Glossary
of Terms
Introduction
| Glossary of Terms | See,
Smell, Taste |
| Wine Aroma Wheel |
How to Order a Wine |
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Racking: The
gravity-siphoning or gentle pumping of the clear wine or
juice off the lees for clarifying. Often used as a gentler
alternative to filtration, and to aid in the wine's barrel
development.
Remontage: The
process of circulating the liquid in the fermentation tank
during red wine fermentation. This aerates the wine, prevents
drying on the top, (the cap), and encourages extraction
of color and tannins into the wine.
Rootstock: The
root system of the grapevine to which a fruiting vine of
any desired variety, such as Merlot, Cabernet Sauvignon,
etc., can be grafted.
Schist: A
large group of rocks that can be split into thin layers,
as shale or slate can be. There are schists in the Douro
Valley of northern Portugal, which is a controlled appellation.
Scion: A
cutting used in grafting, containing a bud of the desired
vine.
Second
Crop: Fruit that matures after the first crop has
been picked; the clusters are usually smaller and the shoots
weaker.
Shoot: The
current season's stem growth that bears leaves and buds.
Skin
contact: In wine-making, leaving the grape skins
in contact with the juice or wine for a period of time is
used to extract flavor and color from grape skins into the
grape juice or wine.
Stable: When
wine is in a state in which it will not develop negative
characteristics in the bottle, due, for example, to re-fermentation,
premature browning or protein haze.
Sulfites: Sulfur-based
compounds used to protect wine from oxidation and bacterial
activity.
Sulfur
Dioxide: Traditionally used to protect wine from
oxidation and microbial activity during aging.
Sur
Lie: Translated "aging on the lees," and often
referred to as "yeast contact." Wine is aged in the barrel
with the yeast retained, rather than being clarified before
aging. Aging on the lees increases the complexity and creaminess
of the wine.
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