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The glossary of wine terms lists the definitions of many general terms used within the wine industry. For terms specific to viticulture, winemaking, grape varieties, and wine tasting, see the topic specific list in the "''See also''" section below. ==A== ;Abboccato : An Italian term used to describe full-bodied wines with medium-level sweetness ;ABC : Acronym for "Anything but Chardonnay" or "Anything but Cabernet". A term conceived by Bonny Doon's Randall Grahm to denote wine drinkers' interest in grape varieties.〔Dixon, Rachel; Carter, Kate and Holmes, Rachel (14 August 2008). ("''Is it time to drink chardonnay again?''" ). ''The Guardian''. Retrieved 30 December 2011.〕 ;Abfüllung (Erzeugerabfüllung) : Bottled by the proprietor. Will be on the label followed by relevant information concerning the bottler. ;ABV : Abbreviation of alcohol by volume, generally listed on a wine label.〔("''How many units is my drink?''" ). BBC News. 9 December 2003. Retrieved 30 December 2011.〕 ;AC : Abbreviation for "Agricultural Cooperative" on Greek wine labels and for ''Adega Cooperativa'' on Portuguese labels. ;Acescence : Wine with a sharp, sweet-and-sour tang can be described as having acescence. The acescence characteristics frequently recalls a vinegary smell. ;Adamado : Portuguese term for a medium-sweet wine ;Adega : Portuguese wine term for a winery or wine cellar. ;Almacenista : Spanish term for a Sherry producers who ferments and matures the wine before selling it to a merchant ;Altar wine : The wine used by the Catholic Church in celebrations of the Eucharist. ; Alte Reben : German term for old vine ; Amabile : Italian term for a medium-sweet wine ;AOC : Abbreviation for Appellation d'Origine Contrôlée, ((英語: Appellation of controlled origin)), as specified under French law. The AOC laws specify and delimit the geography from which a particular wine (or other food product) may originate and methods by which it may be made. The regulations are administered by the ''Institut National des Appellations d'Origine'' (INAO). ;A.P. number : Abbreviation for ''Amtliche Prüfungsnummer'', the official testing number displayed on a German wine label that shows that the wine was tasted and passed government quality control standards. ;ATTTB : Abbreviation for the Alcohol and Tobacco Tax and Trade Bureau, a United States government agency that is primarily responsible for the regulation of wines sold and produced in the United States. ;Amontillado : Best described as a matured Fino. After the flor dies, the yeast sinks to the bottom of the wine and is no longer able to protect the Sherry from oxidation. The now unprotected Sherry begins to take on a rich and deep nutty flavor, and can now be described as Amontillado. ;Anbaugebiet : A German wine region. Anbaugebiet are further divided into ''bereiche'' or districts. ; Annata : Italian term for a vintage ;Aperitif : A wine that is either drunk by itself (i.e. without food) or before a meal in order to stimulate the appetite. ;Appellation : A geographically delineated wine region. ;Aromatic : A wine with very noticeable and distinctive aromas ;Ausbruch : Austrian term originally referring to the ''aszú'' production method of mixing grapes affected by noble rot with a fermenting base wine. Today a Prädikat in Austria, intermediate between Beerenauslese and Trockenbeerenauslese. ;Auslese : German for "select harvest", a Prädikat in Germany and Austria. ;Azienda vinicola : Italian term for an estate that makes wine from both its own vineyards and from purchased grapes ;Azienda agricola : Italian term for a winery that only produces wine from its own estate vineyards 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Glossary of wine terms」の詳細全文を読む スポンサード リンク
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