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| The Wine Rack A to Z: "D" |
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Decant
To transfer bottled wine into another container, usually a carafe, either to aerate the wine or to separate the clean, clear wine from its sediments. |
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Dégorgement
The term used to describe the removal of sediment from bottles that results from secondary fermentation. Also called disgorging. |
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Demi-sec
Moderately sweet to medium sweet sparkling wines. |
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Depth
A tasting term that describes the characteristic of fine wines that gives the impression of having layers of taste, rather than being one-dimensional. |
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Dessert wine
Any of a class of sweet wines, usually fortified to higher alcohol content, which are served with desserts or as after dinner drinks. |
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Diacetyl
A chemical by-product of malolactic fermentation that gives a buttery flavour to the wine, enhancing complexity. |
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Dilute
A term given to wines whose aromas and flavours are thin, as opposed to concentrated. |
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Dosage
The small quantity of wine, often sweetened, which is added to each bottle of Champagne after disgorging to make up for the liquid volume lost by disgorging. |
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Doux
The French word for sweet. Usually refers to the sweetest category of sparkling wines. |
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Dry
A term to describe wines with zero or very low levels of residual sugar. The opposite of sweet. |
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Dull
A term to describe wine whose appearance, aromas and flavours, and style are unclear. |
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The seaside township of Kaikoura takes its name from the legend of the mythical warrior Tamatea-Pokai-Whenua who, while chasing some of his runaway wives, stopped along the way to make a meal of crayfish. Although the township's name means "to eat crayfish", it is said that its full name is Te Ahi-kai-koura-a-Tamatea-pokai-whenua, meaning "the fire which Tamatea-Pokai-Whenua made to cook crayfish".
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