grapes that are cultivated for eating and not for winemaking
The old description for the lowest category of quality wine, that is now known as wines without geographical indication, or simply "wine". The EU clearly gives guidlines to the production of wine for this category. In Austria, Wein (previously Tafelwein) has very little signififcance on the market.
common term usually for a simple wine, served with food
a method in producing sparkling wine
Also known as Méthode Charmat.
Tannins (a type of polyphenols= include the grape skins, stems, pips and even oak that influence the taste of the wine.
Most significant with the firmness of red wines, which depend upon tannins on the palate. The tannin structure can be velvety, harmonious, ripe and lasting. If the tannins are underripe, the wine often appears sharp, bitter and astringent.
Certain, often mature red wine, will sometimes have an aroma of tar, bitumen or asphalt, or abrasion of rubber.
one of the most important components of the grape, the must and the wine
There are many different acidities, the most significant are tartaric acid and malic acid. Other important types of acidities are citric acid, acetic acid succinic acid.
tartaric acid crystals
Refers to the salts of tartaric acid, that form in the shape of tartrates or crystals in the bottom of the container (either tank, barrel or bottle). These tartrates are completely colourless and odourless, and are not regarded as a wine fault. However, it is a recommendation to pour a wine that has tartrates, with care.
Refers to the salts of tartaric acid, that form in the shape of tartrates or crystals in the bottom of the container (either tank, barrel or bottle). These tartrates are completely colourless and odourless, and are not regarded as a wine fault. However, it is recommended to pour a wine that has tartrates, with care.
Refers to the specific perception of the wine on the tongue, and the common term for the total impression that the wine leaves on the palate. This includes the five senses of sweet, sour, salty, bitter and umami, as well as the temperature, surface character, density, and so on.
taste of wood (or oak)
Aromas that originate from a new or relatively new small oak barrel. In the case of lightly toasted barrels, or large oak casks, this taste or oak or wood can be a negative description.
A traditional, small and very shallow silver cup used to taste a wine, yet this is now quite old fashioned and hardly used. Nowadays, the tastevin has more symbolic character and is only a visual indication of a sommelier.
Method of analysing and assessing wine, purely on the basis of using our perception of colour, aroma and taste.
There are the following types of tastings: blind tastings, vertical tastings (different vintages from one wine), commented tastings, tastings where wines are rated in a competition, a wine quiz, and so on.
Special wine glas with a stem, usually tulip-shaped, used when tasting wine.
a room within the wine estate that is designated for the tasting and sale of wine
A room within the wine estate that is designated for the tasting and sale of wine, and in Austria, these tasting rooms are often quite impressive and architecturally aesthetic.
A wine fault that displays an undesirable mouldy, musty smell and taste. The cause is the presence of trichloroanisole (TCA), and we differentiate between the classic (unmistakable) cork taint, and a subtle taste of cork, and the latter often suppresses the fruit of the wine and can be difficult to detect.
The colloquial term for church windows, or the legs of a wine with high extract, that develop on the inside surface of the wine glass.