Glossary

A broad wine that seems to lack finesse, and is often the case when a wine has undergone harsh deacidification.

Describes a wine with little or no carbon dioxide, that (contrary to sparkling or slightly sparkling wines) has neither a mousseaux nor bubbles.

Wine with a robust taste, volume and balanced structure, supported by lingering acidity and/or tannins, as well as balanced alcohol and extract.

The subjective signature of a winemaker during vinification.

Grapes contain the natural form of sugar as fructose and glucose. Sugar beet (saccharose) may be added to the must (with legal maximum limits), see chaptalization. The unfermented sugar value (residual sugar) must be declared in its respective term on the label.

Refers to the chemical element used as a reducing and sterilising agent in viticulture and vinification, and that is available in solid, liquid and gaseous forms. In winemaking, sulphur in the form of sulphur dioxide (SO2) and sulphurous acid (H2SO3) are the required chemical aids. There is a maximum legally permitted restriction as well as a chemical analysis for the contents of free and bound sulphur dioxide and total sulphur.

Generally refers to a simple, easy drinking wine for the warm season, low in alcohol and with vibrant acidity.

Visual evidence of excessive sunshine on individual grapes, leaving the finished wine with a bitter, phenolic taste.

Common term for environmentally friendly viticulture.