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Glossary entries from the letter, D
- The process of pouring wine from its bottle into another glass container called a decanter. Wine is decanted to remove solids and/or to aerate the wine.
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- The process of removing the lees formed during secondary fermentation in the traditional Méthode Champenoise process of making sparkling wines. Prior to disgorging the bottle, the sediment is collected around the neck of the bottle. The top of the bottle is then placed in an ice solution to freeze the plug. The cork is then removed and the pressure of the gas forces the plug of solids out of the bottle.
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- A sweet sparkling wine.
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- A Portuguese term that translates to “Controlled Denomination of Origin”, which is the name for a set of regulations controlling the growing of wine grapes and the production of wine, by region in Portugal.
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- The Spanish system of wine classification designed to meet the EU requirements for wine labeling. Translated as “denomination of origin”, these rules control the origin of grapes, the type of grapes, grape yields, alcohol concentrations, etc. for approximately 50% of Spanish wine.
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- One of Italy’s two wine classification systems. The “Controlled Denomination of Origin”, adopted in 1966, defined geographic areas of production for each wine, maximum vineyard yields, the grape varietals that can be used, the minimum alcohol concentration, and specific aging requirements.
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- The regulations governing Italy’s premier wine growing regions. The “Controlled and Guaranteed Denomination of Origin” laws encompass all of the regulations contained in Denominazione di Origine Controllata (DOC), and they add even more requirements. DOCG wines are examined and tasted by government officials before awarding DOCG status.
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- One of the compounds formed during malolactic fermentation. Diacetyl adds the aroma and taste of butter to wine, particularly white wine.
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- An Italian red wine grape whose names translates as “sweet little one”. The Dolcetto grape is grown primarily in Piedmont.
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- A French term for estate. It is used in Burgundy and at various new world wineries.
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All listings in our wine glossary
