abboccato
off-dry, somewhat sweet
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Italiaanse termen voor proeven en studie. Ook Nederlands · Engels · Frans · Spaans. Uitleg in het Engels. Waar mogelijk gekoppeld aan het woordenboek.
off-dry, somewhat sweet
unripe, green
acidity
acidic, having excessive acidity
grape, berry
finishing, refinement
agronomist, an agricultural scientist
alcohol, especially alcol etilico
semisweet, demisec
bitter, a bitter liqueur
having a slightly bitter aftertaste
amber
ambered, turning brown
rich, complex, and balance
anise, licorice flavor
carbon dioxide
sulfur dioxide
vintage, year of harvest
anthocyanins
the process of drying grapes
harmonious, balanced, proportionate
aromatic. having a rich, usually floral, aroma
enrichment. increasing the sugar content of grape must
bone dry
taste, sample
blending of wines
autoclave, pressurized tank
autochthonous. native to the place where it is growing. indigenous
wine estate. a farm that grows grapes and produces its own wine
a winemaking firm that buys most or all of its grapes from growers
grape, berry
small wine barrel, typically made of wood and holding about 50 liters
white
wineglass, drinking glass
biodynamic
organic
bubbles
botrytized, affected by botrytis
wine barrel, normally made of wood and of any size but usually 200 liters or more
bottle
grape skin
hot
cinnamon
cellar, winery
winery cooperative
small wine barrel, typically made of wood and holding about 100 liters
characteristic. appropriate for the named grape variety, region, or wine style
farmhouse, rural wine estate
chestnut tree or wood
corkscrew
cherry red, also, a wine of that color
claret. a color on the border between a deep rosato and a light red
closure
classic, often used in reference to a historic wine region or a traditional style
hill
small hill
neck
topping up
color
packaging
consortium, especially of wine producers in a specific region
consumer
consumption
winery cooperative
cup, goblet, wide-mouthed wineglass
full-bodied
short. having little persistence in the mouth
leather
tasting, especially a formal tasting to evaluate wine
denomination, appellation, place-name
density
document that sets forth the rules and standards for wine production in a defined region
distributor
sweet
sweetening
golden
dosage. the liquid added to classic-method sparkling wine after disgorging for sweetening and topping up
effervescence
elaboration, processing, winemaking
elegant
enology, winemaking
enologist, winemaker
wine shop, wine bar
balanced
herbaceous, vegetal
extract. the components of a wine, apart from sugar, that would remain if all the liquid is evaporated
ethanol
label
labeling
hectare
hectoliter
farm, farmhouse, rural wine estate
sediment from the winemaking process. dregs. lees
fermentation
phylloxera root louse
filtered
filtration
elegant and harmonious
flowers
floral, reminiscent of the aroma of flowers
forcing. strengthening. causing unnaturally vigorous growth in a vineyard
fragrant, perfumed, aromatic, fruity
fresh, crisply acidic
effervescent. fizzy. exhibiting carbon dioxide bubbles in solution, but at a lower pressure than a fully sparkling wine
fruit
fruity
yellow
young, lacking maturity
alcoholic content, equivalent to proof in the U.S
garnet
spirit made by distilling grape pomace
grape bunch
taste, flavor
packing
the bottling process
bottled
planting, implantation
importer
intense
the aging process
aged
lightweight, low in alcohol
Note di legno da invecchiamento in botte, come tostatura, spezie o fumo
yeast
clarity
fortified, with added alcohol
the vineyard pest control strategy of using only biological means to combat pests, rejecting all chemicals except copper and sulfur
literally, guided struggle or reasoned fight. the vineyard strategy of using chemicals only when damage from pests and disease is imminent, rather than proactively on a routine schedule
integrated pest management. the vineyard strategy of using biological and chemical means in a coordinated plan to combat pests
maceration
carbonic maceration
maderized, oxidized
malolactic
trademark, brand
brick red
maturation, aging
mature
the method of fermenting sparkling wine in pressurized tanks and then transferring the wine into bottles under pressure. also called metodo Martinotti
the classic Champagne method of fermenting sparkling wine in the bottle in which it is sold
another name for metodo Charmat, especially in Piemonte
another name for metodo classico
vintage dated, usually referring to sparkling wine
minerals
varietal. a wine made from a single grape variety
soft and balanced, with barely detectable sweetness and low to normal acidity
grape must, juice for winemaking
noble rot, botrytis
black
new. a light-bodied red wine made for release soon after harvest
odor, aroma, smell
oxidized. having been adversely affected by contact with air
oxidation
pale yellow, straw colored
wine made using partially dried grapes to increase the alcohol and/or sweetness level
traditional high training of vines overhead
having a prolonged finish
heavy, overly alcoholic
full, full-bodied, rich
crushing, pressing
farm, rural wine estate
polyphenols
pulp, flesh
purple, crimson
pruning
the process of creating the second fermentation for sparkling wines
price
producer
perfume, aroma, nose
provenance, place of origin
quality
Note di quercia nel vino, spesso vaniglia, tostatura o spezie da botte
stem, stalk
yield
aftertaste
refermentation
literally, repassed. a wine whose alcoholic strength is increased and its complexity enhanced by combining it with the drained but still fermenting skins of a dried-grape wine to initiate a second fermentation
reserve. a wine of longer aging and usually higher quality than the norm for that style
robust, full-bodied
rosy, a pink or rosé wine
red
round, well-balanced with moderate acidity
ruby
sapid, flavorful, full-bodied
flavor
a style of white sparkling wine made in Franciacorta
disgorgement
chosen. selected, referring to grape bunches or individual berries hand-harvested for quality
dry
spacing, distances, density
sulfate
foam, effervescence
sparkling
structure
cork
soil
superior. a wine of a somewhat higher standard—most commonly slightly riper grapes—than the norm for that style
a collective brand name for a style of sparkling wine made by the metodo classico. using only Chardonnay, Pinot Bianco, and/or Pinot Nero. with a minimum of 15 months' aging on the lees. and made in a brut or drier style
Vino ricco di tannini, con sensazione di astringenza o struttura marcata
Composti astringenti soprattutto nella buccia dell'uva e nel legno. Danno struttura e potenziale di invecchiamento
the corking process
cork. closure. corked . affected by 2, 4, 6-trichloroanisole
mushroom cork
screw cap
estate
terrain, land, soil
type, style
actual alcoholic strength
potential alcoholic strength before any enrichment
potential alcoholic strength. the actual alcoholic strength that would be achieved if all sugars were fully fermented
still, not effervescent
grape
blend of grapes
vanilla
variety
old
velvety, soft and smooth on the palate
harvest
late harvest
vineyard
grape grower, vine dresser
vineyard, especially a large vineyard
literally, holy wine. a traditional wine style of Toscana characterized by an exceptionally long, slow fermentation of sweet juice from dried grapes in sealed barrels
pomace, marc
grapeseed
vinification, winemaking
wine
vinous, grapey, fresh and fruity like a young wine
violet, purple
vine
viticulturist, grape grower
viticulture
grape variety
lively. youthful, sometimes slightly effervescent
residual sugars
sugar