This wealth of knowledge is provided to help the Yaldara drinker have a wider appreciation for the wine making craft. It is only through education that we can learn respect.
Acetic Acid
See Volatile Acidity
Acid
The crisp, zesty lift that acid lends a wine is essential to its enjoyment
and structure. Acids, mostly tartaric, malic and citric, play an important
role in a wine's brilliance of colour, in 'lifting' the aroma, and also
in the mouthfeel. The role of acid on the palate of a wine is to balance
the fruit richness (or sugar richness in the case of sweet wines), to
give it a vibrancy and a clean, dry finish. It helps to preserve the wine
and also works as a natural antibacterial agent. Wines with an excess
of acid (especially malic) tend to taste hard or sour on the finish. Wines
that lack acidity, ie. have a pH that is too high, will tend to taste
flat and have a dull appearance.
Alcohol
A natural by-product of the fermentation process, alcohol is formed, along
with carbon dioxide, as a result of yeast's interaction with sugar. The
riper the grapes are when harvested (and consequently the higher their
sugar levels), the higher their potential for alcohol. There are, however,
a number of occurrences in the winery that can affect the final alcohol
level of a given wine. Fermentation can be stopped prematurely by the
addition of sulphur to the fermenting wine, by adding alcohol (as in fortified
wines), or via a fine filtration. All these procedures will end fermentation
prematurely, leaving a trace of residual sugar (and hence potential alcohol)
in the wine. In a well-balanced wine, the alcohol content will be almost
imperceptible to taste. Typically, alcohol lends a certain sweetness and
roundness to a wine and, when out of balance, manifests itself as an obvious
hotness on the finish.
Aroma
Among some wine professionals, this term is used to identify the scents
associated with young wines, as opposed to the complex bouquet that develops
with bottle age. However, in much wine literature the two terms are used
synonymously to mean the fragrance of a given wine.
Astringent
Drying mouth-puckering effect of high levels of tannin and acidity in
the wine. Acceptable in moderate levels and desired in young, full-bodied
reds where the tannin content (resulting from extended maceration and
oak ageing) acts as a natural preservative in the wine. Astringency will
generally soften with bottle age.
Austere
A term used to describe wines that exhibit a certain restraint of flavour.
Such wines show a subtlety in the mouth that is closely linked to balance
and bodes well for the longevity of the wine. Most commonly observed in
cool climate cabernet sauvignon, Hunter Valley semillon and other whites
with firm acidity.
Balanced
A term used to describe a wine that has all of its characteristics - fruit,
acid, alcohol, tannin and oak - in equilibrium. It follows then that wines
described as 'out of balance' will have at least one of these characteristics
sticking out like a sore thumb.
Barrel
fermentation
Process whereby the wine is fermented in small oak barrels rather than
larger vats or in stainless steel. Most commonly associated with white
wine production, especially chardonnay, although some of Australia's better
reds, undergo partial barrel fermentation. Barrel fermentation encourages
a better integration of oak flavour, and white wines that undergo this
process tend to show less overt 'fruity' characters. This is a result
of the oak being permeable to the air and changes that take place during
the breakdown of the yeast lees.
Barrique
The traditional oak barrel of Bordeaux, the barrique holds 225 litres
of wine. It is taller and has thinner staves than the traditional Burgundian
piéce. The word barrique is now widely used around the world as a generic
term for wooden barrels.
Battonage
A French winemaking term used to denote the practice of lees stirring.
This process has a softening effect on the wine as well as adding an extra
element of flavour complexity.
Baumé
Measurement of the sugar level, and hence potential alcohol, in grape
juice prior to fermentation. One degree baumé roughly equates to 1% of
potential alcohol.
Body
No simple definition here, as 'body' is often equated with different elements
of a wine's composition. Alcohol strength, tannin, richness of flavour,
either of these, or a combination of all of them, can all be used to classify
a wine as full, medium or light bodied. The term 'body' is, in the case
of red wines, synonymous with weight of alcohol, tannin and flavour -
all taken into consideration. In regard to whites, the term 'full bodied'
is generally reserved for wood-treated wines, as these tend to be the
richest in flavour.
Botrytis
Botrytis cinerea, also known as noble rot, is a fungus that attacks ripe
grape bunches, especially in warm, humid conditions. Although feared by
producers of dry wines, it is often encouraged by producers of late harvest,
dessert styles. In such cases, the mould assists the winemaker by helping
to shrivel the berries, concentrate the sugar and flavour components of
the grape, while lending a spicy, honeyed, orange peel character to the
finished wine. While noble rot can add a zestiness to dry white wines,
it is totally detracting in red wines.
Bouquet
See Aroma
Broad
Wines described as 'broad' show a richness of fruit that tends to overpower
the acid in the wine. Such wines have a soft and somewhat oily texture
in the mouth.
Brown
muscat
See Muscat Blanc à Petits Grains
Brut
Used on sparkling wines to indicate a wine that is relatively dry, ie,
has not been liqueured too heavily.
Budburst
The time in middle to late spring when vines show growth activity after
their dormant winter state. This process is indicated by the appearance
of new leaf. In areas prone to frost, early budburst introduces the risk
of frost damage.
Cabernet
Franc
A red grape that makes similarly flavoured, although lighter and softer,
wines to cabernet sauvignon. It often exhibits a herbal, leafy characteristic
similar to that found in unripe cabernet sauvignon. Generally used for
blending with cabernet sauvignon, although some straight varietal wines
are made.
Cabernet
Merlot
A wine made by blending wine from Cabernet Sauvignon grapes and wine from
Merlot grapes. Cabernet sauvignon This is the chief red grape variety
of Bordeaux, in particular the areas of Bordeaux, the Médoc and Graves.
Cabernet typically produces full-bodied wines that can be long lived.
It sometimes exhibits a grassy, green-capsicum streak, like that seen
in sauvignon blanc, when grown in the cooler climes.
Carbonic
maceration
Fermentation technique in which uncrushed, whole bunches of grapes ferment
in an oxygen-free environment. This technique tends to produce light,
soft and fruity reds and is most famously utilised in the Beaujolais region
of France. Can also be a feature of premium pinot noir wines, both in
France and the 'new world', where whole bunches included in the ferment
means that a percentage of the wine has undergone CM.
Cedar
A resinous, aromatic characteristic bestowed on the wine by contact with
new oak. A very attractive aroma that is literally reminiscent of cedar
wood, and is most commonly associated with French oak and cabernet sauvignon
wines.
Chaptelisation
The practice of raising the potential alcohol of a given wine by the addition
of sugar, grape juice or grape juice concentrate.
Chardonnay
A white grape that produces an array of differing wine styles, from full-bodied,
heavily oaked wines, to more restrained (subtly flavoured) styles, through
to unwooded, dry styles. Chardonnay is also a principal component in the
making of Champagne.
Chenin
blanc
A white grape originating from the Loire Valley of France where it is
made into the great white wines of Vouvray and Anjou.
Cinsault
A red grape that produces a softer style of red wine. Still used in blended
reds, both cabernet- and shiraz-based.
Classic
dry white
Who knows? This is a generic term generally used by West Australian producers
to indicate a zesty dry white blended from semillon, sauvignon blanc and
sometimes a small quantity of chardonnay grapes, yet without any restrictions
on the title; again, who knows?
Clean
A wine that shows no technical or bacterial faults - no pongy characters.
Colombard
A white
grape used to make many white wines and yet rarely given any credit
on the wine label. In France, it is used as one of the grapes
from which Armagnac and Cognac are made.
Corked
A term used to describe a wine that has been spoiled by contamination
of the cork stopper. It is caused by volatile compounds in the cork resulting
in 'off' aromas and flavours in the wine. Tends to manifest itself as
a mouldy, wet hessian aroma (also likened to damp sawdust) and a bitter
stale character which dulls the fruit flavour. Microwaving corks is being
tested as a possible solution to the problem of corked wine.
Crouchen
A white grape variety that often makes serviceable, though
perhaps not great, wines.
Decant
To carefully pour, in one continuous stream, a bottle of wine into another
vessel (decanter). With mature red wines, this serves to drain the clear
wine away from the sediment that is the natural result of the ageing process.
With younger, full-bodied red wines it is sometimes used to help the wine
'open-up' (show all of its fruit character).
Doradillo
A white grape used principally for distillation into sherries and brandy.
Durif
A red grape variety that is increasingly popular in California, where
it is called 'petite sirah'.
Extract
Generally used in regard to red wines to denote the colour, flavour and
tannin extracted from the grape skins, pips and stalks during the maceration
process.
Filtration
Process by which the wine is passed through a filter to remove any lees,
leaving behind a brilliantly clear liquid. Some winemakers opt for no
or minimal filtration because they feel it can strip some of the flavour
from a wine.
Fining
The practice of clarifying a wine by adding a fining agent through the
top of the barrel. A substance that is heavier than the wine itself, such
as egg whites, forms on top of the wine then makes its way down through
the liquid, trapping any lees like a net and dragging them to the bottom
of the barrel or vat.
Fino
A very dry, refreshing style of sherry that generally exhibits a nutty
tang resulting from the thick film of yeast, flor, which grows on the
surface of the wine while it matures in barrel.
Fortified
The name given to wines made with an extra addition of grape alcohol.
This dose of alcohol kills off any micro-organisms, stops fermentation
(leaving a percentage of unfermented sugar) and of course raises the alcohol
level of the wine. Wines made in this way include ports, sherry, vermouth,
etc, and they generally weigh in at around 16-18% alcohol.
Free-Run
The juice that drains from the grapes prior to them being pressed, free-run
juice is generally the most prized grape juice. As most of the harsher
elements of wine, such as tannins, are derived from the grape skins, pips
and stalks, free-run juice tends to produce softer, more delicately flavoured
wines. Especially favoured in the production of high quality sparkling
wine.
Frontignac
See Muscat Blanc à Petits Grains.
Fruity
Wines that are rich in fruit flavour. Sometimes incorrectly used to denote
wines that exhibit some sugar sweetness. Dry sauvignon blanc and gewurztraminer
are fruity; late harvest, dessert wines are sweet.
Gamay
The red grape of the Beaujolais region in France. Gamey The smell of roasted
game meats that is sometimes exhibited by better red wines. When in balance,
such a character lends the wine a delicious complexity.
Generic
Wines labelled generically are labelled by their region or style rather
than their grape variety. That is, instead of titling a wine as a 'Coonawarra
Cabernet Sauvignon', you might name it simply 'Coonawarra'. Of course
to do this you would need to control how such a wine was made (and with
what grape varieties, etc) so that wine buyers would know what to expect
from a 'Coonawarra'. Such winemaking restrictions are extremely problematic
in wine producing countries such as Australia, where the process of experimentation
and exploration is far from over. In the older wine producing countries
of Europe, such as France and Italy, most wines are labelled generically.
Wines from the French region of Bordeaux, for example, are named by their
sub-region such as Médoc, Graves, Pomerol - generally with no mention
of grape variety. In Australia, America, and other parts of the world,
there has been a long history of ripping off French generic titling such
as Chablis, Burgundy, Hermitage, Champagne, and the like. These French
generic titles have been used to label wines that had little if anything
in common with those whose names they borrowed, nor even with each other.
As of 1997, thanks to an agreement between Australia and the EU, such
confusing labelling has ceased on Australian wines.
Green
Used to describe wines that have a hard acidic edge associated with excessive
malic acid. The term is also sometimes used in reference to certain red
wines, as a synonym for herbaceous. These reds, generally cool climate
wines made from cabernet sauvignon and/or merlot, can exhibit green capsicum,
asparagus, tinned pea or grassy characters. It might seem unusual to use
a colour to describe a taste or aroma but, apart from the fact these foods
are indeed green, such flavours seem to literally conjure up the colour
green in the mind of wine tasters.
Grenache
The world's second most widely planted black grape variety in Spain and
southern France, grenache produces a paler wine than most reds with a
tendancy to oxidise early, a certain rusticity and more than a hint of
sweetness. Grenache is capable of producing great wine, albeit a very
particular sort of wine.
Hard
Used to describe white wines with excessive acid and reds that have excessive
grape tannins that cause the wine to finish with a bitter, piquant edge.
Herbaceous
Used to describe both reds and whites that show a character
of freshly cut grass, herbs, asparagus and green capsicum (used interchangeably).
Mostly associated with sauvignon blanc and cool climate cabernet sauvignon.
Hermitage
A region in France that produces a full-bodied and long-lived red wine
from the shiraz grape. Used in the past on Australian wine labels generally
to signify a wine made from shiraz.
Jammy
The character of very ripe red grapes on the finished wine. Reminiscent
of homemade jam.
Lactic
acid
The main acid found in yoghurt and in sour milk, and one of the softer
acids that occurs naturally in grapes. In abundance, lends the wine a
soft, creamy mouthfeel. See Malolactic fermentation.
Lambrusco
A frothing, fruity, typically red wine, modern lambrusco is meant to be
drunk young. A central Italian varietal wine, lambrusco is based on the
eponymous red grape variety which is cultivated principally in the three
central provinces of Emilia: Modena, Parma and Reggio nell'Emilia. Most
lambrusco made today is a fairly anonymous standardised product made in
industrial quantities by large commercial wineries.
Late harvest
Grapes that are left on the vine for extended periods after ripening start
to raisin, that is, they start to lose the water component of their juice,
thus concentrating the sugar levels. Sweet, dessert-style wines that are
made from such grapes are sometimes labelled as 'Late Harvest'. See also
Botrytis.
Leathery
The complex aroma of leather is a positive attribute as long as it is
not the dominant characteristic of the wine. Often seen in Hunter Valley
and McLaren Vale shiraz, many Italian reds and high-alcohol Australian
reds with age.
Lees
Dregs left over in the winemaking process, consisting mostly of dead yeast
cells along with particles of grape pulp, skin, stalk and stem. Some premium
wines, mostly whites that have undergone barrel fermentation, are left
on lees (sur lie) and undergo lees stirring (battonage). Such lees contact
encourages malolactic fermentation and complexity of flavour in the wine.
It also tends to encourage a slower absorption, and better integration,
of oak characters by the wine in barrel.
Long
or length
The after-taste that a wine leaves in your mouth is one of the most important
quality indicators. Assuming the finish is in no way bitter or unpleasant,
the longer the taste lingers (described as the wine's 'length') the better.
The length of a wine can also be a good indication of its ageing potential,
ie. a long finish (again assuming that the lingering flavours are those
of sweet fruit as opposed to hard acid, alcohol, or bitterness) bodes
well for the wine's future development, although there are other factors,
such as balance and weight, that need to be taken into consideration here.
Maceration
Not to be confused with carbonic maceration. Maceration is a fundamental
process in red wine production where the crushed grapes are left in contact
with the skins, seeds and stalk particles for an extended period of time.
This allows the juice to extract the colour, tannin and flavour compounds
present (primarily in the skin of the grapes). Maceration can be done
pre, post and also during fermentation (where the heat of the ferment
aids in the extraction process). The juice of all grapes, with a few obscure
exceptions, is clear, and therefore there could be no such a thing as
a deeply coloured, red wine without maceration. Modern technology has
given us new methods for the extraction of grape skin compounds. One of
these is thermovinification, which involves the heating of grapes or must
prior to fermentation. This process serves to extract colour more speedily
and is handy for commercial wines. However, it is not used for fine wine
production where maceration remains the preferred process of extraction.
Malbec
A red grape capable of producing deeply coloured and flavoured wine, although
it is generally at its best when blended with cabernet or shiraz. In these
cases it tends to add richness and softness to the blend.
Malic
acid
Along with tartaric acid, malic acid is one of the most abundant grape
acids. It is to be found in nearly all fruits and at its most overt in
green apples where the tart, hard characters of this acid are most apparent.
In grapes, malic acid tends to be most prevalent in unripe berries and
breaks down as the grape ripens. In the production of red wines, certain
whites, and sparkling wine in general, malic acid levels are further reduced
via malolactic fermentation.
Malolactic
fermentation
A secondary fermentation, occurring after (or more rarely simultaneously
to) primary fermentation. Whereas the first fermentation involves yeast
at work converting sugar into alcohol, malolactic fermentation involves
the work of lactic bacteria that converts malic acid into the softer lactic
acid. This process not only serves to soften wines with excessive acidity,
but also adds an extra dimension of flavour richness.
Malvasia
In its various forms, white and red, dry and sweet, malvasia is one of
Italy's most widely planted grapes. It produces characterful wines high
in alcohol and residual sugar. Most are deeply coloured whites but some
are usually light reds.
Marsanne
Originating in northern Rhône, marsanne is an increasingly popular white
grape variety. It is earning itself a reputation as a full-bodied, characterful
varietal or a blending partner for more aromatic, acid varieties.
Mataro
A synonym for mourvèdre.
Merlot
The black grape variety popularly associated with the great wines of St-Emilion
and Pomerol, is Bordeaux's most planted variety and has been enjoying
popularity elsewhere. Its early maturing, plump lush fruitiness provides
a more obvious complement to cabernet sauvignon's attributes than the
cabernet franc.
Moscato
The finest muscat grape variety in Italy, moscato bianco is ancient and
versatile. Wines called moscato are produced all over the country. The
majority of these are low in alcohol and at least lightly sweet.
Mourvèdre
(often called mataro)
Produces a red wine useful for blending. Mourvèdre's thick-skinned berries
produce wines of good colour and flavour. However, it can be very tannic
on its own. It is one of the most important grape varieties in Spain.
Muscadelle (Tokay) A white grape from Bordeaux in France, where it is
one of the grapes responsible for sweet white wines. In Australia muscadelle
is used to make the great fortified 'tokay' wines.
Muscat
See Muscat Gordo Blanco or Muscat Blanc à Petits Grains.
Muscat
Blanc à Petits Grains, Frontignac, Brown Muscat
The oldest and noblest grape of the muscat family. Its berries as the
name suggests are particularly small. This variety is grown all over the
world with a variety of different skin colours and produces wines from
low alcohol fizzy wines to the dark brown fortified muscats.
Muscat
Gordo Blanco
Another name for Muscat of Alexandria
Muscat
of Alexandria, Muscat Gordo Blanco
Generally considered to be inferior to muscat blanc à petits grains, wines
made from this sort of muscat tend to be strong, sweet and unsubtle. In
Australia it is widely planted and can be called Lexia.
Must
The mixture of grape juice, pulp, skins, stems fragments, and pips that
is the result of grapes that have passed through a crusher. Generally
used to refer to this mixture prior to, or during fermentation, after
which it is called wine.
Nebbiolo
Nebbiolo, is a great black variety responsible for some of the finest
and longest lived wines in Italy. Confined and native to the Piedmont
region in the north west, it is a most distinctive and distinguished vine.
Noble
Rot
The more traditional and romantic term for botrytis. Australian late harvest
wines that have been affected by this fungus are sometimes labelled noble
semillon or noble riesling, depending from which grape variety they have
been made.
Nose
The scent of a wine. See Aroma.
Oak
The type of wood used to produce the barrels in which certain styles of
wine are fermented and matured. The term 'oak' is also used to denote
the flavour that such wines receive via their contact with wood.
Oloroso
Richer flavoured, darker coloured sherry. Used on commercial Australian
sherry to indicate a sweeter style of sherry.
Oxidised
Wines spoiled by excessive contact with oxygen are described as 'oxidised'.
Oxidation represents a threat to wine quality as soon as grapes are crushed,
and perhaps beforehand if there is a high proportion of broken berries.
It is most notably a problem with white must where contact with oxygen
will cause a browning of the colour and instil unwanted flavour characters
(much in the same way as an apple will brown soon after being cut). This
problem is overcome via the addition of small amounts of sulphur after
crushing and the use of refrigeration in the winery. With certain wine
types, most notably fortified wines and Hungarian tokai, oxidation is
encouraged, and with some chardonnays and certain red wines, gentle, controlled
oxidation is used to add complex characters to the wine and increase its
ageing potential.
Palomino
A white grape from Spain which in Australia is generally used, alongside
its look-alike pedro ximinez, in the production of fortified wines, especially
sherry.
Pedro
Ximinez
A white grape originally from Spain used to produce bulk wines or fortifieds,
mostly sherry. See also Palomino.
pH
The measurement of a wine's hydrogen ion, and therefore acid, concentration.
The lower the pH (0-14) the higher the acidity. Neutral liquids such as
water and blood have a pH of around seven, very strong acids have a pH
around zero and a powerful alkali will have a pH of around 14. Acid solutions
have a pH less than seven and alkaline solutions have a pH more than seven.
Most wines have a pH ranging between three and four. The pH scale is logarithmic,
that is, a wine with a pH of three will have ten times the acid level
of one with a pH of four.
Pinot
Grigio (Pinot Gris)
Pinot Grigio is a widely disseminated white vine variety that can produce
soft, gently perfumed wines with more substance and colour than most whites,
which is what one might expect of a variety that is one of the best-known
mutations of pinot noir.
Pinot
Meunier
The third grape of Champagne; the small plantings of pinot meunier in
Australia are also generally used in the production of sparkling wines.
Pinot
Noir
Pinot noir is the grape variety wholly responsible for French red burgundy.
Unlike cabernet sauvignon, which can be grown in all but the coolest conditions,
pinot noir demands much of both vine grower and wine-maker. It is a tribute
to the unparalleled level of physical excitement generated by tasting
one of Burgundy's better reds that such a high proportion of the world's
most ambitious wine producers want to try their hand with this capricious
vine.
Pressings
In Australia this term is used on red wine labels to indicate a wine made
from a heavier pressing of red grapes (sometimes via a basket press).
This more powerful pressing extracts more colour and astringent characters
from the grapes and as a result the wine is generally richer and more
tannic (see Tannin and Wine Press).
Puncheon
A large oak barrel that holds 450 or 500 litres of wine. The bulky size
of such vessels makes them difficult to move, and the increased wine to
oak ratio means that little if any oak character is imparted. For these
reasons Australian winemakers prefer smaller barrels (such as barriques
or hogsheads) when oak character is desired, and stainless steel when
it is not. Stainless steel fermentation also has the advantage of temperature
control.
Racking
The process of siphoning off the clear wine from the sediment that has
settled in the bottom of the wine barrel.
Rancio
A tasting term that is used to describe a highly desirable characteristic
of fortified wines that have undergone extended barrel maturation. In
Australian wines, it is at its most pronounced in the better muscats and
tokays of north eastern Victoria. Best described as a rich nutty, burnt
butter character that is integrated with the unctuous sweetness and Christmas
pudding-like complexity of such muscats and tokays. Also typical of high-quality
port, Cognac and madeira.
Residual Sugar
Unfermented sugar present in the finished wine. In moderate quantities,
such as those found in many Australian aromatic white wines, residual
sugar is not perceived as an overt sweetness by the taster, but rather
grants the wine an added richness and viscosity in the mouth.
Riesling
Riesling is the great white wine grape variety of Germany and could claim
to be the finest white grape variety in the world on the basis of the
longevity of its wines and their ability to transmit the characteristics
without losing riesling's own inimitable style. Its name has been considerably
debased by being applied to a wide range of white grape varieties of varied
and often doubtful quality.
Rousanne
A white grape variety that owes its name to the russet colour of its grapes,
rousanne's chief attribute lies in its haunting aroma, akin to a refreshing
herb tea, together with acidity that allows it to age.
Sangiovese
A red grape variety, sangiovese is particularly common in central Italy,
accounting for 10% of all Italian vineyards.
Sappy
Slightly resinous, grassy character most commonly found in high quality
pinot noir. This desirable trait derives from grape stalks that have an
impact on these wines due to partial whole bunch fermentation often utilised
in their production. Sometimes used to describe the leafy character in
cool climate cabernet sauvignon or merlot wines and the resinous character
of certain types of oak on young wines.
Sauvignon Blanc
A white grape variety typically used to produce a pungent style of dry
white wine. The intense 'grassy' character of some of these wines, sometimes
described as 'asparagus', 'green pea' or even cat's urine by tasters,
makes this a love or hate variety.
Semillon
Semillon is the world's most planted white grape variety, due mainly to
its predominance in Bordeaux and much of the southern hemisphere. The
grape's versatility, combined with its hardy plant growth, makes semillon
an especially productive vine, which no doubt accounts for its widespread
popularity and planting.
Shiraz
(Syrah)
A red grape variety that has been grown for centuries in the Rhône Valley,
where shiraz (syrah) is renowned for producing some of France's richest,
noblest red wines. The peppery, spicy, warm-grown Shiraz is capable of
dignified ageing for decades. Its luscious fruit and adaptable vine has
seen Shiraz survive successfully in many locations, including South Africa,
California, but most notably, in Australia. It is the most widely planted
red grape variety in Australia.
Solera
A vatting system used in the production of certain fortified wines, most
notably sherry. Barrels of wine are stacked on top of each other to form
a pyramid. Wine for bottling and sampling is taken from the ground level
of the solera and these lower barrels are then topped up from the next
layer above them, and this layer is then topped up from the level above
it and so on. Any new, younger wine is stacked on top of the solera. This
complex and laborious system of blending means that the oldest, on average,
more mature wine is always in the lowest barrels and hence in the bottle.
Sparkling red/sparkling
shiraz
A uniquely Australian style of wine, the best examples of sparkling shiraz
are richly flavoured and soft with a delicate sweetness. They can be very
long lived and are traditionally drunk on Christmas Day.
Spatlese
A German term which denotes a late harvest, riper style of wine. It's
not necessarily sweet, but in Australia it is nearly always so. It is
not as sweet as auslese.
Structure
The impression of volume or form that a given wine leaves in the mind
of an experienced taster. It might seem odd that a liquid should be described
in the architectural language of shape but tasters need to make use of
such language in an attempt to capture the balance, or lack of it, in
any given wine. A red wine that exhibits a balance of all components,
when in its prime drinking period, will appear supple and spherical (the
mark of quality wine).
Sur
Lie
French for 'on lees'. A winemaking process whereby the wine is left in
extended contact with particles of grape pulp, skin, stalk, stem and dead
yeast cells. See
Lees.
Sylvaner
A white grape that produces a bland wine used mostly for blending. Of
minimal importance.
Syrah
See Shiraz.
Tannin
An organic substance concentrated in the grape skins, pips, and stalks
of the grape. Oak tannins can also be absorbed into a given wine via oak
maturation. It is mainly evident in red wines and makes its presence known
through a chalky dryness in the mouth. Apart from giving the wine this
added astringency, tannin functions as a preserving agent. Still unsure?
Try chewing on a grape pip.
Tarrango
A hybrid red grape developed by Australian researchers from a cross between
touriga and sultana. Can be made into a light red.
Tartaric
Acid
The most important acid, in terms of winemaking, naturally occurring in
grapes. Tartaric
acid is vital, not only in the flavour of a wine but also in its vibrancy
of colour and its role in maintaining this colour with bottle age. Young
tannic reds can seem hard and angular as can whites with high acidity.
Sweet wines tend to have a round and heavy mouthfeel although again, if
well balanced with lively acidity, will appear deceptively ethereal on
the palate. Length of flavour and mouthfeel are both facets of a wine's
structure.
Traminer Riesling
A blend of traminer and riesling.
Trebbiano
A white grape generally used to make cask wine or cheap sparkling. Lends
itself well to distillation due to its neutral flavour.
Ullage
The gap of air between the cork and the liquid surface in a bottle of
wine is called the ullage. As a given wine ages, the ullage increases.
A reasonably high ullage level is a fairly reliable indicator of the soundness
of a mature wine. At the very least this indicates that the cork has remained
sound. In very old wines, a large ullage is acceptable, and to be expected,
as long as it has not dropped below the curved shoulder of the bottle.
Ideally speaking, however, the ullage level should remain in the neck
of the bottle and some experienced drinkers claim that when a wine's level
has reached the base of the neck, it is time to pull the cork.
Varietal
A wine that is titled with the predominant grape variety(ies) from which
it has been made. Eg 'chardonnay'.
Vat
A vessel for wine storage and maturation. Sometimes used in Australian
wine labeling as in the case of 'Tyrrell's Vat 47', where it is simply
a brand name.
Verdelho
A white grape variety principally grown on two islands - Portuguese Madeira
and Australia. In the former, Verdelho is used to produce fortified wine.
In Australia, Verdelho generally produces rich, full bodied, fruity white
table wines best consumed within three years of harvest. Vinification
The process of making wines from grapes.
Viscous
The round mouthfeel perceived by the taster especially in regard to sweet
wines and, less commonly, richly flavoured wines that have undergone extended
barrel maturation.
Volatile Acidity
Generally used in reference to acetic acid, although there are a few other
acids that are also volatile such as lactic, succinic, among others. VA
can be beneficial to a wine in small amounts when it is said to lift the
aroma and flavour of a wine and lend it a certain complexity. This 'lift'
is of most benefit to rich and tannic red wines (Penfolds Grange is an
example that is often cited) and sweet, late harvest wines rely on a level
of VA to balance their unctuous sweetness. Small quantities of acetic
acid are a natural by-product of the fermentation process. However, if
the finished wine comes into prolonged contact with air, a bacteria known
as acetobactor causes a reaction between the alcohol in the wine and oxygen
to produce markedly higher levels of acetic acid. An excess of such VA
leads to the wine being spoilt. It is generally detected by the taster
as an aroma of vinegar or nail polish remover (ethyl acetate is produced
contemporaneously with an increase in acetic acid) and a sour, thin flavour
on the palate. Such wines are described as having excessive volatility.
Volatility
An excess of volatile acidity.
Wine
Press
A crushing device used to press grapes and drain away the grape juice
from solids such as skins, pips, etc.
Xynomavro
Red grape widely planted in Greece. Even in the warm to hot climates in
which it is grown it can produce wines with the colour, acid and tannin
structure to age well.
Yeast
An organism, either wild or cultured, that is a vital component of the
fermentation process. Wine yeast 'consumes' sugar as an energy source
and the by-products of this activity are alcohol and carbon dioxide. This
reaction is known as fermentation and the resulting liquid; wine. But
you already know that don't you.
Zinfandel
A red grape variety from which it is possible to make a wide variety of
wines, as is the case in California, where it is made into cask wines,
full-bodied reds of extremely high quality and pinky coloured Rose-style
wines. In Australia, this variety is mostly grown in Western Australia.