WINE GLOSSARY
Acidity
One of the facets of a wine that is increased by using grapes from cooler areas. A well-balanced white wine should be referred to as having a ‘crisp acidity’.
Botrytis
A grey mould that grows on certain plants. This mould can actually contribute to a wine’s taste when it grows on certain grapes, and is therefore cultivated deliberately to create certain wine styles.
Bouquet
The smells that emanate from a wine when it is swirled and sniffed. If wood has been used in the wine’s production, it can usually be detected by a smoky bouquet.
Complexity
A wine with complexity is one that has many taste elements, such as acidity, detectable tannins, slight sweetness, prominent aromas, etc.
District
A specific wine-producing area, such as Stellenbosch or Paarl.
Fermentation
The natural chemical process that occurs when grape juice breaks down and forms alcohol.
Finish
The aftertaste that is left in your mouth after tasting a wine.
Free-run juice
When a mass of grapes is piled up after harvesting, the weight of the grapes presses down and causes juice to run out of the grapes as they are naturally crushed. Because this juice isn’t as bitter as that of pressed grapes, it is considered higher in quality.
Maceration
The extraction of flavour and colour elements from the grape’s skins, seeds and stems, which is then added to the must. Red wine gets its colour by leaving the juice in contact with the skins for a specific period of time.
Méthode Cap Classique (MCC)
Sparkling wine made in South Africa in the same way as French Champagne. Only French sparkling wines may legally be called Champagne.
Mouthfeel
The ‘weight’ of the wine in your mouth, ranging from light to full-bodied. For example, a cabernet sauvignon will generally be medium to full-bodied, while a chenin blanc would generally be lighter in body.
Must:
When grapes are pressed, the resulting high-glucose juice and pulp, which includes the stems, skins and seeds, is called must. The must is vital in imparting colour and flavour to red wines.
Phylloxera
A small type of insect that destroys the vine’s roots, thereby killing the vine eventually. Phylloxera caused global destruction of vines in the 19th century, but was eventually brought under control by grafting resistant American rootstock to different vines.
Region
An extensive wine-producing area that consists of smaller districts. For example, the coastal region contains the districts of Stellenbosch and Paarl, among others.
Rootstock
The underground part of a vine. This can sometimes be grafted to a different type of vine to avoid destructive pests, such as phylloxera.
Tannin
Usually detected in red wines, rather than whites, tannin is derived from the grapes’ pips and skins. Wood contact can also increase the tannic structure of a wine.
Terroir
The environmental factors that influence the grapes, such as the soil, climactic conditions and gradient of the vineyard.
Umami
Apart from the usual taste sensations, such as sweet and sour, umami is a savoury taste that contributes to the complexity of a wine or food ingredient.
Varietal
A wine made mainly from a single grape variety (not a blend), and has name of that variety on its label.
Variety/cultivar
A type of wine grape, such as shiraz. A cultivar is a cultivated grape variety. Read about the different varieties of wine here… (link to Which wine? Article)
Ward
A wine district consists of smaller wards, for example, Voor Paardeberg is a ward of the Paarl district.
Acidity
One of the facets of a wine that is increased by using grapes from cooler areas. A well-balanced white wine should be referred to as having a ‘crisp acidity’.
Botrytis
Botrytis
A grey mould that grows on certain plants. This mould can actually contribute to a wine’s taste when it grows on certain grapes, and is therefore cultivated deliberately to create certain wine styles.
Bouquet
Bouquet
The smells that emanate from a wine when it is swirled and sniffed. If wood has been used in the wine’s production, it can usually be detected by a smoky bouquet.
Complexity
Complexity
A wine with complexity is one that has many taste elements, such as acidity, detectable tannins, slight sweetness, prominent aromas, etc.
District
District
A specific wine-producing area, such as Stellenbosch or Paarl.
Fermentation
Fermentation
The natural chemical process that occurs when grape juice breaks down and forms alcohol.
Finish
Finish
The aftertaste that is left in your mouth after tasting a wine.
Free-run juice
Free-run juice
When a mass of grapes is piled up after harvesting, the weight of the grapes presses down and causes juice to run out of the grapes as they are naturally crushed. Because this juice isn’t as bitter as that of pressed grapes, it is considered higher in quality.
Maceration
Maceration
The extraction of flavour and colour elements from the grape’s skins, seeds and stems, which is then added to the must. Red wine gets its colour by leaving the juice in contact with the skins for a specific period of time.
Méthode Cap Classique (MCC)
Méthode Cap Classique (MCC)
Sparkling wine made in South Africa in the same way as French Champagne. Only French sparkling wines may legally be called Champagne.
Mouthfeel
Mouthfeel
The ‘weight’ of the wine in your mouth, ranging from light to full-bodied. For example, a cabernet sauvignon will generally be medium to full-bodied, while a chenin blanc would generally be lighter in body.
Must:
Must:
When grapes are pressed, the resulting high-glucose juice and pulp, which includes the stems, skins and seeds, is called must. The must is vital in imparting colour and flavour to red wines.
Phylloxera
Phylloxera
A small type of insect that destroys the vine’s roots, thereby killing the vine eventually. Phylloxera caused global destruction of vines in the 19th century, but was eventually brought under control by grafting resistant American rootstock to different vines.
Region
Region
An extensive wine-producing area that consists of smaller districts. For example, the coastal region contains the districts of Stellenbosch and Paarl, among others.
Rootstock
Rootstock
The underground part of a vine. This can sometimes be grafted to a different type of vine to avoid destructive pests, such as phylloxera.
Tannin
Tannin
Usually detected in red wines, rather than whites, tannin is derived from the grapes’ pips and skins. Wood contact can also increase the tannic structure of a wine.
Terroir
The environmental factors that influence the grapes, such as the soil, climactic conditions and gradient of the vineyard.
Umami
Umami
Apart from the usual taste sensations, such as sweet and sour, umami is a savoury taste that contributes to the complexity of a wine or food ingredient.
Varietal
Varietal
A wine made mainly from a single grape variety (not a blend), and has name of that variety on its label.
Variety/cultivar
Variety/cultivar
A type of wine grape, such as shiraz. A cultivar is a cultivated grape variety. Read about the different varieties of wine here… (link to Which wine? Article)
Ward
Ward
A wine district consists of smaller wards, for example, Voor Paardeberg is a ward of the Paarl district.
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