Directory: All Listings 

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The wine used by the Catholic Church in celebrations of the Eucharist.

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German term for old vine

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Various substitutes used in the wine industry for sealing wine bottles in place of traditional cork closures.

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Italian term for a medium-sweet wine

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A grape variety that unlike French-American hybrids was developed in North America. It is usually a crossing of North American grape varieties but some varieties do have Vitis Vinifera in their parentage.

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Protein found in wine grapes that are formed by fruit esters and consumed during the fermentation process and/or autolysis. They contribute to the sense of complexity in a wine.

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Best described as a matured Fino. After the flor dies the yeast sinks to the bottom of the wine and is no longer able to protect the Sherry from oxidation. The now unprotected Sherry begins to take on a rich and deep nutty flavor and can now be described ...

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The science of identify grape varieties and tracing their history using both DNA and physical characteristics such as the appearance of clusters and leaves.

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A type of ceramic vase used for transporting and storing wine in ancient times.

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The opposite of aerobic referring to a chemical process that takes place in the absence of oxygen. As a wine ages in a sealed wine bottle it is going through anaerobic changes.

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The first column in a Coffey still outlawed for the production of Cognac but can be used in other regions for wine-based spirits where the pre-heated wash is vaporized by steam

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A German wine region. Anbaugebiet are further divided into bereiche or districts.

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The portion of a wine in an aging barrel that is lost to evaporation.

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Italian term for a vintage

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German winemaking term for must enrichment

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The part of the male-reproductive organs of the grapevine flower located on the stamen that contains the pollen needed for fertilization.

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A stage during the flowering period of the grape vine when the calyptra has fallen off and the vine is in full bloom.

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Phenolic pigments that give red wine its color.

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Polyphenols located in the skin of grapes that includes the color pigments that gives both grapes and wine their color.

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Chemicals such as sulfur dioxide that are used to prevent the grape must from oxidizing.

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Abbreviation for Appellation d'Origine Contrôlée (English: Appellation of controlled origin) as specified under French law. The AOC laws specify and delimit the geography from which a particular wine (or other food product) may originate and methods by wh ...

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French term for the period of ripening when the vine's shoot stop growing and the plant shifts it carbohydrate production into reserves as it prepares for dormancy and next years growth. During this time the leaves may begin to change color as the shoots ...

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A wine that is either drunk by itself (i.e. without food) or before a meal in order to stimulate the appetite.

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The tendency of the central mid-section region of a grapevine shoot up to the apex to exhibit the most growth and development of foliage tendrils and grape clusters. The apical dominance of the grapevine also inhibits the growth of lateral buds.

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The growth cells located at the tip of a grapevine shoot that have the ability to differentiate and continue to grow. Unlike other plants grapevines do not have terminal buds that limit growth.

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A geographical based term to identify where the grapes for a wine were grown.

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A geographically delineated wine region.

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A geological landform that retains rain water drained from the surrounding area.

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A wine with very noticeable and distinctive aromas

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A wine that has been flavored with herbs fruit flowers and spices. Examples: Vermouth Retsina or mulled wine.

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An antioxidant used to prevent grape must from oxidizing.

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The characteristic of a chemical (like sulfur dioxide or sorbic acid) to kill unwanted or beneficial bacteria.

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A topographical feature of a vineyard including the angle and direction of a slope as well as its altitude.

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Frost protection technique where overhead sprinklers are used to spray the grapevines with water allowing the water to freeze and coat the young buds with ice at 0°C with the latent heat of freezing protecting them from damage from further temperature dr ...

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The blending of base wines in order to create a final blend or cuvee.

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The measure of atmospheric pressure within a wine bottle. The average internal pressure inside a bottle of sparkling wine is 6 atmospheres.

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Abbreviation for the Alcohol and Tobacco Tax and Trade Bureau a United States government agency that is primarily responsible for the regulation of wines sold and produced in the United States.