VALDIGUIE A minor red-wine grape widely grown in the Languedoc-Roussillon region of southern France. Used for body in the high alcohol vin de table red wine blends of the Midi. Also known as Napa Gamay.
Vanilla A scent associated with oak aging.
VELTLINER See Gruener Veltliner.
Velvety Especially smooth and rich in texture.
VERDELET A white-wine grape primarily grown in the Finger Lakes region of western New York state and in the Niagara Peninsula region of Canada. Used to produce table grapes and white wine.
VERDISO A minor white-wine grape grown in the Fruili-Venezia-Giulia region of Italy. Used to make light white and sparkling wines
VERDUZZO A minor grape grown in the Fruili-Venezia-Giulia region of Italy. Used to produce sweet sparkling and also dry, aromatic white wines.
VERMENTINO A white-wine grape grown in the Liguria (Riviera) and northern Sardinia regions of Italy. Used to produce full-bodied, dry white wines drunk young, and typically with seafood dishes.
VERNACCIA A minor white-wine grape of ancient origin grown in the Tuscany region of Italy. Traditionally used to produce dry white wines that need to age at least a couple of years to mellow. Also used to create sweet golden white wines.
VESPOLINA Minor grape found in the Piedmont region of Italy. Also known as Ughetta. Used to produce a red wine blend with Nebbiolo grape wine.
VIDAL BLANC A popular French-American hybrid white-wine grape bred from the Ugni Blanc of France. Used to produce a variety of fruity wines from dry to sweet, including late-harvest dessert style and ice wines. When produced in cool regions in the Rhine-Mosel tradition, may resemble Riesling.
Vigorous Having a strong body and assertive, fruity flavor.
VILLARD BLANC A French-American hybrid white-wine grape formerly widely grown in France, but now being replaced with European Union-approved varieties. Also grown in the cooler regions of the northern United States and Canada. Used primarily for making a simple, fruity white wine.
Vinegary See Acetic.
VIOGNIER A semi-classic grape varietal grown in the northern Rhone region of France, and most recently, in California. Used to produce a variety of wines from Riesling-like to Chardonnay-like. Generaly known for its full, spicy flavors reminiscent of the Muscat grape and violets.
Volatile Acidity (VA) Aromas of acetic acid or ethyl acetate, which may enhance a wine`s character in small amounts, or render it defective in large amounts.
