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Generous
Characteristic of a wine that rich in alcohol without being unpleasant, as opposed to a heady wine. Often applicable to wines with hot and sunny vintages.
Grafting (Greffage)
A technique used since the phylloxera epidemic that consists of attaching a local grapevine cutting (graft) to phylloxera-resistant rootstock. The grafted grapevine is then what gives wine its personality whereas the rootstock is simply a support.
Grassy (Herbacé)
Describes odours that are reminiscent of dried hay, tobacco, or green grass (negative connotation since this is due to the use of grapes that are not quite ripe).
Green (Vert)
Describes wine that is too acidic. More acidic than "lively" but less than "hard".
Guyot
A cane pruning method that leaves only one horizontal branch (the courson), which is common in Bordeaux. Each year, a long branch with 6 to 10 spurs will be attached so as to remain horizontal.