| Glycerol |
| Product of alcoholic fermentation. Has an apparent sweetening effect on even dry wines and also gives them a slightly oily, mouth-filling character. |
| Graft |
| To splice a varietal vine to the rootstock of another type, usually one resistant to particular pests or diseases. |
| Gravity-flow |
| Winemakers prefer to rely on the natural force of gravity in the winemaking process to avoid the use of pumping. For example, in the process of racking, the undesirable solids in the wine (lees) fall to the bottom of the tank by force of gravity. The clea |
| Green |
| Usually unripe, tannic and hard; sometimes simply too young. |
| Grip |
| Firm on palate and in finish. Acid, tannin, alcohol are contributors. Often not a positive term. |
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