Acidity (Acidity)
A natural property of grapes, thanks to which red wine excites the appetite, and white wine refreshes. Increased acidity gives the wine a sharp taste, while its lack makes the wine weak and sluggish. It is measured in grams per litre.

Aging (Aging, exposure)
It is of great importance for fine wines and the softening of many everyday red wines. Wines can be aged in tanks, barrels or bottles for months or years. Aging softens wines, but aging too long can result in loss of fruitiness.

Alcoholic content
The strength of the wine, sometimes expressed in degrees. is the percentage expression of the total alcohol content.

Alcoholic fermentation (Alcoholic or alcoholic fermentation)
A biochemical process by which natural or cultured (added) yeasts convert grape sugar into alcohol and carbon dioxide, thus converting grape juice into wine. The process usually stops when all the sugar has been converted to alcohol or the alcohol content of the wine has reached 15%.

Alta Expression (High expressiveness)
A Spanish term used to describe wines of particular expressiveness. A detailed characterization is applied to some modern, pronounced varieties of strong red wines of Rioja.

American Viticultural Area - AVA (American Viticultural Area)
The American system of controlled appellations was established in the 1980s. AVA status requires that when a particular wine is obtained, 85% of the grapes originate from that region. The system does not guarantee any quality standards.

Amontillado (Amontillado)
A type of sherry in which the yeast flora of a fino wine is killed, causing the wine to oxidize and acquire a richer, nutty aroma.

AOC (Appellation d "Origine Contrdlie)
French naming system for wine (literally "controlled denomination of origin"). To qualify under this system, wine must be made from grapes grown in a particular geographic region and comply with the rules governing assortment, yield, alcohol content. Quality is not guaranteed. .

Appellation d "Origine Controlee - AC, or AOC (Name controlled by origin)
A category officially adopted in France, which implies strict control over the geographical origin of wine, the grape varieties from which it is produced, and the method of its production. In a non-special context, it can mean any officially designated wine-producing area.

Assemblage (Assemblage)
The blending of fine wines, especially Bordeaux (Bordeaux) and Champagne (Champagne) at the final stage of their production to obtain a grand vin ("excellent wine").

Aszu (Aszu)
Means "dried" in Hungarian. It is used to describe grapes that have undergone the process of botrytization in the manufacture of Tokay wine.

Ausbruch (Ausbruch)
An Austrian variety of wine similar to Tokaj.

Auslese (Auslese)
German term meaning "from the best harvest". A variety of German wines made from fully ripe wine berries. Wines with high sugar content. In Austria, it is made from even more ripe grapes.

Autolysis (Autolysis)
Destruction of dead yeast cells after the second fermentation of sparkling wine. The result is a biscuit and bready aroma and taste.

Azienda Agricola (Azenda Agricola)
Italian winery producing wine from grapes grown on its own territory.

Batonnage (Batonage)
French term for the agitation of sediment.

Barrel aging (aging, aging in barrels)
The aging time of the wine, spent by it in a tree, usually in oak, during which it is imbued with the aromas of this tree.

Barrel fermentation (Fermentation in barrels)
Instead of stainless steel fermentation tanks, oak barrels can be used to give the wine a rich oaky aroma.

Barrique (Barriques)
Bordeaux barriques are traditional 225 L (60 gal) Bordeaux oak barrels used for aging and sometimes fermenting wine. In the Charentes, this Bordeaux term is sometimes used to designate an oak barrel of a small volume.

Beerenauslese (Beernauslese)
A quality category adopted in Germany and Austria for wines made from specially selected berries with a high sugar content. Literally means "made from selected berries." These wines are sweet and very sweet, made from grapes that have been exposed to a fungal disease.

Bereich (Bereich)
German name for a region within a wine region (sub-region).

Bin number (bin number)
A system adopted by Australian wine companies for naming batches of wine.

Biodynamic (Biodynamic)
An advanced, organic grape growing method based on the theory of Rudolf Steiner.

Blanc de Blancs (Blanc de Blanc)
White wine, especially champagne, made only from white grapes. Blanc de Noirs is a white wine made from black grapes.

Blanc de Noirs (White from Black)
French term for white wine, primarily champagne, made from black grapes only.

Blending (Mixing, blending)
A technology for blending wine materials of different origins, styles and ages, often used to balance acidity, weight, etc.

Blind testing (blind tasting)
A tasting conducted without obtaining information about the wine itself, and sometimes also about its producer.

Bodega (Bodega)
Spanish term meaning "wine house". Spanish winery or wine company.

Botrytis (Botrytis)
A fungal mold (botrytis cinerea fungus) that infects white grapes in warm autumn, shriveles the berries, increases the concentration of sugar and makes it possible to produce high-quality sweet wines such as sauternes. Enables the production of some of the world's finest sweet wines. It is also known as "noble mold or rot".

Brettanomyces, Brett (Brett)
Fungal infectious disease. When exposed to wine, it slightly enriches its aroma, in excess it causes an unpleasant taste and smell, reminiscent of a village farm.

Brut (Brut)
The term "dry" (dry), which can often be found on the labels of New World champagnes and sparkling wines. For Champagne, the term "extra dry" would actually mean a slightly sweeter wine.

Canopy management
Vine manipulation to provide berries and leaves with greater access to sunlight, improve fruit quality, increase yields, and prevent disease. The simplest methods include pruning leaves, picking berries early and pruning more widely.

Cantina (Cantina)
Italian term meaning "wine cellar" or "wine factory, winery".

Carbonic maceration (Carbonic maceration)
Winemaking method traditionally used to produce Beaujolais. It is now widely used in warm climate wine regions. Clusters of unbroken grapes ferment in closed containers, which gives rich color and fruity aromas to wines that are drunk young.

Cava (Kava)
Spanish sparkling wine made using the champagne method.

Cask (Barrel)
A wooden (usually oak) barrel for aging and storing wine. In France they are known as barrique ,fouders, in Germany - fuders, in Italy - buffi.

Carbonic maceration (Carbonic maceration)
A winemaking technology that involves the fermentation of intact berries in a closed container under a layer of carbon dioxide. The finished wine, as a rule, has a fruity taste.

Caudal (Caudal)
A unit of measure for the duration of aftertaste; 1 caudal corresponds to 1 second.

Chai (Wine warehouse)
Bordeaux term for a wine storage area.

Champagne method (Champagne method)
The traditional method of producing sparkling wine, which involves a second fermentation in the bottle in which the wine is sold.

Chaptalization
Adding sugar during fermentation to increase the strength of the wine. Chaptalization is of particular importance in regions with a cool climate, where the lack of solar energy causes an insufficient content of natural sugar in grapes.

Chateau (Chateau)
Estate that produces wine. Applies to property of any size, especially in Bordeaux.

Claret (Claret)
An English term for the red wines of Bordeaux.

Clarification (Clarification, or clarification)
A general term applied to winemaking procedures (such as filtration or fining) that involve the removal of solids from a must or wine.

Classico (Classic)
The centerpiece of Italy's wine growing area, where the best wines come from.

Climat (Clima)
A French term for a designated area of ​​a vineyard, often quite small.
French term. In Burgundy, it is used to characterize a particular vineyard.

Clone (Clone)
Propagation of the vine by cuttings leads to the formation of clones from a single cutting. Vine nurseries allow grape growers to order clones best adapted to the conditions of their vineyards. Thanks to the careful selection of clones, it became possible to control the yield, aroma and quality of the grapes.

Clos (Clo)
"Enclosed place", a term meaning a vineyard that is (or has been) walled, as is typical of Burgundy.

Cold fermentation (Cold fermentation)
Long slow fermentation at low temperatures to enhance the pure and fresh fruity aroma of the wine. It is of particular importance for obtaining white wines in hot climates.

Colheita (Coleita)
A golden port wine made from wine materials from one year's harvest.

Corked/corky (cork smell, cork)
A characteristic of a wine that has taken on the taste and smell of a cork, caused by the fact that the cork that seals it is contaminated with trichloranisole, or TCA, and not at all by the presence of cork particles in the wine. The musty smell of mold is impossible to confuse with anything. A wine is not considered "cork" if only bits of cork are floating in it. See "Trichloranisole".

Commune (Commune)
French village and surrounding area or parish.

Cosecha (Kosecha)
Spanish equivalent meaning "vintage".

Cotes/Coteaux (Cat/Cote)
French equivalent meaning "slope(s)." Vineyards on the hillsides tend to produce better wine than those on the lowlands.

Cremant
French equivalent for "foamy". A sparkling wine produced using the champagne method and originating not from Champagne, but from some other region of France, such as Cremant de Bourgogne.

Crianza (Crianza)
A Spanish term for both the aging process of wine and the officially established category of "youngest wine" for a mature wine. Crianza wine is aged in barrel, tank and/or bottle for at least 2 years.

Cross, Crossing (Hybrid, crossing)
A grape produced by crossing two varieties of Vitis vinifera.

Cru (Cru)
French equivalent meaning "vineyard, soil under the vineyard". Used to describe wine from a single vineyard - wine made from grapes harvested in a specific vineyard, most commonly Burgundy or Bordeaux.

Cru Bourgeois (Cru Bourgeois)
Accepted in Bordeaux quality category, which is below Cru Classe.

Cru Classe (Cru Classe)
Literally "classified vineyard". This means that this vineyard is among the top quality vineyards in its region. Classification of Bordeaux red wines, established in 1855 and has five subcategories.

Сruo-extraction (Cryogenic extraction)
A winemaking process in which grapes are frozen to increase their concentration, sugars and acids.

Cult wine (Cult wines)
Californian (and not only) red wines produced in small quantities and sold at very high prices.

Cuve Close
A less expensive method of producing sparkling wine, in which the second fermentation takes place in a closed tank, rather than in the bottle, as with the Champagne method.

Cuvee
The contents of the cuve or vat. The term usually means either a blend of different grape varieties, or a blend of wines from the best barrels.

Degorgement
A French term describing the traditional process in the production of sparkling wines, in which the frozen sediment is removed from the bottle.

Demi-sec (Demi-sec)
Oddly enough, "demi-sec" means a slightly sweet wine rather than semi-dry.

Denominacion de Origen - DO (Denomination of Origin Controlled)
The main quality category of Spanish wines. A set of rules defines the boundaries of each region, grape varieties, vine growing and winemaking methods.

Denominacao de Origem Controlada - DOC (Denomination of Origin Controlled)
Quality category of Portuguese high quality wines. A set of rules defines the boundaries of each region, the grape varieties, the cultivation of the vine and the methods of winemaking. The highest classification category of Portuguese wines. Corresponds to the French AOC.

Denominacion de Origen Califacada - DOCA
The highest classification category of Spanish wines, corresponds to the Italian DOCG.

Denominacion de Origen Calificada - DOCa (Denomination of Origin Guaranteed)
Quality category of Spanish wines, pa level above DO. To date, only Rioja DO has become the owner of the DOCa status.

Denominazione di Origine Controllata - DOC (Denomination of Origin Controlled)
An Italian wine quality category established for wines whose origin, grape variety and style are controlled. In the Italian classification system, the designation of the zones "appellations controlled by origin" corresponds to the French AOC.

Denominazione di Origine Controllata Garantita -DOCG (Denomination of Origin Controlled and Guaranteed)
The quality category of Italian high-quality wines with a state guarantee, one level above the DOC. Only 26 varieties of wine are included in this category.

Denominacion de Origen (DO)
In the Spanish classification system, the designation of zones is "appellations controlled by origin". Corresponds to the French AOC.

Destemming (Removing stems)
The process of separating stems and stalks from grapes.

Domaine (Manor)
An estate, especially when it comes to Burgundy.

Dosage
The addition of sugar to sparkling wine after the process of removing the sediment from the bottle chain set the final level of sweetness.

Echelle des cru (Echelle de cru)
French word meaning "gradation of harvest". Rating system for wine regions producing champagne.

Einzellage (Einzellage)
A German term for a single vineyard cultivated by several growers. The name of the vineyard is usually preceded by the name of the village, for example: Wehlener Sonnenuhr - Sonnenuhr vineyard in the village of Wehlen.

Eiswein, Icewine (Eiswein)
A rare German and Austrian wine made from grapes that have been harvested and frozen pressed to produce a high concentration of sugar. Known as icewine in Canada. A very sweet wine.

Elevage (Elevage)
French term covering all stages of wine production from fermentation to bottling.

Embotellado de/en Origen (Bottled at the place of production)
A Spanish term for bottling wine at the place of its production (on the estate).

Engarrafado na Origem (Bottled at the place of production)
Portuguese term for bottling wine at the place of its production (on the estate)

Enologist (Oenologist)
Scientist-winemaker or technologist.

En primeur (An example)
French word meaning "wine futures". The method used to purchase wine prior to bottling (bottling). Mainly used in the province of Bordeaux.

Espumoso (Espumoso)
Spanish equivalent meaning "sparkling wine".

Essenda (Essence)
Wine from "samotek" (grape juice obtained without pressing), made from aszu berries. See Wine from Gravity.

Estate-bottled (Bottled in the estate)
Wine. made from grapes from the vineyards of the estate, and then bottled at the place of its production. In France, the label says: mis en bouteilles, followed by: au domaine, au chateau.

Estufagem (Maderization)
Portuguese word meaning "greenhouse", "greenhouse". The process of aging Madeira wine in a specially heated room.

Extraction
The process by which compounds are extracted from the skin of grapes to obtain tannin and then use it to give wine the desired color.

Filtering
Removal of yeast, solids and various impurities from wine before bottling.

Fining
A method of purifying wine by adding coagulants (according to tradition, it is customary to add egg whites). Substances poured onto the surface of the wine sink and carry away all the solid particles.

Fino (Fino)
Graceful, dry wine belonging to sherry, which largely acquires its properties thanks to the flora.

Flor (sherry yeast)
A special yeast layer that grows on the surface of some wines, especially sherry, when they are aged in barrels. This layer prevents air from entering and gives the wine a specific taste.

Flying winemaker (Wandering winemaker)
A term that came into use in the late 1980s. Used for oenologists, most of whom were trained in Australia and then invited to work on improving the quality of winemaking in various underdeveloped wine regions of the world.

Fortification (Mount)
A process in winemaking in which alcohol is added to wine to increase its strength and/or stop the fermentation process in order to increase the sugar content.

Fortified wine (Fortified wine)
A wine to which strong grape spirit has been added, usually before alcoholic fermentation is complete. As a result, the wine retains its sweetness.

Free-run wine (Wine from "gravity flow")
Juice or wine made without pressing the grapes. As a rule, they are of high quality.

Frizzante (Frisante)
An Italian term for a slightly sparkling wine.

Garagiste (Garages)
A term that has emerged to refer to some very small and expensive wineries in the right bank and province of Bordeaux. Such farms may be so small that the production of wine in them can be done in garages.

Garrafeira (Garrafeira)
Portuguese term for a high-quality wine with an alcohol content of at least 0.5% above the required minimum and aged for at least 3 years for red wines and at least 1 year for whites.

Geographical Indication - GI (Geographical Indicator)
An Australian term for the origin of wine.

Gl (Geographical Indication)
An Australian term for the origin of wine. Corresponds to the French AOC.

Gran Reserva (Gran Reserva)
High-quality mature Spanish wine based on the best vintage, aged (in barrel or bottle) for at least 5 years for red wines and at least 4 for whites. In Champagne, the term is used to refer to the process in the production of "non-vintage" champagne, in which some amount of still wine, which has been aged (Reserve), is added to the younger wine that forms the basis of champagne, before its secondary fermentation in the bottle.

Grand Cru (Grand Cru)
"Great growth" - the highest class rank in the Burgundy classification of vineyards by quality. Less accurate is used in Alsace, Bordeaux and Champagne. In Burgundy, only one of the 34 best farms can be called this, and in Alsace - one of the 51. In the province of Bordeaux, this corresponds to the second level of classification of the St. Emilion region (St. Emilion). In the province of Champagne, it may refer to vintages in wine-producing towns that have received 100% on the Echelle des crus scale. See "Eshel de cru" and "Premier cru".

Grand vin (Grand ven)
A term used in Bordeaux to refer to a producer's main wine, as opposed to a second wine. Usually referred to as a chateau.

Grandes Marques (Grand Mark)
French term meaning "famous brand" The term is applied to some of the major champagne producers.

Green harvest (Green collection)
A term for the process of removing a portion of bunches of grapes in mid-summer to reduce their number and improve the quality of the remaining ones. See "Yield".

Hectolitre, hl (Hectolitre, hl)
100 liters; 22 gallons or 133 standard 0.75L bottles.

Hogshead (High Volume Barrel)
300 liter (80 gallons) Australian barrel.

Hybrid (Hybrid)
A grape bred by crossing different types of American vines and European Vitis vinifera.

Indicacao de Proveniencia Regulamentada -IPR (Regulated Origin Indication)
An officially established category for Portuguese wine regions undergoing a trial period for obtaining DOC status.

Indicazione Geografica Tipica - IGT (Indication of a typical geographic region)
A quality category for Italian wines (approximately equivalent to the French vin de pays) that ranks between table wine (vino da tavola) and DOC wine.

Jerepigo (Jerepigo)
The South African equivalent of Vin doux naturel.

Jerez (Jerez)
Spanish equivalent for "sherry" or "sherry".

Kabinett (Cabinet)
The lowest quality category of German wines designated as QmP. The wine is made from ripe grapes harvested earlier than what is intended for making Spatlese wine.

Lagar, Lagares (Lagar)
A Portuguese term for a low-sided stone tub in which grapes are crushed and fermented. Nowadays, such a device is used only in the production of port wine.

Late harvest (Late harvest or harvest)
Late-harvest or harvest grapes have a higher sugar content and a richer aroma. The term is often used for New World sweet wines.

Late Bottled Vintage, LBV
Port made from one year's harvest, aged up to 6 years in wooden barrels.

Lees (Sludge, or sediment)
Coarse particles of wine sediment (dry yeast, etc.) remaining in the barrel after the wine has been drained. Some wines are put on the sludge for a long time, acquiring additional aroma as a result.

Lees stirring
In winemaking, the process of churning the lees or sediment to add flavor to the wine. See "Batonage".

Left Bank (Left Bank)
The general name of the wine-growing areas near the city of Bordeaux, located on the left bank of the Garonne River. They include the wine-growing places of Margaux (Margaix) and Pauillac.

Length (Aftertaste)
The length of time that the aroma of wine remains in the mouth after being swallowed or spit.

Lieu-dit (Lieu-di)
A French word meaning "a place that has a name". The term is used to refer to a specific, named vineyard located within a larger area. More commonly used in Burgundy.

Liquoroso (Liquioroso)
An Italian term for wines with a high alcohol content, often but not always fortified.

Maceration
The process by which the flavoring substances found in grapes are extracted from the skins, pits and stems of the berries.

Manzanilla (Manzanilla)
In Spain, a sherry-type dry wine similar to fino.

Microclimate (Microclimate)
A term used to describe the climatic conditions of the environment surrounding a grapevine. See "Mesoclimate".

Mahlactic fermentation (malolactose fermentation)
The process following alcoholic fermentation, in which caustic malic acid is converted into softer lactic acid.

Malolactic fermentation (Malolactic, or malolactic fermentation)
Secondary fermentation, in which the rough-tasting malic acid is converted into softer lactic acid and carbonic acid Occurs after alcoholic or alcoholic fermentation. Malolactic fermentation is especially useful in the case of red wines: it softens them and reduces acidity. In the case of white wines, they try to avoid it in order to preserve the freshness of the taste, especially in warm regions with lower natural acidity.

Master of Wine, MW (Master of Winemaking)
A person who has passed the examinations conducted by the Institute of Masters of Winemaking.

Maturation (Maturation of wine)
Aging wine with beneficial effects.

Meritage
An American, mostly Californian term for red or white wines made from Bordeaux grapes.

Mesoclimate (Mesoclimate)
A term used to describe the climatic features of an individual vineyard or hillside See Microclimate.

Moelleux (Molle)
A French word for a soft, velvety wine of intermediate sweetness.

Mousseux (Mycco)
French term for sparkling wine.

Methode Traditionelle (Traditional method)
A process in the production of sparkling wines in which a secondary fermentation occurs in bottled wine, accompanied by the formation of bubbles. In the French province of Champagne, it is called the champagne method.

Must (Wort, must)
Formed after the pressure of the grapes (but before the completion of the fermentation stage), a mixture of grape juice, skins, seeds and fruit pulp, which eventually transforms into wine.

Negotiant (Negotiant)
A French term for a merchant or sea carrier who buys wine from producers, ages it, blends it, and bottles it for sale.

New World (New World)
A term used to refer to wine regions outside the traditional European regions, especially Australia, Argentina, Canada, Chile, New Zealand, South Africa and the United States.

Non-vintage (Non-vintage wine)
Wine, in particular champagne or sparkling, made up of several wines made from vintages of different years.

Nouveau, novello (Nouveau, novello)
French and Italian terms for new wine. A wine drunk very young, starting in November of the vintage year.

Oak (Oak)
Wood traditionally used to make wine barrels. During aging and fermentation, it gives the wines vanilla and tannic aromas. The fresher the tree is used, the stronger its effect on the wine. For aging fine wines, French oak is preferred. American oak is cheaper, but sometimes releases overly strong vanilla flavors.

Oechsle
German system for measuring specific gravity of wort. As a result, the level or degree of sweetness of grape juice is determined. Each quality category corresponds to the required minimum Oechsie degrees.

Old World (Old World)
A term used to refer to traditional wine-producing areas in Europe.

Oloroso (Oloroso)
A dry, nutty-flavoured variety of sherry in which flor is suppressed during fortification. See Fino and Flor.

Organic (Organic)
A process in winemaking that eliminates the use of chemical fertilizers, pesticides and other chemicals. See "Biodynamic".

Oxidation
Excessive air access to the wine, leading to the development of bacteria and the loss of fruit shades and aromas in the wine. Oxidation is often accompanied by the release of a characteristic sherry-like aroma.

Palo Cortado (Palo Cortado)
A variety of sherry, the production of which is based on a rare phenomenon in winemaking, in which flor does not develop.

Passito (Passito)
An Italian term for dried or dried grapes, or a strong sweet wine made from these grapes, mainly used in the production of amarone and risotto di valpolicella, suggesting that the grapes are dried prior to fermentation.

Petillant (Petillant)
French term for a semi-sparkling wine.

Phylloxera (Phylloxera)
Grape aphid (Phylloxera vastatrix), which killed vineyards around the world in the late 1800s. Since then, the easily vulnerable European vine Vitis vinifera has been grafted onto American rootstocks that are resistant to phylloxera. Since the phylloxera never made it to Chile and Australia, the vines there remained ungrafted, and their life expectancy is 2 times longer.

Pradikat (Predicate)
The specific gravity of the must (the basis of the predicate, i.e. the certificate of wine quality) characterizes high-quality wine in Germany and Austria. The distinguished wine classes or ranks are listed in ascending order of grape ripeness and, accordingly, their sweetness: Kabinett, Spatlese, Auslese, Beerenauslese, Eiswein, Ausbruch (Austria only) and Troekenbeerenauslese.

Premier Cru (Premier Cru)
"First growth" - the rank of the highest class according to the Bordeaux classification of vineyards. In Burgundy, however, it falls short of the Grand Cru category. Also used, albeit with less precision, in other parts of France. In Burgundy, these include one of the hundreds of finest vineyards classified below a grand cru. In the Bordeaux region - one of the 5 farms on the Left Bank, classified as first-class in 1855 and 1973; in Sauternes - one of 11. In Champagne, these include fees in wine-growing towns with ratings from 90 to 99% according to the Echelle des crus rating system.

Prohibition (Prohibition)
18th Amendment to the US Constitution, adopted in 1920, prohibiting liquor. This measure destroyed most of the wineries, only a few managed to survive due to the fact that they began to produce grape juice and wines for church and medical needs. The amendment was repealed in 1933.

Pumping over
A winemaking process in which red wine is circulated during its fermentation period.

Puttonyos (Putoni)
A unit of designation for the sweetness of Tokay wine. The entire range of youth has 3 to 6 putoni, with wine having 6 putoni being the sweetest.

Qualitatswein bestimmter Anbaugebiete (Quality wine from a specified area)
German wine quality category (abbreviated as QbA), defined as “quality wine from a specified area”, i.e. as an average wine, quite ordinary. However, some very good experimental wines can also be labeled as QbA.

Qualitatswein mit Pradikat (Quality wine with a guarantee or certificate of quality)
Quality category of German wine (abbreviated as QmP), defined as “quality wine with a guarantee of quality” (wine of a high level). This category is subdivided into a number of classes or ranks according to the Pradikat.

Quinta (Quinta)
Portuguese farm or estate producing wine.

Racking (Draining from the sediment, decantation, transfusion)
Gradual clarification of quality wine as part of the wine maturation process. Wine is poured from one barrel to another, discarding the sediment. The pouring also provides the air necessary for the aging of the wine, softens the tannins and helps the wine develop its aromas even more.

Rancio (Rancio)
A style of wine that is intentionally oxidized. Naturally strong or fortified, this wine is aged in the sun in glass bottles, earthenware jugs or wooden barrels.

Recioto (Risotto, Recioto)
A variety of Italian dry grape wine, in particular risotto di valpolicella.

Recoltant (Recoltan)
French equivalent meaning "vine grower", "wine grower". Grape growers can produce their own wine or sell grapes to merchants.

Remuage (Remuage)
French word meaning "removal". Part of the traditional method of processing sparkling wines, which consists in the fact that the bottles are gradually turned and tilted so that the sediment at the bottom falls into the neck for later removal. See "Traditional Method".

Reserva (Reserve)
In Spain: quality wine of a good vintage aged for at least 3 years (in barrel or bottle) for red wines and at least 2 years for whites. In Portugal: wine with an alcohol content of at least 0.5% above the minimum for the region.

Reserve (Reserve wine or reserve wine)
The term must mean that the wine has been aged in oak longer than usual. However, many New World producers allow themselves to use it on their wine labels to refer to different wine styles or a specific line of wine, without focusing on the higher quality of this wine implied by this term. The term has no generally accepted meaning. Private Reserve and Special Selection are two other similar terms.

Residual sugar
The amount of sugar that was not converted into alcohol during the fermentation process and remained in the wine.

Ripasso (Ripasso)
Wine Valpolicella, which has undergone another fermentation on the lees of Amarone della Valpolicella and as a result has acquired an even greater richness of flavors and aromas.

Riserva (Riserva)
An Italian term for wines that have been aged for a certain number of years in accordance with DOC(G) rules.

Rootstock
A root shoot of a vine to which cuttings from fruit branches are grafted. American vine rootstocks, which are resistant to phylloxera, are commonly used.

Rosado, rosato (Rosado, rosato)
Spanish (or Portuguese) and Italian equivalents meaning rose wine, or rose.

Saignee (Bleeding)
A French term for a winemaking process in which a portion of a red wine is removed after a short contact with the skin of the grape. Used to make rosé wine.

Sec (Sec)
French equivalent meaning "dry wine". In the case of Champagne, it means "semi-dry".

Second wine (Second wine)
Wine from a designated vineyard that is sold separately from the main wine production and under a different name. Usually lighter and faster maturing than the main wine. Produced from the juice or bunches of grapes, which are considered unsuitable for making the main wine, especially in the province of Bordeaux.

Sekt (Sect)
German term for sparkling wine.

Selection de Grains Nobles, SGN
A variety of Alsatian wine that has the richest taste (literally "from selected noble native berries"). Made from the ripest berries.

Solera (Solera)
A wine blending system used to make sherry and some other fortified wines. Only a quarter of each barrel is drained at the stage of bottling mature wine, while the vacant place in the barrel is filled with a similar, but younger wine from another barrel, which in turn is topped up with even younger wine, and so on.

Spatlese
A German wine quality category for wines made from late-harvest grapes. In terms of quality, it surpasses Kabinett wine and inferior to Auslese wine, referring to the ripeness of the grapes.

Spumante (Spumante)
Italian term for sparkling wine.

Sugar (Sugar)
Found in grapes. During fermentation, it is converted into alcohol and carbon dioxide.

Sulfur (Sulfur)
In the vinification process, sulfur is commonly used as a disinfectant for equipment and as an antioxidant for harvested grapes and wine. Sulfur dioxide is added to the must in order to stop or delay fermentation.

Superieur (Superier)
French term for wines with a higher alcohol content than the main AUs.

Superiore (Superiore)
An Italian term for wines with higher alcohol content and possibly longer aging.

Super-Tuscan (Super Tuscan)
An English term for a high quality Tuscan wine that does not have DOC status.

Sur lie (Sur lie)
French equivalent meaning "on the draft". The wine is bottled directly from the vat or barrel where it has been fermented, and therefore gains additional flavors from contact with the lees. Quality Muscadet, white Burgundy and similar barrel-aged white wines are typically bottled in this way, as well as, increasingly, non-bottled commercial wines.

Tawny Port (Amber Port)
Port aged in wooden barrels and usually blended after 10, 20, 30 or 40 years. It contains a mixture of wines, the average age of which is indicated on the label.

Tafelwein (Tafelwein)
The German equivalent meaning "table wine", the lowest wine quality category.

Tannin
The hard, bitter substances in red wine that come from the skins, pips, stems, and bast wood of the barrels during aging. Tannins soften over time, they are of great importance for wines undergoing long aging.

Terroir (Teppyap)
French term for a certain combination of natural conditions for the existence of the vine - soil, climate and sun exposure.

Tete de Cuvee (Tete de Cuvee)
A French term for the finest wines produced on the estate. Primarily used in Champagne.

Trichloroanisole, TBA (Trichloranisole)
A chemical that causes the "cork effect" (haze, musty smell) in wine.

Trocken (Trocken)
German equivalent meaning "dry wine". Used for New Style German wines that are produced as dry wines to make them more suitable to accompany food.

Troekenbeerenauslese (Trockenbeernauslese)
German quality category for wines made from grapes affected by noble mold and characterized by the highest sugar content.

Varietal (varietal)
The character of the wine, borrowed from the grapes from which this wine was obtained. Also wine made from one single or dominant grape variety, named after it and usually containing at least 75% of that variety. This minimum percentage varies slightly from country to country, and in the US from state to state.

Vendange tardive (Vendage tardive)
French equivalent meaning "late harvest or harvest". The grapes are left on the vine at the end of the normal harvest in order to increase the concentration of aromas and sugar in the berries.

Vieilles vignes (Vieilles vignes)
Wine obtained from old, mature vines.

Vin Delimite de Qualite Superieure (Wine of the highest quality of a certain mode of production)
The second category of the French wine quality control system (abbreviated as VDQS), set for wines at a level below AC.

Vin de garde (Vin de garde)
A French term for a wine that has to be aged after it has been made.

Vin de paille (Vin de paille, or straw wine)
Wine made from grapes that are dried on straw (paille) before fermentation. Thus, sugar is concentrated in its berries, and the wines are sweet with a slight nutty tint. These wines come mainly from the Jura (France).

Vin de pays (Vin de pays)
French equivalent meaning "local wine". Despite the fact that according to the officially established classification of French wines, Vin de pays is the third, lowest quality category, it includes some first-class wines that refuse to follow the rules of local ACs.

Vin doux naturel - VDN (Vin doux naturel)
A French sweet wine made with grape spirit. It comes mainly from the Languedoc-Roussillon. A sweet, fortified wine made by adding alcohol to grape juice before fermentation.

Vina (Vina)
Spanish equivalent meaning "vineyard". Often used rather casually in the names of wines derived from a vineyard that does not have the word in its name.

Vinification (Vinification)
The process of converting grapes into wine.

Vino da tavola (Vino da tavola)
Italian equivalent meaning "table wine". Quality can be mediocre or outstanding. Many wines previously sold as vino da tavola have now received IGT status.

Vintage (Vintage)
Year of grape harvest. It is also used to refer to the wine of a particular year.

Viticulture (Viticulture)
Growing vines and cultivating a vineyard.

Vitis vinifera (Vitis vinifera)
A type of grapevine in Europe and Central Asia, from the berries of which most of the world's quality wines are obtained. Unlike Vitis vinifera, other types of vines are more suitable for the production of juice and jelly (for example, the American Vitis labrusca is still used in the eastern United States to make grape juice and sweet-tasting wines).

Volatile acidity (Volatile acidity)
Aromas of acetic acid or ethyl acetate. In small concentrations, they can improve the characteristics of the wine. If the concentration is exceeded, the wine acquires the smell of vinegar or nail polish remover.

Wine of Origin - WO (Wines controlled by origin)
The South African equivalent of the French Appellation is AC (Appellation Controlee).

Weingut (Weingut)
German word meaning "wine estate".

When in the early 2000s, Fanagoria faced the issue of singling out its grapes for a line of dry wines that would trace the features of the local terroir, the company's management had to solve several diverse tasks at the same time.

Firstly, it was necessary to break the old Soviet practice, when the winemaker had to make wine from what the winegrower brought to the winery, and, accordingly, the marketer had to sell what the winemaker had prepared (while all over the world this chain operates with precision quite the opposite: marketing and sales tell the winemaker what the current demand and trend in the market is; the winemaker compares his capabilities with this and goes to the grower, telling him what kind of grapes he needs to meet market requirements). Fanagoria was one of the first in the country to understand that the time of inexpressive fortified wines is passing, and that even the positions of semi-sweet wines that seemed unshakable at that time will weaken in favor of dry wines made from local grapes.

Secondly, the company faced the need to unite these new wines, which will have their own, Phanagorian face, under a single line, give them a general name and build their brand on it.

This name was chosen as the phrase "Number reserve". Term reserve in different countries, in relation to wine, it can have different meanings, but everywhere it means quality wine. Dictionaries of winemaking terminology explain that wines of the class "Reserve" prepared from vineyards, where the best clusters are specially selected (reserved) at the ripening stage. Further control is carried out at all stages of production - both in the vineyard and in the wine storage. As a first step, the selection of wine material for this series took place in a tank farm: the winemaker selected the wine material that best meets the requirements for the collection. Initially, the “Number Reserve” collection included wines from the first harvest of pure-varietal virus-free grapes (as they wrote then), the seedlings of which had been purchased from the French nursery Bruno Arrivé a few years before.

The concept license plate meant that the amount of this very specially reserved grape and, accordingly, the wine is limited and numbered. Therefore, initially it was supposed to number the label of each wine name of a given series in a typographical way so that each bottle would have its own unique series and serial number. However, it turned out that such numbering greatly increases the cost of the final cost of wine, and we had to be content with the same number put on the labels of one batch (lot) of wine, which made it possible to trace the history of the origin of this bottle.

It is noteworthy that in such a rapidly changing Russian wine market, the "Number Reserve" collection has been successfully "living" for 15 years (the exact date of the launch of the collection is known: April 18, 2001). Naturally, during this time her appearance has undergone several updates.

Then the task arose to translate the title into English. Firstly, because the first timid attempts to enter foreign markets appeared - both a single export (the first and for a long time the only example was Japan, where Phanagoria wines went by sea from Novorossiysk with two transshipments, which by no means contributed to the improvement of the wine's organoleptics), and representations Kuban wines at foreign tasting competitions. Translate phrase "Number reserve", preserving its semantics (not clear to everyone without explanation and in Russian) turned out to be not an easy task; it turned out to be much easier for foreigners to operate with an abbreviation NR, under which it acts abroad to this day.

Acting in the niche of inexpensive wines for daily consumption, the wines of the "Number Reserve" collection have become the basic line of Fanagoria products from their own grapes. In their price segment, they are very attractive to consumers who, throughout the years of the existence of the line, have noted the best value for money. A few years ago, semi-sweet and fortified wines were transferred from the "Number Reserve" collection to a separate series "Number Reserve 1957" (this is the year the Fanagoria winery was founded).

Thus, now the HP line includes only young single-varietal dry and semi-dry wines, in which varietal features are clearly manifested, taking into account the Phanagoria terroir. These are gastronomic, fresh, bright, young, fragrant, light, drinkable wines for every day.

Spain is considered the third (after France and Italy) largest wine producer in the world. More than 300 different varieties of grapes are currently cultivated in the country, according to this indicator, Spain confidently ranks first in the world.

A variety of grape varieties enables Spanish winemakers to constantly experiment and create new brands of wines. However, despite this, the Spaniards have rather conservative views on the process of wine production and innovations are often accepted with great apprehension.

For the same reason, classic, European grape varieties cultivated in many countries of the world are not widely used in Spain and here predominantly (85%) local and nowhere else found grape varieties such as Airen, Garnacha, Palomino, Viura, Tempranillo and others

Each specific province cultivates certain grape varieties, which determine the types of wines produced. All this causes a very specific and unique aroma and taste of Spanish wines, characteristic only of them.

So, Spanish wines are divided into the following main groups:

Vinos de Mesa (VDM)- table wines. As a rule, these are young wines of lower quality.

This category includes wines from non-classified vineyards that are made from multiple grape varieties. However, this may also include wines that, for one reason or another, are not included in the category of fine wines.

Table wines are subject to the most minimal requirements, mainly related to the content of certain substances in the finished product.

There are no requirements for the place of origin, cultivation of the vine and aging. Therefore, the range of wines produced in this category is the widest - from a drink that does not have any individual properties to elite declassed wines that, for some reason, do not fit into the laws on local DOs or Vino de la Tierra.

The main part of table wines is made from grapes grown in central and southeastern Spain, where the largest vineyards are located.

This is not to say that all Spanish table wines are simple and faceless. Many wines produced in this category by well-known and reputable producers, despite the low requirements, are made from grapes of certain varieties grown in a certain area and even sometimes in a certain year. And sometimes they are not inferior in quality to more expensive vintage wines, while having a very low price.

Vinos de la Tierra (VDT)- Local wines. These wines are of higher quality than vinos de mesa.

Produced in a certain region, from certain grape varieties. The reputation and characteristics of such wines depend on the climate, production or aging method specific to the region.

Their label indicates the year of harvest, the variety of grapes used and the region of production. All of the above inscriptions are prohibited in the vinos de mesa category.

The production areas of vinos de la tierra wines are registered and defined by law.

Vinos con Denominacion de Origen (DO)- Prestigious wines produced in a certain region, from certain grapes, controlled by the Regulatory Council (Consejo Regulador). Before assigning the abbreviation DO to wine, it must be known on the market for at least five years and have a consistent quality and characteristics.

Each of the regions has its own regulatory council that controls the processes of growing grapes, the production and sale of wine in accordance with certain regional standards.

About half of all vineyards in Spain are classified as DO. The concept of DO is very multifaceted. It covers not only the geographical area, but also the process of production, processing, aging and marketing.

Local wines and DO wines are divided into:

Joven - a young wine, harvest of the current year, which is either not aged in oak barrels at all or aged for a shorter time than specified for Crianza wines. They are red, pink and white.

Crianza - red wines aged for at least two years, of which at least 6 months - in oak barrels with a capacity of not more than 330 liters, the rest of the time in bottles. Rosé and white wines are aged for at least 18 months.

Reserva - red wines aged for at least three years, of which at least a year - in oak barrels. Rosé and white wines are aged for at least 18 months, 6 of which are in oak barrels.

Gran Reserva - red wines aged for at least five years, of which at least two years - in oak barrels. Rose and white wines have been aged for at least four years, of which 6 months in oak barrels.

Sparkling wines of high quality - the label may be “premium” or “reserva”. Champagne-type wines are “gran reserva” quality when aged for at least 30 months from manufacture to bottling.

Vinos con Denominacion de Origen Calificada (DOC)- these are wines of the highest quality, the brand of which has been known for a long time (in some cases - centuries!) and the grapes for which are grown on lands specially established for this brand. The characteristics of such wines are known and unchanged, the quality is strictly sustained and controlled.

Here, perhaps, are all the main classifications of Spanish wines! Armed with this knowledge, you can easily choose the wine of your choice.

Bodegas LAN(Bodegas LAN) - one of the most dynamically developing and most famous wineries in Rioja - was founded in 1974 in the heart of Rioja Alta. The name LAN is an abbreviation of the first letters of the three provinces of Rioja: Logroño (now Rioja Alta), Alava and Navarre. The philosophy of Bodegas LAN is that only the best grapes of exceptional quality can be used to produce wine, even if this may affect the final cost of the product. With the same goal, tradition and modern technology have been brought together at Bodegas LAN.

Only having own vineyards can produce wines of the highest quality. Bodegas LAN owns 72 hectares of vineyards located on the banks of the Ebro River, where the Rioja Alta meets the Rioja Alavesa. Age of the vine - from 40 to 60 years The soil of the vineyards is covered with fine gravel and is ideal for growing vines, and the specific microclimate of the zone contributes to the optimal ripening of berries.

The farm produces only red wines, the basis for which is Tempranillo. He is complemented by Matsuelo and Graciano. The plant is equipped with high-tech equipment. After an initial maturation in oak barrels, the wine is aged in bottles to acquire its full bouquet and aroma, in specially equipped cellars in constant darkness at a temperature of 14 ° C and a humidity of 75%. The cellar of the economy is also very extensive. It houses high-tech fermentation equipment and a total of 25,000 oak barrels - French, American and Russian (Caucasian). The use of woods with different properties during aging has a particular impact on the characteristics of wines, which are highly regarded by wine critics. Over the past few years, this company has been featured in the top 100 wine companies in the world. Each bottle of wine from Bodegas LAN is a symbol of the highest quality, a true expression of the character of Rioja.

STORY

REGION

Rioja

Rioja- This is the most famous wine region in Spain, the first in 1991 to receive the status of DOC. The region owes its name to the fusion of two words: “river” (“rio” - rio) and “Okha” (“Oja”). The Okha River, a tributary of the Ebro River, indeed crosses much of the region. The main part of wineries is concentrated in the north-east of the region. The center of Rioja is the city of Logroño.

The history of winemaking in this region is rooted in the distant past, and especially rapid development began in the 19th century, when most of the vineyards of neighboring France were destroyed by phylloxera and many winemakers tried to save grapes by planting them in Rioja. Since that time, the export of local wine has grown significantly, and all of Europe has learned about Spanish wines. Rioja is divided into three regions, often the wines of these three regions are blended and released under the general name DOC Rioja.

Rioja Alta- the northernmost and most extensive zone - is under the influence of the Atlantic Ocean: summers are hot here, there is little rainfall, but frosts occur in early spring. The soils are varied - limestone and clay are found here with the same frequency; there are also quite large alluvial areas. Here they make powerful, tart, balanced wines capable of aging.

Rioja Alavesa is the smallest zone; it is located on the northern bank of the Ebro River and, as it were, wedged into the Rioja Alta zone. The climate here is closer to the Mediterranean type (warmer than in Alta), the soils are predominantly calcareous. Both white and red wines born in Alavesa have an unusually fresh, clean and bright aroma. They are more often consumed young, but these wines are of excellent quality.

Rioja Baja- the zone occupies the southeastern part of the region. The climate here is Mediterranean, rather dry, subject to warm winds; temperature fluctuations and frosts are almost excluded. In summer, sometimes there is a drought. Soils are mostly alluvial. The wines produced here are very extractive, have a pronounced fruity aroma and are characterized by a high alcohol content.

Most of the wine produced in the region (85%) is red. The main grape variety is Tempranillo. Its name is translated as "precocious" and this is true. Tempranillo is harvested long before the autumn cold and rain - dry, healthy, high in sugar. Tempranillo gives the wine a rich color, bright berry aroma and is characterized by relatively low acidity; however, it is not too rich in tannins, which in Rioja is compensated by blending with other varieties. Most often, Garnacha grapes (in France this variety is called Grenache) are added to give tannins. Also a frequent component of mixtures is the Graciano variety, which gives the wine freshness and finesse. The variety Mazuelo, also known as Carignan, gives the drink both tannins and acidity.

Three of the white varieties are cultivated in Rioja. The main one is Viura, also known as Macabeo. It has been cultivated in Spain since time immemorial and it is believed that it is in Rioja that its qualities are fully revealed. This variety gives wines light and lively, characterized by high acidity. It is often blended with the very fragrant variety Malvasia, which gives the wine excellent aging potential. And finally, Garnacha Blanca (or Grenache Blanc, as it is called in France), produces wines of good quality, with a high alcohol content.

TERROIR

The soil of the vineyards is covered with fine gravel and is ideal for growing vines, and the specific microclimate of the zone contributes to the optimal ripening of berries.

Aged in barrels for 36 months. Wine of dark ruby ​​color with hints of ripe cherries. Complex and pronounced aroma of red fruits and vanilla with hints of oak. The taste is structured and balanced with a concentration of dark fruits. The finish is long, rich with hints of blackberries and spices.
Recommended with red meat, game and aged cheeses. Serving temperature 16-18 °C.

The appearance of the product may differ from its image in the online store.
The photo shows a sample presentation/serving of the product.
The quantity of goods when placing an order can be changed downwards in the absence of the required quantity of goods.

We offer to pick up your order in the pick-up area from the parking lot on Novorizhskoye shosse or in the pick-up window from the Hypermarket trading floor at the address: Moscow, Novorizhskoye shosse, 22nd kilometer, vl. 1, page 1.
Delivery is also available for the Strogino region. Orders placed today can be received tomorrow.