VDL (Vin de Liqueur) Fortified wines – French Community definition designating wines of “fortification” to alcohol.
Where distilled alcohol has been added to the grape juice or at the beginning of an alcoholic fermentation. See also “Sweet.”
Vin de pays (Wines) – French term designating a talbe wine in accordance with a regulation concerning the production area,
grape varieties, yields, winemaking conditions. There are 140 VP in Frnce, divided into three categories:
(see V.D.P. Area, V.D.P. Department, V.D.P. Region).
V.D.P. Area – under wine-growing zones, that are specific vineyards (ex. VDP Coteaux du Grésivaudan).
V.D.P. Department – Vin de pays bearing the name of the department from which they originate: Vin de Pays du Gard.
V.D.P. Region – of which can come from several departments within a region.
V.D.Q.S. – Vin Delimited Superior Quality – The VDQS are subject to regulation which establishes the conditions of production.
There are 40 V.D.Q.S. in France.
V.O. (Very old) – A term used for Cognacs that are at least 3 years od age.
V.S.O.P. (Very Superior Old Pale) – Term used for Cognacs that are at least 6 years of age.
Varietal wine – wine from grapes of a single theory.
Veraison (Veraison) – Step in the vegetative cycle of the vine. The grape is gradually taking its final color, sugars increase, while acids decreases.
Vegetal – Tasting term describing characteristics of fresh or cooked vegetables detected on the nose and in the
flavors of the wine. Bell peppers, grass, and asparagus are common “vegetal” descriptors.
Vine – A plant of the family including Ampélidacés 60 vifis species.
Vineyard – A set of plots from the same ownership or wine region.
Vinification – The process of making wine.
Vitis vinifera – The species of wine that comprises over 99% of the world’s wine.
Vintage – The year in which the grapes are harvested.