Wine A to Z

Decant

To transfer bottled wine into another container, usually a carafe, either to aerate the wine or to separate the clean, clear wine from its sediments.

Depth

The characteristic of fine wines that gives the impression of having layers of taste, rather than being one-dimensional.

Destemmer

A machine that separates the grapes from their stems, generally combined with a crusher and known as a "destemmer-crusher."

Diacetyl

A chemical by-product of malolactic fermentation that gives a buttery flavour to the wine, enhancing complexity.

Dilute

A term given to wines whose aromas and flavours are thin, as opposed to concentrated.

District

A geographic area more specific than a region.

Dull

A wine whose appearance, aromas and flavours, and/or general style are hazy and unclear.