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