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A technique that permits grafting of different grape varieties onto existing rootstocks in a vineyard.
An abbreviation for the German wine Trockenbeerenauslese.
Generally any wine that is not sparkling or fortified. In the US these wines must also be between 7% and 14% alcohol by volume.
Polyphenolic compounds that give wine a bitter, dry, or puckery feeling in the mouth.
A tasting term describing a wine high in acidity. Often displayed by young, unripe wines.
The most important acid found in grapes.
French for "soil", the physical and geographical characteristics of a particular vineyard site that give the resultant wine its unique properties.
A tasting term for the mouthfeel of wine on the palate.
A tubular instrument for removing a sample from a cask or barrel. Also called a pipe.
German for "dry berry selected". A type of German wine made from vine-dried grapes. Such grapes can be so rare that it can take a skilled picker a day to gather enough for just one bottle.
A wine cask that holds approximately, two butts, or 252 U.S. gallons.
A wine tasting term used to describe how much a wine expresses the typical characteristics of the varietal.
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