Directory: All Listings 

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Abbreviation for Amtliche Prüfungsnummer the official testing number displayed on a German wine label that shows that the wine was tasted and passed government quality control standards.

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An Italian term used to describe full-bodied wines with medium-level sweetness

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Acronym for "Anything but Chardonnay" or "Anything but Cabernet". A term conceived by Bonny Doon's Randall Grahm to denote wine drinkers' interest in grape varieties.

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Bottled by the proprietor. Will be on the label followed by relevant information concerning the bottler.

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The method that grapevines use in the uptake of nutrients by the roots in the soil.

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Abbreviation of alcohol by volume generally listed on a wine label.

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Abbreviation for "Agricultural Cooperative" on Greek wine labels and for Adega Cooperativa on Portuguese labels.

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French term for tying vine branches (or cordons) to the horizontal trellising wires in a vine-training system

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Wine with a sharp sweet-and-sour tang can be described as having acescence. The acescence characteristics frequently recalls a vinegary smell.

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The main aldehyde found in wines most notably Sherry.

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One of the primary volatile acids in wine.

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The process through which acetic acid is produced in wine.

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A bacterium found in wine that causes acetification resulting in the conversion of wine to vinegar.

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The quality of wine that gives it its crispiness and vitality. A proper balance of acidity must be struck with the other elements of a wine or else the wine may be said to be too sharp – having disproportionately high levels of acidity – or too flat – ha ...

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The concentration of acids in the wine with positively charged hydrogen ions. Used to gauge the "total acidity" in the wine. Measured using the pH scale.

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The amount of ethanol present in wine usually measured as a percent of total volume (ABV) taken at 20°C

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Portuguese term for a medium-sweet wine

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Portuguese wine term for a winery or wine cellar.

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Chemicals or other materials that are mixed with sprays aid in the penetration wetting or spreading of the active ingredient in the viticultural spray.

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The method that grapevines use in the transport of certain nutrients through the plant by adhesion of ions or molecules on the surface of colloidal particles or other solid materials.

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Roots that develop in areas of the grapevine where there previously was no root system such as the roots that develop from the nodes of a newly planted cutting. While grapevines have adventitious roots they do not have adventitious buds and requiring pr ...

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Winemaking conditions that promote exposure to oxygen such wine barrels kept partially full in order to oxidatively age the wine

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A barrel often made of oak used to age wine or distilled spirits.

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Generally refers to ethanol a chemical compound found in alcoholic beverages. It is also commonly used to refer to alcoholic beverages in general.

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The conversion by yeast of sugar into alcohol compounds

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A component of wine that is formed during the oxidation of alcohol. It is midway between an acid and an alcohol.

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Soils with high levels of sodium that will interfere with the growth and development of the grapevine.

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Spanish term for a Sherry producers who ferments and matures the wine before selling it to a merchant