Glossary, Directory, Vocabulary, Nomenclature, Lexicon: Tasting terms, wine terminology

Globalization of wine
Globalization of wine is a phenomenon referring to the increasingly international nature of the whole wine industry. This has led to a significant increase in the exchange of information among winemakers and spread several innovations and technology issues into vineyards throughout the world.

Glycerin
Glycerin / glycerol is mostly found in high-alcohol or late-harvest white wines, leading to sensations of a sweet taste on the palate. See glycerol.

Glycerol
Glycerin / Glycerol is mostly found in high-alcohol or late-harvest white wines, leading to sensations of a sweet taste on the palate. The alcoholic fermentation process, especially when there is botrytis, increases the natural production of Glycerol.

Grafting
Grafting is the process of growing a cutting of vine on a hybrid phylloxera-resistant rootstock.

Grand Cru
French term for "growth". It historically refers to the best vineyard sites.

Grape juice
Grape juice is obtained from crushing grapes. The juice, or must, is then fermented and made into wine.

Grapey
Tasting term referring to flavours and aromas reminiscent of a certain type of fresh wine or grape.

Grassy
Tasting term applying to a slight vegetal undertone.

Green
Tasting term referring to the taste of wines with under ripe fruit.

Green harvest
Green harvest consists in the practice of removing unripe grapes in midsummer in an attempt to increase the yield of the remaining quality grapes.

Grey Rot
Grey Rot is a fungus on the grapes which develops in persistently damp and humid conditions.

More about the grape varietals and the Bordeaux wine region

Winemega's tasting notes by chateau

Tasting tips: a sommeliere writes about advanced wine topics

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