Wine A to Z

Vanilla

Vanillin, imparted by aging wine in new oak barrels - particularly American oak - which gives a vanilla-like flavouring, arguably more complimentary to desserts than wine.

Varietal

Describes the aromas and/or flavours characteristic of a particular grape variety or wine labelled by reference to the grape varieties from which it was made.

Varietal character

The characteristics of a particular grape variety or the characteristics of a wine that come from the grape variety from which it is made.

Variety

Sub-species of Vitis vinifera that are distinguished by yield, disease resistance or characteristic aromas or flavours of their grapes and the wine made from them.

Vegetal

A notable grassy or herbaceous flavour of vegetables such as capsicum, beetroots or asparagus; the result of physiologically unripe grapes.

Vin

The French term for wine.

Vinification

The process of making grape juice into wine.

Vintage

The year in which a wine's grapes grew and were harvested. The term is often used as a synonym for the grape harvest.

Vintner

A person who grows, makes and sells wine.

Viticulture

The science or activity of growing grapes.

Vitis vinifera

The species to which most of the world's wine grapes belong.

Volatile acidity

Acids that are separable from a wine by distillation - most commonly acetic acid, which can be beneficial to flavour in small concentrations, but will appear vinegary if too much is present.