{"id":49027,"date":"2024-04-15T12:08:49","date_gmt":"2024-04-15T10:08:49","guid":{"rendered":"https:\/\/blog.xtrawine.com\/?p=49027"},"modified":"2024-04-15T12:08:51","modified_gmt":"2024-04-15T10:08:51","slug":"small-wine-glossary","status":"publish","type":"post","link":"https:\/\/blog.xtrawine.com\/en\/small-wine-glossary\/","title":{"rendered":"Small Wine Glossary"},"content":{"rendered":"\n

Are you familiar with wine? Are you an expert or an enthusiast looking to expand your knowledge?<\/p>\n\n\n\n

xtraWine has compiled a handy list of common wine terms to help you out.<\/p>\n\n\n\n

A<\/h2>\n\n\n\n

Total Acidity<\/strong>: The sum of various acidic components in a wine.<\/p>\n\n\n\n

Barrel Aging<\/strong>: The process of maturation following fermentation, where the wine is left to rest in barrels for a varying period.<\/p>\n\n\n\n

Oak Aging<\/strong>: Refers to wines somehow influenced by oak, either through complete maturation in barrels or a more cost-effective method, such as immersion of oak chips or staves during fermentation or aging.<\/p>\n\n\n\n

B<\/h2>\n\n\n\n

Barrique<\/strong>: Bordeaux barrel with a capacity of 225 liters.<\/p>\n\n\n\n

B\u00e2tonnage<\/strong>: A technique involving stirring the wine during aging to stir up settled lees and aerate the wine.<\/p>\n\n\n\n

Botrytis Cinerea<\/strong>: Fungal disease known as noble rot. The benign form infects grapes, increasing sugar concentration and acidity, resulting in sweet wines called botrytized. The malignant form compromises grape flavor and color.<\/p>\n\n\n\n

\"wine<\/figure>\n\n\n\n

Barrel<\/strong>: Wooden container for wine storage.<\/p>\n\n\n\n

Bottle<\/strong>: Standard wine volume unit, containing 75 cl.<\/p>\n\n\n\n

Bottle Aging<\/strong>: Wine maturation process in bottles.<\/p>\n\n\n\n

C<\/h2>\n\n\n\n

Capsule<\/strong>: Covering the top part of the bottle neck and cork, helpful for bottle identification.<\/p>\n\n\n\n

Case<\/strong>: Standard container for 12 bottles, 24 half-bottles, or 6 magnums, usually made of wood or cardboard.<\/p>\n\n\n\n

Chai<\/strong>: French term, especially in Burgundy, indicating the building where wine is stored, typically in barrels.<\/p>\n\n\n\n

Ch\u00e2teau<\/strong>: French term, particularly used in Bordeaux, indicating an estate where grapes are cultivated and wine is produced.<\/p>\n\n\n\n

Clarification<\/strong>: Winemaking operation aimed at clarifying wine by adding a clarifying agent like egg white, casein, or bentonite.<\/p>\n\n\n\n

Cru Class\u00e9<\/strong>: Term used in the Bordeaux region, indicating a vineyard included in one of the region’s important classifications.<\/p>\n\n\n\n

Cuv\u00e9e<\/strong>: French term indicating a blend of wines, particularly chosen for Champagne production.<\/p>\n\n\n\n

\"white<\/figure>\n\n\n\n

D<\/h2>\n\n\n\n

Domaine<\/strong>: French term, especially in Burgundy, indicating a wine estate.<\/p>\n\n\n\n

Dosage<\/strong>: Process in sparkling wine production involving the addition of a sweetening agent just before bottling.<\/p>\n\n\n\n

E<\/h2>\n\n\n\n

Eiswein<\/strong><\/a>: Sweet wine made from grapes frozen on the vine, a specialty of Germany and Austria.<\/p>\n\n\n\n

\u00c9levage<\/strong>: Winemaking phase from fermentation to product sale.<\/p>\n\n\n\n

F<\/h2>\n\n\n\n

Fermentation<\/strong>: Process by which yeast acts on sugars in ripe grapes, turning grape juice into wine.<\/p>\n\n\n\n

Filoxera<\/strong>: Deadly vine disease caused by an American aphid<\/a> attacking plant roots.<\/p>\n\n\n\n

\"Calice<\/figure>\n\n\n\n

Filtration<\/strong>: Controversial winemaking operation to eliminate potentially harmful yeast or bacteria from wine.<\/p>\n\n\n\n

Fortified Wine<\/strong>: Wine with added alcohol to increase alcohol content.<\/p>\n\n\n\n

G<\/h2>\n\n\n\n

Grafting<\/strong>: Viticultural technique where a plant, usually a Vitis vinifera cutting, is grafted onto another, usually a phylloxera-resistant rootstock.<\/p>\n\n\n\n

Grand Cru<\/strong>: Indicates the most prestigious vineyards in the C\u00f4te d\u2019Or and Chablis regions.<\/p>\n\n\n\n

Guyot<\/strong>: Vine training system, especially common in Bordeaux, where fruiting shoots grow from a renewed branch each year.<\/p>\n\n\n\n

J – K<\/h2>\n\n\n\n

Jeroboam<\/strong>: Large format bottle holding 4.5 liters, equivalent to six standard Bordeaux bottles.<\/p>\n\n\n\n

Keller<\/strong>: German term for cellar.<\/p>\n\n\n\n

\"Vigneto<\/figure>\n\n\n\n

L<\/h2>\n\n\n\n

Late Harvest<\/strong>: Typically sweet wine made from very ripe grapes.<\/p>\n\n\n\n

Limestone<\/strong>: One of the most used terms describing vineyard soils, based on limestone rock and occasionally including chalk or calcite.<\/p>\n\n\n\n

M<\/h2>\n\n\n\n

Malolactic Fermentation<\/strong>: Post-alcoholic fermentation process useful for producing a smoother wine.<\/p>\n\n\n\n

Carbonic Maceration<\/strong>: Winemaking technique fermenting whole grape clusters inside a sealed container.<\/p>\n\n\n\n

Magnum<\/strong>: Large format bottle holding 1.5 liters, equivalent to two standard bottles.<\/p>\n\n\n\n

Must<\/strong>: Intermediate stage of liquid obtained from grape pressing before fermentation turns it into wine.<\/p>\n\n\n\n

P<\/h2>\n\n\n\n

Passito<\/strong>: Wine made from partially dried grapes, both before and after harvest.<\/p>\n\n\n\n

pH<\/strong>: Acidity index fundamental throughout wine production, typically around 3.5 for wine.<\/p>\n\n\n\n

\"Vinificazione<\/figure>\n\n\n\n

Physiological Ripeness<\/strong>: Condition reached by grapes when sugars and phenols have fully matured.<\/p>\n\n\n\n

Planting Density<\/strong>: Distance between vines in a vineyard.<\/p>\n\n\n\n

Premier Cru<\/strong>: In Burgundy and Champagne, denotes the best vineyards, though less prestigious than Grand Cru.<\/p>\n\n\n\n

R<\/h2>\n\n\n\n

Racking<\/strong>: Transfer of wine from one container to another to separate it from sediment.<\/p>\n\n\n\n

Residual Sugar<\/strong>: Amount of sugar remaining in wine after fermentation, with \u2264 2 g\/l classified as dry.<\/p>\n\n\n\n

Rootstock<\/strong>: Vine root selected for certain characteristics, e.g., resistance to phylloxera.<\/p>\n\n\n\n

S<\/h2>\n\n\n\n

Sur Lie<\/strong>: French term used when wine is fermented on its lees to enrich flavor.<\/p>\n\n\n\n

\"Odorare<\/figure>\n\n\n\n

T<\/h2>\n\n\n\n

Tannins<\/strong>: Astringent components found in grape skins, stems, and seeds, contributing to wine aging and preservation.<\/p>\n\n\n\n

TBA<\/strong>: German abbreviation for Trockenbeerenauslese, indicating a very sweet wine from botrytized grapes.<\/p>\n\n\n\n

V<\/h2>\n\n\n\n

Vitis vinifera<\/strong>: European species of grapevine from which over 95% of the world’s wine production comes.<\/p>\n<\/span>","protected":false},"excerpt":{"rendered":"

How much do you know about wine? Read the small dictionary that xtraWine has prepared on wine with the most common terms.<\/p>\n","protected":false},"author":1710,"featured_media":49000,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[773,785,694],"tags":[22896,22895,21546,21547],"jetpack_publicize_connections":[],"yoast_head":"Small Wine Glossary - xtraWine Blog<\/title>\n<meta name=\"description\" content=\"How much do you know about wine? 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