Wine Dictionary (I)

We often hear terms related to wine however we don’t know the meaning. Therefore, we want to help you with this first collection of words in our Wine Dictionary.

  Racking off: Separation of the wine from the skins during or after fermentation.

Desuckering: The viticultural practice of removing unwanted young shoots.

Debourrement: First manifestation of the growth of the bud. Takes place in spring when the buds begin to swell and the protective lining opens.

Decanting: In the case of wine, decanting is used for wines that have spent a long period of time in the bottle. The wine is poured into another container before serving so as to air and avoid any solid deposits.

Blind tasting: A tasting where the identity of the wine is concealed. They bottle is covered so that the tasters cannot be influenced by the brand, the vintage, origin…

Vertical tasting: To taste different vintages of the same wine.

Carbonic: Gas generated during alcoholic fermentation. A finished wine may contain varying amounts of carbonic. It can give freshness and produce a tingling on the tongue.

Shirt: Tubes surrounding the tanks through which water or fluids can flow to maintain the temperature of the tanks.

Bordelaise Barrel: Barrel used for aging wine in Bordeaux, extended to many other wine regions like Rioja. Its capacity is 225 litres.

Did you know these terms? If you have any questions about any word related to the world of wine, do not hesitate to contact us through social networks and we will respond. Soon we will have a new compilation for our Beronia Dictionary of Wine.