AmericanWinery.com

A technique for converting a vine from one specific variety to another, such as from Zinfandel to Sauvignon Blanc. This process is done by cutting off the fruit-bearing part of the vine and grafting the new variety to a T-shaped incision made in the top portion of the rootstock. This process speeds up the time in which the new variety is productive by 2 to 3 years. A newly planted vine might take 3 years or more to become fully productive, whereas a variety created by T-budding can be fully … (view more)

1. Any wine that isn’t fortified or sparkling. 2. In the United States, the official definition for table wine is a wine that contains a minimum of 7 percent alcohol and a maximum of 14 percent. This definition does not define quality in any way, although some connote table wine with lower-quality, inexpensive wine. That’s a mistake because many wines that simply say “Red Table Wine” or “White Table Wine” are excellent and not at all inexpensive. 3. The European Union has developed … (view more)

see Canary Islands

see Dienheim

Lowest category of wine in countries like Austria and Germany. See also Deutscher Tafelwein.

Italian for “cut.” A vino da taglio is a “cutting wine”—one with high alcohol, deep color, and/or good body. Such wines are added in small quantities to other wines either to correct their deficiencies or to enhance them in some way.

A term used in France’s Champagne region to describe the juice produced from the second and third pressing of the grapes. The juice from the second pressing is called premiere taille; the third pressing is deuxieme taille. Both are considered lower quality than vin de cuvée (the juice from the first pressing) and are either used in lower-quality wines or sold off.

see Trebbiano

see Muscat

wine in which tannins are excessive. tannins are detectable by a dry, occasionally puckery, sensation in the mouth and back of the throat, sometimes accompanied by a bitter aftertaste.