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Wine Glossary - Dictionaro de'l Vino
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Use the letters below to find a wine related topic you are looking for - If you have a cooking technique, submit it here.




Aerating: When the owygen in the air combines with the wine, it opens up the wine's flavors and aromas.

Acidity: Acidity gives the wine a crisp, firm feel in the mouth.

Aperitif: A wine meant to be enjoyed before dinner.

Aroma: The smell of the wine. aroma generally applies to younger wines and bouquet applies to older wines.



Balance: Store at room temperature. Storing in the refrigerator promotes staling. Use the date as a guide or use within three to seven days. Freezing not more than six months. Over wrap well to prevent drying out; thaw at room temperature.



Cabernet Franc : Less intense than Cabernet Sauvignon. This red grape grows in cooler clemates and ripens early.



Decanting: To separate the sediment of wine and allow the wine to breathe just prior to consumption.



Earthy Wines: These make you think of mushrooms, dry leaves, the smell of soil.



Fat Wines : Wines that are soft in the mouth without any firmness.

Friuli-Venezia Giulia: A region in the northeast corner of Italy which produces a range of wines (usually labeled with the varietal name) which are frequently excellent. Many delightful bottlings of Pinot Grigio, Pinot Bianco and Chardonnay come from this area, as well as Merlots and Cabernet Francs.



Grenache: A red grape grown in warmer climates and used in rose and blush wines



Histamines: Red wines contain histamines, but the level are low enough not to trigger allergic reactions















Malolactic Fermentation: Secondary fermentation that transforms malic acid (a harsh acid) to lactic acid (a milder form of acid found in milk). This will make the wine smoother.



Nebbiolo: A red grape used in Brolo and Barbaresco wines



Oenophiles: People who like red wines.



Piedmont: With a large variety of wine selection, Piedmont is filled with flavourful wines. French in history, the Piedmont shares much in sensibility with France. Its wines are among the most noble and culinary of Italy, and its cuisine shares much with Burgundy, with mushrooms and truffles taking center stage. The wines of the Nebbiolo grape, most famously in Barolo and Barbaresco, make brooding, autumnal wines, often lightly colored, but full of earth, wax, rose petal, leather and tar--taking a role at the table very much like red Burgundy. Barbera and Dolcetto make other very interesting red wines, and younger winemakers are experimenting with new oak barrels and other new world techniques. Indigenous whites include Arneis, Muscat (in Asti Spumante, and Moscato d'Asti), and Cortese di Gavi. Chardonnays from the Piedmont can be quite nice, too.

Palomino: The main grape used for making sherry. - Peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom are firmer and better for cooking.






Riesling: A white wine grape grown in Alsace region in germany.



Southern Italy: Southern Italy has often suffered in the comparison with Northern Italy; besides the region's economic disadvantages the varietal grapes are often obscure and the wines are not well-publicized. Nevertheless, just recently it got raving reviews and getting recognized all over the world. The reds are the result of a Mediterranean climate, often sharing more in ripeness with California than with northern Italyi. White wines from this area tend to be straightforward, fresh, slightly nutty and at their best when young.

Sangiovese: A ged grape used for Chianti.



Tannin: A substance that naturally exists in grape skins which casues a drying feeling in the mouth after the wine is consumed.

Trentino-Alto Adige: Bordering on Germany, this region includes Italy's northernmost vineyards; the climate is perfect for a variety of cool-weather white grapes, notably Chardonnay, Pinot Grigio and Pinot Bianco. Farther south in the Trentino area, Cabernets have been doing well for years.

Tuscany: Tuscany, a region in central Italy that includes the town of Florence, is the home of Chianti, the most famous of all Italian wines. Chianti is a blended wine based on the Sangiovese grape. It can, however, be produced in many styles due to Tuscany's various types of soil, microclimates, winemaking methods and blending decisions. Most wines from Tuscany are red, and new plantings of Cabernet Sauvignon have been very successful. Another very famous and sought-after wine produced in this region is Brunello di Montalcino, a very complex, expensive Sangiovese wine.






Veneto: The Veneto is an extensive region of northeastern Italy which includes the towns of Venice and Verona. The Veneto produces large quantities of the popular wines Soave (a dry white wine) and Valpolicella and Bardolino (fairly light-bodied reds) as well as fine varietal wines including Pinot Grigio, Merlot and Cabernet












Zinfandel: A red grape that can be made in a red or white version.

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