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See Noble rot.

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Grapes that have been rotted by botrytis cinerea.

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Italian term for a very large barrel that can hold up to 160 hectolitres (4 200 US gal)

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Italian term for a wine bottle

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A container with a neck that is narrower than the body and a "mouth." Modern wine bottles are nearly always made of glass because it is nonporous strong and aesthetically pleasing.

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The length of time that wine has been allowed to age and mature in bottle.

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Also known as bottle-sickness a temporary condition of wine characterized by muted or disjointed fruit flavors. It often occurs immediately after bottling or when wines (usually fragile wines) are shaken in travel. After several days the condition usuall ...

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The degree to which bottled wine of the same style and vintage can vary.

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Wine packaged in a bag usually made of flexible plastic and protected by a box usually made of cardboard. The bag is sealed by a simple plastic tap.

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The interaction between air and wine after a wine has been opened. Breathing may take place while the wine is decanting.

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A wine spoilage yeast that produces taints in wine commonly described as barnyard or band-aids.

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A measurement of the dissolved sucrose level in a wineu

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The product of the first distillation in the production of Cognac

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A French term for a very dry Champagne or sparkling wine. Drier than extra dry.

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The undeveloped primordial grape shoot that is usually located along nodes of a cane.

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Hairy scale-like leaves containing suberin that act as a protective cover over buds often protecting them against the elements during the dormancy period of winter.

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The shoot fruit or flower offspring that arise from bud that has experienced a spontaneous genetic mutation in at least one gene in one of the buds cells. This offspring will be genetically different from the rest of the bud offspring on the plant and ma ...

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A stopper used to seal a bottle or barrel. Commonly used term for corks.

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Another name for Brandy a liquor made from distilled wine. It is often the source of additional alcohol in fortified wines.

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Vine training system where the vines are kept as individual free-standing vines not supported by or joined together by a trellising system. Also known as Goblet training. Common training system in the Rhone Valley and in parts of California with old vine ...

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An old English unit of wine casks equivalent to about 477 liters (126 US gallons/105 imperial gallons). In Sherry production a butt traditionally holds around 600 litres (160 US gal)

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French term for adding mounds of earth to the base of a newly grafted vine to cover the graft union between the rootstock and scion to protect from frost damage.

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Abbreviation seen on Spanish wine labels meaning Cooperativa Agrícola or local co-operative.

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An Italian abbreviation for Cantina Sociale that appears on wine labels denoting that the wine has been made by a local cooperative.

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Abbreviation for the French term Coopérative de Vignerons that may appear on wine labels to denote that the wine has been made by a local cooperative.

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The undifferentiated mass of tissue that grows over grafting or pruning wounds that protects the tissue from drying out or suffering further injury. In the case of grafting the callus eventually hardens into the bulging graft union of the vine.

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The petals of a grapevine flower that are fused together to form the "cap" which is shed during flowering.

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The layer of undifferentiated meristematic cells located just underneath the bark of the grapevine from which all other plant tissues including the xylem and phloem originate from.