Reading...
Play button
Play button
Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
221 Cards in this Set
- Front
- Back
|
absetzen (GE)
|
racking
|
|
|
accolage (FR)
|
the process of tying the vine branches to the trellis frame
|
|
|
acetaldehyde
|
most common aldehyde in wine, formed by oxidized ethanol
|
|
|
adega (PO)
|
winery
|
|
|
aguja (SP)
|
wine that has naturally dissolved carbon dioxide and gives a slight prickle on the tongue
|
|
|
albumin
|
a water-soluble protein found in egg whites, coagulates with heat, used for fining
|
|
|
alleinbesitz (GE)
|
monopole
|
|
|
almacenista (SP)
|
producers and growers who make and age their own Sherry to be later sold to a licensed Sherry house
|
|
|
alte reben (GE)
|
old vines
|
|
|
ampelography
|
the study of grape vines
|
|
|
andana (SP)
|
a stack of wine casks, usually 5 tiers high
|
|
|
añada (SP)
|
vintage
|
|
|
annata (IT)
|
vintage year
|
|
|
anreicherung (GE)
|
sweetening the must before or during fermentation, enriching the must
|
|
|
aspersion
|
spraying the buds or grapes with water to protect against late frosts or freezes, the water turns to ice which protects the buds from colder temperatures
|
|
|
ausbau (GE)
|
maturation of wines
|
|
|
autolysis
|
self-destruction of yeast cells after fermentation- contributes flavors, richness, and texture to the finished wine
|
|
|
bac à glace (FR)
|
ice cold brine bath used to freeze the necks of Champagne before disgorging
|
|
|
baie (FR)
|
rack
|
|
|
bâtonnage (FR)
|
stirring of the lees
|
|
|
baumé (FR)
|
scale for measuring the must weight / meausres the potential alcohol of a must
|
|
|
bench graft
|
grafting done in a nursery
|
|
|
absetzen (GE)
|
racking
|
|
|
accolage (FR)
|
the process of tying the vine branches to the trellis frame
|
|
|
acetaldehyde
|
most common aldehyde in wine, formed by oxidized ethanol
|
|
|
adega (PO)
|
winery
|
|
|
aguja (SP)
|
wine that has naturally dissolved carbon dioxide and gives a slight prickle on the tongue
|
|
|
albumin
|
a water-soluble protein found in egg whites, coagulates with heat, used for fining
|
|
|
alleinbesitz (GE)
|
monopole
|
|
|
almacenista (SP)
|
producers and growers who make and age their own Sherry to be later sold to a licensed Sherry house
|
|
|
alte reben (GE)
|
old vines
|
|
|
ampelography
|
the study of grape vines
|
|
|
andana (SP)
|
a stack of wine casks, usually 5 tiers high
|
|
|
añada (SP)
|
vintage
|
|
|
annata (IT)
|
vintage year
|
|
|
anreicherung (GE)
|
sweetening the must before or during fermentation, enriching the must
|
|
|
aspersion
|
spraying the buds or grapes with water to protect against late frosts or freezes, the water turns to ice which protects the buds from colder temperatures
|
|
|
ausbau (GE)
|
maturation of wines
|
|
|
autolysis
|
self-destruction of yeast cells after fermentation- contributes flavors, richness, and texture to the finished wine
|
|
|
bac à glace (FR)
|
ice cold brine bath used to freeze the necks of Champagne before disgorging
|
|
|
baie (FR)
|
rack
|
|
|
bâtonnage (FR)
|
stirring of the lees
|
|
|
baumé (FR)
|
scale for measuring the must weight / meausres the potential alcohol of a must
|
|
|
bench graft
|
grafting done in a nursery
|
|
|
beneficio (PO)
|
grading system used in the Duoro to rank vineyards
|
|
|
bentonite
|
an aluminosilicate clay that swells in water and has powerful properties of adsorption
|
|
|
biologique (FR)
|
organic
|
|
|
bodega (SP)
|
winery
|
|
|
bourbes (FR)
|
lees, sediment
|
|
|
bourgeon (FR)
|
bud
|
|
|
bousinage (FR)
|
toasting the inside of oak barrels
|
|
|
branco (PO)
|
white
|
|
|
brassage (FR)
|
injecting pressurized gas into the bottom of a tank, faster than remontage
|
|
|
brix
|
used to measure the sugar percentage in grapes or juice
|
|
|
bush training
|
training the grape vine as an independent plant without a trellis system
|
|
|
buttage (FR)
|
earthing-up, to protect plants from frost by pushing dirt up to their base
|
|
|
casca (SP)
|
leftover grapes skins and seeds
|
|
|
cascina (IT)
|
farmhouse or wine estate
|
|
|
casta (PO)
|
grape variety
|
|
|
cep (FR)
|
grapevine stump
|
|
|
cépage (FR)
|
grape variety
|
|
|
chai (FR)
|
wine or barrel storehouse, usually in bordeaux
|
|
|
chapeau (FR)
|
cap or head (layer of skins on top of must)
|
|
|
chaptalization
|
the addition of sugar to a grape must to increase the alcoholic strength of the finished wine, process "created" by Comte Chaptal- this is not done to sweeten the wine!
|
|
|
chiaretto (IT)
|
rosé
|
|
|
classico (IT)
|
the original "heart" of a DOP wine region
|
|
|
clos (FR)
|
walled vineyard or site (the wall may no longer exist)
|
|
|
collage (FR)
|
the use of fining agents in wine clarification
|
|
|
colle de poisson (FR)
|
isinglass
|
|
|
contre-étiquette (FR)
|
back label
|
|
|
cordon
|
an extension of a vine's trunk
|
|
|
cosecha (SP)
|
harvest or vintage
|
|
|
côte (FR)
|
hill
|
|
|
côteaux (FR)
|
slopes or many hillsides
|
|
|
crossing
|
a vine variety created by cross-polinating two different varieties within the same species
|
|
|
cru (FR)
|
site or "growth"
|
|
|
cuvage (FR)
|
fermenting in vats
|
|
|
cuvier d'élevage (FR)
|
aging hall or room
|
|
|
débourbage (FR)
|
allowing juice to settle before fermentation to reduce sediment
|
|
|
débourrement (FR)
|
budding
|
|
|
déchaussage (FR)
|
removal of dirt near the base of the vines, also débuttage
|
|
|
décuvaison (FR)
|
running-off
|
|
|
dégorgement (FR)
|
disgourging
|
|
|
délestage (FR)
|
racking and returning- removing the fermenting wine from a tank and poouring it over the cap
|
|
|
diurnal swing
|
the change in temperature from hottest to coldest (day time to night time) in a given day or time period
|
|
|
doble pasta (SP)
|
wines made with twice as many black grape skins as normal must
|
|
|
écoulage (FR)
|
free running (drain off by gravity)
|
|
|
edelfäule (GE)
|
botrytis cinerea infected grapes
|
|
|
edelzwicker (FR)
|
a wine from Alsace made from blending noble varietals
|
|
|
edes (HU)
|
dry
|
|
|
effeuillage (FR)
|
leaf thinning of the canopy
|
|
|
égrappage (FR)
|
de-stemming
|
|
|
einzellage (GE)
|
individual vineyard site
|
|
|
einzelpfahlerziehung (GE)
|
a vine trained to an individual stake, this is used on very steep slopes
|
|
|
élaboration (FR)
|
wine making
|
|
|
élevage (FR)
|
aging
|
|
|
elevé en fûts de chêne (FR)
|
oak aged
|
|
|
engarrafado na origem (PO)
|
estate bottled
|
|
|
éraflage (FR)
|
de-stalking or de-stemming
|
|
|
erzeugerabfüllung (GE)
|
estate bottled
|
|
|
ethanol
|
primary alcohol created in the process of fermentation
|
|
|
ettato (IT)
|
hectare
|
|
|
ettolitro (IT)
|
hectoliter
|
|
|
fass (GE)
|
cask
|
|
|
fattoria (IT)
|
Farm or Estate (or a collection of farms and estates)
|
|
|
feuillaisson (FR)
|
foliation
|
|
|
field graft
|
grafting done in the vineyard
|
|
|
fining
|
the removal of a suspended matter in a wine by the addition of a foreign material (bentonite, egg whites, isinglass, etc)
|
|
|
flachbogen (GE)
|
guyot trellis system
|
|
|
flasche (GE)
|
bottle
|
|
|
floraison (FR)
|
flowering, blooming
|
|
|
flotation
|
wine clarification where inert gas is pumped to the bottom of a tank causing suspended matter to float to the top, from here they are scooped easily scooped out
|
|
|
flurbereinigung (GE)
|
remodelling of vineyards to make them easier to harvest, this reduced the overall number of vineyards but not the size- practiced on a massive scale
|
|
|
foulage (FR)
|
crushing, treading
|
|
|
gemeind (GE)
|
commune or village
|
|
|
gerbstoff (GE)
|
tannin
|
|
|
governo (IT)
|
practice of adding dried grapes or concetrated grape must to a wine after fermentation, causing a secondary fermentation to increase body and flavor
|
|
|
graft / grafting
|
viticulture technique where the sections of two different plants are joined so that their tissues unite
|
|
|
granvas (SP)
|
tank fermented sparkling wine
|
|
|
greffe (FR)
|
graft
|
|
|
gyropalette (FR)
|
a hydraulic machine capable of mechanical riddling, typically holds 504 bottles
|
|
|
habillage (FR)
|
the dressing for a bottle of sparkling wine before release
|
|
|
hauptlese (GE)
|
main harvest
|
|
|
head grafting
|
the practice of changing an established vineyard from one varietal to a more profitable varietal, without having to replant the entire vineyard
|
|
|
heces (SP)
|
sediment found in an aged bottle of wine or found in a tank after fermentation
|
|
|
hectare
|
2.471 acres
|
|
|
hectolitre
|
26.418 gallons or 100 litres
|
|
|
hefeabzug (GE)
|
on the lees
|
|
|
hollejo (SP)
|
grape skin
|
|
|
hybrid
|
a creation of a new variety by cross-pollinating two vines of different species
|
|
|
imbottigliatto (IT)
|
bottled
|
|
|
imbottigliatto all'origine (IT)
|
bottled by producer
|
|
|
imbottiliato dal produttore all'origine (IT)
|
bottled by producer at the source (estate bottled)
|
|
|
integrierter pflanzenschutz (GE)
|
type of viticulture that treats the ground and planet as humanly as possible
|
|
|
interligne (FR)
|
space between rows of vines
|
|
|
invecchiato (IT)
|
aged
|
|
|
isinglass
|
a pure form of gelatine obtained from the swimbladder of the sturgeon
|
|
|
jahrgang (GE)
|
vintage
|
|
|
klosterneuberger mostwaage (AU)
|
scale used to measure must weight
|
|
|
lágrimas (SP)
|
tears or legs of a wine
|
|
|
lese (GE)
|
harvest
|
|
|
lías (SP)
|
lees
|
|
|
lieblich (GE)
|
sweet wine
|
|
|
lieu dit (FR)
|
a named site or vineyard that is not neccesarily designated separately as a Premier or Grand Cru, but may be within a Premier or Grand Cru site
|
|
|
lutte raisonnée (FR)
|
type of viticulture that tries to avoid synthetic farming, more sustainable than organic
|
|
|
marques auxiliare (FR)
|
term used for a secondary brand
|
|
|
mas (FR)
|
vineyard
|
|
|
maso (IT)
|
a holding in a farm or estate
|
|
|
micro-climate
|
the climate within the canopy of the vine
|
|
|
micro-oxygenation
|
the process of adding a small amount of oxygen into a tank of young wine to cause controlled aging- this simulates the barrel aging process
|
|
|
millesimato (IT)
|
sparkling wine with a vintage date
|
|
|
millésime (FR)
|
vintage
|
|
|
mistela (SP)
|
unfermented grape juice combined with the addition of alcohol
|
|
|
mistelle (FR)
|
unfermented grape juice combined with the addition of alcohol, vin de liqueur
|
|
|
monopole (FR)
|
a vineyard or site with singular ownership
|
|
|
moût (FR)
|
must (wine), wort (beer)
|
|
|
muffa nobile (IT)
|
noble rot
|
|
|
must
|
unfermented grape juice (that will be used for wine production)
|
|
|
mutage
|
process of halting fermentation of wine by adding distilled spirits
|
|
|
oechsle (GE)
|
German scale for measuring must weight
|
|
|
ossidato (IT)
|
oxidized
|
|
|
ouillage (FR)
|
topping off of barrels
|
|
|
passérillee (FR)
|
grapes that have begun to shrivel on the vine
|
|
|
pellicular maceration
|
fermenting with skin contact, occasionally done with white grapes (Loire Valley, New Zealand…)
|
|
|
pellicule (FR)
|
skins
|
|
|
pigeage (FR)
|
punching down
|
|
|
podere (IT)
|
a small estate
|
|
|
porte-greffe (FR)
|
root stock
|
|
|
pourriture noble (FR)
|
botrytis cinerea infected grapes / "noble rot"
|
|
|
pupitre (FR)
|
riddling rack
|
|
|
Quercus alba
|
American white oak- wide grained, low in tannins (when compared to European oak), sweet aromatics
|
|
|
Quercus gariana
|
White oak found in Oregon and Portugal (though no relation to Q. suber), similar to "french" oak at a much lower cost
|
|
|
Quercus robur (Q. pedunculata)
|
European white oak, tends to grow individually- wide grained, very tannic, fast growing- found in Limousin and Balkan forests
|
|
|
Quercus sessilus (Q. petraea)
|
European white oak, tends to grow in forests- tight grained, very aromatic (compared to Q. robur), slow growing- found in Alliers, Vosges, Troncais, Nevers, Argonne, Bourgogne and Russian forests
|
|
|
Quercus suber
|
Cork oak
|
|
|
rafle (FR)
|
stalks, stems
|
|
|
récolte (FR)
|
harvest, grape picking
|
|
|
récoltant (FR)
|
someone who harvests their own grapes
|
|
|
remontage (FR)
|
pumping over, also to repair a vineyard after a heavy and erosive rain storm
|
|
|
remuage (FR)
|
riddling
|
|
|
robe (FR)
|
depth of color
|
|
|
S. cereviseae
|
primary yeast used in the fermentation of must into wine
|
|
|
saignée (FR)
|
bleeding off juice from a red wine fermentation to create a rosé wine
|
|
|
scelto (IT)
|
selected, usually late harvested
|
|
|
scion
|
section of plant material grafted onto a rootstock
|
|
|
solaio (IT)
|
the loft where grapes are dried for passito wines
|
|
|
soutirage
|
racking
|
|
|
sur pointe (FR)
|
the final stage of riddling, when the bottle is aged neck down after agining is complete and before disgorging
|
|
|
süssreserve (GE)
|
unfermented grape juice added to a finished wine for sweetening purposes
|
|
|
szamorodni (HU)
|
as it comes, wines not sorted by their degree of botrytis
|
|
|
száraz (HU)
|
dry
|
|
|
taille (FR)
|
the second pressing of Champagne, this term also refers to pruning
|
|
|
tapada (PO)
|
walled vineyard
|
|
|
tenuta (IT)
|
farm or wine estate
|
|
|
translocation
|
movement of sugars, nutrients, and water from one part of the grape vine to another part
|
|
|
transversage
|
transfer of wine between bottles
|
|
|
tri (pl. tries) (FR)
|
grapes selected and collected from one pass through the vineyard- chosen for optimum ripeness and flavor
|
|
|
triage (FR)
|
process of sorting grapes according to quality before winemaking
|
|
|
ullage
|
the space above the liquid in a bottle or cask after extended aging- the better the storage conditions, the lesser the amount of ullage
|
|
|
uva (IT)
|
grape
|
|
|
uva passa (IT)
|
dried grape, usually for passito wines
|
|
|
uva secca (IT)
|
raisin
|
|
|
uvetta (IT)
|
raisin
|
|
|
vendange (FR)
|
wine harvest
|
|
|
vendangé à la main (FR)
|
hand harvested grapes
|
|
|
vendimia (SP)
|
vintage or harvest
|
|
|
vendemmia (IT)
|
harvest or vintage
|
|
|
véraison (FR)
|
when the grapes change from green to red (or softer green or yellow), ripening phase
|
|
|
vielles vignes (FR)
|
old vines (not a legally defined term)
|
|
|
vignaiolo (IT)
|
grape grower
|
|
|
vigneto (IT)
|
vineyard
|
|
|
vin de cépage
|
single varietal wine
|
|
|
vinacce (IT)
|
pomace
|
|
|
vino generoso (SP)
|
fortified wine
|
|
|
vite (IT)
|
vine
|
|
|
vitigno (IT)
|
grape variety
|
|
|
Vitis labrusca
|
Eastern North American species of of grapevines- includes Concorde and Niagara
|
|
|
Vitis riparia
|
North American species of grapevines
|
|
|
Vitis rotundifolia
|
Mostly South Eastern USA North American species of grapevines- includes Muscadine and Scuppernong
|
|
|
Vitis vinifera
|
European and Middle Eastern species of grapevines- translates into "grapes to make wine"
|
|
|
vrille (FR)
|
tendril
|
