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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
Oak: The oak tree is used to make barrels for wine production. Although, historically, other woods, such as apple, cherry, chestnut or redwood have been (and sometimes, still are used), oak is the number one choice for wine barrels. There are a number of reasons oak is used: it is strong and yet flexible enough to be bent without braking, it has a tight grain resulting in a slow extraction of wood flavors and minimal loss of wine to evaporation, it has high tannins which add to the wine’s flavor spectrum and consume oxygen in the wine preventing spoilage, oak tannins have a neutral wood character and oak does not impart any color. Slavonian or Hungarian oak is the most desirable for these purposes. Because of the political changes after the Second World War, French oak became the gold standard because it was the next best thing. The forests in Alliers, Limousin, Nevers, Troncais and Vosges are the most common sources of oak for wine barrels. There is a resurgence of the use of Slavonian and Hungarian cooperage in the US.
Oaky: (tasting term). Describes smell and flavor characteristics derived from oak barrels or fermenting vats. As is the case with many tasting terms, it can be a positive as in: toasty, vanilla, cedar or dill, or a negative as in: charred, burnt, lumber, plywood, green cedar. Wines can be fermented in oak as well as aged in it. Both processes impart an oaky quality. New barrels give the wine more of an oaky character while neutral ones contribute little of this element.
Oenology: [ee-NO-lo-DZHI] [?] The science and study of all aspects of wine and winemaking. Leading institutions for this field are the University of Bordeaux and University of California Davis. Also spelled: Enology.
Oenologist: [ee-NO-lo-DZHIST] [?] An expert in the science and study of all aspects of wine and winemaking. Also spelled: Enologist.
Off-dry: (tasting term). Lightly sweet.
Oidium: [o-EED-yoom] [?] A fungal disease common in sustained conditions of dampness. It infects all aboveground parts of the vine – leaves and grapes included. It manifests as white powder-like spots on leaves and grapes. It gives the grapes a moldy, fungal smell. It also reduces yields and is controlled by the application of sulfur to the plants. This practice is permitted in biodynamic and organic agriculture. Also known as: ‘powdery mildew’.
Old Vine: A label designation indicating that the wine was made from grape vines that are (usually) over 30 years old. This is based on the belief that, as vines age, they produce fewer grapes which tend to be of a better quality than fruit from younger vines. This is an assumption rather than a proven fact, but is nevertheless and increasingly popular annotation to labels. 'vieilles vignes' in French.
Old World: Refers to wines made in the countries of Europe (France, Germany, Italy, Spain, Austria, etc) which have a long history of viticulture. Wine making countries are categorized either as New or Old World, with the latter countries being European. This distinction may be blurry, as assignment to New or Old World is based on geography, traditions, wine growing techniques and approach to wine making techniques. Californian wine makers rose to prominence, and distinguished themselves, by applying scientific methods. Old World wine makers have taken on these techniques and thus the distinction based on methodology is not clear. Similarly, Chilean wine makers are new on the scene but a number of Bordeaux wine makers have been influential in the country’s viticulture, with degree of involvement spanning from guidance to establishing their own properties. See also: ‘New World’.
Organic Viticulture: A method of wine grape growing which is based on the principle of not using man-made fertilizers, pesticides and other chemicals. Those that meet certain criteria set forth in the USDA National Organic Standards may be certified as organic. This is different from ‘organic wine’, which is made from organically grown grapes without the use of sulfites. Several Central Coast wineries practice organic viticulture. Finally, this term is distinct from ‘biodynamic viticulture’ which also takes into account the effect of the moon and planets on the growth and health of the vines.
Organic Wine: A wine making method which uses organically grown grapes without the addition of sulfites.
Overripe: (tasting term). A heavy, raisiny, sometimes smoky or meaty character in wine. This is an undesirable characteristic resulting from grapes being left too long on the vine. Common in hot growing regions like the Rhône Valley it tends to occur when harvest occurs too late. These grapes become too ripe, low in acid and give heavy wines lacking balance. See also: ‘pruny’ or ‘raisiny’.
Oxidation: (wine making term). The chemical interaction between oxygen and another substance. Exposure of wine to oxygen generally causes its degradation and spoilage through oxidation. However, a degree of this is allowed in the winery because, in small amounts, exposure to oxygen during barrel aging and racking can benefit the wine. After bottling, oxidation spoils the wine – usually due to faulty corks. Once a bottle of wine has been opened for some time, or if oxygen has seeped past a faulty cork, the oxidized wine will taste off.
Oxidized: (tasting term). Describes a wine which, after being exposed to oxygen (excessively during production, because of a faulty cork or because it was left open for several hours or more) has lost its freshness and has become stale. Leave a glass of wine out overnight to experience this taste. See: 'Oxidation', above.
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