Here are the definitions for the letter "c"

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Complex (see also Elegant)

Almost a synonym for "breed". Possesses that elusive quality where many layers of flavour separate a great wine from a very good one. Balance combines all flavour and taste components in almost miraculous harmony.

Complexity

When a wine is at once rich and deep, yet balanced and showing finesse. No greater compliment can be paid a wine. A mature Chateau Latour, d'Yquem or La Tache Burgundy are prime examples of complex wines.

COMTESSA

Cool climate cultivar derived from the Traminer and Madeleine Angevine varieties. Claimed to produce fruity white wines similar to those of White Riesling. Has good winter hardiness and bunchrot resistance. Ripens at the same time as Chardonnay and White Riesling in the Finger Lakes region of New York State.

Confected

A tasting term to describe a sweet aroma/flavour, but more manufactured (like candy) than honey. I generally find it a negative aspect of a wine.

Cooked

Heavy, pruney flavor; also said of wines from very hot growing regions or wines that are overripe.

Cordon

That part of the vine that is permanent - that is it to say it is left from year to year, whereas other parts are pruned away.

Cordon training

A vine training method. More details may be found in my advice page on vine training techniques.

Corked

A tasting term used to describe wines contaminated by trichloroanisole (a corked wine is not one with bits of cork floating in it). This chemical compound is the product of mould infection in the cork. Said to affect 5 percent of bottles (some say more, some less) it is one of the main reasons behind the drive towards the increasing use of screwcaps and synthetic closures. It may result in a wine that simply lacks fruit and can be difficult to spot, or it may be horribly obvious, with cardboardy, musty, mushroomy, dank aromas and flavours, rendering the wine completely undrinkable. See our advice page on faulty wine for more information.

Corked

Describes a wine that smells and tastes musty or moldy; a problem caused by a defective cork.

Corked, corky

Smelling of cork rather than wine; due to a faulty cork.

CORNALIN

(a.k.a Rouge du Pays). Vigorous ancient variety grown in the Valais canton of Switzerland and used to produce rich, plummy, concentrated red wine claimed by some to be reminiscent of french central Rhone versions and often requires similar aging.

CORTESE

(Pronounced "cor-teh-zeh"). Minor grape grown in the Piedmont region of Italy and used to make the "Gavi" - (e.g Cortese di Gavi), white wines.

CORVINA NERA

Has several synonym names including Corvina Veronese and Corvina Gentile. Used with several other grapes to create the light red regional blends known as "Bardolino" and "Valpolicella" that have a mild fruity flavor with hints of almond. The blends include Rondinella, Molinara (and Rossignola for the latter wine). The latter blending wine has been replaced by some producers with the rare, indigenous Dindarella variety, and the Oseleta in order to produce a more traditional version of "Valpolicella". Mainly grown in the Veneto region of northeast Italy.

CORVINONE VERONESE

Has synonym names Corvina Grossa and Cruinon. Reported to be quite similar to the Corvina Nera variety but regarded as lesser quality, although it has higher sugars and better color/tannins, because it does not dry as well as the former grape. It is allowed in Valpolicella and Bardolino blends of the Veneto region of Italy.

Cosecha (Spain)

Vintage.