A comprehensive wine information guide in a program to manage your home cellar




НазваниеA comprehensive wine information guide in a program to manage your home cellar
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Shiraz - The backbone of the Australian industry, this red variety can have a spicy, peppery Aroma with mulberry/blackberry flavours and firm tannins. Shiraz can be blended with Cabernet Sauvignon, a mix only seen in Australia. There is growing support for the notion that Shiraz may be premium red variety for Australian conditions.


Smoky - Usually an oak barrel byproduct, a smoky quality can add flavor and aromatic complexity to wines.


Soft - No harsh sensation on the palate and after-palate.


Solera - A technique of topping up many casks of firtified wine, stacked in a pyramid, by progressively blending younger wine with increasingly older stock. The better (and more expensive) blends contain a greater amount of the older stock.


Sparkling Wine - Australia makes "sparkling wine", not champagne. Only the French region of Champagne makes "champagne". In Australia we tend to label the "champagne" styles as "Methode Champenoise


Spicy - A descriptor for many wines, indicating the presence of spice flavors such as anise, cinnamon, cloves, mint and pepper which are often present in complex wines. Very typical in rhones styled wines.


Stale - Old, over the hill wines which have lost their freshness without developing the positive aspects of successful aging.


Stalky - Stemmy. Smells and tastes of grape stems or has leaf- or hay-like aromas.


Stemmy - Wines fermented too long with the grape stems may develop this quality. An unpleasant and often dominant stemmy aroma and green astringency.


Structure - The interaction of elements such as acid, tannin, glycerin, alcohol and body as it relates to a wine's texture and mouthfeel. Usually preceded by a modifier, as in firm or lacking in structure.


Subtle - Delicate wines with finesse and elegance. Understated flavors that are well integrated and inspiring.


Sulphur dioxide (S02) - Chemical used as an anti-oxidant in winemaking. The smell of sulphur dioxide can be present in a newly opened bottle of wine, but it should dissipate. With todays truth-in-labelling laws, it is referred to on food and wine labels as "Preservative(220) added".


Supple - Describes texture, mostly with reds, as it relates to tannin, body and oak. Tends to indicate well balanced.


Sur lie - wines aged sur lie (french for "on the lees") are kept in contact with the dead yeast cells and are not racked or otherwise filtered.


Sweet - More than fruity; pertaining to sugar.


Syrah - Shiraz.


Glossary of Wine Terms - T -


AA - BB - CC - DD - EE - FF - GG - HH - IJ - JJ - KJ - LJ - MM - NN - OO - PP - QQ - RR - SS - TT - UU - VU - WW - XW - YW - ZW


T.A - total acid, or more correctly, titratable acid. Measured in g/l of tartaric (in Australia)


Tanky - Describes dull, dank qualities that show up in wines aged too long in tanks.


Tannin - The organic element that occurs naturally in grapes and gives structure to the palate - heavy tannin can taste of stewed tea with a dry, mouth-puckering effect. Tannins can be "light" or "fine-grained" in a smooth wine or "heavy" in a rough red. Tannins will mellow and integrate with the wine as it ages.


Tart - Noticeable acidic taste of malic acid.


Tartaric acid - The principal acid in wine.


Tartrates - Harmless crystals of potassium bitartrate that may form in cask, bottle or on the cork from the tartaric acid naturally present in wine.


Thin - Lacking body and depth.


Tight - Describes a wine's structure, concentration and body, as in a "tightly wound" wine. Closed or compact are similar terms.


Tinny - Metallic tasting.


Tired - Limp, feeble, lackluster.


Toasty - Describes a flavor derived from the oak barrels in which wines are aged. Also, a character that sometimes develops in sparkling wines.


Tokay - A fortified wine made using the Solera system (as per Muscat) but using the white grape Muscadelle.


Glossary of Wine Terms - U..V -


AA - BB - CC - DD - EE - FF - GG - HH - IJ - JJ - KJ - LJ - MM - NN - OO - PP - QQ - RR - SS - TT - UU - VU - WW - XW - YW - ZW


- U -


Ullage - The empty space between the wine and the cork. Ullage in casks or barrels is normally kept to a minimum by topping to prevent the air exposure oxidizing the wine. A bottle of (young) wine with a large ullage could indicate a faulty cork. Ullage will generally increase as a wine ages.


Unfiltered - Wine that has not gone through a filtering process to clarify it.


- V -


Vanilla - The slightly sweet character that occurs from maturation of red wines in American oak barrels. Can also occur in older white wines as a result of bottle-development.


Varietal - Wine made from a particular grape variety (for example, Cabernet Sauvignon); the opposite of a generic wine (for example, chablis).


Verasion - Color change; the moment color appears in the grapes. It also signals a shift in the development of the grape, which now begins the long process of ripening.


Vegetal - Some wines contain elements in their smell and taste which are reminiscent of plants and vegetables. In Cabernet Sauvignon a small amount of this vegetal quality is said to be part of varietal character. But when the vegetal element takes over, or when it shows up in wines in which it does not belong, those wines are considered flawed.


Velvety - Having rich flavor and a silky, sumptuous texture.


Vidal - Versatile white grape used to make wines ranging in flavor from dry to a sweet late harvest dessert wine.


Vigneron - Grape-grower.


Vignoles - This grape produces a wine that has a luscious floral aroma and fruity flavors of pineapple, pears, and apricot.


Vigorous - In wine, a lively taste or feel.


Vin - Wine (French). As in vin ordinaire, or ordinary wine. To vinify is to make grapes into wine. (Pron. 'vann').


Vinegar - Wines spoiled by the vinegar bacteria, and not pleasant to drink. A major winemaking fault that is easily detected by the influence of acetic acid on the aroma and taste.


Viniculture - The science or study of grape production for wine and the making of wine.


Vinous - Literally means "winelike" and is usually applied to dull wines lacking in distinct varietal character.


Vinosity - Wine-tasting term pertaining to the alcoholic strength of a wine and its grape character.


Vintage - The annual grape harvest or the year the grapes are harvested, ie. "Non-Vintage" is used to describe a champagne or sparkling wine which is a blend of more than one year's wine. A "Vintage" wine is therefore produced from grapes of one year.


Vinted by - Largely meaningless phrase that means the winery purchased the wine in bulk from another winery and bottled it.


Vintner - Winemaker.


Vintner-grown - Means wine from a winery-owned vineyard situated outside the winery's delimited viticultural area.


Viscous - Thick appearance in wine; showing the presence of glycerol.


Viticultural area - Defines a legal grape-growing area distinguished by geographical features, climate, soil, elevation, history and other definable boundaries. Rules vary widely from region to region, and change often. See also appellation d'origine.


Viticulture - The cultivation and maintenance of grape vines. Involves everything from site selection to trellising, preparing root stocks, grafting, spray programs, pruning, fruit evaluation, canopy management, etc. All designed to direct sunlight to the grapes and achieve optimum quality', ripeness and flavour.


Vitis - The botanical name for the vine. Vitis vinifera, the grape-bearing vine. is responsible for most of the world's quality wines. The North American Vitis labrusca is a native vine.


Volatile - An excessive and undesirable amount of acidity, which gives a wine a slightly sour, vinegary edge. At very low levels (0.1 percent), it is largely undetectable; at higher levels it is considered a major defect.


Glossary of Wine Terms - W..Z -


AA - BB - CC - DD - EE - FF - GG - HH - IJ - JJ - KJ - LJ - MM - NN - OO - PP - QQ - RR - SS - TT - UU - VU - WW - XW - YW - ZW


Whole Berry or Whole Cluster Fermentation - Techniques that increase the fruitiness and tannin of whole berries or clusters.


Wine - The fermented juice of grapes.


- X -


- Y -


Yeast Autolysis - The breakdown of yeast during aging on the lees, in which compounds are released that heighten the sensory qualities of the wine and increase its complexity.


- Z -

Zinfandel - The most widely planted red grape in California. White Zinfandel is a blush-colored, slightly sweet wine. Real Zinfandel, the red wine, is the quintessential California wine.

System Requirements


To run The Uncorked Cellar you will need:

A PC running Microsoft Windows 98 or later

20 Meg free on your hard disk.


Legal Bits


(1) The Uncorked Cellar software and all other programs and documentation distributed or shipped with it are Copyright (c) Uncork Pty Ltd, and are protected by Australian and international copyright law. You are granted a license to use a copy of The Uncorked Cellar under the terms and conditions specified in this license agreement.


(2) A registered copy of this software may be installed on two or more computers (for example, at work and at home), provided there is no possibility that the program will be in use on the two computers at the same time, and provided that you yourself have purchased The Uncorked Cellar..


(3) Unregistered copies of this software may be used for an evaluation period as published on www.uncork.biz. If you continue using this software after the evaluation period, you must make a registration payment to the authors (see order.txt).


(4) You may copy any version of The Uncorked Cellar for normal backup purposes, and you may give copies of the shareware version to other individuals, which they may also use and copy subject to the terms of this agreement. If you copy the shareware version of The Uncorked Cellar for others, you must include all of the files distributed with it, including this one. You may not give copies of the registered version to any other person for any purpose, and you may not sell copies of the Registered version without explicit written permission from Uncork Pty Ltd.


(5) Shareware vendors may distribute The Uncorked Cellar shareware version provided they distribute the entire The Uncorked Cellar package. They may add files to it, but under no circumstances may they remove files. They must also inform buyers of their obligation to register the program if they continue to use it after the evaluation period. Vendors must also not charge more than a reasonable copying fee for the CD ($US20 per CD). Individual copies of the shareware version may be passed to friends and associates for their individual use provided the entire package is passed on, and the recipient is made aware of their obligation to register. This same applies to hardware vendors who bundle shareware with their systems. Specifically, The Uncorked Cellar is NOT free or Public Domain, and you may not represent it as such. You may not sell or distribute the registered version without express written permission from Uncork Pty Ltd.


(6) While we have attempted to build in reasonable safeguards, if you do not use The Uncorked Cellar properly you may destroy files or cause other damage to your computer software and data. You assume full responsibility for the selection and use of The Uncorked Cellar to achieve your intended results. THIS SOFTWARE AND THE ACCOMPANYING FILES ARE SOLD "AS IS" AND WITHOUT WARRANTIES AS TO PERFORMANCE OF MERCHANTABILITY OR ANY OTHER WARRANTIES WHETHER EXPRESSED OR IMPLIED. NO WARRANTY OF FITNESS FOR A PARTICULAR PURPOSE IS OFFERED. Good data processing procedure dictates that any program be thoroughly tested with non-critical data before relying on it. The user must assume the entire risk of using the program. Uncork Pty Ltd's warranty is expressly limited to the cost of replacement of any defective diskette or other part. NOTE: In some countries (including Australia) local laws may prescribe different warranties.


(7) Uncork Pty Ltd warrants to owners of registered copies of The Uncorked Cellar that the software will operate in accordance with the description given in the documentation, and that the diskette and manual will be free of physical defects which interfere with normal use. For a period of 90 days from the date of your purchase of The Uncorked Cellar, Uncork will, at its sole option and subject to the restrictions above and below, repair or replace any defective item(s), or refund the purchase price of any diskette and/or manual and/or any other parts or components of Uncorked Cellar found to be defective, if such defect is the fault of Uncork Pty Ltd and not the result of misuse or abuse. Such a refund, repair, or replacement shall be your sole remedy for any defects, program error(s), or documentation error(s). In no event shall Uncork Pty Ltd be responsible for any other costs or damages whatsoever due to errors in usage or your failure to read, understand, or follow instructions in the documentation.


(8) Uncork Pty Ltd makes no representations about the suitability of this software or about any content or information made accessible by the software, for any purpose. The software is provided 'as is' without express or implied warranties, including warranties of merchantability and fitness for a particular purpose. Uncork Pty Ltd shall not be liable for (a) incidental, consequential, special or indirect damages of any sort, whether arising in tort, contract or otherwise, even if the developer has been informed of the possibility of such damages, or (b) for any claim by any other party. This limitation of liability shall not apply to liability for death or personal injury to the extent applicable law prohibits such limitation. furthermore, some states and/or countries do not allow the exclusion or limitation of incidental or consequential damages, so this limitation and exclusion may not apply to you.


In short, we endeavour to ensure both that the software operates correctly, and the information contained in this software is accurate, but we cannot be held responsible for errors and omissions. If you know of changes or additions, then please let us know. If you are not satisfied with The Uncorked Cellar we will refund your purchase price.


(9) Use and licencing of this software shall be governed by and construed in accordance with the laws of the State of Victoria, Australia.


(10) All products, logos, trademarks or registered trademarks shown or mentioned are acknowledged and remain property of their respective owners.


(phew)


Acknowledgements


Thanks are given to the following for their generous help


The Uncorked 2006 Beta Testers (in first name alphabetic order)

• Alejandro Garcia

• Arthur Fowler

• Bill Buitenhuys

• Cliff Weiss

• Connie Mowat

• David Hotchkin

• Jason Longland

• James Wilson

• Jim Atkinson

• Mike Bresolin

• Peter Bittner

• Ronald Powell

• Toby Warson

• Tom Dillon

• Vincent De Knock


Davig Ling for creating the initial Portugal database

Daniel Rogov for creating the initial Israel database


Bordeaux Central for kindly hosting The Uncorked Forum at (http://groups.msn.com/BordeauxCentral/uncorkedcellar.msnw)


All contributing users for your suggestions and Tips & TricksTipsAndTricks.


All contributing Winemakers, both for the fruit of their labours, and their generous provision of information about their wines.


Registrar of Protected Names


Regional Maps have been provided by


• Burnett Valley Winegrowers Association

• Temecula Valley Winegrowers Association

• Mark Maguire
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