Introduction to Wine Vocabulary

Understanding wine terminology is essential for anyone interested in the world of wine, whether you are a casual drinker or a professional sommelier. This guide will introduce you to some key terms used in the wine industry, along with their translations in German. This will not only enhance your wine tasting experience but also help you communicate more effectively about wine.

Basic Wine Terms

Underripe/Unripe: Refers to grapes that have not fully matured. In German, this is "unreif."
Specific: Used to describe a particular characteristic of wine. In German, "bestimmte/r/s."
Attribute: A feature or quality of the wine, known as "Eigenschaft" in German.
Harvest: The process of picking grapes, referred to as "Ernte" in German.
Bunch of Grapes: A cluster of grapes, called "Traube(n)" in German.

Describing Wine Characteristics

Full-bodied: A wine with a rich, heavy taste, known as "vollmundig" in German.
Oaky: A wine with flavors derived from oak barrels, "holzfassbetont" in German.
Smoky: A wine with a smoky aroma, "rauchig" in German.
Spicy: A wine with spicy notes, "würzig" in German.
Tannin: The presence of tannins, which give wine its astringency, "Tannin/Gerbsäure" in German.

Wine Production and Location

Vineyard Location: The specific area where the vineyard is located, "Lage (cru) des Weinbaugebietes" in German.
Producer Name: The name of the wine producer, "Weingut" in German.
Producer Location: The location of the wine producer, "Herstellungsort" in German.
Alcohol Content: The percentage of alcohol in the wine, "Alkoholgehalt" in German.
Bottled at the Property: Indicates that the wine was bottled at the vineyard, "am Herstellungsort abgefüllt" in German.

Conclusion

By familiarizing yourself with these terms, you can better appreciate the nuances of different wines and engage in more informed discussions about wine. Whether you are exploring new wines or deepening your knowledge, understanding these terms will enhance your overall wine experience.