Cap:
The layer of grape skins that rises to the surface of red wine during
its fermentation.
Carbonation:
The injection of carbon dioxide into a wine. A poor substitute for
secondary fermentation in the making of sparkling wines.
Carbon
dioxide: The gas that gives sparkling wines their
effervescence. It is produced in all wine during fermentation but
in the production of still wine it is allowed to escape.
Carbonic
maceration: A winemaking technique used to produce
light, fruity red wines with a distinctive character, low in tannins
and meant for early drinking. Uncrushed grapes are placed in a fermentation
vessel which is then sealed and carbon dioxide is used to displace
the air keeping the grapes from being affected by oxygen. Grapes at
the bottom of the vessel are crushed under the weight of the grapes
above and fermentation takes place creating a small amount of alcohol
as well as more carbon dioxide. The wines are completed with a normal
fermentation. This method is often associated with the Gamay grape,
especially in making Beaujolais.
Wine Glossary- Dallas Bartenders
Cask:
Synonymous for barrel.
Champagne:
Famous sparkling wine taking its name from the region in the northeast
of France where it is produced and where sparkling wine largely originated.
Character:
Refers to particular aspects of a wine that distinguishes itself.
Cheesy:
A characteristic of the bouquet of certain old champagnes; could be
a flaw in some other wines.
Chewy:
Describes a wine that is rich with enough mouth-filling body and extract
that it seems almost chewable.
Clean:
Leaving a distinct flavor in the mouth versus a variety of tastes.
Chaptalization:
A common technique used to increase the final alcoholic strength of
a wine by adding sugar to the must before or during fermentation.
The practice is accepted in some regions while frowned upon or illegal
in others.
Wine Terminology- Dallas Bartenders
Charmat
method: A less expensive alternative to the méthode
champenoise for producing sparkling wines. The secondary fermentation
is carried out in bulk in a large tank instead of in the individual
bottles. Also called cuve close or the tank method.
Citric
acid: An acid that is found in many fruits but occurs
in only very small amounts in grapes. It is sometimes added to cheaper
wines to increase their acidity.
Cloying:
Describes a wine that is unpleasantly sweet and heavy.
Coarse:
A wine with a lot of flavor but leaves no finesse.
Complete:
Describes a wine that bears all the characteristics necessary for
a fine wine; fruit, balance, acidity, tannins and a long finish.
Wine Glossary- Dallas Bartenders
Complex:
A descriptive term that refers to the many nuances of flavour and
aroma present in a great wine. If a wine has the potential, ageing
will frequently bring out its complexity.
Corky
or corked: A defect where the cork becomes bad and
rather than the cork smelling like the wine it will give off a rotten
aroma.
Correct:
Describes a wine that shows all the characteristics typical of its
variety and geography.
Cream:
A very sweet, dark style of sherry created by the
British firm of Harvey's.
Wine Terminology- Dallas Bartenders
Crisp:
Descriptive term for a wine that tastes clean and brisk due to good
acidity.
Crop
thinning: A viticultural practice whereby a certain
amount of unripe grape bunches are removed from the vines in order
to improve the quality of the grapes that remain. This technique diminishes
the yield from the vines considerably and so is generally used only
for expensive wines.
Crust:
Synonymous for sediment.
Cryoextraction:
A controversial technique for replicating the conditions for the production
of ice wine. Picked grapes are frozen before pressing to concentrate
sugars and acidity. This method is being used experimentally in France
especially for dessert wines like Sauternes to improve wine made during
poor years.
Wine Glossary- Dallas Bartenders
D
Decanting:
The pouring of wine from its bottle into another container, a decanter,
before serving. This is done most often to separate the wine from
any sediment that may be in the bottle and it may also be done as
a means of aeration.
Delicate:
A subtle and smooth characteristic but not lacking
in flavor such as many German wines.
Deposit:
Synonymous for sediment.
Depth:
Refers to a wine's depth of flavor.
Dessert
wine: A wine that is usually sweet and sometimes fortified
or sparkling consumed as dessert after a meal or with dessert.
Disgorgement:
A step in producing sparkling wines by means of the méthode
champenoise to remove traces of yeast left over from the secondary
fermentation.
Wine Terminology- Dallas Bartenders
Double
magnum:Bottle
used in Bordeaux equivalent to 4 standard bottles (3 litres, 102 US
fl oz., 106.2 UK fl. oz.).
Downy
mildew: A vine disease that had a disastrous effect
on European wine production in 1878 when it first appeared there having
probably originated in North America. It is caused by a fungus which
attacks the stems and leaves of the plant. Still a problem in hot
and humid climates.
Dry:
Opposite of sweet and characteristic of the best Champagne. Notable
table wines are on the dry side.
Drying
up: Term is used to describe a wine that is fading
due to excessive bottle-ageing.
