A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Garagiste
A micro-négociant specializing in very limited-production wines, often known as “vins de garage,” or garage wines, because their production size is such that they could be made in a garage. The movement began on Bordeaux’s Right Bank in St.-Emilion with Châteaus Le Pin and Valandraud, but the term is now often applied to micro-négociants the world over.

Gelatin
The same active gel found in Jell-O, this animal product is used in the fining process to bind with excess tannins so that they may be removed during filtration.

Generic
Lower-quality blends with names like “Mountain White” that are frequently made from inexpensive varieties. New World wines using place names such as Chablis or Burgundy as generic terms have largely disappeared thanks to international trade agreements; understandably, wine producers in those places do not appreciate the use of their name on wines from other areas that may be made from different grape varieties or according to different standards.

Glycerin
Produced during fermentation, glycerin contributes to the wine’s body.

Goüt de Terroir
French for “the taste of terroir,” meaning the unique characteristics imparted by a specific site.

Graceful
Describes a wine that is harmonious and pleasing in a subtle way.

Grafting
Uniting two plants so they grow as one. Most often used to join phylloxera-resistant rootstock with vitis vinifera buds that will bear fruit.

Gran Reserva
Gran Reserva, the highest level of Spain’s quality categories, is only made in the best vintages. This distinction requires reds to be aged at least five years with a minimum of two in oak.

Grand Cru
French, literally “great growth,” or the top tier of vineyards and their wines in regions that use the term. For example, in Burgundy, these wines are one step above Premier Cru.

Grand Cru Classé
French term used to categorize vineyards by quality. In Bordeaux’s Médoc region, for example, five levels of Grand Cru Classé were established in 1855.

Grapey
Characterized by simple flavors and aromas associated with fresh table grapes; distinct from the more complex fruit flavors (currant, black cherry, fig or apricot) found in fine wines.

Grassy
A signature descriptor for Sauvignon Blanc and a pleasant one unless overbearing and pungent.

Green
Tasting of unripe fruit. Wines made from unripe grapes will often possess this quality. Generally not considered a positive attribute but may be pleasant in Riesling and Gewürztraminer.

Green Harvest
The trimming of unripe grapes to decrease crop yields, thereby improving the concentration of the remaining bunches.

Grip
A welcome firmness of texture, usually from tannin, which helps give definition to wines such as Cabernet and Port.

Grown, Produced And Bottled
Means the winery handled each aspect of wine growing.