The pouring wine from its bottle into a decanter to separate the sediment from the wine.
D
The disgorging or removal of sediment from bottles that results from secondary fermentation.
Describes most light to medium-bodied wines with good, clear flavors. Desirable in wines such as Riesling, Semillon or Pinot noir.
Moderately sweet to medium sweet sparkling wine.
In Italy, Denominazione di Origine Controllata (“Controlled designation of origin”), of which there are three:
DO—Denominazione di Origine (designation of origin, seldom used)
DOC—Denominazione di Origine Controllata (controlled designation of origin)
DOCG—Denominazione di Origine Controllata e Garantita (controlled designation of origin guaranteed) - is the category for the highest-ranking wine in Italy.
Describes a wine that shows an excellent concentration of aromas and flavors.
The process of separating red must from pomace, which can happen before or after fermentation.
The degree of temperature variation that occurs in a wine region from daytime to night.
The abbreviation for Denominazione di Origine Controllata, or controlled place name. This is Italy’s designation for a wine whose name, the origin of grapes, grape varieties, and other important factors are regulated by law.
It is also the abbreviation for Portugal’s highest wine category, which has the same meaning in that country.
The French word for sweet. Usually, it refers to the sweetest category of sparkling wines.
Fungal vine disease.
See Devatting.
A wine accessory that slips over the neck of a wine bottle and absorbs any drips that may run down the bottle after pouring—preventing stains to table cloths, countertops, or other surfaces.
Wines with zero or very low levels of residual sugar. Wines with less than 7.5 grams per litre of sugar remaining are said to have fermented to dryness.
