Wine Terms Starting with O

Most barrels employed to store and age wine are made of oak, which contributes both tannins and flavor to the contents and are especially crucial when trying to successfully produce long-lived red wine. The most common oak types are French, American and Slavonian. They vary in density of the grain and its ability to impart oxygen and oaky flavors.

Tasting term describing the flavor and aroma of oak imparted from aging the wine in containers made of that wood.

Italian term for the ordor or aroma of a wine

The study of wine and wine making.

Term to describe the fear of wine.

Off wines are bottles that have been known to display correct aromatics and flavors, but for some reason, that specific bottle is not at the same level.

A tasting term describing a wine with just a hint of sweetness.

Term describing a wine in which the flavors or aromas are uncharacteristic or unpleasant.

French term for Downey mildew, a fungal disease.

In French, old vines are written as Vieilles Vignes. Grapes from old vines have a minimum of 35 years of age. Old vines can produce better, more concentrated fruit, with naturally lower yields.

Wines produced inside of the traditional wine growing areas of Europe and North Africa.

Term that refers to young wines that display their character and flavors early.

The same vat or tank as the traditional vessel used for vinification, but lacking a permanent top, so that the vessel remains open.

Fast and effective method of sorting grapes, based upon size and phenolic ripeness, after harvest using optical technology for image analysis.

Opulent wines offer sensuous textures and richness.

White wine grapes processed in the same manner as red wine grapes where thejuice is left in contact with the skin and seeds for an extended period of time. The time varies based on the winemaker’s preferences and it can range from weeks to months as compared to days with white wines. The resulting wine has an orange or amber tint. Orange wines are most commonly associated with Georgia, the birthplace of wine, and Friuli Venezia Giulia (FVG) in northeastern Italy. Although, they have gained sizable popularity in recent years.

A term that refers to the practice of viticulture without the use of agrochemicals (herbicides, pesticides, fungicides, etc.).

A wine tasting term for anything that affects one of the main senses such as smell. An example would be an affliction of the common cold or being in a room with someone wearing an overwhelming amount of perfume.

Italian term for a wine that has been negatively affected by the contact with air

Italian term for the oxidation process that affects negatively some wines

Overripe is a misused term. Overripe wines smell of prunes, raisins, cola and other scents.

ÖWT stands for Österreichische Traditionsweingüter and is an association of traditional Austrian winemakers founded in 1992 in Kremstal, Kamptal, Traisental, Wagram and Carnuntum.

Oxidized wines have experienced too much air. They can become brown or bricky in color and taste like Sherry often described as nutty.