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.