Winedoctor Wine Glossary
No. of terms: approximately 500
Description: The wine glossary of the “Winedoctor”, a.k.a. Chris Kissack, developed from a reference on tasting terminology into a quite comprehensive resource with a broad range of topics. “From coulure to crossing, midpalate to millerandage, vendange to vignoble, the Winedoctor Wine Glossary covers it all. (…)Where further explanation is appropriate, I have provided links onto other sections of the glossary, or onto pages elsewhere on the site.”
Example term: Corked
A tasting term used to describe wines contaminated by trichloroanisole (a corked wine is not one with bits of cork floating in it). This chemical compound is the product of mould infection in the cork. Said to affect 5% of bottles (some say more, some less) it is one of the main reasons behind the drive towards the increasing use of screwcaps and synthetic closures. It may result in a wine that simply lacks fruit and can be difficult to spot, or it may be horribly obvious, with cardboardy, musty, mushroomy, dank aromas and flavours, rendering the wine completely undrinkable. See my advice page on faulty wine for more information. I also keep a record of corked wines experienced, mainly because it is so annoying.
Keywords: wine dictionary, wine glossary, winery tasting terms, wine terms, winery, vineyard, wine phrases, wine terminology, tasting terms.
Quote as: Wine Glossary © The Winedoctor 2000 – 2008
Posted on December 19, 2008, in Wine Dictionaries and tagged tasting terms, vineyard, wine dictionary, wine glossary, wine phrases, wine terminology, wine terms, winery, winery tasting terms. Bookmark the permalink. Leave a comment.