GLOSSARY TERMS Wine: - An alcoholic beverage obtained from the fermentation of the juice

of freshly gathered grapes. Table wine: - Also known as light wine or still wine. The wine has less alcoholic strength and doesnt contain any fizz. White wine: - A table wine made from white grapes and in rare cases from black grapes. Red Wine: - A table wine made from black grapes. Rose Wine: - A table wine made from black grapes. The solids are kept with must for 12 to 36 hours to impart pink colour. Must: - The pulp of grapes from which juice is extracted. Pips: - The seeds in grapes which add tannin flavor to the wine. Skin: - Adds colour to the wine. Bloom: - Natural yeast helps in fermentation process. Stalk: - Stem of grape. Give acidic taste to the wine. Blush wine: - North America name for rose wine. Sparkling wine: - Wine which contains fizz or carbon di oxide. Champagne: - A sparkling wine which comes from champagne region of France. Aromatized wine: - Wines that have natural herbs, roots, and/or spices added to give additional flavors. Vermouths: - A wine flavored with aromatic herbs and spices, and is generally fortified. Fortified wine: - A wine to which a distilled beverage (usually brandy) has been added either during fermentation (in case of sweet fortified wine or after the fermentation gets over (in case of dry fortified wine). Sweet wine:Dry wine:Vintage wine:Non-Vintage wine:Light bodied wine:Medium bodied wine:Full bodied wine:Generic wine:-

Green wine:Organic wine:Vitis vinifera:Vitis riparia:Grafting:Noble rot:-

WINE
Definition:According to European Commission Wine is the alcoholic beverage obtained from the fermentation of the juice of freshly gathered grapes, the fermentation taking place in the district of origin according to local tradition and practice. Wine is living thing. Wine breathes; it can catch cold, it can fall sick, it can wither or die. The Bible calls it blood of grape. TYPES OF WINE Wine may be classified according to the following categories:-

CLASSIFICATION OF WINE

By Colour By Characterstic/ Nature

By Taste By Year

By Body

Unspecified Nomenclature 1. By Colour:Table wines: - are natural wines and are the results of fermentation of grape juice with little or no addition of other substances. These are made without any diversions from natural processes. Table wines are about half the strength alcoholically of fortified wines. Their alcoholic strength varies from minimum

of 8 % to 14 %. It is also known as Light wine or Still wine. Table wine can be classified into following: White wine: - Made from whites grapes and in rare cases from black grapes. Red wine: - Made from black grapes. The solid are retained in the must (Pulp) during all or part of fermentation to extract the pigment from grapes, giving the wine red colour. Rose wine: - Made from black grapes. The solids are kept in a must (pulp) for only a short time (12 to 36 hrs.) to impart the light pink colour. Blush wine: - North-American terminology for rose wine. 2. By Characterstics/ Nature: Sparkling wine: - Sparkling wine is a wine with significant levels of carbon dioxide in it making it fizzy. The carbon dioxide may result from natural fermentation, either in a bottle, as with the mthode champenoise, in a large tank designed to withstand the pressures involved (as in the Charmat process), or as a result of carbon dioxide injection. Sparkling wine is usually white or ros but there are many examples of red sparkling wines such as Italian Brachetto and Australian sparkling Shiraz. The sweetness of sparkling wine can range from very dry "brut" styles to sweeter "doux" varieties. Best example of sparkling wine in Champagne which come from champagne region of France. The champagne is produced from traditional method Methode champenoise. The sparkling wine other than champagne is made by methods like tank method or charmat method, transfer method or carbonation method. Fortified wine: - Fortified wine is wine to which a distilled beverage (usually brandy) has been added either during fermentation (in case of sweet fortified wine or after the fermentation gets over (in case of dry fortified wine). Many different styles of fortified wine have been developed, including port, sherry, madeira, marsala, Commandaria wine and vermouth. The alcoholic strength is around 15% to 24%. It is also known by the name Heavy wine. Fortified wines may be sweet or dry; red, white or rose.

Aromatized wine:- Aromatized wine are the fortified wines in which herbs , roots, flowers, barks and other flavouring agents have been steeped or infused in order to change the natural flavor of the wine . This practice is believed to have begun in ancient Greece around 350 BC. It includes both dry (French) and sweet (Italian) vermouths or aperitif wines of various countries for eg.- Dubonnet, Byrrh, Lillet, Punt-E-Mes, St. Raphael etc. Vermouth is a wine flavored with aromatic herbs and spices, and is generally fortified. The name is derived from the German word for wormwood: Wermut. House wine: - Any and all wines which are not too expensive or too cheap and can be used by any restaurant. No particular brand is branded as house wine.