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GLOSSARY

 

GLOSSARY

A
B
  • barnyard

    Descriptor often given when a wine tastes a bit sheepy, sometimes the result of some evidence of the yeast strain brettanomyces.

  • brettanomyces

    A yeast that can produce some animal aromas, tolerated and even
    celebrated in beers but in wine, has been demonized. It is
    undecided whether the sheepy-like smell and taste comes from the
    vineyard or barrels, but in some wines, especially southern
    France, they can add a lovely complexity.

  • brix

    A measurement of the fermentable sugars available in the grapes.

C
  • cèpage

    French for a grape variety

D
  • dry extract

    That powdery stuff in the wine glass you left on the counter overnight? That’s the dry extract.

E
  • En Primeur

    Wine futures, most often associated with Bordeaux pre-sale.

F
  • flor

    The yeast that, under proper conditions, forms on top of a wine while aging, typical in Jerez and the Jura. It both protects the wine yet mutes its florality, promoting sherry-like aromas and tastes.

  • foudre

    A large wooden barrel.

  • free-run

    The juice that runs out of a fermenter or vat before pressing.

G
  • garagiste

    Make wine in a garage? Accepted term for a micro-winemaker
    who makes wine in a garage or a shed.

  • garrigue

    The wild brush of Provence and the Rhône, redolent of herbs such
    as rosemary and thyme, often used to describe certain wines with
    herbal tones from those areas.

  • glou-glou

    The convenient word for a wine so delicious you just drink up.
    Otherwise known as vin de soif, thirst-quenchers.

H
I
J
K
L
  • lutte raisonnée

    Reasonable. The French way of saying sustainable farming — which can mean I want to be organic but am not 100% committed.

M
N
  • natural wine

    Organic viticulture, nothing added or taken away in vinification.

  • négociant

    Literarally a merchant. A négociant is someone who either buys
    juice or grapes or already-made wine and sells it under their own
    label.

O
  • orange wine

    Also known as skin-contact. When a white wine is fermented on
    skins it develops a color that can reach orange or amber.

P
  • plumptuous

    Another made-up word that delivers. A plump sensuosity.

Q
R
S
  • sur liesur lie

    French term for aging wine on its dead yeast, or lees. Often seen
    on the bottle for finer Muscadet. Adds richness and protection.

T
  • tinajas

    Spanish clay amphora.

U
  • ullage

    The bottle fill, often evaluated when judging the age and storage of
    a wine for its evaporation.

  • underleaf

    You won’t find this in any dictionary but I’ve come to see this as
    foresty aromas and flavors, cool and damp.

V
W
X
Y
Z
A
B
  • barnyard

    Descriptor often given when a wine tastes a bit sheepy, sometimes the result of some evidence of the yeast strain brettanomyces.

  • brettanomyces

    A yeast that can produce some animal aromas, tolerated and even
    celebrated in beers but in wine, has been demonized. It is
    undecided whether the sheepy-like smell and taste comes from the
    vineyard or barrels, but in some wines, especially southern
    France, they can add a lovely complexity.

  • brix

    A measurement of the fermentable sugars available in the grapes.

C
  • cèpage

    French for a grape variety

D
  • dry extract

    That powdery stuff in the wine glass you left on the counter overnight? That’s the dry extract.

E
  • En Primeur

    Wine futures, most often associated with Bordeaux pre-sale.

F
  • flor

    The yeast that, under proper conditions, forms on top of a wine while aging, typical in Jerez and the Jura. It both protects the wine yet mutes its florality, promoting sherry-like aromas and tastes.

  • foudre

    A large wooden barrel.

  • free-run

    The juice that runs out of a fermenter or vat before pressing.

G
  • garagiste

    Make wine in a garage? Accepted term for a micro-winemaker
    who makes wine in a garage or a shed.

  • garrigue

    The wild brush of Provence and the Rhône, redolent of herbs such
    as rosemary and thyme, often used to describe certain wines with
    herbal tones from those areas.

  • glou-glou

    The convenient word for a wine so delicious you just drink up.
    Otherwise known as vin de soif, thirst-quenchers.

H
I
J
K
L
  • lutte raisonnée

    Reasonable. The French way of saying sustainable farming — which can mean I want to be organic but am not 100% committed.

M
N
  • natural wine

    Organic viticulture, nothing added or taken away in vinification.

  • négociant

    Literarally a merchant. A négociant is someone who either buys
    juice or grapes or already-made wine and sells it under their own
    label.

O
  • orange wine

    Also known as skin-contact. When a white wine is fermented on
    skins it develops a color that can reach orange or amber.

P
  • plumptuous

    Another made-up word that delivers. A plump sensuosity.

Q
R
S
  • sur liesur lie

    French term for aging wine on its dead yeast, or lees. Often seen
    on the bottle for finer Muscadet. Adds richness and protection.

T
  • tinajas

    Spanish clay amphora.

U
  • ullage

    The bottle fill, often evaluated when judging the age and storage of
    a wine for its evaporation.

  • underleaf

    You won’t find this in any dictionary but I’ve come to see this as
    foresty aromas and flavors, cool and damp.

V
W
X
Y
Z