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Galicia
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.
Garagiste
A French tern for a small producer, usually applied to quality producers in the Bordeaux region, specifically the right bank.
Gamay
A red wine grape responsible for the wines of Beaujolais, the southern most subregion of Burgundy, France.
Gamey
A wine tasting term. It refers to the presence of earth and non-fruit aromas and flavors in wine.
Garganega
Garganega is a white grape variety that is primarily associated with the Veneto region of northeastern Italy. It is one of the main grape varieties used in the production of Soave wines, which are well-known Italian white wines with a long history. Garganega is valued for its ability to produce wines with a balance of acidity, fruitiness, and potential for aging.
Here are some key characteristics and features of the Garganega grape:
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Soave Wines: Garganega is a prominent grape in the production of Soave wines, which are produced primarily in the Soave DOC (Denominazione di Origine Controllata) located in the Veneto region. Soave wines are often appreciated for their fresh, crisp, and aromatic qualities.
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Flavor Profile: Garganega grapes contribute to wines with a range of flavors, which can include notes of green apple, citrus, pear, white peach, and almond. In some cases, there might also be floral and herbal nuances.
Germany
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.
Gin
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”.
Grafting
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.
Greece
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.
Green
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.
Grenache
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.
Grüner Veltliner
Grüner Veltliner is a white grape variety that is indigenous to Austria and is one of the country's most important and widely planted grape varieties. It is known for producing wines with a unique combination of bright acidity, white pepper spiciness, and a range of fruit and herbaceous flavors. Grüner Veltliner wines are highly versatile, with the ability to range from light and crisp to rich and complex.
Key characteristics of the Grüner Veltliner grape include:
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Aromatic Profile: Grüner Veltliner wines often display a distinct white pepper note along with aromas of green apple, pear, citrus, and white flowers. In some cases, you might also find herbal and vegetal characteristics like fresh green pepper or snap peas.
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Acidity: Grüner Veltliner is known for its high acidity, which contributes to the wine's freshness, crispness, and vibrant character. The acidity makes it a great wine for food pairing.
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Terroir Expression: Grüner Veltliner is highly reflective of its terroir, with different regions and vineyards producing wines with varied flavor profiles and nuances. Soil types and microclimates influence the grape's expression.
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Styles: Grüner Veltliner wines come in a range of styles, from light and easy-drinking to more full-bodied and complex. The use of different winemaking techniques, such as fermentation vessels and aging methods, can influence the style of the final wine.
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Aging Potential: While Grüner Veltliner is often enjoyed in its youth for its vibrant and refreshing qualities, certain higher-quality examples can age well and develop additional layers of complexity over time.
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Food Pairing: Grüner Veltliner's acidity and diverse flavor profile make it an excellent choice for food pairing. It can complement a wide range of dishes, including salads, seafood, spicy foods, Asian cuisine, and even dishes with some heat or spiciness.
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Austrian Wine Culture: Grüner Veltliner is a significant part of Austrian wine culture and is often associated with the country's traditional Heurigen (wine taverns) culture.
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Other Regions: While most Grüner Veltliner is grown in Austria, small plantings of the grape can also be found in neighboring countries like Hungary and the Czech Republic.
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Wine Labels: Grüner Veltliner labels often indicate the wine's quality level based on Austria's wine classification system, which includes wines labeled as "Kabinett," "Federspiel," and "Smaragd," denoting different levels of ripeness and alcohol content.
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.
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Halbtrocken
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.
Hectare
A metric system measurement denoting approximately 2.5 acres of land.
Herbaceous
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.
Hermitage
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
Hogshead
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.
Hollow
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.
Hybrid
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.
Hungary
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.