Glossary Terms

Acetaldehyde is an organic chemical compound (CH₃CHO) that imparts aromas of bruised apple, sherry or nuts to a wine. The levels of acetaldehyde do increase with age and also oxidation. While red and white wines typically have low levels of acetaldehyde (and so high levels are considered a fault), Sherries have high levels – and this contributes to a Sherry’s unique aroma and flavour.

As ‘Sherry‘ is a PDO (and thus a protected labelling term) in 2011 Australia introduced the use of ‘Apera’ to indicate locally-made Sherry-style wines. The term was also adopted by Canada in 2014. It is a play on the French word apéritif (a pre-meal drink). 

A labelling term used in France to indicate that an agricultural product (including wine, but also products like cheese, meat, and even lentils) has been produced in a particular geographical area using particular techniques and knowledge. Unlike an Australian Geographical Indication, it is NOT limited to area only – the manner in which the item has been produced is just as important. The use of the European labelling term PDO (Protected Designation of Origin) is equivalent, but wine makers are not required to use this term on their labels.

The French language version for the European-wide labelling term Protected Designation of Origin (PDO). Although this can be used on French wine labels, it is still much more common to see (the equivalent) Appellation d’Origine Contrôlée (AOC) and French producers are not required to use AOP (or its associated logo).

A word used to indicate that grapes are native or indigenous to a region. The grapes have usually been grown in the area for hundreds or thousands of years. Examples include Sangiovese in Italy or Syrah in France.

Autolysis (also known as ‘self-digestion’) is a process by which a cell effectively digests itself through the action of its own enzymes. It most commonly occurs in cells that are already dead or dying. In wine-making, it is the yeast (lees) which undergoes autolysis, and results in a richer, creamier mouthfeel as well as flavours and aromas of dough, toast, brioche (and any other bread related descriptors – all described as ‘autolytic characters’). It is particularly important in the production of sparkling wine produced by méthode traditionelle, thanks to the extended time on lees in the bottle – creating the distinctive bready and yeasty characters for which wines such as Champagne are known.

From the Greek αὐτο (auto – self) and λύσις (lysis – splitting).

Bordeaux is a city in south-western France which also gives its name to an appellation d’origine contrôlée renowned for some of the world’s greatest red and sweet wines. The region is a significant producer and produces everything from table wines through to highly sought after and well-regarded wines. The red wines are dominated by Cabernet Sauvignon and Merlot, and the whites by Semillon and Sauvignon Blanc.

Botrytis Cinerea is a fungus which affects many plants. It affects grapes in one of two ways. The first, grey rot, results in the loss of the affected bunches and so is a bad thing. However, the second, noble rot, helps concentrate the flavours of the grape and sugar levels which allows winemakers to create wines that are sweet, concentrated in flavour and with quite distinctive flavours and aromas along the lines of dried apricots and orange marmalade.

The sugar levels are concentrated as the fungus makes the grape skin more permeable to water, thus allowing water to evaporate from the grape. In order for this to happen, the grapes require damp morning conditions but warm, sunny afternoons. If the environment is too damp then it is considered grey rot.

Bourgogne is a region of France, known as Burgundy in English, which is also an appellation d’origine contrôlée renowned for wines made (predominantly) from Pinot Noir and Chardonnay. In terms of wine production the region is broadly divided into three (non-contiguous) areas: Chablis, Côte d’Or and Mâconnais. Many of the wines are highly sought after (and priced commensurately).

also known as ‘brett’

A type of yeast that produces compounds which can alter significantly the aroma and palate of a wine. It is generally regarded as a fault, although at very low levels some winemakers (particularly in Europe) consider these as a positive, adding to a wine’s complexity. If you’re smelling antiseptic, Band-Aid, or rancid notes then it’s likely that brett is the culprit. In addition, the palate may be stripped of fruit and taste metallic. In eliminating brett, hygiene is key – and sulphur dioxide (SO₂) is widely used throughout the winemaking process to ensure that any kind of microbial spoilage (including brett) is minimised.