Glossary

    tagliatelle

    Italian ribbon noodles.

    Taglio

    Italian term for a cuvée, a blend of wines.

    It is understood as the mixing of two or more wines. These can be obtained from different grape varieties and vineyards and also from different vintages. Usually a grape variety forms the main part of a cuvée and thus determines the character of the wine.

    Talegglo

    Full-fat soft cheese in square shape, with unmistakable spicy aroma. It gives pasta dishes a particularly piquant taste.

    tannic

    Description for a wine rich in germs.

    tannin

    The term used to describe the tanning agent that is released into the wine from the skin of the berries and grape seeds, especially in red wines, and which plays a decisive role in the shelf life and colour of the wine.

    Since white and rosé wines hardly come into contact with the berry skins during winemaking, they also exhibit fewer tannins. The tannin content decreases as the bottle matures, because the tannin molecules can accumulate (polymerize) and no longer combine with the protein. Instead, they combine with other wine components, become heavier and more indispensable and finally deposit on the bottom of the bottle.

    tanning agent

    Tannin is the name given to tannin, which is released into the wine from the grape skin and grape seeds, especially in red wines, and plays a decisive role in the shelf life and colour of the wine.

    Since white and rosé wines hardly come into contact with the berry skins during winemaking, they also exhibit fewer tannins. The tannin content decreases as the bottle matures, because the tannin molecules can accumulate (polymerize) and no longer combine with the protein. Instead, they combine with other wine components, become heavier and more indispensable and finally deposit on the bottom of the bottle.

    tannins

    Term for tanning agents that are released into the wine from the skin of the berries and the grape seeds, especially in red wines, and which play a decisive role in the shelf life and colour of a wine.

    Since white and rosé wines hardly come into contact with the berry skins during winemaking, they also exhibit fewer tannins. The tannin content decreases as the bottle matures, because the tannin molecules can accumulate (polymerize) and no longer combine with the protein. Instead, they combine with other wine components, become heavier and more indispensable and finally deposit on the bottom of the bottle.

    Tappo di Sughero

    Italian name for the cork.

    tartar

    Term for the deposition of the potassium acid salt of the tartaric acid. Tartar is completely neutral in taste and can be easily and cleanly separated from the wine.

    Tasted 100% BLIND

    The Tasted Journal - 100% Blind features the tasting notes and wine reviews of the two Sommelier World Champions Markus del Monego from Germany and Andreas Larsson from Sweden. Several times a year, wines are tasted according to the strict rules of a 100% blind tasting and evaluated with the international 100-point system.

    tastily

    Designation for a wine with a high content of mineral salts.

    tender

    Wine with a discreet but distinct smell.

    tenuta

    Italian term for a farm or vineyard.

    Teroldego

    The Teroldego is a local grape variety from the Veneto. The grapes occasionally produce excellent red wines with a velvety and vinous aroma. It's a good idea to drink it young. The best known and most valuable is the DOC red wine Teroldego Rotaliano. In the area around Messocorona and Messolombardo the Teroldego vines are cultivated on the alluvial soil of the Wildbacher Noce.

    Terra Rossa

    Italian term for a loamy type of soil.

    terroir

    This French word denotes the unmistakable characteristics of the origin of a wine, that is the soil and orientation of the vineyard, but also the specific local grape variety characteristics and the traditional cellar techniques of the area from which a wine originates.

    texture

    Designation used to assess a wine, describing how the wine feels in the mouth. criteria are included: Melt, softness, tannins, consistency and so on.

    thin

    Body and extra-ctare wine.

    Timorasso

    A rare white grape variety in Piedmont, from which an aromatic wine and grappa is obtained.

    toasting

    Name for the barrel branding of barrique barrels. It gives the wine additional flavourings.

    Tocai

    The Italian white grape variety Tocai (Tocai Friolano) produces excellent wines which, however, have nothing in common with the famous Hungarian Tokaj.

    In Friuli-Venezia Giulia the Tocai is the most commonly planted white grape variety. In the Collio, white wines full of body and character are produced from it. Tocai is also available as a light red wine in the area of Colli Berici in Veneto.

    Tonno

    Italian for tuna.

    Torbato

    Torbato is a local white grape variety cultivated on the island of Sardinia. The result is a full-bodied, strongly fragrant wine.

    tortellini

    Italian small filled pasta dough rings.

    total acidity

    Without acid a wine tastes flat - its strength and also its sweetness only really come into their own through acidity.

    All acids contained in wine are called triturable acids. Average acid content in white wine 4-9 g/l and in red wine 4-6 g/l. The most important acids are tartaric acid, malic acid and citric acid.

    total extract

    The sum of all up to 500 different substances dissolved in wine, also called bodies. The quantity determines the quality, colour, aroma, bouquet and shelf life of the wine. Extract-rich wines are produced by reducing the yield of the vines and the low water content of the berries. The later the grapes are harvested, the richer in extracts the wines become. From 30 g/l one speaks of extraordinary extract/body.

    tough

    Not yet matured, unpleasantly rough wine.

    trebbiano

    The Trebbiano is the oldest and most widespread white grape in Italy. About 130,000 hectares of Italian vineyards are planted with it. The grape variety is most widespread in Emilia-Romagna.

    Trebbiano is contained in most important Italian white wines, such as Orvieto, Soave, Lugana, Bianco di Custoza, Trebbiano di Romagna and Trebbiano d`Abruzzo. Umbria is home to pure Trebbiano wines, which are a real treat for the palate. The Trebbiano is also included in the blend recipe for numerous red wines. These include, for example, Chianti, Vino Nobile di Montepulciano and Torgiano.

    trenette

    Italian corrugated ribbon noodles.

    Trentino-South Tyrol

    The Trentino-South Tyrol wine-growing region is one of the most spectacular mountain regions in the Alps. The two autonomous provinces form the northernmost cultivation area of Italy: Trentino in the south with its "lightness of being" and South Tyrol, a lively melting pot of cultures. Trentino has almost 10,000 hectares of vineyards, mainly in the Adige and Sarca valleys. In South Tyrol almost all vineyards are located at an altitude of over 500 metres in the Adige and Eisack valleys as well as in the Vintschgau region. (superiore.de)

    Capital: Trento
    Provinces: Trento, Bolzano
    Area under vines: 15,500 hectares
    Total production/year: 125.40 million litres
    of which red/roséwine: 47.30 million litres
    of which white wine: 78.10 million litres
    Share of wine-growing in Italy: 2.80%.

    trollinger

    The Trollinger - also called the Blue Trollinger - is considered to be a robust, vigorous and extremely productive red wine variety. It is cultivated exclusively in Württemberg and South Tyrol as well as in Trentino. In Italy, however, the Trollinger is called Vernatsch or Schiava, because in the Trentino/South Tyrol region everything has a German and an Italian name. The Trollinger appears in three varieties. The Großvernatsch or Schiava Grosso is also known as Tafeltraube Black Hamburg. The name derives from the unusually large berries of a grape variety used for wine production. The two other varieties of this variety, the Schiava Gentile - also known as Edelvernatsch - with its smaller berries and the Tschaggele with even smaller berries produce a much better wine quality.

    The Trollinger is a fresh, juicy and down-to-earth red wine. A certain residual sweetness makes the harmonious drinking wines even more uncomplicated. However, predicate wines are rare. The light, simple plants are ready for drinking in the year after the harvest. They should also be consumed soon as they do not improve on the bottle. The fine floral scent of the wines is usually perceived as a delicate redcurrant shade or as a raspberry or wild cherry aroma. Light roséwines are also produced from the Trollinger.

    The trollinger plays an important role especially in his region of origin South Tyrol. The Schiava vine is the most common variety there, accounting for 60 percent of the cultivated area. On Lake Caldaro (Lago di Caldaro), which includes the vineyards around the small mountain lake near Bolzano, as well as in the DOC areas of St. Magdalener (Santa Maddalena), Bozner Leiten (Colli di Bolzano) and Meraner Hüge (Meranese di Collina), almost exclusively the three Vernatsch varieties are cultivated - and here above all the higher quality noble Vernatsch.

    Tuscany

    Embedded in a picturesque landscape of western central Italy, the vineyards stretch from the mountains to the Tyrrhenian coast. The hills of Tuscany are excellent vineyards. They soften high summer temperatures and are characterised by a wide range of microclimates that allow classic French grape varieties to thrive just as well as local grapes. The Tuscan wine landscape is interspersed with numerous olive groves and forests. In Tuscany, more top wines are produced year after year than in any other region of the country. (superiore.de)

    Capital: Florence
    Provinces: Arezzo, Florence, Grosseto, Livorno, Lucca, Massa-Carrara, Pisa, Pistoia, Prato, Siena, Florence
    Area under vines: 62,000 hectares
    Total production/year: 277.20 million litres
    of which red/roséwine: 233.80 million litres
    of which white wine: 43.40 million litres
    Share of viticulture in Italy: 6.20%.
    Toskana (11 DOCG, 41 DOC) 64%

    Brunello di Montalcino DOCG
    Carmignano DOCG
    Chianti DOCG
    Chianti Classico DOCG
    Elba Aleatico Passito/Aleatico Passito dell’Elba DOCG
    Montecucco Sangiovese DOCG
    Morellino di Scansano DOCG
    Rosso della Val di Cornia/Val di Cornia Rosso DOCG
    Suvereto DOCG
    Vernaccia di San Gimignano DOCG
    Vino Nobile di Montepulciano DOCG

    Ansonica Costa dell’Argentario DOC
    Barco Reale di Carmignano DOC
    Bianco dell’Empolese DOC
    Bianco di Pitigliano DOC
    Bolgheri DOC
    Bolgheri Sassicaia DOC
    Candia dei Colli Apuani DOC
    Capalbio DOC
    Colli dell’Etruria Centrale DOC
    Colli di Luni DOC
    Colline Lucchesi DOC
    Cortona DOC
    Elba DOC
    Grance Senesi DOC
    Maremma Toscana DOC
    Montecarlo DOC
    Montecucco DOC
    Monteregio di Massa Marittima DOC
    Montescudaio DOC
    Moscadello di Montalcino DOC
    Orcia DOC
    Parrina DOC
    Pomino DOC
    Rosso di Montalcino DOC
    Rosso di Montepulciano DOC
    San Gimignano DOC
    San Torpè DOC
    Sant’Antimo DOC
    Sovana DOC
    Terratico di Bibbona DOC
    Terre di Casole DOC
    Terre di Pisa DOC
    Val d’Arbia DOC
    Val d’Arno di Sopra/Valdarno di Sopra DOC
    Valdichiana Toscana DOC
    Val di Cornia DOC
    Valdinievole DOC
    Vin Santo del Chianti DOC
    Vin Santo del Chianti Classico DOC
    Vin Santo di Carmignano DOC
    Vin Santo di Montepulciano DOC