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Wine Dictionary Terms: A Wine Glossary to Learn Wine Terminology: Wine Terms - G


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


Gamay
Wine grape variety, grown throughout the world but especially known in the Beaujolais region of France. It is so successful there that it is known elsewhere in the world as "Gamay Beaujolais."

Gevrey-Chambertin
One of the great communes in Burgundy's Cote de Nuits, which itself forms the northern part of the Cote d'Or. It is one of the largest villages in Burgundy with 1,460 acres of vineyards. The only grape grown here for wine production is Pinot Noir.

Gewurztraminer
A pink colored wine grape with small berries which produces highly flavorful and spicy white wines. Originally found in Pfalz, it has since been propagated in most of the world's coolest winegrowing regions, showing particular success in Alsace. The name means "spicy traminer," and it is probably a clone of the less flavorful "Traminer." The two names are distinguished from each other less and less so that they now are used more or less synonomously. Although the grape skin is noticeably pinkish, there is not enough pigment in most clones of Gewurztraminer to produce rose colored wine. Even if a winemaker notices a natural pinkish cast in a new Gewurztraminer wine, he also finds that the color quickly fades to yellowish (actually, a very dilute brown) and he has a slightly darkened white wine. Gewurztraminer wines are not usually bottled bone dry, but with a small amount of residual sweetness.

Grand Cru Classe
French designation for the most superb quality wines among the various chateaux of the Gironde. This classification is reserved exclusively for the Bordeaux region.

Grappa
Italian word for Pomace Brandy. Pomace brandy is distilled not from wine but from the solid residue left over from fermentation.

Graves
(pronounced grahv) The wine region which actually surrounds the city of Bordeaux. Unusual for a French wine region, the wines are surprisingly varied. Graves produces one of the world's greatest red wines (Haut Brion); however, the region is perhaps better known for its whites, which certainly outnumber the reds. The white varieties are limited to Sauvignon Blanc , Semillon and a very small amount of Muscadelle. In the north, the wines are dry, but in the south the wines are mostly sweet -- as would be expected, since the area borders Sauternes.

Green
A tasting term describing the grassy, herbaceous or vegetal taste of wines which were grown in too cool a climate.