Wine glossary
Wine and wine-tourism glossary.
44 terms for visiting Jumilla and understanding what happens between vine and glass.
44 terms A–Z Encyclopedia beside it
No term matches. Try tasting, barrel or D.O.
Wine tourism
Visit, taste and walk the wine territory.
12 terms
- Wine tourism
- To travel in order to know vineyards, wineries and the culture of wine in its place.
- Wine route
- An itinerary of wineries, villages and table that crosses a designation.
- Winery visit
- A walk through vineyard, making and, almost always, a final tasting.
- Wine tasting
- To taste with method: sight, nose and mouth, guided or in silence.
- Guided tasting
- A tasting with a host —winemaker or sommelier— who orders what is drunk.
- Blind tasting
- To taste without seeing the label, so the wine speaks and not the brand.
- Vertical tasting
- Several vintages of the same wine, to see how time changes it.
- Wine and gastronomy
- The crossing of wine and cooking of a territory: pairing with landscape.
- Vineyard landscape
- The vineyard as cultural landscape: bush vine, dry farming, horizon and craft.
- Harvest tourism
- To take part in the harvest: to cut, to tread or only to watch, according to the house.
- Wine tourist
- Whoever travels to know wine at origin, not only to fill a suitcase.
- Regulatory Council
- The body that watches a D.O.: origin, yields, labels and, at times, routes.
Viticulture
The craft of the vine: soil, plant and harvest.
15 terms
- Viticulture
- The growing of the vine: soil, climate, pruning and the moment of cutting.
- Vineyard
- A plot planted to vine. The first chapter of any bottle.
- Bush-vine training
- A low vine, without a trellis, open as a cup. Typical of Mediterranean dry farming.
- Trellis training
- A vine guided on wires, in height. It eases labour and, at times, the machine.
- Dry farming
- A vine that lives on rain, without irrigation. Concentration and fewer kilos.
- Phylloxera
- An aphid that destroys the root of the European vine. It forced grafting.
- Grafting
- To join the variety (scion) to a resistant rootstock, almost always because of phylloxera.
- Pruning
- To cut canes in winter to regulate crop, air and the life of the vine.
- Veraison
- The berry changes colour: from green to red or to gold. Ripening begins.
- Harvest
- The picking of the grape. One cuts when the berry —not the almanac— is ready.
- Yield
- Kilos of grape per hectare. Fewer kilos usually give more wine, not the reverse.
- Old vines
- Vines of many decades: less grape, deep roots, a clearer expression.
- Terroir
- Soil, climate, vine and hand: the place made wine, not a French ornament.
- Water stress
- A lack of water that forces the vine to concentrate. Useful in measure; lethal in excess.
- Grape skin
- The skin of the berry. It gives colour, tannin and much of the aroma of a red.
Oenology
How the grape becomes wine.
17 terms
- Oenology
- The science and craft of making wine: from must to bottle.
- Winemaker
- Whoever decides the making and, in many houses, guides the tasting.
- Alcoholic fermentation
- Yeasts turn the sugar of the must into alcohol and CO₂.
- Yeast
- A microorganism that ferments. It may be native to the grape or added.
- Malolactic fermentation
- Malic acid becomes lactic. The red rounds and loses greenness.
- Maceration
- The must rests with skins to draw colour, tannin and aroma.
- Destemming
- To separate the berry from the stem, so as not to add useless greenness or bitterness.
- Pressing
- To crush the pomace to draw the must that did not run on its own.
- Racking
- To pass the wine from one vessel to another, leaving the coarse lees behind.
- Lees
- Grounds of dead yeasts. In ageing they give volume if they are worked.
- Sulphur dioxide
- Sulphur dioxide: antioxidant and antimicrobial, dosed with craft.
- Bottling
- The wine enters the bottle. Another ageing begins, slower and darker.
- Decanting
- To serve the wine in a decanter: to air it and, if there is any, leave the sediment in the bottle.
- Bouquet
- Aromas of evolution: what time adds to the original fruit.
- Acidity
- The nerve that gives freshness and keeping. Without it, the wine tires.
- Alcohol content
- Percentage of alcohol. In Jumilla the sun usually raises it; craft balances it.
- Tannin
- A compound of skin and pip that dries the mouth and structures the red.
A–Z
All the voices, in order.
A
- Acidity Oenology
B
- Bouquet Oenology
C
- Blind tasting Wine tourism
- Guided tasting Wine tourism
- Old vines Viticulture
- Regulatory Council Wine tourism
- Vertical tasting Wine tourism
- Wine tasting Wine tourism
D
- Decanting Oenology
- Destemming Oenology
E
- Bottling Oenology
- Oenology Oenology
- Trellis training Viticulture
- Veraison Viticulture
- Water stress Viticulture
- Wine and gastronomy Wine tourism
- Wine tourism Wine tourism
- Wine tourist Wine tourism
- Winemaker Oenology
F
- Alcoholic fermentation Oenology
- Malolactic fermentation Oenology
- Phylloxera Viticulture
G
- Alcohol content Oenology
H
- Grape skin Viticulture
I
- Grafting Viticulture
M
- Maceration Oenology
P
- Pressing Oenology
- Pruning Viticulture
- Vineyard landscape Wine tourism
R
- Wine route Wine tourism
- Yield Viticulture
S
- Dry farming Viticulture
- Sulphur dioxide Oenology
V
- Bush-vine training Viticulture
- Harvest Viticulture
- Harvest tourism Wine tourism
- Vineyard Viticulture
- Viticulture Viticulture
- Winery visit Wine tourism
The glass
From the term to the table.
The glossary is better understood in Jumilla, with a winemaker. The encyclopedia tells the longer voices.
Tastings today Every day from 8:00 to 20:00 €25 / person
- 01Vineyard
- 02Cellar
- 03Table