Wine Terms

Appellation

An area in which vines are grown. It is a legal term.

Botrytis

This is a disease of the grape, which can cause it to become shriveled and have a higher sugar concentration. This disease is popular for the production of sweet wines.

Biodynamism

Biodynamism is the use of various (and sometimes weird) methods to produce grapes, including basing your actions on planetary alignment. The general idea is to keep the soil healthy. There are many high profile biodynamic producers, such as Domaine Leflaive in Burgundy.

Chaptalization

The act of adding sugar during the wine making process, generally used where the natural sugar produced by the grapes is too low.

Phylloxera

A tiny louse which attacks vines. It became a major issue in France in the 1860s and spread throughout Europe. Eventually American vine roots (which were resistant to the louse) were imported and grafted onto European vines in order to solve the crisis.

Tannin

A chemical compound which produces a bitter taste and dries the mouth. These balance the wine and allow it to age for longer periods of time, as well as giving the wine structure. Tannins are found in the seeds and skins of the grape.

Terroir

A word used mainly by the French to describe the conditions and soil in a particular vineyard. The word can be taken to mean a combination of soil, weather, shelter and the angle of the slope, as well as many other factors which affect the wine produced from the vineyard.

Viticulture

Literally 'the cultivation of grapes', covering the skills required in the winemaking process.

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