O as in ...
Click to access introductory wine glossary pages:
A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  R  S  T  U  V  W  Y  Z 

Old vine with grapes

Some say that the older the vine, the better the wine. How old is old? Many California Zinfandels date back to before the turn of the century, when the 19th turned into the 20th.

The oak tree is widely considered to be the best source for making wooden barrels for storing wine. The proper use of oak barrels adds flavors and tannins to the wine, enabling it to age longer. The newer and smaller the barrel, the greater its influence. French oak is usually more subtle than American oak.

Oak chips
Small pieces of oak, known as oak chpis, are often used when aging inexpensive wines in stainless steel vats, hopefully providing some of the essence that oak barrels impart to the wine.
The science of winemaking. The prime site for studying Old World oenology is the University of Bordeaux. The prime site for studying New World oenology is the University of California at Davis.
Oidium is a fungal disease, also known as powdery mildew, that almost destroyed the vineyards of Europe in the mid-nineteenth century. It thrives in dampness. To control odium growers apply sulfur.
Old vines
Old vines are considered valuable because they are thought to produce tastier grapes. Let the buyer beware; most jurisdictions do not regulate the use of the term old vines on their wine labels.
Old World
From the perspective of wine, the Old World refers to Europe, in particular countries such as France, Germany, Italy, and Spain that have been making wine for centuries, perhaps for more than a thousand years. Because winemaking is international, the distinction between New World and Old World wines is blurring.
Organic wine
Organic wines are made from organically grown grapes, that are fermented naturally with minimal addition of sulfites.
The process of overcropping is growing an excessive number of grapes on a vine, sacrificing quality for quantity.
Oxidation is the reaction of oxygen and something else, such as wine. It usually, but not always, negatively affects the wine quality. Oxidized white wines often have an unpleasant brown color and donít taste good. However, Sherry is oxidized on purpose. To avoid oxidation you should consume most wines within a few days of opening the bottle. On the other hand, swirling wine in a glass prior to drinking, oxidizes the wine a bit, opening up its aroma and flavors.
A nonmetallic element constituting over 20 % of the earth's atmosphere and occurs in a multitude of chemical compounds. It is essential for plant, animal, and human respiration.
Click to access introductory wine glossary pages:
A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  R  S  T  U  V  W  Y  Z 

Return to www.theworldwidewine.com home page