Decantation
The process of pouring wine from its bottle into a decanter to separate the sediment from the wine.

Dégorgement tardive
French term for a Champagne that has been aged sur lie for an exceptionally long time (far beyond the usually 5-10 years of vintage Champagne) before going through degorgement.

Demi-sec
A medium-dry sparkling wine. In Champagne, this a wine that has received a dosage of 32-50 grams/liter

Dessert wine
Varies by region. In the UK, a very sweet, low alcohol wine. In the US by law, any wine containing over 15% alcohol.

DO
1. The abbreviation for Denominación de Origen, or “place name”. This is Spain’s designation for wines whose name, origin of grapes, grape varieties and other important factors are regulated by law.
2. The abbreviation for dissolved oxygen, the degree of oxygen saturation in a wine, which strongly affects oxidation of the wine and its ageing properties.

DOC
The abbreviation for Denominazione di Origine Controllata, or “controlled place name.” This is Italy’s designation for wine whose name, origin of grapes, grape varieties and other important factors are regulated by law. It is also the abbreviation for Portugal’s highest wine category, which has the same meaning in that country.

Doce/Dolce/Doux/Dulce
Portuguese, Italian, French and Spanish terms for a sweet wine

DOCG
The abbreviation for Denominazione di Origine Controllata e Garantita, or controlled and guaranteed place name, which is the category for the highest-ranking wine in Italy.

Drip dickey
Trademarked name for a cover that slips over the neck of a wine bottle and absorbs any drips that may run down the bottle after pouring, preventing stains to table cloths, counter tops or other surfaces. The generic term is drip cloth.

Dry
Lacking sweetness in taste.

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Debourbage
Refers to a process in which the must of a white wine is allowed to settle before racking off the wine, this process reduces the need for filtration or fining.

Decantation
The process of pouring wine from its bottle into a decanter to separate the sediment from the wine.

Dégorgement tardive
French term for a Champagne that has been aged sur lie for an exceptionally long time (far beyond the usually 5-10 years of vintage Champagne) before going through degorgement.

Demi-sec
A medium-dry sparkling wine. In Champagne, this a wine that has received a dosage of 32-50 grams/liter

Dessert wine
Varies by region. In the UK, a very sweet, low alcohol wine. In the US by law, any wine containing over 15% alcohol.

DO
1. The abbreviation for Denominación de Origen, or “place name”. This is Spain’s designation for wines whose name, origin of grapes, grape varieties and other important factors are regulated by law.
2. The abbreviation for dissolved oxygen, the degree of oxygen saturation in a wine, which strongly affects oxidation of the wine and its ageing properties.

DOC
The abbreviation for Denominazione di Origine Controllata, or “controlled place name.” This is Italy’s designation for wine whose name, origin of grapes, grape varieties and other important factors are regulated by law. It is also the abbreviation for Portugal’s highest wine category, which has the same meaning in that country.

Doce/Dolce/Doux/Dulce
Portuguese, Italian, French and Spanish terms for a sweet wine

DOCG
The abbreviation for Denominazione di Origine Controllata e Garantita, or controlled and guaranteed place name, which is the category for the highest-ranking wine in Italy.

Drip dickey
Trademarked name for a cover that slips over the neck of a wine bottle and absorbs any drips that may run down the bottle after pouring, preventing stains to table cloths, counter tops or other surfaces. The generic term is drip cloth.

Dry
Lacking sweetness in taste.

La entrada Wine dictionary: “D” se publicó primero en Blog INVINIC.

B
BALSAMIC: it is said of the aroma like resin or balsam. Vainilla, incense and conifer smells also fall into this category.

BARREL: or cask, normally made of oak. It is the container used to store and age wines.

BITUMEN: aroma that is reminiscent of tar or asphalt, or abrasion of rubber.

BODY: it refers to the feeling in the mouth, the weight, density and fullness sensed across the palate.

C
CABERNET FRANC: is a red wine variety, native from Burdeaux, France, and is one of the best quality grapes around the world. Very rich in tannins and colours and is well suitable to elaborate aged wines. It is cultivated all over the world but grows best in warmer climates.

CABERNET FRANC: also a red wine variety native from Burdeaux, like her relative the Cabernet Sauvignon. The berries look small and nicely rounded, they have a fine, thin skin and moderately astringent pulp.

CASEIN: it is a milk protein used in the fining process. It removes the sediments and eliminates de cloudy appearance. Vegetarians and Vegans might object to this process.

CARBONIC: the gas generated in big amounts during the alcoholic fermentation. A bottled wine may contain variable amounts of carbonic, supplying a touch of freshness and producing a certain tingling in the palate. When the gas is produced endogenously, we talk about a semi-spakling or a natural sparkling wine, depending on the gas pressure. If the gas has be artificially added, we may refer to it as aerated sparkling wine.

CAVA: Spanish spakling wine elaborated according to the traditional méthode Champenoise.

CÉPAGE: a Gallicism, a concept borrowed from French, meaning grape variety.

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AROMA: The perceived set of natural scents inherent to wine. There are
three different types:
Primary: The aroma produced by the volatile substances of the fruit. It
is found in young wines and vanishes gradually over time. The primary
aromas differ considerably depending on the grape variety (they are also
called “varietal aromas”) and the production area.
Secondary: The aromas resulting from the volatile substances produced
during fermentation. They will also fade over time.
Tertiary: The aromas deriving from the volatile substances acquired
during the ageing process and the subsequent period, bottled, in the cellar.

ACIDITY: One of the natural components in a wine, denotes its longevity,
sharpness and it is determinant for the final balance of the wine.

AFTERTASTE: the lingering sensations in the taste and smell after the
wine has been swallowed or spat. It is also referred as finish or length
and is used as an indicator of quality.

ASTRINGENT: Harsh, bitter sensations associated to high tannic content,
it produces contriction and dryness in the palate.

AGGRESIVE: it said of wines with high levels of acidity and/or tannins.

APPELATION: is a legally defined and protected geographical indication
used to identify where the grapes for a wine were grown.

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