Glossary
Gamay: (Gah-MAY) A red grape used to make Beaujolais wine.
Gamay Beaujolais: A red grape grown in California.
Garnacha: (Gar-NAH-cha) A red grape grown in Spain that is related to the Grenache grape of the Rhône Valley region of France.
Gevrey Chambertin: (Zhehv-RAY Sham-burr-TAN) A village in the Côte d'Or in Burgundy, France.
Gewürztraminer: (Ge-VERTZ-tra-MEE-ner) The "spicy" white grape grown in Alsace, California, and Germany.
Gran Reserva: A Spanish wine that's had extra aging.
Grand Cru: (Grawn Crew) The highest classification for wines in Bur gundy.
Graves: (Grahv) A basic dry wine from the Bordeaux region of France.
Grenache: (Greh-NAHSH) A red grape of the Rhône Valley region of France.
Hectare: A metric measure that equals 2.471 acres.
Hectolitre: A metric measure that equals 26.42 U.S. gallons.
Halbtrocken: The German term meaning "semi-dry."
Hermitage: (Air-mee-TAHZH) A red wine from the northern RhôneVal ley region of France.
Jerez de la Frontera: (hair-ETH day la fron-TAIR-ah): One of the towns in Andalusia, Spain, where Sherry is produced.
Jug wine: A simple drinking wine.
Kabinett: (Kah-bee-NETT) A light, semi-dry German wine.
Landwein: A German table wine; one step above Tafelwein.
Liebfraumilch: (LEEB-frow-milch) An easy-to-drink white German wine; it means "milk of the Blessed Mother."
Liqueur de Tirage: (Lee-KERR deh Teer-AHZH) In the Méthode Champenoise, a blend of sugar and yeast added to Champagne to be gin the wine's second fermentation.
Lodge: The English term for a Port firm.
Long-vatted: A term for a wine fermented with the grape skins for a long period of time to acquire a rich red color.
