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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.

C-O-S
Roman form of wine tasting

Roman formula for the sensoric wine tasting procedure, based on the colour (eye), odour (nose) and sapour (taste).

Cabernet Franc
red wine variety, selected from wild vines

Cabernet Franc is an age-old variety that probably originates from a wild vine. The variety became an acknowledged Austrian Qualitätswein variety in 1986. The wines generally display herbaceous notes, pepper pods and cassis fruit characters.

Cabernet Sauvignon
red wine variety, crossing Cabernet Franc x Sauvignon Blanc

Cabernet Sauvignon is an old Bordeaux variety, that took Austria by storm in the 1980's. If not fully ripe, the wines display unripe notes of green pepper, stinging nettle and cassis, yet with fully mature grapes, the results are of more spice and chocolate. Ther variety always has notable, gripping tannins and are usually aged in small oak barrels. Most Cabernet Sauvignon is blended with Merlot or Blaufränkisch, or other red wine varieties.

Cabinet
Kabinett

Old term for Kabinett wines.

calcareous soil

The type of soil was once on the shores of the primordial ocean. In Austria, calcareous soils are found on the Nussberg in Vienna, as well as in the Thermenregion, on the Leithaberg and in certain sites in the Südsteiermark, and give white wines mineral notes.

capsule
refers to the decorative or protective capsule on the top of a wine bottle
capsule cutter

A useful aid in cleanly cutting the capsule off the bottle (usually of plastic, aluminium, tin foil or zinc).

carafe
decanter

A glass bottle that comes in different bulbous forms, and is used in serving, aerating and decanting wine.

caramelised
taste impression

Sweet aroma and flavour, reminiscent of malt-flavoured sweets.

carbon dioxide / CO2

The common term for carbonic acid (carbon dioxide), which is formed during the alcoholic fermentation and the malolactic fermentation. Due to the fact that fermenting gases are heavier than air, it can be a potential health hazardous in the cellar during fermentation. CO2 is a colourless gas often added to white wines during bottling to enhance freshness. In the production of sparkling wine, carbon dioxide is produced during the second fermentation and is responsible for its characteristic mousseux.

carbonic acid (carbon dioxide)

The common term for carbonic acid (carbon dioxide), which is formed during the alcoholic fermentation and the malolactic fermentation. Due to the fact that fermenting gases are heavier than air, it can be a potential health hazardous in the cellar during fermentation. CO2 is a colourless gas often added to white wines during bottling to enhance freshness. In the production of sparkling wine, carbon dioxide is produced during the second fermentation and is responsible for its characteristic mousseux.

carbonic maceration
a fermenting process triggered by enzymes

A fermenting process triggered by enzymes with whole, healthy grapes. This wine-making operation is particularly popular when producing young and fruity red wines.

carbonic maceration
carbonic maceration

A fermenting process using whole, healthy grapes that are placed in an enclosed (steel) tank and covered with carbon dioxide and refrigerated. After a few days, the fermention process is triggered by enzymes within the individual grapes. This outcome is young and fruity red wines with low tannins and colour intensity. This method is usually used in the production of Beaujolais Nouveau, Pinot Noir and Zweigelt.

Carnuntum
Weinbaugebiet

The treasures of the historic Carnuntum vineyards are remarkable – especially the Zweigelt-based red wines that reflect regional typicity. The red wine assets range from lush and fruity Rubin Carnuntum to powerful cuvées. read more

cartridge filter
specific and very fine membrane filter that is highly effective in sterile filtration

A cartridge filter is used in the wine-making operation of filtration, or to remove undesired, cloudy particles from the must or wine. The following types of filters are common; depth or sheet filtration, kieselguhr, membrane or cartridge filters, rotary drum vacuum filter, pressure leaf filter, centrifugation, cross flow or tangential filtration.

cask or barrel
vessel made of oak

Vessel made of oak for the fermentation and maturation of wine.

Cassis
taste of blackcurrants

Denotes the essence or liquor of blackcurrants, and cassis is a popular description for the aroma of Cabernet Sauvignon wines.

cellar

Mostly subterrenean room used for the storage of wine.

Cellar Door Sales

The purchase of wine directly from the producer. This accounts for some 20% of all wine sold in Austria.

cellar mould
typical mould found in wine cellars

Dark, almost black mould that occurs in wine cellars with high himidity, and thrives on the floating wine elements and regulates the humidity.

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