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Wine glossary
G
Garagiste
Out of date term for a movement of small producers in the Right Bank of Bordeaux who were making wine in their home or garage.
Garrigue
This French term describes a fragrance of earth, herbs and other scents found in typical Provencal open markets.
Gelatin
The same active gel found in Jell-O, this animal product is used in the fining process to bind with excess tannins so that they may be removed during filtration.
Generic
Lower-quality blends with names like «Mountain White» that are frequently made from inexpensive varieties. New World wines using place names such as Chablis or Burgundy as generic terms have largely disappeared thanks to international trade agreements; understandably, wine producers in those places do not appreciate the use of their name on wines from other areas that may be made from different grape varieties or according to different standards.
Glycerin
Glycerin, produced during fermentation adds to the texture of a wine and its body. This is a positive term.
Glycerol
A colorless, odorless, viscous, sweet-tasting liquid that is a byproduct of fermentation. In red wines there are about 4–10 g/L and noble rot wines contain 20+ g/L.
Goüt de Terroir
French for «the taste of terroir,» meaning the unique characteristics imparted by a specific site.
Graceful
Describes a wine that is harmonious and pleasing in a subtle way.
Graft
A vineyard technique in which the bud-producing part of a grapevine is attached to an existing root.
Gran Reserva
A Spanish term used for wines that are aged in wood and bottles for at least five years prior to release.
Grand Cru
French for ‘great growth;’ the very best vineyards.
Grand Cru Classe
French term for use in Classification’s, for example, there are Five Growths in the Medoc that are all Grand Cru Classe. The term is also used in the Classification of St. Emilion.
Grand Vin
The best wine made from an estate, usually in France and most often from Bordeaux.
Granite
Granite soils are found in many regions, but it is quite predominate in the Northern Rhone Valley.
Grape Must
Freshly pressed grape juice that still contains the seeds, stems, and skins of a grape.
Grapey
Characterized by simple flavors and aromas associated with fresh table grapes; distinct from the more complex fruit flavors (currant, black cherry, fig or apricot) found in fine wines.
Grassy
A signature descriptor for Sauvignon Blanc and a pleasant one unless overbearing and pungent.
Gravel
Gravel, along with other rocks and stones are an important part of many wine regions, especially Bordeaux, and California, for Cabernet Sauvignon and Cabernet Franc.
Gravity Cellars
Gentle method for moving wine without using pumps and only using the force of gravity.
Gray Rot
Gray rot sets in when the fruit fungus Botrytis cinerea, as a result of persistent wet, humid conditions, overruns a crop and destroys the fruit. Fruit afflicted with gray rot appears to be covered in a carpet of gray fur.
Green
A term used to describe underripe, vegetal flavors in a wine.
Green Harvest
Green harvesting is when a grower removes unripe grapes to hekp lower yields and increase the concentration for the remaining grapes.
Grip
Used more often by British tasters to denote firm, tannic wines.
Growth
In the official 1855 Classification of the Medoc, the top Bordeaux Wines were ranked using the term growth; First Growth, Second Growth, Third Growth, Fourth Growth and Fifth Growth.