葡萄酒术语词典(英文)

Wine Glossary

The Winedoctor has had a wine glossary since the inception of the website back in 2000, but it has always been a small affair, concentrating on the tasting terminology I use on the website. But the site now deserves a larger glossary, covering a much broader range of topics. From coulure to crossing, midpalate to millerandage, vendange to vignoble, the Winedoctor Wine Glossary covers it all.

To sift through the wine glossary pages, click on the appropriate letter in the list above (or below).

My wine glossary aims to be comprehensive. Where further explanation is appropriate, I have provided links onto other sections of the glossary, or onto pages elsewhere on the site. If there appears to be a glaring omission, do e-mail me to let me know.

Wine Glossary: A

Abfüllung (Germany)

Means 'bottled by', and will be followed on the label by information regarding the bottler. Related terms include erzeugerabfüllung and gutsabfüllung.

Acetic acid

This volatile acid is one that contributes to the acidity of a wine. In small amounts it can also 'lift' the palate and accentuate aroma and flavour. In excess it produces a vinegary taste. It may also be the product of bacterial spoilage, which is how wine turns to vinegar if left unprotected from such bacteria.

Acidity

A wine's acidity should be detectable as a sharpness in the mouth, particularly around the front sides of the tongue. It should be neither too obvious nor absent. It provides a refreshing sensation in white wines, and balance in reds. Its absence makes a wine dull and 'flabby' - a defect in any wine, but a disaster in sweet wines which to me become undrinkable without balancing acidity. Too much acidity can make a wine difficult to drink. There are many acids in a wine, but the principle ones are acetic, malic, tartaric, lactic, citric and carbonic acid.

Aftertaste

The taste left on the palate after the wine has been swallowed. The persistence of the aftertaste - the length - may be used as an indicator of the quality of the wine. Alcohol

There are many different compounds that may be described as 'alcohol'. Here we

are referring to ethyl alcohol, the product of alcoholic fermentation of sugar by yeast. It's presence is measured in percent volume (or "proof").

Alcoholic fermentation

The action of yeast upon sugar results in its conversion to ethyl alcohol, with carbon dioxide as a by-product. Fermentation will often start naturally with yeasts on the grapes, but cultured yeasts may be added. The process generates much heat, and temperature control during alcoholic fermentation can have a significant effect on the style of wine produced. The process will cease either when all the sugar has been consumed, or more likely when the increasing alcohol content of the fermenting solution kills the yeast, or when the external temperature drops too low. It may also be arrested by adding sulphur or by fortification with spirit.

Alsace

See my Alsace wine guide.

Amaro (Italy)

Means 'bitter', hence the wine Amarone.

American Viticultural Area (USA)

Abbreviated to AVA, this term describes a geographically defined region for growing grapes.

Amontillado (Spain)

A true Amontillado Sherry is a matured Fino. When the flor dies and sinks to the bottom of the butt the wine loses its protection from oxidation conferred by the coating of yeast, and it begins to deepen and develop a rich, nutty flavour. Cheaper Amontillado is made by fortifying the wine, killing the yeast.

Amtliche Prüfnummer (Germany)

The Amtliche Prüfnummer (or AP number) is a unique code assigned to each individual bottling of quality wine produced by every winemaker in Germany. For more information see my German wine guide.

Anbaugebiet (Germany)

The thirteen German growing regions, namely Mosel-Saar-Ruwer, Rheingau, Rheinhessen, Nahe, Pfalz, Mittelrhein, Ahr, Baden, Franken, Hessische Bergstrasse, Württemberg, Saale-Unstrut and Sachsen.

AP number (Germany)

See Amtliche Prüfnummer.

Appellation d'Origine Contrôlée (France)

Often abbreviated to AC or AOC, this is the highest legal classification for French wine, above Vin Délimité de Qualité Supérieure, Vin de Pays and Vin de Table. In