Dictionary of Wine - Vinum Vine

Publishing PlcBloomsburySoho Square, London, W1D 3HB38rights reserved. No part of this publication mayAllreproduced in any form or by any means without thebecomputer typeset by Hewer Text Ltd, EdinburghTextand bound in Italy by LegoprintPrintedpapers used by Bloomsbury Publishing are natural, recyclableAllmade from wood grown in well-managed forests. Theproductsprocesses conform to the environmental regulationsmanufacturingthe country of origin.ofwww.bloomsbury.comFirst published in Great Britain 2004Copyright # Bloomsbury Publishing 2004permission of the publishers.British Library Cataloguing in Publication DataA catalogue entry for this book is available from the British Library

CONTENTSContributorsivPrefacevPronunciation GuideixA Winemaker's View:Australia: Chester D'Arenberg OsbornxCalifornia: Randall Grahm; Kent RasmussenxiiChile: Aurelio Montes; Marcelo PapaxviGreece: George TsantalisxviiiItaly: Maddalena Pasqua di Bisceglie; Luigi RubinoxxiiSouth Africa: Alex DalexxiiiThe Dictionary 1Vintage Chart 358

EditorGeneralCOLLINSIMONthanks to:SpecialWebster, Dan Wilkinson, Corinna Thompson, LynneLaurieand all the managers of Oddbins branches, past andCoylewhose knowledge and passion for wine have been thepresent,EditorsBrown, Gordon KerrLesleyPronunciationsJacksonDinahAdviserBeestonJohnof Concise History of Australian WineAuthorWine Regions of AustraliaandMapsbounford.comproduction and ProofreadingTextMcAdam, Daisy Jackson, Joel Adams,KatyLusznat, Charlotte Regan,SarahHarris, Ruth HillmoreEmmaPublisher Executive Editor Production EditorDictionariesCarney Susan Jellis Nicky ThompsonFayeinspiration for this book.BLOOMSBURY REFERENCE

the years I have often found myself both amazed andOverby the level of wine knowledge and honesty of UKimpresseddrinkers in discussing the taste of wine. Interestingly, thewinecannot be said for our friends around the world. In fact,samecountries, in my experience, often have the leastwine-producingcitizens. I have puzzled over why this might be.well-informedthey are too close to the subject and, as they inevitablyPerhapswine regularly, often every lunch and dinner, they don'tdrinkto think much about what's in the glass. Also, they rarelytendwine from outside their own locale. We are lucky in thisdrinkWine drinking is our number one social hobby!respect.a few notable exceptions, we don't make much wineWithhere, and coupled to the fact that we have long beenoverand merchants and are therefore connoisseurs of waresseafarersoverseas, we have learned to appreciate wine at a muchfromrate than other nations. Wasn't it the Brits whose palatesfasterthe style of Champagne from sweet to the dry style it ischangedAlso, over the centuries, the British were responsible, to atoday?or lesser degree, for the production of other great winegreaterlike Bordeaux, port and Madeira. These days, with easier,stylestransport and more wanderlust, even historically introspectivefasterregions like Burgundy are teeming with winemakershave worked all over the world, experiencing and enjoyingwhocooking, culture and wines from the New World as well astheown beloved Old World creations. This may be true abouttheirwinemakers, but it is far from accurate when it comes downthethe everyday Burgundians' diet. I imagine they don't oftentoanything other than their own local stuff. Would any ofdrinkhave ever seen a bottle of Aussie Shiraz or Chileanthemre? Sadly, I very much doubt it. We, in the UK, areCarmeneÁconsumers who inhabit the global driving seat, and wetheto set the pace. Even the Americans are playingcontinuePREFACEJukesMatthew

Dictionary of WineOddbinsA A A A A A A A A A A AAwith us as regards Australia, New Zealand and Southcatch-upAfrica.do we make the most of this fortunate position? On theSoyes. A London cabbie the other day swore blind that hewhole,touched a drop of wine until four or five years ago (hehadn'texclusively a beer man), and now he is partial to ChileanwasChianti and Coà te du Rhonà es, and he even went as farMerlots,saying he couldn't get his head around South AfricanasFor me this was a remarkably astute rundown ofPinotage.exact wine needs. This core knowledge is creeping intohisevery day. I particularly liked his point about Pinotage,societywas, admittedly, accurate in my opinion! We tend to takewhichknowledge levels, no matter how small, for granted, becauseouris becoming ingrained in our foodie culture. But we mustwinecongratulate ourselves for coming so far so fast. Even you,allpicking up (and hopefully buying) this book, would beforan aficionado, whether you feel it is warranted orconsiderednot.a wine writer, I am delighted about this desire for wineAsbecause we have never had it so good ± there hasknowledgein history been as wide a range of global wine sold in theneveras there is today. More choice, more enthusiasm, moreUKto try anything and everything. But hang on. If we are sochanceat it then why do we need a brand new dictionary?goodare fortunate enough to have a very active wine marketWesome cracking buyers in the UK. But it has to be saidandknowledge could always be tweaked even more.everyone'stravel around the country hosting tastings and have metIof people of all ages and backgrounds. Gosh, some ofthousandsstudious sorts blind me with their knowledge of Bordeauxthedown to the exact percentage, others talk about malolacticblends,fermentation and Brettanomyces until they are blue in theI find this exciting and encouraging, as this means thatface.are people out there who are as bonkers about this massivetherecontinuously evolving subject as I am. These people I calland`haves', and they are all very welcome. But I also adoretheto the `have nots'. Now before you think me rude, I amtalkingto those who `have' been well and truly bitten by thereferringbug and those who `have not'. The `have nots' are anwinefascinating Venn diagram of people. This contentedequallyof keen gluggers is happy to bumble along buying whateverbandseems to work, drinking hits one night and misses the next.vi

find out whether you are a have or a have not, did youTothe malo and Brett sentence a few lines back? If no,understanddoesn't make any difference to me, as you are the proudthisof something the `haves' haven't got. You knowpossessorwhat you like and why you like it. The `haves' pretendexactlylike and understand everything, which by the way is im-toThey deliberate over choosing a bottle in the shop forpossible.wasting valuable drinking time (I am one, I shouldhours,You `have nots' are a wonderful lot. You may beknow).amateurs and enthusiastic drinkers, but on the occa-bemusedthat you do absorb a fact you'll never let it go. To you,sionout that Marlborough in New Zealand and Sancerre infindingshare a common grape variety (Sauvignon Blanc linksFranceis nothing short of a revelation. This fact may not havethem)you before, as you have always enjoyed both styles ofbotheredbut when the penny drops, it is an unexpected andwine,bonus and this book can give you a boost like thatwelcomeday. everyI have read this book and, despite classing myself in theNowcategory, have learned a ton from these pages. This is not`have'as wine is a monstrous subject never knowinglysurprising,by any one individual, and I suppose that is part oftamedcharm. Remember you can never truly be an expert ± only theitscan be that.winefor all of you `have nots' who want to make that leap, andSofor those of you who often can't be bothered but would likeevenfind quickly the answer to a tricky expression, seeminglytotasting notes or high falutin' wine words, this is theconvolutedfor you. And for all of you `haves' who think they know itbookbut have barely scratched the surface, this is also the bookallwill make your lives much easier.thatis a dictionary, you don't have to read it cover to cover.Thisyou have to do is refer to it whenever you are stuck ± grab it,Allthe page, read and smugly nod ± quick, in and out, like anlocateraid. No matter who you are or what your level ofSASthis book will open the subject up for you, andknowledge,answer some of those nagging questions. Happyhopefullyglass in hand.browsing,Jukes is the author of the UK's best-sellingMatthewguide, The Wine List, and www.expertwine.comwinePrefaceviiA A A A A A A A A A A A A

at n, nn not, funnyafather ng songaaall o oddawday 4 openayhair 5o goodairbb but, ribbon oo schoolb,chin ow owlchdd do, ladder oy oild,about, edible, item, p, pp pen, happy@circus r, rr road, carry, hardcommon,egg s, ss say, lessoneeel sh sheepeeff fond, differ th thinf,gg go, giggle th thisg,hot t, tt tell, butterhwhen u uphwit, happy, medium ur urgeiice v, vv very savvy6jj juice, pigeon w wetj,key, thick y yeskll let, silly z, zz zoo, blizzardl,mm mother, hammer zh visionm,as in German back, Spanish Gijon/kh/to show nasalisation of the preceeding vowel as in the/N/pronunciation of un bon vin blanc /oÈN boN vaN blaaN/French/ as in French boeuf, German schoÈ n/oÈover a vowel indicates the syllable that has the main stress, orÂsyllable before this that has the second most important stress.thebefore /l/, /m/, or /n/ shows that the consonant is pronounced'a whole syllableasPRONUNCIATION GUIDESymbol Example Symbol ExampleForeign pronunciations/uÈ / as in French rue, German gemuÈ tlichStressSymbolsnamed grape variety named wine tasting term

was a very easy decision to become a winemaker. I was bornItit! My mother carried me around the winery at the age ofintotelling me how I was going to be an inventive, greattwoAt the age of about six, Len Evans, a well-knownwinemaker.wine judge and writer, asked me `What sort of wineAustralianyou going to make when you grow up'. I said `a yummy one'.arepoint is he didn't ask me if I was going to be a winemaker ±Thewas a given.itpiece of artAI get caught with mainly flavours, spending sixNowadays,a day tasting grapes during vintage, followed by hourshoursferments. Outside of vintage, it's judging or tasting mytastingamongst the consumers and listening to their opinions, orwinesimportantly, tasting each barrel blind, deciphering why itmostas it does, as environment and management of grapes andtasteswine influence the wine. Then I decide which wine blendthebarrel will go into.eachso intimately involved with each parcel of vines, andGettingturn each batch of wine followed by each blend, means that Iinvery attached to each as if they were my children, making itgetto choose between them.difficultand grape flavours and aromas are like sight to me.Wineyou taste the wine, a whole myriad of things are seen: howOncewhere the grapes were grown, the season, the winemakingandthe individual characters, the balance, type and intensitymethod,of each different taste character. There is an amazingof detail that you can find in a wine ± it's a real buzz.amountreasons, and the fact that it is an expression of one's self,TheseA WINEMAKER'S VIEWChester D'Arenberg OsbornD'ArenbergAustralia

piece of art, is why I make wine. There are also all the greataand perks that go with the job but they are secondary.peoplewinemaking on a big scaleBoutiquedoubt whether there is another winery of d'Arenberg's sizeIwhites and reds. Included in this are hundredsbasket-pressing4.5 to 5 tonne batches from individual parts of vineyardsofkept separate in headed-down (submerged cap) openbeingand foot-trod. Pumping over or plunging is notfermentersOver half of the production finishes ferment in smallused.± much of which remains on lees for over a year. No finingoakreal filtering of the wine is done. Hence, we have small,or`boutique' winemaking undertaken on a big scale.specialist,viticulture is also a motto at d'Arenberg. If a wineryExtremehad to trim the vines during the growing season, they havehasas the vines are too vigorous. In 2003, the average yieldfailed1.3 tonne/acre and in 2004, the average yield was 1.5 tonne/wasAustralian winemaking sceneThewinemakers are focusing more on the fruit in theGraduallyas well as making less oaked wines. The structures ofvineyardare still too open and fat without long, gritty fruit tanninsmanylengthen the palate and give the wine great ageability. It isthatmore fragrant, lengthy wine with great expression of terroirthisI aim to achieve using extreme viticulture practices and verythatwinemaking. Some winemakers are into major manip-gentleof the wine in the processing. I don't like to over-processulationwine. thefutureThegoals are to make great wine that I like to drink. I won't beMyto grow the business much more as I won't be able to keepabletop of all of the tastings required for each vineyard andonI would like to think that d'Arenberg would become onebarrel.the greatest wineries in the world, rolling off anyone's tongueofasked the name of a great winery.whenam very interested in varieties new to McLaren Vale and newIWho knows whether there is an even more well-suitedblends.to McLaren Vale than Shiraz, Grenache or MourveÁ dre.grapehave now all the white Rhones and Tempranillo, SouzaÄ o andWeCaÄ o, and possibly Petit Manseng in the future.TintaA Winemaker's ViewxiA A A A A A A A A A A A Aacre. Intense fruit.

Dictionary of WineOddbinsA A A A A A A A A A A AAexplain your actions to yourself retrospectively, but if I wereYoutry to reconstruct my thought process at the time, my motiva-tofor becoming a winemaker would have gone something liketionhaving worked briefly in the retail trade and been given thethis:opportunity to taste the most extraordinary wines in theuniqueI had become thoroughly smitten with the aesthetic ofworld,Maybe I was a closet synesthete all along, but I imaginedwine.I saw and heard organoleptic and textural counterpoint.that'71 Scharzhofberger Auslese Goldkapsel was about theTastinghallucinatory experience I enjoyed in the early 70s. I hadmostmore than the intuition that the craft of winemakingnothingbe something like a mandala, a way of finding a sort ofcouldin life, of creating a structured harmony, but in fact, mybalanceof life as a winemaker has largely brought me that ± onexperiencedays. What continues to motivate me to make wine is that itgoodthat I have some proficiency in the craft and that Iappearsto find meaning in what I do. The craft of winemakingcontinueto be sufficiently metaphoric to nourish my minimum dailyseemsand delight consumersSatisfytry really, really hard and we continuously experiment andWein the development of new grape varieties, new viticulturaliterateregions and wine styles. There is a certain Faustianto all of this. I have personally tried to surgicallydimensionthe systemic pretentiousness of the wine business in all ofexcisewe do. We really do try to make wines that satisfy andwhatthe mind, spirit and body of our consumers.delightCalifornian winemaking sceneTheare getting a lot more cynical and regressed, i.e. decidingWinerieswhat they personally want to achieve doesn't really matter,thatthey feel that they must produce wines in a certain style to,butimportantly, please the important wine media, secondarily,mostwine public ± to the extent that the wine public understandstheit wants itself. On the other hand, there are a few winemakerswhatare agonising about how they can truly produce distinctivewhoxiiRandall GrahmBonny Doon VineyardCaliforniarequirement for art/drama/beauty/sensuality/otherworldliness.wines and a few of them are actually taking the notion of terroir

I am heartened that there does appear to be a growingseriously.in alternative grape varieties. Tempranillo is often bandiedinterestbut I don't as yet see a lot of interest in the real warmclimateabout,grapes of southern Italy and Greece, i.e. grapes that do notand long-term goalsShortwould really like to make wines that are far more distinctiveIinteresting than the ones that we are currently producing,andwines that are necessary, wines that make the world moreindeedIt would also be exceptionally cool if indeed weinteresting.produce a wine, or wines, that was truly capable ofcouldterroir. In the near term, my immediate goal is toexpressingto persuade our growers to make the transition fromattemptto organic farming and ideally to biodynamie, ifconventionalcan make that imaginative leap. It is my intention totheyproduce wines made from organic grapes withinexclusivelynext few years, but there is a tremendous amount of workthefutureThecan't speak for the rest of the world, but I would ultimately,Isome significant machination, like to get to a place ofaftersimplicity, where as a winemaker I am working withextremethat arrive in the winery already programmed for success,grapesbalanced, sufficiently concentrated, expressive, such that I doi.e.have to move heaven and earth to contrive an interesting winenotthem. It would be great if somehow I could offer a wine thatfroma rare winemaker who wakes up one day in his youth andIt's`I am going to be a winemaker'. Instead, winemaking is asaysthat one arrives at later in life, having experienced othercallingalong the path. Why develop a passion for wine-vocationsversus widget-making? Hard to say, but after havingmakinga winemaker for over 25 years now, I can see that itbeenA Winemaker's ViewxiiiA A A A A A A A A A A A Acome with a snooty, pedigreed calling card.that needs to be done to make that occur.was simply a wine rather than a wine `brand'.Kent RasmussenKent Rasmussen WineryCaliforniarequires a certain type of soul. A scientist? An artist? I have read

Dictionary of WineOddbinsA A A A A A A A A A A AApeople are either goal-oriented or process-oriented. Athatwork is the epitome of process-orientation, with-winemaker'sit they could never survive!outroute to winemaking was as different as most others in theMyI was headed down the dusty halls of librarianship,profession.noble and very process-oriented profession, but found thatanotherdidn't take well to the constraints of four walls and a pay-slip.Ihad been a passion for me since my teenage years. IWinemakingthe thing that appealed, and still does, to me most aboutthinkis (as economists say) the `vertical integration' of thewinemakingAfter all, if you are process-oriented, isn't it better thatprofession.process be a long one? The old adage that `winemaking starts inthevineyard' doesn't begin to go back far enough.thestarts with finding the land and a trip to the bank,Winemakingplanting the vineyard and building the winery (to the bankthenpurchasing all that equipment, then grapes (a milestone!)again!),harvest, then the fermentation (with its one million nonquantifiableandchoices of how to turn the aforementioned grapeswine) and at last: The Wine. But then you are only halfwayintoFrom there, the process continues: cellaring, packagethrough!bottling, ageing and God-help-us, every-winemaker'snightmare,design,a goal-oriented activity: Marketing. But is that theNo! Then there are critics, reviews, corked bottles, fame,end?(we all hope) and, oh yes, the goal: someone, somewherefortunea good bottle of wine. But, in the meantime, the winemakerenjoysmany more vintages in process. What a life! It is a great life!hasattraction of two varietiesTheover the years I have worked with many varieties ofWhileand made many a wonderful wine out of most of them,grapes,true focus and interest has lain with just two varieties thatmyas different as different can be: Pinot Noir and Petite Sirah.aremy mind Pinot Noir is the world's greatest grape, and PetiteInis the world's most Californian grape. Thus, my attractionSirahthem is clear ± I am a Californian winemaker!toNoir's evolution in California has largely occurred overPinotthe last 25 years, with the quality of the variety going fromjustappalling in the 1970s to world-class in recent vintages.bluntlyof this improvement can be attributed to the increase inSomequality worldwide, using scientific knowledge instead of thewineapproach. California's`this-is-the-way-we-have-always-done-it'xivPinot Noir has improved more by the focus that winemakers have

to the issues of grape-growing: climate (particularly thegivenof cool growing regions like Carneros), trellising,discoveryselection and maturity, although changes in cellar practice,clonalmaturation and finishing procedures have helped also. Pinotis every winemaker's challenge. For me, making any wine isNoirbut making a mind-boggling Pinot Noir is seventh heaven.fun,Sirah is another story altogether. Major European varietiesPetitewere introduced into California in the mid-1800s, and manythe best wines through California's history have been madeofPetite Sirah grapes. Although almost unknown elsewhere,fromis a variety that shines under the California sun. Rich, dark,itand overwhelmingly fruity, it is the masculine antithesisastringentour delicate, sophisticated Pinot Noir, and yet it is also aofwine. In its youth, Petite Sirah (farmers call it `Pets'wonderful`Petty Sarah') has a vast and irresistible sensory presence in bothorand nose, with oodles of fruit and masses of tannin. As itmouthit develops much of the character of a fine Cabernet, and it canagesa long, long time! I have been making Petite Sirah now forlive25 years, and have never once been disappointed in thealmostEach year I become more convinced that Pets will have aoutcome.Californian winemaking sceneThemy years as a winemaker in California, each vintageThroughoutbrought new ideas and innovations that make our wines better.hasyears ago, California was leading the world into a newTwenty-fiveof winemaking, merging modern science into the age-old art.eramany, if not most, of the world's major wine-growing areasNowcognisant of, even if not economically able to use, theseareCalifornia is still a major centre for trial and innovationmethods.the industry, both in primary research on the academic level, andindue to the economic health of the industry, on the artistic levelalso,vineyard and the cellar. Here wine-growing has achieved theinthat allows re-evaluation and the major theme these dayslongevityto look again at the ideas of the last few decades regarding grapeisparticularly at the ultra-premium end of the spectrum, ingrowing,futureTheis ongoing interest in the many new `tools' that modernTherehas given us, for example non-invasive alcoholtechnologyIn sales and marketing, we are re-evaluating whatreduction.A Winemaker's ViewxvA A A A A A A A A A A A Amuch larger place in the future's history than it has at present.terms of matching varieties to micro-appellations.

Dictionary of WineOddbinsA A A A A A A A A A A AAwant and deserve. Many winemakers want an end ofconsumersas a closure method because of the seemingly unsolvablecorksof corkiness.problemall successful businesses, we re-evaluate continually toLikewith the times, rather like when we first decided tochangewinemakers. And like all great artists, our style matures,becomeI always knew I would be a winemaker. From verySomehowon I loved nature sea, soil and space and, even when aearlywas fascinated by wine, vines and climate. The motivationteenager,was strong, starting with tasting the top world wines,those that have been highly rated by respected wineespeciallyinspecting and working on the vines and vineyards,writers,the soil to detect which grapes were the best match for it.testingchallenge is always to do better than the model, which, inThewith small plotsWorkingapproach is to investigate different varieties in new terri-Mysearching for the best fit and then, eventually, achievingtories,best terroir for that particular grape. I insist on vinifying intheplots of two hectares at the largest, separating the totalsmallinto small plots, vinifying each plot separately tovineyardexactly where the best wines in barrels have comediscoverIf a plot is consistently above the rest in quality, we testfrom.much better it is. Our Montes Alpha `M' (a Bordeauxhowand Montes Folly (100% Syrah), were the result of thisblend)South American winemaking sceneTherevolution! Chile has evolved from an uninspiring producer ofAwines to competing with the best in the world in 15supermarketyears! It has come from almost the Stone Age to state-of-shortfacilities. Chilean wines witness to it and ours in particularthe-artas we were the first to aim for premium wines. Now we alsoxvibut doesn't really change. Like a fine wine?Aurelio MontesMontesChileturn, was a super wine acquired abroad.slow search, both the best of Chile in their categories.have ultra-premiums!

Dictionary of WineOddbinsA A A A A A A A A A A AAelements. So we are at one with nature and our contact with itotherso strong. We feel it. That is very unusual these days. We also getisfeedback from consumers and wine writers about ourstrongso we know directly how we are progressing.wines,Chilean winemaking sceneThea long time we got great wines from France, and Bordeaux inForfrom 1860 to 1990. I think that at this time there wereparticular,too many changes in style. However, during the 1990s, the bignotin technology in all wineries began. Now I think whatrevolutiongoing on is that during the last 15 years a lot of people haveisfrom the USA, Italy, Australia, and other places as well ascometo help share experiences in style, winemaking, originsFrancemany other things. So now in Chile we are an old countryandlong experience of making wine but with a lot of new people,withof energy to make changes that we never previously imagined.fullare now producing wines from many different grape varietiesWemany valleys. Not only concentrating on great wines fromacrossSauvignon, Sauvignon Blanc and CarmeneÁ re, but alsoCabernetgoalsLong-termbiggest goal is to enter and play in a very strong and seriousMyin terms of quality and value at all prices. I believe we arewayto raise winemaking standards in Chile and that wecontinuingstarted to produce benchmark wines. We are producinghavewines. Chile is amazing and my feeling is that we are inwonderfulvery good position to realise our great potential for great wines.aam very focussed on expression. I want my wines, at everyIlevel, to express the character of our country and culture.singledon't want to copy other styles. At Concha y Toro we haveIwas born to a family of winemakers. My grandfather, fatherIuncle tended their own vines and made wine and tsipouroandthemselves and this hobby then became their main occupation.forAs far back as when I was nine years old, I was in thexviiifrom grapes like Syrah, Viognier and Pinot Noir.found our own way: very Chilean and very modern.Dr. George TsantalisTsantali Vineyards and WineriesGreece

helping with the harvest and then joining in thevineyardsof the grapes with our bare feet.pressingfamily founded the company out of deep respect for theMyof the land and a strong commitment to quality. Thebeautyand tradition of nurturing the vines to yield the mostspiritgrapes and of a proud winemaking heritage has con-preciousto evolve through the passage of time.tinuedthe third generation of our family shows the sameToday,to the values of our grandparents, continuing todedicationexceptional wines and taking pride in their constantcreateto only the finest vineyards and winemaking skills.commitmenttherefore definitely plays a significant role andTraditionnot just our work philosophy, but our life philosophyinfluencesAlthough in the meantime the winery has greatly expanded,too.way of thinking is closer to that of a winegrower than that ofourbusinessman.aterroirOrganic1971, in the middle of a storm, my uncle Evangelos TsantalisInrefuge among the monks at the domain of Chromitsa.soughthe saw a vineyard that the monks did not tend any more.Thereoffered his help in tending the unique vineyard, if heTsantalisalso allowed to make wine for himself. The monks agreed towashistoric step and Mount Athos wine thus came to the `outsidethisThe winemaking tradition that has lasted throughout theworld'.and made Mount Athos wine renowned is kept alivecenturiesat the Tsantali Mount Athos Vineyards project.todayvineyards of the Metoxi (Domain) of Chromitsa, propertyTheof the St. Panteleimon Monastery, extend across an area ofhectares. The benevolent climatic and geographic parameters80organic growing without problems, as the relatively dryenableand the sandy soil and strict isolation of the vineyardsclimateother cultivations offer an excellent basis for organicfromThe yields of grapes are lower per hectare, makinggrowing.more concentrated, complex wines. The careful choice offorGreek winemaking sceneThechanges have taken place in the Greek `winescape',Dramatican emphasis on quality and respect for regional varieties. Inwithvineyards, new canopy management techniques produce atheA Winemaker's ViewxixA A A A A A A A A A A A Avarieties optimally accentuates the characteristics of the terroir.striking acidity never before attained, while the intensity and

Dictionary of WineOddbinsA A A A A A A A A A A AAof fruit is unbelievable. Modern winemaking practicesripenessin vibrant, fruitier, riper wines and the wine is finished inresultwood, something unheard of until the last decade.newwould have been a lot easier for Greek producers to plantItSyrah and Merlot, the wines of which have wonChardonnay,all over the world, but they grow Greek varieties andawardswith different styles of wine. Three years ago, if youexperimenta Limnio to an `outsider' they would have stared at you ingavebut every year the opposition is smaller. Wineastonishment,are becoming more adventurous with their choices.consumersyou are looking for excellent quality and uniqueness at aIfprice, then you must shy away from preconceptions and letgoodtaste buds discover the wonderful diversity offered bytheGreek varieties. With Greek wines, you know thatindigenousgoalsLong-termTsantali we are trying to achieve a harmony between theAtimage of Greece ± as a land of life, happiness andtraditional± and the new image of a higher standard of quality.sunshineTsantali mission is to deliver consumer-oriented, qualitydrivenThewines, based on a value-for-money rationale. The aim offamily is to consistently offer the wine lover quality winesournaturally cultivated vineyards, with respect to each re-frommicroclimates and local traditions. We want to supplygion'swines and distillates, with a fair price/performanceoutstandingutilising equipment of the latest technology, as well asratio,developed vinification methods.highlyalso hope to convey Tsantali's commitment to a relaxedWesophisticated lifestyle through a comprehensive marketing,andand cultural programme. To this aim, we would likeeducationalplace more emphasis on winery tours, wine seminars, tastings,toadvertising campaigns and events.PR,terms of our work in the vineyards, we have been trying forInyears, with our cooperating viticulturists, to reduce themanyand unrestrained usage of plant protection productsirrationalthe vineyard, as we are very sensitive both towards qualityinand environmental protection, and also because of ourissuesviticultural activity.greatthe vine growers of each viticultural area, value is placedWitha long-lasting collaboration, which develops on a qualitative,ona quantitative basis. The constant controls and courses fornotxxyou are in the Old World, but the wines have ripe modern fruit.

associate vine growers serve as a guideline for Qualitythein the vineyard.Assurancealso organises seminars and meetings on topics, suchTsantaliwine-grape cultivation, terroir selection, nutritional methods,asconscious organic or integrated vineyard farming,environmentallyharvest time etc.constant supervision of the vineyard workers andThroughinformation exchange, our goal is to optimally exploitsmoothfutureThelack of knowledge and classification of the Greek varietiesAtheir spread into other countries. I do believe thoughinhibitsin the future the road for the wider propagation of Greekthatwill clear, as happened in antiquity with the spread ofvarietiesgrape varieties (Grecanico, Greco di Tufo, Aglianico etc.)Greeksouthern Italy.tois just a process that will take some time. Winemakers fromIthave shown interest in the Xinomavro grape. Let's notSpainthat most Californian and Australian winemakers, de-forgettheir Italian ancestry, initially turned to the consumerfriendliespite`international' varieties and only recently have begunreturn to their roots, experimenting with Italian varieties suchtoSangiovese.asit is not too late to hope that there will be progressPerhapsthe systematic recording of the varietal wealth of theregardingvineyard, giving real impetus to the fertile local traditions,Greekand that this entire effort will be combined with the bestclonal selection has to offer.thatam a strong believer that the future will bid well for theIof wine diversity, for wines that have something topreservationWe must not forget that wines tell a story, about people andsay.and about the complex relationship between man andplacesnature.is logical that, after a certain degree of homogenisation hasItin the world of wine, the consumer will tire and turnprevailedagain to what is genuine and authentic. I believe in the useonceindigenous varieties in the wines of each area, even in the useoflocal wood for the ageing of these wines. This will safeguardofuniqueness of local traditions and will keep the interest oftheA Winemaker's ViewxxiA A A A A A A A A A A A Asynergy effects, so that the best is gained from the vineyards.the ever more demanding consumer alive.

Dictionary of WineOddbinsA A A A A A A A A A A AAmotivations for making wine come very much from myMyMy grandfather set up a wine business in 1925, thereforefamily.us wine has always been a family affair, but in the last 10forwith the purchase of the Musella estate, it has become ayears,passion and a way of living.greatare working hard in the vineyards and in the cellar inWeto achieve the quality we are aiming for and for us it'sorderto find the right balance between nature and technology,crucialwith natureWorkingmain motivation is to work with nature itself, to exploit theOurand uniqueness of the estate and try to project it into thebeautywe produce. Musella is a unique place, a wonderful walledwineswhich dates back 500 years. It is spread over 350 hectares,estatewhich 28 are vineyards, rich in ancient forest, rivers andoffutureThewhat we expect for the future is to produce a wine that youSoeasily recognise as a Musella product. Our aim is to give awillidentity to each wine we produce, always respecting thespecificwe have the pleasure of living with every day and thenatureof our wine region Valpolicella.traditionfuture for Italian wines could be to retain a strongTheidentity, which we can easily achieve with our indigenousItaliangrape varieties and our unique land and soil.This isuniquethe Italian authorities and wine institutions under-somethingso there are now incentives offered for planting morestand,grapes rather than Cabernet or Chardonnay, whichindigenousnow was thought to be the right thing to do. From SicilyuntilVeneto we are trying to rediscover the wonder of losttovarieties, such as Oseleta in Verona or SussumaniellograpePuglia. inxxiiMaddalena Pasqua di BisceglieMusellaItalythe soil and the wine, our traditions and the market.canals, hills and lots of history.

xxiiiA A A A A A A A A A A AAguess what attracted me to winemaking was wine itself. WeIplanting vineyards about 15 years ago and vinificationstartedlater once the vineyards matured. In 1999 we bottled our firstcamein our brand-new state-of-the-art winery. The key for ourproduct,is viticulture and the uniqueness of our grape varieties. Wewinerytreasure our collaboration with Riccardo Cotarella, who hasalsoour wine consultant since the beginning and who made usbeentechniques and methods of production in order toimplementand modernAncientthis is perhaps our strength: we produce modern-styleAndwith ancient varieties, giving the wines unique characteristics.winesWe have planted only indigenous grapes on the 160of vineyards all directly controlled and owned by us.hectaresNegroamaro, Malvasia Nera are the red stars ofPrimitivo,producing very intense and warm wines. We are alsoPuglia,Sussumaniello, an ancient grape with wonderfulrediscoveringfutureTherediscovery of indigenous grapes is a trend that is happen-Theall over Italy, and in my opinion it is the right direction toingIn my wine vision, Italy will represent the best validtake.to the Cabernet and Chardonnay of the world. Soalternativeaim is to achieve wines that best reflect the characteristics ofmyreally didn't choose wine; it kidnapped me. Having worked myIvintage at 15, in Burgundy whilst taking a month offfirstI fell completely in love with wine and its wonderfulschool,of life. It simply took over my existence. Ever since, I havewayA Winemaker's ViewLuigi RubinoPiane del SoleItalyachieve modern-style wines in a region rich in tradition.characteristics.the variety written on the label.Alex DaleRadford DaleSouth Africadone nothing else ± and wouldn't wish to.

Dictionary of WineOddbinsA A A A A A A A A A A AAenjoy the excitement and the stimulation of creation. TheIof turning an abstract idea into a living reality. Ansatisfactionand imperfect reality, but one made from my own mindelusivehands. Wine is what makes me tick. It is a combination of aandfor nature and the gratification of a certain accomplishmentloveand the fuel of a dream lifestyle.crop brings a completely new and unpredictable set ofEachcircumstances and experiences, which means that life isevents,challenging, unpredictable and magnificently varied.eternallystep is a thrill. An adventure lived differently with eachEveryand confidentIndividualaim above all to be individual, both in terms of our wineWeand our approach to how we conduct our business.philosophyaim to produce wines that we enjoy to drink ourselves, inWestyles that we prefer. We are sufficiently confident in whatthedo to grant ourselves this luxury. But above all, we neverweto enjoy ourselves. That is the great privilege of workingforgetwine. init is so important to consider the requirements of theToday,Without a customer, we have no future. It is necessarymarket.strike a balance between doing what you want and doingtoyou are able to profitably find a market for. When wewhatout, we designed the type of wines and business westartedto put together. Everything has been deliberate. Wewantedfocused on making premium wines, for example, fromhaveof the best vineyards in the Cape, leaving the cut-throatsomeor commodity wines to others. We are infinitely morevolumeto produce 250 cases of beautiful Shiraz than 250,000motivatedof branded syrup.casesalso do not let our wine styles be dictated to by influentialWeOur wines are not `in your face', but more subtle andjournalists.Such wines can be considerably more difficult to findthoughtful.market niche for in the early years, but in the long term canaa very loyal and passionate following. Consequently, wedevelopnot seek medals, trophies or other subjective `accolades' ±dousually reward what I call `steroid wines', with boostedwhichoak etc. We prefer to evolve our reputation by word ofsugar,dedicated retailers, top sommeliers and so on. Again, thismouth,a question of confidence and determination. We are differentisthat we know what we want to achieve. We understand theinxxivseason. This is not a job, but a passion.

xxvA A A A A A A A A A A AAand fickle nature of the market and we are preparedcomplexitytake the hard route to get to our objectives, consistently.toare different in that for every level that we produce winesWewe are determined to offer good value. What is a wine worth?at,suppose whatever somebody will pay for it. But what is a goodIwine? A wine of better quality than the price suggests, andvaluewhich people will thus give preference and allegiance to.oneand willingly.Dependablywe are different in that we always live by the maximFinally,hard, play hard'. A distinction that has opened up many`Workaround the planet and that ensures a constant flow offriendshipsand good times wherever we go ± as well as good business.wineSouth African winemaking sceneTheSouth African wine industry is undergoing a great deal ofThechange. It never feels like it's going quickly enoughstructuralyou're immersed in it, but when you take a step back andwhenhow far we've come since democracy in 1994, it's reallyseeCertain conservative die-hards as well as spirit-remarkable.groups continue to dominate the domestic market.dominatedas with the former political re gime, internationalHowever,will cause renewal and progress.influencesreally interesting at the moment is the surfacing of theWhat'sphase of the new generation of South African winemakers.secondNot the best of the first phase, who steered Southwines out of isolation into the new era, but the youngerAfricantravelled and passionate winemakers who cut their teethmoreSouth Africa's re-emergence, making wine for others,duringwho are now starting to release their own wines. Wines withandcharacter and individuality, bursting with passion.greaterwhere we see ourselves ± and most of our friends.That'sgoalsLong-termbrought several South African wine interests togetherHavingone roof, which we have named The Winery, we have setunderan ambitious goal: to become a leader in South Africa.ourselvesonly by making some of the most interesting wines, but byNotan innovative team with a unique ethic. Our team hasforgingto include two Frenchmen, an Australian, an Englishmanexpanded(with another about to join), and five South Africans ± allWe have set out to prove that idealism doesn't need towomen.limited to the content of our bottle. The lives and experiencesbeA Winemaker's View

Dictionary of WineOddbinsA A A A A A A A A A A AAour entire team are as important to our journey as the winesofmake, and by focusing on both, we're certain that what wewecan only be better and more intriguing. There is not onedofrom the vineyard to the bottling who is not passionatepersonwhat we do. Over time, that will make a huge differenceaboutwill always underpin our point of difference.andare planning to introduce two new ranges into our wines;Wefrom the exciting and emerging viticultural area just inlandonethe West Coast of the Cape, the other from a cooler regionfromgreater altitude. We believe that the character and styles ofwithfrom these new areas will suit a number of varieties thatwineswould like to produce, whether as blends or as singlewewines (and will fully complement what we alreadyvineyardin Stellenbosch). By focusing on the greatest strengths ofdoregion we work in, we aim to constitute an overall highlyeachand yet specialised range, something which is quite adiverseconcept in the Cape. Our goal is to be the source of auniqueof South Africa's most interesting wines, from its mostvarietyfutureTheare currently too many wines and too many producers forThereexisting markets. In most of the major markets consolidationtheis well under way ± in all aspects of supply, from retailersto importers, and back again to the production base.backis beginning to make deep inroads into the wineGlobalisationand gone are the days of simple tradition and `who youindustryWith everyone having to fight for space more and moreknow'.with quality around the world equalling upcompetitively,a crunch has to come. The unavoidable conclu-progressively,therefore is that you need to be absolutely sure that yousionquality wines, good distribution and a loyal consumerhaveAnd in our view, we can achieve this by being notable andbase.in everything we do. Wines, styles, packaging, workindividualvalue. These are the pillars of our future.ethic,we secure our place, we'll start to play around more andAswith some quirky projects. In fact, we're alreadyexperimentthat phase . . .beginningxxvipromising wine regions ± both established and emerging.

abboccatoused to describe wines with a little residual sugar, rangingItalianller AbfuÈprinted on labels of wines from Germany to show whoGermanthe wine (pronounced aÂb f5ol@r, literally `bottler', pluralbottledller) AbfuÈllung AbfuÈprinted on labels of wines from Germany to show whoGermanthe wine (pronounced aÂb f5ol5ong, literally `bottling')bottledalso ErzeugerabfuÈ llung; GutsabfuÈ llung; OriginalabfuÈ llungSeeabocadomedium sweet (pronounced aÂbb4 k0ad4)SpanishAbruzziAbruzzo,a mountainous wine-producing region on the eastern coastItalyItaly, growing mostly the Trebbiano grape variety for whiteofand the Montepulciano grape variety for red wineswines@ br2ots4 or @ br2otsi)(pronouncedalso Montepulciano d'Abruzzo DOCSeeabbreviationACFrench Appellation Controà le e1.honeyacaciaterm) a sweet taste or floral aroma associated with white(tastingacerbicterm) used to describe a wine that is assertive and acidic(tastingA A A A A A A A A A A A ALife is too short to drink bad wine.Gray Monkfrom medium sweet to medium dry (pronounced aÂbb4 k0at4)Ablan another name for Palominoabv abbreviation alcohol by volume2. Portuguese adega cooperativawines made from the Marsanne grape variety

Oddbins Dictionary of Wine2A A A A A A A A A A A AAacescenceterm) an excess of acetic acid in a wine, giving it a sweet-(tastingor vinegary smell and taste. As little as 0.1% per unitand-sourof acetic acid will make a wine undrinkable.volumeacetaldehydecolourless, volatile, natural chemical compound that existsatiny quantities in good table wine and in large quantities ininspoiled wines. This chemical is in the group of com-oxidised,called aldehydes. It is produced when alcohol reactspoundsair during oxidation. Although in some cases this chemicalwithadd complexity to a wine such as fino sherry, its pungentcanis normally noticed on spoiled wine.smellaceticterm) used to describe a wine that has turned sour and(tastingacidaceticchemical that is produced as a by-product during the wine-aprocess. Its quantity needs to be controlled to preventmakingwine from tasting vinegary.theacetificationchemical process of wine turning into vinegar either becausethespoilage by oxidation or as a result of bacteria converting theofcontent to acetic acidalcoholAcetobacterthat produce acetic acid in wine that has come intobacteriaacetoneterm) a sharp but sweet and fruity smell that is normally(tastingchemical that is present in grapes and is produced during theaprocess. Grapes from cooler regions or seasonsfermentationhigher acid levels, while grapes from warmer climates havehaveacid levels. In wine the acids provide the sharpness andlowerto the taste of the wine. The three main acids thatdefinitionnaturally in a wine are tartaric, malic and citric acids.occurhas a different function: tartaric acid provides the sharpnessEachof a wine and ensures that the ageing process enhances thevinegary through overexposure to aircontact with oxygenby esterscaused 1 acid

3acidulationA A A A A A A A A A A AAof the wine, while malic acid is often responsible forcomplexityfruity smell and taste of a wine. The most dominant acid in atheis tartaric, but the levels of all acids are measured (in awinecalled titration) to produce the total acid content,processas a percentage of total acids per litre of wine. Drywrittenhave a total acid content of around 0.7%, while sweetwineshave one around 0.8%. In a well-balanced wine, the acidwinesshould enhance the taste and should not be a noticeablecontent± during assemblage, the winemaker can alter the acidelementby blending wines from different batches of grapes orlevelspicked at different times. Those left on the vine longergrapeshigher levels of sugar and lower acid levels.haveacidificationprocess of adding an acid, usually a natural grape acid, to atheduring the fermentation process to help balance the taste ofwinewine. It is often used when grapes are overripe and havethetoo sweet. Some grape-producing countries and regionsbecomea warm climate allow it, while others don't.withacidity(tasting term) one of the key elements of any wine, providing a1.and definition to the tastesharpnessthe level of acid found in soil. Acidity and alkalinity are2.according to the pH scale on which pH7 is neutral,shownabove 7 indicate alkalinity, and those below 7 indicatenumberssoil acidthat has a pH value of 6 or less. Most crops will not growsoilif the soil is very acid. This can be cured by applying one ofwellmaterials commonly used for adding lime, e.g. ground chalkthe2 acidterm) used to describe a wine that tastes very sharp or(tastingsour due to an excess of acidacid adjustment same as acidificationacidic same as acid 2Also called acid adjustment; acidulationacidity.or limestone.acidulation same as acidification

Oddbins Dictionary of Wine4A A A A A A A A A A A AAacreunit of measurement of land area, equal to 0.4047 hectares, oraadamadosweet (pronounced aÂdd@ m0ad4)Portugueseadegaa wine estate or wine cellar (pronounced adaÂyg@)Portuguesecooperativaadegaa wine cooperative (pronounced adaÂyg@ k4 op@r@PortugueseHills, AdelaideAdelaidean important wine-producing region of South Aus-Australia15 km to the east of the city of Adelaide, about 400±500traliain altitude and one of the cooler areas of South Australia,metresexcellent Chardonnay and good Sauvignon Blancproducingalso well-known for good Pinot Noirandaerateto expose wine to air during fermentation to activate the yeast1.aerationthe process of deliberately exposing wine to air. During1.oxygen is required as part of the fermentationwinemaking,to activate the yeast, but too much will result inprocessoxidation.unwantedthe process of allowing a wine to `breathe' before drinking it.2.can help break down and reduce the harsh tannins in aThiswine, but can also alter the balance of a fine older wine.youngSpaÈ tburgunder RotweinAffentalerred wine made in the Baden region of Germany from Pinota(SpaÈ tburgunder) grapes. It can vary from dry to sweet.NoiraÂff@n taal@r shpaÂyt bur g5 Â ond@r roÅÂt v6n)(pronouncedaftertasteterm) the taste that lingers in your mouth after wine has(tastingtasted and either swallowed or spat out. It is often the bestbeenof the quality of a wine.indicator4,840 square yardst1ev@, plural adegas cooperativas)2. to allow a wine to `breathe' before drinking itaestivalis see Vitis aestivalisSee also finish

5 AhrA A A A A A A A A A A AAageingstoring of wine in order to improve its taste. Wine that isthein oak barrels or casks takes on some of the flavourswood-agedthe wood, and ageing often softens the wine and increases theofof flavours as a little of the water content evaporatesdepththe wood. Ageing wines in bottles develops furtherthroughto the character and flavour of the wine, though duringdepthfirst few weeks after being bottled, wine can suffer fromtheaggressiveterm) used to describe a wine that has a harsh and(tastingtaste or texture, usually because of high levels ofunpleasantor acidtanninAgioritikoAghiorghitiko,red-wine grape variety native to Greece, and the second mostaAglianicored-wine grape variety grown in southern Italy. The best-aproducers of pure Aglianico wine are the Aglianico delknownDOC and Taurasi DOC regions. The best wines madeVulturethis grape can be aged for up to ten years. (pronouncedfromly0anik4)adel Vulture DOCAglianicoa DOC region in southern Italy that produces amabile andItalywines, but is best-known for its still red wine madespumantethe Aglianico grape variety, which, although high in acidfromtannins, matures well to produce good, balanced wineanda ly0anik4 del v5ol t2or ay)(pronouncedagrafesmall metal clip for holding the cork in place during the bottleastage when making sparkling wine by the me thodefermentationThis device is now rarely used and has beenchampenoise.Ahra small, very old wine-growing region in northwesternGermanysickness. Light wines do not normally improve withbottlebut many other wines continue to develop char-bottle-ageing,acter and complexity during the ageing process.planted grape there (pronounced agyori t1ek4)Agliano another name for Aleatico (pronounced a ly0an4)replaced by a crown cap.Germany that is one of the most northerly in the world. It grows

7alcoholA A A A A A A A A A A AAor amabile) or dry (secco). It has a DOCG rating, Italy's(dolceofficial classification. There is also a spumante sparklinghighestfrom the region, but it only carries the lower-class DOCwine(pronounced al b0an@ dee r4 maÂnny@)rating.o AlbarinÄwhite grape grown in the Galicia region of northwesternaThe grape's skin is very thick and only a small amountSpain.juice can be squeezed from it, producing crisp, refreshing andofwines with hints of citrus and peach. (pronouncedlight-bodiedr1eny4)aÂlb@albarizachalky soil that is characteristic of Spain's Jerez de lawhite,Albarolawhite-wine grape variety that is the most widely planted grapeaalbuminwater-soluble protein found in egg white, used in fining toared wines after barrel-ageing to help remove excessiveclarifytanninsDOCAlcamoa wine-producing region in the west of Sicily that growsItalythe Catarratto grape to produce crisp white winesmostlyal k0am4)(pronouncedalcoholchemical compounds that are the result of the chemicaltheof fermentation when sugars from the grape juice areprocessby yeast. Alcohol is a tasteless and colourless liquidprocessedAlbanya wine-producing area in Western Australia, a sub-Australiaregion of the Great Southern regionAlso called AlvarinhoFrontera sherry region (pronounced aÂlb@ r1eth@)Liguria, Italy, and is used with the Bosco grape in someinof Liguria's most famous wine, Cinqueterre (pro-examplesnounced aÂlb@ roÂll@)Alcanol another name for Macabeo (pronounced aÂlk@ noÂl)Alcayata another name for Monastrell (pronounced aÂlk@ y0at@)and in wine it mostly consists of ethyl alcohol. It provides much

Oddbins Dictionary of Wine8A A A A A A A A A A A AAthe body and balance of a wine. The alcohol content is usuallyofon the label on the bottle. It normally varies between 8shown14% by volume and content for wine. The alcohol contentandsherry is normally 17 to 20% by volume and for port it is 18 toofby volumealcoholmeasure of the amount of alcohol per unit volume of wine,aas a percentage and normally shown on the label.expressedabvAbbreviationalcoholicterm) used to describe a wine that is out of balance(tastingcontent, alcoholic strengthalcoholicamount of alcohol in a wine, usually shown on the label ofthebottle as a percentage of a unit volume of the wine, e.g. athewith an alcoholic content of 10% contains a relatively lowwineof alcohol, whereas a wine with an alcoholic content ofamountis very strong ± you can probably even taste or smell the14%on such wine. For comparison, spirits such as vodkaalcoholan alcoholic content of between 35 and 45% and beer hashavealcoholic content per unit volume of between 4 and 6%,analcohol in beer is usually expressed in terms of specificalthoughalcoolItalian alcohol (pronounced alk4 oÂl)French,Aleaticored grape that is a member of the Muscat family of grapes andagrown in Italy and California, USA. It is usually used forisdessert wines such as some Italian vin santos. Fortifiedsweetmade from the Aleatico grape, called `liquoroso', is similarwinestyle to port. (pronounced aÂlli aÂttik4)inDOAlellaa DO zone in the northeast of Spain in the CataloniaSpainnear Barcelona that grows mainly the Xarel-lo (calledregionBlanca locally) and Grenache Blanc (Garnacha Blanca)PansaÂ20% by volume.because it contains too much alcoholgravity.alcoholic fermentation same as primary fermentationalcoholic strength see alcoholic contentAlso called Agliano; Allianico; Moscatello; Muscateller

DO 9AlicanteA A A A A A A A A A A AAvarieties to produce dry and medium sweet white wines. Agrapered and rose wine is produced from the Tempranillo andlittleAlentejoa huge wine-producing region in southern PortugalPortugalRoupeiro grapes for white wines and Periquita grapesgrowingfull-bodied red wines (pronounced aÂll@n taÂyzh4)forValley AVAAlexandera wine-growing region on the western coast of the USA,USAPretoAlfrocheiroPortuguese red-wine grape variety that is grown especially inaDaÄ o DOC, but also in Alentejo, Bairrada and Ribatejo. Itthea strong colour and for this reason is often used in blends.hasAlgeriacountry that was a major wine producer when it was a Frenchabut since independence there has been a significant lack ofcolonyIt now has few wine-growing regions and little pro-investment.The French set up a VDQS system of 12 recognised winegrowinduction.regions, which has now dwindled to seven, with the bestAõÈ n Merane, Mazouna and Tanghrite. The vines usuallyregionsare Alicante Bouschet, Carignan, Cinsault, Grenache,grownand Trebbiano grape varieties, but there is now someSyrahof Cabernet Sauvignon, Merlot, Syrah and Chardonnay.plantingBouschetAlicantered grape that has red skin and red flesh. This variety wasain France in the late 1880s by Henri Bouschet and is adevelopedof Grenache. Alicante Bouschet is widely grown in south-hybridFrance and North Africa and is grown in limited quantities inernUSA. This grape variety produces lower-qualityCalifornia,and is often used to add depth of colour to wines madewinesother grape varieties. (pronounced ali kaÂnti b2o shay)fromDOAlicantea DO zone in the southeast of Spain in Alicante provinceSpainGrenache (Garnacha) grape varieties. (pronounced aleÂlya)of San Francisco in Sonoma County that grows a widenorthof grape varieties including Cabernet Sauvignon, Char-rangedonnay, Merlot, Riesling, Sauvignon Blanc and Zinfandel(pronounced alfro shaÂyr4 preÂtt4)Production and sales of wine are heavily centralised.that grows mostly Monastrell and Grenache (Garnacha) grape

Oddbins Dictionary of Wine10A A A A A A A A A A A AAto produce full-bodied red wines and the Mersegueravarietiesvariety to produce dry white wines. It also produces a sweetgrapewine from Muscat grapes and the high-alcohol Fondillonwhitefrom the Monastrell grape variety. (pronounced aÂlli kaÂnti)wineGanzinAlicantered grape variety that was one of the varieties used in breedingaAligoteÂwhite grape variety used in blends in many countries and bestafor its light-to-medium-bodied, crisp, dry white winesknownin the Burgundy region of France and in easternproducedcountries. (pronounced aÂlli go taÂy)Europeancalled Blanc de Cabernet Sauvignon; Chaudenet Gris;Alsoalkalinitylevel of alkali found in soil. Alkalinity and acidity are showntheto the pH scale on which pH7 is neutral, numbersaccording7 indicate alkalinity and those below 7 indicate acidity.aboveallergieshas been found to cause allergies in some people, notWinecaused by the grape or the alcohol, but arising from theusuallyconstituents of wine including sulphur dioxide which isotheras a preservative, yeast cultures, fining agents and histamines,usedwhich are more prevalent in red wine than whiteAlliera de partement in central France where oak forestsFrancethe wood for the oak barrels used by many winemakersproduceaÂlli ay)(pronouncedDOAlmansaa DO zone in central Spain that mostly produces red wineSpainthe Monastrell, Tempranillo and Grenache (Garnacha)fromvarieties (pronounced al maÂnss@)grapealmondterm) a taste or aroma associated with Italian wines,(tastingdry white wines such as Soave and Prosecco, but alsoespeciallyred ValpolicellawithRubired in California (pronounced aÂlli kaÂnti gaÂn theen)Plant GrisAllianico another name for Aleatico (pronounced a ly0anik4)Allied Domecq see Domecq

Vendange Tardive 11AlsaceA A A A A A A A A A A AAAloxe-Cortonan area in the Coà te de Beaune region in BurgundyFrancered and white wines, including two grands crus,producingAOC (producing red wine) and Corton-CharlemagneCorton(producing white wine) (pronounced aa loss kawr toÂN)AOCValleysAlpineAOCAlsacea wine-producing region on the French border withFrancethat produces distinctive white wines that are, inGermanymain, varietal. The main grape is Riesling and the winesthedry and rich in aroma. White wines from Alsace are usuallyarein a distinctive tall, slim green bottle. The town ofbottledis the commercial hub of the region. Alsace GrandColmaris a distinct appellation that includes over 50 of the topCruin the region producing wines made only fromvineyardsrztraminer, Muscat, Pinot Gris or Riesling grape varieties.GewuÈnumber of wine styles are produced, in the main based on aAgrape variety. Riesling is recognised as Alsace's noblestsingleand produces its best wine. It is very different from itsgrapeequivalent: gunflint and steel are often used to describeGermancomplex aromas and fruity flavours. GewuÈ rztraminer with itsitsfruity, lychee aroma, is dry, low in acidity and big indistinctive,Pinot Blanc, known locally as Klevner, makes creamy,body.wines. Alsace's Muscat is a blend of two vari-medium-bodiedMuscat aÁ Petits Grains and Muscat Ottonel. The result is aeties,dry, aromatic wine. Pinot Gris, formerly known in Alsacecrisp,Tokay, is smoky and concentrated. Sylvaner is aromatic andasEdelzwicker is a blend of grape varieties and isflavoursome.inexpensive, quaffing wine. Pinot Noir is Alsace's onlygenerallyvariety, producing light wine, and Cre mant d'Alsace is aredwine most often made using Pinot Blanc. (pronouncedsparklingzaÂss) alVendange TardiveAlsacelate-harvest wine from the Alsace AOC region of France thatavery ripe grapes with high sugar levels that produce rich, veryuseswine. The other late-harvest wine from this region is calleddrylection de Grains Nobles and uses grapes infected with BotrytisSeÂto produce a very sweet wine. Both wines can only becinereafrom GewuÈ rztraminer, Muscat, Pinot Gris or Rieslingmadevarieties. (pronounced al zaÂss vaaN d0azh taar d1ev)grapeAustralia a wine-producing region in northeastern Victoria

Oddbins Dictionary of Wine12A A A A A A A A A A A AAAltesse VertAltesse,white-wine grape variety that is grown in the Savoie region ofaFrance to produce good quality, full-bodied whiteeasternThe majority of the Altesse grapes grown in this regionwines.used to produce a sparkling white wine, Seyssel Mousseux.areal teÂss or al teÂss vaÂir)(pronouncedaltitudeabove sea level. This can affect climate in many ways: theheightdrops about 0.58C for every 90 metre rise above seatemperatureEvery 15 metre rise in height usually shortens the growinglevel.by two days and may check the rate of growth during theseasonHigh land is likely to receive more rain than lowland areas.year.Adige DOCAltoa mountainous DOC zone in the northeast of Italy, theItalypart of the Trentino-Alto Adige region, on the bordernorthernAustria, that grows all of the premium European grapes, inwithto native varieties. Schiava is the predominant grape ofadditionarea, producing medium-bodied red wines. Other red vari-thefound are Lagrein and Pinot Noir. Pinot Gris (PinotetiesChardonnay and Pinot Blanc (Pinot Bianco) areGrigio),the white-wine varieties. Modern methods have raisedamongstarea's quality in the last 20 years. (pronounced aÂlt4 a d1e gay)theAltusa town in western Arkansas, USA, where wine has beenUSAAlvarinhowhite-wine grape variety grown in the Vinho Verde region ofaThe grapes have very thick skins so produce only aPortugal.juice that makes good and expensive rich and creamy whitelittle(pronounced aÂlv@ r1eny4)wines.called AlbarinÄ oAlsoamabilemedium sweet (pronounced @ m0abi lay)ItalianCountyAmadoran important wine-producing region in California withinUSASierra Foothills AVA, east of the Napa Valley, that was onethethe first regions of the USA to have been planted with vines.ofAlso called Maà connais; Roussetteproduced since the 1800sThe main grape varieties are Zinfandel and Sauvignon Blanc.

Viticultural Area 13AmericanA A A A A A A A A A A AAamaroused to describe a wine that has a bitter taste or is veryItalianamaronea very dry wine (pronounced aÂmm@ roÅÂItaliandella ValpolicellaAmaronevariety of Valpolicella wine from Veneto, Italy that usesapartly dried in the sun to increase the flavours andgrapescontent, resulting in a sweeter wine with a high alcoholalcoholThis style of wine can be drunk with cheese or as ancontent.drink as well as with main course dishes. The bestafter-dinneris normally termed `classico'. (pronounced aÂmm@ roÅÂ naystylevaÂl poli cheÂll@)del@ambraamber (pronounced aÂmbr@)Italianameliorationused to improve a wine, including adding sugar,techniqueshybridAmericanone of the varieties of grape that have been selectively bredanythe USA, usually the result of a cross between a commoningrape variety and a traditional European varietyAmericanoakAmericanused to make barrels in which wines are aged, giving theoaka distinctive vanilla and cedar flavour as well as an oakwinesflavourViticultural AreaAmericanany one of the delimited geographical grape-growing areasUSAthe USA that have been given appellation status by the maininBureau of Alcohol, Tobacco and Firearms in a systemFederaldry (pronounced a m0ar4)amarognolo(tasting term) a bitter almond flavour in a wine (pro-Italiannounced aÂmm@ roÂnny@l4)nay, pluralamaroni)Also called Recioto della Valpolicella AmaroneSee also Marsala DOCwater or acid to help balance the tasteAmericano another name for Isabellaestablished in 1970 and loosely modelled on the original French

Oddbins Dictionary of Wine14A A A A A A A A A A A AAsystem. The main difference is that an AVA is defined onlyAOCgeographical region, whereas an AOC has extra, complexbygoverning the types of grapes, how they are grown andruleswine is made in the region. AVAs include the well-knownhowValley, which itself includes smaller AVAs such as StagsNapaDistrict and Sonoma Valley.LeapwineAmericanblended from grapes grown in an unspecified state of thewineamontilladosherry from Spain. Aged in barrels and with morefull-bodiedcolour and flavour than fino sherry, it can be dry or sweet.body,@moÂnti ly0ad4, plural amontillados)(pronouncedamorosodark and sweet type of oloroso sherry. (pronounced aÂmm@aplural amorosos)roÅÂss4,called East India sherryAlsoampelographystudy and identification of the species, varieties and clones ofthen-Costa Brava DOAmpurdaÂa DO zone in the Catalonia region of Spain, north ofSpainand next to the border with France, that grows mostlyGirona(Garnacha) and Carignan (CarinÄ ena) grape varietiesGrenachered and rose wines, and a smaller quantity of Macabeo andforfor rose and white wines. It formerly produced muchXarel-lothe rancio style of wine, and then concentrated on rose wineoflocal consumption, but is now looking to better-qualityforand wider markets. (pronounced aÂmpoor daÂn kost@winesbr0av@)PruÈ fungsnummerAmtlichea number printed on German wine labels to show thatGermanwine has been officially tested and has passed a rangethechemical tests. (pronounced aÂmtlikh@ pr2of5ongz n5om@r,of`official testing number')literallyA.P.NrAbbreviationAbbreviation AVAUSASee also sherrygrapevine, particularly by their physical characteristics

15AnjouA A A A A A A A A A A AAacetateamylaromatic chemical compound (an ester) that is present inanAnbaugebietany one of 13 wine-producing regions in Germany thatGermanrecognised under German wine laws (pronounced aÂn bow g@areplural Anbaugebiete)beet,a, AndalusiaAndalucõÂthe southern region of Spain running across the countrySpaincoast to coast. It includes eight provinces, which have fivefromregions (Condado de Huelva, Jerez-Xe reÁ s-Sherry, Manza-DOSanlu car de Barrameda, Malaga and Montilla-Morile s),nillaproducing wines high in alcohol, which are mostlytraditionallyValleyAndersona long, narrow wine-producing region between mountainsUSAMendocino County, on the western coast of California. It isinfor its sparkling wines from Chardonnay and Pinot Noirknownvarieties as well as still wines using Riesling and GewuÈ rztraminergrapegrapes.ejado poranÄaged by (pronounced aÂn ye h0ad4 paÂwr)Spanishejo anÄold or aged (pronounced a nyeÂh4)Spanishangelicasweet fortified wine, associated with California, traditionallyafor use as Communion wine in church. It was formerlyproducedfrom Mission or Muscat grapes and fortified with brandy,madeis now made from almost any type and blend of wine,buta wine that lacks any distinctive flavour.producingangularterm) used to describe a wine that has dominant, sharp(tastingThe characteristic is most commonly found in young,flavours.wines. dryAnjoua wine-growing area in the western Loire region of FranceFranceproduces mainly white wine made from the Chenin Blancthatvariety and a smaller quantity of rose and red wine. Thegrapenewly bottled wine and that can give it a noticeable aromafortified.

Oddbins Dictionary of Wine16A A A A A A A A A A A AAwines are the best known, and include the undistinguishedroseÂoften sweetish Rose d'Anjou AOC and the higher-qualityandd'Anjou AOC. Good red wine is produced in theCabernetAOC, and light reds, especially from the GamayAnjou-VillagesMousseux AOCAnjouan appellation in the Anjou area in the western LoireFranceof France that produces sparkling white and rose winesregionthe me thode champenoise (pronounced 0aN zhoo moo soÈÂ)usingAOCAnjou-Villagesan appellation in the Anjou area in the western LoireFranceannatavintage year (pronounced a n0at@)Italiane anneÂyear (pronounced anaÂy)Frencho anÄyear (pronounced aÂnny4, plural anÄ os)Spanishanthocyanincolour pigment that provides the red colour of red wineaMarchese PieroAntinori,influential winemaker in Tuscany and Umbria, Italy, whoansome of the best Chianti wines of the country (pronouncedproducesaÂnti naÂwri)antioxidantchemical added to wine during the winemaking process toaAntonopoulosa Greek wine company with vineyards in the Patras regionGreecethe northern Peloponnese in southern Greece but also in Corfuofelsewhere in the country (pronounced ant@ noÂpp@ll@ss)andgrape, are made elsewhere in the area. (pronounced 0aN zhoo)of France that produces good-quality red wine from theregionFranc and Cabernet Sauvignon grape varieties (pro-Cabernetnounced 0aN zhoo vee l0azh)See also vin de l'anne eAnsonica another name for Inzolia (pronounced an soÂnnik@)reduce the spoiling effects of oxygen, e.g. ascorbic acidAOC abbreviation French Appellation d'Origine Controà le e

d'Origine Controà le e 17AppellationA A A A A A A A A A A AAritif wineapeÂwine served before a meal. In France this category includes kiravermouths or other similar wines flavoured with herbs andandspices.aphidsmall insect of the Hemiptera order that sucks sap from newaof plants and can multiply very rapidly, e.g. blackfly orshootsAphids can carry virus diseases from infected plants togreenfly.appearanceterm) the look of a wine, rather than the colour, defined(tastingterms of being brilliant (crystal clear), cloudy or containinginsedimentappellationdesignated wine-producing area together with a set of rulesaby the country's government that covers a range ofenforcedfor growing and producing wine in the region to helpcriteriaconsistent, reliable, quality wine. The main countriesproduceappellations are France (split into areas given the nameusingd'Origine Controà le e), Italy (areas given the nameAppellationdi Origine Controllata), Portugal (areas givenDenominazionename DenominacË aÄ o de Origem Controlada), Spain (areasthethe name Denominacio n de Origen), Australia (geogra-givendefined into Geographical Indications) and the USAphicallydefined into American Viticultural Areas).(geographicallyControà le e see Appellation d'Origine Controà -Appellatione (plural Appellations Controà le es) abbreviation French ACleÂd'Origine Controà le eAppellationa system of laws and rules devised in France in 1935 toFrenchFrench wine production and quality and define itsregulateThe rules are administered by the Institut Nationalorigins.Appellations d'Origine (INAO) and cover almost everydesof wine production, from which varieties of grape canaspectAosta see Valle d'Aosta DOCritif, aperitifapeÂalcoholic drink served before dinner, traditionally to stimu-anlate the appetiteclean ones.A.P.Nr abbreviation German Amtliche PruÈ fungsnummer

Oddbins Dictionary of Wine18A A A A A A A A A A A AAplanted in different appellations and which productionbecan be used to make the wines to vine-planting densitymethodsexpected yields. The rules govern every part of the process,andthe area in which the grapes can be grown, theincludingused, the ripeness of the grapes when picked, thevarietiesstrength of the wine produced and even the vineyardalcoholicWines with this label are normally produced in statecontrolledyields.wineries to produce a consistent, reasonable-qualitythis type of wine represents the top quarter of all Frenchwine;Wine producers who have not earnt AOC status can bewines.(in descending order of quality) as Vin De limite declassedSupe rieure (VDQS), Vin de Pays, then Vin de Table.QualiteÂaÂpp@ laÂssyoN dori zh1en koN tr4 laÂy, plural(pronouncedd'Origine Controà le es)Appellationsof Origin of Superior QualityAppellationofficial category for dry quality wines under Greek wine laws.anwines are sold with a pink seal over the cork.TheseOPAPAbbreviationappleyapple,term) a smell usually associated with young Chardon-(tastingwine, German Riesling and some Chenin Blanc wines. If thenayis of bitter apples, it can also be a signal that the wine hassmellApuliaa wine-producing region in the extreme southeasternItalyof Italy with a large number of DOC areas, includingcornerin the `heel' of Italy, the Salento peninsula, where theeightbest wines are produced. Apulia makes large quantitiesregion'swine, especially red wine, and grows a wide range of grapeofdominated by Primitivo and Negroamaro. Primitivovarieties,Apulia is generally considered the original source of thefromgrape variety that is used so much in California, USA.Zinfandela p2oly@)(pronouncedDOCAquileiaa DOC zone in the Friuli region of northeastern Italy thatItalyAbbreviation AOCbeen oxidised and spoilt or has an excess malic acid content.apricotterm) a smell normally associated with Se millons, Mus-(tastingcats, and some sweet Riesling winesgrows a number of different grape varieties to produce a range

19 areA A A A A A A A A A A AAwines, most of which are light- or medium-bodied and few ofofare exported (pronounced aÂkwi laÂy @)whichn AragoÂa wine-producing area in the Rioja region of northernSpainthat produces dark red wines from Grenache (Garnacha)Spain(pronounced aÂrr@ goÂn or aÂrr@g@n)grapesAramonred-wine grape variety used in producing a hybrid rootstockawas widely used in California from the 1950s until attackedthata new strain of phylloxera root aphid in the late 1980s.byis grown for wine in the Languedoc-Roussillon regionAramonsouthern France. It is a high-yielding vine and produces aofpale red wine. (pronounced aÂrr@ mon)weak,called Ugni NoirAlsoArboisa white-wine grape variety that is grown in the LoireFranceof France and is one of the grapes permitted in winesdistrictas from the Touraine AOC (pronounced aar bw0a)labelledAOCArboisan appellation in the Jura region of eastern France that isFranceespecially for its vin jaune. Arbois produces mostly whiteknownfrom Chardonnay and Savagnin grapes, including a spark-winewhite wine, Arbois Mousseux, made from Chardonnaylingusing the me thode champenoise, but also some rose andgrapesred wines from Pinot Noir, Poulsard (a local variety) andlightgrapes. (pronounced aar bw0a)TrousseauMousseuxArboissparkling wine made by the me thode champenoise in theaAOC in the Jura region of eastern France (pronouncedArboisbw0a moo soÈÂ)aarche ArdeÁa wine-producing region of central southern FranceFrancered, white and rose wines and covering a numberproducingAOCs including Coà tes du Rhoà ne and Coà tes du Vivaraisofareunit of metric land measurement, equal to 100 square metresaAragonez another name for Tempranillo (used in Portugal)(pronounced aar deÂsh)

Oddbins Dictionary of Wine20A A A A A A A A A A A AAsoilarenaceousthat has a high proportion of sand particlessoilArgentinaworld's fifth largest wine-producing country and potentiallytheof the most exciting and dynamic. Traditionally most of itsonehas been consumed locally rather than exported, but recentwinein vineyards and technology has enabled Argentineinvestmentto more than hold its own internationally. Foreign in-winehave been attracted by the opportunity to produce winevestorshigh quality at very attractive prices. Crucially, foreignofand winemakers such as the French oenologistconsultantsRolland and the Lurton family have become involved,Micheltheir expertise has begun to create a vibrant modern wineandhungry for exports. The main wine-producing region,industryprovince, produces the majority of the best-qualityMendozafrom Argentina. Traditionally the most popular grapewinesAretini see Chianti DOCG (pronounced ar@ t1enee)Wine regions of Argentinavarieties grown have been Mission (Criolla) and Malbec, both

21ArneisA A A A A A A A A A A AAfull-bodied red wines. The drive for export markets,producingis leading to the production of more internationalhowever,styles. Syrah and Cabernet Sauvignon have been addedvarietalArgentina's rich array of red wines, and Chardonnay istovery successful.provingsoilargillaceousthat has a high proportion of clay particlessoilargolof a natural tartar that accumulate during fermentationcrystalsthe sides and bottoms of wine vats and sometimes in bottles,onthey are attached to the bottom of the corkwherearidused to describe soil that is very dry1.used to describe an area of land that has very little rain2.Arintowhite-wine grape variety, grown mostly in Portugal, thatafresh, crisp white wines with a high acidic content.produces@rõ nt4)(pronouncedarmof the woody parts of a vine that grow out of the cordon.oneArmagnaca district in Gascony in southwestern France that is best-Francefor distilling wine into brandy. There are three subregionknownwithin Armagnac: Bas-Armagnac, Te nareÁ ze and Haut-Armagnac can be sold younger than Cognac,Armagnac.it is slower maturing, so cheaper Armagnacs often sufferthoughcomparison. It is produced in a very similar way to Cognac,inuses some different grapes (including Folle Blanche andbutand is only distilled once, giving it a lower alcoholicColombard)(normally around 53% compared to 70% for Cognac)contenta different style. The district also uses its grapes for crispandtable wines. (pronounced 0arm@ nyak)whiteArmillariasoil fungus that kills vines (pronounced 0arm@ laÂiri@)aArneiswhite-wine grape variety grown in the Piedmont region ofaAlso called PederanaÄ oVines can be trained with the arms in different positions.Italy (pronounced aar naÂy eess)

Oddbins Dictionary of Wine22A A A A A A A A A A A AAdi Roero see Roero DOCArneisDOCArneisa DOC wine-producing region in Piedmont, Italy. ItItalydry white wines that smell of apples and pears fromproducesgrapes. (pronounced aar naÂy eess)Arneisaromaterm) the smell of a wine, normally the smell of the(tastingwithin the wine or the effects of fermentation of a wine.grapesaroma and bouquet are used interchangeably, butSometimes,the bouquet represents the smells due to the effects of thestrictlymaturing.winecompoundaromaof the chemical compounds responsible for the variousonecharacteristics of a wine's taste, flavour and smell.individualcompounds are formed during fermentation and varyThesedifferent varieties of grape and methods of fermentation.witharomaticterm) used to describe a wine with a very strong or(tastingsmell, e.g. the smell from the Riesling grapeparticularcompoundaromaticof the chemical substances found in wine that give the wineoneflavour and smellitswinearomatiseddrink created from a wine base to which alcohol, sugar andaare added. Perhaps the best-known is vermouth.herbswheelaromacircular graphic designed by Professor Ann Noble at theaof California, Davis, USA, who organised the typesUniversitytaste and aroma and flavour found in wines into groups,ofa basic structure to the process of tasting winesgivingof fermentationarrestingstopping of fermentation and preservation of any remainingthein the wine. This can be achieved in a number of wayssugarcooling the wine until the yeast is no longer active andincludingarrobaa measure of grapes and the amount of wine thisSpanishequal to approximately 10 kg of grapes (pronouncedproduces,@roÅÂb@)using a centrifugal spinning machine to separate out the yeast cells.

DOCG 23AstiA A A A A A A A A A A AAGrande AVAArroyoa subregion of San Luis Obispo, the wine-growing regionUSAthe western coast of California that grows mostly Chardonnayonand Pinot Noir grape varieties (pronounced @roÂy4 graÂndi)Seco AVAArroyoa wine-growing area, a smaller part of the Monterey AVA,USAMonterey County, California, that grows mostly Chardonnayinand Riesling grape varieties (pronounced @roÂy4 seÂk4)asciuttovery dry (pronounced @s ch2ot4)Italianacidascorbicchemical sometimes added to wine during the winemakingaasparagusterm) an aroma associated with wines made from(tastingassemblageprocess in which the winemaker evaluates the wines fromthelots to decide which will be used in the final product.differentusually takes place three to six months after the harvest,Thisit can be later. In France in Bordeaux vineyards, thethoughidentifies which lots will be used for the top wineprocessthe vineyard's name, which will be sold as its secondcarryingand which will be sold under a wider regional designation.winevineyards in other regions, assemblage identifies the exactInto go forward to bottling or further ageing. In Cham-blendassemblage is important in producing a consistent housepagne,that does not vary year-on-year.styleassertiveterm) used to describe a wine that has a full, distinctive(tastingAssyrtikohigh-quality white-wine grape variety grown in Greece that isato produce wine with good acidity even in a hot climateable@ s1erti k4)(pronouncedDOCGAstia DOCG zone near the town of Asti in the PiedmontItalyprocess to reduce the spoiling effects of oxygenSauvignon Blanc grapes, especially Pouilly-Fume and SancerreSee also blendingtaste, probably with high levels of tannins or acidity

Oddbins Dictionary of Wine24A A A A A A A A A A A AAof Italy which produces the sparkling white wines Astiregionand Moscato d'Asti (pronounced aÂsti)SpumanteSpumante DOCGAstiblended semi-dry sparkling white wine produced in largeain the Asti DOCG in the Piedmont region of Italy.quantitiesis made from a Muscat grape variety using a version of theItastringentterm) used to describe a bitter, dry sensation in the(tastingwhen tasting red wines, and a few white wines, that havemouthmuch tannin presenttooborasztalitable wine (pronounced 0as taali baa)HungarianaszuÂbotrytised (pronounced aa s2o)HungarianAthiriwhite grape variety grown mainly on the Aegean islands andaof mainland Greece and used to produce white still and, onpartssparkling wine (pronounced @ th1eri)Rhodes,atmospherethe condition of the air around a plant. If the atmosphere1.too damp, diseases such as blights and moulds spreadisif the atmosphere is too dry, buds fall off and leavesrapidly;shrivel.a unit of measure of pressure, equal to 14.7 pounds per square2.used to measure the pressure inside a bottle of sparklinginch,or Champagne. Most commercial sparkling wines such aswineor Cava contain between four and six atmospheresChampagnecarbon dioxide gas at room temperature.ofattackterm) the initial taste of a wine(tastingattenuatedterm) used to describe a wine that is past its best and is(tastingCharmat or bulk process. (pronounced aÂsti spyoo maÂn tay)ATM abbreviation atmosphere 2Abbreviation ATMbeginning to lose the flavour of the fruit as it ages

25austereA A A A A A A A A A A AAAtticaa wine-producing region in the southeast of GreeceGreeceAucklandZealand a wine-producing region in the north of the NorthNewof New Zealand growing especially the Cabernet SauvignonIslandgrape variety for red wines and Chardonnay for whiteAuroraAurore,hybrid grape variety originally developed in the 19th centuryaFrance that is still used in sparkling wine production, especiallyinon the eastern coast of the USA (pronounced aw raÂwr oraw raÂwr@)Ausbruchthe second level of quality Austrian wines, belowGermanmade from grapes infected with theTrockenbeerenauslese,Botrytis cinerea and then allowed to dry naturally tofungusconcentrated juice that has both a very high sugarproduceand balancing acid. Ausbruch is associated especiallycontentAuslesethe class of white wine that is the third-best within theGermantswein mit PraÈ dikat system under German wine laws. ItQualitaÈdefined as wine from grape bunches harvested when riper thanisharvested for the SpaÈ tlese class of wine. (pronounced oÂwssthoseliterally `selected harvest', plural Auslesen)layz@,Chaà teauAusone,a tiny estate in the Saint-E milion region of Bordeaux,Franceaustereterm) used to describe a wine taste that is strong and dry,(tastingwith high acid levels and high levels of tannin. It cannormallywines that lack depth and roundness, but also describesindicatefinest wines from Pauillac and Saint-Julien that will maturetheage. withgrows local varieties of grapes to produce retsina. It hasthatlittle in the recent revolutions in Greek wine-participatedmaking.wineswith the town of Rust. (pronounced oÂwss br5okh)producing some of the best red wines of the region andFrance,in the top two premiers grands crus classe s in the classi-gradedfication of Saint-E milion wines in 1955 (pronounced aw soÅÂn)

Oddbins Dictionary of Wine26A A A A A A A A A A A AAAustraliacountry that is the sixth-largest wine producer in the world andaone of the most influential. Australia has had vineyardscertainlythe 18th century, winemaking started in earnest in the 1860ssinceby the 1980s its wine was being exported around the world.andis now one of Australia's major industries, exports havingWinefrom A$13 million in the early 1980s to more than A$2 billionrisen2001±02, which, in itself, was double the figure for 1999. It is theinfourth-largest exporter of wine, behind France, Italy andworld'sAlthough only 15% of the wine consumed in the UK isSpain.it is claimed that in the vital £4±£6 price rangeAustralian,wine is responsible for some 50% of UK sales. TheAustralianof Australian wines in recent times can be attributed to thesuccessvalue for money it offers as well as for its consistencyremarkablestrongly defined varietal flavours. A number of factors enableandwinemakers to produce just about every style of wineAustralianthere is, from hearty, full-bodied red wines, through fruitdriven,thatbuttery Chardonnays to delicate sparkling wines andWine regions of Australiacomplex fortified wines. Geographically, the wine-growing areas

27AustriaA A A A A A A A A A A AAwithin ideal latitudes for viticulture, and the temperature islieby the surrounding oceans. A variety of climates, soilmoderatedand topography provides ample opportunity for aconditionsof wine styles in the 56 wine-growing regions. These,proliferationthe main, cling to the coast across the cooler southern part of theinmainly concentrated in the southeast and southwest ofcountry,continent. The main regions are in South Australia, New SouththeVictoria, Queensland, West Australia and Tasmania.Wales,most commonly grown grape varieties are Syrah (Shiraz),TheSauvignon and Merlot for red wine production.CabernetSe millon and Riesling are the main grape varietiesChardonnay,for white wine production. Australian wine labels can showgrownsingle grape variety only if the wine contains at least 85% ofagrape. Blends are common and grape varieties are listed inthisorder, e.g. Cabernet-Shiraz, a wine predominantlydescendingfrom Cabernet Sauvignon grapes with a smaller quantitymadeSyrah (Shiraz). Australian influence on winemaking around theofhas been immense in the last decade. Young Australians,worldas flying winemakers, have taken the Australian winemakingknownphilosophy both to other New World countries and to theWorld, producing stunning wines in all kinds of conditions.Oldinfluence can be seen in recent developments in a number ofTheirWorld winemaking countries, as they hunger for the kind ofOldthat Australian wine has achieved and try to match thesuccessthat Australian wines have created in British wineexpectationsconsumers.Wine and Brandy CorporationAustralianorganisation that administers the Australian system oftheIndication.GeographicAWBCAbbreviationAustriacountry whose wines are often grouped together with Germanain style, but which has a warmer climate that ensures thatwinesgrapes ripen more, providing more sugar and a strongertheAustrian wine laws are now very strict, with 11 categorieswine.quality: Tafelwein, Landwein, QualitaÈ tswein and Kabinettof7 wines classed as PraÈ dikatswein: SpaÈ tlese, Auslese, Strohwein,andEiswein, Beerenauslese, Ausbruch and Trockenbeerenaus-The majority of Austrian wine is white, made mostly fromlese.ner Veltliner, GewuÈ rztraminer, Muscat, Pinot Blanc andGruÈRiesling grape varieties.

Oddbins Dictionary of Wine28A A A A A A A A A A A AAautoclavesealed container used to produce sparkling wines using theaautolysisof dead yeast cells after fermentation. If wine isdecompositionwith its lees, this process can add complex and subtleleftto a wine. It can last from months to several years,flavoursanother name for Malbec (pronounced oÅ sair w0a,Auxerroisin Cahors, France)usedBlanc (pronounced oÅ sair w0a bl0aN)Auxerroisa white-wine grape variety grown in the Alsace region of1.Franceanother name for Chardonnay2.Wine regions of AustriaCharmat or bulk process, e.g. Asti Spumanteaccording to the winemaker.Auvergne see Coà tes d'Auvergne VDQSAuxerre see Coà tes d'Auxerre

29aziendaA A A A A A A A A A A AAGris another name for Pinot Gris (pronounced oÅÂAuxerroisw0a gr1e)sairAOCAuxey-Duressesa village appellation in the Burgundy region of FranceFranceincludes several premier cru vineyards and grows Pinotthatgrapes to produce good red wines and Chardonnay grapesNoirproduce good whites. Much of its wine is sold under the Coà tetoBeaune-Villages AOC, though the village appellation isdebetter known in its own right. (pronounced oÅÂk saybecomingreÂss) d5oAvessowhite grape variety grown in Portugal, where it is used toaawkwardterm) used to describe a wine that has poor structure or(tastingaziendaa wine-producing estate. The word's presence on a wineItalianindicates that the grapes were grown and the wine producedlabelon the estate in question. (pronounced a tsyeÂnd@, pluralAVA abbreviation USA American Viticultural Areaproduce Vinho Verde wines (pronounced @veÂss4)AWBC abbreviation Australian Wine and Brandy Corporationis not correctly balancedaziende)

are not long, the days of wine and roses.TheyDowson, 1986ErnestBacchusan early-ripening white-wine grape variety, the result of a1.between MuÈ ller-Thurgau and a Sylvaner-Riesling hybrid,crossproduces wine with low acidity but with good body that isthatused in Germany in blends with MuÈ ller-Thurgau. Theoftenis also grown in England.grapethe Roman god of wine.2.DionysusCompareblendingbackadding of grape juice to a wine to sweeten the final winethebackwardterm) used to describe a wine that tastes less developed(tastingits age and retains youthful characteristics despite considerablethanageingBlancBacowhite grape variety grown mostly in the Armagnac region ofaand widely used to produce brandy (pronounced baÂk4Francebl0aN)NoirBacogrape variety developed in France and used primarily in theaUSA to make light, dry and fruity red table wineseasternbaÂk4 nw0ar)(pronouncedbacteriathat help in the decomposition of organicmicroorganismsA A A A A A A A A A A A ABBA abbreviation German Beerenauslesebackboneterm) the quality of red wines that are full-bodied, well-(tastingstructured and well-balanced with the correct level of aciditymatter but can cause disease and spoil wine. The main bacter-

DOC 31BairradaA A A A A A A A A A A AAcausing problems in winemaking is Acetobacter, whichiumalcohol to acetic acid in the presence of oxygen.convertsbacterialterm) used to describe wines with unpleasant odours or(tastingBadacsonyia wine-producing region in western Hungary, on theHungaryslopes at the southwestern end of Lake Balaton,volcanicmostly Pinot Gris grapes but also a little Ke knyeluÈgrowingBadena major German wine-producing region stretchingGermanythe border with Franken (Franconia) to Switzerland infromsouth. It is one of the 13 Anbaugebiete (quality wine-theregions), with 8 Bereiche (districts) that have varyingproducingconditions and grow mainly MuÈ ller-Thurgau,geographicalGris and Riesling grape varieties for white wine, but alsoPinotPinot Noir for red wine. Its warm climate produces winessomehigher levels of alcohol but less acidity than other Germanwith(pronounced b0ad'n)regions.Bagamost popular red-wine grape variety grown in Portugal'stheDOC region, producing richly coloured red wine withBairradalevels of tannin. It is also planted in the DaÄ o and Dourohighbag-in-boxmethod of selling wine inside a vacuum-sealed plastic bag thataa small tap moulded into the bottom corner. The bag ishasinside a cardboard box for protection and provides afittedDOCBairradaa DOC wine-producing region in northern PortugalPortugalproduces mainly red wine from the Baga grape variety. Thethathave high levels of tannin and acid due to the traditionalwinesof leaving the wine in contact with the skins and stalksprocessfermentation, but recently producers have been seekingduringto make softer wines. Some sparkling white wine withoutwaysstatus is also made in Bairrada. (pronounced b6 r0ad@)DOCSee also malolactic fermentationflavours(pronounced buÂdd@ chonyi)regions. (pronounced b0ag@)cheap, airtight and convenient container for low-price wines.

Oddbins Dictionary of Wine32A A A A A A A A A A A AAbaked(tasting term) used to describe a wine that tastes noticeably of1.or that has a high alcoholic contentalcohol(tasting term) used to describe a burnt taste in wine from2.balanceterm) the quality in wine in which each element con-(tastingto the overall experience with no one element dominatingtributesThe key elements include sweetness, acidity, tannin, alcoholfruit. The balance of these elements in a wine will change asandwine ages, so a fine wine might start out of balance andthewinebalancedwell-made wine in which no one element of the wine dominatesa(pronounced baÂlbi)Balbianother name for Prosecco1.Argentina a well-known winery in the Mendoza region of2.now owned by Allied DomecqArgentina,balthazaroversize bottle that can hold 12 litres, equivalent to 16anbananaterm) the smell of some very young wines due to the(tastingacetate found in newly bottled wine, which diminishes withamylageAOCBandola small wine-producing appellation by the sea in Prov-Francesouthern France, east of Marseilles, that grows especiallyence,MourveÁ dre grape variety to produce good-quality red andtheb0aN dol)AOCBanyulsa small wine-producing appellation in the LanguedocFranceof southern France with terraced vineyards above theregionSea near the border with Spain and the smallMediterraneangrapes grown in hot climatesbaking same as estufagemgradually change into a perfectly balanced, great wine.standard 750 ml bottlesroseÂwines. Very little white wine is produced. (pronounced

DOC 33BardolinoA A A A A A A A A A A AAfrom which it takes its name. It is best-known for its vinvillagenaturel, a sweet white wine produced from late-harvestdouxsometimes shrivelled Grenache grapes that, by law, mustandat least 15% alcohol. Various styles are made, includingcontaindark-coloured rancio produced by partly oxidising the wine.awines produced from the same vineyards are labelledRedDOCGBarbarescoa small DOCG zone in the Piedmont region of north-ItalyItaly. It grows Nebbiolo grapes and the wine is aged forwesternleast two years, one of which must be in wooden barrels (threeatfor the riserva variety). Barbaresco shares its elegant, spicyyearsdry style with Barolo, though the wines do not usually havebutbody and intensity of flavour of the best Barolos. (pronouncedtheb0arb@ reÂsk4, plural Barbarescos)Barberared-wine grape variety, native to Piedmont, Italy, that ripensaand produces wines with deep colour, high acidity, lowlatelevels and lots of fruity aroma. It is one of the mosttanninplanted varieties in Italy and is also used in California,widelyand Argentina. It is used for a wide range of wines, fromUSA,blended wines, as in California, to high-quality agedcheapin Italy. (pronounced baar baÂir@)winesd'Alba DOCBarberaa DOC area of the Piedmont region of northwestern ItalyItalygrows the Barbera grape variety to produce high-qualitythatwines. It neighbours the Barbera d'Asti DOC. (pronouncedredbaar baÂir@ daÂlb@)d'Asti DOCBarberaa DOC area of the Piedmont region of northwestern ItalyItalyDOCBardolinoa DOC area in the Veneto region of northeastern ItalyItalylight red and rose wines blended from several grapeproducingincluding Corvina and Rondinella. The name appearsvarietieslabels in various compounds: Bardolino Chiaretto is a roseÂonmade in still and sparkling styles; Bardolino Classico useswine,Collioure AOC. (pronounced b0aN yoolss)grows the Barbera grape variety to produce red wines thatthatlighter than those from neighbouring Barbera d'Alba (pro-arenounced baar baÂir@ daÂsti)

Oddbins Dictionary of Wine34A A A A A A A A A A A AAbetter-quality grapes from around the town of Bardolino;theSuperiore must be aged a year before release and hasBardolinohigher alcohol content; Bardolino Novello is a light, fruityathat should be drunk when young. (pronounced b0ard@winebarnyard(tasting term) same as farmyardUSADOCGBaroloa small DOCG wine-producing area within the PiedmontItalyof northwestern Italy. It grows Nebbiolo grapes, and theregionare aged for at least three years (four years for the riservawinesto produce some of Italy's best red wines that are darkvariety)with high levels of tannin and alcohol and can be aged forred,ValleyBarossaan important wine-producing region in South Aus-Australiaproducing good-quality table wines and growing mostlytralia,Se millon and Chardonnay for white wines and SyrahRiesling,Grenache and Cabernet Sauvignon for red wines. With(Shiraz),adjoining Eden Valley it forms the Barossa Wine Zone.thebarrelwooden, normally oak, container used to store wine for aaof time to add flavour and age the wine, A standardperiodbarrel, typically used in the Bordeaux region, is called aFrenchand contains 225 litres of wine.barriquebutt; cask; pieÁ ceComparefermentingbarrelfermenting of wine, usually white wine, in wooden barrelsthethan stainless steel tanks. This adds a layer of complexity,ratherand flavour to the wine and can dramatically change thetextureof the wine. Red wine is never totally fermented in woodentastebecause red wines must be fermented in contact withbarrelsgrape skins and it is very difficult to push grape skins intheirout of a barrel through the small bung-hole.anddownbarrellingpouring of wine into wooden barrels for ageingthel1en4, plural Bardolinos)between 10 and 30 years. (pronounced b@ roÅÂl4, plural Barolos)(pronounced b@ roÂss@ vaÂlli)barrel ageing see ageing

doc 35Bas-MeÂA A A A A A A A A A A AAinsertsbarrelslats or oak chips put into wine, as a cheap way of addingoakmaturationbarrelmaturing of wine in the traditional way by filling new oak orthebarricaa wooden barrel similar to a barrique (pronounced baSpanishbarriquea wooden oak barrel with a capacity of around 225 litres,Frenchto a quarter of a tonneau or 25 cases of wine. Theequivalentis usual in the Bordeaux region; in Burgundy the similartermbarrothe clay soil in the wine-producing DO regions of Jerez-SpanishreÁ s-Sherry and Manzanilla Sanlu car de Barrameda (pronouncedXeÂbaÂrr4)AOCBarsaca small commune of Sauternes in the Bordeaux region ofFranceFrance, known for sweet white wines made fromwesternSe millon and Sauvignon Blanc grapes. Producersbotrytiseduse either `Barsac' or `Sauternes' on the label. (pronouncedmaysak) b0arBas-Armagnacone of the three subregions of Armagnac in southwesternFrancein the west, producing the best brandy of the regionFrance,baa aÂrm@ nyak)(pronouncedwine baseof the wines in a blendeachpressbaskettraditional wooden wine press in which the grapes areaby a horizontal disc fitting into a cylindrical basketsqueezedstaves bound with hoopsofdocBas-MeÂthe lower and more northerly part of the Me doc AOCFranceregion of France, north of Bordeaux (pronouncedwine-producingb0a may doÂk)oak flavourolder oak barrels with the new winer1ek@)barrel is called a pieÁ ce. (pronounced ba r1ek)

Oddbins Dictionary of Wine36A A A A A A A A A A A AAtard-Montrachet AOCBaÃa small grand cru vineyard in the Coà te de Beaune area ofFranceBurgundy region of France that grows Chardonnay grapestheproduce outstanding white wines. (pronounced ba t0ar moNtoshaÂy) raalso Bienvenues-Baà tard-Montrachet AOCSeeBATFUSA Federal Government agency that collects alcohol taxesaadministers wine regulations and the AVA scheme.andform Bureau of Alcohol, Tobacco and FirearmsFullscaleBaumeÂsystem used in much of Europe for indicating the sugaraof a liquid such as grape juice by its density or specificcontentThis scale is similar to the Brix system used in the USAgravity.1 degree on the Baume scale is approximately equal to 1.8buton the Brix system. The Baume scale directly correlatesdegreesthe final alcohol per unit volume for a wine with one degreetoto 1% alcohol. (pronounced boÅ may skayl)equalbeadbubble that floats on top of a fermenting wine or on top of aawine in a glass.sparklingalso mousseSeearn AOCBeÂan appellation in southwestern France that grows Ca-FranceSauvignon and Cabernet Franc grapes to produce redbernetrose wines and grows the Gros Manseng grape variety forandAOCBeaujolaisa famous wine-producing area in the southern BurgundyFranceof western France that grows Gamay grapes, rather thanregionNoir as in the rest of Burgundy. It produces almostPinotred wines using the carbonic maceration method.exclusivelybest-known style of its richly coloured, light and fruity redTheis Beaujolais Nouveau. The wine-producing area is splitwinesseveral sections: to the south near Lyons the wines pro-intoare labelled Beaujolais AOC wines; in the north towardsducedcon, there are two styles of red wine, Beaujolais-Villages andMaÃbatonnage French same as lees stirring (pronounced ba to n0azh)white wines (pronounced bay 0arn)the higher-quality single cru produced in ten villages (Brouilly,

37BeerenausleseA A A A A A A A A A A AAnas, Chiroubles, Coà te de Brouilly, Fleurie, Julie nas, Morgon,CheÂMoulin-aÁ -Vent, Re gnie and Saint-Amour). The majority ofis blended, bottled and sold by ne gociants, who buyBeaujolaisfrom the 4,000 individual growers and 19 cooperatives thatwineup Beaujolais. There are around 30 ne gociants, the bestmakeof whom are Georges Duboeuf, Bouchard PeÁ re et FilsknownNouveauBeaujolaisred wine produced in the Beaujolais AOC region of Franceais released on the third Thursday of November after thethatIt is a light and fruity red wine that often improves ifharvest.for six to eight months. (pronounced boÅÂzh@ lay noo voÅÂ,agedBeaujolais Nouveaux)pluralSupe rieurBeaujolaisred wine produced within the Beaujolais AOC region ofathat has a lower yield permitted per hectare and atFrance1% more alcohol content than basic Beaujolais AOCleast(pronounced boÅÂzh@ lay soo paÂyri uÂr, plural Beaujolaiswinerieurs)SupeÂBeaumes-de-Venisea village in the southern Rhoà ne region of France best-Francefor its sweet white wine, Muscat de Beaumes-de-Venise,knownfrom Muscat grapes. It also grows Grenache and CinsaultmadeAOCBeaunean appellation in the Burgundy region of France, withFrancetown of Beaune considered the wine centre of the region.theappellation grows mostly Pinot Noir grapes to produce softThisBeechwortha wine-producing region in northeastern VictoriaAustraliaBeerenauslesea German quality rating for wine produced from grapesGermanhave been individually selected from a bunch, ensuring thatthatwinemaker can use the grapes that have reached optimumtheexpressed numerically as grapes with at least 110ripeness,sugar on the Oechsle scale. This quality rating is justdegreesand Louis Jadot. (pronounced boÅÂzh@ lay, plural Beaujolais)grape varieties for red wines. (pronounced boÅÂm d@ v@ n1ez)red wines with low levels of tannin. (pronounced b4n)Beaunois another name for Chardonnay (pronounced b4 nw0a)

Oddbins Dictionary of Wine38A A A A A A A A A A A AAthe middle level of the six categories that make up theabovetswein mit PraÈ dikat system in Germany. It normallyQualitaÈto sweet, rich, golden white wines, made mostly fromrefersgrapes. Not every vintage produces wines that meetbotrytisedspecification. Beerenauslese is also an official category ofthisdikatswein in Austria. (pronounced baÂir@n oÂwss layz@, lit-PraÈ`berry selection', plural Beerenauslesen)erallyBAAbbreviationbeeswingthin shiny sediment that forms in port and some other winesaBeirasa wine-producing region of Portugal that covers thePortugalarea as the DaÄ o and Bairrada DOCs and produces Vinhossameand lesser wines (pronounced baÂyr@sh)RegionalesAOCBelleta small appellation in the French Riviera region in theFranceof France, growing Cinsault and Grenache grapes for redsouthrose wines and local varieties for white wines (pronouncedandbel laÂy)graftbenchform of graft used for vines in which the two parts haveanotches, rather like two jigsaw pieces, so that they canmatchingpressed together, ensuring that they are in tight contact tobethem grow together. In a graft, one part is the rootstockhelpa phylloxera-resistant vine and the other is a cutting from afromBendigoa wine region in central Victoria that produces veryAustraliaValley AVABenmorea small viticultural area that is one of three AVAs in LakeUSAbentonitetype of clay that is used in fining to clarify wines, usually whiteawhen they are kept for a long time after bottlingBeli Pinot another name for Pinot BlancBelle Epoque see Perrier-Jouetplant that produces the type of grape required.good red wines from the Syrah (Shiraz) grape varietyCounty, Californiawines. The clay is stirred into a wine, and as it settles to the

39BiancameA A A A A A A A A A A AAit absorbs any suspended particles and excess yeast thatbottomotherwise cloud the wine. The clay is then filtered orcouldoff, taking the yeast protein with it.rackedalso fining agentSeeBereicha wine-producing region within an Anbaugebiet (qual-Germanwine-producing region). There are 43 Bereiche in the 13ityThe term usually refers to a rather broad areaAnbaugebiete.a number of neighbouring villages and vineyards andincludingtherefore, no indicator of quality. (pronounced b@ r7kh, pluralis,ACBergeraca large appellation on the Dordogne river near BordeauxFrancethe west of France growing Cabernet Sauvignon, Cabernetinand Merlot grape varieties for its red wines and Musca-Francand Sauvignon Blanc for its white wines. Within thisdellethere are several smaller appellations, e.g. the Mon-appellationAOC producing sweet white wines. Dry white wines sellbazillacBergerac Sec AOC. Wines from the Coà tes de Bergerac AOCasof a better quality than basic Bergerac and have a slightlyarealcohol content. (pronounced baÂirzh@ rak)higherVineyardsBeringeran old-established vineyard in the Napa Valley region ofUSAproducing a range of very good red and white winesCaliforniaits vast vineyards in the surrounding region. It growsfromSauvignon, Merlot, Chardonnay, GewuÈ rztraminer,Cabernetand Sauvignon Blanc grape varieties.Zinfandelberrya small fleshy seed-bearing fruit such as a grape. There are1.many seeds in the same fruit, and the seeds are enclosedusuallya pulp. in(tasting term) a sweet fruity taste characteristic of blackberries,2.raspberries or cherriessize berryfactor determining the depth of colour in red wines. Smallahave a larger skin area to juice content, which results inberriescolour extraction and more concentration of flavour.moreanother name for Albana (pronounced byangBiancamek0amay)Bereiche)

Oddbins Dictionary of Wine40A A A A A A A A A A A AAbiancowhite (pronounced byaÂngk4)Italiandi Custoza DOCBiancoa DOC wine-producing area in the Veneto region ofItalyItaly, best-known for its dry white wine andnortheasternwhite wine (pronounced byaÂngk4 dee koo stoÅÂts@)sparklingtard-Montrachet AOCBienvenues-BaÃa small grand cru appellation in the village of Puligny-Francein the Burgundy region of France that growsMontrachetgrapes to produce outstanding white wines. (pro-ChardonnaybyaÂN v@ nyoo ba t0ar moN ra shaÂy)nouncedalso Baà tard-Montrachet AOCSeebigterm) used to describe a wine with a full, rich flavour,(tastingas a good point but sometimes implying that the winenormallynot elegant. When describing red wines, it normally refersiswine with high levels of tannin and alcohol, e.g. Barolo ortoteauneuf-du-Pape. When describing white wines it normallyChaÃto wines with high levels of alcohol or glycerol.refersfullCompareBillecart-SalmonChampagne house in Mareuil-sur-Ay in the Champagneaof France that is one of the few still under its originalregionownership. It produces Champagne of elegance andfamilybinset of racks or shelves with compartments for storing bottles ofaend binof the last bottles remaining from a single production ofonebinningstoring of newly bottled wine or Champagne in bins fortheviticulturebiodynamicholistic approach to growing vines, derived from the work ofaSee also vino biancoBigney another name for Merlot (pronounced b1enyi)quality. (pronounced b1ey@ kaart sal moÂN)wine in a cellarwine, often sold at a reduced pricefurther bottle ageing

goo 41blackA A A A A A A A A A A AAphilosopher Rudolph Steiner, that takes into considerationAustrianall of nature's forces that affect the health and growth ofplants. Planting, harvesting and bottling are timed to coincidethewith certain positions of the planets, and only naturalmay be used to nurture the soil and vines. Biodynamie,preparationsas it is known in France, is growing in popularity inbiologiqueorganic (pronounced b1e olo zh1ek)Frenchbiscuityterm) used to describe a wine with a sweetish, yeasty or(tastingbiteterm) the quality of wine with a noticeable level of acid(tastingtannin. In full-bodied red wines this can be good, giving theorfinish a sharp tang.wine'sbitterterm) one of the four basic tastes sensed by taste buds(tastingthe sides and very back of the tongue. It can indicate highalongof tannin, which has a bitter taste, or wine that has not yetlevelsa dominant bitter taste indicates a fault with the wine,matured;in sweet wines a trace of bitterness can balance thewhereasblackberryterm) a taste or aroma associated with dark-coloured,(tastingred wines such as those made from the Malbec,full-bodiedZinfandel or MourveÁ dre grape varietiesTannat,cherryblackterm) a flavour associated with red wines made from the(tastingblackcurrantterm) an aroma normally associated with the Cabernet(tastinggrape variety or, in a more subtle way, with theSauvignonBlanc grape.Sauvignonalmost every wine-producing region of the world.slightly burnt taste, especially Champagnebisulphite, bisulfite see sodium bisulphitewine. The other three tastes are salty, sour and sweet.Pinot Noir or Zinfandel grape varietiesCompare cassisblack goo USA same as black rot

Oddbins Dictionary of Wine42A A A A A A A A A A A AArot blackdisease caused by the fungus Guignardia bidwellii that attacksaand shrivels grapes.vinescalled USA black gooAlsopressbladderwine press that uses a perforated cylinder with an airbag thataAOCBlagnya village appellation in the Coà te de Beaune district of theFranceregion of France, producing good red and whiteBurgundy(pronounced blaa ny1e)winesblancwhite (pronounced blaaN)Frenchde blancsblanca white wine made from white grape varieties. The termFrenchde Cabernet Sauvignon another name for AligoteÂBlancbl0aN d@ kaÂbb@r nay s4 vee nyoÂN)(pronouncedde noirsblanca white wine made from black or red grape varieties.Frenchpressed, the juice is separated from the skins as quickly asOnceto prevent colouring. This term can be used to describepossibleFume another name for Sauvignon Blanc (pronouncedBlancfy2o may)bl0aNblancowhite (pronounced blaÂngk4)SpanishBlanquetteblaaN keÂt)(pronouncedanother name for Clairette Blanc1.another name for Mauzac2.Black Muscat another name for Muscat Hamburgexpands to squeeze the pomace against its inner wallSee also vin blancbe used to describe any such wine, but is normally used forcanmade solely with the Chardonnay grape. (pro-Champagnenounced bl0aN d@ bl0aN, plural blancs de blancs)such white wine, but is normally used for Champagne madeanyfrom the Pinot Noir or Meunier grape varieties. (pro-solelynounced bl0aN de nw0ar, plural blancs de noirs)See also vino blanco; Ma laga DO

43blendingA A A A A A A A A A A AAde Limoux AOCBlanquettean appellation in southern France producing sparklingFrancefrom the Mauzac (Blanquette) grape variety using thewinesthode champenoise (pronounced blaaN keÂt d@ lee m2o)meÂblauused to describe black or red grapes (pronounced blow,GermanBlauer Klevner another name for PinotBlauburgunder,(pronounced bloÂw bur g5  ond@r or bloÂw @r kleÂvn@r, usedNoirLimburger another name for BlaufraÈ nkisch (pronouncedBlauerbloÂw @rlõ m burger)SpaÈ tburgunder another name for Pinot Noir (pronouncedBlauerbloÂw @r shpaÂyt bur g5  ond@r, used in Germany)nkischBlaufraÈred grape variety grown mostly in Austria and producing aared wine with high acidity (pronounced blow freÂnkish)lightcalled Blauer Limburger; Ke kfrankosAlsoAOCBlayeone of three appellations surrounding the town of BlayeFrancethe Haut-Me doc district of Bordeaux, western France. Itinmostly Se millon and Sauvignon Blanc grapes to producegrowswhite wine. The neighbouring Coà te de Blaye AOC producesbasicsimilar white wines from the same grapes, whereasre Coà te de Blaye AOC grows Merlot and CabernetPremieÁto produce average-quality red wines. (pronouncedSauvignonblendmixture of different wines or grape varieties intended to resultablendingmixing together of different wines to help balance the winetheis the end product. Almost all wine is, in some way, blendedthateven classic wine-growers might mix wines from different parts±their estate or wines from grapes picked at different times,ofso with different sugar and acid levels, to produce aandstyle.particularalso assemblageSeeliterally `blue')in Germany)blay)in a more balanced wine or a particular style of wine

Oddbins Dictionary of Wine44A A A A A A A A A A A AAblightone of several diseases of grapevines, usually one caused byanyor bacteria. The destruction caused by the phylloxera rootfungiis sometimes called blight.aphidtastingblindtasting and judging of a selection of wines that are simplyaand have no label or other indication of origin ornumberedstyleblooma flower on a vine.1.called blossomAlsothe period of time when a vine is in flower2.a measure of how rigid a sheet of gelatin is when used in fining3.clarify winetoa grey powdery coating that can cover grapes and is caused by4.and waxdustfiningbluefining process to clarify a wine by adding a solution ofaferrocyanide, which removes excess iron or copperpotassiumthe wine. This process is no longer used in most countriesfrombluntterm) used to describe a wine that has a strong flavour,(tastingwith a high level of alcohol and no interesting aromas oroftenfinishblushstyle of pale pink wine that is sweeter and has a more fruityathan a rose . The most common grape source is the redflavourbut some blush wines are made from black grapesZinfandel,as Pinot Noir or Cabernet Sauvignon. The juice is left insuchwith the grape skins for only a short period of time.contactBual (pronounced boo 0al)Boal,a white-wine grape variety traditionally grown on the island1.Madeira ofa dark, rich style of a medium sweet white wine produced on2.island of Madeira, traditionally with Boal grapes. After thethewere devastated by phylloxera in the 1870s the Negravineyardsgrape was often substituted, but Boal is again beingMoleto meet European Union specifications.plantedbecause it can easily create a very toxic wine.

45BolzanoA A A A A A A A A A A AABobalred-wine grape grown widely in Spain and often used to addaDOCBocaa DOC region in the Piedmont area of northwestern ItalyItalygrows Nebbiolo and Croatina (Bonarda) grapes to makethatwines (pronounced boÂk@)redBocksbeutela short, wide bottle used for good-quality wines fromGermanregions in Germany (pronounced boÂks boyt'l, pluralsomeBocksbeutel)bodegaa winery, wine producer or wine cellar (pronounced b4Spanishbodyterm) the style and weight of a wine when tasted,(tastingby such factors as the level of alcohol, sugar anddeterminedpresent. A light-bodied wine often has a less intenseextractis less alcoholic, lighter on the palate and easier to drink;colour,full-bodied wine has a higher level of alcohol and is muchaon the palate; a medium-bodied wine is neither light norheavierand tends to have around 12 degrees of alcohol.heavyBohemiaRepublic a western province of the Czech Republic thatCzecha small amount of wine of modest quality. The otherproducesin the country is Moravia.regionBollingerof the best-known producers of Champagne in the Cham-oneregion of France, producing blanc de noirs wines frompagneNoir grapes. It owns large vineyards in the region and isPinotin fermenting some wine in oak barrels. It has a range ofunusualof Champagne, from ordinary non-vintage winequalitiesa very good vintage (Bollinger Tradition RD) to athroughand rare wine (Vieilles Vignes FrancË aises). (pronouncedgreatBolzanoa town in the south Trentino-Alto Adige region of north-ItalyItaly, location of a number of wineries (pronounced bolernts0an4)colour to red-wine blends (pronounced bo b0al)daÂyg@)boÂllinj@r)

Oddbins Dictionary of Wine46A A A A A A A A A A A AABianco, BombinoBombinowhite-wine grape variety mostly grown in southeastern Italy toabasic white wines and often used to blend with otherproduce(pronounced bom b1en4 byaÂngk4 or bom b1en4)varieties.NeroBombinorelatively rare and ancient red-wine grape variety grown inain southeastern Italy (pronounced bom b1en4 naÂir4)Apuliacalled CesaneseAlsoBonardabo n0ard@)(pronouncedanother name for Bonarda Piemontese1.another name for Croatina (used especially in Argentina)2.PiemonteseBonardared-wine grape variety traditionally grown in the Piedmontaof northwestern Italy (pronounced bo n0ard@ pyay monregionzay) taÂycellarbondedwine cellar or storage area in a winery where wines can beawithout paying excise duty. Before the wine can be drunkstoredmust be moved out of a bonded cellar and the excise duty paid.itstored in a bonded cellar is often said to be `in bond'.Wineex cellarComparewarehousebondedstorage warehouse that is allowed to hold wine in a countryait passes through customs, and where the wine has not yetbeforesubject to excise duty or VAT. A private buyer can storebeenin a bonded warehouse and buy from imports or fromwineheld in the warehouse without paying excise duty or VAT,stockof which are only payable when the wine is removed frombothwarehouse for sale or consumption in the country (if thethedry boneterm) used to describe the driest types of white, rose and(tastingMares AOCBonnesa renowned appellation in the Burgundy region produ-FranceAlso called Trebbiano AbruzzoAlso called Bonardawine is exported, no duty is payable).sparkling wines and some very dry fortified wines

mixture 47BordeauxA A A A A A A A A A A AApowerful red wines of excellent quality made of Pinot Noir.cingis a grand cru of Chambolle-Musigny and Morey Saint-Denis.ItAOCBonnezeauxan appellation in the Loire valley in western FranceFranceChenin Blanc grapes to produce a grand cru sweetgrowingwine (pronounced boÂnn@ zoÅÂ)whiteDoon VineyardBonnya winery founded in 1981 by innovative winemaker Ran-USAGrahm in the Santa Cruz mountain region south of Sandallin California, USA, that produces a range of unusualFranciscovery good red wines, including its best-known wine LebutVolant, a full-bodied red wine made from Grenache,Cigaredre and Syrah grapes, together with white wines and aMourveÁof eaux de vierangeanother name for Bombino Bianco (pronounced bonBonvinoused in the Lazio region of Italy)v1en4,borwine (pronounced bawr)HungarianAOCBordeauxthe largest wine-producing region of France, taking its nameFrancean important city and port and accounting for one quarter offromwine produced in appellations within France. The regionalla very wide range of styles and qualities of wine fromproducesBordeaux AOC wines to the great crus classe s; both redordinarywhite wines are produced, but the red wines predominate. Theandwines from the area are mostly produced from CabernetredMerlot, Cabernet Franc, Malbec and Petit VerdotSauvignon,varieties, while the white wines are produced from Se millon,grapeBlanc and Muscadelle grape varieties. The region isSauvignonby the Dordogne river to produce two distinct areas, thedividedbank (with regions such as Saint-E milion and Pomerol,rightmore Merlot grapes) and the left bank. The best red winesgrowingto be produced in the north of the region, towards the Me doctendin Graves, Pomerol and Saint-E milion. (pronounced bawr doÅÂ)andmixtureBordeauxcombination of copper sulphate, slaked lime and water that isaonto vines in the growing season to treat or preventsprayeddiseases such as downy mildew forming on themfungal(pronounced boÂn m0ar)See also A Winemaker's View

Oddbins Dictionary of Wine48A A A A A A A A A A A AABoscowhite-wine grape that is mainly grown in Liguria, Italy. It isamain constituent of Liguria's most famous wine, Cinqueterre.the(pronounced boÂsk4)botaa wooden barrel, similar in size to a butt (pronouncedSpanishcinereaBotrytisfungus that attacks grapes and causes them to rot and shrivelaIf a white grape is attacked by this fungus, it has the effect ofup.the grape's flavour and sweetness and, if carefullyconcentratingcan be used to enhance the sweetness and flavours ofcontrolled,white wines. When this fungus attacks red grapes, the rotsweetruins the grape. When it attacks white grapes, it is alsosimplyas noble rot or noble mould (in English), pourritureknown(in French), EdelfaÈ ule (in German) and muffa nobile (innobleItalian).botrytiseallow white grapes to be attacked by the fungus Botrytistoto concentrate their flavour and sweetness and to enhancecinereathe sweetness and flavours of the sweet white winebottle-ageingprocess of allowing wine to continue to mature in the bottlethebybottledphrase printed on a label indicating that the named wineryabottled the wine but is unlikely to have had any part insimplyit makingfermentationbottlesecond fermentation that occurs in a sealed bottle, particularlyasickness, bottle shockbottletemporary state that can affect wines immediately afteraand gives the impression of poor quality or disjointedbottlingNo one is sure why this happens, but it is presumed toflavours.Bordo another name for Cabernet Franc (pronounced baÂwrd4)boÂtt@)produced from thembottle see wine bottleSee also cellared byin making sparkling wine using the me thode champenoise

Aligote AOC 49BourgogneA A A A A A A A A A A AAcaused by the sudden temporary exposure to oxygen duringbeThe effects only last a few days and then disappearbottling.sizebottlebottles have traditionally been used for storing wine.Glassare a number of standard sizes for the bottles, regardlessTherethe country of origin. The standard size bottle holds 750 mlofother sizes are multiples of this basic size, from quarter-sizeandup to many times the size.bottlesvariationbottledifferences seen in aged wine from bottle to bottle. It is oftenthePeÁ re et FilsBouchardthe biggest domaine in the Burgundy region of FranceFrancealso one of the best-known ne gociants in the area whoseandencompass a great range of premiers crus and grandsvineyardsanother name for Cabernet Franc (pronounced booBouchetused in the Bordeaux region of France)shaÂy,bouquetterm) part of the overall smell of a wine that derives(tastingthe fermentation process but, mostly, evolves as the winefromSometimes aroma and bouquet are used interchangeably,ages.generally the aroma represents the subtle smells from thebutfruit whereas bouquet refers to the smells due to thegrapeBourboulencwhite grape variety that is mostly grown in the south of Franceait is one of the 13 grape varieties permitted to be used inwhereChaà teauneuf-du-Pape red wine (pronounced b2or boomakingAligote AOCBourgognean appellation within Bourgogne AOC that uses theFrancewhite grape variety to produce ordinary white wineAligoteÂboor goÂnny@ aÂlli go taÂy)(pronouncedtotally.See wine bottlesaid that there is no good aged wine, only good bottles.crus (pronounced boo sh0ar paÂir ay f1ess)effects of the wine maturing.laÂngk)Bourg see Coà tes de Bourgbourgeois see cru bourgeois

Oddbins Dictionary of Wine50A A A A A A A A A A A AAAOCBourgognea wide-ranging appellation that covers all the winesFrancein the Burgundy region of France. There are a numberproduceddifferent requirements within this appellation: red Bourgogneofwine must be made from Pinot Noir, but Beaujolais, alsoRougethe Burgundy region, is made from Gamay grapes; whitefromBlanc is usually made from the Chardonnay grape.Bourgogneboor goÂnny@)(pronouncedPasse-Tout-Grains AOCBourgognean appellation within the general Bourgogne AOC thatFrancethe wines to be made from at least one-third Pinot Noirrequiresthe remainder Gamay grapes (pronounced boor goÂnny@andpass too graÂN)AOCBourgueilan appellation in the Loire valley of France that is best-Francefor its light and fruity red wines made from Cabernetknowngrapes (pronounced boor goÈ ee)Francbourrugruff (pronounced boo r5  o)FrenchGroupBoutaria Greek wine company based in Naoussa in northernGreecebut also with vineyards on the islands of Crete andGreeceand with interests elsewhere in the countrySantoriniwineryboutiquewinery with only a small amount of land planted with vinesaproducing its own unique winesbutAOCBouzerona village appellation in the Coà te Chalonnaise district ofFranceBurgundy region of France that produces white wine solelythethe Aligote grape variety (pronounced boo z@ roÂN)fromBouzya village in the Champagne region of France that growsFranceNoir grapes to produce some of the best Champagne inPinotDOCBramaterraa DOC region in the Piedmont area of northwestern ItalyItalySee also BurgundySee also vin bourruFrance (pronounced boo z1e)that grows Nebbiolo grapes to produce dry red wine, requiring

51breatheA A A A A A A A A A A AAleast two years' ageing. A riserva style requires three years'at(pronounced braÂmm@ teÂrr@)ageing.bramblybramble,term) a taste or aroma associated with red wines made(tastingbrancowhite (pronounced braÂngk4)Portuguesebrandyalcoholic liquid that is the result of distilling wine and ageinganin wood barrels. Brandy can be made wherever grapevines areitbut the greatest quantities are produced in France andgrown,The finest French brandies, Cognac and Armagnac, bearSpain.own names rather than the generic term `brandy'. Any fruittheirbe distilled to form a brandy, but non-grape versions arecanreferred to by their own names, e.g. Calvados isnormallybrawnyterm) used to describe a young red wine that has hard,(tastingBrazilcountry that, in relation to its size and population, producesawine. Its wine is mostly produced from US-derived hybridlittlevines.breadterm) an aroma of freshly baked bread associated with(tastingbreatheopen a bottle of wine (usually red wine) and allow it to standtoan hour or two before serving. This practice is supposed toforthe flavour of the wine and reduce the effects of theimprovebut since the amount of wine in contact with air is sotannin,in the neck of the bottle, this has very little effect. It istinyto decant the wine into a decanter, where it has morebetterwith oxygen; this can help balance an older red wine orcontactwhite wine. Wine exposed to air can, however, lose someyoungits flavour.offrom the Cabernet Sauvignon grape varietybrandy from apple juice.tannic flavoursChampagneSee also decant

Oddbins Dictionary of Wine52A A A A A A A A A A A AAbreedthe elegant quality of wines made from good-quality, noble,1.grapesthe good quality that is the result of a good vineyard, soil,2.DOCBreganzea DOC area in the Veneto region in northeastern Italy thatItalyred, rosso and white wines from a range of grapeproducesincluding Cabernet Franc, Cabernet Sauvignon, Pinotvarietiesanother name for Cabernet Franc (pronounced br0aNBrentontoN)Brettanomycesyeast that grows on harvested grapes and in wineries that willaany wine. In tiny quantities it can give a wine a musty tastespoilaroma. andbriaryterm) used to describe a young wine that has a peppery,(tastingred brickterm) a dark red colour of wine, not quite brown, that(tastingbrightterm) used to describe a fresh young wine with zest and(tastingbrilliantterm) used to describe a wine that has a perfectly clear(tastingwith no trace of cloudiness or sediment. It canappearance,a wine that has been highly filtered and so has lost someindicateDOCBrindisiwine-producing DOC area in the Apulia region of the south-atip of Italy that grows mostly Negroamaro grapes toeasterndry red and rose (rosato) wines (pronounced brõ n deezi)producebriocheterm) an aroma associated with Champagne(tastinggrape and winemakerBlanc, Pinot Gris and Pinot Noir (pronounced br@ gaÂnz@)earthy tasteusually indicates that a wine has reached maturitywell-defined flavourof its flavour.Britain see United Kingdom

53 BualA A A A A A A A A A A AAscale Brixdensity scale used in the USA to measure the specific gravityaa liquid. In winemaking it is used to check the sugar levelsofgrape juice and so estimate the ripeness of grapes and predictineventual alcohol content of a wine produced from thosethegrapes.HardyBRLa major wine company in Australia with over a dozenAustraliaand brands including the Hardys brand, now part ofestatesthe biggest wine company in the worldConstellation,AOCBrouillya large appellation in the Beaujolais region of France,Francefruity wines from Gamay grapes. (pronounced br2oproducingyee)browningterm) a change in colour of red wine that can indicate(tastingscale insectbrownflat brown insect (Parthenolecanium corni) that causes stuntedabruiseharm the flesh of a grape under the skin, usually by hitting ittodi Montalcino DOCGBrunelloa famous wine-producing area of Tuscany that producesItalywines with lots of depth, tannin and structure from Sangioveserich(Brunello) grapes (pronounced broo neÂll4 dee moÂn talbrutused to describe dry sparkling wines, particularly Cham-FrenchAlthough dry, the brut style of wine can have up to 15 gpagne.sugar added per litre of wine to improve the balance. Brutofis drier than sec, demi-sec and extra dry styles ofChampagne(pronounced broot)wine.See also Coà te de Brouilly AOCmaturity in a great wine or spoilage in other winesBrown Muscat another name for Muscat aÁ Petits Grainsgrowth and leaf defoliation on vinesBrunello another name for Sangiovese (pronounced broo neÂll4)ch1en4)Bual see Boal

Oddbins Dictionary of Wine54A A A A A A A A A A A AAbubblegumterm) an aroma associated with Beaujolais Nouveau(tastingred wines made from the Pinotage grape varietyandbubblywine, especially Champagne (informal)sparklingaco, BussacoBucËa town in west-central Portugal, famous for its PalacePortugalwhich blends its own wines for its guests. They are amongHotel,DOCBucelassmall DOC area near Lisbon, Portugal, producing dry whiteafrom Arinto and local varieties of grape (pronounced b5owinekeÂl@sh)buda very young shoot on a plant, which may be dormant, that1.later become a leaf or flowerwillto propagate plants by grafting a piece of stem with a bud2.one plant into the stem of another plantfrombreak, bud burstbudswelling and beginning of new growth that takes place inthein the springbudsbud graftingbudding,way of propagating plants, in which a bud from one plant isainto the stem of anothergraftedwood budstem of a vine that has buds and is suitable for graftingaVin du see Vin du Bugey AOCBugey,Bulgariacountry in eastern Europe that is said to be the first place inaworld in which vines were planted and wine was made.thethe 1980s Bulgarian wine was exposed to western markets byInstate-owned wine company, with great export success; thethewere inexpensive varietals, Cabernet Sauvignon being thewinespopular. The fall of the Communist government left themostwine industry in some disarray through the 1990s, asBulgarianwas returned to its original owners and wineries werelanda process which has been slow and is still ongoing.privatised,has now introduced authorised growing regions, DeclaredItOrigins (DGOs) as well as higher-quality wine-GeographicalPortugal's best table wines. (pronounced b5o s0ak4)

process 55bulkA A A A A A A A A A A AAregions called Controlirans. It has also embracedproducingwinemaking technology and planted popular grapemodernsuch as Cabernet Sauvignon and Merlot, thus providingvarietiesmuch of the popular table wine for sale in Europe.bulkwine that has not yet been bottled1.wine sold by the tanker-load and transported by lorry2.wineriesbetweenprocessbulkmethod of producing sparkling wines quickly and cheaply byasecondary fermentation in a large sealed tank rathercausingby the classic me thode champenoise of secondary fer-thanwithin the original small glass bottle. In the USAmentationmade in this way must state it on the label. The method iswinesused to produce spumante sparkling wine in Italy. Forwidelythe Asti Spumante wine is made using a version of theexample,process in which the grape must is stored at a very lowbulkin sealed tanks so that fermentation cannot begin.temperatureWine regions of Bulgaria, Romania and Moldova

Oddbins Dictionary of Wine56A A A A A A A A A A A AAmust is warmed gently and yeast is introduced to startTheThe carbon dioxide produced during fermenta-fermentation.is retained in the sealed tanks. Once the wine has the correcttionand alcohol levels, it is rapidly chilled to stop fermenta-sugarthen filtered, bottled and corked ready to be sold.tion,called Charmat process; tank methodAlsoBloodBull'swell-known brand of robust Hungarian red wine, called Egriar (`Eger Bull's Blood') in HungaryBikaveÂbunchcluster of grape berriesabungstopper used to seal the small opening in a barrel throughathe barrel is filled and emptied. Made of hardwood orwhichthe bung prevents the wine from oxidising.rubber,bung-holehole in the side of a barrel through which the barrel is filledaemptiedandstavebungof the vertical strips that make up a wooden barrel intoonethe bung-hole is drilled. This stave is the widest in thewhichto ensure that it does not split when making the hole.barrelof Alcohol, Tobacco and FirearmsBureauUSA Federal Government agency that collects alcohol taxesaadministers wine regulations and the AVA scheme.andBATFAbbreviationBurgundya major wine-producing region in eastern France thatFrancea limited number of varieties of grape, mainly Pinot Noirgrowsred wines and Chardonnay for white wines, but produces aforrange of styles as well as some of the world's best wines. Itwideof four main regions: Chablis, Coà te Chalonnaise, Coà teconsistsand Macoà nnais. (Beaujolais is sometimes included, but itd'Orits own viticultural identity and is better treatedpossessesBurgundy has a large number of small properties,separately.)ne gociants (wine merchants) often buy and blend wine fromanddifferent growers. The quality ratings within the AOC aremanystraightforward, with lowest-quality wines labelled asrelativelyBurger another name for Elbling

57 BYOA A A A A A A A A A A AABourgogne AOC; one up in quality are the regionspecificgeneralAOCs such as Chablis AOC and Beaujolais AOC;this are village-specific appellations such as Givry, Meursaultaboveand Pommard; above this are premier cru (first-growth)that label wine with the name of the village and thevineyardsthe best-quality wines are graded grand cru andvineyard;with just the name of the vineyard.labelledalso Bourgogne AOCSeeburnt(tasting term) used to describe a wine that has a smoky or1.tastetoastedused to describe overripe grapes2.vine bushSouth Africa a vine trained and pruned to resemble aAustralia,and growing without a trellis. The term can imply a vine ofbushage and therefore quality, but these vines are nowconsiderablebeing replaced by vines with a trellis system.oftensee BucË acoBussacobuttlarge wine barrel that can contain around 29 litres, or 130aof wine and is normally used to store sherry.gallons,barrel; caskComparebutteryterm) used to describe a rich taste and colour that is(tastingto butter, usually found in a mature or oak-agedsimilarChardonnayacidbutyricacid that occurs in spoiled wine, giving it an unpleasant smellanAOCBuzetan appellation in Gascony in southwestern France, thatFrancemostly red wine. The area grows Cabernet Sauvignon,producesFranc and Merlot for red and rose wines and Se millonCabernetBYOunlicensed or sometimes a licensed restaurant that welcomesanof sour milk or rancid butterand Sauvignon Blanc for white wines. (pronounced b5o zaÂy)who wish to bring their own wine, for which a feecustomersis usually charged for opening the bottle (an abbrevia-(corkage)tion of `bring your own', plural BYOs)

cask of wine works more miracles than a church full of saints.AProverbItalianAOCCabardesan appellation in Languedoc-Roussillon, north of Car-Francethat grows Bordeaux grape varieties to produce redcassonne,rose wines (pronounced ka b0ard)andBlanc, Cabernet BlushCabernetwhite wine made from red Cabernet Sauvignon grapes.akaÂbb@r nay bl0aN)(pronouncedcalled Blanc de Cabernet SauvignonAlsod'Anjou AOCCabernetan appellation in Anjou in the western Loire region ofFrancethat specialises in rose wine made with the CabernetFrancegrape (pronounced kaÂbb@r nay daaN zh2o)Francde SaumurCabernetlight rose wine made in the Saumur AOC in the Loire region ofaFrancCabernetred-wine grape variety similar to Cabernet Sauvignon thatawell in cooler areas and produces wines with a taste ofgrowsthat are often used in blends. It is grown inblackcurrantsparticularly in the Loire valley and Bordeaux, and inFrance,California and South Africa. It produces wine with lowerItaly,of tannin and acid than Cabernet Sauvignon. (pronouncedlevelsnay fr0aN)kaÂbb@rSauvignonCabernetred-wine grape variety that is now one of the most frequentlyaand best known grape varieties in the world. It is drunkgrowna varietal and also used in blends. It is the main ingredient ofasA A A A A A A A A A A A ACCab abbreviation Cabernet SauvignonCabernet another name for Cabernet SauvignonFrance (pronounced kaÂbb@r nay d@ s4 m5  or)Also called Bordo; Bouchet; Brenton; Carmenet; Trouchet Noir

59CaliforniaA A A A A A A A A A A AAMe doc and Graves wines as well as of many of California'sFrenchgreat wines. In Europe its planting outside France isIt can also be found in Australia, where it is oftenincreasing.with Syrah (Shiraz), and in South America. The grape isblendedhardy plant with thick-skinned grapes that allow it to surviveaand be resistant to disease while providing a strong winecoldplenty of tannin. It is sometimes referred to as the king ofwithgrapes. The wine at its best is complex and fruity, with goodred(pronounced kaÂbb@r nay soÅ vee nyoN)structure.called Sauvignon RougeAlsores CabrieÁa wine-producing area in the Coteaux du LanguedocFranceof France, best-known for its light red wines and forregionSyrah-based red wines (pronounced kaÂbbri aÂir)strongerAOCCadillaca small appellation in the Bordeaux region of FranceFranceSe millon, Sauvignon Blanc and Muscadelle grapes togrowingsweet or medium sweet white wine (pronounced kaÂddiproduceAOCCahorsan appellation in southwestern France near BordeauxFrancedark-coloured red wines with high levels of tannin,producingfrom the Malbec grape variety (pronounced kaa aÂwr)madeanother name for Sangiovese (pronounced kaÂll@CalabresebraÂyzi)Calabriaa large wine-producing area in the very tip of the south-Italycorner of Italy encompassing a number of DOC regionswesternk@ laÂbbri @)(pronouncedbeadcalciumhard, inert bead that contains yeast, used in making sparklingaCaliforniaa state in the extreme west of the USA that is the major wine-USAarea of North America and is divided into a number ofproducingAVAs. Wine production was started in the late 1700sgeographicalyak)according to the me thode champenoise. The beads roll intowineneck of the bottle and are easily removed during disgorge-thement, eliminating the need for riddling.by Franciscan monks, and has waxed and waned over the years but

Oddbins Dictionary of Wine60A A A A A A A A A A A AAnow developed to cover many thousands of hectares underhasThe people involved in making wine in California are anvine.bunch, often people who have dropped out of othereccentriccoupled with a sprinkling of retirees and hippies. Theprofessions,widely grown grape is Chardonnay, the state's premier whitewinemostvariety that is almost synonymous with California wine-Pinot Blanc, Pinot Gris, Riesling and Sauvignon Blancmaking;also grown. In the reds, Cabernet Sauvignon is the greatestarestory. The rich, distinctive Napa Cabernet is a true classic.successhas provided a fashionable and less tannic alternative toMerlotof late, and there is some fine Pinot Noir, especially in theCabernetand Russian River Valley AVAs. Cabernet is the mostCarnerosfound red grape variety, though until fairly recently thewidelyZinfandel occupied that position. The best Zinfandels arenativePassito DOCCalusoa DOC area in the northern Piedmont region of Italy thatItalybest-known for its sweet white wine made from the Erbaluceisvariety. The grapes are dried in the sun to concentrate thegrapelevels and aged for at least five years. (pronounced kasugarpa s1et4)l2oss4Passito LiquorosoCalusowine from the Caluso Passito DOC region that has beenawith grape alcohol (pronounced ka l2oss4 pa s1et4 lik@fortifiedroÅÂss4)calyxpart of a flower shaped like a cup, made up of the green sepalsacambiumlayer of living cell tissue under the bark of a plant that has aaCampaniaa large wine-producing area on the eastern coast of ItalyItalyde Borja DOCampoa small DO region in northern Spain that grows theSpain(Garnacha) grape and produces ordinary red wineGrenachehigh levels of alcohol, often used to blend with other wineswithfruity, jammy and irresistible.that cover the flower when it is in budwoody stem such as a vinethat includes a number of DOC zones (pronounced kam paÂnny@)(pronounced kaÂmp4 day baÂwrh@)

61CanterburyA A A A A A A A A A A AAViejoCampoa large wine producer (bodega) in the Rioja DOCa area ofSpainSpain producing a range of red wines from Tempranillonorthernand some Grenache (Garnacha) grapes and a little whitefrom Macabeo (Viura) grapes (pronounced kaÂmp4 vyeÂh4)wineCanadacountry that consumes more wine than it grows, with most ofawine-producing regions located on the western coast in thetheof Ontario and British ColumbiaprovincesNero, CanaioloCanaiolored grape variety grown in northern Italy, especially inaand Umbria. It is used in small proportions in ChiantiTuscany(pronounced kaÂnn6 4l4 naÂir4)wines.canarysweet wine from the Canary Islands, similar to MadeiraaDistrictCanberraa wine region in New South Wales and the AustralianAustraliaTerritory about 600 metres in altitude producing ex-Capitalred and white table wines from Cabernet Sauvignon,cellent(Shiraz), Chardonnay and Riesling grapesSyrahcanemature shoot of a vine. Mature shoots are brown, new shootsagreen. areanother name for Grenache (pronounced ka no n4,Cannonauin Sardinia, Italy)usedAOCCanon-Fronsaca small appellation in the Bordeaux region of FranceFrancered wine from the Merlot and Cabernet Franc grapeproducing(pronounced kaÂn oN froN saÂk)varietiescanopyspread of branches and leaves on a vinethemanagementcanopytechnique of trimming and training branches and leaves on athein order to change the way the sun reaches the leaves andvineGood canopy management improves the quality andgrapes.of grapes and reduces the possibility of disease throughyieldof air circulation.lackCanterburyNew Zealand a wine-producing region in the South Island of

Oddbins Dictionary of Wine62A A A A A A A A A A A AAZealand, south of Marlborough, growing especially theNewRiesling and Pinot Noir grape varietiesChardonnay,cantinaa wine cellar or winery (pronounced kan t1en@, pluralItaliansocialecantinaa wine cooperative (pronounced kan t1en@ so ch0ali,Italiancapmass of skin, pips and fragments of stalks that rises to thethecapacityas opposed to quality, of the total crop produced by aquantity,Riesling another name for Crouchen (used in SouthCapeAfrica)DOCCapria DOC area on the island of Capri growing PiedirossoItalyto produce red wine and Greco and other local grapes forgrapeswine whitestem capsmall piece of stem that connects each individual grape to theacapsulemetal, traditionally lead, or plastic wrapper that covers the corkatop of the neck of a wine bottle. The capsule helps protect theandfrom drying out, which would allow air into the bottle.corkcarafeglass container shaped like a bottle with a wide neck andaused to serve ordinary house wine in a restaurant oropening,used as a container when decanting winesometimeswinecarafehouse wine served in a restaurant or cafe .ordinarycaramellycaramel,term) a burnt-sugar aroma and taste, e.g. in Madeira(tastingcantine)plural cantine sociale)top of the liquid during the fermentation process of red winevinebunchAlso called vin de carafewine or in some oak-aged Chardonnays

DOC 63CaremaA A A A A A A A A A A AAcarbonationmethod of creating sparkling wine by forcing carbon dioxideadioxidecarboncolourless, odourless gas that occurs naturally in air and is aaof fermentation. In still wines the wine is fermentedby-productan open container to allow the carbon dioxide to disperse; ininwines the wine is fermented in a sealed container tosparklingthe carbon dioxide into the liquid. Carbon dioxide is alsoforceused at other stages of winemaking to displacesometimesand reduce oxidation. Some winemakers now also bottleoxygenwines with some dissolved carbon dioxide to improvewhiteand fruitiness.freshnessSymbol CO 2macerationcarbonicmethod of making wine used mainly in the Beaujolais andaregions of France to produce light, fruity red wine that isLoireto be drunk when young. In this method, whole grapes,designedtheir stalks and without having been crushed, are fermentedwithin a closed container to produce wine that is full-flavoureda deep red colour and lots of fruit but that is low in tannin.withthe usual method of making wine, the stalks are removedInthe bunches of grapes and the grapes are then crushed andfromwithout the stalks.fermentedcarboylarge container with a narrow neck used as container foraDOCCarcavelosa small DOC area on the western coast of Portugal,Portugalknown for its sweet white fortified wine made from localmainlyvarieties (pronounced k0ark@ vaÂy l4sh)grapeDOCCaremaa little-known DOC area in the Piedmont region of Italy,Italyof Turin, that produces red wine from the Nebbiolo grapenorth(pronounced kar aÂyma)varietyinto the liquid stored in a sealed container. This type ofgaswine has larger bubbles that quickly disappear com-sparklingpared to traditionally produced sparkling wine.carbon:nitrogen ratio full form of C:N ratiosecondary fermentation

Oddbins Dictionary of Wine64A A A A A A A A A A A AACarignanred-wine grape variety, widely grown in southern France andathe Mediterranean, and also in California, USA, thatarounda lot of fruit from each vine. It produces strong wines withyieldsdeep purple colour and a peppery taste similar to that ofawhich are often used in blends. (pronounced kaÂrri nyaaN)Syrah,Rosos another name for Grenache (pronounced kaÂrriCarignanroÅÂz oss)nyaaNena another name for Carignan (pronounced kaÂrriCarinÄused in Spain)nyaÂyn@,ena DOCarinÄa DO wine-producing region in northern Spain growingSpainGrenache (Garnacha), Tempranillo and Carignan (CarinÄmostlyena) grape varieties to produce large quantities of red and roseÂwith high levels of alcohol. Some white wine is producedwinesMacabeo and Grenache (Garnacha Blanca) Blanc grapes.fromValley AVACarmela small viticultural area in Monterey County, CaliforniaUSAreCarmeneÁred-wine grape variety that produces deep-coloured full-awines. It was once widely grown in France but wasbodiedbecause of its low yields and susceptibility to dis-abandonedit is now showing some signs of revival in the New World,ease;in Chile. (pronounced kaarm@ naÂir)e.g.another name for Cabernet Franc (pronouncedCarmenetnaÂy)kaarm@DOCGCarmignanoa DOCG area in the Chianti region of Tuscany, in north-ItalyItaly, growing Sangiovese, Cabernet Sauvignon and someerngrapes that are blended to produce red wines similar to theotherfrom Chianti (which are made without the CabernetwinesThis area also produces sweet vin santo and roseÂSauvignon).wines ± both have the lower DOC status. (pronounced(rosato)ny0an4)k0armiCarnelianred-wine grape hybrid derived from Grenache and CabernetaAlso called CarinÄ ena; Mazuelo; Monestel(pronounced kaÂrri nyaÂyn@)

AOC 65CassisA A A A A A A A A A A AAdeveloped and grown in California, USA, andSauvignon,light red wineproducingAVACarnerosa region across Sonoma and Napa counties, California, atUSAtop of San Francisco Bay, known for wines made fromtheand Pinot Noir grape varieties (pronounced kaarChardonnayoss) naÂircalled Los CarnerosAlsoCasablancaa wine-producing region to the northwest of Santiago inChilevinicolacasaa company that buys in its grapes to produce wineItaliancasestandard quantity for selling wine in a cardboard or woodenacaseinprotein derived from milk that is used in fining to clarify wineacaskwooden barrel or other container used for ageing or storinganormally made of oak. Casks can also be used to storewine,spirits.caskyterm) used to describe the smell or, occasionally, the(tastingof a wine that spent too long stored in a wooden barrelflavourhas been stored in a contaminated barrelorcassein a wine due to a chemical imbalance. Formerlycloudinesscasse and iron casse were caused by traces of copper andcopperfrom brass or steel fittings and tanks; these problems haveironcured by the use of modern stainless steel tanks andbeen(pronounced kass)equipment.cassisterm) French blackcurrant (pronounced ka s1ess)(tastingAOCCassisan appellation in the Provence region in the south ofFranceChile, best-known for its white Chardonnay-based wines(pronounced k0ass@ vi n1ek@l@, plural case vinicole)box containing 12 bottles or 24 half-bottles or 6 magnumsCompare barrel; butt

Oddbins Dictionary of Wine66A A A A A A A A A A A AAThe area is best-known for its white wines made fromFrance.Blanc, Marsanne and Trebbiano (Ugni Blanc) grapeSauvignonred and rose wines are also produced from Grenachevarieties;Cinsault grape varieties. (pronounced ka s1e)ando, CastelaÄ o Frances another name for PeriquitaCastelaÄkaÂstel yoÂw fran saÂyss)(pronounceddel Monte DOCCastela DOC area in the Apulia region of Italy, producing red,Italyand rose wines mainly from local grape varieties (pronouncedwhitekaÂstel del moÂnt ay)castelloa description of a vineyard that can only be used onItalianof DOC or DOCG status Italian wines (pronounced kalabelsliterally `castle', plural castelli)steÂll4,ManchaCastilla-Laa large wine-producing area in central Spain, to the southSpainMadrid, that includes the La Mancha and ValdepenÄ as DOs.ofis separated by mountains from Castilla-Leo n. (pronounced kaItnCastilla-LeoÂa large wine-producing region of north-central Spain thatSpainthe Ribera del Duero DO. It is separated by mountainsincludesCastilla-La Mancha. (pronounced ka stõ lly@ lay oÂn)fromCatalunyaCatalonia,a large Spanish province in the northeast of the countrySpaincontains many wine-producing areas including the Cava,thats, Priorat and Tarragona DOsPenedeÁCatarrattowhite grape variety native to the island of Sicily, Italy, which isaused for blending in table wines, in the wines of Alcamomostlyand in making the fortified Marsala wine (pronouncedDOCkaÂtt@ raÂtt4)Catawbared hybrid grape developed in the USA and grown in the wineaof the eastern USA. It is used to make sparkling wines,regionss and very fruity white wines. (pronounced k@ taÂwb@)roseÂstõ lly@ la maÂnch@)Castillon see Coà tes de Castillon AOC

67cellaringA A A A A A A A A A A AApee cat'sterm) an aroma associated with white wines made from(tastingCavaSpanish sparkling wine produced by the me thode champe-aCava is best drunk young. (pronounced k0av@, literallynoise.originally in Catalonia)`cellar',DO Cavaa large DO region in Spain producing sparkling wines,Spainusing Macabeo or Parellada grapes, although the bettermostlyuse Chardonnay or Pinot Noir grapes (pronounced k0av@)winescavea cellar, or any building where wine is stored or soldFrenchcoope rativecavea wine cooperative (pronounced k0av k4 oÂpp@r@ t1ev,FrenchWhiteCayugahybrid grape variety developed and grown in the eastern USAaregions, which produces delicate white table wines (pronouncedwinek6 y2og@ w7t)cedarterm) an aroma associated with fine French Bordeaux(tastingand those made from Cabernet Sauvignon grapes or inwinesthat has been stored or matured in a strongly scented oakwinebycellaredbut not produced, at a winery until it is ready to sell.stored,cellaringthe processes that a winemaker must undertake to produce1.including clarification, filtration, blending and bottlingwine,the storing of wine in a wine cellar or at a winery2.the Sauvignon Blanc and MuÈ ller-Thurgau grape varieties(pronounced kaav)plural caves coope ratives)CB abbreviation chaà teau-bottledbarrelcellar see wine cellarSee also bottled by

Oddbins Dictionary of Wine68A A A A A A A A A A A AAcellar-masterperson who is in charge of the cellars at a wine-producingasupervising especially the ageing of wines.estate,maõÃ tre de chaiCompareCelsiusscale of temperature in which the freezing point of water is 08aanother name for Tempranillo (pronounced then theeCencibelused especially in the ValdepenÄ as and La Mancha regions ofbeÂl,Coast AVACentrala large wine-producing area on the coast of California,USAfrom San Francisco to Los Angeles. The name refersstretchingto Monterey, San Luis Obispo and Santa Barbaraprimarilyalthough parts of Alameda, San Benito, Santa Claracounties,Santa Cruz counties are included.andOtagoCentralZealand a wine-producing region in the southeast of theNewIsland of New Zealand growing especially the RieslingSouthPinot Noir grape varieties. It is the world's southernmostandregion.wine-producingValleyCentrala large wine-growing region of California including theUSAand San Joaquin Valleys that supplies many of theSacramentoblended wines popular in the USAordinaryVictoriaCentrala wine-producing zone in Victoria, to the northwestAustralianorth of Melbourneandfiltrationcentrifugemethod of filtering wine by spinning a container very fast in aawhich separates any solids from the liquidcentrifuge,Centurionred-wine grape variety which is a hybrid of Cabernet Sauvignon,aand Carignan. It is not widely planted, being grownGrenachein the hotter Central Valley region of California, USA.mostlycepa(pronounced thaÂypa)Spanisha vine, or the root of a vine1.and its boiling point is 1008Spain)2. a variety of grapevine

69ChablisA A A A A A A A A A A AApage ceÂa variety of grapevine (pronounced say p0azh)Frenchpages noblesceÂthe group of great grape varieties used in winemaking inFrenchrons AOCCeÂa small appellation near the city of Bordeaux thatFrancesweet white wine using Muscadelle, Se millon andproducesBlanc grapes. It also produces a dry white wine soldSauvignonplanting materialcertifiedcertified to be of the variety required and free fromplantsthat will be used in planting or replanting areas fordiseasecultivationvineDOCCerveteria DOC area in the Lazio region of Italy growing Sangio-Italyand Montepulciano and other grape varieties to producevesewines and mostly Trebbiano grapes to produce whitesredanother name for Bombino Nero (pronounced saÂy saCesanesenaÂysay)Chablaisa wine-producing area in the Vaud canton ofSwitzerlandin the Rhoà ne valley, growing Chasselas grapes toSwitzerlandwhite wine (pronounced shaÂb lay)produceChablisshaÂbbli, plural Chablis)(pronouncedFrance a wine-producing area in northern Burgundy, roughly1.the middle of France. The area centres on the town of Chablisinhas four main appellations, Chablis Grand Cru AOC,andPremier Cru AOC, Chablis AOC and Petit ChablisChablisThese all make variations of dry, full-flavoured whiteAOC.from Chardonnay grapes, often with overtones of grasswineflint or mineral tastes. The wines are often made withoutandcontact with oak barrels. The grand cru wines can be amonganybest white wines in the world, and can sustain considerabletheageing.France (pronounced saÂy paazh noÅÂbl@)under the Graves AOC. (pronounced say roÂN)(pronounced chaÂirv@ taÂiri)2. South Africa, USA very ordinary blended dry white wine

Oddbins Dictionary of Wine70A A A A A A A A A A A AAchalkwhite sedimentary rock formed of calcium carbonate fromfineorganisms, widely found in many parts of northernanimalEuropeHill AVAChalka wine-producing area in Sonoma County, California, thatUSAmainly Chardonnay and Sauvignon Blanc grapes togrowswhite winesproducechalkyto describe soil that is above a chalk layer and containsusedAVAChalonean appellation in Monterey County, California, with oneUSAthat grows mainly Chardonnay grapes for white wineswineryPinot Noir grapes for redandAOCChambertina grand cru vineyard in Gevrey-Chambertin in the Coà teFranceNuits district of the Burgundy region growing Pinot Noirdeto produce highly prized red wines (pronounced shoÂmb@rgrapesClos de BeÁ ze AOCChambertina grand cru vineyard in Gevrey-Chambertin in the Coà teFranceNuits district of the Burgundy region growing Pinot Noirdeto produce high-quality red wines (pronounced shoÂmb@rgrapestaN kl4 d@ beÂz)ryChambeÂlight aromatic vermouth made in the French Alps (pronouncedasham bay r1e)AOCChambolle-Musignya village appellation in the Coà te de Nuits district of theFranceregion of France that grows Pinot Noir grapes toBurgundyhigh-quality red wines (pronounced shoÂm bol moo seeproducechaia building used to store wine before it is bottled (pro-Frenchnounced shay)chalkChalon see Chaà teau-Chalon AOCtaN)ny1e)

71champersA A A A A A A A A A A AAChambourcinred-wine grape variety widely grown in the eastern USA toaAOCChampagnea famous winemaking region in northeastern France,Franceon the two towns of Reims and E pernay. The region hascentredchalky soil and, as the most northerly AOC, a relatively coolaThe most famous wine of the region is the sparklingclimate.Champagne, though some still wines are also made. Thewinewine is made using the Chardonnay, Pinot Noir orsparklingMeunier grape varieties; blanc de noirs Champagne isPinotentirely from red Pinot Noir or Pinot Meunier grapes,produceda mixture of both, while blanc de blancs Champagne is madeorfrom white Chardonnay grapes. Rose Champagne isentirelymade, usually by adding a little red wine to the basicalsoChampagne (called the `cuve e'). The grapes for Champagneblendedare fermented once in a large vat, usually using a speciallyyeast strain, and then fermented a second time in thedevelopedThis second fermentation produces carbon dioxide thatbottle.forced into the wine within the closed bottle. This method ofiswine is often termed the `me thode champenoise' andproducingused to produce other sparkling wines, but under Europeanislaws only wines produced within the Champagne regionUnionbe labelled Champagne. Most Champagnes are non-vintagecanmade to a consistent style, the house style of the producerblendsbest of which are unofficially termed `grandes marques').(theChampagne is made from the best grapes of the harvestVintagea year when the winemaker considers the harvest to beingood. Vintage Champagnes must then be agedparticularlythree years. The sugar level of Champagne is describedforthe label as `brut' for very dry Champagne with less thanonsugar, `extra sec' for slightly sweet wine, `demi-sec' for1.5%wine or `doux' for very sweet wine.sweetchampers(informal)Champagneproduce table wines (pronounced shoÂm boor saÂN)Champagne cork see corkChampagne method same as me thode champenoiseChampenois see Coteaux Champenois AOCchampenoise see me thode champenoise

Oddbins Dictionary of Wine72A A A A A A A A A A A AAChancellorhybrid grape variety grown in the eastern USA and in Canada,achapeauthe mass of skin, pips and fragments of stalks that risesFrenchthe top of the liquid during the fermentation process of redto(pronounced shaÂpp4)wineChapoutierof the most respected growers in the northern Rhoà ne regiononeFrance producing a range of excellent red and white winesofHermitage and Chaà teauneuf-du-Pape (pronounced shaaroundpoo tyaÂy)chaptalisationprocess of adding sugar to grape must in order to increasethealcoholic strength of the wine. Adding sugar at this fermentationthestage of the winemaking does not increase the sweetnessthe wine. Although this process is necessary and legal in coldofwhere the lack of sun does not produce enough sugar inclimatesgrape, the process is often illegal and unnecessary in countriesthewith hot climates.characterterm) a distinctive and good style and personality of a(tastingderived from each element of the winemaking process,winethe soil, grape variety and method of productionreflectingCharbonored-wine grape variety grown mostly in California, USA toawines that are full-bodied, dark red in colour and highproducetannin and acid levels (pronounced shaar b4Ân4)inChardonelhybrid grape variety bred in the USA from Chardonnay andaChardonnayof the most popular white grape varieties that is grownonethe world. It is often synonymous with popular dryaroundwines, but it can produce a wide range of wines from crispwhiteChablis through rich buttery wines to sparklingmineral-flavouredChampagne.producing a fruity, medium-bodied red wineAlso called sugaringSeyval Blanc

AOC 73Chassagne-MontrachetA A A A A A A A A A A AAcalled Auxerrois Blanc; Beaunois; Pinot Blanc; PinotAlsoChardonnayHeidsieckCharleswell-respected grande marque Champagne house based inain the Champagne region of France and producing aReims,of Champagne styles (pronounced h6  d sek)rangeprocessCharmatmethod of producing sparkling wines quickly and cheaply byasecondary fermentation in a large sealed tank rather thancausingthe classic me thode champenoise of secondary fermentationbythe original glass bottle. In the USA wines made in thiswithinmust state it on the label. The method is widely used towayspumante sparkling wine in Italy. For example, Astiproducewine is made using a version of the Charmat process inSpumantethe grape must is stored at a very low temperature in sealedwhichso that fermentation cannot begin. The must is warmedtanksand yeast is introduced to start fermentation ± the carbongentlyproduced during fermentation is retained in the sealeddioxideOnce the wine has the correct sugar and alcohol levels, it istanks.chilled to stop fermentation, then filtered, bottled andrapidlyready to be sold. (pronounced shaÂr m0a)corkedcalled bulk process; tank methodAlsoAOCCharmes-Chambertina grand cru vineyard in Gevrey-Chambertin in the Coà teFranceNuits district of the Burgundy region of France that growsdeNoir grapes to produce high quality red wines (pronouncedPinotsh0arm shoÂmb@r taÂN)charmingterm) used to describe a wine that is elegant and(tastingappealingimmediatelyAOCChassagne-Montracheta well-known appellation in the Burgundy region ofFrancethat is best-known for its white wine produced fromFrancegrapes grown in premier cru and grand cru vineyards.ChardonnayIt is rated amongst the best in the world, though lessthan the similar wines from the famous neighbouringexpensiveof Puligny-Montrachet. It also produces red wine fromvillageNoir grapes in almost equal quantities to the white, butPinotred is unable to rise to a comparable quality. (pronouncedthesha saÂnny@ moN ra shaÂy)

Oddbins Dictionary of Wine74A A A A A A A A A A A AAChasselaswhite-wine grape variety commonly grown in Switzerland andaother regions of Europe and in Argentina, Australia andmanyUSA. It produces ordinary white table wine, withCalifornia,acid levels. (pronounced shaÂss@ laa)lowcalled Fendant; GutedelAlsoteau chaÃvineyard or single estate where grapes are grown and wine isaThe word traditionally referred to a product from theproduced.producers of the Bordeaux region of France, but it canfine-wineused on a label of French wine from any authentic vineyardbetraditionally used the term. The property referred to may orthatnot have a fine residence that might justify the namemayteau' (castle or stately home). Spelt chateau, without the`chaÃaccent, the term is also used in the USA in the namescircumflexsome wineries. (pronounced shaÂtt4, plural chaà teaux)ofteau ChaÃalso belowSeeteau-bottledchaÃto describe wine that has been made from grapes grownusedon the chaà teau's vineyard and also bottled at theexclusivelyteau. chaÃteau-Chalon AOCChaÃan appellation in the Jura region of eastern FranceFrancevin jaune made exclusively from the Savagnin grapeproducing(pronounced shaÂtt4 sha loÂN)varietyteau-Grillet AOCChaÃa small vineyard and appellation in the northern part ofFranceRhoà ne region of France growing only Viognier grapes tothesome of the best and most expensive dry white winesproducefrom this grape (pronounced shaÂtt4 gree yaÂy)madeteauneuf-du-Pape AOCChaÃan appellation in the Rhoà ne valley, southern France,FranceAvignon. This area produces very high-quality red winesnearrely mainly on the Grenache grape variety, but, unusually,thatrules for the appellation allow another 12 grape varieties totheAbbreviation CBgrown and used within the AOC. The region also produces abequantity of white wine from the Grenache Blanc, Bour-smallboulenc and Clairette Blanc grapes. Estate-bottled wines display

75cherryA A A A A A A A A A A AAcoat of arms of the Pope on the label of the bottle (the namethe`the Pope's new castle'). In the 1920s the area was the firstmeansimplement a set of rules to regulate the wine productiontoThese rules were then used as the basis of the Appella-process.d'Origine Controà le e system implemented across France.tionshaÂtt4 noÈ f d5o paÂp)(pronouncedGris another name for Trousseau Gris (pronouncedChauchegr1e)shoÅÂshd@nay gr1e)Chaunachybrid red grape variety grown in the eastern USA andaand producing fruity wines. (pronounced shoÅ naÂk)Canadacalled de Chaunac; Seibel 9549Alsosee Domaine B. ChaveChaveJean-LouisChave,well-known wine producer in the northern Rhoà ne region ofaFrance (pronounced shaav)southernCheloishybrid red grape variety grown in the eastern USA andalight and fruity red or rose wines.producingcalled Seibel 10878Alsonas AOCCheÂa small cru (village and surrounding area) in the Beau-Franceregion of France producing high-quality red wine fromjolaisgrapes (pronounced shaÂy naa)GamayBlancCheninwhite grape variety that is used to produce a range of wineain the Loire region of France, including the sweet Vouvraystylesand dry Anjou wines. It is also used in blends in Cali-winesAustralia and South Africa. South Africa and the USAfornia,both grow more Chenin Blanc than does France. Whennowto produce sweet white wine the grape can be infected withusedcinerea to concentrate sugar levels and flavour. (pro-Botrytissh@ naN bl0aN)nouncedcalled SteenAlsocherryterm) a flavour and aroma associated with wine made(tastingChaudenet Gris another name for AligoteÂ(pronounced sh4Âfrom Pinot Noir or Zinfandel grapes

Oddbins Dictionary of Wine76A A A A A A A A A A A AABlanc, Chaà teauChevala famous chaà teau in the Saint-E milion district of Bor-FranceFrance, that makes good red wines from Cabernetdeaux,Merlot and a small proportion of Malbec grapes. ItFranc,graded in the top two premiers grands crus classe s in thewasof Saint-E milion wines in 1955. (pronounced sh@classificationval bl0aN)Montrachet AOCChevaliera famous appellation in the Coà te de Beaune district ofFranceproducing grand cru white wine from the ChardonnayBurgundygrape variety (pronounced sh@ val yaÂy moN ra shaÂy)VDQSChevernya VDQS area in the Loire region of France, growingFranceGamay and Cabernet Franc grape varieties to producemostlyand rose wines and growing Chardonnay, Chenin BlancredSauvignon Blanc to produce white wines (pronounced sh@andn1e) vairchewyterm) used to describe a rich, full-bodied wine that has a(tastingDOCGChiantia large wine-producing area in Tuscany in central Italy thatItalybest-known for its range of dry, medium- to full-bodied fruityiswines produced from a blend of four grape varieties (San-reddominates, then Canaiolo Nero, Malvasia and Trebbiano)gioveseThe DOCG is divided into seven smaller zones: ChiantiChianti Classico, Chianti Colli Fiorentini, Chianti ColliAretini,Chianti Colline Pisane, Chianti Montalbano and ChiantiSenesi,Chianti Classico also produces some of the best-qualityRufina.in this area, and is also the oldest defined area ± it waswinesas far back as 1716. Wines labelled `riserva' have beendelimitedfor at least three years and will continue to maturecask-agedchiarettolight red (pronounced keer eÂtt4)Italianchestnut same as roast chestnutChevalier see Domaine de Chevalierhigh tannin content and well-balanced acid levelsand develop in the bottle. (pronounced ki aÂnti)

77 ChileA A A A A A A A A A A AAChileSouth American country that is the tenth-largest wine-produ-acountry in the world and the fifth largest exporter of wine.cingnarrow 5,000 kilometre-long strip of land that is Chile isThefor growing grapes for wine. Everything conspires in itsidealthe climate, the volcanic soil and the unusual fact thatfavour:vines have never been infected with the phylloxera rootChileanand so have some of the only vineyards growing originalaphidrather than vines produced by the more usual graftingrootstocksprocess onto phylloxera-resistant rootstock that is requiredother parts of the world. Vines have been grown in Chile sinceinsettlers arrived in the middle of the 16th century, but theSpanishChilean wine industry grew out of the travels of themodernwell-to-do, who, enjoying the fine wines of Europe,Chileanhome new vines to make better wine than that madebroughtfrom the Pais grape. Foreign winemakers werepredominantlyin, early examples of the modern flying winemakers.broughtwine flourished, especially as the rest of the winemakingChileanWine regions of Chile

Oddbins Dictionary of Wine78A A A A A A A A A A A AAsuffered the twin scourges of phylloxera and mildew. Inworldrecent times resistance to Chilean wine was created by amoreof the prevailing political situation, but the resolution ofdislikesituation in the 1980s encouraged further growth andthisModern winemaking technology was introducedinvestment.Chile's wine exports soared. Chilean wines are notableandtheir clean, fruity varietal nature. Cabernet Sauvignon isformost successful variety, but Chilean Merlots, Pinot NoirstheSyrahs also do well. Chardonnay and Sauvignon from theandarea are particularly notable. The majority ofCasablancawine production takes place from Aconcagua, northChile'sSantiago, to Maule, where the majority of Chile's bulk winesofproduced. The Casablanca, Maipo and Rapel areas providearequality wines from cool-climate vineyards.goodAOCChinonan appellation in the Loire region of France that growsFrancethe Cabernet Franc grape variety to produce a light,mostlyred wine as well as smaller amounts of rose and growsfruityBlanc grapes to produce white wines (pronounced sh1eCheninnoN)AOCChiroublesa small cru (village and surrounding area) in the Beau-Franceregion of France producing from the Gamay grape varietyjolaishigh-quality red wine which is very light even by Beaujolaisachocolateterm) an aroma associated particularly with red wines(tastingAOCChorey-les-Beaunean appellation in the Burgundy region of France thatFrancemostly Pinot Noir grapes to produce good-quality redgrowswithout cru status (pronounced shaÂw ray lay boÅÂn)winesCigalesa wine-growing zone in northern Spain that grows mainlySpainand Grenache (Garnacha) grapes to produce roseÂTempranillored wines (pronounced thee g0a less)andbox cigarterm) a cedarwood aroma on some wines, notably red(tastingstandards (pronounced shi r2obl@)made from Cabernet Sauvignon grapeswines made with Cabernet Sauvignon grapes

de Die AOC 79ClairetteA A A A A A A A A A A AADOCCinqueterrea DOC area on the Ligurian coast in northwestern ItalyItalygrows mostly Bosco and Albarola grape varieties to makethatquantities of good-quality wine as well as ordinary tablesmallme crucinquieÁused in the classification of 1855 to signify the lowestFrenchof crus classe s in the Me doc district. (pronounced saNcategorykr5  o, literally `fifth growth', plural cinquieÁ mes crus)kyemCinsaultred grape variety most commonly grown in southern Franceaand the Midi areas) and also in South Africa,(Provencea very light wine that is often blended with otherproducingIt is one of the grapes allowed in Chaà teauneuf-du-Papewines.South African wine-growers crossed this grape, knownwines.as Hermitage, with Pinot Noir to produce the Pinotagelocally(pronounced saN soÅÂ)variety.DOCCiroÁa DOC area in Calabria in southern Italy with a longItalyof wine production that goes back to the ancient Greeks.historygrows mostly Gaglioppo, Trebbiano and Greco grapes toItcitriccitrus,term) used to describe the smell of lemon, lime or(tastingin the bouquet and as an aftertaste of red or whitegrapefruitwineabbreviation French Comite Interprofessionnel du Vin deCIVCChampagneBlanc, ClairetteClairettewhite-wine grape variety grown in southern France, AustraliaaSouth Africa to produce wine that has high levels of alcoholandlow acid levels and that tends to maderise (pronounced klairandreÂt bl0aN)de Die AOCClairettean appellation in the Rhoà ne region of France that isFrancewines (pronounced ch6ng kway te ray)See also classification of 1855Also called Espagne; Malaga; Prunellamake red, rose and white wines. (pronounced chi roÅÂ)best-known for its sparkling white wines made from Muscat

Oddbins Dictionary of Wine80A A A A A A A A A A A AAClairette Blanc grapes and produced using the traditionalorthode champenoise (pronounced klair reÂt d@ d1e)meÂRonde, Clairette Rose another name for TrebbianoClairetteklair reÂt roÂNd or klair reÂt roÅ zaÂy, used in France)(pronouncedclaretEnglish term for a red wine produced in the Bordeaux regionanFrance. Originally it referred to light red wines, but now it isofused as a generic label for a full-bodied red wine made inoftenclareteused to describe light-red wine. (pronounced kla raÂy tay)Spanishjug claretdecanter with a handle and a lip for pouring the wine, withoutaValleyClarea wine-producing region in South Australia, 140 kmAustraliaof Adelaide, that produces very fine Rieslings as well asnorthSe millon white wines and excellent red wines madeexcellentclarifyremove unwanted solid matter such as grape skins, pips andtotogether with yeast from wine as a stage in the winemakingstalksprocess. The wine can be clarified at three points duringwinemaking process: before fermentation, the grape juicethemust) can be clarified using a filter or by centrifugal force;(theor after fermentation the wine can be racked; lastly,duringbottling, the wine can be filtered or fined to produce abeforeclarityterm) the condition of wine that has no dullness or(tastingAVAClarksburga viticultural area in the Sacramento Delta of CaliforniaUSAproduces very good white wines from the Chenin BlancthatvarietygrapeClare Riesling another name for Crouchen (used in Australia)the style of the Bordeaux region.See also ValdepenÄ as DOa stopperfrom the Syrah (Shiraz) and Cabernet Sauvignon grape varietiesclear, bright liquid.cloudiness

of 1855 81classificationA A A A A A A A A A A AAgrowthclassedliteral translation of `cru classe 'aclassicterm) used to describe wine that is characteristic of the(tastingClassicon labels of German wine to indicate a dry white wine fromusedsingle region and made with a traditional grape variety of thataregion.classicoas a classification of wine from the smaller region of ausedwine-producing region in Italy that is divided upDOC-classifiedsmaller regions, with the oldest vines and tradition ofintoand normally also the best wine. For example,winemakingBardolino Classico DOC area is a smaller area within thetheof 1855classificationwidely influential system introduced in France in 1855 toawhich vineyards produced the best-quality wines, toidentifythe judges of the prestigious Paris Exhibition to selectallowwines should be exhibited. The classification system waswhichapplied to two areas from the Bordeaux region, Me doc andonlywith all other wine-producing regions in BordeauxSauternes,the rest of France considered inferior. The classificationandincluded five levels for red wine and two levels fororiginallywine; these levels were called crus classe s (classed growths)whitewere ranked numerically with premier cru (first growth) asandbest, then deuxieÁ me cru, troisieÁ me cru, quatrieÁ me cru andthecinquieÁ me cru. Originally there were 60 chaà teaux in thefinallyclassification and just four in the premier cru class of redentirein 1973 Chaà teau Mouton-Rothschild was promoted towine;cru, making five. Only two of the originally classed redpremierremain in the same hands. In the white-wine category,wines24 chaà teaux were included; the famous Chaà teau d'Yquemonlyplaced in a class of its own, called premier grand cru classe .wasclassification system has been widely criticised, but itThisin place. Its oddities include the fact that the classificationremainsis linked to the ownership of the chaà teau, not the specificSee also classified growthregion or grape varietyCompare SelectionBardolino DOC region. (pronounced klaÂssik4)

Oddbins Dictionary of Wine82A A A A A A A A A A A AAso a vineyard can change ranking overnight if it is soldvineyard,a different chaà teau in a different class.togrowthclassifiedliteral translation of `cru classe 'aclayin soils smaller than two microns (0.002 mm) inparticlessoil claywith more than 35% clay-size material. Clay soils are stickysoilwet and can hold more water than most other types of soil.whenlie wet in the winter, and are liable to become muddy underTheythey are slow to warm in springtime. In long periods of dryfoot;clay soils become hard and wide cracks may form.weather,cleanterm) used to describe a wine with a fresh taste that has(tastingobvious defects or problems with its aroma, appearance ornoIt does not necessarily mean a good-quality wine.flavour.Lake AVACleara large wine-producing region in California, north of NapaUSAclimatthe particular combination of soil, aspect and climate ofFrenchclimategeneral weather of a particular placetheregionsclimaticCalifornia, USA, regions are categorised according to ainof measuring the amount of heat received from thesystemduring a growing season. The measurement is then usedsunhelp identify the suitability of the region for a particular typetogrape and wine production. The units of heat from the sun areofin `degree days' on the Fahrenheit scale that allow themeasuredto be classed into one of five regions: Region I has up toregiondegree days of heat per year, Region II has between 2,5012,5003,000 degree days of heat per year, Region III has betweenandSee also classed growthdiameterThey have poor workability.Valleyan individual vineyard site (pronounced kl1e maa)3,001 and 3,500 degree days of heat per year, Region IV has

tank 83closed-topA A A A A A A A A A A AA3,501 and 4,000 degree days of heat per year andbetweenV has above 4,000 degree days of heat per year. MostRegionproduction is found in areas in Regions I, II and III, butwineoptimum region varies according to the variety of grape.theselectionclonalfor desirable improvements within an existing grapeselectionby assessing the yield, quality and other characteristicsvarietyplants grown from grafted cuttings of the original plant.ofclonevine propagated by grafting or budding from one original vineaproduce a group of vines with a particularly desirabletoof the original vine, e.g. resistance to disease, acharacteristicflavour, or adaptation to different climatic or geologicalparticularconditions.closa vineyard in Burgundy. The term can only be used on aFrenchif the vineyard produces and bottles the wine. (pronouncedlabelliterally `walled or enclosed vineyard', plural clos)kl4,de la Roche AOC see Morey Saint-Denis (pronouncedClosd@ la roÂsh)kloÅÂde Tart AOC see Morey Saint-Denis (pronounced kloÅÂClost0ar) d@de VougeotClosa grand cru vineyard in the Coà te de Nuits district of theFranceregion of France that produces red wine from theBurgundyNoir grape variety (pronounced kloÅ d@ voo zhoÅÂ)Pinotclosedterm) used to describe a young, undeveloped wine that(tastingnot yet revealed its character, aroma or flavour but shouldhaswith age.developtankclosed-topfermentation tank that has a fitted lid that cannot be removed,aCompare mass selectionSee also cross; hybridClos de BeÁ ze AOC see Chambertin Clos de BeÁ ze AOCCompare dumbalthough there are vents and doors to allow cleaning

85 coldA A A A A A A A A A A AAu CodornõÂa wine-producing company based in northeastern SpainSpainis one of the biggest producers of sparkling wines in thethatincluding its range of wines from the Cava DO area. Itworld,owns the Rondel brand of sparkling wines and a number ofalsoproducing good-quality still wines. (pronounced kovineyardsdaÂwr nyoo)coffee beanscoffee,term) an aroma associated with oak-aged red wines(tastingfrom the Pinot Noir or CarmeneÁ re grape varietiesmadeCognacfinest and best-known of the brandies from the wine-producingtheregion in the Charente and Charente-Maritime de parte-in western France, centred on the town of Cognac.mentsis normally made from Trebbiano grapes. If the CognacCognaclabelled fine Champagne, most of the grapes will have beenisin the Champagne region. Once the grapes have fermen-grownthe liquid is double-distilled in a copper pot still as soon asted,ideally during the winter. This `raw' Cognac is thenpossible,to soften it and enhance the aroma and taste for atoak-agedthree years. The producer can control the style of the finalleastby such factors as the choice of grapes, the age of theproductbarrels, the length of ageing and the use of legal additivesoakas caramel and sugar syrup. Cognac labels usually carrysuchto suggest quality, but there is no official scale ± more starsstarsindicates a longer period of ageing than for the samemerelywith fewer stars. Labels can also carry the abbreviationswine(very superior), VSOP (very superior old pale) or VVSOPVSvery superior old pale). If the Cognac is labelled extra or(very,it is the best quality from this producer.reserve,DOCColaresa tiny DOC wine-growing area northwest of Lisbon,Portugalproducing chiefly red wines. Its vines are planted onPortugal,dunes on clifftops. Because of the sandy soils, the vinessandnever been attacked by phylloxera and grow on their ownhaveAs they must be planted deep in the clay below the sand,roots.involves a great effort that is decreasingly made.replantingk@ l0aresh)(pronouncedcoldto describe a wine that is served at such a low temperatureusedits aroma and flavour are hardly noticeablethat

Oddbins Dictionary of Wine86A A A A A A A A A A A AAclimatecoldclimate that is colder than that of a Region I climatic regionaless than 2,000 degree days of heat per year) or a winter(withis so cold that vines suffer damage from freezing.thatcreamcoldterm) an aroma associated with white wines made from(tastingfermentationcoldmethod of fermenting grape juice into wine at a lower-than-atemperature (around 138Cor558F). This helps conservenormaland character in the wine.fruitstabilisationcoldprocess for clarifying wine by storing the wine at a lowa(around 08C) that causes tartrate and other unwantedtemperaturesolids to precipitate into crystalscold-stabilisedby being stored at a low temperature (around 08C)clarifiedstablecoldto describe a wine that can be stored in a cold domesticusedHillsColdstreaman estate in the Yarra Valley, Victoria, producing veryAustraliared and white wines from Pinot Noir and Chardonnaygoodrespectivelygrapescolheitavintage (pronounced kol yaÂyt@)PortugueseAlbani DOCCollia white-wine-producing DOC near Rome in Italy thatItalyMalvasia Nera and Trebbiano grape varieties to producegrowsrange of styles of white wine, dry, sweet and sparkling. It isaas the local wine for the Pope's summer villa in thebest-knownarea. (pronounced koÂlli al b0ani)sameFiorentini, Colline Pisane see Chianti DOCG (pronouncedCollikoÂlli fyaÂwr@n t1eni or ko l1e nay pi s0a nay)Compare cool climatethe GewuÈ rztraminer grape varietycold maceration see macerationrefrigerator without forming a sediment or crystals

ia Vinicola del Norte de EspanÄ a 87CompanÄA A A A A A A A A A A AAAOCColliourean appellation in the Languedoc region of southernFrancegrowing mostly Grenache and Carignan grape varietiesFrance,produce dry, full-bodied red wine (pronounced koÂlli 2or)toColombardwhite-wine grape variety that is widely grown in California,aand in France and South Africa, producing white winesUSAhigh acidity and good flavour. Some Colombard is alsowithin making Armagnac. (pronounced koÂll@m baard)usedcalled French ColombardAlsoJean-LucColombo,well-known wine producer based in the Cornas AOC in theacolourthe classification of a wine as red, white or roseÂ1.(tasting term) the hue and intensity of a wine. The colour of a2.changes with age, and red wines fade and turn brick-redwineValley AVAColumbiaa viticultural area in eastern Washington State, USA, thatUSAInterprofessionnel du Vin de ChampagneComiteÂorganisation that represents the grape-growers and Cham-anhouses in the Champagne region of France. (pronouncedpagnetay aÂN tair pro feÂssi @ neÂl d5o vaÂN d@ shom paÂnny@)koÂmmeeCommandariadessert wine made in Cyprus from partially dried grapesawinecommodityrelatively inexpensive wine bought for its general style alongacommunesmall administrative area with a village or town and vineyardsaia Vinicola del Norte de EspanÄ a see Cune (pronouncedCompanÄkompa ny1e @ vini koÂl@ del naÂwr tay day es paÂnny@)Colli Senesi see Chianti DOCG (pronounced koÂlli s@ naÂyssi)northern Rhoà ne region of southern Francewhile white wines darken to a rich amber colour.includes the Yakima Valley and Walla Walla Valley AVAsAbbreviation CIVC(pronounced koÂmman daaÂri@)with other provisions for everyday consumption

89cookedA A A A A A A A A A A AAthe fermentation and ageing processes, thought to beduringin causing hangoversimplicatedSur Conoa winery in Chile with an extensive range of vineyards inChileof the valleys of Chile, producing a wide range of red andmanywines from Merlot, Cabernet Sauvignon, Pinot Noir andwhiteConstantiaAfrica a wine-producing region on the eastern slopes ofSouthMountain in Cape Province, South Africa, producingTableSauvignon Blanc and Se millon wines. It contains thesuperbconsumptionamount of wine drunk on average by the population of antheAldoConterno,famous wine producer in the Barolo region of Piedmont, Italy.avineyards are in the Monteforte district of Barolo andHisa range of red and white wines, including a renownedproduceBarolo made from the Nebbiolo grape. (pronouncedsingle-vineyardkon taÂirn4)climatecontinentalclimate with greater extremes of heat in summer and cold inathan a maritime climate, where seasonal temperatures arewintereven moreControliranstrictly controlled category of quality wines under BulgarianaAppellation of OriginControlledofficial category for sweet quality wines under Greek wineanThese wines are sold with a blue seal over the cork.laws.OPEAbbreviationcookedterm) used to describe a wine that has a sweet, burnt(tastingor flavour, usually owing to an excessively high temperaturesmellduring production or to an excess of sugarGewuÈ rztraminer grape varieties (pronounced koÂnn4 s2or)estates Groot Constantia and Klein Constantia. HistoricallyfamousConstantia produced sweet dessert wines that were consideredsome of the finest in the world. (pronounced kon staÂnti @)area or countrywine laws, equivalent to Appellation d'Origine Controà le e

Oddbins Dictionary of Wine90A A A A A A A A A A A AAwinecookingwine that is inferior to normal drinking wine and should onlyaused for cooking ± however, the food would probably taste abebetter if cooked with wine that is good enough to drink!lotclimatecoolclimate that is cooler than that of a Region I climatic regionahas less than 2,500 degree days of heat per year.andcold climateComparecoolera domestic appliance designed to chill wine1.a piece of refrigerating machinery used in a winery to chill2.and grape must at various points during winemakingwinesleevecoolingcylindrical covering for a bottle that can be chilled in a freezeraCoonawarraa very important wine-producing region in the south-Australiaof South Australia, noted especially for its red wines madeeastthe Cabernet Sauvignon grape variety and for the `terrawithsoils on which the vines are grown. Coonawarra's firstrossa'were planted in the late 19th century, but it was only whenvinesand Penfolds bought land in the 1950s that it began toWynnsits reputation.establishcooperperson who makes or repairs barrels, casks or wooden tanksacooperageused for ageing or storing wine, including barrels,containerscooperativewinery that is owned and run by a group of small-scaleato help reduce the cost of equipment and marketingproducersWithout cooperatives it would be prohibitively ex-expenses.for many thousands of small-scale producers to producepensivefrom their grapes. Cooperatives can also access Europeanwinesubsidies that the individual producer would not beUnionfor. The French term for cooperative is `cave coope ra-eligiblethe German `WeingaÈ rtnergenossenschaft', the Italian `cantintive',sociale' and the Portuguese `adega cooperativa'.or fridge and then placed over a bottle to chill it or keep it coolSee also Wynns Coonawarra Estatecasks and tanks

91corkageA A A A A A A A A A A AADOCCopertinoa wine-producing DOC in Apulia in southeastern Italy thatItalyrobust red wines primarily from the Negroamaroproducesvariety (pronounced ko pair t1en4)grapecopitastyle of stemmed glass that narrows towards the top and isares AOCCorbieÁone of the most highly regarded appellations of theFranceregion of southern France that grows mostly CarignanLanguedocand Syrah grape varieties to produce full-bodied redmade primarily by cooperatives. Smaller, individualwines,can be worth searching out. (pronounced kaÂwr byaÂir)producerscordonpermanent, usually horizontal, branch of a vine from whichaRougeCordonpopular label of non-vintage Champagne produced by theatrainingcordontraining of vines so that fruiting shoots grow at intervalsthea usually horizontal cordon allowing light and air to reachalongdeveloping grape clustersthecorkused to seal the end of a bottle, traditionally made frommaterialround plug cut from the bark of a cork oak. Newer plasticaare more efficient and less likely to include faults thatmaterialslead to a corked wine but look and feel different and do notcanappeal to consumers. An alternative is to use a screw-generallybut, again, this does not appeal to consumers particularlycap,fine wine. Corks for still wines are cylindrical and fit into theofof the bottle, but those for sparkling wines (popularlyneckas Champagne corks) are wider and driven into the neckknownthe bottle so that they develop a mushroom shape. Champagneofcorks are usually twisted out by hand rather than pulledcorkagecharge made by a restaurant if customers want to bring andatraditionally used to taste sherry (pronounced ko p1et@)the fruiting shoots growMumm Champagne house (pronounced kaÂwr doN r2ozh)using a corkscrew.drink their own wine

Oddbins Dictionary of Wine92A A A A A A A A A A A AAcorkycorked,term) used to describe wine that has been spoiled by a(tastingor contaminated cork, resulting in a musty smell and afaultythat can range from the slightly unpleasant to the un-wineThis contamination is now thought to be largelydrinkable.by a chemical compound called trichloranisole (TCA),causedis produced when microorganisms in the cork combinewhichchemicals used in the production process, e.g. the strongwithsolution in which corks are usually bleached beforechlorineTrichloranisole can be smelt even in minute quantities.use.wine can also result if the cork does not provide anCorkedseal or if the cork has a growth of mould on the baseairtightthe wine, when it will also smell musty. Faulty corksnearestin new bottles of wine, but if a bottle of wine is storedoccurfor many years even a good cork can dry out anduprightslightly, breaking the airtight seal and leading to ashrinkwine. This is why wine should be stored horizontallycorkedat an angle to ensure that the cork remains in contact withoroak corkspecies of oak, Quercus suber, with a thick bark that can beaoff without damaging the tree. The bark is used tostrippedcorks for wine bottles.makecorkscrewmechanical device used to remove the cork from the top of aaA common model has a large screw or spiral that isbottle.into the cork and then pulled out either using two levertwistedAOCCornasa wine-producing appellation in the northern Rhoà neFranceof France that produces good-quality full-bodied redregionfrom Syrah grapes (pronounced kaÂwr n0a)winecorrienteordinary (pronounced kori eÂn tay)Spanishthe wine and so does not dry out.Also called cork treehandles or by another mechanical device.cork tree same as cork oakcorky see corkedSee also vino corriente

Oddbins Dictionary of Wine94A A A A A A A A A A A AAres du Nõà mes AOCCostieÁan appellation in the Languedoc region of southernFranceproducing mostly red table wine from Carignan, CinsaultFranceand Grenache grapes (pronounced koÂsti air d5o n1em)te coÃa slope, especially a slope covered by vineyards. The termFrenchusually used to describe a large region. In the Burgundyisthe Coà te d'Or includes the Coà te de Nuits in the northregion,Champenois AOCCoteauxan appellation in the Champagne region of France thatFrancestill red, white and rose wines (pronounced koÂtt4 shomproducesw0a) pend'Aix-en-Provence AOCCoteauxan appellation near the city of Aix-en-Provence inFranceFrance growing Cabernet Sauvignon, Cinsault, Grenachesouthernand Syrah grapes for red and rose wines and growingBlanc, Grenache Blanc and Sauvignon Blanc grapesClairettewhite wines (pronounced koÂtt4 deks aaN pro v0aNss)ford'Ancenis VDQSCoteauxa VDQS wine-producing area in the Loire region ofFrancegrowing Gamay and Cabernet Franc grapes for red andFrance,wines and Chenin Blanc and Malvasia grapes for whiteroseÂde la MejanelleCoteauxa wine-producing area that is part of the Coteaux duFranceAOC, situated near Montpellier in southern France.Languedocproduces red wines from Cinsault, MourveÁ dre and Syrah grapeItwhite wines from a range of grape varieties and roseÂvarieties,from Grenache grapes. (pronounced koÂtt4 d@ la mezh@ neÂl)winesde l'Aubance AOCCoteauxan appellation in the centre of the Loire valley in France,FranceChenin Blanc grapes to produce white wine (pronouncedgrowingkoÂtt4 d@ l4 b0aNss)de Layon AOCCoteauxan appellation in the Anjou area of the Loire region ofFranceCot another name for Malbec (pronounced k4t)and Coà te de Beaune in the south. (pronounced k4t)Coà te, La see La Coà tewines (pronounced koÂtt4 d0aN say n1e)

te de Brouilly AOC 95CoÃA A A A A A A A A A A AAgrowing Chenin Blanc grapes to produce sweet orFrance,sweet white wines (pronounced koÂtt4 d@ lay yoÂN)mediumdu Languedoc AOCCoteauxa large appellation in the Languedoc region of southernFrancegrowing Carignan, Cinsault and Grenache grapes toFrance,red and rose wines (pronounced koÂtt4 d5o l0aNg@ dok)producedu Loir AOCCoteauxa modest appellation in the Loire region of France, onFranceLoir (NB not the Loire) river that produces red, white andthewines (pronounced koÂtt4 d5o lw0ar)roseÂdu Lyonnais AOCCoteauxan appellation in the south of the Burgundy region ofFrancegrowing Gamay grapes to produce red wines (pronouncedFrance,koÂtt4 d5o l1e on naÂy)te ChalonnaiseCoÃa wine-producing area in the Saoà ne-et-Loire de parte-Franceof the Burgundy region of France. It includes the Givry,mentMontagny and Rully AOCs. (pronounced koÅÂt sha lonMercurey,te de BeauneCoÃa famous wine-producing district in the south of the Coà teFrancearea of the Burgundy region of France, taking its named'Orthe town of Beaune. Beaune itself is the home of manyfromne gociants (wine merchants rather than growers),well-knownthey are prevented from dominating the wine trade by thebutthat the surrounding area contains many of the grand crufactpremier cru vineyards of Burgundy. The area grows mostlyandNoir grapes for red wine and Chardonnay grapes for itsPinotwhite wines from the grands crus of Montrachet.world-famousis also a Coà te de Beaune AOC that includes a fewTherethat are not classified with higher status. (pronouncedvineyardskoÅÂt d@boÅÂn)te de Brouilly AOCCoÃa small appellation in the Beaujolais region of France inFrancehills above the Brouilly AOC. It grows Gamay grapes tothegood-quality fruity red wine. (pronounced koÅÂt d@ brooproducenaÂyz)Coà te de Blaye AOC see Blaye AOC (pronounced k4Ât d@ blaÂy)y1e)

Oddbins Dictionary of Wine96A A A A A A A A A A A AAte de NuitsCoÃa famous wine-producing district in the north of the Coà teFrancearea of the Burgundy region of France, containing many ofd'Orgrand cru and premier cru vineyards of Burgundy. The areathemostly Pinot Noir grapes for its world-famous red wines.growskoÅÂt d@ nw1e)(pronouncedte des BlancsCoÃthe area of the Champagne region of France nearFrancepernay, which is especially suited to Chardonnay grapesEÂkoÅÂt day bl0aN)(pronouncedte d'OrCoÃa famous wine-producing area that dominates the high-Francewine produced in the Burgundy area of France. It isqualityinto two sections: Coà te de Beaune in the south and Coà tedividedte Roà tie AOCCoÃan appellation in the very north of the Rhoà ne region ofFranceproducing very good-quality red wine from SyrahFrance,sometimes with a percentage of Viognier. The winesgrapes,full-bodied, age well and have a deep colour and richare(pronounced koÅÂt r4 t1e)flavour.tes d'Auvergne VDQSCoÃa VDQS area in the Loire region of France producingFrancered wines made with Gamay and some Pinot Noir grapes.lightalso produces some rose wines and grows the ChardonnayIttes d'AuxerreCoÃa district of the Burgundy region of France producingFrancewhite wines from Chardonnay grapes (pronounced koÅÂt dokgoodsaÂir)tes de Bergerac AOCCoÃan appellation in the Bergerac region of western FranceFrancewines have a higher minimum alcoholic strength thanwhoseBergerac AOC wines (pronounced koÅÂt d@ bairzh@ raÂk)simpletes de BourgCoÃan appellation in the Bordeaux region of France on theFrancebank of the Dordogne river, centred on the town of Bourg.rightproduces mainly red wines from the Merlot grape variety.Itde Nuits in the north. (pronounced k4t daÂwr)grape variety for white wines. (pronounced koÅÂt d4vaÂirn)(pronounced koÅÂt d@ b2or)

tes du Rhoà ne AOC 97CoÃA A A A A A A A A A A AAtes de Castillon AOCCoÃa large appellation in the Bordeaux region of France thatFrancemainly red wines with good structure from the MerlotproducesCabernet Franc grape varieties (pronounced koÅÂt d@ kass teeandtes de la MalepeÁ re AOCCoÃan appellation in the Aude de partement in the westernFranceregion of southern France (pronouncedLanguedoc-Roussillond@ la mal paÂir)koÅÂttes de MelitonCoÃan appellation in northeastern Greece that grows FrenchGreeceGreek grape varieties to produce red and white winesandk4Ât d@meÂllee toÂN)(pronouncedtes de Millau AOCCoÃan appellation in the Tarn valley area of southwesternFranceproducing red, white and rose wines (pronounced koÅÂt d@FranceyoÅÂ) meetes de Provence AOCCoÃa vast appellation in the southern coastal ProvenceFranceof France, growing Cabernet Sauvignon, Cinsault andregiongrapes to make mostly rose wines (pronounced koÅÂt d@Grenachepro v0aNss)tes du ForezCoÃa wine-producing area in east-central France that pro-Francelight red wines from the Gamay grape variety (pronouncedducesd5o fo reÂz)koÅÂttes du Lube ron AOCCoÃan appellation in the mountainous area of the Rhoà neFranceof France, growing Syrah and Grenache grape varietiesregionred wines and Clairette Blanc for white wines (pronouncedforkoÅÂt d5o l5o bay roÂN)tes du Rhoà ne AOCCoÃa large appellation in the Rhoà ne valley in southernFrancethat is second only to the Bordeaux AOC in the quantityFrancewine it produces within France. Most of the wine produced isofor rose using mainly the Grenache grape variety. The Coà tesredRhoà ne-Villages AOC produces higher-quality red wines withduslightly higher level of alcohol than those from the biggerates du Rhoà ne AOC. (pronounced koÅÂt d5o roÅÂn)CoÃyoÂN)

Oddbins Dictionary of Wine98A A A A A A A A A A A AAtes du Roussillon AOCCoÃan appellation in the Languedoc-Roussillon region ofFranceFrance that produces mostly red and rose wines fromsoutherngrapes. The Coà tes du Roussillon-Villages AOC pro-Carignanbetter-quality red wines from the same grapes, but with aduceshigher alcohol content. (pronounced koÅÂt d5o roossi yoÂN)slightlytes du Ventoux AOCCoÃa large appellation in the southern Rhoà ne region ofFrancethat produces mainly red wines from a blend of Grenache,FranceSyrah, Cinsault and Carignan grapes (pronounced koÅÂtd5o vaaN t2o)tes du Vivarais AOCCoÃa VDQS area in the ArdeÁ che region of Provence,Francered wines from Grenache and Syrah grape varieties,producingwines from Grenache, Syrah and Cinsault and white winesroseÂClairette Blanc and Grenache Blanc (pronounced koÅÂt d5ofromvaa raÂy)veecoulurethe failure of flowers on a vine to develop into a fullFrenchof grapes, normally caused by bad weather during bloomcropkoo l5  or)(pronouncedcoupekoop, literally `cut') French(pronouncedthe process of blending wines to achieve the correct balance1.a glass of sparkling wine or Champagne2.courtiera wine broker who acts between the growers and theFrenchgociants (the companies who bottle and sell the finishedneÂ(pronounced koor tyaÂy)wines)cracklingused to describe wine that is very slightly sparkling.USAcradledevice used to hold a bottle of wine horizontal while it is beingacranberryterm) a taste or aroma associated with red wines made(tastingCompare pe tillantdecantedfrom the Sangiovese grape variety

99CroatinaA A A A A A A A A A A AAof tartarcreamnatural chemical component of grape juice and wine, removedathe winemaking process.duringcalled potassium bitartrateAlsosherrycreamvery sweet type of sherryacreamyterm) used to describe a wine that has a rich taste and a(tastingmant creÂused to describe a wine that is more sparkling thanFrenchsparkling (or pe tillant) wines, but not as sparkling asslightlyor mousseux-style sparkling wines (pronouncedChampagnekray m0aN, literally `creaming')mant de Loire AOCCreÂan appellation for good dry sparkling white wine madeFrancethe me thode champenoise in the Anjou, Saumur and Tourainebyareas of the Loire region of France (pronounced kray m0aNd@ lw0ar)criaderaany of the levels of wine below the final solera in theSpanishsystem of making sherry (pronounced kr1e @ daÂir@,solera`nursery')literallycrianzaa wine that has been correctly aged according to DOSpanish(pronounced kree aÂnth@, literally `breeding')specificationsanother name for Mission (pronounced kree oÂlya)Criollacrispterm) used to describe white wine that is dry and(tastingto taste, normally because the acidity level has beenrefreshingby the winemakerwell-judgedsee Louis RoedererCristalCroatinared-wine grape grown mostly in the Lombardy region of Italyaproduce round, fruity red wines. Under the name Bonarda ittoalso now grown in Argentina. (pronounced kroÅ @ t1en@)iscalled BonardaAlsocream see Montilla; sherrysoft mouthfeel, e.g. good Champagne

Oddbins Dictionary of Wine100A A A A A A A A A A A AACroftof the oldest port companies, founded in 1678, producingonetawny and ruby ports from its vineyards at Quinta dagoodA branch now also produces sherry in Jerez, andRoeda.the pale cream style of sherry. Both enterprises arepioneeredpart of the International Distillers and Vintners group.nowBrianCroser,famous winemaker from South Australia, best-known for hisawinery producing excellent white wines from ChardonnayPetalumaand Riesling grapescrosssee hybrid1.to use two existing varieties or species to make a new variety2.distinctive characteristicswithCrouchenwhite-wine grape grown originally in France but now foundain Australia and South Africa. (pronounced kroo sh0an)mostlycalled Cape Riesling; South African RieslingAlsocapcrownmetal cap that is clipped onto the open end of the neck of aaof sparkling wine in the bottle-fermentation phase ofbottlethode champenoise. The cap collects the unwanted yeastmeÂand other sediment that is then removed during disgorgement.proteingraftcrownmethod of grafting in which a branch is cut across at rightaslits are made in the bark around the edge of the stump,angles,shoots inserted into the slitsandAOCCrozes-Hermitagea large appellation in the north of the Rhoà ne region ofFrancegrowing Syrah grapes to produce red wines and growingFrance,grapes for white wine. (pronounced kroÅ zair meeMarsannet0azh)also Hermitage AOCSeecrua particular style, source or quality of a wine. In FranceFrenchterm is used with a very specific meaning, particularly tothethe quality and source of wine from Bordeaux AOC,classBurgundy AOC and Champagne AOC. In these AOCs, the

101crusher-stemmerA A A A A A A A A A A AArefers to a particular vineyard or estate that produced thetermin Beaujolais AOC it refers to a village producing high-wine;wine. Other countries use the term `cru' but with a lessqualitycontrolled meaning, indicating the top-quality wine fromstrictlyproducer. The oldest use of `cru' is as a historical method ofawine by the best wine-producing estates in an area,ratingfive categories of classification for red wines andprovidingfor white wines in a system developed as the classificationtwo1855. Other areas of France, e.g. the Burgundy AOC region,of`cru' to refer to the actual land on which the vine grows;useare two levels: grand cru (one of the best wines of the area)therepremier cru. In the Champagne AOC region `cru' is used inandway similar to that of Burgundy but refers to the entire villageathan a particular plot of land. (pronounced kr5o, literallyratherbourgeoiscrua category of the best wines from estates in the Me docFrenchof Bordeaux in southwestern France that were excludeddistrictthe classification of 1855. It comes just below cru classe .fromclasse (pronounced kr5  o kla saÂy, plural crus classe s) Frenchcrua wine placed in one of the five classes of the best French1.used in the classification of 1855winesany exceptional wine from the Bordeaux region2.one of the best wines from a particular region of France,3.in schemes similar to the original classification of 1855.selectedcrushto release grape juice from the berries using a mechanical1.The stems may also be removed by the same process.crusher.USA the time in the autumn when grapes are picked and2.in order to break open the skin to allow the juice to runcrushedoutcrushermechanical device that uses rollers to break open the skin ofacrusher-stemmermechanical device that removes the stems and leaves froma`growth')(pronounced kr5  o boor zhw0a, plural crus bourgeois)Also called classed growth; classified growthgrapes to allow the juice to run out when pressedpicked bunches of grapes before crushing the berries

Oddbins Dictionary of Wine102A A A A A A A A A A A AAtankcrushtank that holds the crushed grapesacrustcrystalline sediment that forms inside bottles containing redaor port during long bottle-ageingwineport see portcrustedcryoextractionprocess of cooling picked grapes to a very low temperature.atemperature is carefully controlled and is just above theThepoint for the particular grape or ripeness level of thefreezingAny unripe grapes freeze solid before this point becausegrapes.contain less sugar, leaving grapes of the required ripenesstheyand ready to be pressed. The process mimics theunfrozenconditions for the production of ice wine.naturalcrystalstartrates in crystalline form that are often present inharmlesswine that has not been cold-stabilised, but sometimes alsowhitereds that have been put into a refrigerator on a very hot dayinyeastculturedpure culture of known strains of yeast that have been selectedaferment wine correctly and completely, without producing offtoWild yeast strains would normally produce unwantedflavours.or odours in the wine.tastesCVNECune,a long-established wine producer (bodega) in the RiojaSpainregion of northern Spain that produces consistently goodDOCaand white wines.redform CompanÄ ia Vinicola del Norte de EspanÄ aFullleafcurrantterm) an aroma associated with young white wines made(tastingthe Sauvignon Blanc grape variety grown in a cool climate,fromin New Zealand, and also with red wines made frome.g.cutblend wine in order to balance ittocuttingpiece cut from a vine that grows into a new vine. These piecesausually cut from dormant vines in the winter and propagatedarethe spring.inCabernet Franc grapes in the Loire region of France

Republic 103CzechA A A A A A A A A A A AAcuvaisona period of time in the making of red wine when theFrenchjuice is kept in contact with the grape skin and seedsgrapek5o vay zoÂN)(pronouncedcuvea wine tank or vat (pronounced k5ov)Frenche cuveÂa particular blend of different wines to produce aFrenchstyle, as used in making Champagne. (pronouncedconsistent  o vay) k5e Grand SieÁ cle see Laurent Perrier (pronounced k5oCuveÂgr0aN syeÂkl@)vaye personelle, cuve ere serve, cuve e spe cialecuveÂused on French wine labels to imply a choice wine, butFrenchno official status (pronounced k2o vay pair so neÂl or k2owithray zaÂirv or k2o vay spay syaÂl)vayCypruswine-producing island in the Mediterranean noted especiallyaits dessert wine Commandaria and formerly as a producer offorsherry-style winescheapRepublicCzechwine-producing country in Central Europe. Production cen-aon two main regions, Bohemia and Moravia, both of whichtresmostly white wine.makeSee also vin de cuve eCVNE see CuneSee map at Hungary

wine is too good for toast-drinking, my dear. You don't want to mixThisup with a wine like that. You lose the taste.emotionso DOC DaÄa DOC region of central Portugal, producing big, full-Portugalred wines from a range of grapes, particularly AlfrocheirobodiedSome dry white wines are also made. (pronounced dow)Preto.chocolatedarkterm) the chocolate aroma found in some wines, notably(tastingDashwoodZealand a well-respected winery in the Awatere Valley areaNewNew Zealand producing very good white wines from SauvignonofBlanc and fruity red wines from Pinot Noir grapedeacidificationprocess of reducing acid levels in grape juice or wine by anythedecantpour wine carefully from a bottle into another container,toit from any sediment at the bottom of the bottle.separatingis particularly desirable for old wine and vintageDecantingTraditionally a candle or other light is placed under theport.of the bottle so that the person pouring can see when theneckreaches the neck and can stop pouring. Wines withoutsedimentcan also be decanted to allow them to `breathe'.sedimentdecantercontainer, usually made from glass, with any of variousaA A A A A A A A A A A A ADErnest Hemingway, 1926D'Arenberg see A Winemaker's Viewred wines made from Cabernet Sauvignon grapesDarmagi see Gaja, AngelovarietiesDaumas Gassac see Mas de Daumas Gassacof a range of methods, e.g. cold stabilisation

Malle, Chaà teau 105deA A A A A A A A A A A AAused to hold wine that has been decanted from a bottleshapes,it is poured into a glassbeforeGeographical OriginDeclaredan officially defined geographical wine-producing areaBulgariaBulgaria.inDGOAbbreviationdeepterm) used to describe a wine with an intense colour or(tastingflavouralso depthSeegorgementdeÂdisgorgement (pronounced day gaÂwrzh maaN)Frenchdaysdegreesystem of measuring the amount of heat received from theaduring a growing season in a particular region. This is thensunto help identify the suitability of the region for a particularusedof grape and wine production. The units of heat from thetypeare measured in `degree days' by obtaining the raw monthlysuntemperature in degrees C less 10 and multiplying theaverageby the number of days in that month, then addingresultDelawarehybrid grape variety grown in the eastern USA and used toadelicateterm) used to describe a fine wine that has a light and(tastingluxe deon Champagne labels to indicate the best example of theusedde Chaunac see Chaunacthe sums for all seven months of the growing season.togetherthe Fahrenheit scale, 508 is the equivalent starting tempera-Onture.produce still and sparkling winewell-balanced quality with mild flavour and fragrancehouse's styleMalle, Chaà teaudean estate within the Sauternes AOC in Bordeaux, south-Francewestern France, graded deuxieÁ me cru (second growth) in the

Oddbins Dictionary of Wine106A A A A A A A A A A A AAof 1855. It produces sweet Sauternes wines fromclassificationmillon and Sauvignon Blanc grapes. (pronounced d@ maÂl)SeÂdemijohnlarge glass bottle or jug, sometimes enclosed inside a protectiveaor wood wrapper, and usually containing 5 to 10 gallonsreed22 to 44 litres)(aboutdemi-secused to describe a slightly or medium sweet sparklingFrenchusually from the Champagne district (pronounced d@ meewine,literally `half dry')seÂk,Denmarka wine-producing area in Western Australia, a sub-Australiaof the Great Southern regionregionaÄ o de Origem ControladaDenominacËa classification system for the best-quality wines inPortugalsimilar to the Appellation d'Origine Controà le e inPortugal,The DOC system covers 14 different regions in PortugalFrance.provides rules for the types of grape grown, methods ofandand yield within each area. (pronounced de noÂmmin@productionsoÂw di ori zheÂN kontro l0ad@, plural DenominacË aÄ os deControlada)OrigemDOCAbbreviationn de OrigenDenominacioÂa classification system for the quality wines in Spain similarSpainthe Appellation d'Origine Controà le e in France. The DOtocovers over 30 different regions in Spain and providessystemfor the types of grape grown, methods of production andruleswithin each area. A higher-quality category, Denominacio nyieldOrigen Calificada (DOCa), has been introduced to discriminatedeamong the very large number of wines that fall into then de Origen system. (pronounced de noÂmmi nathDenominacioÂd@ o r1ehen, plural Denominaciones de Origen)yoÂnn de Origen CalificadaDenominacioÂa classification system for the best-quality wines in Spain,SpainDenominacio n de Origen (DO), that currently only hasaboveregion, Rioja, that meets its high standards. (pronouncedonenoÂmmi nath yoÂn d@ o r1ehen kaa lee fee k0ad@, pluraldede Origen Calificada)DenominacionesAbbreviation DOAbbreviation DOCa

107depositA A A A A A A A A A A AAdi Origine ControllataDenominazionea classification system for the quality wines in Italy, similar toItalyAppellation d'Origine Controà le e in France. The DOC systemtheover 250 different regions in Italy and provides rules for thecoversof grape grown, methods of production and yield, alcoholtypesand ageing to be used. Further regulations cover the looklevelstaste of the wine, including its colour and flavour within eachandA higher-quality category, Denominazione di Origine Con-area.e Garantita (DOCG), helps define the very best wines introllata(pronounced de noÂmmi naa tsyaÂw nay di o r1eji nay kontroItaly.plural Denominazioni di Origine Controllata)l0at@,DOCAbbreviationdi Origine Controllata e GarantitaDenominazionea classification system for the best-quality wines in ItalyItalyuses rules similar to but more rigorous than those of thethatdi Origine Controllata (DOC) system. FewerDenominazionea dozen regions meet these rules and can use a special sealthanthe capsule on the neck of the bottle. (pronounced de noÂmmiontsy4 nay di o r1eji nay kontro l0at@ e g0araan t1et@, pluralnaadi Origine Controllata e Garantita)Denominazionidensimetermeasuring device used to measure the specific gravity (density) ofaliquid, comparing it to the density of pure water. This provides aaof the sugar content of grape juice in the fermentationmeasureThe instrument has a hollow cylindrical bulb with a leadcontainer.in the bottom to make it float vertically and a number scaleweightthe long stem that can be read as it floats in the liquid.oncalled hydrometerAlsopartementdeÂone of the 95 local administrations that make up France.Frenchhas a number and influences the way local cooperativesEachand sell their wines. (pronounced day p0art maaN)marketdepositthat accumulates at the bottom of bottles of aged redsedimentport wines. It does not mean the wine is spoiled, but that itandbe decanted.shouldAbbreviation DOCGdenseterm) used to describe a young wine that has concen-(tastingtrated aromas on the nose and palate

Oddbins Dictionary of Wine108A A A A A A A A A A A AAdepth(tasting term) the quality of a wine that is full-bodied and1.a whole range of intense, complex flavours when tastedreleases(tasting term) the intensity of the colour of a wine. For red2.the more intense the colour, the more body the wine has.wines,also deepSeewinedessertsweet wine, sometimes fortified to higher alcohol content withadestemmingmechanical process before fermentation to remove the stemsathe crushed must of grape skins, seeds and juice. The stemsfrombunches of grapes are very bitter and would change the tasteofTafelweinDeutscherGerman table wine, the lowest class in the German wineGermansystem. (pronounced doÂytch@ t0af'l v6n)classificationDTWAbbreviationme crudeuxieÁthe second-best level of wines rated in the classificationFrench1855 that listed 15 estates from the Me doc district ofofin southwestern France. (pronounced doÈ zyem kr5  o,Bordeaux`second growth', plural deuxieÁ mes crus)literallyalso classification of 1855Seedevelopedterm) used to describe the maturity of a wine, indicating(tastingclose it is to being ready to drink. Underdeveloped winehowto be aged longer before it is ready to drink; overdeve-needswine has aged for too long and is no longer at its prime;lopedwines are perfectly matured and ready to drink.well-developedzaley DeÂa well-known wine-producing region in the VaudSwitzerlandof Switzerland, growing mostly Chasselas grapes tocantonsteely white wines (pronounced day zaa laÂy)producetraditionally served with dessert or as an after-dinnerbrandy,Well-known dessert wines are port, sherry, sweet Ries-drink.ling, Muscat, Madeira and Tokay.of the wine if included.deuxieÁ me taille see taille (pronounced doÈ zyem t7)DGO abbreviation Bulgaria Declared Geographical Origin

109distillationA A A A A A A A A A A AADiamondhybrid grape variety grown in the USA and used to produceawine whiteDianahybrid grape variety grown in the eastern USA and used toawhite wineproducesee Clairette de Die AOCDiedieselterm) an aroma associated with white wines made from(tastingRiesling grape varietythedigestifan alcoholic drink such as a Cognac or liqueur drunk afterFrenchmeal, supposedly to aid digestion (pronounced d1e jess t1ef)adinkyDionysusGreek god of wine and fertility.thedirectterm) used to describe a wine that has no hidden(tastingdirtyterm) used to describe an unpleasant smell that can(tastingin a wine, including one caused by a bad barrel or cork,occurnormally a sign of poor winemakinganddisgorgementstep in the traditional me thode champenoise of makingawine in which the liquid and sediment in the necksparklingthe bottle are frozen and the ice `plug' is removed. Extra wineofthen added, in a process called dosage, to make up for theislost in the ice removed, before the bottle is finally corked.liquiddistillateproduct of distillation, e.g. a spiritadistillationprocess of boiling wine to turn the alcohol and volatilethesubstances into a steam vapour, which is thenflavour-carryingand cooled along a tube to condense the steam into achannelledSouth Africa a small bottle of wine, usually containing 250 mlCompare Bacchusflavours and is defined immediately by its first tasteAlso called de gorgement

Oddbins Dictionary of Wine110A A A A A A A A A A A AAthat has high alcohol levels and the essential flavours ofliquidwine. The resulting liquid is called a brandy and what is leftthedistinguishedterm) used to describe a wine of a very good character or(tastingabbreviationDOCItaly Denominazione di Origine Controllata1.docesweet (pronounced do say)Portugueseabbreviation Italy Denominazione di Origine ControllataDOCGe Garantitadolcesweet (pronounced doÂl chay)ItalianDolcettoearly-ripening red-wine grape variety widely grown in theanregion of northwestern Italy to produce a soft, fruityPiedmontthat is normally a deep purple colour and is intended to bewinewhen young. Producers of slow-maturing wines such asdrunkmade from the Nebbiolo grape often also grow Dolcettothosed'Alba DOCDolcettoa DOC zone in the Piedmont region of northwestern ItalyItalymostly the Dolcetto grape (pronounced dol cheÂtt4growingdaÂlb@)domainea wine-growing estate, which can have either adjacent orFrenchvineyards. The term is mostly used in the Burgundyscatteredof France. (pronounced d4 meÂn, literally `estate')regionB. ChaveDomainean estate in the Rhoà ne valley region of France, pro-Francegood-quality Crozes-Hermitage and Hermitage winesducingdo meÂn bay sh0av)(pronouncedof the original wine is thrown away.qualityDO abbreviation Spain Denominacio n de Origen2. Portugal DenominacË aÄ o de Origem ControladaDOCa abbreviation Spain Denominacio n de Origen Calificadato get a quicker financial return. (pronounced dol cheÂtt4)

Pe rignon 111DomA A A A A A A A A A A AAClapeDomainea well-respected vineyard based in Cornas in the Rhoà neFranceof France, producing very good red wines from Syrahregion(pronounced do meÂn klaÂp)grapesde ChevalierDomainea leading chaà teau in the Graves district of the BordeauxFranceof France, producing good red and white wines (pronouncedregiondo meÂn d@ sh@ val yaÂy)du Vieux Te le grapheDomainea vineyard in the Chaà teauneuf-du-Pape AOC area of theFranceE tienne GuigalDomaineone of the leading winemaking companies in the Rhoà neFranceLeroyDomainea wine-producing estate in the Coà te d'Or area of theFranceregion of France, producing good-quality red andBurgundywines (pronounced d4 meÂn l@ rw0a)whitene DomaÈa wine-producing estate, usually one owned either byGermanstate or by a member of the former nobility (pronounced dotheplural DomaÈ nen)maÂyn@,Domecqfamous sherry producer with vineyards in the Jerez Superioraof southern Spain. It also produces brandy. The firm wasareaowned until the mid-1990s when it became part of thefamilyPe rignonDomdom peÂrri nyoN)(pronounceda Benedictine monk, called the `father of Champagne', who1.a cellar-master at the Benedictine Abbey of Hautvillers inwasin the late 1600s. Dom Pe rignon is said to have been theFranceto accidentally trap the carbon dioxide created in thefirstfermentation of still table wine to create sparklingsecondarythough there is little historical evidence to confirm this.wine,Rhoà ne valley in France, producing very good redsouthernwith intense flavours and the ability to age well (pro-winesnounced d4 meÂn d5o vyoÈ taylay gr0af)region of France, producing high quality Coà te-Roà tie,valleyand Hermitage wines from its various vine-Crozes-Hermitageyards (pronounced d4 meÂn ay tyeÂn gee gaÂl)global Allied Domecq business. (pronounced do meÂk)

Oddbins Dictionary of Wine112A A A A A A A A A A A AAa famous premium Champagne brand produced by MoeÈ tet2.ChandonDoradillogrape variety, originally Spanish, that was once widely grownaAustralia for distillation and dessert wines but is now veryinrarer (pronounced dor@ d1elyo)muchdoradogoldSpanishDornfelderhybrid red grape bred in Germany in the 1950s and grownadosagea mixture of sugar, water or wine, and yeast added to still1.wine just before bottling to start secondary fermentationwhiteproduce sparkling wine. Dosage is used as a means ofandthe sweetness of the finished wine and is often thecontrollingof producing different styles of sparkling wine from brutwaydry, with no added sugar in the dosage) to doux (sweet,(veryadded sugar in the dosage).withcalled dosage de tirage; liqueur de tirage; liqueur d'expeÂAlsoditionthe process of adding a small quantity of extra wine to each2.of Champagne after disgorgement to make up for thebottlede tiragedosagesame as dosage 1 (pronounced d4 s0azh d@ tee r0azh,Frenchdoseadditional ingredient such as syrup added to wine to fortify itanmagnumdoublebottle that can hold three litres, equivalent to four standardaDOCDouroa wine- and port-producing region of central andPortugalPortugal that produces some of Portugal's best winesnortherna wide range of grape varieties (pronounced d2or4)fromSee also Rueda DOCthere for simple red wines (pronounced daÂwrn feld@r)liquid lost, before the bottles are closedplural dosages de tirage)750 ml bottles

113 dryA A A A A A A A A A A AAdouxsweet. On a label, usually of sparkling wine, this in-Frenchvery sweet wine. (pronounced doo)dicatesalso vin doux naturelSeeDowof the top port-producing companies, producing very goodoneport as well as a good single-quinta port and white, rubyvintagetawny ports. The company is owned by the Symingtonandwhich also owns Warre, Graham and Smith Woodhousefamily,producers.portmildewdownydisease caused by the fungus Plasmopara viticola that affectsaand rots their leaves and stems.vinesalso powdery mildewSeehopperdrainspecial crush tank fitted with a filter and valve that can beato allow juice from the freshly crushed grape must toopenedout. When producing white wine the winemaker does notdrainthe juice to be in contact with the seeds and other solids, sowantjuice is drained off. When making red wine the valve istheto allow the juice to macerate and take on the colour andclosedof seeds and skins.flavourdregssolid particles found in wine that sink to the bottom of asmallout driedterm) used to describe a wine that is no longer balanced(tastinghas lost its original fruity taste, normally giving way toandtastes of acid and tannindominantJosephDrouhin,famous ne gociant of Beaune in the Burgundy region ofaproducing a range of excellent Chablis white winesFrance,dr2o aN)(pronouncedDrumborga cool winemaking area within the Henty wine regionAustraliasouthwestern Victoriaofdryterm) used to describe a wine in which the sugars have(tastingalmost totally fermented, producing a wine that has nobeencontainer

Oddbins Dictionary of Wine114A A A A A A A A A A A AAsweetness. A dry wine is commonly defined as onenoticeableless than about 0.5% residual sugar.containingCreek ValleyDrya wine-growing area in the Sonoma Valley, California thatUSAnoted especially for its red wines made from the Zinfandelisvariety. It also grows Cabernet Sauvignon grapes for redgrapedry-grownto describe vines watered only by natural rainfall in an areausedirrigation is usual. It is commonly believed that irrigationwherequality, but lack of water can also stress the vines.reducesdrynessterm) the absence of any sugar that could ferment, as in(tastingGeorgesDuboeuf,prominent maker of Beaujolais and Maà connais wine in Franceadulcesweet (pronounced d2ol thay)Spanishdullterm) used to describe a wine that is drinkable but(tastingdumbterm) used to describe a wine that is too young or possibly(tastingtoo cold to show any flavour or bouquet. The term isservedused for red wine that could improve with ageing.normallyDurasminor grape variety grown in the Gaillac AOC in south-aFrance to produce full-bodied red wines (pronouncedwesternr0a) d5oDurbanvilleAfrica a wine-producing region northeast of Cape Town,SouthAfrica, growing especially Sauvignon Blanc grapes toSouthwhite winesproduceSee also bone dry; medium drywines and Sauvignon Blanc for white wines.a dry wineDTW abbreviation German Deutscher Tafelwein(pronounced d5o boÈf)uninterestingCompare closed

Chaà teau 115d'Yquem,A A A A A A A A A A A AADurifred-wine grape variety, bred in the 1880s and originally, butararely, grown in southern France. It is also found innowVictoria, Australia and in California, USA. It isnortheasternidentified with the Petite Syrah grape. (pronouncedsometimesr1ef) d5odustyterm) used to describe a wine that gives the impression(tastingcontaining sediment or grit or that has a smell of a dustyofroomTertre, Chaà teaudua chaà teau in the Margaux AOC in the Me doc area ofFrancein southwestern France, graded cinquieÁ me cru (fifthBordeauxin the classification of 1855 and producing good qualitygrowth)wine from Cabernet Sauvignon and Merlot grape varietiesredd5o taÂirtr@)(pronouncedChaà teaud'Yquem,a famous estate in the Sauternes region of Bordeaux,FranceFrance, producing some of the best sweet whitesouthwesternin the world. In the classification of 1855 this estate waswinesso good that it was placed in a class of its own,consideredgrand cru classe .(pronounced dee keÂm)premierduty see excise duty

made o'er wine are slight; / Like it, they only act one night.Friendshipsvon Logau, 1654Friedrichharvestearlyproduced in a cooler-than-usual year when the grapes havewinereached their expected ripeness. The wines produced arenotand have high levels of acidity but do not age well. Inlightearthy(tasting term) used to describe a simple, country wine that1.the drinker of a rustic, country settingreminds(tasting term) used to describe a wine evocative of the pleasant2.of damp soil. If too pronounced, it turns unpleasant. Insmellit is termed `gouà t de terroir' and is noticeable on redFrenchfrom Graves made from Cabernet Sauvignon grapes onwinesgravel-rich soil of the region.thede vieeauany colourless alcoholic drink made from distilled fruitFrenche.g. brandy (pronounced oÅ d@ v1e, literally `water of life',juice,eaux de vie)pluralebulliometerpiece of equipment used in the laboratory to measure theacontent of a wine. It measures the exact boiling point ofalcoholwine, which can be compared with the boiling point of purethezeaux AOCEcheÂan important wine village in the Coà te de Nuits district ofFranceBurgundy region of France that produces famous red winesthethe Pinot Noir grape variety (pronounced aÂy shay zoÅÂ)fromA A A A A A A A A A A A AEGermany, these wines are labelled trocken or halbtrocken.East India sherry same as amorosoalcohol and water to determine the alcohol content of the wine.ule EdelfaÈnoble rot caused by the fungus Botrytis cinerea (pro-Germannounced aÂyd'l foyl@)

117EinzellageA A A A A A A A A A A AAEdelzwickerordinary blended white wine from the Alsace region ofanValleyEdena cool-climate wine-producing region in South Aus-Australiaadjoining the Barossa Valley, that is famous for its whitetralia,made from the Riesling grape variety. It also growswinesValley AVAEdnaa wine-producing area in San Luis Obispo County, Ca-USAknown in particular for its white wines made fromlifornia,grapesChardonnayEgera wine-producing region in northeastern HungaryHungaryespecially for its robust red wine Egri Bikave r (Bull'sknown(pronounced eÂgg@r)Blood)white eggfrom an egg that is used in fining to clarify red winesalbuminBikave rEgrithe Hungarian name for Bull's Blood (pronouncedHungarianeÂggri bõ k@ vair, literally `Eger Bull's Blood')Ehrenfelserwhite-wine grape variety, a hybrid of Riesling and Sylvaner,ain Germany and mostly grown in Germany todevelopedwine similar to Riesling (pronounced aÂir@n felz@)produceEinzellagethe smallest officially recognised unit in the GermanGermanclassification system, a vineyard that covers more than fivewineThe definition resulted in thousands of tiny vineyardshectares.to form a single Einzellage when this system wascombiningin the 1970s. The next largest area in this system isintroducedFrance (pronounced aÂyd'l tsvõ k@)Chardonnay, Syrah (Shiraz) and Cabernet Sauvignon grapes.eggs see rotten eggsafter barrel-ageing to help remove excessive tanninsgrappageeÂthe removal of stems from bunches of grapes (pro-Frenchnounced aÂy gra p0azh)a Grosslage, containing many Einzellagen, then a Bereich (a

Oddbins Dictionary of Wine118A A A A A A A A A A A AAarea), then an Anbaugebiet (general region).wine-producing7nz'l laag@, literally `single vineyard')(pronouncedEisweinsweet wine made from grapes that are still frozen. The grapesapressed before they are allowed to thaw, ensuring that anyareextracted is very concentrated with sugar and acid. Eisweinjuicethe second-highest of the QmP categories of German wineisand one of the categories of PraÈ dikatswein inclassification(pronounced 7ss v6n, plural Eisweine)Austria.called ice wineAlsoDOCElbaa DOC zone on the small island of Elba off the coast ofItalythat grows Trebbiano grapes to produce white wine andItalyto produce red wineSangioveseElblingwhite-wine grape variety that is mostly grown in the Moselaof Germany where it is often used to produce sparklingregionwine. (pronounced eÂlb ling)whiteelderflowerterm) a taste or aroma associated with white wines made(tastingelegantterm) used to describe a well-balanced wine of very high(tastinglevage eÂthe time, care and attention given to good wine during itsFrenchleve en futs de cheà neeÂaged in oak barrels (pronounced aÂy l@ vay aaN f5o d@Frenchleveur eÂa person who buys new wine that has just been fermentedFrenchblends it and then bottles the wine to produce a finishedand(pronounced aÂyl@ vuÂr)winede origenembotelladoproduced and bottled at a winery from grapes grown inSpanishAlso called Burgerfrom the Sauvignon Blanc grape varietyqualitymaturation (pronounced aÂy l@ v0azh, literally `bringing up')sheÂn)

primeur 119enA A A A A A A A A A A AAwinery's own vineyards. (pronounced em bote ly0ado day othehen) r1eRieslingEmeraldwhite-wine grape variety developed in the USA and grown inaemptyterm) used to describe a wine without character.(tastingyeastencapsulatedabsorbed into beads of calcium alginate, now sometimesyeastto eliminate the need for riddling in making sparkling wineusedto the me thode champenoise. The beads roll into theaccordingof the bottle and are easily removed during disgorgement,necknot interfering with the secondary fermentation.whileEncruzadoPortuguese white grape variety grown especially in the DaÄ oaEnglandEnglish climate is not well-suited to viticulture. However,Theat these high latitudes, some very successful still andevenwine is being made. The country has several hundredsparklingpredominantly in the southern counties of Essex,vineyards,Hereford, Kent, Somerset, Suffolk and Sussex.Hampshire,ller-Thurgau is the predominant grape variety, and SeyvalMuÈperforms well. Other German varieties such as HuxelrebeBlancenology, enophileenologist,spelling of oenologist; oenology; oenophileUSprimeurenused to describe wine for sale before bottling, usually inFrenchCompare estate bottledCalifornia, USA to produce white wineEmilia-Romagnaa wine-producing region of north-central Italy, with Bo-Italyas its capital city. This region is a gastronomic centre andlognaboth red and white wines from Sangiovese, Lambrus-producesco and Albana grapes. (pronounced ay m1ely@ r4 maÂnny@)Compare hollowregion to produce good white wine (pronounced eÂn kr5o z0ad4)end-palate see palateand SchoÈ nburger are also used. The best wines are crisply acidic.the year following the vintage (pronounced aaN pree muÂr)

Oddbins Dictionary of Wine120A A A A A A A A A A A AAtirage enused to refer to the period of time a sparkling wine hasFrenchin the bottle in contact with the yeast sediment from therestedfermentation. (pronounced aaN tee r0azh)secondaryAOCEntre-Deux-Mersa large appellation within the Bordeaux region of FranceFrancegrows Muscadelle and Sauvignon Blanc grapes to producethatdry white wine (pronounced 0aNtr@ doÈ maÂir, literallycrisp,enzymeprotein produced by yeast during fermentation that acts as aato start and control the chemical reactions to convertcatalystsugar in the grape juice into alcohol. Enzymes are alsothefor reactions in almost all plant and animal tissueresponsiblemetabolism.duringpernay EÂa town considered to be the centre of the ChampagneFranceof northeastern France. The city of Reims is much bigger,regionE pernay is close to the vineyards. MoeÈ t et Chandon,butPerrier Jouet, Pol Roger and a number of lesser-knownMercier,are based there. (pronounced aÂy pair naÂy)companiesOenosEpitrapeziosan official category for basic-quality Greek wine, belowGreekcategory of Topikos Oenos (pronounced eÂppi tra paÂy zi osstheeeÂnoss)Erbalucewhite-wine grape variety mostly grown in the Piedmont regionaItaly to make dry white wines or, when the grapes are dried,ofmake sweet white wines (pronounced aÂir baa l2o chay)tozuriz ErraÂan internationally respected estate near Santiago, Chile,Chilemostly Sauvignon Blanc and Cabernet SauvignongrowingFounded in 1870, Erra zuriz was once the largest pri-grapes.owned vineyard in the world and is now overseen byvatelyChadwick, the fifth generation of his family to beEduardoGewaÈ chsErstesa new category of top-quality dry white wine fromGermanSee also tirage`between two seas')involved in the wine business. (pronounced er ra soo reÂez)

Est! Est! di Montefiascone DOC 121Est!A A A A A A A A A A A AAdemarcated areas in the Rheingau region of Germany.narrowlyaÂirst@ss g@ veÂks, literally `first growth')(pronouncedllungErzeugerabfuÈbottled by the producer. The term is similar to `estateGermanbut it can also be used by cooperatives. (pronounced airbottled',aÂb f5ol l5ong)tsoÂyg@espalierway of training vines so that only shoots and branches on twoasides of the trunk are kept ± any on the other sides ofoppositetrunk are cut off ± and those remaining are tied horizontallythesupporting wires. The vine appears two-dimensional, widetowith no depth. Maximum exposure of grape bunches to thebutespumantesparkling (pronounced eÂsp5o maÂn tay)Portugueseespumososparkling (pronounced eÂspoo moÅÂss4)Spanishbottledestateon a wine label to indicate that the wine was produced andusedat the winery from grapes grown in the winery's ownbottledIt generally refers to good-quality wine and its use isvineyards.esteraromatic chemical compound produced by the chemicalanbetween the acids and alcohol in wine that give thereactiona fruity bouquetwineesterificationprocess of chemical reactions occurring between the acidsthealcohol in wine to form esters, which give the wine a fruityandbouquetEst! Est! di Montefiascone DOCEst!an oddly named but famous DOC zone in the LatiumItalyCompare Grosses GewaÈ chsCompare GutsabfuÈ llung; OriginalabfuÈ llungEspagne another name for Cinsault (pronounced es paÂnny@)sun is ensured and picking is easier. (pronounced e spaÂllyur)Esparte another name for MourveÁ dre (pronounced e sp0art)carefully monitored in Europe.region of Italy that grows mostly the Trebbiano grape to

Oddbins Dictionary of Wine122A A A A A A A A A A A AAlight white wine. The story behind the name is that aproduceon his travels sent his servant ahead to taste the localbishopon the route and write `Est' (`it is') when he found goodwineswhen the servant reached a tavern in this region he foundwines;wine so good that he wrote `Est! Est! Est!' on the wall.theeÂst eÂst eÂst dee moÂn tay fya skoÅ nay)(pronouncedestufagemthe distinctive method of making Madeira, in whichPortugueseis placed in a heated tank for at least three months. Finewinewine is placed in wooden casks and stored in a heatedMadeirafor years at a time. This gives the wine its distinctive burnt,roomflavour. (pronounced eÂsh t5o f0azhaN)caramellyethanolproduced by the fermentation of sugar by a yeastalcoholIt is one of the main by-products of fermentationcatalyst.is the main type of alcohol in wine.andacetateethylaromatic chemical compound (an ester) that is present in allanbut if present in excessive quantities gives a fruity vinegarwinethat spoils the winesmelleucalyptusterm) a spicy bouquet of red wine, particularly those(tastingfrom Cabernet Sauvignon grapes or from Central VictorianmadeShirazevaporationof moisture from wine into the atmosphere, necessitatinglossregular topping up of barrels while the wine is maturingthethe wine is on ullage for a purpose, e.g. in sherry-makingunlesscellar, ex cellarsexthe payment of necessary taxes before release.awaitingEstremaduraa large wine-producing region north of Lisbon (pro-Portugalnounced e stray ma d2or@)Also called bakingAlso called ethyl alcoholethyl alcohol same as ethanolCompare bonded cellar

123exuberantA A A A A A A A A A A AAdutyexcisetax levied by a government on some items sold in a country.aexample, in the UK there is excise duty on wine, beer andForExcise duty on wine is payable once it is sold to aspirits.but if people buy wine to store and age, they canconsumer,the wine in a bonded cellar licensed by the government andstoremacerationextendedperiod of time after primary fermentation when the new wineain contact with the grape skins and seeds. It only appliesstaysmaking red wine, which takes colour and tannin from thewhenextractminerals and trace elements that are part of any wine andthethe impression of richness or density of colour and texture.giveyou remove the basic elements of water, sugar, acid andIfdry extraused on the labels of sparkling wines to indicate that the wine1.slightly sweet, sweeter than wine labelled brut, and has aroundisresidual sugar. In French, the term is `extra sec'.1±2%sec extraextra dryFrenchExtremaduraa large wine-producing region in western Spain, betweenSpainexuberantterm) used to describe a wine that is lively and full of(tastingonly pay excise duty when the wine is removed from the cellar.skin and seeds during maceration.extra see Cognacalcohol what is left is the `extract'.2. used on sherry labels to indicate that the sherry is very dryCastilla-La Mancha and Portugal (pronounced eÂstray mad2or@)fruity tastes

me books, fruit, French wine and fine weather and a little music outGivedoors, played by somebody I do not know.ofFaberhybrid white-wine grape variety, similar in style to Riesling,afadedterm) used to describe a wine that has lost its character,(tastingFahrenheitscale of temperature in which the freezing and boiling points ofaare 328 and 2128. To convert Fahrenheit temperatures towatersubtract 32, multiply by 5 and divide by 9; so 688FCelsius,208C. As a quick rough estimate, subtract 30 and divideequalstwo. bydel Massico DOCFalernoa DOC area in Campania, southwestern Italy, that pro-Italyespecially red wine from a blend of Aglianico, PiedirossoducesPrimitivo or Barbera grape varieties or from all PrimitivoandIt also produces some white wine. (pronounced fa laÂirn4grapes.maÂssik4)delleaf fanmajor virus disease of grapevines. Its main symptom is thataof the vine's leaf becomes distorted and has the appearanceparta fan. offarmyardterm) used to describe a pleasant aroma of straw and(tastingassociated with some fine red and white wines from thefarmsregion of France.BurgundyA A A A A A A A A A A A AFJohn Keats, August 28, 1819that is grown mostly in Germany (pronounced f0ab@r)colour or flavour as a result of old ageCompare CelsiusAlso called USA barnyardFar South West Australia see Henty

125 FerA A A A A A A A A A A AAfatterm) used to describe a wine that has a favourably high(tastingcontent, is low in acidity and offers a full-bodied, boldalcoholrich flavour. When a wine has not enough acidity to balanceandbody, it is referred to as flabby, and if a wine does not quitethethe quality of a fat wine, it is termed plump.reachres AOCFaugeÁan appellation in the Languedoc region of southernFrancethat grows mostly Carignan, Cinsault and GrenacheFranceto produce full-bodied red wines. Like a number of areasgrapesthe Languedoc, however, use of the Carignan grape is inofbeing replaced by Syrah, MourveÁ dre and Grenache, anddecline,up-to-date winemaking technology is being introduced.moref4 zhaÂir)(pronouncedfaultterm) a flaw in a wine that causes it to be atypical of the(tastingMartõ nezFaustinowine producer (bodega) in the Rioja DOCa region of Spain,afor its range of reserva and gran reserva red winesbest-knownthe Faustino label), together with a range of white and(underfeebleterm) used to describe wine that lacks any notable(tastingr feheÂwhite (pronounced fe hair)Hungarianfeminineterm) used to describe a wine that is soft and delicate,(tastingin comparison with other wines from the same regionespeciallygrape orFerred-wine grape variety grown in small quantities in parts ofaFrance and in Argentina where it is used to enhancesouthwesterncolour and aroma of red-wine blends. (pronounced fair)theCompare flabby; plumpstyle of wine and impairs enjoymentsparkling wines (pronounced fow st1en4 maar t1e neth)qualities of aroma, body or flavourFendant another name for Chasselas (pronounced f0aN daaN)Also called Fer Servadou

Oddbins Dictionary of Wine126A A A A A A A A A A A AAfermentproduct of fermentationafermentationchemical process during which the juice from grapes istheinto alcoholic wine. There are two stages of fermentationturnedcan occur. The first stage, called primary or alcoholicthatis the process in which the sugars within thefermentation,juice are converted into alcohol by a catalytic reactiongrapeand controlled by the enzymes in yeast. This first stage ofstartedstops either when the sugar has all been convertedfermentationwhen the alcoholic content is strong enough to kill off theorin the yeast (over 15% alcohol per unit volume). Theenzymesstage, called malolactic fermentation, occurs when thesecondacid in the wine is converted into a less astringent lacticmalicwith a by-product of carbon dioxide gas. Almost all redacidsee both stages of fermentation, but producers of whitewinesoften prevent malolactic fermentation to ensure that thewinetastes crisp and sharp. This second-stage fermentation iswinecontainerfermentationcontainer that holds grape juice during fermentation. Fer-acontainers were originally wooden barrels and casksmentationare now usually stainless steel tanks that allow the tem-butto be carefully controlled.peraturecalled fermentorAlsolock, fermentation trapfermentationone-way valve in a fermentation container that allows carbonaproduced as a by-product of fermentation to escape,dioxideallowing air, and so oxygen, to enter the containerwithoutyeastfermentationstrains of yeast that are used to start and control thepureprocess. Wild yeasts tend not to be as predictablefermentationhave largely been replaced with cultivated yeast strains.andfermentazionefermentation (pronounced fuÂr men taÂtsi oÅÂ nay)Italiannaturalefermentazionethe Charmat or bulk process (pronounced fuÂr men taÂtsi oÅÂItaliannay naÂttoo r0a lay)also avoided when the grapes are overripe and too sweet.fermentation in bottle see bottle fermentation

udding, field grafting 127fieldA A A A A A A A A A A AAon the skinsfermentedto describe wine that has been fermented with the grapeusedgrape skins and seeds in the same container. The solidjuice,is removed after fermentation.mattero PiresFernaÄPortuguese white-wine grape variety, grown throughouta(pronounced faÂir now põÂ resh)Portugal.called Maria GomesAlsoServadou another name for Fer (pronounced faÂir sair vaFerdooÂ)Fetzeran estate in Mendocino County, California, producing aUSArange of good-quality wines from Cabernet Sauvignon,wideBlanc, Riesling, Zinfandel and Chardonnay grapeSauvignonfeuillettea small wooden barrel of a type traditionally used in theFrenchFianoCampanian grape variety used to make Fiano di Avellinoadi Avellino DOCFianoa DOC zone in the Campania region of Italy, growing theItalyFiano grape variety to produce a good white wine (pronouncedlocalfi 0an4 dee av@ l1en4)blendfieldwine produced from the grapes of a vineyard that has beenawith several different grape varieties that are harvestedplantedtogetherbudding, field graftingfieldmethod of grafting grapevines in which the rootstock isaand allowed to grow for a season. The graft is thenplantedby fixing a small piece of the fruiting variety, which hasmadea single dormant bud on it, in a cut in the rootstock justjustground level. The graft is held in place with a rubberaboveand earth is piled up over the graft to keep the budpatchThe following season the original rootstock is cut offdormant.fermentor same as fermentation containervarieties (pronounced feÂts@r)Chablis region of France (pronounced foÈ yeÂt)white wine (pronounced fi 0an4)

Oddbins Dictionary of Wine128A A A A A A A A A A A AAabove the graft, ensuring that the dormant bud is the onlyjustavailable from which a shoot can grow.budfigterm) an aroma associated with wines made from the(tastinglevel filllevel of wine in a bottlethefilterstrain out any solids in a wine and clarify it just before it istoThe solids are mostly yeast cells and sediment thatbottled.spoil the wine.couldfiltrationprocess of removing solid matter or impurities from a winethepouring the liquid through a very fine filter. It is quicker butbyexpensive than letting the wine settle naturally. Filtration,morefining, improves the colour of a wine and provides a claritylikethe liquid; it is used particularly with white wines. The processtoremoves any unwanted bacteria and yeasts still present inalsowine that might continue to ferment once the wine has beentheThe drawback is that filtering can remove some of thebottled.and character of a wine and so it is avoided in fine wines.tastealso centrifuge filtrationSeefiningComparethe youngest of the categories of Marsala wine (pronouncedItalianf1enay, literally `fine')Champagnefinea term printed on labels of Cognac brandy that indicatesFrenchthe original wine, before it was distilled, was made fromthatgrown in the Champagne region of France (pronouncedgrapesf1en shom paÂnny@)field selection same as mass selectionfifth growth see cinquieÁ me cruSe millon grape variety or, in Australia, with Chardonnayfilm yeast same as flor1 fineremove any solid particles left in wine after fermentation.tofining See 2 fineSee also Marsala DOC

129 finoA A A A A A A A A A A AAfinesseterm) the well-balanced quality and elegant, subtle(tastingwine finewine, especially classic wine of classed growth orhigh-qualityLakes AVAFingera wine region of New York State, eastern USA, that growsUSAnative American grape varieties such as Catawba andmostlyConcordfiningmethod of removing solid matter or impurities from a wine byaa substance to the top of the bottle or barrel andaddingit to sink down through the liquid, gathering theallowingas it sinks. The original substance used for thisimpuritieswas egg white, but fine clay called bentonite is nowpurposeas a more effective agent. Fining, like filtration, improvesusedcolour of a wine and provides a clarity to the liquid. It alsotheany unwanted bacteria and yeasts still present in theremovesthat might continue to ferment once the wine has beenwineFining is now avoided by most producers of fine wine.bottled.filtrationCompareagentfiningsubstance used to clarify and purify wine, e.g. bentonite or eggafinishterm) the taste that lingers in your mouth after the wine(tastingbeen swallowed. It is often the best indicator of the qualityhasa wine. The length of time the taste lingers can vary from aoffinishingfinal steps in wine production before bottling, includingthefinolight-bodied dry sherry, normally the lightest and driest fromaestate, that is very pale yellow in colour and often served coldanan ape ritif. Fino is one of the two main types of sherry, theasbeing oloroso. (pronounced f1en4)othersherry Seeflavour and bouquet of very good winesimilar quality. The term has no official status.whiteshort to a long finish.fining, blending and filtering

Oddbins Dictionary of Wine130A A A A A A A A A A A AAfirmterm) used to describe a wine in which the tannin or acid(tastingAOCFitouan appellation in the Languedoc region of southernFrancethat grows mostly Carignan, Grenache and MourveÁ dreFranceto produce some of the best red wines in the regiongrapesacid fixednaturally occurring acid such as malic acid or tartaric acid withinaThese acids help balance the wine, reacting with alcohol tofruit.aromatic esters and giving the wine its bouquet.producefizz(informal)sparkle or effervescence in a wine1.sparkling wine2.flabbyterm) used to describe a wine that has too little acidity(tastingso does not have a well-defined taste.andfat; plumpCompareFlaschea bottle (pronounced flaÂsh@, plural Flaschen)Germanflat(tasting term) used to describe a wine that has very low acid1.so is out of balance and lacks any crispness or livelinesslevels,flavourand(tasting term) used to describe a sparkling wine that has lost2.effervescenceitsdore eflavescencedisease that causes yellowing and then kills grapevines which isaby an insect and by grafting (pronounced fla vetransmitteddo raÂy)saaNssflavourterm) the way a wine tastes, or one of the ways in which(tastingwine tastes, a complex interaction between grapes, soil, viticulturalatechniques and chemical processesfino amontillado see sherry (pronounced f1en4 @ monti l0ad4)content is noticeable, but in a good wayfirst growth see premier cru(pronounced f1etoo)

131floraisonA A A A A A A A A A A AAflavoursometerm) used to describe a red or white wine with a(tastingfleshyterm) used to describe a wine with a high alcohol content(tastinga low tannin content, giving it a full but smooth body andandtexture.smoothAOCFleuriea small cru (village and surrounding area) in the Beau-Francearea of the Burgundy region of France that grows Gamayjolaisto produce fruity red wine which should be drunk younggrapesfliertiny particle that sometimes appears in wine that is stored in aacold environment. These particles disappear when the wineveryup. warmsflightgroup of wines considered together in a tastingaflintyterm) used to describe a wine that has a dry, mineral(tastingIt is often used to describe white wines from thecharacter.region of France.Chablisde GascogneFlocblend of Armagnac and white wine served chilled as an ape ritifain the manner of Pineau des Charentes (pronounced floÂkrathergas koÂny@)d@floryeast that is sometimes seen floating and growing on theSpanishof wine during fermentation. It is most commonlysurfacewith sherry production or with other wines fermentedassociatedbarrels. The barrels are not filled, leaving enough air for theinto grow. (pronounced flawr, literally `flower')yeastfloraisonflowering period of grapevines (pronounced flaw ray zoÂN)thepleasant, full flavourCompare lean(pronounced fluÂree)Compare stonyAlso called film yeast

Oddbins Dictionary of Wine132A A A A A A A A A A A AAfloweryfloral,term) used to describe white wines that have an aroma(tastingabortionfloraldisorder of some varieties of vine that causes many of theato fail to develop properly, leading to a very reducedflowerscropfloweringperiod when a grapevine flowerstheflutea tall, thin glass with a long stem, usually used to serve1.Champagnea tall, thin bottle used in different countries and regions, e.g.2.winemakersflyingwinemakers, usually young and technically trained,Australiantake their expertise to Europe and South America to helpwhowinemaking practices theremodernisefoilthin metal capsule covering the cork and top of the neck of aaBlancheFollewhite grape variety originally grown in the Cognac region ofaFrance to make Cognac and Armagnac. It was affectedwesternphylloxera and rot and is no longer much grown in thesebyalthough it is still grown in the Loire region. (pronouncedareas,bl0aNsh)folNoireFollered-wine grape variety grown in Provence and adjoiningaFondillonhigh-alcohol sweet white wine made from the Monastrellavariety using a solera system in the Alicante DO ingrapeSpain (pronounced fon d1e ly4n)southeasternFonseca GuimaraÄ ensFonseca,famous producer of port (pronounced fon seÂk@)aof fresh flowers, e.g. white Mosel winesflowery see floralin parts of Germany and Francewine bottleAlso called Gros Plantregions of France (pronounced fol nw0ar)

133 fraisA A A A A A A A A A A AAfood-friendlyterm) used to describe a wine that goes very well with(tastingfoodfoodiesee palatefore-palatesee Coà tes du ForezForezwinefortifiedwine that has had extra alcohol added to prevent furtheraand to increase the alcohol content. Dessert winesfermentationhigh levels of alcohol such as port, Madeira and sweetwithare fortified with brandy during fermentation to stop thesherryprocess while there is still sugar in the wine to givefermentationsweetness.itfortifyadd alcohol, usually brandy, to wine to stop further fermentationtoand increase the alcohol contentforwardterm) used to describe a wine that gives an immediate(tastingof fruitiness, often because it has matured too earlyimpressiongrowth see quatrieÁ me crufourthgrape foxwild grape, Vitis labrusca, native to the eastern USA that hasafruit and is the source of many cultivated grapepurplishvarietiesfoxinessterm) the degree to which a taster can notice the foxy(tastingfoxyterm) used to describe the character of a wine, normally(tastingmade from a variety of the American fox grape, Vitisonelabruscafragrantterm) used to describe a wine that is aromatic and(tastingfraisused on wine labels to indicate the wine should be servedFrench(tasting term) a wine that goes very well with foodtaste in a wineflowerychilled (pronounced fray, literally `cool')

Oddbins Dictionary of Wine134A A A A A A A A A A A AAFrancemost important wine-producing country in the world.theleads the field both in wine production and in consumptionFranceof wine per capita. Consumption is, however, falling,the French are drinking better-quality wines. Francealthoughthe admittedly controversial method of classifyingintroducedas crus classe s in the classification of 1855 and developed awinescontrolled national Appellation d'Origine Controà le estrictlyto help define and regulate wine production in differentsystemof the country. The country makes a very diverse range ofareasvery light rose wines in Provence in the south, an areawine:also produces full-bodied reds; predominantly whitewhichin the Loire and Alsace; and strong, classic red wineswinesthe Bordeaux region that can age for tens of years. The classicinof Bordeaux, Burgundy, the Rhoà ne and Champagne havewinesinfluence on every winemaker and producer in the worldexertedhave set the standards to which all aspire. However, inandthe success of the wines of New World producers inreturn,Wine regions of FranceAustralia and the USA has encouraged the more basic levels of

135FreisaA A A A A A A A A A A AAFrench wine industry to greatly improve vineyard andthepractices and the results can be seen in the vastlywinemakingDOCFranciacortaa DOC area in the Lombardy region of Italy producing aItalysparkling (spumante) white wine from Pinot Blancwell-knownBianco) and Chardonnay grapes using the me thode(PinotThe area also produces good still white wineschampenoise.some red. (pronounced fraÂnch@ kaÂwrt@)andFrankenan Anbaugebiet (quality wine-producing region) in theGermanyof the Bavaria region of Germany that grows mostly whitenorthvarieties such as Sylvaner, Riesling and MuÈ ller-ThurgaugrapeRiesling another name for Sylvaner (pronouncedFrankenr1essling)fraÂngk@nDOCFrascatia DOC area in the Latium region of Italy near Rome thatItalymostly Malvasia, Trebbiano and Greco grapes to producegrowsfruity white wine that ranges from dry to sweet (pronouncedfra sk0ati)free-runto describe red wine that has just fermented and is drawnusedjuicefree-runthat has come out of crushed grapes (the must) without anyjuiceFreisared-wine grape variety grown in the Piedmont region ofaItaly that produces a fruity light red wine withnorthwesternacid content (pronounced fraÂyz@)highimproved wines emerging from regions such as the Languedoc.FranconiaEnglish name for the Franken region of Germany (pro-thenounced frang koÅÂni @)to produce dry white wines (pronounced fraÂngk@n)RiverFranklanda wine-producing area in Western Australia, a sub-Australiaregion of the Great Southern regionoff before it is pressedpressingAlso called Fresa; Fresia

Oddbins Dictionary of Wine136A A A A A A A A A A A AAFreixenetof the biggest sparkling wine producers in the world, basedoneBarcelona, Catalonia, Spain, with a range of good ordinarynearvintage sparkling Cava wine (pronounced fraÂy shen eÂt)andColombard another name for Colombard (pronouncedFrenchkoÂll@m baar, used in the USA)freÂnchoakFrenchtype of oak traditionally used when making wine barrels. Itaa flavour of vanilla and cedar to wine and is used to ageimpartsand red wines.whitevermouthFrenchvermouthunsweetenedFrescobaldione of the oldest and most important winemaking com-Italyin Italy with major vineyards around Florence in thepaniesregion and producing a wide range of very good winesTuscanyfreshterm) used to describe a young white wine, or light red(tastingthat has a level of acidity that provides a pleasant, cleanwine,palateFriulia wine-producing area of northern Italy that includes theItalyfrizzantelightly sparkling. The word is equivalent to `pe tillant' inItalianand is used to describe sparkling wines made at a lowerFrenchthan Champagne or spumante. (pronounced fri tsaÂnpressureAOCFronsaca small appellation on the right bank of the DordogneFrancein the Bordeaux region of western France that producesriverred wines, mostly from Cabernet Franc grapes (pronouncedonlyfroÂN sak)Fresa another name for Freisa (pronounced fraÂyz@)(pronounced freÂsk4 baÂldi)Fresia another name for Freisa (pronounced fraÂyz@)Grave del Friuli DOC (pronounced fri 2oli)tay)

Blanc 137FumeÂA A A A A A A A A A A AAFrontignanfroÂNti nyaaN)(pronouncedanother name for Muscat aÁ Petits Grains1.see Muscat de Frontignan AOC2.fructoseof the two main naturally occurring sugars in fruit, includ-onegrapes. It reacts during fermentation to form alcohol andingthat provide most of the body and flavour of wine.estersfruitterm) a fruity taste in wine(tastingfruit-driventerm) used to describe the predominant taste of fruit in a(tastingfruityterm) used to describe a wine with a pleasant bouquet,(tastingand taste of fruit. This bouquet is produced by thesmellesters developed in a wine by chemical reactionsaromaticder FuÈa large wine cask (pronounced f2od@r, plural FuÈ der)Germanfullterm) used to describe a wine with a round, rich flavour,(tastingas a good point, but sometimes implying that the winenormallynot elegant. When describing red wines, it normally refers toiswith higher levels of tannin and alcohol, e.g. Barolo orwineteauneuf-du-Pape wines. When describing white wines itChaÃrefers to wines with high levels of alcohol or glycerol.normallybigComparefulsometerm) used to describe a wine that is full-bodied and(tastingBlanc another name for Sauvignon Blanc (pronouncedFumeÂmay bl0aN)f2ofront palate see palateCompare glucosered or white winebetween the acids and alcohol.full-bodied see bodyfruity, sometimes a bit too much so

Oddbins Dictionary of Wine138A A A A A A A A A A A AAfumigationprocess used to sterilise barrels by burning sulphur in athebarrel. The burning sulphur forms sulphur dioxide,closedkills any yeast or bacteria left in the barrel.whichfungusmicroorganism such as a yeast, mushroom or mould. Someacause plant diseases such as mildew. Yeasts react withfungito form alcohol during fermentation.sugarFurmintwhite-wine grape variety grown in the Tokay region in north-aHungary and used to make the well-known sweet desserteasternTokay (pronounced f5  or mint)wineoil fuselmixture of higher alcohols and esters that are created duringat fuÃa barrel (pronounced f5o)Frencht neuf fuÃa new barrel, which adds to the flavour of the wineFrenchdistillation of wine and provide most of the flavour of brandy(pronounced f5o noÈ f, plural fuà ts neufs)

come; good wine is a good familiar creature if it be well used;Come,no more against it.exclaimGaglioppored grape variety with high sugar content and medium acidityaas the grape of the red wines produced in the CiroÁbest-knownin the Calabria region of Italy (pronounced ga lyoÂpp4)DOCGaiaa Greek wine producer with vineyards in the NemeaGreeceof the northeastern Peloponnese in southern Greece andregionon the island of Santorini (pronounced g7 @)alsoAOCGaillacan appellation in southwestern France growing a wideFranceof grape varieties including Duras, Fer and Gamay forrangeand rose wines and Mauzac for white wines (pronouncedredg7 yak)MousseuxGaillacslightly sweet sparkling white wine made in the Gaillac AOCaFrance using the me thode champenoise (pronounced g7 yakinsoÈÂ) mooPerleÂGaillacslightly sparkling (pe tillant) white wine produced in theaAngeloGaja,most famous, innovative and respected wine pro-Piedmont'sand an Italian who has travelled the world for decadesducerthe wines of Barbaresco and Barolo with almostpromotingzeal. He pioneered the method of maturing Italianmissionaryin small oak barrels and has even planted ChardonnaywinesCabernet Sauvignon in his vineyards. His wines are opulent,andpowerful and expensive. When Gaja introduced Ca-intense,Sauvignon to Piedmont he named it Darmagi, localbernetfor `What a pity', which is what his father said everydialectA A A A A A A A A A A A AGWilliam Shakespeare, 1602±1604Gaillac AOC in France (pronounced g7 yak pair laÂy)

Oddbins Dictionary of Wine140A A A A A A A A A A A AAhe walked past the Cabernet Sauvignon vines that hadtimethe native Nebbiolo.replacedGallolarge wine company based in Modesto, California, USA. Itadeveloped by the brothers Ernest and Julio Gallo. (pronouncedwasgaÂll4)gallona measure of capacity equivalent to 8 pints, or 4.55 litres, used1.for liquids and for measuring dry goods.bothcalled imperial gallonAlsoUSA a measure of capacity equal to 3.78 litres, used only for2.liquidsnerogalloa black cockerel logo embossed onto the bottles ofItalianGamay Noir aÁ Jus BlancGamay,black grape variety grown in the Beaujolais region of Bur-aFrance, and used, particularly, as the sole source forgundy,AOC wines. It is also used in other regions in FranceBeaujolaisin South Africa and California, USA to produce fruity redand(pronounced ga maÂy or ga maÂy nw0ar a zh2o bl0aN)wines.BeaujolaisGamayblack grape variety grown in California, USA. It is notato the Gamay grape variety but to the Pinot Noir grape,relatedis now often labelled as such. (pronounced ga maÂy boÂzh@andDOCGambellaraa DOC area in the Veneto region of Italy, near Venice thatItalythe Garganega grape to produce light, dry white winesusesin style to the white wines from the neighbouring Soavesimilargameyterm) used to describe a bouquet of old wines that is(tastingGarganaGarganega,white-wine grape variety widely grown in the Soave andaChianti DOCG wines (pronounced gaÂll4 naÂir4)laÂy)DOC (pronounced gaÂmb@ l0ar@)similar to the smell of slightly decaying game birdsGambellara DOC areas of the Veneto region of Italy to produce

DOC 141GaviA A A A A A A A A A A AAcrisp dry white wines (pronounced g0arg@ naÂyg@ or gaarlight,g0an@)another name for Grenache (pronounced gaar naÂch@,Garnachain Spain)usedBlanca another name for Grenache Blanc (pronouncedGarnachagaar naÂch@ blaÂngk@, used in Spain)Tinta another name for Grenache (pronounced gaarGarnachat1ent@, used in Spain)naÂch@na origemgarrafadaproduced and bottled at a winery from grapes grownPortuguesethe winery's own vineyards. (pronounced gar@ f0ad@ na oriinzheÂN)garrafeiraa word used on wine labels to indicate a red winePortuguesehas been aged for at least three years or a white wine thatthatbeen aged for at least one year (pronounced gaÂrr@ faÂyr@)hasGasconya wine-producing region of southwestern France knownFrancegassyterm) used to describe a wine that has suffered from(tastingsecondary fermentation in the bottle, producingunexpectedcarbon dioxide. Though not unpleasant in whiteunwantedDOCGGattinaraa DOCG area in the Piedmont region of northwestern ItalyItalyDOCGavia DOC area in the Piedmont region of northwestern ItalyItalyGarnaccia another name for Grenache(pronounced gaarnaÂch@, used in Italy)Compare estate bottledespecially as the home of Armagnacwines, gassiness produces bitter red wines.grows the Nebbiolo grape variety to produce good fullbodiedthatred wines that are aged for at least four years (pronouncedgaÂtti n0ar@)grows the Cortese grape variety to produce a good drythatwine as well as a sparkling (spumante) version (pro-whitenounced g0avi)

Oddbins Dictionary of Wine142A A A A A A A A A A A AAifie gazeÂcarbonated (pronounced ga zay yee fyaÂy)FrenchGeelonga cool winemaking region immediately to the west ofAustraliaVictoria, that grows the Chardonnay grape varietyMelbourne,white wines and Pinot Noir for red winesforGeisenheima town in the Rheingau of Germany known for itsGermanycollege of viticulture as well as its vineyardsworld-famousvery good Riesling wine. One of the most significantgrowingof the college was Professor MuÈ ller-Thurgau who inmemberscrossed Riesling and Sylvaner vines to produce the MuÈ ller-1882winegenericprinted on labels in the USA for marketing blended winewordsin the USA of ordinary quality and labelled as if fromproducedwell-known wine-producing region of Europe, e.g. Burgundy,agenerosoused to describe a wine with a higher-than-normal levelSpanishalcohol that is normally served as an ape ritif or dessert wineofheÂnn@ roÅÂss4)(pronouncedgenerousterm) used to describe a wine that is full-bodied, rich in(tastingmodification, genetic engineeringgeneticinsertion of DNA from another variety or a differenttheinto the genetic material of a grape variety to produceorganismyields, improve disease resistance or combine character-higherof two or more varieties, e.g. flavour with early ripeningisticscooler northern climatesforIndicationGeographicthe Australian system of specifying a wine's origin, a zone,inor subregion from which at least 85% of the grapes usedregionthe wine's production must derive. The structure of Geo-inIndication was introduced in December 1993 to meetgraphicrequirements for the European Union and the USA. It isexportby the Australian Wine and Brandy Corporationadministered(AWBC).Thurgau grape variety. (pronounced g7z'n h6m)Chablis or Chiantiflavour and bouquet and has high levels of alcohol

143GermanyA A A A A A A A A A A AAGeorgiawine-producing country, a former member of the USSR, toanorth of Turkey and south of Russia with a coast borderingtheBlack Sea. Although not well-known, the quality andtheof wine exports are growing. The main regions arequantityKartli, Imereti and Racha-Lechkhumi, growing aKakheti,geraniumterm) a smell that is reminiscent of crushed geranium leaves(tastingGermanyEuropean country, the seventh-largest wine-producing nationathe world, that mainly produces, and is best-known for, whiteinbecause of its cool climate. It grows mostly the MuÈ ller-winesRiesling and Sylvaner grape varieties. Germany has 13Thurgau,growing regions over the country, called Anbaugebiete,generalare divided into smaller Bereiche (districts), Grosslagenwhichareas) and the highly specific Einzellagen (vineyards).(generalWine regions of Georgiarange of local grape varieties.and is a fault caused by sorbic acid reacting with lactic bacteriaThe German wine classification system, set up in the 1970s, has

Oddbins Dictionary of Wine144A A A A A A A A A A A AAbroad categories: QualitaÈ tswein mit PraÈ dikat (QmP) forthreewine, QualitaÈ tswein bestimmtes Anbaugebiet (QbA)top-qualitymiddle-quality wines and Deutscher Tafelwein (DTW) forforwines. Within the top QmP classification there are six levels,tablefrom top to bottom as: Trockenbeerenauslese, Eiswein,rangingAuslese, SpaÈ tlese and Kabinett. Under the clas-Beerenauslese,system adding sugar to wine (chaptalisation) is allowedsificationDTW- and QbA-quality wines but not for QmP higher-forwines. In addition to these levels of wine classification,qualityfurther laboratory test on the finished wine is carried out, and toathat the wine meets levels of sugar and alcohol the wine isconfirman Amtliche PruÈ fungsnummer (A.P.Nr), which isassignedon the label. Germany has long been synonymous withprintedsemisweet wines stacked in huge quantities on super-cheap,shelves. This has left a lasting impression on wine consumersmarketone that the German wine industry is finding it hard tooff. But Liebfraumilch and Piesporter Michelsberg areshakein popularity and the future for German wine must lie inwaningdrier, fuller single estate wines that are being increasinglytheand especially in those using the Riesling grape.producedWine regions of Germany

145GirondeA A A A A A A A A A A AAgerminatea plant seed) to start to grow by breaking out of the seed(ofGerovassilioua Greek wine producer with vineyards around EpanomiGreeceThessaloniki in northeastern Greece (pronounced yeÂrr4 vanearseeÂlyoo)AOCGevrey-Chambertina famous appellation around the small town of Gevrey-Francein the Coà te de Nuits district of the Burgundy regionChambertinFrance that grows Pinot Noir grapes to produce high qualityofwines in various grand cru vineyards. (pronounced zheÂvvreeredtaÂN)shoÂmb@rrztraminerGewuÈwhite grape variety grown in the Alsace region of France andaAustralia, Germany, New Zealand, the USA and Chile. Itinhighly flavoured, perfumed, spicy medium sweet orproduceswhite wines. (pronounced g@ v2orts tra meen@r)drycalled Traminer; TraminiAlsoDOCGhemmea DOC wine-producing zone in the north of the PiedmontItalyof northwestern Italy that produces good red wine primarilyregionfrom the Nebbiolo grape variety (pronounced geÂmmay)AOCGigondasan appellation in the Rhoà ne region of southern FranceFranceproduces mostly full-bodied red wines from Grenache andthatgrapes (pronounced zh1e goN d0a)CinsaultGirondezhee roÂnd) France(pronounceda tidal estuary in the Bordeaux region of France into which1.Garonne and Dordogne rivers flow. Most of the finesttheof the Me doc are on the right bank of this estuary.vineyardsone of the 95 de partements of southwestern France that2.casing and forming the first roots and a shootgeropiga see jeropigaChambertin AOC; Chambertin Clos de BeÁ ze AOC;SeeAOC; Mazis-Chambertin AOC; Ru-Charmes-Chambertinchottes-Chambertin AOCcovers roughly the same area as the Bordeaux region

Oddbins Dictionary of Wine146A A A A A A A A A A A AAGisborneZealand a wine-producing region in New Zealand, in theNewof the North Island, producing mainly white wines fromeastMuÈ ller-Thurgau, Chardonnay and Sauvignon Blanc grapetheAOCGivrya village appellation in the Coà te Chalonnaise area of theFranceregion of France that produces mostly fruity, lightBurgundywine from Pinot Noir grapes (pronounced zh1evree)redglassobject that holds wine so that it can be tasted, enjoyed andanThe shape of the glass is very important, particularlydrunk.tasting at a professional level: the glass should be clear towhenthe true colour of the wine and the shape of the bowl shouldshowin slightly at the top to allow the scents from the wine totaperthere when the taster smells the wine. There is an ISOconcentrateOrganization for Standardization) standard(Internationaland size of glass that is recommended for tasting wine.shapeonly glass not in this shape is a flute-style tall, thin glass forTheChampagne, since the older-style wide, shallow glassesdrinkingChampagne allow the bubbles to disperse too quickly.forGlenrowana wine-producing region in northeastern VictoriaAustraliaglogghot punch consisting of brandy, red wine and sherry, fla-awith sugar, spices, fruit pieces and blanched almonds. Itvouredoriginally served in Scandinavia at Christmas.wasglucoseof the two main naturally occurring sugars in fruit, includ-onegrapes. It reacts during fermentation to form alcohol andingthat provide most of the body and flavour of wine.estersglycerineglycerol,colourless liquid formed during fermentation that adds a littleavarietiesCompare fructosehwein gluÈred wine flavoured with spices and added sugar (pro-warmednounced gly2o v6n)to the sweetness and smoothness of a wine

t de terroir 147gouÃA A A A A A A A A A A AAgnarlyused to describe an old, knobbly or twisted vine1.used to describe a rough red wine that has extracted too much2.from the grape skinstasteGodellowhite grape variety native to the Valdeorras area of the Galiciaaof northwestern Spain that produces good crisp whiteregion(pronounced go daÂy lyo)winesles ByassGonzaÂof the best-known sherry houses in Jerez de la Frontera,onethat produces a best-selling fino sherry together with aSpain,of other styles and a range of brandies (pronounced gonrangez0a less b7 @ss)gooseberryterm) used to describe a white wine, especially one(tastingValleyGoulburna large wine region north of Melbourne, Victoria, thatAustraliared wines from the Syrah (Shiraz) and Cabernetproducesgrape varieties and white wines from MarsanneSauvignonGoumenissaan appellation in northern Greece that produces redGreecewhite wines and a good rose from the Xinomavro grapeand(pronounced goo meÂnni sa)varietyt gouÃtaste (pronounced goo)Frencht de bouchongouÃ(tasting term) the quality of a wine that is corkedFrencht de terroirgouÃ(tasting term) the combined characteristics of the region,Frenchand soil (the `terroir') that can be tasted in a wine. Forclimatethe tasting term `flinty' refers to the gouà t de terroirexample,Chablis. (pronounced g2o d@ ter rw0ar, literally `taste ofofearth')from the Sauvignon Blanc grape variety, with a slightlymadepleasantly acidic taste or an aroma reminiscent of goose-butberries(pronounced g2o d@ boo shoÂN, literally `taste of cork')

Oddbins Dictionary of Wine148A A A A A A A A A A A AAanother name for Verdelho (pronounced goo vaÂy4,Gouveioin Portugal)usedgoverno alla toscanagoverno,a former traditional winemaking technique in Italy,ItalianTuscany, in which semi-dried must from a previousespeciallyof winemaking was added to newly fermented wine tobatchthe secondary fermentation process. This was useful in old,startcellars but also produced softer wines with more alcoholcolda richer colour, and sometimes with slight effervescence.andgo vuÂrno or go vuÂrno ala toss k0ana)(pronouncedGracianored-wine grape variety grown mostly in the Rioja and Navarraaof Spain that produces a fragrant, richly coloured red wine.regionshas low yields, so has largely been replaced in the Rioja region,Itis being planted again in Navarre. (pronounced graÂthi 0an4)butcalled MorastelAlsograftpiece of plant tissue inserted into another plant and growingagraftingmethod of propagating vines that is the only sure way ofaplants resistant to phylloxera or other diseases. Aproducingrootstock is used and a piece of a fruitingphylloxera-resistantwhich has a single bud, is inserted into a hole in thevariety,so that the inserted stem (the scion) can draw nu-rootstockfrom the rootstock and grow. The join heals with timetrientsthe new fruiting stem produces grapes, while the rootstockandresistant to disease.remainsgreen grafting; T-bud graftingSeeuniongraftplace where the scion joins the rootstocktheW. & J.Graham,of the top port companies producing very good vintage portonegracefulterm) used to describe a wine that is subtle, well-(tastingbalanced and generally pleasing to drinkfrom itwell as a good second-label port, Malvedos. It is owned by theasfamily who also own Dow, Warre and Smith Wood-Symingtonhouse.

cuve e 149grandeA A A A A A A A A A A AAAlainGraillot,well-known wine producer based in the Crozes-Hermitageain the northern Rhoà ne region of southern France (pronouncedAOCgr6 4Â)cru granda term with different meanings in different parts ofFrenchIn Bordeaux, the title is given to some estates, but apartFrance.indicating good wine, has no real legal significance and isfromrelated to grand cru classe . In Burgundy, it is used to denotenotof the 30 or so vineyards judged to be the best in the region,oneit does not always guarantee the best wine, since onethoughin Burgundy is often split between different producers;vineyardis above the premier cru classification. In the Champagneitit is the top rating for a village that produces the bestregion,although in Champagne the estate or Champagne house iswines,more important. In Alsace, it is the top classification for theoftenvineyards and wines of the region. (pronounced graaN kr5  o,best`great growth', plural grands crus)literallycru classeÂgranda term with different meanings in different parts ofFrenchIn the Me doc area of Bordeaux, estates listed asFrance.me cru, troisieÁ me cru, quatrieÁ me cru or cinquieÁ me crudeuxieÁthird, fourth or fifth growth) in the classification of(second,can use the term grand cru classe on their labels. In the1855later classification of the Saint-E milion region, this wasmuchto the second-best wines of the area, though these areawardednot as good as those of the Me doc deuxieÁ me cru rating thatstilluse a similar wording. (pronounced gr0aN kr5o kla saÂy,canChampagneGrandea small area in the Cognac region of western FranceFrancevineyards that grow some of the best grapes for distillinghavingCognac (pronounced gr0aNd shom paÂnny@)intocuve egrandeused on French wine labels to imply a top-quality wine,FrenchGrampiansa winemaking region in west-central Victoria, north-Australiaeast of Hentyliterally `great classed growth', plural grands crus classe s)but with no official status (pronounced graaNd k5o vaÂy)

Oddbins Dictionary of Wine150A A A A A A A A A A A AACuve e see KrugGrandemarquegrandeany one of the best estates of the Champagne region ofFrench(pronounced graaNd m0ark, plural grandes marques)FranceRoussillon AOCGrandan appellation in the Roussillon area of southern FranceFrancevin grandused on labels to describe good wine, but with no officialFrench(pronounced graaN vaÂN, literally `great wine', pluralstatusvins)grandsGrangeexcellent red wine usually made wholly from the Syrahangrape that was developed for Penfolds in South(Shiraz)by Max SchubertAustraliareservagrana very good wine that has been aged for at least fiveSpanish(pronounced gran r@ zaÂirv@)yearsgrapefruit, technically a berry, from a vine that is used to produceaAlthough many other types of fruit can also be used towine.wine, grapes dominate the world market. When makingproducethe grapes are usually crushed to break open the skin, thenwineto release the juice from inside the grape, then fermentedpressedconvert the natural sugars in the grape juice into alcohol.toconcentrategrapegrape juice, in which the water content has beenconcentratedso that the concentration of soluble solids is increasedreducedaround 70 degrees on the Brix scale. It is very sweet and istoto add sugar to a wine during a process called chaptalisation,usedwhich is illegal in some countries such as Italy, to increasealcohol content or sweetness of the wine.thecalled concentrateAlsograpefruitygrapefruit,term) a taste or aroma found in some white wines(tastingskingrapetough skin protecting and enveloping the pulp of grapetheThe skin provides the colour of red wine, together with aberries.of its flavour, acidity and tannins.lotthat produces sweet wines (pronounced gr0aN roo see yoÂN)

151GravesA A A A A A A A A A A AAgrapevineplant of the genus Vitis that produces grapesagrapeyterm) used to describe a wine that smells and tastes like(tastinggrapesgrappaan Italian spirit distilled from the residue (`pomace') leftItalianfrom fermentation of grapes, not from wine like Cognac,overa dry highly alcoholic drink. In France spirit made inproducingway is called marc. (pronounced graÂpp@)thisgrassyterm) used to describe the pleasant aromas and flavours(tastinga wine that are reminiscent of newly cut grass or hay. It isinused of wines made from the Sauvignon Blanc grape.oftenanother name for Pinot Gris (pronouncedGrauburgunderb5or guÂnd@r, used in Germany)groÂwdel Friuli DOCGravea DOC area in northeastern Italy that grows a range ofItalyFranc, Cabernet Sauvignon and other local grapeCabernetfor red wines, Chardonnay, Pinot Blanc and Pinotvarietiesfor white wines and Merlot for its rose wines (pronouncedGrisdel fri 2oli)gr0avaygravellyterm) used to describe a wine that has the clean smell of(tastingsoil, as opposed to damp compost or clay. It is most oftendryto describe wines from the Graves region of France.usedgravesa region where the soil is stony (pronounced graav,FrenchGravesa wine-producing area in the Bordeaux region of south-FranceFrance, named after its stony, gravelly soil. It produceswesternwide range of very good wines and contains a number ofawith the best in the north of the area called Pessac-appellations,ognan AOC. In the classification of 1855 only the wines fromLeÂMe doc area were considered good enough: theneighbouringnon-Me doc exception in the list was Chaà teau Haut-Briononlythe north of the Graves area, which was given a premier cruin(pronounced graav)ranking.literally `gravel')

Oddbins Dictionary of Wine152A A A A A A A A A A A AAAOCGravesan appellation in the south of the Graves area of theFranceregion of France producing red wines from CabernetBordeauxCabernet Franc and Merlot grapes and dry whiteSauvignon,from Sauvignon Blanc, Se millon and Muscadelle grapeswinesgraav)(pronouncedde Vayres AOCGravesa small appellation in the Bordeaux region of FranceFrancegets its name from its stony soil and produces dry whitethatand red wines. It is not part of the Graves region.winesSupe rieures AOCGravesa small appellation producing a small quantity of dryFrancesweet white wines in the south of the Graves area of theandregion of France from Sauvignon Blanc, Se millonBordeauxMuscadelle grapes (pronounced gr0av s5o paÂyr yuÂr)andSouthernGreata large and important wine region in the southwest ofAustraliaAustralia, having five subregions: Albany, FranklandWesternMount Barker, Porongurup and Denmark. It producesRiver,red wines from Cabernet Sauvignon, Syrah (Shiraz) andgoodGrecanicowhite-wine grape variety grown in Sicily and parts of GreeceaGrechettowhite-wine grape variety grown in Italy that produces a richaGrecogreÂk4)(pronounceda white-wine grape variety grown in the south of Italy to1.rich white wines either in a dry or sweet styleproducedi Ancona another name for Albana (pronounced greÂk4Grecoan koÅÂn@)deedi Tufo DOCGrecoa DOC area near Naples in Italy, growing mostly theItalygrape variety to produce dry white and sparklingGrecowines (pronounced greÂkk4 dee t2of4)(spumante)(pronounced gr0av d@ vaÂir)Pinot Noir grapes and white wines from Chardonnay and Riesling.(pronounced greÂk@ n1ek4)white wine (pronounced gre keÂtto)2. another name for Albana (no relation of Greco proper)

153GreeceA A A A A A A A A A A AAGreeceworld's 14th-largest wine-producing country and generallytheto be the birthplace of wine. It is uncertain howconsideredarrived in Greece. It may have been brought to CretewinemakingPhoenician traders, or it may have arrived from the north, bybyfrom Asia Minor. There is evidence of winemaking on Creteland,the Minoan civilisation in the middle of the third millenniumduringBC. Evidence also suggests that winemaking was common inand around the Aegean a few centuries later. It is knownGreecesweet wines were popular and the Greeks were not afraid tothatwine with water, honey, spices and even sea water. Greekmixoften bore the flavour of the pine resin with which theywinesthe amphorae and jars used to store wine. Retsina ± pineresin-flavouredcoatedwine ± enjoys immense popularity in modernAncient Greece may fairly be said to have invented wineGreece.a social and cultural phenomenon, to have technically masteredasart of winemaking and, trading wine wherever Greek shipstheto have been responsible for the spread of viticulturesailed,the western world. However the Ottoman Empirethroughoutthe industry until the late 20th century. A wide array ofinhibitedWine regions of Greece

Oddbins Dictionary of Wine154A A A A A A A A A A A AAgrowing conditions, offering an extraordinary palette ofdifferentand varieties, encouraged producers and winemakers tostylesaway from cheap bulk wines and invest in modern winemakingmovemethods and technology. New stainless steel wineries, newbarrels and increased awareness of terroir and microclimatesoakall contributed to a substantial improvement in GreekhaveConsequently, numerous producers of quality wines havewine.such as Gaia, Gerovassiliou, Boutari, Tsantali andemerged,Many of the top Greek winemakers have learntAntonopoulos.trade in more traditional winemaking regions such astheirBordeaux and parts of Australia. Legally, three categoriesBurgundy,of Greek wine may be made. Appellation of Origin ofQuality (OPAP) and Controlled Appellation of OriginSuperiorare used to describe wines, sweet and dry, from defined(OPE)made in prescribed ways, using particular grape varieties.areas,28 wines enjoy appellation status. Epitrapezios Oenos (vinsSometable) include the Topikos Oenos (vins de pays) and thedekata Paradosi (Traditional Appellation). Topikos Oe-Onomasiawines bear the name of the region, county or town, from whichnoscome. The vast majority of Greek wines are made fromtheyindigenous varieties such as Xinomavro, AghiorghitikouniqueLimnio.andgreen(tasting term) used to describe a wine that is still too acidic or1.young to drink and enjoytoo(tasting term) used to describe a wine with high acidity and2.graftinggreengrafting technique that is used to introduce a new fruit-bearingavariety onto an existing rootstock. A T-shaped notch isgrapeat the top of the rootstock and the new variety grafted intomadenotch. thiscalled T-bud graftingAlsopeppergreenterm) an aroma associated with red wines made from the(tastingFranc grape variety and also from Cabernet SauvignonCabernetgrapes grown in a cool climateValley-Solano AVAGreena small AVA region of California, between San FranciscoUSAgrassy flavoursand Sacramento that sells its products mainly locally

155GrilloA A A A A A A A A A A AAValley-SonomaGreena subregion of the Russian River Valley AVA in CaliforniaUSAhas a cooler climate than the Green Valley-Solano area andthatChardonnay and Pinot Noir grapes to produce still andgrowswinegreenliteral translation of Vinho Verde, a wine of PortugalaGrenachered-wine grape variety widely planted around the world,ain hot and dry regions, and producing big, pepperyparticularlyIt is very popular in southern France and also in Spain,wines.it is known as Garnacha. (pronounced gr@ naÂsh)wherecalled Carignan Rosos; Garnaccia; Garnacha; GarnachaAlsoBlancGrenachewhite-wine grape variety, widely grown in southern FranceaSpain, producing white wines with low acid levels and highandcontent. (pronounced gr@ naÂsh bl0aN)alcoholNoir another name for Grenache (pronounced gr@Grenachenw0ar)naÂshRiesling another name for Trousseau Gris (used in NewGreyZealand)rot greydisease caused by the fungus Botrytis cinerea that can destroyaberries. If the rot is carefully controlled on white grapes,grapeeffect of shrivelling the grapes concentrates the sugars anditsa very sweet wine.producesalso noble rotSeeGrignolinored-wine grape variety that was originally from the Piedmontaof northwestern Italy but is now grown in other countriesregionused to produce light-bodied red wines (pronounced grõ nny@andGrilloSicilian white-wine grape variety used especially in the makingasparkling white and red winesTinta; Grenache NoirAlso called Garnacha Blancal1en4)Grillet see Chaà teau-Grilletof Marsala (pronounced gr1el l4)

Oddbins Dictionary of Wine156A A A A A A A A A A A AAgripterm) a firm texture of a wine, usually with high levels of(tastinggrispale rose .(pronounced gree, literally `grey')FrenchConstantiaGrootAfrica a wine-producing estate in Constantia in CapeSouthSouth Africa, producing good Sauvignon Blanc andProvince,millon wines (pronounced hr2ot kon st0anty@)SeÂGroppellored-wine grape variety grown mostly in the Lombardy regionaGroslotred-wine grape variety mostly grown in the Loire region ofato produce ordinary medium sweet Rose d'Anjou wines.FrancegroÅ l4Ât)(pronouncedManseng see Manseng (pronounced gr4 maaN saÂN)GrosPlant another name for Folle Blanche (pronounced groÅÂGrosPlant VDQSGrosa VDQS wine-producing area in the Loire region ofFranceproducing dry white wine from Folle Blanche (GrosFrancegrapes (pronounced gr4 pl0aN)Plant)GewaÈ chsGrossesa new category of top-quality dry white wines fromGermandemarcated areas of Germany other than in the Rheingaunarrowlyregion. (pronounced groÅÂss@ss g@ veÂks, literally `great growth')Syrah another name for Mondeuse (pronounced groÅÂss@Grosserr@, used in Germany)sõÂGrosslagea group of separate vineyards that are individuallyGermanGringet another name for Savagnin (pronounced graN zhaÂy)tannin and good definitionSee also vin grisGrolleau another name for Groslot (pronounced gro l4Â)of Italy to produce red and rose wines (pronounced gro peÂll4)Also called Grolleaupl0aN)Compare Erstes GewaÈ chscalled Einzellagen. Grosslagen are then grouped into regional

157gyropalletA A A A A A A A A A A AAand these districts are grouped into the general BereichBereicheregions of Germany. (pronounced groÅÂss laag@,wine-producingChaà teauGruaud-Larose,a chaà teau in the Saint-Julien AOC in the Me doc districtFrancener Veltliner, GruÈ nmuskatellerGruÈwhite grape variety widely planted in Austria and used toalight, crisp dry white wines (pronounced gr2on@r feÂltproduceor gr2on moosk@ teÂll@)leen@rValley AVAGuenocan AVA area in the Napa Valley region of California thatUSAGuigalimportant wine producer based in Coà teRoà tie in the northernangunflintterm) an aroma or flavour associated with Riesling(tastinganother name for Chasselas (pronounced g2ot@ dell,Gutedelin Germany)usedGutenbornerGerman-bred white-wine grape variety grown in EnglandallungGutsabfuÈestate bottled. (pronounced g2ots ap f5ol l5ong)Germanguyota method of pruning and training (trellising) a vine soFrenchbranches are only allowed to grow from one side of thethatIt is mostly used in the Me doc district of Bordeaux invine.gyropalletautomatic riddling machineanliterally `large vineyard', plural Grosslagen)grower see winegrowerBordeaux in southwestern France, graded deuxieÁ me cruofgrowth) in the classification of 1855. It produces con-(secondsistently excellent red wines. (pronounced gr5  o4laroÅÂz)has one wineryRhoà ne region of France (pronounced gee g0al)wines from the Alsace region of France(pronounced g2ot@n baÂwrn@r)Compare ErzeugerabfuÈ llung; OriginalabfuÈ llungsouthwestern France. (pronounced g1e 4)

is buying a bottle of fine wine when you take a lady out forStrategyTactics is getting her to drink it.Frank Muirdinner.ckHalbstuÈa wooden barrel used by some winemakers in Germany,Germanin the Rheingau (pronounced haÂlp sht5ok, pluralespeciallycke)HalbstuÈhalbtrockenused to describe a wine that is sweeter than a trockenGermanwith a little residual sugar (pronounced haÂlp troÂk@n,wine,`half dry')literallyhalf-bottlebottle of wine containing 375 ml, half the 750 ml capacity of aaanother name for Muscat (pronounced h0an@ p2o@rt,Hanepootin South Africa)usedhardterm) used to describe a wine that has a high level of acid(tastingtannin and is astringent, making your mouth pucker inorIt is often used to describe young red wines that needreaction.harmoniousterm) used to describe a wine in which all the elements of(tastingwine are in balancetheharshterm) used to describe a very astringent wine that has a(tastinglevel of alcohol and excessive tannin. This type of wine willhighnot improve with age.probablyrsleveluÈHaÂwhite-wine grape variety grown mostly in Hungary and usedaits range of Tokay wines (pronounced h0ar shlevel5o)forA A A A A A A A A A A A AHha abbreviation hectarestandard bottleto be aged.Hardys see BRL Hardy

159hazelnutA A A A A A A A A A A AAof BristolHarveysBristol-based sherry company, now part of the Allied-Lyonsathat created the cream style of sherry and is most famousgroup,Harveys Bristol Creamforhautgeographically high (pronounced 4)FrenchArmagnacHautone of the three subregions of Armagnac in southwesternFrancewrapping around the east and south of the regionFrance,oÅÂt aarma nyaÂk)(pronouncedChaà teauHaut-Brion,a famous vineyard in the Graves district of Bordeaux,Francetes de Beaune AOCHautes-CoÃan appellation in the upper hills of the Coà tes de BeauneFranceof Burgundy in France that grows Pinot Noir grapes toareared wine and Chardonnay for white wine (pronounced oÅÂtmakekoÅÂt d@boÅÂn)doc AOCHaut-MeÂan appellation covering the southern part of the Me docFranceof the Bordeaux region of southwestern France. It isareato be one of the best areas of the Me doc, andconsideredfine wines from Cabernet Franc, Cabernet SauvignonproducesMerlot grape varieties. (pronounced oÅ may doÂk)andBayHawkesZealand one of the oldest wine-producing regions in NewNewin the North Island, producing white wines from theZealand,MuÈ ller-Thurgau and Sauvignon Blanc grape vari-Chardonnay,and red wines especially from Cabernet Sauvignon andetiesgrapesMerlothayterm) an unpleasant aroma found in some wines(tastinghazelnutterm) a taste or aroma associated with Champagne(tastingoak-aged white wines made from the Chardonnay grapeandvarietyFrance, producing a very good red wine ratedsouthwesterncru (first growth) in the classification of 1855 (pro-premiernounced 4 bree oÂN)

Oddbins Dictionary of Wine160A A A A A A A A A A A AAhazyterm) used to describe a wine that is not crystal clear and(tastinga cloudy appearance, normally because of tiny particles. Ithassimply indicate a wine that is unfiltered or not fined, but itmayheadyterm) used to describe a wine that is very alcoholic and(tastingheartwoodinner part of dead woody tissue (xylem cells) making up thetheof a woody plant such as a vine and giving the planttrunkstrengthheartyterm) used to describe a full-bodied red wine with lots of(tastingsummationheatmeasure of the climate of a region obtained by measuring theatemperature each day, over a season.averageclimatic regionsSeeheavyterm) used to describe an unsubtle wine that has an(tastinghectareunit of measure for land equal to 10,000 square metres, or 2.47aacres.haAbbreviationhectolitreunit of measure for liquid capacity equal to 100 litres.aHennessyold-established Cognac producer that merged with MoeÈ tetanHentya winemaking region in southwestern Victoria, west ofAustraliaand stretching to the coast. It was formerly knownGrampiansFar South West.ascan also indicate a cloudy wine that is likely to be spoiled.likely to be full-bodiedfruitobviously high alcohol contentAbbreviation hlHeidsieck see Charles Heidsieck; Piper HeidsieckChandon and then became part of the giant LVMH company

161 hlA A A A A A A A A A A AArault, l'He raultHeÂade partement in southern France, part of the Langue-Franceregion, with many vineyards producing especialldoc-Roussillonordinary red wine using the Carignan grape varietyherbaceousterm) used to describe a wine that has a green, grassy,(tastingtaste or aroma. It is usually associated with grapeplant-likerather than climate or soil, particularly Merlot for redvarietyHermitageanother name for Cinsault (used in South Africa)1.another name for Syrah (formerly used in the Hunter Valley,2.Australia)AOCHermitagean appellation in the northern part of the Rhoà ne regionFrancesouthern France that produces some of the best red and whiteofin France. The wines are capable of many years of ageingwinesbeing at their best, and are grown in vineyards perchedbeforeon the steep hillside above the town of Tain-dramaticallyThe red wines are made from Syrah grapes andl'Hermitage.white wines from Marsanne and Rousanne. (pronounced aÂirthet0azh)meealso Crozes-Hermitage AOCSeeBergstrasseHessischea small Anbaugebiet (quality wine-producing region)GermanyGermany that grows mostly the Riesling grape variety toinwhite wine (pronounced heÂssish@ baÂirg shtraass@)produceHeurigein Austria, wine from the latest vintage (pronouncedGermanhigh-tonedterm) used to describe a wine that has been made with a(tasting(pronounced ay roÅ or l'ayr4Â)wines and Sauvignon Blanc or Se millon for white.hoÂyrig@, literally `new wine', plural Heurigen)slight level of volatile acidity to help improve its smell and tastehind palate see palatehl abbreviation hectolitre

Oddbins Dictionary of Wine162A A A A A A A A A A A AAchsHochgewaÈa higher-quality wine in the QbA class of GermanGermanmade only from the Riesling grape variety (pronouncedwines,g@ veks, plural HochgewaÈ chse)hoÂkhhockGerman white wine produced in the Rhine region. The termafrom the town of Hochheim in the Rhine Valley, andoriginatesused only in British English.ishogsheadwooden barrel used to store wine and spirits, containing aboutahollowterm) used to describe a wine that lacks depth of flavour,(tastingno body and a very short finish.withemptyComparehoneyedterm) used to describe a white wine, usually a botrytised(tastinghoneysuckleterm) an aroma associated with white wines made from(tastingtastinghorizontalwine tasting that has a selection of wines from the sameabut from different estates or vineyards.vintagevertical tastingComparede BeauneHospicesa famous charity hospital in the town of Beaune, in theFranceof the Burgundy region of France that owns some of theheartvineyards in the region. Its wines are auctioned before beingbesteach year in what is often the biggest wine event inbottled(pronounced os p1ess d@ boÅÂn)Burgundy.hotterm) used to describe a wine that has high levels of(tasting250 litreshonestterm) used to describe a wine that is simple, straightfor-(tastingward and typical of its type of wine, but nothing specialone, that has a rich, sweet flavour and aromathe Muscat grape varietyalcohol, giving a burning sensation in the mouth

163HungaryA A A A A A A A A A A AAhouseestate that produces Champagneanwinehouserelatively cheap, but sometimes good, wine in a restaurant orathat is chosen by the proprietor for continued use and iscafeÂserved by the glass, carafe or bottleoftenMountain AVAHowella small wine-producing region within the Napa ValleyUSAthat grows a range of grape varieties, particularly CabernetAVASauvignon and ZinfandelRiver Valley AVAHudsona viticultural area in New York State with wineries on bothUSAHugelof the best-known and most influential families of theoneregion of France. Wine producers since the 17th century,AlsaceHugels are based in the picturesque village of Riquewihr.thehave long spearheaded the drive for quality in the regionTheywere influential in creating the strict regulations governingandlocal Alsace Vendange Tardive and Se lection de Grainsthestyles of wine made from sweet, overripe grapes infectedNoblesHungarycountry in eastern Europe that produces a wide range of winesadifferent styles and grows a wide range of grape varieties. Theinbest-known exported wines are Tokay, one of the world'stwodessert wines, and Egri Bikave r (Bull's Blood), a fullbodiedgreatred wine made in the Eger region. In the 1600s, some 200before France, the Tokaj-Hegyalja region around Tokayyearsthe very first classification system for wine, based onintroducedDuring the Communist era Hungarian wine was whollyquality.In the ten years since the fall of the Easternstate-controlled.Hungary has successfully modernised its wine industry andbloc,are starting to re-establish Hungarian wine styles.winemakerswinemakers and foreign investment have arrived toForeignthese developments. Hungarian wines are labelledsupporthottea basket carried on a worker's back and used to trans-Frenchport the freshly picked grapes to a lorry (pronounced oÂt)sides of the Hudson Riverwith Botrytis cinerea. (pronounced h2og'l)

Oddbins Dictionary of Wine164A A A A A A A A A A A AAto the variety. Indigenous Hungarian varietals mixaccordingimported grape varieties. Among the whites, Furmint,withlylea nyka, Ha rsleveluÈ , Irsai Olive r and WelschrieslingKiraÂare capable of good and even fine wine, along(Olaszrizling)Sauvignon Blanc, Chardonnay and GewuÈ rztraminerwithQuality home-grown reds include Ke kfrankos and(Tramini).while Cabernet Sauvignon, Merlot and Pinot NoirKadarka,been successfully introduced. The great success of thehavevarieties would suggest a very rosy future for Hungary'simportedwine.regions of Hungary, Czech Republic,Wineand SloveniaCroatiaValleyHuntera well-known wine-producing zone in the state of NewAustraliaWales, not far from Sydney, that produces some of theSouthwines in Australia. A warm wine-growing region, it growsbestSe millon and Chardonnay grapes to produce whitemostlyand Syrah (Shiraz) and Cabernet Sauvignon to producewinesred wines.

165hydrometerA A A A A A A A A A A AAHuxelrebewhite-wine grape with good acid levels and high sugar contentais grown in Germany and in parts of England (pronouncedthat  oks'l rayb@)h5hybridgrape variety produced either by crossing one species of grapeawith another, e.g. crossing the main species Vitis viniferavineVitis labrusca or Vitis riparia (an interspecific cross), or bywithtwo varieties of the same species (an intraspecific cross),crossingobtain a variety with improved characteristics such as diseasetohybridisationproduction of hybrid vines by cross-pollination betweenthevigourhybridincrease in size, rate of growth, fertility or resistance toanfound in offspring of a cross between parent vines withdiseasecharacteristicsdifferentsulphidehydrogenunwanted chemical produced by yeast combining withantartratehydrogensalt or ester of tartaric acid, e.g. potassium hydrogen tartrate,ahydrometermeasuring device used to measure the specific gravity of aacomparing it to the density of pure water. This provides aliquid,of the sugar content of grape juice in the fermentationmeasureThe instrument has a hollow cylindrical bulb with acontainer.weight in the bottom to make it float vertically and aleadscale on the long stem that can be read as it floats in thenumberliquid.resistance or winemaking qualitydifferent species or between varieties in the same speciessulphur that gives a wine a smell of rotten eggsthat forms deposits in wine vatsAlso called densimeter

wine has been drawn it should be drunk, even if it's good.OncePagnol, 1936Marcelall'origineimbottigliatoproduced and bottled at the winery from grapes grown inItalianwinery's own vineyards. (pronounced im boÂtti ly0ato al otheggi nay)rõÂImeretia wine-producing region in western Georgia that uses aGeorgiaimperialoversize wine bottle with the shape traditionally used foranwines that can contain 6 litres, equivalent to eightBordeaux750 ml bottles.standardabbreviation French Institut National des AppellationsINAOd'Origineincisiveterm) used to describe a wine with `bite', because of its(tastingaÄ o de Proveniencia RegulamentadaIndicacËsecond class of wines in the classification system used intheThe best wines are called DenominacË aÄ o de OrigemPortugal.(DOC). (pronounced õÂ ndik@ soÂw d@ prov@ nyeÂnsi @Controladamen t0ad@)reÂgg5olaIPRAbbreviationGeografica TipicaIndicazionea classification of Italian wines outside the DOC systemItalyA A A A A A A A A A A A AIice wine same as EisweinIGT abbreviation Italian Indicazione Geografica TipicaCompare estate bottledlocal method of wine production and a local grape varietyCompare methuselahimperial gallon same as gallon 1noticeable levels of acid and tannin

pesticide 167inorganicA A A A A A A A A A A AAconsidered excellent Vini da Tavola. (pronounced indi kaÂbutnay jay o gr0afik@ tõÂ ppik@)tsy4Âabbreviation Spanish Instituto Nacional de DenominacionesINDOde OrigenInfernoan Italian wine-producing region in Valtellina provinceItalyMilan that produces red wines from the Nebbiolo grapenear(pronounced in faÂirn4)varietyinfiltrationaction of rainwater as it soaks downwards into the soil. Asthesurface layers become waterlogged the water seeps downthelower dry layers.intoingredientof the components of a mixture. For example, grape juice isoneinky(tasting term) used to describe the unpleasant, slightly metallic1.that is present in some red winesflavour(tasting term) used to describe the deep red colour of some red2.stavesinnerbarrel staves suspended in wine, as a cheap way of addingoakinorganicto describe a substance that does not come from animal orusedsources and does not contain carbon. Inorganicvegetableare widely used, e.g. copper is in Bordeaux mixturechemicalsfertiliserinorganicartificial synthesised fertiliser, as opposed to manure, com-anand other organic fertilisers that are produced from bones,postand other parts of formerly living matterbloodpesticide, inorganic fungicide, inorganicinorganicherbicidepesticide, fungicide or herbicide made from inorganic substancesasuch as copper or sulphurAbbreviation IGTan ingredient of wine.winesoak flavourfor use against blight, and sulphur is used against mildew.

Oddbins Dictionary of Wine168A A A A A A A A A A A AAinsecticidenatural or synthetic substance that kills insects. In agricultureapesticides are either chlorinated hydrocarbons, organophosphorousmostcompounds or carbamate compounds, althoughare produced from plant extracts. Insecticides are used in asomeof ways, including spraying and dusting, or in granularnumberas seed dressings. In the form of a gas, insecticides areformsto fumigate greenhouses and granaries.usedinsipidterm) used to describe a wine that has no particularly(tastingNational des Appellations d'OrigineInstitutthe regulating body responsible for the rules that applyFrancethe Appellations d'Origine Controà le es in France. (pronouncedtot5o nassy@ n0al dayz app@ laÂssyoN dori zh1en)aÂNsteeNacional de Denominaciones de OrigenInstitutothe regulating body responsible for the rules that apply toSpainDenominaciones de Origen in Spain (pronounced insti t2ot4then0al day de noÂmmi nath yoÂnness day o r1e hen)nathyointernodalbetween the nodes on a plant's stemsituatedinterveinalbetween the veins of a leafsituatedchlorosis, interveinal yellowinginterveinalcondition of plants caused by magnesium deficiency, in whichagood characteristics and lacks body and flavourInstitute of Masters of Wine see Master of WineAbbreviation INAOAbbreviation INDOintegrationterm) the way in which the structure and other char-(tastingacteristics of a wine combine to form a harmonious wholeintenseterm) used to describe a wine with a powerful, con-(tastingcentrated flavour or aromainterspecific cross see hybridthe surface of the leaves turns yellow and the veins stay greenintraspecific cross see hybrid

169irrigationA A A A A A A A A A A AAintricateterm) used to describe a wine with a complex bouquet or(tastinginvecchiatoaged (pronounced in veÂki 0at4)ItalianInzoliaSicilian white-wine grape that is grown for use in Marsala andaproduce a light fragrant table wine. (pronounced õ nz4 l1e a)tocalled AnsonicaAlsoIonawhite-wine grape variety developed as a hybrid in New York,aand often used for sparkling wines produced in the easternUSA,USAabbreviation Portuguese IndicacË aÄ o de Proveniencia RegulamentadaIPRdeficiencyironlack of iron in the growing medium, resulting in yellowingaIron deficiency occurs in chalky soils, or in soil that hasleaves.limed too much; it can be corrected by applying ironbeensolution. The role of iron in the physiology of plantschelateto be associated with specific enzymatic reactions andappearsproduction of chlorophyll. Iron deficiency occurs always inthewith a pH of over 7.5. It affects young leaves, which appearsoilsIt should be dealt with by reducing the pH level byscorched.peat. Aluminium sulphate or ferrous sulphate can beaddingguy AOCIrouleÂa small appellation in the Basque region of France, nearFrancewestern Pyre ne es, that produces red, rose and white winesthelocal grape varieties, including Tannat (pronounced ee r2ofromlay g1e)irrigationartificial supplying and application of water to land withthecrops. Irrigation can be carried out using poweredgrowingsprinklers, rain guns or spray lines or by channellingrotaryalong underground pipes or small irrigation canals fromwateror rivers.reservoirsflavourbut they may have the effect of making the phosphate inused,soil unavailable to plants, resulting in phosphorus defi-theciency.

Oddbins Dictionary of Wine170A A A A A A A A A A A AAOlive r, Irsay OliverIrsaieastern European hybrid white grape variety that producesanaromatic white wine rather like a Muscat. `Irsai Olive r' is theanform of the name and `Irsay Oliver' the Slovakian.HungarianIsabellared-wine hybrid grape variety grown decreasingly in parts ofaBrazil, Switzerland and Uruguay.Georgia,called AmericanoAlsoDOCIschiaa DOC area on the island of Ischia in the bay of Naples inItalyisinglasstype of gelatin obtained from freshwater sturgeon fish andaused in fining red wines. It is now replaced mostly byoncemade from cattle bones.gelatinglass ISOstandard shape and size of the ideal glass for use when tastingaestablished by the International Organization for Standardization.wine,DOCIsonzoa DOC area in northeastern Italy growing a wide range ofItalyvarieties but producing particularly good red wine fromgrapeSauvignon and Cabernet Franc grapes and white wineCabernetvermouthItaliandark-coloured sweet vermouth made in ItalyaItalysecond-largest wine-producing country in the world. Italythea wide range of climatic regions, from cool mountain rangeshasthe north to hot regions in the south, and grows an equallyinrange of grape varieties. Within Italy there are 20 largewideregions, which have smaller areas and vineyardsgrape-growingthem. There are 900,000 registered vineyards. The Italianwithinare classified in a system similar to the French Appellationwines(pronounced 1ersh6 oÂlivair)that produces small quantities of red and white wines. TheItalyare often made with the Piedirosso grape variety. (pro-redsnounced õ ski @)See also glassfrom Chardonnay and Sauvignon Blanc (pronounced ee zoÂnts4)

171 ItalyA A A A A A A A A A A AAControà le e: the highest-quality wines are listed asd'Origine(Denominazione di Origine Controllata e Garantita),DOCGso far only applies to fifteen areas; DOC (DenominazionewhichOrigine Controllata) includes a wide range of medium-qualitydiVino Tipico refers to a lower-quality local wine; thewines;quality of wine is classed as Vino da Tavola (table wine).lowestis a mixture of fierce tradition and sophisticated modernItalyand vines are grown everywhere from north to south.methods,Piedmont, in the northwest, the Nebbiolo grape produces theInwines of Barolo and Barbaresco, and the Dolcetto andfinevarieties are also found. On the other side of theBarberain Friuli-Venezia, Alto Adige and the Veneto, indi-country,white grapes such as Garganega, Tocai and Ribollagenousvie with the imported varieties, Sauvignon Blanc, PinotGialla(Pinot Grigio) and Chardonnay. The popular light, sparklingGrisred wine Lambrusco comes from central Italy, and Tuscanythe world with Chianti. Of note also are the wines fromprovidesarea known as Supertuscans.thisSee also SicilyWine regions of Italy

is the most healthful / and most hygienic / of beverages.WinePasteur, 1873Louisne , PaulJaboulet-AõÃwell-known ne gociant and grower in the Rhoà ne region ofaproducing good quality red and white wines (pronouncedFrance,zhaÂbboo lay ay naÂy)CreekJacob'sa well-respected winery in the Barossa Valley region ofAustraliaAustralia, producing good red and white still wines fromSouthSe millon, Chardonnay, Merlot, Cabernet SauvignonRiesling,Syrah (Shiraz) grape varieties. Britons drink more than 30andbottles of Jacob's Creek a year.millionre JacqueÁwhite-wine grape variety grown mostly in the Savoie region ofaFrance to produce dry, light white wines (pronouncedeasternkaÂir) zhaJaffelinold-established ne gociant in Beaune in the Burgundy regionanJahrgangyear, or vintage year (pronounced y0ar gang, pluralGermanHerrick WinesJamesAustralian-owned wine-producing company in the Langue-anregion of southern France best-known for producindoc-Roussillonwhite wines from Chardonnay and full red wines fromjammyterm) used to describe a wine with a strong, sweet, fruity(tastingA A A A A A A A A A A A AJJadot, Louis see Maison Louis Jadotof France (pronounced zhaf laÂN)JahrgaÈ nge)Syrah grapestaste of berries

nas AOC 173JulieÂA A A A A A A A A A A AAjauneyellow. (pronounced zh4n)FrenchreÁ s-Sherry DOJerez-XeÂa DO area in southwestern Spain, with Jerez de laSpainas its main city, where sherry is made, particularlyFronteraon a smaller subregion called Jerez Superior that has soilcentredsuited to the grapes required to make sherry. (pronouncedbetterreth he ress sheÂrri)heÂreÁ s-Sherry ManzanillaJerez-XeÂa sherry-producing area of southwestern Spain compris-Spainthe Jerez-Xe reÁ s-Sherry and Manzanilla Sanlu car de BarramedingDOs (pronounced he reth he ress sheÂrri manth@ n1ely@)jeroboamoversize wine bottle that can hold the equivalent of fouranbottles of sparkling wine in the Champagne regionstandardlitres) or six standard bottles of wine in the Bordeaux region(3geropigajeropiga,partially fermented sweet grape juice that is used toPortuguesewith port wines to sweeten the blend (pronounced zhairblendroÂppig@)jovenused to describe a wine from the previous year's harvestSpanishwith little or no oak ageing (pronounced kh4Âven, literallyand`young')wine jugcheap wine sold in large bottles or plastic containers. Origin-ajug wines were those sold to customers who brought andallytheir own containers in the shop or cellar.filledjuicyterm) used to describe a wine with a lot of sweet fruit(tastingnas AOCJulieÂa cru (village and surrounding area) in the BeaujolaisFranceof France growing Gamay grapes to produce relativelyregionred wines (pronounced zh2ol yay n0a)full-bodiedSee also vin jauneSee also sherry(4 litres)Johannisberg Riesling another name for Riesling

Oddbins Dictionary of Wine174A A A A A A A A A A A AADOJumillaa DO area in eastern Spain growing the Monastrell grapeSpainproduce hearty red wines with high alcohol levels and thetogrape to produce ordinary white wines (pronouncedMerseguerahoo m1ely@)Juraa wine region named after the Jura Mountains of easternFrancenear the Swiss border that produces a wide range ofFrancebut is best-known for a vin jaune (`yellow wine') that iswineson AOCJurancËan appellation in the Pyre ne es region of southwesternFrancethat produces dry, aromatic white wines from localFranceof grape (pronounced zh2or aaN soÂN)varietiessimilar to a pale sherry (pronounced zh5o raÂ)

Kabinettthe lowest of the six categories in the German classi-Germanfor its highest-quality wines (QualitaÈ tswein mit PraÈ dikatficationQmP). These wines tend also to be the driest. Kabinett isthe first subcategory of QualitaÈ tswein in Austria. (pronouncedalsokaÂbbi neÂt)Kadarkared-wine grape variety grown widely in Hungary and manyaKaiserstuhl-Tunibergone of the 43 Bereich regions of Germany, neighbour-Germanythe French Alsace region and growing MuÈ ller-Thurgau,ingGris and Pinot Noir grape varieties (pronounced k7z@rPinotshtool t2oni bairg)Kakhetia wine-producing region in the southeast of GeorgiaGeorgiaKartlia large wine-producing region in Georgia that growsGeorgiaKasela wine-producing area in the Mosel-Saar-Ruwer re-Germanyof Germany with many individual Einzellagen (vineyards)giongood white wines from Riesling grapes (pronouncedproducingEstateKatnookone of the most respected estates in the CoonawarraAustraliaof South Australia, near Adelaide, producing a rangeregionred wines from Cabernet Sauvignon and Merlot grapeofA A A A A A A A A A A A AKTruth comes out in wine. Pliny the Elder, 77eastern European countries where it is used to produceotherspicy red wines with high levels of tannin (pro-full-bodied,nounced kuÂdurk@)that grows 70% of the country's wine grapesgrapes mainly for sparkling winesk0az'l)varieties, white wines from Sauvignon Blanc and Chardonnay,

Oddbins Dictionary of Wine176A A A A A A A A A A A AAsparkling white wine from Chardonnay and a sweet wine fromaRieslingbotrytisedkegsmall barrel used to age or store wineakfrankos another name for BlaufraÈ nkisch (pronounced kaÂykKeÂused in Hungary)frunkosh,knyeluÈ KeÂwhite-wine grape variety that was once widely grown inabut is now grown in few vineyards. It produces slightlyHungarywhite wines. (pronounced kaÂyk nyell5o)sweetKellera cellar, especially in an estate or vineyard (pronouncedGermanKellereia wine cellar, especially at a wine merchant (pronouncedGermankeÂll@ r7, plural Kellereien)Kendall-Jacksonlarge wine-producing company based in California, USA, butaKernerwhite hybrid grape variety grown mostly in Germany toaValleyKinga wine-producing region in northeastern VictoriaAustraliakirpopular ape ritif invented in the Burgundy region of France, inaa tiny spoonful of creÁ me de cassis (a blackcurrant liqueur)whichadded to a glass of dry white wine to give it a pale pink colour.isit is dark pink, it has too much cassis and will be too sweet toIf(pronounced keer)drink.lylea nykaKiraÂnative Hungarian white grape variety producing an aromatic,akeÂll@r, plural Keller)with interests also in Chile and ArgentinaKent Rasmussen Winery see A Winemaker's ViewKeppoch see Padthawayproduce wine similar to Riesling (pronounced kaÂirn@r)kick-up, kick same as puntgrapey white wine (pronounced kõ raa le aa ny@k@)

177KWVA A A A A A A A A A A AAroyale kirpopular variation on the traditional kir in which sparklingawine or Champagne is used instead of still dry white wine.whitek1er roy 0al)(pronouncedalso kirSeeConstantiaKleinAfrica a wine-producing estate in Constantia in CapeSouthSouth Africa, producing superb Sauvignon Blanc andProvince,millon wines but also a sweet dessert wine made from MuscatSeÂPetits Grains grapes (pronounced klaÂyn kon st0antya)aÁanother name for Pinot Blanc (pronounced kleÂfn@r,Klevnerin Alsace, France)usedEberbachKlosteran ancient former Cistercian monastery, now state-Germanyin the Rheingau region of Germany that producesowned,a famous Riesling (pronounced kl4Âst@r aÂyb@r baakh)Steinberg,TimKnappstein,well-respected winemaker based in the Adelaide Hills regionaSouth Australia, producing a range of good wines based onofPinot Noir and Sauvignon Blanc grape varietiesChardonnay,naÂp st6n)(pronouncedValley AVAKnightsa small appellation in Sonoma County, California, betweenUSANapa Valley AVA and Alexander Valley AVA, thatmainly Cabernet Sauvignon grapes for red winesgrowskokinelion retsina labels, rose .Greekretsina Seewinekosherwine made according to strict Jewish law, subject to inspectionaa rabbi and with each step of the process handled only bybyJewsOrthodoxKrugfamous Champagne house in the Champagne region of France,ahigh-quality non-vintage wine (called Grande Cuve e)producinga small quantity of vintage and rose (pronounced kroog)andKWVAfrican the South African Cooperative Wine-growers Associa-Sa leading exporter of wine and spirits from South Africa.tion,form Ko-operatiewe Wijnbowers VerenigingFull

Wine of Life keeps oozing drop by drop, / The Leaves of Life keepTheone by one. Edward FitzGerald, 1859fallinglabelpiece of printed paper that is stuck around a bottle of wineathe name of the wine and other details about the wine andgivingorigins itsinformationlabellingprinted on the label of a wine bottle. Some of theinformationis required by law, some is provided by the producer.informationThe alcoholic content by volume and the volume of thecontained in the bottle must be shown, and still wineswineinclude the year the grapes were picked, the name of theusuallyor estate and the name of the importer or ne gociant.vineyardfrom some countries also include the name of the villageWinesappellation, the standard to which the wine was made or theorsupplied for the wine by the country's quality standardgradingthe name of the predominant grape used in making theandLastly, the label also includes the name of the importer.wine.countries such as the USA also require the sulphite levelsSomebe noted together with a government health warning.toCoà te Laa wine-producing area in Switzerland growingSwitzerlandacidlacticnatural acid that occurs in wine, as well as in many other foodsadrinks, and is only noticeable if the wine has undergoneandfermentationmalolacticChaà teauLafite-Rothschild,a famous vineyard in the Pauillac AOC in the Me docFranceof Bordeaux in southwestern France, producing a reddistrictgraded premier cru (first growth) in the classification ofwineA A A A A A A A A A A A ALlabrusca see Vitis labruscamostly Chasselas grapes for white wine (pronounced la koÅÂt)1855 (pronounced la f1et rot sh1eld)

di Sorbara DOC 179LambruscoA A A A A A A A A A A AAlagarlarge stone trough traditionally used to tread and fermentaLagreinred-wine grape variety grown mostly in the Trentino-Altoaregion of Italy and used to make big red wines and goodAdigewines (pronounced laag r7n)roseÂCountyLakea large county in California that covers part of the NorthUSAAVA but also includes three smaller AVAs within itsCoastBenmore Valley, Clear Lake and Guenoc Valley. Itboundaries,mostly Chardonnay, Cabernet Sauvignon, Sauvignongrowsand Zinfandel grape varieties.BlancErie AVALakea viticultural area that takes in parts of the states ofUSAOhio and New York. It produces wine fromPennsylvania,vines, hybrids and native American varieties.classicAOCLalande-de-Pomerolan appellation in the Pomerol district of the BordeauxFranceof southwestern France, growing mostly Merlot grapesregionproduce good red wines (pronounced la l0aNd d@ pomm@ roÂl)toMancha DOLathe largest wine-producing DO region in Spain in theSpainCastilla-la Mancha region, producing good everydaycentralwhite and rose wines (pronounced la maÂncha)red,Lambruscored-wine grape variety that is widely grown across Italy,ain the Emilia-Romagna region (pronounced lamespecially  osk4, plural Lambruscos)br5di Sorbara DOCLambruscoa DOC area in the Emilia-Romagna region of northernItalythat grows Lambrusco grapes to produce a well-knownItalysparkling (frizzante), medium sweet, pale red wineslightlywhen making port or sherry. It has now largely beengrapesby crushing machines and stainless steel vats. (pro-replacednounced la g0ar, plural lagares)La Grande Dame see Veuve ClicquotLAI abbreviation leaf area index(pronounced lam br5  osk4 di sawr b0ar@)

Oddbins Dictionary of Wine180A A A A A A A A A A A AAMejanelle see Coteaux de la MejanellelaMission Haut-Brion, Chaà teauLaa cru classe chaà teau in the Pessac-Le ognan AOC in theFrancedistrict of the Bordeaux region of France. Its top-qualityGraveswine is made from Cabernet Sauvignon, Merlot and CabernetredFranc grapes. (pronounced la m1ess yoN 4 bree yoÂN)Lancersbrand of medium sweet, slightly sparkling rose Portugueseathat is especially sold in the USAwineLandweina category within the German wine classification thatGermanto its table wine, Deutscher Tafelwein, and describes arelatesclass of table wine. These wines have low levels of sugar,betterare dry (trocken) or slightly sweet (halbtrocken) and aresoequivalent to the French vins de pays. (pronounced laÂndroughlyplural Landweine)v6n,Languedoca wine-producing area of southern France, the easternFranceof the Languedoc-Roussillon region. (pronounced l0aNg@partdok)Languedoc-Roussillona large and rapidly improving wine-producing area inFranceFrance stretching along the Mediterranean coast andsouthernover a third of all the wine produced in France. Itproducing4 of the 95 administrative de partements (Aude, Gard,includesrault and Pyre ne es-Orientales). Most of the wine is red, fromHeÂCinsault and Grenache grape varieties. There are fourCarignan,of AOC status: Fitou, CorbieÁ res, Minervois and CoteauxareasLanguedoc. In its more than 500 cooperatives Languedoc-dualso makes more wine of vin ordinaire quality thanRoussillonother part of France, as well as a huge quantity of vin de pays,anyas Vin de Pays d'Oc. Merlot, Cabernet Sauvignon,labelledand Sauvignon Blanc are used in vins de pays (theyChardonnaynot permitted in the AOC wines) and are most often sold asare(pronounced l0aNg@ dok r2ossi yoN)varietals.called MidiAlsolanolinterm) a creamy flavour and aroma associated with wines(tastingSee also Coteaux du Languedoc AOCmade from Se millon and Chenin Blanc grapes

181lateralA A A A A A A A A A A AALansonwell-known Champagne house in the Champagne region ofabest-known for its non-vintage Black Label ChampagneFrance,also producing a good vintage Champagne (pronouncedbutl0aN soN)Rioja Alavesa, La Rioja Alta, La Rioja Baja see RiojaLaDOCaRomane e AOCLaa very small vineyard appellation in the village of Vosne-Francee in the Burgundy region of France classed as a grandRomaneÂand producing some of the very best red wine in the region.crugrows Pinot Noir grapes to produce some of the best redItof Burgundy. (pronounced la r4 ma naÂy)winesTaà che AOCLaa vineyard appellation in the Burgundy region of FranceFrancesome of the very best red wine in the region. Ratedproducingcru, like its neighbouring vineyard, Romane e-Conti, itgrandPinot Noir grapes on the small vineyard to produce rich,growsred wines. (pronounced la t0ash)intensebottled vintage abbreviation LBVlateport Seedisgorgedlateto describe a sparkling wine that has been aged on the leesusedthan normal, providing more flavour, before it goeslongerthe process of disgorgement, when the sediment isthroughharvestlateon wine labels to refer to a wine made from grapes left onusedvine to ripen, often till almost dry and raisin-like, thentheThis gives the grapes much higher than normal levels ofpicked.and can also include grapes affected with Botrytis cinereasugarfurther concentrating sugar levels. The result is a very rich,rot,laterala bud or shoot that branches off from the main branch of a1.vinea root that branches off a main root2.Lardot another name for Macabeoremovedsweet dessert wine.

Oddbins Dictionary of Wine182A A A A A A A A A A A AAlatitudegeographical location of a vineyard described using thetherings around the Earth running east-west. Vineyardsparalleldifferent countries on the same latitude can have similarinChaà teauLatour,a chaà teau in the Pauillac district of the Haut-Me doc inFranceBordeaux region of southwestern France, graded premierthe(first growth) in the classification of 1855. It grows Cabernetcrugrapes to produce red wine that ages well. TheSauvignonwine is labelled Les Forts de Latour. (pronouncedsecond-labella t2or)LouisLatour,vineyard-owner and ne gociant in the Coà te d'Or region ofabest-known for his good-quality white wines andBurgundy,of red wines (pronounced la t2or)rangeTour Blanche, Chaà teauLaa chaà teau in the Sauternes area of Bordeaux, gradedFrancecru (first growth, below only Chaà teau d'Yquem) in thepremierof 1855. The estate was given to the Frenchclassificationat the start of the 20th century and is now a collegegovernmentviticulture. (pronounced la t2or bl0aNsh)ofTour-Carnet, Chaà teauLaa chaà teau in the Haut-Me doc area of Bordeaux gradedFranceme cru (fourth growth) in the classification of 1855. ItquatrieÁgood red wines from Cabernet Sauvignon, Merlot,producesFranc and Petit Verdot grape varieties. (pronounced laCabernetkaar naÂy)t2orsee Coteaux de l'Aubance AOCl'AubancePerrierLaurentChampagne house in Tours-sur-Marne in the Champagneaof France, producing a large quantity of non-vintageregiona premium Cuve e Grand SieÁ cle and its vintageChampagne,Mille sime Rare (pronounced law r0aN peÂrree ay)ChampagneLavauxa wine-growing region in the Vaud canton inSwitzerlandproducing some of the country's best white winesSwitzerland,Chasselas grapes (pronounced la voÅÂ)fromclimates and growing conditions.Latium see Lazio (pronounced laÂtti @m)

virus 183leafrollA A A A A A A A A A A AAdownlayingact of storing wine in the correct environment to age andtheit. improvealso temperature; wine cellarSeeLazioa wine-producing region around Rome that includes 16Italyareas and produces predominantly white wines fromDOCand Malvasia grapes. (pronounced laÂtsi 4)Trebbianoleadlead content of modern wines is generally extremely low. LeadThewine is caused mainly by two things, lead wrappers around theinof a bottle (now almost totally replaced with aluminium foil ortopwrappers) and the possible leaching of lead from crystalplasticif used to store wines for an extended period.decantersleafleaves are needed for photosynthesis to occur, whichWhilesome of the energy for a plant, if a vine produces tooprovidesleaves, it could produce too little fruit; leaf, or canopy,manyis therefore important in viticulture. The leaves can alsocontrolthe grape berries from the sun, which would prevent themshadewell, and the different vine training and canopy managementripeningtechniques are designed to avoid this.area indexleafarea of green leaf exposed to sunlight per unit area oftheground.LAIAbbreviationaxil leafangle above a leaf stem at the point where it is attached to athevirusleafrolldisease affecting vines that leads to reduced yields and quality.aLayon see Coteaux de Layon AOCAlso called LatiumLBV abbreviation late bottled vintage (port)plant shoot where buds developburn leafdone to leaves by severe weather conditions or herbi-damagecidesThe leaves curl and the grapes ripen slowly.

Oddbins Dictionary of Wine184A A A A A A A A A A A AAto fruit ratioleafmeasurement of the ability of a vine to provide enough energyaphotosynthesis for development while maintaining thethroughand quality of the crop. The ratio is affected by the way inyieldthe vine has been trained.whichleafyterm) used to describe a wine that has a flavour or(tastingreminiscent of green leavesaromaleakerbottle of wine in which wine is slowly oozing from the corkaleanterm) used to describe a wine that is low on fruit with(tastingacidity. Leanness is not necessarily a bad quality.noticeablefleshyComparenyka LeaÂwhite-wine grape variety grown in Hungary and Romania thatasoft white wines that are often medium sweet (pronouncedproduceslaÂy anny@k@)leatheryterm) used to describe a wine with a definite smell and(tastingof new leather, normally a big red wine with a lot of tannintasteLebanoncountry whose wine exports are dominated by the Chaà teauavineyard, which has endured the wars to produce a rangeMusarhigh quality red wines and a range of white wines.ofalso Musar, Chaà teauSeeCigare Volant see Bonny Doon Vineyard (pronounced l@Levo l0aN)seeg0arleeswaste matter such as bits of grape skin, pips and pulp, thatsolidsinks to the bottom of a cask or barrel. Some wines,graduallywhite wines, are stored with this waste matter (calledespecially`kept on its lees') for a period of time to improve thebeingand structure of the wine. If a wine is to be storedcomplexityits lees in this way, the winemaker does not need to add as muchonto prevent oxidation during the ageing process in the cellar,sulphurthis calls for careful winemaking to prevent excess influencealthoughon the wine's taste from the lees. In a sparkling wine the leesof dead yeast cells that are removed during disgorgement.consistssedimentCompare

oville-Barton, Chaà teau 185LeÂA A A A A A A A A A A AAcontactleesprocess of leaving a wine in contact with the lees to try andthethe development of more flavour in the wine.encouragealso sur lieSeestirringleesprocess of stirring the lees in the bottoms of barrels contain-thewhite wines, usually Chardonnays, to increase their complexityingEstateLeeuwina wine-producing estate in the Margaret River area ofAustraliaAustralia, producing excellent-quality red wine fromWesternSauvignon grapes and white wine from ChardonnayCabernetlegsterm) long lines of wine that run down the inside of the(tastingafter the wine has been swirled around the glass. Higherglasscontent in the wine produces thicker legs that movealcoholLemnosisland appellation in eastern Greece that grows especiallyanlemonyterm) used to describe a white wine that is slightly acidic(tastinglengthterm) the amount of time a wine's flavour and aroma(tastingstay on the palate after the wine is swallowed.willalso finishSeeMoserLenza well-respected winemaking company based nearAustriain Austria, producing very-good-quality red wines fromKremsSauvignon and Zweigelt grape varieties as well asCabernetoville-Barton, Chaà teauLeÂa chaà teau in the Saint-Julien AOC in the Me doc districtFranceAlso called batonnageslowly down the inside of the glass.Lehmann see Peter LehmannMuscat and the native Limnio grapesand reminiscent of fresh lemonspremium white wines (pronounced leÂnts moÅÂz@r)of Bordeaux in southwestern France, graded troisieÁ me cru (third

Oddbins Dictionary of Wine186A A A A A A A A A A A AAin the classification of 1855. It produces very good redgrowth)(pronounced laÂy 4 veel baar toÂN)wines.oville Las-Cases, Chaà teauLeÂa chaà teau in the Saint-Julien AOC in the Me doc districtFranceBordeaux in southwestern France, graded deuxieÁ me cruofgrowth) in the classification of 1855. This large estate(secondpowerful red wines of very good quality. (pronouncedproduces4 veel laass k0az)laÂyPin, Chaà teauLea famous chaà teau in the Pomerol district of Bordeaux,FranceFrance, producing tiny quantities of superb-qualitysouthwesternred wines which are possibly the most expensive and mostred wines in the world. Le Pin is the originalsought-afterteau and a mere 500±600 cases of its cult wines aremicrochaÃin the garage under a small house on the property.producedle paÂN)(pronouncedForts de Latour see Latour, Chaà teau (pronounced layLesd@ la t2or)faÂwrrault see He raultl'HeÂLiebfraumilchstyle of sweet, often cheap, white wine exported in vastafrom Germany. It originates in the Rheinhessen regionquantityis made from MuÈ ller-Thurgau, Sylvaner, Kerner or RieslingandIt is in the QbA category of wine quality classificationgrapes.in Germany. (pronounced l1eb frow milkh)usedliftedterm) used to describe a bouquet of full-bodied red(tastingproduced by volatile aciditywineslight(tasting term) used to describe a wine that is low in alcohol, a1.that has a light texture or light body, or a wine that iswineand fruity and ready to drink youngyoungUSA used, almost exclusively in California, to describe wine2.has fewer calories than normal wine.thatsee bodylight-bodiedsoil lightconsisting mainly of large particles that are loosely heldsoilbecause of the relatively large pore space. Light soil istogetherSee also light wine

187LindauerA A A A A A A A A A A AAeasier to cultivate than heavy soil, but may dry out toousuallyquickly.wine lighta wine with less than 14% alcohol per unit volume. This isUSALiguriaa region on the northwestern coast of Italy, next to theItalyborder, that has few DOC areas and produces red, whiteFrenchrose wines (pronounced li g2ori @)andanother name for BlaufraÈ nkisch (pronounced lõ mLimburgerb5org@r)and correct acidity. Lime is usually applied as simple chalklevellimestone. It takes time to affect the soil's pH level.orbottlinglimitedmarketing term used to describe wine that is supposedlyaLimousina region in the south of France, near the town ofFrancethat grows the oak used in many wine barrels. ThisLimoges,has a more open grain than other oak woods which mayoakthe oak flavour to be extracted quickly. (pronounced leeallowzaÂN)moolimpidterm) used to describe wine that is brilliant and bright(tastingLindauerZealand a well-known winery producing good-qualityNewwines from Pinot Noir and Chardonnay grape varietiessparkling(pronounced lõ n dow @r)an official categorisation.1 limecompounds used to spread on soil to increase the pHcalcium2 limeterm) a taste or aroma associated with Australian white(tastingwines made from the Riesling grape varietyproduced in small quantitiesLimniodark grape variety grown on the island of Lemnos, north-aeastern Greece, and in parts of the northeastern mainland

Oddbins Dictionary of Wine188A A A A A A A A A A A AALindemansa wine-producing estate in the Hunter Valley area ofAustraliaSouth Wales, Australia producing good-quality red wineNewSyrah (Shiraz) grapes and white wines from Chardonnayfromlingeringterm) used to describe a wine whose flavour persists on(tastingpalate for a long time after tasting.thelongCompareliqueurstrong, sweet alcoholic drink, often made from wine, usuallyade tirageliqueursame as dosage 1 (pronounced lee kuÂr d@ tee r0azh, pluralFrenchd'expe ditionliqueursame as dosage 1 (pronounced lee kuÂr dek sp@ dõ ssyoN,FrenchMuscatLiqueurAustralian dessert wine made from Muscat grapesanliquoureux(tasting term) used to describe a sweet dessert wineFrenchliquoriceterm) a taste or aroma associated with young tannic red(tastinge.g. from the Rhoà ne region of France, and also with redwines,white wines made from grapes that have been partially driedorliquorosoa sweet, fortified wine with a high alcohol content, e.g.ItalianAOCLiraca large appellation in the southern Rhoà ne region ofFrancethat grows mostly Grenache, Cinsault and MourveÁ dreFrancevarieties to make full-bodied red wines and some roseÂgrapeand Se millon (pronounced lõ nd@m@nz)Lingenfelder see Weingut Lingenfeldertaken after a meal. Most liqueurs are sold under trade names.liqueurs de tirage)plural liqueurs d'expe dition)(pronounced lee koo roÈÂ)in the sunMarsala (pronounced lõ k@ roÅÂss4, plural liquorosi)wines (pronounced lee raÂk)

189 longA A A A A A A A A A A AADOCLison-Pramaggiorea DOC area in the Veneto region of northeastern Italy,Italya range of red and white grapes (pronounced l1ezongrowingjaÂw ray)pram@litrestandard metric unit of volume measurementthelivelyterm) used to describe a wine that is crisp, fresh and fruity(tastingValley AVALivermorea small wine-producing area in Almeda County that wasUSAof the first regions to grow vines in California. It nowonea range of wines from Sauvignon Blanc, Cabernetproduceslodgewarehouse where port is stored and agedaAVALodia wine-producing area in the Central Valley region ofUSALoirea famous, large wine-producing region in northeasternFrancerunning along the Loire river and containing a range ofFrance,appellations that produce fine white and red wines and,famousLombardya wine-producing region in northern Italy growing mostlyItalygrapes for red wine and Trebbiano grapes for whiteNebbiolo(pronounced loÂmb@rdi)winelongterm) used to describe a desirable lingering flavour on(tastingAOCListracan appellation in the Haut-Me doc district of the Bor-Franceregion of France producing red wines from CabernetdeauxCabernet Sauvignon and Merlot grape varieties (pro-Franc,nounced lee straÂk)Sauvignon and Chardonnay grape varieties.that grows Sauvignon Blanc and Zinfandel grapeCaliforniaas well as having smaller vineyards growing Chardon-varietiesnay and Chenin BlancLoir see Coteaux du Loir AOCin Anjou, also rose s(pronounced lwaar)the palate after the wine has been swallowed

Oddbins Dictionary of Wine190A A A A A A A A A A A AAIslandLonga wine-producing island in New York State that has twoUSAgrowing a wide variety of vines: native American, AmericanAVAshybrids, European hybrids and especially classic BordeauxDrLoosen,famous winemaker from the Mosel region of Germany, run-athe family winery and producing a range of very good whiteningbased on the Riesling grape variety (pronounced loÅÂs'n)winesRoedererLouisfamous though small grande marque Champagne house in thearegion of France producing some of the bestChampagnein the world, including those under its prestigeChampagnesAOCLoupiacan appellation in the Bordeaux region of France, grow-FranceSe millon, Sauvignon Blanc and Muscadelle grapes to makeinglight, sweet white wine similar to Sauternes (pronounced looapee yaÂk)Loureirowhite-wine grape variety grown especially in northwesternaGreat Southern RegionLowera large region that is part of the state of WesternAustraliain Australia, growing Cabernet Sauvignon, SyrahAustraliaand Merlot grapes to make red wine and growing(Shiraz)Lungarottian influential winemaker with vineyards in the TorgianoItalyLurtonfamily of wine-estate owners and growers in the Bordeauxaof France, some of whose younger members have becomeregionconsultants throughout the world (pronouncedviticulturall5  or toN)Los Carneros see Carneros AVAlabel, Cristal (pronounced l2o ee roÅÂd@r@r)Portugal to produce Vinho Verde (pronounced loo raÂyr4)Riesling, Chardonnay and Sauvignon Blanc to make white wineLube ron see Coà tes du Lube ron AOCLunel see Muscat de Lunel AOCDOCG in the Umbria region of Italy

191 lyreA A A A A A A A A A A AAlushluscious,term) used to describe a rich, smooth wine with lots of(tastingmilion AOCLussac-Saint-EÂan appellation on the outskirts of the Saint-E milionFranceof Bordeaux, southwestern France, growing mostlydistrictgrapes to produce good red wine (pronounced l5  o sakMerlotsant ay m1elyoN)Lutomerbrand of medium dry white wine produced in Slovenia fromaLuxembourgtiny country between Germany and Belgium that producesaquantities of light, fruity white wine from grapes growingsmallthe Mosel (Moselle) river, which forms the border withalongto the east. It grows mostly Auxerrois Blanc, Elbling,Germanyand GewuÈ rztraminer grape varieties.RieslingLVMHgiant French company that owns a wide range of luxuryaincluding MoeÈ t-Hennessy (the MH of its name) producingbrandsMoeÈ t et Chandon Champagne and Hennessy Cognaclycheeterm) a taste or aroma associated with white wines made(tastingChaà teauLynch-Bages,a chaà teau in the Pauillac AOC in the Me doc district ofFrancein southwestern France, graded cinquieÁ me cru (fifthBordeauxin the classification of 1855. It produces a fragrant redgrowth)that has always been highly regarded in the UK. (pronouncedwinelaÂNsh b0azh)Lyonnaislee o naÂy)(pronounceda white-wine grape variety grown in small quantities in the1.region of FranceBordeauxlyretrellis structure developed in Bordeaux to help train andaresidual sugar content, e.g. a sweet white wine from SauternesRiesling grapes (pronounced loo toÅÂm@r)from the GewuÈ rztraminer grape variety2. see Coteaux du Lyonnais AOCsupport vines to improve the yield and quality of the grapes

a naive domestic Burgundy, without any breeding. But I think you'll beIt'sby its presumption. James Thurber, 1943amusedMacabeowhite grape variety, now grown widely in Spain, particularlyathe Rioja region (where it is often called Viura), that producesinyields of grapes that make light, fruity white wines that arehighin acid. The wine does not oxidise easily in the same way ashighfrom some of the more traditional white Rioja grapes thatwinehas largely displaced. This grape variety is also blended toitsparkling white wines in Spain and is grown in southernmakewhere it is used to produce Coà tes du Roussillon whiteFrance,(pronounced maÂk@ baÂy 4)wine.o, Maccabeu same as Macabeo (pronounced maÂk@MaccabeÂ4or maÂk@ baÂy oo, used in France))baÂymacerationperiod of time during which the grape juice is left in contactthethe grape skins, seeds and fragments of stem, and thewiththat take place during this time. This period of contactprocessesthe grape juice to take on colour, flavour and acids. In redallowsmaceration lasts at least as long as primary fermentation,winesmay be prolonged, in extended maceration, for up to severalbutto increase the colour and flavour. Before primary fermen-weekssome winemakers undertake cold maceration, in which thetationjuice is stored with the skins and seeds at a temperature toograpeto allow fermentation to start. Carbonic maceration, usedcoldin the Loire region of France, involves fermenting theparticularlybunches of grapes, with their stalks, in a closed container; itwholewine that is full-flavoured with a deep red colour and lotsproducesration carboniquemaceÂcarbonic maceration (pronounced maÂssayFrenchn1ek)k0arbomacerationSeeA A A A A A A A A A A A AMAlso called Alcanol; Lardot; Maccabe o; Maccabeu; Viuraof fruit flavour but low in tannin.raÂssyoN

DOC 193MadeiraA A A A A A A A A A A AAcon AOCMaÃan appellation that covers a large area of southernFrancegrowing Chardonnay and Gamay grape varietiesBurgundyproduce red, white and rose wine (pronounced ma koN)toconnaisMaÃma ko naÂy)(pronouncedFrance a large wine-producing region in southern Burgundy,1.to the north of the Beaujolais region, with the town ofjustcon on the Saoà ne river as its centre. Two-thirds of thisMaÃproduction is white wine from the Chardonnay grape.region'sis grown for sale under the Maà con Rouge label, alongGamaya smaller but increasing quantity of Pinot Noir grapes forwiththat can be labelled Bourgogne and sold at a higher price.wineregion includes a number of its own appellations, includingThethree regional Maà con AOCs of Maà con, Maà con Supe rieurtheMaà con-Villages, as well as a number of villages that haveandown appellations, the most famous of which is Pouilly-their. FuisseÂcon Supe rieur AOCMaÃan appellation that indicates wines produced within theFrancecon AOC but with at least 1% more alcohol per unit volumeMaÃthe standard red or white wine (pronounced ma koN s5othanpayree uÂr)con-Villages AOCMaÃan appellation that produces the best-quality white wineFrancethe three Maà connais appellations. The wines can either beofMaà con-Villages or Maà con followed by the name of onenamedthe 43 qualifying local villages, e.g. Maà con-Vire is a Maà con-ofAOC wine. (pronounced ma koN vee l0azh)Villagesmacroclimateclimate over a large area such as the Coà te de NuitstheDOCMadeiraan island in the Atlantic Ocean about 1,000 kilometres,Portugal625 miles, off the coast of Portugal. It is a DOC wineproducingorarea renowned for the famous fortified wine of thename. It can be one of the longest-living wines in thesameMost Madeira is produced in an unusual way throughworld.2. another name for AltesseCompare mesoclimate; microclimateheat and oxidation, which would usually spoil a wine. This

Oddbins Dictionary of Wine194A A A A A A A A A A A AAis called estufagem, or baking, and in effect acceleratesprocessageing of the wine. The more ordinary wine is placed in atheconcrete tank containing a stainless steel coil throughlinedhot water circulates for at least three months; finerwhichis placed in wooden casks and stored in a heated roomMadeiraa longer time. The finest wine is not heated artificially at all,foris exposed only to the sun. The wine develops a slightlybuttangy taste and can vary in colour from pale gold to darkbitter,There are four different styles of Madeira: Sercial is light,tawny.and pale gold in colour; Verdelho is sweeter and stronger;dryis sweeter, stronger and darker in colour; finally MalmseyBoalthe sweetest and darkest. Sercial and Verdelho are normallyisas an ape ritif, Boal and Malmsey as a dessert wine. Aservedmedium dry style called rainwater is still also sometimeshistoricAVAMaderaa large wine-producing area of California that coversUSAof Madera County and part of Fresno County. It growsmuchColombard and Chenin Blanc grape varieties for whitemostlymaderisedterm) used to describe spoiled table wine that has been(tastingstored and has oxidised, resulting in a wine with a brownbadlyand flat, oxidised tastecolourAOCMadiranan appellation in southwestern France around the baseFrancethe Pyrenean mountains that grows the Tannat grape varietyofproduce red wines (pronounced maÂddee raaN)tomadrea reduced sweet liquid produced from the previous year'sItalianmaduromature or aged (pronounced ma d2or4)PortugueseChaà teauMagdelaine,an estate within the Saint-E milion AOC of Bordeaux inFranceFrance, classed as a premier grand cru classe andsouthwesterngood-quality red wine from Merlot and a smallproducingfound.wines and Zinfandel and Grenache for red wines.wine, added in the production of vin santo (literally `mother')Madrid see Vinos de Madrid DOproportion of Cabernet Franc grapes (pronounced magd@ laÂyn)

195MalbecA A A A A A A A A A A AAmagnumbottle that can contain 1.5 litres, twice the size of a standardaml bottle.750also double magnumSeeMaipothe smallest and most famous of the wine-producing regionsChileChile producing roughly equal quantities of red and whiteofmainly from Cabernet Sauvignon and Se millon grapeswines,Louis JadotMaisonan influential grower and ne gociant in Beaune in theFranceregion of France that owns a range of vineyards in theBurgundyproducing excellent white wines and very good red winesareatre de chaimaõÃa cellar-master who is in charge of the ageing of winesFrenchlaga DOMaÂa small DO region in southern Spain, centred on the citySpainof Ma laga, that, historically, was the dominant area forportfortified wine production in Spain until it was devastatedsweet,phylloxera in the late 1870s. The wine was much drunk in thebyand USA under the name `Mountain'. Now sherry from theUKJerez area is the best-known sweet, fortified wineneighbouringSpain. The Ma laga region still produces sweet, fortified winesofMoscatel or Pedro Xime nez grapes in a range of styles,fromusing the solera system. To qualify for DO status, winessomebe aged within the city of Ma laga. The sweetness can resultmuststopping fermentation by adding grape spirit, by addingfromunfermented grape must before or after fermentation,concentratedor, less commonly now, by the traditional method ofMalbecred-wine grape grown in the Bordeaux, Loire and Cahors regionsaFrance, in parts of California, USA, and widely in ArgentinaofChile. This grape produces wines with an intense deep redandwith a berry flavour. Malbec is used alone to produce goodcolourreds in Chile and Argentina but is blended with otherfruity(pronounced maÂy zoN l2o ee zha doÅÂ)(pronounced maÂytr@ d@ shaÂy, plural maõà tres de chai)Malaga another name for Cinsault (pronounced maÂllag@)drying the grapes in the sun. (pronounced maÂllag@)varieties when it is used in France. (pronounced maÂl bek)

Oddbins Dictionary of Wine196A A A A A A A A A A A AAExupe ry, Chaà teauMalescot-Saintan estate within the Margaux AOC in the Me doc district ofFrancein southwestern France, graded troisieÁ me cru (thirdBordeauxin the classification of 1855. The red wines are made fromgrowth)blend of Cabernet Sauvignon, Merlot, Cabernet Franc and Petitagrape varieties. (pronounced m0al@ sk4 saNt ekzoo per1e)Verdotacidmalicacid present within grapes that is converted to the milderanacid during the malolactic fermentation process in winemakinglacticMalmseym0amzi)(pronouncedanother name for Malvasia (used in Madeira)1.the sweetest and darkest of the fortified wines from the2.Malmsey-styleto describe sweet, dark fortified wine that is produced withusedvarieties that are good but not classic or historicallygrapefor Malmsey Madeira. True Malmsey Madeira shouldcorrectfermentation, malolactic secondary fermentationmalolacticbacterial secondary fermentation that converts the malic acidain grapes into the milder lactic acid, with a by-product ofpresentdioxide gas. Almost all red wines include this secondcarbonof fermentation, but producers of white wine often preventstagestage to ensure that the wine tastes crisp and sharp. It is alsothiswhen the grapes are overripe and too sweet.avoidedcalled secondary fermentationAlsoprimary fermentationCompareMalvasiagrape variety that has both black and lighter-skinned formsais used in many different styles of wine, white or light red.andis one of the most widely planted grapes in Italy. InMalvasiait is the main constituent of its classic fortified wines.Madeiramal vaÂyzi@)(pronouncedMalepeÁ re see Coà tes de la MalepeÁ re AOCMadeira DOC on the island of Madeirabe made with at least 85% of the Malvasia grape variety.Abbreviation M-LAlso called Malmsey; Malvoisie

197marcA A A A A A A A A A A AABiancoMalvasiawhite-skinned form of the Malvasia grape variety, grown inaTuscany, Umbria and Lazio regions of Italy to producethewhite wine that is often used to give character toflavoursome(pronounced mal vaÂyzi@ byaÂngk4)blendsNera, Malvasia RossaMalvasiadark-skinned form of the Malvasia grape variety, grown in theaTuscany and Piedmont regions of Italy to produceApulia,red wine that is usually used in blends (pronouncedflavoursomevaÂyzi@ naÂyrr@ or mal vaÂyzi@ raÂwss@)malsee Graham, W. & J.Malvedosanother name for Malvasia (pronounced maÂl vwaaMalvoisieused in France)z1e,see La Mancha DOManchamanholelarge opening in the side of a wine tank through which theaand lees can be removed after the wine is drained offpomaceMansenggrape variety that is used for sweet white wines, particularly inasouthwestern region of France. It has two clones: Grostheand Petit Manseng. Gros Manseng is often used forMansengsweet wines; Petit Manseng has smaller berries than Grosdrierand a thicker skin, giving the wines a stronger flavour.Mansengtype is widely grown. (pronounced maaN saN)Neithermanzanilladry, tangy style of fortified fino sherry produced in the Man-aSanlu car de Barrameda DO in the Jerez region of southwesterzanillaSpain (pronounced maÂnz@ n1ely@ or maÂntha n1ely@)sherry Seepasada see sherry (pronounced maÂnz@ n1ely@ p@manzanillaor maÂntha n1ely@)s0ad@Sanlu car de Barrameda DOManzanillaa sherry-producing DO in the Jerez region of southwesternSpainSpain centred on the coastal town of Sanlu car deand producing manzanilla (pronounced maÂnz@Barramedasan l2ok@ day bar@ maÂyd@ or maÂntha n1ely@)n1ely@marcmaar)(pronouncedFrench the residue (pomace) of grape skins, seeds and fragments1.of stalks left after grapes have been pressed

Oddbins Dictionary of Wine198A A A A A A A A A A A AAa distilled spirit (eau de vie) made in many parts of the world2.distilling pomace. In Italy it is called grappa.byMarcobrunna small, but famous, Einzellage (vineyard) in theGermanyregion of Germany producing full-bodied, aromaticRheingauwines (pronounced m0ark4 br5on)whitechal FochMareÂred hybrid grape variety grown in the eastern USA and CanadaaRiverMargareta well-known wine-producing area in Western Aus-Australiasuccessfully growing Chardonnay, Se millon, CabernettraliaMerlot and other grape varietiesSauvignon,Chaà teauMargaux,a chaà teau in the Me doc district of Bordeaux in south-FranceFrance graded premier cru (first growth) in the classificatiowesternof 1855. It produces deep, full-bodied red wines mainlyCabernet Sauvignon and Merlot grapes, and also producesfromlittle white wine from Sauvignon Blanc grapes. (pronouncedamaar goÅÂ)AOCMargauxa famous appellation in the Me doc district of BordeauxFrancesouthwestern France that includes vineyards around theinof Margaux. It has 21 cru classe chaà teaux topped byvillageteau Margaux. The AOC grows Cabernet Sauvignon, CabernetChaÃFranc, Merlot and some Petit Verdot grapes for its redGomes another name for FernaÄ o Pires (used in theMariaregion of Portugal) (pronounced ma r1ea go meÂsh)BairradaDOCMarinoa wine-producing area in the Latium region of Italy,Italyof Rome, that grows Malvasia, Trebbiano and Bonvinosoutheastgrape varieties to produce dry, still white wines that areclimatemaritimeclimate of growing regions near the coast that normallythea temperate climate warmed during the day and cooled byenjoybreezes at night. New Zealand is one example of a regionseato produce light red wines (pronounced ma ray shal foÂsh)wines. (pronounced maar goÅÂ)similar in style to Frascati (pronounced m@ r1en4)

DOC 199MarsalaA A A A A A A A A A A AAa maritime climate that benefits growing and ripening.withcontinental climateCompareflerlandMarkgraÈa large wine-producing Bereich (subregion) in theGermanyMarlboroughZealand the largest wine-producing region in the country,Newthe South Island, with close to 40% of all the vineyards.inin 1973 by New Zealand's biggest producer, MontanaPioneeredMarlborough is especially known for wines made fromWines,Sauvignon Blanc white-wine grape variety. Marlboroughtheits international reputation in the 1980s through oneestablishedthe renowned Cloudy Bay.wine,sdeCa ceresMarqueÂa large wine-producing estate (bodega) in the Rioja DOCaSpainregion of northern Spain producing mostly red wine fromaGrenache (Garnacha) and Carignan (CarinÄ ena)Tempranillo,and smaller quantities of fruity white wines from Macabeograpes(Viura) grapes (pronounced maar keÂss day kaÂth@ ress)s de MurrietaMarqueÂa wine-producing estate (bodega) with vineyards in theSpainDOCa region of northern Spain that produces good redRiojaand a traditional white Rioja that is considered to be one ofwines de RiscalMarqueÂa wine-producing estate (bodega) with vineyards in theSpainDOCa region of northern Spain whose red wine is allowedRiojacontain more Cabernet Sauvignon and Merlot grapes thantoDOCMarsalathe DOC area on the western edge of the island of Sicily thatItalythe famous sweet, fortified wine of the same name inproducesaround the town of Marsala. Marsala is produced in avineyardsway to sherry and Madeira, with oxidation during ageing.similarwine can be made from white grapes (Catarratto andMarsalaare popular) to produce wines of amber (ambra) or goldInzoliacolour. Wine made from red grapes (Sangiovese, Nerello or(oro)region of Germany, growing mostly Chasselas (Gutedel),Badenller-Thurgau and Pinot Noir (SpaÈ tburgunder) grape vari-MuÈeties (pronounced maark graÂyffl@r land)the best in Spain (pronounced maar keÂss day moori aÂyt@)other Riojas (pronounced maar keÂss day reess k0al)

Oddbins Dictionary of Wine200A A A A A A A A A A A AAgrapes are widely used) is called rubino (ruby) Marsala.Perriconewines are graded in quality, depending upon ageing and typeThealcohol used in fortifying the wine, as fine, superiore, superioreofvergine and vergine stravecchio, with all but fine maderiserva,a solera method. The finest quality of Marsala is vergineusingwhich must be aged in wood for a minimum of tenstravecchio,Marsannewhite-wine grape variety most often used in the northernane region of France, but also grown in Australia and theRhoÃIt is widely used in white wines produced in the Crozes-USA.and Hermitage areas of France. (pronounced maarHermitagesaÂn)Noir another name for Syrah (pronounced maar saÂnMarsannenw0ar)AOCMarsannayan appellation in the Coà te d'Or area of the BurgundyFranceMartellold-established Cognac firm, now belonging to the CanadiananVineyard AVAMartha'sa wine-producing area on the island of Martha's VineyardUSAthe state of Massachusetts. The single vineyard in this areainmostly Cabernet Sauvignon, Chardonnay and Cheningrowsand WairarapaMartinboroughZealand a wine-producing region in the south of the NorthNewof New Zealand growing the Cabernet Sauvignon andIslandNoir grape varietiesPinotmarzipanterm) a sweet, almond taste or aroma associated with(tastingwines made from the Chenin Blanc grape variety and withwhiteChampagneyoungmasan estate house or farmhouse, especially in the south ofFrenchyears. (pronounced maar s0al@)region of France that produces red, white and roseÂwines(pronounced maar sa n1e)company SeagramBlanc grape varieties.France (pronounced maa, plural mas)

Rose 201MateusA A A A A A A A A A A AAmasculineterm) used to describe a wine that is big and full,(tastingin comparison with other wines from the same regionespeciallygrape orde Daumas GassacMasan estate near Montpellier in the Languedoc regionFrancein 1970 and once called `Lafite of Languedoc'. Itfoundedsome of the best vins de pays in France, red wineproducesthe Cabernet Sauvignon grape variety and white still andfromwines from Chardonnay. (pronounced m0a d@ d4 m0asparklingga saÂk)Masia famous Italian winery based near Verona producing aItalyof very good Valpolicella and Soave wines (pronouncedrangem0azi)selectionmassmethod of taking vine cuttings with buds, sometimes calledawood, from all the vines in a vineyard to graft ontobudrather than taking cuttings from a single plant.rootstockscalled field selectionAlsoclonal selectionCompareof WineMasterqualification and title granted by the Institute of Masters ofa(founded in 1955 in the UK) to students who have passedWinestudy and a rigorous three-day exam that includesintensiveover 30 wines.blind-tastingMWAbbreviationanother name for MourveÁ dre (pronounced ma t0ar4,Mataroin Spain)usedmatchstickterm) an odour caused by excess sulphur dioxide gas,(tastingto the smell of burnt matches and very occasionallysimilarin negligible amounts trapped in bottled white wine. ItfoundMasson see Paul Massonwill normally dissipate.RoseÂMateuspopular medium sweet, slightly effervescent rose wine pro-aduced from a range of grapes grown in northern Portugal and

Oddbins Dictionary of Wine202A A A A A A A A A A A AAby the country's largest wine producer, SograpeproducedmaÂtti @ss roÅ zay)(pronouncedMatinoa DOC wine-producing area in the Apulia region ofItalyItaly, producing dry red and rose wines from Negroamarosoutherngrapes (pronounced ma t1en4)maturationprocess of maturing, or the period of time taken for a wine tothematureto allow a wine time to develop the characteristics that make it1.to drink, or to develop these characteristics.readyageing See(tasting term) used to describe a wine that is fully developed2.correctly aged and ready to drinkandAOCMauryan appellation in the Languedoc-Roussillon region ofFranceFrance that grows mostly Grenache grapes tosouthwesternred and rose wines (pronounced m4 r1e)produceMauzac BlancMauzac,white-wine grape grown in southwestern France, especially inaGaillac AOC. It is usually blended with other wine. (pronouncedthem4 zaÂk, m4 zaÂk bl0aN)Mavrodaphnered-wine grape variety grown mostly in Greece to produceafull-bodied red wines that are often drunk as dessertsweet,(pronounced maÂvro daÂfni)winesMavrudlow-yielding red grape variety native to Bulgaria with grapesaproduce a tannic, long-lasting red wine (pronounced maÂvthatr5od)AOCMazis-Chambertina grand cru vineyard in Gevrey-Chambertin in the Coà teFranceNuits district of the Burgundy region of France that growsdeNoir grapes to produce high quality red wines (pronouncedPinotmaÂzzee shom bair taÂN)mature, normally in a barrelAlso called Blanquette

203medalA A A A A A A A A A A AAanother name for Carignan (pronounced ma thwaÂyl4,Mazueloin Spain)usedValeMcLarena wine-producing region of South Australia, south ofAustraliawith many small wineries. Its reds, made from CabernetAdelaide,Sauvignon and Syrah (Shiraz) grapes, are much prized,the diverse soil types and topography allow for manybutMalbec, Merlot, Chardonnay, Se millon, Grenache,varieties:meagreterm) used to describe a wine that is insipid and lacks(tastingbugmealygrey insect of the genus Pseudococcus that attacks vinesameatyterm) used to describe a red wine that is rich, full-bodied(tastingharvestingmechanicalprocess of using a machine to automate picking the ripethefrom the vine. Traditionally harvesting was, and in manygrapesis still, done by hand, cutting off the bunches ofvineyardsbut this is slow, hard work. If the vines are trained sograpes,the fruit hangs freely below the canopy, a machine can bethatpruningmechanicalprocess of using a machine to automate pruning the un-theyoung shoots on a vine. The traditional method ofwantedis to cut off the shoots by hand, but this is very slowpruningMechanical pruning works well if the method of trainingwork.vines suits the machinery; cordon training is perhaps the bestthemechanisationintroduction of machines in what were traditionally jobsthemedalaward presented to wines in the numerous competitionsanMazouna see AlgeriaSauvignon Blanc, Riesling and Verdelho, to name just a few.body and depthand chewyused to cut off the bunches.suited to this.done by hand, e.g. pruning the shoots and picking the grapesand tastings sponsored by magazines, countries and wine

Oddbins Dictionary of Wine204A A A A A A A A A A A AAMedals are normally gold, silver and bronze forassociations.top three positions.theclimateMediterraneanclimate in which there are very warm summers with little or noadrymediumterm) used to describe a wine that is partially or(tastingdry.moderatelyalso semidrySeesweetmediumterm) used to describe a wine that is partially or(tastingsweet.moderatelyalso semisweetSeedoc MeÂthe largest wine-producing district within the BordeauxFranceof southwestern France. The district has two main arearegionMe doc AOC and Haut-Me doc AOC. Both appel-appellations:produce high-quality red wines, but the wines of Haut-lationsdoc AOC are generally of slightly better quality because ofMeÂsoil. The Haut-Me doc AOC covers the entirebetter-qualityarea of the district except for six villages that havesouthernown appellations (Listrac, Margaux, Moulis, Pauillac,theirphe and Saint-Julien). The main red-wine grape vari-Saint-EsteÁgrown are Cabernet Sauvignon, Merlot and CabernetetiesWhite wines produced in either area are normally soldFranc.the more generic Bordeaux AOC label. In 1855 theunderof wines in France was limited to the Me docclassificationexcept for one wine from Graves, since this was considereddistrict,at the time to be the only place producing high-qualityIt still produces some of the best wines in the world.wine.may doÂk)(pronounceddoc AOCMeÂan appellation for red wines grown in the Bas-Me doc,Francenorthern area of the Me doc district of the Bordeaux regiontheFrance (pronounced may doÂk)ofdoc Noir another name for Merlot (pronounced maÂy dokMeÂnw0ar)rainfall and mild wet wintersmedium-bodied see body

205meniscusA A A A A A A A A A A AAmellowterm) used to describe a wine that is soft, smooth,(tastingmelonterm) a taste or aroma associated with white wines made(tastingde Bourgogne another name for Muscadet (pronouncedMelonloÂN d@ boor goÂnny@)meCharlesMelton,famous winemaker who owns an eponymous winery in theaValley, South Australia, and produces high-qualityBarossaBarossa red wines from Syrah (Shiraz), Grenache andclassicdre grape varieties as well as a rose from GrenacheMourveÁgrapesAVAMendocinoa viticultural area in the south of Mendocino County,USAthat includes Anderson Valley and two other AVAsCalifornia,is the location of the Fetzer estate (pronounced meÂnd @ s1en4)andCountyMendocinoa county in the north of California that is best-known forUSAZinfandel, Cabernet Sauvignon and Merlot grapegrowingIt includes the Mendocino AVA. (pronounced meÂnd@varieties.Mendozaa city in northwestern Argentina that is the centre forArgentinasurrounding wine region of the same name. This regionthethe majority of Argentina's wine. (pronounced menproducesAOCMenetou-Salonan appellation in the Loire valley region of westernFrancethat produces white wines from Sauvignon Blanc grapesFranceare similar to the wines from the neighbouring Sancerrethattogether with good-quality red and rose wines from PinotAOC,grapes (pronounced meÂnn@ too sa loÂN)Noirmeniscusvery edge of the surface of wine in a glass, where the liquidthethe glass and is slightly curved up, accurately showingtouchescolour of the winethecorrectly aged and pleasant to drinkfrom the Chardonnay grape variety in parts of the New Worlds1en4)doÅÂz@)

Oddbins Dictionary of Wine206A A A A A A A A A A A AAntrida DOMeÂa large DO wine-producing region in the central-south-Spainof Spain that grows mostly Grenache (Garnacha) grapes towestred and rose wines that are normally sold in bulk orproducemercaptanchemical compound of a group that form in wines, usuallyawines, after yeast fermentation, creating an unpleasant,whitesmell similar to rubber that is a signal that the winesulphur-likeAOCMercureya well-known village appellation in the Coà te ChalonnaiseFranceof the Burgundy region of France, producing almostareared wine from Pinot Noir grapes (pronounced mairentirelyk5o raÂy)meritagemarketing term used by a number of US wineries on labels toagood-quality blended wines that do not have a singledescribegrape variety. The term is the result of a competitionparticularfind a suitable descriptive term and combines `merit' withto`heritage'.Merlotpopular black grape variety used to produce red wines in manyaregions around the world. The wines are rich, fruity,differentoften with blackcurrant flavours. The grape is used as theandfor some of the great red wines of the Bordeauxfoundationof southwestern France such as Saint-E milion and Po-regionand in Bordeaux-style wines around the world. Merlotmerol,have a thinner skin and more sugar than Cabernetgrapesand so produce softer red wine with a higher alcoholSauvignonThe grape is unrelated to Merlot Blanc. (pronouncedcontent.maÂirl4)called Bigney; Me doc Noir; Merlot NoirAlsoBlancMerlotwhite-wine grape variety, unrelated to the black grape varietyagrown in small quantities in parts of France and oftenMerlot,uninteresting white wines (pronounced maÂirl4 bl0aN)producingNoir another name for Merlot (pronounced maÂirl4Merlotnw0ar)blended with other wines (pronounced meÂn treed@)has been badly made or is deteriorating

thode dioise 207meÂA A A A A A A A A A A AAMerseguerarelatively undistinguished Spanish white-wine grape varietyaespecially in the Alicante, Jumilla and Valencia DOsgrownmaÂirss@ gaÂir@)(pronouncedmesatable. (pronounced maÂyss@)Spanishmesoclimateclimate within a small area such as a hillside or valley thatainclude one or more vineyardscouldmacroclimate; microclimateComparemetallicterm) used to describe a wine that has a taste of metal or(tastingthode champenoisemeÂa traditional method of producing sparkling wine,Frenchespecially Champagne but now used to produce almostoriginallyall good sparkling wines. The process includes a secondof fermentation (malolactic fermentation) that takes placestagethe bottle and produces carbon dioxide gas as a by-product,indissolves into the wine to create the sparkling style.whichmay toÂd shomp@ nw0az, literally `Champagne(pronouncedmethod')called Champagne method; me thode classique; me thodeAlsothode classiquemeÂsame as me thode champenoise (pronounced may toÂd klaFrenchthode dioisemeÂa local term in the Clairette de Die AOC in the Rhoà neFrenchof France for a method of making sparkling wine that isregionto the me thode rurale. The wine is fermented slowly atsimilartemperatures for several months, then filtered and bottled.lowbottled, the wine starts to warm up and the fermentationOncestarts again naturally, creating carbon dioxide gas as aprocesswhich creates bubbles in the wine. The sediment atby-product,bottom of the bottles is removed by decanting and filteringthewine in a pressurised container to retain the effervescence,theSee also Vino de Mesatin, often caused by excess time in contact with a metal containertraditionelle; metodo classico; metodo tradizionales1ek, literally `classic method')and the wine is bottled again in fresh bottles. Wine made by this

Oddbins Dictionary of Wine208A A A A A A A A A A A AAmust have it stated on the label. (pronounced may toÂdmethodw0az, literally `Die method')deethode gaillacoise same as me thode rurale (pronouncedmeÂtoÂd g7 yak w0az, literally `Gaillac method', used in themayAOC in France)Gaillacthode ruralemeÂa traditional method of producing sparkling wine, nowFrenchreplaced by the me thode champenoise or the Charmatgenerallyin which the fermenting wine is cooled to almost stopprocess,The wine is then bottled and warmed slightly tofermentation.the fermentation in the bottle, creating sparkling winerestartthe carbon dioxide released during this secondary fermen-from(pronounced may toÂd r5or r0al, literally `rural method')tation.thode traditionnelle same as me thode champenoisemeÂmay toÂd tra d1essyo neÂl, literally `traditional(pronouncedmethod')methuselahoversize wine bottle of the shape traditionally used foranand Champagne wines that can hold 6 litres, equivalentBurgundyto eight standard 750 ml bottles.imperialCompareclassico, metodo tradizionalemetodosame as me thode champenoise (pronounced meÂtt4d4ItalianmeÂtt4d4 tra ditsyo n0a lay, literally `classic method'klaÂssik4,`traditional method')orMeunierred-wine grape variety in the Pinot family that is widely grownathe Champagne region of France where it is blended withinNoir and Chardonnay grapes to produce sparkling wine.PinotmoÈ nyay)(pronouncedcalled Pinot MeunierAlsoAOCMeursaultan appellation that includes the vineyards around theFrancevillage of Meursault in the Coà te de Beaune area of thelargeregion in France. It is known mostly for its whiteBurgundywhich are produced entirely from Chardonnay grapes.wines,white wines are soft and rich. (pronounced mur soÅÂ)MeursaultMexicocountry bordering the south of the USA that has a history ofavines going back to the 16th century but a climate thatgrowing

209millerandageA A A A A A A A A A A AAnot ideally suited to growing vines. The wine that is produced,isin the north of the country, is often fortified orespeciallyto produce brandy. Nevertheless Mexico is now beingdistilledby nearby California and growing a wide range ofinfluencedand producing and even exporting some reasonably goodgrapeswine. tableLouisMichel,well-respected winemaker based in the Chablis area of thearegion of France, renowned for his classic unoakedBurgundy(pronounced mee sheÂl)Chablismicro-appellationthe USA, a winery with only a small amount of land plantedinteaumicrochaÃchaà teau with only a small amount of land planted with vinesaproducing its own unique wines. The best example isbutteau Le Pin in the Pomerol district of France: it has fewerChaÃtwo hectares of vineyards, but produces some of the bestthanin the country. These wines are sold at prices rivalling thewinestraditional large estates of Bordeaux though all the winemakingbesttakes place in the garage under the house. (pronouncedm7kr4 shatt4, plural microchaà teaux)microclimateclimate found in a very small area, e.g. a few square metres oraor three vinestwomacroclimate; mesoclimateCompareMidisame as Languedoc-Roussillon (pronounced m1e dee)Francemildewof two diseases caused by fungi that affect grapevines.onemillerandagefruit setting, giving rise to berries of different sizes in apoorand no seeds in varieties that usually have them. Itbunchresults in yield reductions.usuallywith vines but producing its own unique winesmiddle palate, mid-palate see palateSee downy mildew; powdery mildewMillau see Coà tes de Millau AOC

Oddbins Dictionary of Wine210A A A A A A A A A A A AAsime milleÂa year or vintage year (pronounced m1e lay s1em)Frenchsime Rare see Laurent Perrier (pronounced m1e layMilleÂr0ar)seemminerallymineral,term) a taste of dissolved nonorganic salts in a wine,(tastingAOCMinervoisan appellation in the Languedoc-Roussillon region in theFranceof France that produces good, inexpensive red wines fromsouthCinsault, Grenache, MourveÁ dre and Syrah grapes.Carignan,with other wine-growing areas of southern France, a greatAsof effort and investment is being put into improving qualitydealthe planting of better grape varieties and the upgrading ofwithand techniques. (pronounced m1e nair vw0a)equipmentMinhoa wine-producing region around the Minho river inPortugalnear the border with Spain. Part of the Vinho Verdenorthern,(pronounced mõ ny4)DOCmintminty,term) used to describe a wine made from Cabernet(tastingor Zinfandel grapes, especially one from California,SauvignonUSAen bouteillemisbottled (pronounced m1ez aaN boo t6  )Frenchen bouteille a la proprie teÂmissame as mis en bouteille au domaine (pronounced m1ezFrenchaaN boo t6  alla proÂpree ay taÂy)en bouteille au chaà teaumisused to describe a wine produced and bottled at theFrenchteau where the grapes are grown (pronounced m1ez aaN boochaà  4 sha toÅÂ)t6en bouteille au domainemisused to describe a wine produced and bottled at theFrenchwhere the grapes are grown (pronounced m1ez aaN boo t6 Âestate4d4meÂn)deriving from the soil in which the vine was grownMireval see Muscat de Mireval AOC

211moelleuxA A A A A A A A A A A AAen bouteille dans nos cavesmisused to describe a wine made from grapes grown else-Frenchand often of lower quality than estate-bottled or chaà teaubottlewherewine (pronounced m1ez aaN boo t6  daaN n4 k0av,Missionfirst red-wine grape variety introduced into California, onthewestern coast of the USA, by Spanish Catholic missionariestheup from Mexico in the 1700s. Little is grown todaytravellingthe wines are normally of poor quality and only used forandblending.Haut-Brion see La Mission Haut-Brion, Chaà teauMissionmistellepartly fermented grape juice that has had alcohol addedFrenchstop the fermentation process. Since only a little of thetosugars in the grape juice has been fermented, this juicenaturalvery sweet. (pronounced mee steÂl)isMittelmosela wine-producing region in the centre of the Mosel-Germanyregion of Germany, producing some of the country'sSaar-Ruwerbest wines and known particularly for its Riesling whiteMittelrheinone of the 13 Anbaugebiete (quality wine-producingGermanyof Germany that follows the Rhine river and mostlyregions)the Riesling grape variety. Production is small and mostlygrowsdi Montalcino DOCMocadeloa wine-producing DOC zone in the Tuscany region of ItalyItalygrows mostly Muscat grapes (locally called Moscato Bianco)thatto produce sweet white wines that are either still or slightlymoelleux(tasting term) used to describe a white wine that stillFrencha little residual sugar and is soft and mellow (pronouncedhasloÈÂ) mwaaliterally `bottled in our cellars')Also called Criolla; PaisCompare surdowines (pronounced mõ tt'l m4z'l)for local consumption. (pronounced mõ tt'l r6n)M-L abbreviation malolactic fermentationsparkling (pronounced moÂk@ deÂllo dee moÂn tal ch1en4)

Oddbins Dictionary of Wine212A A A A A A A A A A A AAt et ChandonMoeÈbiggest Champagne house in France, producing almost 20thebottles of Champagne per year under a range of differentmillionvintage and non-vintage labels including the prestige Domrignon label. After merger with the Cognac firm Hennessy itPeÂbecame part of the giant LVMH. (pronounced moÅ ay aylaterdoN)sh0aNMoldovacountry and former Soviet republic that now offers one of theadiverse and interesting range of vineyards from the CentralmostregionEuropeanmap at BulgariaSeeNoire, Molette another name for Mondeuse (pronouncedMolettemo leÂt nw0ar)Monastrellred-wine grape variety widely planted in Spain, especially inaRioja and Alicante regions, that produces moderately heavy,thewines that are high in alcohol and low in acid. (pronounceddarkstreÂl)moÂnnacalled Alcayata; Morastel; Morrastel; ValcarceliaAlsoAOCMonbazillacan appellation in the Bergerac region of southwesternFrancethat grows mostly Se millon, Muscadelle and SauvignonFrancegrape varieties that are infected with Botrytis cinerea toBlancmedium sweet and sweet wines. Lower-quality winesproducethis region are often labelled with the more generic Coà tesfromBergerac AOC. (pronounced moN baÂzzee yaÂk)deRobertMondavi,influential winemaker in California, USA, who emphasised theanof traditional European grape varieties. He set up the Opususewinery with Baron Philippe de Rothschild, and worked withOneNewton to develop the Sauvignon Blanc grape in California.PeterMondeuse NoirMondeuse,red-wine grape variety that is grown in small areas of France,aArgentina, Australia and the USA. The grapes produceItaly,wine with a rich, deep colour. (pronounced moNgood-qualityz or moN doÈ Â z nw0ar)doÈÂcalled Grosse Syrah; Molette; Molette Noire; Refosco;AlsoSavoyanceMonestel another name for Carignan (pronounced moÂn e steÂl)

DOC 213MontefalcoA A A A A A A A A A A AAMonopolea term used on labels on some French wines to indicateFrenchthere is one single owner of the wine's name or that it is athatIt has no bearing on the wine's quality, which tendstrademark.de ReimsMontagneone of the four main regions within the ChampagneFrance(pronounced mon taÂnny@ d@ raÂNss)region.also Champagne AOCSeemilion AOCMontagne-Saint-EÂan appellation on the outskirts of the Saint-E milionFranceof the Bordeaux region in southwestern France thatdistrictmostly Merlot grapes to produce good-quality red winesgrowsAOCMontagnya village appellation in the Coà te Chalonnaise area of theFranceregion of France that only produces white wine fromBurgundyChardonnay grape variety (pronounced moÂN ta ny1e)thesee Brunello di Montalcino DOCG; Mocadelo diMontalcinoDOC; Rosso di Montalcino DOCMontalcinoWinesMontanaZealand a wine-producing estate in the North Island, NewNewthat is one of the country's largest estates producingZealand,red, white and sparkling wineshigh-qualityDOCMontecarloa small DOC zone in the northwest of the Tuscany regionItalyItaly that produces red wines from Sangiovese, Canaioloofand Syrah grapes and white wines from Trebbiano and aNeroDOCMontecompatri-Colonnaa wine-producing DOC zone south of Rome in the LazioItalyof Italy that produces a dry white wine from MalvasiaregionTrebbiano grapes similar in style to Frascati (pronouncedandmoÂn tay kom paÂttri ko loÂnn@)DOCMontefalcoa wine-producing DOC zone in the Umbria region of ItalyItalyto be uniform each year. (pronounced moÂnn4 poÂl)(pronounced mon taÂnny@ sant ay m1el yoN)Montalbano see Chianti DOCG (pronounced moÂnt al b0an4)mix of other local grape varietiesthat produces good red wine from the Sangiovese, Sagrantino

Oddbins Dictionary of Wine214A A A A A A A A A A A AATrebbiano grapes. There is the Sagrantino di MontefalcoandDOCG zone within this area that is known for itshigh-qualityred wines made from Sagrantino grapes. (pronounced moÂnrichfaÂlk4)tayMontepulcianored-wine grape variety grown widely throughout Italy andain the southeast of the country. It is used to produceparticularlymedium- to full-bodied red wines with good structure. It is thespicyd'Abruzzo DOCMontepulcianoa DOC region in the Abruzzo region of Italy that producesItalywines from Montepulciano and some Sangiovese grapesredmoÂn tay p5ol ch0an4 da br2ots4)(pronouncedAVAMontereya viticultural area that includes most of the vineyards ofUSACountyMontereya large wine-producing area in California, just south of theUSAFrancisco Bay area. The most-used grape varieties includeSanRiesling and Pinot Blanc as well as the moreChardonnay,Cabernet Sauvignon, Merlot and Pinot Noir. Thiscommonincludes several AVAs including Arroyo Seco, Chalone,countyMontesa wine-producing firm based in the Curico and ColchaguaChileregions of Chile growing Cabernet Sauvignon and MerlotValleygrape varieties for premium-quality red wines and Sauvignonand Chardonnay for white wines. Respected winemakerBlancMontes is a founding partner. (pronounced moÂnt ess)Aureliolie AOCMontheÂa small appellation in the Coà te de Beaune area of theFranceregion of France that produces mostly red winesBurgundyfrom Pinot Noir grapes (pronounced moÂN tay l1e)madeMontillasherry-style wine produced using the solera system in theaused in Rosso Conero. (pronounced moÂn tay p5ol ch0an4)grapealso Rosso di Montepulciano DOC; Vino Nobile di Mon-Seetepulciano DOCGMonterey County, CaliforniaCarmel Valley and Monterey.See also A Winemaker's View

215MorastelA A A A A A A A A A A AAs DO in southern Spain. The types of MontillaMontilla-MorileÂsimilar to the types of sherry, but the names (amontillado,areetc.) are not allowed on labels outside Spain: they arefinogiven a description such as pale dry, medium dry, paleusuallyor cream. Montilla wines are often not fortified but havecreamhigh levels of alcohol. (pronounced mon t1elya)naturallysDOMontilla-MorileÂa wine-producing Denominacio n de Origen region inSpainSpain growing mostly Pedro Xime nez grapes to producesouthernthe sherry-like sweet wine Montilla (pronounced mont1elya mo ree leÂss)AOCMontlouisan appellation in the Loire region of France that growsFranceBlanc grapes to produce a range of styles of white wineCheninmoÂN loo 1e)(pronouncedAOCMontracheta small vineyard appellation in the Coà te de Beaune areaFrancethe Burgundy region of France, famous for its white wine,ofis considered to be amongst the best in the world, and iswhichof the most expensive. This small 8 hectare grand cruonestraddles two villages, and both villages, PulignyvineyardChassagne, as well as several surrounding villages, includeandname Montrachet in their labels. (pronounced moÂN ra shaÂy)theAOCMontravelan appellation in the Bergerac region of France, border-Francethe Bordeaux region, that grows mostly Se millon, SauvignoingBlanc and Muscadelle grape varieties to produce drymedium sweet white wines of modest quality (pronouncedorraveÂl)moÂNChaà teauMontrose,a chaà teau in the Me doc district of the Bordeaux region ofFranceFrance, graded deuxieÁ me cru (second growth) insouthwesternclassification of 1855. It grows Cabernet Sauvignon, Merlotthea little Cabernet Franc to produce good-quality red wines.andmoN roÅÂz)(pronouncedMorastelmoÂrr@ steÂl)(pronouncedanother name for Monastrell1.another name for Graciano2.

Oddbins Dictionary of Wine216A A A A A A A A A A A AAMoraviaRepublic a wine-producing region in the Czech RepublicCzecha wide range of red, white and sparkling wines. Theproducingregion in the country is Bohemia.otherdi Scansano DOCMorellinoa wine-producing DOC zone in the Tuscany region of ItalyItalygrows primarily Sangiovese grapes to produce good-qualitythatwine (pronounced moÂrr@ l1en4 dee skan s0an4)redMorey-Saint-Denisa commune in the Coà te de Nuits area in the Coà te d'OrFranceof Burgundy in France. The vineyards in this areadistrict5 grand cru vineyards and 20 premier cru vineyards.includegreat growths of Morey-Saint-Denis are Bonnes Mares,Thede la Roche, Clos Saint Denis and Clos de Tart. TheClosproduce red wines from Pinot Noir grapes. (pronouncedvineyardsmo raÂy saN d@ n1e)AOCMorgonan appellation in the Beaujolais region of France thatFranceGamay grapes to produce intensely coloured and fullbodiedgrowswines (pronounced mawr goÂN)Morio-Muskatwhite-wine grape hybrid that is a cross between Sylvaner andaBlanc and is grown mostly in Germany to producePinotwines that are often used in blending (pronounced moÂrriflowery4m5  oss kat)Moristelred-wine grape variety grown mostly in northern Spain inaSomontano region of the Pyrenean mountains (pronouncedthesteÂl)moÂrriPeninsulaMorningtona cool-climate wine region in the state of Victoria,Australiaof Melbourne, growing some of Australia's best Pinotsouthgrapes for red wine and Chardonnay of equal qualityNoiranother name for Aleatico (pronounced moÂsk@MoscatelloteÂll4)grapes for whiteMorrastel another name for Monastrell (pronounced moÂrr@ steÂl)Moscatel de Setu bal see Setu bal DOC

217MoueixA A A A A A A A A A A AAMoscato Bianco another name for Muscat (pronouncedMoscato,mos k0at4 or mos k0at4 byaÂngko, used in Italy)d'AstiMoscatoslightly sparkling (frizzante) white wine produced in the sameaas Asti. The main difference is that when makingDOCGd'Asti the fermentation is stopped sooner, producingMoscatowine that is sweeter and has less carbon dioxide so is less fizzy.ais sold in normal wine bottles with a normal cork rather than aItMoselleMosel,Germany a river that starts in eastern France and passesFrance,Luxembourg then through Germany. `Mosel' is thethroughform and `Moselle' the French. (pronounced moÅÂz'l orGermanzeÂl) m4also Vins de Moselle VDQSSeeMosel-Saar-Ruwerone of the Anbaugebiete (quality wine-producingGermanyin northern Germany that borders the Mosel riverregions)its two tributaries the Saar and the Ruwer. This regionandMoseltalera category of wines produced in the Mosel-Saar-RuwerGermanthat must be made from Riesling, Elbling, Kerner orregionller-Thurgau grapes and reach the national QbA qualityMuÈ(pronounced moÅÂz'l taal@r)levelBayMosselAfrica an area in the southern Cape region of SouthSouthwith a cool climate and a number of small vineyards suchAfricaRuiterbosch, growing grape varieties from northern EuropeasmostoMoueixa well-known ne gociant in the Pomerol and Saint-Francemilion areas of the Bordeaux region of France, producingEÂwines from its range of AOC vineyards andgood-qualityChampagne cork. (pronounced mos k0at4 daÂsti)Moscato di Canelli same as Moscato d'AstiRiesling grapes to produce white wines, low in alcohol,growsare some of the best Riesling wines in the country. (pro-thatnounced moÅÂz'l z0ar r2ov@r)Italian must (grape juice) (pronounced moÂst4)chaà teaux (pronounced moo aÂyks)

Oddbins Dictionary of Wine218A A A A A A A A A A A AAmouldyterm) used to describe a wine that smells or tastes of(tastingmould, indicating that the wine was made from mouldydampor that it has been badly stored or produced in dirtygrapes-Vent AOCMoulin-aÁan appellation in the Beaujolais region of France, gen-Franceconsidered to be the best of the Beaujolais appellations,erallygood, full-bodied red wines from the Gamay grape.producingare unlike the lighter style of young red wines normallyThesewith Beaujolais and should be allowed to acquireassociatedAOCMoulisa small village appellation in the Haut-Me doc district ofFranceproducing some very good red wines (pronounced mooFrancel1e)Mountainformer name for Ma laga sweet fortified wineadreMourveÁblack grape variety grown in southern France, Australia andaUSA, that produces red wine with strong colour,California,and the flavour of pine. It requires an environment with abodyof sunshine to ripen the grapes. It is used in Frenchlotred wines from regions such as Chaà teauneuf-Mediterraneanas well as in full-bodied red wines from Australia anddu-Pape(pronounced moor veÂddr@)California.mouseyterm) used to describe a sharp, slightly vinegary smell(tastingflavour of a wine, caused by bacterial contamination duringandproductionbarrels or tankssome age. (pronounced m2o laN aa v0aN)BarkerMounta wine-producing area in Western Australia, a sub-Australiaregion of the Great Southern regionVeeder AVAMounta viticultural area in California growing Cabernet Sau-USAvignon and Chardonnay grape varietiesAlso called Mataro

nobile 219muffaA A A A A A A A A A A AAmoussethe foam on the top of a glass of sparkling wine when it isFrenchmousseuxused to describe sparkling wine. The term is not used onFrenchmouthfeelterm) the sum of the various sensations a wine can create(tastingyour mouth, covering a range of tastes and textures includingincrispness, ripe, oaked, sweet, spicy and acidityrichness,mouth-fillingterm) used to describe a wine that is soft, full-bodied and(tastingd'Armailhacq, Chaà teauMoutona chaà teau in the Bordeaux region of France, gradedFranceme cru (fifth growth) in the classification of 1855, ownedcinquieÁBaron Philippe de Rothschild and next door to the better-byChaà teau Mouton-Rothschild. It grows Cabernet Sauvignoknownand Merlot grapes to produce good-quality red wine.Chaà teauMouton-Rothschild,a chaà teau in the Bordeaux region of France that wasFrancegraded deuxieÁ me cru (second growth) in the classificationoriginallyof 1855 but was then upgraded to premier cru (firstin 1973, the only change ever to the original classification.growth)It produces very good red wines from Cabernet Sauvignon,and Cabernet Franc grapes. Over the years, the work ofMerlotfamous artists has adorned the labels of Chaà teau Mou-manyincluding Salvador Dalõ , Francis Bacon,ton-Rothschild,Braque and Jean Cocteau. (pronounced m2o toN r4tGeorgesMudgeea wine-producing region in New South Wales pro-Australiaflavoursome red wines from the Syrah (Shiraz) andducingSauvignon grape varietiesCabernetpoured (pronounced mooss)Champagne labels. (pronounced moo soÈÂ)complex(pronounced m2o toN daar m6 yaÂk)sh1eld)nobilemuffanoble rot produced by the fungus Botrytis cinerea (pro-Italiannounced m5  off@ noÅÂbi lay)

Oddbins Dictionary of Wine220A A A A A A A A A A A AAMugaa wine producer (bodega) in the Rioja DOCa region ofSpainwinemulledwine mixed with any combination of sugar, fresh orange orredand spices, usually including cinnamon, cloves andlemonand served hotnutmeg,ller-ThurgauMuÈwhite-wine grape hybrid, originally produced by crossing theavariety with Sylvaner, that is widely grown in Germany,RieslingAustria, Switzerland and New Zealand and is also grownthe UK. It has high yields and produces a light white wineinm5  oll@r t2or gow)(pronouncedMummlarge Champagne house in Reims in the Champagne region ofaproducing mostly the non-vintage Cordon RougeFranceand small quantities of its premium Rene LalouChampagnemurkyterm) used to describe a red wine that lacks brightness(tastingMurray-Darlinga wine-producing region in Victoria and New SouthAustraliagrowing the majority of the grapes in Victoria andWalesmostly everyday-quality white winesproducingMurrumbidgeesee RiverinaAustraliaChaà teauMusar,a famous vineyard producing good-quality red andLebanonMuscadelmuÂsk@ deÂl)(pronouncedanother name for Muscat (used especially in South Africa)1.see Muscadelle2.MuscadelMuscadelle,white-wine grape grown mainly in the Bordeaux region ofanorthern Spain producing high-quality red and roseÂwines(pronounced m2oga)wineand clarity of colourwhite wine (pronounced m5o s0ar)

221MuscatA A A A A A A A A A A AAwhere it produces highly perfumed white wines that areFranceto add sweetness and flavour to other white wines. It is alsousedin Australia (where it is called Tokay) to produce sweetgrownwines. (pronounced m5  oska deÂl or muÂsk@ deÂl)dessertMuscadetwhite-wine grape variety grown mostly in the Loire valley ofato produce light, crisp, dry white wines. (pronouncedFranceka daÂy)m5ossAOCMuscadetan appellation in the Loire valley of France that isFranceunusually for France, after a grape variety rather thannamed,town or village. The region produces light, crisp, dry whiteamade from grapes of the same name (elsewhere calledwinede Bourgogne). The wines from Muscadet AOC are theMelonquality. The best are from the Muscadet de SeÁ vre-et-lowestAOC. (pronounced muÂsk@ day, m5oss ka daÂy)Mainede SeÁ vre-et-Maine AOCMuscadetby far the largest and the best of the appellations in theFranceAOC. Its fresh white wines are bottled `sur lie', givingMuscadetyeasty flavour and a slight sparkle. (pronounced m5  oss ka dayad@ seÂvr ay meÂn)Doux another name for Muscadelle (pronouncedMuscadet  osk@ day d2o)m5Muscadinenative American grape, found originally in the southeast of theaIt is unusual in that the grapes tend to grow not in distinctUSA.but as individual berries everywhere and anywhere onbunchesvine. The most common variety of this class is Scuppernong.theare normally grown for eating fresh but some wine is madeTheyMuscatfamily of grapes that has hundreds of varieties that range fromato black-skinned grapes and produces fruity, softly perfumedwhitewines.The grapes are grown in temperate climates includ-in Australia Austria, France, Greece, Italy, Spain and the USAingproduce a wide range of styles of wine including sparkling winestosweet dessert wines. (pronounced muÂs kat, m5oss k0a)andcalled Hanepoot; Moscato; MuscatelAlsoAlso called Muscadet Doux; Sauvignon Vert; TokayAlso called Melon de Bourgognefrom these intensely flavoured grapes.

Oddbins Dictionary of Wine222A A A A A A A A A A A AAaÁ Petits Grains, Muscat Blanc aÁ Petits GrainsMuscatof the Muscat grape varieties that is generally considered theoneIt has small round berries with a concentrated flavour duebest.the low yield. It is used notably in Muscat de Beaumes-de-towines. (pronounced m5oss k0a (bl0aN) aa p@tee graN)Venisecalled Brown Muscat; Frontignan; Muscat d'AlsaceAlsod'Alsace another name for Muscat aÁ Petits GrainsMuscatm5oss k0a dal z0ass)(pronouncedde Beaumes-de-Venise AOCMuscatan appellation in the Rhoà ne valley region of France thatFrancemostly the Muscat aÁ Petits Grains variety of the Muscatgrowsto produce a very good, sweet, fortified white winegrapede Frontignan AOCMuscatan appellation on the Mediterranean coast in the Lan-Franceregion of southern France that is bestknowguedoc-Roussillonfor its sweet, fortified white wines made from the MuscatPetits Grains variety of the Muscat grape (pronounced m5ossaÁd@ froÂN tee ny0aN)k0ade Lunel AOCMuscatan appellation near Montpellier in the south of FranceFrancefortified wines from Muscat grapes grown locallyproducingm5oss k0a d@ l5o neÂl)(pronouncedde Mireval AOCMuscatan appellation on the Mediterranean coast in theFranceregion of southern France that isLanguedoc-Roussillonfor its sweet, fortified white wines made from thebest-knownaÁ Petits Grains variety of the Muscat grape (pronouncedMuscatk0a d@ meer v0al)m5ossde Rivesaltes AOCMuscatan appellation in the Languedoc-Roussillon region ofFranceFrance that is best-known for its sweet, fortified whitesouthernmade from the Muscat aÁ Petits Grains variety of thewinesMuscatelmuÂsk@ teÂl)(pronounceda sweet white wine made from Muscat grapes1.another name for Muscat2.(pronounced m5oss k0a d@ boÅÂm d@ v@ n1ez)Muscat grape (pronounced m5oss k0a d@ reev z0alt)

weight 223mustA A A A A A A A A A A AAanother name for Aleatico (pronounced m5 Â osk@Muscatellerused in Germany and Austria)teÂller,HamburgMuscatwhite-wine Muscat grape variety grown primarily in easternato produce dark-coloured wine.Europecalled Black MuscatAlsoOttonelMuscatvariety of the Muscat grape producing a much lighter flavourawine. It grows in cool climates and is used to make dry,ofwhite wines or rich dessert wines. (pronounced m5osperfumedk0a ott@ neÂl)mushroomsterm) a bouquet of fresh-picked mushrooms sometimes(tastingAOCMusignya vineyard appellation with grand cru status in theFranceregion of France that grows Pinot Noir grapes toBurgundyvery good light, elegant red wines (pronounced myooproducemuskyterm) used to describe a wine with a sweetish earthy(tastingmustjuice, often including skin, seeds, fragments of stalk andgrapethat is produced when the bunches of grapes have hadpulp,stems removed and are then crushed, but that has not yettheirweightmustmethod used in Germany to determine the likely alcohol levelathe final wine by comparing the liquid from the fermentingofwith the specific gravity of water in degrees on the Oechslewinemuscularterm) used to describe a red wine that is big and full-(tastingbodiedMusella see A Winemaker's Viewfound in old red winess1enyi)smell and flavourbeen fermentedscale

Oddbins Dictionary of Wine224A A A A A A A A A A A AAmustyterm) used to describe faulty wine that has a stale,(tastingsmell due to a faulty cork in the bottle, production frommouldygrapes or dirty tanks and barrelsmouldymutagethe process of stopping fermentation by using sulphurFrenchor by adding alcohol to the fermenting liquid (pronounceddioxidem5o t0azh)muteÂm5o taÂy) French(pronouncedpartially fermented grape juice that has had its fermentation1.stoppeda sweetening agent for winemaking produced by fortifying2.juice or by chilling the juice and adding high amounts offreshmycodermathat give wine a vinegary taste and smell by convertingbacteriasulphur dioxideMW abbreviation Master of Winealcohol into acetic acid and ethyl acetate

comes in at the mouth / And love comes in at the eye; / That's all weWineknow for truth / Before we grow old and die.shallNahean Anbaugebiet (quality wine-producing region) inGermanyThe Nahe river is a tributary of the Rhine and theGermany.are arranged along the banks of this smaller rivervineyardsMuÈ ller-Thurgau and Riesling grape varieties are plantedwhereproduce good-quality wines. (pronounced n0a @)tonailpolishterm) an aroma like that of the solvent used in nail(tastingor nail varnish-remover, arising from ethyl acetate orvarnishacetate and found especially in young winesamylChaà teauNairac,a chaà teau in the Sauternes AOC region in southernFrancegraded deuxieÁ me cru (second growth) in the classificationBordeaux,of 1855. This estate grows mostly Se millon grapes toNaoussaan appellation in northern Greece that grows especiallyGreeceValley AVANapathe best-known of the USA's wine-producing regions,USAin northern California and containing over 250 wineries.situatedAround 65% of the white grapes planted are Chardonnay,Sauvignon Blanc, Riesling, Chenin Blanc and Se millon arebutpresent. Red varieties are dominated by Cabernet Sau-alsobut Merlot, Zinfandel, Cabernet Franc and Petite Sirahvignon,also found. As well as the main Napa Valley AVA, there areareother AVAs within the main area. Amongst these are13producing some of the very finest Napa Cabernet,Rutherford,Mount Veeder, Howell Mountain and Stags LeapOakville,District.A A A A A A A A A A A A ANW. B. Yeats, 1910produce high-quality sweet white wines. (pronounced nay raÂk)the Xinomavro grape to produce good red wines

Oddbins Dictionary of Wine226A A A A A A A A A A A AAnaturelnaÂtt5o reÂl) French(pronouncedused to describe a wine that has had neither sugar nor alcohol1.addedused on labels of Champagne and sparkling wines to describe2.wine that has not had a dosage addedaused to describe a sparkling wine that is very dry, or the driest3.from a particular producer.styleDONavarraa wine-producing DO region in north-central Spain thatSpaingrows the Grenache (Garnacha) grape variety to producemostlyred and rose wines (pronounced na v0ar@)Nebbiolored-wine grape variety that is grown in the Piedmont region ofaItaly to produce rich, full-bodied red wines thatnorthwesternneed ageing to soften the tannins. The wines called Barolo,oftenand Spanna are made from the Nebbiolo grape.BarbaresconeÂbbi oÅÂl4)(pronouncedd'Alba DOCNebbioloa wine-producing DOC area in the south of the PiedmontItalyof northwestern Italy that grows the Nebbiolo grape. Theregionis only aged for one year to produce a lighter red thanwinedelle Langhe DOCNebbioloa wine-producing DOC area in the Piedmont region ofItalyItaly producing ruby-red wines with blackberrynorthwestern(pronounced neÂbbi oÅÂl4 dell@ laÂngay)flavoursnebuchadnezzaroversize wine bottle that can hold 15 litres, equivalent to 20angociant neÂa wine dealer or merchant who buys and sells grapes toFrenchwine or who buys wines wholesale and blends them andproducethe blend to sell under the house's own label (pronouncedbottlesnay g4 sy0aN)See also vin doux naturelAlso called Spannamany other Nebbiolo-based wines. (pronounced neÂbbioÅÂl4daÂlb@)standard 750 ml bottles

227nervousA A A A A A A A A A A AAMoleNegrared-wine grape that is most commonly grown on the island ofaand in the Algarve region of Portugal. It is used toMadeirafortified wines in Madeira. (pronounced neÂggr@ moÅ lay)producegrette NeÂred-wine grape variety grown in southwestern France and inaof California, USA, where it is called Pinot Saint George.partsproduces smooth red wines with strong berry flavours.Itnay greÂt)(pronouncedcalled Petit Noir; Pinot Saint GeorgeAlsoNegroamarodark-skinned southern Italian grape grown especially inafor use in blends and to produce powerful red winesApuliasome rose s(pronounced naÂygr4 @ m0ar4)andnegushot drink made of port or sherry with water, sugar, lemonaNelsonZealand a wine-producing region in the northeast of theNewIsland of New Zealand growing especially the Chardonnay,SouthSauvignon Blanc, Riesling and Pinot Noir grape varietiesNemeaan appellation in the northeastern Peloponnese in south-GreeceGreece that grows especially the Aghiorghitiko grape toernintense red winesproduceNerelloSicilian red grape variety that produces red wine that is high inad'AvolaNerored-wine grape variety grown in Sicily that produces deep-afull-bodied wines and ages well (pronounced naõ r4coloureddav4Âla)nerveux(tasting term) nervous (pronounced nair voÈÂ)FrenchAlso called Tinta Negra Molejuice and spicesalcohol (pronounced ne reÂll4)nervousterm) used to describe a wine that is lively and full-(tastingbodied but well-balanced

Oddbins Dictionary of Wine228A A A A A A A A A A A AAnettlesterm) an aroma associated with white wines made from(tastingNeuburgerwhite grape variety, a cross between Sylvaner and Pinot Blanc,ais grown in Austria to make perfumed white wines (pronouncedthatnoÂy boorg@r)Neusiedlerseea wine zone in Burgenland, Austria, centred on the lakeAustriathe same name, producing a good proportion of the entireofharvest of Austria including a large harvest of (normally)grapecinerea-infected white grapes for variable-quality whiteBotrytisand Pinot Noir (Blauburgunder) and Cabernet Sauvignonwinesneutralterm) used to describe a wine that is drinkable but has(tastingSouth WalesNewa state in Australia, the first to cultivate grapevines,Australia17 regions. Hunter Valley is probably the best-known,includingred wines from Syrah (Shiraz) grapes and white winesproducingPeterNewton,well-known winemaker in the Napa Valley region of California,awho introduced the Merlot grape to the area and developedUSA,Blanc with Robert Mondavi. His current vineyardSauvignona small range of very good red and white wines fromproducesSauvignon Blanc and Pinot Noir grape varieties.Merlot,WorldNewZealand and Australia, California in the USA, SouthNewor South America, or these regions collectively, oftenAfricawith an innovative approach to winemakingassociatedYork StateNewa wine-producing state on the eastern coast of the USAUSAthe Sauvignon Blanc grape varietyfor red wines (pronounced noy z1edl@r zay)no special qualitiesneversa type of French oak used to make wine barrels (pro-Frenchnounced ne vaÂir)from Se millon grapes.

Zealand 229NewA A A A A A A A A A A AAis unusual in that most of the vines planted are notthatVitis vinifera varieties but are native Americantraditionalor hybrids. New York State has four main areas: LakebreedsLong Island, the Hudson River Valley and the FingerErie,New York State has around 140 mostly small wineries,Lakes.50 different grape varieties. Chardonnay, Riesling,growingSauvignon and Merlot are the most successful. SparklingCabernetwine is also made, as well as some superb dessert wines,ZealandNewcountry that has been growing vines and producing wine sinceaearly 1800s but has only recently become an importantthein the world market. Winemakers have importedproducervines and hybrids to test in the local cool climate,Europeannow vineyards are widely planted with the MuÈ ller-Thurgau,andRiesling and Sauvignon Blanc white-wine grapeChardonnay,although Sauvignon Blanc is the variety with whichvarieties,Zealand has been most successful. The country's best winesNewits white wines produced from this range of grape varieties,arenamely late-harvest Rieslings and even Riesling ice wines.Wine regions of New Zealand

Oddbins Dictionary of Wine230A A A A A A A A A A A AAsweet dessert wines made from Riesling grapes infectedincludingwith the fungus Botrytis cinerea. Its red wines are pro-from other European grape varieties including CabernetducedPinot Noir and Merlot, and also the South AfricanSauvignon,The regions on the North Island are: Auckland, whichPinotage.some of the country's oldest established vineyards andincludesand is best-known for its Bordeaux-style wines, especiallywineriesits mouth-filling Cabernet Sauvignons and its complex,Chardonnays; Gisborne, producing distinctive Chardonnays;fruityHawkes Bay, where Chardonnay is the most widelygrape variety, but the long sunshine hours are conduciveplantedlater-ripening red grape varieties such as Cabernet Sau-toMerlot, Cabernet Franc and Syrah; and Martinboroughvignon,Wairarapa, populated by small producers making goodandand Pinot Noirs. The South Island is dominated byCabernetsNew Zealand's best-known area. Two hours'Marlborough,from Marlborough lies Nelson, whose vineyards concentratedriveon cooler climate varieties: Chardonnay, Sauvignon Blanc,and Pinot Noir account for over 80% of the grapesRieslingCanterbury's first vineyard was only planted in 1977 butgrown.is becoming well-known and appreciated for its Chardonnay,itand Pinot Noir wines. Central Otago is the world'sRieslingwine-producing region. The conditions are idealsouthernmostproducing high-quality Pinot Noir and Riesling wines.forNiagarawhite hybrid American grape that is grown primarily in theaUSA and Canada to produce sweet and medium sweeteasternwineswhitenoble(tasting term) used to describe high-quality wine that has1.characterused to describe grape varieties traditionally used in making2.rot, noble mouldnoblefungus Botrytis cinerea growing on white grapes, which, ifthecontrolled, enhances the sweetness and flavour ofcarefullywhite wines made from them.sweetnon-filtreÂunfiltered (pronounced noN f1el tray)Frenchhigh-quality wineAlso called EdelfaÈ ule; muffa nobile; pourriture noble

231novelloA A A A A A A A A A A AAnon-vintageto describe a wine produced with a blend of wines fromusedthan one year (vintage). Such blending is often used tomorea consistent product for Champagne. In the case ofprovidea vintage year is declared by the producer if the wine isport,otherwise it is classed as non-vintage.exceptional,Coast AVANortha viticultural area in California, USA that comprises theUSAwine-producing areas of Napa, Sonoma, Mendocino,majorLake and Marin countiesSolano,East VictoriaNortha wine-producing zone in Victoria encompassing fiveAustraliaKing Valley, Glenrowan, Rutherglen, Beechworth andregions:ValleysAlpineYuba AVANortha small viticultural area in California, USA, within theUSANortonAmerican hybrid grape variety that is not strongly flavouredannose(tasting term) the smell of a wine1.(tasting term) to smell a wine. The best way to smell a wine is2.use a glass in which the body is wider than the top to help traptosmell. A small portion of wine should be poured into thetheand the wine gently twirled inside the glass to release theglassnoteterm) a distinct element in the taste or aroma of a wine(tastingnouveauused to indicate a young wine that has just been madeFrenchhas a light, fruity style and that should be drunk immediately.andThe term is most often applied to Beaujolais red wines.novelloused to indicate a young wine that has just been madeItalianAbbreviation NVlarger Sierra Foothills AVA. It has just one winery.and not suitable for ageingsmell into the glass before you finally smell the wine.(pronounced noo voÅÂ, literally `new', plural nouveaux)

Oddbins Dictionary of Wine232A A A A A A A A A A A AAhas a light, fruity style and that should be drunk immediately.and(pronounced n@ veÂll4, literally `new', plural novelli)AOCNuits-Saint-Georgesan appellation in the Coà te de Nuits area of the BurgundyFrancenumbterm) used to describe a wine has lost its taste or smell,(tastingNuraguswhite-wine grape variety grown mainly on the island ofadi Cagliari DOCNuragusa wine-producing DOC zone on the island of Sardinia,Italymostly Nuragus grapes to produce dry, light whitegrowing(pronounced noor 0ag@ss dee ka ly0ari)winesnuttyterm) used to describe a wine with a flavour reminiscent(tastingnuts, particularly hazelnuts. The term is mostly used toofsherry or port wines.describeSee also vino novelloof France that has over 30 premier cru vineyards mostlyregionvery good red wines from Pinot Noir grapes (pro-producingnounced nw1e saN zhaÂwrzh)e.g. if it is served too coldSardinia (pronounced noor 0ag@ss)NV abbreviation non-vintage

oaktype of hardwood commonly used for making wine barrelsaare used to store and age wine and give it distinctivethatand tannins. The barrels start losing their ability toflavoursflavours and tastes after around five years, but theprovidevineyards producing high-quality wine replace the barrelsmajorageingoakprocess of ageing wine in oak barrels. Oak is the preferredthefor ageing because it gives the wine flavour and somewoodtannins.chips oakof oak used as a low-cost alternative to storing wineshavingsoak barrels, which are expensive. They are added to a vat ofinwine to provide some of the oak flavour to the wine.fermentingwine will not have been aged in an oak barrel, so will notThethe added complexity of flavour of this ageing process.haveoakedwith oak from the wine having been aged in an oakflavouredessencesoakflavoured liquid added to a fermenting wine to add someasimilar to that produced by ageing the wine in an oakflavourThis is the cheapest way of adding an oak flavour, butbarrel.AVAOakvillea wine-producing region that covers part of the NapaUSAoaky(tasting term) used to describe a smell or taste of vanilla and1.A A A A A A A A A A A A AOWine in, secret out.Proverbeach year.barrel, or from oak chips immersed in itthe least satisfactory for the end user.Valley region of California, western USAoak in a wine that has been aged in an oak barrel

Oddbins Dictionary of Wine234A A A A A A A A A A A AA(tasting term) used to describe excessive oak flavours that2.the balance of a winespoilscaleOechsledensity scale used in Germany to measure the specific gravityaa liquid. In winemaking it is used to check the sugar levels inofjuice and so estimate the ripeness of grapes and predict thegrapealcohol content of a wine produced from those grapes,eventualthe quality levels of wine for QbA and QmP.establishingoeil-de-perdrixoÈÂ ee d@ pair dr1e, literally `partridge's eye')(pronounced(tasting term) a brownish colour tinge to light red wines1.a white wine made from a black-skinned grape and having a2.oenologistperson who studies or practises the science of winemakingaoenologyscience of wine and winemaking (The US spelling is enology.)theoenophileperson who enjoys wine (The US spelling is enophile.)aoffterm) used to describe a wine that is spoiled(tastingoff-dryto describe a wine that is not quite a dry wine and is veryusedoff-flavourterm) a flavour that is not consistent with or typical of(tastingInternational de la Vigne et du VinOfficeinternational organisation that provides standards for theanof wine, based in Paris, France. (pronounced of1essproductiontair nassy@ n0al d@la v1eny@ ay d5o vaÂN)aNoff-smellterm) an odour of rotten eggs or some other smell(tasting(pronounced oÈÂ ksl@)pinkish tinge(The US spelling is enologist.)slightly sweet, where the residual sugar is only just perceptiblethe type or style of the wineAbbreviation OIVindicating that the wine is spoiled

235 openA A A A A A A A A A A AAoilyterm) used to describe a wine that has the texture of oil(tastinghas a fat sensation on the palate caused by a combination ofandglycerol and low acid levels. Oiliness is sometimes found inhighanother name for Welschriesling (pronouncedOlaszrizlingr1ezling, used in Hungary)4Âl@sWorldOldand the areas around the Mediterranean, as opposed toEuropeoliveterm) a taste or aroma associated with red wines made(tastingolorosoof the two main categories of Spanish sherry that is bigger,oneand sweeter and has a fuller body than the fino style ofdarker(pronounced oÂll@ roÅÂss4, plural olorosos)sherryPavese DOCOltrepoÁa wine-producing DOC zone in the Lombardy region ofItalythat produces a wide range of red and white wines in aItalyof styles from dry to sweet. It is best known for two stylesrangefull-bodied red wine made from Barbera, Croatina and Pinotofgrapes, normally in a slightly sparkling style. (pronouncedNoiroltr@ poÅÂ pa vaÂy zay)kata ParadosiOnomasiaTraditional Appellation, an official category of GreekGreekabbreviation Greek Appellation of Origin of SuperiorOPAPQualityopenterm) used to describe a wine that is full-flavoured and(tastingoidiumthe fungal disease powdery mildew of grapevines (pro-Frenchnounced 4 1edee @m)good-quality wines or sweet wines.OIV abbreviation Office International de la Vigne et du Vinthe New Worldwholly or partly from the Cabernet Sauvignon grape varietywines, especially for retsinaOPE abbreviation Greek Controlled Appellation of Originready to drink

Oddbins Dictionary of Wine236A A A A A A A A A A A AAopeningterm) the first smells and flavours encountered when(tastingtankopen-topwinemaking tank that has no permanent cover, used toared wine. This is the traditional design for tanks, butfermenthas mostly been replaced with closed-top tanks that are easieritOporto@paÂwrt4)(pronouncedPortugal another name for Porto1.Hungary another name for Portugieser2.Optimaearly-ripening German white-wine grape variety that wasanas a cross between MuÈ ller-Thurgau and a hybrid of thecreatedand Sylvaner grape varieties. This grape is very sweetRieslingOneOpusa winery based in the Napa Valley, California, that was setUSAorangeterm) a taste or aroma associated with sweet and(tastingMuscatOrangevariety of the Muscat grape that is highly perfumed and isaordinairean inexpensive, basic wine (pronounced aÂwrdi naÂir,Frenchtasting a wineto clean and manage.WilliOpitz,famous winemaker in the Neusiedlersee area of Austria, best-aknown for a range of excellent sweet wines (pronounced oÅÂpits)and is used primarily in blends. (pronounced oÂptim@)opulentterm) used to describe a wine that is smooth and full-(tastingflavouredby Robert Mondavi and Baron Philippe de Rothschild. Theupmakes a very well-regarded red wine from predomi-winerynantly Cabernet Sauvignon grapes.fortified white winespopular in California, USAliterally `ordinary', derived from vin ordinaire `ordinary wine')

llung 237OriginalabfuÈA A A A A A A A A A A AAOregona wine-producing state in the northwest of the USA with aUSAclimate that allows the vineyard owners to grow Pinot Noircoolred wines and Chardonnay and Riesling for white wines.forPinot Noir flourishes in the state's wet, cool conditionsOregon'sis especially treasured by wine-lovers. There are 138 wineriesandorganicused to describe the growing of vines using only a restricted1.of permitted chemical pesticides and fertilisersnumberused to describe a method of making wine without the use of2.chemicals and additives such as sulphites (sulphur dioxide)someproductionduringgrownorganicallyusing only the fertilisers and pesticides permitted bygrownfertiliserorganicplant nutrient that is returned to the soil from dead oraplant matter and animal wastes, e.g. compost, farmyarddecayingmanure or bone mealviticultureorganicphilosophy and practice of growing vines without the use ofthechemicals, either as fertilisers or pesticides. Grasses andmanyplants may be grown between the vines to help improve theotherand also compete with the vines for water and nutrients in thesoilleading to less vigorous growth of the shoots and leaves, whichsoil,wineorganicthat has been produced from organically grown andwinegrapes. In the USA, this term is not allowed to beprocessedon labels and instead a phrase such as `made from grapesusedorganolepticto describe a method of evaluating a wine by taste, smellusedllungOriginalabfuÈbottled by the producer (pronounced @rõÂ ggi n0al aÂp f5olGermanl5ong)ErzeugerabfuÈ llung; GutsabfuÈ llungCompareand five AVAs, Willamette Valley being the most important.organic growersallows more sunlight onto the berries ensuring that they ripen well.organically grown' is used.and sight rather than through chemical analysis

Oddbins Dictionary of Wine238A A A A A A A A A A A AAorogold (pronounced aÂwr4)ItalianOrtegawhite-wine grape variety that is popular in Germany and usedaDOCOrvietoa wine-producing DOC zone in the south of the UmbriaItalyof Italy, best-known for producing a dry, white wineregionawr vyaÂyt4)(pronouncedOsborneproducer of sherry and Spanish brandy whose silhouettedabull advertisements are a familiar feature of the Spanishblacklandscapeouillagethe topping-up of wine barrels to make up for liquid lostFrenchevaporation (pronounced wee y0azh)throughullage Seeovercroppedto describe a vine that carries more crop than it should sousedoverripeto describe grapes that have been left on the vine too longusedbeing picked, having extra sugar that can produce winesbeforeare unbalancedthatoxidationunwanted change in the flavour or colour of a wine caused byanto air that causes a chemical reaction in the wine orexposurejuice as it reacts with oxygengrapeoxidisereact with oxygen and convert a substance into an oxidetooxidisedterm) used to describe wine that has suffered oxidation,(tastingit a stale smell or flavour and often changing the colour ofgivingwine so that it takes on a brownish tint. Fortified wines suchthesherry and Madeira gain their characteristics by controlledasoxidation.See also Marsala DOCto produce wines with a floral character (pronounced awr taÂyg@)that not all the crop will ripen, normally caused by poor pruningoverdeveloped see developed

239oxygenA A A A A A A A A A A AAoxygenchemical element (formula O) that is a common colourless gasain the air and essential to biological life. In winemakingpresentis important to exclude oxygen from most processes becauseitthe risk of oxidation. Exposure to the air before drinking isofthought to improve some red wines.sometimes

wine is mightier than the king. For great and true . . . though the kingYetbe, yet when he drinks the wine rules over him.mayPaarlAfrica a wine-producing region northeast of Cape TownSouthPadthawaya wine-producing region in South Australia previouslyAustraliaKeppoch, producing wines of consistent quality and style.calledreigns supreme, but fine examples of CabernetChardonnayand Syrah (Shiraz) made from old vine material canSauvignonbe found.alsopaillestraw. (pronounced p6)Frenchpalateterm) the way wine tastes in the mouth. It is normally(tastinginto three sections: front or fore-palate (the initialdividedof the wine), middle or mid-palate (the taste of thesensationin the mouth) and hind or end-palate (the sensation onwineswallowing).paleterm) used to describe a light-coloured fortified wine or(tastingcreampaleto describe a fino sherry or a dry Montilla that has beenusedAOCPalettea small appellation in the west of the Provence region ofFranceA A A A A A A A A A A A APMicha Joseph Bin Gorionin South Africa (pronounced paal or peÂr@l)See also vin de paillePais another name for Mission (pronounced p6 y1ess, used in Chile)brandysweetenedFrance producing red and rose wines (pronounced pa leÂt)

the port 241passingA A A A A A A A A A A AAlido paÂpale. (pronounced p0alid4)SpanishChaà teauPalmer,a well-regarded chaà teau in the Margaux AOC area of theFranceregion of southwestern France, graded troisieÁ me cruBordeauxgrowth) in the classification of 1855. It produces very(thirdwines from a blend of Cabernet Sauvignon and Merlotgood(pronounced paal maÂir)grapes.cortadopalostyle of sherry that is midway between a pale fino and a dark-asweeter oloroso, though this varies between producers.brown,p0al4 kawr t0ad4, plural palos cortados)(pronouncedPalominogrape variety used to make some table wines, but normallyato make sherry in the Jerez de la Frontera region of Spain.usedpaÂll@ m1en4)(pronouncedBlanca another name for Xarel-lo (pronounced pan saÂPansaÂused especially in the Alella DO)blaÂngka,paraffinterm) the pleasant slight smell and sensation of paraffin,(tastingParelladawhite-wine grape variety, widely grown in the Catalonia regionanortheastern Spain that produces good-quality light and fruityofwines and sparkling wines (pronounced paÂrr@ ly0ad@)whiteRobert M., Jr.Parker,famous American wine-taster and critic whose tasting notesaratings (out of 100) ± in his books and in his magazine TheandAdvocate ± are widely read and respected throughout theWineand the rest of the world. A good (or bad) rating canUSAthe fortunes of a vineyard.transformthe portpassingtradition of passing a decanter or bottle of port clockwisetheSee also Rueda DOCSee also sherryAlso called Ablanparticularly on Riesling white winesPasse-Tout-Grains see Bourgogne Passe-Tout-Grains AOC

Oddbins Dictionary of Wine242A A A A A A A A A A A AAa table. After serving yourself, you pass it to the personaroundyour left.onpassitopa s1et4, plural passiti)(pronouncedItalian an Italian winemaking process in which harvested1.are dried before being pressed to help increase andgrapesthe sugar levels prior to fermentationconcentratea strong sweet wine made using the passito process2.LouisPasteur,famous scientist who identified the yeasts that caused fermen-aand so developed pasteurisation, a process of heating atationthen rapidly cooling it to kill off any yeasts, to stabiliseliquidsuch as milk and wine and prevent spoilage. This processliquidsnot used for fine wines, which rely on these bacteria to helpispastomeal (pronounced paÂst4)ItalianPatrasan appellation in the northern Peloponnese in southernGreeceAOCPauillaca famous appellation in the Haut-Me doc area of theFranceregion in southwestern France producing some of theBordeauxred wines in France. The area contains three of the fivebestcru estates: Latour, Lafite-Rothschild and Mouton-premierThe area is mostly laid to Cabernet SauvignonRothschild.together with some Merlot and Cabernet Franc. (pronouncedgrapespaw yaÂk)MassonPaula winery that was established in Santa Clara County inUSAand was one of the first to produce sparkling wine inCaliforniastate. The winery closed and concentrated on musicalthepayssee vin de pays; vin du paysFrenchage and improve the wine.See also vino da pastoGreece that grows especially white-wine grapesconcerts but is now planning to replant vines.

Xime nez, Pedro Jime nez 243PedroA A A A A A A A A A A AApeachterm) the flavour of sweet peaches in some sweet, late-(tastingwines affected by the fungus Botrytis cinerea, or in winespickedfrom Muscat grapesmadepeakterm) the point at which a wine has aged correctly and is(tastingpearterm) a taste or aroma associated with young light white(tastingpeardropsterm) an aroma arising from ethyl acetate or amyl(tastingcharmant AOCPeÂan appellation in the Bergerac region of southwestFrancethat is best-known for its good-quality red wines madeFranceCabernet Sauvignon, Cabernet Franc and Merlot grapefromChaà teauPedesclaux,a chaà teau in the Pauillac AOC region in central Bor-Francethat was graded cinquieÁ me cru (fifth growth) in thedeauxof 1855. It produces mostly red wine from Ca-classificationSauvignon and Merlot grape varieties. (pronouncedbernetskloÅÂ)peÂdd@Xime nez, Pedro Jime nezPedrowhite-wine grape variety grown in Argentina, Australia and,ain southern Spain. Originally used as the main sherrymainly,it has now been replaced by the Palomino grape varietygrape,is used in smaller quantities to add sweetness to a sherryandIn other regions it is used to produce sweet white wines orblend.dry table wines. (pronounced peÂddr4 hi maÂy ness)light,PXAbbreviationpazoa wine-producing estate in the Galicia region of north-Spainwestern Spain (pronounced p0ath4)at its best in terms of flavour and taste. This is very subjective.wines and also with Beaujolais Nouveauacetate, found especially in young winesvarieties (pronounced paÂy shaar m0aN)PederanaÄ o another name for Arinto (pronounced pe dair noÂw)

Oddbins Dictionary of Wine244A A A A A A A A A A A AAshavingspencilterm) an aroma associated with red wines made wholly(tastingsDOPenedeÁa wine-producing DO zone near Barcelona in Catalonia,Spainthat produces good-quality red and white wines. Its wineSpain,has been revolutionised by Miguel Torres. Theproductionimportant sparkling wines bear the Cava DO label.area'speÂnn@ deÂss)(pronouncedpenetratingterm) used to describe a wine that has an intense aroma,(tastingPenfoldsfamous estate in Barossa, South Australia, producing a wideaof very good red and white wines including the excellentrangePenfolds Grange wine, acknowledged asSyrah-(Shiraz-)basedpepperyterm) used to describe a wine with a spicy flavour, which(tastingoften found in port and some red wines from the Rhoà neisof Franceregionperfumedterm) used to describe the sweet and floral aromas of(tastingPeriquitared-wine grape variety grown in southern Portugal thatafull-bodied red wines that need ageing to soften theproduces(pronounced peÂrri k1et@)tanninsperlantused to describe a wine that is very slightly sparkling in aFrenchPerlweinslightly sparkling German wine, usually of low quality, thatabeen artificially carbonated (pronounced paÂirl v6n, pluralhasPerlweine)or partly from the Cabernet Franc grape varietyoften because of high levels of alcoholthe greatest wine produced in AustraliaPenfolds Grange see Grange; Penfolds; Southcorpsome white winesway that is only just noticeable (pronounced pair l0aN)

Chablis AOC 245PetitA A A A A A A A A A A AAAOCPernand-Vergelessesan appellation near Corton in the Coà te de BeauneFranceof the Burgundy region of France (pronounced pairdistrictvairzh@ leÂss)n0aNPerriconeSicilian red grape variety grown especially for use in blendsaPerrier-JouetChampagne house based in E pernay, in the Champagneaof France. This medium-sized producer is best-knownregionits premium Champagne, Belle Epoque, in a bottle withforpainted directly onto the glass. The company is ownedflowersMumm. (pronounced peÂrree ay zh2o ay)bypersistenceterm) the length of the flavour and aroma of a wine on(tastingognan AOCPessac-LeÂan appellation in the Graves district of the BordeauxFranceof southwestern France. This appellation was formed inregionand includes the famous Chaà teau Haut-Brion, which was1987premier cru (first growth) in the classification of 1855.gradedpeÂss ak laÂy o nyaaN)(pronouncedLehmannPetera well-respected winery in the Barossa Valley region ofAustraliaAustralia, producing a range of good-quality red andSouthwineswhitetillance peÂa slight sparkle in a wine. (pronounced paÂy tee y0aNss)Frenchtillant peÂslightly sparkling (pronounced paÂy tee y0aN)Frenchpetitused to describe a style of wine that is of lower quality orFrenchPerrier see Laurent Perrierthe palateCompare spritzhas less alcohol or body than the original (pronounced p@ t1e)Petit Chablis AOC see Chablis (pronounced p@ t1e sha bl1e)

Oddbins Dictionary of Wine246A A A A A A A A A A A AASirah, Petite SyrahPetitered-wine grape variety that is grown mainly in California,ato produce full-bodied red wines with a peppery taste.USA,has no relation to the Syrah grape.ItNoir another name for Ne grette (pronounced p@ t1ePetitnw0ar)Verdot, Petit VerdauPetitred-wine grape variety grown mainly in the Bordeaux regionaFrance to produce good-quality red wines with a deep colourofhigh levels of tannin and alcohol. The grapes are often usedandblending with Cabernet Sauvignon grapes. (pronounced p@forvair doÅÂ)t1etrus, Chaà teauPeÂa very famous estate in the Pomerol area of Bordeaux inFranceFrance growing old Merlot vines on its clay soilsouthwesternproduce some of the best red wines in the world. Thetoarea has never been classified, but Pe trus is widelyPomerolas being of premier cru status and it generally sellsrecognisedhigher prices than any other red wine of Bordeaux. (pronouncedforpay tr5  oss)Pfalza large Anbaugebiet (quality wine-producing region)Germanysouthern Germany that runs parallel to the Rhine river northinAlsace in France. The region produces large quantities ofofLiebfraumilch white wines, with a few vineyards producingcheapgood-quality white wines from Riesling and MuÈ ller-grapes. (pronounced falts)Thurgaucalled RheinpfalzAlsopHmeasure of the concentration of hydrogen ions in a solution,ashows how acid or alkaline it is: pH is shown as a number.whichvalue of 7 is neutral. Lower values indicate increasing acidityAhigher values indicate increasing alkalinity, so 0 is most acidand14 is most alkaline. This system is used to measure theandPetit Manseng see Manseng (pronounced p@ t1e maaN s0aN)Also called Verdot Rougeacidity of wine and the type of soil in an area. Plants vary in their

Picpoul Blanc 247Picpoul,A A A A A A A A A A A AAof soil pH: some grow well on alkaline soils, sometoleranceacid soils only and some can tolerate a wide range of pHonphotosynthesisprocess by which green plants convert carbon dioxide andtheinto sugar, starch and oxygen using light as energy.waterfactors are required for photosynthesis to take place:Severalphylloxeraroot aphid Daktulosphaira vitifoliae (formerly Viteus vitifo-thethat attacks vines. It threatened to destroy the vineyards oflii)in the 19th century, but the vines were saved by graftingEuroperipenessphysiologicalripeness of a grape determined using not only the sugarfullin the grape but also by taking into account the balance oflevelsacids and tannins that will yield the optimum flavoursugars,Comtesse de Lalande, Chaà teauPichon-Longuevillea chaà teau in the Pauillac AOC area of the Me doc districtFranceBordeaux in southwestern France graded deuxieÁ me cruofgrowth) in the classification of 1855. It produces top-(secondred wines from Cabernet Sauvignon, Merlot and CabernequalityFranc grapes. (pronounced p1e shoN loÂng@ veel koN teÂssla l0and)d@called Pichon-Lalande, Chaà teauAlsoPicolitancient white-wine grape variety that is grown only in theanregion of northeastern Italy. It has a very low yield and isFriulito produce limited quantities of sweet white wine with ausedPicpoul BlancPicpoul,white-wine grape variety native to the Languedoc region ofaFrance where it produces crisp dry white wines, thesouthernof which is Picpoul de Pinet (pronounced peek p2olbest-knownvalues.phenolic compound same as polyphenolic compoundcarbon dioxide, light, heat and water.susceptible varieties onto resistant American rootstock.Piane del Sole see A Winemaker's Viewfloral aroma. (pronounced p1ek4 lõ t)or peek p2ol bl0aN)

Oddbins Dictionary of Wine248A A A A A A A A A A A AAce pieÁa barrel. The term is used in the Burgundy region forFrenchof a size similar to that of the oak barrels used in thebarrelsregion (called barriques and of 225 litre capacity).BordeauxPiedirossored-wine grape variety grown in Campania, southwesternaespecially on the islands of Ischia and Capri (pronouncedItaly,raÂwss4)pyaÂydeePiemontePiedmont,a major wine-producing region of northwestern Italy thatItaly4 DOCGs and over 30 DOC areas. The region is bestknownincludesfor its red wines produced from the Nebbiolo andMichelsbergPiesporterordinary white wine from the Mosel region of GermanyanPigatowhite-wine grape variety grown mainly in the Liguria region ofathat is used to produce good-quality, full-bodied, aromaticItalywhite wines (pronounced pi g0at4)dryd'AunisPineaublack grape variety grown in the Loire valley region of Franceades CharentesPineausweet ape ritif wine that is essentially a mixture of grape juiceabrandy matured together in casks and is normally drunkandor with ice. It is made in the Cognac region of westerncoldby adding Cognac to grape juice to prevent the fermentationFranceprocess. (pronounced p1en4 day sha r0aNt)Pinotfamily of French grape varieties including Pinot Blanc, PinotaPinot Noir and Meunier. Unrelated grapes have often alsoGris,given the name, which is believed to refer to the shape ofbeenPinotagered-wine grape variety that is a cross between Pinot Noir anda(pronounced pyess)Barbera grape varieties. (pronounced p1ed mont or pye moÂn tay)(pronounced p1ess pawrt@r mõ kh@lzbaõ rg)Pin see Le Pin, Chaà teauto produce red and rose wines (pronounced p1en4 d4 n1ess)the grape bunches, resembling pine cones. (pronounced p1en4)

Noir 249PinotA A A A A A A A A A A AAdeveloped in South Africa and grown widely in SouthCinsault,New Zealand and California, USA, to produce medium-Africa,red wines. The name is a blend of Pinot and Hermitage, abodiedAfrican name for Cinsault. (pronounced põÂ nn4 taazh)Southp1en4 byaÂngk4, used in Italy)BlancPinotp1en4 bl0aN)(pronounceda white-wine grape variety in the Pinot family that is grown1.the world including a concentration in the Alsace regionaroundFrance. This grape produces a pleasant dry, medium-bodiedofwine that is similar to Chardonnay but without its depthwhiteability to age.orcalled Beli Pinot; Pinot BiancoAlsoGrigio another name for Pinot Gris (pronounced p1en4Pinotused in Italy)gr1ej4,GrisPinotgrape variety in the Pinot family with a greyish-to-pinkish skinathat is used to produce a range of white and pale roseÂcolourIt produces particularly good, rich white wines in thewines.region of France, but is also popular in Italy, GermanyAlsaceeastern Europe. (pronounced p1en4 gr1e)andcalled Auxerrois Gris; Grauburgunder; Pinot Grigio;AlsoGris; Rulander; Tokay d'AlsacePintoLiebaultPinotlittle-known red-wine grape variety, a clonal variant of Pinotagrown and used mostly in the Burgundy region of FranceNoir,p1en4 lee boÅÂ)(pronouncedMeunier another name for Meunier (pronounced p1en4Pinotn yay) moÈÂNero another name for Pinot Noir (pronounced p1en4Pinotused in Italy)naÂiro,NoirPinothighly regarded red grape variety in the Pinot family thatathe vineyards of the Burgundy region of France, wheredominatesis used to produce some of the best red wines in the country.itPinot Bianco another name for Pinot Blanc 1(pronouncedPinot Chardonnay another name for ChardonnayIt is one of the oldest grape varieties cultivated and is best suited

Oddbins Dictionary of Wine250A A A A A A A A A A A AAcool climates, such as that of Burgundy; it is difficult to growtoother areas and countries. It is one of the three varieties ofinused to produce sparkling white wine in the Champagnegrapeof France and is grown in parts of Australia, New Zealand,regionand in Germany. (pronounced p1en4 nw0ar)USAcalled Blauburgunder; Savagnin Noir; SpaÈ tburgunderAlsoSaint George another name for Ne grette (used inPinotUSA)California,Gris another name for Pinot Gris (pronounced p1ent4Pintogr1e)pipseed inside a grape. If the seeds are crushed when pressing theapipea unit of liquid measure for wine, equal to four barrels, two1.or 105 gallons (about 478 litres)hogsheads,a large container for wine2.HeidsieckPiperChampagne house based in Reims in the Champagne region ofaproducing a range of Champagne styles. It is owned byFrance,my Martin. (pronounced p7p@r h7d sek)ReÂplasteringprocess, now outdated, of adding plaster of Paris to grape juiceaplonkordinary wine (informal)simple,plumplummy,term) used to describe a fruity taste or aroma in red(tastingmade from the Syrah (Shiraz), Cabernet Sauvignon andwinesgrape varietiesGrenacheplumpterm) used to describe a wine that does not quite reach(tastingquality of a fat wine.thefat; flabbyComparegrapes, they can give a bitter taste to the wines.Plant Gris another name for Aligote (pronounced pl0aN gr1e)to increase its acid levels

DOC 251PominoA A A A A A A A A A A AApoderea wine-producing estate (pronounced poÅÂd@ ray, pluralItalianpointsmethod of rating a wine, used by tasters and magazines,aVDQSPoitoua VDQS wine-producing area in the Loire region ofFranceproducing red and rose wines from Gamay and CabernetFrance,grapes. Some white wines are made from SauvignonFrancRoger Polsmall but high-quality Champagne house based in E pernay inacompoundpolyphenolicnaturally occurring chemical compound found in grapes andathat contributes to the colour, taste and tannins of a winewineits ageing characteristics.andpomaceresidue of skins, seeds, pulp and fragments of stems left inthefermenting vat or cask after winemaking. Pomace is thetheingredient used in the distillation of the brandy called marcbasicAOCPomerolan appellation on the right bank of the Dordogne river inFranceBordeaux region of southwestern France that grows mostlythegrapes and produces good-quality red wines that are aMerlotsofter and less tannic that the better-known wines of thelittledoc AOC region of Bordeaux, which grows mostly CabernetMeÂThe Pomerol area has never been classified, but itsSauvignon.teau Pe trus is widely recognised as being of premier cruChaÃDOCPominoa wine-producing DOC area in the Tuscany region of ItalyItalyproduces a range of red wines mainly from Sangiovesethatand white wines from a mix of Pinot Blanc (Pinotgrapesand Chardonnay. The area also produces sweet whiteBianco)red vin santo wine styles. (pronounced po m1en4)orpoderi)assigning points according to a range of indicatorsBlanc and Chardonnay grapes. (pronounced pwaa t2o)the Champagne region of France (pronounced pol ro zhaÂy)Also called phenolic compoundin France and grappa in Italy. (pronounced puÂmmiss)status. (pronounced poÂmm@ roÂl)

Oddbins Dictionary of Wine252A A A A A A A A A A A AAAOCPommardan appellation in the Coà te de Beaune area of theFranceregion of France that produces good-quality redBurgundyfrom the Pinot Noir grape (pronounced pom m0ar)winesponderousterm) used to describe a heavy, strong, unsubtle taste or(tastingChaà teauPontet-Canet,a chaà teau in the Pauillac AOC area of the BordeauxFranceof France graded cinquieÁ me cru (fifth growth) in theregionof 1855. It produces good-quality red wine mainlyclassificationportsweet fortified wine produced by adding grape alcohol to aawine to stop the fermentation process and retain afermentinglevel of natural sugar, producing a sweet wine with highhighof alcohol (usually around 20% per unit volume). Portlevelsin the Douro valley region of northern Portugal andoriginatedUnion law restricts use of the term to a defined areaEuropeanthough port-style wines are made elsewhere in the world.there,was traditionally shipped from the city of Porto (Oporto).Portis produced as a red wine and a white wine, with twoPortmethods of ageing, either in wooden casks (or ineffectiveversions sometimes cement tanks) or in bottle. Portcheaperin wood is ready to drink immediately after filtration andagedport intended to age in bottle spends some time inbottling;then is bottled without filtration. The wine has four basicwoodwhite, tawny, ruby and vintage port. White port isstyles:using white grapes such as Malvasia and Verdelhoproducedcan be in a dry or sweet style. Dry white port is produced byandthe fermentation period, so reducing the residualincreasinglevels. The three red-wine ports are made using a rangesugardifferent grapes including Tinta Barroca and TempranilloofRoriz). Tawny port is made from a blend of grapes(Tintain different years and can be aged in barrels forproduced10 and 40 years. Vintage port is made from the bestbetweenaroma in a wine that masks any desirable acidity or tanninsfrom Cabernet Sauvignon grapes. (pronounced poÂN tay ka naÂy)Porongurupa wine-producing area in Western Australia, a sub-Australiaregion of the Great Southern regiongrapes from the best areas of a vineyard harvested in a single

253PortugalA A A A A A A A A A A AAand bottled within two years ± not all years are consideredyearof turning into vintage port, but if the producer con-worthyit a good year, he or she will `declare' this a vintage year.sidersport is made from lower-quality grapes from the vineyardRubyis aged for two years before bottling. Ruby ports have theandfruit in their flavour and tend to be a brighter red colour;mostports are a dark reddish-brown colour and can age well;tawnyports can age for 50 years or longer. Within these basicvintageof port, there are four categories of quality: single-quintastylesis produced from a single estate in a non-vintage year;portvintage port is produced from a single estate whensecond-labelproducer thinks the grapes are very good but not quite of athefor a declared vintage; late bottled vintage (LBV) port isqualityfrom grapes grown in one year and then aged inproducedfor between four and seven years; crusted ports arebarrelsfrom wines produced in different years and then al-blendedto age in the bottle for three or four years, where alowedor crust, develops; vintage character ports are blendedsediment,several different vintages and retain the character and stylefroma ruby port. Bottle-aged ports (vintage, crusted and some lateofPortoa major sea port in northern Portugal that is thePortugalpoint from which all port wines must be shipped.mandatorypaÂwrt4)(pronouncedBleu another name for Portugieser (pronouncedPortugaist5o gay bloÈÂ, used in France)paÂwrPortugalfifth-largest European wine-producing country, after France,theSpain and Germany. Of the top five, Portugal dedicatesItaly,highest percentage of its agricultural land to viticulture. It isthefamous for the port produced around the city of Portomostin the north of the country and Madeira, from the(Oporto)island of the same name. Portugal is responsible for theAtlanticsweet, rose wines Mateus and Lancers, which enjoyedmediuminternational success during the 1960s and 1970s. However,hugesince Portugal joined the European Union in 1986, thewine industry has undergone a revolution, withPortugueseand innovation, including the use of stainless steelinvestmentbottled vintage wines) need to be decanted before drinking.Also called Oporto

Oddbins Dictionary of Wine254A A A A A A A A A A A AAtanks and small, new oak barrels. The old days offermentationwines have been replaced by wines whose region ofanonymousis stated on every bottle. Estate bottling is on theproductionand only the best grape varieties are being grown. The 10increasewine regions of 1985 have risen to 55. Its winegrowingdemarcatedis characterised by a huge number of smallholdings, and1996 it had 367,000 farming estates primarily producing wine,inhalf of these occupying less than 2 hectares. Portugal is aabouttrove of indigenous grape varieties, and one of the mosttreasureand exciting aspects of contemporary Portugueseinterestingis the trend amongst the new generation of winemakerswinemakingto produce wines with all that modern technology canbut using these native varieties. White varieties includeoffer,and Trajadura, used in the making of Vinho Verde;AlvarinhoEncruzado, grown in the DaÄ o region; Loureiro; FernaÄ oArinto;(Maria Gomes), the predominant white grape in the Bair-Piresregion; and Muscat. Red varieties grown include Baga,radain the Bairrada region; Tinta Roriz, the name used in thegrownWine regions of PortugalDouro and DaÄ o regions for Tempranillo and called Aragonez in

metabisulphite 255potassiumA A A A A A A A A A A AAwhere it is the most widely planted red variety; TourigaAlentejo,considered the noblest Portuguese variety; and Trin-Nacional,Preta, the red-wine grape that is the same as the portcadeiraTinta Amarela. Portugal was responsible for one of thevarietydemarcations of a wine area when, in 1756, the MarquisearliestPombal ordered that the borders of the Douro valley ± theofof port ± be delimited by 335 stone markers, and in the firsthomeyears of the 20th century, the status of RegiaÄ o Demarcada was30to a number of regions ± Bucelas, Colares, Carcavelosawardedsmall regions near Lisbon), DaÄ o, Madeira and Setu bal.(threemark of quality has now been replaced by DenominacË aÄ odeThisControlada (DOC). Other classifications are VinhoOrigemthe most basic level, similar to French vin de pays,Regional,IndicacË aÄ o de Proveniencia Regulamentada (IPR). Wines inandcategory are termed VQPRD (Vinhos de Qualidade Produzidosthisem RegiaÄ o Determinada). Portuguese wine regions are, fromto south: the Minho, part of the Vinho Verde DOC and bestnorthfor its slightly sparkling wine; the Douro, land of port andknowngood red wines; Beiras, incorporating the DaÄ o, with itssomereds, and Bairrada, producing solid, tannic reds, madedistinctiveexclusively from the Baga grape; Estremadura, home toalmostquaffable and affordable wines; and Ribatejo, currently onelight,the country's most exciting regions, with fruity, reasonablyofwines and the increasing presence of international grapepricedsuch as Cabernet Sauvignon and Syrah. Peninsula devarietiesbal produces the fortified, sweet wine Setu bal (formerlySetuÂde Setu bal) and good red and white wines. South ofMoscatelAlentejo provides the world with cork and is beginning toLisbon,exciting red and white wines, using modern technology.makePortugieserred-wine grape variety widely grown in Austria, France andaand used to produce slightly sweet, light red and roseÂHungary(pronounced paÂwrtoo g1ez@r)wines.called Oporto; Portugais BleuAlsobitartratepotassiumnatural chemical component of grape juice and wine, removedathe winemaking process.duringcalled cream of tartarAlsometabisulphite, potassium metabisulfitepotassiumchemical compound that is added to wine or must (grapeajuice), where it reacts with acids to produce sulphur dioxide

Oddbins Dictionary of Wine256A A A A A A A A A A A AAprotects the wine against oxidation and some types ofwhichbacteriapotentterm) used to describe a wine that has a strong, powerful(tastingalcoholpotentialcalculation of what the alcoholic strength of a fermenting wineaChaà teauPouget,a chaà teau in the Margaux AOC area of the Me docFranceof Bordeaux in southwestern France, graded quatrieÁ medistrict(fourth growth) in the classification of 1855. It producescrured wine from Cabernet Sauvignon, Cabernet Franc andgoodgrapes. (pronounced poo zhaÂy)MerlotAOCPouilly-FuisseÂan appellation in the Macoà nnais area in the BurgundyFranceAOCPouilly-FumeÂan appellation in the Loire region of France that sharesFrancecentre, the town of Pouilly-sur-Loire, with the Pouilly-sur-itsAOC. It produces white wines from the Sauvignon BlancLoirethat are crisp and dry with a distinctive smoky flavour,grapethe `fume ' (`smoked') name. (pronounced p2o yee f5ohenceAOCPouilly-LocheÂan appellation in the Burgundy region of France, neigh-Francethe Pouilly-Fuisse AOC, that produces white winesbouringthe Chardonnay grape, similar in style to, though usuallyfromnot so good as, wines from Pouilly-Fuisse AOCconsideredp2o yee lo shaÂy)(pronouncedAOCPouilly-sur-Loirean appellation in the Loire region of France that sharesFrancecentre, the town of Pouilly-sur-Loire, with the Pouilly-FumeÂitsIt produces white wines from Sauvignon Blanc grapesAOC.in some vineyards from the Chasselas grape traditionallyandin the area. (pronounced p2o yee s5or lw0ar)grownor intense flavouror must would be if the all the sugar was fully fermentedof France that produces dry white wines from fiveregionwithin the area that grow Chardonnay grapes (pro-villagesnounced p2o yee fwee saÂy)maÂy)

cru 257premierA A A A A A A A A A A AAAOCPouilly-Vinzellesan appellation in the Macoà nnais area in the BurgundyFranceof France that grows mostly Chardonnay grapes to produceregionwhite wine that is similar to but lighter in style than that from theaPouilly-Fuisse AOC (pronounced p2o yee vaN zeÂl)neighbouringPoulsardunusual and rarely grown grape variety producing perfumedanwine that is often blended with other wines. It is particularlyredin the Arbois AOC region of Jura, eastern France.grownp5ol s0ar)(pronouncedpourriturerot (pronounced pooree t5  or)Frenchnoblepourriturenoble rot caused by the fungus Botrytis cinerea (pro-Frenchp2oree t5or noÂbbl@)nouncedmildewpowderydisease caused by the fungus Podosphaera necator that occursahot dry weather on the upper surface of leaves of vines.inmildew has two forms: primary mildew, which formsPowderyyoung leaves in spring, and the more serious secondaryonwhich makes leaves dry and fall off in summer.mildew,powerfulterm) used to describe a wine that has a high alcohol(tastingor is full-bodiedcontentdikat PraÈa distinction accorded under German wine laws toGermanmade with grapes of a particular degree of ripeness orwinesof a particular weight. (pronounced praÂydi k0at)mustalso QmPSeedikatsweinPraÈthe highest general category of wine in Austria, referringGermanto the use of late-picked grapes infected with noble rot andSpaÈ tlese, Auslese, Strohwein, Eiswein, Beerenauslese,includingand Trockenbeerenauslese (pronounced praÂydi kaatsAusbruchplural PraÈ dikatsweine)v7n,precociousterm) used to describe a young wine that has the(tastingof a mature wine of its typecharacteristicscrupremierany one of the best wines in a particular region ofFrench

Oddbins Dictionary of Wine258A A A A A A A A A A A AAIn the Bordeaux region, particularly the Me doc andFrance.areas, it refers to estates graded as the best producersSauterneswine in France in the great classification of 1855, when justofred-wine estates ± Chaà teau Lafite-Rothschild, Chaà teaufourChaà teau Latour and Chaà teau Margaux ± wereHaut-Brion,this status (a fifth estate, Chaà teau Mouton-Rothschild,awardedupgraded in 1973). These five estates can label their redwaspremier cru. In the Sauternes area of Bordeaux there arewineswhite-wine-producing estates judged to be premier cru and11of even higher quality (Chaà teau d'Yquem) judged as pre-onegrand cru. In the Burgundy region of France the premiermierdescription confusingly refers to the second-best wines ± thecruare labelled grand cru. (pronounced pr@m yaÂy kr2o, literallybestgrowth', plural premiers crus)`firstres Coà tes de Blaye AOC see Blaye AOC (pronouncedPremieÁpr@m yaÂir koÅt d@ blaÂy)res Coà tes de Bordeaux AOCPremieÁan appellation in the Bordeaux region of southwesternFrancethat produces good red, white and rose wines fromFranceBlanc, Se millon and Muscadelle grapes for whiteSauvignonand Cabernet Franc, Cabernet Sauvignon and Merlot forwineswines (pronounced pr@m yaÂir koÅt d@ bawr doÅÂ)redre taille see taille (pronounced pr@m yaÂir t7)premieÁgrand crupremierthe best white-wine-producing estate in the Sauternes areaFrenchthe Bordeaux region of France, Chaà teau d'Yquem, accordingofthe classification of 1855 (pronounced pr@m yaÂy graaN kr5  o,to`first great growth', plural premiers grands crus)literallygrand cru classeÂpremierany one of the best wines of the Me doc and SauternesFrenchof Bordeaux and in the Saint-E milion AOC wine-producingareasarea (pronounced pr@m yaÂy graaN kr5o kla saÂy, pluralgrands crus classe s)premierspremiumto describe a wine of high quality and usually commandingusedvery high price, or the vines or grapes from which such a wineamade ispressa mechanical device used to squeeze the juice from grapes.1.are three main types of press: the basket press, the bladderThere

259primeurA A A A A A A A A A A AAand the screw press. The grapes are normally first crushedpressbreak open their skins and make it easier to press them. Whentored wine the crushed grapes are first fermented inmakingwith the skins to provide the red colour of the winecontactthey are pressed; when making white wine the grapes arebeforecrushed, then pressed, then the fermentation takes placefirstcontact with the grape skins.withoutto squeeze juice from grapes2.pressingthe process of extracting the juice from grapes1.the juice extracted in a single pressing operation2.juicepressjuice that runs out of a press when squeezing grapesgrapewinepressjuice extracted from grapes after pressing (in the case of whiteaor after fermenting (for red wines). It has more flavourwines)aroma, deeper colour and often more tannins than free-runandIt is normally either blended with the free-run juice orjuice.separately as a second-label wine.processedcuve eprestigebest wine from an estatetheprickedterm) used to describe a spoiled wine that has a fault(tastingits acid levelswithfermentationprimarychemical process in which the yeasts and sugars in wine reacttheproduce alcohol and carbon dioxide. The fermentationtostops when the sugar has all been converted or whenprocessalcohol content reaches a high enough level (normally overtheto kill off the yeast.15%)called alcoholic fermentationAlsosecondary fermentation; malolactic fermentationComparefruitprimaryterm) the fruity aroma and flavour of a young wine that(tastingprimeurwine made to be drunk young. The term normally refersFrenchhas berry or cherry tastesprimary mildew see powdery mildewto the light, fruity red wines marketed between 21 November of

Oddbins Dictionary of Wine260A A A A A A A A A A A AAyear of harvest and 31 January of the following year, ofthethe best-known is Beaujolais Nouveau. (pronouncedwhichmuÂr)preealso en primeurSeePrimitivored-wine grape variety grown mostly in the Apulia region ofaItaly, producing robust red wines (pronounced primmisouthernt1ev4)di Manduria DOCPrimitivoa wine-producing DOC area in the Apulia region ofItalyItaly that primarily grows the Primitivo grape varietysouthernproduce a dry red wine, and also produces a range of whitetoDO, Priorato DOPriorata wine-producing DO area in the Catalonia region ofSpainSpain that produces mostly full-bodied red winesnortheasternGrenache (Garnacha) and Carignan (CarinÄ ena) grapesfromReservePrivatea term that denotes quality and originally was used to referUSAthe best wines a winery produced, though this is no longertotrue alwaysand bottled byproducedterm on a wine label that indicates that the winery crushed,ataireproprieÂthe owner of a particular estate (pronounced proÅÂ pree ayFrenchProseccowhite-wine grape mostly grown in Italy and most commonlyato produce crisp, dry sparkling white wines. (pronouncedusedseÂk4) prodi Conegliano-Valdobbiadene DOCProseccoa wine-producing DOC area in the Veneto region ofItalyItaly that is best-known for its sparkling crisp,northeasternor slightly sweet white wines made from Prosecco grapesdryand sweet wines (pronounced prõÂ mmi t1ev4 dee man d2ori@)(pronounced pr1e aw r0at or pr1e aw r0at4)fermented and bottled at least 75% of the wine in the bottletaÂir)Also called Balbi(pronounced pro seÂk4 dee kone ly0an4 vaÂl doÂbby@ daÂy nay)

AOC 261Puligny-MontrachetA A A A A A A A A A A AAjuice-handlingprotectiveprotecting of freshly pressed juice from contact with oxygentheusing antioxidants such as sulphur dioxide or by preventingbyjuice from reacting with oxygen by chilling it. Both methodsthethat the juice retains its fresh, primary fruit flavours andensurenot lose its bright green colour (the juice would slowlydoesin contact with oxygen).yellowwinemakingprotectiveprocedures implemented throughout the process of makingthewhite) wine to protect it from contact with oxygen,(normallywould discolour the wine and reduce the original freshwhichflavours. This involves careful handling of the grapes sofruitthe berries do not split and storing the freshly pressed juicethatchilled or in a container with an antioxidant.eitherProvencea wine-producing region of southeastern France thatFrancethe Mediterranean Sea and has a year-long warmbordersIt is well-known for dry rose s and fruity red wines.climate.pro v0aNss)(pronouncedalso Coà tes de Provence AOCSeeanother name for Sangiovese (pronounced pr2ony4l4,Prugnoloused in Tuscany, Italy)pruneyterm) used to describe an often undesirable flavour of(tastingpruningaction of cutting off parts of a plant to make it healthier,theencourage new growth or to make it more convenient fortoVines that are pruned tend to be healthier and haveharvesting.yield and improved quality of grapes. Pruning alsoimprovedit easier to pick the grapes.makesmilion AOCPuisseguin-Saint-EÂan appellation on the northeastern outskirts of the Saint-Francemilion district in the Bordeaux region of France producing goodqualityEÂred wines (pronounced pw1ess gaN saNt ay m1el yoN)AOCPuligny-Montrachetan appellation centred on the small village of Puligny-FrancePrunella another name for Cinsaultoverripe grapes similar to the taste of dried prunesMontrachet in the Coà te de Beaune district of the Burgundy

Oddbins Dictionary of Wine262A A A A A A A A A A A AAof France that produces some of the world's best whiteregionfrom Chardonnay grapes. (pronounced p5  o lee nyee moNwinesshaÂy) raalso Montrachet AOCSeepulpsoft part of a grape, inside the skin, that contains the juicetheoverpumpingprocess of passing wine over the cap (the mass of skins, pipsthefragments of stalks) floating on the surface of red wineandfermentation to ensure that the cap does not dry out,duringcould allow bacteria to develop, and to allow the wine towhichthe maximum colour and flavour from the capextractpunchdrink made with a mixture of fruit juice, spices and wine orapuncheonlarge oak barreladownpunchingprocess of pushing the cap (the mass of skins, pips andtheof stalks) floating on the surface of red wine duringfragmentsdown into the liquid to ensure that the cap does notfermentationout, which could allow bacteria to develop, and to allow thedryto extract the maximum colour and flavour from the capwinepungentterm) used to describe a wine with a powerful aroma,(tastingpuntindentation in the bottom of a bottle.theputtonymeasure of the sweetness of Tokay dessert wines fromaThe word derives from the tubs used to collect theHungary.grapes ± three puttonyos is equal to three tubs oflate-pickedabbreviation Hungarian puttonyosputtsabbreviation Pedro Xime nezPXspirits, usually served hotnormally due to high acid levelsAlso called kick-up± and ranges between three and six puttonyos. (pronouncedgrapespuÂttony@, plural puttonyos or puttonys, a term approvedby the European Union)

ead I break was once the oat, / This wine upon a foreign tree /Thisin its fruit; / Man / in the day or wind at night / Laid the crops low,PlungedQbAthe set of German laws, enacted in 1971, that define theGermanQmPthe highest quality of wines within the QbA qualityGermandefined in Germany.levelsform QualitaÈ tswein mit PraÈ dikat see GermanyFullquaffableterm) used to describe a wine that is pleasant to drink(tastingtschaumweinQualitaÈthe highest official quality of sparkling German wine,Germanis usually produced using the Charmat process and oftenwhichthe Riesling grape variety. (pronounced kvaÂlli taytsusingv6n, plural QualitaÈ tschaumweine)shoÂwmcalled SektAlsotsweinQualitaÈin Germany and Austria, wine of a particular definedGermanIn Austria it is both a category including Kabinett andquality.subcategory of wine. (pronounced kvaÂlli taÂyts v6n, pluralatswein bestimmtes AnbaugebietQualitaÈfull form of QbA (pronounced kvaÂlli taÂyts v6n b@GermanA A A A A A A A A A A A AQbroke the grape's joy. Dylan Thomas, 1936of quality of wine.levelsform QualitaÈ tswein Bestimmtes Anbaugebiet see Ger-Fullmanybut not deserving of careful tasting attentionwinequaffingterm) an everyday wine that is pleasant but not deser-(tastingving of careful tasting attentionQualitaÈ tsweine)shtõÂ mt@s aÂn bow g@ beet)

Oddbins Dictionary of Wine264A A A A A A A A A A A AAtswein mit PraÈ dikatQualitaÈfull form of QmP (pronounced kvaÂlli taÂyts v6n mitGermanpraÂydi k0at)de Chaume AOCQuartsan appellation in the Loire region of France, producingFrancewhite wines from Chenin Blanc grapes (pronounced k0arsweetshoÅÂm) d@me cruquatrieÁthe fourth-highest quality of wine in the classification ofFrenchwithin the Me doc area of Bordeaux (pronounced kaÂttri em1855  o, literally `fourth growth', plural quatrieÁ mes crus)kr5Queenslanda state and wine zone in northeastern AustraliaAustraliawine from the Syrah (Shiraz), Cabernet Sauvignon,producingmillon and Chardonnay grape varieties. It now has two wineSeÂquinceterm) a taste or aroma associated with white wines made(tastingthe Chenin Blanc grape variety in the Loire region offromFranceAOCQuincyan appellation in the Loire region of France, growingFranceBlanc grapes to produce a dry white wine (pronouncedSauvignonkaN s1e)quintaa wine-producing estate or vineyard (pronouncedPortugueseregions: Granite Belt and South Burnett.kõ nt@)

among flowers / one glass of wine, / with no close friends, I pour itHere/ I lift cup to bright moon, beg its company, / then facing my shadow,alone.Chaà teauRabaud-Promis,a chaà teau in the Sauternes AOC of the Bordeaux region ofFranceFrance graded premier cru (first growth) in thesouthwesternof 1855. It produces good white wines from mostlyclassificationRabosored-wine grape variety that is mostly grown in the Venetoaof northeastern Italy to produce red wines that are highregionacid and tannin levels and have a deep red colour. It is ofteninVeroneseRabosovariety of the Raboso red-wine grape that provides higheraraceterm) the distinctive taste of a wine, by which its grape(tastingacidracemicform of tartaric acid found in grape juiceaRacha-Lechkhumia wine-producing region in Georgia, north of Imereti,Georgiarackingprocess of transferring wine from one cask or barrel totheracyterm) used to describe a light wine with a lively quality(tastingA A A A A A A A A A A A ARwe become three.Li Bai, 8th centurySe millon and Sauvignon Blanc grapes. (pronounced raÂbb4 pro m1e)used in blends. (pronounced ra boÅÂz4)and as a result is more widely grown than the originalyieldsvine. It is grown mostly in the Veneto region of north-Rabosoeastern Italy. (pronounced ra boÅÂz4 ver@ naÂy zay)variety or region of origin can be identifiedthat grows grapes with a high sugar contentanother to separate it from its leesfrom well-balanced acid levels

Oddbins Dictionary of Wine266A A A A A A A A A A A AARaimata wine-producing estate in Catalonia, Spain that occupiesSpaina third of the Costers del Segre area and grows French asaboutas indigenous Spanish grape varieties (pronounced raywellrainwaterhistoric medium dry style of Madeira fortified wine, still madearaisinyterm) used to describe a wine with a rich, concentrated(tastingof grapes. A raisiny quality is considered an asset in sweettasteor late-harvest wines but a fault in dry white tablefortifiedIt is normally caused by the grapes drying out while stillwines.the vine.onrakianiseed-flavoured alcoholic drink from the eastern Mediter-anespecially Turkey and the Balkans, made from grapes orranean,other fruits (pronounced r0aki)sometimesranciowine with a sweet, nutty flavour like that of an old sherry oraproduced by leaving a barrel of wine in a hot room, or,port,in the sun, to oxidise the wine. The process istraditionally,like that used to produce Madeira wines. This style ofratheris found in Spain and France, e.g. in the Banyuls AOC.winerapeskins and stalks of grapes after their juice has been extractedtheRapela wine-producing region of Chile noted especially for itsChilewines made from Cabernet Sauvignon grapes but alsoredSe millon grapes for white winegrowingraspberryterm) a taste or aroma associated with red wines made(tastingthe Pinot Noir grape variety, e.g. in the Burgundy regionfromFrance, and with some red wines from the Rhoà neofRadford Dale see A Winemaker's Viewm0at)in small quantities(pronounced raÂn thee 4 or r0an sy4, plural rancios)for use in winemaking

267rayasA A A A A A A A A A A AARasteauone of the villages entitled to the Coà tes du Rhoà ne-FranceAOC growing mostly Grenache grapes for a sweetVillageswine (vin doux naturel), sweet white wines and strongdessertratafiastyle of ape ritif wine produced in France by mixing grape juiceabrandy to prevent the fermentation process (pronouncedwithf1e @)raÂtt@gla, Chaà teauRausan-SeÂa chaà teau in the Margaux AOC of the Bordeaux regionFrancesouthwestern France graded deuxieÁ me cru (second growth) inofclassification of 1855. It produces good-quality full-bodiedthewine from mostly Cabernet Sauvignon and Merlot grapes.redr4 z0aN saÂy glaa)(pronouncedChaà teauRauzan-Gassies,a chaà teau in the Margaux AOC of the Bordeaux regionFrancesouthwestern France graded deuxieÁ me cru (second growth) inofclassification of 1855. It produces red wine from mostlytheSauvignon, Cabernet Franc and Merlot grapes. (pronouncedCabernetr4 z0aN ga s1e)51 Ravathybrid white-wine grape variety developed in France by J. F.awho bred a range of hybrid varieties. It is grown in theRavat,of the USA to produce dry or sweet table wines. (pro-eastra v0a)nouncedcalled VignolesAlso262, Ravat NoirRavathybrid red-wine grape variety developed in France by J. F.awho bred a range of hybrid varieties. It produces light,Ravat,red wines but is not often grown. (pronounced ra v0a or rafruityrawterm) used to describe an undeveloped, young wine,(tastingrayasoloroso sherry used in blending medium drylower-qualityred wines (pronounced ra st4Â)v0a nw0ar)often high in alcohol and acidity and therefore harshsherry (pronounced r7 ass)

Oddbins Dictionary of Wine268A A A A A A A A A A A AAChaà teauRayne-Vigneau,a chaà teau in the Sauternes AOC of the Bordeaux regionFrancesouthwestern France graded premier cru (first growth) in theofof 1855. It produces good dry and sweet whiteclassificationfrom mostly Se millon and Sauvignon Blanc grapes.winesraÂyn vee nyoÅÂ)(pronouncedanother name for Ribolla Gialla (pronounced re b2ol@,Rebulain Slovenia)usedreciotostyle of wine produced in the Veneto region of northeasternamade using the passito method in which the grapes are leftItaly,dry out in the sun to increase the natural sugar levels andtogood-quality dry (recioto amarone) or sweet (recioto)produceThe method is used in the Valpolicella, Gambellara andwines.della Valpolicella Amarone same as AmaroneReciotoValpolicella (pronounced re choÅÂt4 del@ vaÂl poli cheÂll@dellaam@ roÅ nay)di SoaveReciotosweet white wine made in the Soave DOC area of the Venetoaof northeastern Italy using the passito method in whichregiongrapes are left to dry out in the sun (pronounced re choÅÂt4 deethecolte reÂa grape harvest (pronounced ray koÂlt)Frenchspider miteredred mite in the Tetranychus genus of which several speciesavines in warm dry conditionsinfestreducedterm) used to describe a wine, typically one made from(tastingSyrah grape variety in a hot climate, that has a smell ofthebecause of a shortage of oxygenmercaptan,wine redstyle of wine made by crushing red- or black-skinned grapesaleaving the juice in contact with the skins during fermenta-andto allow the colour and tannins from the skins to transfer totionwine. Rose wines are made in the same way, but the skins arethekept in contact with the fermenting wine for as long.notwhite wineCompareSoave DOC regions. (pronounced re choÅÂt4)sw0avay)

I, II, III, IV, V 269RegionA A A A A A A A A A A AArefinedterm) used to describe a high-quality, well-balanced(tastingrefractometerdevice used to measure the sugar content of grape juice oraThe device relies on the characteristic of a liquid to bend,must.refract, light at different angles according to the levels ofordissolved in the liquid. The light strikes a scale that issugarto show the sugar content and the possible alcoholcalibratedo DemarcadaRegiaÄan old term for the highest-quality wine produced inPortuguesenow replaced by DenominacË aÄ o de Origem ControladaPortugal,(pronounced re zhoÂw daÂy maar k0a@d@)(DOC)regionin general use, a relatively large wine-producing area that is1.or administratively distinctgeographicallyin the Australian system of Geographic Indications, a2.tract of land containing at least five independently ownedsingleof at least 5 hectares each and usually producing atvineyards500 tons of wine grapes per year. A region must be distinctleastother regions and, according to the AWBC Act thatfromthe system, have `measurable homogeneity inestablishedattributes over its area'. It may contain one orgrape-growingregionalityNew Zealand, USA the local conditions in whichAustralia,are grown and that influence the final wine. The term isgrapesto French `terroir', which describes everything from thesimilarwineregionalwine blended from wines produced in different parts of aae.g. `Bordeaux regional wine' is blended from winesregion,anywhere within the large region of Bordeaux inproducedFrance rather than from a specific estate orsouthwesternvineyardwineRefosco another name for Mondeuse (pronounced re foÅÂsk4)level of the finished wine using the Baume , Brix or Oechsle scale.more subregions.climate to the soil surrounding a vine.Region I, II, III, IV, V see climatic regions

Oddbins Dictionary of Wine270A A A A A A A A A A A AAgnie AOCReÂan appellation in the Beaujolais region of France thatFranceoriginally a part of the Beaujolais-Villages AOC untilwasIt grows mostly the Gamay grape variety to produceupgraded.rehoboamoversize bottle, no longer made, that could hold 4.5 litres,anReida vineyard in Austria (pronounced r6t, plural Reide)GermanRheimsReims,the larger of the two towns at the centre of ChampagneFrancein the Champagne region of northeastern France.productionpernay is closer to the vineyards. (pronounced raNss)EÂremuagea process used in making Champagne in which theFrenchis removed after secondary fermentation has occurredsedimentthe bottle (pronounced r@ mw0azh)inmy MartinReÂlong-established Cognac house making a range of goodareservaused to describe good-quality wine produced from aSpanishvintage that meets various regulatory specifications ongoodRed wines should have been aged for at least three years,ageing.at least one year in a wooden barrel; white and roseÂincludingshould have been aged for at least two years, including atwinessix months in a wooden barrel. (pronounced re zaÂirva,least`reserve')literallyreserveterm used on wine labels to imply a choice wine, but with noastatus.officialalso CognacSeeserve reÂreserve (pronounced ray zaÂirv)Frenchregions see climatic regionsa range of styles of red wine. (pronounced ray nyaÂy)equivalent to six standard 750 ml bottlesbrandiesRene Lalou see MummSee also gran reserva

AOC 271ReuillyA A A A A A A A A A A AAsugarresidualsugar that remains in a wine after the fermentationnaturalor that is added to a sparkling wine as a dosage to causeprocessfermentation in the bottle. The natural sugars remainsecondarya wine either because the original grape juice had so muchinsugar to start with that it is not all used up in fermenta-naturale.g. when producing sweet wines; because the fermentationtion,was stopped by adding alcohol (raising the alcohol levelprocessone that prevents the yeast from working), e.g. when producingtofortified sweet wine such as port; or because they are of theproportion of the types of sugar that do not easilysmallResidual sugar is usually measured by percentage,ferment.residuoresidual sugar (pronounced r@ zõ ddoo 4)Italianresinousterm) used to describe a wine with a pungent smell and(tastingof pinewood. A resinous quality is normally found intastewine such as retsina, which has been processed with pineGreekresistantto describe a microorganism that is not affected by specificusedor a plant that is not susceptible to specific diseases orpesticidesclimatic conditionsunfavourableRestzuckerresidual sugar (pronounced reÂst ts5ok@r)Germanresveratrolphenolic compound found in red wine as well as other foodsais believed to provide anti-inflammatory and anti-carcinogenicthateffectsretsinastyle of wine made according to a traditional process used inafor several thousand years, in which pieces of resin fromGreecetrees are added to the grape juice and left in it until racking,pinethe resulting wine a pungent smell and taste of pinewood.givingWhite wine produced in this way is called simply `retsina'AOCReuillya small appellation in the Loire region of FranceFranceweight or volume.resin.and rose wine is called `kokineli'. (pronounced ret s1en@)

Oddbins Dictionary of Wine272A A A A A A A A A A A AAthe Sancerre and Pouilly-Fume AOCs and usingneighbouringBlanc grapes to produce dry, crisp white wines andSauvignonRheingauan Anbaugebiet (quality wine-producing region) thatGermanyalong the right bank of the Rhine and along the Main river,runsRiesling grapes on the steep vineyard slopes to producegrowingRheinhessenthe largest Anbaugebiet (quality wine-producing re-Germanyin Germany that runs along the Rhine river between thegion)Rhine regions of Rheingau and Pfalz. It mostly producesotherLiebfraumilch white wines, with a few vineyards producingcheapgood-quality white wines from MuÈ ller-Thurgau grapes.Rheinpfalzsame as Pfalz (pronounced r7n falts)GermanywineRhinemedium sweet white wine. The term does not refer to winesUSAne RhoÃSwitzerland a river that starts in Switzerland then runsFrance,France, with vineyards either side of it, forming one ofthroughmajor wine-producing regions of France and includingthewell-known appellations. In the north Syrah is the onlymanygrape allowed and it produces the region's rarest and mostredred wine. Marsanne and Viognier are grown for whiteexpensiveCoà teRoà tie and Hermitage are the best-known red wineswines.the northern Rhoà ne. Other appellations are Condrieu, Chaà -ofCrozes-Hermitage and Saint-Joseph. Some of theteau-Grillet,greatest producers work here: Chave, Guigal, Graillotworld'sColombo to name but a few. In the southern stretch of theandmostly Grenache grapes are grown for red wine, but 12riverin total are permitted, and a range of grapes are allowedgrapeswhite wines. Chaà teauneuf-du-Pape is the most famous wineforthe southern Rhoà ne, but there are other well-known areas:ofPinot Noir grapes to produce light red wines (pronounced roÈ yee)Rheims see Reimsgood-quality rich, fruity white wines (pronounced r7n gow)(pronounced r7n hess'n)Rhine Riesling another name for Rieslingfrom Germany.

273 richA A A A A A A A A A A AAGigondas and Tavel, home of rose wines. (pronouncedVacqueyras,r4n)ne RangersRhoÃgroup of winemakers based in California, USA, who areato growing the grape varieties from the Rhoà ne regiondedicatedFrance (Grenache, MourveÁ dre and Syrah). Their base in-ofan area of Los Carneros County that, due to its climate,cludesgood conditions for growing these grape varieties, asprovidesBaixas DORiasthe main DO area in the Galicia region of northwesternSpainproducing dry white wines from the AlbarinÄ o grapeSpain(pronounced r1e @ss bay sh0ass)varietyRibatejoa large wine-producing region of Portugal, divided byPortugalDORibeiroa wine-producing DO area in the Galicia region ofSpaindel Duero DORiberaa wine-producing DO area in Castilla-Leo n, northernSpainrunning along the Duero river and best-known for itsSpain,red wines produced from Tempranillo grapes (pronouncedgoodri baÂir@ del dwaÂir4)Gialla, RibollaRibollawhite-wine grape variety grown in some European countries,aItaly, Greece and Slovenia, and used to produce dry,notablymedium-bodied white wines. Ribolla is the Italian form; incrispit is Robola and in Slovenia Rebula. (pronounced ri boÂll@Greecej0al@)Nera another name for Schioppettino (pronounced riRibollanaÂir@)boÂll@richterm) used to describe a wine with good body and full(tastingwell as those required for sparkling wine.the River Tagus (pronounced r1eb@ taÂyzh4)Spain that grows mostly the Palomino grape tonorthwesternpredominantly white wines, although Grenache (Gar-producenacha) is also grown for red wines (pronounced ri baÂyr4)flavour and bouquet

Oddbins Dictionary of Wine274A A A A A A A A A A A AAAOCRichebourgan estate appellation in the Coà te de Nuits district ofFrancegrowing Pinot Noir grapes to produce one of theBurgundyred wines of Burgundy (pronounced r1esh boor)greatriddlingprocess of removing sediment formed during secondary fer-thewhen producing Champagne. Once the still white winementationbottled, a dosage (a mix of sugar, water or wine, and yeast) isisto each bottle to start secondary fermentation in the bottle.addedsecondary fermentation produces some sediment inside theThiswhich needs to be removed. The bottles are arranged at anbottle,with the neck pointing down; once all the sediment hasangleRieslingof the world's great white-wine grape varieties producingonefruity white wines that can range in style from dry togood-quality,Grown around the world, it is best-known as the source ofsweet.best-quality wines from Germany. There is a wide range ofthenames and clones of the Riesling grape: Rhine RieslingdifferentWeisser Riesling are names for true Riesling, whereas Capeandis a Crouchen grape variety and Sylvaner Riesling is aRieslingItalico another name for Welschriesling (pronouncedRieslingi taÂlli k4)r1esslingDOCaRiojathe only DOCa region of Spain, in the north of theSpainthat produces some of the country's best red wines,country,well as some whites and rose s (rosados). The region is dividedasthe three areas of La Rioja Alavesa, La Rioja Alta and LaintoBaja, of which La Rioja Alta generally produces the best-Riojawines. The region grows mostly Tempranillo and somequality(Garnacha) grapes to produce the red and rose winesGrenacheMacabeo (Viura) grapes to produce the white wines.andri oÂh@)(pronouncedcollected in the neck, it is removed in the disgorgement process.clone of the original Riesling grape variety. (pronounced r1essling)Chaà teauRieussec,a chaà teau in the Sauternes AOC of Bordeaux in south-FranceFrance graded premier cru (first growth) in the classificatiowesternof 1855. It grows Se millon grapes to produce goodqualitysweet white wine. (pronounced ree yoÈ sek)

chestnut 275roastA A A A A A A A A A A AAripassoa winemaking process used in the Veneto region ofItalianItaly in which a batch of newly fermented winenortheasternput into a vat that contains the lees (skins and pips) from aisbatch of recioto-style wine, in which the grapes werepreviousto increase the concentration of the sugars andsun-driedIt is used by some producers to create red wines withflavours.flavour and body. (pronounced ri paÂss4)additionalripeterm) used to describe a wine that is rich, fruity and(tastingof correctly ripened grapescharacteristicsee physiological ripenessripenessriservaused to describe wine produced in a DOC or DOCGItalianand aged for three or more years (pronounced ri zaÂirv@,region`reserve')literallyRiverinaa wine region centred on Griffith, 600 km southwestAustraliaSydney, providing the majority of New South Wales wines,ofof average quality, but renowned for its botrytisedmostlyspecialeriservaused to describe riserva wine that has been aged for anItalianyear or more (pronounced ri zaÂirv@ spe ch0a lay,additional`special reserve')literallyAOCRivesaltesa small appellation in the Languedoc region of southernFrancethat produces red, white and rose wines but is perhaps bestknownFrancefor its sweet, fortified wines (vins doux naturels), the best ofis produced from Muscat grapes. (pronounced r1ev z0alt)whichalso Muscat de Rivesaltes AOCSeeRkatsiteliwhite-wine grape variety used for table wines, fortified winesabrandy in Russia, Georgia, Bulgaria and other countries ofandEurope and the former Soviet Union (pronounced r@ kaÂteasternsi teÂllee)chestnutroastterm) an aroma associated with full-bodied southern(tastingSe millon styles, which rival even Sauternes in lusciousnessItalian red wines

Oddbins Dictionary of Wine276A A A A A A A A A A A AAMondaviRobertan influential estate in the Napa Valley region of Cali-USAoriginally set up by Robert Mondavi, that producesfornia,wines (including its well-known Fume Blanc) from oak-whiteSauvignon Blanc grapes and red wines from CabernetagedgrapesSauvignonRobertsonAfrica a hot dry wine-growing region east of Paarl thatSouthwhite-wine grapes, including Chardonnay, but that is alsogrowslooking to produce good red wines, especially from Syrahnowanother name for Ribolla Gialla (pronounced r@ boÅÂl@,Robolain Greece)usedrobustterm) used to describe a wine that is full-bodied with(tastingDOCRoeroa wine-producing DOC area in the Piedmont region ofItalyItaly that produces red wine from Nebbiolonorthwesternand some white wine. A style of white wine made fromgrapesgrapes in this area is called Arneis di Roero. (pronouncedArneisaÂir4) r4River Valley AVARoguea wine-producing region in Oregon, western USA, thatUSAmostly Chardonnay grapes for white wine and Cabernetgrowsgrapes for red wineSauvignonMichelRolland,well-known oenologist travelling and advising over 100 vine-aaround the world on good winemaking and the style ofyardsfrom Bordeaux. With his wife he also runs theirwinemakingvineyards in a number of regions of France, includingownand Saint-E milion. (pronounced ro l0aN)Pomerole-Conti AOCRomaneÂa very small, yet hugely famous grand cru vineyard in theFrance(Shiraz) grapesintense fruit aroma, normally red wineRoederer see Louis RoedererRomane e, La AOC see La Romane e AOCvillage of Vosne-Romane e in the Burgundy region of France.

277RorizA A A A A A A A A A A AAgrows Pinot Noir grapes to produce excellent and expensiveItred wines. (pronounced roÅ ma nay koÂntee)spicye-Saint-Vivant AOCRomaneÂa small grand cru vineyard in the village of Vosne-Francee in the Burgundy region of France. It grows PinotRomaneÂgrapes to produce some of the best red wines in Burgundy,Noirit is less famous than neighbouring vineyards in thethough(pronounced roÅ ma nay saN vee v0aN)village.RumaniaRomania,country in eastern Europe with a long history of wine produc-aIt grows a wide range of grape varieties, classic as well as local.tion.map at BulgariaSeeRondinellared grape variety grown in the Veneto region of northeasternato produce light, fruity red and rose wines (pronouncedItalyneÂll@)rondiRondored-wine grape variety developed in the Czech Republic andafull-bodied ruby-red winesproducingtemperatureroomideal serving temperature of red wines, which should bethe15±168C, or 608F, though this can be cooler than thearoundvery warm temperature of rooms, and wine should notoftenbe served at a temperature warmer than 188C (aroundreallyCellars where wine is stored are usually cooler, around658F).or 50±558F, so red wines need time to warm slightly to10±138C,that the aroma and flavours of the wine are realised.ensurered wines can be served cool, e.g. some of the reds fromSomeLoire valley in France and those made in Australia from thethegrape variety.Tarrangorootstockpart of a vine that includes the roots and the first fewtheof the stem above ground. Most vines consist of twocentimetresvarieties: a disease-tolerant rootstock that can resistdifferentphylloxera root aphid and a fruiting variety grafted on to ittheproduce the variety of grapes required.toanother name for Tempranillo (pronounced r4 r1ez, usedRorizPortugal)inRondel see Codornõ u

Oddbins Dictionary of Wine278A A A A A A A A A A A AArosadoSpanish rose (pronounced r4 s0ad4)1.rosatorose (pronounced r4 z0at4)Italianroseterm) a taste or aroma associated with white wines from(tastingor made from the Muscat grape variety, but also withAlsacered Burgundies and Barolossomed'Anjou AOCRoseÂan appellation in the Anjou area of the Loire valley inFrancethat produces moderate-quality slightly sweet rose wineFrancea range of grape varieties including Malbec and Gamayfromde Loire AOCRoseÂan appellation in the Loire valley of France that covers aFrancearea and produces dry rose wines from a blend of Cabernetwideand Gamay grapes (pronounced roÅ zay d@ lw0ar)Francdes Riceys AOCRosea small appellation in the Champagne region of FranceFrancean unusual and rare still rose wine made from Pinotproducinggrapes (pronounced r4z day ree s1e)NoirEstateRosemountan estate in the Hunter Valley region of New SouthAustraliaproducing consistently good-quality white ChardonnaybasedWaleswines and good red wineswine roseÂa pink-coloured wine that is usually made from red-skinnedFrenchin a similar way to red wine, except that the grape skins aregrapesleft in contact with the fermenting wine for a very short time ±onlya few days ± ensuring that the wine has only a light tinge ofonlyfrom the skins, but also reducing the flavour, tannins andcolourthat the skins impart to a red wine during fermentation.structurestill wine is normally light, fresh and slightly sweet and bestRoseÂcool rather than at room temperature. Rose Champagne isdrunkby adding a little red wine to a normal white Champagne justmadethe secondary bottle fermentation.beforealso vin roseÂSee2. Portuguese rose (pronounced ro z0ad4)(pronounced roÅ zay daaN zh2o)

279RothschildA A A A A A A A A A A AARossesered grape variety grown in the Liguria region of northwesternadi Dolceacqua DOCRossesea small wine-producing DOC area in the Liguria region ofItalyItaly producing fruity red wines from the Rossesenorthwestern(pronounced r4 saÂy zay dee doÂl chay aÂkwa)graperossoused to describe red wine, especially in a dry styleItalianroÂss4)(pronouncedalso vino rossoSeeConero DOCRossoa wine-producing DOC area in the Marche region ofItalyItaly that produces red wine from Montepulciano andcentralgrape varieties (pronounced roÂss4 ko naÂir4)Sangiovesedi Montalcino DOCRossoa wine-producing DOC area in the Tuscany region of ItalyItalygrows the Sangiovese grape (called Brunello locally) tothata light red wine (pronounced roÂss4 dee moÂnt al ch1en4)producedi Montepulciano DOCRossoa wine-producing DOC area in the Tuscany region of ItalyItalygrows a mix of Sangiovese (called Prugnolo locally) andthatNero grapes to produce a flowery, light red wineCanaioloPiceno DOCRossoa wine-producing DOC area in the Marche region ofItalyItaly that produces a dry style of red wine from Montepulciano,centralSangiovese and Trebbiano grape varieties. If ageda year, the better wines with a little more alcohol are givenforlabel `superiore'. (pronounced roÂss4 pi chaÂyn4)theRothschildthe name of a European family whose members haveFranceinfluential vineyard owners. The French branch of thebeenacquired Chaà teau Lafite (now Lafite-Rothschild) in 1868familysubsequently other top Bordeaux properties, as well asandin Chile, Portugal and the USA. The English branch ofinterestsfamily bought and developed Chaà teau Mouton-Rothschild.ther4t sh1eld)(pronouncedItaly to produce fruity red wine (pronounced r4 saÂy zay)(pronounced roÂss4 dee moÂn tay p5ol ch0an4)See Lafite-Rothschild, Chaà teau; Mouton-Rothschild, Chaà teau

Oddbins Dictionary of Wine280A A A A A A A A A A A AABaron Philippe deRothschild,member of the Rothschild family who successfully cam-theto have Chaà teau Mouton-Rothschild promoted in 1973paigneddeuxieÁ me cru (second growth) to premier cru (first growth)fromHe advocated chaà teau-bottling and introduced designerstatus.labels. With Robert Mondavi he also set up Opus One, awineRotlingwine produced in small quantities in parts ofpink-colouredfrom a mixture of red-skinned and white-skinnedGermanyrather than from just red-skinned grapes, as with Frenchgrapes,wines (pronounced roÅÂtling)roseÂalso SchillerweinSeeeggsrottenterm) the smell of sulphur from spoiled wine(tastingRotweinred wine (pronounced roÅÂt v6n, plural Rotweine)Germanrougered. (pronounced roozh)Frenchroughterm) used to describe a wine that has a harsh texture or(tastingdue to an excess of tannin or acid. In some wines thisflavourcan dissipate with ageing.characterRoupeiroPortuguese white-wine grape variety grown especially in theaRoussannewhite-skinned grape variety grown mostly in the northernane valley region of France, and in limited quantity in partsRhoÃItaly and in Australia. It produces a delicate white wine and isofin many Rhoà ne estates for blending, but is also the mainusedof the well-known white wines from the Chaà teauneuf-du-grapewinery based in the Napa Valley, California, USA.See also vin rougeroundterm) used to describe a smooth, full-bodied and well-(tastingbalanced wineAlentejo region of southern Portugal (pronounced roo paÂyr4)Pape and Crozes-Hermitage AOCs. (pronounced roo saÂn)

281RucheÁA A A A A A A A A A A AAanother name for Altesse (pronounced roo seÂt, usedRoussettethe Savoie region)inde Savoie AOC see Savoie (pronounced roo seÂt d@Roussettevw0a) saRoussillonwine-producing area of southern France, the western part ofaRoyaltyunusual red-skinned grape that produces red-coloured juiceanthan the more usual white juice when the grapes areratherIt is grown in small quantities in parts of California,pressed.rubberyterm) used to describe the unpleasant smell of rubber on(tastingwine, caused by the chemical compound mercaptan andathe result of poor winemakingnormallyrubinoruby (pronounced roo b1en4)ItalianRubiredred-skinned grape variety with red flesh that produces red juiceathan the more usual white juice when the grapes areratherIt is grown in small quantities in parts of California,pressed.CabernetRubyred-wine grape variety produced as a cross between Cabernetaand Carignan varieties, grown in small quantities inSauvignonof California, USA. It provides high yields but without thepartsport see portrubyruby-redterm) used to describe a wine with a deep purplish red(tastingcolourRucheÁlittle-used red grape variety grown in the RucheÁ DOC ofaLanguedoc-Roussillon region. (pronounced roo see yoÂN)theCoà tes du Roussillon AOC; Grand Roussillon AOC; Lan-Seeguedoc-RoussillonUSA, and is mainly used in blends.See also Marsala DOCUSA, and is mainly used in blends. (pronounced r2obi red)structure and flavours of the original grape varieties.

Oddbins Dictionary of Wine282A A A A A A A A A A A AAin Italy to produce a red wine high in tannins and withPiedmontbitterish aftertaste (pronounced r2o kay)aDOCRucheÁan ancient DOC area in the Piedmont region of north-ItalyItaly that uses the local RucheÁ grape variety to producewesternwines (pronounced r2o kay)redAOCRuchottes-Chambertina grand cru vineyard in Gevrey-Chambertin in the Coà teFranceDOCRuedaa wine-producing DO region in the Castilla-Leo n regionSpainof Madrid, best-known for its good-quality whitenortheastproduced from Verdejo and Macabeo (Viura) grapes.winesalso produces a sweet wine similar to sherry, called pa lido forItpale, fino style and dorado for the darker, nuttier style.theRuiterboschAfrica a vineyard near Mossel Bay in the southern CapeSouthof South Africa with a very cool climate, allowing theregionof Chardonnay, Pinot Noir, Rhine Riesling andcultivationanother name for Pinot Gris (pronounced r2o land@r,Rulanderin Germany)usedAOCRullya village appellation in the Coà te Chalonnaise area of theFranceregion of France that grows Chardonnay grapes toBurgundycrisp, dry white wine and grows Pinot Noir grapes toproducemethod same as me thode ruraleruralRussiacountry that produces red wines from Cabernet Sauvignonagrown in the south and east of the country and whitegrapesfrom a variety of grapes including Muscat, Riesling andwinesthe native RkatsiteliespeciallyNuits district of the Burgundy region of France that growsdeNoir grapes to produce high-quality red wines (pro-Pinotnounced r5o shoÂt shoÂm bair taÂN)(pronounced roo aÂyd@)Rufina see Chianti DOCG (pronounced roo f1en@)Sauvignon Blanc grape varieties (pronounced r7t@r bosh)produce light red wines (pronounced r2o yee)Rumania see Romania

283RuwerA A A A A A A A A A A AARiver Valley AVARussiana high-quality viticultural area in Sonoma County, Cali-USAthat grows Pinot Noir grapes for red wines and Chardonnayfornia,Riesling and GewuÈ rztraminer for white winesrusticterm) used to describe a wine that is either made using(tastingold-fashioned, traditional process or a wine tasting as if itanbeen made using an old-fashioned methodhadAVARutherforda wine-producing region in the Napa Valley of CaliforniaUSARutherglena wine-producing zone in North East Victoria, knownAustraliaRuweran area around a small tributary of the Mosel river inGermanyMosel-Saar-Ruwer region of Germany with some of the bestthein Germany (pronounced r2ov@r)vineyardsthat includes a large number of wineriesespecially for its sweet dessert wines made from Muscat grapes

us have wine and women, mirth and laughter, / Sermons and sodawaterLetthe day after.Saale-Unstruta small Anbaugebiet (quality wine-producing region)Germanyeastern Germany that grows mostly the MuÈ ller-Thurgau andingrape varieties to produce white wines (pronouncedSylvanerz0al@ 5  on stroot)Saaran area around a small tributary of the Mosel river inGermanyMosel-Saar-Ruwer region of Germany that can producetheof the country's best wines (pronounced zaar)someSachsena very small Anbaugebiet (quality wine-producingGermanyin eastern Germany around the Elbe river that growsregion)the MuÈ ller-Thurgau and GewuÈ rztraminer grape varietiesmostlysackold name for white wine from Spain, Portugal or the CanaryanValleySacramentothe northern half of the Central Valley area of California.USACentral Valley accounts for three-quarters of all grapes grownTheCalifornia because of the good climate and high yields.inSagrantinored grape variety grown especially in the Umbria region ofato produce a rich red wine that is high in tannins (pronouncedItalysa gran t1en4)e saigneÂsayn yaÂy) French(pronouncedA A A A A A A A A A A A ASLord Byron, 1819±1824to produce white wines (pronounced zaÂks'n)IslandsSagrantino di Montefalco DOCG see Montefalco DOC1. used to describe a rose wine that has a dark pink colour

milion AOC 285Saint-EÂA A A A A A A A A A A AAused to describe the process of pressing grapes lightly and not2.this lightest-coloured juice, allowing it to run off, and thenusingthe fruit again and collecting the darker-coloured juice.pressinghigher skin-to-grape juice ratio results in a darker and moreThewine. This is sometimes used to produce darkercolouredfull-flavouredred wines from grape varieties that normally produceAOCSaint-Amoura small appellation in the north of the Beaujolais regionFranceFrance that produces light, fruity red wines from the Gamayofvariety (pronounced saÂnt a m2or)grapeAOCSaint-Aubinan appellation in the Coà te de Beaune area of BurgundyFranceFrance that produces red wines from Pinot Noir grapes andingood white wines from Chardonnay grapes (pronouncedverysaÂnt 4 baÂN)AOCSaint-Chinianan appellation in the Languedoc region of southernFrancethat produces good-quality full-bodied, spicy red winesFranceCarignan, Cinsault and Grenache grapes (pronounced saNfromshee ny0aN)AOCSainte-Croix-du-Montan appellation in the Bordeaux region of France, on theFrancebank of the Garonne river, opposite Sauternes, thatnorthernsweet white wines (pronounced sant krw0a d5o moÂN)producesmilion another name for Trebbiano (pronounced santSaint-EÂm1el yoN, used in France)aymilion AOCSaint-EÂa famous appellation centred on the village of Saint-Francemilion in the Bordeaux region of southwestern France. LocatedEÂon the eastern side (the right bank) of the Dordogne river,grows Merlot grapes, along with some Cabernet Franc,itSauvignon and Malbec, to produce very good redCabernetThe classification of 1855 did not cover Saint-E milion,wines.it was not until a hundred years later, 1955, that it began itsandlistings, grading the hundreds of estates into premiers crus,owncrus classe s or grands crus; below this, wines that do notgrandslighter-coloured red wines, e.g. Pinot Noir.Saint Bris see Sauvignon de Saint Bris VDQS

Oddbins Dictionary of Wine286A A A A A A A A A A A AAthe grand cru level can be graded as Saint-E milion AOC,reachbelow this level as Bordeaux Supe rieur AOC or plainandphe AOCSaint-EsteÁan appellation in the Haut-Me doc area in the BordeauxFranceof southwestern France that produces good-quality redregionand includes five grand cru classe chaà teaux, including thewinesCos d'Estournel. The appellation grows Cabernetwell-knownMerlot and Cabernet Franc grapes to produceSauvignon,d'OrquesSaint-Georgea wine-producing area near the town of Montpellier inFranceCoteaux du Languedoc AOC of southern France (pronouncedthesaN zhaÂwrzh daÂwrk)milion AOCSaint-Georges-Saint-EÂa small appellation on the outskirts of the Saint-E milionFranceof the Bordeaux region of southwestern France thatdistrictthe Merlot grape to produce good-quality red winegrowsAOCSaint-Jean-de-Minervoisan appellation in the Midi region of France producing aFranceAOCSaint-Josephan appellation in the northern Rhoà ne valley region ofFrancethat produces good-quality, full-bodied red wine mostlyFranceSyrah grapes and good-quality white wine mainly fromfromAOCSaint-Juliena famous appellation in the Haut-Me doc area of Bor-Francein southwestern France that includes 11 cru classe chaà -deauxIt grows mostly Cabernet Sauvignon grapes to produceteaux.Saint-Laurentunusual and rarely grown red-wine grape, originally fromanproducing high-quality full-bodied wine (pronouncedAustria,law r0aN)saNBordeaux AOC. (pronounced sant ay m1el yoN)tannic, full-bodied red wines. (pronounced saÂnt e steÂf)(pronounced saN zhaÂwrzh sant ay m1el yoN)vin doux naturel from Muscat aÁPetits Grains grapes (pronouncedsaN zh0aN d@ mee nair vw0a)Marsanne and Rousanne grapes (pronounced saN zh4 zeÂf)very good red wine. (pronounced saN zhool yaÂN)

287SamosA A A A A A A A A A A AAAOCSaint-Nicolas-de-Bourgueila village appellation in the Loire valley of France, thatFrancelight, fruity red wine from Cabernet Franc grapes.producesred wine can be served cool. (pronounced saN nik4 l0a d@Thisboor goÈ ee)ray AOCSaint-PeÂan appellation in the north of the Rhoà ne valley region ofFranceproducing white wine using the Marsanne grape. TheFrancealso produces a sparkling white wine under the Saint-Pe rayareaChaà teauSaint-Pierre,a small chaà teau in the Saint-Julien AOC of the Haut-Francedoc area of Bordeaux in southwestern France graded quatrieÁMeÂme cru (fourth growth) in the classification of 1855. Itgood-quality, full-bodied red wines from Cabernetproducesand Merlot grapes. (pronounced saN pyaÂir)SauvignonAOCSaint-Romainan appellation in the Coà te de Beaune area of theFranceregion of France that grows Pinot Noir grapes forBurgundywines and Chardonnay grapes for white wines (pronouncedredsaN r4 maÂN)ran AOCSaint-VeÂan appellation in the Maà connais area of the BurgundyFranceof France that grows Chardonnay grapes to produceregionwhite wines (pronounced saN vay r0aN)good-qualitySalentino DOCSalicea DOC area in the Apulia region of southeastern Italy thatItalymainly Negroamaro grapes to produce robust red winesgrowssa l1echay salen t1en4)(pronouncedsalmanazaroversize bottle that can hold 9 litres, equivalent to 12ansalt salty,term) used to describe the taste of manzanilla sherry(tastingSamosan island appellation in eastern Greece that growsGreeceMousseux AOC. (pronounced saN pay raÂy)standard 750 ml bottlesespecially Muscat grapes to produce dry and sweet white wines

Oddbins Dictionary of Wine288A A A A A A A A A A A AAAOCSancerrea well-known appellation in the Loire region of FranceFrancegrows Sauvignon Blanc grapes to produce crisp white winesthatalso produces small quantities of light red and rose winesandSandemanlarge producer of port and sherry with a facility in Jerez,aproducing fine sherries and a facility in Portugal producingSpain,a range of ports. It now belongs to the Canadian companysangareechilled drink of wine mixed with fruit juice, nutmeg andaSangioveseof the most important red-wine grapes used in Italy. It isonewidely, particularly in central and southern Italy, andgrownred wine that is high in acid and tannin and can beproducesto make a range of different styles of wine, from fresh,usedyoung wines to full-bodied reds. It is best-known as thelight,grape used in the Chianti red wines (where it is calledmainSome Sangiovese is now also grown in California,Sangioveto).(pronounced saÂn j4vaÂyzi)USA.called Brunello; Calabrese; SangiovetoAlsoanother name for Sangiovese (pronounced saÂn j4Sangiovetoused in the Chianti DOCG area of Tuscany)vaÂyt4,sangriachilled drink, originating in Spain, of red wine, fruit juice,aor soda water and brandy or another spirit, usuallylemonadein a jug with pieces of fruit (pronounced sang gr1e @)servedMaddalena DOCSantaa wine-producing DOC area in the Alto Adige area of theItalyAdige region of Italy that produces good-qualityTrentino-Altored wines from mostly Schiava grapes, which should befruityRitaSantaa wine-producing company based in Chile noted as theChileexporter from the country. It has vineyards in a variety ofmainincluding the Casablanca region of Chile, producing redregionsfrom Pinot Noir grapes (pronounced saaN saÂir)Seagram. (pronounced saÂndi m@n)sometimes other spirits (pronounced saÂng g@ r1e)drunk young (pronounced saÂnt@ mad@ laÂyn@)and white wines.

Mousseux AOC 289SaumurA A A A A A A A A A A AAAOCSantenaya small village appellation in the Coà te d'Or area ofFranceSantorinia wine-producing region that encompasses many islandsGreecethe Cyclades where the Assyrtiko grape is grown to produce ainand sweet white winedrySardegnaSardinia,an island in the Mediterranean off the west coast of Italy,Italymostly traditional grape varieties and producing redgrowingespecially from Grenache (Cannonau) grapes and whitewinesDOCSassicaiaa wine-producing DOC that is unusual in being a singleItalyestate, in the Tuscany region of Italy. It grows Cabernetprivategrapes to produce very good red wines in a BordeauxSauvignonAOCSaumura large appellation, centred on the town of Saumur, inFranceLoire valley region of France that produces red and roseÂtheusing Cabernet Sauvignon and Pineau d'Aunis grapes andwineswines using Chenin Blanc grapes. The better-quality roseÂwhiteare often sold under the Cabernet de Saumur label. ThewinesAOCSaumur-Champignyan appellation within the Saumur AOC in the LoireFranceregion of France that produces fruity red wines from thevalleyCabernet Sauvignon and Pineau d'Aunis grapes as thesameAOC but of better quality, These red wines can beSaumurcool (pronounced s4 m5  or shom pee ny1e)servedMousseux AOCSaumuran appellation within the Saumur AOC in the LoireFranceregion of France that produces sparkling white wine fromvalleyBlanc, Chardonnay and Sauvignon Blanc grape vari-CheninThe same region also has the better-quality Cre mant deeties.AOC sparkling wine appellation. (pronounced s4 m5  orLoiremoo soÈÂ)that includes a number of premier cru estates thatBurgundygood-quality red wine from Pinot Noir grapes (pro-producenounced saaNt@ naÂy)wine from Nuragus and Torbato grapesstyle. (pronounced saÂssi k7 @)area contains several smaller AOCs. (pronounced s4 m5  or)

Oddbins Dictionary of Wine290A A A A A A A A A A A AAAOCSauternesa famous appellation in the Graves district of the Bor-Franceregion of southwestern France that produces some of thedeauxsweet white wines in the world. It grows mostly Se millonbestand a little Sauvignon Blanc. Its climatic conditions aregrapesto infection of the grapes with the Botrytis cinereaconducivewhich adds more flavour and complexity to the finishedfungus,This may be late in the season, or not at all, or patchily, andwines.best wine is produced by the growers who give the greatesttheto the grapes' development and often by those who takeattentiongreatest risk in not picking the grapes. If the weather does notthethe grapes to ripen fully, the estates often use them toallowa dry white wine. The chaà teaux in the region were gradedproducethe classification of 1855, with the best estate, Chaà teauinin a class of its own, called premier grand cru, 11d'Yquem,crus (first growths) and 15 deuxieÁ mes crus (secondpremiers(pronounced s4 tuÂrn, plural Sauternes)growths).SauvignonsoÅ vee nyoN)(pronouncedanother name for Sauvignon Blanc1.another name for Tocai2.BlancSauvignonwhite-wine grape variety grown around the world, particularlyaCalifornia and in the Loire and Bordeaux regions of France,inalso in Italy, Australia, New Zealand and South America.butwine produced from this grape is normally dry, crisp andWhiteand with characteristics that are often described in termsacidicas herbaceous, grassy, gooseberries, elderflower, currantsuchand nettles (but also cat's pee). In the Loire valley region ofleafdry white wines are made exclusively from this grape; inFrance,Bordeaux region, it is blended with the Se millon grape totheageing qualities. (pronounced soÅ vee nyoN bl0aN)improvede Saint Bris VDQSSauvignona VDQS area in the Burgundy region of France produ-Francea dry white wine from Sauvignon Blanc grapes (pronouncedcingvee nyoN d@ saN br1e)soÅÂBlanc (pronounced soÅ vee nyoN zhoÅÂn or soÅ veeSauvignonm5  o skay)nyoNAlso called FumeÂBlanc; Sauvignon; Sauvignon Jaune; SauvignonMusqueÂSauvignon Jaune, Sauvignon MusqueÂanother name for

291SchaumweinA A A A A A A A A A A AARouge another name for Cabernet SauvignonSauvignonsoÅ vee nyoN r2ozh)(pronouncedVert another name for Muscadelle (pronounced soÅÂSauvignonnyoN vaÂir)veeSavagnin Blanc, Savagnin JauneSavagnin,unusual white-wine grape variety that is grown mostly in theanregion of eastern France to produce the local vin jaune,Jurais made in a similar way to a sherry, producing a light,whichnutty wine. (pronounced saÂvv@ nyaN or saÂvv@ nyaNsweet,or saÂvv@ nyaN zhoÅÂn)bl0aNNoir another name for Pinot Noir (pronouncedSavagninnyaN nw0ar)saÂvv@res AOCSavennieÁa small appellation in the Anjou area of the Loire valleyFranceof France that produces very-good-quality white winesregionthe Chenin Blanc grape (pronounced saÂvv@ nyaÂir)froms-Beaune AOCSavigny-leÁan appellation in the Coà te de Beaune area of BurgundyFrancegrows Pinot Noir grapes to produce a relatively light redthatand grows Chardonnay grapes for white wine (pronouncedwinesa vee nyee lay boÅÂn)Savoiea wine-producing area in eastern France, near the borderFranceSwitzerland, that produces dry white, red and rose wines. Itwithseveral AOCs. The Vin de Savoie AOC producescontainswhite wine from JacqueÁ re grapes and red wine frommostlyand Mondeuse grapes. Sparkling white wine is producedGamaythe Vin de Savoie Mousseux AOC and the Roussette deinAOC produces dry white wine from Altesse (Roussette)Savoieanother name for Mondeuse (pronounced sa vwaaSavoyancey0aNss)Also called GringetSav Blanc abbreviation Sauvignon Blanc (informal)grapes. (pronounced sa vw0a)Schaumweinthe lowest-quality category of sparkling wine in Ger-Germanmany (pronounced shoÂwm v6n, plural Schaumweine)

Oddbins Dictionary of Wine292A A A A A A A A A A A AAScheurebewhite-wine hybrid grape variety, a cross between Riesling andagrapes, that is widely grown in the Rhine region ofSylvanerIt produces good-quality white wine with high alco-Germany.and sugar levels and because it suffers easily from theholcinerea fungus it is generally used to produce sweet,Botrytiswines. (pronounced shoÂy rayb@)late-harvestSchiavared-wine grape grown in the Trentino-Alto Adige region ofato produce light, fruity wines that are best drunk youngItalySchillerweinstyle of rose wine produced in the WuÈ rttemberg region ofaby fermenting red and white grapes together (pronouncedGermanyshõ ll@r v6n, plural Schillerweine)Schioppettinored-wine grape variety grown in the Giulia region of Italy toadry, full-flavoured red wines. (pronounced skyoÂpp@ t1en4)producecalled Ribolla NeraAlsoSchlossa castle. The term is often used in wine labels to refer toGermanestate. (pronounced shloss, plural SchloÈ sser)anJohannisbergSchlossone of the most famous estates in Germany, in theGermanythat can trace its history back to the 12th century. ItsRheingau,are very good Rieslings with good ageing potential.winesshloÂss y4 haÂnnis bairg)(pronouncednburgerSchoÈGerman-bred hybrid pink grape variety grown for wine ina(pronounced shuÂrn boorg@r)EnglandMaxSchubert,influential winemaker in Australia who was the chief winemakeranat the Penfolds winery and developed its famous Grangeas well as developing and promoting the Australian winewinegenerallyindustrySciacarellogrape variety that is unique to Corsica, where it is grown toalight-coloured but alcoholic red wines and crisp roseÂproduce(pronounced sha kareÂll4)wines(pronounced sky0av@)See also Rotling

293 secoA A A A A A A A A A A AAscrewcaptop that screws on the top of a wine bottle, as a substitute foratraditional plug of cork. This is a modern solution to sealingthewine bottle, about which there is a huge debate in the wineaThe increase in consumption of wine has meant thatindustry.corks are required, but the cork oak supply is limited, somoreare not always of perfect quality. They can containcorksor be unsuitable for storing the bottle for a long timebacteria,its side, when the cork could dry out and shrink, allowingoninto the bottle. A screwcap solves these problems, but isoxygenconsidered aesthetically pleasing by traditionalists.notalso Stelvin closureSeepressscrewtype of wine press with a screw in a cylindrical housing withaThe screw puts increasing pressure on the pomaceperforations.it moves along the housing and the juice extracted at theasof the process is clearer than that at the end. Thebeginningis not suitable for making fine wines.methodScuppernongwhite-wine grape variety belonging to the species Vitis rotun-athat is grown in the southeastern USA to produce andifoliaflavoured, sweet white wineunusuallySeagramvery large Canadian firm that owns many spirit brands,athat of Martell brandy, and also the port producerincludingSandemanSeaviewa winery near Adelaide in the McLaren Vale region ofAustraliaAustralia best-known for producing good, affordableSouthwine from a Chardonnay and Pinot Noir mix. It issparklingsecused to describe a wine, especially Champagne, that isFrenchseccodry (pronounced seÂk4)Italiansecodry (pronounced seÂk4)Spanishnow part of the Southcorp company.dry in taste (pronounced sek)

Oddbins Dictionary of Wine294A A A A A A A A A A A AAco seÂdry (pronounced seÂk4)Portuguesefermentationsecondaryin the me thode champenoise for making sparkling wine, the1.that occurs in the bottle once the dosage (afermentationof sugar, water or wine, and yeast) is added. Thismixturecarbon dioxide as a by-product, which ± in the sealedcreates± dissolves in the wine creating the sparkling wine.bottlein making still wine, the second stage of the fermentation2.that occurs when the bitter malic acid present in grapesprocessconverted into a less astringent lactic acid, with a by-productiscarbon dioxide gas. Almost all red wines include this secondofof fermentation, but producers of white wine often preventstagesecond stage to ensure that the wine tastes crisp and sharp,thisit is also avoided when the grapes are overripe and tooalthoughsweet.called malolactic fermentationAlsoprimary fermentationComparelabelsecondwine produced by a chaà teau or estate that does not quite reachaquality level to be sold under the vineyard's main and bestknownthelabel and so is sold under a separate namesedimentdeposited at the bottom of a bottle of wine as it matures.solidsnormally means that the wine has not been overfiltered.ThisleesCompare10878 another name for Chelois (pronounced s7b'l)SeibelSektthe best quality of sparkling wine produced in Germany,Germanofficially called QualitaÈ tschaumwein, which is usuallyusing the Charmat process and often using the Rieslingproducedgrape variety (pronounced zekt, plural Sekte)SelakZealand a wine producer in Auckland producing a range ofNewsecondary mildew see powdery mildewsecond growth see deuxieÁ me crusecond-label vintage port see portSeibel 9549 another name for Chaunac (pronounced s7b'l)

295SercialA A A A A A A A A A A AAwines from Sauvignon Blanc, Chardonnay andgood-qualitySauvignon grapes as well as one of the country's firstCabernetSelectionon labels of German wine to indicate a dry white wineusedmade from Riesling grapes) from a single vineyard and(unlesswith a traditional grape variety of the region.madelection de Grains NoblesSeÂtype of wine produced in the Alsace region of France madealate-harvest grapes (Riesling, GewuÈ rztraminer, Pinot GrisfromMuscat) infected with the fungus Botrytis cinerea to produceorsweet, concentrated white wines (pronounced say leÂk syoNverygraN noÂbl@)d@semidryterm) medium dry(tastingmillon SeÂwhite-wine grape variety that is grown around the world, mostain the Bordeaux region of France, in Chile, in Southnotablyand in Australia. It is most often used in blends withAfricaBlanc grapes, deriving complexity and depth from theSauvignoncomplementary grapes and providing wines that range intwofrom the full-bodied dry white wines of the Hunter Valley tostylewhite wines from Sauternes. (pronounced saÂy mee yoÂN)sweetsemi-secomedium dry (pronounced semi seÂk4)SpanishsemisweetsweetmediumSercialsair sy0al)(pronounceda white-wine grape variety grown mostly in the DaÄ o region of1.producing highly perfumed but very acidic wines. ItPortugal,used in the original vineyards of Madeira before being killedwasby the phylloxera aphid in the late 1870s, and for many yearsoffneglected, but European Union regulations are fostering awasrevival.the driest, lightest style of sweet Madeira wine.2.also Madeira DOCSeesparkling wines made by the me thode champenoiseCompare Classic

Oddbins Dictionary of Wine296A A A A A A A A A A A AAserrein the Champagne region of France, the juice released inFrenchfirst pressing of the grapes, used to produce the bestthe(pronounced sair)Champagnes.bal DOCSetuÂa wine-producing DOC region south of Lisbon inPortugalthat grows Muscat and other grapes to produce aPortugalwine. Until Portugal joined the European Union thisfortifiedwas known as Moscatel de Setu bal, but local regulationswinea higher proportion of other grapes than EU practiceallowedfor a grape name to be used for a wine. (pronounced seallowst2ob'l)AOCSeysselan appellation in the Savoie region of eastern FranceFrancewhite wines and best-known for its sparkling whiteproducingSeyssel Mousseux, made by the me thode champenoisewineBlanc, SeyvalSeyvalhybrid grape of French origin that is widely used in the USAain parts of the UK and France to produce crisp whiteand(pronounced saÂy val bl0aN)winessharpterm) used to describe a wine that is too acidic, with a(tastingValley AVAShenandoaha wine-producing region in the east of California thatUSAsherryfortified wine produced in the Andalucõ a region of southernaand officially made in the Jerez-Xe reÁ s-Sherry and ManzanillaSpainde Sanlu car de Barrameda DO areas. Sherry-style winesbeen made elsewhere, e.g. in Cyprus, but under Europeanhaveregulations only those from the Spanish DOs can labelUnionas such. Sherry is normally made from the Palominothemselvesvariety, using the solera system. There is a wide range ofgrapeof sherry, but they can be divided into two main types:styleswhich is very dry, light in colour and taste with lowerfino,Also called vin de cuve efrom mostly Molette grapes (pronounced say seÂl)biting tastegrows mostly Sauvignon Blanc and Zinfandel grape varieties

297SicilyA A A A A A A A A A A AAlevels; and oloroso, which has oxidised to a deep brownalcoholand has a richer taste and higher levels of alcohol. Finocolouris also produced in different styles with a fino amontilladosherry(aged for five or six years and a darker amber colour with aof the nutty flavour of an oloroso), amontillado (aged fortracethan a fino amontillado and darker and richer as alongermanzanilla (a very light and tangy fino, made in Sanlu -result),de Barrameda), manzanilla pasada (an aged manzanilla thatcara darker colour and richer taste) and pale cream sherry (ahasthat has been sweetened). Oloroso is also made into otherfinostyles of sherry including cream sherry (lowerqualitywell-knownoloroso that has been sweetened) and amoroso or Eastsherry (oloroso that has been sweetened); in additionIndiais lower-quality oloroso used in blending medium dryrayasLastly, a palo cortado is a fino sherry that has beensherry.further to produce the flavour of an oloroso. Duringoxidisedof fino sherry, a layer of yeast builds up on theproductionof the liquid in a cask; this is called the flor, whichsurfacethe wine below from oxidising (keeping it a pale colour)protectsintroduces a tangy taste to the sherry.andshootnew growth of stems and leaves from an existing stem orapositioningshootprocess of training young shoots on a vine so that theytheto a particular training system such as the espalierconformor the guyot systemsystemthinningshootprocess of removing unwanted young shoots from a vine sotheshortterm) used to describe a wine with very little aftertaste or(tastingSicilylarge Italian island off the toe of the mainland that has a hotaand a long winemaking tradition. Historically its productionclimatewas dominated by Marsala fortified wines, but it nowShiraz another name for Syrah (pronounced shi raÂz)branch of a plantthat only one or two remain to be trained in the desired wayfinishproduces a range of table wines (often outside the DOC system).

Oddbins Dictionary of Wine298A A A A A A A A A A A AAisland has various distinctive grapes, including Nerello,Thed'Avola and Perricone for red wines and Catarratto,NeroFoothills AVASierraa wine-producing region in California, east of the NapaUSAsilkyterm) used to describe a wine that has a soft, smooth(tastingsimpleterm) used to describe a wine with a straightforward(tastingsinewyterm) used to describe a wine that is lean and not very(tastingcontactskinmaking white wines, the leaving of the crushed grape juice ininwith the grape skins for a very short period, often lesscontacta day, to improve flavour and taste. The skins are thenthanSlovakiaeastern European republic that grows some wine-grapeansimilar to those grown in neighbouring Hungary,varietiesIrsai Olive r (Irsay Oliver)includingWoodhouseSmithport company that produces a range of non-vintage portsatawny and ruby ports and also a good vintage portincludinga well-regarded late bottled vintage (LBV) port. It is nowandby the Symington family, who also own Dow, GrahamownedWarre. andsmokyterm) used to describe a wine with an aroma or taste(tastingof smoke, often from the soil in which the vine wassuggestiveor if the wine was aged in an oak barrelgrownGrillo, Grecanico and Inzolia for white wines.Valley, with over 30 wineries growing mostly Zinfandel grapestexture and finishcharacter that is not complex, but is goodfruity but has a good balance of alcohol and aciditysingle-quinta port see portskin see grape skinremoved and the juice fermented.

299soleraA A A A A A A A A A A AAsmoothterm) used to describe a range of characteristics of a(tastingsoapyterm) used to describe a wine with an unpleasant taste(tastingsoap and water that is a fault except in wines made from thelikegrape variety that are not yet ready for drinkingRieslingDOCSoavea wine-producing DOC zone in the Veneto region ofItalyItaly that grows the Garganega and Trebbianonortheasternvarieties to make a very popular dry white wine. If it isgrapethe wine is labelled `superiore'. There is also a subzoneaged,produces better-quality `classico' wines. (pronounced sw0athatbisulphite, sodium bisulfitesodiumwater-soluble chemical that produces sulphur dioxide whenasoftterm) used to describe a wine that is low in tannin or(tastingand so is full and gentle on the palate, though this canacidityresult in wine that lacks clarity and definitionalsosofteningprocess that happens to a young wine as it ages, reducing theaSograpelargest wine producer in Portugal, known especially for itsthesoleras4 laÂir@) Spanish(pronounceda cask containing mature wine that has been aged and is ready1.bottle toa method of producing wine that is a blend of different2.using a graded series of casks. A proportion of the winevintagesthe cask with the most mature wine is bottled, and replacedfromyounger wine from the cask containing the wine that is nextwithmaturity, which in turn is refilled with younger wine, and soinOnce a solera is set up, all the casks will contain blendedon.well-balanced winevay)heated and is used for sterilisation in winemakingtannin and acid levels and providing a balanced wineMateus RoseÂSolano see Green Valley-Solano AVA

Oddbins Dictionary of Wine300A A A A A A A A A A A AAThe system is used especially in Spain for making sherrywine.also Ma laga, Montilla and Alicante's Fondillon, but also inandsolidterm) used to describe a wine that is full-bodied and(tastingsommeliera waiter in charge of the wine in a restaurant, normallyFrenchfor looking after the cellar in the restaurant andresponsibleon wine with different foods (pronounced so meÂlli @r)advisingDOSomontanoa wine-producing area in the Pyrenean foothills in north-SpainSpain that grows both local and French grape varietieseasternproduce powerful red and some white wines (pronounced sotomon t0ano)Coast AVASonomaa large viticultural area in California that has a relativelyUSACounty AVASonomaa viticultural area in California that, with the Napa ValleyUSAhas helped to bring up the quality and production of wineAVA,California from the 170-plus wineries in the region. Theinhas a range of climatic conditions and can grow a rangeregiongrapes including Cabernet Sauvignon, Chardonnay, PinotofValley AVASonomaa viticultural area in western California, northeast of SanUSAextending northwards from the city of Sonoma andFrancisco,for its wineriesfamoussoundterm) used to describe a wine that has no obvious faults(tastingsourterm) used to describe a wine that is starting to turn to(tastingvinegarAfricaSouthwell-established wine-producing country that first startedavines in the 17th century and is now the world'sgrowingSicily for Marsala wines.well-structuredSonoma see Green Valley-Sonomacool climate and grows a range of different grape varietiesNoir, Sauvignon Blanc and Zinfandel.

Africa 301SouthA A A A A A A A A A A AAwine producer. The major wine-producing regionsninth-largestare in the southwest of the country and are now regu-by an appellation system called Wine of Origin (WO),latedin 1973 and equivalent to the European model. Asintroducedall the other wine-producing countries in search of exportinnew plantings are rapidly being carried out. Themarkets,wine production has historically been dominatedcountry'ssweet fortified sherry-like wines, but it now produces abyrange of good-quality red, white and sparkling wines. Thewidewhite-wine grapes grown are Chenin Blanc (called Steenmainstill the country's most widely planted variety, togetherlocally),with Crouchen, Clairette Blanc, Se millon, Colombard,and the ubiquitous Chardonnay. Red-wine grapesMuscatCinsault (called Hermitage locally), Pinotage, MerlotincludeSyrah (Shiraz). The South African wine industry sufferedandduring the apartheid years when international tradegreatlyas sanctions were introduced. The arrival of democracydiminishedin 1994 forced change, and the South African WineTrust was created in 1999 to promote the transformationIndustryof the wine industry. White owners still predominate, butWine regions of South Africa

Oddbins Dictionary of Wine302A A A A A A A A A A A AAis happening slowly. In 2001 the Vineyard Academychangelaunched to provide vineyard workers with skills trainingwasvarious fields. Amongst the most important areas are:inboasting some of the most famous estate namesConstantia,as Groot Constantia and Klein Constantia, producingsuchSauvignon Blanc and Se millon wines; Durbanville,superboffers some wonderful Sauvignon Blancs; Paarl, whichwhichcellars both large and small and wine from the ordinary tohassensational ± the focus is on Syrah (Shiraz), but some finetheBlancs and Pinotages are also produced; Robertson,Cheninis looking to produce good red wines, especially fromwhich(Shiraz) grapes; and Stellenbosch, considered by manySyrahbe South Africa's best wine-growing area, with more than 80toand all the most famous South African wine nameswineriesgrowing Cabernet Sauvignon, Merlot, Pinotage andandBlanc.CheninAustraliaSoutha state on the south coast of Australia, of whichAustraliais the capital, that grows close to half of all the grapesAdelaidein Australia. South Australia produces some of theharvestedbest red, white and sparkling wines and includes thecountry'sBarossa Valley region (home of the famous Pen-well-knownGrange wine estate), Adelaide Hills, McLaren Vale, Coonawarrfoldsand Padthaway regions.SouthcorpAustralian holding company that includes Penfolds, Linde-theKillawarra, Seaview and many other famous Australianmans,names and brandswineEastern AustraliaSoutha large area that includes the whole of New SouthAustraliaVictoria and Tasmania, and part of Queensland andWales,Australia. The name was created for use on wine labels,SouthValesSoutherna wine-producing region in the state of SouthAustraliaSouth African Riesling another name for CrouchenSouth African Wine Industry Trust see South AfricaSouth America see Argentina; Brazil; Chile; Uruguayespecially for the export market.

303SpainA A A A A A A A A A A AAgrowing Cabernet Sauvignon, Syrah (Shiraz) andAustralia,grapes for red wines together with ChardonnayGrenacheFranceSouthwesternan area of France that includes Bergerac, Cahors, Gaillac,Franceand Pacherenc. The term does not normally refer toMonbazillacBordeaux region, which stands on its own.theo SouzaÄred-wine grape native to Portugal but now grown mostlyathe western USA and South Africa. It produces deep-colouredinred wines and is often used for producing port-styleSpainof the largest producers of wine by volume, exceeded onlyoneFrance and Italy, and with more land devoted to the vinebyany other country. Spain is best-known for a diversethanand Riesling grapes for white winesfortified wines. (pronounced soo zoÂw)Wine regions of Spainselection of regional wines including the fortified wine sherry,

Oddbins Dictionary of Wine304A A A A A A A A A A A AARioja wine and its Cava sparkling wines. The Spanish wineredhas been benefiting from huge investment in wine-industrytechnology. Stainless steel, temperature control and themakingof irrigation have drastically improved the pro-legalisationof Spain's wine regions. Spain's wine-producing regionsspectsclassified and recognised by the Denominacio n de Origenarelabel, but this is now considered inadequate for highquality(DO)wines, so a higher grade has been introduced, then de Origen Calificada (DOCa). So far there isDenominacioÂone region that meets these higher standards ± Rioja, in thejustSpain's premier wine region, whose wines are predominantlynorth,red and aged in oak barrels, lending them earthy, vanillaSpain has 5 wine-producing regions, classified by theflavours.system: PenedeÁ s, the centre of the Cava industry; RiberaDODuero, on the banks of the River Duero in north-centraldelrivalling Rioja in producing quality red wines; Rueda,Spain,white wines, mainly from the Verdejo grape; ValdepenÄproducingas, in south-central Spain, producing soft, red wines from(Cencibel) grapes; and Jerez, Spain's sherry-producingTempranilloregion. There are two other legal descriptors for wine.de la Tierra (VdlT) is not unlike France's vin de pays andVinowine from a specific region produced according todescribeslocal strictures. Vino de Mesa (VdM) refers to unclassifiedcertainor blended wine. As in Italy, there are some verywines that, falling outside the other appellations,expensivethis lowly nomenclature. Spain has literally hundreds ofusevarieties. The aromatic Tempranillo, the grape of RiojagrapeSpain's most widely planted variety, is perhaps its best-andGrenache (Garnacha) is used to make red wine inknown.Spain and the white Aire n, planted in La Mancha andnorthernas, makes light, dry wines. Palomino, the grape ofValdepenÄis found in Jerez, as well as other parts of Spain,sherry,Rueda. The Pedro Xime nes grape makes sweet winesincludingis also used in Montilla, while Macabeo (called Viura inandis used in PenedeÁ s in the making of Cava. Needless toRioja)as elsewhere, international varieties are increasingly to besay,sparkleto effervesce1.found.Spanna another name for Nebbiolo2. effervescence in wine

wine 305sparklingA A A A A A A A A A A AAsparklersparkling wine (informal)asparklingto describe wine with bubbles of carbon dioxide, eitherusedoccurring or created by injecting carbon dioxide gasnaturallythe liquid. Wine can be fully sparkling (pe tillant in French,intoin Italian, spritzig in German, crackling in the USA) orfrizzanteso (mousseux in French, spumante in Italian). In FrenchslightlyBurgundysparklinga sparkling wine from the Burgundy region of France, red,1.winesparklingwith bubbles of carbon dioxide. Sparkling wines arewineworldwide. The most famous is Champagne fromproducedSpain has its Cava wines, Germany its Sekt and Italy itsFrance;Spumante and Prosecco. In Portugal Sogrape producesAstiRose ; in New Zealand Lindauer and Selak are knownMateustheir good-quality sparkling wines, and in Australia Seaviewformany others including Seppelt, BRL-Hardy, Petaluma andandChandon (called Green Point in the UK). Among theDomaineproducers in the USA is California's Anderson Valley.notableare several different ways of producing sparkling wine,Therepractice varies according to the quality of wine and theandof origin. These are: the traditional me thode champenoise,countryin which a dosage (a mixture of sugar, water or wine andis added to still white wine just before bottling to cause ayeast)fermentation to take place in the bottle, creating carbonsecondas a by-product; the largely superseded me thode rurale,dioxidewhich the fermenting wine is cooled to almost stop fermenta-inbefore bottling and then warmed slightly to restart thetionin the bottle (the me thode dioise and the me thodefermentationare local variants of this); the transfer method, whichgaillacoisesimilar to the traditional me thode champenoise, except thatisfinished sparkling wine is filtered in a pressurised containertheremove the sediment from the second fermentation; thetomant refers to an intermediate degree of effervescence. SpaincreÂsparkling wines as espumoso and Portugal as espu-describesmante.or rose and usually of relatively low qualitywhitein the USA and some other non-European countries, a lower-2.quality sparkling red wine

Oddbins Dictionary of Wine306A A A A A A A A A A A AAor bulk process, which takes place entirely in aCharmatcontainer; finally, the injection of carbon dioxidepressurisedfrom a canister into the wine under pressure, which is usedgasproduce the cheapest variety of sparkling wine.totburgunder another name for Pinot Noir (pronouncedSpaÈboor g5ond@r, used in Germany)shpaÂyttlese SpaÈshpaÂyt layz@, literally `late harvest' or `late picked')(pronouncedGermana white wine made with sweeter, late-harvest grapes1.one of the subcategories of the official German classification2.quality wines, QualitaÈ tswein mit PraÈ dikat (QmP), and theofgravityspecificscale used to measure the density of a liquid, including wine,acompare it to the density of pure water. It is measured onandBrix, Oechsle or Baume scales in different parts of the world.thejuice with natural sugars dissolved in the liquid has aGrapegravity higher than pure water, but this drops duringspecificas the sugar is converted into alcohol, which has afermentationgravity lower than pure water.specificspicyterm) used to describe the complex aroma and taste of a(tastingspittingpractice of spitting out rather than swallowing a wine aftertheit. Professional wine tasters can taste hundreds of winestastinga day, so this is essential to their health.inspittoonreceptacle into which wine is spat after tastingaSpitzenweingood-quality Austrian wine (pronounced shpõ ts@n v6n,Germansplitsmall bottle size containing 187.5 ml or one quarter of aa750 ml bottle, normally used for Champagne or winestandardon aeroplanes or trains or in hotelsservedCompare still winefirst category of the Austrian PraÈ dikatswein classificationwine that is reminiscent of a spice, e.g. cinnamon or pepperplural Spitzenweine)

307stalkyA A A A A A A A A A A AAspritzslight sparkle in a wine.aspritzigslightly sparkling (pronounced shprõ tsig)Germanspritzyterm) used to describe a wine that has a very slight(tastingof effervescence, most common in very young winessensationsometimes considered a minor flaw. The French equivalentandspumantesparkling. (pronounced spoo maÂn tay, literally `foaming')Italianstabiliseremove any residual particles of yeast or protein or tartarictocrystals from a wine that might cause the wine to go cloudy.acidcan be stabilised at a warm temperature by using a finingWinethat collects the particles as it drifts slowly down throughagentwine, collecting as sediment at the bottom of the vat. It canthebe stabilised by cooling the wine to a very low temperaturealsowhich any particles of tartaric acid drift to the bottom andatLeap District AVAStagsa wine-producing region in the Napa Valley region ofUSAthat grows Cabernet Sauvignon and Merlot grapeCaliforniato produce very good red winesvarietiesstaleterm) used to describe a wine that is lifeless, without any(tastingstalkyterm) used to describe a wine that has an often un-(tastingtaste of grape stems, vines or underripe grapes.pleasantstemmyCompareCompare pe tillancespritzerdrink consisting of wine, generally white, diluted with spark-aling water or lemonadeis `perlant'.Compare frizzanteSt abbreviation Saintcan be removed.fresh, lively qualities

Oddbins Dictionary of Wine308A A A A A A A A A A A AAstarteryeast culture added to grape juice (must) to initiate theaprocess. Although fermentation would probablyfermentationnaturally because of the yeast spores in the air and on theoccurskins, a starter culture gives the winemaker greater controlgrapeover the process.steelsteely,term) used to describe a metallic taste to a wine caused(tastinghigh acid levels or because the vineyard has very mineral-richbyThis is a notable characteristic of Riesling white wines.soil.another name for Chenin Blanc (pronounced staÂy @norSteenused in South Africa)stayn,Steinbergfamous Riesling wine made at Kloster Eberbach in theaStellenboschAfrica an important wine-producing region, classed as aSouthof Origin (WO) in South Africa and producing good redWinefrom Merlot, Syrah (Shiraz) and Cabernet Sauvignonwinesand good white wines from Chardonnay and Sauvignongrapesgrapes (pronounced steÂll@n bosh)BlancclosureStelvintype of long screwcapastemmermechanical device that removes the grape stems once theastemmyterm) used to describe a wine that has an often un-(tastingtaste of grape stems, vines or underripe grapes.pleasantstalkyCompareretentionstemaddition of some grape stems into the must when making redtheto help increase the levels of tannin. Some winemakers dowinebut it must be done carefully to avoid making the wine toothis,sterilisemake something sterile by killing microorganismstoSte abbreviation French SainteRheingau region of Germany (pronounced sht6 Â n bairg)bunches of grapes have been crushedtannic and bitter.

309stumA A A A A A A A A A A AAwine stillthat contains no bubbles from dissolved carbon dioxidewinegas.sparkling wineComparestonesstony,term) used to describe a clean, earthy characteristic in a(tastingtypically a young white wine.wine,flintyComparestravecchioextra aged. (pronounced stra veÂkky4)Italianstrawberryterm) a taste or aroma associated with red wines from(tastingBeaujolais and Burgundy regions of France or from thetheregion of northern SpainRiojawinestrawsweet wine made from grapes that have been partially dried inasun, especially on a bed of straw.theStrohwein; vin de pailleCompareStrohweina category of PraÈ dikatswein in Austria made fromGermangrapes dried on straw or reeds. (pronounced shtroÅÂoverripeliterally `straw wine', plural Strohweine)v6n,strongterm) used to describe a powerful and robust wine with(tastingstructureterm) the way in which a wine is built up from different(tastingsuch as acid level, tannin, alcohol, fruitiness andelementsAll wines have structure, but it is not always well-built,body.the term is usually used with another descriptor, as in `goodsostructure'.stumsame as must1.stock same as rootstockSee also Marsala DOCCompare straw wine; vin de paillea full body2. to ferment wine by adding must to it while it is in a cask or vat

Oddbins Dictionary of Wine310A A A A A A A A A A A AAsturdyterm) used to describe a wine that has an assertive and(tastingstyleparticular quality of a wine that derives from the grapethestylishterm) used to describe a wine that has a bold but elegant(tastingsubregionin general use, a wine-producing area that is part of a larger1.regionIn the Australian system of Geographic Indications, a sub-2.is defined in the same way as a region (a single tract ofregioncontaining at least 5 independently owned wineries of atland5 hectares each and usually producing at least 500 tons ofleastgrapes per year), but it must have `substantial' rather thanwine`measurable' homogeneity in grape-growing attributes overjustarea. itssubtleterm) used to describe a positive characteristic of a(tastingChaà teauSuduiraut,a chaà teau in the Sauternes area of Bordeaux in south-FranceFrance graded premier cru (first growth) in thewesternof 1855. It produces very fine, sweet white wineclassificationSe millon and Sauvignon Blanc grapes. (pronounced sy2ofromroÅÂ) dweesugaringprocess of adding sugar to grape must in order to increasethealcoholic strength of a wine. Adding sugar at this fermentationthestage of the winemaking does not increase the sweetness ofrobust aroma and tastevariety, place of origin or `terroir', or the manner of productioncharacterChaà teauSuau,a chaà teau in the Sauternes area of Bordeaux in south-FranceFrance graded deuxieÁ me cru (second growth) in thewesternof 1855. It produces sweet white wine from Se mil-classificationlon and Sauvignon Blanc grapes. (pronounced sy2o 4)delicate wine that has complex layers to its flavour and aromathe wine. Although this process is necessary and legal in cold

311superioreA A A A A A A A A A A AAwhere the lack of sun does not produce enough sugarclimates,the grape, the process is often illegal and unnecessary ininwith hot climates.countriescalled chaptalisationAlsosulfitesulphite,chemical compound of sulphur present in tiny quantities inawines that typically have had sulphur used in them at somesomeof the winemaking process ± either sprayed onto thestageon the vine as an insecticide or as sulphur dioxide usedgrapesa disinfectant to remove natural yeasts from a barrel, orasto a newly fermented wine to kill off all yeasts andaddedany further, secondary fermentation in the bottle. Inpreventcountries such as the USA wine with more than 10 ppm ofsomecompounds must indicate this on the label to warnsulphurdioxide, sulfur dioxidesulphurchemical used to inhibit natural microorganisms from spoilingasulphuryterm) used to describe an unpleasant smell resulting(tastingSultanawhite grape variety, small and golden in colour, grown foraproduction in small quantities in the USA, Australia andwineof South America to produce undistinguished white wines.partsis in fact widely planted in California, USA, but for use as aItfruit and for the table.driedrieur supeÂbetter, or of better quality, than the standard. It isFrenchused to describe a wine with a little more alcoholnormallyusual produced from vineyards with a lower yield and agedthana certain amount of time. (pronounced s5  o payr yuÂr)forsuperioreComparesuperiorebetter, or of better quality, than the standard. It isItalianused to describe a wine with a little more alcoholnormallyusual produced from vineyards with a lower yield and agedthana certain amount of time. (pronounced soo paÂiri aÂw ray)forsupe rieurComparepeople allergic to sulphites.the wine during the winemaking processfrom excessive use of sulphur dioxide

Oddbins Dictionary of Wine312A A A A A A A A A A A AASupertuscanpremium Tuscan wine with an intense fruit and heavy oakaThe term was coined when the Marchese Incisa dellacharacter.of Tuscany worked with Baron Philippe de RothschildRochettabring new varieties of Cabernet Sauvignon grapevines intotoThey aimed to concentrate not on the traditionalTuscany.wines of the region but instead on high-quality, lowyieldChiantipremium wines that have almost nothing in common withsurdogrape juice to which alcohol such as brandy has beenPortugueseto stop fermentation. The mix is very high in naturaladdedand is used to sweeten other wines, notably Madeirasugarswines. (pronounced s2ord4)fortifiedmistelleComparelie surused to describe the technique of storing wine, prior toFrenchin contact with the sediment of dead yeast and grapebottling,(lees) from the fermentation, which adds complexityparticlesa slight yeasty taste to the wine and can also make the wineandslightly pe tillant (pronounced s5or l1e, literally `on the lees')verysurmaturiteÂ(tasting term) an unpleasant taste in a wine that isFrenchof port or prunes. Before a wine turns towards thisreminiscentit offers the highly sought-after tastes of dark chocolate ortaste,ssreserveSuÈnaturally sweet grape juice that has not been fermentedGermanadded to a finished dry wine from the same source to provide aislevel of sweetness. This means that the fermentation ofrequiredwine does not have to be controlled quite so carefully andthebe allowed to finish naturally rather than being stoppedcanthe wine reaches a particular level of sweetness. (pronouncedwhenz2oss r@ zairv@)traditional Chianti DOC requirements. They are labelledtheda Tavola. Their changes have revolutionised the wine-Vinomaking of the region.suppleterm) used to describe a red wine that is smooth, well-(tastingstructured, soft and rounded on the palateblack cherry. (pronounced s5  or ma t5o ree taÂy)

313SylvanerA A A A A A A A A A A AAviticulturesustainablesoil and vine care that ensures that the environment canland,sweetterm) used to describe a wine that contains a noticeable(tastingof residual sugar, which occurs when not all of the grapeamounthas been converted to alcohol during fermentation orsugargrape concentrate has been added in the process calledwhenA winemaker can allow fermentation to con-chaptalisation.till there is no more natural sugar left in the wine or cantinuefermentation early to create a wine with some residualstopThe fermentation can be stopped by adding sulphursugars.or by cooling the wine or, for fortified wine, by addingdioxideFermentation cannot usually continue when the alcoholalcohol.level goes above approximately 16%, because yeast cannotin this environment, and some very sweet grapes contain solivenatural sugar that even when the fermentation has fin-muchnaturally, when the alcohol level is too high for yeast toishedthere is still plenty of residual sugar in the wine, producinglive,unfortified wines such as those from Sauternes, France.sweetalso medium sweetSeeSwitzerlandsmall, land-locked country in Europe that drinks most of itsawines. The wine-producing regions can be divided in theownway as the administrative districts (called cantons) ofsameinto French-, German- and Italian-speaking areas,Switzerlandproducing styles of wine reminiscent of these neighbouringeachEach canton applies its own regulations for winemakingcountries.processes and labelling. Most Swiss wine is white andproduced from a wide range of grape varieties butblended,from Chasselas; some red wine is produced fromespeciallySylvanerwhite-wine grape variety that was historically widely plantedaGermany but has now been replaced in many areas by theinller-Thurgau grape. It is also grown in small quantities in theMuÈcontinue to support vines over a period of yearsValley, Swan DistrictSwana very hot winemaking region in Australia, immedi-Australiaately to the north and east of Perth in Western AustraliaCompare dryPinot Noir and Gamay grapes.

Oddbins Dictionary of Wine314A A A A A A A A A A A AAregion of France, in Switzerland and in northern Italy.Alsacesil v0an@r)(pronouncedSyrahclassic red-wine grape variety historically grown in the Rhoà nearegion of France where it produces very good, spicy,valleyred wines with aromas of berries. This grape variety isaromaticgrown in other countries, including Australia (where it iswidelyShiraz and is now the most widely planted variety in thecalledSouth Africa and in the western USA. (pronouncedcountry),rr@) sõÂsyrupyterm) used to describe a rich, sweet wine that seems thick(tastingraz szaÂdry (pronounced s0ar@z)HungarianAlso called Franken RieslingSylvaner Riesling see RieslingAlso called Shiraz; Hermitage; Marsanne Noiron the palate

winetablewine that is not fortified and not sparklinganyTafelweintable wine. This is an official category in Germany andGermantagliocut Italiantaillein the Champagne region of France, the juice from eachFrenchof the grapes after the first. The juice from the firstpressingalso the finest juice, is normally the only juice used forpressing,the second pressing provides `premieÁ re taille', theChampagne;`deuxieÁ me taille' and so on. (pronounced t6)thirdTaittingerimportant Champagne house based in Reims, France, estab-anin 1734. The company produces a range of non-vintagelishedand its premium Champagne, Comtes de Champagne,ChampagneChaà teauTalbot,a chaà teau in the Saint-Julien AOC in the Haut-Me docFranceof Bordeaux in southwestern France graded quatrieÁ medistrict(fourth growth) in the classification of 1855. It grows mostlycruSauvignon and Merlot grapes to produce good-qualityCabernetfull-bodied red wine, as well as making a little white winetangyterm) used to describe a wine with lively citrus or salty(tastingA A A A A A A A A A A A ATWalls have ears, wine bottles have mouths.AnonymousTaà che see La Taà che AOCAustria. (pronounced t0af'l v6n, plural Tafelweine)See also vino da taglioin both blanc-de-blancs and rose styles. (pronounced t7ting@r)from Sauvignon Blanc grapes. (pronounced taal boÅÂ)Tanghrite see Algeriatastes

Oddbins Dictionary of Wine316A A A A A A A A A A A AAmethodtankmaking of sparkling wines by the Charmat or bulk processthepresstankwine press that is fully enclosed to limit contact of its contentsatankyterm) used to describe a wine that is stale and has a dull(tastingTannatred grape variety, grown mostly in southwestern France, butain Uruguay and to a lesser extent in Argentina, producingalsocoloured red wines with high levels of tannin and alcoholrichlytannicterm) used to describe a wine in which the tannin levels(tastingtoo high and overpower the fruit and other components,arein a wine that is not balancedresultingtanninnaturally occurring phenolic compound that is found in grapeastalks and pips, and, to a much lesser degree, in woodenskins,that acts as a preservative of the wine. The taste of tanninbarrels,a wine is bitter and gives the impression of drying out yourinbut these tastes soften as the wine ages or if it comes intomouth,with air and oxidises, when the tannin compound breakscontactA young wine often has a very strong taste of tannin, butdown.can be reduced before serving by decanting the bottle or,thissimply, by swirling the wine in your glass to oxidise the winemorebreaking down the tannin.slightly,tapdraw off wine from a barrel by means of a taptoDOTarragonaa large wine-producing DO area in the Catalonia regionSpainnortheastern Spain that grows Macabeo and Parellada grapesofproduce white wine as well as Grenache (Garnacha) andto(CarinÄ ena) grapes for red wines. Tarragona Cla sico isCarignansweet, often fortified wine. (pronounced taÂrr@ goÅÂn@)aTarrangoAustralian red-wine grape variety that produces light-bodiedanwines that can be drunk chilledredwith aircharacter, often from being aged too long in tanks(pronounced ta n0a)

DOC 317TaurasiA A A A A A A A A A A AAtar tarry,term) used to describe a full taste or aroma of red wines(tastingas Barolo made from the Nebbiolo grape variety or ofsuchfrom the northern Rhoà ne region of Francewinestartterm) used to describe a wine that is acidic and harsh or(tastingtartarsubstance consisting mostly of potassium bitartrate that isaacidtartaricmain natural acid in winethetartratescrystals of tartaric acid in a wine. They often form onharmlessbottom of a cork, near the top of the wine, or float in a bottlethecask. They can be removed by stabilising the wine at lowortastera small cup for tasting wine1.tastevina small, shallow cup, usually silver, originally used in theFrenchregion of France by tasters and sommeliers to tasteBurgundyand see its colour clearly (pronounced taÂst@ vaN)winetermtastingword or expression used to refer to a particular quality oraof a wine, its taste, smell or texture, e.g. blackcurrants,characteristicrough or peppery. The characteristic can originateany of the elements involved in making wine, from the soilfromthe grape itself to blending, crushing, fermenting or bottling.toDOCTaurasia wine-producing DOC area in the Campania region ofItalythat grows mostly Aglianico and Barbera grapes to produceItalygood-quality red wines that age well. A higher-qualitysharp to tastedeposited in wine casks during fermentationtemperature.taste see wine tasting2. a person who engages in wine tastingtasting see wine tastingriserva appellation, Taurasi Riserva DOCG, is used for wine

Oddbins Dictionary of Wine318A A A A A A A A A A A AAfrom the best grapes and aged for at least four years.madetow r0azi)(pronouncedtautterm) used to describe a wine that is not soft and full and(tastingbe relatively high in acidity. It can indicate that the wine ismaytoo young for drinking.stillAOCTavelan appellation in the southern Rhoà ne region of FranceFrancegrows Grenache and Cinsault grapes to make very goodthatwines (pronounced ta veÂl)roseÂtavolatableItalianFladgate and YeatmanTaylorof the best port houses in Portugal producing classic vintageoneand a range of other non-vintage styles including tawnyportslate bottled vintage (LBV)andgraftingT-budgrafting technique that is used to introduce a new fruit-bearingavariety onto an existing rootstock. A T-shaped notch isgrapeat the top of the rootstock and the new variety grafted intomadenotch. thiscalled green graftingAlsoTeinturierclass of dark-red-skinned grape varieties that is unusual inatemperaturetemperature of around 108C, or 508F, is ideal for storing wine,Ait is more important that the temperature remainsthoughWhen serving wine the temperature varies accordingconstant.See also Vino da Tavolatawny port see portTBA abbreviation German TrockenbeerenausleseTCA abbreviation trichloranisoletears same as legsred pulp and producing red juice when pressed. It ishavingused to blend with other wines to add colour. (pro-generallynounced taÂN t5or yaÂy)to the type of wine; if a wine is served too cold, it impairs the

319TerretA A A A A A A A A A A AAand aroma and makes the wine seem dull. Sparklingflavourand sweet white wine can be served cool at between 4 andwines(about 40±508F); most white wines should be served108C7 and 108C (about 45±508F), while rich white winesbetweenas Burgundies should be a little less cold at 10±138C (aboutsuchto help release the complex aromas. Light red wines50±558F)be served cool at around 10±138C, whereas red wines fromcanNoir grapes, particularly Burgundies, should be aroundPinot(about 608F). Full-bodied red wines can be served up15±168C188C (about 658F). Most of these temperatures are belowto`room temperatures', which are often too warm for amodernwine.controltemperaturethe process of ensuring that the temperature in a cellar is1.for storing wine, normally around 108Ccorrectthe process of ensuring that the temperature of a fermenting2.is correct, allowing fermentation to progress in a steady,wineway. Wine can be cooled to slow or stop fermentationcontrolledTempranillored-wine grape variety widely grown in northern Spain, Por-aand Argentina, producing good-quality red wines. It is atugalingredient of Rioja wines. (pronounced teÂmpr@ n1elly4)mainnareÁ ze TeÂone of the three subregions of Armagnac in southwesternFranceto the north of the region, producing some of the bestFrance,in the area (pronounced taÂy nareÂz)brandiesrossaterrareddish brown soil found in parts of southern Europe, Northaand Australia, notably in the Coonawarra region ofAfricaAustraliaSouthTerretred grape variety, grown mostly in southern France, that isaof the 13 varieties allowed in the production of Chaà teauneuf-du-Papeonered wines. Small quantities of a white wine arefrom this grape in some parts of the Languedoc regionproducedsouthern France. (pronounced tay raÂy)ofSee also room temperatureand warmed to start or speed up fermentation.Also called Aragonez; Cencibel; Roriz; Tinta Roriz

Oddbins Dictionary of Wine320A A A A A A A A A A A AAterroir(tasting term) the entire physical and environmentalFrencharound a particular vineyard that can influencecharacteristicsgrapes and so the final wine, including the climate, soil,theamount of sunshine and altitude. (pronounced telocation,literally `soil' or `earth')rw0ar,textureterm) the quality of a wine that gives a thick, full-bodied(tastingSeanThackrey,well-known idiosyncratic winemaker running a vineyard inaCounty, California, USA, producing good brawny redMarinwinesthickterm) used to describe a wine that is rich, concentrated(tastingthiefsyringe-like instrument used to remove a sample of wine fromacask, tank or barrel.acalled wine thiefAlsothinterm) used to describe a wine that lacks body, depth and(tastingTicinoan Italian-speaking wine-producing canton (district)Switzerlandthe southern Alps in Switzerland that grows mostlyaroundgrapes to produce red wines (pronounced ti ch1en4)Merlottierracountry (pronounced tyaÂir@)Spanishtightterm) used to describe a wine that is still young and(tastingwithout the full body or structure of a matureunderdevelopedwineSee also gouà t de terroirsensation on the palateThalia another name for Trebbiano (pronounced t0ali @)and often with low acid levelsflavourthird growth see troisieÁ me cruSee also Vino de la Tierra

321tireuseA A A A A A A A A A A AAknittightlyterm) used to describe a wine that is well-structured but(tastingtinnyterm) used to describe a wine that has a slight metallic(tastingAmarela another name for Trincadeira Preta (pronouncedTintatint@ am@reÂll@, used especially in the north of Portugal)BarrocaTintared-wine grape variety used to make port in Portugal andaCaÄ o Tintared-wine grape variety grown in the Douro and DaÄ o DOCs ofaNegra Mole another name for Negra Mole (pronouncedTintaneggr@ m4Âlay)tint@Roriz another name for Tempranillo (pronounced tõ nt@Tintarõ z, used in Portugal)rotintored (pronounced tõ nt4)Spanishde ToroTintovariant of the Tempranillo red-wine grape variety grownain the Toro area of Castilla-Leo n, Spain (pronouncedespeciallynt4 day toÂrr4)tõÂtipicotypicalItaliantiragethe process of removing wine from a barrel or vat forFrench(pronounced tee r0azh)bottling.also dosage; en tirageSeetiredterm) used to describe a wine that is past its best and(tastingtireusea bottling machine (pronounced tee roÈ z)Frenchrequires time to developaftertastegrown also in South Africa (pronounced tint@ b@roÂkk@)Portugal and used to make port (pronounced tint@ koÂw)See also Vino Tipicorather dull

Oddbins Dictionary of Wine322A A A A A A A A A A A AATischweinordinary table wine that has no regulations governingGermantoastyterm) used to describe a wine with an aroma and flavour(tastingtoast, similar to that of caramel or vanilla. The taste isofproduced by ageing in an oak barrel.normallytobacco leaftobacco,term) an aroma associated with red wines made from the(tastinggrape variety, e.g. Chianti, and some wines from theSangioveseregion of FranceBordeauxTocai FriulanoTocai,white-wine grape variety grown in the Friuli-Venezia Giuliaaof northeastern Italy and occasionally in California,regionto produce an aromatic white wine. (pronounced to k7USA,to k6  fri oo l0an4)orcalled Sauvignon; TokaiAlsotoffeeterm) a taste or aroma associated with oak-aged red(tasting1 , Tokaj, TokajiTokayrenowned sweet white wine produced in Hungary around theaof Tokay, made mostly from Furmint grapes that aretowninfected by the Botrytis cinerea fungus at the end ofsometimessummer ripening to produce a very concentrated, sweetthejuice. Sweetness is measured in `puttonyos' on a scalegrapethree to six. Tokay Essencia is the most rare and finest offromrange and is produced from the small amount of juice thatthefrom the natural crushing due to the weight of grapesescapeson top of each other. Tokay Aszu is made from grapespiled2 another name for Pinot Gris (pronounced to k6  , formerlyTokayused in Alsace, France)quality (pronounced tõ sh v6n, plural Tischweine)wines made from the Cabernet Sauvignon grape varietyTokai another name for Tocaiwith the Botrytis cinerea fungus, whereas Tokay Szamorodniinfectedis made from the standard grapes of the area, uninfectedwith the fungus. (pronounced to k7)Tokay Aszu see Tokay 2 (pronounced t4 k6 uÂss@)

323TorresA A A A A A A A A A A AAd'Alsace another name for Pinot Gris (pronounced to k7TokayzaÂss, used in France)dalEssencia, Tokay Szamorodni see Tokay (pronouncedTokayk6 eÂsenzi@ or t4Âk6 suÂmorodni)t4Âtonneaua measurement of volume used when selling wine,Frenchin Bordeaux, equal to around 900 litres or fourtypically(barrels) (pronounced toÂnn4, plural tonneaux)barriquesOenosTopikosan official category for good-quality Greek wine, bearingGreekuptoppingprocess of adding wine to a container to make up for liquidthethrough evaporation to ensure that there is no empty spacelostthe top of the wine and the barrel that would allow airbetweenbe in contact with the wine and start to oxidise it. The processtoknown as `ouillage' in French.isTorbatowhite-wine grape variety grown in Sardinia (pronounced tawraDOCGTorgianoa wine-producing DOCG area in the Umbria region ofItalythat produces high-quality red wines from mostly Sangiovese,ItalyCanaiolo and Trebbiano grapes and white wines mostlyTrebbiano and Malvasia grapes. A riserva wine is alsofromfrom the best grapes and allowed to age for at leastproducedToroa wine-producing area in Castilla-Leo n, Spain, producingSpainred wines especially from the Tinta de Toro grape varietyrobusttoÂrr4)(pronouncedTorresrenowned family-run winemaking company based in PenedeÁ s,aSpain. Members of the Torres family, especiallyCatalonia,Torres Senior and Junior, have transformed the localMiguelwine production methods producing consistentlyCatalonianred and white wines. (pronounced to ress)goodthe name of the region, county, or town from which it comesbaÂtt4)three years. (pronounced tawr j0an4)

Oddbins Dictionary of Wine324A A A A A A A A A A A AAsTorronteÂwhite-wine grape variety grown extensively in Argentina, andain Spain, to produce light but assertive white winesincreasinglynatural acidity (pronounced toron taÂyss)withtoughterm) used to describe a full-bodied wine with an(tastingtaste due to excess tannin. This will often soften withastringentageing.AOCTourainea large appellation in the Loire valley region of FranceFranceproduces good red, white and rose wines. It grows CabernetthatCabernet Franc, Gamay and Pinot Noir grapes toSauvignon,red wines and uses these grapes and Pineau d'Aunis forproducerose wines. White wines are produced from Chenin Blanc anditsFrancescaTourigared-wine grape variety that is grown and used in Portugal inaNacionalTourigalow-yielding but excellent red-wine grape variety grown inaprimarily for use in port but also as a constituent ofPortugalo red wines (pronounced too r1eg@ nass y4 n0al)DaÄAppellationTraditionalofficial category of Greek wines, especially for retsina.anTrajaduraPortuguese white grape variety used especially in makingaanother name for GewuÈ rztraminer (pronounced truÂminni,Traminiused in Hungary)methodtransfermethod of making sparkling wine that is similar to the me thodeaSauvignon Blanc grape varieties. (pronounced toor reÂn)Tour Blanche see La Tour Blanche, Chaà teauTour-Carnet see La Tour-Carnet, Chaà teaublending port (pronounced too r1eg@ fran cheÂsk@)See also Onomasia kata ParadosiVinho Verde, where it adds body (pronounced traÂzh@ d2or@)Traminer another name for GewuÈ rztraminerchampenoise except that the sediment resulting in the bottle from

325TrimbachA A A A A A A A A A A AAsecond fermentation is removed by transferring the wine to athecontainer, where it is filtered before being bottledpressurisedTrebbianofamous white-wine grape variety originating in Italy but nowawidely planted around the world, including in Italy, easternveryPortugal, France, Australia and South America. It isEurope,used to produce white wines, but is also blended in smallnormallyinto red Chianti wines and is widely processed to pro-quantitiesCognac and Armagnac brandies. (pronounced tre by0an4)ducecalled Clairette Ronde; Clairette Rose ; Saint-E milion;AlsoAbruzzo another name for Bombino Bianco (pronouncedTrebbianotre by0an4 @ br2ots4, not related to Trebbiano)trellisstructure to which a vine is attached for support. A commonaof trellising consists of a series of posts with wires betweentypealong which the arms of the vines can be trained.themAdigeTrentino-Altoa large wine-producing region in northeastern Italy thatItalyTrentino in the south, with essentially Italian-styleencompassesand Alto Adige in the north with affinities to Austriawines,DOCTrentinoa wine-producing DOC area in the south of the Trentino-ItalyAdige region of Italy that produces a wide range of wineAltoAustrian-style wines near the border with Austria to morefromwines further south in the area. It grows a wideItalian-styleof grape types to produce table wine and sweet vin santo.varietytrichloroanisoletrichloranisole,chemical compound that is thought to cause corked wine. It isawhen microorganisms in cork combine with chemicalsproducedin the production process, e.g. the strong chlorine solutionusedwhich corks are usually bleached before use. Trichloranisoleinbe smelt even in minute quantities.canTrimbacha well-known winemaker from the Alsace region ofFranceagainThalia; Ugni Blanc(pronounced tren t1en4)Abbreviation TCAFrance who, with the Hugel family, has tirelessly promoted

Oddbins Dictionary of Wine326A A A A A A A A A A A AAdeveloped Alsace wines, including the excellent RieslingbasedandClos Sainte-Hune (pronounced trõ m baak)Preta, TrincadeiraTrincadeiraPortuguese red-wine grape variety producing a rich wine usedamaking port and also for table wines, especially in theinregion. (pronounced trõ nk@ dayr@ preÂtt@, used especiallyAlentejothe south of Portugal)incalled Tinta AmarelaAlsotrockendry (pronounced troÂkk@n)GermanTrockenbeerenauslesea top German QmP classification for very-high-qualityGermanwhite wine produced from hand-selected grapes. Trockenbeerenauslesesweetis also the top category of wine in Austria.troÂkk@n bair@n oÂwss layz@, literally `dry wine from(pronouncedberries', plural Trockenbeerenauslesen)selectedme crutroisieÁthe third-highest grade of wines within the classificationFrench1855 that graded wines in the Me doc area of Bordeauxoftw0azyem kr5  o, literally `third growth', plural(pronouncedTroncaistype of French oak from trees grown in the region of the sameafruit, tropicaltropicalterm) a taste or aroma of fruit such as mango, lychee or(tastingassociated with some rich white wines, e.g. those madepapayathe Muscat grape varietyfromNoir another name for Cabernet Franc (pronouncedTrouchetshay nw0ar)tr2oGris, TrousseauTrousseaured-grey coloured grape variety used to make white wines andamainly in the Jura region of eastern France, in parts ofgrownUSA, and in parts of New Zealand (pronouncedCalifornia,gr1e)tr2os4called Chauche Gris; Grey RieslingAlsoAbbreviation TBAtroisieÁ mes crus)name, used for wine barrels (pronounced troN kaÂy)

327TuscanyA A A A A A A A A A A AAtsipouroGreek spirit distilled from the residue (pomace) left over fromatuna measure of liquid volume for wine equal to 210 gallons, or1.litres 955a large wine cask2.TunisiaNorth African country whose wine-producing regions wereaplanted by the French. It produces red, rose and sweetoriginallyfortified wines.whiteTurkeycountry with an ancient history of winemaking that wasastopped with the arrival of Islam. The country restartedmostlywine production in the 20th century and now grows a rangeitsEuropean-variety grapes including Cabernet Sauvignon,ofChardonnay, Merlot and Pinot Noir. The bulk ofCarignan,wine is produced in a government-run winery, but there aretheover 100 private vineyards in the country.alsodelightTurkishterm) a taste or aroma associated with white wines made(tastingTuscanya region of Italy on the northwestern coast of the countryItalyis one of the leading regions for quality-wine production inthatIt is best-known for its Chianti wines.Italy.Tsantali Vineyards and Wineries see A Winemaker's Viewthe fermentation of grapesfrom the GewuÈ rztraminer grape variety

with a Loaf of Bread beneath the Bough, / A Flask of Wine, a Book ofHereand Thou / Beside me singing in the Wilderness / And Wilderness isVerseBlanc another name forUgni(pronounced 2o nyee bl0aN, used in France)TrebbianoNoir another name for Aramon (pronounced 2o nyeeUgniused in France)nw0ar,ullageempty space in a wine bottle or barrel between the bottom ofthecork or top and the surface of the wine. In a barrel or caskthespace must be kept to a minimum by topping up with winethisprevent oxidation, though in some wines such as the vinstoof Jura a flor develops and protects the wine. In a bottle,jauneswine can develop a big space through natural evaporation,oldin younger wines it could indicate a faulty cork.butultra-premiumto describe a wine of the highest quality and commandingusedexceptionally high price, or the vines or grapes from whichana wine is madesuchValley AVAUmpquaa wine-producing zone in Oregon that has a cool climateUSAgrows especially Pinot Noir grapes to produce red winesandChardonnay grapes to make white winesandunbalancedterm) used to describe a wine in which one element such(tastingsweetness, acidity, tannin, alcohol or fruit dominates theasothersunctuousterm) used to describe a full-bodied and often sweetish(tastingA A A A A A A A A A A A AUParadise enow. Edward FitzGerald, 1859UK see United Kingdomwineunderdeveloped see developed

329unoakedA A A A A A A A A A A AAunfilteredto describe wine that has not been filtered, a process thatusedsediment from the wine and clarifies it but can alsoremovescolour and flavourremoveunfinedto describe wine that has not been fined, a process thatusedsediment from the wine and clarifies it but can alsoremovesflavour and bodyremoveunfortifiedto describe wine that has had no extra alcohol addedusedunitmeasure of alcohol intake used in monitoring the effects ofaon the body. One unit is roughly equivalent to thealcoholin one glass of wine or a single measure of spirits.alcoholKingdomUnitedwine-producing country that concentrates its vineyards in thearegions of England and Wales, which together havesouthern400 vineyards producing a range of mostly white wines,oversome red and sparkling wines of good quality. Because ofwithclimate, similar to that of northern European countries suchtheGermany, the main grape varieties grown are MuÈ ller-Thurgau,asSeyval Blanc and SchoÈ nburger, though some vineyardssmall quantities of Pinot Noir.growUKAbbreviationStates of AmericaUnitedwine-producing country that is around the fourth-largestaof wine in the world. California dominates the wineproducerin quantity (with over 95% of the country's produc-productionand quality, but wine is made in the majority of the othertion)notably in Washington, Oregon and New York. Withinstates,USA there are over 120 wine regions (AVAs) that work in atheway to the French Appellation d'Origine Controà le e butsimilara strictly geographical emphasis and with far less stringentwithcontrols and regulations. Most wines in the USA are soldrules,the name of the winery and then the name of the mainunderused to make the wine. See map overleafgrapeunoakedsubjected to oak ageingnotAbbreviation USA

Oddbins Dictionary of Wine330A A A A A A A A A A A AAUruguaywine-producing country in South America that began viticul-ain the late 19th century with the Tannat grape variety,tureby Basque immigrants, but that now grows a wideintroducedDOUtiel-Requenaa wine-producing DO area in eastern Spain that producesSpainred wines and rose wines from the Bobal grapefull-bodiedand white wine from Macabeo grapes (pronounced 2otivarietyel r@ kaÂyn@)uvaa grape (pronounced 2ov@, plural uve)Italiandi TroiaUvared-wine grape variety that is only grown widely in the Apuliaaof Italy, where it is used to produce good-quality redregion(pronounced 2ov@ dee troÂy @)winesWine regions of the USArange of classic and hybrid grapesUSA see United States of America

wine can / of their wits / the wise beguile, / Make the sage frolic, andAndserious smile. Alexander Pope, 1725theAOCVacqueyrasa village appellation in the south of the Rhoà ne region ofFranceproducing good red wines from Grenache and SyrahFranceand some white wines (pronounced vaÂk ay r0a)grapesValaisa wine-producing canton (district) in southwesternSwitzerlandthat produces white wine from Chasselas grapesSwitzerlandred wine from Pinot Noir and Gamay grapes (pronouncedandva laÂy)DOCValcalepioa wine-producing DOC region in the Lombardy region ofItalythat produces white wines from Pinot Blanc and Pinot GrisItalyGrigio) grapes and red wines from Cabernet Sauvignon(Pinotanother name for Monastrell (pronounced vaÂl kaarValcarceliachaÂyly@)DOCValdadigea wine-producing DOC region including parts of theItalyAdige and Veneto regions of Italy producingTrentino-Altowhite wines from Pinot Gris (Pinot Grigio) andsingle-grapegrapes and blended red, white and rose wines (pronouncedSchiavavaÂl da d1e jay)DOValdeorrasa wine-producing DO area in the Galicia region ofSpainSpain that produces mostly red wine from thenorthwestern(Garnacha) grape but also good crisp white wine fromGrenacheas DOValdepenÄa wine-producing DO area in the Castilla-La ManchaSpainA A A A A A A A A A A A AVVA abbreviation volatile acidityand Merlot grapes (pronounced vaÂl kaleÂppyo)the native Godello grape (pronounced vaÂl day oÂrr@ss)

Oddbins Dictionary of Wine332A A A A A A A A A A A AAof Spain that is best-known for its light red wine (calledregionproduced from Tempranillo grapes blended with whiteclarete)ay VDQSValencËa wine-producing VDQS region in the Loire region ofFranceproducing red wines from Cabernet Sauvignon, CabernetFrance,Franc and Gamay grapes and white wines from Arbois,Blanc and Chardonnay grapes (pronounced vaÂl aaNSauvignonsaÂy)DOValenciaa wine-producing DO region on the east coast of SpainSpaind'Aosta DOCVallea wine-producing DOC region in the northwestern cornerItalyItaly bordering France and Switzerland that produces red,ofand white wines from a wide range of over 20 approvedroseÂDOCValpolicellaa wine-producing DOC region in the Veneto region ofItalyItaly that produces more red wine than any othernortheasternin Italy except Chianti. It grows mostly Corvina andregiongrapes to produce a light, fruity red wine. There is aRondinellaClassico zone that produces better-quality wines,Valpolicella`superiore' on the label means that the wine has been agedandat least one year and will have slightly more alcohol.forvaÂl poli cheÂll@)(pronouncedalso Amarone della ValpolicellaSeeDOCValtellinaa wine-producing region in the Lombardy area of northernItalythat produces high-quality red wines mostly from NebbioloItalygrapes (pronounced vaÂl te l1en@)vanillaterm) an aroma in a wine usually due to ageing the wine(tastingvarietala wine produced largely from, and named after, a single1.Aire n grapes (pronounced vaÂl day paÂyny@ss)produces white, red and rose wines from mostly Merseguerathatgrapes for white wine and Bobal and Grenache (Garnacha)for red and rose wines (pronounced v@ leÂnssi@)varieties of grape (pronounced vaÂl aydaoÂst@)in new oak barrelscultivated grape variety. Proportions of the named grape re-

333velouteÂA A A A A A A A A A A AAfor a varietal vary according to the region or country.quiredEuropean wines were identified by the region orTraditionallybut New World, especially Australian, practice has toestate,extent moved emphasis to the dominant grape variety.somevarietynamed type of cultivated grape, e.g. Merlot, Syrah or PinotaVaudone of the main wine-producing cantons (districts)SwitzerlandSwitzerland, at the top of the Rhoà ne valley, that producesinwine from Chasselas grapes and red wine from Pinot Noirwhitevecchioold or aged (pronounced veÂkki 4)ItalianSiciliaVegaan old-established wine producer in Ribera del Duero,Spainn, Spain, established in 1864, whose top red wine isCastilla-LeoÂconsidered the finest in Spain (pronounced vaÂyg@ sioftenvegetalterm) used to describe an aroma or taste on a wine that(tastingDOCVelletria wine-producing DOC region in the Latium region ofItalythat produces red wine from Sangiovese grapes and whiteItalyfrom Malvasia and Trebbiano grapes (pronounced vewinevelouteÂ(tasting term) velvety (pronounced v@ loo taÂy)French2. referring to a cultivated grape varietyNoirand Gamay grapes (pronounced v4)VC abbreviation Spanish Vino ComarcalVdlT abbreviation Spanish Vino de la TierraVdM abbreviation Spanish Vino de MesaVDN abbreviation French vin doux naturelVDQS abbreviation French Vin De limite de Qualite Supe rieureVDT abbreviation Italian Vino da Tavolath1ely@)is similar to that of leafy plants or vegetablesleÂttri)

Oddbins Dictionary of Wine334A A A A A A A A A A A AAvelvetyterm) used to describe a wine with a rich, smooth, silky(tastingvendangea vintage or harvest (pronounced vaaN d0aNzh)Frenchtardivevendangea late harvest. (pronounced vaaN d0aNzh taar d1ev,Frenchvendanges tardives)pluralalso Alsace Vendange TardiveSeevendemmiaa vintage or harvest (pronounced ven deÂmmy@, pluralItalianvendimiaa vintage or harvest (pronounced ven d1emy@)SpanishVenetoa large wine-producing region in northeastern Italy, sur-Italyboth Venice and Verona, that produces more DOCgraderoundingwine than any other region in Italy. It includes areas suchverdeyoung (pronounced vaÂird@)PortugueseVerdejowhite-wine grape variety grown mostly in Spain to produceadry white wines and sherry-style fortified winefull-bodied,vair de h4)(pronouncedVerdelhovair deÂlly4)(pronounceda white-wine grape variety widely grown in Madeira and1.in mainland Portugal for white wine and white port. It isgrownalso grown in Australia to produce a fruity, slightly spicynowwine that can be drunk as an ape ritif or with food.whitecalled GouveioAlsoa light style of Madeira fortified wine (plural Verdelhos)2.Verdicchiowhite-wine grape variety originating and grown in centralato produce a light, crisp, dry greenish-coloured wineItalyvair d1eky4)(pronouncedtexturevendemmie)as Bardolino, Soave and Valpolicella. (pronounced v@ naÂyt4)Ventoux see Coà tes du Ventoux AOC

335VernacciaA A A A A A A A A A A AAdei Castelli di Jesi DOCVerdicchioa wine-producing DOC region in the Marche region ofItalythat grows predominantly the Verdicchio grape to produceItalygood crisp, dry white wine. It also includes a small classicoveryproducing better-quality wines that have been aged, andareathe same grapes to produce a sparkling (spumante) whiteusesRouge another name for Petit Verdot (pronounced vaÂirVerdotr2ozh)doÅVerduzzowhite-wine grape variety originating from and mostly grownathe Venezia region of northeastern Italy that produces richinsweet and sweet white wines with a floral aromamediumvergine stravecchio (pronounced vaõ rjeenay, vaõ r-vergine,straa vekky4)jeenayVermentinowhite-wine grape variety grown mostly in the Piedmont regionanorthwestern Italy as well as the islands of Corsica andofthat produces fruity, full-bodied white wine but it isSardiniablended with Trebbiano grapes to produce a lighter wineoftenvaÂir men t1en4)(pronouncedvermouthfortified wine that has been flavoured with aromatic herbs oraand is most often used as an ape ritif or in cocktails. Dryspicesor French, vermouth can be served by itself or as part ofwhite,dry cocktails such as the martini; sweet vermouth is aclassicgolden colour and can be served by itself or as part ofdarksweet cocktails. Chambe ry is a light aromatic vermouthclassicin the French Alps.madeVernacciavair naÂch@)(pronounceda white-wine grape variety, primarily grown on the island of1.off the west coast of Italy, that produces a crisp, drySardinia,wine. It is also used to produce a sherry-like wine.whitea white-wine grape variety local to the Vernaccia di San2.DOC in Tuscany, Italy, that produces a distinctiveGimignianowhite wine. It is not the same as the Sardinian Vernaccia.drywine. (pronounced vair d1eky4 day ka steÂlli dee yaÂyzi)(pronounced vair d2ots4)Italian see Marsala DOC

Oddbins Dictionary of Wine336A A A A A A A A A A A AAdi San Gimignano DOCVernacciaa DOC area in Tuscany, Italy, near Siena, that grows theItalyVernaccia grape variety to produce a distinctive dry whitelocal(pronounced vair naÂch@ dee san jimi ny0an4)winetastingverticalwine tasting that has a range of wines from different yearsaone estate or vineyard.fromhorizontal tastingComparesuperior, very superior old pale, very, very superiorveryold pale see CognacClicquotVeuveimportant Champagne house in Reims in the Champagneanof France, producing large quantities of non-vintageregionas well as its vintage wine, La Grande Dame,Champagneafter the original Madame Clicquot, who took overnamedvineyard when her husband died (`veuve' means `widow'theFrench). Madame Clicquot is also known as the person whoinriddling, a way of removing sediment from Cham-discoveredafter fermentation. Veuve Clicquot is now owned by thepagneFrench firm LVMH. (pronounced vuÂrv klee koÅÂ)giantV-graftmethod of grafting vines in which the stem of the stock isato a point, and the stem of the cutting is split to allow ittrimmedbe fitted over the point of the stocktoVictoriaa state in southeastern Australia, of which the capitalAustraliaMelbourne, that includes the wine-producing areas of GoulburnisValley, Yarra Valley, Mornington Peninsula, Grampians,and many others. Victoria boasts more than 350Rutherglenproducing a diverse range of wine styles.wineriesBlancVidalFrench hybrid white-wine grape variety grown in the easternato produce a wide range of white-wine styles (pronouncedUSAdal bl0aN)v1evignesvieillesold vines. The term is normally used to indicate wineFrenchfrom grapes grown on old, established vines. (pronouncedmadev1eny@)vyaÂy

ourru 337vinA A A A A A A A A A A AAvignaa vineyard (pronounced v1eny@, plural vigne)Italianvignerona winemaker (pronounced v1eny@ roÂN)Frenchvignoblea vineyard or wine-growing area (pronounced veeFrenchvigorousterm) used to describe a full-bodied wine with an(tastingVillagesused in the names of wine from the better part of anFrencharea, e.g. Coà tes du Rhoà ne-Villages or Beaujolais-VillagesAOCvee y0azh)(pronouncedBlancVillardwhite-wine grape hybrid mostly grown in the eastern USA andaLanguedoc-Roussillon region of southern France. It istheused in blends to produce basic white wines. (pronouncedmostlyv1e yaar bl0aN)NoirVillardred-wine grape hybrid that was popular in the eastern USAaparts of France but is now being replaced by better-qualityand(pronounced v1e yaar nw0ar)grapesvinwine (pronounced vaN)Frencha vinÄa vineyard (pronounced v1eny@)Spanishblanc vinwhite wine (pronounced vaN bl0aN, plural vins blancs)Frenchbourruvinwine that is siphoned from a barrel immediately afterFrenchgiving it a lively, slightly effervescent style (pronouncedfermentation,vaN boo r5  o, plural vins bourrus)Vieilles Vignes FrancË aises see BollingernyoÂbbl@)Vignoles another name for Ravat 51 (pronounced vee nyoÅÂl)assertive, lively character

Oddbins Dictionary of Wine338A A A A A A A A A A A AAde carafevincarafe wine (pronounced vaÂN d@karaÂf, plural vins deFrenchde cuve evinin the Champagne region of France, the juice released inFrenchfirst pressing of the grapes, used to produce the best Champagnes.the(pronounced vaÂN d@ k5o vaÂy, plural vins de cuve e)de gardevina wine that improves with ageing (pronounced vaÂN d@Frenchde l'anne evinwine produced from this year's crop of grapes, e.g.FrenchNouveau (pronounced vaÂN d@ la naÂy, plural vinsBeaujolaisl'anne e)deDe limite de Qualite Supe rieureVina classification of a second-level quality of French wineFrenchvin de pays and AOC (Appellation d'Origine Controà -betweene). (pronounced vaÂN day lee mee taÂy d@kaÂlli taÂy s5o payr yuÂr,leÂVins De limite s de Qualite Supe rieure)pluralVDQSAbbreviationde paillevina sweet wine traditionally produced from grapes thatFrenchbeen dried on straw mats to increase the concentration ofhavesugar in the grapes. (pronounced vaÂN d@p7, plural vinsnaturalpaille) destraw wine; StrohweinComparede paysvina general classification of a third-level quality of FrenchFrenchbelow AOC (Appellation d'Origine Controà le e) and VDQSwineDe limite de Qualite Supe rieure). (pronounced vaÂN d@paÂy(Vinliterally `wine of the country', plural vins de pays)ee,vin du paysComparede Pays d'OcVinvin de pays from the Languedoc-Roussillon region ofFrenchde Qualite Produit en une Re gion De termine eVina European Union labelling term for a quality wine. TheFrenchcarafe)Also called serreg0ard, plural vins de garde)southern France (pronounced vaÂN d@ pay ee doÂk)

age 339vineA A A A A A A A A A A AAis sometimes expanded appropriately in otherabbreviatione.g. Portuguese Vinho de Qualidade Produzido emlanguages,o Determinada. (pronounced vaÂN d@ kalli taÂy prodweÂeRegiaÄ5on ray zhoÂN day taÂirmee naÂy, plural Vins de QualiteÂaaNen une Re gion De termine e)ProduitsVQPRDAbbreviationde Savoie AOC, Vin de Savoie Mousseux AOC seeVin(pronounced vaÂN d@ sa vw0a (moo soÈÂ))Savoiede tablevinsame as vin ordinaire (pronounced vaÂN d@ t0abl@, pluralFrenchd'honneurvinwine that is served in honour of a guest, e.g. at aFrenchdinner (pronounced vaÂN donuÂr, plural vins d'honneur)celebratorydoux naturelvina sweet fortified wine made from grapes with a naturallyFrenchsugar content, e.g. Muscat. Fermentation is stopped byhighalcohol to produce a sweet wine with an alcohol leveladding15 and 20%. (pronounced vaÂN d2o nat5o reÂl, pluralbetweendoux naturels)vinsdu Bugey AOCVinan appellation in the Savoie region of eastern FranceFrancedu paysvina local wine. The term is no indicator of quality.FrenchvaÂN d5o pay 1e, plural vins du pays)(pronouncedvin de paysCompareage vineage of the vine is significant in that older vines have deepertheand so reach mineral-rich subsoils that can give grapesrootsdepth of flavourextravins de table)Abbreviation VDNproducing a range of white, red, roseÂand sparkling wines(pronounced vaÂN d5o b5o zhaÂy)vineplant of the genus Vitis that yields grapes, normally a fruit-abearing variety grafted onto a disease-resistant rootstock

Oddbins Dictionary of Wine340A A A A A A A A A A A AAvinealto wine, vines or winemakingreferringvinegaryterm) used to describe the strong smell of vinegar from a(tastingindicating that it is spoiled through oxidation or otherwine,during winemakingproblemspull schemevineof the governmental schemes introduced in the 1980s,anyin the European Union and South Australia, to encouragenotablyowners to remove vines from unproductive vineyards.Australia this unfortunately also resulted in the loss of someInold-vine vineyards producing classic wines.well-establishedvineryarea or building, especially a greenhouse, in which grapevinesanspacingvinedistance between vines, determined by the local conditionsthemethod of growing them. In a wet area of France, a vine canandon a small area of ground; in a dry, arid area of Spain, asurviveneeds a much larger area for its roots to try and find water.vinevineyards also tend to plant vines in rows close togetherOlda man or horse can pass along the row. In Australia vineswhereplanted with more space between the rows to allow machinesareweevilvineflightless beetle (Otiorhynchus sulcatus) whose larvae are whiteavineyardarea of ground planted with vines that are cultivated toangris vinstyle of very pale rose wine produced from Pinot Noir, GamayaCabernet Sauvignon grapes that have had very little time inorwith the skins after pressing (pronounced vaÂN gr1e,contactvinhaa vineyard (pronounced v1eny@)Portugueseare grownto pass along the rows to pick the grapes.with brown heads and attack roots of vines in open groundproduce grapesVineyard Academy see South Africaplural vins gris)

jaune 341vinA A A A A A A A A A A AAvinhowine (pronounced v1eny4, plural vinhos)Portuguesede mesavinhotable wine (pronounced v1eny4 de maÂyz@, pluralPortuguesede Qualidade Produzido em RegiaÄ o DeterminadaVinhoa wine classified IndicacË aÄ o de Proveniencia RegulamentadaPortuguese(IPR), the second class of wines in the classificationused in Portugal. (pronounced v1eny4 de kwaÂlli daadsystemz1ed4 eN rezhi oÂw detairmi n0ad@, plural Vinhos deprodooProduzidos em RegiaÄ o Determinada)QualidadeVQPRDAbbreviationRegionalVinhoa wine from single a region that does not have DOCPortuguesebut conforms to particular standards. (pronouncedstatusrayzh4 n0al, plural Vinhos Regionales)v1eny4Verde DOCVinhoa large wine-producing region in northwestern Portu-Portugalthat is best-known for growing Alvarinho and Loureirogalto produce fresh, fruity white wines with a slight sparkle.grapesslightly sparkling red wine is also produced, but is usuallyAlocally. (pronounced v1eny4 vaÂird@)drunkviniculturestudy and science of growing grapes and making winethevinificationprocesses involved in making wine, especially up to the endthevinifyproduce wine from grapestojaune vinstyle of straw-coloured wine produced in the Jura region ofaFrance, often from Savagnin grapes, that is aged for ateasternsix years, in which time, like sherry, it acquires a layer ofleastvinhos de mesa)Abbreviation VRvinifera see Vitis viniferaof fermentation, before any blending and bottlingyeast on its surface that protects against oxidation but colours

Oddbins Dictionary of Wine342A A A A A A A A A A A AAflavours the wine (pronounced vaÂN zhoÅÂn, literally `yellowandplural vins jaunes)wine',biancovinowhite wine (pronounced v1en4 byaÂngk4, plural viniItalianblancovinowhite wine (pronounced v1en4 blaÂngk4, plural vinosSpanishComarcalVinoa wine from a single region that does not have DOCSpanishbut conforms to particular standards. (pronounced v1en4statusk0al, plural Vinos Comarcales)komaarcorrientevinoordinary basic-quality wine (pronounced v1en4 kori eÂnSpanishda pastovinoa wine drunk with a meal rather than before (as anItalianritif) or after (as a digestif). (pronounced v1en4 da paÂst4,apeÂvini da pasto)pluralda tagliovinoa wine with high alcohol levels and a deep, rich colourItalianis added in tiny quantities to adjust the characteristics ofthatwine during production (pronounced v1en4 da taÂly4,anotherda TavolaVinoa wine of the lowest officially recognised quality ofItalianItalian wines that do not fit into DOC regulations.ordinaryv1en4 da taÂvv4l@, plural Vini da Tavola)(pronouncedde la TierraVinoa basic-quality, local country Spanish wine thatSpanish1 vinowine (pronounced v1en4, plural vini)Italian2 vinowine (pronounced v1en4, plural vinos)Spanishbianci)blancos)Abbreviation VCtay, plural vinos corrientes)Compare vino de pastoplural vini da taglio)Abbreviation VDT

de Madrid DO 343VinosA A A A A A A A A A A AAto particular standards. (pronounced v1en4 day laconformsplural Vinos de la Tierra)tyaÂir@,de MesaVinoa wine of the lowest officially recognised quality ofSpanishwine in Spain. (pronounced v1en4 day maÂyss@, pluralordinaryde Mesa)Vinosde pastovinoa wine drunk with a meal rather than before (as anSpanishritif) or after (as a digestif). (pronounced v1en4 day paÂst4,apeÂvinos de pasto)pluralvinometerdevice that measures the alcoholic content of low-alcohol dryaNobile di Montepulciano DOCGVinoa wine-producing DOCG region, the first DOCG areaItalyin Italy, in the east of the Tuscany region of Italy thatdesignatedmostly Sangiovese grapes to produce a well-known redgrowsthat is then aged for two years, or three years for the riservawineof the wine (pronounced v1en4 noÅÂbi lay di moÂn tayvariationp5ol ch0an4)novellovinolight, fruity red wine bottled very soon within the year ofItalianand drunk young and cool. It is sold in a similar way toharvestNouveau. (pronounced v1en4 n@ veÂll4, plural viniBeaujolaisordinairevinbasic-quality wine that is below any of the standardFrenchsuch as AOC, VDQS or vin de pays. (pronouncedclassificationsawrdi naÂir, plural vins ordinaires)vaÂNrossovinored wine, especially dry red wine (pronounced v1en4Italiande Madrid DOVinosa wine-producing DO region centred on Madrid, theSpainAbbreviation VdlTAbbreviation VdMCompare vino da pastowines, though not of sweet or fortified winesnovelli)Also called vin de tableroÂss4, plural vini rossi)

Oddbins Dictionary of Wine344A A A A A A A A A A A AAof Spain, that grows Tempranillo grapes for full-bodiedcapitalwines and Malvar and Aire n grapes for good-quality whiteredvinosityterm) the distinctive and essential character of wine,(tastingtinto vinored wine (pronounced v1en4 tõ nt4, plural vinos tintos)SpanishTipicoVinoan official Italian category of wine quality, above VinoItalianTavola and below a DOC-graded wine (pronounced v1en4dappik4, plural Vini Tipici)tõÂvinousterm) used to describe a taste or aroma that is essentially(tastingrose vinrose wine (pronounced vaN r4 zaÂy, plural vins rose s)Frenchrouge vinred wine (pronounced vaÂN r2ozh, plural vins rouges)Frenchsanto vinItalian style of sweet white wine made in several regions ofanparticularly Tuscany, from grapes that have been driedItaly,to increase the concentration of natural sugar. These grapesoutcrushed, pressed and fermented in the usual process forarewhite wine but are stored in small vats or barrels thatmakinga small amount of `madre', a reduced sweet liquidcontainfrom the previous year's wine. The wine stays in theseproducedfor up to five or six years and is allowed to oxidise andbarrelsin temperature, all of which helps the ageing process tovarysweet white wines with a rich golden colour and anproducecontent of below 17% that is relatively low compared toalcoholfortified sweet white wine. (pronounced vin saÂnt4, plural viniaor vin santos)santide Moselle VDQSVinsa VDQS wine-producing area in eastern France aroundFranceMoselle river, producing white wines. (pronounced vaÂN d@thezeÂl) m4wines (pronounced v1enoss day m@ dr1ed)including qualities such as body, colour and tastethat of a wineSee also Mosel

345viticulteurA A A A A A A A A A A AAd'Estaing VDQSVinsa VDQS area of southwestern France that produces redFrancevintageyear the grapes were harvested and the wine was made. Non-the(NV) wines, when two or more wines from differentvintageare blended together, are usually only specified as such foryearschartvintagechart that gives information about which vintages are re-aas especially good and when the wine from that year isgardedfor drinkingsuitableyearvintageyear in which the wine that is made is of excellent qualityavintnerperson who makes or sells wineaVionnierViognier,white-wine grape variety that was formerly not widely planted,athat is now grown in the Rhoà ne valley of France, in parts ofbutand South America, in South Africa and in California,Australiato produce very good intense, dry white wines with a veryUSA,bouquet. Unusually, this white grape is allowed infloweryappellations in France to be added as part of a blendseveralproducing red wines, particularly in the Coà teRoà tie area ofwhen-Clesse AOCVireÂan appellation in the Maà con area of the Burgundy regionFranceFrance producing good-quality white wines from Chardonnayofgrapes (pronounced vee raÂy kle saÂy)viscousterm) used to describe a wine with a rich texture and(tastingtaste, often with high levels of glycerol in the wine,concentratedlegs on the glass in which it is drunkproducingviticulteura person who owns or cultivates a vineyard (pronouncedFrenchv1ettee k5ol tuÂr)and white wines (pronounced vaÂN dess taÂN)Champagne or other sparkling wines.vintage port, vintage character port see portthe Rhoà ne region. (pronounced vee on yaÂy)

Oddbins Dictionary of Wine346A A A A A A A A A A A AAviticulturalto the growing of grapes, especially for wine productionrelatingviticulturestudy and practice of growing grapes, especially for winetheVitisgenus of the grapevinetheaestivalisVitisspecies of vine native to the USA (pronounced võ tiss eestialabruscaVitisspecies of vine used widely in North America, including thearipariaVitisspecies of vine, best-known for its resistance to the root aphidathat is often used as a rootstock (pronounced võ tiss riphylloxera,@) paÂirirotundifoliaVitisspecies of vine native to the southeastern USA and MexicoaviniferaVitisspecies of vine that is used to produce nearly all of thetheanother name for Macabeo (pronounced vee 2or@, used inViuraRioja region of Spain)thevolatileto describe a wine that is deteriorating and becoming aceticusedacidityvolatilelevel of acetic acid present in wine. Some volatile aciditytheimprove the smell and taste of the wine, but too muchhelpsit to go off or taste of vinegar.causesViticultural Area see American Viticultural Areaproductionv0aliss)Concord variety (pronounced võ tiss la bruÂsk@)(pronounced võ tiss r4tundi f4Âlee@)wine grapes. It has thousands of different cultivatedworld'sranging in character from Riesling to Merlot. (pro-varietiesnounced võ tiss vi nõ ff@r@)Vivarais see Coà tes du Vivarais AOCAbbreviation VA

VSOP, VVSOP 347VS,A A A A A A A A A A A AAAOCVolnaya village appellation in the Coà te de Beaune district of theFranceregion of France that produces a good-quality lightBurgundywine from Pinot Noir grapes (pronounced vol naÂy)redroÈ s voÈred (pronounced vuÂrur)Hungariane AOCVosne-RomaneÂa village appellation in the Coà te de Nuits district of theFranceregion of France that produces some of the best redBurgundyin the region. This appellation includes five famous grandwinesvineyards including Romane e-Conti and La Taà che, growingcruNoir grapes. (pronounced v4Ân r4manaÂy)PinotAOCVougeotan appellation in the Coà te de Nuits district of theFranceregion of France that produces red wines from PinotBurgundygrapes and a little white wine from Chardonnay grapesNoirAOCVouvrayan appellation in the Loire valley region of France thatFranceChenin Blanc grapes to produce a range of styles of whitegrowsfrom dry to sweet, still and sparkling (pronounced v2owine,abbreviationVQPRDPortuguese Vinho de Qualidade Produzido em RegiaÄ o De-1.terminadaFrench Vin de Qualite Produit en une Re gion De termine e2.Vougeot see Clos de Vougeot(pronounced voo zh4Â)vray)VR abbreviation Portuguese Vinho RegionalVS, VSOP, VVSOP see Cognac

warmterm) used to describe a soft, immediately pleasing red(tastingWarreoldest English-owned port company, founded in 1670, nowtheby the Symington family who also own Dow, GrahamownedSmith Woodhouse. Its vintage port is one of the best. It alsoandWashingtona wine-producing state in the northwest of the USA that isUSAonly to California in the quantity of wine produced,secondits production is still relatively small. It includes over 80thoughwith the best wineries located in the east of the state,vineyardslocation of the three main AVAs (Columbia Valley, whichthewateryterm) used to describe a wine with not much taste,(tastingweedyterm) used to describe a wine with a grassy aroma or(tastingweeperbottle of wine that is leaking slightly from around the cork,abecause of a faulty cork or poor storage allowing the corkeitherdry and shrink slightlytoA A A A A A A A A A A A AWWhen the wine is in, the wit is out.ProverbWalla Valley AVAWallaa viticultural area in eastern Washington State and north-USAeastern Oregon within the larger Columbia Valley AVAWalschriesling see Welschrieslingwineproduces a good single-quinta port.includes the Walla Walla Valley and Yakima Valley AVAs).lacking in an element such as body, flavour or aciditytaste

349WeissburgunderA A A A A A A A A A A AAweepingto describe a bottle of wine that is leaking slightly fromusedthe cork, either because of a faulty cork or poor storagearoundthe cork to dry and shrink slightlyallowingweightyterm) used to describe a wine that is full-bodied with a(tastingWeinwine (pronounced v6n, plural Weine)GermanWeinbaugebieta designated wine region producing the lowest recog-Germanquality of German wine, table wine (Deutscher Tafelwein)nisedv7n bow g@ beet, plural Weinbaugebiete)(pronouncedWeinberga vineyard (pronounced v7n bairg, plural Weinberge)GermanrtnergenossenschaftWeingaÈa wine cooperative (pronounced v7n gairtn@r g@ noÂss'nGermanWeingutan estate, including the vineyard, cellar and wineryGermanLingenfelderWeinguta winery in the Pfalz region of Germany producing aGermanyPinot Noir and Scheurebe grape varieties (pronouncedThurgau,goot lõ ng@n feld@r)v7nWeinherbsta style of rose wine produced in Germany from a singleGermanvariety and of QualitaÈ tswein grade (pronounced v7ngrapeplural Weinherbste)hairbst,Weinkellereia wine cellar. On a label it can mean that the producerGermanthe wine does not own a vineyard and buys in grape juice toofwine in his or her own premises. (pronounced v7n kel@produceanother name for Pinot Blanc (pronouncedWeissburgunderboor g5ond@r, used in Germany)v7sspowerful aroma or tasteshaft, plural WeingaÈ rtnergenossenschaften)(pronounced v7n goot, plural WeinguÈ ter)range of red, white and roseÂwines from Riesling, MuÈ ller-r6, plural Weinkellereien)

Oddbins Dictionary of Wine350A A A A A A A A A A A AAv7ss@r r1essling, used in Germany)well-balancedterm) used to describe a wine with no one element such(tastingWalschrieslingWelschriesling,white-wine grape variety that is widely grown in Europe,ain Austria, Hungary, Romania and the Czech Republic.includingThe grape is no relation to Riesling, despite its name,produces a light still or sparkling white wine. (pronouncedandr1essling or vaÂlsh r1essling)veÂlshAustraliaWesterna state of Australia and one of its newest wine-Australiaregions, producing good quality red and white wines.producingincludes the well-known areas of Margaret River, MountItstoneswetterm) an aroma associated with white wines from the(tastingwinewhitethat is made from a light-skinned (pale yellow or green)wineor from a dark-skinned (red or black) grape in which thegrapegrape juice is immediately separated from the colouredpressedWhen making red wine, the skins would normally be leftskins.contact with the grape juice while it fermented, allowing theinZinfandelwhitestyle of pale rose -coloured slightly sweet wine, popular in theathat is produced from the red-skinned Zinfandel grape.USA,style of wine is called `blanc de noirs' in France, and `blush'Thisfermentationwhole-berryvariation on the normal red-wine fermentation process inathe winemaker keeps some of the whole grapes separatewhichthe bulk is crushed, pressed and then fermented. ThewhileWeisser Riesling another name for Riesling(pronouncedas sweetness, acidity, tannin, alcohol or fruit dominatingAlso called Riesling Italico; OlaszrizlingBarker, Frankland and Swan Valley.Chablis region of Francewhite port see portWhite Riesling another name for Rieslingcolour from the skins to transfer to the wine.in the USA.

ottle 351wineA A A A A A A A A A A AAgrapes are added during fermentation, extending thewholeprocess and reducing the tannin level of the winefermentationfermentationwhole-bunchtraditional winemaking technique originating in the Burgundyaof France, but adopted around the world (particularlyregionPinot Noir grapes) in which an entire bunch of grapes iswithrather than individual berries. This reduces handlingfermented,improves the flavour and colour of the wine.andpressingwhole-bunchmethod of pressing an entire bunch of grapes rather thanathe individual berries. This ensures that only the juicecrushingthe lowest amount of phenolic compounds and is the finest andhasdelicate juice from the berries. This is considered an essentialmostin producing high-quality sparkling white wines.processwild-fermentedusing a wild rather than a cultivated yeast strainfermentedValley AVAWillamettea viticultural area in the north of Oregon that grows a wideUSAof grapes but especially Chardonnay, Riesling and PinotvarietyNoirwinejuice from grapes. The term is often extended tofermentedfermented juice from a range of juicy fruit such as theincludeand other fermented drinks such as rice wine andblackberrywine, but these are not the subject of this book. There aregingerbasic styles of wine: still (non-sparkling); sparkling (effer-fourdue to dissolved carbon dioxide gas); fortified (e.g.vescentin which alcohol has been added to stop fermentation,port),the sweetness, and boost the level of alcohol; andincreasingflavoured with herbs.aromatic,bottlewineis a wide range of styles and sizes for containers used toTherewine. Some wine bottles are designed with a particularstoree.g. Champagne bottles are made of thicker, strongerpurpose,to withstand the extra pressure generated during theglassin-bottle fermentation. There is a range of sizes, butsecondstandard size contains 750 ml; the other sizes are variationsthethis size: split = quarter size, half = half a standard bottle,onand adding more of a berry flavour.

Oddbins Dictionary of Wine352A A A A A A A A A A A AA= two standard bottles, double-magnum = 4 standardmagnumbottles, jeroboam = 6 standard bottles, methuselah = 8bottles of the shape used for Burgundy and Champagne,standardimperial = 8 standard wine bottles of the shape used forsalmanazar = 12 standard bottles, balthazar = 16Bordeaux,bottles, nebuchadnezzar = 20 standard bottles.standardcellarwinecool, dark storage location that maintains a constant tem-aof around 108C, or 508F, and a modest humidity level.peratureprovides the ideal way to store wine for decades at a time.Thiscoolerwinea container filled with ice or a refrigerant and used to keep one1.more bottles of wine coolora mixture of wine and fruit juice, sometimes with carbonated2.glasswineglass suitable for drinking wine, with a bowl mounted on aaand usually a rounded base.stemalso glassSeewinegrowergrower of grapes for making wine, especially the owner orawinemakerperson who produces wine, from the growing of the grapes toafinished product. Specifically, however, a winemaker overseesthethe vinification processes that take place in the winery up toend of fermentation, before any blending and bottling. Thisthea technical task, and has seen many changes and develop-isin the last few decades.mentsalso flying winemakersSeewinemakingart or business of producing wine, from the growing of thetheof OriginWinerating scheme used in South Africa to provide a basic qualityaand assurance that the wine has been made fromstandardgrown in the region.grapeswater, sold in bottlesmanager of a vineyard who also oversees the winemakinggrapes to the finished productAbbreviation WO

353woodyA A A A A A A A A A A AApresswinepiece of winemaking equipment that squeezes the juice fromaproducerwinewine-grower or winemakerawinerybuilding and the equipment used to produce wine. This wasatastingwineserious pursuit of judging wines according to a range oftheto determine their quality. These include the sensation incriteriamouth, the aroma and the appearance of the wine. A blindthetasting provides the tasters with a range of wines with nowine± the tasters must use their judgment to source the wineslabelsdetermine the quality. In a vertical tasting there is a range ofandfrom different years from one estate or vineyard; in awinestasting there is a range of wines from differenthorizontalin a region from one year of production.vineyardswitblitsAfrica illegally distilled alcoholic liquor, usually madeSouthBlassWolfa well-respected winery based in the Barossa ValleyAustraliaof South Australia and producing a range of very goodregionand white winesredwoodterm) the taste of a wine that has been aged in oak(tastingwoodyterm) used to describe a wine that has too much aroma(tastingtaste of oak, usually caused by ageing for too long in aandor caskbarrelgrapesoriginally an American term, but is now widely used.wine temperature see temperaturewine thief see thieffrom grapes (pronounced võÂ t blits)WO abbreviation South Africa Wine of Originbarrelswood-aged see ageing

Oddbins Dictionary of Wine354A A A A A A A A A A A AAvine scalewoollybrown insect (Pulvinaria vitis) that infests vinesarttembergWuÈone of the 13 Anbaugebiete (quality wine-producingGermanyof Germany, situated along the Neckar river andregions)equal amounts of red-wine and white-wine grapesgrowingin any German region) and producing especially roseÂ(unusual(pronounced v2ort@m bairg)wineCoonawarra EstateWynnsa famous estate in the Coonawarra region of SouthAustraliaAustralia producing very good red and white wines

is wont to show the mind of man.Wineof Megara, 6th century bcTheognisXarel-lowhite-wine grape variety grown widely in Spain, particularlyathe Catalonia region in the northeast, where it is normallyinwith other grapes to produce sparkling wines. (pro-blendedha reÂll4)nouncedcalled Pansa BlancaAlsoXynomavroXinomavro,important Greek red-wine grape variety grown especially inanMacedonia region in the northeast of the country (pronouncedtheh1en4 m0avr4)Valley AVAYakimaa wine-producing region in Washington State that has aUSAclimate and grows a range of grape varieties includingcoolSauvignon, Chardonnay and Merlot to produce aCabernetValleyYarraa wine-producing region near the city of MelbourneAustraliathe state of Victoria that is best-known for its wines producedinChardonnay, Pinot Noir and Cabernet Sauvignon grapesfromyeastmicroscopic organism that causes the fermentation process toaWild yeasts are present on the skins of grapes and wouldoccur.the fermentation process of grape juice naturally, convert-startnatural sugars in the juice into alcohol, but winemakersingadd cultivated yeasts to the grape juice to providenormallycontrol over the fermentation process. Yeast cannot existmorethe level of alcohol is above around 16% in wine, which iswhenalcohol such as brandy is added to a wine to stop fermentationwhyand produce a fortified wine.A A A A A A A A A A A A AXYZXe reÁ s see Jerez-Xe reÁ s-Sherry DOwide range of wine styles

Oddbins Dictionary of Wine356A A A A A A A A A A A AAyeastyterm) used to describe a wine, usually Champagne, that(tastingthe smell of bread dough or yeast, normally pleasant inhasquantitiessmallDO Yeclaa wine-producing DO area in eastern Spain that is best-Spainfor its highly alcoholic red wines (up to 16% alcohol)knownfrom Monastrell and Grenache (Garnacha) grapesproducedyieldamount of grapes that are produced by a vine or by an areatheland planted with vines. A yield is normally measured inofper hectare (though in the USA and Australia it ishectolitresin tons per acre), where one hectolitre of grapes permeasuredwould fill over 130 standard bottles with wine. Differenthectarevarieties have different yields according to factors such asgrapesize of the grape bunch, and high-yielding vines tend tothegrapes of lower quality. The yield also varies accordingproducethe soil and climate of the vineyard. In most regulated wine-toregions such as those under the AOC system inproducingthere are strict limits on the maximum yield for theFranceyoungterm) used to describe a wine that is light, fresh and(tastingYvornea good-quality white wine produced in the village ofSwitzerlandin the Vaud canton of Switzerland, made from ChasselasYvornegrapes (pronounced ee vaÂwrn)Zentralkellereia central cooperative that gets its wine or must fromGermancellars in the area and blends, produces and bottles thesmaller(pronounced tsen tr0al kel@ r6, plural Zentralkellereien)wineszestyterm) used to describe an assertive, especially young(tasting(pronounced yaÂykla)appellation to ensure that the finished wine is of good quality.fruity, or one that may be expected to develop furtherYquem see d'Yquem, Chaà teauwineZin abbreviation Zinfandel (informal)

Zinfandelred grape variety that is most commonly grown in California,awhere it now dominates the planted red-grape vine cropsUSA,the state. It is used to produce a wide range of wine stylesinslightly pink (called blush) medium sweet white wines to afromof red wines that include light, fruity reds best drunkrangeand full-bodied reds. Zinfandel is generally considered toyoungfrom the Primitivo grape variety from Apulia, Italy.derivezonein general use, a wine-producing area that does not usually1.with any particular geopolitical or administrativecoincideboundaryin the Australian system of Geographic Indications, a zone is2.area of land, not strictly defined in the way that a region oranyZweigelthybrid red-wine grape variety developed and grown in AustriaaZweigelt 357(pronounced zõÂ n fand'l)subregion is. Most Australian states are zones.(pronounced tsv7 gelt)

charts are by their very nature dangerous things. NotVintageare the judgements fairly subjective, but wine, being a livingonlyis constantly evolving and changing in the bottle. Therething,also be individual wines and producers who buck the trend.willvintage charts should be treated as no more than aTherefore,of a wine or an area or country at a given moment andsnapshot2001 2000 1999 1998 1997 1996 1995 1994 1993 1992 1991 1990BORDEAUXRed 7 10 7 8 7 9 9 7 6 2 5 10White Bordeaux 9 7 8 8 9 9 7 6 3 4 4 10BURGUNDYRed Burgundy 7 8 9 7 8 9 8 6 8 5 8 10White Burgundy 8 8 8 5 8 9 9 6 8 8 6 9RHONEHermitage 8 9 9 8 8 8 8 7 5 7 7 10Chateauneuf 8 8 8 9 7 7 8 7 6 6 4 10LOIRE 7 8 7 7 9 8 8 6 6 6 5 10CHAMPAGNE-VINTAGE 7 7 8 8 7 9 8 5 6 6 6 10ITALYChianti etc. 8 8 9 8 10 7 8 6 8 3 6 10Barolo/Barbaresco 9 9 9 9 9 9 8 6 6 3 6 10SPAIN 9 8 7 7 6 7 8 9 5 7 8 7GERMANY 9 7 7 8 9 9 8 9 7 8 6 10USA 7 8 8 7 9 6 8 8 7 7 9 8AUSTRALIA 8 8 8 10 8 9 6 8 6 6 9 9Not ready Drink now Drink now or keep Past its best1 = Not very good 10 = ExcellentVINTAGE CHARTshould be used only as a general guide.