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Wine glossary
V
VA
Is short for volatile acidity.
Vanillin
The primary extract of the vanilla bean, also found in toasted oak barrels.
Varietal
Refers to a wine labeled with a single grape variety. Used predominantly in the United States and Australia, the term «varietal» denotes a wine named after and made from a single grape variety. For example, «The popular varietal is served in many restaurants» and «The herbal aromas of this Sauvignon Blanc are varietally correct.» For varietal bottling, a minimum of 75 percent of that wine must be made from the designated grape variety. The term is frequently misused in reference to a grape variety itself.
Variety
A variety refers to the grape itself, whereas the term varietal refers to the wine made from that grape variety. For example, «Chardonnay is an early-ripening variety.»
Vat
A vessel for fermentation that is most often made of stainless steel, cement or oak. This is the same as a tank.
Vecchio
Italian term for «old».
Vegetal
Tasting term describing characteristics of fresh or cooked vegetables detected on the nose and in the flavors of the wine. Bell peppers, grass, and asparagus are common “vegetal” descriptors.
Velvety
This term can be exchanged with silk, lush or plush to describe wines with opulent texture.
Vendange
French term for harvest.
Vendange Tardive
Dessert wine classification used primarily in France’s Alsace region. Vendanges Tardives, or «late harvest,» sweet wines are made from grapes left to dehydrate on the vine before harvest; the category indicates a level of sweetness below that of Sélection de Grains Nobles.
Vendimia
Spanish term for Harvest. Can also be used as a word for Vintage.
Veraison
Term for when the grapes change color from green to deep purple for red wines and when the grapes change from green to more of a yellow tone for white wine grapes during the growing season.
Vertical Tasting
A vertical tasting consists of the same wines from a single producer, winery or vineyard in multiple vintages.
Vibrant
Wines that are fresh, lively, energetic, with good acidity, but also rich with depth. This is a positive trait.
Vieilles Vignes
French term for old vines. Grapes from old vines have a minimum of 35 years of age. Old vines can producer better, more concentrated fruit, with naturally lower yields. Vines in some areas like Chateauneuf du Pape can be more than 100 years of age.
Vigneron
French term for a wine maker or wine grower.
Vigneto
Vineyard.
Vignoble
French term for a wine growing area.
Vin
French term for wine.
Vin de garde
«Garde» is from the French «to keep.» Vin de garde refers to a wine that is meant for aging.
Vin de Paille
A sweet wine made from grapes dried on straw mats.
Vin de Pays
French quality classification meaning «country wine»; it is one level above vin de table.
Vin de Table
France’s lowest level of wine classification, meaning «table wine.» There are no limits on vineyard yields for wines labeled vin de table, and they do not require a vintage date.
Vin Santo
Sweet wine from Tuscany made from late-harvest Trebbiano and Malvasia grapes.
Vine Spacing
The distance between vines in a vineyard; can vary from about three feet to eight feet. Generally, tighter spacing increases the competition between vines, producing fewer, more flavorful grapes.
Vine Training
The process of shaping the vine’s permanent wood. In cool regions, vines trained low absorb more heat reflected off the ground, which helps ripen the fruit. In warmer regions, vines are trained higher so they don’t absorb reflections.
Viniculture
The science or study of grape production for wine and the making of wine.
Vinification
The process of making wine.
Vinify
The act of Vinification, or creating wine from grapes.
Vino da Tavola
Italy’s quality category equivalent to table wine; mass quantities of ordinary wines are produced at this level. Some of the country’s most expensive wines made outside the DOC/DOCG regulations are sold at this level, such as super Tuscans.
Vino de la Mesa
Spain’s quality category equivalent to table wine; mass quantities of ordinary wines are produced at this level. As in Italy, some of the country’s most expensive wines made outside the DO/DOCa regulations are sold at this level.
Vino de la Tierra
One of Spain’s quality categories; wines produced in a specific region; an average level of quality.
Vino de Pago
The highest classification of wine in Spain, requiring that wines be made entirely from estate-grown grapes in addition to the requirements of the Denominatión de Origen Calificada (D.O.Ca.) classification.
Vino Joven
One of Spain’s quality categories; green or young wine meant to be drunk as soon as it is bottled.
Vinology
The scientific study of wines and winemaking.
Vinous
A tasting term to describe a wine that has a freshly fermented flavor.
Vintage
A particular year in the wine business; a specific harvest.
Vinted By
Largely meaningless phrase that means the winery purchased the wine in bulk from another winery and bottled it.
Vintner
Translates as wine merchant, but generally indicates a wine producer/or winery proprietor.
Vintner-grown
Means wine from a winery-owned vineyard situated outside the winery’s delimited viticultural area.
Viscous
Viscous wines are thick, rich and concentrated and display an unctuous quality.
Viticultural Area
Defines a legal grape-growing area distinguished by geographical features, climate, soil, elevation, history and other definable boundaries. Rules vary widely from region to region, and change often. Just for one example, in the United States, a wine must be 85 percent from grapes grown within the viticultural area to carry the appellation name.
Viticulture
The science and business of growing wine grapes.
Vitis Aestivalis
A hardy grape native to North America, hybrids of Vitis aestivalis are sometimes used for winemaking, the most prominent of which is the Norton grape.
Vitis Labrusca
The species of grape native to the eastern U.S. that includes the Concord and Catawba varieties.
Vitis Riparia
A hardy grape native to North America, Vitis Riparia is one of the phylloxera-resistant rootstocks used with Vitis Vinifera grape varieties.
Vitis Vinifera
The species of wine that comprises over 99% of the world’s wine. The common grape vine, is a species of Vitis, native to the Mediterranean region, Central Europe, and southwestern Asia, from Morocco and Portugal north to southern Germany and east to northern Iran.
Volatile Acidity (VA)
Acetic acid is the volatile acid in wine that turns wine to vinegar. In small levels it adds to the complexity of flavor and in high levels it causes the wine to spoil.
Volcanic
Type of soil and terroir, often found in Napa Valley that comes from rocks, stones, lava, ash and pumice, that were created through volcanic eruptions.
Vosges Oak
Tight-grained French oak from the Vosges Mountains in Alsace used to make wine barrels.