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Wine Terminology


Glossary terms

Garrafeira (Por.)

Aged wine,

  theoretically of superior quality.

Gelatine

Fining agent of animal (usually pig) origin,

used to remove bitter tastes or the taste of rot.

Girasol (Sp.)

Machine used to reproduce the effect of riddling in the production of sparkling wines.

Bottles held in a cage are gradually moved to the upright position, shaking the sediment of dead yeast cells into the neck. The girasol achieves this in a few days, compared with several weeks for manual riddling.

Gluhwein (Ger.)

Wine served hot,

often with the addition of sugar and spices.

Gluhwein (Ger.)

Wine served hot,

 often with the addition of sugar and spices.

Gobelet (Fr.)

System for growing vines,

 in which the plant takes the form of a low bush without a supporting trellis. See bush vine.

Gout (Fr.)

Taste. As in gout de terroir

(taste derived from the particular location where the vines were grown).

Gout (Fr.)

Taste.

As in gout de terroir (taste derived from the particular location where the vines were grown).

Governo (It.)

Technique for producing Chianti, in which some grapes are reserved and dried, and then added to wine after the first alcoholic fermentation.

A second fermentation then takes place, increasing alcohol content and colour. Now used only rarely.

Governo (It.)

Technique for producing Chianti, in which some grapes are reserved and dried, and then added to wine after the first alcoholic fermentation.

A second fermentation then takes place, increasing alcohol content and colour. Now used only rarely.

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