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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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Débourbage: [DE-boor-BADZH or DAY-boor-BADZH] [?] (French wine making term). A process of clarifying white wine must by allowing it to settle before racking. This reduces the need for fining or filtration.
Decanting: (tasting term). The action of pouring a wine from its bottle into a wide-based container. This achieves two purposes: it separates the wine from its sediment and aerates the wine, which exposes it to oxygen and allows it to express its desirable aromas. The process may also be used to soften some aromas.
Délestage: (French wine making term). [DE-les-TADZH or DAY-les-TADZH] [?] A method of tannin management during fermentation used to accelerate the production of red wine. Also know as 'rack and return'. It is employed to produce wines with good fruit extraction and soft tannins. It consists of draining off the wine after fermentation has begun and straining out the seeds in the process. The removed wine is sprayed into a second tank to aerate it. After all the wine juice is removed from the first tank it is pumped back in over the top of the cap. This achieves a second aeration and helps ensure a complete fermentation.
Delicate: (tasting term). Describes a light to medium weight body wine with pleasant and defined flavors. This quality is desirable in wines like Pinot Noir or Riesling.
Dégorgement: (French wine making term). [DE-gordzh-MOHN or DAY-gordzh-MOHN] [?] The process of removing the plug of lees from finished sparkling wines. The neck of the bottle is dipped in freezing brine or glycol, which flash-freezes the plug of lees (and some of the wine) into a solid mass that comes out easily as one piece when the cap is removed. Also called "disgorging". A bidule inserted into the neck before second fermentation facilitates the extraction of the frozen plug.
Demi-Sec (Demi): (French). A term used to indicate the level of sweetness (residual sugar) in sparkling wines. Translates as ‘Medium-dry’. containing 3.3% to 5% residual sugar as dictated by the Common Market Standards for residual sugar.
Depth: (tasting term). Describes complexity and concentration of flavors or aromas. May be modified or qualified with modifiers such as good, poor or others.
Destemming: (wine making term). The process of removing the stems and stalks from the grape bunches before fermentation. This is done to prevent the green, unripe taste in the wine which comes from unripe stems being left in the must. Currently, many producers do this mechanically, while others still do it manually.
Devatting: (wine making term). The process of transferring red wine from the fermentation tank (after alcoholic fermentation) into another tank in order to leave the pomace and other solids behind in the emptied tank. As a result, the wine obtained is called: ‘free run wine’.
Dirty: (tasting term). A general description for any of the foul, off-putting, smells which may taint wine. It is a comprehensive term and includes smells originating from the barrel or cork.
Dosage: (wine making term). [doh-SAHDZH] [?] The addition of a wine of varying sweetness at the end of the Méthode Champenoise method of producing sparkling wines. Also used to refer to the wine being added to the finished sparkling wine before release to market.
Disgorging: (wine making term). The process of removing the plug of lees from finished sparkling wines. The neck of the bottle is dipped in freezing brine or glycol, which flash-freezes the plug of lees (and some of the wine) into a solid mass that comes out easily as one piece when the cap is removed. Also called "dégorgement" in French. A bidule inserted into the neck before second fermentation facilitates the extraction of the frozen plug.
Domaine: (French). [do-MAYN] [?] Best translated as: "estate".
Double decanting: (tasting term). A modified decanting technique. Wine is first poured into a decanter. Then, the original bottle is rinsed out with non-chlorinated water. The wine is then immediately returned to the bottle. The process essentially doubles the amount of exposure the wine has had to oxygen.
Doux: (French). [DOO] [?] A term used to indicate the level of sweetness (residual sugar) in sparkling wines. Sweet champagne which pairs beautifully with desserts and containing at least 5% residual sugar as dictated by the Common Market Standards fro residual sugar.
Downy mildew: A vine disease common in warm, humid climates. It causes unhealthy leaves and shriveled fruit. It is controlled with the Bordeaux mixture.
Dry: (tasting term). The opposite of sweet. It is strictly a tasting term as dry-tasting wines still contain residual sugar. In addition, when used in reference to tannins, it describes an astringent or puckery sensation in the mouth.
Drying out: (tasting term). Describes a wine which is loosing fruit aromas and flavors or its sweetness. Consequently, alcohol, acid or tannins predominate. A wine which is drying out is not capable of improving.
Dumb: (tasting term). Indicates a wine which does not reveal its aromas and flavors due to youth but carries a more negative connotation than ‘closed’.
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