Glossary of wine terms

Lightmatter wine barrels

Flute Glass

Korkenzieher

Wine serving at restaurant with drip cloth

Roman Flagons

Semi Seco rosado cava

Sommelier Knife

The world of wine is rich with terminology that can be both fascinating and complex. This glossary provides definitions and explanations of key terms used in the wine industry, helping enthusiasts and professionals alike to better understand the nuances of wine tasting, production, and appreciation.

A

Acidity: A crucial component of wine, acidity refers to the fresh, tart, and sour attributes of wine. It is essential for balance, structure, and longevity. Wines with high acidity are often described as "crisp" or "zesty."

Aging: The process of allowing wine to mature in barrels, bottles, or tanks. Aging can enhance the complexity and flavor profile of a wine. Some wines are aged for only a few months, while others may be aged for several years.

B

Body: The weight or fullness of wine on the palate. Wines can be described as light-bodied, medium-bodied, or full-bodied. The body of a wine is influenced by factors such as alcohol content, sugar levels, and tannins.

Bouquet: The complex aromas that develop in wine as it ages. The bouquet is distinct from the "aroma," which refers to the scents of the grape itself.

C

Corked: A term used to describe wine that has been tainted by a faulty cork, resulting in a musty, moldy aroma and flavor. This is caused by the presence of TCA (trichloroanisole).

Cuvée: A term used to denote a specific blend or batch of wine. It is often used in the context of sparkling wines, such as Champagne, to indicate a particular blend of grapes or vintages.

D

Decanting: The process of pouring wine from its bottle into a decanter to separate sediment and allow the wine to "breathe." This can enhance the wine's aromas and flavors.

Dry: A term used to describe wine that contains no residual sugar, resulting in a lack of sweetness. Dry wines can still have fruity flavors, but they are not sweet.

E

Enology: The science and study of wine and winemaking. Enologists are experts in the technical aspects of wine production.

Estate Bottled: A designation indicating that the wine was produced and bottled on the same estate where the grapes were grown.

F

Fermentation: The process by which yeast converts sugars in grape juice into alcohol and carbon dioxide, resulting in wine. Fermentation is a critical step in winemaking.

Finish: The aftertaste or lingering flavors that remain on the palate after swallowing wine. A long, complex finish is often a sign of a high-quality wine.

G

Grapes: The fruit used to produce wine. Different grape varieties contribute distinct flavors, aromas, and characteristics to the wine.

Green: A term used to describe wines that are overly acidic or have unripe flavors, often due to grapes being harvested too early.

H

Herbaceous: A descriptor for wines that have aromas or flavors reminiscent of herbs, such as basil, mint, or thyme. This characteristic is often found in Sauvignon Blanc and Cabernet Sauvignon.

Hybrid: A grape variety that is a cross between two or more species of grapes. Hybrids are often developed to improve disease resistance or adapt to specific climates.

I

Ice Wine: A type of dessert wine produced from grapes that have been frozen while still on the vine. The freezing process concentrates the sugars, resulting in a sweet, rich wine.

Intensity: The strength or concentration of flavors and aromas in a wine. Wines with high intensity are often described as "powerful" or "bold."

J

Jammy: A term used to describe wines with rich, ripe fruit flavors reminiscent of jam. This characteristic is often found in warm-climate red wines.

K

Kabinett: A classification of German wine that indicates a light, semi-dry style made from fully ripened grapes.

L

Lees: The sediment of dead yeast cells and grape particles that settle at the bottom of a fermentation vessel. Some wines are aged "on the lees" to enhance flavor and texture.

Legs: The streaks that form on the inside of a wine glass after swirling. Legs are an indicator of alcohol content and viscosity.

M

Malolactic Fermentation: A secondary fermentation process that converts malic acid into lactic acid, softening the wine and adding buttery flavors. This process is common in Chardonnay production.

Mature: A term used to describe wine that has reached its peak in terms of flavor and complexity. Mature wines are ready to drink and enjoy.

N

Nose: The overall aroma of a wine, encompassing both the primary aromas from the grape and the secondary aromas from fermentation and aging.

O

Oaky: A descriptor for wines that have been aged in oak barrels, imparting flavors of vanilla, toast, and spice.

Oxidation: A chemical reaction that occurs when wine is exposed to air, leading to changes in color and flavor. While some oxidation is desirable, excessive oxidation can spoil the wine.

P

Palate: The range of flavors and textures experienced in the mouth when tasting wine. The palate includes the initial taste, mid-palate, and finish.

Phylloxera: A pest that attacks grapevines, causing significant damage to vineyards. The phylloxera epidemic in the 19th century devastated European vineyards.

Q

Quaffable: A term used to describe wine that is easy to drink and enjoyable, often without requiring deep contemplation.

R

Residual Sugar: The amount of sugar remaining in wine after fermentation. Wines with higher residual sugar are sweeter, while those with little to no residual sugar are dry.

Racking: The process of transferring wine from one container to another to separate it from sediment.

S

Sommelier: A trained wine professional who specializes in all aspects of wine service, including food and wine pairing.

Sulfites: Compounds used in winemaking to preserve freshness and prevent oxidation. Some people are sensitive to sulfites, although they are naturally present in all wines.

T

Tannins: Natural compounds found in grape skins, seeds, and stems that contribute to the astringency and structure of wine. Tannins are more prominent in red wines.

Terroir: The unique combination of soil, climate, and geography that influences the characteristics of wine from a specific region.

U

Ullage: The space between the wine and the top of the bottle, which allows for expansion and contraction of the liquid.

V

Varietal: A wine made primarily from a single grape variety, such as Cabernet Sauvignon or Chardonnay.

Vintage: The year in which the grapes were harvested. Vintage can greatly affect the quality and characteristics of wine.

W

Winery: A facility where wine is produced. Wineries can range from small, family-owned operations to large commercial enterprises.

Woody: A term used to describe wines with pronounced oak flavors, often resulting from aging in oak barrels.

Y

Yeast: Microorganisms that convert sugars into alcohol during fermentation. Different strains of yeast can influence the flavor profile of wine.

Z

Zinfandel: A popular grape variety known for producing bold, fruit-forward red wines, as well as lighter, sweeter rosé wines known as White Zinfandel.

Related Pages

• Wine tasting
• Winemaking
• Wine regions
• Wine and food pairing