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Glossary

The language of wine contains a wealth of meanings that are not all too familiar, particularly the technical interpretations. The glossary describes and offers an explanation to the most common terms.

dessert wine
wine with praedicate

A designated wine category in Austrian wine law. The grapes must fulfil strict requirement and are classified according to their must weight. Spätlese has for example a minimum must weight of 19° KMW, Auslese (21° KMW), Strohwein (grapes dried on straw mats) Eiswein (ice wine) and Beerenauslese all require 25° KMW. The Ausbruch and Trockenbeerenauslese require at least 30° KMW. The residual sugar of these wines may only derive from the fermentation time, either by deliberatley arresting fermentation or through its natural end, and by no means may the wine be sweetened by Süssreserve (grape must).

destem

The destemming is the removal of the grapes from their stems or stalks prior to pressing.

destemmed
grapes that have been separated from the stems or stalks

The term refers to grapes that have been separated from the stems or stalks.

destemmer
piece of equipment used to remove the grape from its stem

often combined with a crusher

destemming
removing the grape berry from the stalk or stem

destemming is the removal of the stems or stalks prior to pressing

destemming

Destemming is the removal of the stems or stalks prior to pressing or crushing.

developed
mature

A wine tasting term that refers to a mature wine that is developed, or at its best.

developed aromas

The tasting term for (over) developed aromas in a maturing wine. See also petrol, tired, and tertiary aromas.

development
maturity

This term refers to the maturation process of the wine, from the winery as well as its continued development in the bottle.

digestive
a drink after a meal

An alcoholic berverage that is served after a meal, to aid digestion. Usually a spirit is taken as a digestive.

Dionysus
Greek god

The Greek god of wine and viticulture (synonymous with the Roman god Bacchus).

disguised

Describes a wine with a touch of an untypical, mouldy off-tone, and a term often used to describe a wine that has subtle, disguised cork taint.

Doppler
2 litre bottle

Once the most common bottle size for an Austrian wine, the 2 litre bottle was often coined the “Austro-Magnum".

Dosage
sparkling wine-making term

This is a term from sparkling wine production, and refers to the dosage of wine that will define the residual sugar of the sparkling wine following degorging. In the traditional method, we decide between the liqueur de tirage (a fine cane or sugar beet and yeast mixture to instigate the second fermentation) and the liqueur d'expedition (the liquid sugar dosage added post fermentation to give the wine its character and balance), that is often the producer's secret recipe.

double magnum
size of a bottle

A wine bottle with a capacity of 3 litres, also known as a Jeroboam for Sparkling wines and Champagne.

double-digging
method of loosening the soil in the vineyard
downy mildew
fungal disease

Also known as peronospora.

dregs
sediment

This term comes from the French meaning the dregs, or the deposit that develops in the bottle of most red wine with age. It comprises of yeast particles and colour extract.

dregs
sediment

This term comes from the French meaning the dregs, or the deposit that develops in the bottle of most red wine with age. It comprises of yeast particles and colour extract.

drinking temperature

Temperature plays a central role in the vinification (temperature of the fermentation), in the storage of wine (wine cellar temperature) and particularly in the restaurants. The pleasure of enjoying a wine is defined by the serving temperature and correct drinking temperature of the wine.

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