Glossary
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Glossary : definition of terms used to talk about Bourgogne wines beginning with O.

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Bourgogne wines Glossary

Wooden vats and barrels in Burgundy are always made from oak, which imparts flavours of vanilla and torrefaction to the wine (mocha, toast, ... )
Related words Torrefaction, Empyreumatic
Holder of the Diplôme National d'Oenologue, awarded by the Institut Jules Guyot, a department of the University of Burgundy, Dijon. The oenologist is concerned mainly with the making, keeping and analysis of wines. Often responsible also for a firm's sales and marketing.
Wine-lover (especially of burgundies!)
(tast.) Examples are: cork, rubber, bad air, smoke, vat, tar, grass, iodine, yeasts, lees, metal, mould, bad egg, rancio and mouse, as well as medical, "cooked" or "dried out" smells.

This word describes a pleasant physical and tactile sensation in the mouth in contrast to a “hard” wine, one with too lively an acidity or one that has too much bite. See also fatty.


OIV

Office International de la Vigne et du Vin. Head office: 18, Rue d'Aguesseau, 75008 PARIS. Oiv@oiv.int

Having to do with the sense of smell.


Related words
Office National Interprofessionnel des Vins. Burgundy office: 12, Place de la République, 21000 DIJON www.onivins.fr

= opaque


(tast.) Wine with well-developed and expressive bouquet. Opposite of closed.


Among the natural constituents of wines are tartaric, succinic, lactic and malic (before malolactic fermentation) acids.
Related words Acetic acid, Lactic acid, Malic acid, Succinic acid, Tartaric acid

To do with sensory impressions. The wine-taster is subjecting the wine to "organoleptic examination".


Related words Sensory analysis

Chemical changes occurring as a result of contact with oxygen. Oxidation affects the aromatic properties of wine adversely if excessive (see maderised) but in the normal course of wine-making, a modest degree of oxygenation is beneficial, helping with the evolution of aromas (e.g. from fresh fruit to candied to cooked), and preventing the generation of hydrogen sulphide from the lees with its smell of rotten eggs.


Related words Aldehyde
Scientific study of wine-making and of the development of wines up to the moment of consumption.
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