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

Vanilla

The oak used for oak barrels contains significant quantities of vanillin, the main aroma component of natural vanilla. Aging wines in oak barrels, especially those with the right levels of toasting, results in a wine with vanilla aromas.

Varietal

Varietals are wines made from a single grape variety.

Variety

Variety refers to a specific type of grape (e.g. chardonnay, cabernet sauvignon, merlot) within a species (e.g. vitis vinifera). Whereas most old world wines are labeled by region, U.S. wines are typically labeled by variety.

Vegetal

Vegetal refers to aromas or flavors that suggest vegetables such as bell peppers and asparagus. At minimal levels, vegetal flavors can add interest, but at levels where the vegetal flavors dominate, the tastes are generally unpleasant and likely the result of unripe grapes.

Velvety

Wines described as velvety are typically similar to those described as silky, but tend to be a bit richer. The wines texture reminds the drinker of the feel, not the taste, of velvet.

Veraison

The stage when grapes begin to soften and turn either yellow or red depending on the variety.

Viniculture

The study or science of making wine. Viniculture is also referred to as enology/oenology.

Vinification

The process of converting grape juice into wine.

Vintage

A wine's vintage is the year in which the grapes were harvested. In the U.S., at least 95% of the grapes used must come from the vintage year listed on the bottle.

Viscous

Viscous wines are full-bodied and concentrated. The thickness of the wine coats the tongue and seems to slowly slide down the throat.

Viticulture

The study or science of grape growing.

Vitis Labrusca

Vitis labrusca is a vine species found primarily in the northeast U.S. and in Canada. The most common vitis labrusca grapes varieties are concord, deleware, and niagrara. Although labrusca varieties are cold weather and insect tolerant, the wines produced from these grapes routinely has a candied grape-jelly flavor, commonly referred to as wild or foxy. Vitis labruca vines are commonly used as rootstock for vitis vinefera vines due to their resistance to Phylloxera..

Vitis Vinifera

Vitis vinifera is a native Eurasian vine species responsible for making nearly all of the world's premium wines. The most popular varieties of vitis vinifera include cabernet sauvignon, merlot, pinot noir, cabernet franc, syrah, tempranillo, chardonnay, sauvignon blanc, pinot gris, and riesling.

Volatile Acidity

Volatile acidity (more easily vaporized) is a necessary component of wine and is usually found in wine in the form of acetic acid. In small quantities, acetic acid adds lift to wine but is a fault if in excess.

Vertical Wine Tasting

In a vertical tasting, different vintages of the same wine type from the same winery are tasted. This emphasizes differences between various vintages. In a horizontal tasting, the wines are all from the same vintage but are from different wineries.

Vintner

A vintner is a person who makes or sells wine.

Vertical Wine Tasting

In a vertical tasting, different vintages of the same wine type from the same winery are tasted. This emphasizes differences between various vintages. In a horizontal tasting, the wines are all from the same vintage but are from different wineries.