|
Vanillin
An organic compound imparted by aging wine in new oak barrels - particularly American oak - giving a vanilla-like flavouring. |
|
Varietal
The term used to describe wines made totally or predominantly from a single grape variety. |
|
Varietal character
The term used to describe the characteristics of a particular grape variety or the characteristics of a wine that come from the grape variety from which it is made. |
|
Veraison
The first colour change from green to purple on the vine (in black grapes) or green to yellow-green (in white grapes), accompanied by a softening of the texture. This is the first step in the maturation of grapes on the vine. |
|
Vin
The French term for wine. |
|
Vine
A climbing plant on which grapes grow. |
|
Vinegar
A sour-tasting, highly acidic, liquid made from the oxidation of ethanol in wine or any other organic liquid containing alcohol. |
|
Vineyard
A place where grape vines are grown for wine making purposes. |
|
Vinifera
The scientific name for the primary species of Vitis (vines) used for winemaking. Vitis vinifera produces nearly all the world's wines. |
|
Vinification
The process of making grape juice into wine. (Also known as winemaking) |
|
Vinous
A tasting term used to describe the "wine like" smell or taste which is common to all grape wines, whether varietal or not. |
|
Vintage
The year in which a wine's grapes grew and were harvested. The term signifies that all the grapes used to make the wine in the bottle were harvested in that year. |
|
Vintner
The term used to describe a person who grows, makes and sells wine. |
|
Viticulture
The cultivation of grapes. |
|
Volatile acidity
The level of acetic acid present within a wine, which can be beneficial to flavour in small concentrations. If too much acidity is present the wine will be too vinegary. |
