Learn about wine

U

Ullage

The space left in bottles and barrels as wine evaporates.

 

V

Vegetal

Tasting term describing characteristics of fresh or cooked vegetables detected on the nose and in the flavors of the wine.  Bell peppers, grass, and asparagus are common “vegetal” descriptors.

 

Vinification

The process of making wine. 

 

Vinology

The scientific study of wines and winemaking.

 

Vitis Vinifera

The species of wine that comprises over 99% of the world’s wine

 

Vintage

The year a wine is bottled—the yield of wine from a vineyard during a single season.

 

W

Weight

Similar to “body,” the sensation when a wine feels thick or rich on the palate

 

Wine

Fermented juice from grapes.

 

Wine glass

A drinking vessel specially designed to tasting wine. 

 

Wine-tasting

The act of perceiving flavors in wine by using the three esses: see, swirl, sniff, sip, and savor. 

 

WSET

The Wine & Spirit Education Trust.

 

Y

Yeast

A microorganism endemic to vineyards and produced commercially that converts grape sugars into alcohol

 

Yield

The productivity of a vineyard

 

Young

An immature wine that is usually bottled and sold within a year of its vintage.  Wines meant to be drunk “young” are noted for their fresh and crisp flavors.

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