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Wine
Glossary
Appellation:
The area where grapes are grown and made into wine.
Examples: Bordeaux, Sonoma. In the U. S. an appellation
is a state, county, or other legal geographic area.
Aroma: Smells
that are directly related to the odor of the fresh
wine grape.
Blend: Term used
to describe wine made by blending (even to a tiny
degree) a grape variety with other grape varieties
or other vintages.
Brix: A measurement
of the sugar content of grapes before they are harvested.
Used to estimate the alcohol content of the resulting
wine.
Chianti: Name
of a specific geographical area between Florence
and Siena in central Italian region of Tuscany.
Fermentation Process:
Process of yeast cells converting grape sugar to
alcohol and carbon dioxide.
Fining: A process
of clarifying the wine electromagnetically via the
introduction of oppositely charged materials such
as egg whites or gelatin.
Hue: A particular
variety of a color; shade; tint.
Mouthfeel: Tasting
term for the texture of a wine, for example, its
smoothness.
Must: Combination
of juice, skins, and seeds of the grapes.
Nose: Smell of
wine, divided into two sub-components: the aroma
and the bouquet. Aroma comes from the characteristics
of the grape. Bouquet is the complex fragrance developed
by the winemaker’s influence during fermentation
and aging.
Racking: A method
of clarifying a wine that has settled in the tank
and pumping out the solids and yeast cells and putting
into a clean barrel. This process also aerates the
wine.
sur lie aging:
Wine that is left on its natural sediment.
Tannin: Natural
preservative found in varying degrees in skin, seeds
and stems of grapes. Most prominent in reds, where
it creates dry mouth-puckering sensation. A result
of grape to skin/seed/stem contact. Can build structure
and improve aging. |
Content provided by E. & J. Gallo Winery,
Modesto, CA. |
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