A Wine Glossary, just view the post by clicking on the Title above, or the "Read More" below.
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
A.O.C.
French. Abbreviation for Appellation d'Origine Contrôlée. Administered by the Institut National des Appellations d'Origine, or INAO, the AOC specifies the region, grapes and methods by which a wine is made.
A.P. number
German. Abbreviation for Amtliche Prüfnummer, the official testing number displayed on a German wine label that shows that the wine was tasted and passed government quality control standards.
Acid
There are four major acids found in wine: tartaric, malic, lactic and citric. Acid is identifiable by the crisp, fresh character it imparts to a wine's palate. Too much can lead to a sharp, sour taste; too little can leave a wine 'flabby' and out of balance.
Acidity
The quality of wine that gives it its crispiness and vitality. A proper balance of acidity must be struck with the other elements of a wine, or else the wine may be said to be too sharp - having disproportionately high levels of acidity - or too flat - having disproportionately low levels of acidity. The quality of tartness, sourness and sharpness.
Acrid
A tasting term for a wine with overly pronounced acidity, this is often apparent in cheap red wines.
Aftertaste
A tasting term for the taste left on the palate after wine has been swallowed.
Aging barrel
A barrel, often made of oak, used to age wine or distilled spirits.
Alcohol
Ethyl alcohol (C2H5OH) is produced by the action of natural or added yeast on grape sugars during fermentation.
Altar wine
The wine used by the Catholic Church in celebrations of the Eucharist.
Alternative wine closures
Various substitutes used in the wine industry for sealing wine bottles in place of traditional cork closures.
American hybrid
Grape varieties which have been crossbred from American and European vines.
Ampelography
The science of identifying varieties by appearance with the leaves as the primary identifier.
Amphora
A type of ceramic vase, used for transporting and storing wine in ancient times.
Angel's share
The portion of a wine in an aging barrel that is lost to evaporation.
Anthocyanin
Phenolic pigments that give red wine its colour.
Appellation
A recognised wine-growing region.
Aroma
The smell of a wine. The term is generally applied to younger wines, while the term Bouquet is reserved for more aged wines.
Ascorbic acid
A natural component found in wine that is sometimes added to prevent oxidation occurring. If ascorbic acid (Vitamin C) has been added, the wine label will show 'Antioxidant 300 added'.
Astringent
Describes a harsh, dry, mouth-puckering sensation, usually due to high levels of tannins or acids present in red wines (and some whites).
ATF
Abbreviation for the Bureau of Alcohol, Tobacco and Firearms, a United States government agency which is primarily responsible for the regulation of wines sold and produced in the United States.
Austere
Generally meant to indicate a wine that has flavours that are 'closed', that is without strong recognisable varietal or oak characters.
Balance
The harmonious relationship of the components of wine - acids, fruit, tannins, alcohol, etc. - resulting in a well proportioned, or well balanced, wine.
Barrels
A hollow cylindrical container, traditionally made of wood staves, used for fermenting and aging wine. Today these may be of cement, plastic, stainless steel or oak. Oak barrels allow the wine to mature and breath while adding natural tannins and flavours such as vanilla or toast. Sometimes called a cask.
Barrique
The French name for a 225 litre Bordeaux style barrel (Bordeaux hogshead). Will yield 24 cases of 12 bottles each.
Baumé
A measure of the sugar concentration in the juice or wine.
Beeswing
A light sediment, chiefly mucilage, found in Port.
Bentonite
A type of clay used in wine clarification.
Biodynamic wine
Wines produced by the principles of biodynamic agriculture.
Bitterness
One of the main taste sensations, usually detected at the back of the tongue after swallowing. Phenolic substances are the main source of bitterness in wine, and come from wood (oak) and the grape.
Blanc de Blancs
Meaning 'white from white' this is a sparkling wine made from 85% or more of a white-skinned grape variety, usually chardonnay.
Blanc de Noir
Meaning 'white from black' this is a white or slightly pink sparkling wine made from 85% or more of a dark-skinned grape variety, usually pinot noir.
Bland
Wine-tasting term used to describe a wine that lacks any discernable character, though not necessarily having any particular wine faults.
Blatina
a red wine grape of Bosnia and Herzegovina.
Blend
Mixing of two or more grape varieties, vintages or locations to increase quality, complexity or maintain consistency.
Blind tasting
Tasting and evaluating wine without knowing what it is.
Bodega
A Spanish wine cellar. Also refers to a seller of alcoholic beverage.
Body
A term used to express the weight of a wine. 'Full-bodied' describes a wine (generally one that is higher in alcohol) with fullness of flavour in the mouth.
Botrytis cinerea
Another name for the Botrytis cinerea mould that can pierce grape skins causing dehydration. The resulting grapes produce a highly prized sweet wine, generally dessert wine.
Bottle
A bottle is a small container with a neck that is narrower than the body and a "mouth." Modern wine bottles are nearly always made of glass because it is nonporous, strong, and aesthetically pleasing.
Bottle age
Maturation and ageing in bottle imparts mature, mellow characters that increase the complexity, quality and overall harmony of wine.
Bottle fermentation
A method of producing sparkling wine where secondary fermentation occurs in bottles. The wine is then transferred to a pressure tank where it is mixed, filtered then bottled for sale.
Bottle shock
Also known as bottle-sickness, a temporary condition of wine characterized by muted or disjointed fruit flavors. It often occurs immediately after bottling or when wines (usually fragile wines) are shaken in travel. After several days the condition usually disappears.
Bottle variation
The degree to which bottled wine of the same style and vintage can vary.
Bouquet
Describes the complex aromas a wine develops after time spent in the bottle. Generally not applied to young wines.
Box wine
Wine packaged in a bag usually made of flexible plastic and protected by a box, usually made of cardboard. The bag is sealed by a simple plastic tap.
Brandy
See "Burnt wine".
Brettanomyces
A wine spoilage yeast that produces taints in wine commonly described as barnyard or band-aids.
Bright
Describes a wine that has high clarity, very low levels of suspended solids.
Brilliant
Perfectly clear wine with no suspended particles. Brilliance can be an indicator of wine quality, except in premium red wine, where some crust or sediment can be expected to form after bottle maturation.
Brix
A measure of the sugar concentration in juice or wine.
Brut
Brut is sometimes used as a generic term for sparkling wines, usually of dubious quality. Not to be confused with "Brut de Brut"
Brut Cremant
A dry sparkling wine that leaves a full, creamy, round mouthfeel.
Brut de Brut
A term used to describe sparkling wine that is fermented to absolute dryness containing no residual sugar.
Bulk fermentation
A method of producing sparkling wine in large stainless steel tanks as opposed to in the bottle. This process offers good quality, consistent wines.
Bung
A stopper used to seal a bottle or barrel. Commonly used term for corks.
Burnt wine
Another name for Brandy, a liquor made from distilled wine. It is often the source of additional alcohol in fortified wines.
Butt
An old English unit of wine casks, equivalent to about 477 litres (126 US gallons/105 imperial gallons).
Cabernet Sauvignon
Cabernet Sauvignon is a variety of red grape mainly used for wine production, and is, along with Chardonnay, one of the most widely-planted of the world's noble grape varieties.
California cult wines
Certain California wines for which consumers and others pay higher prices than those of Bordeaux's First Growths (Premiers Crus).
Canopy
The above ground parts of the vine, especially the shoots and leaves.
Canopy management
A range of viticultural techniques used to manipulate the vine canopy. This is done for vine shape, interception of sunlight and disease control.
Cap
The thick cap of grape skins floating on top of the fermenting red wine.
Capsule
The plastic or foil that covers the cork and part of the neck of a wine bottle.
Carbon dioxide
The gas given off during fermentation which is responsible for the bubbles in sparkling wines.
Carbonic Maceration
When whole bunches of grapes are allowed to ferment to produce an early-maturing wine style such as Beaujolais.
Carbonic maceration
A winemaking practice of fermenting whole grapes that have not been crushed.
Cellaring
To age wine for the purpose of improvement or storage. Cellaring may occur in any area which is cool (12-15°C), dark, free from drastic temperature change, and free from vibrations. Bottled wines are typically cellared on their sides.
Chai
A wine shed, or other storage place above ground, used for storing casks, common in Bordeaux. Usually different types of wine are kept in separate sheds.
Champagne flute
A piece of stemware having a long stem with a tall, narrow bowl on top.
Chaptalization
A winemaking process where sugar is added to the must to increase the alcohol content in the fermented wine. This is often done when grapes have not ripened adequately.
Chardonnay
A type of wine, one of the "noble" white varietals.
Charmat process
The Charmat or bulk process is a method where sparkling wines receive their secondary fermentation in large tanks, rather than individual bottles as seen in Méthode champenoise.
Château
Generally a winery in Bordeaux, although the term is sometimes used for wineries in other parts of the world, such as the Barossa Valley.
Chewy
Describes rich, tannic wines that seem to be thick and full in the mouth. A positive quality in many red wines.
Claret
British name for Bordeaux wine. Is also a semi-generic term for a red wine in similar style to that of Bordeaux.
Clarification
To make a wine clear through fining, filtration and refrigeration.
Cleanskin
In Australia, wine bottled without a commercial label, usually sold cheaply in bulk quantities.
Clone
A grape variety which has undergone some genetic adaptation from the original.
Cloying
An excessively sweet wine that may seem to be out of balance due to low acidity.
Cold Duck
A mixture of red and white sparkling wine that has a high sugar content.
Cold stabilization
A winemaking process where wine is chilled to near freezing temperatures for several weeks to encourage the precipitation of tartrate crystals.
Color
In wine, an extremely important indicator of quality and condition. Darker colours in whites usually indicate older wines, while red wines tend to turn a tawny, brick red colour with age.
Complexity
A combination of richness, depth of flavour, intensity, balance, harmony and finesse. An essential element in all great wines (and most good ones).
Cork
A wine bottle stopper made from the thick outer bark of the cork oak tree.
Cork taint
A type of wine fault describing undesirable aromas and flavours in wine often attributed to mould growth on chlorine bleached corks.
Corked
A wine whose quality is affected by an off-flavour from the cork. It is perceived as a mouldy, 'rotten wood' or damp cardboard smell and sometimes bitter taste. About 3% of all wines worldwide are affected by cork taint.
Corked
A tasting term for a wine that has cork taint.
Corkscrew
A tool, comprising a pointed metallic helix attached to a handle, for drawing Corks from bottles.
Country wine
See "Fruit wine".
Crackling
Semi-sparkling wine; slightly effervescent. Also called frizzante.
Crémant
French sparkling wine not made in Champagne region.
Crust
Sediment, generally potassium bitartrate, that adheres to the inside of a wine bottle.
Cult wines
Wines for which committed buyers will pay large sums of money because of their desirbility and rarity.
Cultivar
Another term for grape variety.
Cuve
A large vat used for fermentation.
Cuvee
The pressing, or a blending of several wines.
Decanting
The process of pouring wine from its bottle into a decanter to separate the sediment from the wine.
Dégorgement
The disgorging or removal of sediment from bottles that results from secondary fermentation.
Delicate
Describes most light to medium-bodied wines with good, clear flavours. Desirable in wines such as riesling, semillon or pinot noir.
Demi-sec
Moderately sweet to medium sweet sparkling wines.
Depth
Describes a wine that shows an excellent concentration of aromas and flavours.
Dessert wine
Varies by region. In the UK, a very sweet, low alcohol wine. In the US by law, any wine containing over 15% alcohol.
Devatting
The process of separeting red must from pomace, which can happen before or after fermentation.
Diurnal temperature variation
The degree of temperature variation that occurs in a wine region from daytime to night.
DO
1. The abbreviation for Denominación de Origen, or "place name." This is Spain's designation for wines whose name, origin of grapes, grape varieties and other important factors are regulated by law.
2. The abbreviation for dissolved oxygen, the degree of oxygen saturation in a wine, which strongly affects oxidation of the wine and its ageing properties.
DOC
The abbreviation for Denominazione di Origine Controllata, or "controlled place name." This is Italy's designation for wine whose name, origin of grapes, grape varieties and other important factors are regulated by law. It is also the abbreviation for Portugal's highest wine category, which has the same meaning in that country.
DOCG
The abbreviation for Denominazione di Origine Controllata e Garantita, or controlled and guaranteed place name, which is the category for the highest-ranking wine in Italy.
Doux
The French word for sweet. Usually refers to the sweetest category of sparkling wines.
Downy mildew
Fungal vine disease.
Drawing off
see Devatting.
Drip dickey
A wine accessory that slips over the neck of a wine bottle and absorbs any drips that may run down the bottle after pouring - preventing stains to table cloths, counter tops or other surfaces.
Dry
Wines with zero or very low levels of residual sugar. The opposite of sweet, except in sparkling wines, where dry means sweet.
Dry/Dryness
A wine that has completed fermentation and has less than 7.5 grams per litre of dissolved sugar remaining is said to have fermented to dryness. The absence of residual sugar (sweetness) in a wine leads to a dry rather than sweet finish.
Earthy
A musty or savoury flavour found in some wine (often referred to in tasting notes as 'barnyard'characters).
Eiswein
German for ice wine, a dessert wine made from frozen grapes.
Elegant
Describes wines that are graceful, well balanced and usually light-bodied.
en Tirage
French for "in pulling", refers to the period of time in which bottled sparkling wine is rested in contact with lees generated during secondary fermentation. Part of the Méthode Champenoise process.
Enology
American English spelling of oenology, the study of wine.
Estate winery
A United States winery license allowing farms to produce and sell wine on-site, sometimes known as a Farm winery.
Ethyl alcohol
Ethanol is the primary alcohol in an alcoholic beverage.
Extra dry
A champagne or sparkling wine with a small amount of residual sugar (slightly sweet). Not as dry as Brut.
Fan leaf
A viral vine disease.
Farm winery
A United States winery license allowing farms to produce and sell wine on-site.
Fault
An unpleasant characateristic of wine resulting from a flaw with the winemaking process or storage conditions.
Fermentation
The transformation of sugar into alcohol through the action of yeasts.
Fiasco
The straw-covered flask historically associated with Chianti.
Fighting varietal
A term that originated in California during the mid 1980s to refer to any inexpensive cork-finished varietal wine in a 1.5 liter bottle.
Filtration
The removal of solid particles from the juice or wine.
Fining
A clarification process where flocculants, such as bentonite or egg white, are added to the wine to remove suspended solids.
Finish
A tasting term for the lingering aftertaste after a wine has been swallowed.
Firm
Term referring to a taste sensation caused by tannins - usually noticeable at the back of the mouth.
Flabby
Tasting term used to indicate a wine lacking in structure, often marked by low acidity.
Flagon
A glass bottle that holds two litres of (usually inexpensive) table wine.
Flinty
Term usually applied to austere, dry and crisp whites.
Flor
A special yeast used to make sherry. This yeast functions with full contact with oxygen and can ferment to higher than 15 per cent alcohol.
Flowery
An attractive scent reminiscent of flowers. 'Floral 'and 'fragrant' are similar descriptors often applied to young, fresh white wines.
Fortified wine
Wine to which alcohol has been added, generally to increase the concentration to a high enough level to prevent fermentation.
Foxy
A tasting term for the musty odor and flavor of wines made from Vitis labrusca grapes native to North America.
Free run
Juice obtained from grapes that have not been pressed, resulting in less tannin from skin, stalk and seed.
Frizzante
See "crackling".
Fruit
The main component of the wine, usually grape but other fruits are also used to make wine, such as pear, plum, etc. Often mentioned when the fruit isn't grown in the same site as the winery, such as "the wine is produced here on-site, but the fruit is purchased from a vineyard upstate."
Fruit set
After flowering the fertilised flowers are "set" to form berries.
Fruit wine
A fermented alcoholic beverage made from non-grape fruit juice which may or may not include the addition of sugar or honey. Fruit wines are always called "something" wines (e.g., plum wine), since the word wine alone is often legally defined as a beverage made only from grapes.
Gewürztraminer
Gewürztraminer is a white wine grape variety from the wine producing region of Alsace in France.
Globalization of wine
Refers to the increasingly international nature of the wine industry, including vineyard management practices, winemaking techniques, wine styles, and wine marketing.
Grafting
The insertion of a section, scion, of one variety into another. Genetic compatibility is important.
Grape juice
The free-run or pressed juice from grapes. Unfermented grape juice is known as "must."
Green
A term describing wines made with unripe fruit.
Green harvest
The harvesting of green (unripe) grapes in an attempt to increase the yield of quality grapes.
Grenache
A red wine grape of the Rhone Valley of France, and elsewhere (especially Spain). In the southern Rhone, Grenache replaces Syrah as the most important grape (Syrah being more important in the north).
Hard
A tasting term for a wine that containins too much tannin and is therefore unpleasant. Hard wines often take a long time to mature.
Hectare
A metric measure that equals 10,000 m² (2.471 acres).
Herbaceous
An aroma related to vegetative or grassy characters. Some reds, notably under-ripe cabernet sauvignon (a distinct tomato-leaf smell), and some whites (sauvignon blanc's asparagus and capsicum flavours, for example) are described as 'herbaceous'.
Hock
Term for Rhine wines, usually used in England.
Hogshead
A wine barrel that holds approximately 239 litres (63 gallons).
Hot
Describes the hot or peppery mouthfeel of high alcohol wines (a positive in fortified styles).
Hybrid
Grape variety bred from number of different species.
Ice wine
Wine made from frozen grapes. Called eiswein in German.
IGT
Abbreviation for "Indicazione Geografica Tipica", the lowest-ranking of the three categories of Italian wine regulated by Italian law.
Inert gas
A gas which does not react with the juice or wine. Carbon dioxide or nitrogen are commonly used to fill the head space in tanks and bottles to avoid oxidation.
Jeroboam
A large bottle holding three litres, the equivalent of four regular wine bottles.
Jug wine
American term for inexpensive table wine.
Kosher wine
Wine that is produced under the supervision of a rabbi so as to be ritually pure or clean. Although commonly sweet, it need not be so.
Lactic acid
A single carboxyl acid produced during malolactic fermentation.
Late harvest wine
Also known as late picked, wine made from grapes that have been left on the vine longer than usual. Usually an indicator for a very sweet or dessert wine.
Leaf roll
A viral disease in grape vines.
Lees
Solid waste at the bottom of the ferment, primarily composed of dead yeast cells and grape matter.
Legs
Viscous columns which trickle down the inside surface of a glass after a wine has been swirled. Prominent 'legs ' indicate high alcohol.
Lightstruck
A tasting term for a wine that has had long exposure to Ultraviolet light causing "wet cardboard" type aroma and flavour.
Liqueur d' expedition
Liqueur added to top up disgorged wine.
Litre (US - Liter)
A metric measure of volume equal to 33.8 fluid ounces (U.S.) or 35.2 fl oz (imperial).
Look
A tasting term for the casual sensory evaluation of a wine.
Luscious
Describes sweet wines such as liqueur muscat and tokay that are rich, fruity and high in residual sugar.
Maceration
The contact of grape skins with the must during fermentation, extracting phenolic compounds including tannins, anthocyanins, and aroma.
Madeirized
A wine showing Madeira-like flavour, generally evidence of oxidation. Sometimes used to describe white wine that has been kept long past its prime.
Magnum
A bottle holding 1.5 litres, the equivalent of two regular wine bottles.
Malic acid
A double carboxylic acid which adds a sharpness to wine. Undesirable in high concentrations it is often reduced through malolactic fermentation to lactic acid.
Malolactic fermentation
A secondary fermentation that converts malic acid into softer lactic acid. Adds complexity to chardonnay and smoothness to reds such as cabernet sauvignon and merlot.
Marc
French for "fruit skins". See "pomace".
Master of Wine
A qualification (not an academic degree) conferred by The Institute of Masters of Wine, which is located in the United Kingdom.
May wine
A light German wine flavored with sweet woodruff in addition to strawberries or other fruit.
Mead
A wine-like alcoholic beverage made of fermented honey and water rather than grape juice.
Medals
Wine show awards for well-made wines. International and capital city wine shows are the most reliable indicators of quality. Gold medals are awarded to wines attaining 18.5 points or more (out of 20 points); silver medals,17.0 to 18.4; and bronze, 15.5-16.9.
Mercaptans
Yeast reacting with lees causing a mousey smell.
Merlot
Merlot is a variety of wine grape used to create a popular red wine.
Mèthode Champenoise
The traditional French method of producing sparkling wines, where the wine goes through secondary fermentation in the bottle in which it is eventually sold.
Methuselah
A large bottle holding six litres, the equivalent of eight regular wine bottles.
Microoxygenation
The controlled exposure of wine to small amounts of oxygen in the attempt to reduce the length of time required for maturation.
Midpalate
A tasting term for the feel and taste of a wine when held in the mouth.
Millerandage
A French term referring to a viticultural problem in which grape bunches contain berries of greatly differing size and levels of maturity. Caused by cool weather during flowering.
Mis en bouteille au château
French for "bottled at the winery", usually in Bordeaux.
Mud
See "Lees".
Mulled wine
Wine that is spiced, heated, and served as a punch.
Must
Unfermented grape juice, including pips, skins and stalks.
Must weight
The level of fermentable sugars in the must and the resultant alcohol content if all the sugar was converted to ethanol.
Nebuchadnezzar
A large bottle holding 15 litres, the equivalent of 20 regular wine bottles.
Négociant
French for "trader". A wine merchant who assembles the produce of smaller growers and winemakers and sells the result under its own name.
New World wine
Wines produced outside of the traditional wine growing areas of Europe and North Africa.
Noble rot
See Botrytis cinerea
Nose
A tasting term for the aroma or bouquet of a wine.
Oak
Wines fermented and/or stored in oak barrels (from the wood genus quercus) gain extra flavour profiles and complexity. The more intense, sweet vanillin and coconutty flavours of American oak are well-suited to full flavoured red wines (particularly the Penfolds range); while the delicate vanilla, cedar and butterscotch characters of French oak integrate well with more elegant wine styles.
Oak chips
Small pieces of oak wood used in place of oak barrels in fermenting and/or ageing wine.
Oechsle
The German measure for the sugar concentration in grape juice or wine.
Oenology
The science of wine and winemaking.
Oenophile
A wine aficionado or connoisseur.
Off-dry
A wine that has the barest hint of sweetness; a slightly sweet wine in which the residual sugar is barely perceptible.
Old vine
Wine produced from vines that are notably old.
Old World wine
Wines produced inside of the traditional wine growing areas of Europe and North Africa.
Oxidation
Exposure to oxygen causes wine to go brown and flat. Oxidation creates bitterness and destroys flavour.
Oxygen
A gas vital for the growth of yeast cells. A small amount of oxygen is important at the start of fermentation. Too high a concentration of oxygen will lead to oxidation of the wine causing a loss of colour, flavour and aroma.
Palate
A tasting term for the feel and taste of a wine in the mouth.
Peppery
A not entirely unpleasant characteristic reminiscent of black pepper sometimes found in young red wines (especially shiraz) and ports.
pH
A measure of the concentration of acidity. pH ranges from 1 to 14 with the numbers 1 to 7 being more acidic. Water is neutral at pH 7 and wines are generally between pH 3 - 4.
Phenolics
Alarge group of compounds found mainly in the skins and seeds of the grape. They include the flavonoids, anthocyanins and tannins. During the ageing process of wines many of these are precipitated out. Evidence suggests that red wine will offer greater protection against heart disease than white wine due to its' higher concentration of phenolics.
Phylloxera
A microscopic underground insect that kills grape vines by attacking their roots.
Pip
Grape seeds.
Pipe
A cask holding two hogsheads or 126 U.S. gallons of wine.
Plan Bordeaux
A proposal for enhancing the economic status of the wine industry in Bordeaux.
Plonk
British English slang for an inexpensive bottle of wine. The term is thought to originate from the French word for white wine, "blanc".
Pomace
The skins, stalks, and seeds that remain after making wine. Also called marc.
Port
A sweet fortified wine, which is produced from grapes grown and processed in the Douro region of Portugal. This wine is fortified with the addition of distilled grape spirits in order to boost the alcohol content and stop fermentation thus preserving some of the natural grape sugars. Several imitations are made throughout the world.
Porto
The legal name for a true Port wines sold in the United States since imitation ports may be labeled as a "port" there .
Potassium sorbate
A wine stabilizer and preservative.
Potential alcohol
The alcoholic concentration that could be produced if all the sugars present were converted to alcohol.
Powdery mildew
A fungal vine disease common to cooler climates which can lead to crop losses.
Precipitate
When a dissolved substance can no longer stay dissolved and leaves the solution as a solid it is said to precipitate, to leave the solution.
Pressing
White grapes are pressed to release their juice only and not to break the seeds. Red or black grapes are pressed after fermentation to release more of the juice, colour and astringent qualities.
Proof
Refers to the alcohol content of a beverage. In the United States, proof represents twice the alcohol content as a percentage of volume. Thus, a 100 proof beverage is 50% alcohol by volume and a 150 proof beverage is 75% alcohol. In the Imperial system, proof, (or 100% proof), equals 57.06% ethanol by volume, or 48.24% by weight. Absolute or pure ethanol is 75.25 over proof, or 175.25 proof.
Pruning
Cutting the vine to improve its shape and balance. The level of pruning can affect a vine's vigour and the quality of its yield.
Pulp
The flesh of the grape containing water, sugars and acids. The flesh of most grapes, whether red or white, is clear.
Puncheon
A wine barrel that holds approximately 84 U.S. gallons (318 litres) .
Punt
The indentation found in the base of a wine bottle. Punt depth is often thought to be related to wine quality, with better quality wines having a deeper punt.
Qualitätswein
A designation of better quality German wines.
Qualitätswein bestimmter Anbaugebiete
A designation of better quality German wines from recognized viticultural areas.
Qualitätswein mit Pradikat
A designation of best quality German wines that must conform to specific requirements of origin and composition.
Racking
The process of drawing wine off the sediment, such as lees, after fermentation and moving it into another vessel.
Rehoboam
A large bottle holding 4.5 litres, the equivalent of six regular wine bottles.
Rémuage
See "riddling".
Reserva
Spanish and Portuguese term for a reserve wine.
Reserve
A term given to wine to indicate that it is of higher quality than usual.
Residual sugar
Unfermented natural grape sugar that contributes sweetness to a finished wine.
Reverse osmosis
A process used to remove excess water from wine.
Riddling
Also known as "Rémuage" in French, part of the Méthode Champenoise process whereby bottles of sparkling wine are successively turned and gradually tilted upside down so that sediment settles into the necks of the bottles in preparation for degorgement. Part of the Méthode Champenoise process.
Riesling
Also known as White Riesling in countries outside of Germany. Riesling is a variety of grape used to make white wine. It is grown mainly in Germany, where the relatively cold climate enables it to produce grapes for some of the best white wines in the world. Riesling, however, is used for high quality wines also in Austria and can be found in countries like Australia, South Africa and Canada as well. Riesling is famous for its vivid acidity and fruitiness both in the nose and on the palate.
Root stock
Root system to which a grape variety is grafted.
Rosé wines
Pink wines that are produced from the shortened contact of red wine juice with its skins, reducing the red colour of the wine. These wines can also be made by blending a small amount of red wine with white wine.
Round
Describes a texture that is well balanced with agreeable qualities of fullness (body) without other characters in excess.
Ruby
A style of Port wine that is generally sweet.
Sack
An early English term for what is now called Sherry.
Salmanazar
A large bottle holding nine litres, the equivalent of 12 regular wine bottles.
Sangria
A tart punch made from red wine along with orange, lemon and apricot juice with added sugar.
Scion
Grape variety grafted to the rootstock.
Screwcap
An alternative to cork for sealing wine bottles, comprising a metal cap that screws onto threads on the neck of a bottle. Also called a "Stelvin".
Sec
French for dry, except in the case of Champagne, where it means semi-sweet.
Sekt
German sparkling wine.
Semi-generic
Wines made in the United States but named after places that the Alcohol and Tobacco Tax and Trade Bureau requires be modified by a US name of geographic origin. Examples would be New York Chablis, Napa Valley Burgundy or California Champagne.
Sharp
Acid taste on the palate. Not necessarily unpleasant.SmokyFlavour and aromatic complexity. Usually a by-product of fired (toasted) oak barrels.
Sherry
A fortified wine that has been subjected to controlled oxidation to produce a distinctive flavor.
Shiraz
Shiraz or Syrah is a variety of grape used to make red wine.
Skin
Essential part of red winemaking as it contains pigments, flavonoids and tannins.
Skin contact
Continual and deliberate contact of the skins with the juice during the winemaking.
Soft
Describes a wine with a mild tannin or acid sensation with no harshness on the palate or in the aftertaste.
Solera system
A system of 'fractional blending ' used in the production of fortified wines. Usually, a stack of barrels will have the youngest wines at the top and the oldest at the bottom. Wine is removed from the bottom barrels for bottling and topped up from the row above. In this way, a consistent wine can be produced over many years .This process is used for Sherry.
Sommelier
A trained wine expert that often works in fine restaurants.
Sorbic acid
Used to kill yeasts and moulds but can produce the undesirable odour of crushed geranium.
Sparkling Shiraz
Sparkling Shiraz is red wine that has undergone secondary yeast fermentation in the bottle. Traditionally called Sparkling Burgundy after the region where it was first produced in 1820. Deep red in colour, it has distinctly different characters to other sparkling wines.Sulphur dioxide (SO2)Used for thousands of years as an antioxidant in winemaking. The smell of sulphur dioxide can be present in a newly opened bottle of wine, but usually dissipates. With today 's truth-in-labelling laws, it is referred to on food and wine labels as 'Preservative (220) added '.
Sparkling wine
Effervescent wine containing significant levels of carbon dioxide.
Spätlese
German for "late harvest".
Spinning cone column
Used to reduce the amount of alcohol in a wine.
Split
A wine bottle that holds approximately 6 oz (175-187 mL) or one-fourth the equivalent of a typical 750 mL bottle; a single-serving.
Spumante
Italian for "sparkling". Generally any sparkling wine from Italy, although producers of Franciacorta have recently started stating that Franciacorta is not a "spumante".
Stabilisation
Processes used to stop the wine from deteriorating.
Stelvin
A brand of screwcap.
Still wine
Wine that is not sparkling wine.
Stoving wine
A production method of artificially mellowing wine by exposing it to heat.
Sulfites
Compounds (typically: potassium metabisulfite or sodium metabisulfite) which are added to wine to prevent oxidation and microbial spoilage.
Sulphur dioxide
Used since Roman times to preserve, disinfect and reduce oxidation in wines.
Sweet
More than fruity; pertaining to the sugar level in finished wine.
Sweetness of wine
Defined by the level of residual sugar in the final liquid after the fermentation has ceased. However, how sweet the wine will actually taste is also controlled by factors such as the acidity and alcohol levels, the amount of tannin present, and whether the wine is sparkling.
Syndicat des Vins de Bordeaux et Bordeaux Superieur
An organisation representing the economic interests of wine producers in Bordeaux.
T budding
A technique that permits grafting of different grape varieties onto existing rootstocks in a vineyard.
T.B.A.
An abbreviation for the German wine Trockenbeerenauslese.
Table wine
Generally any wine that is not sparkling or fortified. In the US these wines must also be between 7% and 14% alcohol by volume.
Tannin
Polyphenolic compounds that give wine a bitter, dry, or puckery feeling in the mouth.
Tart
A tasting term describing a wine high in acidity. Often displayed by young, unripe wines.
Tartaric acid
The most important acid found in grapes.
Tartrates
Harmless potassium bitartrate crystals that may form (often on the cork) from the tartaric acid naturally present in wine.
Tasting flight
Refers to a selection of wines, usually between three and eight glasses, but sometimes as many as fifty, presented for the purpose of sampling and comparison.
Tears
See "legs".
Terroir
French for "soil", the physical and geographical characteristics of a particular vineyard site that give the resultant wine its unique properties.
Texture
A tasting term for the mouthfeel of wine on the palate.
The Berthomeau Report
Commissioned by French Ministry of Agriculture to better position the wine industry for the future.
Thief
A tubular instrument for removing a sample from a cask or barrel. Also called a pipe.
Thin
Lacking in body, depth and flavour.
Toast
The charcoal that is burned into the inside of wine casks. To toast refers to that process. It also refers to the practice of drinking an alcohol beverage along with wishing good health or other good fortune.
Toasty
Describes a flavour derived from oak. Also a character that develops in some sparkling wines.
Transparency
The ability of a wine to clearly portray all unique aspects of its flavor-fruit, floral, and mineral notes. The opposite would be a wine were are flavors are diffused and throughly integrated.[3]
Triage
The sorting of the grapes.
Trocken
German for "dry".
Trockenbeerenauslese
German for "dry berry selected". A type of German wine made from vine-dried grapes. Such grapes can be so rare that it can take a skilled picker a day to gather enough for just one bottle.
Tun
A wine cask that holds approximately, two butts, or 252 U.S. gallons.
Typicity
A wine tasting term used to describe how much a wine expresses the typical characteristics of the varietal.
Ullage
The headspace between wine and the top of a container. This is kept to a minimum to avoid oxidation.
Unoaked
Also known as unwooded, refers to wines that have been matured without contact with wood/oak such as in aging barrels.
Varietal
Wines made from a single grape variety.
Vegetal
Smells and tastes in wine that are reminiscent of plants and vegetables (such as cabernet sauvignon, which exhibits these qualities that are part of the varietal character).
Velvety
Having rich flavour, and a smooth, soft texture.
Vermouth
A fortified wine that has been flavoured with as many as 40 herbs and spices.
Vertical and horizontal wine tasting
In a vertical tasting, different vintages of the same wine type from the same winery are tasted. This emphasizes differences between various vintages. In a horizontal tasting, the wines are all from the same vintage but are from different wineries. Keeping wine variety or type and wine region the same helps emphasize differences in winery styles.
Vigneron
French for vine grower.
Vigorous
In wine, a lively taste or feel.
Vigour
A vine's growth rate.
Vin
French for wine.
Viña
Spanish for vineyard.
Vine
A plant on which grapes grow.
Vinegar
A sour-tasting, highly acidic (acetic acid) , liquid made from the oxidation of ethanol in wine, cider, beer, fermented fruit juice, or nearly any other liquid containing alcohol.
Vineyard
A place where grape vines are grown for wine making purposes.
Vinho
Portuguese for wine.
Vinho verde
An effervescent white wine produced in Portugal.
Viniculture
The art and science of making wine. Also called enology (or oenology). Not to be confused with viticulture.
Vinification
The process of making grape juice into wine.
Vino
Italian and Spanish, Originally derived from Latin, for wine.
Vinosity
Wine-tasting term pertaining to the alcoholic strength of a wine and its grape character.
Vintage
The year in which a particular wine's grapes were harvested. When a vintage year is indicated on a label, it signifies that a minimum percentage of the grapes used to make the wine in the bottle were harvested in that year. Applicable reglelatory bodies set the minimum percentage.
Vintner
Winemaker, wine producer or winery proprietor.
Viscous
Thick appearance in wine; showing the presence of glycerol.
Viticulture
The study, science and cultivation of grapes. Not to be confused with viniculture.
Vitis labrusca
A breed of grapes native to North America. See also Foxy.
Vitis Vinifera
The botanical name for the grape-bearing vine that is responsible for most of the world 's quality wines. The North American Vitis labrusca is a native vine. The vine genus.
Vitis vinifera
A breed of grapes native to Europe.
Volatile
A wine affected by the presence of acetic acid is said to be volatile, or to have volatile acidity (v.a.). In small amounts, this can contribute to complexity, but in excess it gives wine a slightly sour, vinegary edge.
Volatile acidity
The level of acetic acid present within a wine.
Waiter's friend
A popular type of corkscrew used commonly in the hospitality industry.
Wine
An alcoholic beverage made from the fermentation of unmodified grape juice.
Wine cave
A large cave that is excavated to provide a cool location for storing and aging wine. Similar to wine cellar.
Wine cellar
A cool, dark location in which wine is stored, often for the purpose of ageing.
Wine fault
Undesirable characteristics in wine caused by poor winemaking techniques or storage conditions.
Wine fraud
Any form of dishonesty in the production or distribution of wine.
Wine label
The descriptive sticker or signage adhered to the side of a wine bottle.
Wine lake
Refers to the continuing surplus of wine over demand (glut) being produced in the European Union.
Wine tasting
The sensory evaluation of wine, encompassing more than taste, but also mouthfeel, aroma, and colour.
Winemaker
A person engaged in the occupation of making wine.
Wine-press
A device, comprising two vats or receptacles, one for trodding and bruising grapes, and the other for collecting the juice.
Winery
A building, property, or company that is involved in the production of wine.
Yeast
Micro-organisms that produce the enzymes which convert sugar into alcohol. In fermentation of grapes yeast produces primarily ethanol and small quantities of higher alcohols and esters that give a wine its individual character
Yeast
A microscopic unicellular fungi responsible for the conversion of sugars in must to alcohol. This process is known as alcoholic fermentation.
Young
Wine that is not matured and usually bottled and sold within a year of its vintage.
Zymology
The science of fermentation.
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