Glossary

Champagne
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Vanilla
aroma and flavor reminiscent of vanilla that is impaired to the wine by new oak barrels.
Varietal
When a wine is made from just one grape (no blending), and the wine is named after that same grape, it is called a "varietal".
Vegetal
Green. A negative tasting term, typical of grapes that grow in cool areas and don't have enough time to fully ripen. They will display aromas and tastes that remind you of bell peppers, asparagus and other vegetables.
Velvety
A wine with a mouth feel that is particularly smooth is said to be "velvety" (or "silky").
Vendange tardive
"late harvest" in French. "VT" (for short) is the term used in Alsace to refer to a style of dessert wine where the grapes are allowed to hang on the vine until they start to dehydrate. The process concentrates the sugars of the grapes and creates new flavors in the wine that will be produced from them.
Vendemmia
Italian word for harvest.
Vendimia
Spanish word for vintage or year.
Véraison
French term adopted in the English literature for viticulture. It defines the period of development of the grapes when they change color.
Viejo
Spanish word for old. It refers to wines that have been aged for at least 3 years.
Vin de garde
wines for long term aging in the bottle (French term).
Vinaccia
Italian word for grape pomace. The skins, stalks, and seeds that remain after the fermentation process.
Vino da Tavola
"table wine" in Italian. Wines with no designation of origin or grape variety. This classification represents the lowest level of quality in Italy.
Vintage
The particular year when the grapes were harvested.
Viticulture
The science of growing wine grapes.
Vitigno
Italian word for grape variety.
Vitis Labrusca
North American native grapes. Catawba and Concord are examples.
Vitis Vinifera
The genus of grapes native to Europe. Cabernet sauvignon, Pinot Noir, and Chardonnay are a few examples.
Vivace
Italian word for lively. A young wine with a minor amount of effervescence. "Perlant" in French.
Volatile acidity
If the wine has a high level of acetic acid it will develop a vinegary aroma.