Glossary
Acidity: A wine’s acidity is essential in its balance when tasting. Acidity is derived from the acids involved in its production (such as acetic, citric, carbonic, lactic, malic, and tartaic acids). A wine’s acidity is what makes it ‘sharp’.
A.O.C. – the Appelation d’Origine Controlee. The A.O.C is the French regulatory body that sets standards and restrictions on growing and labeling of French wines.
AVA – American Viticultural Area. This designation recognizes a specific grape-growing area within a state or region that has been registered with the Federal Governement. This allows wine producers to ‘advertise’ their area (eg. Napa, Sonoma) on the label. As certain grapes grow better in certain areas, this can give valuable information to us, the customers.
Barrique: A style of French Oak barrel used for aging wines. The longer a wine is ‘oaked’, the more it takes on an ‘oaky’ flavour. The barrique has a capacity of 225 litres.
Bouquet: A term used to describe the smell of a wine.
D.O.C.(G.) – the Denominazione di Origine Controllata (Granata). The DOC(G) is the Italian regulatory body that sets standards and restrictions on the growing and labeling of Italian wines.
Entry: A term describe how a wine tastes when it enters your mouth.
Finish: Not simply a clue that you need to open the next bottle, the finish describes how a wine tastes at the end of your mouthful (as you are swallowing).
Legs: A term referring to the trasparent tracks left after the wine has been swirled in your glass. ome say it is due to the concentration of alcohol in the wine. It doesn’t necessarily indicate the quality of the wine.
New World Wines: Wine produced in relatively new areas such as Australia, the United States of America and Argentina.
Noble Rot: A Fungal Infection which shrivels and dehydrates grapes. It is used to create sweet wines such as Sauternes and Tokay
Nose: A term used to describe the smell of a wine.
Old World Wines: Wines produced in areas which have been producing wine for a long time. These areas generally have greater traditions and restrictions on their wine making processes.
Phylloxera: A worldwide pest of commercial grapevines. They are tiny insects related to aphids. They feed on the roots of grapevines and facilitate fungal infections which can cut off the flow of water and nutrients to the vine. The phylloxera devastated most of the wine growing industry in Europe in the late 19th century, when it was inadvertently introduced from America.
Punt: The indent at the bottom of the wine bottle.
Super-Tuscan: Wines produced in the traditions of chianti which are produced outside of the chianti region of tuscany. This requires them to be created with at least 80% Sangiovese varietal as well as other restrictions.
Tannins: Compounds found in the grape skins which add a dry, bitter taste to the wine. Tannins need to be balanced properly with acidity and flavour to form the desired taste.
Terroir: A term used to describe the characteristics of the soil, climate and other natural conditions in which the vines are grown. The terroir has a major impact on the taste and characteristics of the wine.
Varietal: The type of grape which is used in the production of the wine (eg. Pinot, Cabernet Franc, Syrah)
Vitis Laborum: The species of grape native to North America. Although wine can be made from it, it simply doesn’t measure up to grapes produced from the vinifera species. However, it’s rootstalks were vital for the salvation of the vinifera species from phylloxera infestation.
Vitis Vinifera: The species of grape used to produce virtually of all the world’s wines. Vinifera is the species responsible for virtually all the grapes used in wine-making. Vinifera was extremely sensitive to phylloxera infestation and was often grafted onto roots of vitis labrusca in order to avert collapse of vineyards worldwide.
Vintage: The vintage is the year that the wine is produced. At least 95% of the grapes used in the production of the wine must come from the year it is labeled as.
