Azienda Agricola

Italian wine estate—this term, sometimes abbreviated Az. Ag., often appears on Italian wine labels, along with the actual name of the wine estate, when the grapes were grown on that estate, and the wine that… Continue reading

Azienda Vinicola

The term for a winery. It often appears on wine labels.

Azienda Vitivinicola

Grape-growing and winemaking company. Like AZIENDA AGRICOLA and AZIENDA VINICOLA, the term often appears on wine labels.


A term broadly used to describe a wine’s smell. Technically, however, the smell of any wine is divided into the aroma, the smell that derives from the grapes, and the BOUQUET, a more complex smell… Continue reading


A positive description, indicating that a wine has a pronounced AROMA. Some VARIETAL wines, such as muscat and gewürztraminer, are well known for being especially aromatic, often having SPICY and/or floral (see FLOWERY) scents.


Totally DRY.


A Champagne or SPARKLING WINE term that refers to the blending, or assembling, of still wines before the SECONDARY FERMENTATION, which creates the bubbles.


Astringent describes the dry, raspy MOUTHFEEL of a wine with a considerable amount of unripe TANNIN. Astringency can also be provoked by certain foods, such as unripe walnuts or unripe persimmons. Excess astringency is unpleasant… Continue reading


The term for shriveled grapes that have been attacked by the beneficial mold BOTRYTIS CINEREA. More commonly, however, you’ll encounter aszú as part of the name of Hungary’s most famous wine: Tokay Aszú. Luscious and… Continue reading




A category of wine made in Austria, in Burgenland. Ausbruche (the plural) are slightly more opulent than BEERENAUSLESEN, and must be made from overripe, BOTRYTIZED and/or naturally shriveled grapes.


One of thirteen specified winegrowing regions in Germany. Plural anbaugebiete.