A branch of a vine.
The green foliage of a grapevine is called the canopy. The canopy can be trimmed or thinned to manage the amount of air and sun reaching the fruit, improving fruit quality, increasing yield and controlling disease.
The thick layer of skins, stems and seeds that forms at the surface of fermenting red wine. Cap management, or breaking up the cap to increase contact between the skins and the liquid, is important since red wines extract color and flavor from the skins.
The metal or plastic protective coating that surrounds the top of the cork and the bottle. Before pulling out the cork, at least the top portion should be removed to expose the cork and the lip of the bottle.
Most frequently associated with Beaujolais, this is a method of producing light-bodied, fresh and fruity red wines. Instead of crushing the grapes and releasing the juices to be fermented by yeasts, whole grape bunches are placed in a tank and the oxygen is displaced by carbon dioxide. Fermentation starts on an intracellular level inside the berry, producing some alcohol as well as fruity aromatics. In practice, the weight of the grapes on the top crushes the grapes on the bottom and yeasts ferment the juice; the wine is partly a product of carbonic maceration and partly of traditional yeast fermentation.
Sometimes referred to as a "demijohn," a carboy is a nonreactive vessel, usually glass or plastic, used to ferment alcoholic beverages. Due to their relatively small size (typically ranging from 20 to 60 liters) and portability, they are most popularly used in home winemaking, but are also employed by commercial winemakers for experimental lots or test batches.
Spanish for house. In wine terms, synonymous with "bodega."
A case of wine in the United States typically contains 9 liters or 12 standard 750ml bottles of wine. The size of wineries is most frequently measured in the number of cases produced annually.
A dairy-based protein used in the fining process. Casein is particularly effective at clarifying cloudy or off-colored white wines.
A term sometimes used to designate special wines, as in Stag's Leap Wine Cellars Cask 23, but often applied to ordinary wines to identify a separate lot or brand. Synonymous with bin number.
Spanish term for sparkling wine made using the traditional méthode Champenoise.
French term for wine cellar.
Denotes the smell of cedar wood associated with mature Cabernet Sauvignon and Cabernet blends aged in French or American oak.
The room in a winery where wine is made or stored. Can also refer to a personal wine collection in a residence.
Means the wine was not produced at the winery where it was bottled. It usually indicates that the wine was purchased from another source.
French term for grape variety.
French term for wine cellar.
The addition of sugar to juice before and/or during fermentation, used to boost sugar levels in underripe grapes and alcohol levels in the subsequent wines. Common in northern European countries, where the cold climates may keep grapes from ripening, but forbidden in southern Europe (including southern France and all of Italy) and California.
A less expensive, mass-production method for producing bulk quantities of sparkling wine. The second fermentation takes place in a pressurized tank, rather than in a bottle, decreasing lees contact and producing larger, coarser bubbles. The wine is filtered under pressure and bottled. Also known as the bulk process or tank method. Wines made this way cannot be labeled méthode Champenoise.
French term for "castle." In the wine world, it translates loosely as "estate." However, in France, the term is protected.
Chef de Cave:
French term for cellarmaster or head winemaker.
Describes highly extracted, full-bodied and tannic wines that are so rich they seem as if they should be chewed, rather than simply swallowed.
Aroma frequently associated with mature Cabernet Sauvignon and Cabernet blends, this descriptor refers to the cedary and tobacco leaf scents associated with cigar boxes.
The British term for red wines from Bordeaux. Originally the wines were quite pale or nearly clear in color, giving rise to the term clairet.
Referring to the amount of suspended particulate matter in a wine, clarity is described in terms of the wine’s reflective quality; brilliant, clear, dull or hazy. A pronounced haziness may signify spoilage, while brilliant, clear or dull wines are generally sound.
Included in Bordeaux's 1855 Classification, which ranked châteaus from first-growth to fifth-growth. The original classification was set by the prices that the wines fetched and was intended to be synonymous with quality.
Fresh on the palate and free of any off-taste.
French term for a vineyard site defined by its micro-climate and various other aspects of terroir. The term is most commonly associated with Burgundy.
The long-term weather pattern—including temperature, precipitation and hours of sunshine—in a specific region. In contrast, weather is associated with a specific event, such as a hailstorm.
Vineyard management term for a technique by which dead or under-performing vines are replaced with new vines grown from a single superior vine, or mother vine.
A group of vines originating from a single, individual plant propagated asexually from a single source. Clones are selected for the unique qualities of the grapes and wines they yield, such as flavor, productivity and adaptability to growing conditions.
A French term used to describe a walled vineyard, such as Clos du Vougeot in Burgundy.
Describes wines that are concentrated and have character, yet are shy in aroma or flavor. Closed wines may open up to reveal more flavors and aromas with aging or aeration.
Lack of clarity to the eye. Fine for old wines with sediment, but it can be a warning signal of protein instability, yeast spoilage or re-fermentation in the bottle in younger wines. Cloudiness may also represent a deliberate choice by the winemaker not to filter a wine.
Describes ultra-sweet or sugary wines that lack the balance provided by acid, alcohol, bitterness or intense flavor.
Usually refers to texture, and in particular, excessive tannin or oak. Also used to describe harsh bubbles in sparkling wines.
Sparkling wine production method for traditional Prosecco, in which the spent yeast cells, or lees, left over from the secondary fermentation are not disgorged.
A clarification technique that can prevent the formation of crystals in wine bottles. Prior to bottling, the wine's temperature is lowered to approximately 30° F for two weeks, causing the tartrates and other solids to precipitate out of solution. The wine is then easily racked off (separated from) the solids.
Portuguese term for "vintage."
An element in all great wines and many very good ones; a combination of richness, depth, flavor intensity, focus, balance, harmony and finesse.
Also known as an agglomerated cork. A wine bottle stopper made of particles or granules of natural cork pressed together and bound by an FDA–approved glue.
Describes a dull, stewed flavor associated with wines adversely affected by excessive heat during shipping or storage.
The facility where wine barrels are made.
A wine company that is owned and managed by a group of vineyard owners who bottle their wine under one label, sharing the profits. Wine cooperatives are typically associated with cheaper, often bulk, wine.
An appliance that allows wine to be removed from an unopened bottle of wine via a hollow needle.
Refers to a method of vine training. Cordon-trained vines are supported by a trellising system; typically one or two cordons, or branches, are trained horizontally out of the main trunk.
The fee charged by restaurants when guests bring their own bottle of wine rather than ordering from the wine list.
Describes a wine having the off-putting, musty, moldy-newspaper flavor and aroma and dry aftertaste caused by a tainted cork.
Spanish term for "vintage."
During flowering in the spring, wind and rain as well as chemical deficiencies can keep grapevine flowers from being properly fertilized, causing these flowers to drop off the cluster. This dropping of flowers is called coulure, or shatter. Since each flower is responsible for a grape, the cluster of grapes that eventually forms is loose and missing grapes. If the improperly fertilized flower stays attached, it produces a puny, seedless grape called a "shot" grape. Although the yield is reduced, there is a corresponding benefit—loose clusters that allow for increased air circulation are less susceptible to rot in humid conditions.
One of Spain’s quality classifications, it requires that reds are aged for two years, with at least a year in wood, and whites a total of six months.
Describes a wine with moderately high acidity; refreshing and bright with a clean finish.
A French term, "cru" generally refers to a vineyard or group of vineyards that have similar characteristics.
The term "cru" is officially codified in some old world countries and regions. In Bordeaux, the highest quality wines are called Premiers Crus and in Burgundy, Grands Crus.
In other countries like Italy, "cru" can simply refer to a single-vineyard bottling that may or may not be classified.
Wines from the ten subregions—Amour, Juliénas, Chénas, Moulin-à-Vent, Fleurie, Chiroubles, Morgon, Régnié, Brouilly and Côte de Brouilly—as opposed to the regional Beaujolais or Beaujolais-Villages AOCs. They are typically better in quality.
Harvest season when the grapes are picked and crushed.
A blend or special lot of wine.