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Decant: To pour wine from the original bottle to a glass carafe or other container. Will assist in breathing or aeration of the wine, and separating any deposits that an aged wine might have in the bottom of the bottle.
Declining: Past it's best and getting worse.
Definition: A wine with good definition is clean, with a correct balance of acidity, tannin and fruit and a positive expression of varietal character.
Delicate: Not obvious, subtle, light, also elegant.
Depth: Refers to a wines depth of flavour.
Dessert Wines: Special wines that tend to have higher alcoholic content of 14% to 20% by volume. Can be either sweet or dry.
Dilute: Watery taste from overproduced grapes or rain at harvest.
Dirty: Unclean, unpleasant smells and flavours.
Dosage: The sweetener added to bottles of sparkling wine or Champagne after disgorging of the sediment accumulated during secondary fermentation in the bottle.
Dry: Refers to the absence of sweetness. The degree of dryness is determined by the proportion of total grape sugar converted to alcohol.
Dry-fermented: Wine that is fermented until it is dry, meaning that all the sugar is converted to alcohol and carbon dioxide during the fermentation process.
Drying: Well past it's peak and losing fruit quickly.
Eiswein or Ice Wine: Is made from grapes pressed when frozen. The ice rises to the top of the vat and is scraped. The remaining concentrated juice produces a wine with a unique balance of sweetness, acidity and extract.
Elemental Sulphur: A chemical used to dust vineyards as a control for powdery mildew.
Enologist or Enology: One who studies wine and winemaking.
Estate Bottled: These words indicate that the wine was produced and bottled on a property controlled by the winery and no portion of production was done away from the property.
Ethyl Alcohol: In wine, a colourless flammable liquid.
Expressive: A wine that expresses true varietal character.
Extract: Sugar-free soluble solids that give body to wine.
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