Here are the definitions for the letter "o"

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Oak

The oak tree is an important source of wood for barrels. Although other woods, such as cherry, have been (and still are used), oak is the number one choice for wine barrels. See our article on wine and oak for more information.

Oak, oaky

Aroma and flavor that derive from aging in oak casks or barrels. Characterized by smokiness, vanilla, clove or other spices. Should not be overly pronounced.

Oaky

The taste or aroma of freshly sawn oak. When a wine, especially a red, is "oaked" just right, the "nose" will carry a bare whiff of vanilla aroma. Sometimes, oak flavours overpower other component wine flavours, in which case it is considered overoaked. Oak flavour is introduced from contact with storage barrels made from that wood. New oak barrels contribute stronger flavour to a wine than older storage barrels. The "oaky" components encountered include "vanillin", and so-called "toasty" "charred" or "roasted" elements. "Vanillin" comes from the character of the hardwood. The three others derive from the "charring" of the barrel which occurs from heating the iron stave-rings which hold the barrel staves in place after contraction and the flaming of the interior.

Oaky

Describes the aroma or taste character of a wine that has interacted with the oak of a wood barrel. Most of the world's greatest red wines (and many of the world's greatest whites) are aged in wood before bottling and show some vanilla-spice-toast character contributed by oak.

OBAIDEH

White-wine grape grown in the Bakaa Valley of Lebanon. Claimed by some to be the ancestor of the Chardonnay grape. Used by Chateau Musar as a blending wine with Merwal to create an oaked wine capable of aging for 5-10 years.

ODZHALESHI (MECHVELIANIS)

V.vinifera variety grown in Georgia (CIS). Has synonym name Svanuri. Used to create a red wine. (No other details as yet).

Oechsle (Germany)

A scale of must weight based on specific gravity. It is vital to assess the must weight in Germany as it determines the Prädikat classification. An Oechsle unit is equal to one unit of specific gravity above 1000. For example, the must of a Mosel with specific gravity of 1090 has an Oechsle of 90 and therefore qualifies as an Auslese. Other measures of must weight include Baumé, Brix and KMW.

Oenology

The science behind winemaking. Popular locations for studying oenology include the University of Bordeaux and University of California Davis.

Off-dry

Not quite dry, a perception of sweetness too faint to call the wine sweet.

Off-Dry

A slightly sweet wine.

Off-flavors (also off-aromas or off-nose

Not quite right; flavors or odors that are not correct for a particular type of wine; opposite of clean; defective.

Oidium

A fungal disease, also known as powdery mildew. Like many vine diseases it thrives in damp conditions. It results in a reduction in quality and yields, but fortunately may be controlled with the application of sulphur, a practice permitted for even organic and biodynamic winemakers.

Oily (see also Fat, Glycerin/Glycerol El

Describes the vaguely fat, slippery sensation on the palate in contact with the combination of high glycerin and slightly low acid content. Mostly encountered in high quality Chardonnays and late harvest sweet wines.

Old World

In wine-speak the Old World refers to the European nations - France, Germany, Italy, Spain, Austria and so on - with a long history of viticulture. In some instances, particularly in Burgundy and the Mosel, grapes have been grown for the express purpose of making wine for over a thousand years. In many cases we have the local monasteries and noble families to thank for maintaining these great vineyards for centuries, often through difficult times.

OLIVELLA

Red-wine grape grown in Campania, Italy and used in the "Lachryma Christi del Vesuvio" Neapolitan area red wine blend along with the Piedirosso and Aglianico grapewines.