Wine Talk

Snooth User: oceank8

Glossary

Posted by oceank8, Aug 8, 2008.

I am working on a glossary for Snooth and would love some suggestions. Currently I am searching other wine glossaries to come up with words that should be included. What I would like from all of you is some of those obscure words that you don't think I will be able to find anywhere else. I would also like to see some of those terms that you use, like the "going viking" phrase which helped prompt all of this. Since these are words I probably won't know, please include a definition for them as well. If you have other suggestions or websites that I should check out, please let me know!

Replies

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Reply by Philip James, Aug 8, 2008.

Ocean - thanks so much for taking this on. Some things that I think a lot of people would not know, but like to have as reference material would be info on:

- Different bottle size names (magnum, split, jeroboem etc). Theres a good list here: http://en.wikipedia.org/wiki/Wine_bottle

- Closure types: Cork, stelvin, screw cap, etc

and some 'light' winemaking words - fermentation, cold soak, maceration etc. Winemakers use them in their descriptions all the time, but most people clearly have no idea what they mean.

We can have the list evolve over time.

Thanks -- Philip

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Reply by WineGent, Aug 8, 2008.

Corkage fee, BRET, Corked.......goodness....there are SOOO many. I think you can make this an ongoing project, and certainly make use of the many other glosseries on the web. Although I am not implying the lists be "copied", they should certainly be referenced for content....

WineGent

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Reply by John Andrews, Aug 8, 2008.

@OceanK8 ... if you need any help let me know. This is a project where I might be able to add some value!

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Reply by WineGent, Aug 8, 2008.

If we REALLY wanted to be creative....we would compile the list while drinking some good vino......

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Reply by Mark Angelillo, Aug 8, 2008.

Thanks for doing this ocean, and let us know what we can do to help. I don't have any terms I can think of that i use right now. I've always been fond of the German quality/sweetness classifications:

http://en.wikipedia.org/wiki/German...

And those from Rioja:

http://en.wikipedia.org/wiki/Rioja_(wine)#Classification

I guess I find most of those classifications pretty cool and since they end up on wine labels a lot it would be useful to have in a glossary.

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Reply by Rodolphe Boulanger, Aug 8, 2008.

@Ocean - I'm going to email you a good list... from Acetic Acid to Zweigelt

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Reply by oceank8, Aug 8, 2008.

thanks everyone! Hopefully I can get something together for everyone to check out and then make additions.

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Reply by Mark Angelillo, Aug 11, 2008.

oh! Plonk: Cheap booze to the Brits and Aussies... We should try to gather slang words too.

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Reply by Rodolphe Boulanger, Aug 12, 2008.

Following Plonk...

Pinard (pronounced Pee-Nar) is French for cheap wine.
(A Pinardier is a wine tanker in French)
Grog = Beer or cheap wine
Alley Juice = Bum Wine
Mogen David = An inexpensive kosher wine sometimes used in cooking and frequently consumed by bums. aka MD or Mad Dog

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Reply by Adam Levin, Aug 12, 2008.

Wow, I never knew MD 20/20 was made by the same people who made Mogen David kosher wine. I was always impressed with the colors they were able to make that "wine."

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Reply by Rodolphe Boulanger, Aug 13, 2008.

@ Adam - If you are fascinated by colorful wine, then you will appreciate spending an afternoon on this site: http://www.bumwine.com





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Reply by Adam Levin, Aug 13, 2008.

I definitely need to buy a few bumwine t-shirts (http://www.bumwine.com/shirt.html) to give out as gifts.

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Reply by Chris Carpita, Aug 18, 2008.

I had mad-dog when I was in college, and I never knew it was wine. I found it on Snooth while looking for a commercially produced banana-wine.

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Reply by Chris Carpita, Aug 18, 2008.

Ok, on topic: "2-buck-chuck" probably belongs in the glossary, as well as standard words like "mouthfeel", "nose", "attack", "finish", "brett", and "corked". Sounds like we could use some kind of wiki-glossary for the hand-of-snoothers.

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Reply by oceank8, Aug 19, 2008.

Still working on this I'll add these great suggestions, thanks!

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Reply by CSO, Aug 19, 2008.

how about amelioration, the Process of adding water (profit enhancing fluid) to wine. this is most commonly done before fermentation to fruit wines to be sure of the amount of liquid to allow the yeast to grow and to get a decent amount of wine from the fruit. It is also used to stretch the wine, when the alcohol level is a little to high, you can reduce its mouth feel and taste by adding water. Or chapelization which is the process of adding sugar to juice to be sure that the alcohol produced is at a high enough to meet federal regulations.

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Reply by oceank8, Aug 21, 2008.

Alright, I currently have 251 words and am still adding more. But, I can smell the finish line! Although we can always add more later, if there is anything else you KNOW you want to see in the glossary before it comes out for the first time, let me know.

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Reply by Rodolphe Boulanger, Aug 27, 2008.

How about Pompe Bicyclette?
Its what lowbrow sparkling wine producers use to get the bubbles into their wines.

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Reply by Mark Angelillo, Oct 22, 2008.

The Snooth Glossary is finally here! Check out my blog post about it, and thanks again Ocean!

http://blog.snooth.com/2008/10/22/g...


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