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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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Inox vats: The French term for stainless steel vats used for both fermentation and storage of wine.
Inoculation: (wine making term). The introduction of specific cultured yeast species to advance alcoholic fermentation of wine. Because of debate over the impact that a single species of yeast (versus the multiple species present naturally) may have on the character and quality finished wine, this practice seems to be a sub-science of wine making and winemakers deliberately select specific yeast species for fermenting their wines.
Integrated: (tasting term). Describes the quality of a wine when its components (tannins, oak and acidity) fade with the wine’s development.
Intensity: (tasting term). Describes wines which are vibrant, aromatic, complex, and richly textured. This is one of the most desirable traits of a wine. When present in balance, intensity adds to the wine’s character.
Isinglass: [AI-sin-GLAS] [?] A fining agent made of fresh-water fish protein.
Jammy: (tasting term). Describes wines that have a great intensity of fruit from excellent ripeness. The fruit is very concentrated, and the wine is flavorful with superb extract.
Kosher Wine: Any wine produced in adherence to Jewish dietary Kashrut laws. Kosher means "fit" in Hebrew and the Kashrut laws generally prohibit the consumption of certain foods. Typically, those foods are not used in wine making - with the exception of fining agents such as isinglass and proteins derived from cow's blood. Wines may generally be considered kosher if they have been cooked or pasteurized. Additionally, there are other stipulations in Kashrut law regarding the people producing the wine. The fining agents typically precipitate out of the wine prior to bottling, but there are nuances and intricacies of Kashrut law (beyond our understanding here at redwinebuzz.com) which govern this,and other more esoteric elements of kosher practice. Although current regulations governing wine production In the USA are coincidentally in line with the general Kashrut prescriptions, it can be argued that any wine made in the USA - even without rabbinical supervision - is in fact kosher. However, since there are degrees of orthodoxy in adherence to these laws, only wines certified as kosher by an authority recognized in the Jewish community is acceptable to those who wish to keep kosher and those practicing Orthodox Judaism. Such wines bear a seal of that agency as a mark of approval.
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