Wine Process Terminology
April 12, 2019
From grape to glass, winemaking is a multi-step process. If you are a lover of wine you likely have the basics down, like harvesting, crushing, pressing and bottling. However, there is so much more that happens in-between the basics.
Additional terminology that winemakers use in their vocabulary:
AVA: American Viticulture Area. An AVA is a designated wine grape-growing region in the United States distinguishable by geographic features, with boundaries defined by the Alcohol and Tobacco Tax and Trade Bureau (TTB).
Brix: scale used to measure the sugar level in unfermented grapes.
Cap: grape solids such as pits, skins and stems that rise to the top of the tank during the fermentation process.
Cold Stabilization: cooling of a wine to remove excess unstable potassium bitartrate, forming tartrate crystals or wine diamonds.
Decanting: transferring wine from the original bottle to a glass vessel. The purpose of this process is to aerate a young wine or separate any sediments from older wine.
Devatting: separating the juice from leftover solids.
Disgorgement: removal of frozen sediment from the bottle that remains after the second fermentation in sparkling wine-making.
Enophile: person who enjoys wine.
Hybrid: genetic crossing of two or more grape varietals.
Legs: droplets of wine that stream down the inside of a wine glass after swirling.
Magnum: large format bottle of wine that is twice the size of a regular 750 ml bottle and contains approximately 10 glasses of wine.
Pressing: process of extracting juice from grapes.
Pruning: annual trimming of grapevines from the previous years’ harvest.
Sommelier: formally trained and educated wine professional who specializes in all aspects of wine services, pairings and storage.