Glossário do Vinho

Acidity Angular Aroma Astringent Austere Balance Body Bouquet Brut Complexity Corked Crisp Dry Earthy Finish Flabby Flinty Fruity Full-Bodied Grip Herbaceous Jammy Legs Length Minerality Mouthfeel Nose Oaky Opulent Palate Residual Sugar Round Silky Structured Supple Tannic Tannin Terroir Expression Thin Toasty Unctuous Vegetal Velvety Volatile Warm Yeasty Zesty

Assemblage Bâtonnage Biodynamic Blending Cap Management Cold Soak Crush Cuvée Destemming Élevage Extraction Fermentation Fining Green Harvest Lees Maceration Malolactic Fermentation Must Natural Wine Organic Wine Pigeage Pruning Racking Remontage Riddling Sulfites Sur Lie Trellising Véraison Vinification Viticulture Whole Cluster Yield

Ampelography Autochthonous Brix Canopy Management Clone Cross Cultivar Diurnal Range Field Blend Grafting Hybrid Noble Grapes Old Vine Phylloxera Rootstock Varietal Vinifera

AOC Appellation AVA Château Climat Cru Cru Classé DO DOC Domaine Estate Bottled Grand Cru IGP Lieu-dit Négociant Premier Cru Qualitätswein Riserva Spätlese Terroir Vin de Pays

Barrique Bottle Shock Breathing Cellar Cork Decanting En Primeur Magnum Sediment Ullage Vertical Tasting Vintage

Aeration Blind Tasting Coravin Decanter Flute Punt Serving Temperature Sommelier Wine Key

Blanc de Blancs Blanc de Noirs Brut Nature Demi-Sec Eiswein Fortified Wine Grappa Late Harvest Méthode Traditionnelle Passito Pétillant Rosé Sec Vin Doux Naturel Vin Santo

Acetaldehyde Acetic Acid Browning Cloudy Cooked Hydrogen Sulfide Mercaptan Mousy

Allocation Case Château Bottled Direct-to-Consumer Grand Vin Reserve Second Wine Wine Club

Amphora French Paradox Judgment of Paris New World Old World Phylloxera Crisis Prohibition

Aperitif Bridge Ingredient Congruent Pairing Contrasting Pairing Digestif Pairing Principle Umami

Anthocyanin Enology Malic Acid pH Phenolics Polyphenol Resveratrol Sulfur Dioxide Tartaric Acid Volatile Acidity