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64 Cards in this Set
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pH |
A scale of measurement of the concentration of the effective, active acidity in a solution. |
An important statistic, of relevance to how vines grow, how grapes ripen, and how wine tastes, looks, and lasts. |
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Flor |
Benevolent film-forming yeasts that form a veil of yeast cells which floats on the surface of a wine. |
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Terroir |
Much-discussed French term for the total natural environment of any viticultural site, essentially including climate, soil and topography and the human factor that results in the creation of the highly valued "sense of place" in wine. |
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Premium |
An expression favoured by marketing people for highly priced wine. |
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Botrytis |
Vine disease which, of all fungal diseases, has the greatest potential effect on wine quality. |
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Oxidative winemaking |
Winemaking technique in which the wine is deliberately exposed to oxygen at various stages in order to achieve a particular style of wine. |
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Reductive winemaking |
Winemaking technique that aims at reducing the exposure of must and wine to oxygen in the winery. |
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Old vine |
Discussed term that many producers describe as productive vines of more than 25 years old, reputed for producing lower yields and having deep root systems, which results in concentrated flavors and structural components in the grapes, creating the potential for making high quality wines. |
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Trunk diseases |
Group of fungal diseases that infect the wood of the vine and other perennial crops primarily through pruning wounds. |
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Textural profile |
The dimension of tasting that draws together attributes such as smoothness and astringency that produce tactile sensations on the surface of the mouth. |
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Organic |
A system of grape-growing that avoids industrially synthesized fertilizers, fungicides, herbicides and pesticides. |
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Biodynamic |
Enhanced form of organic viticulture, whose results do not have the reassurance of conclusive scientific explanation. |
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Natural wine |
Relative term for wine produced favouring physical rather than chemical winemaking interventions, and thus no additives and minimal additions of sulfur dioxide. |
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Orange wine |
Distinctive dry and tannic white-grape wine style with links to the contemporary natural wine movement, made by fermenting the juice of ripe white wine grapes on their skins and pips. |
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Sulfur dioxide (SO2) |
The chemical compound most widely used by the winemaker, principally as a preservative and a disinfectant. |
Combined= Bound= Fixed When combined with other substances in the wine (sugars, aldehydes and ketones) it no longer possesses its protective properties. Free The portion of the SO2 that is not combined and is the active substance possessing the protective properties. |
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Yeast |
Microscopic, single-celled fungi, vital to the alcoholic fermentation process, which, starved of oxygen, transform grape juice to wine. |
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Quality control |
Hands-on process of monitoring and controlling all parameters that verify a wine’s palatability, stability, compliance with regulations, typicity, and freedom from faults and contaminants. |
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Quality assurance |
Concept covering all the management actions and procedures that set out to ensure the original potential of the grapes and wine is not lost on the way to the bottle (incorporates QC). |
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Closures |
Element necessary to avoid harmful contact with oxygen in wine containers and changed remarkably little until recent times. |
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Clarification |
Progressive winemaking operation which removes suspended and insoluble material from grape juice, or new wine. |
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Stabilization |
Group of wine-processing operations undertaken to ensure that the wine, once bottled, will not form hazes, clouds, or unwanted deposits; become gassy; or undergo rapid deterioration of flavour after bottling. |
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Quality grapes |
Berries that are balanced in sugar, tannin, acidity, flavors and of good concentration. |
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Yield |
Statistic of how much a vineyard produces and subject of intense interest because of alleged effects on wine quality. |
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Bulk wine |
Wine that is ready to drink, but has not been put into smaller containers. |
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Drought |
A severe and prolonged deficit of rainfall with implications for viticulture. |
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Rootstock |
The plant forming the root system of a grapevine to which a fruiting variety, or scion, is grafted. |
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Aspect |
The direction in which a slope faces. |
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Price points |
Retail prices that increasingly dominate wine selling, whether by producer to retailer or by retailer to consumer. |
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Climate change |
A deviation in global and regional climate patterns. |
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Cover crops |
A crop of plants other than vines established between the rows in a vineyard, generally for biodiversity and the benefit of the soil. |
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Pruning |
Vineyard practice involving cutting off unwanted vegetative parts in the form of canes in winter to produce fewer but larger bunches of riper grapes. |
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Water sustainability |
Sufficient availability of water into the foreseeable future. |
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Dessert wines |
Sweet wines |
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Vine training |
The process of establishing a vine framework in the required shape. |
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Vine nutrition |
The supply of inorganic nutrients (sometimes called mineral nutrients or nutrient elements) to the vine. |
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Frost |
Major viticultural problem of ice crystals formed by freezing of water vapour on objects which have cooled below 0 °C that can damage and kill shoots and fruit. |
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Hail |
Major viticultural problem of frozen raindrops that can physically damage vines and fruit. |
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Vine density |
A fundamental decision in planting a vineyard that measures how closely spaced vines are in the vineyard, both within the row and between rows. |
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Oxygen |
Colourless, odourless, tasteless and highly reactive gas that interacts with grape juice, must, and wine in good and bad ways. |
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Oak alternatives |
Useful winemaking tool, cheaper thank maturation in oak which imparts oak flavour and aroma and may improve mouthfeel and colour stability though the resultant wine will be less complex and have poorer ageing potential. |
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Whole- bunch fermentation |
Ultra traditional method of red wine fermentation in which grape berries are not subjected to destemming. |
Aside from the influence of the stems themselves, the process generally involves an element of carbonic maceration at the start of the fermentation. |
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Fining |
Winemaking process with the aim of clarification and stabilization of a wine whereby a fining agent is added to coagulate or adsorb and precipitate quickly the colloids suspended in it. |
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Filtration |
Fundamental but controversial winemaking process, a means of clarification involving the removal of solid particles from a wine. |
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Enzyme |
Proteina present in all biological systems that act as catalysts by inducing or accelerating specific biochemical reactions. |
Wine is the enzymatic transformation or fermentation of grape juice by thousands of endogenous enzymes originating from the grape juice, yeast cells and other microbes. |
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Minerality |
Imprecise tasting term useful for describing not only an flinty/ stony/ chalky aroma and flavour, but sometimes also a texture that is undeniably present in a wide range of regions and varieties. |
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Funky |
A wine that smells like a "barnyard" which can add complexity and usually comes from the presence of the yeast Brettanomyces. |
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Tannins |
Diverse and complex group of chemical compounds responsible of a wine astringency, that come predominantly from the grapes and, to a much lesser extent, from the wood in which the wine is aged. |
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MLF |
Conversion of stronger malic acid naturally present in new wine into lactic acid (which has lower acidity) and carbon dioxide. |
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Skin contact |
Winemaking operation used exclusively for the maceration of white grapes for about four to 24 hours before pressing and fermentation with the aim of increasing the extraction of constituents that contribute to the aroma of white wines. |
In general, it aims the extraction of flavour compounds, flavour precursors, and anthocyanins from grape skins into grape juice or wine. |
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Complexity |
A tasting term of approval when applied to flavour in wine, and commonly viewed as a central component of wine quality. |
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Microbial/ Bacterial spoilage |
Range of wine maladies or faults including gas, haze, cloud, and off-flavours generated by the activity of acetobacter or lactic acid bacteria in wine. |
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Additives |
Strictly limited substances required to combat oxidation and the attack of microorganisms and remain in the wine until consumption. |
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Volatile acidity |
A wine's total concentration of volatile acids (naturally occurring organic acids of wines that are separable by distillation) that is routinely measured by acetic acid (the most common volatile acid by far). |
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Packaging |
Most often involves bottling, but alternative packages are proliferating such as boxes, cans, cartons, kegs, plastic bottles, and pouches, all of which are made from other materials than glass. |
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Brand |
Name and image used to market individual products that has a particular value. It can a be a producer or origin name across the wine range. |
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High quality wine |
Made from berries that are balanced in sugar, tannin, acidity, flavors and of good concentration, which are vinified to maximize its potential and result in wines that are balanced, concentrated, persistent, complex and with ageing potential. |
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Fermentation |
The conversion of grape must into wine by the action of yeast which react with sugars to produce ethanol and release CO2. Still wines have one fermentation; most sparkling wines have two. |
MLF is erroneously named a fermentation. |
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Vegan wines |
Increasingly demanded sub category of wine whose main area of concern is the use of animal-based products for fining and stabilizing wine. |
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Social media |
The use of mobile and web-based technologies for communicating and networking between individuals and organizations that have dramatically changed how information about wine is disseminated. |
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Fine wine investment |
The acquisition of wine for gain, whether as a means of making money or financing consumption or a combination of the two. |
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Fine wine investment |
The acquisition of wine for gain, whether as a means of making money or financing consumption or a combination of the two. |
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Fine wine |
Relative term used by the auction houses to describe the sort of wines they sell |
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Classes growth |
The term is used almost exclusively in bordeaux for those châteaux included in the 1855 classification of the Médoc and Sauternes, the 1955 classification of Graves, and the regularly revised St-Émilion classification. |
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Virtual winery |
North America's interpretation of the French negociants, where an established winery with crush facilities creates custom blends for clients and sometimes will also bottle and label the finished wine. |
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