Vegetal: Term used to describe wines that contain certain elements in their taste and smell which are suggestive of plants and vegetables.
Velvety: Wines having a rich flavor coupled with a silky and sumptuous texture.
Viniculture: The study of grape cultivation for wine and winemaking.
Vinous: Term that means "winelike". This is oftentimes applied to dull and poorly made wines that lack some distinct varietal character.
Vintage Date: On the wine label, this indicates the year that a wine was made. Wines marked with vintage dates usually follow certain regulations including a specified percentage of grapes harvested on a single harvest or vintage year.
Vinted By: Term that is used in wines as those purchased by a certain winery from another and bottled it under their name.
Vintner: Term that refers to a wine merchant. The term is also used generally to refer to a wine producer or winery proprietor.
Vintner-grown: Term for wines that came from a winery-owned vineyard located outside the confines of the winery’s delimited viticultural area.
Viticultural Area: Term that is used to refer to a legal grape-growing area distinguished by geographical features, climate, soil, elevation, history and other definable boundaries.
Viticulture: The science and study of the cultivation of grapes.
Vitis Vinifera: A classic European species of grape primarily used for making wines. Examples of wines made from this species include Cabernet Sauvignon and Chardonnay.
Volatile or Volatile Acidity: Term that describes an excessive and undesirable amount of acidity in the wine which makes it come out slightly sour with a vinegary edge.
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