Wine Glossary

Anbaugebie: is the term for growing regions of quality German wine. There are currently 13: Ahr, Baden, Franken, Hessische Bergstrasse, Mittelrhein, Mosel-Saar-Ruwer, Nahe, Rheingau, Rheinhessen, Pfalz (formerly known as Rheinpfalz), Wurttemberg, and two that were recently added from the former East Germany, Saale Unstrut and Sachsen. Within each Anbaugebiet, there are many Bereiche, which are further broken down into Einzellagen.

Acidity : All wines contain acids. Acidity is the structure of white wines. Acidity gives to the wine body and taste.

Albariño: Spanish white wine grape that makes crisp, refreshing, and light-bodied wines.

Aligoté: White wine grape grown in Burgundy making medium-bodied, crisp, dry wines with spicy character.

Alcohol : The alcohol in wine is called ethyl alcohol. It is the result of the transformation of sugars due to the action of yeasts in the grapes. About 20 grams of sugar are needed to obtain 1° (one degree) of alcohol. Alcohol is the base of wine, it is a powerful preservative. Alcohol, such as tannins, allows the wine to age. But the taste of alcohol must not in any case dominate the wine. Visit "Composition of wine"

Alcoholic degree : Since 1980, the alcoholic degree is the percentage of alcohol in the total wine volume. A wine labeled as 12° means that alcohol counts for 12% of the volume (or 90 milliliters of alcohol per bottle of wine)

Alcoholic fermentation : Transformation of sugar into alcohol and carbonic gas. Visit "Winemaking"

Amarone: From Italy's Veneto Region a strong, dry, long- lived red, made from a blend of partially dried red grapes.

AOC : Stand for Appellation d'Origine Controlée and a suggested translation would be "regulated wine of origin". AOC is the higher nationwide wine grade. Visit "AOC in Wine Grades".

Arneis: A light-bodied dry wine the Piedmont Region of Italy.

Aromas : Wines have "arome de bouche" (in the mouth aromas), all the same these are not available with different tastes which could be chosen from a mention on the label. There exist fruity wines, earthy wines (taste of mushroom, under wood, dried-leaves), spicy wines (aromas of cinnamon, clove, pepper, Indian spices) wines with aromas of herbs (mint, hay, rosemary, Provence herbs ...). Visit "Aromas and Wine".

Asti Spumante: From the Piedmont Region of Italy, A semidry sparkling wine produced from the Moscato di Canelli grape in the village of Asti.

Assemblage : Assemblage is the blending of several wines, generally issued from different grape-varieties, independently vinified. Most of the time, assemblage wines are disappointing. Visit "Winemaking".

Auslese : is the German word meaning "selection." Auslese wines are made from grapes harvested with a natural sugar content of 20 to 25 percent. Within the German Qualitatswein Mit Pradikat (QmP) system, these grapes are harvested with higher sugar levels than Kabinett and Spatlese, and lower levels than Beerenauslese, Eiswein, and Trockenbeerenauslese. The resulting wines usually rank similarly in sweetness, but can be fermented drier giving them the labelling Trocken or Halbtrocken.

Baden :A large, disconnected wine-producing region in southern Germany. Muller Thurgau is the most popular varietals’ planted here. It is also the country's largest producer of red wines, made mostly from Spatburgunder (Pinot Noir). Most wines here are produced by huge cooperatives.

Balance : Indicates the proportion between these four components : alcohol, acidity, sugar and dry extract. A wine is well-balanced when none of those characteristics dominates; the balance is harmonious. The general balance means the proportion of smooth and harsh in the wine.

Barbera : Most successful in Italy's Piedmont region. High acidity, deep ruby color and full body, with low tannins & berrylike flavors.

Barbaresco : A red wine from the Piedmont Region of Italy, made from Nebbiolo grapes it is lighter than Barolo .

Bardolino: A light red wine from the Veneto Region of Italy. Blended from several grapes the wine garnet in color, dry and slightly bitter, sometimes lightly sparkling.

Barolo : Highly regarded Italian red, made from Nebbiolo grapes. It is dark, full-bodied and high in tannin and alcohol. Ages well.

Banylus : A French wine made from late-harvest Grenache grapes and served with chocolate or dishes with a hint of sweetness. By law the wine must contain 15 percent alcohol.

Beaujolais :Typically light, fresh, fruity red wines from and area south of Burgundy, near Lyons, in eastern France. Areas: Beaujolais-Blanc, Beaujolais Villages, Brouilly, Chénas, Chiroubles, Fleurie, Juliénas, Mouliné-àVent, Morgon, Regnie, Saint Amour.

Beerenauslese: Literally, "berry selection" in German. Beerenauslese wines are made from grapes that are picked individually rather than a whole bunch at a time. All grapes on a cluster or "bunch" do not normally ripen at exactly the same rates. Berry selection allows the winemaker to make superb wine by insuring that every grape is at optimum ripeness. These wines are made from grapes harvested with a natural sugar content of 26 to 30 percent. Within the German Qualitatswein Mit Pradikat (QmP) system, these grapes are harvested with higher sugar levels than Kabinett, Spatlese, and Auslese, similar levels to Eiswein, and lower levels than Trockenbeerenauslese. The resulting wines usually rank similarly in sweetness.

Bereich : is the German for "region." Bereich is actually a subregion of an Anbaugebiet and is usually named after a town or village. Bereiche then may contain many Einzellagen or vineyard sites.

Bernkastel : is an important Bereich in Germany's middle Mosel-Saar-Ruwer region or "Mittlemosel."

Bingen :German Bereich named after the town that lies where the Nahe River joins the Rhine River. It lies within the Rheinhessen region. The main grape used here for the area's predominantly white wines, is Riesling

Blanc de Blancs : Champagne or white wine made from white grapes.

Blanc de Noirs : White or blush wine or Champagne made from dark grapes.

Blaufrankisch :A red wine grape used in Austria and Germany that produces light bodied wines with considerable acidity. is also known as Limberger and Lemberger.

Blush : American term for rosé. Any wine that is pink in color.

Boal or Bual: Grown on the island of Madeira, it makes medium-sweet wines.

Bocksbeutel : is the name given to the uniquely shaped bottle used in Germany's Franken region. The literal translation of this word is "goat's scrotum." However, it is believed that the name was instead taken from the low German "Bocksbeutel," a small pouch used to carry prayer books.

Body : It is the global impression of a wine. Wines are lightly bodied, medium bodied, full bodied depending on its thickness. Visit "Tasting advices".

Bouquet : Includes all the different smells of a wine. Aroma is more for young wines while bouquet applies to matured wines.

Brunello; This strain of Sangiovese is the only grape permitted for Brunello di Montalcino, the rare, costly Tuscan red. Luscious black and red fruits with chewy tannins.

Cabernet Franc: Red wine grape used in Bordeaux for blending with Cabernet Sauvignon. It is an earlier-maturing red wine, due to its lower level of tannins. Light- to medium-bodied wine with more immediate fruit than Cabernet Sauvignon and some of the herbaceous odors evident in unripe Cabernet Sauvignon.

Cabernet Sauvignon : Currant, Plum, Black Cherry & Spice, with notes of Olive, Vanilla Mint, Tobacco, Toasty Cedar, Anise, Pepper & Herbs. Full-bodied wines with great depth that improve with aging. Cabernet spends from 15 to 30 months aging in American & French Oak barrels which tend to soften the tannins, adding the toasty cedar & vanilla flavors.

Capitalization : The process of adding sugar to grape juice before fermentation is complete. This addition does not make the wine sweeter rather it increases the alcohol level and, in theory, produces a wine with better balance. This practice is used in many wine regions around the world including Germany, but it is very highly regulated.

Carignan : Known as Carignane in California, and Cirnano in Italy. Once a major blending grape for jug wines, Carignan's popularity has diminished though it still appears in some blends. Old vineyards are sought after for the intensity of their grapes

Carmenere : Also known as Grande Vidure, once widely planted in Bordeaux. Now primarily associated with Chile. Carmenere, was imported to Chile in the 1850's. Carmenere has been frequently mislabeled snf many growers and the Chilean government consider it Merlot.

Cava : Spanish sparkling wine. Produced by the méthode champenoise.

Charbono : Mainly found in California (may possibly be Dolcetto), this grape has dwindled in acreage. Often lean and tannic. Few wineries still produce it.

Chardonnay : Apple, Pear, Vanilla, Fig, Peach, Pineapple, Melon, Citrus, Lemon, Grapefruit, Honey, Spice, Butterscotch, Butter & Hazelnut. Chardonnay takes well to Oak aging & barrel fermentation and is easy to manipulate with techniques such as sur lie aging & malolactic fermentation.

Châteauneuf-du-Pape: The most famous wines of the southern Rhône Valley, are produced in and around the town of the same name (the summer residence of the popes during their exile to Avignon). The reds are rich, ripe, and heady, with full alcohol levels and chewy rustic flavors. Although 13 grape varieties are planted here, the principal varietal is Grenache, followed by Syrah, Cinsault and Mourvèdre (also Vaccarese, Counoise, Terret noir, Muscardin, Clairette, Piquepoul, Picardan, Rousanne, Bourboulenc).

Chenin Blanc : Native of the Loire where it's the basis of the famous whites: Vouvray, Anjou, Quarts de Chaume and Saumer. In other areas it is a very good blending grape. Called Steen in South Africa and their most-planted grape. California uses it mainly as a blending grape for generic table wines. It can be a pleasant wine, with melon, peach, spice and citrus. The great Loire wines, depending on the producer can be dry and fresh to sweet.

Chianti : From a blend of grapes this fruity, light ruby-to-garnet-colored red may be called Chianti Riserva when aged three or more years.

Chianti Classico :From a designated portion of the Chianti wine district. To be labeled Chianti Classico, both vineyard and winery must be within the specified region.

Claret: British term for red Bordeaux wines.

Colombard (French Colombard) :The second most widely planted white variety in California, nearly all of it for jug wines. It produces an abundant crop, nearly 11 tons per acre, and makes clean and simple wines.

Constantia :This legendary sweet wine from South Africa, was a favorite of Napoleon. It comes from an estate called Groot Constantia.

Cordial wines : They are pleasant wines, with no salient features, easy to drink for anybody.

Cortese :White wine grape grown in Piedmont and Lombardy. Best known for the wine, Gavi. The grape produces a light-bodied, crisp, well-balanced wine.

Cru bourgeois : A wine grade in the Bordeaux region. Between Grands Crus Classés and AOC. New law as of June 2003, Visit the "The classification of cru bourgeois".

Cru classé (Great Growth) : Classification of quality Bordeaux produced in Chateaux and Estates. Grands Crus Classés ranking from 1st to 5th grade are the best of the best! Visit "Crus classés (Great growths)".

Decanting : Is the action of pouring a wines directly from its bottle in a jug, in order to separate the wine from its sediment, to provide oxygen and to release its aromas.

Devatting : Transferring the (red) wine from the fermentation tank after the alcoholic fermentation into an other tank, leaving the pomace and what solid have been pressed in the emptied tank. Also called s the free run wine. Visit "Winemaking".

Destemming : Nowadays mechanical.

Dolcetto : From northwest Piedmont it produces soft, round, fruity wines fragrant with licorice and almonds.

Dornfelder : is a red grape hybrid gaining popularity in Germany. It is grown primarily in the Rheinhessen and Pfalz regions.

Dry : White wine containing little sugar (1 to 9 grams per liter).

Einzellage : An individual German vineyard site of up to 5 hectares (12.5 acres), usually proceeded by the town or village name on wine labels.

Eiswein : German term that translates as "ice wine." It is a sweet wine produced from grapes that have frozen on the vine. By pressing these grapes before they thaw, producers can create wines that are intensely sweet, yet balanced with acidity.

Elbling : A white wine grape used in Germany's Mosel region, usually for the production of Sekt (German sparkling wine).

Erzeugerabfullung : German term that translates roughly to "estate bottled." However, this term can also appear on wines bottled by cooperatives.

Estate Bottled  : label term that says that the wine in that bottle was produced from 100% grapes grown, vinified, and bottled by a single producer at his winery.

Fat wines : Sweet and soft it is called flat and disliked. It is qualified of voluptuous when judged excellent.

Franken : German wine region that is probably less known (in the U.S.) for the wine it produces than the bottles that its wine is shipped in. The flat sided, squat bottle is called a Bocksbeutel; before you go running for your German dictionary, we suggest you look here for the wine related definition of this term. Despite the perceived novelty status, Franken's wines can be among the best dry wines of Germany. They are mainly white and made from Muller Thurgau, Silvaner, and Bacchus. Most of the area's wine production is consumed locally.

Frascati: An Italian fruity, golden white wine, may be dry to sweet.

Fumé Blanc: see Sauvignon Blanc

Gamay: Beaujolais makes its famous, fruity reds exclusively from one of the many Gamays available, the Gamay Noir à Jus Blanc. Low in alcohol and relatively high in acidity, the wines are meant to be drunk soon after bottling; the ultimate example of this is Beaujolais Nouveau, whipped onto shelves everywhere almost overnight. It is also grown in the Loire, but makes no remarkable wines. The Swiss grow it widely, for blending with Pinot Noir; they often chaptalize the wines.

Gamay Beaujolais : A California variety that makes undistinguished wines. Primarily used for blending.

Gattinara: A Piedmont red made from Nebbiolo blended with other grapes. Powerful and long-lived.

Generous wines : Full and rich wines which easily deliver their flavour. Visit "Tasting advices".

German Wine : the country best known for its production of white wines of varying sweetness from the Riesling grape. Sylvaner and Muller Thurgau are also widely used for white wines, as well as lesser amounts of Bacchus, Ehrenfelser, Elbling, Faber, Gewurztraminer, Huxelrebe, Kerner, Rulander (Pinot Gris), Scheurebe, Weissburgunder (Pinot Blanc), and others. Red wine varietals include Portugieser, Spatburgunder (Pinot Noir), and Trollinger (Schiava). The best German wines are those given the Qualitatswein Mit Pradikat (QmP) designation. Wines within this designation are further categorized according to the ripeness of grapes that are used in their production. Those categories, in order of least ripe (and usually least sweet) to ripest (and usually sweetest), are Kabinett, Spatlese, Auslese, Beerenauslese, Eiswein, and Trockenbeerenauslese. Qualitatswein Bestimmter Anbaugebiet (QbA) is the quality designation one step below QmP, and is followed by the simple Deutscher Tafelwein (DTW). Germany contains thirteen quality growing regions or Anbaugebiet; they are Ahr, Baden, Franken, Hessische Bergstrasse, Mittelrhein, Mosel Saar Ruwer, Nahe, Rheingau, Rheinhessen, Pfalz (formerly known as Rheinpfalz), Wurttemberg, and two that were recently added from the former East Germany, Saale Unstrut and Sachsen.

Gewürztraminer : A distinctive floral bouquet & spicy flavor are hallmarks of this medium-sweet wine. Grown mainly in Alsace region of France & Germany, and also in California, Eastern Europe, Australia, and New Zealand.

Grappa: An Italian spirit distilled from pomace. Dry and high in alcohol, it is an after dinner drink.

Grafting : Process of reproduction of the plant, by grafting a branch on a selected root stock in order to favour the development of solid vine stock.

Grenache: Used mainly for blending and the making of Rose and Blush Wines in California, while in France it is blended to make Chateauneuf-du-Pape. Originally from Spain is the second most widely grown grape in the world. It produces a fruity, spicy, medium-bodied wine.

Gutsabfullung : German term meaning "estate bottled". This term can only be used by wine estates, and not cooperatives

Halbtrocken :is German for "half-dry."

Hessische Bergstrasse : Small German Anbaugebiete (quality wine region) that produces quality white wines mainly from the Riesling grape. This region contains the Bereiche of Starkenberg and Umstadt. Most of the wines produced here are consumed locally.

Huxelrebe : A quality German white wine hybrid grape used in the Rheinhessen and Rheinpfalz regions, most often for blending.

Ice Wine :Term used to indicate a dessert style wine made from frozen grapes. The juice is concentrated by the elimination of water in the ice crystals and makes a richer wine than using ordinary grapes. In Germany and Austria, the grapes must reach specific levels of ripeness, and must be frozen naturally on the vine (SEE EISWEIN). In Canada the grapes must also be frozen in the fields. The US, however, allows grapes to be harvested then frozen by artificial means when producing a wine labelled as Ice Wine.

Jahrgang : is the German for "vintage."

Kabinett : German wines that make the Qualitatswein mit Pradikat designation, Germany's highest designation, Kabinett wines are made from grape with the lowest sugar levels at harvest. The ascending categories of grape ripeness (and usually wine sweetness) in QmP wines are Kabinett, Spatlese, Auslese, Beerenauslese, Eiswein, and Trockenbeerenauslese.

Keller : is a German for "cellar."

Kellerei : is a German term for a merchant's wine cellar.

Kerner : High quality German white wine hybrid grape made from Schiava and Riesling.

Kir : An aperitif from the Burgundy Region of France. A glass of dry white wine and a teaspoon of crème de cassis make this popular drink. To make Kir Royale, use champagne or sparkling wine.

Lambrusco: A fizzy, usually red, dry to sweet wine from northern Italy, made from the grape of the same name.

Lees : Lees are the solid element which precipitates at the end of the fermentation; cells of dead yeast, pulp of berries and, in red wines, pips and grape-skin.

Length : Neither centimeter, nor inches! the length of a wine are the feeling you get from it along your palate. A long wine can be tasted on every tasting territories of the tongue. The length of a wine is an absolute sign of its quality. Visit "Tasting advices".

Liebfraumilch : A simple, sweet, inexpensive white wine from Germany's Rheinhessen and Phalz (Rheinpfalz) regions made from Muller Thurgau, Sylvaner, Kerner, or Riesling. Liebfraumilch wines must be of at least QbA quality and contain at least 1.8% residual sugar.

Madeira: A fortified wine named for the island on which its grapes are grown. The wine is slowly heated in a storeroom to over 110ºF, and allowed to cool over a period of months. Styles range from dry apéritifs, from the Sercial grape, to rich and sweet Boal and Malmsey.

Malbec : Once important in Bordeaux and the Loire in various blends, this not-very-hardy grape has been steadily replaced by Merlot and the two Cabernets. However, Argentina is markedly successful with this varietal. In the United States Malbec is a blending grape only, and an insignificant one at that, but a few wineries use it, the most obvious reason being that it's considered part of the Bordeaux-blend recipe.

Malolactic fermentation : Transformation of the malic acid in lactic acid. Visit "Winemaking"

Marc : A distilled spirit made from pomace that is known by different names around the world. Italy calls it grappa; in Burgundy, Marc de Bourgogne; in Champagne, Marc de Champagne. Dry and high in alcohol, typically an after dinner drink.

Marsala : Made from Grillo, Catarratto, or Inzolia grapes, this Sicilian wine may be dry or sweet and is commonly used in cooking.

Marsanne : A full-bodied, moderately intense wine with spice, pear and citrus notes. Popular in the Rhône & Australia (especially Victoria) has some of the world's oldest vineyards. California's "Rhône-Rangers" have had considerable success with this variety.

May wine : This German wine punch is made by infusing a light, sweet wine with woodruff leaves. It is usually served with strawberries floating in it.

Mead : Common in medieval Europe, a wine made by fermenting honey and water. Wine makers now making flavored meads.

Meritage: Registered in 1989 with the U.S. Department of Trademarks and Patents by a group of vintners, who sought to establish standards of identifying red & white wines made of traditional Bordeaux grape blends. They needed a name for these wines since 75% of a single variety is not used, therefore the label could not state a particular variety of grape. Meritage was chosen because it was a combination of two words, merit and heritage. To be called a meritage, the wine must: Blend two or more Bordeaux grape varieties: Red wines/ Cabernet Franc, Cabernet Sauvignon, Carmenere, Gros Verdot, Malbec, Merlot, Petite Verdot & St. Macaire. White wines/ Sauvignon Blanc, Muscadelle and Sémillon. Have less than 90% of any single variety. Be the winery’s best wine of its type. Be produced and bottled by a United States winery from grapes carrying a U.S. appellation. Be limited to a maximum of 25,000 cases produced per vintage.

Merlot : Herbs, Green Olive, Cherry & Chocolate. Softer & medium in weight with fewer tannins than Cabernet and ready to drink sooner. Takes well to Oak aging. It is frequently used as a blending wine with Cabernet to soften

Mittelrhein : Small, unheralded German wine region, which produces mostly white wine made from Riesling. The best producers are located near the region's southern town of Bachrach.

Montepulciano: A medium to full-bodied wine, with good color and structure. Known for its quality and value.

Moscato: see Muscat

Mosel Saar Ruwer : Important German wine region covering the area around the Mosel River and its tributaries, the Saar and the Ruwer. Riesling is king here, accounting for over half the grapes planted in the region, followed by Muller Thurgau and Elbling. The white wines produced here are some of Germany's best and often merit extended bottle aging. The region can be broken into 4 sections or Bereiche; they are Zell/Mosel, Bernkastel, Saar Ruwer, and Obermosel

Moseltaler : Category of wines produced in Germany's Mosel Saar Ruwer region from Elbling, Kerner, Muller Thurgau, or Riesling. The wines must be of QbA quality and contain between 1.5 and 3% residual sugar. These wines are similar in style to the Liebfraumilch wines produced in the Rhine region.

Mourvedre : A pleasing wine, of medium-weight, with spicy cherry and berry flavors and moderate tannins. Often used in Châteauneuf-du-Pape.

Müller-Thurgau : A cross of two grapes, Sylvaner and Riesling. Mainly grown in Germany, Northern Italy, and New Zealand. Light in color, and can be dry to medium dry.

Muscat : Also known as Muscat Blanc and Muscat Canelli. With pronounced spice and floral notes it can also be used for blending. A versatile grape that can turn into anything from Asti Spumante and Muscat de Canelli to a dry wine like Muscat d'Alsace.

Must : Fermenting grape juice.

Nahe : German wine region surrounding the Nahe River before it flows into the Rhine that is known for producing quality white wines from Riesling. Muller Thurgau and Sylvaner are also important grapes here for producing the region's mainly white wines. The Nahe region is divided into two Bereiche, Kreuznach and Schloss Bockelheim.

Nebbiolo : The great grape of Northern Italy, which excels there in Barolo and Barbaresco, strong, ageable wines. Mainly unsuccessful elsewhere, Nebbiolo also now has a small foothold in California. So far the wines are light and uncomplicated, bearing no resemblance to the Italian types.

Petit Verdot : From the Bordeaux Region of France it is used for blending with Cabernet Sauvignon.

Petite Sirah : Plum & blackberry flavors mark this deep, ruby colored wine. Usually full-bodied with chewy tannins. Used in France & California as a blending wine. Not related to the Syrah of France.

Pfalz : Is an important German wine region (also known as Rheinpfalz until 1992) in terms of quantity, quality and variety. The northern portion of this region produces mainly white wines from Riesling, Scheurebe, and Rulander (Pinot Gris), and red wines from Dornfelder. The warmer southern portion has become a place for wines not only like those in the north, but also white wines from Weissburgunder (Pinot Blanc), Chardonnay and Muscat and red wines from Spatburgunder (Pinot Noir). Unfortunately, the south is still home to many vineyards, whose sole purpose is to produce large quantities of Muller Thurgau, Morio Muscat, and Kerner grapes for use in cheap bulk wines.

Phylloxera : Vine disease due to a small green-fly. At the end of the 19th century, coming from America, the Phylloxera destroyed the 3/4 of the French vineyard. Grafting saved French vines.

Pinot Blanc : Similar flavor and texture to Chardonnay it is used in Champagne, Burgundy, Alsace, Germany, Italy and California and can make a excellent wines. It can be intense, and complex, with ripe pear, spice, citrus and honey notes.

Pinot Grigio/Pinot Gris : At its best this varietal produces wines that are soft, perfumed with more color than most other white wines. Grown mainly in northeast Italy, but as Pinot Gris it is grown in Alsace & known as Tokay.

Pinot Meunier : Grown in the Champagne region of France, it is blended with Pinot Noir and Chardonnay to add fruit flavors to champagne.

Pinot Noir : This is the great, noble grape of Burgundy. Difficult to grow but at its best it is smooth & richer than Cabernet Sauvignon with less tannin. Raisin like flavors with undertones of black cherry, spice & raspberry. Widely used in the making of champagne sparkling wines.

Pinotage : A cross between Pinot Noir and Cinsault. Grown in South Africa. Fermented at higher temperatures and aged in new oak for finesse and wonderful berry flavors.

Pomace : The pomace is the residue of the harvest. It contains stems, skin and pips. It can be distilled to obtain Raw brandy.

Port : Fortified wine from the Douro region of Portugal. Styles include: Late Bottle (LB), Tawny, Ruby, Aged, and Vintage. Mostly sweet and red.

Portugieser :Is an important red wine grape in Germany and Austria that produces light, fruity, sometimes sweet, red and rose wines. The formal name for this grape is Blauer Portugieser, and despite the name, it seems to have no connection to the country of Portugal.

Primeur (New wine) : Wine elaborated quickly. Primeur can come out of the winery as soon as the 15th of november. Visit "Beaujolais".

Qualitatswein Bestimmter Anbaugebiet or QbA : is the Basic level of German quality wine. These wines may be chapitalized, but otherwise must meet minimum standards for ripeness and specified approved grapes for each region.

Qualitatswein Mit Pradikat or QmP : Literally translated from German, it means a "quality wine with distinction." QmP wines may not be chapitalized and must reach minimum grape ripeness levels of any one of six categories: Kabinett, Spatlese, Auslese, Beerenauslese, Trockenbeerenauslese, and Eiswein. SEE ALSO GERMAN WINE

Raking : Separating grape juice from solid elements, before fermentation (white wine). Separating wine from pomace (red wine).

Retsina : Dry white Greek wine flavored with pine resin. Dating back to ancient Greece, it is an acquired taste. Dominant flavor is turpentine. Riesling Flavors of apricot & tropical fruit with floral aromas are characteristics of this widely varying wine. Styles range from dry to sweet.

Region : An specified wine growing area normally divided by soil types or other geographical conditions

Rheingau: German wine region noted for fine white wines from made from Riesling. This region is home to some of Germany's and the world's finest quality white wine producers, who make an assortment of wines ranging from dry and crisp to full, sweet, and incomparably complex.

Rheinhessen : German wine region, which produces the greatest variety of wines from the greatest variety of grape types. The highest quality producers are located near the Rhine and use Muller Thurgau, Sylvaner, Scheurebe, Riesling, as well as many other grapes.

Rheinpfalz :SEE PFALZ

Riesling : A white wine grape that originated in Germany. It can produce styles varying from light, crisp, and decidedly tart, to rich, spicy, and complex. It is also referred to as Rhine Riesling, Riesling Renano (Italy), and White Riesling (US). It is not related to Welschriesling, Gray Riesling, Riesling Italico, or a host of other Eastern European Riesling names.

Ripeness : It is exceptional when a vine grower manages to harvest when all his grapes are perfectly mature. Perfect ripeness is quiet unusual.

Robe : The robe is the colour of the wine.

Rosé : Sometimes called blush. Any light pink wine, dry to sweet, made by removing the skins of red grapes early in the fermentation process or by mixing red and white

Roussane : A white wine grape of the northern Rhône Valley, mainly for blending with the white wine grape Marsanne.

Saale Unstrut : Wine region located in eastern Germany. The major white wine grapes here are Muller Thurgau, Sylvaner, Bacchus, and Gutedel (Chasselas). Portugieser, and Spatburgunder (Pinot Noir) are the two most popular red wine grapes.

Sachsen : Small wine region located in eastern Germany. The most widely planted white wine grapes are Muller Thurgau, Traminer (Gewurztraminer), Weissburgunder (Pinot Blanc), Gutedel (Chasselas), and Riesling. A small amount of red wine is made from Portugieser.

Sangiovese: Known for its supple texture, medium to full-bodied spice flavors, raspberry cherry & anise. Sangiovese is used in many fine Italian wines including Chianti.

Sauterns : A blend of mostly Sémillon and Sauvignon Blanc grapes, affected by Botrytis cinerea, which concentrates the wine's sweetness and alcohol.

Sauvignon Blanc  : Grassy & herbaceous flavors and aromas mark this light and medium-bodied wine, sometimes with hints of gooseberry & black currant. In California it is often labeled Fume Blanc. New Zealand produces some of the finest Sauvignon Blancs in a markedly fruity style.

Scheurebe : is a hybrid grape produced by crossing Riesling and Sylvaner. It is widely planted in the Rheinhessen and Pfalz regions of Germany. Opinions are seldom neutral about the exotic aromas and flavours of the wines from this grape.

Sekt: is the German word for quality sparkling wine. A great deal of Sekt is made from still wines produced in other countries. However, Deutscher Sekt is made from only German wine and can be quite good.

Sémillon : The foundation of Sauternes, and many of the dry whites of Graves and Pessac-Léognan. It can make a wonderful late-harvest wine, with complex fig, pear, tobacco and honey notes. As a blending wine it adds body, flavor and texture to Sauvignon Blanc. It may be blended with Chardonnay, but does not add much to the flavor.

Sherry : Fortified wine from the Jerez de la Frontera district in southern Spain. Palomino is the main grape variety, with Pedro Ximénez used for the sweeter, heavier wines. Drier Sherries are best served chilled; the medium-sweet to sweet are best at room temperature. Ranging from dry to very sweet, the styles are: Manzanilla, Fino, Amontillado, Oloroso, Pale Cream, Cream, Palo, and Pedro Ximénez. Shiraz/Syrah Black cherry, spice, pepper, tar & leather with smooth tannins & supple texture make this wine a growing favourite. With early drinking appeal it also has the ability to age well to form more complex wines.

Soave : A straw-colored dry white wine Italy's Veneto Region. Symphony Symphony is a U. C. Davis clone. In 1948, the Muscat of Alexandria and Grenache Gris grapes were combined to create this delicate Muscat flavor. It's very distinctive

Spatburgunder : is the German term for the Pinot Noir grape.

Spatlese : Of German wines that make the Qualitatswein mit Pradikat designation, Germany's highest designation, Spatlese wines are made from grapes with sugar levels at harvest that are higher than Kabinett and lower than Auslese. The ascending categories of grape ripeness (and usually wine sweetness) in QmP wines are Kabinett, Spatlese, Auslese, Beerenauslese, Eiswein, and Trockenbeerenauslese. Spatlese wines are therefore typically medium sweet.

Sylvaner or Silvaner : is an important white wine grape in Germany. It is also used in France's Alsace region and parts of northern Italy. In many places it is being uprooted and replaced with a hybrid that it contributed to, Muller Thurgau. 

.Tafelwein: Is a very small category of German wine, which does not meet the specifications for the higher quality categories of Qualitatswein.

Tannin : Tannin is a substance naturally present in the skin and other parts of the grapes. Tannin is, to red wine what acidity is to white wine, its structure. Tannin (bitter) is detected by the back of the tongue. Depending on the amount the wine is bitter, supple or firm. Certain wines leave an impression of suppleness or smoothness others an impression of harshness or firmness

Tartrates : Crystals, which separate from wines during fermentation and aging. They may look like glass, but they are completely harmless.

Tokay : See Pinot Gris.

Traminer: German word for grapes. See Gewürztraminer.

Trebbiano : Trebbiano in Italy and Ugni Blancin France. Found in almost any basic white Italian wine, and is actually a sanctioned ingredient of the blend used for Chianti. In France, it is often called St.Émilion, and used for Cognac and Armagnac brandy.

Trocken : is the German word meaning "dry."

Trockenbeerenauslese : is the German word which translates approximately as "dry berry select." Also known as TBA, these wines are the rarest of Germany's Qualitatswein Mit Pradikat (QmP) system and are required to have a natural sugar content of nearly 35 percent. Individually picked grapes which have been affected by Botrytis Cinerea used to make a highly concentrated and very age-worthy dessert wine.

Ugni Blanc : See Trebbiano

Valpolicella: A light, semidry red from Italy's Veneto Region, typically drunk young.

VDQS : Vin délimité de qualité supérieure. Visit "The classification of wine in France".

Verdicchio : Italian white that produces a pale, light-bodied, crisp wine.

Vinegar : The natural evolution of the juice of grape, vine is only a way towards vinegar. Any wine might become vinegar. Visit "Vinegar".

Vintage : Year of vinification

Viognier: Viognier, is one of the most difficult grapes to grow. It makes a floral and spicy white wine, medium to full-bodied and very fruity, with apricot and peach aromas.

Wein : The German word for "wine"

Weingut: The German word for "wine estate” Its use on wine labels is limited to wine produced from estate grown grapes.

Weinkellerei : The German word for "wine cellar” Its use on wine labels means the producer buys grapes, must, or wine.

Wine coop / Vinegrowers' cooperative : Cellar run in common by a group of vine growers. Over a 1 000 coop vinify about 30% of French production.

Winery : Wine is made there!

Wurttemberg : Wine region in southern Germany noted for its red wines made from Limberger (Blaufrankisch), Mullerrebe (Meunier), or Trollinger (Schiava) varieties. Scattered areas also make white wine from Riesling

Yeast : Unicellular micro-organism (fungus) naturally present on the skin of grapes. It provokes alcoholic fermentation and is indispensable in the elaboration of wine. Visit "winemaking".

Zeller Schwarze Katz :A simple white wine with a black cat on the label, made from grapes grown around the town of Zell in the Mosel region of Germany.

Zinfandel : With predominant raspberry flavors and a spicy aroma, Zinfandels can be bold and intense as well as light and fruity. It takes well to blending bringing out flavors of cherry, wild berry & plum with notes of leather, earth & tar. It is the most widely grown grape in California. Much of it is turned into White Zinfandel, a blush wine that is slightly sweet.