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A wine named from the sole or the principal grape variety from which it was made.
The characteristics of a specific grape variety. The characteristics of a wine that are attributable to the grape variety from which it was made.
Vin Délimité de Qualité Supérieure
This is a classification for French wine one step above Vin de Pays, and above the lowly Vin de Table. Many regions classified as VDQS are being upgraded to Appellation d'Origine Contrôlée, and so this classification is not often seen.
Vin de Pays
French term essentially meaning 'country wines'. This category lies below Appellation d'Origine Contrôlée and the rapidly disappearing Vin Délimité de Qualité Supérieure, but is distinctly superior to the lowly Vin de Table.
Vin de Table
This is the lowest category for French wine. By law such wines may not even declare grape varieties or vintage on the label. These are the wines that you still see dispensed by pumps en vrac at lowly co-operatives.
Vin Doux Naturel
A lightly fortified wine from the south of France where grape spirit is added before fermentation is complete. This kills the yeast causing the wine to be sweet due to the unfermented sugar.
An old French term that describes 'grey' wines that are in fact very pale rosés.
The name of the plant that produces the grape.
Should a wine taste of vinegar, then it has become infected. Acetic acid has been produced instead of alcohol. The wine cannot be salvaged and must be discarded. This normally occurs when sterilising has been done incorrectly or the wine has been in contact with the air for far too long.
A farm where vines are grown for producing wines.
The process of making wine from grape juice.
This can mean different things to different people. The 'vintage' simply refers to the year the grapes were grown. However, when referring to Champagne, a vintage wine is one that is made from grapes all grown in the year declared on the label, whereas a non-vintage wine is a blend of wines from several years.
A person who makes or sells wine. A wine merchant.
The science, cultivation and study of grape growing.
A vine species to which most of the world’s wine grapes belong
A tasting term for a wine that has too much acidity ranging from a vaguely sharp smell, to a horrible vinegar aroma and taste. Excessive levels of acetic acid produce an aroma resembling acetone (nail polish remover). In small quantities its presence can help lift the nose, but in excess it is unpleasant and a fault.
A small piece of equipment that measures the alcoholic content of a wine. See Wine Making Equipment for details.
The common name for ascorbic acid. It is an anti-oxidant helping to preserve wine.