Naturally occurring adds in grapes that are vital components for the life, vitality, and balance of all wines.
AgingMaturing process of a wine to improve its taste.
The major component in wine. Also known as ethyl alcohol.
The official geographical location where the grapes used in the wine are grown.
The smell of a wine.
The puckering sensation in the mouth attributable to the tannins and adds found in some wines.
A tasting term that is used to describe young wines that have not yet developed a discernable aroma.
A tasting term that describes how well a wine's components complement each other.
A container used to store or ferment wine.
This term used to describe wines that are of full of flavor and with high levels of tannins, alcohol, and grape flavor extracts.
A result of good levels of acidity (especially in young wines).
Unpleasant taste that registers at the back of the tongue.
Blanc de blanc
A white wine-most often sparkling made exclusively from white grapes.
Blanc de noir
A white or slightly tinted wine-and usually sparkling-made exclusively from red grapes.
Perception of fullness or texture in the mouth due primarily to the wine's alcohol.
Allowing wine to acquire complexity, depth, and texture in the bottle.
The combination of flowery and fruity aromas that come from the alcohols and acids in a wine.
Allowing air to mix with a wine to develop its flavor.
Dry style of Champagne and sparkling wine.
The protective cover of tin, lead, aluminum, or plastic that is placed over the top of a bottle of wine to insulate the wine from outside influences.
The Spanish term for sparkling wines made using the traditional Champagne method.
A wine's features and style.
The appearance of wine that has no cloudiness.
Wines that are straightforward and have no unpleasant odors or flavors.
The opposite of clarity; wine that is visually unclear.
Nuances of flavors of a wine often achieved with aging.
The spongy material from the bark of the cork tree used to seal wine bottles.
Wines that have the smell of wood "dry rot" resulting from a defective cork.
Wines with good acidity and taste without excessive sweetness.
French term meaning "growth."
Blend; in the production of Champagne, cuvee is the specific blend of still wines used as a base for Champagne.
Pouring wine from a bottle into a carafe or decanter.
Wines with full-bodied, intense, and complex flavors.
Removing sediment from a bottle of Champagne following secondary fermentation.
Opposite of sweet. All the sugar from the grapes has been converted to alcohol during fermentation.
Flavors derived from the soil where the grapes have been grown.
The study of wine and wine making; also oenology.
Champagne classification where there is a slight perception of sweetness.
A big, soft, and silky wine that fills the mouth.
The process that turns grape juice into wine. The enzymes in the yeast convert sugar into alcohol and carbon dioxide.
Clarifying young wine before bottling to remove impurities.
The aftertaste or impression a wine leaves after it's swallowed.
Wine whose alcohol content is increased by adding brandy or neutral spirits.
The flavor or aroma of fruits in wine.
An abundance of tannin or acidity.
Extremely sweet wines made from grapes that have been frozen on the vines prior to harvest; also called Eiswein.
Late Harvest Wine
Wine made from ripe grapes left on the vine for periods in excess of their normal picking times, resulting in an extreme concentration of sugar.
The sediment of yeasts and small grape particles that settle in the barrel as wine develops.
Technique of fermenting uncrushed grapes under pressure to produce fresh, fruity wine.
A bottle holding 1.5 liters or the equivalent of two standard bottles.
Term used for both red and white American wines that are produced by blending traditional Bordeaux grape varietals.
A fine, crisp flavor often found in sherries and fine white wines.
The flavor imparted to wine by barrel aging. It can be best described as a toasty or wood-like flavor. Sometimes a vanilla flavor will be imparted by fine oak to the wine.
Exposure of wine to air, which causes chemical changes and deterioration.
A French term for the traditional stomping of grapes by foot.
The piece of equipment used to gently separate grape juice from grape skins.
The indentation at the base of a wine or Champagne bottle, which reinforces the bottle's structure.
A term without a legal definition in the United States but often used to designate a special wine.
Rich wines have well-balanced flavors and intrinsic power.
A term, when applied to Champagne, that describes a relatively sweet wine. Used in the context of still wines, the term means dry-without any residual sugar.
The process of converting still wine into Champagne that takes place in the bottle. In the production of still wines, the term is sometimes used in place of malolactic fermentation.
French term for "wine waiter.”
The Italian term for fully sparkling wines as opposed to those that are slightly sparkling.
Substance found naturally in wine from the skin, pulp, and stalks. Tannins are responsible for the astringent quality found in wine, especially red wines. Tannins form the basis for the long life of wines and, while they can be overpowering in young wines, with bottle aging, they tend to become softer.
Literally the "soil." A French term referring to the particular character (aromas and flavors) of a given vineyard-s-or even a small part of that vineyard.
Wines that lack fullness, depth, and complexity.
A wine named after the grape from which it is produced. In California, for instance, a wine labeled "Pinot Noir" must by law consist of at least 75 percent Pinot Noir grapes.
The place where grapes are grown.
The process of making wine.
Harvest year of grapes and the resulting wines made from them. Ninety-five percent of the wine in a vintage-designated bottle must be from grapes harvested in that year.
The practice (art, science, and philosophy) of growing grapevines.
In most wines this is an undesirable condition indicating that there is a taint of some type from defective wood or an overuse of new oak.
Naturally occurring, single-celled organisms found on the skins of grapes that are the primary promoters of fermentation. In the fermentation process, yeast turns sugar into alcohol and carbon dioxide.