Glossary

Botrytis cinerea in its benevolent form is a fungus responsible for noble rot. The fungus encourages the evaporation of juice and fruit concentration within the grape, influencing both aroma and taste. Noble rot occurs regularly in climatically favoured winegrowing regions, such as Burgenland.

Wine jargon for the bouquet.

Describes the spice of a wine that is reminiscent of walnuts or hazelnuts, and most recognisable in many white Pinot variety wines.

The wood from the oak tree (in Latin Quercus) is a popular choice for the construction of vats or barrels. Small oak barrels are particularly common, and the oak can come from the famous forests of Allier, Nevers, Tronçais, Limousin and Vosges in France, to native Austrian oak, Hungarian oak along with American and Russian examples.

A qualified winemaker.

Denotes vines that are at least 40 years old. A description on the wine label meaning the grapes have come from old vines. Wine from older vines have a lower yield, yet often better quality.

The general description for European winegrowing regions, including the Mediterranean, the Middle East and North Africa, as opposed to the New World, which denotes the wine-producing countries abroad (former colonies).

A tasting term referring to the dense, dark colour of a red wine.

Opulent and full-bodied taste, supported by the necessary alcohol content, sweetness, and extract.