D

decant (decanting) - The process of pouring a wine from its bottle into another container, a decanter, prior to serving. This is done most often to separate the wine from any sediment that may be in the bottle, but it may also be done as a means of aeration.

De Chaunac - French American hybrid wine grape named for a pioneer winemaker from eastern Canada.

dégorgement - French - Disgorgement.

Delaware - An American hybrid wine grape grown in the eastern U.S. and produces dry, sweet and sparkling white wines with a barely perceptable 'foxy' character. Also makes an excellent 'ice wine'.

demi-sec - French - Medium sweet. Champagne term signifying that the product is medium-sweet.

Denominação de Origem Controlada Portuguese - Abbreviated to DOC - The designation of geographic origin and quality of Portuguese wines as laid out by Portuguese wine law. The system was instituted in 1986.

Denominación de Origen Spanish - Abbreviated to DO - The designation of geographic origin and quality of Spanish wines as laid out by Spanish wine law. The system was instituted during the 1980s.

Denominación de Origen Calificada Spanish - Abbreviated to DOCa - The highest category of Spanish wines, modelled after the Italian Denominazione de Origine Controllata e Garantita, and intended to recognize the country's finest wine regions.

Denominazione de Origine Controllata Italian - Abbreviated to DOC - The designation of geographic origin and quality of Italian wines as laid out by Italian wine law. Modelled after the French Appellation d'Origine Contrôlée, the system was instituted in 1963 and, after much confusion and criticism, overhauled in 1992.

Denominazione de Origine Controllata e Garantita Italian - Abbreviated to DOCG - A special category of the Italian Denominazione de Origine Controllata intended to recognize that country's finest wine regions.

deposit - A synonym for sediment.

depth - Refers to a wine's depth of flavor.

dessert wine - A wine, usually sweet, sometimes fortified, sometimes sparkling, that is consumed as or with dessert after a meal. Any of a class of sweet wines, usually fortified to higher alcohol content, which are served with desserts or as after dinner drinks. Common dessert wines are Ports, Sherries, Muscatel, Madeira, Tokay and Angelica

Dionysus - Ancient Greek name for the classical god of wine, called Bacchus by the Romans.

disgorgement - A step in producing sparkling wines by means of the méthode champenoise to remove traces of yeast left over from the secondary fermentation.

DO - Abbreviation of Spain's Denominación de Origen.

DOC - Abbreviation in Italy of Denominazione de Origine Controllata, and in Portugal of Denominação de Origem Controlada.

DOCa - Abbreviation of Spain's Denominación de Origen Calificada.

doce - Portuguese Sweet.

DOCG - Abbreviation of Denominazione de Origine Controllata e Garantita.

dolce - Italian - Sweet.

domaine - French Meaning "estate", it is a property in Burgundy where vines are grown and wine produced.

domaine-bottled - The Burgundian equivalent of château-bottled in Bordeaux.

Doppelstück - German - A large barrel used in German wine production.

dosage - French - The addition of a solution of sugar syrup, sometimes mixed with wine, to sparkling wines to increase their sweetness. Champagnes are very high in acidity so a certain amount of added sugar is needed for balance even in the drier styles. The amount of dosage determines the wines final sweetness designation which can be extra brut (the driest), brut, extra dry, sec, demi-sec or doux (the sweetest).

double magnum - Bottle used in Bordeaux equivalent to 4 standard bottles (3 litres, 102 US fl oz., 106.2 UK fl. oz.).

doux - French - Sweet.

downy mildew - A vine disease that had a disastrous effect on European wine production in 1878 when it first appeared there having probably originated in North America. It is caused by a fungus which attacks the stems and leaves of the plant. Though it can be better controlled today, it still can be problematic in countries with hot, humid growing seasons.

dry - An absence of sweetness in wine, though not necessarily of residual sugars which may be masked by acidity. It may also describe a wine that is astringent.

drying up - This term is used to describe a wine that is fading due to excessive bottle-ageing. Though possibly still very good, such a wine will not improve with additional ageing and should be consumed before it further diminishes.

dulce - Spanish - Sweet.