Glossary

The method of producing sparkling wine, also known as the Classic Method (méthode classique). The description méthode champenoise is not permitted outside of Champagne.

Immediately after bottling, the taste of the wine is often impaired, but the wines usually settle and recover after a few weeks.

Immediately after bottling, the taste of the wine is often impaired, but the wines usually settle and recover after a few weeks.

EU legislation for wine permits the following bottle sizes: bottle (0.75l), half bottle (0.375l) Piccolo (0.2l), litre bottle (1.0l), double-litre bottle (2.0l), Magnum (1.5l), double Magnum or Jeroboam (3.0l), Rehoboam (4.5l), Methusalem or Impériale (6.0l), Salmanasar (9.0l), Bathasar (12.0l), Nebukadnezar (15.0l).

The common term for slightly unpleasant aromatic components, such as the subtle smell of foul eggs, brettanomyces, Burgundy or Bordeaux stink, and so on, yet these are not always considered to be wine faults.

This term refers to the bottle. The wine is filled into the bottle, usually during a sterilisation process.

The description for the aromas acknowledged when smelling the wine, giving an overall impression of the aromas of the wine.

The description for the aromas acknowledged when smelling the wine, giving an overall impression of the aromas of the wine.

Austrian white wine variety usually produced for must, the partially fermented Sturm wine and young wines, as well as nobly sweet classed wines. The wines display a subtle bouquet, and are aromatic and soft.

Alcoholic beverage produced by distilling the grape marc.

Wine that may only be used for distillation and for the production of brandy.

The taste sensation of alcohol is dominant, often found in thin wines that have been chaptalized.

The process of the wine being allowed to breathe and the aromas develop, by opening the bottle and pouring out a glass, so that the air can circulate in the neck and shoulder of the bottle.

Sometimes called Brett, this refers to the yeast genera found occasionally in grapes and occurs during the fermentation and maturation of red wine. Characteristics are aromas similar to a stable or sweaty horse. In small quantities, Brett can be pleasant, yet if too intensive, is regarded as being a wine fault.

Describes a bright, reflective wine with an exceptionally clear colour.

Refers to the bright and brilliant colour of wine.

Scale of measurement for the must weight, quite widespread in the United States, and identical with the Balling scale of measurement.

Taste description for a sparkling wine or Champagne with a maximum residual sugar content of 15 grams per litre.

Bud of a grapevine.