different cordon prunings (Royat cordon, double cordon, etc.).
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CORK
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Bark of the cork oak tree, and the substance traditionally used to stopper wine bottles. Natural cork stoppers have excellent qualities of elasticity, keeping the wine in the bottle while not allowing air to intrude. It is only quite recently that synthetic substitutes have been developed to try to combat the problem of corked wine.
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Other term (fr):
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Cork
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Bark of the cork oak tree, and the substance traditionally used to stopper wine bottles. Natural cork stoppers have excellent qualities of elasticity, keeping the wine in the bottle while not allowing air to intrude. It is only quite recently that synthetic substitutes have been developed to try to combat the problem of corked wine.
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CORK
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Bark of the cork oak tree, and the substance traditionally used to stopper wine bottles. Natural cork stoppers have excellent qualities of elasticity, keeping the wine in the bottle while not allowing air to intrude. It is only quite recently that synthetic substitutes have been developed to try to combat the problem of corked wine.
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Other term (fr):
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Cork
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Bark of the cork oak tree, and the substance traditionally used to stopper wine bottles. Natural cork stoppers have excellent qualities of elasticity, keeping the wine in the bottle while not allowing air to intrude. It is only quite recently that synthetic substitutes have been developed to try to combat the problem of corked wine.
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CORKING
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Action of placing a cork in the neck of a bottle to close it.
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Other term (fr):
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Corking
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Action of placing a cork in the neck of a bottle to close it.
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CORKSCREW
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Instrument that serves to extract the corks of the bottles.
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Other term (fr):
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Corkscrew
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Instrument that serves to extract the corks of the bottles.
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CORKY, CORKED
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Fault in wine caused by a contaminated cork. Corked wine is easier to recognise than to describe: it is woody, mouldy, stale and mouth-puckering.
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Other term (fr):
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Corky, corked
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Fault in wine caused by a contaminated cork. Corked wine is easier to recognise than to describe: it is woody, mouldy, stale and mouth-puckering.
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CORNIFESTO (PT)
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Red grape variety, recommended in the Douro region.
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Other term (fr):
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Cornifesto (PT)
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Red grape variety, recommended in the Douro region.
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CORTA-FIO (COOPERAGE)
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Utensil of cooperage used to cut the arcs to the convenient measure.
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Other term (fr):
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Corta-fio (cooperage)
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Utensil of cooperage used to cut the arcs to the convenient measure.
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CORTADOS (SP)
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In the classification of the musts and wines of Jerez, term used to describe the fat but limpid in the nose.
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Other term (fr):
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Cortados (SP)
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In the classification of the musts and wines of Jerez, term used to describe the fat but limpid in the nose.
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CORVINA (IT)
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Used with two other grapes, Rondinella and Molinara, to create the light red blends known as "Bardolino" and "Valpolicella" wine that have a mild fruity flavor with hints of almond. Mainly grown in the Veneto region of northeast Italy.
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Other term (fr):
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Corvina (IT)
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Used with two other grapes, Rondinella and Molinara, to create the light red blends known as "Bardolino" and "Valpolicella" wine that have a mild fruity flavor with hints of almond. Mainly grown in the Veneto region of northeast Italy.
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COT, MALBEC
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Semi-classic grape grown in the Bordeaux region of France and in other areas under the name Cot and in the Alsace has the local name Auxerrois. Also grown in the cooler regions of California. In Argentina the grape known as the Fer is now thought to be a clone of this varietal. Alone it creates a rather inky red, intense wine, so it is mainly used in blends, such as with Merlot and Cabernet Sauvignon to create the world renowned red Bordeaux "claret" blend. In California and other areas it is increasingly being used for the same blending purpose.
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Other term (fr):
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Cot, Malbec
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Semi-classic grape grown in the Bordeaux region of France and in other areas under the name Cot and in the Alsace has the local name Auxerrois. Also grown in the cooler regions of California. In Argentina the grape known as the Fer is now thought to be a clone of this varietal. Alone it creates a rather inky red, intense wine, so it is mainly used in blends, such as with Merlot and Cabernet Sauvignon to create the world renowned red Bordeaux "claret" blend. In California and other areas it is increasingly being used for the same blending purpose.
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COTTON
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Disease of the grapevine characterized for its consumption and deficient fruition, caused by the Pseudococcus citri risso that segregates a sweetish liquid that attract the ants.
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Other term (fr):
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Cotton
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Disease of the grapevine characterized for its consumption and deficient fruition, caused by the Pseudococcus citri risso that segregates a sweetish liquid that attract the ants.
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COTTONY
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Term used to describe a wine whose consistency remember the cotton.
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Other term (fr):
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Cottony
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Term used to describe a wine whose consistency remember the cotton.
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COUDERC NOIR
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Hybrid created by Couderc, that produce rustic and very pigmented wines.
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Other term (fr):
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Couderc Noir
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Hybrid created by Couderc, that produce rustic and very pigmented wines.
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COULURE
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The failure of grapes to develop after flowering. Coulure may occur because of extended rains or very frigid weather during the flowering season. If blossoms are not pollinated, the grape fails to develop and falls off. Other grapes on the same vine may develop, and their quality will not suffer, but the yield from a vine with coulure may drop considerably.
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Other term (fr):
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Coulure
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The failure of grapes to develop after flowering. Coulure may occur because of extended rains or very frigid weather during the flowering season. If blossoms are not pollinated, the grape fails to develop and falls off. Other grapes on the same vine may develop, and their quality will not suffer, but the yield from a vine with coulure may drop considerably.
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COUPE
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Drinking vessel with a stem generally more wide than deep.
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Other term (fr):
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Coupe
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Drinking vessel with a stem generally more wide than deep.
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COURBU (FR)
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Minor grape used to create a red wine blend known as "Madiran", found in the Pyrenees region of France. The other wines in the blend are made from the Bouchy, Pinenc and Tannat grapes.
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Other term (fr):
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Courbu (FR)
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Minor grape used to create a red wine blend known as "Madiran", found in the Pyrenees region of France. The other wines in the blend are made from the Bouchy, Pinenc and Tannat grapes.
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COURNOISE
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Minor grape grown in the southern Rhone region of France and used in red wine blends to create aroma and freshness.
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Other term (fr):
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Cournoise
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Minor grape grown in the southern Rhone region of France and used in red wine blends to create aroma and freshness.
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COURT-NOUÉ
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A virus disease of vines characterised by dwarfing of shoots, deformation of shoots and leaves on early season growth and stunting of the vine.
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Other term (fr):
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Court-noué
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A virus disease of vines characterised by dwarfing of shoots, deformation of shoots and leaves on early season growth and stunting of the vine.
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COVERING
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Covering of straw, card or plastic that protect the bottle in the transport.
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Other term (fr):
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Covering
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Covering of straw, card or plastic that protect the bottle in the transport.
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COVILHETE, BOWL
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Glass without foot and wing, also used to serve wine.
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Other term (fr):
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Covilhete, bowl
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Glass without foot and wing, also used to serve wine.
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CRATO PRETO (PT)
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Authorized grape variety of the Algarve region.
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Other term (fr):
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Crato Preto (PT)
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Authorized grape variety of the Algarve region.
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CREAM OF TARTAR
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One of the by-products of tartaric acid is tartrates, also called potassium bitartrate, cream of tartar, and tartar. These small, innocuous crystals can appear in wine unless removed through the cold stabilization process. Tartrates aren't harmful and only impact the wine visually.
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Other term (fr):
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Cream of tartar
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One of the by-products of tartaric acid is tartrates, also called potassium bitartrate, cream of tartar, and tartar. These small, innocuous crystals can appear in wine unless removed through the cold stabilization process. Tartrates aren't harmful and only impact the wine visually.
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CREAMY
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Refers to "silk-like" taste component of wines subjected to malolactic fermentation as opposed to the "tart/crisp" taste component of the same wine lacking the treatment. Almost a synonym for "buttery". Opposite of "crisp".
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Other term (fr):
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Creamy
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Refers to "silk-like" taste component of wines subjected to malolactic fermentation as opposed to the "tart/crisp" taste component of the same wine lacking the treatment. Almost a synonym for "buttery". Opposite of "crisp".
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CREOSOTE
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Tar and tobacco odor that some old and very noble red wines present. The creosote odor is gotten by the distillation of the beech wood.
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Other term (fr):
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Creosote
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Tar and tobacco odor that some old and very noble red wines present. The creosote odor is gotten by the distillation of the beech wood.
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CRIADEIRAS (SP)
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Pipes for the stage of the Jerez wines by the system of «soleras». The criadeiras form some grounds, clamped on the last row that corresponds to the soleras. The first criadeiras are the ones that are placed immediately over soleras; on those the second criadeiras are placed thus and successively until arriving at the harvest of the year.
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Other term (fr):
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Criadeiras (SP)
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Pipes for the stage of the Jerez wines by the system of «soleras». The criadeiras form some grounds, clamped on the last row that corresponds to the soleras. The first criadeiras are the ones that are placed immediately over soleras; on those the second criadeiras are placed thus and successively until arriving at the harvest of the year.
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CRISP
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Tasting term used to describe a wine with a lively, refreshing acidity.
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Other term (fr):
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Crisp
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Tasting term used to describe a wine with a lively, refreshing acidity.
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CROATINA (IT)
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Minor grape grown in the Piedmont, (Piemonte), region of Italy. The Bonarda of the "Colli Piacentini" and "Oltrepo Pavese" is actually this grape.
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Other term (fr):
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Croatina (IT)
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Minor grape grown in the Piedmont, (Piemonte), region of Italy. The Bonarda of the "Colli Piacentini" and "Oltrepo Pavese" is actually this grape.
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CROP OF GRAPES, VINTAGE
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The quantity of grapes harvested from a vine or from a vineyard.
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Other term (fr):
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Crop of grapes, vintage
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The quantity of grapes harvested from a vine or from a vineyard.
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CROSSBRED VINE
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Vine resulting from crossing two varieties of the same species. The Germans had created many crossbred vine of Riesling, as the Scheurebe (Riesling x Sylvaner) or the Kemer (Trollinger x Riesling). The most famous is the müller-thurgau, crossbred vine gotten with the Riesling and Sylvaner.
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Other term (fr):
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Crossbred vine
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Vine resulting from crossing two varieties of the same species. The Germans had created many crossbred vine of Riesling, as the Scheurebe (Riesling x Sylvaner) or the Kemer (Trollinger x Riesling). The most famous is the müller-thurgau, crossbred vine gotten with the Riesling and Sylvaner.
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CROSSHAPED
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System of traditional conduction of the vine still used in the Vinhos Verdes Demarcated Region. The support of the grapevines consist in a perfectly lined up cross system in successive rows.
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Other term (fr):
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Crosshaped
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System of traditional conduction of the vine still used in the Vinhos Verdes Demarcated Region. The support of the grapevines consist in a perfectly lined up cross system in successive rows.
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CROWN
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Foam circle formed in the surface of a natural sparkling wine when shed in a flute-glass. The crown formation, resultant of the unfastening of the bubble carbonic gas, is indicative of quality.
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Other term (fr):
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Crown
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Foam circle formed in the surface of a natural sparkling wine when shed in a flute-glass. The crown formation, resultant of the unfastening of the bubble carbonic gas, is indicative of quality.
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CROZE
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