A, B, C, D
This refers to the aftertaste of the wine that remains in the mouth after the wine is swallowed. A long and pleasant finish is often a sign of a high quality wine.
The process of aerating wine to expose it to oxygen and develop its flavors. Decanters or special wine glasses can be used for this.
The stage of winemaking in which the wine matures and develops after fermentation. This process can take place in a stainless steel tank, a wooden barrel or a combination of both.
The aging is crucial for the development of aromas, the integration of tannins and acidity, and the structure of the wine. Longer aging can result in more complex and ripe wines, while shorter aging can preserve freshness and fruitiness.
A small oak barrel, often with a capacity of 225 liters, in which wine is aged. The use of barriques can give the wine complex aromas and flavors.
The totality of smells and aromas that a wine develops, especially after it has reached a certain age.
See sparkling wine.
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A wine made from a blend of different grape varieties.
The careful pouring of wine from the bottle into a decanter to separate the wine from sediment while aerating it.
An international certification system for biodynamic farming. Demeter is one of the oldest and best-known certification bodies for biodynamic agriculture, recognized worldwide. Biodynamic farming goes beyond the principles of organic farming and integrates additional aspects such as the influence of the phases of the moon and cosmic rhythms on plant growth and harvest. Wineries that bear the Demeter seal are committed to working according to these biodynamic principles. The use of the Demeter logo on a wine indicates that the grapes have been grown according to strict biodynamic standards and can indicate a holistic and sustainable approach to viticulture.
E, F, G, H
A wood often used for making wine barrels to impart complex aromas and flavors to the wine as it ages.
A sweet wine made from frozen grapes, which concentrates the natural sugar content.
A container, often made of wood, in which wine is stored during aging. The choice of barrel type can affect the taste and texture of the wine.
The process by which yeasts convert the sugars in grapes or grape juice into alcohol and carbon dioxide.
The process by which yeasts convert sugars into alcohol and carbon dioxide to make wine or other alcoholic beverages.
An informal term from French that describes a light, fresh and easy to drink wine. "Glou Glou" is onomatopoeic, mimicking the sound made when sipping wine lightly and quickly. These wines are typically low in alcohol, refreshing, and easy to enjoy. Glou Glou wines are often casual, fruity and are enjoyed chilled. The term is often used in the context of light red wines that can be drunk quickly and pleasantly.
A unit of measurement of vineyard area equal to approximately 10,000 square meters.
I, J, K, L
An abbreviation for "Inoxydable", the French word for stainless steel. Inox tanks are commonly used for wine fermentation and storage.
The year the grapes for a particular wine were harvested. The vintage can have a significant impact on the taste and quality of the wine.
"Körper" beschreibt das Mundgefühl eines Weins, also wie dicht, schwer oder voll er sich anfühlt. Es ist ein zentraler Begriff zur Charakterisierung des Weinstils und des Mundgefühls.
- Leichter Körper: Schlank, frisch (z. B. Riesling).
- Mittlerer Körper: Ausgewogen, etwas fülliger (z. B. Merlot).
- Voller Körper: Kräftig, dicht (z. B. Barolo, Bordeaux).
Bestimmt durch Alkohol, Tannine, Säure, Zucker und Extraktstoffe
The timing of the grape harvest. A carefully selected harvest contributes to the quality of the wine.
M, N, E, P
A term used to describe the taste of minerals in wine, often associated with terroir.
The smell or scent of a wine.
The Science and Study of Viticulture and Winemaking.
The process by which wine is affected by contact with oxygen, which can result in changes in aroma and flavor.
The number of vines per hectare in the vineyard.
A quality wine in Germany that meets certain quality criteria.
Q, R, S, T
An Austrian term for a vineyard or vineyard.
A wine that is created by the short contact time of the red wine skins with the grape juice during fermentation. Unlike red wine, where the skins remain in contact with the juice for a longer period of time, making rosé shortens the contact time, usually just a few hours. As a result, the wine takes on a lighter color and shows a wide range of pink tones, from pale pink to more intense pink tones. Rosé wines are typically fresh, fruity and light, and they can be dry, semi-dry or even sweet. They are made from a variety of red wine grapes and are particularly popular on warm days or as an accompaniment to lighter dishes.
When making red wine, unlike white wine, the must is brought into contact with skins and seeds for some time to extract color, aromas and tannins. Red wines appear velvety, full-bodied, soft, woody or full-bodied on the palate. This is why they are paired with other dishes than white wines.
A key component in wine that provides freshness, structure and longevity.
A wine created by a second fermentation in which carbon dioxide is trapped in the bottle to produce fizzy bubbles. The most well-known types of sparkling wines are champagne from the Champagne region of France, sparkling wine from Germany or Austria, cava from Spain, and prosecco from Italy. The second fermentation can be achieved in various ways, including the traditional method, where the wine ferments in the bottle, or the Charmat method, where fermentation takes place in large pressure tanks. Sparkling wines range from dry to sweet and are often enjoyed on festive occasions or as an aperitif. The carbon dioxide content gives the sparkling wine a lively texture and highlights its refreshing qualities.
A naturally occurring substance found in the skins, stems and seeds of grapes and in oak barrels. Tannins give the wine bitterness, structure and dryness in the mouth. Tannins are particularly present in red wines and play an important role in the wine's ability to age. Adequate tannin levels can contribute to a balanced and long-lasting wine. However, tannins can sometimes be perceived as astringent in young red wines and harmonize as they age. Tannins are generally less present in white wines.
A French term that describes the unique character that soil, climate and other environmental factors give a wine.
A term used to describe wines that contain little to no residual sugar.
AND MANY MORE
A condition in which grapes are overly ripe, which can result in higher alcohol content and sweeter flavors.
The entire winemaking process, including fermentation and aging.
Microorganisms, primarily yeast fungi, which play a crucial role in fermentation. Yeasts convert the sugar in grapes or grape juice into alcohol and carbon dioxide, creating wine. The most common yeast species used in winemaking is Saccharomyces cerevisiae. The choice of yeast can affect the taste, aroma and texture of the wine. In addition to alcoholic fermentation, yeasts can also participate in malolactic fermentation, which affects the acidity of the wine and can result in a smoother flavor profile. Wine yeasts can occur naturally or can be added artificially to promote certain properties in the wine.
In contrast to red wine production, in white wine production the must is separated from the skins and seeds of the grapes and therefore acquires the light color and usually does not have tannins (they give the red wine its bitter, dry note). White wines appear fresher on the palate compared to red wines. They have more acidity and therefore usually go well with fish, seafood, poultry or light pasta.
X, Y, Z
A wine made by a winery as a secondary product, often from younger vines or less renowned vineyards.