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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.

G'spritzter (White Wine Spritz)
refreshing drink of equal measure of wine and mineral or soda water

The Gespritzter or “G´spritzter“ is a quaffable, thirst-quenching Austrian White Wine Spritz, wine mixed with an equal measure of soda or sparkling mineral water, that is particularly favoured in the warm summer months. Due to its generally low alcohol content, the Gespritzter is an ideal aperitiv or easy drinking wine to pair with food. The mixture is generally 50/50, with the Sommerg´spritzter being prepared with a larger proportion of water.

gamey

Group of yeast strains that are predominant throughout the fermentation and evolve more intensively during the maturation of red wine. Brettanomyces is an aroma that is gamey, or reminiscent of stable or the sweaty saddle of a horse, and can be a positive impression when well intergrated. If the brettanomyces is too intensive, then it is considered a wine fault.

Garage wine
a rare, often sought after wine

Refers to a high quality wine produced in minute quantites, that command high prices and usually come from small wine estates. The trend for garage wines began in the 1990s.

gelatin
protein

The gelling agent used to clarify wine.

Gemischter Satz (field blend)
white wine speciality from Vienna

The Gemischte Satz, or field blend, is quite the opposite if a blended wine (where the finished wines are blended together). Here different grape varieties are planted together in the same vineyard, and are all harvested, pressed, vinified and matured together. The Gemischte Satz has a long heritage in Wien (Vienna), and is currently enjoying a revival.

getting together in the cellar
a jovial gathering of people drinking wine in the cellar

A jovial gathering of people drinking wine in the cellar, a popular weekend pastime when Austrian visit their preferred wine producer.

Gewürztraminer
white wine variety in Austria

The Gewürztraminer is an ancient variety that has developed from a wild vine crossing, and is internationally widespread. There are three Traminer varieties in Austria, the Roter Traminer, Gelber Traminer and the Gewürztraminer, and at least one is cultivated in all of the winegrowing regions. The volcanic soils of the Vulkanland Steiermark provide the optimum conditions for this aromatic variety. The wines display a pronounced range of aromas, often reminiscent of wild roses and citrus fruit. Traminer wines are usually soft and always rich in extract, with a delicate residual sugar that is in balance with a bitterness so typical of the variety. Traminer can also produce sweet wines with great aging potential.

glass

Wine glasses should ideally be tulip-shaped, clear, colourless and with thin glass and a relatively long stem, with which to hold the glass, as well as a sufficient capacity to swirl the wine and allow the aromas to evolve. Ideally, a white wine is filled to the halfway measure of the glass, and the red wine to a third.

glycerine
valuble natural alcohol

Refers to the trivalent, valuble alcohol, that is a natural occurance, that is particularly noticable in alcohol rich wines as the 'legs' or 'tears' on the inside surface of the glass.

Gold Medal
High award or accolate

As in sport, the gold medal is awarded at a wide range of wine competitions and tastings.

Goldburger
Austrian white wine variety, yet seldomly cultivated

The Goldburger is a new crossing from the varieties Orange grape x Welschriesling (Riesling Orange), created by Prof. Dr. Fritz Zweigelt. Nowadays it is rarely cultivated, or used in sweet wine production.

Goldmuskateller
probably a crossing of Gelber Muskateller and an unknown variety

This indigenous Italian grape variety is likely related to the Gelber Muskateller. It was first adopted among the permitted varieties for Austria in 2018.

Gouais Blanc
Gouais Blanc

An old, no longer cultivated white wine variety with a particularly high yield. The English term comes from the French description of Gouais blanc, and its original name in German is Heunisch, and probably derives from the hunnic grape varieties.

grafted wine
scion

The scion (of a European quality variety) is usually grafted onto the phylloxera-resistent rootstock by machine in the nursery, and then taken into a greenhouse.

Grand Cru
classed growth wine

First or classed growth is the term usually reserved for French wines (e.g. in Burgundy), and in Austria, it is the description for a great, top Qualitätswein (quality wine).

grape
single grape berry

The grape berry fruit, consisting of the skin, fruit flesh and pips.

grape
the fruit of a vine
grape caterpillar (larvae of the European grapevine moth, and vine moth)
vineyard pest

The larvae or caterpillars of the European grapevine moth and the vine moth, and undesired vineyard pest.

grape container
Austrian term for a basket of grapes

Traditional description for the large basket that was attached to one's back and used to transport the harvested grapes.

grape juice or must aroma

The sweet aroma or flavour of the (still) unfermented wine, that is reminiscent of grape juice.

grape must concentrate
the concentrate is used to thicken the must

Grape must concentrate may be used to chaptalize or sweeten the wine.

grape rot
fungal disease that rots the grapes

This is a wine fault if unripe grapes are infected. If the grapes have reached physiological ripeness, this is the prerequisite for nobly sweet wine, such as Beerenauslese, Ausbruch and Trockenbeerenauslese.

grape stem rot
a form of grey rot

This is a wine fault if unripe grapes are infected. If the grapes have reached physiological ripeness, this is the prerequisite for nobly sweet wine, such as Beerenauslese, Ausbruch and Trockenbeerenauslese.

grape stem rot

The premature drying out of the grape stem, thus impeding the supply of nutrients to the grapes.

grape vine caterpillar
vineyard pest
Grauburgunder
a Pinot variety

Grauburgunder is the link connecting Pinot Noir and Pinot Blanc, and was probably brought to Austria during the 14th Century. The grapes are susceptible to higher sugar levels and if very ripe, the colour of the grapes is a deep, golden yellow colour with light red reflections. The Pinot Gris wines are quite versatile, ranging from clean table wine (e.g. Pinot Grigio) to a more international style with malolactic characters and oak barrel maturation, to high quality dessert wines.

great

Description for very good or great wine.

green cut grass
aroma or taste

Refers to a green or herbaceous notes or taste of a wine, often with unripe grapes or particular to certain varieties (e.g. Sauvignon Blanc and Schilcher).

green shoot or cane
on the grapevine, this is a cane or shoot that is one year old and contains six to eight buds
greening
cultivation of green plant matter

Measures taken in viticulture. Green plant matter, which has a flat root system and produce nitrogen, is specifically planted between the vine rows to prevent erosion, amongst other benefits.

greening
cultivation of green plant matter

The deliberate planting of greenery between the rows of vines, which is necessary in certain steep slopes or terraced vineyards, to reduce the risk of flooding or water-logging after heavy rainfall, was well as erosion. See erosion.

grey rot
infection of the grape

Grey or black rot is a grape condition, when unripe grapes are infected with the destructive form of Botrytis Cinerea.

Große Reserve
Supplementary indication for Qualtätswein or Sekt g.U.

Wines bearing this supplementary designation must satisfy the criteria for Reserve wines, but white wines may not be submitted for a Federal Inspection Number until 1 November of the year following the harvest, and red wines may be submitted as of 1 May of the second year following the harvest.

Sekt with protected designation of origin (Sekt g.U.) and Qualitätsschaumwein (quality sparkling wine) with protected designation of origin (Qualitätsschaumwein g.U.) may only be marketed in conjunction with the terms ‘Klassik’, ‘Reserve’ and ‘Grosse Reserve’, and in compliance with established criteria.

gross lees
the sediment in the barrel or tank

This is the sediment of the dead lees, yeasts and other deposits that have gathered in the bottom of the tank or barrel. These deposits may also be cleaned and distilled into yeast brandy, in Austria is known as the Gelägerbrand, Glögerbrand or Hefebrand.

Grüner Sylvaner
white wine variety in Austria

This variety is an old European quality wine variety, and is a natural crossing of Traminer x Österreichisch Weiß. Although it is no longer a significant variety in Austria, it has become popular in Germany (where it is called Silvaner). The wines are generally quite neutral and soft in taste, yet pair well with food.

Grüner Veltliner
white wine variety

Undisputedly the most important white wine variety in Austria (with approximately a third of the total vineyard area). The Grüner Veltliner is predominat in Niederösterreich (in the Weinviertel and along the Danube) and Vienna. The spectrum of styles range from the base for sparkling wine production to light-bodied, youthful and quaffable wines to rich, quite exceptional vintage wines and nobly sweet dessert wines especially as Ice Wine). All styles of Grüner Veltliner share the recognisable mix of fruit (apple, pear, quince) and spice (characteristic pepperyness and nuances of nut). The synonym of Weißgipfler, and although rarely used nowadays, takes its name from the pale, white-coloured buds.

guyot
form of trellising system

An internationally widespread form of vine-training system (two canes and two spurs).

gyropalette
girosol, a square steel crate

Also known as a girasol, this rotating special metal crate is the mechanised form of riddling, used in the production of traditional method sparkling wine-making.

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