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Sur lie (Fr.)On lees. The practice of ageing wine, normally white, on its lees or dead yeast cells, to give more complex flavour and protect against oxidation.
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Sussreserve (Ger.)
Sweet reserve.
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Sweaty
Tasting term used to indicate a pungent, leathery aroma.
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Sweet
Tasting term used to indicate a wine
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Table wine
General term for any wine that is not fortified.
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Tafelwein (Ger.)
Table wine.
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Tartaric acid.
Naturally occurring acid found in grapes (and almost nowhere else) and the most important acid in wine.
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Tartrates
Crystals which sometimes form in wine.
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Tastevin
Small round dish,
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Teinturier
General term for the (rare) red grape varieties which have coloured juice.
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Tenuta (It.)
Estate,
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Terra rossa
Red-brown, clay-limestone soil found in parts of southern Europe,
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Terroir
French term for the notion that the complex combination of soil,
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Tinto (Sp., Por.)
Red.
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Tonneau
Unit of volume equal to 900 litres,
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Tough
Tasting term used to indicate a wine with a harsh taste,
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Trocken (Ger.)
Dry.
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Trockenbeerenauslese
German and Austrian quality wine category, meaning 'selected dried berries'.
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Ullage
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Ursprungslage
German label term proposed as a replacement for Grosslage.
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VA
See 'volatile acidity'.
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Vanilla
Tasting term used to describe a vanilla-like aroma,
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Varietal
Wine from a single,
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Vat
Vessel used for fermentation and storage of wine.
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VDQS ( Vin delimite de qualite suprieure)
French quality wine designation coming just below AC in the hierarchy.
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Velvety
Tasting term used to describe a textured,
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Vendange (Fr.)
Harvest.
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Vendange tardive (Fr.)
Late harvest.
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Vendemmia (It.)
Harvest.
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Vendimia (Sp.)
Harvest.
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Vraison
French term for the moment when red-wine grapes
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Vigneron (Fr.)
Vine grower.