AOC
Wine Law
Appellation d'Origine Contrôlée; highest French designation of origin; regulated production rules.
Wine glossary
The terms you meet on our product pages, explained in brief. You will also find them right next to the matching value in every wine's data sheet.
A
Acidity
Data sheet
Fruit acids (tartaric, malic acid) give wine freshness, liveliness, and shelf life.
Agglomerated cork
Closure
Cork made from compressed cork particles, with a disc of natural cork at both ends — only these touch the wine. Cheaper and more consistent than whole natural cork, intended for wines with medium aging potential.
Aging
Data sheet
Care of the wine after fermentation until bottling: in wooden barrels, steel tanks, or other containers.
Aroma
Tasting
The scents of a wine, categorized by origin: primary from the grape (fruit, blossom), secondary from fermentation (yeast, bread), tertiary from aging in barrel and bottle (nut, leather, tobacco). Primary aromas dominate in young wines.
Assemblage
Cellar
The blending of the finished wine from individually aged batches: different grape varieties, vineyard sites, barrels, or vintages. A core craft in Bordeaux and Champagne, where a consistent house style is created from dozens of base wines. The result is called a cuvée.
Astringency
Tasting
A puckering mouthfeel caused by tannins. Typical for young red wines; decreases with maturity.
Auslese
Wine Law
German Prädikat wine made from fully ripe grapes, where unripe and damaged berries are sorted out; botrytized berries may be included. The must weight is higher than that of a Spätlese. Usually produced with residual sweetness, but dry Auslese wines also exist.
B
Balance
Tasting
Harmony of all sensory elements (fruit, acidity, tannin, alcohol, sweetness). No element dominates. The highest quality criterion in wine assessment.
Barrique
Maturation
225-liter oak barrel; standard in Bordeaux; imparts vanillin, spice, tannin.
Beerenauslese
Wine Law
German Prädikat wine made from botrytized individual berries. Concentrated, sweet, with noble rot aromas.
Biodynamics
Vineyard
In viticulture, a holistic approach based on the principles of anthroposophy. In addition to ecological methods such as avoiding synthetic pesticides, specific preparations made from minerals, plants, and manure are applied according to a lunar calendar. The winery is viewed as a closed organism. Certification is provided by independent associations such as Demeter.
Body
Tasting
Fullness and weight in the mouth; light to heavy; determined by alcohol and extract.
Botrytis
Vineyard
The fungus Botrytis cinerea. On ripe berries and in alternating humid weather, it becomes the desired noble rot; on unripe berries or during continuous rain, it becomes gray rot, which spoils the harvest. The same fungus, two opposite results.
Bouquet
Tasting
The scent that a wine only develops through fermentation and aging — i.e., the secondary and tertiary aromas. To be distinguished from the aroma that the grape itself brings: a young wine has a lot of aroma and little bouquet, a matured one the opposite.
Brettanomyces
Wine fault
Controversial yeast in wine; produces ethylphenols (4-EP, 4-EG). Causes 'Brett' character: leather, barnyard notes, mouse. In low amounts, appreciated by some consumers as a sign of complexity. Controlled by SO2, lysozyme, hygiene.
Brut
Taste
For sparkling wines, the driest category: maximum 12 grams of residual sugar per liter. Brut wines taste tart and mineral, without noticeable sweetness. The term originates from Champagne and is used internationally for Sekt, Prosecco, and other sparkling wines.
Bâtonnage
Cellar
The regular stirring of the yeast sediment in the barrel or tank during aging. The dead yeast cells release aromas and texture, making the wine appear creamier and fuller. Common especially for white wines, classic for barrel-aged Chardonnay.
C
Capsule closure
Closure
Cap made of aluminum or plastic that is pressed or screwed directly onto the bottle neck and seals the bottle itself. Not to be confused with the decorative capsule over a cork. Found primarily in small formats like the 0.25-l bottle.
Carafe-pouring
Tasting
Pouring a young wine into a wide carafe so that it gets air: closed aromas open up, taut tannins feel softer. Unlike decanting, it is not about the sediment, but solely about the oxygen.
Cava
Sparkling wine
Spanish sparkling wine made using the traditional bottle fermentation method, produced primarily in Catalonia. The minimum aging on the lees is nine months, for "Reserva" at least 18 months. Typical grape varieties are Macabeo, Parellada, and Xarel·lo. Cava is subject to strict quality regulations and is a protected designation of origin.
Champagne
Sparkling wine
Sparkling wine from the Champagne region with a second fermentation in the bottle. Only wine from the demarcated area may be called this; the same process elsewhere results in Crémant, Cava, Franciacorta, or Winzersekt. At least 15 months of aging on the lees, three years for vintage.
Chaptalization
Cellar
Addition of sugar to the must to increase the alcohol content of the finished wine — not to sweeten it: the sugar ferments completely. In the EU, only allowed in cooler growing zones and only up to set limits; not allowed at all for Prädikatswein.
Charmat method
Cellar
Sparkling wine process where the second fermentation takes place in a large pressure tank instead of in the bottle. Faster and cheaper than bottle fermentation; the perlage is stronger and fades faster, but the fruit of the grape variety remains more distinct. Typical for Prosecco.
Clone
Vineyard
Genetically identical propagation of a grape variety through selection for specific characteristics.
Cold maceration
Cellar
Soaking the mash at cool temperatures (5–10 °C) before fermentation. Extracts fruit aromas and anthocyanins without tannins. Pinot Noir specialty.
Cork
Closure
Collective term for the cylindrical bottle closure — made of one piece of natural cork, pressed cork particles, or plastic. The word alone does not say which type is present; there is a separate entry for pure natural cork.
Cork taint
Wine fault
A wine that smells or tastes corky has been contaminated by trichloroanisole (TCA) — a substance that can arise from mold in cork production. The aroma is reminiscent of a musty cellar or wet cardboard. Even tiny amounts of TCA make the wine undrinkable. Affected bottles can be claimed.
Crown cap
Closure
Metal closure with a serrated edge that is attached by pressing onto the bottle opening. Crown caps are primarily used for beers and sodas, but in the wine industry also for some sparkling wines and semi-sparkling wines as an inexpensive alternative to natural cork or capsules.
Cru
Wine Law
French for vineyard site or growth. What the levels mean depends on the region: in Burgundy, Grand Cru is above Premier Cru, whereas in the Médoc, Premier Cru Classé is the highest level. A 'Cru' term without a designation of origin therefore says little.
Crémant
Sparkling wine
Sparkling wine with carbonation from a second fermentation, produced according to the Champagne method, but outside the Champagne region in France or in other EU countries (e.g., Crémant d'Alsace, Crémant de Bourgogne). The minimum pressure is 3.5 bar, and bottle aging lasts at least nine months.
Cuvée
Cellar
The finished blend — a wine made from several grape varieties, sites, or vintages. In Champagne, 'Cuvée' additionally refers to the first, finest juice of the pressing and often the top wine of a house. The process of blending is called assemblage.
D
DIAM
Closure
Closure made of finely ground cork that is cleaned of off-flavors and re-pressed. The goal is reliability: cork taint is considered practically impossible, and oxygen permeability can be specifically adjusted via the design.
DOC
Wine Law
Denominazione di Origine Controllata; Italian designation of origin; regulated grape varieties and methods.
DOCG
Wine Law
DOC with guarantee; highest Italian quality level; strict controls; e.g., Barolo, Brunello.
Decanting
Tasting
Pouring a matured wine off its sediment: the bottle is handled calmly until the sediment remains behind. It is about clarity, not air — old wines tolerate little of it. For aerating young wines, there is carafe-pouring.
Disgorging
Cellar
Removal of the yeast plug (deposit) from the bottle neck of sparkling wines after aging on the lees. Accomplished by briefly freezing the bottle neck; followed by dosage.
Dosage
Cellar
Addition of liqueur solution after disgorging in sparkling wine. Determines residual sweetness (Brut, Demi-Sec, etc.).
Double Magnum
Storage
3 liters, i.e., the content of four standard bottles. The name is common in German usage and in Bordeaux; in Champagne and Burgundy, the same volume is called Jeroboam. Large bottles age more slowly because the same amount of oxygen under the closure is shared by more wine.
Drinking maturity
Storage
A wine has reached drinking maturity when its flavor components – tannins, acidity, fruit, and extracts – have found a balanced relationship with each other. For light white wines, this can be the case a few weeks after bottling; for tannin-rich red wines or sweet wines, often only after months or years.
Dry
Taste
Up to 4 g/l residual sugar. If the total acidity is at most 2 g/l lower, up to 9 g/l is permitted. Dry is the standard for most red and white wines: the sweetness recedes behind fruit and acidity.
E
Eiswein (Ice wine)
Wine Law
German Prädikat wine made from grapes that are harvested and pressed while frozen at at least −7 °C. The water remains as ice, the must is correspondingly concentrated. The result is very sweet with striking acidity — and usually surprisingly low in alcohol, about 6 to 10% vol.
Extra Brut
Taste
Sparkling wine category: very dry, 0–6 g/L residual sugar. Stricter than Brut; for connoisseurs; less dosed than standard Brut; high acidity is defining; increasingly popular with Champagne enthusiasts.
Extra Dry
Taste
Sparkling wine category: 12–17 g/L residual sugar; paradoxically sweeter than Brut. Traditionally popular for Prosecco; mild-harmonious palate; slightly sweet style; accessible for beginners.
Extract
Tasting
The sum of non-volatile components: glycerin, sugar, acids, phenols. Provides body.
F
Filtration
Cellar
Mechanical clarification of the wine before bottling. From coarse to sterile; depth filtration, membrane filtration.
Fining
Cellar
Clarification of the wine using additives that bind to cloudy particles and sink with them. Bentonite (a clay mineral), egg white, gelatin, or pea protein are used. For vegan wines, only plant-based or mineral agents are suitable; nothing of these remains in the finished wine.
Finish
Tasting
Aftertaste and length of a wine on the palate after swallowing. A long finish is considered a mark of quality.
Franciacorta
Sparkling wine
Italian sparkling wine from Lombardy on Lake Iseo, DOCG since 1995. Second fermentation in the bottle, at least 18 months on the lees, significantly longer for vintage wine. Considered Italy's most sophisticated sparkling wine region.
G
Glass stopper
Closure
Closure made of glass with a sealing ring that seals the bottle in a taste-neutral way. It imparts nothing to the wine and excludes cork taint, but is expensive and therefore found primarily in high-quality white wines. Known under the brand name Vinolok.
Grand Cru
Wine Law
In Burgundy and Alsace, the highest vineyard level, awarded to individual, specifically named vineyards. In Champagne, however, Grand Cru refers to entire municipalities instead of individual sites; in Saint-Émilion, it is a comparatively broad category.
Granite
Vineyard
Acidic, lean weathered soil that warms up quickly and drains water rapidly. Typical for the Beaujolais Crus, Galicia, and parts of the northern Rhône. Considered the opposite of limestone: the wines often appear tighter and cooler.
Großes Gewächs
Wine Law
The dry top quality of the VDP from a single vineyard classified as GROSSE LAGE — a classification of the winegrowers' association, not a legal Prädikat like Kabinett or Spätlese. Hand-harvesting, significantly limited yield, and a late release are mandatory; the abbreviation GG is on the label.
H
Hand-harvesting
Vineyard
Harvesting by hand instead of with a mechanical harvester. It allows selecting grape by grape and sorting out rotten ones, and is gentler on the harvest; it is mandatory for high-quality Prädikat wines anyway. Significantly more expensive than machine harvesting.
I
IGT
Wine Law
Indicazione Geografica Tipica; Italian wine designation below DOC; Super Tuscans are often IGT.
J
Jeroboam
Storage
Large bottle whose content depends on the region: 3 liters (four standard bottles) in Champagne and Burgundy, 4.5 liters (six) in Bordeaux. A look at the liter specification is therefore worthwhile. For the 3-liter bottle, 'double magnum' is also common in German.
K
Kabinett
Wine Law
The lightest of the six German Prädikats, made from fully ripe grapes with the lowest prescribed must weight. The style ranges from dry to off-dry to fruit-sweet — in the Mosel, the fruit-sweet Kabinett is the classic. Usually lower alcohol.
L
Limestone soil
Vineyard
Soil with a high proportion of calcium carbonate, defining for Champagne, Burgundy, and Chablis. Limestone holds water in dry phases and releases it slowly; the wines often appear taut and acidity-driven. In the Mosel, slate dominates instead.
Loess
Vineyard
Fine-grained, wind-deposited sediment with high water retention and good nutrient supply. Widespread in Rheinhessen, the Palatinate, and the Wachau. The wines are usually lush and fruit-driven, less taut than on limestone or slate.
Luscious
Taste
Wines made from grapes from which the noble rot Botrytis cinerea has extracted water — leaving behind sugar, acidity, and aroma in high concentration. This includes Auslese, Beerenauslese, and Trockenbeerenauslese, as well as Sauternes. The grapes are often harvested berry by berry, which explains the effort and price level.
M
Maceration time
Cellar
Time that grape must is in contact with the berry skins. Red wine: several days to weeks for color extraction. Macération carbonique: whole berries. Orange wine: weeks.
Magnum
Storage
1.5 liters, the content of two standard bottles. The format is considered particularly good for storage: the same amount of oxygen under the closure is shared by twice the amount of wine, so the wine matures more slowly and evenly.
Malolactic fermentation
Cellar
Also biological acid reduction: lactic acid bacteria convert the harsh malic acid into milder lactic acid. The wine appears softer and rounder, but loses freshness. The rule for red wine, a stylistic decision for white wine — Riesling, for example, usually remains without it.
Mash fermentation
Cellar
Fermentation of berries, skins, and seeds together; extracts color and tannin for red wine.
Medium sweet
Taste
Above the semi-dry limit up to 45 g/l residual sugar. The sweetness clearly defines the taste without the wine appearing heavy — good with spicy cuisine and desserts with fruit.
Minerality
Tasting
Taste impression of stone, chalk, or salt in the wine. Terroir expression, not measurable.
Must weight
Cellar
Sugar content of the unfermented grape juice, measured in Germany in degrees Oechsle (°Oe). It determines which Prädikat a wine may carry and limits the possible alcohol content: more sugar in the must means more alcohol or more residual sweetness in the wine.
Méthode Traditionnelle
Cellar
Sparkling wine process with a second fermentation in the sealed bottle: yeast and sugar are added to the base wine, the resulting carbon dioxide remains bound. The wine matures for months on the lees — at least nine months for Crémant, fifteen for Champagne — and is finally clarified by riddling and disgorging.
N
Natural cork
Closure
Cut from one piece of cork oak bark. It lets very little oxygen through and is considered the first choice for long storage. Disadvantages are the variation from piece to piece and the residual risk of cork taint, which modern processing has greatly reduced.
Noble rot
Vineyard
The desired form of Botrytis infection: the fungus penetrates the skin of ripe berries, water evaporates, sugar and aromas concentrate. The basis for the great sweet wines from Beerenauslese to Sauternes. Prerequisites are humid mornings and dry afternoons.
O
Off-Dry
Taste
Not a term of wine law, but a German proprietary term — usually for wines at the upper limit of semi-dry or just above. Legally, they are classified as semi-dry or sweet. Widespread especially in the Mosel and Nahe regions.
Old vines
Vineyard
Vineyards with old vines, often from about 40 years of age. They yield less, root deeper, and provide more concentrated grapes. In French, Vieilles Vignes. There is no legal minimum age — the information is provided by the producer.
Organic viticulture
Vineyard
Avoidance of synthetic pesticides and mineral fertilizers; copper, sulfur, and organic fertilizers are allowed. Certified according to EU organic regulations, in Germany, for example, by Bioland or Naturland. Biodynamics goes beyond these requirements.
Oxidation
Wine fault
Reaction of the wine with oxygen; controlled: maturation; uncontrolled: fault (maderized).
P
Phylloxera
Vineyard
An aphid introduced from North America that destroyed the roots of European vines starting in 1863 and nearly wiped out the continent's viticulture. The solution remains valid today: European varieties are grafted onto resistant American rootstocks.
Plastic cork
Closure
Closure made of plastic in the shape of a cork. It is cheap, uniform, and free of cork taint, but seals less reliably over the years than natural cork. Therefore, primarily for wines that are drunk in the first one to two years.
Premier Cru
Wine Law
In Burgundy, the level below Grand Cru and above the village wines, often abbreviated as 1er Cru. In the Médoc, however, Premier Cru Classé is the peak of the 1855 classification — same wording, opposite ranking.
Prosecco
Sparkling wine
Italian sparkling wine from Veneto and Friuli, made from the Glera grape variety. The second fermentation takes place in a pressure tank instead of in the bottle — this preserves the fruit and makes it more uncomplicated than bottle-fermented sparkling wines. Highest level: Conegliano Valdobbiadene DOCG.
Protected Designation of Origin
Wine Law
Legal EU seal for wines from a strictly defined region of origin. Grape production, processing, and aging must take place entirely in this region. The requirements for grape varieties, cultivation, and alcohol content are set out in regional regulations and are monitored. Indicated by the abbreviation g.U. on the label.
Prädikatswein
Wine Law
Highest German wine quality level; 6 levels from Kabinett to TBA; no sugar added.
Q
Qualitätswein
Wine Law
German wine law level above Landwein. With official test number (AP-Nr.).
R
Racking
Cellar
Transferring the wine to a new container to separate it from the lees (yeast sediment). Clarifies the wine.
Reduction (Böckser)
Wine fault
A 'Böckser' is a wine fault where hydrogen sulfide (H₂S) is produced, noticeable by an intense smell of rotten eggs or rubber. It usually occurs during fermentation when the yeast works under stress conditions (nutrient deficiency, low temperature).
Reserva
Wine Law
Spanish aging designation. Red wine must age for at least three years, one of which in the barrel; white and rosé wine for two years with at least six months in the barrel. Above this is Gran Reserva, below it Crianza. The Italian counterpart is called Riserva.
Residual sugar
Data sheet
The sugar that remains in the wine after fermentation, in grams per liter. It determines the taste designation: up to 4 g/l dry, up to 12 g/l semi-dry, up to 45 g/l sweet, above that sweet — with room for maneuver upwards if the acidity is correspondingly high.
Riserva
Wine Law
Italian aging designation: the wine must age longer than the simple version of the same origin. How much longer is determined by each DOC or DOCG itself — for Barolo, for example, five years instead of three. The Spanish counterpart is called Reserva.
Rootstock
Vineyard
In viticulture, the root of a vine onto which another grape variety is grafted. The rootstock is chosen for its resistance to diseases, pests, or unfavorable soil conditions – such as phylloxera or lime content in the soil. It also determines the growth and yield capacity of the grafted variety.
S
Screw cap
Closure
Aluminum cap with a sealing liner. It eliminates cork taint and keeps the wine fresh; depending on the liner, it allows very little or almost no oxygen to pass through. Standard even for top wines in New Zealand and Australia.
Sekt
Sparkling wine
Sparkling wine with at least 3.5 bar of pressure. If only 'Sekt' is on the bottle, the base wine may come from anywhere in the EU; 'Deutscher Sekt' requires German grapes, and 'Winzersekt' additionally requires the producer's own grapes and bottle fermentation. It is therefore worth taking a look at the exact details.
Semi-Dry
Taste
Above the dry limit up to 12 g/l residual sugar, or up to 18 g/l if the acidity is correspondingly high. The sweetness is noticeable but remains in the background, taking the edges off the acidity and tannins.
Serving temperature
Data sheet
Optimal temperature for serving: red wine 16–18 °C, white wine 8–12 °C, sparkling wine 6–8 °C.
Single vineyard
Vineyard
Smallest geographical unit in German wine law. Specific vineyard with uniform terroir.
Slate
Vineyard
Dark, plate-like rock that stores heat and releases it to the vines at night — the foundation of viticulture on the Mosel, Saar, and Ruwer rivers. Riesling from slate is considered particularly taut and smoky. Red and blue slate differ in character.
Sommelier
Tasting
Trained wine expert in gastronomy; consulting, selection, service.
Spontaneous fermentation
Cellar
Fermentation by wild yeasts naturally present on grapes and in the cellar without inoculated cultured yeasts. Unpredictable, complex; promotes terroir expression; typical for biodynamic wineries.
Spätlese
Wine Law
German quality classification for late-harvested, fully ripe grapes with a higher must weight than Kabinett. The minimum value depends on the growing region and grape variety and ranges between approximately 76 and 90 °Oechsle. The style ranges from dry to fruit-sweet.
Storage
Storage
Keeping wine; lying down, dark, 12 °C, humidity 70–80%.
Structure
Tasting
Framework of acidity, tannin, and alcohol; supports the wine and enables aging.
Sulfur
Cellar
SO₂; the most important preservative; antioxidant, antiseptic. Limits are set by law.
Sweet
Taste
From 45 g/l residual sugar. Such wines are created when fermentation ends before the sugar is completely consumed or the grapes are harvested overripe or affected by noble rot — such as with Auslese, Beerenauslese, and Eiswein.
Swing-top closure
Closure
Mechanical closure made of porcelain and rubber gasket; traditional for beer. Used in wine for natural wines, everyday wines; airtight; reusable; decorative.
T
Tannin
Tasting
Phenolic compounds from skins, seeds, stems, and wood; astringent, important for aging.
Tartrate crystals
Wine fault
Not a fault: harmless crystals of tartaric acid and potassium that settle at the bottom of the bottle or on the cork when cold. They are tasteless and a sign that the wine was not aggressively cold-stabilized.
Terroir
Vineyard
The totality of all natural factors of a vineyard – soil composition, climate, topography, sun exposure – that shape the character and quality of a wine. The term summarizes how location and environment influence taste and explains why grapes of the same variety produce different wines in different places.
Trockenbeerenauslese
Wine Law
Highest German quality classification; individually harvested, shriveled, botrytized berries. The rarest of rarities.
V
VDP
Wine Law
Association of German Prädikat Wine Estates; quality association with its own classification system.
Vine pruning
Vineyard
Annual winter pruning; determines yield and shoot growth of the coming season.
Vinegar taint
Wine fault
Too much acetic acid in the wine: the smell becomes pungent, in extreme cases it reminds of vinegar or glue. The cause is acetic acid bacteria upon exposure to air. Very small amounts are considered part of the complexity; above the legal maximum values, it is a fault.
W
Wine tasting
Tasting
Systematic tasting of wines; for evaluation or training.
Wood
Maturation
Aging in oak barrels. The wood imparts vanilla, spice, and roasted aromas as well as tannin, and allows a small amount of oxygen. How much depends on barrel size, age, toasting, and wood origin: a used large barrel hardly leaves a mark, a new barrique significantly.
Wooden barrel
Maturation
The traditional large barrel, often made of Slavonian or French oak and in use for decades. Because there is little wood surface area for a lot of wine, it hardly affects the taste — it primarily lets the wine breathe slowly. The counterpart is the small barrique.
Y
Yeast
Cellar
Microorganism that ferments the sugar of the must into alcohol and carbon dioxide. Wild yeasts from the grape and cellar walls work more slowly and unpredictably, cultured yeasts more predictably — the choice significantly shapes the fermentation process and aroma.
Yield
Vineyard
Harvest quantity per hectare, stated in hectoliters (hl/ha). Less yield usually means more concentrated grapes, but is not a proof of quality in itself — vine age, site, and vintage weigh more heavily. Appellations prescribe maximum yields.
No term found.
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