Literally the "flavor of the soil" or "earthy taste." This phrase is often applied to French wines to describe the particular flavors found in wines originating at specific chateau. The basic idea is that the soil itself contributes a discernible "flavor"...
In Italy this term refers to the common practice of adding the ferment from raisinized grapes to Chianti that has completed its fermentation. This induces a secondary fermentation that results in a somewhat prickly mouthfeel when drinking the wine.
The process by which bud wood from a specific varietal is united to rootstock. This practice is commonly followed as a means of overcoming the blight of phylloxera.
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