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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.

Essence
Definition:concentrate

The term Essenz is used in Austria to describe the high quality, nobly sweet Essence wines, particularly Ruster Ausbruch. It gets its name from the Tokaji Eszencia.

Estate bottling
Definition:bottled by the producer

This label term confirms that the grapes used in the production of the bottled wine were grown in the winery's property-owned vineyards.

esters
Definition:chemical compunds of alcohol and wine

Chemical compunds of alcohol and acidity, that are recognisable in even the smallest of concentration. The most common ester found in wine is ethyl acetate.

ethanol
Definition:alcohol in wine

Most common alcohol found in wine.

ethyl alcohol
Definition:ethanol, most common alcohol in wine
EU Legislation for Wine
Definition:

Wein (previously known as Tafelwein, or table wine) is acknowledged in the EU wine legislation. The EU additionally have strict guidelines for the description of Qualitätswein (quality wine), to which other wine producing countries, like Austria, must adhere.

extra brut
Definition:

EU legislation for wine allows a maximum of 6 g/l of residual sugar, for extra brut sparkling wines.

extra dry
Definition:

EU legislation for wine allows a maximum of 6 g/l of residual sugar, for extra brut sparkling wines.

extract
Definition:the total of all non-volative solids in the wine

The total of all non-volative solids in the wine, including sugar, colour, tannin, acidity, traces of minerals, protein, and glycerine. If the sugars were to be removed, we call this the sugar-free extract of the wine. The value is always given in grams per litre (g/l).

extract sweetness
Definition:

The sweetness of a wine based on high extract values and maturity is often perceived differently than analytical tests.

Fan or bush
Definition:branch

The visual sign hung outside a Heuriger or Buschenschank wine tavern that is open.

Fasslrutschen
Definition:traditional custom of sliding down the side of the barrel

The traditional custom of Fasslrutschen, or climbing up one broad side and sliding down the other broad side, occurs in the Stift Klosterneuburg monastery on 15 November each year, to celebrate the Name day of the Lower Austrian Patron Saint St. Leopold.

fat
Definition:

Tasting description for plump, alcoholic wines, that lack supportive acidity and freshness, and without any defined taste.

fat, broad
Definition:

Tasting description for an ample and broad, sometimes weighty wine, lacking gustatory finesse.

fault
Definition:

A wine fault is defined as being caused by external factors that have a negative influence on the wine. Often uncleanliness or mistakes in wine-making operations can be the cause. Other faults include cork taint, mustiness, hydrogen sulphur, volatile acidity, premature aging and oxidation, taste of wet cardboard, astringency and medicinal note, amongst others. We generally regard a fault caused by micro organisms as a wine disease.

faulty
Definition:unclean

Wines that are faulty and that have developed for the worse, mostly as a result of chemical influences or after contact with external or foreign matter.

Federal Inspection Number
Definition:

This number distinguishes Austrian Qualitätswein (quality wine) and Prädikatswein (high quality sweet wine), and is awarded following the positive result of a chemical analysis and a sensory tasting (by a qualified tasting commission). The number is recognisable on the wine label as a combination of letters and numbers, such as N 12345/10.

Federal Inspection Number
Definition:

The Federal Inspection Number is given to all Austrian Qualitätsweine (quality wines), including Prädikatsweine, following a chemical analysis and a sensory tasting (by a tasting commission). It is recognisable on the label with its letter and number combination, for example, N 12345/10.

Federal Inspection Number
Definition:

The Federal Inspection Number is given to all Austrian Qualitätsweine (quality wines) following a chemical analysis and a sensory tasting (by a tasting commission). It is recognisable on the label with its letter and number combination, for example, N 12345/10.

Federal wine inspectors
Definition:

Officials used by the Federal wine supervisory body for inspections during the harvest, especially with high quality or sweet wines.

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