Glossary: G - H



A region in the northwestern portion of Spain. Home to the subregion Rias Baixas, this is the part of the world that the Albariño grape thrives.



A French tern for a small producer, usually applied to quality producers in the Bordeaux region, specifically the right bank.


A red wine grape responsible for the wines of Beaujolais, the southern most subregion of Burgundy, France.


A wine tasting term. It refers to the presence of earth and non-fruit aromas and flavors in wine.   


A county in central Europe that has a long history of wine and spirits production. Like many EU countries, eating and drinking is a big part of German culture. And wine, along with other alcohol products (such as fantastic beer!) is a part of the German lexicon.



A distilled alcoholic product that is usually flavored with juniper, dried fruits and other botanical additions. Conceived by the Dutch and perfected by the English, Gin has enjoyed a recent resurgence in popularity amongst the cocktail set. 

Gobelet system

A wine making term referring to a type of vine trellising system used to string grapevines upright. Most often found in the Southern Rhône and Southern Italy, or other older wine growing regions. In Italy the gobelet system is known as “albarello” and in Spain it is known as “en vaso”.  Australians often refer to such vines as “bush vines”.


A viticulture term for using the rootstock of a vine to grow a different type of grape. American rootstocks and specialty disease resistance rootstocks are most used, with vignerons “grafting” (cutting the base rootstock open and literally tying another grape variety into the root) to get the best results in the vineyard.


Graves Classification

In 1953, the Graves area of Bordeaux, France was classified into crus that outperform the other properties in Pessac-Leognan and Graves, with some of the most storied Chateau in Bordeaux belonging to this classification system.

Grand Cru

A classification term, most often associated with Burgundy, France, that denotes the top level in the classification system. There is also a Grand Cru system in Provence, as well as a detailed classification system in the Bordeaux region.


A historic wine growing country in the Mediterranean basin of Eurasia. The vine has been cultivated in Greece for hundreds of thousands of years, with food and wine consumption being at the heart of Greek culture. Retsina (the pine flavored wine often associated with the 1960’s and 70’s Greek wine industry) is what many wine drinkers associate with Greece, however, the wine industry is alive and well with young and bold producers making waves in the fine wine industry while being good stewards of a long and storied alcoholic beverage and gastronomical history.


A wine tasting term used to describe a wine with underripe or underdeveloped aromas and flavors. This can be a result of overproduction, harvest before optimal maturity of just poor winemaking.  


Green harvest

A viticultural term for the trimming, or thinning, of the grape vines. Some of the fruit is “dropped”, or trimmed off while still yet to ripen, to gain the proper fruit to vine ratio for that grape variety and make the vine produce better remaining fruit bunches.


A red grape variety which originally comes from the Rhône Valley of France. Châteauneuf-du-Pape, in the southern Rhône Valley, is where this grape rises to the potential it intrinsically has, as some of these red wines can be on par with their Bordeaux and Burgundy cousins. Grenache can be found planted heavily across the south of France, carrying onward into Spain, where it is also widely cultivated, travelling under the synonym of Garnacha. Australia grows a significant amount of this grape, as it tends to be planted alongside Syrah in many locales. Grenache is a thinner skinned grape, but can give a wine that is very generous in flavor and power.


Guyot training

A viticulture term for a vine trellising system invented by a scientist of the same name, in the 19th century. This cool climate system of farming the vine utilizes the best branches from the prior years while trimming away the rest while setting the vine up for next years growth.




A German labeling term for “half-dry”. This denotes a wines with considerable residual sugar, but not quite as sweet as some other offerings in the producers portfolio.


Head training

A viticultural term describing a vine training system where the trunk and the cane that the grapes grow upon are left to grow on their own, without wire trellising. This style is found in older wine regions, most notably the Rhône Valley of France.



A metric system measurement denoting approximately 2.5 acres of land.


A wine tasting term that indicates the presence of earth and non-fruit aromas, most prominently found in the Sauvignon family of grapes. This tasting note shows itself in the form of grass, vegetal and under ripened fruit aromas.  


This appellation in the Northern Rhône region of France is famous for being the home of the Syrah grape (aka Shiraz). This small appellation is known for its concentrated, powerful and high-quality Syrah that commands high process and is often a rarity. The granite


A winemaking term for barrel size. In Australia this is a 300-liter barrel, however this can be used to describe the barrique of Bordeaux, which is a smaller sized vessel.


A wine tasting term describing a scenario where a wine lacks structure in the midpalate. In other words, it is missing an element of a balanced structure that seemingly high-quality wine should possess.


A viticultural term for a grapevine that has been “crossed” with another vine of a different species to propagate the best characteristics of each species together into one plant. This can be utilized in harsh climates where traditional grapes may not thrive, especially in the cooler, more northerly latitudes.


A country in central Europe with a long history of grape growing and wine production. Like many EU countries, food and wine is a historical part of Hungary’s culture, and its wines are generally well made, especially for the price point. Tokaji, the famous sweet elixir from the region of the same name, is Hungary’s most impactful contribution to the world of wine.