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ViscousTasting term used to indicate a heavy,
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Viticulture
Vine growing.
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Vitis vinifera
Species of vine from which most wine grapes are grown.
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Wein (Ger.)
Wine.
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Weingut (Ger.)
Wine estate.
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Weissherbst (Ger.)
Pale pink
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Wine
Fermented juice
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Winery
Place where wine
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Winzergenossenschaft (Ger.)
Co-operative
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Wood
Tasting term used to describe the flavours
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Woody
Tasting term used to describe unpleasant flavours
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Xylem
Tissue that carries water and mineral salts from the root of the vine to all other parts.
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Yeasty
Tasting term used to describe the distinctive smell of yeast (as in unbaked bread dough).
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Acetic acid
Chemical substance formed by the oxidation of alcohol.
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Acidity
One of the basic flavours which can be detected by the tongue and an essential component of all wine.
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Acids
Essential component of all wines.
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Adega (Por.)
Winery
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Aftertaste
Sensation left in the mouth after wine is swallowed.
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Ageing
Complex process of change which take place in wine over time.
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Aggressive
Tasting term, usually indicating a wine with high or excessive acidity or tannin.
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Aguardente (Por.)
Grape-derived
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Alberello (It.). Bush vine.
Bush vine.
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Alcohol (or ethanol)
Compound formed by the fermentation of sugar.
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Alcohol content
Amount of alcohol present in wine, normally expressed as percentage by volume (% vol. on the label). A wine at 12 % vol. therefore contains 120ml of alcohol per litre of wine.
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Aldehydes
Class of chemical compounds, formed by the partial oxidation of alcohols and sometimes found in wine.
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Amabile (It.)
Sweet.
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American oak
Species of oak much used to make barrels for ageing wine.
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Ampelography
Study and identification
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Amtichle Prfungsnummer
See 'AP Nr'.
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Anbaugebiet (Ger.)
Term used to indicate the 13 major wine regions of Germany.
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Annata (It.)
Vintage
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AOC
See AC.