Glossary

The Greek god of wine and viticulture (synonymous with the Roman god Bacchus).

Once the most common bottle size for an Austrian wine, the 2 litre bottle was often coined the Austro-Magnum.

A wine bottle with a capacity of 3 litres, also known as a Jeroboam for Sparkling wines and Champagne.

Temperature plays a central role in the vinification (temperature of the fermentation), in the storage of wine (wine cellar temperature) and particularly in the restaurants. The pleasure of enjoying a wine is defined by the serving temperature and correct drinking temperature of the wine.

A term for sparkling wines that have a residual sugar between 17 and 35 grams per litre.

Mouth-clenching taste of dryness and with high phenolics and tannins (particularly red wines), and very dry with marked acidity (in white wines).

Describes a wine lacking brightness and freshness.

Double meaning, and on the one hand, it refers to a dull-coloured wine without reflections; and on the other hand, describes a wine with gravely insufficient acidity or a wine with excessive sulphur (very tannic, dull and uninspiring tone, perceived most on the teeth).

The general term for a wine with a noticeable earthy note, either from loam or loess, but also used as a negative description for musty wines.