Glossary
warm
Describes a wine which, due to its high alcohol content, triggers a certain sense of warmth in the mouth.
wean
A measure to remove floating particles from the wine and to preserve it.
well-developed
As a rule, a positive designation for a wine that is ready to be enjoyed, which is at the peak of its development due to aging.
Welschriesling
The Welschriesling is not - as the name might suggest - more closely related to the Riesling. The white grape variety, which is also cultivated in northern Italy, produces aromatic, light wines with good acidity. But the grapes are also used to make noble versions.
White Burgundy
White Burgundy is a high-quality grape variety that originates from the Pinot family. It is most widespread in Italy, where it is known as Pinot Bianco. With 7000 hectares under cultivation, mainly in northern Italy and in some areas of Tuscany, it even surpasses Chardonnay.
The Veneto, Trentino and Lombardy regions produce astonishing quality products. In Friuli, wines from this variety are particularly independent in character. The white Burgundy prefers warm, deepest possible soils as well as particularly protected, dry and warm locations.
In the glass the wines present themselves from pale to light yellow up to dark golden colouring (with higher ripeness). In the fragrance they are usually tender and behave. Occasionally, the wines also reveal a typical almond aroma, mature wines also recall exotic fruit aromas and banana scents.
windows
"Windows" form when the wine glass swings through the flowing wine. Depending on how narrow or wide the intervals are, i.e. the viscosity of the wine, conclusions can be drawn about the alcohol content and the total extract.
If "stained glass windows in pointed arch style" are formed, i.e. narrow intervals, the wine is very rich in content. In the case of long intervals ("stained glass windows in round arch style") it is highly likely to be a wine with a lower alcohol content and total extract.
wine industry
Trade journal published by Meininger Verlag GmbH. Since January 1997, Dr. Hermann Pilz has been editor-in-chief and responsible for the content and orientation of the "wine industry".
Further information is available at: www.weinwirtschaft.de
wine knowers
Weinwisser is an independent newsletter for everyone who wants to know more about wine. Weinwisser tastes, describes and evaluates more than 4,000 wines every year. Also older vintages, which are re-tested and rarities are regular topics. What began as a "wine message to friends" is today undisputedly an important source for wine evaluations and purchasing advice on high-quality and top-quality wines.
wine magazines
A selection of German wine magazines:
Everything about wine, Fallstaff Magazine, Gourmet, Merum, Mondo, Selection, Vinaria, Vinum, Weingourmet, Weinwelt, Weinwisser, Wein & Speisen
A selection of English wine magazines:
Wine Spectator (USA), Wine Advocate (USA), Decanter (GB), Wine (GB), The Vine-Clive Coates (GB)
wine month
Old German name for the month of October.
Wine Rating
Standardised procedure to evaluate a wine in terms of its quality and to judge it according to a certain standard. During a degustation, various previously defined criteria are evaluated in the form of point systems.
In Europe, the 20-point scheme is recognised:
Appearance: up to 2 points
Odour: up to 6 points
Taste: up to 8 points
Overall impression: up to 4 points
The 100-point scheme popularized by Robert Parker is common in North America:
Each wine gets 50 points as a base!
Colour: up to 5 points
Odour: up to 15 points
Taste: up to 20 points
Overall impression: up to 10 points
wine sensors
The perception of the properties and ingredients of a wine with all available senses. Colour, clarity, fragrance, taste, temperature, consistency or viscosity, acids, sugars, minerals and tannins have different effects and lead to very different sensations.
In addition to the eye and the mouthfeel, the chemical senses - the sense of smell and taste - are the most important aspects of wine sensory perception.
wine waiter
also: Sommelier. In the upscale gastronomy, the sommeliers are responsible for the selection, purchase and storage of the wines as well as for advising the guests.
wine world
Trade magazine for wine connoisseurs and those who want to become one. Up-to-date, practical and with lots of understandable information, tastings and background reports from the world of wine.
More information at www.weinwelt.info