A technique that permits the grafting of different grape varieties onto existing rootstock in a vineyard.
An abbreviation for the German wine Trockenbeerenauslese.
In America, Table wine refers to a style of wine; any wine that is not a sparkling wine or a fortified wine. These wines must also be between 7% and 14% alcohol by volume.
In Europe, Table Wine refers to quality, which is any, "every day", non-premium wine.
A compound in wines that gives a bitter, dry, or puckery feeling in the mouth.
Tartaric acid lowers the pH of fermenting must preventing undesirable bacteria, and acts as a preservative after fermentation, and adds tartness to the finished wine.
Harmless potassium bitartrate crystals that may form (often on the cork) from the tartaric acid naturally present in wine.
Tasting flight refers to a selection of wines at a wine tasting, usually between three and eight glasses, but sometimes as many as fifty, presented for the purpose of sampling and comparison.
Terroir is the physical and geographical characteristics of a particular vineyard site that give the resultant wine its unique properties.
A wine tasting term for the mouthfeel of wine on the palate.
A tubular instrument for removing a sample from a cask or barrel. Also called a pipe.
Lacking in body, depth, and flavor.
Burning charcoal inside of wine casks.
It also refers to the practice of drinking an alcoholic beverage along with wishing good health or other good fortunes.
Describes a flavor derived from oak. Also, a character that develops in some sparkling wines.
The ability of a wine to clearly portray all unique aspects of its flavor-fruit, floral, and mineral notes. The opposite would be a wine in which flavors are diffused and thoroughly integrated.
The sorting of the grapes.
German for dry.
German for dry berry selected. A type of German wine made from vine-dried grapes. Such grapes can be so rare that it can take a skilled picker a day to gather enough for just one bottle.
A wine cask that holds approximately, two butts, or 252 U.S. gallons.
A wine tasting term used to describe how much a wine expresses the typical characteristics of the varietal.