Wine Glossary

V

Vegetal- Some wines contain elements in their smell and taste which are reminiscent of plants and vegetables. In Cabernet Sauvignon a small amount of this vegetal quality is said to be part of varietal character. But when the vegetal element takes over, or when it shows up in wines in which it does not belong, those wines are considered flawed. Wine scientists have been able to identify the chemical constituent that makes wines smell like asparagus and bell peppers.

Velvety- Having rich flavor and a silky, sumptuous texture.

Viniculture- The science or study of grape production for wine and the making of wine.

Vinous- Literally means "winelike" and is usually applied to dull wines lacking in distinct varietal character.

Vintage Date- Indicates the year that a wine was made. In order to carry a vintage date in the United States, for instance, a wine must come from grapes that are at least 95 percent from the stated calendar year. See also nonvintage.

Vinted By- Largely meaningless phrase that means the winery purchased the wine in bulk from another winery and bottled it.

Vintner- Translates as wine merchant, but generally indicates a wine producer/or winery proprietor.

Vintner-grown- Means wine from a winery-owned vineyard situated outside the winery's delimited viticultural area.

Viticultural Area- Defines a legal grape-growing area distinguished by geographical features, climate, soil, elevation, history and other definable boundaries. Rules vary widely from region to region, and change often. Just for one example, in the United States, a wine must be 85 percent from grapes grown within the viticultural area to carry the appellation name. For varietal bottling, a minimum of 75 percent of that wine must be made from the designated grape variety. See also appellation d'origine côntrolée.

Viticulture- The cultivation, science and study of grapes.

Vitis Vinifera- Classic European wine-making species of grape. Examples include Cabernet Sauvignon and Chardonnay. Compare Vitis labrusca, North American grape species used mainly for New York state wines. For example, Concord. Volatile: (or Volatile Acidity) Describes an excessive and undesirable amount of acidity, which gives a wine a slightly sour, vinegary edge. At very low levels (0.1 percent), it is largely undetectable; at higher levels it is considered a major defect.