Glossary

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Gamey / Gamelike:

Descriptive term for one of the flavors/aromas considered particular to Burgundian style Pinot Noir red wines. Reminiscent of taste and flavor associated with cooked wild duck and other "gamey" meats. Thought to be caused by contamination with "brett" - (brettanomyces strain of east). Considered a major flaw when flavor is overly-pronounced (see also nose).

Glycerin / Glycerol:

Gives a taste on the tongue tip. Higher concentrations are found in high- alcohol and late-harvest wines, leading to sensations of smooth slipperiness giving a sense of fullness to the wine body. Is a natural by-product of the fermentation process.

Gnarly:

Perceived as rough-edged, overly extracted young wine that has been left too long in contact with the grapeskins. Applies only to red wines (see also extracted).

Golden:

The color of gold.

Grapefruity:

Grapefruit flavours are characteristic of cool-climate Chardonnays (see also citrusy).

Grapey:

Content has simple flavors and aromas reminiscent of a certain type of fresh wine or table grape. Used by some as adjective alternate for "foxy" (see also vitis labrusca).

Grassy:

Slightly vegetal-tasting undertone often part of the overall character of Sauvignon Blanc and certain other grape varietals. European tasters sometimes use the word "gooseberry" to describe this flavor. In minute presence it can enhance flavors. As it becomes more dominant the more it loses appeal leading to unattractiveness.

Green:

Strictly applied refers to the taste of wines made with underipe fruit. More loosely used it refers to some white wines, especially Riesling, possessing the greenish colour tint indicating youth; does not necessarily mean the sour and/or grassy taste of unripe fruit content as wel (see also angular).