Uncorked and Curious

Wine Words

This is our ever-growing glossary of wine terms:
Some were flung about in fiery debates between Koos and Octavius. Others just sneak into wine chat like uninvited dinner guests. Either way, we’re here to decant the jargon, swish it around, and serve it back in language you actually understand.

Think of this as your backstage pass to wine-speak. Just click on words that are underlined and in italics in any discussion between Koos and Octavius or in Wine Words to get the plain English.

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Click a letter below to jump straight to that section of the glossary:

Click a letter below to jump straight to that section of the glossary:

Jump to:
A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

– A –

Abruzzo

A rugged wine region on Italy’s Adriatic coast, best known for Montepulciano d’Abruzzo (red) and Trebbiano d’Abruzzo (white).

Isabella Rioja “Under‑the‑radar charm — affordable, food‑friendly wines that surprise when aged well.”

Octavius Pinot “Mountain meets sea — Montepulciano reds here are plush, approachable, and perfect for hearty fare.”

Koos Grenache “Rustic vineyards between the Apennines and the Adriatic — farmers, not fashionistas, make the wine here.”

Acidity

The natural brightness or tang in wine that makes it taste fresh and lively. Acidity balances sweetness and alcohol, and helps wine age gracefully. or as Koos would put it “What keeps your wine from tasting like syrup. It’s the zing, the snap, the freshness.”

Amarone

A bold red wine from Italy’s Veneto region made using partially dried grapes (mostly Corvina).

• Octavius Pinot : “Drying the grapes concentrates sugars and flavours, giving Amarone its rich, raisiny character and high alcohol.”
• Koos Grenache : “Wine made from raisins — and somehow it works. Big, bold, a hug in a glass.”
• Isabella Rioja : “Best enjoyed near a fireplace… or during a heated debate about who’s opening the next bottle.”

American Oak

Oak sourced mainly from the United States (often Missouri or Minnesota) used for aging wine — famous for its bold vanilla, coconut, and dill notes, especially in Rioja.

Isabella Rioja “Traditional in Rioja, still beloved for its warmth and generosity — but too much can steal the show.”

Octavius Pinot “Less tight‑grained than French oak, imparts stronger flavours — think sweet spice and vanilla.”

Koos Grenache “The loud cousin of French oak — big personality, easy to spot in Rioja reds.”

Ampelography

The botanical art of identifying grape varieties by studying their leaves, shoots, and bunches. In the 1970s, this was how you told a Chardonnay from an Auxerrois. Unfortunately, the two look so alike it’s like telling identical twins apart when one’s had a haircut.

AOC (Appellation d’Origine Contrôlée)

France’s way of saying, “This wine comes from here, and here only.” Think of it as a wine passport — strict rules on grapes, yields, and style. Octavius loves it. Koos says, “Rules? Cute.”

Aotearoa

The Māori name for New Zealand, often translated as “Land of the Long White Cloud.” In wine, it signals cool climates, pure fruit, and some of the world’s most exciting Pinot Noir and Sauvignon Blanc

Apennines

The mountain range that forms the spine of Italy, running from the north all the way down to Calabria — a key influence on many Italian wine regions.

Aroma

What you smell in the glass before taking a sip — fruit, flowers, herbs, maybe even wet gravel. Fancy folks sometimes call it “nose.” Koos just calls it “smelling the good stuff.”

Auxerrois

A French white grape that’s a dead ringer for Chardonnay in the vineyard — until you taste it. Softer acidity, rounder fruit, and a knack for sneaking into South African “Chardonnay” bottles in the 1980s. Like that cousin who borrows your clothes and convinces everyone they’re theirs.

– B –

Balance

When all the wine’s bits — acid, sugar, tannin, alcohol — play nicely together. Like a rock band that finally figured out how not to drown out the lead singer.

Balling

Balling is a South African scale that measures sugar concentration in grape juice. More sugar = more potential alcohol post-fermentation.Think of Balling like a grape’s sugar scorecard. The higher the number, the riper the grape — and the boozier the potential wine. 24 degress balling. A typical sugar level for harvesting grapes destined for bold, full-bodied red wines. At 24° Balling, the juice has enough sugar to produce higher alcohol and rich flavour — if handled carefully.

Banghoek

A wine ward which falls under the district of Stellenbosch in South Africa

Barbaresco

Another Nebbiolo-based wine from Piedmont, often seen as Barolo’s “younger sibling.”

Isabella Rioja : “Graceful, perfumed, and easier on the patience (and the wallet).”

Octavius Pinot : “Same grape as Barolo — Nebbiolo — but softer, more approachable earlier.”

Koos Grenache : “Barolo’s little brother — still serious, just quicker to charm.”

Barrel-Fermented

When grape juice is fermented directly in oak barrels instead of big stainless steel tanks. The wine not only ferments, but also soaks up the character of the wood from day one — vanilla, toast, spice, and a rounder, creamier texture. White wines like Chardonnay often get this treatment to add richness; reds may use it for complexity. Because Red wine is fermented on the skins barrel fermentation is seldom an option in small oak barreles 225 litres or 300 litres as it is to difficult to remove the skins from the barrel. Barrel fermentation is costlier and trickier to manage (you’re babysitting dozens or hundreds of tiny fermenters instead of one big vat), but when done right, it’s like cooking a stew slowly in a clay pot instead of a microwave — deeper flavour, more personality, and a touch of theatre when you lift the lid.

Barossa (Australia)

Australia’s powerhouse region for Shiraz (aka Syrah), turning out bold, ripe reds loaded with black fruit, spice, and chocolatey depth. GSM blends thrive here too — think Rhône with an Aussie accent and extra sunshine.

Barrique

A small 225‑liter oak barrel — the French standard. Adds whispers of vanilla, toast, or spice to wine. Koos uses old ones “so the wood keeps quiet.” Octavius loves new oak “because sophistication smells like toast.”

Barolo

Often called “the king of Italian wines,” Barolo is a Nebbiolo‑based red from Piedmont.

Isabella: “Patience pays. Ten years in, it’s pure poetry.”

Octavius: “High tannin, high acid, incredible aging potential — tar, roses, and truffles in the glass.”

Koos: “Translation? Give it time, or it’ll bite your tongue off.”

Basket Press

A traditional vertical press where grapes are loaded into a wooden or steel basket and pressed slowly from the top.

• Gentle, small-batch method, often used for premium wines.
• Koos: “Old-school charm — less juice, more finesse. And perfect for Instagram.”

Bâtonnage

French for “stirring the lees.” After fermentation, winemakers stir the dead yeast cells (lees) to add body and creamy texture to white wines like Chardonnay.

• Octavius: “It builds complexity and length.”
• Koos: “Basically giving your wine a lazy Sunday stir.”

Bentonite Clay

A natural clay used to fine and stabilise wine by removing proteins that might cause haze.

• Octavius: “It’s inert, effective, and vegan-friendly.”
• Koos: “Mother Nature’s filter — no drama, just clarity.”

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Burgundian Cooper

A specialist barrel-maker from Burgundy, France, renowned for producing high-quality, tight-grained oak barrels ideal for premium Chardonnay and Pinot Noir.

Koos: “Basically the Rolls-Royce of barrel makers — but for wine geeks.”

Biodynamic

Farming by lunar cycles, cow horns, and cosmic energy — part science, part mystic poetry. Koos swears by it (“the vines listen to the moon”). Octavius nods politely while checking soil pH.

Blind Tasting

Guessing the wine without seeing the label — equal parts skill and sorcery. Great for showing off or humbling your friends when you call Barolo… and it’s actually a boxed Merlot.

Body

The “weight” of wine in your mouth — light like skim milk, medium like whole milk, or full like cream. Yes, milk analogies are weirdly accurate here.

Bolgheri

A Tuscan region in Italy famous for “Super Tuscan” blends — Cabernet Sauvignon, Merlot, and Sangiovese often starring together.

Isabella: “Elegant rebels make the best wines… and the best stories.”

Octavius: “Bolgheri broke the rules — and got famous for it.”

Koos: “Basically Tuscany’s rebel child. My kind of place.”

Bordeaux

A famous wine region in southwestern France known for producing some of the world’s most prestigious red, white, and sweet wines.

Red Bordeaux wines are usually blends of grapes like Cabernet Sauvignon, Merlot, and Cabernet Franc, while white Bordeaux often includes Sauvignon Blanc and Sémillon.

The region is split by the Gironde River, giving rise to terms like left-bank (more Cabernet) and Right Bank (more Merlot).

Bordeaux is also known for its château system and the 1855 Classification, which ranked top estates — a bit like wine’s version of royalty.

Bordeaux Classification of 1855 – First to Fifth Growths

Back in 1855, when Napoleon III wanted to impress visitors at the Paris Exposition, Bordeaux’s top wines were ranked — not by taste tests, but by price and reputation. Voilà! The Classification of 1855 was born.

It divided red wines from the Médoc (plus one cheeky Graves estate, Haut-Brion) into five growths, or “Crus”, like aristocratic school grades:

• First Growths (Premier Cru): The royalty. Only 5 Châteaux made the cut — including Lafite, Latour, Margaux, Haut-Brion, and (added later) Mouton-Rothschild. These are your Rolls Royces of wine.
• Second Growths (Deuxième Cru): 14 Châteaux — just a touch below, but still serious claret clout.
• Third Growths (Troisième Cru): 14 again — the quietly confident overachievers.
• Fourth Growths (Quatrième Cru): 10 estates — reliable classics.
• Fifth Growths (Cinquième Cru): 18 Châteaux — the “you’ll thank me later” category.

Koos might say:
“All that ranking and still not a word about soul. I’ve had more emotion in a Swartland Syrah than a whole flight of Third Growths.”

Octavius would reply:
“Emotion, yes — but structure matters. The classification endures because it reflects consistency. Even if the rules are, well… a bit dusty.”

Bouquet

The smells a wine develops as it ages — leather, spice, tobacco, forest floor. Aroma grows up, gets a degree, and becomes bouquet.

Botrytis

Botrytis cinerea is a fungus — yes, the kind you’d normally panic about — but in certain vineyards, under just the right conditions, it turns into a winemaker’s fairy godmother. It shrivels the grapes, concentrating sugars and flavours. It’s responsible for some of the world’s finest sweet wines, like Sauternes. Just don’t invite it to your table grapes.

Brix

Brix is the American standard for measuring sugar in grapes. One Brix equals one gram of sugar per 100 grams of juice. Elegant, no?”

Brut Nature

Sparkling wine with no added dosage (0–3 g/L sugar). Bone-dry, racy, and pure — like drinking electricity from a crystal flute. Not for the faint-hearted.

Burgundy

Not just a wine — it’s a religion. Burgundy (or Bourgogne if you want to impress your sommelier) is the hallowed French region where Pinot Noir and Chardonnay reign supreme. Tiny vineyard plots, obsessive detail, and price tags that can induce vertigo. It’s where terroir is king, monks were the original viticulturists, and one vineyard row can be worth more than your house. Elegant, complex, often elusive — like Octavius at a braai.

Bush Vines

Low, goblet-shaped vines without trellises, often found in dry climates like the Swartland. They may look scruffy, but they produce small yields of concentrated grapes with serious intensity. Survival of the fittest, in vine form

– C –

Cabernet Franc

The quieter sibling of Cabernet Sauvignon, but no less interesting. Cabernet Franc ripens a little earlier and brings perfumed red fruit, herbal notes, and soft tannins. It’s the intellectual grape — elegant and expressive without shouting. Found in Loire reds, Bordeaux blends, and increasingly in New World cool-climate wines. Think subtlety, pencil shavings, and a touch of redcurrant wit.

Cabernet Sauvignon

The king of red grapes — bold, structured, and built to last. Born in Bordeaux (from a happy accident between Cabernet Franc and Sauvignon Blanc), it travelled the world and built an empire. Expect blackcurrant, cigar box, and tannins with teeth. If Pinot is poetry, Cabernet is classic literature in hardcover.

California Rhône Rangers (USA)

A band of California winemakers who, in the 1980s, decided Syrah, Grenache, and Mourvèdre deserved their moment in the Californian sun. They helped establish Rhône varietals in regions like Paso Robles and Santa Barbara.

Cap Management

In red wine fermentation, all the grape skins, seeds, and pulp naturally float to the top of the fermenting juice. This creates a thick layer called the cap — warm, aromatic, and bursting with colour and tannins.

Cap management is the art (and sometimes hard graft) of working that floating mass. Winemakers punch it down with paddles or poles, or pump the juice over it from below — all to keep it wet and extract the good stuff. Ignore the cap and you risk bitterness, bacterial spoilage, or dull, pale wine. Work it right, and you unlock richness, structure, and balance.

It’s like steeping tea — but with a bit more elbow grease and purple-stained boots.

Cape Blend

A proudly South African style where Pinotage must be the star (at least 30–70% of the blend). The rest is usually Bordeaux or Rhône friends. Octavius calls it “a diplomatic mission.” Koos calls it “a braai in a bottle.”

Cape Classique (MCC)

South Africa’s answer to Champagne — same traditional method, just sunnier vineyards. Expect fine bubbles, green apple, and brioche notes… and Koos insisting this is better value than anything from France.

Carbonic Maceration

A fermentation trick where whole grapes ferment from the inside out in a CO₂-rich tank. Think fruity, bubblegummy reds like Beaujolais. Koos calls it “fermenting grapes in their own little sauna.”

Carignan

Once the workhorse of bulk wine in southern France and Spain, Carignan (pronounced care-in-yen) has dusted itself off and is having a bit of a comeback — especially in the hands of rebellious winemakers like Koos. It thrives in hot, dry climates and delivers dark, spicy reds with firm tannins and vibrant acidity. When handled with care (and not just dumped in big co-ops), it can produce wines with surprising depth and a wild, earthy soul. Think of it as the scruffy underdog grape that cleans up rather well when given a chance.

Castilla y León

A vast region in northern Spain known for altitude, sunshine, and powerful reds. Not famous for Pinot Noir, but cooler pockets experiment with it — brave souls chasing elegance in a land built for boldness.

Central Otago

The world’s southernmost wine region and a Pinot paradise. Think dramatic mountains, crystal-clear lakes, scorching summers, freezing winters — and Pinot Noir that tastes like wild cherry, spice, and alpine air

Ceres Plateau

A high-altitude fruit-farming area in South Africa. Cool days, cold nights, and long ripening make it an intriguing frontier for Pinot Noir — bright, energetic, and full of red-fruit purity

Champagne (including the area)

A sparkling wine made in Champagne, a cool region northeast of Paris with chalky soils and a long history of bubble wizardry. Only wines grown and made here using the traditional method may legally be called Champagne. Classic grapes include Chardonnay, Pinot Noir, and Pinot Meunier. Famous for tiny bubbles, tension, and flavours of citrus, brioche, apple, and chalky minerality.

• Octavius Pinot : “Cool climate, chalk soils, and meticulous tradition — Pinot Noir, Chardonnay, and Pinot Meunier are the stars.”
• Koos Grenache : “Bubbles from the land that invented the party.”
• Isabella Rioja : “Don’t confuse it with any sparkling wine — Champagne is place and method.”
  (See also: [Grand Cru])

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Chardonnay

The shape-shifter of white grapes — Chardonnay is as adaptable as a winemaker’s mood board. From crisp and citrusy to creamy and oaky, it’s the grape that can wear a steel suit or lounge in a barrel-shaped armchair.

Octavius calls it “the noble white of Burgundy,” where it expresses terroir with quiet elegance — think Chablis with minerality so sharp it could slice oysters.

Koos, on the other hand, raises an eyebrow at over-oaked renditions and swears by wild ferment Chard that’s “a little hazy, a little nutty, and 100% delicious.”

Loved by sommeliers, loathed by some (“Anything But Chardonnay”), it’s a global traveller — from Meursault to Margaret River, Sonoma to Stellenbosch — and always up for reinvention.

Chablis

The steely cousin of Chardonnay — born in the northernmost part of Burgundy, Chablis makes wines so crisp and mineral they might as well come with oyster shells in the bottle.
Octavius calls it “a study in restraint.” Koos says it’s like “Chardonnay with no makeup, just raw, flinty truth.”
Most Chablis is unoaked (especially the classic stuff), and that’s the point — clean, sharp, and refreshingly honest.

Chenin Blanc (Steen)

South Africa’s workhorse white grape — makes everything from crisp, zesty whites to rich, honeyed dessert wines. In France it’s posh (Loire Valley); here it’s laid-back but world-class. Koos calls it “the Swiss army knife of grapes.”

Chevaliers du Tastevin

A historic Burgundy wine brotherhood based at Clos de Vougeot. Founded to celebrate Burgundy’s wines, promote its traditions, and hold lavish dinners with sashes, ceremonies, and a level of pomp only the French can pull off gracefully

Châteauneuf-du-Pape

A famed appellation in the Southern Rhône known for rich, full-bodied red blends (and some whites).

Isabella Rioja “Once the Pope’s wine, now every Rhône lover’s dream — earthy, powerful, and unforgettable.”

Octavius Pinot “Grenache leads the charge here, supported by up to 12 other permitted grapes — pepper, spice, and sun in every sip.”

Koos Grenache “The poster child for Rhône blends — big, bold, and usually packing more grape varieties than you can name.”

Château Lafite Rothschild

One of Bordeaux’s most aristocratic names — and often the priciest. Lafite (from Pauillac) is known for elegance, finesse, and the kind of pedigree that makes wine collectors swoon. If wine were a violin, Lafite would be a Stradivarius — whispering complexity over time.

Château Latour

Also from Pauillac, Latour is the muscular sibling — powerful, intense, and built to age like a fortress. It’s Cabernet Sauvignon-driven and unapologetically bold. If Lafite is ballet, Latour is powerlifting in a tuxedo

Château Margaux

The romantic of the bunch. From the Margaux appellation, this wine is known for its perfume, silkiness, and seductive texture. Think of Margaux as the poet laureate of the First Growths — graceful, expressive, and never shouty.

Château Haut-Brion

The only First Growth outside the Médoc — proudly sitting in Graves. Haut-Brion is a blend of power and polish, and one of the few that produces both top-tier red and white wines. It’s also the oldest estate on the list, with records dating back to the 1500s — a true trailblazer.

Château Mouton Rothschild

Originally left off the First Growth list, much to Baron Philippe’s annoyance. After a legendary lobbying campaign (and decades of persistence), Mouton was promoted in 1973. Today, it’s known not just for its wine but for its annual artist-designed labels. Rich, flamboyant, and very Rothschild.

Chianti

A classic red wine from Tuscany, built around Sangiovese.

Isabella: “Don’t confuse basic Chianti with Chianti Classico — the good stuff sings of Tuscan hills.”

Octavius: “Bright cherry fruit, savory herbs, lively acidity — Italy’s table wine elevated.”

Koos: “Rustic, food-loving, and sometimes still sold in those straw baskets.”

Chianti Classico

The historic core of Chianti, marked by the black rooster seal (Gallo Nero).

Isabella: “Hills, olives, and Sangiovese at its best — worth the upgrade.”

Octavius: “Stricter rules, lower yields, higher quality — a step up from basic Chianti.”

Koos: “The ‘OG’ Chianti — more focus, more flavour, still rustic.”

Cinsault

A grape with an identity crisis (is it a blending partner or a solo act?), Cinsault (san-so) is beloved in Provence rosé and often blends quietly behind the scenes in Rhône-style reds. But don’t underestimate it — in the right vineyard, it makes perfumed, juicy wines with soft tannins and a breezy charm. It’s also the proud parent (alongside Pinot Noir) of South Africa’s Pinotage. Koos calls it the grape that “throws a party in your glass and doesn’t forget to invite the aromatics.” Octavius prefers the term “elegantly unobtrusive.”

Claret

Octavius: “The British term for Bordeaux red wine. Once shipped by barrel to London and bottled there, ‘claret’ became shorthand for refinement — and for the Brits, a way of making French wine sound like it belonged on the cricket field.”

Koos: “Sounds fancy, but it’s just Bordeaux with a posh accent.”

Isabella: “And let’s be clear — in Bordeaux they don’t use the word at all. It’s an English invention, like warm beer.”

Clone

Genetically identical vine copies chosen for certain traits — bigger berries, earlier ripening, etc. Octavius catalogs them obsessively; Koos just calls them “family.”

Clos de Vougeot

One of Burgundy’s most famous vineyards, enclosed by ancient stone walls. It’s massive by Burgundian standards — and split among many owners — so wines vary from sublime to “educational.” Home to the Chevaliers du Tastevin.

Coastal Region (Region) South Africa

An umbrella region within the Western Cape that includes some of South Africa’s most important wine districts: Stellenbosch, Paarl, Swartland, Durbanville, Tulbagh, and others. It covers vineyards close to the Atlantic and False Bay coastlines, where ocean influence plays a key role in moderating climate. This designation means that the grapes can be sourced from anywhere is this region.

This structure mirrors the hierarchy of the Wine of Origin scheme:
Geographical Unit → Region → District → Ward → Estate / Single Vineyard.

Concrete Egg

A modern fermenter shaped like (you guessed it) an egg. The shape keeps wine gently moving, like a self-stirring pot. Koos swears it makes wines “rounder.” Octavius appreciates the symmetry.

Coonawarra

Octavius: “A famous Australian wine region in South Australia, celebrated for its unique strip of terra rossa soil — that vivid red clay over limestone that produces some of the most elegant Cabernet Sauvignon outside Bordeaux. For students of terroir, Coonawarra is practically a textbook.”

Koos: “Textbook, schmeckbook. All I know is, if the soil’s red enough to stain your boots, the Cabernet’s going to be lekker. They should just call it Red Dirt Cabernet and be done with it.”

Isabella (chiming in): “Don’t forget, Koos — Australia proved that Cabernet blends don’t need a French postcode to be world-class. Coonawarra’s Cabernets are refined, structured, and some age beautifully. Though, yes… you’ll probably need new boots.”

Constantia

Historic Cape region famous for legendary sweet wines that wowed Napoleon and European royalty. Today, Constantia still produces world-class dessert wines — and fresh Sauvignon Blancs that Koos drinks after mountain biking.

Cold Stabilisation

A process of chilling wine close to freezing to precipitate tartaric acid crystals (“wine diamonds”). Prevents them from forming later in the bottle when the wine is subjected to cold temperatures.

• Octavius: “Purely cosmetic — harmless, but customers don’t like crystals in their glass.”
• Koos: “They look like snowflakes in your Sauvignon — but try explaining that at a dinner party.”

Columella (Sadie Family Wines)

Columella is the flagship red wine of Eben Sadie, one of South Africa’s most influential winemakers. First released in 2000, it is named after the Roman agricultural writer Lucius Junius Moderatus Columella, whose texts on viticulture are still referenced today. The wine is crafted from a blend of Rhône varietals — typically Syrah, Mourvèdre, Grenache, Carignan, and Cinsault — grown in the Swartland. Sadie pioneered the use of old bush vines, minimal intervention, and traditional techniques (like foot treading and basket pressing) to produce wines that express the rugged soils of granite, schist, and koffieklip. Columella quickly became a benchmark not only for the Swartland but for South African fine wine as a whole, showing that Rhône-style blends from the Cape could rival the world’s best.

Cornas (France)

A small but mighty appellation in the northern Rhône, famed for Syrah that’s as dark, dense, and muscular as they come. Granite soils and steep slopes make for wines with raw power and rustic charm.

Corked Wine

Technical bit (don’t panic, we’ll translate):
Corked wine is caused by a compound called TCA (2,4,6-trichloroanisole, if you’re feeling brave), which usually comes from a natural cork that’s been contaminated. It doesn’t make the wine harmful, but it does make it smell and taste… well, wrong. Like wet cardboard, damp dog, or that musty cupboard at your gran’s house that no one dares open.

Plain English version:
A corked wine doesn’t mean there are bits of cork floating in your glass — that’s just clumsy opening. Real cork taint is sneakier. It kills the fruit, mutes the aroma, and replaces joy with mouldy misery. Koos would say it’s like trying to dance in gumboots — something’s holding the rhythm back.

How to tell:

• Smells like musty basement, newspaper left in the rain, or a soggy box.
• The fruit is flat or missing — like a joke with no punchline.
• No amount of swirling will bring it back.

Important note from the Prof:
TCA can be subtle. Many wines are only mildly corked, and consumers often just think they don’t like that particular bottle. If you’re ever in doubt, ask to smell a second one. A good sommelier (or even Koos after a long day) will know the difference.

Final swirl:
Cork taint affects about 1–3% of bottles with natural cork. It’s a reminder that wine is alive — and sometimes, even the best vintages can catch a cold.

Côte-Rôtie

A prestigious Northern Rhône appellation known for Syrah (often co-fermented with Viognier for lift and aroma).

Isabella: “The ‘roasted slope’ — sun-drenched but still refined.”

Octavius: “Silky, peppery Syrah with hints of violet — some of France’s most elegant reds.”

Koos: “Syrah with perfume — granite slopes, tough to farm, magic in a glass.”

Cover Crop

Plants (like mustard or clover) grown between vineyard rows to enrich soil, prevent erosion, or confuse pests. Koos likes the “wild look”; Octavius calls it “eco-chic viticulture.”

Crossing the Rubicon

In 49 BC, Julius Caesar made a fateful decision that changed the course of Roman history. Returning from his campaigns in Gaul, he led his army south toward Rome. At the border of Italy lay a small river called the Rubicon. Roman law forbade any general from crossing it with troops — doing so was seen as an act of rebellion against the Senate.

Legend has it that as Caesar stepped into the water, he uttered the words Alea Iacta Est — “the die is cast.” In other words, there could be no turning back. His march on Rome ignited a civil war, toppled the old Republic, and set the stage for the Roman Empire.

Since then, “crossing the Rubicon” has come to mean a point of no return — a decisive step that commits you to a path, no matter the consequences. For wine lovers, the name famously inspired Meerlust Rubicon, a South African Bordeaux-style red blend that marked a similar moment of no turning back in Cape winemaking history.

Cru

French for “growth” or “vineyard.” Ranges from humble village-level to Grand Cru royalty. Octavius lectures about the hierarchy; Koos mutters “too many rules, bru.”

Crusher and Destalker / Destemming

Machinery that separates grape berries from stems and lightly crushes them before pressing or fermentation. Generally the first process grapes undergo when they arrive at the cellar if they do not go to a sorting table.

• Octavius: “Destemming reduces bitter tannins and green flavours.”
• Koos: “Because nobody wants twiggy wine.”

Cultured yeast

Lab-grown yeast strains, carefully selected for traits like aroma retention, reliable fermentation, or regional expression. Some mimic wild yeast styles, others are designed for precision. Winemakers use them for control — or sometimes just for peace of mind when nature might not cooperate.

– D –

Decanting

Pouring wine into another vessel to aerate it or separate sediment. Makes young reds less grumpy and old wines less gritty. Koos calls it “wine yoga” — a good stretch before the main event.

Dégorgement

The moment of truth. After riddling, the bottle neck is frozen and the yeast sediment plug is popped out using the internal pressure of the wine. The bottle is then topped up and sealed. Goodbye sediment, hello clarity!

Demi-Sec

A sweeter style of sparkling wine (32–50 g/L sugar). Soft, fruity, and charming — great with desserts, spicy dishes, or anyone who likes Champagne but with training wheels.

Diam Corks

Engineered corks made from natural cork particles that are purified to remove cork taint (TCA) and inconsistencies.

• Allow controlled micro-oxygenation like natural cork but with guaranteed consistency.
• Widely used for premium whites and reds.
• Octavius: “Diam is cork with precision — natural feel, zero flaws.”
• Koos: “Cork with a brain. Pops like the real thing, but no nasty surprises.”

Districts (Wine of Origin Scheme South Africa)

A step down in scale from regions. Districts are defined areas within a region, typically with more specific climatic and geographic identity. They often contain wards. Examples are Stellenbosch, Paarl, Robertson, Swartland, Franschoek, Elgin, Constantia, Walker Bay.

Dosage

A small addition of sweetened wine added after disgorgement to balance acidity and adjust sweetness level. The amount of sugar determines the final style—from bone-dry to lush. It’s the seasoning step of sparkling winemaking.

Dry Farming

Growing vines without irrigation — forcing roots deep into the soil for water. Common in old Cape vineyards and parts of Europe. Koos says, “Tough vines make lekker wine.”

– E –

Élevage

The gentle “raising” of a wine from fermentation to bottling. It includes ageing in barrel or tank, racking, stirring, clarifying, and all the little decisions that shape a wine’s personality. Winemaking’s version of child-rearing

Elgin

Cool-climate Cape region, once famous for apples, now a hotspot for elegant Pinot Noir and Chardonnay. Octavius loves its finesse; Koos loves its mountain-bike trails.

Estate Wine (South Africa)

A designation for wine produced exclusively from grapes grown, vinified, matured, and bottled on a single estate. Estates must be registered and officially recognized under the WO scheme. It emphasizes provenance and estate-level control.

– F –

Fermentation

The magical part where yeast throws a wild party in your grape juice — munching on sugar and turning it into alcohol, heat, aroma, and flavour. In reds, it all happens with the skins in the mix; in whites, the skins are kicked out early. It’s where the grape becomes wine.

Fermentation Temperature

Yeast gets hot when it works. But too much heat, and you lose aromas; too cold, and the ferment sulks. Winemakers aim for a sweet spot:

• Cabernet Sauvignon likes it warmer — around 28–30°C — for robust tannins and deep colour.
• Pinot Noir prefers a gentler touch — often 22–25°C — to preserve its delicate perfume.

It’s like cooking — too fast and you scorch it, too slow and you stew it.

Fermenters

A fermenter is any container where grape juice turns into wine — in other words, where fermentation happens. This can be a stainless steel tank, a wooden barrel, a concrete egg, a plastic bin, or even an open-top cement fermenter. Different fermenters influence the wine’s flavour, texture, and style.

Fining Wine

Clarifying wine by adding substances (like bentonite or pea protein) that bind to unwanted particles and make them settle out.

• Octavius: “Think of it as tidying up the wine before bottling.”
• Koos: “Like sweeping the cellar floor — but for your glass.”

Filtration

Physically straining wine through filters to remove solids or microbes.

• Octavius: “Modern filtration is gentle and doesn’t strip flavour.”
• Koos: “No, it doesn’t ‘kill the soul of the wine’ — that’s just hipster talk.”

First Growths

In Bordeaux, “First Growth” is like getting knighted — the top tier of the 1855 Classification. These are the five elite châteaux crowned as the best of the best based on their price and reputation (not blind tasting, mind you). The official term is Premier Cru Classé, and it carries serious clout.
There are five First Growths:

1. Château Lafite Rothschild
2. Château Latour
3. Château Margaux
4. Château Haut-Brion
5. Château Mouton Rothschild (promoted later in 1973 after decades of lobbying — and a bit of Rothschild persistence).

Flavour Compounds

The chemical compounds in grapes and wine that give it aroma and taste — like berry, spice, herb, or floral notes. These develop in the vineyard and evolve during fermentation and aging. These are the things that make your wine sing.

Foudre

A giant oak cask, often holding thousands of litres. Because of their sheer size, foudres add texture and complexity without overwhelming wines with oak flavour. Think of them as gentle guardians rather than bossy barrels.

French Oak

Oak from France prized for its fine grain and subtle impact on wine.

• Adds notes of spice, vanilla, and toast without overpowering fruit.
• Octavius: “Elegant, refined, the benchmark for premium wines.”
• Koos: “Costs more than a bakkie tyre, but worth it for classy Chardonnay.”

– G –

Garnacha

The Spanish name for Grenache — a fruity, spicy red grape common in Spain the Rhône and South Africa.

Isabella: “It’s my heartbeat grape — rustic yet refined.”

Octavius: “Versatile, drought‑resistant, cornerstone of Rioja and Priorat.”

Koos: “The friendliest grape at the party — juicy, generous, and impossible not to like.”

Garnacha Monastrell (Spain)

Spain’s dynamic duo. Garnacha (Grenache) brings perfume and juiciness; Monastrell (Mourvèdre) adds muscle and spice. Together, they create bold, sun-soaked reds, especially in regions like Jumilla and Priorat.

Geographical Units

The broadest category under the Wine of Origin system. A geographical unit covers very large areas, often including multiple regions and districts. For example, the Western Cape is a geographical unit that contains most of South Africa’s vineyards.

Gigondas (France)

Southern Rhône village that’s like Châteauneuf-du-Pape’s younger, cheekier sibling. Grenache-led blends here are full of herbs, spice, and Mediterranean garrigue character — usually at friendlier prices.

Graves

gr-ahv (not “graves” like tombstones)

A historic Bordeaux wine region just south of the city, named for its gravel-rich soils. Graves produces both red wines (led by Cabernet Sauvignon and Merlot) and dry whites (notably Sauvignon Blanc and Sémillon blends). The gravel helps drain excess water, concentrating flavor and adding a subtle smoky, mineral edge to the wines.

Plainly put: If Bordeaux were a jazz band, Graves would be the saxophonist — smooth, layered, and a little smoky.

Grenache

Big-hearted and sun-loving, Grenache (or Garnacha in Spain) ripens late and brings warmth, red fruit, and generosity to the glass. It’s the backbone of many Southern Rhône blends — and increasingly the hero of its own story. High alcohol, low drama. A bit rustic, a bit wild — like Koos on a good day.

Grand Cru

A French term meaning “great growth,” used to classify top‑tier vineyards, especially in Burgundy and Champagne.

Isabella: “Great grapes, sure — but a great winemaker matters just as much.”

Octavius: “A mark of pedigree — not always perfection, but often close.”

Koos: “Fancy French for ‘expensive vineyard’ — though sometimes worth the hype.”

Granite Soils

Well-drained and heat-retentive, granite soils force vines to send roots deep into the earth. Grapes grown on granite often yield wines with firm structure, minerality, and a lean, chiselled character.

Green Harvest

Dropping unripe grape bunches mid-season to improve quality in the rest. Octavius calls it “vineyard triage.” Koos mutters, “Why waste wine?”

Grey Rot

Grey Rot is Botrytis gone rogue. Instead of blessing the grapes with honeyed magic, it just wrecks them — like rain on a braai or a corked bottle on date night. Mushy, mouldy, and thoroughly unwanted. While Noble Rot makes dessert wines divine, Grey Rot makes vineyard managers reach for the pruning shears and a stiff drink.

GSM (Grenache, Syrah, Mourvèdre)

Koos: “The holy trinity of Rhône reds — Grenache gives fruit and warmth, Syrah adds spice and muscle, and Mourvèdre brings earth and grip. Together? Magic in a bottle, mate.”

Octavius: “Indeed. A blend greater than the sum of its parts, historically anchored in the southern Rhône and now adopted globally — from Châteauneuf-du-Pape to the Cape.”

Isabella: “Think of it as a perfectly balanced band: Grenache the flamboyant lead singer, Syrah the moody guitarist, Mourvèdre the bass line holding it all together.”

Gyropalettes

Giant mechanical riddling machines that perform remuage all at once. Picture a metal crate that rotates a full cage of bottles with mathematical precision—doing in days what would take a remueur weeks. Tradition meets engineering

– H –

Hemel-en-Aarde

(Heaven and Earth) — a cool Cape region famed for Pinot Noir and Chardonnay. Heavenly views, earthly wines, and Koos probably barefoot on the beach after bottling.

Hermitage

A hill in the Northern Rhône producing some of the world’s most powerful Syrah (and a small amount of Marsanne/Roussanne whites).

Isabella: “A benchmark — Hermitage defines Northern Rhône power and grace.”

Octavius: “Structured, age-worthy, and steeped in centuries of legend.”

Koos: “Bold Syrah — dark fruit, spice, and muscle. Not for the timid.”

Hospices de Beaune

A historic charitable wine estate in Burgundy. Every year, young wines (in barrel) are auctioned at the world-famous Hospices de Beaune sale — a mix of philanthropy, theatre, bidding wars, and Burgundy fever

– I –

Ice Wine (Eiswein)

Sweet wine from grapes frozen on the vine — mostly Canada and Germany. Nature’s popsicle, with intense honey and apricot flavors. Octavius admires the purity; Koos wonders why anyone farms in that cold.

IGP / Vin de Pays

French for “country wine” — a step below AOC but with more freedom. Where rebels and experimenters (like Koos) thrive while Octavius lectures about tradition.

– J –

Jeroboam

A big bottle — usually 3 liters for sparkling wine or 5 liters for still wine (confusing, we know). Perfect for parties, weddings, or impressing your in-laws.

– K –

Kanonkop

Iconic South African estate, home to legendary Pinotage and Bordeaux blends. A name whispered with reverence by Octavius — and yelled enthusiastically by Koos at braais. Paul Sauer is the name of their iconic “Bordeaux” style red blend.

Klopper Commission

A mid-1980s official investigation into vine smuggling and mistaken grape identity in South Africa. After much paper-shuffling, vineyard-walking, and stern faces, everyone was let off with a wink. The Chardonnay stayed, the wine flowed, and the case file gathered dust.

Koffieklip (South Africa)

Literally “coffee stone,” but don’t expect espresso notes. This iron-rich soil in the Cape gives vines a tough time and wines a grippy, structured backbone. Rustic earth with a serious role in flavour.

KWV (1970s)

Back then, the KWV wasn’t just a wine co-op — it was the law. They decided what you could plant, where you could sell it, and in the case of Chardonnay, whether you could even have it. Think of them as the Winelands’ answer to the KGB: plenty of rules, plenty of files, and no time for your “creative” import plans.

– L –

Lees

Dead yeast cells left after fermentation — sounds gross, tastes amazing. Aging on lees adds creaminess and brioche notes (Champagne, Muscadet, Cape Classique and Chardonnay).

Left Bank – Bordeaux

The Left Bank of Bordeaux isn’t a political stance — it’s the western side of the Gironde River. This is Cabernet Sauvignon’s stomping ground, where the wines are powerful, structured, and built to age like a grumpy old duke. Think Médoc and Graves — serious names with even more serious tannins.

Legs (Tears)

Those streaks running down the glass after you swirl — often linked to alcohol or sugar levels. Fun to watch, but don’t overthink them. Koos calls them “wine’s stretch marks.”

Loire Valley

France’s Loire Valley is the laid-back cousin to Burgundy and Bordeaux. A long, winding river with a wine route to match, the region offers a bit of everything: crisp Sauvignon Blanc from Sancerre, age-worthy Chenin Blanc from Vouvray, and light reds from Cabernet Franc. Think castles, limestone soils, and wines with elegance rather than ego.

Lowveld

A hot, fertile region in the northeast of South Africa — good for mangoes, bananas, avocados and game reserves.

– M –

Magnum

A 1.5-liter bottle — basically two standard bottles in one. Ages wine more gracefully and looks heroic on the dinner table. Koos calls it “the perfect size for one… if you’re committed.”

Malbec

Octavius: “A Bordeaux grape that packed its bags and found true fame in Argentina. In blends it adds colour, depth, and a whiff of smoke.”

Isabella: “It makes a cameo in Bordeaux blends, yes — but in Mendoza it became a superstar. Proof that some grapes just need a change of scenery.”

Koos: “Malbec? That’s steak wine. Big, bold, and doesn’t mind if you overdo the braai.”

Malolactic Fermentation (Malo)

A second, slower fermentation — this time by bacteria, not yeast. It transforms sharp malic acid (think green apple) into soft lactic acid (think cream). In red wines, it’s almost always done. In whites like Chardonnay, it’s optional — full malo means buttery and round; no malo keeps it zippy and fresh.

Margaret River

Tucked into Australia’s wild west, Margaret River punches way above its weight.
Famous for refined Cabernet Sauvignon and textured Chardonnay, it’s a surfer’s paradise with Bordeaux ambitions.
Koos admires the minimalist winemaking and cool ocean breezes; Octavius is impressed by its polished, world-class reds.
It’s the part of Australia where terroir meets technique — with no kangaroos on the label, just serious wine in the glass.

Margaux Appellation

Margaux is the silk scarf of the Médoc — elegant, perfumed, and deceptively powerful. Nestled at the southern tip of Bordeaux’s Left Bank, it’s home to some of the most graceful Cabernet-based wines in the world. Think violets, cedar, cassis… with a backbone of aristocracy.

At the top? Château Margaux — the Beyoncé of Bordeaux First Growths. But the whole appellation oozes finesse, even from its lesser estates. If Pauillac is muscle, Margaux is ballet in a glass — though it’ll still knock you sideways if you’re not paying attention.

Marlborough- New Zealand

New Zealand’s superstar wine region — and the place that put Sauvignon Blanc on the global map with all the flair of a sheepdog in a speedboat.

Located at the top of the South Island, Marlborough is all about bright sunshine, cool nights, and wines that leap out of the glass. Think tropical fruit, lime zest, and a gooseberry punch that could wake a sleeping octopus.

Octavius admires its clean varietal precision. Koos calls it “the taste of summer with a twist of rebellion.” Either way, Marlborough’s style is unmistakable — and unapologetically fresh.

Marsanne

A white grape from the Rhône, often blended with Roussanne and Viognier.

Isabella: “Age it a bit and it shows nutty, waxy complexity — worth the wait.”

Octavius: “Rich, honeyed whites with almond and pear notes.”

Koos: “The quiet workhorse of Rhône whites — subtle but solid.”

Mash Cooler

A fancy name for a glorified grape chiller? Not quite.

Octavius Pinot 🧐:
“A mash cooler is essentially a heat-exchanger — a bit of kit winemakers use to chill freshly crushed grapes or juice right after they’ve been de-stemmed. By running the must (that’s skins, juice, and pulp) through cold plates or coils, we quickly drop the temperature. Why? To preserve delicate aromas, prevent oxidation, and keep spontaneous fermentations at bay until we’re ready.”

Koos Grenache 🍷:
“Translation? It stops your juice from cooking before the party even starts. Cool grapes = happy wine. Warm grapes? That’s when you get flabby flavours and brown juice — not lekker. Especially for crisp whites like Sauvignon Blanc or Chenin, you want that must icy cold before it hits the tank.”

In short: A mash cooler is the winemaker’s first line of defence against heat, protecting freshness and setting the stage for clean, vibrant ferments.

Martinborough

A small, serious New Zealand Pinot region with gravel soils and a Burgundian soul. Wines are savoury, structured, earthy, and built to age.

MCC (Méthode Cap Classique)

South Africa’s name for Champagne-style sparkling wine. Same traditional method, just sunnier vineyards and friendlier price tags. Koos: “Best bubbles for a braai.”

McLaren Vale (Australia)

A coastal region south of Adelaide, famous for Syrah (Shiraz) and Rhône blends. Its maritime climate adds freshness and savoury complexity, making it a stylistic counterpoint to the bigger, riper wines of Barossa.

Médoc

Médoc is the big boss of Bordeaux’s Left Bank — home to many of the 1855 Classified Growths. Cabernet Sauvignon is king here, delivering wines that are bold, structured, and built to last longer than most family feuds. Expect power, pedigree, and price tags to match.

Meerlust

Growing fine wines on the Meerlust Estate has been part of the Myburgh family tradition for eight generations, beginning in 1756. Long recognized for producing world-class wines, the Meerlust Estate is singularly rich in charm and history. A tour of the estate, situated fifteen kilometers south of Stellenbosch, reveals its graceful manor house, classical wine cellar, rose gardens, family cemetery, dovecote and bird sanctuary.

Meerlust Rubicon

A South African Bordeaux-style red blend first released in 1984 from the 1980 vintage, and now one of the Cape’s most iconic wines. The original blend: 70% Cabernet Sauvignon, 20% Merlot, and 10% Cabernet Franc (The blend changes depending on vintage conditions) — a nod to Bordeaux, but proudly Stellenbosch at heart.

Merlot

Merlot is the velvet glove of red grapes. Plush, plummy, and smooth-talking, it’s the grape that gets along with everyone — except those who only drink wines that taste like gravel. In Bordeaux, it leads on the Right Bank, where it wraps you in richness without needing to shout. — though Koos swears it’s unfairly maligned after Sideways. Used extensively in South Africa as both a single varietal or in red blends.

Méthode Traditionnelle

The Champagne-style process where bubbles form naturally inside the bottle during a second fermentation. The wine rests on its spent yeast (lees) to build flavour, then the yeast sediment is removed before corking. Time-consuming, expensive… and delicious.

Minerality

Often referred to in wine tasting by geeks and those that know. That stony, chalky character in some wines — think wet rocks or sea spray. Octavius links it to soil; Koos just says “tastes like licking a pebble… in a good way.”

Meursault

Now we’re down south in Burgundy, where Chardonnay puts on weight and reads poetry.
Meursault wines are rich, nutty, and buttery — but still elegant, not overdone.
Octavius loves the hazelnut-and-cream complexity, Koos says it’s like “a croissant in a bottle — flaky, French, and impossible to hate.”
Often aged in oak but balanced by freshness — it’s Burgundy’s idea of comfort food in wine form.

Montepulciano

A red grape variety native to central Italy, mostly grown in Abruzzo — not to be confused with Vino Nobile di Montepulciano, which is made from Sangiovese in the Tuscan town of Montepulciano.

Isabella Rioja “Think friendly, everyday reds from Abruzzo — rustic charm without the price tag of Tuscany.”

Octavius Pinot “Montepulciano d’Abruzzo gives plush, dark-fruited wines with soft tannins — approachable and versatile.”

Koos Grenache “The Italian grape everyone mispronounces and confuses with the Tuscan town — juicy and easy-drinking.”

Mourvèdre

A dark, brooding red grape with a mind of its own. Mourvèdre (a.k.a. Monastrell in Spain) likes it hot and sunny — think Mediterranean vibes. It brings bold tannins, earthy spice, and savoury meatiness to blends, especially in Rhône-style wines. On its own, it can be rustic and a bit wild — just like Koos on bottling day. A grape that demands patience, but rewards those who wait.

Mouton Rothschild Artist Labels

Since 1945, Château Mouton Rothschild has invited world-famous artists — from Picasso to Prince Charles — to design its wine labels. It’s like asking a rockstar to sign your bottle… before you drink it.

Each vintage gets its own unique artwork, turning Mouton into both a First Growth wine and a collectible gallery. The tradition was Baron Philippe’s bold move — proving that wine could be high art, and not just high society.

Some labels are surreal, some regal, some cheeky — but all are unmistakably Mouton. Even Koos admits: “That’s one label I wouldn’t spill.”
Octavius, of course, collects them alphabetically.

Muselet

The little wire cage that stops the cork from launching into orbit. Every muselet has a small twisted loop to undo by hand — six neat turns does the trick. Good for fidgeters.

Muscat de Frontignan

Muscat grape famous in South Africa for luscious sweet wines like Vin de Constance. Koos calls it “dessert in a bottle.”

– N –

Napa Valley

California’s most famous wine region — plush Cabernets, iconic Chardonnays, big price tags. Octavius reveres it; Koos mutters about “Bordeaux with a tan.”

Navarra

A northern Spanish region better known for rosé and Tempranillo, but cool, elevated spots are experimenting with Pinot Noir. A delicate grape in a land of bold flavours — not easy, but interesting.

Nebbiolo

The noble grape of Piedmont, Italy — behind Barolo and Barbaresco.

Isabella: “The heartbreak grape — tough to grow, unforgettable in the glass.

Octavius: “High tannins, high acidity, aromas of roses, tar, and truffle.”

Koos: “A wine that bites young but sings with age.”

New World

Refers to wine regions outside Europe (like South Africa, Chile, Australia, the US).

• Octavius: “Often fruit‑forward, bolder, less bound by tradition.”
• Koos: “The playground — where rules are made to be broken.”
• Isabella: “Freedom to experiment — and I do, every harvest.”

Noble Rot

Noble Rot is the friendly name for Botrytis when it behaves. Think of it as the swashbuckling rogue of wine fungi — dangerous in the wrong place, but pure gold when it strikes Sémillon or Riesling at just the right moment. Turns simple juice into liquid honey. Not to be confused with its evil twin, Grey Rot, which ruins everything.

Northern Rhône

A French wine region known for Syrah‑based reds (Hermitage, Côte‑Rôtie) and Viognier whites.

Isabella: “If Swartland had a French cousin, this would be it.”

Octavius: “Peppery Syrah and stone‑terraced vineyards — steeped in tradition.”

Koos: “Granite, grit, and killer wines — my kind of landscape.”

– O –

Olasz Riesling

Not actually Riesling, and certainly not from Germany. This Central European white grape sometimes turned up in place of Chardonnay thanks to mistaken identity. It’s like ordering Champagne and getting sparkling apple juice — tasty, but not what you came for.

Old Vines (Vieilles Vignes)

Vines 35+ years old, producing fewer but more concentrated grapes. South Africa’s Old Vine Project proudly champions these heritage vineyards — Koos calls them “wise elders.”

Old World

Refers to Europe’s historic wine regions (France, Spain, Italy, etc.).

Isabella: “I straddle both — respect for the past, but I pack a passport.”

Octavius: “Tradition, terroir, and time‑tested techniques.”

Koos: “Old World = rules, New World = fun. Guess which side I’m on?”

Opus One

Isabella: “Call it what you will, it put Napa blends on the global map. And trust me, at that winery, even the air smells expensive.”

Octavius: “The Californian grand project of Robert Mondavi and Baron Philippe de Rothschild. A Napa take on Bordeaux elegance.”

Koos: “So basically Bordeaux on a US visa — bigger, louder, and probably driving a Cadillac.”

Oregon

American cool-climate wine country, famous for fog, forests, and Pinot Noir with restraint and elegance. Serious, thoughtful wines — a bit like Burgundy with hiking boots

Oxidation

Exposure to air turning wine brownish and nutty — good in Sherry, bad in Sauvignon Blanc. Koos: “Some wines wear age well; some just sag.” When wine is exposed to too much oxygen and starts to taste dull, flat, or bruised. Think browning apples, tired flavours, and loss of charm. Pinot Noir, being delicate, really hates this.

Oxygen Exchange

The gradual transfer of oxygen into wine during aging — especially in oak barrels.

Koos: “Keeps it alive, not on life support.”

Softens tannins, integrates flavours, and aids development.

Octavius: “Controlled breathing for wine.”

– P –

Palate

Wine-speak for taste — what you sense on your tongue after the sniff. Octavius says “mid-palate complexity.” Koos says “lekker, pour more.”

Paarl

South African wine region north of Stellenbosch — full-bodied reds, historic estates. Koos loves the mountain views; Octavius lists its soil profiles.

Partial Whole-Bunch Ferment

A winemaking technique where some grapes go into the fermenter as entire clusters — stems and all. Adds spice, structure, and aromatic lift. Too much = stalky; just enough = magic.

Pauillac

A powerhouse of a place. Nestled on the Left Bank of Bordeaux, Pauillac is home to three of the five First Growths — Lafite, Latour, and Mouton Rothschild — so you know it doesn’t mess around.

The wines? Bold, structured, and built to last — like a well-aged professor or a cellar with reinforced walls. Expect lots of Cabernet Sauvignon, dark fruit, cigar box aromas, and the kind of tannins that whisper, “See you in ten years.”

Koos calls it “serious juice with a leather briefcase.” Octavius prefers “a benchmark of Bordeaux brilliance.” Either way, Pauillac sets the Left Bank standard.

pH

A measure of acidity in wine; lower pH = higher acid (think crisp), higher pH = softer, rounder.

Isabella: “Balance pH and you balance the wine — it’s chemistry with soul.”

Octavius: “Vital for stability, colour, and taste.”

Koos: “Science‑speak for why your Sauvignon makes your mouth water.”

Pea Protein

A plant-based fining agent used to clarify wine without animal products.

• Replaces traditional animal-based agents like gelatin or isinglass.
• Koos: “Vegan-friendly and farmer-approved — peas doing wine’s dirty work.”

Petit Verdot

Isabella: “A little drop gives perfume and backbone. Think of it as the high heels of Bordeaux blending — not always practical, but it changes the whole outfit.”

Octavius: “The late-ripening, dark-as-night Bordeaux variety that’s used sparingly, like seasoning in a stew. Too much and you’re chewing tannin for days.”

Koos: “Petit? Nothing petit about it. It’s like inviting a bouncer into your blend — suddenly everything stiffens up.”

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Phylloxera

Tiny root louse that nearly wiped out vineyards in the 1800s. Most vines today are grafted onto American rootstock. Koos calls them “vineyard terrorists.”

Phenolic Ripeness

The point at which grape skins, seeds, and stems are fully mature — not just sweet, but flavour-rich and soft in texture. Essential for balanced tannins and expressive wines. Or as Koos would put it “Not just sugar ripe, but flavour ripe. You wait till the skins, seeds and stems are singing — not just the juice.”

Piedmont

A major wine region in northwest Italy, home to Barolo, Barbaresco, and other Nebbiolo‑based wines.

Isabella: “From humble Dolcetto to majestic Barolo — Piedmont does it all.”

Octavius: “Foggy hills, white truffles, and Nebbiolo royalty.”

Koos: “Rustic vineyards, serious wines — Barolo and Barbaresco call this home.”

Piekenierskloof (South Africa)

A high-altitude region north of the Swartland, renowned for old-vine Grenache. The elevation brings cooler nights, balancing the intensity of sun-soaked days, resulting in elegant yet powerful wines.

Pinot Noir

A heartbreak grape if ever there was one. Thin-skinned, sensitive, and fussy about climate — but when it’s happy, it makes some of the world’s most elegant red wines. Think silk not velvet. Originally from Burgundy, Pinot Noir is the diva of the vineyard, but worth every tantrum when handled with care. The Hemel en Arde Valley and Elgin in South Africa turn out some stunning examples.

Pinotage

South Africa’s signature red grape variety — a cross between Pinot Noir and Cinsault (which was once called Hermitage, hence the name). Created in 1925 by Professor Abraham Perold, Pinotage was intended to combine the elegance of Pinot with the robustness of Cinsault. What emerged was something entirely its own.

When done right, Pinotage can produce bold, smoky, dark-fruited wines with notes of coffee, plums, and earthy spice. But it’s a tricky grape to master — known for occasionally veering into rubbery or burnt flavours if mishandled.

Koos :
“Pinotage is like a proper South African braai — smoky, intense, and not for the faint-hearted. You’ve got to treat it with guts and grace. Ferment too hot, and you’ll end up with a tyre fire. But do it right, and it’s lekker stuff — pure homegrown magic.”

Octavius :
“An intriguing varietal — equal parts potential and provocation. It may lack the pedigree of Burgundy, but it certainly doesn’t lack personality. When cultivated with care, Pinotage can stand proudly among the greats, though I do prefer it in more restrained hands… preferably with a decanter close by.”

Pinot Meunier

One of Champagne’s three classic grape varieties. Think of it as Pinot Noir’s cheery cousin—early-ripening, frost-tolerant, and full of red-fruited charm. Often used to add fruitiness and approachability to sparkling blends.

Pomerol

Pomerol is the Right Bank’s velvet revolution — no flashy classification, just outrageously good Merlot. The wines are rich, lush, and layered, often with a price tag that says “I know my worth.” If Médoc shouts, Pomerol seduces.

Port / Cape Vintage

Fortified sweet red wines from Portugal (Port) and the Cape (Cape Vintage). Raisiny, spicy, perfect for firesides — Koos pairs it with biltong; Octavius with Stilton.

Pneumatic Press

A modern horizontal press using an inflatable bladder to gently press grapes to extract the juice.

• Octavius: “Uniform, gentle, perfect for delicate whites.”
• Koos: “Squeezes grapes like a hug — not a wrestling match.”

Priorat

A rugged Spanish wine region producing intense Garnacha and Carignan reds.

Isabella: “Home turf for my favourite Grenache blends. Pure magic.”

Octavius: “Schist soils, steep slopes, and concentrated wines.”

Koos: “Big, bold reds with a wild side — just like the winemakers.”

Provence

Sun-baked, lavender-scented Provence is one of France’s oldest winegrowing regions, with vineyards stretching from the Mediterranean coast inland toward the foothills of the Alps. While it makes reds (often robust blends of Grenache, Syrah, and Mourvèdre) and whites (usually crisp and herbal Vermentino or Clairette), Provence is most famous for one thing: rosé. Nearly 90% of the region’s production is pink, and it has become the global benchmark for dry, elegant rosé. Think delicate onion-skin hues, flavours of strawberries, melon, and herbs, and a refreshing zip that tastes like summer itself. To drink Provence rosé is to drink the essence of the region: sunshine, sea breezes, and a laid-back Mediterranean rhythm in every glass.

Prugnolo Gentile

The local name for Sangiovese used in Vino Nobile di Montepulciano.

Isabella: “Different name, same soul — shows how regionality shapes a grape’s expression.”

Octavius: “Essentially Sangiovese in a different dialect — same bright cherry fruit, with Montepulciano’s unique twist.”

Koos: “Sangiovese wearing a Montepulciano hat — rustic charm intact.”

– R –

Reductive Winemaking

A style where oxygen exposure is minimised to preserve fresh, fruity aromas (common in Sauvignon Blanc). Usually an inert gas like Nitroogen or CO2 is used to fill the empty space in the tank instead of air.

• Octavius: “Protects aromatics and purity.”
• Koos: “Basically winemaking with a blanket over the wine — keep the air out.”

Regions (South African Wine Regions)

Regions are large areas within a geographical unit where climate, soil, and geography share common traits. Regions are officially demarcated and can include several districts. Example: Coastal Region, which brings together Stellenbosch, Paarl, Swartland, and other famous districts. This is the second largest classification after a geographical unit like the Western Cape.

Remuage

The slow, careful process of coaxing yeast sediment toward a bottle’s neck after ageing on lees. Traditionally done by hand with tiny twists and angle changes. It looks easy. It is not.

Remueur

The highly skilled riddler responsible for performing remuage. They twist hundreds of bottles a day with monk-like concentration and wrists of steel. Their goal: get the sediment neatly into the neck before disgorgement.

Rhône Blends

A merry mix of grapes — typically Grenache, Syrah, and Mourvèdre — hailing from France’s Rhône Valley. Think teamwork in a bottle: Grenache brings the fruit, Syrah the spice, Mourvèdre the structure. Sometimes joined by others like Carignan or Cinsault. These blends are the jam sessions of winemaking — each grape riffing off the others to create something harmonious, bold, and cellar-worthy.

Rhône Valley (Region)

A major French wine region split into Northern Rhône (Syrah, Viognier, Marsanne, Roussanne) and Southern Rhône (Grenache blends like Châteauneuf-du-Pape).

Isabella: “Where Grenache meets Syrah in every style from rustic to regal.”

Octavius: “Peppery Syrah in the north, sun-soaked blends in the south — diversity defined.”

Koos: “Granite up north, galets (big stones) down south — Rhône reds are rock stars.”

Ribera del Duero

A Spanish region famed for Tempranillo‑driven reds — bold, structured, age‑worthy.

Isabella: “When I want Spanish soul with a suit and tie — Ribera delivers.”

Octavius: “Altitude and old vines give Ribera its power and finesse.”

Koos: “Spain’s answer to Cabernet — only moodier.”

Riebeek Kasteel

One of the oldest towns in South Africa (founded in 1661), nestled in the Riebeek Valley at the edge of the Swartland. Today it’s a charming village of galleries, olive farms, and wine bars, but it’s also a hub for some of the Swartland’s most exciting wines. Many of the region’s trailblazing winemakers cut their teeth here, and it became a gathering point during the Swartland Revolution. Surrounded by rolling vineyards of Chenin, Shiraz, Grenache, and Mourvèdre — often dry-farmed bush vines — Riebeek Kasteel is both a picturesque village and a symbol of the Swartland’s shift from sleepy countryside to internationally celebrated wine region.

Riesling

Aromatic white grape ranging from bone-dry to lusciously sweet. German nobility, global traveller. Octavius calls it “noble”; Koos calls it “lekker with curry.” Also called Rhine Riesling in South Africa but different to South African Riesling.

Right Bank – Bordeaux

Cross the river to the Right Bank and things get a little softer — but no less grand. This is Merlot country, with lush, round wines that charm rather than charge. Pomerol and Saint-Émilion lead the way here, proving that elegance and richness can share a bottle.

Ribera del Duero

A prestigious wine region in northern Spain, known for bold, structured Tempranillo-based reds (locally called Tinto Fino).

• Octavius Pinot : “Higher altitude and extreme temperatures give Ribera wines power and elegance — darker, firmer than Rioja.”
• Koos Grenache : “If Rioja’s the smooth talker, Ribera’s the weightlifter — big tannins, big fruit, serious ageing potential.”
• Isabella Rioja : “My favourite Spanish showdown — Ribera’s intensity versus Rioja’s finesse. Both brilliant, utterly different.”

Rioja

Spain’s flagship wine region in the north, famed for Tempranillo-based reds and traditional oak aging.

Isabella Rioja “My namesake and my roots — a region where tradition meets innovation, from old American oak to modern French oak styles.”

Octavius Pinot “Rioja’s reds range from fresh and fruity to elegantly aged ‘Gran Reservas’ with soft vanilla and spice.”

Koos Grenache “Tempranillo heaven — big flavour, often softer than Ribera del Duero, and easier on the wallet.”

Robertson

South African wine region known for limestone soils, Chardonnay, and Cap Classique. Koos calls it “bubbly central.” Octavius agrees — reluctantly. Home to a large wine Cooperative Robertson wines.

Rosé

Neither red nor white, rosé is wine in the middle lane — made by giving red grape skins just a brief embrace with the juice before they’re whisked away. The result: wines in every shade of pink, from the faintest onion-skin blush to vivid cherry. Rosé can be made from almost any red grape variety (Grenache, Syrah, Pinotage, Cinsaut… the list goes on) and can be either a single varietal or a blend.

Style matters more than grape: most rosés are dry and refreshing, though off-dry and sweeter versions exist too. Some are delicately pale and herbal (think Provence), while others are bold, juicy, and fruit-forward (think Spain’s rosados or Pinotage rosé from the Cape).

Far from being an afterthought, rosé has become one of the fastest-growing wine categories worldwide, celebrated as the ultimate summer sip — though a well-made rosé is perfectly happy at the table year-round.

Roussanne

An aromatic Rhône white grape, often blended with Marsanne.

Isabella: “High-maintenance in the vineyard, but so worth it in the glass.”

Octavius: “Elegant floral aromas, rich texture — ages beautifully.”

Koos: “Marsanne’s fancy cousin — brings perfume to the party.”

– S –

Saignée Method

French for “bleeding,” this technique is the winemaker’s two-for-one special. While making a red wine, some juice is “bled off” early from the fermentation tank. That juice, pale pink after brief skin contact, becomes rosé. The red wine left behind gets more concentrated. It’s efficient, practical, and produces a slightly bolder style of rosé than the delicate Provençal press method. Some call it the opportunist’s rosé; others say it’s the cleverest way to have your red and drink your pink too.

Sancerre

Think of Sancerre as Sauvignon Blanc’s crisp, flinty French cousin — all green apple, gooseberry, and that racy snap of acidity that makes oysters sit up straighter. Grown on limestone hills in the Loire, it’s lean, clean, and proud of its terroir. No oak, no fluff — just clarity in a glass. And yes, they make a bit of Pinot Noir too, but it’s the white that steals the spotlight.

Sangiovese

Italy’s backbone grape — tart cherry, herbs, leather (Chianti, Brunello). Koos loves it with pizza; Octavius pairs it with philosophy.

Octavius: “Bright cherry fruit, firm tannins, and lively acidity — Italy in a glass.”

Koos: “Rustic charm with a bite — perfect for pizza or poetry.”

Isabella: “It’s versatile: humble in Chianti, majestic in Brunello, rebellious in Super Tuscans.”

Santa Barbara

A cool California coastal region producing silky, elegant Pinot Noir. Expect red fruit, spice, gentle tannins, and a laid-back California vibe with European finesse

Sassicaia

One of the original “Super Tuscans,” a Bordeaux-style blend from Bolgheri, Tuscany.

Isabella: “The rebel that started a revolution in Tuscany.”

Octavius: “Cabernet Sauvignon meets Tuscan sun — structured and iconic.”

Koos: “Italy’s answer to Bordeaux — only tastier.”

Sauvignon Blanc

Zesty, grassy, and as crisp as freshly ironed linen. Born in the Loire Valley and thriving in places like Marlborough, New Zealand and South Africa, this white grape is known for its punchy acidity and flavours ranging from lime and gooseberry to passionfruit and bell pepper. Sauvignon Blanc doesn’t whisper — it sings. Best served chilled with seafood or sass.

Saint-Émilion

Saint-Émilion is medieval charm bottled. Cobblestone streets, ancient churches — and Merlot-driven reds that are plush yet poised. It has its own (somewhat confusing) classification system, but don’t worry — the wines tend to speak for themselves. Loudly and with ripe plum accents.

Sauternes

Sauternes is Bordeaux’s golden child — quite literally. A sweet wine made from Sémillon grapes kissed by Botrytis (noble rot, if you please), it’s honeyed, rich, and surprisingly long-lived. Think apricots, marmalade, and the kind of decadence that deserves a blue cheese or a royal occasion.

Schist Soils

Layered, flaky rock that retains heat and drives ripening. Vines grown on schist often yield bold, spicy wines with intensity and depth — Grenache, in particular, thrives here. Crunchy underfoot, powerful in the glass.

Sémillon

Sémillon is the quiet genius of white grapes. Understated in youth, but capable of aging into honeyed, nutty magnificence — especially when it catches noble rot and heads into dessert wine territory. In Bordeaux, it teams up with Sauvignon Blanc for dry whites and those golden, sweet wonders like Sauternes. Think of it as the introvert that steals the show at the tasting. Top white blends in South Africa often blend Sémillon and Sauvignon Blanc.

Shared Cellar Facility

A shared winery space where multiple winemakers can crush grapes, ferment, and store their wines — without owning their own equipment.

Simonsig Wine Estate

A pioneering Stellenbosch winery and the birthplace of South Africa’s first Cap Classique, Simonsig Kaapse Vonkel, released in 1971. They helped kick-start the country’s quality traditional-method sparkling category — and still make top examples today.

Single Vineyards – Wine of Origin South Africa

A special category for wines from a registered single vineyard. These sites are legally limited to 6 hectares or less, ensuring that “single vineyard” really does mean a tightly defined piece of land with distinctive character.

Soil Auger

A tool for sampling soil profiles in vineyards — basically a giant corkscrew for dirt.

Sonoma

California cool, but with a vineyard map so diverse it makes a wine nerd dizzy.
Sonoma spans foggy coastlines, warm valleys, and everything in between — home to Pinot Noir, Chardonnay, Zinfandel, and bold Cabernets.
Koos loves the “hands-off, indie vibe” of its natural winemakers; Octavius nods respectfully at the Burgundian finesse of Russian River Pinot.
It’s Napa’s laid-back sibling — less bling, more balance.

Sonoma Coast

One of California’s coolest (literally) Pinot areas — foggy mornings, breezy afternoons, and beautifully layered wines. Bright fruit + savoury complexity = very sought after

Sorting Table

A glorified conveyor belt where grapes go to be judged. After harvest, the bunches are laid out on the sorting table so winemakers (or very picky interns) can pluck out anything that doesn’t belong — underripe grapes, leaves, bits of vine, or the occasional stowaway spider. It’s quality control before the grapes hit the crusher. Some estates do it in the vineyard, others in the cellar. Either way, it’s the first step in turning potential into purity — one grape at a time.

Solera System

Fractional blending method for Sherry and some Cape fortified wines — older wine continuously refreshed with younger. Koos: “infinite topping up.” Octavius: “perpetual harmony.”

Sommelier

Wine pro who curates, serves, and schools you on wine lists. Octavius relishes their knowledge; Koos bets he can stump them with a blind Pinotage.

Southern Rhône (Region)

The sun-drenched half of the Rhône Valley, famous for Grenache-based blends like Châteauneuf-du-Pape.

Isabella: “Home of some of France’s most inviting reds — rustic yet regal.”

Octavius: “Warmer climate, rounder wines — Grenache, Syrah, and Mourvèdre lead the way.”

Koos: “Bush vines, big stones, and bold blends — this is Rhône with muscle.”

Stabilising Wine

Ensuring wine won’t form crystals, haze, or off-flavours in bottle by cold or protein stabilisation.

Koos: “Stops surprises when the bottle’s opened.”

Octavius: “Peace of mind for winemakers and drinkers alike.”

Stellenbosch

South Africa’s wine heartland — rolling hills, Bordeaux blends, Cape Dutch gables. Octavius lectures on terroir; Koos points to the braai spots in the mountains. Home to Cabernet Sauvignon, Chardonnay and some feisty Sauvignon blancs. South Africa’s Napa and Bordeaux.

Sugars

The natural sugars (glucose and fructose) in grapes that yeast converts into alcohol during fermentation. More sugar means more alcohol — or more sweetness if fermentation is stopped early.

Super Tuscans

Modern Tuscan blends that break traditional DOC rules, often mixing Sangiovese with Bordeaux grapes (Cabernet, Merlot).

Isabella: “Proof that blending tradition and innovation can make magic.”
(See also: [Bolgheri], [Tuscan Reds])

Octavius: “Rule-breakers turned icons — wines like Sassicaia and Tignanello redefined Tuscany.”

Koos: “Fancy rebels — the kind Italians make when they’re tired of their own rules.”

Sur Lie

French for “on the lees” — aging wine on yeast sediment to add texture and flavour. Koos: “Fancy way of saying don’t clean up too fast.”

Syrah / Shiraz

Same grape, two personalities. Syrah is the name used in France’s Rhône Valley — all about spice, black olives, and restraint. Shiraz is the bolder Aussie version: think barbecue smoke, ripe plums, and a bit of swagger. Call it Syrah when it’s brooding and complex. Shiraz when it’s ready to party. Both are used in South Africa which does cause some confusion. If you like it call it what you want.

Swartland

A rugged wine region in South Africa known for its wild, low-intervention winemaking — and for producing many rule-breaking rockstar winemakers. This is where Koos Grenache lives out his passion.

Swartland Revolution

The Swartland Revolution was less an event and more a movement that reshaped the South African wine industry in the late 2000s and early 2010s. A group of young, independent winemakers — including Eben Sadie, Adi Badenhorst, Chris and Andrea Mullineux, and others — began crafting wines in the Swartland from old, dry-farmed bush vines. They championed Rhône varietals, Chenin Blanc, and Mediterranean styles over the heavily oaked, internationalised wines popular at the time. The annual Swartland Revolution festival (2010–2015) brought global sommeliers, journalists, and wine lovers to this once-overlooked region north of Cape Town. The result was a seismic shift in South African wine’s reputation: Swartland became synonymous with authenticity, innovation, and terroir-driven winemaking. Today, the Revolution is remembered as the spark that put South Africa on the modern fine wine map.

Swartland Rhône Blend (South Africa)

Inspired by the Rhône’s GSM blends, but made under the fierce Cape sun. Grenache, Syrah, and Mourvèdre lead the way, often joined by Cinsault, Carignan, or Tinta Barocca. Born from bush vines, dry farming, and rebellious winemakers who sparked the Swartland Revolution.

Swaziland

Today called Eswatini, this tiny kingdom was a handy halfway house for certain “botanical acquisitions” in the 1970s and ’80s. Smuggled Chardonnay cuttings could be planted in nurseries here, multiply quietly, and then hop over the border into South Africa under a cover of dust and oranges.

– T –

Tank-Fermented Sparkling Wine

Sparkling wine made using the Charmat method, where the second fermentation (where bubbles form) happens in a pressurised tank, not in each bottle. Faster, fruitier, and more affordable. Think Prosecco-style: juicy, floral, friendly bubbles. Koos would say you could add orange juice to this.

Tannins

Naturally occurring compounds found in grape skins, seeds, and stems. Tannins give red wines their structure and dry, grippy feel. They help wine age well and add complexity

Tempranillo

Spain’s noble red grape (Rioja) — savoury cherry, tobacco, leather. Koos pairs it with tapas; Octavius with a lecture on oak aging.

Tempranillo

Spain’s signature red grape, backbone of Rioja and Ribera del Duero.

Isabella: “Tempranillo means ‘little early one’ — ripens early, but its wines last forever.”

Octavius: “Red fruit, leather, and spice — elegant yet robust.”

Koos: “The quiet powerhouse — ages like a champ.”

Terroir

A French term referring to the environmental factors — soil, climate, aspect (This can refer to the slope, elevation, whether the vineyard faces north, south, east or west — and anything else that influence the character of a wine. It’s the “sense of place” in your glass.

Thiols

Sulphur-containing compounds that give wines like Sauvignon Blanc their tropical and grassy aromas (think passionfruit, gooseberry, cut grass).

• Octavius: “Key to aromatic whites.”
• Koos: “The secret behind why your wine smells like a summer picnic.”

Tight-Grained Barrels

Barrels made from oak with closely spaced growth rings, allowing slower oxygen transfer and more subtle oak flavour. See also French oak.

Koos: “The difference between whispering spice and shouting vanilla.”

Octavius: “Refinement and longevity.”

Tignanello

Another groundbreaking Super Tuscan, blending Sangiovese with Bordeaux varieties.

Isabella: “The wine that showed rules were made to be broken — deliciously.”

Octavius: “Chianti gone couture — refined and collectible.”

Koos: “A Tuscan classic with a modern twist.”

Tinto Fino

The local name for Tempranillo in Ribera del Duero, Spain — same grape, slightly different personality.

Isabella Rioja “Names may change, but the soul stays Spanish — Tinto Fino is Ribera’s signature voice.”

Octavius Pinot “Tempranillo by another name — smaller berries, thicker skins, giving Ribera wines darker colour and firmer tannins.”

Koos Grenache “Tempranillo’s Ribera alter‑ego — rustic, bolder, more brooding than Rioja’s version.”

Trebbiano d’Abruzzo

A white wine (and grape variety) from Italy’s Abruzzo region — fresh, light, and widely planted but often underrated.

Isabella Rioja “When made by serious producers, it surprises with elegance and age‑worthiness — far beyond its humble reputation.”

Octavius Pinot “Crisp, citrus‑driven, with almond notes — everyday Italian white at its best when handled with care.”

Koos Grenache “Simple, refreshing, and perfect for that seafood pasta on the coast.”

Travelling Winemaker

A winemaker who works harvests across different hemispheres and countries, chasing vintages year‑round.

Isabella: “Guilty as charged. It’s the best way to learn — and never get bored.”

Octavius: “A modern phenomenon — broadens perspective, spreads innovation.”

Koos: “Basically a winemaking nomad — lives out of a suitcase and a barrel.”

Tuscany

A famed Italian wine region known for rolling hills, olive groves, and Sangiovese‑based reds.

Isabella: “From humble trattoria wines to Super Tuscans, Tuscany shows every side of Italy’s heart.”

Octavius: “Chianti, Brunello, Vino Nobile — Tuscany is the soul of Italian wine.”

Koos: “Rustic romance — sunshine, cypress trees, and wine that tastes like both.”

Tuscan Reds

Red wines from Tuscany, dominated by Sangiovese (Chianti, Brunello) but also home to “Super Tuscans” with Bordeaux grapes.

Isabella: “The wines that taught me patience… and how to argue with an Italian.”

Octavius: “Elegant acidity, earthy cherry flavours, age‑worthy finesse.”

Koos: “Rustic charm with Italian swagger.”

– V –

Varietal

A wine made mostly from one single grape variety — the star of the show — and labelled as such. If it says Merlot, Shiraz, or Chardonnay on the bottle, at least 85% (in most countries) of what’s inside should come from that grape. The rest can be a small supporting cast, adding balance or flavour depth. In the New World, “varietal” is also used as shorthand for the grape variety itself (as in “Cabernet Sauvignon is my favourite varietal”), while in Europe they’re more likely to name the place (Bordeaux, Chianti) and keep you guessing about the grape mix.
Think of it like a solo music act — one artist gets top billing, but there’s always a drummer in the background making it work.

Vin de Constance

South Africa’s legendary dessert wine — adored by Napoleon and Jane Austen. Rich, golden Muscat with centuries of Cape history in every sip.

Vino Nobile di Montepulciano

A Tuscan red made primarily from Sangiovese (locally Prugnolo Gentile).

Isabella: “Rustic and refined all at once — a hidden gem.”

Octavius: “Elegant, softer than Brunello but still distinctly Tuscan.”

Koos: “The underrated Tuscan — less fame, big flavour.”

Vintage

The year grapes were harvested. Some vintages are rock stars, others… meh. Octavius studies weather charts; Koos remembers if it rained at braai season. Great South African vintages to impress your friends with; mention 2009, 2015, 2017 and 2021.

Viognier

A lush, aromatic white grape from the Rhône. Also grown in South Africa

Isabella: “Tricky to grow, but magical when done right — exotic and elegant.”

Octavius: “Peach, apricot, floral aromas — often co-fermented with Syrah for lift.”

Koos: “The Rhône’s perfume bomb — big on fruit, big on charm.”

Volatile Acidity (VA)

A wine fault producing vinegar-like aromas. A whisper can add complexity; too much and it’s salad dressing.

Vouvray

Vouvray is Chenin Blanc’s shapeshifting stage — from bone-dry to lusciously sweet, often with a whiff of wool and honey. It’s Loire Valley magic bottled by winemakers who let the vintage decide the mood. One year, it’s zesty and steely; the next, it’s dripping with golden richness. Still, sparkling, off-dry — Vouvray doesn’t like to be pinned down, and that’s exactly why it’s brilliant.

– W –

Walker Bay

A coastal South African region near Hermanus, cooled by the Atlantic. Produces refined Pinot Noir with purity, perfume, and wonderful texture.

Wards

Wards are smaller areas within districts that have unique terroirs—distinctive soils, slopes, or microclimates. They are meant to highlight very specific differences. Examples within Stellenbosch include:

Devon Valley Ward – a sheltered valley making rich, full-bodied reds and Chenin Blancs.

Polkadraai Hills Ward – known for granite soils and elegant red wines.

Simonsberg-Stellenbosch Ward – centered around the Simonsberg mountain, producing structured reds.

Washington State (USA)

One of America’s rising Rhône stars. Regions like Walla Walla and Columbia Valley produce Syrah, Grenache, and blends marked by bold fruit, savoury spice, and freshness thanks to cool nights and volcanic soils.USA’s dark horse: mostly known for Cabernet and Syrah, but cooler pockets like the Columbia Gorge turn out fresh, structured Pinot Noir. Still niche — but promising.

Western Cape (Geographical Unit)- South Africa

The largest and most significant geographical unit. It includes almost all of South Africa’s major winegrowing regions: Stellenbosch, Paarl, Swartland, Walker Bay, Robertson, and others. Without Western Cape, South African wine would be almost unimaginable.

Welgemeend

Billie Hofmeyer the owner at the time is crediated with releasing the first “Bordeaux Style” red blend commercially onto the South African market from the 1979 vintage.

Wellington (South Africa)

Hot, dry, and rugged, this region is quietly building a name for Rhône-style reds. With decomposed granite and schist soils, Wellington produces structured, concentrated wines that age beautifully.

Whole Bunch Pressing

A gentle technique where entire grape bunches — stems and all — are pressed without crushing. Common with whites like Chardonnay or Chenin Blanc. It keeps things fresh, clean, and classy. Less juice, more finesse. Think of it as the yoga of winemaking — lots of breath, no bruising.

Willamette Valley

Oregon’s Pinot heartland. Cool, misty, and deeply terroir-driven. The wines are elegant, earthy, red-fruited, and often compared to Burgundy (without the Burgundy prices)

Wine of Origin (WO)

South Africa’s system for guaranteeing where a wine’s grapes come from — down to the farm, ward, district, or region. If it says Stellenbosch on the label, it’s genuinely from Stellenbosch. Think of it as the country’s official “wine GPS.”

(Link this entry to the blog post for the full deep dive.)Octavius loves the precision; Koos says, “Lekker, now pass the bottle.”

Wine of Origin Stellenbosch (District)

A prestigious district within the Coastal Region, Stellenbosch is the heart of South Africa’s fine wine industry. Known for Cabernet Sauvignon, Bordeaux-style blends, and increasingly premium Chardonnay and Chenin Blanc, it is also home to many wards with distinctive terroirs.

Wild Yeast

Fermentation using the natural yeasts already present on grape skins, winery surfaces, or floating through the air — instead of adding commercial yeast.

It’s unpredictable, sometimes slower, but many winemakers believe wild yeast adds more complexity, character, and a true sense of place to the wine. Of course, it also takes guts — and a bit of faith in nature.

– Y –

Yield

Amount of grapes harvested per hectare. Lower yields often mean higher quality. Koos: “Less grapes, more flavour.” Octavius: “Data confirms this.”

– Z –

Zinfandel

Zinfandel is the party animal of red grapes — loud, juicy, and occasionally over the top.
Octavius describes it as “a heritage variety with Croatian roots and Californian swagger.” Koos just calls it “jam in a leather jacket.”

Often mistaken for a lightweight because of its infamous rosé cousin White Zinfandel (don’t get Koos started…), real Zinfandel is full-bodied, ripe with blackberries, spice, and sunbaked earth.

It’s a grape that ferments fast, ripens unevenly, and sometimes clocks in at 15%+ alcohol — but that’s part of its charm.
A bit wild, a bit rustic, and full of character — just like the winemakers who love it.