Gamay:

A kind of French red grape grown in granite hills of Beaujolais and on sandy soils. It produces fruit aroma, light, middle bodied, young wines. It is grown especially in Thrace in Trkiye.

Gattinara:

A strong, long-life red wine produced by blending Nebbiolo and other kinds in Piemonte region on the northwest of Italy.

Gestin:

The word in the meaning of vine in Sumerian language.

Gewurztraminer:

A kind of grape used in production of sharp smelled, pink color, smart, white demi-sec and sec wine mostly produced in Alsace region of France. It is grown in Germany, Central Europe, Australia, New Zealand and US.

Glycerin:

It is the substance which occurs with alcohol during fermentation of glucose. It gives sweetness to the wine.

Grape:

Raw material of the wine. It is the fruit of vine plant Latin name of which is Vitis Vinifera. It is rich in sugar, mineral, vitamins A and B. When the grape is eaten with wine, it diminishes sharpness of flavor and taste.

Grappa:

A high alcoholic, neat Italian beverage derived by distillation of peel, stalk and seeds remained from wine production. It is generally consumed after meals.

Grass:

It is used for expressing the flavors reminding smell of newly cut grass. It is clear in Sauvignon Blanc, Semillon and Merlot grapes.

Graves:

A wine production area located in Bordeaux region. It takes its name from its graveled soil. In particular including Cabernet Sauvignon, Cabernet Franc, Merlot red wine grapes and Sauvignon Blanc and Semillon white wine grapes are used commonly.

Grenache:

A kind of black grape generally producing strong wines with high level of sugar. The best rose wines of Chateauneuf du Pape and Rhone Valley of France are produced from this grape.

Grosslagen:

The German label term in the meaning of large vineyard.