Wines Words

A concise dictionary of wine-related terms for enthusiasts and lovers of all things enological

O.I.V.

Office International de la Vigne et du Vin (International Bureau of Grapevines and Wine) An intergovernmental agency that addresses technical, scientific and economic issues related to grapevine cultivation and wine production.

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  • O.I.V.

    Office International de la Vigne et du Vin (International Bureau of Grapevines and Wine) An intergovernmental agency that addresses technical, scientific and economic issues related to grapevine cultivation and wine production.

  • Odor

    Perceived directly by the nose, as opposed to flavors detected through the mouth, there are a wide variety of odors that can appear in wine, including everything from fruits and flowers to spices, herbs, and roasted or gamy notes.

  • Oenology

    A science that studies wine, the physical, chemical and biological processes involved in making and storing it, as well as the agronomic factors that contribute to the winemaking process.

  • Oidium

    Also known as powdery mildew, this disease appears as a grayish tint on the leaves and fruit and dehydrates the grapes. Can be treated with sulphur.

  • Open

    Said of a wine that is ready to drink, in which the aromas have been released.

  • Orbicular

    The circular shape of leaf blades.

  • Organic (Wine)

    An organic wine is made from grapes and vines that have not been treated with synthetic products, chemical fertilizers and weedkillers. In terms of winemaking, only the use of organic raw materials is authorized, the maximum authorized doses of sulphites are reduced. Organic certification does not prohibit inputs. It allows products of natural and organic origin to protect the plant from disease.

  • Organoleptic

    Designates the qualities or properties perceived by the senses when tasting a wine, such as color, odor and taste.

  • Oxidation

    The result of contact between wine and the oxygen in air. Oxidation is undesirable in white wines as it denatures their aromatic components before fermentation. When it is excessive, it changes the color of the wine, introducing orange hues in red wines and brown hues in white wines, as well as the bouquet, adding rancid notes of wax polish and Madeira. However, oxidation is desirable in the production of Vins Doux Naturels and imparts sought-after aromas of hazelnut, nuts and fruit preserves.