Wine Glossary

A chemical compound formed during fermentation and oxidation.

The acid responsible for vinegar character in wine.

The tart, sharp quality in wine from natural grape acids.

Portuguese term for winery or wine cellar.

Exposing wine to air to soften tannins and release aromas.

The maturation of wine over time in barrel, tank, or bottle.

Ethanol produced during fermentation, expressed as percentage by volume.

A system where wineries distribute limited wines to approved buyers.

French wine region known for aromatic white varieties.

The scientific study and identification of grape varieties.

Pigment compounds in grape skins responsible for red wine color.

Appellation d'Origine Controlee - French wine classification system.

A legally defined wine-growing region.

Scents derived from the grape variety itself.

The French term for blending wines from different lots.

The drying, puckering sensation from tannins.

American Viticultural Area - US wine region designation.

Alcohol By Volume - the percentage of alcohol in wine.

Adding acid to must or wine to increase acidity.

Process requiring oxygen, opposite of anaerobic.

Flavors that remain after swallowing wine.

Wine that has been matured over time.

Wine with harsh tannins or acidity that dominates.

Spanish white grape from Rias Baixas, known for citrus and mineral character.

Italian term meaning bitter, used for wines with bitter finish.

Oak from North America with distinctive sweet, vanilla character.

Sherry style combining biological and oxidative aging.

Process occurring without oxygen.

Wine with sharp, unintegrated components.

Wine or drink served before a meal to stimulate appetite.

Wines with intensely fragrant characteristics.

Wine flavored with herbs, spices, or botanicals.

The direction a vineyard slope faces.

The initial impression when wine first enters the mouth.

Lean, restrained wine with firm structure.

Native or indigenous grape variety from a region.

Breakdown of yeast cells adding complexity to wine.

Harmony between wine components: fruit, acid, tannin, alcohol.

Wooden container used for fermenting and aging wine.

A 225-liter oak barrel, the Bordeaux standard.

Stirring wine on its lees to add texture and complexity.

Holistic farming approach following Rudolf Steiner's principles.

A sharp, acidic sensation in wine.

White wine made exclusively from white grapes, typically Chardonnay.

White wine made from red grapes, typically Pinot Noir.

Wine made from multiple grape varieties or vineyard sources.

The weight and fullness of wine on the palate.

Prestigious French region known for Cabernet and Merlot blends.

Noble rot fungus that concentrates sugars for sweet wines.

Temporary muted condition after bottling or transport.

Complex aromas developed through fermentation and aging.

Allowing wine to be exposed to air before serving.

Shortened term for Brettanomyces, a spoilage yeast.

A spoilage yeast producing barnyard and medicinal aromas.

Wine with vibrant, fresh acidity.

Measurement of sugar content in grape juice.

Dry sparkling wine with minimal residual sugar.

French region producing prestigious Pinot Noir and Chardonnay.

Rich, creamy character often from malolactic fermentation.

Wine developing slower than expected for its age.

Cooked, raisiny character from heat exposure.

Resinous, herbal aromas like balsam or eucalyptus.

DOCG for Nebbiolo wines from Piedmont, Italy.

Prestigious DOCG for Nebbiolo wines from Piedmont.

White grape from Southwest France for Tursan wines.

Wine fermented in oak barrels rather than tanks.

Farm-like aromas, often from Brettanomyces.

Still wine used as foundation for sparkling wine.

French region known for fruity Gamay-based wines.

Clay used for fining wine to remove proteins.

Wine with powerful, concentrated character.

One of the basic tastes, detected at the back of the tongue.

Aromas and flavors of dark-colored fruits.

Tasting wine without knowing its identity.

American term for light-colored rose, often sweet.

Spanish term for winery or wine cellar.

Wine made from grapes affected by noble rot.

Austrian white grape used for sweet wines.

Sparkling wine with zero dosage added.

Free-standing vine trained without trellising.

Techniques to control vine leaf and shoot growth.

The foil or plastic covering over a wine bottle's cork.

Whole-grape fermentation in CO2, producing fruity wines.

Spanish sparkling wine made by traditional method.

Storing wine under proper conditions for aging.

French term for an above-ground wine storage building.

Sparkling wine from the Champagne region of France.

Adding sugar to must to increase alcohol level.

Tank fermentation method for sparkling wine.

French wine estate, especially in Bordeaux.

Dense, substantial texture with firm tannins.

Tuscan red wine, primarily Sangiovese.

Removing suspended particles from wine.

Official ranking system for wines or wine estates.

A named vineyard parcel in Burgundy.

A vine variety propagated from a single parent plant.

A walled vineyard, traditionally in Burgundy.

The seal used to close a wine bottle.

Pre-fermentation maceration at low temperature.

Multiple layers of aromas, flavors, and textures.

Intense, focused flavors with density.

The craft of barrel-making, or a barrel-making facility.

A permanent horizontal arm of a grapevine.

Traditional wine closure made from bark of cork oak.

Musty, wet cardboard smell caused by TCA contamination.

Wine contaminated with TCA, showing musty aromas.

The 'Golden Slope' of Burgundy, home to Grand Crus.

French sparkling wine made outside Champagne by traditional method.

Refreshing acidity in wine.

French term for a vineyard or wine of recognized quality.

The harvest and initial processing of grapes.

A specific blend or batch of wine.

Red grape parent of Cabernet Sauvignon, known for herbal notes.

The world's most famous red grape, known for cassis and structure.

Italian term for winery or cellar.

The layer of skins that floats during red wine fermentation.

High-yielding red grape from Mediterranean regions.

Chilean red grape, formerly confused with Merlot.

Milk protein used for fining wine.

Black currant flavor, characteristic of Cabernet Sauvignon.

French term for wine cellar, usually underground.

Aromatic wood note found in aged Cabernet and oak-aged wines.

French term for grape variety or blend composition.

Northern Burgundy region for mineral, unoaked Chardonnay.

Dry, powdery tannin texture or mineral character.

World's most popular white grape, styles range from crisp to rich.

Versatile Loire white grape producing dry to sweet wines.

Rich, dark, cocoa-like flavor in full-bodied red wines.

Complex cedar, tobacco, and spice aromas in aged wines.

Lemon, lime, grapefruit, or orange aromas and flavors.

Wine showing typical character for its type.

Wine without faults or off-flavors.

Wine with visible particles or haze.

Excessively sweet, lacking balancing acidity.

Rough, unrefined texture or flavors.

Roasted, espresso-like aromas from oak or aged wine.

Chilling wine to precipitate tartrate crystals.

A French village or municipality with wine designation.

Climate with hot summers, cold winters, and large temperature swings.

Winery owned collectively by grape growers.

Poor fruit set resulting in low yields.

Simple, everyday wine for immediate consumption.

Rich, smooth texture suggesting dairy cream.

Grape variety bred from two varieties of the same species.

Bordeaux classification tier below cru classe.

A classified growth estate in Bordeaux or other regions.

Highly sought-after wine with limited production and high prices.

Tank method for sparkling wine production.

CM - Champagne cooperative producing for member growers.

Pouring wine into another vessel for aeration or sediment removal.

Rack-and-return technique for gentle extraction.

Medium-sweet sparkling wine.

In tasting, the concentration of a wine; in viticulture, vine spacing.

Layers of flavor that reveal themselves over time.

Removing sediment from sparkling wine after secondary fermentation.

The difference between day and night temperatures.

Italian and Portuguese quality wine designation.

French term for a wine estate, especially in Burgundy.

Sugar solution added to sparkling wine after disgorgement.

Wine with little or no residual sugar.

Deep color or flavors of dark fruits and chocolate.

Reducing acid levels in wine.

Concentrated color or layered, profound flavors.

Subtle, refined wine with light body.

Concentrated, compact flavors and texture.

Sweet wine typically served with or as dessert.

Compound creating buttery, creamy aromas.

Off-putting earthy or barnyard aromas suggesting contamination.

Denominacion de Origen - Spanish wine appellation system.

Italian term for sweet wine.

French term meaning sweet; sweetest level in sparkling wine.

Flavors of raisins, figs, prunes, or dates in wine.

Dry, mineral texture suggesting dusty roads or old cellars.

Aromas and flavors suggesting soil, mushroom, or minerals.

German ice wine made from grapes frozen on the vine.

The period of wine maturation between fermentation and bottling.

Buying wine as futures before bottling.

The science and study of winemaking.

Aromatic compounds formed during fermentation.

Wine made and bottled by the grape grower.

Compound causing nail polish or solvent aromas.

The non-volatile soluble solids in wine.

Clear fruit brandy or distilled spirits.

Having bubbles from dissolved carbon dioxide.

Traditional fining agent for clarifying red wine.

Graceful, balanced wine with finesse rather than power.

The blend of grape varieties planted in a vineyard.

A wine scientist or professionally trained winemaker.

Wine made from grapes grown on property owned or controlled by the winery.

The alcohol in wine produced by yeast fermentation.

Very dry sparkling wine with minimal dosage.

Drawing color, tannin, and flavor from grape skins during winemaking.

The conversion of sugar to alcohol by yeast.

Multiple grape varieties planted and harvested together.

Removing particles from wine by passing through a filter.

The taste and sensations that linger after swallowing.

Clarifying wine by adding substances that bind with particles.

The top-ranked estates in Bordeaux's 1855 Classification.

Wine lacking sufficient acidity, tasting soft and dull.

Wine lacking acidity, or sparkling wine that has lost bubbles.

Film-forming yeast that creates the distinctive character of Fino sherry.

Adding grape spirit to wine to increase alcohol.

Juice or wine that drains naturally without pressing.

Oak from French forests, prized for fine-grained character.

Wine with bright acidity and lively fruit character.

Wine where fruit flavors dominate the profile.

Wine with substantial weight and richness on the palate.

Full-bodied, rich wine often lacking sufficient acidity.

Removing particles from wine by passing through filtering media.

High-quality wine, often collectible with aging potential.

Elegance, subtlety, and delicate precision in wine.

The overall combination of taste characteristics in a wine.

Wine with ripe, soft, substantial fruit character.

Aromas reminiscent of flowers.

Pronounced floral aromatics, sometimes excessively so.

Wine that excels with food rather than on its own.

Wine showing flavors upfront and approachably.

Distinctive musky aroma of native American grape species.

Displaying distinct fruit aromas and flavors.

Purchasing wine before release while still in barrel.

The red grape of Beaujolais, producing light, fruity wines.

Wild herb aromas associated with Mediterranean wines.

The vessel for serving wine, affecting aroma and perception.

A byproduct of fermentation contributing to wine texture.

Traditional bush vine training without trellising.

Joining a fruiting vine variety to a resistant rootstock.

The highest vineyard classification in Burgundy and Alsace.

Removing unripe grape clusters to concentrate remaining fruit.

Major red variety of Southern France and Spain.

The firm, mouth-drying sensation from tannins.

Champagne made by the grape grower, not a large house.

Blend of Grenache, Syrah, and Mourvedre.

Vine training system using one or two canes.

Portuguese term for wines with extended aging.

Animal-derived fining agent for softening wines.

Basic wine sold by style rather than variety or origin.

Wine giving ample fruit, flavor, and pleasure.

Joining vine scion to rootstock from different species.

A Bordeaux chateau's primary, top-tier wine.

Fresh, green, herbaceous character like cut grass.

Moving wine by gravity rather than pumps.

Wine of exceptional quality, balance, and character.

Unripe, herbaceous character from underripe grapes.

A weather hazard that can destroy grape crops.

The picking of grapes, typically in autumn.

A period of extreme heat that can damage vines and grapes.

Aromas of green herbs, grass, or vegetables.

A 300-liter barrel common in Australia.

Comparing multiple wines from the same vintage.

Excessive alcohol creating a burning sensation.

A grape variety bred from two different species.

German term for medium-dry or off-dry wine.

Duration grapes remain on vine before harvest.

Unyielding wine with aggressive tannins or acidity.

Wine with well-integrated, balanced components.

Unpleasantly aggressive tannins, acid, or alcohol.

Wine lacking clarity, appearing cloudy.

Bush vine training without trellis support.

Wine spoilage from exposure to high temperatures.

Overly full wine lacking freshness and lift.

Metric land measurement equal to 2.47 acres.

Volume measurement equal to 100 liters.

Aromas of dried or fresh herbs.

Wine lacking substance in the mid-palate.

Distinctive characteristics consistent across a producer's wines.

Natural yeasts present on grapes or in the winery.

The strength or concentration of aromas and flavors.

Artificial watering of vineyards.

Intensely sweet wine from naturally frozen grapes.

Italian quality tier below DOC allowing more flexibility.

Chemically unreactive or lacking expressive character.

Fish bladder protein used to fine white wines.

Cooked, concentrated fruit flavors like jam.

Young Spanish wine with no oak aging.

Large wine bottle holding 3-4.5 liters.

French for young vines, often bottled separately.

Wine with fresh, succulent fruit character.

German quality level for light, elegant wines.

The softer acid produced during malolactic fermentation.

Wine from grapes picked after normal harvest for extra ripeness.

Dead yeast cells and grape solids that settle after fermentation.

The Cabernet-dominant side of Bordeaux.

The droplets that run down the glass after swirling.

How long flavors persist after swallowing.

A named vineyard site, particularly in France.

Wine with minimal weight and delicate texture.

Wine with vibrant acidity and energy.

Vast wine region in southern France.

Vine disease causing reduced ripening and quality.

Wine lacking generous fruit or body.

Calcium carbonate rock prized for wine terroir.

Brilliantly clear wine without cloudiness.

Extended flavor persistence after swallowing.

Soaking grape skins in juice to extract color, tannin, and flavor.

Wine showing oxidation and heat damage, like Madeira.

A 1.5-liter bottle, holding two standard bottles.

A tart acid in grapes, converted to lactic acid during ML.

Bacterial conversion of tart malic acid to softer lactic acid.

The most prestigious wine qualification worldwide.

The development and aging of wine.

Wine with moderate weight between light and full.

American Bordeaux-style blend from authorized grapes.

Traditional bottle-fermented sparkling wine method.

Controlled oxygen addition during winemaking.

The specific climate conditions of a small vineyard area.

Aromas or flavors suggesting stones or minerals.

A vineyard owned entirely by one producer.

The foam and bubble texture of sparkling wine.

The tactile sensations of wine in the mouth.

Fresh grape juice before or during fermentation.

Waiting list for allocation to high-demand wines.

Grape pomace or brandy distilled from it.

Wine that has developed with age and is ready to drink.

Traditional bottle fermentation method for sparkling wine.

The middle portion of the tasting experience.

Uneven berry development from poor pollination.

Non-fruit, stony, or chalky character suggesting terroir.

Stale, moldy aroma from contamination or poor storage.

Wine made with minimal intervention and additives.

A merchant who buys grapes or wine to blend and sell.

Barrels being used for the first time.

Wine regions outside traditional European areas.

Beneficial fungus (Botrytis cinerea) for sweet wines.

The overall aromatic character of wine.

Wild yeast found naturally in vineyard or winery.

Noble Italian grape producing Barolo and Barbaresco.

Wine with tense, vibrant, high-strung acidity.

Lacking distinctive character; or non-reactive vessel.

Wine blended from multiple years for consistency.

Aromas suggesting nuts, often from oxidation or age.

NM - Champagne house buying grapes from growers.

Wood used for barrels, adding flavor and texture to wine.

Pronounced oak character in wine.

The science of winemaking.

Wine with slight perceptible sweetness.

Mature grapevines, typically 35+ years old.

Traditional European wine regions.

Relating to the sense of smell.

White wine made with extended skin contact.

Farming without synthetic chemicals.

Chemical reaction with oxygen, aging or spoiling wine.

Small oak pieces used as cheaper alternative to barrels.

Lavishly rich and luxurious wine.

French term for topping up barrels to prevent oxidation.

Vines producing excessive yields, diluting quality.

Wine with excessive tannin from aggressive extraction.

The taste and texture sensations of wine in the mouth.

A specific plot of vineyard land.

The quality and behavior of bubbles in sparkling wine.

Kerosene-like aroma in aged Riesling.

Measure of acidity strength in wine.

Chemical compounds affecting color, texture, and flavor.

Root-feeding pest that devastated European vineyards.

Punching down the cap during fermentation.

Fortified sweet wine from Portugal's Douro Valley.

The second-highest vineyard classification in Burgundy.

Wine extracted by pressing grape skins after fermentation.

Extracting juice or wine from grapes using pressure.

Aromas derived from the grape variety itself.

Cutting back vine wood to control growth and yield.

A large oak barrel, typically 450-500 liters.

Spicy character reminiscent of black or white pepper.

Intensely fragrant and aromatic wine.

Petillant Naturel - sparkling wine bottled during fermentation.

Full maturity of grape flavors beyond sugar ripeness.

Traditional Port barrel holding about 550 liters.

Informal term for cheap, low-quality wine.

Rich, ripe plum fruit character.

Soft, velvety, luxurious texture.

Refined wine with smooth, seamless character.

Heavy, sluggish wine lacking energy.

Powerful wine, often high in alcohol.

French term for noble rot (Botrytis cinerea).

Wine with intense concentration and impact.

German quality designation based on grape ripeness.

Wine showing clear, focused, well-defined character.

Marketing term suggesting higher quality, no legal definition.

Alcohol measurement system, double the ABV percentage.

Circulating fermenting wine over grape cap for extraction.

Sharp, penetrating aroma or flavor.

Clean, unadorned expression of fruit and terroir.

German quality wine from specified regions.

Easy-drinking wine meant for casual consumption.

German quality wine designation.

Portuguese wine estate or farm.

Georgian clay vessel for fermenting and aging wine.

Transferring wine off its sediment.

Wine with vibrant, energetic acidity.

Sulfur compounds from lack of oxygen, creating off-odors.

Gradually rotating sparkling wine bottles to collect sediment.

A designation suggesting higher quality or longer aging.

Sugar remaining in wine after fermentation.

Antioxidant compound found in grape skins.

Perceiving aromas through the back of the throat.

Rotating bottles to move sediment for disgorgement.

Noble white grape known for acidity and aging potential.

The Merlot-dominant side of Bordeaux.

Fully mature fruit character in grapes or wine.

Root system onto which fruiting vines are grafted.

Pink wine from limited skin contact with red grapes.

Smooth, full, well-balanced without hard edges.

Dried grape character from overripe or dried fruit.

Young, undeveloped wine with rough edges.

French term for pumping over during fermentation.

Spanish/Portuguese designation for wines with extended aging.

Full, generous wine with ample fruit and texture.

Full-bodied, sturdy wine with strong character.

Simple, rough wine with earthy, unpolished character.

RM - Champagne grower who makes wine from own grapes.

Bleeding off juice from red wine tanks to make rose.

Italy's most planted red grape, the base of Chianti.

Non-fruit flavors like herbs, earth, and umami.

Metal closure alternative to cork.

Aromas from fermentation and winemaking.

Solid particles that settle in wine over time.

Partial whole-grape fermentation technique.

Fortified wine from Jerez, Spain.

Smooth, refined texture like silk fabric.

Wine made from grapes of one specific vineyard.

Leaving juice in contact with grape skins.

Wine without rough edges or aggressive tannins.

Low in tannin or acidity, easy drinking.

Fractional blending system for consistent aged character.

Wine professional specializing in service and selection.

German late-harvest wine designation.

Aromas or flavors of culinary spices.

Non-sparkling wine without carbonation.

The framework of acid, tannin, and alcohol in wine.

Fermentation that stops before all sugar is consumed.

Sulfur compounds used to preserve wine.

Premium Tuscan wines using non-traditional varieties.

Aging wine on its lees for texture and complexity.

Environmentally conscious farming practices.

Wine with noticeable residual sugar.

Red grape known for dark fruit and peppery spice.

French for 'without sulfur' - wine made without added sulfites.

French term for dry, though meaning varies by context.

Estate's secondary label from younger vines or declassified lots.

Wine with noticeable but not dominant sweetness.

Wine with brief finish lacking persistence.

Wine lacking complexity or depth.

Aromas of smoke, often from oak or terroir.

Complex, refined wine showing finesse and nuance.

French term for racking wine off sediment.

Wine with significant effervescence from dissolved CO2.

Slight effervescence or prickle in wine.

Green, stemmy character from grape stems.

Crisp, mineral, high-acid character suggesting steel.

Juicy, mouth-watering wine with fresh fruit.

Soft, flexible wine with yielding texture.

Polyphenols creating dry, astringent mouthfeel.

The primary acid in wine grapes.

Harmless crystals that precipitate from wine.

Chemical compound causing cork taint.

The complete natural environment affecting wine character.

Complex aromas developed through aging.

The tactile sensation of wine in the mouth.

The charring level applied to barrel interiors.

Aromas of toast, often from oak or lees aging.

The total concentration of acids in wine.

Bottle-fermented sparkling wine production.

Supporting vine growth on wire and post systems.

How well a wine represents its type or origin.

Traditional shallow silver wine tasting cup.

Oxidatively aged Port with amber color.

Droplets running down glass after swirling wine.

Closed, restrained wine not showing full potential.

French term for barrel or cask; also a volume measure.

The first, most volatile aromas detected.

Sparkling wine bottle-fermented then filtered and rebottled.

German dessert wine from individually selected dried berries.

The air space between wine and cork in a bottle.

The savory fifth taste sensation.

Wine bottled without filtration.

Wine named for its grape variety.

Aromas of vegetables or unripe grapes.

Smooth, soft, luxurious texture like velvet.

The onset of ripening when grapes change color.

Comparing multiple vintages from one producer.

The growth energy and vegetative power of a vine.

Wine from a named commune or village.

Basic French wine category without appellation restrictions.

The process of making wine from grapes.

The year grapes were harvested.

The thickness or flowing quality of wine.

The science and practice of growing grapes.

The European grape species used for fine wine.

Acetic acid and related compounds that can spoil wine.

Vertical Shoot Positioning - common vine training system.

French term for harvest or grape picking.

Strong vine growth; or energetic wine character.

Wine from a specific commune, below Premier Cru level.

Oxidative yellow wine from France's Jura region.

Prestigious Sangiovese wine from Montepulciano, Tuscany.

The heaviness or lightness of wine on the palate.

Fermenting with grape stems intact.

Defects that diminish wine quality.

The person responsible for producing wine.

Wine region with high temperatures during growing season.

Fermenting grapes with stems intact.

European surplus wine from overproduction subsidies.

Facility where wine is produced.

Tannin extracted from oak barrels.

Microorganisms that convert sugar to alcohol.

The amount of grapes produced per vineyard area.

Wine recently made, not yet aged.

Bright, citrusy, lively character.

California's signature red grape, related to Primitivo.