Abbadia
The term for abbey, sometimes shortened to just badia. Buildings that were once abbeys have… Continue reading
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Abboccato
Slightly sweet.
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Acetaldehyde
Produced naturally during FERMENTATION, acetaldehyde is a colorless volatile component with a pungent ODOR. It… Continue reading
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Acetic
A negative description for a wine with an unpleasant, sharp, vinegar-like smell and taste. A… Continue reading
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Acid
A natural component of wine; responsible for the zesty, refreshing qualities of some, acidity also… Continue reading
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Acidification
A process practiced in warm wine regions whereby a winemaker adds acid to fermenting wine… Continue reading
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Aeration
The process of intentionally exposing wine to oxygen to “open up” and soften it. Aeration… Continue reading
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Aging
The process of intentionally holding a wine for a period of time so that the… Continue reading
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Ah-So
A wine opener often used by sommeliers to remove corks that have begun to crumble,… Continue reading
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Alcohol
During FERMENTATION, yeasts convert the natural sugar in grapes to alcohol (also known as ETHANOL… Continue reading
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Alcohol by Volume
The percentage of the ALCOHOL content by volume in a wine must, by United States… Continue reading
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Aldehydes
Produced as FERMENTATION converts sugar to ALCOHOL, aldehydes have pungent odors that contribute to the… Continue reading
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Alte Reben
The term used in Germany and Austria for old vines.
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Amabile
A little sweeter than ABBOCCATO.
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Amaro
Bitter. Many Italian wines, both white and red, have a slight amaro character, which is… Continue reading
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Ampelography
The science of identifying and classifying grapevines according to their physical properties, such as the… Continue reading
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Amphora
An earthenware vessel used by the ancient Greeks and other Mediterranean people to store and… Continue reading
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Amtliche Prüfungsnummer
A quality-control test number (the AP number) signifying that a wine has passed official analytical… Continue reading
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Anbaugebiet
One of thirteen specified winegrowing regions in Germany. Plural anbaugebiete.
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Angels’ Share
Any beverage left to age in wooden barrels will ultimately lose some of its volume… Continue reading
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Annata
The year of the vintage.
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Anthocyanins
The red pigments in grape skins and wine.
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Apera
Apera is the term used in Australia for Australian wines made like Sherry, in a… Continue reading
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Appasimento
A method utilized in the Veneto region of Italy whereby wines are made by first… Continue reading
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Appearance
One of the categories by which a wine can be judged by sensory evaluation, generally… Continue reading
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Appellation
In general conversation, the word appellation is often used simply to indicate the place where… Continue reading
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Appellation d’Origine Contrôlée (AOC)
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Archondiko
A word appearing on the labels of TOPIKOS OENOS, or PGI, wines, archondiko roughly translates… Continue reading
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Aroma
A term broadly used to describe a wine’s smell. Technically, however, the smell of any… Continue reading
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Aromatic
A positive description, indicating that a wine has a pronounced AROMA. Some VARIETAL wines, such… Continue reading
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Assemblage
A Champagne or SPARKLING WINE term that refers to the blending, or assembling, of still… Continue reading
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Astringent
Astringent describes the dry, raspy MOUTHFEEL of a wine with a considerable amount of unripe… Continue reading
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Aszú
The term for shriveled grapes that have been attacked by the beneficial mold BOTRYTIS CINEREA.… Continue reading
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Ausbruch
A category of wine made in Austria, in Burgenland. Ausbruche (the plural) are slightly more… Continue reading
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Auslese
Plural auslesen. Literally, “select harvest.” A level of full ripeness according to the traditional German… Continue reading
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Autolysis
Autolysis is the name for the process whereby spent yeast cells decompose. When a wine… Continue reading
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AVA
The acronym for American Viticultural Area. An AVA is defined as “a delimited grape growing… Continue reading
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Azienda Agricola
Italian wine estate—this term, sometimes abbreviated Az. Ag., often appears on Italian wine labels, along… Continue reading
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Azienda Vinicola
The term for a winery. It often appears on wine labels.
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Azienda Vitivinicola
Grape-growing and winemaking company. Like AZIENDA AGRICOLA and AZIENDA VINICOLA, the term often appears on… Continue reading
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Baked
Negative term used when a table wine’s AROMA and/or flavor seems overripe, caramel-like, or even… Continue reading
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Balance
A harmonic equilibrium among the components of a wine (ACID, ALCOHOL, FRUIT, TANNIN, and so… Continue reading
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Ban des Vendanges
Literally “opening of the harvest”—the official date when harvest can begin. Growers can choose to… Continue reading
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Barrel-Fermented
Used to describe a wine—usually a white—that has undergone FERMENTATION in small oak barrels as… Continue reading
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Baumé
The scale used in France and much of the rest of Europe for measuring sugar… Continue reading
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Beerenauslese (BA)
Plural beerenauslesen. Literally “berry select harvest.” A level of considerable ripeness and sweetness in both… Continue reading
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Bentonite
A type of light clay, mixed into wine to clarify it by removing tiny suspended… Continue reading
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Bereich
One of thirty-nine official districts. Germany’s thirteen wine regions (ANBAUGEBIETE) are officially broken down into… Continue reading
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Bianco
White, as in vino bianco, white wine.
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Big
A descriptive term used for FULL-BODIED, robust wines that are usually high in ALCOHOL.
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Biodynamic Viticulture
Sometimes described as a “spiritual science,” biodynamic viticulture is a holistic approach to farming wherein… Continue reading
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Bitter
A harsh flavor in wine, often derived from stems and seeds that have been carelessly… Continue reading
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Blanc de Blancs
Literally, “white from whites.” A golden Champagne or SPARKLING WINE made entirely from chardonnay grapes.
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Blanc de Noirs
Literally, “white from blacks.” A golden Champagne or SPARKLING WINE made from black (noir) grapes.… Continue reading
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Blau
Blue; when used to describe grapes, it means red.
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Blend
To combine two or more lots of wine in hopes of enhancing flavor, BALANCE, and/or… Continue reading
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Bocksbeutel
The flagon-shaped, rounded, and flattened bottle used for the wines of Germany’s Franken region. It… Continue reading
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Bodega
Wine cellar or wine-producing company. Curiously, a single wine company may nonetheless use the plural… Continue reading
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Body
The perceived weight of a wine in your mouth. The perception is dependent on ALCOHOL—the… Continue reading
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Bonbonne
A large glass jar used for storing small lots of wine. Bonbonnes—which hold 6.6 gallons—are… Continue reading
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Booze
Once spelled bouse, the word booze comes from the medieval Dutch word Büsen, meaning “to… Continue reading
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Bota
The Spanish name for “butts”–600-liter (160-gallon) American-oak casks used in Jerez for aging Sherry. Botas… Continue reading
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Botrytis Cinerea
A beneficial fungus, also known as noble rot, which is necessary to produce many of… Continue reading
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Botrytized
Affected by BOTRYTIS CINEREA.
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Bottle
Initially, the amount glass bottles held was not consistent. From the fifteenth to the seventeenth… Continue reading
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Bottle Aging
The process of allowing a wine to rest for a considerable period of time (usually… Continue reading
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Bottle Sickness
A temporary condition that occurs following the bottling process, during which wine is exposed to… Continue reading
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Bouchon
Bouchon is the French name of a special stopper with clamps that is used on… Continue reading
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Bouquet
Technically, bouquet refers specifically to the aspects of a wine’s scent derived from BOTTLE AGING… Continue reading
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Branco
Denotes a white wine.
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Brettanomyces
Brettanomyces, called brett for short, are often associated with manure-like smells. This genus of yeast can… Continue reading
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Briary
A term used to describe a briar patch or light bark-like taste in a wine.… Continue reading
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Bricco
The sunny slope of a hill.
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Brilliant
When applied to a wine’s color, it means the wine is absolutely clear.
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Brix
A measure of the sugar content of grapes before they are harvested. Used to estimate… Continue reading
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Brut
French term indicating a Champagne or sparkling wine that is dry to very dry, with… Continue reading
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Brut
A DRY to very dry Champagne or SPARKLING WINE containing less than 15 grams of… Continue reading
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Bud
The small node on a grapevine shoot that carries within it the grape clusters for… Continue reading
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Budding
The act of grafting buds of one vine onto an existing planted vine. When buds… Continue reading
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Bulk Process
An inexpensive and quick way of making SPARKLING WINE. The bulk process, also called the… Continue reading
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Bulk Wine
Literally, wine not in a bottle. Wineries of all types, sizes, and levels of quality… Continue reading
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Bung
A plug for stoppering a wine barrel.
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Buschenschenk
In the southern Austrian countryside, this is the name for a rustic restaurant that elsewhere… Continue reading
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Bushvine
A vine that is free-standing with no trellis system. In other words, it looks like… Continue reading
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Butler
Curiously, the word butler is thought to have derived from the term bottler. From the… Continue reading
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Buttery
Used to describe a wine that has an AROMA and flavor reminiscent of butter. Buttery… Continue reading
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Cailloux (KIGH-you)
The French term for stones or pebbles left behind by ancient rivers or glaciers. Although… Continue reading
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Cane
A vine SHOOT (or stem) that has turned from green to tannish-brown and has become… Continue reading
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Cane Training
The process of training a vine along a structure such as a trellis.
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Canopy
The “umbrella” formed by the leaves and SHOOTS of the grape vine.
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Cantina
Wine cellar or yet another term for a winery.
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Cantina Sociale or Cooperativa
A growers’ cooperative cellar. Italy, like France and Spain, has hundreds of wine coops, some… Continue reading
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Cap
The crusty layer, up to two feet or more deep, of grape skins, pulp, stems,… Continue reading
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Capsule
The molded plastic, bimetal, or aluminum sheath that fits over the cork and top part… Continue reading
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Carbon Dioxide
Along with ALCOHOL, the gas carbon dioxide (CO2) is a by-product of FERMENTATION. Sometimes the… Continue reading
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Carbonic Maceration
More accurately called semicarbonic maceration, carbonic maceration is a type of FERMENTATION in which bunches… Continue reading
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Cartouche
The raised glass logo or emblem embossed on a bottle of wine, most often found… Continue reading
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Casa Vinicola
A wine firm, usually making wine from wine or grapes it has purchased (as opposed… Continue reading
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Cascina
Northern Italian term for a farmhouse or estate.
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Castello
The word for castle. Several famous Italian wine estates are housed in what were once… Continue reading
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Cava
The name for Spanish SPARKLING WINE made by the Champagne method (MÉTHODE CHAMPENOISE). Cava is… Continue reading
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Cépage Noble
Cépage means “grape variety.” The so-called noble grape varieties—cépages nobles—are those that consistently make fine… Continue reading
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Chai
A French word for an above-ground facility used to store wine. It’s pronounced
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Chaptalization
The addition of cane or beet sugar to wine MUST before or during FERMENTATION in… Continue reading
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Charmat Method
See BULK PROCESS.
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Château
A building where wine is made and around which vines grow. Despite the images most… Continue reading
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Chewy
A term for mouthfilling, FULL-BODIED wines, chunky and viscous enough to seem almost chewable. Certain… Continue reading
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Chiaretto (key-are-ET-oh)
An Italian wine term signifying a very light red or even a rosé wine.
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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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Classico
An official designation, referring to the heart of a DOC zone—by implication, the classic or… Continue reading
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Climat
The term used especially in Burgundy to mean a specific field or plot. Each climat… Continue reading
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Clone
The noun “clone” refers to plants of the same species that have identical physical characteristics.… Continue reading
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Clos
A term used especially in Burgundy to indicate a vineyard enclosed by a wall. One… Continue reading
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Closed In
Refers to a wine that seems to have considerable potential, yet its AROMAS and flavors… Continue reading
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Cloudy
Descriptive term, not necessarily negative, for a wine that looks hazy rather than brilliantly clear.… Continue reading
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Cloying
Describes a wine with unbearable, candy-like sweetness. Dessert wines should not be cloying.
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Cluster
An entire bunch of grape berries.
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Cluster Thinning
During the vine’s growth cycle, the act of removing the fruit to enhance the quality… Continue reading
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Coarse
Descriptive term for a harsh, unsophisticated wine, lacking in FINESSE.
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Cold Fermentation
A type of FERMENTATION that takes place in a vessel that can be cooled, usually… Continue reading
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Cold Stabilization
A common winemaking technique whereby harmless TARTRATE crystals and small protein molecules are intentionally precipitated… Continue reading
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Colheita
Literally, harvest. However, colheita is also the name for an aged tawny Port from a… Continue reading
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Color
One of the distinguishing characteristics of wine, color is derived primarily from grape skins. White… Continue reading
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Commune
A small village that is often an APPELLATION. In Bordeaux, the communes of Margaux, Pauillac,… Continue reading
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Complex
Describes a multifaceted wine with compelling nuances and character. Importantly, in a complex wine, the… Continue reading
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Concrete Eggs
Large, egg-shaped, concrete vessels used to ferment white wine. There are distinct advantages to using… Continue reading
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Conjunctive Labeling
A type of labeling whereby small appellations within a large appellation must also list the… Continue reading
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Consejo Regulador
Local governing body that enforces wine policy for a given area, including the boundaries of… Continue reading
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Consorzio
A consortium of producers of a certain wine, who join forces to control and promote… Continue reading
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Cooperage
The general term for containers used to store wine. Small barrels, large wooden casks, and… Continue reading
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Cooperativa
See CANTINA SOCIALE.
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Cordon
A permanent woody arm that is trained horizontally from the trunk of the vine. The… Continue reading
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Corked
A term used to describe a wine that smells like a wet dog in a… Continue reading
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Cosecha
Year of harvest, or vintage.
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Coulure
The failure of grapes to develop after flowering occurs. Weather conditions during the spring such… Continue reading
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Crayères
Deep chalk pits in Champagne used by Champagne houses to age Champagne. Originally dug by… Continue reading
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Crémant
The word Crémant is used for French sparkling wines made outside of the Champagne region,… Continue reading
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Criadera
Literally nursery, criadera refers to a layer of Sherry casks, all of which contain wine… Continue reading
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Crianza
The basic-quality wine produced by each BODEGA. Crianzas are considered every-night drinking wines. They are… Continue reading
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Cross
A grape created by fertilizing one genetic variety of grape with another genetic variety that… Continue reading
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Cru
Translated in English as “growth,” the word cru can mean a vineyard or an estate,… Continue reading
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Crush
Used as a verb, “to crush” means to break the grape skins so that the… Continue reading
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Cuba de Calor
A method of making fortified base wine for inexpensive Madeiras that involves heating the base… Continue reading
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Cutting
A segment of a dormant CANE 14 to 18 inches long that is cut off… Continue reading
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Cuvée
The wine from a selected barrel or vat (the term is derived from the French… Continue reading
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Cuverie
The building that houses FERMENTATION tanks or vats. The place where the wine ferments.
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DAC
Districtus Austriae Controllatus, or protected Austrian declaration of origin. Instituted in 2001, this system organizes… Continue reading
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De Primeur
Wines that are sold and drunk very young. The most famous of these is Beaujolais… Continue reading
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Decant
The act of pouring a wine (generally an older wine) off any SEDIMENT or deposits… Continue reading
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Declassify
With European wines, the decision to place a wine in a category that is lower… Continue reading
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Dégorgement
Disgorgement (see DISGORGING)—the process of removing the yeasty sediments from a Champagne bottle after the… Continue reading
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Demi-Sec
Literally half-dry in French. Term used for a SPARKLING WINE or Champagne that is moderately… Continue reading
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Demi-Sec
A sweet Champagne or SPARKLING WINE containing 33 to 50 grams of sugar per liter… Continue reading
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Denominação de Origem Controlada (DOC)
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Denominación de Origen (DO)
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Denominación de Origen Calificada (DOCa)
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Denominazione di Origine Controllata (DOC)
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Denominazione di Origine Controllata e Garantita (DOCG)
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Depth
Intensity and concentration. An especially intense and concentrated cabernet sauvignon, for example, might be described… Continue reading
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Dessert Wine
General term for a wine that is sweet and, as such, could accompany, or be,… Continue reading
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Destemmer
A machine that separates the stems from the grapes. When combined with a crusher, it… Continue reading
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Deutscher Wein
German table wine, the humblest category of wine. Although the ALCOHOL content, acidity level, and… Continue reading
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Diacetyl
Diacetyl is a buttery-tasting compound that is a by-product of malolactic fermentation, the process in… Continue reading
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Dirty
A negative description of wines with chemical or microbial “off” odors and flavors usually resulting… Continue reading
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Disgorging
Referred to in French as DÉGORGEMENT (see French glossary), this is the process used in… Continue reading
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Diurnal Temperature Fluctuation
The difference in temperature from the coolest point in the morning to the warmest point… Continue reading
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DNA Profiling
The practice of using DNA markers to identify the parentage of a vine. Also called… Continue reading
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Dolce
Fully sweet. Italy produces countless sweet wines from many different grape varieties.
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Domaine
A wine-producing estate. Many wineries throughout France incorporate the word in their names, especially Burgundian… Continue reading
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Dosage
The degree of sweetness of the LIQUEUR D’EXPÉDITION, which is used to top up Champagne… Continue reading
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Dry
Commonly used to describe any wine that doesn’t contain significant grape sugar. Technically, a dry… Continue reading
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Dulce
Sweet. Spain has less of a reputation for making top-quality sweet wines than France, Italy,… Continue reading
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Dumb
A description for a wine that temporarily has little taste. This can be a wine,… Continue reading
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Earthy
Used to describe a wine, the AROMA or flavor of which is reminiscent of the… Continue reading
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Eau-de-Vie
Literally, “water of life.” Eaux-de-vie (the plural) are grape spirits, or clear brandies, that have… Continue reading
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Edelfäule
BOTRYTIS CINEREA; Germany’s and Austria’s luscious DESSERT WINES BEERENAUSLESEN and TROCKENBEERENAUSLESEN are made with the… Continue reading
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Edes
Slightly sweet, a term usually applied to Szamorodni, the type of wine made in Tokay… Continue reading
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Einzellage
The official name for an individual vineyard site. There are 2,658 of them in Germany.… Continue reading
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Eiswein
A rare and especially intense DESSERT WINE made by pressing frozen grapes that have been… Continue reading
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Elaborado por
Produced by.
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Elegant
A descriptive term for a wine with such FINESSE and BALANCE that it tastes refined… Continue reading
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Embotellado por
Bottled by.
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En Coteaux
Vines planted on slopes, usually making superior wine.
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En Primeur
A method of buying, wherein the wine is bought before it is released. Also known… Continue reading
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En Rama
Literally, “in an unrefined state.” The name of fino or manzanilla Sherries drawn from barrels… Continue reading
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Encépagement
The various grape varieties used in any given wine.
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Enology
The science and study of winemaking, differentiated from viticulture, the study of grape growing. Also… Continue reading
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Enoteca
Historically, an enoteca was a wine library, a place where bottles of wine were displayed.… Continue reading
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Epitrapezios Oenos (E.O.)
The simplest category of Greek wine, equivalent to VIN DE TABLE, or TABLE WINE, in… Continue reading
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Erste Lage
Designation which indicates a “First Class” vineyard, similar to the designation “Premier Cru” in Burgundy.… Continue reading
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Erstes Gewӓchs
An old term meaning “First Growth.” Used before 2006 in the Rheingau for high-quality dry… Continue reading
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Erzeugerabfüllung
Wines produced and bottled by a grower or a cooperative. You won’t see erzeugerabfüllung on… Continue reading
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Escolha
Translated as “choice,” it is used on labels to denote “special selection” wines in Portugal.
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Estate Bottled
Exact definitions of estate bottled differ depending on the country from which the wine comes.… Continue reading
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Esters
Aromatic compounds produced by yeasts and bacteria primarily during FERMENTATION. Esters may add complementary or… Continue reading
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Estufagem
The Portuguese term for the step in the process of making Madeira that involves heating… Continue reading
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Ethanol or Ethyl Alcohol
Commonly referred to simply as alcohol. ALCOHOL results when yeasts convert the natural sugar in… Continue reading
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Extra Brut
A very DRY Champagne or SPARKLING WINE, with minimal (less than 0.6 percent) added sweetness.… Continue reading
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Extra Dry
A confusing designation, extra dry actually refers to Champagne or SPARKLING WINE that is slightly… Continue reading
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Extra Dry
Slightly sweeter than Brut, contains extra dry Champagne or SPARKLING WINE. Do not confuse Extra… Continue reading
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Extra Seco
SPARKLING WINE that is not quite as dry as BRUT (SECO).
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Extract
The soluble particles in wine that would remain if all the liquid was drawn off.
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Fat
A descriptive term for the texture of a FULL-BODIED wine with saturated fruit. Although being… Continue reading
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Fattoria
Tuscan term for a farm or wine estate. Many top Chianti producers use this term… Continue reading
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Federspiel
A term used in the Wachau region of Lower Austria to indicate natural unchaptalized wines… Continue reading
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Feinherb
An unofficial term used in Germany as a synonym for halbtrocken or half-dry wines—defined as… Continue reading
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Fermentation
Also known as primary fermentation, the process whereby yeasts convert the natural sugar in the… Continue reading
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Fiasco
Literally, “a flask,” but more often the word fiasco is used to describe the bulbous,… Continue reading
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Field Blend
An old method of viticulture whereby different grape varieties are planted within a single vineyard.… Continue reading
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Field Selection
Known in French as selection massale, a field selection is made up of a group… Continue reading
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Filter
A filter is a porous membrane or other device used to remove selected particles from… Continue reading
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Finesse
Used to describe a wine with elegance and BALANCE. The term implies that the wine… Continue reading
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Fining
A process of softening the texture of a wine by adding one or more protein… Continue reading
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Finish
The impression that a wine leaves in your mouth even after you have swallowed it.… Continue reading
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Flasche
Bottle—the English word flask is derived from flasche.
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Flat
Refers to wines that taste dull and uninteresting. Often, this is because the wine lacks… Continue reading
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Fleshy
The word fleshy is used to describe wines with a certain plumpness and rich core… Continue reading
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Flor
Literally flower, a layer of yeast cells that forms naturally on top of manzanilla and… Continue reading
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Flowery
Used to describe AROMAS and flavors, usually present in white wines, that are reminiscent of… Continue reading
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Fortified
A wine, such as Sherry or Port, that has had its ALCOHOL content increased by… Continue reading
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Foudre
Large wooden vats used to age wines.
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Foxy
An odd descriptive term (having nothing to do with foxes, or sex appeal, for that… Continue reading
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Free Run
The juice that runs—freely—simply as the result of the weight of the grapes, before any… Continue reading
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Frizzante
Slightly fizzy, but less so than SPARKLING WINE.
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Front Palate
It might seem like the term front plate refers to the front of the mouth,… Continue reading
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Fruit
The part of a wine’s AROMA and flavor that comes from grapes. The fruit in… Continue reading
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Fruity
A catchall term for the pronounced flavor or AROMA that comes from the wine grapes… Continue reading
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Full-Bodied
Having pronounced weight on the palate. Full-bodied wines are to LIGHT-BODIED wines as half-and-half is… Continue reading
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Futures
See EN PRIMEUR in the French glossary.
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Fynbos
Many South African wines have an aroma or flavor that South Africans call fynbos (FEIGN… Continue reading
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Galet
A type of large, rolled stone that is commonly found in the soils of Châteauneuf-du-Pape.… Continue reading
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Garagiste (gare-a-JEEST)
A French term first used in Bordeaux in the 1990s, the word garagiste refers to… Continue reading
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Garrafeira
Used in reference to Portuguese still wines, the word garrafeira indicates a wine of especially… Continue reading
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Garrigue (gare-REEG)
When a wine pro describes a wine as “earthy,” the characterization can mean several different… Continue reading
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Generic
A category of inexpensive wine that has been given a general name that is not… Continue reading
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Ghost Winery
Ghost winery is a nickname for a dormant, deserted winery. Although the California wine industry… Continue reading
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Glycerine
Also called glycerol, glycerine is a colorless, odorless, slightly sweet, oily substance that is a… Continue reading
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Gönci
The traditional barrels, which hold about 140 liters of wine, used to make Tokay Aszú… Continue reading
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Goût de Terroir
The distinctive taste of a given grape variety grown in a specific TERROIR.
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Gradazione Alcoolica
Percentage of ALCOHOL BY VOLUME.
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Graft
To splice one grape species (say, vinifera) onto another species (say, rupestris). Grafting makes it… Continue reading
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Gran Reserva
A BODEGA’s top wine, produced only in excellent years and then subject to lengthy AGING.… Continue reading
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Gran Selezione
Highest quality category in Chianti Classico. Wine must be made from estate grown grapes and… Continue reading
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Grande Marque
A member of a particular association of about thirty of the longest-established Champagne HOUSES. The… Continue reading
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Grappa
A clear brandy (EAU-DE-VIE in French) made by distilling the POMACE left over after MUST… Continue reading
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Grassy
A descriptive term for the green flavors and AROMAS reminiscent of just-cut grass, meadows, fields… Continue reading
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Green
A flavor in wine generally associated with those of grass, moss, or vegetables. Also a… Continue reading
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Grosse Lage
A term used by members of the VDP in Germany to indicate a vineyard that… Continue reading
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Grosses Gewӓchs
The VDP term for a dry wine from a vineyard designated Grosse Lage, or of… Continue reading
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Grosslage
One of approximately 167 collections of vineyards. Germany’s 13 wine regions are officially broken down… Continue reading
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Gunflint
The taste or smell suggested by wet metal. Often used to describe sauvignon blancs, particularly… Continue reading
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Gutsabfüllung
Estate bottled.
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Gutswein
A term used by members of the VDP to indicate the wine comes from a… Continue reading
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Gyropalette
Also called a girasol, Spanish for “sunflower,” gyropalette is a piece of equipment used in… Continue reading
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Halbtrocken
Germany for “half-dry”—defined as less than 1.8% residual sugar. The term is used in Germany,… Continue reading
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Herbal
When used to describe a wine with flavors or AROMAS slightly reminiscent of herbs, herbal… Continue reading
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Heurige
In Austria, a rustic type of restaurant often attached to a winemaker’s home. Traditionally, all… Continue reading
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Hogshead
A modern hogshead, quite a bit larger than a small barrel, holds 79.25 gallons (300… Continue reading
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Hot
Refers to a wine with a level of ALCOHOL that is out of BALANCE with… Continue reading
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House
As used in the Champagne region, house refers to a producer who sells Champagne under… Continue reading
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Hybrid
A new grape variety developed by breeding two or more genetically distinct varieties from different… Continue reading
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Ice
The word ice is usually used along with the word wine, as in ice wine… Continue reading
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Imbottigliato all’Origine
Bottled at the source; the term may be used only by estates that produce and… Continue reading
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Imbottigliato da
Bottled by, which will be followed by the producer’s name; does not denote an ESTATE… Continue reading
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Imbottigliato dal Viticoltore
Bottled by the grower; may be used only by growers bottling their own wines.
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Indicazione Geografica Tipica (IGT)
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IRF Scale
A scale created to indicate how dry or sweet a riesling tastes. Created by 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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Jammy
The word jammy is usually used to describe a wine with a dense, concentrated berry… Continue reading
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Jug Wines
Inexpensive wines sold in large bottles. Jug wines can be GENERIC blends or made from… Continue reading
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Kabinett
A level of ripeness indicating that the wine was not completely ripe according to the… Continue reading
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KMW
Acronym for Klosterneuburger Mostwage. In Austria, the KMW scale is used to measure sugar in… Continue reading
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Krater
A shallow bronze or pottery bowl used in antiquity to hold wine; wine would be… Continue reading
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Ktima
Estate; can appear on the labels of TOPIKOS OENOS wines.
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Kylix
A shallow, two-handled, often beautifully decorated cup from which wine was drunk in antiquity.
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Kythos
In antiquity, a ladle used to scoop wine from the KRATER and transfer it into… Continue reading
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Labrusca
See VITIS LABRUSCA.
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Lagar
A shallow stone or cement trough in which grapes are trodden by foot (usually for… Continue reading
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Lágrima (la-GREE-ma)
A Spanish term, literally, “tears.” Lágrima also refers to a wine made from free-run juice… Continue reading
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Late Harvest
As the term suggests, a wine that comes from grapes picked after the normal harvest… Continue reading
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Lees
The remnants of yeast cells and bits of grape skin that settle to the bottom… Continue reading
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Left Bank
The term refers to all of the appellations of Bordeaux that are on the left… Continue reading
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Legs
Also known as tears in Spain and cathedral windows in Germany, legs are the rivulets… Continue reading
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Lese
Harvest. Harvest dates generally range from September to December, according to the variety of grape,… Continue reading
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Lieblich
Semi-sweet. The term used to describe German wines with discernible sweetness. Lieblich wines therefore are… Continue reading
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Light-Bodied
The term that describes a wine that has very little weight on the palate. A… Continue reading
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Liqueur d’Expédition
The wine added to the Champagne bottle after DISGORGING to top it up. The liqueur… Continue reading
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Liqueur de Tirage
The mixture of wine and sugar added along with yeasts to the blend of still… Continue reading
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Liquoroso
Strong, often but not necessarily FORTIFIED, wine, which can be sweet or not.
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Luxury Wine
The top category within the widely accepted hierarchy of wine prices established by Gomberg, Fredrickson… Continue reading
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Macération Carbonique
CARBONIC MACERATION, as it is referred to in English, is a type of FERMENTATION in… Continue reading
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Maderized
A term for a wine that has been subject to a long period of heat… Continue reading
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Magnum
A 1.5-liter bottle, which contains the equivalent of two normal (750 milliliter) bottles. Magnum means… Continue reading
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Malolactic Fermentation
This process has nothing to do with primary FERMENTATION since it does not involve yeasts… Continue reading
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Marc
The French term for an EAU-DE-VIE made specifically by distilling the POMACE (grape skins, stems,… Continue reading
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Mas
The southern French term for a DOMAINE, sometimes translated as farm.
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Massale Selection
An ancient method (literally mass selection) of establishing a new vineyard or replanting an old… Continue reading
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Mazedar
The Urdu word mazedar is used to describe the idea of wanting to experience something… Continue reading
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Meniscus (men-IS-cuss)
The thin edge of wine at the top; the meniscus forms a kind of ring… 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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Meritage
A United States trademarked designation, adopted in 1988 by the Meritage Association, for California wines… Continue reading
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Merroir
A play on words, merroir combines the idea of terroir with mer—the French word for… Continue reading
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Méthode Champenoise
The labor-intensive method used to make Champagne and other fine SPARKLING WINES. In this method,… Continue reading
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Método Tradicional
Spanish term denoting SPARKLING WINE made by the Champagne method (MÉTHODE CHAMPENOISE). CAVA, by law,… Continue reading
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Metodo Tradizionale
The Champagne method (MÉTHODE CHAMPENOISE) for making SPARKLING WINE; also referred to as metodo classico.… Continue reading
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Microoxygenation
A process winemakers use to add oxygen to wine in a controlled fashion. Adding oxygen… Continue reading
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Millerandage
A viticultural problem caused by abnormal pollination, millerandage results in differently sized berries within one… Continue reading
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Millésime
A vintage champagne.
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Moelleux
A term commonly used in the Loire for very sweet, luscious white wines that can… Continue reading
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Monastiri
Monastery; several Greek wine estates are located in former monasteries, and several Greek monasteries still… Continue reading
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Monopole
A vineyard owned entirely by one domaine or estate. The term is used in Burgundy… Continue reading
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Mousse
The French term for the snowy layer of bubbles that form on the top of… Continue reading
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Mousseux
French for sparkling. Some VIN MOUSSEUX are made by the MÉTHODE CHAMPENOISE (with SECONDARY FERMENTATION… Continue reading
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Mouthfeel
The tactile impression of a wine in your mouth. Like clothing, wine can feel soft,… Continue reading
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Muselet
A muselet (mew-zeh-LAY) is the wire cage or “hood” that holds a Champagne or sparkling… Continue reading
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Musque (moose-KAY)
The term musque refers to an especially aromatic version of a grape variety. (The word… Continue reading
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Must
The juice and liquidy pulp produced by crushing or pressing grapes before FERMENTATION.
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Musty
A dank, old-attic smell in a wine, attributed to unclean storage containers and sometimes to… Continue reading
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Négociant
An individual or firm that buys grapes and/or ready-made wine from growers and/or cooperatives. The… Continue reading
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Nero
Black or very dark red; said of both grapes and wines.
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New World
A descriptive term encompassing all of those wine-producing countries that do not belong to the… Continue reading
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Noble Rot
See BOTRYTIS CINEREA.
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Nonvintage
When applied to Champagne, a blend of wines from different vintage years. (A more correct… Continue reading
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Nose
The smell of a wine, including both the AROMA from the grape and the BOUQUET… Continue reading
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Nouveau
A young wine meant for immediate drinking, usually seven to ten weeks after being made.… Continue reading
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Oaky
A descriptive term for the toasty, woody, and vanilla smells and flavors contributed to wine… Continue reading
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Odors
The panoply of smells that may emanate from a wine. These include a whole range… Continue reading
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Oechsle
Scale used in Germany to indicate the ripeness of grapes. Developed in the nineteenth century… Continue reading
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Oeil de Perdrix
Literally “partridge eye,” oeil de perdrix is the term used to describe the color of… Continue reading
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Off Odors
Unpleasant smells (chemicals, dankness, moldiness, rotten eggs, burnt rubber, sauerkraut, and so on) that suggest… Continue reading
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Off-Dry
Ever so slightly sweet. In the U.S., there is, however, no legally defined amount of… Continue reading
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Oidium
A vine disease also known as powdery mildew.
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Old World
As applied to wine, Old World refers to those countries where wine first flourished, namely… Continue reading
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Olfaction
The process of perceiving smells. In order to smell things—that is, in order for olfaction… Continue reading
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Organic Viticulture
In general, organic viticulture eschews the use of synthetic herbicides, pesticides, and fungicides in the… Continue reading
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Ortswein
Designation which indicates the wine comes from a good but not great vineyard—roughly the equivalent… Continue reading
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Oxidation
The process of exposing wine to air, which changes it. A little oxidation can be… Continue reading
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Pago
The Spanish term for a single estate considered exceptional, roughly equal to a “Grand Cru”… Continue reading
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Pasada
Term used to describe a well-aged Sherry.
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Passito
The general term for wines made from intentionally raisinated grapes.
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Pastoso
Medium (not very) dry.
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Pét-Nat
Pét-Nat is a contraction of the French term pétillant-naturel (natural sparkling). Pét-Nat wines are sparklers… Continue reading
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Petrol
One of the characteristics certain rieslings have is what is commonly called “petrol”—a potent, distinctive… Continue reading
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PH
A measure of the strength of the relative acidity versus the relative alkalinity of wine… Continue reading
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Phenols
A group of chemical compounds occurring naturally in all plants. In wine, phenols are derived… Continue reading
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Phylloxera
A small aphid-like-insect that attacks the roots of vines belonging to the species VITIS VINIFERA.… Continue reading
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Pipe
In Victorian England, where a pipe of Port was commonly given to a newborn child… Continue reading
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Pipe
A traditional Port barrel holding the equivalent of sixty cases of wine. Historically, Port was… Continue reading
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Podere
A small farm, often turned into a wine estate. These often use the word podere… Continue reading
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Pomace
The mashed-up, solid residue of skins, stems, seeds, and pulp that is left over after… Continue reading
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Prädikat
The word roughly translates as “superior quality” or “possessing special attributes.” Prädikatswein therefore is the… Continue reading
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Premium Wines
In the 1980s, the California-based wine consulting and management company of Gomberg, Fredrickson & Associates… Continue reading
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Press
To press means to exert pressure on grapes to extract their juices. A press is… Continue reading
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Primae Classis
Literally, first class. A Latin designation used by the Hungarians since around 1700 to indicate… Continue reading
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Prise de mousse
Literally, “capturing the sparkle,” a term for the secondary fermentation in Champagne. The secondary fermentation… Continue reading
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Private Reserve
A term found on some NEW WORLD wine labels for which there is no legal… Continue reading
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Pro Mensa Caesaris Primus
Around 1700 two Tokay vineyards were given this designation, which means chosen for the royal… Continue reading
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Produced and Bottled By
A term found on U.S. wine labels, indicating that not less than 75% of the… Continue reading
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Pruning
The removal of living canes, shoots, leaves, and other vegetative growth. Vines are usually pruned… Continue reading
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Puckery
Used to describe a wine that is so high in TANNIN that it causes your… Continue reading
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Pulp
The soft, fleshy part of the grape, which is infused with juice.
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Pumping Over
A process during the FERMENTATION of red wine in which the juice is pumped from… Continue reading
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Puncheon
Modern puncheons, commonly used for wines like sangiovese that don’t benefit from a lot of… Continue reading
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Punching Down
The opposite of PUMPING OVER, this process accomplishes the same goals. During punching down, the… Continue reading
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Punt
The indentation found in the bottom of most wine bottles. The punt may be shallow… Continue reading
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Puttony
The traditional basket in which ASZÚ grapes were gathered. The word puttony has given rise… Continue reading
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Pyrazines (PEER-a-zeens)
More correctly known by their long name methoxypyrazines, pyrazines are the compounds in grapes that… Continue reading
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Qualitätswein bestimmter Anbaugebiete (QbA)
A broad category of basic everyday wine under German law. QbA wines must come from… Continue reading
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Qualitätswein mit Prädikat (QmP)
Translated as “quality wine with specific attributes,” this is the top level of German wines.… Continue reading
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Quinta
Literally farm. In Portugal, the word quinta is used to refer both to a specific… Continue reading
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Qvevri
A large earthenware vessel originating in Georgia around 6,000 B.C. Lined with beeswax and sunk… Continue reading
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Racking
After a wine has SETTLED, solids and bits of grape particulate matter (yeast cells and… Continue reading
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Raisiny
A descriptive term for a wine (generally a red) that tastes slightly like raisins because… Continue reading
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Recioto
A word indicating the wine is sweet (as in recioto di Soave and recioto di… Continue reading
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Rémuage
The RIDDLING (rotating and tilting) of Champagne bottles to concentrate yeast sediments in their necks.… Continue reading
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Reserva
A wine produced only in excellent years. Though national law stipulates that red reservas must… Continue reading
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Reserve
Many producers the world over make a reserve wine in addition to their regular offering,… Continue reading
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Residual Sugar
Natural grape sugar that remains in wine because it has not been converted into ALCOHOL… Continue reading
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Retsina
A pungent, resin-flavored wine from Greece made by adding small amounts of resin (often from… Continue reading
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Riddling
Called rémuage in French, riddling is the process during the making of Champagne or sparkling… Continue reading
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Right Bank
The term refers to all of the appellations of Bordeaux that are on the right… Continue reading
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Riserva
A wine that has been matured for a specific number of years, according to DENOMINAZIONE… Continue reading
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Roble
Oak in Spanish. Despite Spain’s proximity to France, many Spanish producers age their wines in… Continue reading
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Rocios
Literally, “morning dew.” The name of the process of transferring Sherry between the criaderas. The… Continue reading
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Rootstock
The part of the grapevine that is planted directly in the soil. Rootstocks from different… Continue reading
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Rosado
Rosé. It’s still a well-kept secret that Spain makes some of the best rosés in… Continue reading
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Rosé Champagne
A pink Champagne. The rosé color, which actually ranges from translucent pink to coppery salmon,… Continue reading
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Rosso
Red. Vino rosso is distinguished from vino bianco (white wine) and vino rosato (rosé wine).
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Rotten Egg
The term most often used to describe a wine that exhibits the fault of having… Continue reading
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Rotwein
Red wine; Germany and Austria are famous for their whites, but a good deal of… Continue reading
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Rough
Used to describe the coarse texture of a (usually young) tannic red wine before it… Continue reading
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Saignée
A process used to make rosé by drawing pink-colored juice off fermenting red grapes. This… Continue reading
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Schilcher
Austrian name for a high-acid rosé made from the blauer wildbacher grape, which grows almost… Continue reading
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Schloss
Castle—many German wine estates are housed in what were once medieval castles.
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Scion
The above-ground portion of the vine. The scion is grafted onto the rootstock. The scion… Continue reading
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Sec
French for DRY. In wine, however, the opposite is usually true. Champagne that is labeled… Continue reading
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Sec
DRY. However, when sec appears on a Champagne or SPARKLING WINE label, the wine inside… Continue reading
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Second Crop
Fruit that matures after the first crop has been picked. This is usually not picked… Continue reading
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Second Wine
The term for a secondary and usually less expensive wine made by a winery. In… Continue reading
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Secondary Fermentation
A FERMENTATION that takes place after the first fermentation, either spontaneously or by intention. In… Continue reading
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Secundo Classis
Second class in Latin, first used in Hungary around 1700 to indicate a Tokay vineyard… Continue reading
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Sediment
The particulate matter (usually harmless) and color pigments that may precipitate out of a wine… Continue reading
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Sélection de Grains Nobles
In Alsace, the term for wines made from very late picked berries that have been… Continue reading
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Semisecco
Semidry; in reality, medium sweet.
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Settling
The precipitation (settling out) of solid matter in wine. SEDIMENT, for example, settles out of… Continue reading
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Shatter
A phenomenon that can occur in the spring whereby individual grape berries become separated from… Continue reading
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Shoot
A tender, new green stem that begins to grow on a vine. Shoots emerge from… Continue reading
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Shoot Thinning
The act of removing some shoots in order to improve the quality of the fruit,… Continue reading
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Single Quinta
“Single farm” in Portuguese. It is used to refer to a specific vineyard and to… Continue reading
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Skin Contact
In a sense, all red wines experience skin contact since in red wine FERMENTATION the… Continue reading
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Small Barrel
Although first used as a general term to describe any wooden container, barrels are now… Continue reading
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Smaragd
Austrian term used in the Wachau region of Lower Austria for the ripest grapes and… Continue reading
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Smoke Taint
Smoke taint in wine was first identified in 2003. In California wine country, horrendous wildfires… Continue reading
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Smoky
A smoky smell and taste found in both white and red wines. Though wines can… Continue reading
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Sobretable
In Sherry production, the term for the period of time a new wine spends before… Continue reading
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Solera
Complex network of barrels used for aging Sherry by progressively blending younger wines into older… Continue reading
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Sommelier
The French term for a wine steward, which has also been appropriated by the English… Continue reading
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Sori
The sunny top of a hill where the snow melts first.
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Sour
A descriptive term, generally used negatively, for a wine with a flavor that, as far… Continue reading
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Sparkling Wine
A wine with bubbles. The most famous sparkling wine is Champagne, made in the region… Continue reading
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Spätlese
Plural spätlesen. Literally “late harvest.” A level of ripeness indicating that the wine was just… Continue reading
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Spicy
A descriptive term for a wine with an AROMA or flavor suggestive of aromatic spices.… Continue reading
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Split
A small wine bottle containing 6.4 ounces (187.5 milliliters), one fourth of a standard 750… Continue reading
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Spritzy
Wines with a small amount of sparkle from carbonation left or trapped in the wine.… Continue reading
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Spumante
Sparkling; literally, foaming.
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Starter
Commercial yeasts used to initiate and ensure fermentation.
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Stefáni
A way of training grapevines that is especially common on heavily windswept Greek islands. The… Continue reading
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Steinfeder
In the Wachau region of Lower Austria, natural unchaptalized wines with no more than 11.5… Continue reading
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Stemmer
A machine that separates the stems from the grapes. When combined with a crusher, it… Continue reading
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Stemmy
A descriptive term for a wine with the green odor or flavor of stems or,… Continue reading
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Stickies
The affectionate name Australians give to their sweet wines. Though sticklers (so to speak) reserve… Continue reading
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Still Wines
All wines that are not SPARKLING.
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Strausswirtschaft
German wine pubs, often attached to growers’ homes, where they can sell their own wines… Continue reading
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Stravecchio
Very old, a term more frequently applied to spirits than wine.
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Sulfur
A natural chemical compund that has been used as a wine preservative since antiquity. Sulfur… Continue reading
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Superiore
Generally indicates a wine of higher quality, often because it has more alcohol than the… Continue reading
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Sur Lie
Sur lie is French for “on the lees,” and lees for their part are expired… Continue reading
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Süssreserve
Grape juice that has been held back from the harvest and unfermented so that it… Continue reading
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Sustainable
As applied in the wine industry, the term sustainable is used to indicate a winery… Continue reading
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Száraz
Dry. The term is usually applied to Szamorodni, the type of wine made in the… Continue reading
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Table Wine
The term used around the world to describe wines of moderate alcoholic strength (usually nine… Continue reading
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Tannin
A PHENOL (a kind of compound) derived from the skins, seeds, and stems of grapes… Continue reading
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Tartrates
Usually found clinging to the bottom of a cork, tartrates look like bits of crushed… Continue reading
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Tastevin
A shallow, silver tasting cup used by a SOMMELIER who often hung it around his… Continue reading
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Tension
Tension is the sense in a wine that there are two opposing forces that create… Continue reading
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Tenuta
Holding or estate. Wine estates often incorporate the word tenuta into their names, as in… Continue reading
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Terpene
An organic compound that is produced by a variety of plants (including grapevines) which can… Continue reading
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Terroir
French term for the sum entity and effect (no single word exists in English) of… Continue reading
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Tertiary (TUR-she-air-ee)
If you drink only young wine, you might not have run across this word. Tertiary… Continue reading
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Thin
Used to describe a wine lacking character and flavor, possibly because it was made from… Continue reading
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Thiol
The compound found in the skins of some sauvignon blanc grapes that leads to passion… Continue reading
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Tinto
Denotes a red wine.
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Toasting
Charring the inside of new barrels over an open flame. Charring caramelizes the staves of… Continue reading
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Topikos Oenos (T.O.)
One of the simpler categories of Greek wine, equivalent to PGI in European Union wine… Continue reading
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Topping Up
To add more wine to a barrel or container to replace any wine lost through… Continue reading
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Transfer Process
A less expensive way of making SPARKLING WINE than the traditional MÉTHODE CHAMPENOISE. In the… Continue reading
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Trocken
Dry. Wines labeled trocken from both Germany and Austria must have less than 0.9 percent… Continue reading
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Trockenbeerenauslese (TRAWK-en-bear-en-OWSS-lay-zeh)
Trockenbeerenauslese wines, or TBAs, are generally made only a few times a decade, and in… Continue reading
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Trunk
The vine’s permanent vertical stem which grows out of the ground.
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TTB
The acronym for the Alcohol and Tobacco Tax and Trade Bureau. This Federal entity governs… Continue reading
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Txakoli (sha-ko-LEE)
Txakoli is made from the indigenous white grape called hondurrabi zuri. Zuri means white in… Continue reading
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Txakolina (shack-o-LEE-na)
In Basque, technically translates to “place of txakoli.” Txakolina is a type of fresh white… Continue reading
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Typicity
A quality that a wine possesses if it is typical of its region and reflects… Continue reading
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Ue
A softer, lighter type of GRAPPA achieved by distilling actual grapes rather than POMACE.
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Ullage (ULL-edge)
Ullage is the space that develops near the neck and shoulder inside a wine bottle… Continue reading
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Unfiltered
Used to describe a wine that has not been FILTERED to clarify it and remove… Continue reading
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Unfined
A wine that has not gone through FINING to remove large particulate matter and some… Continue reading
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Unoaked
A wine that has been fermented and aged in stainless steel or concrete tanks, barrels,… Continue reading
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V.A.
Volatile Acidity. All wines have a tiny amount of V.A., usually, with any luck, imperceptible.… Continue reading
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Vanillin
A compound in oak barrels that is ultimately imparted to wine as a flavor and… Continue reading
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Varietal
Wine made from a particular variety of grape. Chardonnay, riesling, pinot noir, cabernet sauvignon, and… Continue reading
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VDP
Verband Deutscher Prädikatsweingüter, or Association of German Prädikat Wine Estates. An organization of some 200… Continue reading
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Vecchio
Old; said of mature wines.
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Vegetal
Used to describe a wine with off-putting AROMAS and flavors reminiscent of stewed or canned… Continue reading
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Vendange Tardive
In Alsace, the term for wines made from late-picked, very ripe grapes. VT wines, as… Continue reading
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Vendemmia
The vintage, can be used in place of ANNATA on labels.
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Veraison
The time in summer when grape berries change color signaling the onset of final ripening.… Continue reading
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Vigna
Vineyard, also referred to as a vigneto.
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Vignaiolo
Grape grower, also called a viticoltore.
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Vigneron
Literally “vine grower.” Many French winemakers refer to themselves as vignerons.
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Villa
Country manor, often one where wine is produced.
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Vin de Garde
A wine to save—in other words, a wine that can and should receive AGING.
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Vin de Pays
Country wine—an everyday wine from a specific region, but less rigorously controlled than a wine… Continue reading
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Vin de Table
Table wine. Generally used to indicate a simple wine without APPELLATION D’ORIGINE CONTRÔLÉE status.
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Vin Délimité de Qualité Supérieure (VDQS)
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Vin Gris
Vin gris is not the same as pinot gris, the name of a white grape… Continue reading
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Vin Liquoreux
A very sweet, syrupy white wine, generally made from grapes affected by BOTRYTIS CINEREA.
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Vin Mousseux
Sparkling wine, made either by SECONDARY FERMENTATION in bottle or in tank, or for inexpensive… Continue reading
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Vin Ordinaire
Literally ordinary wine—a plain wine with no regional or VARIETAL characteristics. An everyday drinking wine,… Continue reading
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Viña
Literally means vineyard, but the word viña is often used as part of a brand… Continue reading
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Vinegary
Describes a wine with the harsh aroma of vinegar, usually produced by ACETIC acid. Considered… Continue reading
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Viniculture
The science of winemaking. The term is used much less frequently than ENOLOGY.
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Vino da Arrosto
Wine for a roast, implying a red that is FULL-BODIED and has a deep COLOR.
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Vino da Pasto
Everyday wine.
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Vino da Tavola
Table wine—the regulation term for non-DOC wines.
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Vino Espumoso
General term for SPARKLING WINE.
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Vino Generoso
FORTIFIED wine developed under FLOR.
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Vino Novello
The wine of the current year, now used in the same sense as Beaujolais Nouveau,… Continue reading
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Vinous
Winelike. Europeans sometimes criticize California wines as being too fruity and so not vinous enough.
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Vintage
The year the grapes were grown and harvested. A vintage year appears on the labels… Continue reading
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Vintage Champagne
Champagne made from a single year’s harvest. Aged a minimum of three years and often… Continue reading
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Vinted and Bottled By
A term found on United States wine labels, indicating that the wine was bottled at… Continue reading
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Vintner
A person who makes or sells wine. Often used to describe the owner of a… Continue reading
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Viscous
The character some wines possess of being somewhat syrupy and slow to move around in… Continue reading
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Viticoltore
Grape grower.
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Viticulture
The science of growing grapes.
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Vitis
The genus of the plant kingdom to which grapevines belong. Within the genus Vitis there… Continue reading
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Vitis Labrusca
American vine species that generally produces wines that are far less sophisticated and complex than… Continue reading
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Vitis Vinifera
A vine species accounting for most of the wines made in the world today. Such… Continue reading
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Volatile Acidity
All wines have a tiny amount of volatile acidity, usually, with any luck, imperceptible. In… Continue reading
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Weinkellerei
Winery that buys grape MUST or wine from a grower, then bottles and markets the… Continue reading
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Weinstube
German for wine tavern; a comfortable, casual restaurant where Germans go for simple food and… Continue reading
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Weissherbst
In Germany, a rosé wine of at least QUALITÄTSWEIN BESTIMMTER ANBAUGEBIETE (QBA) status made from… Continue reading
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Yeasts
Single-celled microorganisms used to convert sugar to alcohol and carbon dioxide during fermentation.
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Yeasty
In STILL WINES, yeasty describes an AROMA suggestive of the yeasts used in FERMENTATION. The… Continue reading
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Yield
The measure of how much a vineyard produces. In general, very high yields are associated… Continue reading
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29.6
Weight (in ounces) of a standard Champagne bottle, down from 31.7 ounces before 2010. The… Continue reading
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