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Wine Glossary: G


While tasting wine across Washington state, here are some terms you may come across:

Gamay - Red grape of Beaujolais that is best known for producing fruity, light to medium-bodied wines, that are low in alcohol and very refreshing. Gamay is also grown successfully in California, and the Loire Valley of France. Generally speaking these wines are best consumed young.

Garnacha - Spanish term for the Grenache red wine grape.

Gewurztraminer - A perfumed, pungent, spicy and flamboyant white grape best-known in Alsace, France that produces semisweet to dry wines. Also grown in California, New York, Germany, Eastern Europe, Australia, and New Zealand.

Glycerol - An alcohol formed during fermentation said to add sweetness and roundness to a wine.

Graceful - Describes a wine that is pleasingly harmonious in very subtle ways.

Grapey - A distinct impression of the flavors and aromas associated with fresh table grapes.

Grappa - An Italian spirit, dry and high in alcohol, that it is typically consumed after dinner.

Grassy - Refers to the pleasant, herbaceous aromas and flavors reminiscent of newly cut spring grasses, that specifically describe the overall character of Sauvignon Blanc. British or European tasters sometimes use the word 'gooseberry' to describe this flavor.

Green - A wine made from and tasting of unripe grapes, with a tartness on the tongue.

Grip - A pleasing firmness of texture, and structure, usually from tannin, which helps give definition to wines such as Cabernet and Port.










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