País
País (pie EECE) is the historic grape behind Chile’s table wines. Originally known as criolla… Continue reading
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Trockenbeerenauslese
Trockenbeerenauslese (TRAWK-en-bear-en-OWSS-lay-zeh) wines, or TBAs, are generally made only a few times a decade, and… Continue reading
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Mercaptans
Offensive-smelling compounds that result from poor winemaking when hydrogen sulfide combines with components in the… Continue reading
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Isinglass
A gelatinous material, obtained from—get ready—the air bladders of sturgeon and other fish. Isinglass is… Continue reading
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Garrigue
When a wine pro describes a wine as “earthy,” the characterization can mean several different… Continue reading
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Claret
The British often call red Bordeaux claret. The word comes from the French clairet, which… Continue reading
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Stickies
“Stickies” are the affectionate name Australians give to their sweet wines. Though sticklers (so to… Continue reading
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Lágrima
A Spanish term, literally, “tears.” Lágrima (la-GREE-ma) also refers to a wine made from free-run… Continue reading
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Chiaretto
Chiaretto (key-are-ET-oh) is an Italian wine term signifying a very light red or even a… Continue reading
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Pyrazines
More correctly known by their long name methoxypyrazines, pyrazines are the compounds in grapes that… Continue reading
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Pomace
The mashed up solid residue of skins, stems, seeds and pulp that is left over… Continue reading
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Tertiary
If you drink only young wine, you might not have run across this word. Tertiary… Continue reading
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