Wine Terms Glossary

Acetic Acid: An acid that can create vinegar-like flavors in wine.

Acidification: The addition of acid to wine to balance flavors.

Acidity: A key component that adds freshness to wine.

Aeration: The process of exposing wine to air to enhance flavors.

Aging Potential: The ability of a wine to improve with age.

Aging Vessel: Any container used to mature wine, such as barrels or tanks.

Aging: The process of maturing wine in barrels or bottles.

Alcohol by Volume (ABV): The percentage of alcohol in a beverage.

Amber Wine: White wine that has been fermented with skin contact.

Amontillado: A type of dry sherry.

Anis: A flavor descriptor referring to herbal notes similar to licorice.

Aperture: The opening of a wine glass.

Appassimento: The process of drying grapes to concentrate sugars.

Appellation: A defined wine-producing region.

Aroma: The scent of wine, influenced by grape variety and production methods.

Aromatics: The scents of a wine that can indicate quality and variety.

Aromatized Wine: Wine infused with various flavors or botanicals.

Astringency: A dry, puckering mouthfeel caused by tannins.

Autolysis: The breakdown of yeast cells during aging, affecting flavor.

Bacchus: The Roman god of wine; often referenced in wine culture.

Balance: The harmony between the various components of a wine (acidity, tannin, alcohol).

Barrel Aging: Maturing wine in barrels to develop additional flavors.

Barrel Fermentation: Fermentation that occurs in barrels.

Barrel Sample: Wine tasted directly from the barrel before bottling.

Barrique: A standard French oak barrel.

Beaujolais Nouveau: A young red wine from the Beaujolais region, released shortly after harvest.

Beeswax: A flavor descriptor for certain white wines.

Big Fruit: A term used to describe wines with pronounced fruit flavors.

Big: A term for wines that are full-bodied and intense.

Biodynamic Wine: Wine produced according to biodynamic farming principles.

Biodynamic: A holistic approach to vineyard management that considers lunar cycles.

Blackcurrant: A common flavor descriptor for Cabernet Sauvignon.

Blanc de Blancs: Sparkling wine made from white grapes.

Blanc de Noirs: Sparkling wine made from red grapes.

Blend: A wine made from two or more grape varieties.

Blind Tasting: Tasting wine without knowing its identity.

Block: A section of a vineyard with distinct varietal characteristics.

Body: The weight or fullness of a wine in the mouth.

Bordeaux: A prominent wine region in France known for its red blends.

Botrytis Cinerea: A fungus that produces sweet dessert wines.

Bottling: The process of transferring wine into bottles.

Bouquet: The complex aromas developed during aging.

Bracing: A term for wines with refreshing acidity.

Brandy: A distilled spirit made from fermented fruit juice.

Brettanomyces (Brett): A wild yeast that can impart unique flavors to wine.

Brut: A term for dry sparkling wine.

Cabernet Sauvignon: A full-bodied red wine grape.

Cabi: Short for Cabernet Sauvignon.

Cahors: A wine region in France known for Malbec.

Calcareous: Soil rich in calcium carbonate, often beneficial for vineyards.

Cane Pruning: A pruning method that enhances grape quality.

Carbonic Maceration: A fermentation technique used primarily for Gamay.

Cask: A barrel used for aging wine.

Chablis: A region in France known for crisp Chardonnay.

Chalk: A soil type often found in Champagne regions, enhancing minerality.

Chalky: A descriptor for wines with a mineral quality.

Champagne: Sparkling wine from the Champagne region of France.

Chaptalization: The addition of sugar to grape must before fermentation to increase alcohol content.

Chardonnay: A widely grown white grape variety known for its versatility.

Château: A French term for a wine estate.

Chenin Blanc: A white grape variety known for its high acidity and versatility.

Chilling: The process of cooling wine before serving.

Claret: A traditional British term for Bordeaux wine.

Clarity: The visual transparency of a wine.

Climate: Overall weather patterns affecting grape growing.

Clone: A vine propagated from a specific parent vine.

Cloudy: A descriptor for wines that are not clear, indicating a lack of filtration.

Cold Fermentation: Fermentation at lower temperatures to retain fruity aromas.

Cold Soak: A technique to enhance color and flavor.

Cold Stabilization: A process to prevent tartar crystals from forming in wine.

Color: The visual appearance of a wine.

Complex: A term describing a wine with multiple layers of flavor.

Complexity: The range of flavors and aromas in a wine.

Concentration: The intensity of flavors in a wine.

Cool Climate: Regions that produce higher acidity wines.

Cork Taint: A musty aroma and flavor resulting from a tainted cork.

Cork: A natural stopper for wine bottles.

Corkage Fee: A charge for bringing your own wine to a restaurant.

Corkage: The fee charged by a restaurant for opening a bottle of wine brought by a guest.

Corked Wine: Wine that has been ruined by a faulty cork.

Corked: Wine that has been tainted by a faulty cork.

Côte: A French term meaning "slope."

Crianza: A Spanish term for a wine that has been aged for a specific period.

Crisp: Refers to a refreshing wine with high acidity.

Cru: A term used to denote a vineyard or a wine estate.

Crushed: A term for grapes that have been pressed to extract juice.

Cuvaison: The process of macerating the grape skins with juice during fermentation.

Cuvée: A blend of wines.

Decanter: A vessel used to aerate wine and separate sediment.

Decanting: Pouring wine into another container to aerate it.

Demi-Sec: A term for off-dry sparkling wine.

Denomination: A legal classification for wines from a specific region.

Dessert Wine: Sweet wine served with or after dessert.

Diverse: Refers to a wine with multiple flavor profiles.

Dolcetto: A red grape variety from Italy known for its low acidity.

Domaine: A term for a wine estate, particularly in France.

Double Magnum: A large wine bottle holding 3 liters.

Dry Farmed: Grapes grown without irrigation.

Dry: Wines with little to no residual sugar.

Dryness: The lack of sweetness in a wine.

Early Harvest: Grapes picked early for higher acidity.

Earthy: A term for wines with rustic, natural characteristics.

Eaux-de-vie: A clear, colorless fruit brandy.

Elegance: A term describing a wine that is refined and balanced.

En Primeur: Purchasing wine while it’s still in barrel.

Engraving: A method of marking wine bottles for branding.

Enological: Related to the science of winemaking.

Erosion: The process that can affect vineyard soil health.

Essence: A concentrated form of flavor or aroma in wine.

Estate Bottled: Wine produced from grapes grown on the estate.

Exotic: Wines with unusual or unexpected flavors.

Extra Dry: A term used for sparkling wines that are not sweet.

Fermentation Lock: A device used to allow gas to escape during fermentation while keeping contaminants out.

Fermentation Tank: A container where the fermentation process occurs.

Fermentation: The process where yeast converts sugars into alcohol.

Fining: A process used to clarify wine.

Finish: The taste left in the mouth after swallowing wine.

Flabby: A term used to describe a wine lacking acidity.

Fleshy: A descriptor for wines with a rich mouthfeel.

Flint: A soil type associated with mineral qualities in wines.

Floral: Aromas reminiscent of flowers in wine.

Fortified Wine: Wine with added alcohol, such as port.

Freshness: The vibrant and lively quality of a wine.

Friuli: A wine region in Italy known for its white wines.

Fruit-forward: Wines that emphasize fruit flavors.

Fruity: A flavor descriptor for wines emphasizing fruit flavors.

Fumé Blanc: A term for oak-aged Sauvignon Blanc.

Fumé: A term often associated with smoky flavors in wines.

Fume: A term used for wines with a smoky character.

Garnacha: A red grape variety, also known as Grenache.

Garnet: A descriptor for the color of older red wines.

Gavi: A white wine made from Cortese grapes in Italy.

Glera: The grape variety used to make Prosecco.

Grainy: A texture descriptor often related to tannins in wine.

Grape Must: Crushed grape juice before fermentation.

Grape Skin: The outer layer of grapes, contributing to color and tannins.

Grape Skins: The outer covering of grapes, important in red wine production.

Grape Varietal: A specific type of grape used in winemaking.

Grapes: The fruit used to produce wine.

Gravelly: A term for wines grown in gravelly soils, often indicating minerality.

Greenness: An undesired flavor indicating under-ripe grapes.

Grenache: A versatile red grape variety often used in blends.

Grower Champagne: Champagne produced by the grape grower.

Growers: Vineyards that produce grapes for other winemakers.

Harmonious: Describes a well-balanced wine.

Hectare: A metric unit for measuring land area (about 2.47 acres).

Hectolitre: A measure of wine volume, equivalent to 100 liters.

Herbaceous: A term for wines with green, herbal aromas.

Honeyed: A flavor descriptor for sweet, rich wines.

House Wine: A wine served by a restaurant or bar as their standard offering.

Hygrometer: A device measuring humidity, important for wine storage.

Ice Cider: A dessert wine made from apples frozen on the tree.

Ice Wine: A sweet wine made from grapes frozen on the vine.

Imperial: A large wine bottle holding 6 liters, equivalent to 8 standard bottles.

Indigenous Yeast: Natural yeast present on grape skins or in the environment, used for fermentation.

Inky: A term describing dark-colored wines with deep color intensity.

Inoculation: The addition of cultured yeast to must for fermentation.

Intricate: A term for wines with many layers of flavor.

Irregular Fermentation: A fermentation process that occurs unpredictably.

Jerez: A fortified wine from Spain.

Judgment of Paris: The historic wine tasting in 1976 that elevated California wines.

Juice: The liquid extracted from crushed grapes.

Juicy: A term for wines with high acidity and fruitiness.

Kabinett: A classification for German wines that are typically off-dry.

Keg Wine: Wine sold in kegs, often for use in bars and restaurants.

Kettle: A vessel for heating or mixing ingredients.

Kicking: A term for wines with strong, dominant flavors.

Lactic Acid: An acid that softens the taste of wine, often from malolactic fermentation.

Lagrein: A red grape variety from Italy known for its dark color and tannins.

Late Harvest: Grapes left on the vine longer to increase sweetness.

Leggy: A term for wines with noticeable legs, indicating high alcohol content.

Legs: The droplets that form on the inside of a wine glass after swirling.

Lemonade: A term sometimes used to describe overly acidic wines.

Length: The duration of flavor after swallowing wine.

Light-bodied: Wines with lower alcohol content and less intensity.

Long Finish: A wine that leaves a lasting taste after swallowing.

Luscious: A descriptor for rich, sweet wines.

Lush: A descriptor for rich, fruit-forward wines.

Maceration: The process of soaking grape skins in juice to extract color and flavor.

Magnum: A large wine bottle holding 1.5 liters, equivalent to two standard bottles.

Malbec: A red grape variety from Argentina.

Malolactic Fermentation: A secondary fermentation that softens the acidity of the wine.

Malvasia: A fragrant white grape variety used in dessert wines.

Maritime Climate: A climate influenced by proximity to the sea, affecting grape growing.

Medium-bodied: A term for wines that are neither light nor heavy.

Mellow: Smooth and soft wine, lacking harshness.

Meritage: A blend of Bordeaux varietals, made in the U.S.

Merlot: A popular red grape variety known for its softness and fruitiness.

Methode Champenoise: The traditional method for making sparkling wine.

Mise en bouteille: French term for bottling wine.

Moscato: A sweet, often sparkling white wine.

Mousse: The texture of the bubbles in sparkling wine.

Mouthfeel: The tactile sensation of wine in the mouth.

Muscadet: A white wine from the Loire Valley, often light and crisp.

Napa Valley: A premier wine region in California known for its Cabernet Sauvignon.

Natural Fermentation: Fermentation that occurs spontaneously without added yeast.

Natural Wine: Wine made with minimal intervention, often without additives.

Négociant: A merchant who buys grapes or wine to sell under their label.

Noble Grapes: The most recognized and esteemed grape varieties for quality wine production.

Noble Rot: Botrytis cinerea that causes desirable concentrations of sugars.

Non-Vintage (NV): A term for sparkling wines made from multiple vintages.

Nose: The aromatic qualities of wine.

Oaked: Wine aged in oak barrels.

Oaky: Wine that has strong flavors from oak aging.

Oenology: The science of wine and winemaking.

Old Vines: Grapevines that are many years old and produce lower yields but often higher quality fruit.

Old World Wine: Wines from traditional wine-producing countries like France, Italy, and Spain.

Old World: Traditional wine regions in Europe with established winemaking practices.

Onion: A term for off-flavors in wine resembling onion.

Open for Business: Wine ready to drink after opening.

Organic Wine: Wine made from organically grown grapes.

Organic: Wine produced from grapes grown without synthetic pesticides or fertilizers.

Overripe: Grapes that have passed their optimal harvest point, leading to potential jammy flavors.

Oxidation: The process of exposure to oxygen, affecting the wine's flavor.

Oxidative Aging: Aging wine in conditions that allow for some exposure to oxygen.

Pale Ale: A reference to color, can describe light-colored wines.

Pale: A term for light-colored wines, often used to describe whites and rosés.

Parker Points: A scoring system developed by wine critic Robert Parker.

Peachy: A descriptor for wines with stone fruit aromas.

Pétillant Naturel (Pét-Nat): Naturally sparkling wine.

Petrol: An aroma often found in aged Riesling.

Phenolic Compounds: Substances in wine that affect flavor, color, and mouthfeel.

Phenolics: Compounds in wine that contribute to color, flavor, and mouthfeel.

Phylloxera: A pest that devastated vineyards in the late 19th century.

Pineau des Charentes: A fortified wine made from grape juice and Cognac.

Pinot Grigio: A white grape variety known for its light, crisp wines.

Pinot Noir: A red grape variety known for its elegance and complexity.

Piquant: A term for wines with a sharp, stimulating taste.

Pithy: A texture descriptor for wines with a dry, astringent feel.

Plonk: A slang term for cheap or low-quality wine.

Plummy: A flavor descriptor indicating ripe plum notes in wine.

Polyphenols: Compounds in wine that contribute to color, flavor, and mouthfeel.

Pomace: The solid remains of grapes after pressing.

Pommard: A village in Burgundy known for its red wines.

Port Wine: A fortified wine from Portugal, often sweet and rich.

Port: A fortified wine from Portugal, typically sweet.

Portion: A serving of wine.

Pungent: Strong, often overwhelming aromas or flavors in wine.

QbA: Quality wine from designated regions in Germany.

Quaffable: A term for easy-drinking, approachable wines.

Racking: The process of transferring wine from one container to another, leaving sediment behind.

Racy: A term for wines with bright acidity and vibrancy.

Recioto: A sweet Italian wine made from dried grapes.

Refined: A term for wines that are elegant and well-balanced.

Reserve: Higher-quality wines often aged longer.

Residual Sugar (RS): Sugar remaining in wine after fermentation.

Retsina: A Greek wine flavored with pine resin.

Richness: The fullness and intensity of flavors in a wine.

Ripe: Grapes that have reached optimal sweetness and flavor.

Robust: A term used to describe full-bodied wines.

Rosé: A wine made from red grapes with limited skin contact, resulting in a pink hue.

Roussanne: A white grape variety often blended with Marsanne.

Sangiovese: A red grape variety commonly used in Italian wines.

Saponification: A process in winemaking that involves the transformation of compounds.

Sappy: A descriptor for wines with a lively, fresh quality.

Sauvignon Blanc: A white grape variety known for its herbaceous flavors.

Scent: The smell of a wine, related to aroma.

Scented: A term for aromatic wines with floral notes.

Screw Cap: A closure for wine bottles that provides an airtight seal.

Sediment: Particles that settle at the bottom of a wine bottle.

Sémillon: A white grape variety known for producing sweet wines.

Sherry: A fortified wine from Spain, available in various styles.

Shiraz/Syrah: A red grape variety known for bold flavors.

Single Vineyard: Wine sourced from a single vineyard, indicating specific characteristics.

Sippable: A term for easy-drinking wines.

Skin Contact: Leaving grape skins in contact with juice during fermentation for color extraction.

Smooth: A descriptor for a wine with a soft, pleasant mouthfeel.

Soil Composition: The makeup of the soil where grapes are grown.

Soil Type: The composition of the soil where grapes are grown, affecting flavor.

Sommelier: A wine professional in restaurants.

Sonoma County: A major wine-producing region in California.

Sour: A descriptor for excessive acidity in wine.

Sparkler: A colloquial term for sparkling wine.

Sparkling Red: A term for red wines with bubbles.

Sparkling Rosé: A pink sparkling wine with fruity flavors.

Sparkling Wine: Wine with bubbles created by fermentation.

Spicy Oak: Refers to the flavor imparted by oak aging, reminiscent of spices.

Spicy: Aromas or flavors reminiscent of spices.

Spontaneous Fermentation: Fermentation that occurs naturally without added yeast.

Steely: A term for wines with high acidity and minerality.

Stony: A flavor descriptor for wines with mineral qualities.

Structure: The overall framework of a wine, including acidity, tannins, and alcohol.

Subregion: A smaller area within a larger wine region.

Subtle: A term for wines with delicate flavors that are not overpowering.

Sulfites: Preservatives used in winemaking.

Sustainable Wine: Wine produced using environmentally friendly practices.

Sweetness: The measure of residual sugar in wine.

Tannic Structure: The framework of tannins that provides body and astringency.

Tannic: A descriptor for wines high in tannins.

Tannins: Compounds that create a drying sensation in the mouth.

Tart: A term for wines with high acidity and sourness.

Tasting Flight: A selection of wines tasted together.

Tasting Notes: Descriptive terms for a wine’s flavors and aromas.

Tasting Room: A place where wine is sampled and purchased.

Terpene: Aromatic compounds that contribute to the floral and fruity notes in wine.

Terroir: The unique combination of environmental factors influencing a wine's character.

Thick Skinned: Grapes with tough skins that contribute to tannin levels.

Thick Skins: Grapes with tough skins that contribute to tannin levels.

Thin: A term describing wines with little body or flavor.

Toast: The charred interior of an oak barrel that adds flavors to wine.

Trellis: A structure supporting vines.

Triage: The process of sorting grapes before winemaking.

Trophy Wine: A high-quality, often collectible wine.

Twilight Wine: A term used for wines that are perfect for evening enjoyment.

Ullage: The space between the wine and the cork in a bottle.

Unctuous: A term for rich, creamy wines.

Unfiltered: Wine that has not been filtered before bottling.

UVA: Italian term for grape.

Varietal Wine: Wine made primarily from a single grape variety.

Varietal: A wine made from a single grape type.

Velvet: A term for a smooth, luxurious mouthfeel.

Velvety: A term describing a smooth mouthfeel in wine.

Verdelho: A white grape variety known for its aromatic qualities.

Vertical Tasting: Tasting multiple vintages of the same wine.

Vibrancy: The liveliness and freshness of a wine.

Vibrant: A term for lively, fresh-tasting wines.

Vigor: The growth strength of grapevines.

Vin de Pays: A French term for country wine, indicating a lower classification.

Vin de Table: A French term for table wine, often of lower quality.

Vin doux naturel: A naturally sweet fortified wine from France.

Vineyard: Land where grapevines are cultivated.

Vinification: The process of making wine.

Vintage Port: A high-quality port from a single year, aged for many years.

Vintage: The year grapes were harvested.

Viognier: A fragrant white grape variety.

Vitis Vinifera: The species of grapevine commonly used for winemaking.

Volatile Acidity (VA): The amount of acetic acid in wine, which can lead to off flavors at high levels.

Vortex: A term used for the swirling effect of aerating wine.

VSC (Volatile Sulfur Compounds): Compounds that can produce off-putting aromas in wine.

Warming: The sensation of warmth in the mouth from alcohol in wine.

Whiff: A small sniff of the wine to assess its aroma.

Whole Berry Fermentation: Fermenting whole grapes without crushing.

Whole Cluster Fermentation: Fermenting grapes with stems to enhance complexity.

Wholesaler: A distributor of wine to retailers and restaurants.

Wine Folly: A resource for wine education.

Wine Leg: Residue that clings to a glass after swirling.

Wine Region: An area known for grape growing.

Winemaker: The person overseeing wine production.

Wood-aged: Wine that has been aged in wood barrels.

Yeast Autolysis: The breakdown of yeast cells that enhances flavor in sparkling wines.

Yeast: Microorganisms that convert sugar into alcohol during fermentation.

Young Wine: Wine that is fresh and has not been aged long.

Zesty: A term for wines with lively acidity.

Zinfandel: A grape variety known for fruity and spicy wines.