In The Tasting Room.The Preiser Key to Napa Valley AVA (American Viticultural Area; Appellation): An area with such similar growing characteristics that the Government has granted it a special name (e.g. Stags Leap of Rutherford). At least 85% of the grapes in a bottle must be from the same AVA in order to label the wine as being from that Appellation Barrel Program: This phrase encompasses the use of all the barrels involved in making a bottle of wine. Often the wine itself is a combination of grapes from different areas that are aged and/or fermented in barrels with different characteristics (e.g. new oak, medium toasted, American oak). Brett (Brettanomyces): A strain of yeast that can affect wine in varying degrees, from a pleasant hint of "saddle leather" to nasty "barnyard manure and/or band-aid" aromas and flavors. Too much Brett in a winery imparts the latter characteristics, and can cause the winery to have to undertake a cleansing program. Brix: The quantitative measurement of sugar in a grape. The discussions you will hear usually revolve around the level of Brix at the time the fruit is harvested, which directly relates to the ultimate percentage of alcohol in the bottle. Corke: The term used when a cork (and by extension, the wine) is affected by TCA (Trichloroanisole). Telltale odors and/or tastes are usually describes as "wet socks" or "wet newspaper." If you taste this in the tasting room, discretely point it out to a staff member. If you taste it in a purchased bottle, take it back to the store or send it back in a restaurant. Estate Wines: A bottle of wine made from grapes grown on the winery's property, or on the land where the winery controls the growing process for at least three years. In these cases, the winery can, if they desire, label that wine as an "Estate Wine." Fermented/Fermentation: When yeast is added (artificially or naturally) to fruit juice, "fermentation" (where alcohol and carbon dioxide are produced) occurs. Wines can be fermented in a variety of containers (e.g. barrels, stainless steel, cement), depending on what characteristics the winemaker wants it to have. Sometimes the wine undergoes a secondary fermentation. Hot: When a wine has a large percentage of alcohol that is not balanced by fruit with enough depth and/or concentration, it might have a smell or taste that reminds you of fuel, or something else unpleasant. Or it might just smell or taste hot for a second or two. This is a flaw. Malolactic Fermentatio: The process of changing malic (harsh) acids commonly found in tart apples, into the smooth lactic acid commonly found in milk. It is also called secondary fermentation, as it occurs after the primary fermentation, and can happen naturally or through inoculation. One of the byproducts of malolactic fermentation (M/L) is the chemical used in margarine to give a flavor of butter. ( Nearly all red wines under go m/l, but winemakers often choose to stop or prevent m/l in white wines to retain a crisper acidity ) Meritage: Often mispronounced and misused in tasting rooms and restaurants, Nose: What you smell in the wine Racking: Simply the process of transferring wine from a barrel to a tank so the barrels can be cleaned. After cleaning, the wine is put back into the barrels. Reserve: In US winemaking, this term has no official restriction or codification. Most ethical wineries that refer to a wine as a "Reserve" mean that is it an outstanding product (implying they have "reserved" the best grapes for that bottle). Less principled producers may use "Reserve" to imply quality (when such may or may not exist), and increase pricing potential. Single Vineyard (also Vineyard Designate): A wine with at least 95% of its grapes coming from one vineyard. Many people contend single vineyard products are superior, but that belief is only true if the vineyard and winemaker are also excellent. Bad fruit (or poor winemaker) will make a bad wine, no matter how many vineyards supply the grapes. Sur Lees: Describes wines that are aged "on the lees," which are the particles sloughed off during the fermentation and/or aging process. The lees can add flavor and structure. Varietal: A wine made from a particular type of grape, such as a Chardonnay or Merlot. California wines must contain at least 75% of the named grape in order to label it as such.
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