VANILLA: A term often used in describing aroma or sometimes the palate of an oak-aged wine, especially in Rioja. It is one of the most obvious oak-induced characteristics of a wine.
VENDANGE TARDIVE: A French term for late-harvest.
VÉRAISON: A French term for the ripening period during which the grapes do not actually change very much in size, but do gain in colour and increase in sugar.
VIGNERON: A French term for a vineyard owner or vineyard worker.
VIGNOBLE: French for vineyard.
VIN DE FRANCE: This term has replaced vin de table as the lowest quality wine in the French classification system. A change in laws has meant that winemakers are now making some interesting and good quality wines at this level.
VIN DE GARDE: A French term that refers to a wine that is capable of significant improvement if left to age.
VIN DE GLACE: The French equivalent of Eiswein
VIN JAUNE: The famous ‘yellow’ wine of the Jura wine region in France that derives its name from the golden honey colour that results from the deliberate oxidation beneath a sherry-like flor.
VIN MOUSSEUX: A French term that literally means ‘Sparkling Wine’.
VIN ORDINAIRE: A French term for ‘ordinary wine’ that is most often applied to French vin de table, but can also be used in a derogatory way to describe a wine from any country.
VINIFICATION: A term used to describe the entire process of winemaking from grape-picking right up to wine bottling.
VINO-LOK: A commercial glass-stopper alternative to cork. Has a click-on, click-off seal which makes it easy to reseal not only the bottle it comes with but many other bottles too, so worth keeping hold on to.
VINO DE MESA: Spanish for table wine.
VINO DA TAVOLA: Italian for table wine
VINTAGE: A vintage wine is the wine of one year’s harvest only, and thus the vintage may be anything from poor to exceptional.
VITICULTURE: Viticulture is to grapes what horticulture is to flowers.
VITIS VINIFERA: A species that covers all varieties of vines that provide classic winemaking grapes.