These wines are produced in the coolest years when grape ripeness doesn't achieve full maturity. The wines are low in alcohol, light and easy to drink despite having high natural acidity. Don't expect these wines to age well for more than a few years.
Sensory evaluation term for wine with a taste or smell reminiscent of soil, mushrooms or mustiness.
This German term means literally ice wine. Eiswein is made by picking grapes that are frozen on the vine and pressing them before they thaw. The resulting juice leaves much of the water behind and is therefore very concentrated in flavor, sugar and acid. The wines that result are very sweet but balanced by their high acidity. They can also be candidates for extended aging.
Label phrase (implying quality) meaning that the wine was produced and bottled at the winery from grapes owned (and farmed) by the winery owners OR grapes from another vineyard in the same appellation controlled by the winery through a long term lease. There are similar terms used for wines produced in other countries.
Ethanol (Ethyl alcohol)
The type of alcohol produced by yeast fermentation of sugar under ordinary conditions. The primary alcohol in alcoholic beverages is always ethanol.
In Champagne this term usually means "extra sweet." Only in Sherry can you rely on the term meaning that the wine is really dry.