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The redwinebuzz.com glossary compiles commonly occurring wine tasting jargon as well as terminology unique to the world of wine. This includes terms relevant to growing and production of wine. Where possible, we also provide a guide to pronouncing these names. See our Pronunciation Guide for an explanation of the notation. Browsing the glossary can be very informative. At redwinebuzz.com we firmly believe that even casual perusing of the material can be an active learning process. |
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A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Cal-Ital: A term used for Italian varietals grown in California. These wines tend to be natural food pairings. When made in the California style, they are fruity and heavier bodied than their Old World counterparts which are characterized by light body and and fruit. Italian white wines are bright and complex, but display moderate acidity, though commonly this latter characteristic is stronger in italianwines. In the Central Coast, common Italian whites are made from Cortese, Garganega, Malvasia, Moscato, Pinot Bianco, Pinot Grigio and Tocai Friuliano. Red Cal-Itals commonly found in the Central Coast are Barbera, Dolcetto, Freisa, Grignolino, Nebbiolo and Sangiovese.
California: (AVA). The leader in American viticulture and one of the best in the world. The first of the New World wine regions to compete with the classic French regions in quality and price. Traditionally, the state’s strengths have been: Cabernet Sauvignon, Zinfandel, Merlot, and Chardonnay. More recently, Rhône varietals such as Syrah, Grenache and Viognier have made a stake for the state in the world of wine. Currently, there are over 1200 wineries with a cumulative 480,000 vineyard acres distributed across over 120 appellations which produce 560 million gallons of wine annually. more
Canopy: Collectively, the vine’s shoots, leaves and fruit.
Cap: (wine making term). The skins, seeds as well as the other solid matter rising to the surface of the wine during fermentation. Also known by the French term ‘Pigeage’ it is intended to keep the solid matter mixed in with the wine. The increased contact between liquid and solids gives the wine color, flavor and tannins.
Capay Valley: (AVA). Located in northwestern Yolo County, to the northeast of Napa, lake and Colusa Counties but not contiguous with any of them. Varietals grown in this valley include: Cabernet Franc, Cabernet Sauvignon, Tempranillo, Syrah and Viognier. more
Carbonic maceration: (wine making term). [kar-BON-ik ma-SER-AY-shon] [?] A method of vinification involving fermenting uncrushed grapes in whole bunches in vats filled with carbonic gas. It is aimed at producing soft wines with emphasis on fresh fruit flavors and color, and minimal tannins. These wines, typically made in and called ‘Beujolais’, require no aging and are ready to drink immediately.
Carmel Valley: (AVA). Situated along steep slopes following the Carmel River and Cachagua Creek of the Salinas Valley. The region produces primarily red Bordeaux varietals: as Cabernet Sauvignon and Merlot. more
Cassis: (tasting term) [KA-SIS] [?] Translated, means "black currant" and is used as a way of describing a taste often found in red wines. Also a wine growing region near Marseilles, which produces mostly white wines. See: ‘Blackcurrant’, ‘currant’.
Cedar: (tasting term). An aromatic wood, whose aroma can typify Rhône red wines or mature Cabernet Sauvignon. This can be subtle or prominent. It is a complex aspect of the bouquet. It is derived from American or French oak used in aging barrels.
Cedary: (tasting term) Having a smell of cedar wood associated with mature Cabernet Sauvignon or Cabernet-based blends as well as Rhône style red wines. This characteristic is imparted by French or American oak used in aging barrels.
Cellar Taint: Contamination of wine with Tribromoanisole, a substance nearly identical to TCA, but with a bromine atom in place of a chlorine atom. It is typically found in winery equipment. Like TCA (which causes cork taint), it is unpleasant but harmless. Read More
Cellaring: (wine making term). Storing wine in a constant and controlled environment. This typically involves constant temperatures in the range of 55 degrees Fahrenheit and 60 percent humidity (to prevent the cork drying out). This is best achieved in controlled climate cellars rather than passive cellars. In addition, wine in bottles needs to be kept away from direct light, large variations in temperature and vibration which would prevent the settling of particles in wine.
Central Coast: (AVA). The second large California coastal appellation to be approved by the Bureau of Alcohol, Tobacco and Firearms (BATF). It spans from San Francisco to Santa Barbara. With nearly 100,000 acres under vine (the most territory under vine), it is characterized by cooling influence of the Pacific Ocean. The Central Coast appellation includes numerous smaller AVAs within its boundaries. The most popular grape variety here is Chardonnay. Rhône varietals are also emerging as a prominent portion of annual production. more.
Centrifuge: A rapidly spinning device for separating out materials in a solution or suspension. It may be used to clarify the must or to separate out fractions of the liquid must. The latter serves to reduce or remove alcohol in wine. See: ‘Spinning Cone’.
Cépage: (French wine making term). [se-PADZH or say-PADZH] [?] The specific grape varieties comprising a given wine.
Cépage améliorateur: (French wine making term). [se-PADZH a-MEL-YOR-ah-tuhr or say-PADZH a-MEL-YOR-ah-tuhr] [?] Literally: an "improving variety". Used to refer to varieties whose use is encouraged in wine making. Specifically, the encouraged varietal replace previously used ones as primary varietals or as parts of blends. The encouraged variety is deemed as superior to others and its use is encouraged to improve the quality of a region's wines.
Chalone: (AVA), Located the Gabilan Mountains, this region stretches across the borders of Monterey and San Benito counties. Characterized by rugged terrain, the small appellation of less than 300 acres sits above the fog line and experiences high temperatures during summer days which are balanced by low nighttime temperatures resulting in a generally arid climate. While these climatic parameters make for well balanced fruit, the characteristics of the soil encourage the vines to concentrate the flavor of the grapes, and impart on them a distinct mineral character. The Chardonnay and Pinot Noir produced in this AVA have gained legendary status and a cult following because they are believed to have one of finest expressions of terroir anywhere. More
Champagne: The northernmost wine region in France, located East of Paris, along the Marne, Vesle and Aisne rivers. Its 3 districts are: Marne, Aube and Aisne. The winters in this region are cool and summers and autumns are sunny. The region’s soil is chalky and, as such, ideal for Champagne wine. The Sparkling wine from this region thrives where the grapes have less sun than other wine regions. Also, the sparkling wine made in this region by the Méthode Champenoise. All others are called sparkling wines.
Chaptalization: (wine making term). A winemaking technique of adding sugar to crushed grapes before fermentation and increasing alcoholic strength of a wine employed by some producers when grapes aren't ripe enough. While it is common in Beaujolais, Bordeaux and Burgundy, it is frowned upon by the best producers. Named after Jean-Antione Chaptal, the Frenchman who invented the process.
Charmat Process: (wine making term). [shahr-MAHT] [?] A process of producing sparkling wines patented by Eugene Charmat. It is also know as known as the "Metodo italiano" in Italy as it was first studied by the Italian enologist, Federico Martinotti. It was soon abandoned by Charmat but revived by Antonio Carpenè, Jr in the 1930s. In this method, the second fermentation, responsible for creation of bubbles in the wine, is conducted in sealed and pressurized tanks. The pressurized environment is continuous through bottling because the tanks and chambers used to carry out the processes are interconnected.
Château: (French). [sha_TOH] [?] Manor house or small castle. Country residence or estate.
Chewy: (tasting term). Used to describe rich, heavy, tannic, full-bodied wines. Similar to ‘meaty’.
Claret: [KLAH-ray] [?] Old English term for red wines from Bordeaux.
Clarification: Removal of insoluble material from wine accomplished either with the aid of fining agents or filtration.
Clean: (tasting term). Describes a wine which doesn't have any unpleasant flavors or taints. Most wines produced today are 'clean'.
Climate Region: One of five specific wine growing regions on the UC Davis scale (developed by Enologists form that university’s Department of Viticulture and Enology) defined by climate, soil and water The scale is based on the theory that vine shoot growth does not occur below 50°F. Each degree a day’s temperature averages above 50°F is considered a degree day. Thus, for a 24-hour period during which the temperature ranges from 57° to 81°F, the average is 69°F. This 19°F over 50°F equals 19 degree days. Heat summation (sum of all the degree days between April 1 and October 31) for a growing region determines its classification, with units in total degree days. These five climate region classifications indicate that California has growing environments comparable to many traditional winemaking regions. There are also microclimates within these broader regions which are capable of growing other varieties than those recommended for each region. Other states, such as Oregon and Washington hade adopted this method to classify their regions. Some growers point out that this system has shortcoming in measuring degree days. These critics say the system fails to address how long temperatures remain elevated during a day. For example, regardless if a region attains a maximum temperature of 81°F for an hour or five hours in a given day, the resulting calculation of degree days will be the same. However, the grapes produced in the two different conditions will make for different wine.
· Climate Region I (up to 2,500 degree days) is the coolest and is similar to regions like Champagne and Côte D'Or. Suggested varieties for Region I include Cabernet Sauvignon, Chardonnay, Pinot Noir, Riesling, and Sauvignon Blanc.
· Climate Region II (from 2,500 to 3,000 degree days) is similar to the Bordeaux region in France. The varieties recommended in for this region include those for Region I plus Merlot.
· Climate Region III (from 3,000 to 3,500 degree days) is comparable to the Rhône region in France. Varieties recommended for this climate region include Carignan, Sauvignon Blanc, Semillon and Zinfandel.
· Climate Region IV (3,500 to 4,000 degree days) compares to southern Spain. Varieties suggested for this type of climate include Barbera, Emerald Riesling, Ruby Cabernet, and varieties used for Port-style wines.
· Climate Region V (more than 4,000 degree days), the hottest region on the scale is most similar to North Africa. The recommended varieties include Souzao, Tinta Madeira, and Verdelho.
Clone: A vine originating from a single individual plant whose descendants are propagated through cuttings and/or grafts. A clone is typically chosen for its special viticultural and wine merits such as productivity, resistance to disease, adaptability to particular growing conditions and wine quality. In this way, a clone is essentially a subdivision of a varietal, or a distinct sub-type of within the species. There is a growing number of unique propagated clones, which are gaining popularity in California. Clonal selection affects the character of the resulting wine.
Clos: (French). [KLOH] [?] A word thought to be of Burgundian origin, but not exclusive to the region. There are some discrepancies of its literal translation with some claiming it translates as "wall". In the context of winespeak, it denotes a walled vineyard but also, in regional usage, it refers to a winery as do the words: "Chateau" or "Domaine".
Closed: (tasting term). Describes a wine which offers little or no aroma or flavor. Such wines may be concentrated and have character but are shy about releasing their aroma or flavor. There is a phase many wines go through where, after exhibiting robust flavors in their youth, they 'close down' before 'opening up' again as they mature. Thus, this term is used to describe a wine whose full potential is locked up due to the wine’s age. This closed period typically occurs 12-18 months after bottling and may persist for several years or even over a decade - depending on the wine. Ultimately, how long a wine remains ‘closed’ is dependent on the vintage and cellaring conditions.
Cloudiness: (tasting term). A lack of clarity in the wine. There are fine or old particles visible in the wine, which indicates a flaw in young wines.
Cloying: (tasting term) Describes wines that are ultra sweet and sugary. Such wines lack balance of alcohol, bitterness, or intense flavor.
Coarse: (tasting term) Describes texture. Such wines display excessive tannin or oak. For sparkling wine, it describes harsh bubbles.
Cold stabilization: (wine making term). The process of chilling wine prior to bottling to prevent the formation of tartrate crystals in the bottle. Chilling causes the tartaric acids to crystallize out prior to bottling. Other than being a mild esthetic blemish, tartrate crystals are harmless.
Complex: (tasting term). Describes a wine which offers many varied elements in aroma and flavor. Such a wine is interesting to drink because it offers a vast array of subtle scents and flavors that hold one's interest in the wine.
Concentrated: (tasting term). Describes a wine with a depth and richness of fruit that gives it great appeal. A hallmark of a fine wine should have concentrated flavors. ‘Deep’ is a synonym.
Confected: (tasting term). Describes either a sweet aroma or flavor which is more like candy than the natural sweetness of honey.
Cooked: (tasting term). Describes a wine which has been exposed to excessive heat. Such wines may have muted or dull aromas or even smell caramelized. In addition, they may exhibit anything from a brownish tinge around the edges to completely brown color.
Cooper: A person who makes or repairs wooden barrels.
Cooperage: Collective term referring to wooden barrels, vats and containers used in winemaking and varying dramatically in size. Also, the workshop where a cooper performs his work.
Cordial wines: Pleasant wines which have no distinct features and are easy to drink for anybody.
Cordon: The part of the vine that is permanent and remains from year to year through the seasons while other parts fall off or are pruned off.
Cordon training: A method of training the vine. Permanent branches (the cordons, which are never pruned away) are trained along a wire on the side of the vine. Vines trained this way are suitable to mechanical pruning.
Cork: A wine bottle closure, traditionally made from the outer bark of Cork Oak tree: Quercus suber. This tree grows most abundantly in the Mediterranean region. Portugal is said to produce 50% of the world's cork. The bark is first harvested after the trees reach about 25 years in age and is re-harvested once every decade. The sheets of outer bark are stripped off the tree and then boiled to sterilize and remove organic matter. After the "planks" of cork bark have been allowed to equilibrate their moisture content, cylindrical pieces are punched out. Some producers may process the corks further in an attempt to reduce the occurrence of tainted corks. The material remaining after the corks are punched out, is ground up and made into lower cost composite stoppers.
Corkage: This is a fee a restaurant charges a customer who brings their own bottle of wine. While it is said to be the fee for the restaurant staff opening and serving the wine, it is intended to offset the restaurant's loss of the sale of a bottle on their wine list. Most restaurants charge reasonable corkage fees, it is highly advisable to call ahead and get the exact amount. While the corkage fee should not exceed the price of an average bottle on the wine list, some restaurants can get bold with their fee. On occasion, a restaurant may waive the corkage fee if a bottle from the wine list is purchased.
Corked: (tasting term) Describes wines contaminated by trichloroanisole (TCA) a chemical compound produced by mold infecting the cork. The consequences of this contamination vary in degree. Some wines simply loose expression of fruit. On the other extreme is a foul, musty, mushroomy or dank aroma and flavor reminiscent of wet cardboard or moldy wet rags which makes the wine undrinkable. Statistically, it affects approximately 5% of bottles. This is the main reason for some producers opting for screw caps or synthetic corks. In French: "bouchonne".
Côte: (French). [KOT] [?] Translates as 'slope'.
Côtes du Rhône: [KOT duh ROHN] [?] A long, narrow wine growing stretching for 200 kilometres (125 miles) along both banks of the Rhône River from just south of Lyon to just south of Avignon. This area is probably the most diverse French wine region. The Rhône region is known for distinct, full-bodied red wines in the north and the Châteauneuf du Pape appellation in the south.
Coulure: (French wine growing term). [koo-LUR] [?] Failure of the fruit to set (develop) in place of each flower. Most commonly, coulure occurs because the flowers were not pollinated. Additionally, coulure refers to the loss of small, newly formed berries from the vine. Unusually cold or wet weather predisposes the vines to this phenomenon. Poor or very early berry maturation - such as is seen in early spring - also raises the risk of coulure. The result is a very small crop, if any. It is beneficial for some coulure to occur since a full crop on a vine would have difficulty ripening and the resulting quality would be compromised. A green harvest is conducted to prevent this. Also called: "shatter"
Cover Crop: A crop or other plant grown as part of sustainable farming methods but not harvested for production. It's main purpose is to benefit the soil and/or the other crops farmed on the same site. Cover crops improve the quality of the soil by loosening it, thereby improving water permeability. They prevent erosion, suppress weed growth, and draw beneficial insects. In decaying, they add organic matter to the soil. Legumes increase nitrogen content of the soil while non-legumes take up excess nitrogen. In their uptake of nitrogen, phosphorus and potassium they help retain these nutrients in the soil.
Crémant: - (French term). [KRAY-mahnt] [?] Any French sparkling wine made outsie of the Champagne region. These are named: "crémant d'Alsace", "crémant de Bourgogne" etc.
Crljenak: [tsoorl-YEN-ak] [?] A red (or black, if you prefer) grape of Croatian origins. The name is pronounced: tsoorl-YEN-ak, according to Michael Heim, Professor of Slavic Languages and Literatures at UCLA. The full name, "Crljenak Kaštelanski" is pronounced: tsoorl-YEN-ak kashtel-AHN-ski. While we have not yet identified a translation of the name: "Crljenak", "Kaštelanski" is an adjective meaning "from Kaštela" - fitting, since the grape was identified in a small vineyard in Kaštela, on Croatia's Dalmatian coast. Recent DNA analysis demonstrated this grape to be the parent of the Zinfandel and Primitivo grapes. Previously, it was believed that Primitivo was the parent of Zinfandel - THE grape of California. As offspring of Crljenak, Zinfandel and Primitivo are very closely related and efforts are under way to make the two grapes synonymous in the TTB's lexicon of grape varieties.
Crossing: The result of breeding two Vitis vinifera plants. Distinct from a ‘hybrid’ which involves Vitis vinifera and American vines.
Cru: (French). [KROO] [?] Translates as 'vineyard'. Often translated as 'growth'.
Cryo-extraction: (wine making term). A process of freezing grapes and extracting the formed ice. When ice forms, the solutes such as sugars and tannins and other components of the wine are left out of the ice. The aim, then, is to concentrate sugars, flavors and other components which remain unfrozen.
Currant: (tasting term). Any of various deciduous, spineless shrubs which produce small, colorful berries. See ‘Blackcurrant’, ‘cassis’.
Cuvaison: (French wine making term). [koo-VAY-sohn] [?] The time during which maceration occurs. The must is left to sit during or before fermentation, allowing the solids such as skins, seeds and stalks to release tannins as well as flavor and color compounds. The maceration can be done alone or with Pigéage (or ‘punch-down’)
Cuvée: (French). [koo-VAY or kyoo-VAY] [?] A special lot of wine from a specific grape variety bottled separately form other wines produced at a winery. A common practice in the Rhône Valley.
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