Glossary

    oak wood

    The most suitable wood for the ageing and barrel ageing of the wines. For the Barrique barrel type, which comes from Bourdeaux, only the wood of the European winter or English oak or that of the North American white oak is used. The corks for wine bottles are made from the bark of the cork oak.

    obligation to order wine

    The obligation to order wine in a restaurant.

    oenology

    Oenology is the study of wine, which encompasses both oenology and viticulture.

    olio

    Italian for oil.

    Oliva

    Italian for olive.

    olive oil

    Olive oil is one of the most valuable edible oils and was already known in ancient times in the Mediterranean region. It is obtained from the fruits of the olive tree and is mainly cold pressed. Harvest time is between October and March, whereby green olives harvested early provide a harsher oil than fully ripe fruits. There are four quality levels for olive oil, three of which are precisely defined by EC directives.

    The drip that runs from the chopped olives before pressing is particularly mild and fruity. It's rare and very expensive.

    Extra virgin olive oil, also called extra virgin, virgen extra or vierge extra, is the oil from the first and most gentle pressing. It must not contain more than one percent free fatty acids, the lower the percentage, the better the oil is.

    Virgin olive oil is the oil from the following pressing. It must not contain more than two percent free fatty acids.

    Olive oil without further designation can be refined oil, to which however to the taste improvement mostly native olive oil is admixed.

    Note: The use of olive oil is often decisive for the typical taste of a dish. Therefore, when buying an olive oil should not be saved. Choose only the best quality! Tuscan olive oils are certainly the best known in the world because they are produced there in large quantities, but first-class oils are also produced in Liguria, Umbria and Lazio. All these oils are subject to very strict quality control.

    Oltrepò Pavese

    The DOC area Oltrepò Pavese comprises 42 municipalities south of the Po, in the southwest of Lombardy. Two thirds of the region's DOC wines come from there. Oltrepò is the richest source of Pinot Nero (also Pinot Bianco and Pinot Grigio). Besides white, red and rosé The DOC statute allows eight varietal wines to be blended: Barbera, Bonarda, and Pinot Nero for red wines, Cortese, Moscato, Pinot Grigio and Rieling for white wines.

    orecchiette

    Italian, small, round noodles.

    organic seal

    With the new organic seal, consumers can be sure that where it says : Organic on the label, there is Organic inside. Because only producers and manufacturers who comply with the EC organic regulation and submit to the prescribed controls are allowed to sell their products as organic or organic products.

    Further information is available at: www.bio-siegel.de

    organic wine

    Organic wines come from organic farming. Among other things, it is forbidden to use synthetic or chemical substances (e.g. fertilizers, herbicides, insecticides, pesticides). The seed is protected primarily by the use of disease-resistant species and appropriate cultivation methods.

    organoleptically

    At wine the designation for testing only with the help of sensory organs at a tasting.

    origano

    Italian for oregano - aromatic herb with tomatoes, pizza, roast, salad, legumes.

    oxidation

    Aging of the wine due to too intensive contact with air (defective cork) or too long storage. A brown colouring of the wine indicates the oxidation.

    oxidized

    Wine that has lost its freshness through excessive contact with oxygen and has taken on a darker colour, usually accompanied by a maderized taste.