French. Abbreviation for Appellation d’origine contrôlée (controlled designation of origin)
A
German. Abbreviation for Amtliche Prüfnummer which is Germany’s attempt to reduce massive confusion generated from most German wine labels. It is a unique, official number designating region, village, estate, unique bottling number, and year of tasting (usually the year after the vintage).
There are four major acids found in wine: tartaric, malic, lactic, and citric. Acid is identifiable by the crisp, fresh character it imparts to a wine’s palate. Too much can lead to a sharp, sour taste; too little can leave a wine flabby and out of balance.
The quality of tartness, sourness, and sharpness gives a wine its crispness and vitality. A proper balance must be struck with the other elements of a wine, or else the wine may be said to be too sharp (having disproportionately high levels of acidity) or too flat (having disproportionately low levels of acidity).
A wine tasting term for the taste left on the palate after a wine has been swallowed.
A barrel, often made of oak, used to age wine or distilled spirits.
Ethyl alcohol (C2H5OH) is produced by the action of natural or added yeast on grape sugars during fermentation.
The wine used by the Catholic Church in celebrations of the Eucharist.
Various substitutes used in the wine industry for sealing wine bottles in place of traditional cork closures.
Grape varieties resulting from crossbreeding American and European grapevines.
The branch of botany concerned with the identification and classification of grapevines. Traditionally this was done by comparing the shape and color of vine leaves and grape berries. It has been revolutionized by DNA fingerprinting.
A type of ceramic vase, used for transporting and storing wine in ancient times.
The portion of wine in an aging barrel that is lost to evaporation.
Phenolic pigments that give red wine its color.
A recognized wine-growing region.
The smell of wine. The term is generally applied to younger wines, while the term bouquet is reserved for more aged wines.
A natural component found in wine that is sometimes added to prevent oxidation from occurring. If ascorbic acid (Vitamin C) has been added, the wine label will show Antioxidant 300 added.
Describes a harsh, dry, mouth-puckering sensation, usually due to high levels of tannin or acids present in red wines (and some whites).
Abbreviation for the Bureau of Alcohol, Tobacco and Firearms, a United States government agency which is primarily responsible for the regulation of wines sold and produced in the United States.
Generally meant to indicate a wine that has flavors that are closed. In other words, without strong recognizable varietal or oak characters.
B
The harmonious relationship of the components of wine (acid, fruit, tannin, alcohol, etc.) resulting in a well proportioned, or well balanced, wine.
A hollow cylindrical container, traditionally made of wood staves, used for fermenting and aging wine. Today these may be of cement, plastic, stainless steel, or oak. Oak barrels allow the wine to mature and breathe while adding natural tannin and flavors such as vanilla or toast. Sometimes called a cask.
The French name for a 225-liter Bordeaux-style barrel (Bordeaux hogshead). Will yield 24 cases of 12 bottles each.
Light sediment, chiefly mucilage, a gummy substance obtained from certain plants found in Port.
A type of clay used in wine clarification.
Wines produced by the principles of biodynamic agriculture, a method of organic farming.
One of the main taste sensations usually detected at the back of the tongue after swallowing. Phenolic substances are the main source of bitterness in wine and come from wood (oak) and the grape.
Meaning white from white this is a sparkling wine made from 85% or more of a white-skinned grape variety, usually Chardonnay.
Meaning white from black this is a white or slightly pink sparkling wine made from 85% or more of a dark-skinned grape variety, usually Pinot noir.
A wine-tasting term used to describe a wine that lacks any discernible character, though not necessarily having any particular wine faults.
Mixing of two or more grape varieties, vintages, or locations to increase quality, complexity, or maintain consistency.
Tasting and evaluating wine without knowing what it is.
A Spanish wine cellar. Also, refers to a seller of alcoholic beverage.
A term used to express the weight of a wine. Full-bodied describes a wine (generally one that is higher in alcohol) with a fullness of flavor in the mouth.
Another name for the botrytis cinerea mold that can pierce grape skins causing dehydration. The resulting grapes produce a highly-prized sweet wine, generally dessert wine.
A bottle is a small container with a neck that is narrower than the body and a mouth. Modern wine bottles are nearly always made of glass because it is nonporous, strong, and aesthetically pleasing.
Maturation and aging in a bottle impart mature, mellow characters that increase the complexity, quality, and overall harmony of wine.
A method of producing sparkling wine where secondary fermentation occurs in bottles. The wine is then transferred to a pressure tank where it is mixed, filtered, then bottled.
Also known as bottle-sickness, a temporary condition of wine characterized by muted or disjointed fruit flavors. It often occurs immediately after bottling or when wines (usually fragile wines) are shaken in travel. After several days the condition usually disappears.
The degree to which bottled wine of the same style and vintage can vary.
Describes the complex aromas a wine develops after time spent in the bottle. Generally not applied to young wines.
Wine packaged in a bag usually made of flexible plastic and protected by a box, usually made of cardboard. The bag is sealed by a simple plastic tap.
A liquor made from distilled wine. It is often the source of additional alcohol in fortified wine.
A wine spoilage yeast that produces taints in wine commonly described as barnyard or band-aids.
Describes a wine that has high clarity and very low levels of suspended solids.
Perfectly clear wine with no suspended particles. Brilliance can be an indicator of wine quality, except in premium red wine, where some crust or sediment can be expected to form after bottle maturation.
A measure of the sugar concentration in juice or wine.
Unsweetened or very dry. Brut is sometimes used as a generic term for sparkling wines, usually of dubious quality. Not to be confused with Brut de Brut.
A dry sparkling wine that leaves a full, creamy, round mouthfeel.
A term used to describe sparkling wine that is fermented to absolute dryness containing no residual sugar.
A method of producing sparkling wine in large stainless steel tanks as opposed to in the bottle. This process offers good quality, consistent wines.
A stopper used to seal a bottle or barrel. Commonly used term for corks.
Another name for Brandy, a liquor made from distilled wine. It is often the source of additional alcohol in fortified wines.
An old English unit of wine casks, equivalent to about 477 litres (126 US gallons/105 Imperial gallons).
C
Calcareous soils are alkaline, composed of calcium carbonate.
Certain California wines for which consumers and others pay higher prices than those of Bordeaux’s First Growths (Premiers Crus).
The above-ground parts of the vine, especially the shoots and leaves.
A range of viticulture techniques used to manipulate the vine canopy. This is done for vine shape, control the amount of sunlight and airflow to promote healthy grapes.
The thick cap of grape skins floating on top of the fermenting red wine.
The plastic or foil that covers the cork and part of the neck of a wine bottle.
The gas produced during fermentation which is responsible for the bubbles in sparkling wines.
Carbonic maceration is fermenting whole (uncrushed) grapes
To age wine for the purpose of improvement or storage. Cellaring may occur in any area which is cool (12-15° Celsius).
A wine shed, or other storage places above ground, used for storing casks, common in Bordeaux. Usually, different types of wine are kept in separate sheds.
Champagne is a sparkling wine made by the Méthode Champenoise. Sparkling wine may only be called Champagne if it comes from the Champagne region of France.
A piece of stemware having a long stem with a tall, narrow bowl on top.
A winemaking process where sugar is added to the must. This is often done when grapes have not ripened adequately.
The Charmat or bulk process is a method where sparkling wines receive their secondary fermentation in large tanks, rather than individual bottles as seen in Méthode Champenoise.
Generally, a winery in Bordeaux, although the term is sometimes used for wineries in other parts of the world, such as the Barossa Valley.
Describes rich, tannic wines that seem to be thick and full in the mouth. A positive quality in many red wines.
British name for Bordeaux wine. Is also a semi-generic term for red wine in a similar style to that of Bordeaux.
To make a wine clear through fining, filtration and refrigeration.
In Australia, wine bottled without a commercial label, usually sold cheaply in bulk quantities.
A grape clone is a propagated grapevine that is genetically identical to its mother plant.
A mixture of red and white sparkling wine that has high sugar content.
A winemaking process where wine is chilled to near freezing temperatures for several weeks to encourage the precipitation of tartrate crystals.
In wine, an extremely important indicator of quality and condition. Darker colors in whites usually indicate older wines, while red wines tend to turn a tawny, brick red color with age. Related wine term: Clarity.
A wine bottle stopper made from the thick outer bark of the cork oak tree.
A type of wine fault describing undesirable aromas and flavors in wine often attributed to mold growth on chlorine-bleached corks.
A wine with an off-flavor caused by trichloroanisole (TCA) in the cork. Generally described as moldy, it affects about 3% of wines worldwide.
A tool, comprising a pointed metallic helix attached to a handle, for drawing corks from bottles.
See: Fruit wine
Semi-sparkling wine; slightly effervescent. Also called frizzante.
French sparkling wine not made in Champagne region.
Sediment, generally potassium bitartrate, adheres to the inside of a wine bottle.
Wines for which committed buyers will pay large sums of money.
Another term for a grape variety.
A large vat used for fermentation.
The pressing, or a blending of several wines.
D
The pouring wine from its bottle into a decanter to separate the sediment from the wine.
The disgorging or removal of sediment from bottles that results from secondary fermentation.
Describes most light to medium-bodied wines with good, clear flavors. Desirable in wines such as Riesling, Semillon or Pinot noir.
Moderately sweet to medium sweet sparkling wine.
In Italy, Denominazione di Origine Controllata (“Controlled designation of origin”), of which there are three:
DO—Denominazione di Origine (designation of origin, seldom used)
DOC—Denominazione di Origine Controllata (controlled designation of origin)
DOCG—Denominazione di Origine Controllata e Garantita (controlled designation of origin guaranteed) - is the category for the highest-ranking wine in Italy.
Describes a wine that shows an excellent concentration of aromas and flavors.
The process of separating red must from pomace, which can happen before or after fermentation.
The degree of temperature variation that occurs in a wine region from daytime to night.
The abbreviation for Denominazione di Origine Controllata, or controlled place name. This is Italy’s designation for a wine whose name, the origin of grapes, grape varieties, and other important factors are regulated by law.
It is also the abbreviation for Portugal’s highest wine category, which has the same meaning in that country.
The French word for sweet. Usually, it refers to the sweetest category of sparkling wines.
Fungal vine disease.
See Devatting.
A wine accessory that slips over the neck of a wine bottle and absorbs any drips that may run down the bottle after pouring—preventing stains to table cloths, countertops, or other surfaces.
Wines with zero or very low levels of residual sugar. Wines with less than 7.5 grams per litre of sugar remaining are said to have fermented to dryness.
E
A musty or savory flavor found in some wine (often referred to in wine tasting notes as barnyard characters).
German for ice wine, a dessert wine made from frozen grapes.
Describes wines that are graceful, well balanced, and usually light-bodied.
French for in pulling, refers to the period of time in which bottled sparkling wine is rested in contact with lees generated during secondary fermentation. Part of the Méthode Champenoise.
American English spelling of oenology, the study of wine.
A United States winery license allowing farms to produce and sell wine on-site, sometimes known as a Farm winery.
Ethyl alcohol, also called Ethanol, is the primary alcohol in an alcoholic beverage.
Champagne or sparkling wine with a small amount of residual sugar (slightly sweet). Not as dry as Brut.
Residual sugar, low to high: Brut, Extra Dry, Dry, Demi-sec.
F
A viral vine disease.
A United States winery license allowing farms to produce and sell wine on-site.
An unpleasant characteristic of wine resulting from a flaw with the winemaking process or storage conditions.
In Switzerland, Federweisser refers to a white wine made from red grapes. This is different from the German “Federweiße”, which is from white grapes in any stage of fermentation, from just started to almost finished, but still unfiltered. This unfinished “wine” is called Sauser in Switzerland.
The transformation of sugar into alcohol through the action of yeast.
The straw-covered flask historically associated with Italian Chianti.
A term that originated in California during the mid-1980s to refer to any inexpensive varietal wine in a 1.5-liter bottle. It's now in usage to include wine from Chile, Australia, and southern France.
In short: a varietal wine of good quality at an everyday price.
The removal of solid particles from the juice or wine.
A clarification process where flocculants, such as bentonite or egg white, are added to the wine to remove suspended solids.
A wine tasting term for the lingering aftertaste after a wine has been swallowed.
A wine tasting term referring to a taste sensation caused by tannins - usually noticeable at the back of the mouth.
A wine tasting term used to indicate a wine lacking in structure, often marked by low acidity.
A glass bottle that holds two litres of (usually inexpensive) table wine.
Flétri, French: Withered. In the context of wine, it refers to wine made from semi-dried grapes, which concentrates sugar, making a dessert wine.
A term usually applied to austere, dry, and crisp whites.
Flor (Spanish for flower) is a yeast used to make Sherry. This yeast functions with full contact with oxygen and can ferment to higher than 15% alcohol.
An attractive scent that is reminiscent of flowers. Floral and fragrant are similar descriptors often applied to young, fresh white wines.
Wine to which alcohol has been added, generally to increase the concentration to a high enough level to prevent fermentation.
A wine tasting term for the musty odor and flavor of wines made from Vitis labrusca grapes native to North America.
Juice obtained from grapes that have not been pressed, resulting in less tannin from the skin, stalk, and seed.
See crackling.
The main component of the wine, usually grape but other fruits are also used to make wine, such as pear, plum, etc. Often mentioned when the fruit isn’t grown in the same site as the winery (as in the wine is produced here on-site) but the fruit is purchased from a vineyard upstate.
After flowering, the fertilized flowers are set to form berries.
A fermented alcoholic beverage made from non-grape fruit juice, which may, or may not, include the addition of sugar or honey. Fruit wines are always called something wines (e.g., plum wine) since the word wine alone is often legally defined as a beverage made only from grapes.
G
Refers to the increasingly international nature of the wine industry, including vineyard management practices, winemaking techniques, wine styles, and wine marketing.
The insertion of a section or scion, of one plant variety into another. Genetic compatibility is important.
The free-run or pressed juice from grapes. Unfermented grape juice is known as must.
A term describing wines made with unripe fruit.
The harvesting of green (unripe) grapes in an attempt to increase the crop yield.
H
A wine tasting term for a wine that contains too much tannin and is therefore unpleasant. Hard wines sometimes can be improved by aging.
A hectare (ha) is a metric measure that equals 10,000 m.
An aroma related to vegetative or grassy characters. Some reds, notably under-ripe Cabernet sauvignon (a distinct tomato-leaf smell), and some whites (Sauvignon blanc’s asparagus and capsicum flavors, for example) are described as “herbaceous”.
A term for Rhine wines, usually used in England.
A wine barrel that holds approximately 239 liters (63 gallons).
In a horizontal tasting, the wines are all from the same vintage but are from different wineries. Keeping wine variety or type and wine region the same helps emphasize differences in winery styles.
Describes the hot or peppery mouthfeel of high alcohol wines (a positive in fortified wine).
Grape variety bred from a number of different species.
I
Wine made from frozen grapes. Called Eiswein in German.
Abbreviation for Indicazione Geografica Tipica, the lowest-ranking of the three categories of Italian wine regulated by Italian law.
A gas that does not react with the juice or wine. Carbon dioxide or nitrogen are commonly used to fill the headspace in tanks and bottles to avoid oxidation.
Integrated production (IP) systems aim to balance the environment, social needs, and profit by placing the farm in the center of a holistic system. The goal is to preserve a vigorous, healthy environment, while still running a lucrative business. This is achieved by treating the entire farm (crops, livestock, trees, and aquaculture) as a unit, striving to replace pollutants with natural resources, and following natural cycles.
J
A large bottle holding three liters, the equivalent of four regular wine bottles (3 litres).
American term for inexpensive table wine.
K
A wine that is produced under the supervision of a rabbi so as to be ritually pure or clean. Although commonly sweet, it need not be so.
L
A single carboxyl acid produced during malolactic fermentation.
Also known as late picked, wine made from grapes that have been left on the vine longer than usual. Usually produces a sweet wine or dessert wine.
A viral disease in grapevines.
Solid waste at the bottom of the ferment, primarily composed of dead yeast cells and grape matter.
The Viscous columns that trickle down the inside surface of a glass after a wine has been swirled. Prominent legs indicate high alcohol content.
A wine tasting term for a wine that has had long exposure to ultraviolet light causing wet cardboard type aroma and flavor.
Liqueur added to top up disgorged wine.
A metric measure of volume equal to 33.8 fluid ounces (U.S.) or 35.2 fl oz (imperial).
A wine tasting term for the visual evaluation of a wine.
Describes sweet wines such as Muscat and Tokay that are rich, fruity, and high in residual sugar.
M
The contact of grape skins with the must during fermentation, extracting phenolic compounds including tannins, anthocyanins, and aroma.
A wine showing Madeira-like (oxidized) flavor. Also used to describe a white wine that is past its prime.
A bottle holding 1.5 liters, the equivalent of two regular wine bottles.
A double carboxylic acid that adds sharpness to wine. Undesirable in high concentrations it is often reduced through malolactic fermentation to lactic acid.
A secondary fermentation that converts malic acid into softer lactic acid. Adds complexity to Chardonnay and smoothness to reds such as Cabernet sauvignon and Merlot.
French for fruit skins. See pomace.
See must
A qualification (not an academic degree) conferred by The Institute of Masters of Wine, which is located in the United Kingdom.
A light German wine flavored with sweet woodruff (herb) in addition to strawberries or other fruit.
A wine-like alcoholic beverage made of fermented honey and water rather than grape juice.
Wine show awards for well-made wines. International and capital city wine shows are the most reliable indicators of quality. Gold medals are awarded to wines attaining 18.5 points or more (out of 20 points); silver medals,17.0 to 18.4; and bronze, 15.5-16.9.
Yeast reacting with lees causing a mousey smell.
The traditional French method of producing sparkling wine, where the wine goes through secondary fermentation in the bottle in which it is eventually sold.
A large bottle holding six litres, the equivalent of eight regular wine bottles.
The controlled exposure of wine to small amounts of oxygen in the attempt to reduce the length of time required for maturation.
A wine tasting term for the feel and taste of a wine when held in the mouth.
A French term referring to a viticultural problem in which grape bunches contain berries of greatly differing sizes and levels of maturity. Caused by cool weather during flowering.
French for bottled at the winery, usually in Bordeaux.
Moraine is soil, rock, and other debris deposited by glacial action (glacial drift).
A French sparkling wine not made in the Champagne region.
A gummy substance produced by certain plants.
See lees.
A wine that is spiced, heated and served as a punch.
Unfermented grape juice, including pips, skins, and stalks. Also, call mash.
The level of fermentable sugars in the must and the resultant alcohol content, if all the sugar was converted to ethanol.
N
A large bottle holding 15 liters, the equivalent of 20 regular wine bottles.
French for a trader. A wine merchant that assembles the produce of smaller grape growers and winemakers and sells the result under its own name.
Wines produced outside of the traditional wine-growing areas of Europe and North Africa.
See Botrytis cinerea
A wine tasting term for the aroma or bouquet of a wine.
O
Quality picked up by wines fermented and/or stored in oak barrels. American oak gives a more intense vanilla and coconut flavor, while French oak gives wine a delicate vanilla, cedar, and butterscotch character.
Small pieces of oak wood used in place of oak barrels in fermenting and/or aging wine.
The German measure for the sugar concentration in grape juice or wine.
The science of wine and winemaking.
A wine aficionado or connoisseur.
A wine that has the barest hint of sweetness; a slightly sweet wine in which the residual sugar is barely perceptible.
The wine produced from vines that are notably old.
Wines produced inside of the traditional wine-growing areas of Europe and North Africa.
Exposure to oxygen causes a wine to go brown and flat. Oxidation creates bitterness and destroys the flavor.
A gas that is vital for the growth of yeast cells. A small amount of oxygen is important at the start of fermentation. Too high a concentration of oxygen will lead to oxidation of the wine causing a loss of color, flavor, and aroma.
P
A wine tasting term for the feel and taste of wine in the mouth.
A not entirely unpleasant characteristic reminiscent of black pepper sometimes found in young red wines (especially Shiraz) and port.
A large group of compounds found mainly in the skins and seeds of the grape. They include the flavonoids, anthocyanins, and tannins. During the aging process of wines, many of these are precipitated out. Evidence suggests that red wine will offer greater protection against heart disease than white wine due to its higher concentration of phenolics.
A microscopic underground insect that kills grape vines by attacking their roots.
A cask holding two hogsheads or 126 U.S. gallons of wine.
Grape seeds.
A proposal for enhancing the economic status of the wine industry in Bordeaux.
British English slang for an inexpensive bottle of wine. The term is thought to originate from the French word for white wine, blanc.
The skins, stalks, and seeds remaining after making wine. Also called marc.
A sweet fortified wine, which is produced from grapes grown and processed in the Douro region of Portugal. Port is fortified with the addition of distilled grape spirits in order to boost the alcohol content and stop fermentation thus preserving some of the natural grape sugars. Several imitations are made throughout the world.
The legal name for a true Port wine sold in the United States since imitation ports may be labeled as a Port there.
Potassium bitartrate crystals sometimes form on the cork. Caused by tartaric acid, the “wine diamonds” are harmless
A wine stabilizer and preservative.
The alcoholic concentration that would be produced if all the sugars present were converted to alcohol.
A fungal vine disease common to cooler climates which can lead to crop losses.
When a dissolved substance can no longer stay dissolved and leaves the solution as a solid it is said to precipitate, to leave the solution.
Refers to the alcohol content of a beverage. In the United States, proof represents twice the alcohol content as a percentage of volume. Thus, a 100 proof beverage is 50% alcohol by volume and a 150 proof beverage is 75% alcohol. In the Imperial system, proof, (or 100% proof), equals 57.06% ethanol by volume, or 48.24% by weight. Absolute or pure ethanol is 75.25 over proof or 175.25 pro
Prosecco is an Italian sparkling wine from the Veneto region. usually made with Glera grapes. The production areas are in Treviso, Venezia, Vicenza, Padova, Belluno, Gorizia, Pordenone, Trieste, and Udine.
Cutting the vine to improve its shape and balance. The level of pruning can affect a vine's vigor and the quality of its yield.
The flesh of the grape containing water, sugars, and acids. The flesh of most grapes, whether red or white, is clear.
A wine barrel that holds approximately 84 U.S. gallons (318 liters).
The indentation found in the base of a wine bottle. Punt depth is often thought to be related to wine quality, with better quality wines having a deeper punt.
p
A measure of the concentration of acidity. pH ranges from 1 to 14 with the numbers 1 to 7 being more acidic. Water is neutral at pH 7 and wines are generally between pH 3 - 4.
Q
A designation of best quality German wines from recognized viticultural areas, that must conform to specific requirements of origin and composition.
R
The process of drawing wine off the sediment, such as lees, after fermentation and moving it into another vessel.
A large bottle holding 4.5 liters, the equivalent of six regular wine bottles.
See riddling.
A Spanish and Portuguese term for a reserve wine.
Unfermented natural grape sugar that contributes sweetness to a finished wine.
A process used to remove excess water from wine.
In the making of sparkling wine, including Champagne, Riddling is a traditional and tedious method for consolidating lees near the neck of the bottle to make it easier to remove.
The bottles are placed neck down into racks called pupitres. At regular intervals (from several times a day to once every few days) over a period (two to ten weeks) the bottles are shaken, given a twist, and dropped back into the rack. This is to release the lees from the side of the bottle. The angle of the rack is gradually increased, starting at a 45° until 90°, and the lees collect in the neck, ready for dégorgement.
To the relief of many winemakers, this process is mostly done by machine (gyropalettes), although at some of the Premier Cuvées in Champagne it's still done by hand.
Also known as Rémuage
The root section of an established, healthy plant, used for grafting. The section being grafted to the rootstock is called the scion.
Rosé wine is made from 100% red wine grapes and can range in color from a pale orange to a near-purple. All the color comes from the skin (all juice is white), so to make the pale Rosé, after crushing, the skins remain in contact with the juice for just a short time. The must is then pressed, and the skins are discarded. From then it is processed as a white wine.
Rosés are ready to drink quite young.
A Rotling is a wine made with both red and white grapes. They may be crushed separately but must be vinified together.
In contrast to all other types of wine, grape must may be added to increase the residual sugar. Mistakenly called rosé wine because of its color.
Rotling is fairly common in Germany.
Describes a texture that is well balanced with agreeable qualities of fullness (body).
A style of Port wine that is generally sweet.
S
An early English term for what is now called Sherry.
A large bottle holding nine liters, the equivalent of 12 regular wine bottles.
A tart punch made from red wine along with orange, lemon, and apricot juice with added sugar.
Schiller wine is a Rotling made by mixing white and red grapes in the must. The grapes have to be harvested from the same parcel in the vineyard and must meet the minimum Swiss QbA (Qualitätswein bestimmter Anbaugebiete) of the specified region to be marketed as a Schiller wine. Because of the color, Shiller wine is often called a rosé, but that’s not strictly correct.
A Rosé is made exclusively with red wine grapes. Shiller wine produced in Graubünden tends to have higher proportions of red wine grape, while in Valais it’s reversed with white grapes, usually, Fendant (Chasselas), having a higher percentage. Shiller wine is also made in St. Gallen.
Grape variety grafted to the rootstock.
An alternative to cork for sealing wine bottles, comprising a metal cap that screws onto threads on the neck of a bottle. Also called a stelvin.
French for dry, except in the case of Champagne, where it means semi-sweet.
German for sparkling wine.
Wines made in the United States but named after places that the Alcohol and Tobacco Tax and Trade Bureau requires to be modified by a US name of geographic origin. Examples would be New York Chablis, Napa Valley Burgundy, or California Champagne.
Acid taste on the palate. Not necessarily unpleasant smoky flavor and aromatic complexity. Usually a by-product of fired (toasted) oak barrels.
A fortified wine that has been subjected to controlled oxidation to produce a distinctive flavor.
An essential part of red winemaking as it contains pigments, flavonoids, and tannins.
Continual and deliberate contact of the skins with the juice during the winemaking. This is generally to extract color or tannin from the skin.
Describes a wine with a mild tannin or acid sensation with no harshness on the palate or in the aftertaste.
A system of fractional blending used in making fortified wine. Usually, a stack of barrels will have the youngest wines at the top and the oldest at the bottom. Wine is removed from the bottom barrels for bottling and topped up from the row above. In this way, a consistent wine can be produced over many years. This process is used for Sherry.
A trained wine expert that often works in fine restaurants.
Used to kill yeasts and molds but can produce the undesirable odor of crushed geranium.
Effervescent wine containing significant levels of carbon dioxide.
German for late harvest wine.
A machine used to reduce the amount of alcohol in a wine.
A wine bottle that holds approximately 6 oz (175-187 mL) or one-fourth the equivalent of a typical 750 mL bottle; a single-serving.
Italian for sparkling. Generally, any sparkling wine from Italy, although producers of Franciacorta have stated that Franciacorta is not a spumante.
Processes used to stop the wine from deteriorating.
A brand of screwcap.
A wine that is not sparkling wine.
A production method of artificially mellowing wine by exposing it to heat.
Compounds (typically: potassium metabisulfite or sodium metabisulfite), which are added to wine to prevent oxidation and microbial spoilage.
Used since Roman times to preserve, disinfect and reduce oxidation in wines. It is referred to on food and wine labels as Preservative (220) added.
More than fruity; pertaining to the sugar level in the finished wine.
Defined by the level of residual sugar in the final liquid after the fermentation has ceased. However, how sweet the wine will actually taste is also controlled by factors such as the acidity and alcohol levels, the amount of tannin present, and whether the wine is sparkling.
An organization representing the economic interests of wine producers in Bordeaux.
T
A technique that permits the grafting of different grape varieties onto existing rootstock in a vineyard.
An abbreviation for the German wine Trockenbeerenauslese.
In America, Table wine refers to a style of wine; any wine that is not a sparkling wine or a fortified wine. These wines must also be between 7% and 14% alcohol by volume.
In Europe, Table Wine refers to quality, which is any, "every day", non-premium wine.
A compound in wines that gives a bitter, dry, or puckery feeling in the mouth.
Tartaric acid lowers the pH of fermenting must preventing undesirable bacteria, and acts as a preservative after fermentation, and adds tartness to the finished wine.
Harmless potassium bitartrate crystals that may form (often on the cork) from the tartaric acid naturally present in wine.
Tasting flight refers to a selection of wines at a wine tasting, usually between three and eight glasses, but sometimes as many as fifty, presented for the purpose of sampling and comparison.
See legs.
Terroir is the physical and geographical characteristics of a particular vineyard site that give the resultant wine its unique properties.
A wine tasting term for the mouthfeel of wine on the palate.
A tubular instrument for removing a sample from a cask or barrel. Also called a pipe.
Lacking in body, depth, and flavor.
Burning charcoal inside of wine casks.
It also refers to the practice of drinking an alcoholic beverage along with wishing good health or other good fortunes.
Describes a flavor derived from oak. Also, a character that develops in some sparkling wines.
The ability of a wine to clearly portray all unique aspects of its flavor-fruit, floral, and mineral notes. The opposite would be a wine in which flavors are diffused and thoroughly integrated.
The sorting of the grapes.
German for dry.
German for dry berry selected. A type of German wine made from vine-dried grapes. Such grapes can be so rare that it can take a skilled picker a day to gather enough for just one bottle.
A wine cask that holds approximately, two butts, or 252 U.S. gallons.
A wine tasting term used to describe how much a wine expresses the typical characteristics of the varietal.
U
The headspace between wine and the top of a container. This is kept to a minimum to avoid oxidation.
Also known as un-wooded, refers to wines that have been matured without contact with wood/oak such as in aging barrels.
V
Wines made from a single grape variety.
Smells and tastes in wine that is reminiscent of plants and vegetables (such as Cabernet sauvignon, which exhibits these qualities that are part of the varietal character).
Having rich flavor and a smooth, soft texture.
A fortified wine that has been flavored with as many as 40 herbs and spices.
In a vertical tasting, different vintages of the same wine type of wine from the one winery are tasted. This emphasizes the differences between vintages.
French for vine grower
In wine, a lively taste or feel.
A vine’s growth rate.
A sour-tasting, highly acidic (acetic acid) liquid made from the oxidation of ethanol in wine, cider, beer, fermented fruit juice, or nearly any other liquid containing alcohol.
A place where grapevines are grown for winemaking purposes.
An effervescent white wine produced in Portugal.
The art and science of growing grapes for making wine. Not to be confused with viticulture, which is concerned with ALL types of grape.
The process of making grape juice into wine.
A wine tasting term pertaining to the alcoholic strength of wine and its grape character.
The year in which a particular wine’s grapes were harvested. When a vintage year is indicated on a label, it signifies that a minimum percentage of the grapes used to make the wine in the bottle were harvested in that year. Applicable regulatory bodies set the minimum percentage.
Winemaker, a wine producer, or a winery proprietor.
Thick appearance in a wine showing the presence of glycerol.
Viticulture is the study or cultivations of grapes, not to be confused with viniculture which is the study of wine grapes.
A grape native to North America. It is this rootstock that saved the European vine from phylloxera. See also foxy
The botanical name for the native European grapevine from which most of the world’s quality wine is made.
A wine affected by the presence of acetic acid is said to be volatile, or to have volatile acidity (v.a.). In small amounts, this can contribute to complexity, but in excess, it gives a wine a slightly sour, vinegary edge.
The level of acetic acid present in a wine.
W
A popular type of corkscrew.
A large cave that is excavated to provide a cool location for storing and aging wine. Similar to a wine cellar.
A cool, dark location in which wine is stored, often for the purpose of aging wine and impressing your friends.
Undesirable characteristics in wine caused by poor winemaking techniques or storage conditions.
Any form of dishonesty in the production or distribution of wine.
The descriptive sticker or signage adhered to the side of a wine bottle.
The sensory evaluation of wine, encompassing not only taste, but also mouth-feel, aroma, and color.
An alcoholic beverage made from the fermentation of unmodified grape juice
A person engaged in the occupation of making wine. See vintner.
A device, comprising two vats or receptacles, one for trodding and bruising grapes, and the other for collecting the juice.
A building, property, or company that is involved in the production of wine.
Y
Yeast is the Microorganism that produces the enzymes which convert sugar into alcohol. In the fermentation of grapes, yeast produces primarily ethanol and small quantities of higher alcohols and esters that give a wine its individual character
A wine that is not matured and usually bottled and sold within a year of its vintage.
Z
The science of fermentation.
