Wine types and styles
Published: 10 Nov 06
A glossary of various terms to do with the types and styles of wine, what you see on the labels, even the size of the bottle.aged . . . See "maturation".
aperitif . . . An appetiser; a beverage drunk before meals to stimulate the appetite. Traditional examples: dry Sherry, dry white wine, dry sparkling wine, dry vermouth - all chilled. "Wine aperitif" pertains to a wine-based drink to which flavour has been added.
blanc de blancs . . . "White of whites"; a white wine made only from white grapes, sometimes a blend of two or more varieties, often referring to sparkling wine made from Chardonnay.
Blanc de Noir . . . Usually a pinkish wine (sometimes white, sometimes darker) made from red grapes by means of removing the juice from the skins immediately/soon after the crush or pressing - reducing the amount of skin contact limits the mount of colour and tannin that it imparts to the wine. Synonyms include "blush".
Blanc Fumé . . . Dry white wine made from Sauvignon Blanc, generally wooded.
Bordeaux . . . Famous wine region in France. Synonymous with Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Malbec and blends of these varieties.
bottle fermented . . . Sparkling wines produced by the traditional method - méthode champenoise - undergo a second fermentation, whereby sugar and yeast is added to bottles of wine that are then sealed. Carbon dioxide, a by-product of fermentation, is trapped inside the wine under pressure and is eventually released as bubbles (the "mousse") when the sparkling wine is served. Winemaking process made famous in Champagne, France, also used for Cap Classique in South Africa, Cava in Spain and bottle-fermented wines elsewhere in the world.
bottle sizes . . . For most wines: half = 375ml, standard = 750ml, magnum = 1,5 litres, jeroboam = 3 litres, rehoboam = 4,5 litres, methuselah = 6 litres, salmanazar = 9 litres, balthazar = 12 litres, nebuchadnezzar = 15 litres.
brandy . . . Distilled natural wine. "Burnt wine", stemming from the Dutch word "branden" (to burn). Stills are used in the process of indirectly steam-heating wine to boiling point, whereupon the alcohol evaporates, condenses, and is boiled a second time - the middle run, or heart, is then bottled as brandy.
brut . . . Used to describe a sparkling wine that is dry or dryish in taste. See also "sugar levels".
Burgundy . . . Famous wine region in France. Synonymous with Pinot Noir and Chardonnay.
Cap Classique . . . "Bottle-fermented" sparkling wines from the Cape, South Africa.
Cape Blend . . . Increasingly used to describe a red blend that includes Pinotage in the varietal mix, though on certain labels the term merely implies a "Cape" character.
carbonated . . . Beverages impregnated with gas (CO2), under pressure.
Champagne . . . "Bottle-fermented" sparkling wine from the French district of Champagne. Made from Chardonnay or Pinot Noir or a blend of these varieties, often with the addition of Pinot Meunier.
charmat . . . A method of producing sparkling wine whereby a second fermentation takes place in large stainless steel tanks, from which the wine is drawn off and bottled under pressure.
cultivar . . . Cultivated variety of grape. See "variety".
cuvée . . . A particular lot or barrel selection, or wine from a specific grape variety or blend that's been kept separate from the bulk of what's produced.
dry . . . Describing wine with no perceptible taste of sugar (below 0,7%). See also "sugar levels".
demi-sec . . . A level of sweetness in sparkling wine. Although French for half-dry, demi-sec bubblies are often semi- to medium-sweet. See also "sugar levels".
dessert wine . . . Collective term for sweet wine styles typically served with dessert after a meal, though sometimes prior to a meal (e.g. together with foie gras). Inclusive of Noble Late Harvest (botrytis) wines, certain Late Harvest and Special Late Harvest wines, Natural Sweet wine, Straw Wine (Vin de Paille) and certain fortified wines. See also "sugar levels".
doux . . . Usually relating to sweet sparkling wine. See "sugar levels".
estate . . . The smallest wine production unit, farmed as a unit and with its own production cellar. In South Africa, as registered with the Wine & Spirit Board, "estate" on the label implies that the wine was produced on that estate from grapes grown on that estate.
fortified . . . A wine with its alcohol strength imparted or increased by the addition of brandy, grape spirit, or neutral spirit. 15% to 24% alcohol by volume. See also "Port", "Sherry", "Muscadel", "Jerepigo".
grand cru . . . French for "great growth" - a specific area, or wine from that area. In South Africa, the term can infer simply dry white wine. See also "premier grand cru".
Jerepigo . . . Very sweet fortified wine that involves stopping fermentation in the very early stages - or preventing fermentation altogether - by adding grape spirit to the grape juice or must. Synonyms include Jerepiko or Jerepico (South Africa), and Jeropiga (Portugal).
Late Bottled Vintage . . . LBV Port is made from the fruit of a single year, matured in barrel for two years (sometimes for as long as four or five years) and vintage dated.
Late Harvest . . . Points to a sweeter style of wine from grapes picked later than most. See "sugar levels".
mature . . . Ready to drink.
maturation . . . The ageing or development of a wine to the desired or peak condition for optimal drinking pleasure.
MCC . . . Method "Cap Classique".
Muscadel . . . South African term for sweet wine made from Muscat grape varieties, usually fortified. Moscatel in France.
natural wine . . . Unfortified wine; fermented grape juice. Still or sparkling, dry to sweet. Nothing that could inhibit the normal processes of nature is added during fermentation. Ranging between 6% and 18% alcohol by volume; normally between 11% and 13% ABV.
Natural Sweet . . . Dessert wine, sweeter than Late Harvest, sometimes as sweet as Noble Late Harvest (but usually without the influence of botrytis). See also "sugar levels."
Noble Late Harvest . . . Sweet wine produced from very ripe, shriveled white grapes that have been affected by botrytis cinerea, a mould or fungus. Such grapes have a high sugar concentration due to dehydration caused by the botrytis. See also "sugar levels".
perlé . . . Wines with light bubbles, slightly carbonated.
Port . . . A type of fortified wine made famous in the Douro region of Portugal. Also made in South Africa and certain other wine-producing countries, often using the same grape varieties that typify Portuguese Ports. The five different styles: Ruby, Tawny, Late Bottled Vintage (LBV), Vintage (also Vintage Reserve, in South Africa), and white port.
premier grand cru . . . South African term for austere dry white wine. See also "grand cru".
quaffable . . . Easy-drinking, accessible, undemanding wines.
reserve . . . Depending on the producer, it can signify the winery's best wines. Sometimes meaningless.
Rosé . . . Pink in colour. Can be made by blending red and white grapes, but mostly made from red grapes whose skins are left on the must during fermentation - the juice is run off the skins and treated the same way as white wine, and can be dry to semi-sweet. Also used as a collective term for both Rosé and Blanc de Noir wines.
rouge . . . French for "red".
Ruby Port . . . Fruity, similar to young Vintage Port, aged in wood for at least six months, usually not vintage dated. Ruby in colour.
sec . . . French for "dry". See "sugar levels".
Sherry . . . Fortified wine, traditionally a blend dominated by the Spanish variety Palomino. Sherry grapes (white) are dried in the open before being pressed at low temperature, and the product gains its unique characteristics from the addition of flor, a type of wine yeast. The term derives from the name of the town Xeres in the Jerez district of Spain (the "X" pronounced "Sh"), whose Sherry was the forerunner to other wines of this style now made in various countries. Types: Fino (dry and light in colour), Oloroso (sweet and fairly dark), Amoroso (lighter in colour and sweeter than oloroso), and brown (dark and sweet).
sparkling wine . . . Natural wine - white, red, Rosé or Blanc de Noir - that has either undergone a second fermentation in the bottle - see "bottle fermented" - or in pressure tanks (charmat method), or has been carbonated by means of gas impregnation. Sweetness levels: brut (extra dry), sec (dry), demi-sec (semi-sweet), doux (sweet). See also "sugar levels".
Special Late Harvest . . . South African term for dessert wine that is sweeter than Late Harvest, less sweet than Noble Late Harvest. Not botrytised. See also "sugar levels".
Stein . . . Used in South Africa to describe a semi-sweet white wine, many examples of which have a high percentage of Steen (Chenin Blanc) in the blend - the words Stein and Steen sometimes being confused with one another.
still wine . . . The opposite of sparkling wine - without bubbles - whereby the carbon dioxide generated during fermentation is not retained, the wine being bottled and served in a "still" condition.
Straw Wine . . . Sweet nectar resulting from late-picked grapes being left to dry and shrivel in the sun on straw matting. Synonym for Vin de Paille (French). See also "sugar levels".
sugar levels . . . Sweetness levels of bone-dry to very sweet dessert wines are measured according to grams of sugar per litre. In South Africa, the sugar levels are defined as follows for still wines: Extra-dry = less than 2,5g/litre; Dry = 2,5 to 5g/litre; Semi-dry = 5 to 12g/litre; Semi-sweet = 5 to 30g/litre; Late Harvest = 20 to 30g/litre; Special Late Harvest = up to 50g/litre; Natural Sweet and naturally-dried or Straw Wine = more than 30g/litre; Noble Late Harvest = more than 50g/litre. For sparkling wine: Brut, extra-dry = less than 15g/litre; Sec, dry = 15 to 35g/litre; Demi-sec, semi-sweet = 35 to 50g/litre; Doux, sweet = more than 50g/litre.
sweet wine . . . See "dessert wine" and "sugar levels".
table wine . . . Generally referring to unfortified, non-sparkling, non-dessert wines. Suitable to serve with meals.
Tawny Port . . . Aged in wood for many years, with typically nutty characteristics. Usually not vintage dated. Tawny in colour.
varietal . . . See "variety".
varietal wine . . . Wine sold under the name of a particular grape variety. Single varietal wines as specified on the label must contain a minimum of 85% of wine made from the grape variety specified.
variety . . . Type of grape or vine plant, such as Shiraz, Riesling, etc. See WINE magazine's website www.winemag.co.za for information about the numerous different grape varieties.
vermouth . . . Aromatised wine made from neutral white varieties blended with an extract of wormwood, vanilla herbs, spices.
Vin de Paille . . . See "Straw Wine".
Vintage Port . . . Matured in barrel for about two years prior to being bottle-matured for a number of years. Vintage dated.
vintage . . . The year in which the grapes were harvested to make a particular wine. At least 85% of a wine must come from a given vintage for it to be referred to on the label.
wine . . . Contents: water (over 85%); alcohol (ethyl); glycerol (1%); organic acids (tartaric, lactic, other); carbohydrates; minerals; tannin and colour pigments - also traces of volatile acids (mainly acetic), nitrogenous matter (amino acids, protein, other), esters (mainly ethyl acetate), aldehydes (mostly acetic, vanillin, other), alcohols other than ethyl, traces of vitamins.
wine aperitif . . . Pertaining to a wine-based drink to which flavour has been added.
winemaking . . . In brief, in general: cultivation of the vines; harvesting the grapes; destemming; crushing/pressing of the grapes; fermentation of the juice/must (usually with the addition of yeast cultures) in steel tanks or oak barrels (in contact with the grape-skins for some of the time in the case of reds to extract colour and tannin); racking and/or fining to remove unwanted matter from the wine; wooding as required (for most reds and certain whites, in barrel or alternatively with staves or chips); maturation in barrel (mainly for better quality reds); adding brandy or grape spirit (for fortified wines); bottling; maturation in bottle (for wines that will development with benefit).
wine of origin . . . Originating from a particular area. In South Africa, the Wine of Origin Seal issued by the Wine and Spirit Board and attached to the neck or capsule of a wine bottle certifies that the grapes from which the wine was made were grown in the area as claimed on the label.
aperitif . . . An appetiser; a beverage drunk before meals to stimulate the appetite. Traditional examples: dry Sherry, dry white wine, dry sparkling wine, dry vermouth - all chilled. "Wine aperitif" pertains to a wine-based drink to which flavour has been added.
blanc de blancs . . . "White of whites"; a white wine made only from white grapes, sometimes a blend of two or more varieties, often referring to sparkling wine made from Chardonnay.
Blanc de Noir . . . Usually a pinkish wine (sometimes white, sometimes darker) made from red grapes by means of removing the juice from the skins immediately/soon after the crush or pressing - reducing the amount of skin contact limits the mount of colour and tannin that it imparts to the wine. Synonyms include "blush".
Blanc Fumé . . . Dry white wine made from Sauvignon Blanc, generally wooded.
Bordeaux . . . Famous wine region in France. Synonymous with Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Malbec and blends of these varieties.
bottle fermented . . . Sparkling wines produced by the traditional method - méthode champenoise - undergo a second fermentation, whereby sugar and yeast is added to bottles of wine that are then sealed. Carbon dioxide, a by-product of fermentation, is trapped inside the wine under pressure and is eventually released as bubbles (the "mousse") when the sparkling wine is served. Winemaking process made famous in Champagne, France, also used for Cap Classique in South Africa, Cava in Spain and bottle-fermented wines elsewhere in the world.
bottle sizes . . . For most wines: half = 375ml, standard = 750ml, magnum = 1,5 litres, jeroboam = 3 litres, rehoboam = 4,5 litres, methuselah = 6 litres, salmanazar = 9 litres, balthazar = 12 litres, nebuchadnezzar = 15 litres.
brandy . . . Distilled natural wine. "Burnt wine", stemming from the Dutch word "branden" (to burn). Stills are used in the process of indirectly steam-heating wine to boiling point, whereupon the alcohol evaporates, condenses, and is boiled a second time - the middle run, or heart, is then bottled as brandy.
brut . . . Used to describe a sparkling wine that is dry or dryish in taste. See also "sugar levels".
Burgundy . . . Famous wine region in France. Synonymous with Pinot Noir and Chardonnay.
Cap Classique . . . "Bottle-fermented" sparkling wines from the Cape, South Africa.
Cape Blend . . . Increasingly used to describe a red blend that includes Pinotage in the varietal mix, though on certain labels the term merely implies a "Cape" character.
carbonated . . . Beverages impregnated with gas (CO2), under pressure.
Champagne . . . "Bottle-fermented" sparkling wine from the French district of Champagne. Made from Chardonnay or Pinot Noir or a blend of these varieties, often with the addition of Pinot Meunier.
charmat . . . A method of producing sparkling wine whereby a second fermentation takes place in large stainless steel tanks, from which the wine is drawn off and bottled under pressure.
cultivar . . . Cultivated variety of grape. See "variety".
cuvée . . . A particular lot or barrel selection, or wine from a specific grape variety or blend that's been kept separate from the bulk of what's produced.
dry . . . Describing wine with no perceptible taste of sugar (below 0,7%). See also "sugar levels".
demi-sec . . . A level of sweetness in sparkling wine. Although French for half-dry, demi-sec bubblies are often semi- to medium-sweet. See also "sugar levels".
dessert wine . . . Collective term for sweet wine styles typically served with dessert after a meal, though sometimes prior to a meal (e.g. together with foie gras). Inclusive of Noble Late Harvest (botrytis) wines, certain Late Harvest and Special Late Harvest wines, Natural Sweet wine, Straw Wine (Vin de Paille) and certain fortified wines. See also "sugar levels".
doux . . . Usually relating to sweet sparkling wine. See "sugar levels".
estate . . . The smallest wine production unit, farmed as a unit and with its own production cellar. In South Africa, as registered with the Wine & Spirit Board, "estate" on the label implies that the wine was produced on that estate from grapes grown on that estate.
fortified . . . A wine with its alcohol strength imparted or increased by the addition of brandy, grape spirit, or neutral spirit. 15% to 24% alcohol by volume. See also "Port", "Sherry", "Muscadel", "Jerepigo".
grand cru . . . French for "great growth" - a specific area, or wine from that area. In South Africa, the term can infer simply dry white wine. See also "premier grand cru".
Jerepigo . . . Very sweet fortified wine that involves stopping fermentation in the very early stages - or preventing fermentation altogether - by adding grape spirit to the grape juice or must. Synonyms include Jerepiko or Jerepico (South Africa), and Jeropiga (Portugal).
Late Bottled Vintage . . . LBV Port is made from the fruit of a single year, matured in barrel for two years (sometimes for as long as four or five years) and vintage dated.
Late Harvest . . . Points to a sweeter style of wine from grapes picked later than most. See "sugar levels".
mature . . . Ready to drink.
maturation . . . The ageing or development of a wine to the desired or peak condition for optimal drinking pleasure.
MCC . . . Method "Cap Classique".
Muscadel . . . South African term for sweet wine made from Muscat grape varieties, usually fortified. Moscatel in France.
natural wine . . . Unfortified wine; fermented grape juice. Still or sparkling, dry to sweet. Nothing that could inhibit the normal processes of nature is added during fermentation. Ranging between 6% and 18% alcohol by volume; normally between 11% and 13% ABV.
Natural Sweet . . . Dessert wine, sweeter than Late Harvest, sometimes as sweet as Noble Late Harvest (but usually without the influence of botrytis). See also "sugar levels."
Noble Late Harvest . . . Sweet wine produced from very ripe, shriveled white grapes that have been affected by botrytis cinerea, a mould or fungus. Such grapes have a high sugar concentration due to dehydration caused by the botrytis. See also "sugar levels".
perlé . . . Wines with light bubbles, slightly carbonated.
Port . . . A type of fortified wine made famous in the Douro region of Portugal. Also made in South Africa and certain other wine-producing countries, often using the same grape varieties that typify Portuguese Ports. The five different styles: Ruby, Tawny, Late Bottled Vintage (LBV), Vintage (also Vintage Reserve, in South Africa), and white port.
premier grand cru . . . South African term for austere dry white wine. See also "grand cru".
quaffable . . . Easy-drinking, accessible, undemanding wines.
reserve . . . Depending on the producer, it can signify the winery's best wines. Sometimes meaningless.
Rosé . . . Pink in colour. Can be made by blending red and white grapes, but mostly made from red grapes whose skins are left on the must during fermentation - the juice is run off the skins and treated the same way as white wine, and can be dry to semi-sweet. Also used as a collective term for both Rosé and Blanc de Noir wines.
rouge . . . French for "red".
Ruby Port . . . Fruity, similar to young Vintage Port, aged in wood for at least six months, usually not vintage dated. Ruby in colour.
sec . . . French for "dry". See "sugar levels".
Sherry . . . Fortified wine, traditionally a blend dominated by the Spanish variety Palomino. Sherry grapes (white) are dried in the open before being pressed at low temperature, and the product gains its unique characteristics from the addition of flor, a type of wine yeast. The term derives from the name of the town Xeres in the Jerez district of Spain (the "X" pronounced "Sh"), whose Sherry was the forerunner to other wines of this style now made in various countries. Types: Fino (dry and light in colour), Oloroso (sweet and fairly dark), Amoroso (lighter in colour and sweeter than oloroso), and brown (dark and sweet).
sparkling wine . . . Natural wine - white, red, Rosé or Blanc de Noir - that has either undergone a second fermentation in the bottle - see "bottle fermented" - or in pressure tanks (charmat method), or has been carbonated by means of gas impregnation. Sweetness levels: brut (extra dry), sec (dry), demi-sec (semi-sweet), doux (sweet). See also "sugar levels".
Special Late Harvest . . . South African term for dessert wine that is sweeter than Late Harvest, less sweet than Noble Late Harvest. Not botrytised. See also "sugar levels".
Stein . . . Used in South Africa to describe a semi-sweet white wine, many examples of which have a high percentage of Steen (Chenin Blanc) in the blend - the words Stein and Steen sometimes being confused with one another.
still wine . . . The opposite of sparkling wine - without bubbles - whereby the carbon dioxide generated during fermentation is not retained, the wine being bottled and served in a "still" condition.
Straw Wine . . . Sweet nectar resulting from late-picked grapes being left to dry and shrivel in the sun on straw matting. Synonym for Vin de Paille (French). See also "sugar levels".
sugar levels . . . Sweetness levels of bone-dry to very sweet dessert wines are measured according to grams of sugar per litre. In South Africa, the sugar levels are defined as follows for still wines: Extra-dry = less than 2,5g/litre; Dry = 2,5 to 5g/litre; Semi-dry = 5 to 12g/litre; Semi-sweet = 5 to 30g/litre; Late Harvest = 20 to 30g/litre; Special Late Harvest = up to 50g/litre; Natural Sweet and naturally-dried or Straw Wine = more than 30g/litre; Noble Late Harvest = more than 50g/litre. For sparkling wine: Brut, extra-dry = less than 15g/litre; Sec, dry = 15 to 35g/litre; Demi-sec, semi-sweet = 35 to 50g/litre; Doux, sweet = more than 50g/litre.
sweet wine . . . See "dessert wine" and "sugar levels".
table wine . . . Generally referring to unfortified, non-sparkling, non-dessert wines. Suitable to serve with meals.
Tawny Port . . . Aged in wood for many years, with typically nutty characteristics. Usually not vintage dated. Tawny in colour.
varietal . . . See "variety".
varietal wine . . . Wine sold under the name of a particular grape variety. Single varietal wines as specified on the label must contain a minimum of 85% of wine made from the grape variety specified.
variety . . . Type of grape or vine plant, such as Shiraz, Riesling, etc. See WINE magazine's website www.winemag.co.za for information about the numerous different grape varieties.
vermouth . . . Aromatised wine made from neutral white varieties blended with an extract of wormwood, vanilla herbs, spices.
Vin de Paille . . . See "Straw Wine".
Vintage Port . . . Matured in barrel for about two years prior to being bottle-matured for a number of years. Vintage dated.
vintage . . . The year in which the grapes were harvested to make a particular wine. At least 85% of a wine must come from a given vintage for it to be referred to on the label.
wine . . . Contents: water (over 85%); alcohol (ethyl); glycerol (1%); organic acids (tartaric, lactic, other); carbohydrates; minerals; tannin and colour pigments - also traces of volatile acids (mainly acetic), nitrogenous matter (amino acids, protein, other), esters (mainly ethyl acetate), aldehydes (mostly acetic, vanillin, other), alcohols other than ethyl, traces of vitamins.
wine aperitif . . . Pertaining to a wine-based drink to which flavour has been added.
winemaking . . . In brief, in general: cultivation of the vines; harvesting the grapes; destemming; crushing/pressing of the grapes; fermentation of the juice/must (usually with the addition of yeast cultures) in steel tanks or oak barrels (in contact with the grape-skins for some of the time in the case of reds to extract colour and tannin); racking and/or fining to remove unwanted matter from the wine; wooding as required (for most reds and certain whites, in barrel or alternatively with staves or chips); maturation in barrel (mainly for better quality reds); adding brandy or grape spirit (for fortified wines); bottling; maturation in bottle (for wines that will development with benefit).
wine of origin . . . Originating from a particular area. In South Africa, the Wine of Origin Seal issued by the Wine and Spirit Board and attached to the neck or capsule of a wine bottle certifies that the grapes from which the wine was made were grown in the area as claimed on the label.
