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Oak |
The preferred wood in which to age wine. This
wood adds flavors and tannins to the wine. |
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Oeil de Perdrix |
Literally translated from French as partridge
eye, this term is used to describe the color of
a pale rosé wine. |
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Oenology |
The sciene of making wine. |
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Off-Dry |
Almost dry, with a subtle hint of sweetness. |
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Oloroso |
A style of Sherry that is not affected or
influenced by flor. Oloros are exposed to oxygen
to give it a dark color and nutty flavors. It is
heavily fortified with grape spirits until it
reaches an abv of 18% to 20%. |
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Organic |
Organic grapes are known as grapes that are
produced without chemical pesticides or
fertilizers. Organically produced wines are made
without added sulfites. It is illegal to use the
term organic wine on a wine label. |
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Oxidation |
Over-exposure to air, which causes chemical
changes in a wine. Often imbues a stale smell
and taste, takes on a woody Sherry flavor and
gives the wine a brownish tint. |
