G

Gamay - The classic red grape of the Beaujolais region of France, and also grown in California, gamay possesses a super fruity, grapey flavor not unlike melted black cherry Jello. The wine is often at its best served slightly chilled.

gazéifié - French - Carbonated, as some sparkling wine.

generic - In wine terms this word most often refers to the kind of labelling that used to be more prevalent in the U.S and Australia where wineries would appropriate famous European names for wines that bore little or no resemblance to their namesakes. To this day there are very cheap jug wines available bearing the names Chablis and Burgundy among others.

Gewürztraminer - The world's most prestigious gewürztraminers come from the Alsace region of France, but the white grape is also grown in most of the same cold climates riesling is. Its dramatic, unmistakable flavors are often compared to lychee nuts, peaches, apricots and occasionally, cold cream.

glucose - One of the two primary sugars, along with fructose, found in wine grapes.

glycerol, glycerine - Two words for the same substance, a chemical that forms in wine during fermentation. It is colourless, viscous and slightly sweet, but is present in such small amounts in wine that its effects are largely imperceptible.

goût de terroir - French - Literally "taste of the soil", it refers to an earthy taste in wine and should not be confused with terroir.

grafting - An almost universal viticultural practice whereby shoots of various grape varieties are attached to rootstock, particularly to the rootstock of American vines resistant to damaging pests and diseases. Vines may also be grafted onto rootstock of varieties that are better suited to specific soil types or climate. While some purists may claim that ungrafted grapevines produce superior wine, the point is somewhat moot due to the ubiquity of grafted vines necessitated by the spread of phylloxera and other vineyard infestations.

Gran Riserva - Spanish Designation limited to wine from an excellent vintage that has been well-aged before release. See also Riserva.

grand cru - French - Meaning "great growth", this term is intended to recognize the superiority of particular vineyards, but its specific meaning varies greatly from region to region. See also premier cru.

Grand Vin - French - Meaning "great wine", it is used in Bordeaux to distinguish the primary wine of a château from any secondary wines produced. In Alsace it refers to wine of more than 11% alcohol.

grape concentrate - Grape juice that has been intensified in flavour and sweetness through the removal of much of the water. It is used in home wine-making and to make wine in places where freshly picked grapes are unavailable. In many wine regions it is added to wine to boost sweetness and character. See sweet reserve.

grappa - A distilled spirit, of Italian origin, made from pomace, the residue of skins, seeds and grape pulp left after grapes have been pressed.

grey rot - See botrytis bunch rot.

grip - Firmness in a wine, particularly on the finish, due to tannins and acidity.

Grosslage - German - Translating literally to "large site" this term refers collectively to a group of individual German wine-producing sites, called Einzellagen. Intended presumably to unite wines sharing specific regional characteristics, this designation has brought about misleading labelling, leading to calls for a more strict definition.