Finish, finale or reverberation, this is the term used to describe the taste that the wine lover perceives immediately after drinking. The longer this finish lasts, the more positive this speaks for the quality of the wine.
A process in wine must: sugar is transformed by yeasts into ethanol and carbon dioxide
The aroma can be distinguished in smell and taste. Depending on where the aromas come from, three forms can be distinguished: The primary aromas (are found in the berry), the secondary aromas (arise during fermentation) and the tertiary aromas (arise during the storage of the wine).
Oak barrel that holds 225 litres. This is a traditional French barrel measure.
Designation for a wine that is made from red wine grapes but has a light colour.
The bouquet/bouquet (French bouquet) is the fragrance of a wine in a glass. It develops from the different aromas of the grapes during the maturing process. Bouquet-rich expresses a particularly high content of fragrances.
A blend of grapes, musts or fermented wines. The term is also used for basic wines for sparkling wine.
Also tasting, tasting of wine.
A rot of the grapes by the fungus Botrytis Cinerea. The ingredients of the grape change, a concentration of these takes place.
This is the smallest possible designation of origin. It is only permitted for quality and Prädikat wines.
One of the highest predicate levels for a quality wine from Germany.
Fermenting must with at least 1% alcohol.
A method in the production of sparkling wine: the base wine is fermented for the second time in the bottle.
Sum of acids in wine
A designation of origin that combines several individual layers.
The base wine is the raw material in the production of sparkling wine.
The body describes the density and texture of the wine. This refers above all to the alcohol, sugar and extra contents that characterise the wine.
Weight of the must in relation to its volume. This is indicated in Oechslegrades. It is an indication of the expected alcohol content.
A specific gravity of the grape must, measured in degrees Oechslsegrad.
During oxidation, under the influence of oxygen, the bouquet and colour of the wine change. Oxidation can be deliberately induced, but is usually not desired.
A category for quality wines with specific requirements concerning minimum must weight or prohibitions on enrichment. The levels are: Kabinett, Spätlese, Auslese, Beerenauslese, Eiswein, Trockenbeerenauslese. Further information about Prädikatsweine can be found here.
The sugar that is not fermented into alcohol. It is produced by a spontaneous or induced stop of the fermentation.
Additional designation for quality wines from Riesling. The wines must be made exclusively from Riesling grapes and the quality requirements are higher.
On a steep slope, the vineyards have a gradient greater than 30%.