In French, appellation d'origine contrôlée, corresponding to the denomination of controlled origin (D.O.C)

 

Acronym for Accompanying Administrative Document, an official document issued by the Directorate General of Customs, which allows the transportation of any wine product between tax warehouses in the European Union.

 

Wine whose fermentation was stopped by adding brandy or vinous alcohol to the must. As the grapes' natural sugar did not turn into alcohol, these wines will be sweeter and have higher alcohol content.

 

Red grape vine that produces a colourful but characterless wine.

 

Rare red grape that is still grown in some old vines in Alentejo.

 

Floral aroma found in some very delicate whites (Riesling, Sauternes, Gewürztraminer, etc.)

 

Vine disease caused by mites.

 

Negative characterisation of a wine. Accidents may be caused by several factors, as for instance temperature or oxidation.

 

Wine affected by acetic bacteria; vinegary.

 

Ethyl aldehyde or acetic aldehyde is an essential substance in the aroma of certain wines. It distinguishes fortified wines that undergo a period of oxidative ageing, such as Tawny Ports and Sherry wines. These wines are characterised by a smell resembling that of certain fruit (apple, quince) or dry fruit (walnuts).