Domestic

Sommelier

Program

Domestic

Sommelier

Program

DICTIONARY OF TERMS

Aspect

Positioning in a specific direction, in wine terms the direction a vineyard faces

Biodynamic

Utilization of only natural materials (ie: compost) and processes to farm a vineyard, total avoidance of chemicals

Brix

Scale of measurement for the amount of sugar in grape juice pre-fermentation, impacts alcohol levels (ABV)

Clarity

References particles in wine which can cause cloudy or hazy appearance versus being clear

Cloning

Genetically copying a grapevine’s DNA by attaching a cutting of one grapevine and grafting (attaching) it to another varietal’s rootstock

Faults

One of many forms of spoilage which can occur in wine

Fermentation

Process where yeast turns sugars in grape juice into alcohol and carbon dioxide (CO2)

Green Harvest

Removing excess grape bunches from a grape vine to allow the remaining bunches better ripening conditions and flavor concentration

Lees

Dead yeast cells remaining after fermentation which can add yeasty, bread-like flavors to the wine through extended exposure

Malolactic Fermentation (MLF)

The impact of a specific bacteria on fermented wine which converts malic acid to lactic acid and softens the wine. White wines can take on creamy, buttery flavors while the impact is not detectable as a flavor in red wine

Macroclimate

Large geographical region with similar climate

Mesoclimate

Larger than a microclimate, typically referring to a vineyard or area with a common climate

Microclimate

A very small area which has a different climate than its surroundings

New World

Wine regions outside of Europe and certain Middle East countries

Old World

The wine regions in Europe and other countries bordering the Mediterranean Sea (N. Africa and Middle East)

Organic

Wines made from grapes grown under specific regulations (typically by country) to be classified as organic

Oxidation

When exposed to air, chemical process in wine take place changing the wine’s flavor and aroma (white wine = bruised apples, red wine = nail polish)

Photosynthesis

Process where plants convert sunlight to energy or food containing carbon dioxide and water

Phylloxera

Tiny louse which attacks a grape vine’s roots ultimately killing the vine. Vitis Vinifera varietals are highly susceptible while many U.S. originating varietals are inherently immune

Rootstock

Refers to grape vines which are grafted onto the root of a different varietal

Varietals

The specific type of primary grape used in wine making