Glossary
Damigiana
Italian name for a balloon bottle.
deacidification
The acids contained in the wine are reduced or converted by various cellar technology measures. This is usually only necessary in wine years in which the grapes could not reach a sufficient degree of ripeness.
decant
Carefully pouring a wine into a carafe. It is primarily used to separate the long matured wine from its depot.
decanter
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decanters
Vessel (carafe), into which the wine is poured during decanting.
decanting funnel
Funnel for pouring a wine into a carafe while decanting.
defense mechanisms
In viticulture, this refers to the resistance of the vine to pests, diseases and environmental influences. When growing new grape varieties or rootstocks, great importance is attached to high resistance to fungi, frost, phylloxera and drought.
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degum
A measure to remove floating particles from the wine and to preserve it.
degustation
Sensory testing of a wine with subsequent evaluation to determine its quality. The classic evaluation method is the COS-System (Color/Colour - Odor/Flavour - Sapor/Flavour), in which up to 20 points are awarded in Europe.
Possible scheme for grading the wine:
Appearance: up to 2 points
Odour: up to 6 points
Taste: up to 8 points
Overall impression: up to 4 points
departure
The sustainability of the flavours and aromas that a wine leaves on the palate after swallowing. This aftertaste is an important indication of the quality of a wine; the more persistent, the better. If it decays quickly, it is called a "short finish"; if it persists, it is called a "long finish". The duration of this sensation is measured in Caudalie. One second of sustainability equals one caudalie.
deposit
A sediment that forms during bottle ageing, especially in red wines. By decanting, the clear wine is separated from the depot for aesthetic reasons.
destem
Removing the stalks from the grapes. In the past, unrapping was done by hand. Since the beginning of the 19th century, destemming machines (destemmer, destemmer) have been used.
When red wine is produced by mash fermentation, the stalks are basically removed so that the tannins and acids contained especially in the stalks do not get into the wine. This is different with whole grape pressing and red wine production by maceration, where the grapes remain intact.
destemmer
Removing the stalks from the grapes. In former times. Abbeeren handiwork. Since the beginning of the 19th century, destemming has become machines (destemmer, destemmer machines).
During the production of red wine by mash fermentation, the stems are basically so that the tannins and acids contained especially in the stems are removed. not get into the wine. This is not the case with whole grape pressing and with the Red wine production by maceration, the grapes remain undamaged.
digestif
Alcoholic drink, which is served after meals to promote digestion. Usually clear fruit brandies are preferred.
direct carriers
Designation for a vine variety that is true to its roots (without grafting).
disgorge
The removal of yeast from the bottle in the final stage of sparkling wine making with bottle fermentation. The date of disgorging sometimes indicated on the label indicates the age of the wine.
distillation
Term for the separation of liquid substances (e.g. alcohol and water) by evaporation and rehydration for the production of spirits.
There are different combustion processes. In traditional firing, several independent firing processes are carried out, so that only the so-called raw firing and later the fine firing are produced. Continuous distillation, on the other hand, takes place in a single operation.
DOC
Abbreviation for "Denominazione di Origine Controllata", stands for a quality wine with controlled origin. These wines must be produced from specified grape varieties cultivated in specific areas according to specified quantities and methods.
The classification of Italian wines:
1. DOCG wines
2. DOC wines
3. IGT wines
4. Vini da Tavola
DOCG
Abbreviation for "Denominazione di Origine Controllata e Garantita", means controlled and guaranteed origin, is the highest Italian quality level. These wines are subject to extensive standards and regulations, compliance with which is checked by special commissions.
In addition to the grape variety, these include bottle shape, minimum ripening time, minimum alcohol and acid content as well as colour and bouquet specifications.
The classification of Italian wines:
1. DOCG wines
2. DOC wines
3. IGT wines
4. Vini da Tavola
Dogliani
Since 2005 Dogliani has had DOCG status and is for Piedmont lovers THE premium appellation for high-quality Dolcetto. The production area is located in the south of Piedmont, in the lower part of the Langhe and, with its cool and balanced climate, offers ideal conditions for the cultivation of Dolcetto grapes. The typical Dogliani Dolcetto has an intense ruby red colour with violet reflections, an intense bouquet of fresh flowers and fruits such as blackberry and wild cherry. Its taste is dry and harmonious with a pleasant almond note. Dolcetto Dogliani is fine and aromatic; a moderate acidity gives it a touch of unique liveliness.
Dolcetto
The Dolcetto comes from southern Piedmont. The red wines produced from it have a charming, fine and elegant character. Depending on the growing area, the taste is quite different. The intense fruitiness paired with the fresh acidity and juicy tannins results in refreshing, never boring products.
The wine is produced in many municipalities of the Langhe and Monferrato. From Alba come wines with unusual power and depth. The Dolcetto never reaches the size of a Barolo, but - properly vinified - the grape delivers exquisite wines that the Piedmontese consider ideal to accompany their meals. However, the local character and charisma of the Dolcetto sometimes arouses the opposition of those who are looking for an "everyday wine" of international character.
DOP
Abbreviation for "Denominazione d'Origine Protetta",stands for a protected designation of origin. This Italian seal is awarded to foodstuffs whose particular qualitative characteristics depend essentially or exclusively on their production area. DOP not only stands for a geographical area with its climate, soil conditions and other environmental characteristics, but also includes strict production regulations.
duemilavini
The wine guide of the Italian Sommelier Union with over 20,000 wines evaluated according to the 100-point system. The maximum rating a wine can receive here is Cinque Grappoli (Five Grapes).
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74 to 79 points |
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80 to 84 points |
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85 to 90 points |
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91 to 100 points |
durability
The shelf life of a wine is essentially determined by the acidity, the alcohol content and the tannins. However, it is not only the intensity that is important, but also the balance of these components.
Durella
The white grape variety Durella is cultivated in the Italian region of Veneto. It provides an acidic, powerful wine that is an ideal base for spumante.