V
VARIETAL
--- Describes a wine that takes its name from the primary grape
variety from which its was made. By U.S. law, 75 percent of the
total blend of the wine.
VARIETAL
CHARACTER --- Describes wines that have the flavor and
bouquet characteristic of the grape variety used in making wine.
VEGETAL
--- Describes tastes and smells of bell peppers and asparagus as
well as other plants and vegetables. In small amounts adds to complexity
and character, and in larger amounts signals flaws and out-of-balance
and undesirable flavors.
VINICULTURE
--- The science of making wine; winemaking. See viticulture.
VINIFERA
--- See Vitis vinifera.
VINIFICATION
--- The process of making grape juice into wine.
VITICULTURE
--- The science of growing grapes.
VITICULTURAL
AREAS --- A grape-growing region recognized by the U.S.
Bureau of Alcohol, tobacco, & Firearms, the government agency responsible
for the regulation of alcoholic beverages. When used on a label,
85 percent of the wine must come from that area. Also AVA (American
Viticultural Area).
VITIS
LABRUSCA --- Native North American grape species, of
which Concord is best known. Characterized by a distinctive grapey
aroma. See additional reference glossary on North American grape
varieties.
VITIS
VINIFERA --- The primary species of wine grapes-derived
from the European-Middle Eastern vine from which the most of the
world's fine wines are made, including Cabernet Sauvignon, Chardonnay,
Riesling, and Pinot Noir, among many others. See additional reference
glossary on North American grape varieties.
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