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Term Definition
Méthode Champenoise

See 'Traditional Method'

Montepulciano

A village in Tuscany, Italy. Must not be confused with Montepulciano d'Abruzzo. See also Sangiovese.

Montepulciano d'Abruzzo

A red wine produced from the Montepulciano grape, in the region of Abruzzo, Italy. This must not be confused with Montepulciano - a village in Tuscany, Italy.

The Montepulciano grape is full of colour and has a moderate acidity. Most of these wines are simple and are made for drinking in their youth; some versions are made for ageing and will be more tannic.

Mouth feel

One of the most obnoxious-sounding terms wihtin wine, it is used to describe the 'body' or weight of a wine (made up from alcohol, tannin, sugar and fruit).

Nebbiolo

Pronounced: Neb-ee-yo-low

Grape used to produce red wines with deep colour, high tannin, high acidity and big fruit flavours. It is a fussy grape in that it is a difficult grape to get ripe and it doesn't travel well (much to the sadness of many in the US). However, if wine is made using unripe grapes, most of the wonderful character of the grape are lost, or the tannin/acidity overpowers the fruit.

For this reason, good Nebbiolo-based wines usually come with a high price tag. The most famous Nebbiolo wines are Barolo and Barbaresco (Piemonte, Italy). These wines often have flavours which include roses and tar. It has great ageing potential. Other wines produced using Nebbiolo include Dolcetto and Barbera - both of which are made for early drinking, so don't try ageing them.

Nematodes

These are microscopic worms taht attack roots. Treatment is difficult and prevention is preferable. The cure is to totally grub up (rip up) the vines, sanitise the earth, then replant the vineyard using a resistant rootstock. In short, replant your entire vineyard!

Oak Flavours

The oak flavours often found in wine can come from barrel-ageing, but other methods of imparting the flavour are by using long oak staves that are inserted into the wine during maturation, or oak chips.

Oxidation

When oxygen attacks the wine and spoils it.

Pétrus, Château

One of the most expensive wines in the world. Chateau Petrus is in Bordeaux, France.

Phylloxera

A louse accidentally imported into France from the US around 1850. While US vines were resistant to the bugs, the roots of French vines were attacked and resulted in the death of the vine. The bug quickly spread across France, devastating most of it. Although there is no "cure" to Phylloxera, the solution is to 'grub up' (dig up) the vines and replant the vineyard: grafting the French grape on to an American root. This is obviously expensive. A few regions have so far avoided the virus: for example, Chile.

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