Wine terminology dictionary

Alberello (head-trained bush vine)

Translations: אלברלו (alberello) • альберелло (alberello)

An Italian low, usually freestanding head-trained bush form, especially associated with Mediterranean sites and Pantelleria. Alberello is the standard wine term; a common nonstandard spelling is recognized privately for correction. Regional examples include Pantelleria in Sicily and traditional variants in central Sardinia, including Mandrolisai and Barbagia.

Source forms: alberello, vite ad alberello, alberello pantesco

Altitude / elevation

Translations: גובה מעל פני הים • высота над уровнем моря

Vineyard height. Preserve metres and do not confuse it with slope.

Source forms: altitude, elevation

Aspect / exposure

Translations: מפנה • экспозиция склона

The compass direction a slope faces. Prefer the viticultural term מפנה over a literal translation of exposure.

Source forms: aspect, exposure, exposition, south-facing, Exposé plein Sud

Autochthonous variety

Translations: זן מקומי • автохтонный сорт

A grape variety with a long local association. Avoid implying a scientifically proven place of origin unless the source supports it.

Source forms: autochthon, autochthons, autochthonous, indigenous variety

Ballerina training system

Translations: שיטת בלרינה (Ballerina) • система Балерина (Ballerina)

A vertically divided system based on a low bilateral cordon: the main canopy is positioned upward as in VSP, while selected side-facing shoots are trained downward on both sides, creating a central upright panel with two sparser downward wings. A partial Ballerina uses only one side. A notable regional example is central Virginia; the system has also been researched in southern Illinois.

Source forms: Ballerina, Ballerina training, partial Ballerina, Lazy Ballerina

Biodynamic viticulture

Translations: כורמות ביו־דינמית • биодинамическое виноградарство

Viticulture following biodynamic principles and practices, including biodynamic preparations and whole-farm management. Following such practices is distinct from holding certification and does not establish natural-wine or no-added-sulfites status.

Source forms: biodynamic viticulture, biodynamic vineyard, biodynamically farmed

Bourgogne Climat

Translations: קלימה של בורגון (Climat) • клима Бургундии (Climat)

A precisely delimited, historically named Bourgogne winegrowing site whose identity is tied to terroir and the appellation system. In this use Climat does not mean weather and is not identical with a lieu-dit.

Source forms: Bourgogne Climat, Burgundy climat, Climat de Bourgogne, climats de Bourgogne

Cane pruning

Translations: זמירת קנים • обрезка на плодовые лозы

Annual pruning that retains one or more relatively long one-year-old fruiting canes. It can be combined with several training and trellis systems.

Source forms: cane pruning, cane-pruned, long pruning

Casarsa training system

Translations: שיטת קזארסה (Casarsa) • система Казарса (Casarsa)

A northeastern Italian system derived from Sylvoz: a high trunk continues into a permanent horizontal cordon carrying medium-to-long fruiting canes that are shortened but left untied; shoot and crop weight bends them downward naturally. It is historically characteristic of Friuli-Venezia Giulia in northeastern Italy and remains in operational use there.

Source forms: Casarsa, Casarsa Friuli, free-cane Casarsa, Casarsa training

Centenarian vines

Translations: גפנים בנות מאה שנה ומעלה • столетние лозы

Use only when the source states or substantiates an age of about 100 years or more.

Source forms: centenarian vineyard, centenarian vineyards, 100-year-old vines, 100-year-old vineyards

Chablis pruning

Translations: זמירת שאבלי • обрезка Шабли

A named Champagne pruning/training system, not simply pruning performed in Chablis.

Source forms: Chablis pruning

Clonal selection

Translations: סלקציה קלונלית • клональная селекция

Propagation from one selected vine clone. Included to explain the contrast with massal selection.

Source forms: clonal selection, clone

Clos

Translations: קלו • кло

Historically a walled vineyard. A modern vineyard name may retain Clos even when the wall is incomplete.

Source forms: Clos

Contrada

Translations: קונטרדה • контрада

A historic named district on Etna. Recognized Etna DOC contrade are now delimited additional geographic units, but one contrada may contain multiple vineyards, parcels, and owners and is not a Burgundy-style quality rank.

Source forms: Contrada, contrada, Etna contrada, contrade

Cordon de Royat (spur-pruned cordon)

Translations: קורדון דה רויא (Cordon de Royat) • кордон Ройя

A permanent horizontal cordon bearing short fruiting spurs. It may be unilateral or bilateral and should not be confused with Cordón Trenzado. Regional examples include Champagne, where it is widespread for Pinot Noir, and Santenay in Bourgogne.

Source forms: Cordon de Royat, Royat cordon, spur-pruned cordon, cordon-trained

Cordón Trenzado (braided-cordon training)

Translations: קורדון טרנסאדו (Cordón Trenzado) • кордон тренсадо (Cordón Trenzado)

A traditional Valle de La Orotava system in which long canes of different ages are intertwined into a raised braided cordon, sometimes extending many metres. It is not generic cordon training. Its defining regional home is Valle de La Orotava in northern Tenerife, Canary Islands.

Source forms: Cordón Trenzado, cordon trenzado, cordón trenzado, trenzado, braided cordon

Cru (context-dependent site term)

Translations: קרו (cru) / מונח אתר תלוי־הקשר • крю (cru) / контекстный термин места

A context-dependent French term that can refer to a site, growth, vineyard, village, or classified wine. Never infer its scale, ownership, or rank without the regional system.

Source forms: cru, crus

Diurnal temperature range

Translations: טווח טמפרטורות יומי • суточный перепад температур

The difference between daytime high and nighttime low temperatures over a daily cycle. Preserve stated measurements and periods when available.

Also called: Day–night temperature range

Source forms: diurnal temperature range, diurnal range, day-night temperature range

Double Guyot

Translations: גיו כפול (Guyot) • двойной Гюйо

A cane-pruned system retaining two fruiting canes, commonly laid in opposite directions, plus renewal spurs. It is not synonymous with VSP. Regional examples include Bourgogne, where Guyot forms are the most common, and Champagne, where single and double Guyot are regulated methods.

Source forms: Double Guyot, Guyot double, two-cane Guyot

Dry farming

Translations: חקלאות בעל • богарное виноградарство

Grape growing that relies on rainfall and stored soil moisture rather than routine artificial irrigation. Local definitions may allow establishment, rescue, or supplementary watering, so preserve disclosed water practices and do not equate it with deficit irrigation.

Also called: Dry-farmed vines

Source forms: dry farming, dry-farmed, dry farmed, rainfed viticulture, rain-fed viticulture

Échalas / individual-stake training

Translations: הדליה על סמוכות יחידות (échalas) • эшала / формировка на индивидуальных кольях

A system in which each vine is supported by its own stake, notably used on steep Northern Rhône sites. Paisseaux is a regional related form. Échalas is characteristic of Côte-Rôtie and other steep Northern Rhône vineyards; comparable individual-stake training also occurs on the Mosel.

Source forms: échalas, echalas, paisseaux, individual-stake training, single-stake training

Ecological methods

Translations: שיטות אקולוגיות • экологические методы

Vague producer language; it does not establish organic or biodynamic certification.

Source forms: ecological methods, ecologically influenced

Einzellage (German individual vineyard site)

Translations: איינצללאגה (Einzellage) / אתר כרם יחיד רשום • айнцеллаге (Einzellage) / зарегистрированный отдельный виноградник

A registered German individual vineyard site. It may contain many cadastral parcels and owners, so it is not necessarily a single vineyard in the ownership sense.

Source forms: Einzellage, single vineyard site Germany

Fan training

Translations: עיצוב מניפה • веерная формировка

A vine form with several arms or canes spread fan-like across a support. Regional variants differ in permanent wood and pruning length. Modified fan forms are used for winter-cold protection in susceptible vineyards of the inland Pacific Northwest; generic fan training also appears in small Upper Midwest vineyards.

Source forms: fan training, fan-trained vines, fan system

Field blend

Translations: כרם מעורב • смешанные посадки сортов

Different grape varieties planted together in one vineyard. It does not by itself prove that they were co-fermented.

Source forms: field blend, field blending, полевой блендинг, полевые бленды

Forgotten / historic variety

Translations: זן נשכח • забытый или исторический сорт

A formerly important or now rarely planted variety. This is descriptive producer language, not a formal category.

Source forms: forgotten grape, forgotten grapes, historic variety, historic varieties, lost grape varieties, old varieties

Four-arm Kniffin training system

Translations: שיטת ניפין בעלת ארבעה קני פרי (Four-arm Kniffin) • система Книффена с четырьмя плодовыми лозами (Four-arm Kniffin)

A head-trained, cane-pruned system retaining four long fruiting canes on two vertically separated wires—two canes on each wire—usually with renewal spurs near the trunk. It is distinct from Umbrella Kniffin. It is a common home-vineyard system in New Hampshire and a traditional example in the northeastern United States, rather than a dominant commercial wine-vineyard form.

Source forms: Four-arm Kniffin, four arm Kniffin, four-arm Kniffen, 4-arm Kniffin

Full maturity

Translations: הבשלה מלאה • полная зрелость

Ripeness at harvest. Preserve high maturity as a stronger claim than merely ripe.

Source forms: full maturity, fully ripe, high maturity, Récolté à haute maturité

Geneva Double Curtain (GDC)

Translations: מסך ז׳נבה כפול (GDC) • двойная женевская завеса (GDC)

A divided high-cordon system creating two separated curtains of downward-growing foliage, often used to manage vigorous vines. Developed at Geneva in New York, it is a notable option for vigorous vines in New York and cold-climate vineyards of the Upper Midwest.

Source forms: Geneva Double Curtain, GDC, double curtain training

Gewann (German cadastral sub-site)

Translations: גוואן (Gewann) / תת־אתר קדסטרי • геванн (Gewann) / кадастровый подучасток

A smaller named cadastral geographic unit that can sit within a German Einzellage and may be registered for label use. It is narrower than the whole Einzellage.

Source forms: Gewann, Gewanne, cadastral sub-site

Gobelet / bush vine

Translations: עיצוב גביע / גפן שיחית • гобле / чашевидная кустовая формировка

A freestanding, usually spur-pruned vine with shoots arranged around a short trunk. It is a broad structural family; regional forms such as alberello can have more specific practices. It is characteristic of dry Mediterranean vineyards; a prominent example is the southern Rhône, especially Châteauneuf-du-Pape.

Source forms: gobelet, goblet training, bush vine, bush vines, head-trained vine, head-trained bush vine, en vaso

Grafted vines

Translations: גפנים מורכבות על כנה • привитые лозы

A fruiting variety joined to a different root system.

Source forms: grafted, grafting

Grape crossing

Translations: הכלאת זנים • скрещивание сортов винограда

A variety bred from two parent varieties. Do not automatically call it a hybrid, which can imply an interspecific cross.

Source forms: crossing, grape crossing

Green manure

Translations: זבל ירוק • зелёное удобрение

A cover crop grown and incorporated into the soil as organic matter.

Source forms: green manure

Grosslage (collective German vineyard site)

Translations: גרוסלאגה (Grosslage) / קבוצת אתרי כרם • гросслаге (Grosslage) / объединённая группа виноградников

A German collective grouping of multiple vineyard sites. It is broader than an Einzellage and is unrelated to the meaning of Grand Cru or VDP.Grosse Lage.

Source forms: Grosslage, Großlage, collective vineyard site

Hand harvest

Translations: בציר ידני • ручной сбор

Grapes harvested manually.

Source forms: hand-picked, picked by hand, hand-harvested

Herbotherapy treatments

Translations: טיפולים בתמציות צמחים • обработки растительными настоями

Plant-based vineyard preparations; retain the practical explanation rather than a medical implication.

Source forms: herbotherapy, herbotherapy treatments

Heroic viticulture

Translations: כורמות בתנאי קיצון • героическое виноградарство

Viticulture on exceptionally steep, high-altitude, terraced, or otherwise difficult sites where vineyard work is unusually demanding. Treat it as descriptive context unless a formal scheme is named.

Source forms: heroic viticulture, heroic vineyards

High-wire cordon

Translations: קורדון גבוה • высокий кордон

A permanent cordon carried on a high wire, commonly allowing shoots to grow or hang downward. Exact regional construction and pruning can vary. It is common for cold-hardy wine grapes in Minnesota and the Upper Midwest, and also appears widely with trailing cultivars in New York.

Source forms: high-wire cordon, top-wire cordon, high cordon

Kouloura (basket training)

Translations: קולורה (kouloura) / עיצוב סל • кулура (kouloura) / корзинчатая формировка

A Santorini system in which canes are woven into a low basket that protects grapes from strong wind and sun. It is a specific regional form, not any generic bush vine. It is the distinctive traditional system of Santorini PDO in Greece.

Source forms: kouloura, Kouloura, κουλούρα, Santorini basket, basket-trained vines

Layering

Translations: ריבוי בהברכה • размножение отводками

A shoot is rooted while it remains attached to the parent vine.

Source forms: propagation by layer, layering

Least-intervention agriculture

Translations: חקלאות בהתערבות מזערית • сельское хозяйство с минимальным вмешательством

Farming intended to limit human inputs and interventions while responding when vineyard health requires action. This is not a standardized or certified claim; do not infer organic, biodynamic, regenerative, or no-treatment status without specific evidence.

Also called: Minimal-intervention agriculture

Source forms: least intervention agriculture, least-intervention agriculture, minimal intervention agriculture, minimal-intervention agriculture, low-intervention farming

Lenz Moser high-training system (Lenz-Moser-Hochkultur)

Translations: שיטת לנץ מוזר בגידול גבוה (Lenz-Moser-Hochkultur) • высокоштамбовая система Ленца Мозера (Lenz-Moser-Hochkultur)

An Austrian high-training system developed by Lenz Moser, classically using a trunk around 1.3 metres high and wider row spacing to facilitate mechanization. Pruning practice has varied, so it is not synonymous with one pruning method or with generic high-wire cordon. It is characteristic of Austrian viticulture and originated at Rohrendorf near Krems in Lower Austria before spreading widely across the country.

Source forms: Lenz Moser, Lenz-Moser-Hochkultur, Lenz Moser high culture, Moser system, Hochkultur

Lieu-dit (named site)

Translations: חלקה בעלת שם מסורתי • льё-ди

A traditionally named place or vineyard site in France; it is not automatically a legally classified single vineyard. Retain lieu-dit in specialist-facing text.

Source forms: lieu-dit, lieux-dits

Limited yield

Translations: יבול מוגבל • ограниченная урожайность

A restriction on fruit produced in the vineyard. Keep it distinct from a small finished-wine bottle count.

Source forms: limited yield, low yield

Lyre training system

Translations: הדליית לירה • формировка «лира»

An open, divided V-shaped canopy that separates foliage into two inclined planes. It is a canopy architecture rather than a quality designation. A prominent current regional example is Uruguay, where Lyre represents a substantial share of the national vineyard area.

Source forms: Lyre training, lyre system, U-shaped Lyre

Massal selection

Translations: סלקציה מסאלית • массальная селекция

Propagation from several selected vines in a vineyard to retain genetic diversity. Contrast with propagation from one clone.

Source forms: Sélection Massale, massal selection, massal selections, sélections massales

Menzione Geografica Aggiuntiva (MGA)

Translations: ציון גאוגרפי נוסף (MGA) • дополнительное географическое обозначение (MGA)

An official Italian additional geographic mention, notably used in Barolo and Barbaresco. It identifies origin, not a quality rank, one parcel, or single ownership.

Source forms: Menzione Geografica Aggiuntiva, Menzioni Geografiche Aggiuntive, MGA, Barolo MGA, Barbaresco MGA

Minimum soil disturbance

Translations: הפרעה מזערית לקרקע • минимальное нарушение почвы

A low-tillage approach intended to disturb soil structure as little as possible.

Source forms: minimum soil disturbance

Monopole vineyard

Translations: מונופול (Monopole) / אתר כרם בבעלות יחידה • монопольный виноградник (Monopole)

A named vineyard site held by one owner. Monopole describes ownership, not an independent quality level or a guarantee that the site is one cadastral parcel.

Source forms: monopole, vineyard monopole, single-owner vineyard

Munson training system

Translations: שיטת מנסון (Munson) התלת־ממדית • трёхмерная формировка Мансона (Munson)

A three-dimensional system with a cordon along a central top wire and additional side wires that carry shoots outward, allowing clusters to hang more freely. It differs from Geneva Double Curtain, which places separate cordons on the side wires. Regional use is documented for vigorous cold-climate cultivars in the Upper Midwest and New England.

Source forms: Munson, Munson system, Munson training, Modified Munson

Natural grass cover

Translations: כיסוי עשב טבעי בין השורות • естественный травяной покров между рядами

Living vegetation retained between vineyard rows.

Source forms: natural grass cover, inter-row grass cover

Old vines

Translations: גפנים בוגרות • старые лозы

Vines described as old. There is no universal legal age threshold, so retain a stated age whenever available.

Source forms: old vines, old-vine, Vieilles Vignes, Alte Reben

Organic fertilisers

Translations: דשנים אורגניים • органические удобрения

Fertilisers from organic sources. This statement alone does not mean the vineyard or wine is certified organic.

Source forms: organic fertilisers, organic fertilizers

Organic viticulture

Translations: כורמות אורגנית • органическое виноградарство

Grape growing under the applicable organic-production rules. Vineyard or grape certification does not by itself establish that the finished wine may be labelled organic, biodynamic, or natural.

Also called: Organically farmed vineyard

Source forms: organic viticulture, organically farmed vineyard, organically grown grapes

Own-rooted vines

Translations: גפנים על שורשיהן שלהן • корнесобственные лозы

A natural customer-facing expression for vines growing on their own roots; often overlaps with ungrafted.

Source forms: own-rooted, own rooted, растёт на своих корнях, на своих корнях

Pago de viña (Jerez vineyard district)

Translations: פאגו דה ויניה / אזור כרמים מסורתי בחרס • паго де винья / традиционный виноградный район Хереса

A traditional named Jerez vineyard district containing an indeterminate number of vineyards with shared site characteristics. Do not confuse it with Spain’s separate Vino de Pago PDO category.

Source forms: pago de viña, pago vitícola, Jerez pago, pagos de Jerez

Paraje / paraje vitícola

Translations: פאראחה (paraje) / אתר כפרי בעל שם • парахе (paraje) / именованное сельское урочище

A Spanish named rural locality or winegrowing place. It is a general geographic term unless a particular denomination formally recognizes it.

Source forms: paraje, paraje vitícola, parajes vitícolas

Parcel-by-parcel vinification

Translations: ויניפיקציה נפרדת לכל חלקה • раздельная винификация по участкам

Each parcel is fermented or matured separately before any later blending.

Source forms: parcel by parcel

Pergola training

Translations: הדליית פרגולה / סוכה • пергольная формировка

An overhead framework supporting a broadly horizontal vine canopy. Regional pergola forms differ in height, geometry, pruning, and shoot arrangement. Regional examples include Pergola Trentina in Trentino and traditional pergola vineyards in Alto Adige/South Tyrol.

Source forms: pergola training, pergola-trained, pergola, parral, overhead arbor

Pergola Veronese / tendone

Translations: פרגולה ורונזית / טנדונה • пергола веронезе / тендоне

Italian regional overhead training names. They belong to the pergola family, but exact construction varies, so preserve the original term rather than flattening every use to generic pergola. Pergola Veronese is characteristic of Valpolicella in Veneto; tendone is traditional in Abruzzo winegrowing and common in Puglia table-grape vineyards.

Source forms: Pergola Veronese, Veronese pergola, tendone, tendone training

Phylloxera

Translations: פילוקסרה • филлоксера

A vine pest that drove widespread grafting onto resistant rootstocks. Sandy sites can sometimes limit it, but sand is not a blanket guarantee.

Source forms: phylloxera

Plot / parcel

Translations: חלקה • виноградный участок

A small vineyard unit. The words are usually interchangeable in these descriptions.

Source forms: plot, plots, parcel, parcels, parcelle

Ploughing / tillage

Translations: חריש • вспашка

Mechanical working of vineyard soil. Preserve qualifiers such as regular, shallow, or minimum-tillage.

Source forms: ploughing, plowing, regular ploughing, tillage

Poussard pruning

Translations: זמירה בשיטת פוסאר • обрезка по методу Пуссара

A pruning method designed to respect sap flow and reduce trunk-disease risk.

Source forms: Poussard pruning, Poussard method

Ried (Austrian named vineyard)

Translations: ריד (Ried) / אתר כרם אוסטרי רשום • рид (Ried) / юридически определённый виноградный участок

The Austrian term used before the name of a legally defined single-vineyard site. A Ried can have multiple owners and does not by itself state a quality rank.

Source forms: Ried, Riedenwein, single Ried

Rootstock

Translations: כנה • подвой

The root system onto which the fruiting grape variety is grafted.

Source forms: rootstock, rootstocks

Scott Henry system

Translations: שיטת סקוט הנרי (Scott Henry) • система Скотта Генри

A vertically divided canopy system with some shoots trained upward and others downward to open the fruiting zone and manage vigour. It originated near Roseburg in Oregon’s Umpqua Valley and has also been used in coastal California vineyards.

Source forms: Scott Henry, Scott Henry system, Scott-Henry training

Shallow plowing

Translations: חריש רדוד • мелкая вспашка

Shallow cultivation, often directly beneath vine rows.

Source forms: shallow plowing, shallow ploughing

Short pruning

Translations: זמירה קצרה • короткая обрезка

Retaining short fruiting wood, often to help control yield.

Source forms: short pruning

Single Guyot

Translations: גיו יחיד (Guyot) • одинарный Гюйо

A cane-pruned system retaining one fruiting cane and a renewal spur. Shoot positioning, often VSP, is a separate canopy choice. Regional examples include Bourgogne, where Guyot forms are the most common, and Champagne, where single and double Guyot are regulated methods.

Source forms: Single Guyot, Guyot simple, single-cane Guyot

Single parcel

Translations: חלקה יחידה • отдельный участок

Fruit comes from one specific parcel, a narrower claim than a general single-vineyard wine.

Source forms: single parcel, single plot, parcelle unique

Single vineyard

Translations: כרם יחידני • отдельный виноградник

Wine sourced from one vineyard. Do not automatically equate it with a lieu-dit or Contrada.

Source forms: single vineyard, single-vineyard

Slope

Translations: מדרון • склон

The inclination of a vineyard; preserve a stated percentage.

Source forms: slope, slopes

Smart-Dyson divided-canopy system

Translations: שיטת סמארט־דייסון (Smart-Dyson) / נוף מפוצל אנכית • система Смарт-Дайсон / вертикально разделённый полог

A vertically divided, single-fruit-zone system in which foliage from the same cordon or fruit zone is separated into an upper canopy trained upward and a lower canopy trained downward. Unlike Scott Henry, it divides the vegetative canopy but not the fruit zone. Documented regional use includes coastal California and the northern San Joaquin Valley, especially on moderate- to high-vigour sites.

Source forms: Smart-Dyson, Smart Dyson, Smart-Dyson training, SDY

Spur pruning

Translations: זמירת דורבנות • короткая обрезка на сучки

Annual pruning that retains short spurs with a small number of buds on permanent wood. It is a pruning method, not one single training architecture.

Source forms: spur pruning, spur-pruned, spur-pruned vines

Sylvoz training system

Translations: שיטת סילבוז (Sylvoz) • кордон Сильвоза (Sylvoz)

A high-trunk system with a permanent horizontal cordon bearing annually renewed long fruiting canes. The canes are bent downward and tied to a lower wire, separating fruiting growth below from renewal growth above. It is among the most widespread systems in Conegliano Valdobbiadene in Veneto, especially on gentler slopes toward Conegliano and Vittorio Veneto.

Source forms: Sylvoz, Sylvoz system, Sylvoz training

T-trellis

Translations: מערכת הדליה בצורת T (T-trellis) • Т-образная шпалера (T-trellis)

A physical trellis whose posts carry a horizontal crossarm, giving a T-shaped profile and supporting multiple longitudinal wires. Different training systems can use this hardware; the name alone does not specify pruning, cordons, or shoot direction. Regional examples include California table-grape vineyards and North American divided-canopy systems such as GDC and Munson.

Source forms: T-trellis, T trellis, T-bar trellis, T-shaped trellis

Terroir

Translations: טרואר • терруар

The combined influence of site, soil, climate, topography, and human practice. Keep the established loanword rather than reducing it to soil alone.

Source forms: terroir, terroirs

Tree-trained vines

Translations: גפנים המודלות על עצים • лозы, сформированные на деревьях

Vines trained onto or between living trees, a historic system known in Italy as alberata. Do not confuse alberata with the low freestanding alberello bush form. A characteristic regional example is the Agro Aversano area of Campania, especially traditional Asprinio di Aversa vineyards.

Also called: Alberata

Source forms: tree-married vines, tree-married-vines, tree-trained vines, alberata, vite maritata

Umbrella Kniffin training system

Translations: שיטת קניפין מטרייה (Umbrella Kniffin) • зонтичная система Книффина (Umbrella Kniffin)

A high, head-trained, cane-pruned system in which long fruiting canes arise near the top wire, arch over it, and are tied to a lower wire, forming a drooping umbrella-like curtain. Kniffin and Kniffen spellings both occur. Documented regional examples include New York and New Hampshire, especially for vigorous, trailing American and cold-hardy cultivars.

Source forms: Umbrella Kniffin, Umbrella Kniffen, umbrella training

Ungrafted vines

Translations: גפנים לא מורכבות • непривитые лозы

Vines whose fruiting variety grows on its own roots rather than being grafted to a separate rootstock. franc de pied is French singular, francs de pied plural; the feminine forms are vigne franche de pied and vignes franches de pied. The term does not identify a rootstock, age, pre-phylloxera origin, certification, or phylloxera resistance.

Source forms: ungrafted, non-grafted, franc vine stock, franc de pied, francs de pied, vigne franche de pied, vignes franches de pied

Unità Geografica Aggiuntiva (UGA)

Translations: יחידה גאוגרפית נוספת (UGA) • дополнительная географическая единица (UGA)

An official Italian additional geographic unit or subzone. Its scale, eligible wines, and label rules depend on the denomination; it is not a universal cru rank.

Source forms: Unità Geografica Aggiuntiva, Unità Geografiche Aggiuntive, UGA, Chianti Classico UGA

Vegetative cycle

Translations: מחזור הצימוח • вегетационный цикл

The vine’s seasonal sequence of growth and development.

Source forms: vegetative cycle

Vertical Shoot Positioning (VSP)

Translations: שילוב שריגים אנכי (VSP) • вертикальное позиционирование побегов (VSP)

A trellis and canopy arrangement in which shoots are held upward between foliage wires. It can accompany cane or spur pruning and is not a synonym for Guyot. Common regional examples include Oregon and Margaret River in Western Australia; it is also a conventional system in Marlborough, New Zealand.

Source forms: Vertical Shoot Positioning, vertical shoot positioning, VSP

Very old / ancient vines

Translations: גפנים עתיקות מאוד • очень старые лозы

A stronger producer age claim than old vines, but generally not a fixed legal category.

Source forms: Uralte Reben, ancient vines

Vine age

Translations: גיל הגפנים • возраст лоз

Age of the vines or planting, not the age of the finished wine.

Source forms: vine age, age of the plots

Vine training system

Translations: שיטת עיצוב גפנים • система формирования лозы

The permanent architecture given to a vine and its canopy. Keep training distinct from annual pruning, the physical trellis, and seasonal canopy management.

Source forms: vine training, vine-training system, training system, vine formation

Viñedo Singular (Rioja)

Translations: ויניידו סינגולר (Viñedo Singular) / כרם יחיד מוסמך בריוחה • виньедо сингуляр (Viñedo Singular) / сертифицированный отдельный виноградник Риохи

A formally approved smaller geographic unit in Rioja with denomination-specific vineyard, production, traceability, and tasting requirements. It may comprise one or several cadastral parcels.

Source forms: Viñedo Singular, Vino de Viñedo Singular, vinedo singular

Vintage climate

Translations: תנאי האקלים בשנת הבציר • климат винтажного года

Weather conditions during a particular growing season and harvest, not a generic regional climate description.

Source forms: vintage climate

Viticultural practices

Translations: שיטות כורמות • виноградарские практики

Vineyard work and farming choices. Avoid the literal and unnatural שיטות תרבותיות.

Source forms: cultural practices, viticultural practices, Pratiques culturales

Alcoholic fermentation

Translations: תסיסה אלכוהולית • алкогольное брожение

Yeast converts grape sugar into alcohol, carbon dioxide, and other compounds.

Source forms: alcoholic fermentation, primary fermentation, AF

Amphora

Translations: אמפורה • амфора

A generic ceramic winemaking vessel. It is not automatically a Georgian qvevri.

Source forms: amphora, amphorae

Angel's share

Translations: חלקם של המלאכים • доля ангелов

The portion of wine or spirit lost through evaporation during vessel ageing. The rate varies with vessel, cellar, climate, and time.

Also called: Angels' share

Source forms: angel's share, angels' share

Barrel / cask

Translations: חבית עץ • деревянная бочка

Generic wooden vessel. Use a more specific vessel term when the source supplies one.

Source forms: barrel, barrels, cask, casks, fût, fûts

Barrel ageing

Translations: הבגרה בחבית • выдержка в бочке

Post-fermentation maturation in wood. Keep separate from barrel fermentation.

Source forms: barrel ageing, barrel aging, aged in oak, <number> months in barrel

Barrel fermentation

Translations: תסיסה בחבית • брожение в бочке

Fermentation occurs in wood, not merely later maturation.

Source forms: barrel fermentation, fermented in barrel

Barrique

Translations: בריק • баррик

A small oak barrel, traditionally about 225 L in Bordeaux. בריק is the Hebrew Academy term; capacity and usage can vary outside the Bordeaux context.

Source forms: barrique

Bâtonnage

Translations: בחישה בחבית • батонаж

Periodic stirring of the wine on its lees in a barrel or fermentation vessel.

Source forms: bâtonnage, lees stirring

Biological ageing under flor

Translations: יישון ביולוגי תחת פלור • биологическая выдержка под флором

Ageing in contact with an active flor layer that protects and transforms the wine. It is distinct from deliberately oxidative ageing.

Also called: Biological aging under flor

Source forms: biological ageing under flor, biological aging under flor, crianza biológica, crianza biologica

Bottle ageing

Translations: הבגרה בבקבוק • бутылочная выдержка

Maturation after bottling. Distinguish general bottle age from time on lees or time after disgorgement when the source is more specific.

Also called: Bottle aging

Source forms: bottle ageing, bottle aging, ageing in bottle, aging in bottle

Bottling

Translations: ביקבוק • розлив по бутылкам

Transfer into bottles. In sparkling-wine context it may refer specifically to tirage bottling.

Source forms: bottling, bottled

Burgundy barrel

Translations: חבית עץ בסגנון בורגונדי • бургундская бочка

A traditional Burgundy-format barrel. A standard Burgundy pièce is typically about 228 L, but preserve that exact capacity only when the source states it.

Source forms: Burgundy barrel, Burgundian oak barrel, Burgundian oak-barrel, 228-liter Burgundy barrel

Cappello sommerso / submerged cap

Translations: קאפלו סומרסו • капелло соммерсо

An Italian technique that holds the grape-skin cap submerged during fermentation or extended maceration. The equipment and duration can vary.

Also called: Submerged cap

Source forms: cappello sommerso, submerged cap

Carbonic maceration

Translations: השריה קרבונית • карбоническая мацерация

A technique placing intact grapes in a carbon-dioxide-rich atmosphere to initiate intracellular fermentation. It is distinct from ordinary skin maceration.

Source forms: carbonic maceration, macération carbonique

Cellar ageing

Translations: יישון במרתף • выдержка в погребе

Maturation in the cellar. Do not assume it means lees ageing unless stated.

Source forms: cellar ageing, cellar aging

Clarification

Translations: צילול (מונח־על) • осветление

The broad family of operations used to make wine clear, potentially including settling, racking, fining, or filtration. The Hebrew Academy uses צילול for both clarification and fining, so the definition or method must carry the distinction.

Source forms: clarification

Co-fermentation

Translations: תסיסה משותפת • коферментация

Fermenting two or more grape varieties or components together rather than blending finished wines. A field blend is not automatically co-fermented.

Source forms: co-fermentation, cofermentation, co-fermented, cofermented

Cold stabilization

Translations: ייצוב בקור • холодная стабилизация

Chilling to encourage tartrate crystals to form before bottling.

Source forms: cold stabilization, cold stabilisation, passage au froid

Concrete / cement vessel

Translations: מכל בטון • бетонная ёмкость

A tank or vat made from concrete or cement. Shape, lining, porosity, and oxygen exchange depend on the particular vessel.

Also called: Concrete tank, Cement tank

Source forms: concrete tank, concrete vat, cement tank, cement vat

Concrete egg

Translations: ביצת בטון • бетонное яйцо

An egg-shaped concrete vessel used for fermentation or ageing. The name alone does not prove automatic lees circulation or a fixed oxygen-transfer rate.

Source forms: concrete egg, cement egg, ovoid concrete vessel

Coquard press

Translations: מכבש Coquard • пресс Coquard

A named Champagne press design. Keep Coquard as an equipment name.

Source forms: Traditional Vertical Coquard press

Demi-muid

Translations: דמי־מואי • деми-мюи

A medium-large French wooden cask, often roughly 500–600 L; exact capacity varies.

Source forms: demi-muid, demi-muids

Destemming

Translations: הפרדה מהשזרות • гребнеотделение

Removing grape berries from the cluster stems before fermentation or maceration.

Source forms: destemming, destemmed, éraflage, égrappage

Élevage

Translations: הבגרת היין • выдержка (элеваж)

Cellar ageing and care of a wine after fermentation and before bottling or release; broader than ageing in barrel alone.

Source forms: élevage, elevage

Extraction

Translations: מיצוי • экстракция

Transfer of colour, tannin, flavour, and other compounds from grape solids during processing and fermentation. More extraction is not automatically better.

Source forms: extraction

Filtration

Translations: סינון • фильтрация

Physical removal of particles or microorganisms through a filter.

Source forms: filtration, filtering

Fine lees

Translations: משקעי שמרים עדינים • тонкий дрожжевой осадок

The finer sediment retained for maturation after heavier solids are removed.

Source forms: fine lees, lies fines

Fining

Translations: צילול באמצעות חומר מצליל • оклейка

Clarification by adding an agent that binds suspended material so it can be removed. The Hebrew Academy explicitly prefers צילול, not הצללה; the longer Hebrew label distinguishes this specific operation from the umbrella process.

Source forms: fining, collage

Flor

Translations: פלור • флор

A surface film of specialised yeasts associated with biological ageing, especially in Andalusian wines. It is not generic lees.

Also called: Flor yeast layer

Source forms: flor, velo de flor

Foot treading

Translations: דריכת ענבים ברגליים • раздавливание винограда ногами

Crushing or working grapes with feet, traditionally or by deliberate cellar choice. It does not by itself establish complete destemming or a particular extraction level.

Also called: Foot-trodden grapes

Source forms: foot treading, foot-treading, foot trodden, foot-trodden

Foudre

Translations: פודר צרפתי • фудр

A large French wooden cask, commonly 1,000 L or much larger. Capacity varies. Do not merge it with German Fuder.

Source forms: foudre, foudres, фудр, фудры, фудрах

Free-run juice

Translations: תירוש ניגר ללא סחיטה • сусло-самотёк

Juice that drains from grapes without mechanical pressing. Cellar separation practices vary, so the phrase alone does not establish a quality rank.

Source forms: free-run juice, free run juice

Fuder

Translations: פודר גרמני • фудер

A traditional German cask; in the Mosel it is commonly around 960–1,000 L, while regional capacities vary. Distinct from French foudre.

Source forms: Fuder, fuder, fuders

Indigenous / native yeast

Translations: שמרי בר • местные дрожжи

Producer terms for yeasts originating in the vineyard or cellar environment. They overlap in marketing use but are not always technically identical.

Source forms: indigenous yeast, native yeast, natural yeast, wild yeast, levures indigènes

Large-format wooden cask

Translations: חבית עץ גדולה • большая деревянная бочка

A generic large wooden vessel. Do not infer the more specific foudre, Fuder, or demi-muid unless the source names it.

Source forms: large wooden cask, large wooden casks, large-format cask, large oak cask, large oak casks, large barrel

Lees

Translations: משקעי תסיסה, בעיקר שמרים • осадок

Sediment left after fermentation, dominated by spent yeast but potentially containing other solids. Do not treat the ordinary English verb lies as an alias.

Source forms: lees

Lees ageing

Translations: הבגרה על משקעי השמרים • выдержка на осадке

Keeping wine in contact with fermentation sediment to influence texture and aroma. Sur lie is the French label form.

Source forms: ageing on lees, aging on lees, ageing on fine lees, aging on fine lees, ageing on the fine lees, lees ageing, sur lie, сур-ли, сур ли

Low-intervention winemaking

Translations: ייננות בהתערבות מינימלית • виноделие с минимальным вмешательством

A non-standard producer or trade description for an intention to reduce cellar manipulation or additions. It is not a certification or a fixed protocol; preserve every separate claim about yeast, filtration, fining, sulfites, temperature, or other techniques.

Also called: Minimal-intervention winemaking

Source forms: low-intervention winemaking, low intervention winemaking, minimal-intervention winemaking, minimal intervention winemaking

Maceration

Translations: מיצוי בשרייה • мацерация

Contact between juice and grape solids to extract colour, aroma, flavour, and phenolics.

Source forms: maceration, macerated

Malolactic fermentation

Translations: תסיסה מלולקטית • яблочно-молочное брожение

Bacteria convert sharper malic acid into softer lactic acid. It can reduce perceived acidity and alter texture and aroma.

Source forms: malolactic fermentation, malolactic, malo, MLF

Minimal sulfite use

Translations: שימוש מזערי בסולפיטים • минимальное использование сульфитов

A lower-use claim, distinct from no added sulfites and not a defined universal threshold.

Source forms: minimum use of sulfites, minimal sulfites

Must

Translations: תירוש • виноградное сусло

The liquid product obtained from fresh grapes by crushing, destemming, draining, or pressing. In cellar usage, qualify whether it is fresh, partially fermented, or contains grape solids when context requires; do not assume clear, unfermented juice.

Source forms: must, musts

Natural cork

Translations: פקק שעם טבעי • натуральная пробка

A bottle closure cut from cork bark. Keep closure material separate from barrel or oak-ageing terminology.

Source forms: natural cork, natural corks

Natural wine

Translations: יין טבעי • натуральное вино

A contested umbrella term generally associated with low-intervention winemaking; there is no single internationally agreed technical definition. Do not infer organic or biodynamic certification, spontaneous fermentation, unfiltered or unfined status, no added sulfites, or freedom from faults.

Source forms: natural wine, vin naturel, vino naturale

New oak

Translations: עץ אלון חדש • новый дуб

A previously unused oak vessel or the proportion of wine aged in such vessels. Preserve percentages and do not infer size, origin, toast, or sensory dominance.

Also called: New barrels

Source forms: new oak, new-oak, new barrels

No added sulfites

Translations: ללא תוספת סולפיטים • без добавления сульфитов

No sulfur dioxide was added. It does not mean sulfite-free because fermentation can produce sulfites naturally.

Source forms: no added sulfur, without added sulfur, without any addition of sulfur, vinified without any addition of sulfur, no added sulfites, sans sulfites ajoutés, без бисульфита, без добавки бисульфита, не добавляет бисульфит

No cold stabilization

Translations: ללא ייצוב בקור • без холодной стабилизации

The wine was not cold-stabilized. This negative phrase must outrank the positive substring passage au froid.

Source forms: no cold stabilization, without cold stabilization, pas de passage au froid

No malolactic fermentation

Translations: ללא תסיסה מלולקטית • без яблочно-молочного брожения

Malolactic fermentation did not occur. Say it was blocked only when deliberate prevention is stated.

Source forms: no malolactic, no malo, without malolactic, without malolactic fermentation, malolactic fermentation not made, malolactic fermentation not done, sans malolactique

Old / used oak

Translations: חבית אלון ותיקה • старая или использованная дубовая бочка

A previously used wooden vessel that generally contributes less new-oak aroma. Do not call it neutral oak unless the source does.

Source forms: old oak, used oak, old barrel

Orange / amber wine

Translations: יין כתום • оранжевое вино

Wine from white grapes fermented or macerated with their skins. Do not infer natural-wine status, amphora use, or a fixed colour intensity.

Also called: Orange wine, Amber wine

Source forms: orange wine, amber wine, skin-contact white wine

Organic wine

Translations: יין אורגני • органическое вино

Finished wine eligible to be labelled organic under the applicable jurisdiction and certification scheme. Rules can cover grape status, cellar substances and processes, sulfite limits, certification, and labelling; never transfer the claim across markets without checking.

Source forms: organic wine, certified organic wine

Partial malolactic fermentation

Translations: תסיסה מלולקטית חלקית • частичное яблочно-молочное брожение

Only part of the wine or blend undergoes malolactic fermentation.

Source forms: partial malolactic, partially made malolactic, malolactic fermentation partially made, <number> percent malolactic

Pigeage / punch-down

Translations: פיז׳אז׳ • пижаж

Submerging the floating cap of skins and other grape solids during fermentation. Frequency and force vary with the intended extraction.

Also called: Punch-down

Source forms: pigeage, punch-down, punch down

Pressing

Translations: סחיטה • прессование

Extraction of juice from grapes with a press.

Source forms: pressing, press, pressurage

Production run / bottle count

Translations: היקף ייצור / מספר בקבוקים • тираж / объём выпуска

The number of bottles or other units produced in a release. In Russian wine writing, «тираж» usually has this meaning rather than Champagne tirage.

Also called: Production run, Bottle count

Source forms: production run, bottle count, тираж

Qvevri

Translations: קווברי • квеври

A Georgian earthenware vessel traditionally buried in the ground. Keep it distinct from generic amphora.

Source forms: Qvevri, qvevri, kvevri

Racking

Translations: שפייה • снятие с осадка

Transferring wine from one vessel to another while leaving settled solids behind. Distinct from filtration and fining.

Source forms: racking, soutirage

Remontage / pump-over

Translations: רמונטאז׳ • ремонтаж

Pumping fermenting liquid from below the cap and distributing it over the top. It is a separate operation from punch-down.

Also called: Pump-over

Source forms: remontage, pump-over, pump over

Semi-carbonic maceration

Translations: השריה חצי־קרבונית • полукарбоническая мацерация

A whole-bunch process in which crushed fruit begins fermentation and generates carbon dioxide around intact berries. It is related to, but distinct from, full carbonic maceration.

Source forms: semi-carbonic maceration, semi carbonic maceration, macération semi-carbonique

Skin contact

Translations: השריה על הקליפות • контакт с кожицей

Explicit contact between juice and grape skins; a more specific phrase than maceration alone.

Source forms: skin contact, skin-contact

Slow pressing and gravity flow

Translations: סחיטה איטית והעברה בכוח הכבידה • медленное прессование и перемещение самотёком

Gravity usually describes feeding or transfer, not the force doing the pressing. Preserve that distinction unless the producer specifies otherwise.

Source forms: slow press by gravity, directly put into barrels by gravity, gravity flow

Spontaneous fermentation

Translations: תסיסה ספונטנית • спонтанное брожение

Fermentation starts without inoculation with a selected commercial yeast culture.

Source forms: spontaneous fermentation

Stainless-steel tank

Translations: מכל נירוסטה • ёмкость из нержавеющей стали

An inert stainless-steel vessel. Inox means stainless steel.

Source forms: stainless-steel tank, stainless steel, cuve inox

Sulfites

Translations: סולפיטים • сульфиты

A family of sulfur-containing preservative species associated with sulfur dioxide in wine. Preserve the source wording rather than claiming that fermentation produces one specific species.

Source forms: sulfite, sulfites, sulphite, sulphites, bisulfite, bisulfites

Sulfur dioxide (SO₂)

Translations: גופרית דו־חמצנית • диоксид серы (SO₂)

The antioxidant and antimicrobial compound commonly discussed as a cellar addition. In these descriptions, bare “sulfur” usually means sulfur dioxide rather than elemental sulfur.

Source forms: sulfur dioxide, sulphur dioxide, SO2, SO₂

Temperature-controlled tank

Translations: מכל מבוקר טמפרטורה • терморегулируемая ёмкость

A vessel whose fermentation or storage temperature is actively controlled.

Source forms: temperature-controlled tank

Traditional pressing

Translations: סחיטה מסורתית • традиционное прессование

Pressing with the producer’s traditional equipment or cycle; the phrase alone does not define pressure or yield.

Source forms: traditional press, traditional pressing

Unfiltered

Translations: ללא סינון • нефильтрованное

The wine was not filtered; it may still have been fined or racked.

Source forms: unfiltered, no filtration, pas de filtration

Unfined

Translations: ללא צילול • без оклейки

No fining treatment; this does not also mean unfiltered.

Source forms: unfined, no fining, without fining

Vat / tank

Translations: מכל • ёмкость

A generic fermentation or storage vessel.

Source forms: vat, vats, tank, tanks, cuve

Vinification

Translations: עשיית יין • винификация

The operations that turn grapes or must into wine.

Source forms: vinification, vinified

Whole-cluster / whole-bunch fermentation

Translations: תסיסה באשכולות שלמים • винификация целыми гроздями

Fermenting some or all grape bunches with stems intact. The phrase does not by itself establish carbonic maceration; bare Hebrew אשכולות שלמים also needs fermentation context because it can describe pressing, intact bunches or a product name.

Also called: Whole-cluster fermentation, Whole-bunch fermentation

Source forms: whole-cluster fermentation, whole cluster fermentation, whole-bunch fermentation, whole bunch fermentation

Aeration

Translations: אוורור היין • аэрация

Deliberate exposure of wine to air. It can occur in a glass, decanter, or aerator and is not the same operation as decanting.

Source forms: aeration, aerating

Ageing potential

Translations: פוטנציאל התיישנות • потенциал выдержки

Capacity to develop beneficially in bottle; not a guarantee of improvement.

Source forms: ageing potential, cellarability

Alcohol integration

Translations: השתלבות האלכוהול • интеграция алкоголя

A sensory judgment of how seamlessly alcohol fits with fruit, acidity, sweetness, tannin, and texture so that warmth or burn does not protrude. It is not the measured alcohol by volume.

Also called: Well-integrated alcohol

Source forms: alcohol integration, integrated alcohol, well-integrated alcohol, alcohol well integrated

Alcoholic heat

Translations: חום אלכוהולי • спиртуозность

A perceptible warming or burning sensation attributable to ethanol. Its prominence depends on the wine's balance and serving conditions; it is not identical to measured ABV and does not prove the stated alcohol is wrong.

Also called: Alcohol warmth, Alcohol burn

Source forms: alcoholic heat, alcohol heat, alcohol warmth, alcohol burn, hot alcohol

Appearance

Translations: מראה • внешний вид

Visual assessment of colour, clarity, and bubbles.

Source forms: appearance, colour, color

Astringency

Translations: עפיצות • вяжущее ощущение

A drying, puckering tactile sensation, often caused by tannins or other phenolics. It is not the same as bitterness or acidity.

Source forms: astringency, astringent

Attack

Translations: פתיחה בחך • атака

The wine’s first impression as it enters the mouth.

Source forms: attack

Autolytic character

Translations: אופי אוטוליטי • автолитический характер

A sensory character associated specifically with yeast-cell breakdown during lees ageing; see Yeast autolysis for the process.

Source forms: autolytic

Balance

Translations: איזון • баланс

A sense that sweetness, acidity, alcohol, fruit, texture, and other elements are proportionate.

Source forms: balance, balanced, well-balanced

Body

Translations: גוף • тело

Perceived weight and volume in the mouth, not alcohol alone.

Source forms: body

Bone dry

Translations: יבש לחלוטין • абсолютно сухой

Strong sensory emphasis on dryness. It is not by itself a regulated label category.

Source forms: bone dry

Bouquet

Translations: זר ניחוחות • букет

Developed aromatic complexity, often associated with fermentation or ageing rather than primary grape aroma alone.

Source forms: bouquet

Brioche

Translations: בריוש • бриошь

A bread-and-butter aroma often associated with lees ageing, fermentation, or maturation.

Source forms: brioche, sourdough brioche

Chalky character

Translations: אופי קירטוני • меловой характер

A sensory metaphor for a powdery texture or chalk-like impression. Do not turn it into a factual soil claim.

Source forms: chalky

Complexity

Translations: מורכבות • сложность

The impression of multiple distinct, integrated aromas, flavours, or textural dimensions. It is a tasting judgment, not a laboratory measurement.

Also called: Complex

Source forms: complexity, complex

Concentration / density

Translations: ריכוז • концентрация

Intensity and compactness of flavour or palate weight.

Source forms: concentration, concentrated, density, dense

Crunchy

Translations: פריך • хрустящий по восприятию

A sensory metaphor for vivid acidity and a firm, fresh texture. It does not describe literal solid texture.

Source forms: crunchy

Crystalline

Translations: צלול כבדולח • кристально чистый

A metaphor for purity, clarity, and precision, not literal crystals in the wine.

Source forms: crystalline, crystalline purity

Decanting

Translations: דקנטציה • декантация

Transferring wine to another vessel, commonly to separate sediment and/or expose it to air. It is not synonymous with aeration.

Also called: Decantation

Source forms: decanting, decantation

Drinking window

Translations: חלון שתייה • окно зрелости

An estimated period during which a wine is expected to give a desirable drinking experience. Before it, the wine may seem youthful, closed, or structurally unresolved. Within it, primary fruit, winemaking-derived secondary character, and maturation-derived tertiary aromas may reach a satisfying balance; the estimated peak is a point or shorter phase of strongest expected expression inside the wider window. After or outside it, freshness and primary fruit may decline while tertiary development dominates, but the wine is not automatically spoiled. Dates are forecasts, not expiry dates or guarantees; storage, bottle variation, and personal preference matter.

Source forms: drinking window, drink window, recommended drinking window

Extractive character

Translations: אופי עתיר מיצוי • экстрактивность

A sensory impression of abundant extracted material, colour, flavour, or tannin. It is not automatically the extraction process, measured dry extract, body, concentration, over-extraction, or a judgment of quality.

Also called: Extractive, Extractivity

Source forms: extractive character, extractive, extractivity

Finesse

Translations: עידון • утончённость

Delicacy, precision, and refinement rather than simple lightness.

Source forms: finesse, fineness

Finish / aftertaste

Translations: סיומת • послевкусие

Sensations remaining after the wine is swallowed or spat. Avoid טעם לוואי, which often implies a defect.

Source forms: finish, aftertaste, fin de bouche

Flat (sensory)

Translations: שטוח • плоский

A critical descriptor for wine lacking freshness, lift, energy, definition, or dimension. It does not identify one chemical cause and, outside sparkling-wine context, does not mean loss of carbonation.

Also called: Flat wine

Source forms: flat, flat wine, flat on the palate

Flinty character

Translations: אופי דמוי צור • кремнёвый характер

A sensory metaphor often used for a struck-stone or smoky-mineral impression. Do not turn it into a factual soil claim.

Source forms: flinty

Freshness

Translations: רעננות • свежесть

A lively impression usually linked to acidity, fruit profile, and lack of heaviness.

Source forms: freshness, fresh

Full-bodied

Translations: בעל גוף מלא • полнотелое

A wine perceived as relatively high in weight and volume on the palate. It does not by itself mean high quality, sweetness, concentration, or a particular alcohol level.

Also called: Full body

Source forms: full-bodied, full bodied, full body

Grip / grippy

Translations: אחיזה • цепкость

Tactile firmness or resistance on the palate.

Source forms: grip, grippy

Incisive

Translations: חד • острый

Precise and penetrating, usually driven by acidity or structure.

Source forms: incisive

Jammy

Translations: ריבתי • джемовый

A cooked, concentrated, or preserve-like fruit character. It can be descriptive or critical depending on context.

Also called: Jam-like fruit

Source forms: jammy, jam-like, jammy fruit

Layered / multidimensional

Translations: רב־שכבתי • многослойный

Complexity that unfolds in several aromatic, flavour, or textural stages.

Source forms: layered, multidimensional

Light-bodied

Translations: בעל גוף קל • лёгкотелое

A wine perceived as relatively low in weight and volume on the palate. It is a body level, not a synonym for low quality, weak flavour intensity, or necessarily low alcohol.

Also called: Light body

Source forms: light-bodied, light bodied, light body

Linear

Translations: ליניארי • линейный

Following a narrow, direct sensory path with limited change or breadth. Context determines whether the description is praise or criticism.

Also called: Linearity

Source forms: linear, linearity

Medium-bodied

Translations: בעל גוף בינוני • среднетелое

A wine perceived as intermediate in weight and volume on the palate. Preserve this degree rather than replacing it with generic body or assuming a particular alcohol level.

Also called: Medium body

Source forms: medium-bodied, medium bodied, medium body

Mid-palate

Translations: מרכז החך • середина вкуса

The middle phase between the initial attack and finish.

Source forms: mid-palate, center palate

Minerality

Translations: מינרליות • минеральность

A sensory metaphor for impressions such as stone, chalk, or salt. Do not present it as literal mineral transfer from soil into wine.

Source forms: minerality, mineral character, mineral expression, mineral-driven

Mouthwatering

Translations: מעורר ריור • вызывающий слюноотделение

A salivating sensory effect, commonly driven by acidity or salinity.

Source forms: mouthwatering, mouth-watering

Nose

Translations: אף • аромат

Aromas perceived by smelling the wine. אף is accepted professional shorthand; ניחוח is more customer-friendly.

Source forms: nose, aroma

Oxidative

Translations: חמצוני • окислительный

A character developed through oxygen exposure. It can be an intentional style; it is not automatically oxidized or faulty.

Source forms: oxidative, oxidative note, lightly oxidative

Palate

Translations: חך • вкус

The flavours and tactile sensations perceived in the mouth.

Source forms: palate

Peak drinking time

Translations: שיא השתייה • пик зрелости

The estimated point or shorter phase within a broader drinking window when a wine is expected to show its most satisfying balance and expression. It is a subjective forecast, not an expiry date, and is distinct from the full maturity of grapes at harvest.

Also called: Peak maturity, Drinking peak

Source forms: peak drinking time, drinking peak, peak maturity, peak drinking, at its peak

Persistence / length

Translations: התמדה • длина / продолжительность послевкусия

How long flavours and sensations remain after tasting.

Source forms: persistence, persistent, length, long finish

Phenolic grip

Translations: אחיזה פנולית • фенольная цепкость

Firmness caused by phenolic compounds from skins, seeds, stems, or wood.

Source forms: phenolic grip, phenol grip

Primary aromas

Translations: ניחוחות ראשוניים • первичные ароматы

A conventional tasting category for aromas and flavours associated with the grape and alcoholic fermentation, often including fruit, floral, herbal, and fermentation-derived fruit character. Primary describes category of origin, not importance or simplicity; primary, secondary, and tertiary characters can coexist.

Also called: Primary notes

Source forms: primary aroma, primary aromas, primary notes, primary fruit

Racy

Translations: חד ונמרץ • острый и энергичный

Energetic, usually with vivid acidity. Never translate literally as גזעי.

Source forms: racy

Reductive

Translations: רדוקטיבי • редуктивный

Character associated with restricted oxygen and sulfur compounds. It can be temporary or stylistic, not automatically a fault.

Source forms: reductive, reduction, רדוקציה

Saline / salinity

Translations: מלוח • солоноватость

A salt-like or marine sensory impression, not necessarily measurable salt content.

Source forms: saline, salinity, salty, briny

Sapid

Translations: מלא טעם • насыщенный вкусом

Full of flavour or pleasantly taste-provoking. It can overlap with savoury or saline language but is not a direct synonym for either.

Source forms: sapid

Savory

Translations: אופי לא־מתוק • несладкий гастрономический характер

Context-dependent non-sweet character, often herbal, earthy, salty, or umami-like. It does not necessarily mean spicy, salty, or פיקנטי; choose the Hebrew wording from context.

Source forms: savory, savoury

Secondary aromas

Translations: ניחוחות שניוניים • вторичные ароматы

A conventional tasting category for aromas and flavours created by post-fermentation winemaking, such as yeast or lees contact, malolactic conversion, and oak. Secondary does not mean less important or a second fermentation; categories can overlap and coexist.

Also called: Secondary notes

Source forms: secondary aroma, secondary aromas, secondary notes, winemaking-derived aromas

Sensory acidity

Translations: תחושת חומציות • ощущаемая кислотность

The structural and sensory effect of acids. In tasting language it is perceived freshness or sharpness, not necessarily a lab value.

Source forms: acidity, acidic backbone, tangy acidity

Slatey character

Translations: אופי צפחתי • сланцевый характер

A sensory metaphor for a slate-like mineral impression. Do not turn it into a factual vineyard-geology claim.

Source forms: slatey

Structure

Translations: מבנה • структура

The framework created by acidity, tannin or phenolics, alcohol, fruit, and texture.

Source forms: structure, structured, backbone

Tannin

Translations: טאנין • танин

Phenolic compounds that contribute structure and can create a drying sensation. Distinguish the compounds from the sensation of astringency.

Source forms: tannin, tannins, tannic

Tannin-like grip

Translations: אחיזה דמוית טאנין • таниноподобная цепкость

A tactile resemblance to tannin. Do not upgrade it to a factual claim of tannin when the critic explicitly says “tannin-like.”

Source forms: tannin-like grip

Tasting notes

Translations: רשמי טעימה • дегустационные заметки

A structured sensory description, often divided into appearance, nose, palate, and finish.

Source forms: tasting notes

Taut

Translations: מהודק • подтянутый

Firmly structured and compact rather than loose or broad.

Source forms: taut

Tension

Translations: מתח • напряжение

A sense of energy and controlled pull between acidity, fruit, and texture. It is sensory, not a laboratory measurement.

Source forms: tension, mineral tension

Tertiary aromas

Translations: ניחוחות שלישוניים • третичные ароматы

A conventional tasting category for aromas and flavours that develop during maturation in vessel or bottle, including fruit development, bottle-age character, and deliberate oxidative maturation. Tertiary does not mean superior, old, or faulty; primary, secondary, and tertiary characters can coexist and their boundaries are conventional.

Also called: Tertiary notes

Source forms: tertiary aroma, tertiary aromas, tertiary notes

Texture / mouthfeel

Translations: מרקם • текстура

Tactile character such as creamy, silky, firm, or chalky.

Source forms: texture, textural, mouthfeel

Umami

Translations: אומאמי • умами

The fifth basic taste, perceived as savoury. It can overlap with savory tasting language but is not an exact synonym for it.

Source forms: umami, אומאמי, умами

Varietal character

Translations: אופי זני • сортовой характер

Aromas, flavours, or structure associated with a grape variety.

Source forms: varietal character, varietal expression

Vinosity

Translations: אופי ייני • винозность

Wine-like body, warmth, and depth, especially when a Champagne’s wine character is more prominent than its bubbles.

Source forms: vinosity, vinous

Yeasty

Translations: שמרי • дрожжевой

An aroma or flavour reminiscent of yeast or dough. It does not necessarily establish prolonged autolysis.

Source forms: yeasty

Zesty / tangy

Translations: חד ורענן • пикантно-свежий

Lively, sharp freshness, commonly citrus-like or acidity-driven. Translate by context rather than literally as seasoning.

Source forms: zesty, tangy

Apple

Translations: תפוח • яблоко

A tasting descriptor for aromas or flavours reminiscent of green, red, ripe, baked, or bruised apple. It does not mean those ingredients were added to the wine. Fresh apple is normal; stale or bruised apple supports an oxidation diagnosis only with other evidence.

Source forms: apple, green apple, red apple, ripe apple, baked apple, apple aroma

Black fruit / dark berries

Translations: פרי שחור / פירות יער כהים • чёрные фрукты / тёмные ягоды

A tasting descriptor for aromas or flavours reminiscent of blackcurrant, blackberry, blueberry, dark cherry, or dark plum. It does not mean those ingredients were added to the wine.

Source forms: black fruit, dark fruit, dark berries, black berries, blackcurrant, cassis, blackberry, blueberry, dark cherry

Black pepper

Translations: פלפל שחור • чёрный перец

A tasting descriptor for aromas or flavours reminiscent of freshly ground or cracked black pepper. It does not mean those ingredients were added to the wine.

Source forms: black pepper, peppery, pepper note

Buttery / creamy

Translations: חמאתי / שמנתי • сливочно-масляные ноты

A tasting descriptor for aromas or flavours reminiscent of butter, cream, or butterscotch. It does not mean those ingredients were added to the wine. It is often associated with malolactic conversion and is faulty only when excessive or unsuitable to style.

Source forms: buttery, creamy, butter aroma, butterscotch

Citrus fruit

Translations: פירות הדר • цитрусовые

A tasting descriptor for aromas or flavours reminiscent of lemon, lime, grapefruit, or orange peel. It does not mean those ingredients were added to the wine.

Source forms: citrus, citrus fruit, citrus notes, lemon, lime, grapefruit, orange peel

Cooked fruit

Translations: פרי מבושל • приготовленные фрукты

A tasting descriptor for aromas or flavours reminiscent of compote, stewed fruit, or fruit preserve. It does not mean those ingredients were added to the wine. This descriptor alone does not prove heat damage.

Source forms: cooked fruit, stewed fruit, fruit compote, compote

Dried fruit

Translations: פרי מיובש • сухофрукты

A tasting descriptor for aromas or flavours reminiscent of raisin, dried fig, date, or prune. It does not mean those ingredients were added to the wine.

Source forms: dried fruit, dried fruits, raisin, dried fig, date, prune

Earthy aromas

Translations: ניחוחות אדמתיים • землистые ноты

A tasting descriptor for aromas or flavours reminiscent of clean earth, forest floor, or mushroom. It does not mean those ingredients were added to the wine. Muddy, mouldy, or musty character may instead indicate contamination.

Source forms: earthy, earthy aroma, forest floor, mushroom, woodland floor

Floral aromas

Translations: ניחוחות פרחוניים • цветочные ароматы

A tasting descriptor for aromas or flavours reminiscent of blossom, rose, violet, or jasmine. It does not mean those ingredients were added to the wine.

Source forms: floral, floral aroma, floral aromas, flower notes, blossom, rose, violet, jasmine

Fruit aromas

Translations: ניחוחות פרי • фруктовые ароматы

A tasting descriptor for aromas or flavours reminiscent of fresh, ripe, dried, or cooked fruit. It does not mean those ingredients were added to the wine.

Source forms: fruit aroma, fruit aromas, fruity aroma, fruit notes

Herbaceous / green

Translations: עשבוני / ירוק • травянистые / зелёные ноты

A tasting descriptor for aromas or flavours reminiscent of cut grass, green bell pepper, or tomato leaf. It does not mean those ingredients were added to the wine.

Source forms: herbaceous, green character, cut grass, green bell pepper, tomato leaf

Herbal aromas

Translations: ניחוחות עשבי תיבול • ароматы пряных трав

A tasting descriptor for aromas or flavours reminiscent of mint, eucalyptus, thyme, or fennel. It does not mean those ingredients were added to the wine.

Source forms: herbal, herbal aroma, herb notes, mint, eucalyptus, thyme, fennel

Honeyed

Translations: דבשי • медовый

A tasting descriptor for aromas or flavours reminiscent of honey or beeswax. It does not mean those ingredients were added to the wine.

Source forms: honeyed, honey aroma, honey note, beeswax

Leather

Translations: עור • кожа

A tasting descriptor for aromas or flavours reminiscent of clean leather or a leather-bound book. It does not mean those ingredients were added to the wine. It may arise with maturation or Brettanomyces, so leather alone is not a fault diagnosis.

Source forms: leather, leathery, leather aroma

Nutty aromas

Translations: ניחוחות אגוזיים • ореховые ароматы

A tasting descriptor for aromas or flavours reminiscent of almond, hazelnut, or walnut. It does not mean those ingredients were added to the wine.

Source forms: nutty, nut aroma, nutty aromas, almond, hazelnut, walnut

Oak-derived aromas

Translations: ניחוחות עץ אלון • дубовые ноты

A tasting descriptor for aromas or flavours reminiscent of vanilla, cedar, toast, coconut, smoke, or coffee. It does not mean those ingredients were added to the wine. Aroma alone does not prove barrel ageing because other oak products can contribute similar notes.

Source forms: oak aroma, oak aromas, oaky, vanilla, cedar, toast, coconut, oak spice

Pear

Translations: אגס • груша

A tasting descriptor for aromas or flavours reminiscent of fresh, ripe, or poached pear. It does not mean those ingredients were added to the wine.

Source forms: pear, ripe pear, pear aroma

Petrol / kerosene

Translations: פטרולי / קרוסין • бензиновый / керосиновый тон

A tasting descriptor for aromas or flavours reminiscent of petrol, kerosene, or mineral oil. It does not mean those ingredients were added to the wine. It can be characteristic of mature Riesling and is not automatically faulty.

Source forms: petrol, kerosene, petrol note, kerosene note, TDN

Red berries

Translations: פירות יער אדומים • красные ягоды

A tasting descriptor for aromas or flavours reminiscent of strawberry, raspberry, redcurrant, or cranberry. It does not mean those ingredients were added to the wine.

Source forms: red berries, red berry, strawberry, raspberry, redcurrant, cranberry

Red fruit

Translations: פרי אדום • красные фрукты

A tasting descriptor for aromas or flavours reminiscent of red berries, cherry, or red plum. It does not mean those ingredients were added to the wine.

Source forms: red fruit, red fruits, red-fruit character, red cherry, red plum

Spice aromas

Translations: ניחוחות תבלינים • пряности / специи

A tasting descriptor for aromas or flavours reminiscent of pepper, cinnamon, clove, or liquorice. It does not mean those ingredients were added to the wine.

Source forms: spice, spices, spicy aroma, spice aromas, cinnamon, clove, liquorice, licorice

Stone fruit

Translations: פרי גלעין • косточковые фрукты

A tasting descriptor for aromas or flavours reminiscent of peach, apricot, or nectarine. It does not mean those ingredients were added to the wine.

Source forms: stone fruit, stone-fruit, peach, apricot, nectarine

Tobacco

Translations: טבק • табак

A tasting descriptor for aromas or flavours reminiscent of tobacco leaf, cigar box, or pipe tobacco. It does not mean those ingredients were added to the wine.

Source forms: tobacco, tobacco leaf, cigar box, pipe tobacco

Tropical fruit

Translations: פרי טרופי • тропические фрукты

A tasting descriptor for aromas or flavours reminiscent of pineapple, mango, passion fruit, or lychee. It does not mean those ingredients were added to the wine.

Source forms: tropical fruit, tropical notes, pineapple, mango, passion fruit, lychee

Ancestral method (méthode ancestrale)

Translations: השיטה הקדומה (méthode ancestrale) • метод анцестраль (méthode ancestrale)

A sparkling-wine method based on one alcoholic fermentation that begins in vat and completes in bottle, retaining the resulting carbon dioxide. Interruption, filtration, disgorgement, residual-sugar, and appellation rules vary; do not call the bottle phase a second fermentation.

Also called: Ancestral method

Source forms: ancestral method, méthode ancestrale, methode ancestrale, méthode rurale, methode rurale

Base wine

Translations: יין בסיס שקט • базовое тихое вино

Still wine before blending and secondary fermentation. In Champagne context vin clair is more specific than the literal “clear wine.”

Source forms: base wine, base de vin, vin clair, still base wine

Blanc de Blancs

Translations: בלאן דה בלאן • блан де блан

White sparkling wine made only from white-skinned grapes. In Champagne it is usually Chardonnay, but the phrase alone does not universally guarantee Chardonnay.

Source forms: Blanc de Blancs, Blanc de Blanc, BdB

Blanc de Meunier

Translations: בלאן דה מונייה • блан де менье

A white sparkling wine made from Meunier.

Source forms: Blanc de Meunier

Blanc de Noirs

Translations: בלאן דה נואר • блан де нуар

White sparkling wine made only from dark-skinned grapes, with skin contact minimized during pressing.

Source forms: Blanc de Noirs, Blanc de Noir, BdN

Blend / assemblage

Translations: בלנד • ассамбляж

Combining wines, varieties, sites, or vintages. Choose one primary UI label and retain the others as aliases.

Source forms: blend, blending, assemblage

Brut

Translations: ברוט • брют

An EU sparkling-wine sweetness category: under 12 g/L.

Source forms: Brut

Brut Nature

Translations: ברוט נטור • брют натюр

An EU sparkling-wine sweetness category: under 3 g/L sugar, with no sugar added after secondary fermentation. It is related to, but not merely a translation of, zero dosage. Do not match the bare word nature.

Source forms: Brut Nature, brut-nature

Bubbles / perlage

Translations: בועות • пузырьки

The visible stream and sensory presence of bubbles in sparkling wine. These words alone do not claim that the bubbles are fine or persistent.

Source forms: bubbles, bead, perlage

Charmat / tank method

Translations: שיטת שארמה • метод Шарма

A sparkling-wine method in which secondary fermentation occurs in a pressurised tank rather than in individual bottles.

Also called: Charmat method, Tank method

Source forms: Charmat method, tank method, Martinotti method, metodo Martinotti, méthode Charmat

Cœur de Cuvée

Translations: לב הקווה • сердце кюве

A producer term for the preferred central portion of the pressing or cuvée. More specific than generic cuvée.

Source forms: Cœur de Cuvée, Coeur de Cuvée

Coteaux Champenois

Translations: קוטו שמפנואה • Кото Шампенуа

The appellation for still wine from Champagne; in the corpus it appears as a rosé blending component.

Source forms: Coteaux Champenois

Crémant

Translations: קרמאן • креман

A protected sparkling-wine term used within specified Crémant appellations, generally made by the traditional method. It is not a generic name for every traditional-method wine outside Champagne.

Source forms: Crémant, Cremant

Cru in Champagne

Translations: קרו • крю в Шампани

In Champagne, a cru corresponds to a winegrowing municipality. Elsewhere cru can classify a vineyard or estate, so region is essential.

Source forms: Champagne cru, Champagne crus, cru in Champagne

Cuvée

Translations: קווה • кюве

Context-dependent: a particular bottling, selection, or blend; in Champagne pressing, it can also name the first juice fraction.

Source forms: cuvée, cuvee

Disgorgement

Translations: דגורז׳מנט • дегоржаж

Removal of the sediment collected in the bottle neck after riddling.

Source forms: disgorgement, disgorged, dégorgement

Dosage

Translations: דוזאז׳ • дозаж

Addition made after disgorgement that tops up the bottle and helps set the final style. A reported dosage in g/L is not automatically the wine’s total residual sugar.

Source forms: dosage, dosé

Effervescence

Translations: בעבוע • игристость

The wine’s overall bubbling activity.

Source forms: effervescence, sparkle

Extra Brut

Translations: אקסטרה ברוט • экстра брют

An EU sparkling-wine sweetness category: 0–6 g/L.

Source forms: Extra Brut, extra-brut

Fine, persistent bubbles

Translations: בועות עדינות ומתמשכות • тонкие стойкие пузырьки

A tasting description of bubble size or duration, not a production method. Preserve whichever qualifier the source actually states.

Source forms: fine bubbles, persistent bubbles, fine persistent bubbles

Grand Cru in Champagne

Translations: גראן קרו • гран крю Шампани

A Champagne village-level label classification historically rooted in the échelle des crus. It is not the same system as Burgundy vineyard crus or VDP German classifications.

Source forms: Grand Cru

Lees ageing in bottle

Translations: יישון בבקבוק על משקעי השמרים • выдержка в бутылке на осадке

The key maturation period between secondary fermentation and disgorgement. Generic time “on lees” may also describe still-wine maturation, so bottle or sparkling context is required.

Source forms: ageing on lees in bottle, bottle lees ageing, <number> years on lees in bottle, <number> months on lees in bottle

Liqueur d’expédition

Translations: ליקר ד׳אקספדיסיון • экспедиционный ликёр

Wine, usually with sugar, used for dosage after disgorgement. Distinct from liqueur de tirage.

Source forms: liqueur d'expédition, liqueur de dosage

Liqueur de tirage

Translations: ליקר טיראז׳ • тиражный ликёр

The still wine, sugar, yeast, and processing aid added before the second fermentation.

Source forms: liqueur de tirage

Loss of effervescence / gone flat

Translations: אובדן בעבוע • потеря игристости

Loss of dissolved carbon dioxide so a sparkling wine no longer shows its expected bubbles or mousse. It may follow opening or a closure problem; keep it distinct from an intentionally lower-pressure style and from sensory flatness in still wine.

Also called: Gone flat

Source forms: loss of effervescence, gone flat, lost its bubbles, flat sparkling wine, flat Champagne

Mousse

Translations: מרקם הבועות • мусс

The foam and tactile quality of bubbles in sparkling wine. Transliteration as מוס alone is opaque in Hebrew.

Source forms: mousse

Multi-vintage

Translations: רב־בצירי • мультивинтажное

A wine that explicitly foregrounds a blend across more than one harvest year. Related to, but not identical with, non-vintage.

Source forms: MV, multi-vintage

Muselet

Translations: מוזלה • мюзле

The wire cage that secures a sparkling-wine cork, commonly with a small metal cap. It is not the cork itself.

Also called: Wire cage

Source forms: muselet, wire cage, wirehood, wire hood

Non-vintage

Translations: ללא שנת בציר • невинтажное

A sparkling wine sold without one declared vintage. It is often blended across years, but the term itself only states that no vintage is declared.

Source forms: NV, non-vintage, BSA

Perpetual reserve

Translations: רזרבה מתמשכת • вечный резерв

A multi-vintage reserve replenished over time as wine is withdrawn. It may resemble a solera but is not automatically identical.

Source forms: perpetual reserve, réserve perpétuelle

Pét-nat

Translations: פט־נאט • петнат

An informal name, shortened from French pétillant naturel, for sparkling wine commonly bottled before its first and only alcoholic fermentation finishes so fermentation completes in bottle. Practices are not uniform; do not infer cloudiness, sediment, no disgorgement, natural-wine status, organic farming, spontaneous fermentation, or no added sulfites.

Also called: Pétillant naturel

Source forms: Pét-nat, pet-nat, pet nat, pétillant naturel, petillant naturel

Post-disgorgement ageing

Translations: הבגרה לאחר דגורז׳מנט • выдержка после дегоржажа

Time a traditional-method sparkling wine spends in bottle after disgorgement. Preserve the stated duration; it is separate from pre-disgorgement lees ageing.

Also called: Post-disgorgement aging

Source forms: post-disgorgement ageing, post-disgorgement aging, ageing after disgorgement, aging after disgorgement

Premier Cru in Champagne

Translations: פרמייה קרו • премьер крю Шампани

A Champagne village-level label classification historically rooted in the échelle des crus. It is not the same system as Burgundy vineyard crus or VDP German classifications.

Source forms: Premier Cru, 1er Cru

Reserve wine

Translations: יין רזרבה • резервное вино

Base wine held from earlier vintages for later blending. It is not simply a premium-quality label.

Source forms: reserve wine, reserve wines, vins de réserve

Riddling

Translations: רמואז׳ • ремюаж

Gradual turning and tilting of bottles to collect sediment in the neck before disgorgement. Sediment collection is the result, not the action itself.

Source forms: riddling, remuage, hand riddling

Rosé d’Assemblage

Translations: רוזה אסמבלאז׳ • розе д’ассамбляж

Rosé produced by blending white base wine with a proportion of still red wine.

Source forms: Rosé d'Assemblage, Rosé d’Assemblage, Rosé d’ Assemblage, Rosé d' Assemblage, blended rosé

Rosé de Saignée

Translations: רוזה דה סנייה • розе де сенье

Rosé made by short skin maceration and drawing off coloured juice. Distinct from rosé d’assemblage.

Source forms: Rosé de Saignée, Rosé Saignée, saignée

Second fermentation in bottle

Translations: תסיסה שנייה בבקבוק • вторичное брожение в бутылке

Fermentation that creates the wine’s carbon dioxide and bubbles. Outside sparkling context, “secondary fermentation” can refer loosely to malolactic fermentation. Prise de mousse literally refers to gaining sparkle.

Source forms: second fermentation in bottle, second fermentation in the bottle, secondary fermentation in bottle, secondary fermentation in the bottle, prise de mousse

Sekt

Translations: זקט • зект

The German-language term for sparkling wine. Quality and production method depend on the full designation.

Source forms: Sekt

Solera

Translations: סולרה • солера

A fractional multi-vintage blending system in which older wine remains in the system as younger wine is added. Champagne descriptions sometimes use the word loosely.

Source forms: solera

Spécial Club

Translations: ספסיאל קלאב • Спешиал Клаб

A prestige bottling by a member of the Club Trésors de Champagne that passes the group’s tasting approvals.

Source forms: Spécial Club, Special Club, Club Trésors

Sur lattes

Translations: יישון בבקבוק בשכיבה • выдержка бутылок горизонтально на рейках

Bottle ageing horizontally after tirage, normally on the lees. Do not translate it opaquely as על לייסטים.

Source forms: sur lattes, vieillissement sur lattes

Tirage

Translations: טיראז׳ • тираж

Bottling the base wine with the tirage mixture to begin secondary fermentation. A date after tirage is the bottling date, not the disgorgement date.

Source forms: tirage

Traditional method

Translations: השיטה המסורתית • традиционный метод

Sparkling wine made by a second fermentation in the bottle. Outside Champagne, prefer “traditional method” rather than implying Champagne origin.

Source forms: traditional method, traditional Champagne method, méthode traditionnelle, méthode champenoise

Vintage sparkling wine

Translations: יין מבעבע מבציר יחיד • винтажное игристое вино

A sparkling wine bearing a declared harvest year. Required proportions depend on the applicable law or appellation; do not infer 100% from the generic phrase. Do not map a bare vintage without sparkling-label context.

Source forms: vintage Champagne, vintage sparkling wine, millésimé, Millésime

Yeast autolysis

Translations: אוטוליזה של שמרים • автолиз дрожжей

Breakdown of yeast cells during lees ageing, releasing compounds that can affect texture and aromas such as bread or brioche. Reserve the adjective autolytic for the sensory-character entry.

Source forms: yeast autolysis, autolysis

Zero dosage

Translations: ללא דוזאז׳ • без дозажа

No dosage sugar was added. This process claim does not mean the finished wine contains literally zero residual sugar.

Source forms: zero dosage, non-dosé, pas dosé, dosage zéro

A.P. number / Amtliche Prüfungsnummer

Translations: מספר האישור הרשמי • номер A.P.

The official German quality-wine test/approval number. Match bare AP only when an approval-number pattern and German-label context are present; do not treat it as a critic score.

Source forms: A.P.-Nr., AP number, AP <approval-number pattern>, AP 5 25

Auslese (selected-harvest Prädikat)

Translations: אאוסלזה (Auslese; בחירת ענבים בשלים) • Ауслезе (Auslese; отбор спелого винограда)

A Prädikat made from selected fully ripe or noble-rotted grapes. It often appears on sweet wine, but the word itself is a production and ripeness category.

Source forms: Auslese

Beerenauslese (selected-berry Prädikat)

Translations: ברנאאוסלזה (Beerenauslese; בחירת גרגרים) • Беренауслезе (Beerenauslese; отбор ягод)

A rich sweet-wine Prädikat from hand-picked noble-rotted or at least overripe berries. BA is its common abbreviation.

Source forms: Beerenauslese, BA

Between trocken and feinherb

Translations: בין יבש לפיינהרב • между trocken и feinherb

Source-specific stylistic wording for a wine presented between dry and off-dry. It is not a recognized formal German category.

Source forms: Trocken–Feinherb, Trocken to feinherb, between trocken and feinherb

Botrytis

Translations: בוטריטיס • ботритис

A fungus that can be beneficial or destructive depending on conditions. Its presence does not automatically mean noble rot.

Source forms: botrytis, Botrytis cinerea

Botrytis-free

Translations: ללא בוטריטיס • без ботритиса

Explicitly states that the fruit or wine was not affected by botrytis.

Source forms: botrytis-free, without botrytis

Dry (trocken)

Translations: יבש (trocken) • сухое (trocken)

The regulated German dry designation: generally up to 4 g/L residual sugar, or up to 9 g/L when residual sugar exceeds total acidity by no more than 2 g/L.

Also called: Trocken

Source forms: Trocken, trocken

Dry GG wine from a top VDP site (VDP.GROSSES GEWÄCHS)

Translations: יין GG יבש מאתר בדרגה העליונה של VDP (גרוסס גווקס) • сухое вино GG с виноградника высшей категории VDP (Гроссес Гевекс)

A dry wine from a VDP.Grosse Lage site that meets VDP rules and carries the GG designation. Keep it distinct from the vineyard tier itself.

Source forms: VDP.GROSSES GEWÄCHS, Grosses Gewächs, Großes Gewächs, GG

Feinherb (usually off-dry; unregulated)

Translations: פיינהרב (feinherb; לרוב אוף־דריי, לא מוסדר) • Файнхерб (feinherb; обычно от полусухого до слегка полусладкого, не регулируется)

A legally undefined German style term generally spanning semi-dry through lightly medium-sweet. Do not automatically equate it with regulated Halbtrocken.

Source forms: Feinherb

First-class VDP vineyard tier (VDP.ERSTE LAGE)

Translations: דרגת אתר כרם ראשונה של VDP (ארסטה לאגה) • первоклассный виноградник VDP (Эрсте Лаге)

A classified VDP vineyard tier below Grosse Lage. It is analogous to, but not legally identical with, Burgundy Premier Cru.

Source forms: Erste Lage, VDP.ERSTE LAGE, EL

German quality wine (Qualitätswein)

Translations: יין איכות גרמני (Qualitätswein) • немецкое качественное вино (Qualitätswein)

A German PDO wine that has passed official analytical and sensory examination and meets statutory production and grape-ripeness requirements. Do not reduce it to the former QbA wording.

Also called: Qualitätswein

Source forms: Qualitätswein

Gold Capsule

Translations: קפסולה זהובה • золотая капсула

A producer convention often marking a special or richer selection. It is not one uniform legal category.

Source forms: Gold Capsule, Goldkapsel, GK

Ice wine (Eiswein)

Translations: יין קרח (Eiswein) • ледяное вино (Eiswein)

A Prädikat for wine whose grapes are frozen at harvest and pressing. It is a production category, not merely a sensory description.

Source forms: Eiswein, ice wine

Kabinett (lightest Prädikat)

Translations: קבינט (Kabinett; דרגת הפרדיקט הקלה ביותר) • Кабинет (Kabinett; самая лёгкая ступень Prädikat)

The first and lightest Prädikat category; the wine is not enriched. Kabinett can be dry or sweet depending on the rest of the label.

Source forms: Kabinett

Noble rot

Translations: ריקבון אציל • благородная гниль

Beneficial botrytis that dehydrates berries and concentrates sugars, acids, and flavour. Keep distinct from generic botrytis. Edelfaul is a source variant, while Edelfäule is the standard German noun.

Source forms: noble rot, Edelfäule, edelfaul

Prädikat wine (Prädikatswein)

Translations: יין פרדיקט גרמני (Prädikatswein) • вино с предикатом (Prädikatswein)

German quality wine with one of six Prädikate and no enrichment. The category and its individual predicate do not by themselves determine the finished wine’s sweetness.

Also called: Prädikatswein

Source forms: Prädikatswein, Prädikat

Qualifying dry 1G wine (VDP.ERSTES GEWÄCHS)

Translations: יין 1G יבש מאושר (ארסטס גווקס) • квалифицированное сухое вино 1G (Эрстес Гевекс)

The 1G designation for a qualifying dry wine from a VDP.Erste Lage site after VDP assessment. It is not an automatic name for every dry wine from that tier.

Source forms: VDP.ERSTES GEWÄCHS, Erstes Gewächs, 1G

Spätlese (late-picked Prädikat)

Translations: שפטלזה (Spätlese; בציר מאוחר) • Шпетлезе (Spätlese; поздний сбор)

A Prädikat made from fully ripe grapes harvested in a late picking. It describes production and ripeness, not guaranteed finished-wine sweetness.

Source forms: Spätlese, Spaetlese

Top VDP vineyard tier (VDP.GROSSE LAGE)

Translations: דרגת אתר הכרם העליונה של VDP (גרוסה לאגה) • виноградник высшей категории VDP (Гроссе Лаге)

The highest VDP vineyard-site tier. It is analogous to, but not legally identical with, Burgundy Grand Cru; the term names the site tier, not necessarily a dry wine.

Source forms: Grosse Lage, Große Lage, VDP.GROSSE LAGE, GL

Trockenbeerenauslese (shrivelled-berry-selection Prädikat)

Translations: טרוקנברנאאוסלזה (Trockenbeerenauslese; בחירת גרגרים מצומקים) • Трокенберенауслезе (Trockenbeerenauslese; отбор сморщенных ягод)

An intensely concentrated sweet-wine Prädikat from hand-picked, largely shrivelled noble-rotted berries; exceptionally, shrivelled overripe berries may qualify without noble rot. Trocken describes the berries, not a dry wine.

Source forms: Trockenbeerenauslese, TBA

VDP

Translations: איגוד VDP • союз VDP

Germany’s association of Prädikat wine estates, with its own origin-based classification.

Source forms: VDP

VDP estate-level wine (VDP.GUTSWEIN)

Translations: יין אחוזה ברמת הבסיס של VDP (גוטסוויין) • базовое вино хозяйства VDP (Гутсвайн)

The entry level of the VDP origin hierarchy, made from the member estate’s own vineyards. It is an association classification, not a universal German legal rank.

Source forms: Gutswein, VDP.GUTSWEIN

VDP village/locality wine (VDP.ORTSWEIN)

Translations: יין VDP ברמת יישוב (אורטסוויין) • вино VDP уровня населённого пункта (Ортсвайн)

A VDP wine from high-quality vineyards within one locality, expressing village-level origin. It is narrower than Gutswein and broader than a classified site wine.

Source forms: Ortswein, VDP.ORTSWEIN

Alcohol by volume

Translations: אחוז אלכוהול בנפח • объёмная доля алкоголя

The percentage of the wine’s volume that is alcohol. Expand the abbreviation at first use.

Source forms: ABV, alc/vol, % vol, stated alcohol

Dosage in g/L

Translations: דוזאז׳ בגרם לליטר • дозаж в г/л

The sugar addition associated with dosage. Do not relabel a bare g/L sugar value as dosage unless context confirms it.

Source forms: <number> g/L dosage, dosage <number> g/L

Grams per litre

Translations: גרם לליטר • граммы на литр

Concentration by mass. Preserve whether the number refers to residual sugar, acidity, or dosage.

Source forms: g/L, g/l, gr/l

Must weight

Translations: משקל תירוש • плотность сусла

Density of grape must, driven mainly by sugar and used as a ripeness measure before fermentation. It does not state finished-wine sweetness.

Source forms: must weight, must weights, °Oe, Oechsle

pH

Translations: מדד pH • показатель pH

A logarithmic measure related to hydrogen-ion activity; lower pH indicates greater active acidity. It is distinct from total acidity.

Source forms: pH

Residual sugar

Translations: סוכר שיורי • остаточный сахар

Sugar remaining after fermentation, normally reported in g/L. It is not the same measurement as dosage.

Source forms: residual sugar, RS, rs, Restzucker, RZ, rz

Total acidity

Translations: חומציות כללית • общая кислотность

Titratable acidity determined by titration and usually reported in g/L in these descriptions. It is different from pH and from the sensory impression of sourness. Reserve bare prose acidity for the sensory entry unless analytical context is explicit.

Source forms: total acidity, TA <number> g/L, ac <number> g/L, acidity <number> g/L

Vintage year

Translations: שנת בציר • год урожая

The year the grapes were harvested. Basis or base in non-vintage sparkling descriptions often means the dominant base year, not a declared vintage.

Source forms: vintage <year>, harvest <year>, basis <year>, base <year>

Campanian chalk

Translations: קירטון קמפני • кампанский мел

Chalk from the Campanian stage of the Late Cretaceous.

Source forms: Campanian Chalk

Chalk

Translations: קירטון • мел

A soft, porous form of limestone. In marketing Hebrew גירי is common, but קירטון preserves the geological distinction. A bare sensory chalky belongs to tasting language unless soil context is present.

Source forms: chalk, chalky soil, chalky soils, chalky subsoil, sol crayeux, crayeux

Chalky clay

Translations: חרסית קירטונית • меловая глина

Clay containing chalk or a clay-and-chalk profile.

Source forms: chalky-clay, chalky clay

Clay

Translations: חרסית • глина

Fine soil particles with strong water-holding capacity.

Source forms: clay, clayey

Clay-limestone soil

Translations: קרקע חרסית־גירית • глинисто-известняковая почва

Clay mixed with or over limestone. It is not one rock type.

Source forms: clay-limestone, clay and limestone

Clay-silt soil

Translations: קרקע חרסית־סילטית • глинисто-алевритовая почва

A mixed soil texture; do not collapse both components into clay.

Source forms: clay-silty, clay-silt

Devonian slate

Translations: צפחה מתקופת הדבון • девонский сланец

Slate identified with the Devonian geological period. Preserve both the age and any colour description.

Source forms: Devonian slate, Devonian blue and grey slate

Dolomite

Translations: דולומיט • доломит

A calcium-magnesium carbonate mineral and, by extension, rock rich in it. Distinguish mineral, bedrock, and soil contexts.

Also called: Dolomitic soil

Source forms: dolomite, dolomitic soil, dolomitic soils

Flint

Translations: צור • кремень

Hard silica-rich rock. Flinty in tasting notes is a sensory metaphor, not proof that flint entered the wine.

Source forms: flint, flints, flintstone, silex

Granite soil

Translations: קרקע גרניטית • гранитная почва

Soil derived wholly or partly from granite. Weathering, texture, depth, and composition vary by site.

Also called: Granitic soil

Source forms: granite soil, granite soils, granitic soil

Gravel

Translations: חצץ • гравий

Coarse rock fragments in the soil.

Source forms: gravel, gravelly

Hard limestone

Translations: אבן גיר קשה • твёрдый известняк

The specific limestone description used for several Côte des Bar wines.

Source forms: hard limestone

Kimmeridgian subsoil

Translations: תת־קרקע קימרידג׳יאנית • киммериджская подпочва

Strata deposited during the Late Jurassic Kimmeridgian age/stage; in Champagne and Chablis, strata of this age are commonly associated with limestone and marl. Treat it as a geological descriptor, not a flavour.

Source forms: Kimmeridgian subsoil

Lignite-bearing limestone

Translations: אבן גיר המכילה ליגניט • известняк с лигнитом

Limestone containing lignite. Prefer the explanatory phrase to the opaque literal adjective.

Source forms: lignite limestone

Limestone

Translations: אבן גיר • известняк

Carbonate rock; broader and generally harder than chalk. Do not normalize every limestone reference to chalk.

Source forms: limestone, calcareous limestone

Lutetian limestone

Translations: אבן גיר לוטטיאנית • лютетский известняк

Limestone identified with the Lutetian stage of the Eocene.

Source forms: Lutetian limestone

Lutetian stage

Translations: השלב הלוטטיאני • лютетский ярус

An Eocene geological age/stage. It can modify limestone or silica sand, so the adjective alone must not be normalized to one rock type.

Source forms: Lutetian

Marl

Translations: חוואר • мергель

Fine-grained sedimentary material containing clay and carbonate, commonly calcium carbonate. Their proportions and degree of consolidation vary.

Source forms: marl, marls

Pebbles

Translations: חלוקים • галька

Rounded or small stones; do not normalize every occurrence to generic soil.

Source forms: pebbles, little stones

Quartz

Translations: קוורץ • кварц

A crystalline silica mineral. Do not confuse it with quartzite.

Source forms: quartz

Quartzite

Translations: קוורציט • кварцит

A metamorphic rock rich in quartz; retain עורקי קוורציט when veins are stated.

Source forms: quartzite, quartzite veins

Sand / sandy soil

Translations: חול • песок

Coarse mineral particles. In the catalog, sandy soil is important to the survival of some ungrafted vines.

Source forms: sand, sandy soil

Schist

Translations: שיסט • шист

A foliated metamorphic rock. Do not translate it as slate.

Source forms: schist, schists

Sedimentary rock

Translations: סלע משקע • осадочная порода

Rock formed through deposition and consolidation of sediment. This broad class does not specify one mineral composition or soil type.

Source forms: sedimentary rock, sedimentary rocks

Silica sand

Translations: חול סיליקה • кварцевый песок

Quartz-rich sand. Keep it distinct from flint.

Source forms: silica sand, silica-sand

Silt

Translations: סילט • алеврит

Soil particles finer than sand and coarser than clay. Avoid the ambiguous Hebrew טין, which is also used for clay.

Source forms: silt, silty

Slate

Translations: צפחה • сланец

Fine-grained rock common in German vineyard descriptions. Preserve colour qualifiers such as red, blue, grey, brown, or dark grey. A bare sensory slatey belongs to tasting language unless geology context is present.

Source forms: slate, slate soil, Rotschiefer

Soil

Translations: קרקע • почва

The upper material in which the vines grow. Keep it distinct from the geological subsoil below it.

Source forms: soil, soils

Stratum

Translations: שכבה גאולוגית • геологический пласт

A distinct layer in a soil or rock profile.

Source forms: stratum

Subsoil

Translations: תת־קרקע • подпочва

The material beneath the surface soil. Preserve any stated depth or geological layer.

Source forms: subsoil, subsoils

Volcanic soil

Translations: קרקע געשית • вулканическая почва

A broad description for soil derived partly from volcanic materials. It does not identify one composition or guarantee a sensory profile.

Source forms: volcanic soil, volcanic soils

Weathered slate

Translations: צפחה בלויה • выветренный сланец

Slate broken down by long exposure and weathering.

Source forms: weathered slate

Brettanomyces (Brett)

Translations: ברטנומייסס (Brett) • бреттаномицес (Brett)

Brettanomyces is a spoilage-associated yeast whose volatile phenols can produce medicinal, adhesive-bandage, horse, stable, or leather-like characters and mute fruit. Detecting the yeast and perceiving Brett character are not identical; leather, smoke, horse, or barnyard alone is not a diagnosis.

Source forms: Brettanomyces, Brett, Brett character, бретт

Chemical / plastic taint

Translations: פגם כימי / פלסטי • химический / пластиковый тон

A broad navigation term for unwanted chemical, chlorine, plastic, solvent, or mothball-like characters. Use a specific compound or source when it is known instead of treating this as one diagnosis.

Source forms: chemical taint, plastic taint, chemical-plastic fault, plastic character

Cork taint (TCA)

Translations: פגם שעם (TCA) • пробковая болезнь / пробковый тон (TCA)

A musty or mouldy taint, most often associated with TCA, that can suppress fruit before the musty aroma is obvious. TCA can originate in cork, oak, or winery materials; corked does not prove the closure was the source.

Also called: Cork taint / TCA

Source forms: cork taint, corked wine, TCA, trichloroanisole, musty cork

Ethyl acetate

Translations: אתיל אצטט • этилацетат

An ester that can add fruitiness and complexity at low levels, but at high levels resembles solvent or nail-polish remover and reinforces the impression of volatile acidity.

Source forms: ethyl acetate, ethyl-acetate, nail-polish remover note

Excess diacetyl

Translations: עודף דיאצטיל • избыток диацетила

Butter or butterscotch character from diacetyl that becomes objectionable when excessive or inappropriate to style. At lower levels it can be intentional and contribute complexity.

Source forms: excess diacetyl, diacetyl fault, excessive butter note

Excess sulfur dioxide

Translations: עודף גופרית דו־חמצנית • избыток диоксида серы

An excessive pungent, penetrating, or choking sulfur-dioxide character. Normal protective use of SO₂ and the mere presence of sulfites are not faults.

Source forms: excess sulfur dioxide, excess sulphur dioxide, excess SO2, excess SO₂

Geosmin / earthy-musty taint

Translations: גאוסמין / פגם אדמתי־מעופש • геосмин / землисто-плесневый тон

A contamination-related earthy, muddy, beetroot, or musty character associated with geosmin. Keep it distinct from a clean, positive earthy tasting descriptor.

Source forms: geosmin, geosmin taint, earthy-musty taint

Geranium taint

Translations: פגם גרניום • гераниевый тон

An off-aroma resembling crushed geranium leaves, produced when lactic-acid bacteria metabolize sorbic acid. It is a specific microbial taint, not a general floral note.

Source forms: geranium taint, geranium fault, geranium-leaf taint

Heat damage

Translations: נזקי חום • повреждение от перегрева

Deterioration caused by excessive temperature during storage or transport. Wine can lose fresh fruit and show prematurely developed, cooked, or oxidized notes; leakage or a moved cork alone does not prove sensory damage.

Source forms: heat damage, heat-damaged wine, cooked wine, heat affected

Hydrogen sulfide (H₂S)

Translations: מימן גופרי (H₂S) • сероводород (H₂S)

A volatile sulfur compound associated with rotten-egg aroma. Excess is a fault, while concentrations below the perception threshold can participate in aroma complexity.

Source forms: hydrogen sulfide, hydrogen sulphide, H2S, H₂S, rotten-egg aroma

Lightstrike / lightstruck character

Translations: פגיעת אור (lightstrike) • световой удар

A photochemical off-aroma caused by light exposure, especially in white and sparkling wines. It can resemble cooked cabbage, wet wool, corn, or soy and is distinct from heat damage.

Source forms: lightstrike, light strike, lightstruck, light-struck wine

Mousiness / mousy taint

Translations: טעם עכברי • мышиный тон

A lingering off-flavour resembling a mouse cage, cracker, or corn chip, usually perceived late on the palate or in the aftertaste rather than by smelling the wine. Individual sensitivity varies greatly.

Source forms: mousiness, mousy taint, mousy wine, mouse taint

Reductive fault

Translations: פגם רדוקטיבי / חיזורי • редуктивный дефект

Unwanted volatile-sulfur character resembling struck match, rotten egg, cabbage, garlic, rubber, or sewage. Reduction is an umbrella sensory term, not a precise chemical diagnosis; a faint or temporary note is not automatically a fault.

Source forms: reductive fault, reduction fault, sulfur reduction fault

Smoke taint

Translations: פגם עשן • дымовой тон / дымовое загрязнение

Undesirable smoky, burnt, ashy, or medicinal character resulting from vineyard and grape exposure to smoke. Not every smoky note is smoke taint because oak, toast, and grape compounds can smell similar.

Source forms: smoke taint, smoke-tainted, smoke affected wine

Unintended refermentation in bottle

Translations: תסיסה מחודשת בלתי רצויה בבקבוק • нежелательное повторное брожение в бутылке

Renewed yeast fermentation after bottling, often producing carbon dioxide, haze, sediment, yeasty character, and excess pressure. Intentional secondary fermentation for sparkling wine is not a fault.

Source forms: unintended refermentation, bottle refermentation, refermentation in bottle, accidental refermentation

Unwanted oxidation

Translations: חמצון לא רצוי • нежелательное окисление

Unintended oxygen-related deterioration that can mute fresh fruit and produce browning, stale or bruised-apple, cardboard, nutty, or Sherry-like characters. Deliberately oxidative wine is not faulty merely for showing oxidative notes.

Also called: Oxidized wine, Oxidation fault

Source forms: unwanted oxidation, oxidation fault, oxidized wine, oxidised wine

Volatile acidity (VA)

Translations: חומציות נדיפה (VA) • летучая кислотность (VA)

A chemical measure dominated by acetic acid. At elevated levels it gives a vinegar-like impression and is often more obvious alongside ethyl acetate. Small quantities form normally; sensory tolerance depends on style and taster.

Source forms: volatile acidity, VA, volatile acid, летучка, летучки

Volatile sulfur compounds (VSCs)

Translations: תרכובות גופרית נדיפות • летучие серосодержащие соединения

An umbrella term for aroma-active compounds such as H₂S, methanethiol, and disulfides. Effects depend on compound and concentration; desirable varietal thiols are also sulfur compounds, so sulfur alone is not a fault diagnosis.

Source forms: volatile sulfur compounds, volatile sulphur compounds, VSC, VSCs

Wine fault

Translations: פגם ביין • дефект вина

An unintended sensory or stability problem that diminishes wine quality. A character may be intentional or acceptable in one style but faulty when excessive or out of place.

Source forms: wine fault, wine defect, faulty wine

Wine taint

Translations: טעם או ריח לוואי ביין • посторонний тон в вине

An unwanted character usually associated with contamination or an external source. In everyday wine usage, taint and fault overlap.

Source forms: wine taint, tainted wine, off-odour, off-aroma, off-flavour