glossary

You can browse our topics using the letters below, or search for a term.

Search results for: residual

Direct Matches:

Residual Sugar: Unfermented grape sugar in a finished wine.

Related Matches:

Botrytis Cinerea: Also known as "noble rot," it is a beneficial mold that grows on ripe wine grapes in the vineyard under specific climatic conditions. The mold dehydrates the grapes, leaving them shriveled and raisinlike and concentrates the sugars and flavors. Wines made from these berries have a rich, complex, honeyed character and are often high in residual sugar. Botrytis contributes the unique, concentrated flavors in such wines as BA and TBA Rieslings from Germany, Sauternes from Bordeaux, Aszú from Hungary’s Tokay district and an assortment of late-harvest wines from other regions.

Noble Rot: Also known by its scientific name, Botrytis cinerea, noble rot is a beneficial mold that grows on ripe wine grapes in the vineyard under specific climatic conditions. The mold dehydrates the grapes, leaving them shriveled and raisinlike and concentrates the sugars and flavors. Wines made from these berries have a rich, complex, honeyed character and are often high in residual sugar. Noble rot contributes the unique, concentrated flavors in such wines as BA and TBA Riesling from Germany, Sauternes from Bordeaux, Aszu from Hungary’s Tokay district and an assortment of late-harvest wines from other regions.

Off-Dry: Indicates a slightly sweet wine in which the residual sugar is barely perceptible, usually 0.6 percent to 1.4 percent.

Extract: Richness, depth and concentration of fruit flavors in a wine. Usually a positive quality, extract adds to wine’s body, yet highly extracted wine can also be very tannic. To calculate extract levels, some winemakers measure the dry residue remaining after the wine is boiled off.

Halbtrocken: German term meaning "half-dry." Contains some residual sugar, but not more than 18g/l.

Sweet: Sweet describes the sugar content in a wine, found at higher levels in late-harvest and sweet wines. Not to be confused with fruity wines. Most people begin to perceive sweetness at concentrations of 0.3 to 0.7 percent residual sugar.

Trocken: German term for dry, describing a wine with little or no residual sugar.

Feinherb: Unregulated German term for wines that are off-dry. Feinherb is often used in place of the less popular designation halbtrocken, as well as for wines that are slightly sweeter than regulations dictate for halbtrockens.

MEMBER LOGIN

= members only

Keep me logged in      Forgot Password?

Free Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions

» View samples
» Or sign up now!
» Manage my newsletter preferences

Classifieds

The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories