Wine Glossary

 

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Aeration

Exposing wine to the air to let it absorb oxygen. Decanting the wine or swirling it in the glass are two common ways of doing this. Oxygen will allow the wine to release its aromas and tastes.

 

Admor

A Hassidic Rebbe.  “Admor” is a Hebrew acronym which stands for “Our Master, teacher and Rabbi.” An Admor may stand at the head of a Hassidic Kashrut Supervising Authority.

 

Aftertaste

The flavor sensation which the wine provides after swallowing. Frequently referred to as the “finish” of a wine. Good wines will have complex and deep aftertaste.

 

Age Worthy

Only a small number of top wines have adequate character to undergo aging. A wine that is capable of being aged is referred to as age worthy. The majority of wines are meant to be enjoyed within several years of their release time.

 

Alcohol

The stuff that intoxicates you. It is produced by yeast during fermentation, as they eat up the sugar in the grapes. Yeast will eat sugar and make alcohol until either they eat up all the sugar or the alcohol kills them. Some say there is a lesson here for the human race…

 

American Oak

A wood used in Barrels for aging wine. It gives an intense flavor.

 

Anthocyanins

The red stuff that give wine its color.

 

Appellation

A clearly defined an area or region where the grapes were grown, such as Bordeaux, Alsace, Napa Valley or Sonoma Valley. Many wines are esteemed because they come from particular places, and it is believed that location (a concept that includes soil type, weather and amount of sun shine per year) determines the ultimate quality of the wine. The French are particularly obsessive about location. Many wine names are actually place names, and you have to be very particular about what you call your wine. Today some areas of Israel are becoming valued as places where great grapes grow, so there are some wines which carry an appellation, like “Mt Carmel Zinfandel”

 

Appellation D’origine Controlee (AOC or AC)

The hyper complicated fanatical French system of appellations that insures that only a vineyard growing within 200 meters of the most outlying cowshed of the village of Beaumarches may call its wine a “Beuamarches.” In order to get a certification under an appellation in this system, a wine must follow strict rules about the region in which the grapes were grown, the varieties used, the ripeness at harvest and the techniques used in the growing and winemaking.

 

 

 

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Badatz

A Hebrew acronym that stands for “Religious Court of Justice.” Such courts represent the highest authority within the ultra-orthodox communities and are tasked with all sorts of supervisory functions not usually associated with courts of law, like overseeing the Kashrut of food products. The word Badatz most often refers to a kashrut supervising authority acceptable to the ultra-orthodox or Haredi community. The word is used mostly in Israel, where there are numerous “Badatzim” serving the various Haredi groups, like the Ashkenazi, the Hassidic and the Sephardic communities.

 

Balance

The harmony of the wine’s characteristics and elements.

 

Blush

Also referred to as “Rose.” This term describes a pinkish-colored wine made from red grapes. The grape juice is not permitted to sit on the grape skins long enough to pick up the all the red pigment. Some blush colored wines are made simply by mixing reds and whites together.

 

Body

The texture of a wine. A wine may be said to be light-bodied or full-bodied.

 

Bouquet

The complexity of aromas that develops in fine wines. A wine can develop a truly amazing array of smells. Detecting them is part of the joy of wine tasting.

 

Brachah

Hebrew for blessing. Wine is considered very special in Judaism, and a unique blessing “Bore Prei Hagafen” or “Who creates the fruit of the Vine” is recited prior to drinking. After the drinking session is over, one may be obligated to recite an abridged version of the Grace After Meals called “Me’en Shalosh”

 

Brut

A French word used to refer to dry-ness most often in sparkling wine.

 

Buttery

A taste somewhat like the oiliness and flavor of melted butter. Many ages Chardonnays develop this flavor, which is considered a good taste.

 

 

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Capsule

The metal or plastic protective film that surrounds the top the bottle. It is usually removed before pulling out the cork. You can stubborn if you like and pull the cork out without cutting away the capsule, but then you will be left with jagged edges at the top of the bottle, and you will dribble wine all over everybody’s clothes as you pour for them. Then your friends will be enraged at your ineptitude and you will hide yourself in shame for many years to come. Goes to show you what happens when you argue with the glossary!

 

Chewy

Full-bodied, strongly tannic wines that are rich in texture may be referred to as chewy. But then again maybe not…

 

Clean

An honest, straight wine with simple flavors.

 

 

Coarse

A wine that is rough or harsh with too many tannins or woody tastes.

 

Complexity

The coming together of the aromas, flavors, and richness of a fine wine that excites you as you taste it.

 

Cooked

This often refers to Wines that are dull and heavy tasting. This is not considered a good thing. However, in the world of kosher wines, a cooked wine means literally “a wine which has been cooked.” According to Jewish law a cooked wine cannot become forbidden (or un-Kosher) by being touched by a non-Jew. Wines which are to be served by non-Jewish waiters at large affairs had better be cooked, or there will be problems. Cooked wines are called “Mevushal” in Hebrew. Today the cooking is done by flash pasteurization that hopefully leaves the wines flavor largely in tact. Incidentally, according to some commentators on the Talmud, cooking a wine actually made its flavor more palatable! This is not the opinion of today’s wine experts.

 

Corked, corky

A wine with a moldy smell caused by a defective cork.

 

Crisp

The characteristic of elevated acidity, which makes a white wine refreshing and bright.

 

 

 

 

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Decanting

To pour a bottle of wine out into a special crazy looking bottle with a big bulbous bottom. Doing this exposes most of the wines surface area to oxygen, and helps open up the wine’s aromas and flavors.

 

 

DOC (Denominazione D’origine Controllata)

The Italians’ attempt to out-French the French by creating a super rigid system of wine regions and wine names. Should an Italian winemaker become a masochist he can submit to the chastisements of the D.O.C.G. (Denominazione d’Origine Controllata Garantita) and its tougher requirements.

 

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Earthy

Smell suggestive of soil and earth. In small amounts it is appealing. Too much and you might just as well drink some mud.

 

Elegant

Wines that are balanced and refined in character.

 

Eiswein or Icewine

Wine made from grapes that were left on the vines until they are frozen by the first frosts of winter. This concentrates the grape juice and makes it very sweet. The yeasts can’t eat up all the sugar before the rising alcohol level kills them. The wine remains sweet. “Eiswein” is an official German classification.  Similar wines from other countries are called icewines.

 

Estate-Bottled

This means that the wine maker is in control of the Vineyards and oversees their cultivation.

 

 

 

 

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Fermentation

The process in which yeast eats sugars and produces alcohol and carbon dioxide, thereby transforming grape juice into wine.

 

Finish

The aftertaste wine leaves after swallowing. A longer finish is associated with better wine.

 

Flat

Wine that lacks acidity. It is usually dull and unbalanced.

 

Fleshy

A sensation on the palate that reminds the drinker of the fleshy character of plums

 

Flinty

A dry, mineral flavor that comes from limestone chips in the soil. This taste is often associated with wines such as Sauvignon Blanc.

 

Flowery

Having the smell and taste of flowers. This is often a characteristic of white wines.

 

Fortification

The act of adding alcohol to a fermenting wine to stop the fermentation early, resulting in a sweet wine. This is an easy way of making a wine sweet without adding sugar. Many Sephardic Jews follow the opinion of the Rambam which holds that Kiddush may not be recited over a wine to which sugar has been added. Many sweet Kiddush Wines made in Israel have been fortified with wine brandy, so they are both sweet and acceptable for Kiddush according to all the opinions. In the general wine making world port and sherry are wines made by fortification.

 

 

Foxy

An unpleasant musky taste in wines made from Native American grapes. Unfortunately, back in the old days this was the only kind of grapes kosher wine makers could obtain. They added lots of sugar or corn syrup to cover the foxy-ness up. Till today, many people associate the word “kosher” with syrupy Concord grape concoctions.

 

 

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Galil

The mountainous northern region of Israel. A prime area for Israeli Wine making typified by high altitudes, marked temperature shifts between day and night, and rich well drained soils.

 

Golan or Golan Heights

A volcanic plateau overlooking the eastern side of the Sea of Galilee. A prime location for making wine, it is one of the regions of the Galil.

 

Grand Cru

This means “great site” in French. This is an official appellation indicating the highest level of winemaking.

 

 

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Halacha

Hebrew for Jewish Law. The laws of the Halacha govern Jewish life in many areas, including dietary practices. The Halacha determines which of foods, drinks or wines are Kosher, and may be consumed.

 

Haredi

Ultra-orthodox. A term used mainly in Israel to refer to those communities of orthodox Jews who are ambivalent or antagonistic to modern western culture and the secular institutions of the state of Israel. Haredim are generally thought to have more stringent interpretations of Halacha, although this is not necessarily the case. Haredim will usually not rely on Kashrut Supervising Authorities connected to the State of Israel, and instead rely on their Badatzim. Haredi communities and subgroups tend to be identifiable based upon the king of clothing they wear, especially hats.

 

Harmonious

When all the wines characteristics are perfectly balanced.

 

 

Herbaceous

A wine that contains aromas reminiscent of herbs or spices. It is often found in Sauvignon Blanc and Merlot wines.

 

 

 

 

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Intricate

Interweaving of subtle complexities of aroma and flavor.

 

IGT  (Indicazione Geografica Tipica)

An Italian quality classification. A wine with his classification may be very good, but still not eligible to be included in DOC or DOCG standards.

 

 

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Judean Hills or Jerusalem Mountains

The mountainous area surrounding Jerusalem. This has been prime wine region for millennia. There is a wide range of soil types here. The days are warm and the nights are cool due to the heightened elevation. This area is beginning to reassert itself as an excellent area for growing noble varieties.

 

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Kashrut

The status of being Kosher, or fit for consumption by Jews according to Halacha

 

Kashrut Supervising Authority

A group of Rabbis and their assistants who supervise the production of kosher foods and drinks. Jewish consumers rely upon these authorities to certify that foods and drinks are kosher. The manufacturer usually pays the supervising authority for overseeing their production line. The Israeli Chief Rabbinate and the local Municipal Rabbinates often provide the bulk of kashrut supervision in Israel. The Badatzim add their supervision to products whose producers are willing to work according to their standards and pay extra, although the Badatzim are prohibited by law from supervising anything independently of the official supervising authorities. In America, Europe and the world over numerous private organizations supply kashrut supervision to a wide variety of products. The better the reputation of the supervising authority, the more clout it will carry among the kosher consumers. In addition, some ultra-orthodox or Hassidic Groups don’t think well of national and international kashrut supervision, and will prefer to rely on an “in-house” supervising authority with whom they are personally familiar.

 

Kerem Revai

The grapes grown during the fouth year counting from the vines planting. These grapes are holy and cannot be eaten unless they are redeemed first. According to most authorities, Kerem Revai does not apply outside the land of Israel. See “Orlah”

 

 

Kilei Hakerem

Forbidden vegetable/vine combinations. According to Torah Law, a farmer may not plant any vegetable in a vineyard; otherwise the resulting grapes may become forbidden and un-kosher. The farmer would not even be able to sell the grapes to a non-Jew. Similarly, if a vegetable begins to grow on its own, the farmer must uproot it immediately.

 

Kos Shel Beracha

In Hebrew this means a “Cup of Blessing.” This refers to the cup of wine held during the pronouncement of ritual texts like Kiddush on Shabbat. According to the ancient custom, Grace After Meals should be said over a “Cup of Blessing.” Over time the use of wine in this way has become less prevalent.

 

Kosher

Fit for consumption by Jews according to the Halacha. Wine is subject to a great many laws that must be adhered to or the wine will not be Kosher (see “What’s Kosher in a Kosher Wine.)

 

Kosher Symbol

A symbol printed on the wrapper or bottle which means that the product inside has been produced under Kashrut supervision. In America, such symbols include the “OU,” the “Circle K” and the “Star K” and many others.  The symbols are usually unobtrusive and un-noticed except by the kosher consumer. The Israeli Chief Rabbinate does not usually use a symbol, but instead lets the words “certified by the chief rabbinate” be printed somewhere on the packaging. Badatzim tend to favor flowery baroque symbols consisting of tangled plant growths, imperial crowns, filigree patterns or combinations of all three.

 

 

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Legs

The viscous droplets that run down the side of the glass after swirling it. Pronounced legs are indicators of higher levels of alcohol content.

 

Length

The length of time that a taste persist after swallowing. Fine wines should have a long finish, or aftertaste.

 

Lively

Wines with characteristics of freshness, crispness, fruitiness and some acidity.

 

 

Luscious

Rich, opulent, and smooth; most often said of sweet wines but also intensely fruity ones.

 

Late Harvest

Indicates that a wine was made from grapes picked late in the season. These grapes have been left to shrivel on the vine so their juice is more concentrated. The yeasts can’t eat up all the sugar before the alcohol kills them. So the wine ends up being sweet.

 

 

 

 

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Maga or Maga Nochri

The touch of a non Jew. According to the Halacha if a non-Jew touches and ever so slightly moves the wine in an open bottle, that wine becomes forbidden to Jews. This is one of the laws designed to keep Jews and non-Jews from intermarrying. If the non-Jew in question is a monotheist, (as are most all non-Jews today) the wine will be considered Stam Yenam, which may not be drunk by Jews, but which may be sold to non-Jews. If the non-Jew worships idols then the wine will be referred to as Yayin Nesech, and a Jew may not derive any benefit from it. These laws are the primary reasons why wine needs to be kosher.

 

Magnum

A large format bottle that holds 1.5 liters.

 

Mature

Fully developed, ready to drink.

 

Meaty

A wine that is full bodied, concentrated and chewy.

 

Mevushal

Hebrew for “cooked.” see  under “Cooked”

 

Musty

Describing wine with stale, moldy or mildewy smell.

 

 

 

 

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Noble

The classic grape varieties that are used to produce the world’s finest wines. Cabernet Sauvignon, Syrah, Merlot, Pinot Noir, Chardonnay, Sauvignon Blanc, Semillon, and Riesling are some of the best known “noble” grapes.

 

Nose

The smell of the wine. Also called aroma or bouquet.

 

Nutty

Describes nutlike aromas that develop in certain wines

 

Negev

The arid desert area of southern Israel. Until recently the Negev has not been considered a good place to grow grapes because of the low rainfall. However, there are many high altitude areas with good soil conditions. Now that computerized drip irrigation technologies have become available the Negev is emerging as a fine wine producing area.

 

New World

Refers to countries that wine production started in recent history, including countries like USA, Australia, Argentina, New Zealand, Chile, and South Africa.

 

 

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Oaky

The aroma and flavor imparted from aging wine in oak barrels. It is characterized by smokiness, vanilla, clove or other spices. Should be balanced and not overly pronounced.

 

Off-dry

Not quite dry, indicates a slightly sweet wine.

 

Old Vine

This refers to wines made from grapes grown on vines over 40 years old. Usually smaller yielding vines, they make more concentrated fruit which produce  more complex wines.

 

Orlah

Immature fruit. According to Torah law, any fruit that grows on a tree or vine within the first three years after planting is totally forbidden, and no benefit may be derived from it. In the case of a vineyard, the first three years’ produce are forbidden as orlah. The fourth years’ produce is holy and must be eaten in Jerusalem or be redeemed by having its holiness transferred to coins. Today we are unable to eat holy fruit, so redeeming it remains the only possibility. Fortunately, since no-one can eat the holy fruit it has no monetary value, so you can redeem a whole truckload of grapes using a very small coin. It is the responsibility of the kashrut supervising authority to insure that no Orlah or unredeemed fourth year grapes are used in kosher wine. The laws of Orlah apply both in the land of Israel and outside of it. Fourth year grapes, according to most authorities are holy only is they grew in the land of Israel.

 

Organic Wine

Usually refers to wines produced from grapes grown without the use of synthesized fertilizers, herbicides or pesticides. Sulfur is still used in the fermentation process, but in minimal amounts.

 

Oxidized

Lacking freshness, flat or stale in aroma and flavor. On the one hand you must expose the wine to oxygen so it will release its aromas and flavors. On the other hand, once you do that the oxygen will rather quickly deaden all the wonderful aromas and flavors it released. This is a major conundrum for wine drinkers. One solution is use a vacuum bottle sealer. You decant what you want for that sitting, and vacuum seal the rest. Some have found that refrigerating slows down oxidation, although you have to let the wine warm up in the decanter or glass and it will take quite longer than usual to open up. Perhaps the best solution is to share your wine with your friends so there are no leftovers to oxidize.

 

 

 

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Palate

Different sections of taste in the mouth. As a wine travels through the mouth, it first contacts the front palate, then the middle palate and finally the back palate, all which can process different tastes, such as sweet, sour and bitter.

 

Pip

Another term for grape seeds.

 

Private Reserve

Winemaker’s term for their top cuvee, often produced from selected vineyards.

 

 

 

 

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Rabbanut

In Israel, an office of local or national Rabbis. Americans with their long tradition of separating the state from religious life often don’t know what to make of the Israeli Rabbinical system. In Israel, as in many other nations, the state has an official religion. It is Orthodox Judaism. Most Israelis are not orthodox, (although the majority participate in some level of traditional observance) but Orthodox Judaism is still the state’s official religion. Rabbinic positions are not connected to synagogues but rather to townships, neighborhoods, cities, rural districts and of course the State of Israel itself. There are two chief rabbis for the State of Israel, one Sephardic and the other Ashkenazi. Similarly every city, town or neighborhood may have an assigned Rabbi whose salary is paid (one way or another) by the government. Usually, rabbis on the municipal level have numerous responsibilities for supplying things which religious or traditional Jews require to practice Halacha. This includes kosher foods. Thus the city rabbis are charged with providing kashrut supervision to local factories, caterers and restaurants. In a large city or rural district, the rabbis control an organization tasked with supplying the religious needs of the population. Such an organization is called a Rabbanut. A Rabbanut is legally both obligated and entitled to supply Kashrut supervision to any business in the area of its jurisdiction that is willing to follow all its instructions. Similarly, the Chief Rabbinate of the State of Israel (known the Rabanut Harashit) may provide Kashrut supervision to any business anywhere in the country. Rabbanut supervision often suffices for those orthodox Jews who are positively aligned with the ideas of Zionism and Modernity. The ultra-orthodox or Haredi communities prefer to rely of independent kashrut supervising authorities known as Badatzim.

 

Reiya

“Seeing” in Hebrew. This term refers to a custom practiced in some Hassidic Ultra-orthodox communities that forbids a wine if it has been so much as seen by a non-Jew, prior to being cooked. This is a very problematic stringency with no basis in Jewish Law. Nevertheless it is practiced by some communities. We have found that European Kashrut Supervising Authorities are more likely to take this stringency into account than their compatriots in Israel or America.

 

Robust

Full-bodied, powerful, heady

 

Rough

Biting, unpleasant associated with elevated levels of tannins.

 

Round

Smooth and well-developed flavor, without rough edges.

 

 

Rose

French for “pink wine,” See “Blush.”

 

 

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Shimshon

A wine growing region in Israel. It is located in the foothills of the Jerusalem Mountains and on the lower plains between the hills and the Tel Aviv area. This area is named for the Biblical Samson who was active there. Samson, being a Nazirite, was never allowed to drink wine. This may have something to do with the rather lackluster quality of the grapes grown there. Others will claim that it has to do with the mild winters and moist humid summers. In general noble grapes need sharp temperature changes between winter and summer and even between day and night to bring out their best qualities. The wineries in this area almost always rely on grapes grown elsewhere for their fine wines.

 

Shomron

A wine growing region in Israel. This area is located in the northern part of the country not far from the sea coast, and it includes the southern slopes of Mt Carmel. In the early days of Zionism, The Baron Rothschild believed that this area was going to be a great wine making region. The Baron founded the towns of Zichron Yaakov and Binyamina as well as the Carmel wine company in that area. Over time the area became host to many of the major Israeli wineries. The altitude is not very high in most places. The winters are humid and the summers are hot. As a result many the grapes which grow there are not the finest (with the exception of some vineyards located high up on the slopes of Mt Carmel.)  The wineries of the Shomron must often rely on grapes cultivated in the Galil or the Golan for their better wines.

 

Silky

Wine with a smooth, sinuous texture and finish.

 

Shmittah

The sabbatical year. Once every seven years the Torah commands the farmer of the land of Israel to let his land rest from agriculture. The fruit which grows on its own is holy and is subject to numerous restrictions. Some farmers deal with the problem of the sabbatical year by selling their land to non-Jews which supposedly eliminates temporarily the holiness of the land of Israel, thus eliminating the holiness of the sabbatical year as well. Selling the land of Israel is usually done by the Israeli Chief Rabbinate on behalf of farmers who want their lands included. Others do not believe in the efficacy of the sale, and insist on other ways of dealing with the challenges of observing the sabbatical year. For more information see our essay “What’s Kosher in a Kosher Wine?”

 

Smoky

Aroma and flavor sometimes associated with oak aging in charred barrels.

 

Sour

Acidic or vinegary

 

Spicy

Having the flavors of mint, clove, cinnamon, anise or pepper.

 

Structure

The way wine is holds together. A good wine must successfully integrate components such like acidity, tannins, alcohol and other characteristics.

 

Sulfur or Sulfites

An anti-oxidant used in wine making process. It is required by law to indicate presence of sulfites in the bottle. Some people are sensitive to sulfites and should avoid wine.

 

Sweet

The level of sugar content in wine. Generally indicates the presence of residual sugar that was not converted to alcohol. Sometimes sugar may be added to an inferior wine to mask other less desirable characteristics.

 

 

 

 

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Tannins

Natural components of the grape found to varying degrees in the skins, seeds and stems of grapes. It is mostly prominent in red wines. It acts as a natural preservative and helps wine age. It creates a dry, puckering sensation in young red wines and mellows with aging.

 

Tartaric Acid

The principal acid in grapes and wine; contributes to taste and stabilizes color.

 

Terroir

A French term describing the interplay of soil, climate, topography and grape variety in a specific site which makes the wine from each site distinct. The French already stress the geographical location of the vineyards in their appellation system. However, wine appreciators who study terrior will note differences between one vineyard and the next even within a single area, and will supposedly be able to explain how each vineyard makes its unique qualities felt in its wine. Believers in the importance of terrior will prefer “single vineyard wines,” in which a single variety of grape from a single vineyard is used exclusively without blending or admixing. A single vineyard wine will give the greatest possible emphasis to the terrior of the vineyard and will generally have a strong single-minded quality about it. In France, the Burgundy region is most often associated with this wine making method.

 

Trumot uMa’asrot

Hebrew for “uplifted portions and tithes.” Torah law stipulated that any produce grown in the land of Israel is strictly forbidden and un-kosher until certain portions have been removed and given to the Priests, the Levites or the Poor. Today for a variety of reasons it is no longer possible to actually deliver the separated portions, although they must be separated anyway in order to make the produce permissible to eat. For a longer explanation of how things are done today see our essay “What’s Kosher in a Kosher Wine?” Obviously one of the functions of a Kashrut supervising authority in Israel is to insure that the uplifted portions and tithes are removed a processed properly.

 

 

 

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Vanilla

A scent imparted by aging in oak.

 

Varietal

A wine made from a single grape variety.

 

Velvety

Smooth and rich in texture.

 

Viniculture

The science or study of making wine.

 

Vin de Pays

Country wine. This is one of the French quality classifications.

 

 

 

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Yeast

The micro-organisms that convert sugar to alcohol and carbon dioxide during fermentation.