Glossary

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Vanilla:

Component detectable in the "nose" of a wine. The novice taster can compare odors with the vials of artificial ones provided in kit form (see also sweet, tarlike).

Vanillin:

Component contributed by oakwood barrel staves. Considered to add a degree of "sweetness" to red wines when present in barely detectable amounts, so adding to a desirably complex style prized by connoisseurs.

Varietal Character:

The particular flavor characteristics associated with a grape picked at optimum maturity (see also breed, herbaceous, grapey).

Vegetal:

Considered a flavor flaw when present in distinctive amounts over and above that occurring naturally in the grape. "Grassy" has somewhat the same connotation (see also earthy, leafy, yasty /yeastilike).

Velvety:

Tasting term used to describe a textured, opulent mouth feel in wine.

Vintage:

Year in which the grapes used to make a wine were grown. Also used to describe the harvest period.

Viscous:

Tasting term used to indicate a heavy, dense wine. See also 'legs'.

Vitis labrusca:

The grape species believed to be an impure, cross-pollinated version of the wild grape native to North America. Makes tasty juice, jelly but has wine flavor often termed as "foxy" (see also grapey).

Vitis vinifera:

The premier grape species used for the world's most admired wines. Also referred to as the "European vine" (see also elegant).

Volatile:

Powerful, attack aroma. Usually denotes high level of acidity, alcohol and/or other flavor faults (see also harsh).