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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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Garagiste(s): [GA-radzh-EEST] [?] Originally, a group of independent and entrepreneurial winemakers in Bordeaux, France. They came to prominence through the attention of wine critic Robert M Parker Jr. Going against the current of Bordeaux wine making traditions, they made (and make) fruit-forward, big, bold, highly extracted and oaky wines which are far more approachable in youth than traditional Bordeaux wines (which are generally very tannic and require long bottle aging). This style of wine has been called "Parkerized" by more staunch critics because it lends itself to the preferences of Mr. Parker who it thought to rate this style higher, and "International" by other, less critical writers.

Garrigue: (tasting term French).  [GA-reek] [?] A smell characteristic of wines from the southern Rhône Valley. It is more than the smell of herbes de Provence as it also includes earthy or herbal notes. A Provençal word which describes windswept slopes and hilltops on which grow scrub-brush and Provençal herb outcroppings.

Generous: (tasting term). Describes wines which are full and rich wines that easily deliver their flavor. 

Glycerol: [GLI-ser-ol] [?] A sweet, viscous and syrupy compound which is produced in small quantities by alcoholic fermentation. It increases the wine’s sweetness. It’s proportion is higher in wines affected by botrytis

Goût de terroir : (French). [Goo' duh ter-WAHR] [?] Literally: "taste of the earth". A French term referring to the unique a distinct regional aroma and flavor characteristic of a wine. See: terroir.

Grapey: (tasting term). Refers to simple flavors and aromas of fresh table grapes which are distinct from more complex fruit flavors of evolved, fine wines.

Grafting: The method of reproducing a plant by growing a cutting (branch) of Vitis vinifera onto an American or hybrid phylloxera-resistant rootstock in order to develop sturdy vine stock.

Grassy: (tasting term). Describes a smell of fresh grass which is a signature of Sauvignon Blanc and is pleasant in small amounts.

Green: (tasting term). Describes wines made from under-ripe grapes or those having the taste is of unripe fruit. These wines that lack richness and generosity and have a notable vegetal character. This quality is pleasant and desirable in wines such as Riesling and Gewurztraminer.

Green harvest: Vineyard management technique of removing unripe bunches of grapes in midsummer to reduce the yield per plant and consequently increase the quality of the remaining fruit. Grape vines do not loose set fruit and as a result large amounts of fruit tend to not be concentrated and neither is their juice. The resulting wines are dilute.

Grey Rot: A condition resulting from Botrytis cinerea infection in conditions of sustained cool humidity. It destroys the grapes and renders them unusable. By contrast, Botrytis cinerea infection in conditions of alternating cool humidity and sunny weather, results in Noble Rot.

GSM: An acronym for a Rhône-style red blend consisting of varying proportions of Grenache, Syrah and Mourvèdre.

Gyropalette: A computerized machine for the automated riddling or remuage of sparkling wines.

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