V

Vaniglia: Vanilla (see also Sweet, Tarlike)
Component detectable in the "nose" of a wine. The novice taster can compare odours with the vials of artificial ones provided in kit form.

Vegetale: Vegetal
A word applied to wines that smell or taste like plants or green vegetables; too much vegetal character can detract from the enjoyment of a wine.

Velato: Hazy (see also Brilliant, Cloudy, Filter )
Refers to wines with slight particulate content when viewed against the light. Occurs most often in unfiltered or unfined wines where there is no need to worry. If the haziness is intense enough to cause loss of clarity however it may indicate a flawed wine.

Vellutato: Velvety
Smooth and rich in texture. A soft, silky, lush tactile impression found in the best Burgundies and Pinot Noirs.

Vendemmia: Crush
The season, usually September or October in the Northern Hemisphere, when grapes are harvested and crushed.

Green harvest
The practice of removing unripened bunches of grapes in order to reduce the yield per plant and increase the quality. Unlike other plants which will abort excess fruit, such as the peach,the vine will try and ripen the whole crop - which if large will increase the likelihood of producing a dilute wine.

Late Harvest
Wines made from grapes picked later than normal (and therefore with higher sugar content), usually dessert wines. Most late harvest wines contain some residual sugar.

Vinaccia: pomace

Viscoso: viscous, high glycerine content.