Glossary

A wine fault, when the wine is cloudy or hazy, with either white, black or brown curd-like floating matter.

In wine tasting, we differentiate between the depth and the shade of the colour. With red wines, the core and the hue (edge) are also considered. Generally, white wine gains a darker shade with bottle age, and red wine becomes lighter over time.

A wine that displays a wide array of aromas and flavours.

French term for a wine expert.

Constructor of oak barrels.

A wine fault that displays an undesirable mouldy, musty smell and taste.

The German word stoppelt refers to a wine with cork taint.

Natural bottle closure made from the bark of the cork oak. Natural cork has the benefit of being flexible, allows a certain amount of airflow, and generally has a positive image. The disadvantages are the risk of cork taint, the high price, its susceptibility to the cork moth as well as its limited lifespan. Further types of cork closures are, amongst other forms, the agglomerate cork and the combination cork.

Taste impression for quite an acidic, dry, usually fruity and racy wine.