Le Parole del Vino
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. Accessories The set of accessories that "dress" the bottle, such as the front label, the rear label, the neck seal, the foil. etc.
. Acclimatize To bring a wine to room temperature so that it is ready to be served and to express all of its aromas. Acclimatization is particularly important for red wines.
. Acerbic A wine characterized by excessive acidity due to unfinished aging or to incomplete malolactic fermentation.
. Acidity Caused by the natural acids contained in the wine, acidity confers longevity and freshness. If excessive, the wine is acerbic; if lacking, it is flat.
. Acidulous An immature wine, in which the sensation of acidity predominates.
. Aggressive A wine with excessive acidity or tannicity, which attacks the taste buds.
. Aging The cycle of development of the wine, from youth to maturity, which consists of the development of the organoleptic characteristics due to phenomena of physical, chemical and biological origin (such as slow oxidation, for certain wines, or reduction for others).
. Aging The period of maturation of the wine.
. Albeisa A bottle typically used in the Alba area for the local wines (Barbera, Barolo, Barbaresco, etc.). Similar to a Burgundy bottle.
. Albumin A protein used for the adhesion of wines.
. Alcohol An organic compound of wine produced by the fermentation of sugars. The overall alcohol content of a wine is the total amount of acquired alcohol (as indicated on the label and expressed in % volume; e.g. 12.5%) and of potential alcohol – i.e. the alcohol that would be obtained if the residual sugars were also allowed to ferment. The acidic volume of a wine is determined by the percentage of sugars x 0.6 (1g of sugar produces 0.6ml of alcohol).
. Alcohol content: the percentage of alcohol contained in a wine with respect to its volume.
. Alcohol meter A device that measures the level of alcohol in alcoholic drinks.
. Alcoholaemia The percentage of ethyl alcohol in the bloodstream following the consumption of an alcoholic drink.
. Alcoholic A full-bodied, vigorous wine with a high level of alcohol, which is perceived as warm on the palate, or a wine that is unbalanced due to excessive alcohol content.
. Alteration The modification of certain properties of the wine caused by diseases or defects that result in the deterioration of the organoleptic qualities.
. Amber-shot A white wine whose colors or undertones recall amber. It can be an indication of the maturity or tipicity of the wine (i.e. produced with extra-mature grapes) or may indicate that the wine has been subject to alteration.
. Ampelography The science that describes and classifies the varieties (grape types and clones) and behavior of vines.
. Ampelology The science of the cultivation of vines.
. Amphora A terracotta container with two handles used by the ancients to store wine.
. Animal The array of aromatic undertones emitted by animals: amber, roast, damp, fowl, musk, fur, hair, salmi, game, sweat, etc.
. Anthocyanin A pigment of phenolic origin, contained in vegetables and particularly in black grapes. Its colorant power diminishes over time.
. Apex The final phase in the lifecycle of a vine.
. Dried-out Emanating the aroma of dried flowers.
. Appearance The color of a wine, the intensity and clearness of a particular color.
. Aroma The olfactory sensation produced by wines. The set of elementary scents, which derive from numerous
components: acids, alcohol, aldehydes, ketones, esters, etc.
. Aromatic A typical scent of certain grape types, which are referred to as 'aromatic' wines: Gewurztraminer, Brachetto, Moscato and Malvasia
. Attecchimento A new fermentation of the wine or malolactic fermentation in the Spring.
. Austere A full-bodied wine that is, however, lacking in velvety smoothness.
. Authentic A synonym of 'forthright', this is a wine whose varietal characteristics – and particularly its belonging to a specific terroir – can be fully identified.