A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Oak Barrels

Oak barrels, primarily French and American, are used for wine aging, and sometimes fermentation. Oak barrels increase a wine's complexity by adding oak, vanilla, smoke, and spice flavors and allow for low-level, controlled oxidation. This low-level oxidation is also critical for building the wine's structure, intensifying its color and softening its tannins. French and American oak are the two most commonly used types of barrels. American oak tends to add significant aromas but has a relatively small impact on the wine's structure. French barrels tend to add more structure to the wine but relatively less oak aromatics.

Oak Chips

Oak chips provide winemakers the ability to add oak flavors and complexity without the incurring the costs associated with oak barrel aging. Because oak chips don't provide the maturation benefits that oak barrel aging does, other techniques such as micro-oxygenation are used to oxidize and soften the wine.

Oaky

The term "oaky" is used to describe the oak-related flavors that wine obtains through its contact with oak. Excessive use of oak or oak substitutes can overwhelm a wine’s fruit flavors and is considered a flaw.

Oenology

Oenology is the science or study of wine making (viniculture).

Oenophile

An oenophile is someone who enjoys wine and is usually considered a wine aficionado or connoisseur.

Off-dry

Off-dry refers to wines that minimal, but noticeable, amounts of residual sugar.

Old Vine

Older vines are generally recognized as having the potential to produce wines of exceptional quality and distinction. But, similar to the term "reserve", the term "old vine" is not regulated and can be used by nearly anyone, regardless of the age of the vines. The term is most commonly associated with 50 to 100 year old California Zinfandel vines.

Old World Wine

Old world wine is used to describe both a wine's place of origin and its style. Geographically, old world wines originate from Europe with the best examples being France, Italy, Spain, Germany, Greece, Hungary, Austria and Switzerland. These wines are generally produced in cooler climates for an audience that has a long tradition of pairing wine and food. Whereas new world style wines are known for their boldness, old world wines are known for their subtlety. Many wine critics argue that today's competitive global wine market has led style to trump origin as increasing numbers of geographic old world wineries produce wines in a new world style. The ascendancy of the new world style, often blamed on the influence of wine critics such as Robert Parker, has resulted in a backlash of sorts that has led many winemakers to move towards more of a subtle, food-friendly, old world style.

Organic

Wines in the U.S. can either be labeled as "organic wines" or as "made from organically grown grapes." The AmericanWineryGuide.com provides both an "Organic Wine" and "Made from Organic Grapes" filter. To be labeled as an organic wine, the wine must be made from organically grown grapes (no synthetic pesticides, herbicides and fungicides and no fertilizers made with synthetic ingredients or sewage sludge, bioengineering or ionizing radiation) and have no added sulfites. Organic products in the United States are regulated by the U.S. Department of Agriculture (USDA) in accordance with the 1990 Organic Food and Production Act (OFPA). The National Organic Standards Board (NOSB) establishes the standards for organic products, and the National Organic Program (NOP) administers the program through the use of private, public or non-profit "accredited certifying agents" (ACA).

Over Cropped

Over cropped vines carry an excessive amount of grape clusters. The excessive number of grapes per vine prevent adequate grape ripening, resulting in thin, vegetal wine and poor vine health. Over cropping is prevented and corrected through proper pruning. Overripe: Overripe grapes result from excessive time on the vine and/or heat spikes at the end of the growing season. Overripe grapes have high sugar levels and low acid levels often resulting in flat, heavy wines.

Oxidization

Wine undergoes oxidation when it is exposed air (oxygen). The process normally takes several hours to occur and results in a flat, stale wine with limited fruit flavors and a darker color. Left for long enough, and in the presence of the Acetobacter bacteria, acetic acid (vinegar) results.

Overripe

Overripe grapes result from excessive time on the vine and/or heat spikes at the end of the growing season. Overripe grapes have high sugar levels and low acid levels often resulting in flat, heavy wines.