Glossary

Method of analysing and assessing wine, purely on the basis of using our perception of colour, aroma and taste. There are the following types of tastings: blind tastings, vertical tastings (different vintages from one wine), commented tastings, tastings where wines are rated in a competition, a wine quiz, and so on.

Special wine glass with a stem, usually tulip-shaped, used when tasting wine.

A room within the wine estate that is designated for the tasting and sale of wine, and in Austria, these tasting rooms are often quite impressive and architecturally aesthetic.

The short description for Trockenbeerenauslese.

The colloquial term for church windows, or the legs of a wine with high extract, that develop on the inside surface of the wine glass.

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.

The combination of several factors, above all the soil structure, vineyard site and microclimate, as well as origin, vineyard management, vinification and so on.

A sensory term for a wine that describes a tactile impression on the palate.

Examination regarding the positive health benefits of drinking red wine.

The French Paradox was a massive medical experiment in the 1990s, that concluded that regular and moderate consumption of red wine, particularly in the south of France, drastically reduces the death rate of cardiovascular disease.