China

en-noun

China (countable and uncountable, plural Chinas)

China (disambiguation)
Colóquios dos simples e drogas da India
Duarte Barbosa
Garcia de Orta
Marco Polo
The Travels of Marco Polo
Zhengzhang Shangfang
states of ancient China
zh:鄭張尚芳

[ˈt͡ʃ(ʰ)aɪ̯nə]

From Portuguese China, probably under influence from Old French Chin, from Classical Persian چین (čīn), from Middle Persian 𐭰𐭩𐭭 (Čīn, “China”), from Sanskrit चीन (cīna, “the Chinese; China”) of uncertain etymology. It is usually thought to be derived from Chinese 秦 (Qín) (sm Qín, mc d͡ziɪn, oc *zin, "Qin"), the westernmost ancient Chinese state, but other theories have been proposed, including derivation from 晉 /晋 (jìn) (sm Jìn, mc t͡siɪn, oc *ʔsins, "Jin"), another important ancient state; 荊 /荆 (jīng) (sm Jīng, mc kˠiæŋ, oc *keŋ, "Chu"), the southernmost ancient Chinese state; or Zina, the endonym of the people of the Yelang kingdom. See "Names of China" and "Chinas" at Wikipedia. As a female name, usually derived via china (“porcelain”) and china doll, ultimately from the same source.

der

(botany, beverages) Clipping of China tea.


green

en-adj

green (comparative greener, superlative greenest)

greener (comparative)
greenest (superlative)

Bislama: grin

→ Marshallese: kūriin

Tok Pisin: grin

Etymology tree
Proto-Germanic *grōniz
Proto-Indo-European *-h₂
Proto-Indo-European *-ih₂
Proto-Germanic *-į̄
Proto-West Germanic *-ī
Proto-West Germanic *grōnī
Old English grēne
Middle English grene
English green
From Middle English grene, from Old English grēne, from Proto-West Germanic *grōnī, from Proto-Germanic *grōniz, from Proto-Indo-European *gʰreh₁- (“to grow”). More at grow.
See also North Frisian green, West Frisian grien, Dutch groen, Low German grön, green, greun, German grün, Danish and Norwegian Nynorsk grøn, Swedish grön, Norwegian Bokmål grønn, Icelandic grænn.
The sense "obscene, pornographic, sexual" in the Philippines is from a calque of Spanish verde.

der

the grass is always greener on the other side of the road


red

en-noun

red (countable and uncountable, plural reds)

From Middle English red, from Old English rēad, from Proto-West Germanic *raud, from Proto-Germanic *raudaz from Proto-Indo-European *h₁rowdʰós, from the root *h₁rewdʰ-.
Cognates
See also West Frisian read, Low German root, rod, Dutch rood, German rot, Danish and Norwegian Bokmål rød, Norwegian Nynorsk raud; also Welsh rhudd, Latin ruber, rufus, Tocharian A rtär, Tocharian B ratre, Ancient Greek ἐρυθρός (eruthrós), Albanian pruth (“redhead”), Russian ру́дый (rúdyj) ("red", "redhaired"). Czech rudý, Lithuanian raúdas, Finnish rauta, Estonian raud, Serbo-Croatian riđ ("reddish", "red"), Avestan 𐬭𐬀𐬊𐬌𐬛𐬌𐬙𐬀 (raoidita), Sanskrit रुधिर (rudhirá, “red, bloody”).

sekobarbitaali

slang: secobarbital — see also secobarbital

(Ireland, UK, beverages, informal) Red lemonade


square

→ Welsh: sgwâr

From Middle English square, sqware, squyre; from Old French esquarre, esquerre, (modern French équerre), from Vulgar Latin *exquadra, from Latin ex- + quadro, from quadrus (compare English quad and quadra). Doublet of squad and squadra.
Displaced Old English fēowerecge (fēower nominative + ecg accusative, as in "four-edged").


adjunct

/ˈæd͡ʒ.ʌŋkt/

From Latin adiunctus, perfect passive participle of adiungō (“join to”), from ad + iungō (“join”). Doublet of adjoint.

(brewing) An unmalted grain or grain product that supplements the main mash ingredient.


CS

Cabernet Sauvignon
Cabernet Sauvignon#English

(wine) Initialism of Cabernet Sauvignon.


hard

en-adj

hard (comparative harder or more hard, superlative hardest or most hard)

harder (comparative)
more hard (comparative)
hardest (superlative)
most hard (superlative)

→ Finnish: haarti

→ Spanish: hard

From Middle English hard, from Old English heard, from Proto-West Germanic *hard(ī), from Proto-Germanic *harduz, from Proto-Indo-European *kort-ús, from *kret- (“strong, powerful”). Cognate with German hart, Swedish hård, Ancient Greek κρατύς (kratús), Sanskrit क्रतु (krátu), Avestan 𐬑𐬭𐬀𐬙𐬎 (xratu).

صَعْب

requiring a lot of effort to do or understand

While most 1974s remain hard, tannic, hollow wines lacking ripeness, flesh, and character, a number of the Graves estates did produce surprisingly spicy, interesting wines.

2002, Robert M. Parker (Jr.), Pierre-Antoine Rovani, Parker's Wine Buyer's Guide (page 175)

(of material or fluid) Solid and firm.
(oenology) Very acidic or tannic.


pin

→ Norwegian Nynorsk: pins

→ Polish: pin

→ Spanish: pin

→ Swahili: pini

→ Swedish: pin, pins

From Middle English pinne, from Old English pinn (“pin, peg, bolt”), from Proto-Germanic *pinnaz, *pinnō, *pint- (“protruding point, peak, peg, pin, nail”), from Proto-Indo-European *bend- (“protruding object, pointed peg, nail, edge”). Related to pen (“enclosure”).
Cognate with Dutch pin (“peg, pin”), Low German pin, pinne (“pin, point, nail, peg”), German Pinn, Pinne (“pin, tack, peg”), Bavarian Pfonzer, Pfunzer (“sharpened point”), Danish pind (“pin, pointed stick”), Norwegian pinn (“stick”), Swedish pinne (“peg, rod, stick”), Icelandic pinni (“pin”). More at pintle.
No relation to classical Latin pinna (“fin, flipper, wing-like appendage, wing, feather”), which was extended to mean "ridge, peak, point" (compare pinnacle), and often confused with Latin penna (“wing, feather”). More at feather and pen (Etymology 3).

cog

Our ground crew were lodged in the main station, but they came to the cottage for a party when operations for the night had been cancelled and we had a new ‘gong’ (decoration) to celebrate. On these occasions we always installed a pin of bitter.

1978, Hugh Verity, chapter 2, in We landed by moonlight, Manchester: Crécy Publishing, →ISBN, page 22=:

(UK, brewing) A size of brewery cask, equal to half a firkin, or eighth of a barrel.


sweet

en-adj

sweet (comparative sweeter, superlative sweetest)

sweeter (comparative)
sweetest (superlative)

nonsweet

antonym(s) of “containing a sweetening ingredient”

dry

of wines: retaining a portion of natural sugar

decaying

antonym(s) of “not decaying, fermented, rancid, sour, spoiled, or stale”

sour

antonym(s) of “free from excessive unwanted substances”

lame

antonym(s) of “(informal) very pleasing”

From Middle English swete, from Old English swēte (“sweet”), from Proto-West Germanic *swōtī, from Proto-Germanic *swōtuz (“sweet”), from Proto-Indo-European *swéh₂dus (“sweet”).
Cognate and synonymous with Scots sweit (“sweet”), North Frisian sweete (“sweet”), Saterland Frisian swäit (“sweet”), West Frisian swiet (“sweet”), Dutch zoet (“sweet”), German Low German sööt (“sweet”), German süß (“sweet”), Danish sød (“sweet”), Swedish söt (“sweet”), Norwegian søt (“sweet”), Icelandic sætur (“sweet”), Latin suāvis, Sanskrit स्वादु (svādú), Ancient Greek ἡδύς (hēdús). Doublet of suave.

money won is twice as sweet as money earned

Sweet wines are better dessert wines.


attack

Borrowed from French attaque, derived from the verb attaquer, from Italian attaccare (“to join, attach”) (used in attaccare battaglia (“to join battle”)), from Frankish *stakka (“stick”). Doublet of attach. Displaced native Old English on rǣsan (“to attack”) and onrǣs (“an attack”).

aanval

attempt to cause damage, injury, or death

(oenology) The initial sensory impact of a wine.


IPA

en-noun

IPA (countable and uncountable, plural IPAs)

Not bad for an amber or pale ale, but India pale ale, I don't think so. So why does Bass put IPA on the label?

1998, Pete Slosberg, Beer for Pete's Sake: The Wicked Adventures of a Brewing Maverick, page 128:

(beer, countable) Initialism of India pale ale.


flat

en-adj

flat (comparative flatter, superlative flattest)

flatter (comparative)
flattest (superlative)

bumpy

antonym(s) of “having no variations in altitude”

→ Portuguese: flat

From Middle English flat, a borrowing from Old Norse flatr (compare Norwegian and Swedish flat, Danish flad), from Proto-Germanic *flataz, from Proto-Indo-European *pleth₂- (“flat”); akin to Saterland Frisian flot (“smooth”), German Flöz (“a geological layer”), Ancient Greek πλατύς (platús), Latvian plats, Sanskrit प्रथस् (prathas, “extension”). Doublet of plat and pleyt.
The noun is from Middle English flat (“level piece of ground, flat edge of a weapon”), from the adjective.
The algebraic sense was coined by Serre in a 1956 paper, originally as French plat.

inh

(wine) Lacking acidity without being sweet.


horizontal

en-adj

horizontal (comparative more horizontal, superlative most horizontal)

more horizontal (comparative)
most horizontal (superlative)

/ˌhɒɹɪˈzɒntəl/

(wine) Involving wines of the same vintages but from different wineries.


mash

en-noun

mash (countable and uncountable, plural mashes)

From Middle English mash, from Old English mǣsċ, māsċ, māx, from Proto-Germanic *maiskaz, *maiskō (“mixture, mash”), from Proto-Indo-European *meyǵ-, *meyḱ- (“to mix”). Akin to German Meisch, Maische (“mash”), (compare meischen, maischen (“to mash, wash”)), Swedish mäsk (“mash”), and to Old English miscian (“to mix”). See mix.

(brewing) Ground or bruised malt, or meal of rye, wheat, corn, or other grain (or a mixture of malt and meal) steeped and stirred in hot water for making the wort.


pitch

en-verb

pitch (third-person singular simple present pitches, present participle pitching, simple past and past participle pitched or (obsolete) pight)

pitches (present singular third-person)
pitching (participle present)
pitched (participle past)
pitched (past)
pight (obsolete participle past)
pight (obsolete past)

Spanish: pichar

From Middle English picchen, pycchen (“to thrust in, fasten, settle”), from Old English *piċċan, from Proto-West Germanic *pikkijan, a variant of Proto-West Germanic *pikkōn (“to pick, peck”), whence Middle English pikken, picken (“to pick, pierce”), modern English pick.

uhrata

card games: discard a card for some gain

except for the cell growth which is higher for the yeast pitched with lower vitality

2004 September 1, L. F. Guido, P. G. Rodrigues, J. A. Rodrigues, C. R. Gonçalves, A. A. Barros, “The impact of the physiological condition of the pitching yeast on beer flavour stability: an industrial approach”, in Food Chemistry, volume 87, number 2, →DOI, →ISSN, pages 187–193:

five pitching rates were applied to lab-scale fermentations to investigate its impact on the yeast

2009 February 1, P. J. Verbelen, T. M. L. Dekoninck, S. M. G. Saerens, S. E. Van Mulders, J. M. Thevelein, “Impact of pitching rate on yeast fermentation performance and beer flavour”, in Applied Microbiology and Biotechnology, volume 82, number 1, →DOI, →ISSN, pages 155–167:

Since yeast propagation is time and resource intensive, it is customary to serially re-pitch yeast

2019 August 1, Girmay Kalayu, “Serial re-pitching: its effect on yeast physiology, fermentation performance, and product quality”, in Annals of Microbiology, volume 69, number 8, →DOI, →ISSN, pages 787–796:

(brewing) To add yeast as a step while making beer


ABC

He thought he was up-to-date on all the latest wine lingo until a longtime wine writer returned his sample request card with a bold, hand-written note on it that stated, “Send me all samples—ABC!” ¶ “ABC” threw my friend for a loop. When he called me, I translated the cryptic phrase—ABC is winespeak for “Anything But Chardonnay.”

1997 March, Ron Loutherback, “Beyond the Label: The ABCs of white wine”, in Orange Coast, volume 23, number 3, page 168:

(wine) Initialism of anything but Chardonnay: a backlash against Chardonnay wine, seen as ubiquitous.


length

en-noun

length (countable and uncountable, plural lengths)

From Middle English lengthe, from Old English lengþ, lengþu, from Proto-West Germanic *langiþu, from Proto-Germanic *langiþō, equivalent to long + -th. Cognate with Scots lenth, lainth (“length”), Saterland Frisian Loangte (“length”), West Frisian lingte, langte (“length”), Dutch lengte (“length”), German Low German Längde, Längd, Längte, Längt (“length”), Danish længde (“length”), Swedish längd (“length”), Icelandic lengd (“length”).

(oenology) The amount of time for which the taste of wine lingers on the palate after swallowing or spitting it out, measured in caudilies.


wort

wort (countable and uncountable, plural worts)

From Middle English wort, worte (“infusion of grain (probably malted barley) for brewing ale or beer; unfermented or incompletely fermented beer; infusion of honey and water for making mead; unfermented decoction or infusion of other substances used for food or medicine”) [and other forms], from Old English wurt, wyrt, wyrte (“wort in brewing”), from a merger of Proto-West Germanic *wurtiju (“wort in brewing; seasoning, spice”) and *wurti (“root; spice”), both ultimately from Proto-Germanic *wrōts (“a root”): see further at etymology 1.
Cognates
* Dutch wort (“wort in brewing”)
* Middle Low German wert, werte (“infusion of malt in brewing; unfermented beer”)
* Old High German wirz (“infusion of malt in brewing; unfermented beer”) (Middle High German wirz, modern German Wirz (“juice; sweet liquid; unfermented beer”) (obsolete); see also German Würze (“aroma; seasoning, spice; spiciness”))
* Old Norse virtr (Danish urt (“wort in brewing”), Icelandic virt, virtur, Norwegian vørter, Swedish vört)

nb...

wirt, woort, worth, worthe, wortte, wourt, wrt, wurt, wurte

cog

Nay then tvvo treyes, an if you grovv ſo nice, / Methegline, VVort, and Malmſey; […]

c. 1595–1596 (date written), William Shakespeare, “Loues Labour’s Lost”, in Mr. William Shakespeares Comedies, Histories, & Tragedies […] (First Folio), London: […] Isaac Iaggard, and Ed[ward] Blount, published 1623, →OCLC, [Act V, scene ii], page 138, column 2:

VVhen they make drink vvith them, they take 10 or 12 ripe Plantains and maſh them vvell in a Trough: then they put tvvo gallons of VVater among them; and this in tvvo hours time vvill ferment and froth like VVort: In four hours it is fit to drink; and then they bottle it and drink it as they have occaſion: […]

1697, William Dampier, chapter XI, in A New Voyage Round the World. […], London: […] James Knapton, […], →OCLC, page 314:

Making the wort with nothing but barley malt and hot water is the standard method in Germany, and in many U.S. microbreweries.

2004, Harold McGee, “Wine, Beer, and Distilled Spirits”, in On Food and Cooking: The Science and Lore of the Kitchen, revised edition, New York, N.Y., London: Scribner, →ISBN, page 747:

They discovered what are called "wild" or "spontaneously fermented" beers, in which fermentation is induced not by pitching commercially produced yeast into an enclosed tank, but by letting the wild yeasts floating in the air interact with the wort to turn it into alcohol.

2017, Jon C. Stott, “The Birds and the Yeasts in Tillamook”, in Beer 101 North: Craft Breweries and Brewpubs of the Washington and Oregon Coasts, Jefferson, N.C.: McFarland & Company, →ISBN, page 110:

(brewing, distilling) Also worts: a liquid extracted from mash (ground malt or some other grain soaked in hot water), which is then fermented to make beer, or fermented and distilled to make a malt liquor such as whisky.


couch

→ German: Couch

→ Serbo-Croatian: кауч /kauč

From Middle English couche, cowche, from Old French couche, from the verb (see below). Doublet of cwtch.

a couch of malt

MALTING IN MUNICH. The barley is steeped till the acrospire, in embryo, or seed germ, seems to be quickened; […] As long however as the seed-gum sticks to the husk, it has not been steeped enough for exposure to the underground malt-floor: nor can deficient steeping be safely made up for afterwards by sprinkling the malt couch with a watering can, which is apt to render the malting irregular. […] It [the barley] is now taken out and laid on the couch floor, in a square heap, eight to ten inches high, and it is turned over morning and evening with dexterity, so as to throw the middle portion upon the top and bottom of the new made couch.

1849, William Ford, “Malting”, in An Historical Account of the Malt Trade and Laws, Shewing the Decline, and Causes of the Decline in the Consumption of Malt; with a Practical Treatise on Malting and Brewing, Deduced from Thirty Years Experience, London: Published by the author, 10, West Square, St. George's, Southwark, and 5, Talbot Court, Gracechurch Street, →OCLC, pages 125–126:

(brewing) A mass of steeped barley spread upon a floor to germinate, in malting; or the floor occupied by the barley.


empty

en-adj

empty (comparative emptier, superlative emptiest)

emptier (comparative)
emptiest (superlative)

From Middle English emty, amty, from Old English ǣmtiġ, ǣmettiġ (“vacant, empty, free, idle, unmarried”, literally “without must or obligation, leisurely”), from Proto-Germanic *uz- (“out”) + Proto-Germanic *mōtijô, *mōtô (“must, obligation, need”), *mōtiþô (“ability, accommodation”), from Proto-Indo-European *med- (“measure; to acquire, possess, be in command”). Related to Old English ġeǣmtigian (“to empty”), ǣmetta (“leisure”), mōtan (“can, to be allowed”). More at mote, meet.
The interconsonantal excrescent p is a euphonic insertion dating from Middle English.

der

Grotesquely vegetal, excessively oaked, empty wines were routinely produced in the mid-1980s. Since the late 1980s, however, the quality has soared.

1993, Robert M. Parker, Parker's Wine Buyer's Guide, page 967:

(oenology) Lacking between the onset of tasting and the finish.


haze

en-noun

haze (usually uncountable, plural hazes)

* The earliest instances are of the latter part of the 17th century.
* Possibly back-formation from hazy.
* Compare Old Norse höss (“grey”), akin to Old English hasu (“gray”).

мътност

loss of transparency in a clear solid or liquid

Various clarifying and fining agents are used in winemaking to remove hazes.

1985, Philip Jackisch, Modern Winemaking, →ISBN, page 69:

(countable, brewing) Any substance causing turbidity in beer or wine.


oak

oak (countable and uncountable, plural oaks)

Inherited from Middle English ook, oke, aik, ake, from Old English āc (also as Old English ǣċ), from Proto-West Germanic *aik, from Proto-Germanic *aiks, from Proto-Indo-European *h₂eyǵ- (“oak”).
Cognates
From Proto-Germanic: Scots aik, West Frisian iik, Dutch eik, German Eiche, German Low German Eek, Danish eg, Norwegian Bokmål eik, Norwegian Nynorsk eik, Swedish ek, Yiddish אייכנבוים (eykhnboym).
From Proto-Indo-European: Latin aesculus (“Durmast oak”), Lithuanian ąžuolas (“oak”), Albanian enjë (“juniper, yew”), Ancient Greek αἰγίλωψ (aigílōps, “Turkey oak”)).


oak

en-verb

oak (third-person singular simple present oaks, present participle oaking, simple past and past participle oaked)

oaks (present singular third-person)
oaking (participle present)
oaked (participle past)
oaked (past)

(wine, transitive) To expose to oak in order for the oak to impart its flavors.


doux

en-adj

doux (comparative more doux, superlative most doux)

more doux (comparative)
most doux (superlative)

Borrowed from French doux. Doublet of douce, dolce, and dulce.


hollow

hollow (comparative hollower, superlative hollowest)

hollower (comparative)
hollowest (superlative)

From Middle English holowe, holwe, holuȝ, holgh, from the noun (see above).

(oenology) Synonym of empty (“lacking between the onset of tasting and the finish”)


keel

From Middle English kelen, from Old English cēlan (“to cool, to make or become cool”), from Proto-West Germanic *kōlijan, from Proto-Germanic *kōlijaną (“to cool”). Cognate with Saterland Frisian käile, köile (“to cool”), Dutch koelen (“to cool”), German Low German köhlen (“to cool”), German kühlen (“to cool”), Danish køle (“to cool”), Icelandic kæla (“to cool”).

inh

(brewing) A broad, flat vessel used for cooling liquids; a brewer's cooling vat; a keelfat.


rack

en-verb

rack (third-person singular simple present racks, present participle racking, simple past and past participle racked)

racks (present singular third-person)
racking (participle present)
racked (participle past)
racked (past)

It is in common practice to draw wine or beer from the lees (which we call racking), whereby it will clarify much the sooner.

1627 (indicated as 1626), Francis [Bacon], “(please specify the page, or |century=I to X)”, in Sylua Syluarum: Or A Naturall Historie. In Ten Centuries. […], London: […] William Rawley […]; [p]rinted by J[ohn] H[aviland] for William Lee […], →OCLC:

The Darwin administrator, J.C. Archer, with great ceremony, turned on the flow to rack the precious golden stuff into casks.

1987, Keith Dunstan, The Amber Nectar, Ringwood: Vicking O'Neil, page 108:

(brewing) To clarify, and thereby deter further fermentation of, beer, wine or cider by draining or siphoning it from the dregs.

klaren

brewing: to clarify by draining or siphoning from the dregs


tun

From Middle English tunne, tonne (“cask, barrel”), from Old English tunne (“tun, cask, barrel”), from Proto-Germanic *tunnǭ, *tunnō (“tun, barrel, cask”), from Latin tunna, probably of Gaulish origin.
Cognate with North Frisian tenn (“tun, barrel, cask”), Dutch ton (“tun, barrel, cask”), German Tonne (“tun, barrel, drum”), Danish tønde (“barrel”), Swedish tunna (“barrel, cask, tun”), Icelandic tunna (“barrel”). Compare also Old French tonne, French tonneau (“ton, barrel”), Medieval Latin tunna (“cask”), Middle Irish tunna (“cask”), Welsh tynell (“tun, barrel”). It is uncertain whether the Germanic or the Celtic forms are the original.


porter

en-noun

porter (countable and uncountable, plural porters)

→ Irish: pórtar

From Middle English porter, portere, portare, borrowed from Anglo-Norman portour and Old French portier, from Late Latin portarius (“gatekeeper”), from Latin porta (“gate”).

non-rhotic, without the horse–hoarse merger

Coordinate term: stout

(countable, uncountable, beer) A strong, dark ale, originally favored by porters (etymology 1, sense 1), similar to a stout but less strong.

‘Here, Pat, give us a g.p., like a good fellow.’ The curate brought him a glass of plain porter. The man drank it at a gulp and asked for a caraway seed.

1904–1907 (date written), James Joyce, “Counterparts”, in Dubliners, London: Grant Richards, published June 1914, →OCLC, page 107:


disgorge

en-verb

disgorge (third-person singular simple present disgorges, present participle disgorging, simple past and past participle disgorged)

disgorges (present singular third-person)
disgorging (participle present)
disgorged (participle past)
disgorged (past)

(oenology) To remove traces of yeast from sparkling wine by the méthode champenoise.


sparge

Borrowed from Middle French espargier, from Latin spargō (whence English sparse), from Proto-Indo-European *(s)pregʰ- (“to scatter, to jerk”).


fret

en-verb

fret (third-person singular simple present frets, present participle fretting, simple past fretted or fret or frate, past participle fretted or (usually in compounds) fretten)

frets (present singular third-person)
fretting (participle present)
fretted (past)
fret (past)
frate (past)
fretted (participle past)
fretten (in-compounds participle past usually)

From Middle English frēten (“to eat (at), corrode, destroy, annoy”), from Old English fretan (“to eat up, devour; to fret; to break, burst”), from Proto-West Germanic *fraetan, from Proto-Germanic *fraetaną (“to consume, devour, eat up”), from Proto-Germanic *fra- (“for-, prefix meaning ‘completely, fully’”) (from Proto-Indo-European *pro- (“forward, toward”)) + *etaną (“to eat”) (ultimately from Proto-Indo-European *h₁ed- (“to eat”)).
The senses meaning “to chafe, rub” could also be due to sound-association with Anglo-Norman *freiter (modern dialectal French fretter), from Vulgar Latin *frictāre, frequentative of Latin fricāre, from fricō (“to chafe, rub”), ultimately from Proto-Indo-European *bʰreyH- (“to cut”); compare Old French froter (modern French frotter). The chief difficulty is the lack of evidence of the Old French word.
Cognates
*Dutch vreten, fretten (“to devour, hog, wolf”)
*Low German freten (“to eat up”)
*German fressen (“to devour, gobble up, guzzle”)
*Gothic 𐍆𐍂𐌰𐌹𐍄𐌰𐌽 (fraitan, “to devour”)
*Swedish fräta (“to eat away, corrode, fret”)
*Danish fråse (“to gorge”)

cog

If their Cherries are full ripe and ſweet, they put only a Pound and an half of good Sugar to each gallon of Liquor, ſtir it well together, and cover it cloſe, and ſtir it no more till the next Day, then pour it carefully off the Lees as before; then let it ſtand again, and do the ſame the next Day into the Veſſel they keep it in: This may be repeated oftner, if they ſee the Lees are groſs, and like to make it fret when it is ſettled, then ſtop it up till ſeven or eight Months are paſs'd; at which time if perfectly fine, they bottle it; [...]

1725, [Noël] Chomel, “CHERRY-WINE”, in R[ichard] Bradley, editor, Dictionaire Oeconomique: Or, The Family Dictionary. […], volume I (A–H), London: […] D[aniel] Midwinter, […], →OCLC:

It is important to allow beer to flatten, after it has ceased working. This is accomplished by leaving the casks open, when the small floating particles of yeast part with their fixed air, lose their buoyancy, and sink to the bottom. [...] The beer having thus deposited its remaining yeast will not be liable to fret.

1856, “The Art of Brewing”, in The Brewer: A Familiar Treatise on the Art of Brewing, with Directions for the Selection of Malt and Hops, &c., &c.: Instructions for Making Cider and British Wines: Also, a Description of the New and Improved Brewing Saccharometer and Slide Rule, with Full Instructions for Their Use, London: William R[obert] Loftus, 6, Beaufoy Terrace, Edgeware Road, →OCLC, page 50:

secondary fermentation
secondary fermentation

(intransitive, brewing, oenology) To have secondary fermentation (fermentation occurring after the conversion of sugar to alcohol in beers and wine) take place.


stout

stout (canonical)
the malt brew stout (canonical)
stouts (plural)

From Middle English stoute, from Old French estout (“brave, fierce, proud”) (Modern French dialectal stout (“proud”)), from earlier Old French estolt (“strong”), from Frankish *stolt, *stult (“bold, proud”), from Proto-Germanic *stultaz (“bold, proud”), from Proto-Indo-European *stel- (“to put, stand”).
Cognate with Dutch stout (“stout, bold, naughty”), Low German stolt (“stately, proud”), German stolz (“proud, haughty, arrogant, stately”), Old Norse stoltr (“proud”) (Danish stolt (“proud”), Icelandic stoltur (“proud”)).
Meaning "strong in body, powerfully built" is attested from First attested in c. 1386, but has been to a large extent displaced by the euphemistic meaning "thick-bodied, fat and large," which is first recorded 1804. Original sense preserved in stout-hearted (1552).
The noun "strong, dark-brown beer" is first recorded 1677, from the adjective.

cog

Coordinate term: porter

Stout is darker, stronger and sweeter than porter beer.

(beer) A dark and strong malt brew made with toasted grain.


attenuation

en-noun

attenuation (countable and uncountable, plural attenuations)

From Middle English attenuacioun, a borrowing from Latin attenuātiō (“a diminishing”). Equivalent to attenuate + -ion.

(brewing) The proportion of sugar that is converted to ethanol by a yeast.


shiner

From Middle English schyner, equivalent to shine + -er. Compare Old English sċīnere (“one who produces deceptive appearances, magician”).

cog

Shiners are a big part of the wine business. […] Shiners are finished, bottled wines that don’t have a label or typically any other identifying feature until a vintner purchases them and then places a label on the bottles. […] They’re called shiners because they are unlabeled and have a “shiny” appearance.

2008, James Laube, “Shiners Are a Secret Part of the Wine Business”, in Wine Spectator:

(wine) A bottle of finished wine, without a label.


session

→ Japanese: セッション (sesshon)

→ Korean: 세션 (sesyeon)

→ Scottish Gaelic: seisean

From Middle English session, from Old French session, from Latin sessiō (“a sitting”), from sedeō (“sit”).

(beer) An extended period of drinking, typically consuming beer with low alcohol content.


legs

Wine enthusiasts cherish the ritual of sniffing and swirling, scrutinizing a wine’s “legs” as they sluice down the sides of the glass, before sipping and looking for a wine’s varietal characteristics.

2023 March 24, Laura Reiley, “Could nonalcoholic wine be the toast of the town?”, in The Washington Post:

(colloquial, oenology) Viscous streaks left on the inside of the glass when certain wines are swirled around before tasting.


attenuate

en-verb

attenuate (third-person singular simple present attenuates, present participle attenuating, simple past and past participle attenuated)

attenuates (present singular third-person)
attenuating (participle present)
attenuated (participle past)
attenuated (past)

From Latin attenuāre, from attenuāt-, at- = ad- (“to”) + tenuāre (“to make thin”), tenuis (“thin”).

A beer which does not attenuate to the expected level in fermentation will have more residual sugar and thus be sweeter and heavier-bodied.

2009 July–August, John Palmer, “Attenuation: Advanced Brewing”, in Brew Your Own, archived from the original on 2013-10-06:

(brewing) (of a beer) To become less dense as a result of the conversion of sugar to alcohol.


ampelography

From French ampélographie, from ampelo- (“vine”) + -graphy.

She is the American apostle of Pierre Galet, a Frenchman whose internationally recognized contribution to ampelography, or the science of classifying grape vines, rests on identifying leaf design and the appearance of a vine's growing tips.

1986 August 6, Howard G. Goldberg, “Wine Talk”, in The New York Times, →ISSN, page C18:

Scientists are just now devising a genetic test to distinguish one rootstock from another. Until they do, the only recourse is the arcane art of ampelography, in which the vines are identified by physical appearance. Like art authenticators, ampelographers practice a craft that they would have others think is a science.

1993 October 17, Arthur Lubow, “What's Killing the Grapevines of Napa?”, in The New York Times, →ISSN:

The mainstay of grapevine identification is the science of ampelography, and manuals of ampelography (Galet 1971) are the major resource for grapevine identification.

1993, Proceedings of the Eighth Australian Wine Industry Technical Conference, Volume 8, Australian Wine Research Institute, page 78:

(botany, oenology) The discipline within botany concerned with the taxonomy of cultivars in the grapevine genus, Vitis.


taut

en-adj

taut (comparative tauter, superlative tautest)

tauter (comparative)
tautest (superlative)

The adjective is derived from Middle English taught [and other forms], Early Middle English tohte, towehte (“strained, stretched; distended; tight; firm”), probably from tough, touth, touʒth, toʒt (“powerful, strong; fierce, violent; not tender, tough; hardy, resilient; steadfast, stout; difficult to do or endure”) and possibly influenced by togen, towen, past participle of ten (“to extend, stretch out; to drag, haul, pull, tow, tug”) (modern English tee (“(obsolete) to draw, lead; to draw away; to go, proceed”)), or directly from its etymon Old English tēon (“to drag, draw, pull”) (ultimately from Proto-Indo-European *dewk- (“to draw, pull”)) The word may be related to thight (“(dialectal) compact, dense; close-fitting, tight”) and tight; and is cognate with Scots tacht, taght (“taut”).
The verb is probably derived from the adjective.

nb...

toft, toght, tohte, toth, tought, touht, tout, touȝt, touʒt, towght, towht, towt, towte, toȝt, toʒte

der

Yet the 2016 Éxilé rosé from Lise et Bertrand Jousset in the Loire Valley, made mostly of gamay, was yeasty let light and lithe, while the 2016 Indigeno from Ancarani in Emilia-Romagna, made of trebbiano, was taut and earthy.

2018 March 8, Eric Asimov, “Bubbles, with joy: Pétillant Naturel’s triumphant return”, in The New York Times, New York, N.Y.: The New York Times Company, →ISSN, →OCLC, archived from the original on 2019-11-13:


fleshy

en-adj

fleshy (comparative fleshier or more fleshy, superlative fleshiest or most fleshy)

fleshier (comparative)
more fleshy (comparative)
fleshiest (superlative)
most fleshy (superlative)

bony

antonym(s) of “having considerable flesh”

From Middle English fleisshy, fleischy, fleschi, equivalent to flesh + -y. Piecewise doublet of fleischig.

a fleshy wine

(oenology) Rich and smooth, with significant body or texture.


thriller

(beverages) A sharp, usually sweetened herbal tea flavored with a fruit or berry.


chewy

chewy (comparative chewier, superlative chewiest)

chewier (comparative)
chewiest (superlative)

a chewy wine


supple

supple (comparative suppler, superlative supplest)

suppler (comparative)
supplest (superlative)

From Middle English souple, from Old French souple, soupple (“soft, lithe, yielding”), from Latin supplic-, supplex (“suppliant, submissive, kneeling”), of uncertain formation. Either from sub + plicō (“bend”) (compare complex), or from sub + plācō (“placate”). More at sub-, placate.


flinty

flinty (comparative flintier or more flinty, superlative flintiest or most flinty)

flintier (comparative)
more flinty (comparative)
flintiest (superlative)
most flinty (superlative)

LL-Q1860 (eng)-Flame, not lame-flinty.wav

(wine) Having a taste characteristic of certain white wines, especially Chablis, supposed to evoke the sensation of flint striking steel.

flintig

Having a taste characteristic of certain white wines.


SB

en-noun

SB (countable and uncountable, plural SBs)

(oenology, wine) Initialism of Sauvignon blanc.


curtains

Marangoni effect
Marangoni effect#English

(colloquial, oenology) A ring of clear liquid, forming into drops, near the top of a glass of fortified wine; the result of differential evaporation of alcohol and subsequent changes in surface tension; an example of the Marangoni effect.


tears of wine

(oenology) A ring of clear liquid, forming into drops, near the top of a glass of fortified wine; the result of differential evaporation of alcohol and subsequent changes in surface tension; an example of the Marangoni effect.


herbaceous

en-adj

herbaceous (comparative more herbaceous, superlative most herbaceous)

more herbaceous (comparative)
most herbaceous (superlative)

Borrowed from Latin herbāceus (“grassy”).


nouveau

Unadapted borrowing from French nouveau. Recognized as English in 1828. Doublet of novel.

Nouveaus are wines to be drunk, not to be sipped.

1982 February, Orange Coast Magazine, page 107:

(oenology) A wine released in the same year that the grapes were harvested to make it.


chapeau

Borrowed from Middle French chappeau. The interjection is after Modern French chapeau in similar use, originally short for chapeau bas.

(oenology) The mass of grape solids that floats on the surface during the fermentation of wine.


vegetal

vegetal (comparative more vegetal, superlative most vegetal)

more vegetal (comparative)
most vegetal (superlative)

/ˈvɛd͡ʒɨtl̩/

/ˈvɛd͡ʒɪ̈tl̩/

Borrowed from Late Latin vegetālis, from vegetō.

(wine) Having a grassy, herbaceous taste.


autolysis

From auto- (“self”) + -lysis (“breakdown”).

(wine) The decomposition of dead yeast cells in wine after fermentation.


flatness

en-noun

flatness (countable and uncountable, plural flatnesses)

From Middle English flatnesse, equivalent to flat + -ness.

(oenology) Lack of bouquet and freshness of a wine, through too much aeration or infection with film yeasts


drinkable

en-adj

drinkable (comparative more drinkable, superlative most drinkable)

more drinkable (comparative)
most drinkable (superlative)

undrinkable

antonym(s) of “of good or satisfactory quality”

From Middle English drinkable, drynkeable, equivalent to drink + -able.

(of an alcoholic beverage, especially wine) Of good or satisfactory quality.


brewer's yeast

(brewing) Any live yeast used in brewing or yeast obtained as a by-product of brewing, dried and killed, and used as nutritional yeast.

Brauhefe

yeast used in brewing or yeast obtained as a by-product of brewing, used as nutritional yeast


sulfurate

en-verb

sulfurate (third-person singular simple present sulfurates, present participle sulfurating, simple past and past participle sulfurated)

sulfurates (present singular third-person)
sulfurating (participle present)
sulfurated (participle past)
sulfurated (past)

From sulfur + -ate (verb-forming suffix).

(wine) To treat with sulfur compound (usually a sulfite).


racking

en-noun

racking (countable and uncountable, plural rackings)

(brewing) The process of clarifying, and thereby deterring further fermentation of, beer, wine or cider by draining or siphoning it from the dregs.


keeve

From Middle English kive, from Old English cȳf (“vat”), from Proto-West Germanic *kūbiju, a diminutive of Proto-Germanic *kūbaz, perhaps from Latin cūpa. Related to French cuve. Doublet of coupe, cup, and hive.

In order to avoid a great deal of trouble, and to perform the vvork more effectually, by diveſting the nevv made Cyder of vvhat pummice and other impurities remain; after ſtraining it through a hair ſieve, on its coming from the VVring, or Preſs, it is neceſſary to be provided vvith a large open vat, keeve, or clive, vvhich vvill contain a vvhole pounding, or making of Cyder; or as much as can be preſſed in one day: […]

1753, Hugh Stafford, “Sect. VI. Of Proper Vessels for Receiving the Cyder for Its Fermentation; the Vigilance, Exact Care, and Attention Required in the First Fermentation of Cyder for Making It Sweet, and as Long as It Continues in a Fermenting State.”, in A Treatise on Cyder-making, Founded on Long Practice and Experience; […], London: […] E[dward] Cave, […], →OCLC, page 48:

(brewing) A vat or tub in which the mash is made; a mash tub.


semisweet

Coordinate term: medium dry

(oenology) Containing some residual sugars that complement the acidity and other flavor components but which do not dominate.


enrobed

en-adj

enrobed (comparative more enrobed, superlative most enrobed)

more enrobed (comparative)
most enrobed (superlative)

In 2007, said Mortet, the tannins are more enrobed; grape sugars were lower (he told me he chaptalized his wines between a half and a full degree) but the skins were dark and ripe and could support more extraction.

1997, Stephen Tanzer, Stephen Tanzer's international wine cellar, page 40:

The wine seemed too tannic at the beginning, but now the tannins are more enrobed.

2001, International Wine Cellar - Issues 94-105, page 5:

This starts with the village Vosne-Romanée, which incorporates such climates as Bossières, just below the village, and the well-known Clos de Réas; the wine forms a perfect Vosne snapshot of silken fruit, truffle, forest, and enrobed tannins.

(wine) Made less astringent by combination with other flavors so as to produce a smoother, more rounded mouthfeel.


domaine

From French domaine (“zone, estate”). Doublet of domain.

Put [...] a gun to my head to name the domaine, I would blurt out la Romanée-Conti, for the spicy cassis and black cherry alone.

2016, Ian McEwan, Nutshell, Vintage, page 52:

(wine) A vineyard or wine estate, especially in France.


ESB

extra special bitter
w:extra special bitter

(beer) Initialism of extra special bitter.


open up

en-verb

open up (third-person singular simple present opens up, present participle opening up, simple past and past participle opened up)

opens up (present singular third-person)
opening up (participle present)
opened up (participle past)
opened up (past)

(intransitive, oenology) Of wine: to develop its full flavor a short time after being uncorked and poured.


FAN

en-noun

FAN (countable and uncountable, plural FANs)

(brewing) Initialism of free amino nitrogen, amino acids available for yeast metabolism.


hopback

(brewing, beer) A sealed chamber between the brewing kettle and counter-flow wort chiller, into which hops are added.


lauter

From German lauter (“pure, clear”, adjective). Began to become common in English in the 1880s.

bor

The practice in the Munich brewery made it plain that the object of the drawing off of the thick mash is to completely separate the thick mash from the lauter mash.

1905, Pure Products, volume 1, page 176:

Since the husks and coarse grits are essential for distancing grist particles from one another in the lauter mash, their diminished presence in wheat beer worts will impede the lautering process.

1992, Eric Warner, German Wheat Beer, →ISBN:

The thin lauter mash is quickly transferred to the tun, given a last thorough stirring, and allowed to settle.

2003, Gregory J. Noonan, New Brewing Lager Beer: The Most Comprehensive Book, →ISBN:

(brewing, of mash, only attributive) Clear.


lauter

en-verb

lauter (third-person singular simple present lauters, present participle lautering, simple past and past participle lautered)

lauters (present singular third-person)
lautering (participle present)
lautered (participle past)
lautered (past)

(brewing, transitive) To subject to lautering.


maderize

maderize (third-person singular simple present maderizes, present participle maderizing, simple past and past participle maderized)

maderizes (present singular third-person)
maderizing (participle present)
maderized (participle past)
maderized (past)

From French madériser, from Madeira, as the wines are oxidized.


trub

en-noun

trub (countable and uncountable, plural trubs)

Borrowed from German trüb, from Old High German truobi, from Proto-Germanic *drōbuz (English droff (“turbid, sorrowful, sad”)), cognate with Dutch droef (“sad, miserable”).

(brewing, uncountable) The layer of sediment that appears at the bottom of the fermenter after yeast has completed the bulk of the fermentation.


nonvintage

Hidalgo’s nonvintage La Gitana manzanilla, a favorite aperitif in Spain, is so delicate that an opened 500-milliliter bottle stays zippy only two days when refrigerated.

2009 January 18, Howard G. Goldberg, “The Brief Life of a Charmer”, in New York Times:

And after a manhug, hearty congratulations and two hastily poured glasses of decidedly nonvintage champagne, he said, without a hint of irony, 'Why?'

2012, Dylan Jones, Mr Jones' Rules for the Modern Man:

(wine) Not a vintage wine: not made from grapes harvested during a single year


minerality

That steely minerality and lightness of being make Chablis one of life’s underrated pleasures.

2007 September 16, S.S. Fair, “Chardonnay: An Apologia”, in New York Times:

(wine) Having characteristics associated with mineral water


charry

en-adj

charry (comparative charrier, superlative charriest)

charrier (comparative)
charriest (superlative)

(wine) Having a flavour of charred wood.


bottom fermentation

en-noun

bottom fermentation (countable and uncountable, plural bottom fermentations)

Carlton was mainly equipped to produce top-fermentation bulk beer, the old fashioned English ale. But the public taste had changed. On 27 April the brewers reported to the board that the public taste now was largely for bottom-fermentation beer or lager.

1987, Keith Dunstan, The Amber Nectar, Ringwood: Vicking O'Neil, page 90:

Bottom fermentation goes on at distinctly lower temperatures, 43 to 50 ° F/ 6– 10 ° C, takes six to ten days, and produces a milder flavor. Bottom fermentation is the standard technique in the United States.

2004, Harold McGee, chapter 13, in On Food and Cooking: The Science and Lore of the Kitchen, Scribner, →ISBN:

(brewing) A slow alcoholic fermentation process carried out at low temperatures during which the yeast sinks to the bottom of the liquid. Used in brewing lager-type beers.


blowoff

I performed several experiments to determine the effect of the blowoff method of fermentation on bitterness, protein, and higher alcohols.

1997, Al Korzonas, Homebrewing, page 347:

This blowoff method is wasteful because you lose a couple of quarts of beer, but it is the best way to reconcile the sanitation advantages of a closed fermenter with the behavior of top cropping yeast strains.

2012, Dave Miller, Dave Miller's Homebrewing Guide:

But in retrospective of his photography, there is a shot of a lone carboy perched on a table, lit by a bare bulb with a. blowoff hose curling around in a graceful arc to a round flask with settled yeast.

2019, Denny Conn, Drew Beechum, Simple Homebrewing: Great Beer, Less Work, More Fun, page 21:

I recommend the blowoff method of fermentation---non-blowoff versions of this beer have tasted harsh, astringent and too bitter.

2022, Karllo Mello, Brewer: Prepare Like an Expert:

(brewing) The removal of excess foam and carbon dioxide from the fermentation vessel during the active fermentation stage.


strawberryish

en-adj

strawberryish (comparative more strawberryish, superlative most strawberryish)

more strawberryish (comparative)
most strawberryish (superlative)


medium dry

(oenology, zythology) Between dry and medium sweetness.


unoaked

There is a reason why chèvre, a tangy goat cheese from France's Loire Valley, goes so well with crisp, unoaked sauvignon blanc from the same area.

2010 September, Chris Hoel, "Pairing Wine and Cheese: A Primer", St. Louis magazine, ISSN 1090-5723, volume 16, issue 9, page 158


ampelographer

Scientists are just now devising a genetic test to distinguish one rootstock from another. Until they do, the only recourse is the arcane art of ampelography, in which the vines are identified by physical appearance. Like art authenticators, ampelographers practice a craft that they would have others think is a science.

1993 October 17, Arthur Lubow, “What's Killing the Grapevines of Napa?”, in The New York Times, →ISSN:

Thus when sampling Verdello grapevines, the likelihood of picking up a vine that really isn't Verdello is high, and the skill of the ampelographer becomes of paramount importance. If the ampelographer mistakenly identifies one of the vines as Verdello […], the DNA profile of that grapevine will be taken to be that of Verdello; this DNA profile will then be the reference DNA for that research group's databank.

2014, Ian D'Agata, Native Wine Grapes of Italy, University of California Press, →ISBN, page 21:

(oenology) A practitioner of ampelography.


yeast-bitten

yeast-bitten (comparative more yeast-bitten, superlative most yeast-bitten)

more yeast-bitten (comparative)
most yeast-bitten (superlative)

(brewing) With the froth of the yeast having re-entered the body of the beer.


negociant

(wine) A wine merchant who purchases grapes, grape juice, or wine in bulk from vineyards, and bottles the wine for sale.


attenuative

attenuative (comparative more attenuative, superlative most attenuative)

more attenuative (comparative)
most attenuative (superlative)

(brewing) Of a yeast, capable of high attenuation, able to convert a high proportion of sugar to alcohol.


underback

LL-Q1860 (eng)-Flame, not lame-underback.wav

(brewing) A vessel that receives the wort as it flows from the mashing tub.


flighter

Uncertain, perhaps flight + -er (relational noun suffix).

Edward H[enry] Knight
w:Edward H. Knight

(brewing) A horizontal vane revolving over the surface of wort in a cooler, so as to produce a circular current in the liquor.


IBU

On a tour of the cavernous and gleaming BrewDog plant in Ellon, just north of Aberdeen, Dickie happily batted around terminology – IBU, ABV, pH, haze, present gravity, headspace oxygen – with PhD-level microbiologists working in the lab.

2016 March 24, Jon Henley, “The aggressive, outrageous, infuriating (and ingenious) rise of BrewDog”, in The Guardian, →ISSN:

International Bitterness Unit
w:International Bitterness Units

(beer) Initialism of International Bitterness Unit: a measure of the bitterness of beer


cuvier

The winery, she said, has a fermenting room – a cuvier – "that[…] is the most modern you can find today."

2014 July 19, Ian Mount, “A family feud, uncorked in Spain [print version: ‘A family feud uncorked in Spain: Clan's succession battle threatens their legacy and widely praised wine’, International New York Times, 21 July 2014, p. 16]”, in The New York Times:


whirlpooling

(brewing) A method of separating the trub from the wort, involving centrifugal force.


gruit

en-noun

gruit (countable and uncountable, plural gruits)

Borrowed from Dutch gruit. Doublet of grit.

(brewing) An herbal mixture, used in the flavouring of beer, that preceded the use of hops.


ragi

From Malay ragi (“fermenting medium, yeast”), from an Indian language such as Hindi रागी (rāgī, “finger millet”), since finger millet can be fermented. See Etymology 1.

Pound 5 kg of round ragi (yeast) and 5 pieces of thinly sliced ragi into powder. Mix ragi into cooled rice.

2005, Malaysia at Random, Didier Millet, page 30:

2010, M.J. Robert Nout, Kofi E. Aidoo, 2: Asian Fungal Fermented Food, Martin Hofrichter (volume editor), Karl Esser (editor), The Mycota, Volume X: Industrial Applications, page 49,
It is made from cooked gelatinised rice and red pulverised ragi (yeast cake or jui-piang) and fermented for up to 30 days at 25°C.

Finely ground and sifted round ragi yeast 3⁄4 tsp

2014, Florence Tan, Florence Tan: Best Nyonya Recipes, page 108:

Saccharomyces cerevisiae
Saccharomyces cerevisiae#Translingual

(cooking, brewing) A type of yeast traditionally used in winemaking, baking, and brewing, now identified as Saccharomyces cerevisiae.


blue John

(obsolete, brewing) Afterwort, partially fermented wort.


lautering

(brewing) The step or process in brewing beer which separates the mash into clear liquid wort and grain.


mashout

(brewing) The step or process, in brewing beer, of raising the mash (e.g. by adding hot water to it) to a temperature around 75 °C or 170 °F, so as to stop the enzymatic conversion of starch to fermentable sugar and make the mash and wort more fluid.


Calabrese

Calabrese (countable and uncountable, plural Calabresi)

From the Italian calabrese (“Calabrian”).

(wine) Nero d’Avola or Sangiovese, varieties of wine grapes.


mash tun

(brewing) An insulated vessel used in making the mashing process in which grains and water are mixed and heated to produce wort prior to fermentation.


tanky

en-adj

tanky (comparative tankier, superlative tankiest)

tankier (comparative)
tankiest (superlative)

(wine) Having a dank quality resulting from excessive ageing in a tank.


top fermentation

Top fermentation is usually carried out at between 64 and 77 ° F/ 18– 25 ° C and takes two to seven days, during which the yeasty foam is skimmed off several times.

(brewing) Alcoholic fermentation during which the yeast cells are carried to the top of the fermenting liquid.


maderization

Maderization turns wine brownish and gives it a flat, dull taste. Unprotected by tannins and pigments, white wines are more susceptible to maderization than red wines.

1988, Ted Meredith, Northwest wine companion, page 111:


back-sweeten

en-verb

back-sweeten (third-person singular simple present back-sweetens, present participle back-sweetening, simple past and past participle back-sweetened)

back-sweetens (present singular third-person)
back-sweetening (participle present)
back-sweetened (participle past)
back-sweetened (past)

(transitive, brewing) To sweeten (an alcoholic drink) after fermentation by adding further sugar.


polypin

(UK, brewing) A plastic version of the kind of brewery cask called a pin (equal to half a firkin), popular in homebrewing and the off-trade (deliveries for home consumption).


BMC

(US, beer) Initialism of Budweiser, Miller, Coors. (big three American macrobreweries)


calandria

Borrowed from Spanish calandria (“lark (bird); calander”), from Vulgar Latin *calandria, from Ancient Greek χαράδριος (kharádrios). First attested in 1886 in the sugar industry.

bor+

(brewing) A heating element within a brew kettle.


beerwort

From Middle English berwort, berwurt, equivalent to beer + wort. Cognate with Dutch bierwort (“beerwort”), German Bierwürze (“beerwort”).

(brewing) Wort prepared by the infusion of malt with water, intended to be converted into beer.


alpha acid

(organic chemistry, brewing) Any of a class of chemical compounds which collectively give hopped beer its characteristic bitter flavor.


penstaff

(brewing, historical) An upright plug for the drain of a mash tun.


Burtonize

en-verb

Burtonize (third-person singular simple present Burtonizes, present participle Burtonizing, simple past and past participle Burtonized)

Burtonizes (present singular third-person)
Burtonizing (participle present)
Burtonized (participle past)
Burtonized (past)

From the English town of Burton upon Trent, known for pale ales brewed from water rich in mineral salts, + -ize.

... of many thousand gallons of Burtonized water being daily pumped up from the beds, and allowed to run off without being applied to any special purpose.

[...] producing a more acid beer; adding hydrochloric or sulphuric or lactic acid simultaneously removes carbonates and "Burtonizes" the water. Acidifying wort by adding acidic malt and acidic malt extract to the copper changes buffering only [...]

1952, Journal of the Institute of Brewing, Great Britain:

It has a pale chestnut colour with a herbal, spicy and fresh tobacco aroma with rye bread malt and a powerful sulphur note: the brewing water is Burtonized. The palate is bittersweet with rich biscuit malt, [...]

2018, Roger Protz, IPA: A legend in our time, →ISBN:

(chiefly brewing) To enrich (water) with mineral salts, especially for brewing alcohol.


large format

en-noun

large format (countable and uncountable, plural large formats)

(wine) A bottle size larger than the standard 750 mL.


do you know the Bishop of Norwich

Traditionally, after a vintage port has been decanted, the decanter is passed clockwise around the table until everyone has poured some. If the decanter should stall en route, it is considered poor etiquette to ask for it directly, so one must request it in a roundabout way:
:— Do you know the Bishop of Norwich?
:— No.
:— He's a terribly good chap, but he always forgets to pass the port.

(UK, wine) Can you pass the port, please?


vintage port

vintage port (countable and uncountable, plural vintage ports)

(wine) A style of port which uses the best grapes from a single vintage, and in which the wine is typically bottled unfiltered and aged for many years before drinking.


kräusen

en-verb

kräusen (third-person singular simple present kräusens, present participle kräusening, simple past and past participle kräusened)

kräusens (present singular third-person)
kräusening (participle present)
kräusened (participle past)
kräusened (past)

From German krausen, from kraus (“curly”).

(transitive, brewing) To condition (beer) by adding fermenting wort, so as to restart fermentation and introduce fresh carbon dioxide.


sixtel

(US, beer) A keg that is one sixth of a barrel (5 1⁄6 gallons).


Chardonnayish

en-adj

Chardonnayish (comparative more Chardonnayish, superlative most Chardonnayish)

more Chardonnayish (comparative)
most Chardonnayish (superlative)

For example, it is not stretching analogy beyond utility to describe many mid-Atlantic Seyvals as Chardonnayish in character and to contrast these wines with the more Germanic wines that are often produced from Seyval Blanc in the Finger Lakes.

(rare, wine) Resembling or characteristic of Chardonnay wine.


cellarable

cellarable (comparative more cellarable, superlative most cellarable)

more cellarable (comparative)
most cellarable (superlative)

Aglianico, the variety emblematic of the region, yields austere, full-bodied reds with intense aromas of blackberries, cherries and raspberries: these wines are eminently cellarable.

2013, Wine Trails of Italy: Itineraries through the Vineyards (Michelin Green Guides), Boulogne-Billancourt: Michelin Travel Partner, →ISBN, page 397:

(wine) Capable or worthy of being stored in a cellar.


turbo yeast

en-noun

turbo yeast (countable and uncountable, plural turbo yeasts)

(brewing) A mixture of fast-acting brewer's yeast and yeast nutrients that allows the fermentation of drinks with high alcohol content.

pikahiiva

fast-acting brewer's yeast used for fermenting drinks with high alcohol content


seshy

en-adj

seshy (comparative more seshy, superlative most seshy)

more seshy (comparative)
most seshy (superlative)

From sesh + -y (“diminutive, adjective”), from session.

(beer, colloquial) Sessionable (easy-drinking, mild).


IPL

en-noun

IPL (countable and uncountable, plural IPLs)

India pale lager
India pale lager#English

(beer, countable) Initialism of India pale lager.


mashwort

From Middle English *maschworte, from Old English māxwyrt, equivalent to mash + wort.

(brewing) wort that is not separated from the grains


keelfat

From keel (“to cool”) + fat (“tub, vat”). Cognate with Dutch koelvat (“cooler, keelfat”).

(brewing) A cooler; a vat in which liquor or wort is set for cooling.


AVA

AVA (countable and uncountable, plural AVAs)

American Viticultural Area
w:American Viticultural Area

(wine) Initialism of American Viticultural Area: a designated wine grape-growing region in the United States, providing an official appellation for the mutual benefit of wineries and consumers.


Opimian

en-adj

Opimian (comparative more Opimian, superlative most Opimian)

more Opimian (comparative)
most Opimian (superlative)

From the name of the Roman consul Lucius Opimius.

(wine) Of or relating to the famous Roman vintage of 121 BC.


time of origin

en-noun

time of origin (countable and uncountable, plural times of origin)

(wine) The age or oldness of a wine; vintage.


caudilie

(oenology) A unit of how long the taste of wine lingers on the palate after swallowing or spitting it out, equivalent to one second.


ascescence

As the ascescence of wine is by far the most common, one might almost say it is the most natural disease of wine; for the vinous is naturally followed by the acetous fermentation.

1825, James Busby, A Treatise on the Culture of the Vine, and the Art of Making Wine, page 228:

[…] he affirmed that the gypsum prevented the ascescence of the wine made from the Bourre and the Aramon.

1868, The Horticulturist and Journal of Rural Art and Rural Taste, page 270:

(oenology) A sharp sweetish and sourish quality of wine, arising from the presence of acetic acid and ethyl acetate.


ascescent

en-adj

ascescent (comparative more ascescent, superlative most ascescent)

more ascescent (comparative)
most ascescent (superlative)

(oenology) Having the property of ascescence.


double-decant

en-verb

double-decant (third-person singular simple present double-decants, present participle double-decanting, simple past and past participle double-decanted)

double-decants (present singular third-person)
double-decanting (participle present)
double-decanted (participle past)
double-decanted (past)

(oenology, transitive) To decant (wine) first into a decanter and then back into the original bottle.


tooth-stainer

(oenology, informal) Any strong red wine.


sherrify

sherrify (third-person singular simple present sherrifies, present participle sherrifying, simple past and past participle sherrified)

sherrifies (present singular third-person)
sherrifying (participle present)
sherrified (participle past)
sherrified (past)

The other red sweet wines, however, have been unbalanced, very deficient in color, and apt to oxidize or sherrify at an early age.

1944, Maynard Andrew Amerine, Albert Julius Winkler, Composition and Quality of Musts and Wines of California Grapes (page 640)


NEIPA

Also listed as Vermont, East Coast, or Northeast IPAs, the typical NEIPA has a hazy appearance, ranging from bright yellow to deep bronze in color and across the board in alcohol content.

2018 March 22, Jpn Hill, “New England IPA a growing trend in Northeast”, in Utica Observer Dispatch:


off-dry

(oenology) Of (usually white) wine: having a very small amount of residual sugar, less than in a semidry wine.