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Wine and Wine Terms
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| Aftertaste | | A Tasting Term for the Taste Left on the Palate After Wine Has Been Swallowed. |
| Amphora | | A Type of Ceramic Vase, Used for Transporting and Storing Wine in Ancient Times. |
| Anthocyanin | | Phenolic Pigments That Give Red Wine Its Colour. |
| Appellation | | A Geographical Based Term to Identify Where the Grapes for a Wine Were Grown. |
| Aroma | | The Smell of a Wine. |
| Asti Spumate | | Italian Sparkling White Wine |
| Astringency | | The Quality of Wine That Makes the Mouth Pucker, Specially Found in Red Wines |
| Bardolino | | A Light Red Wine Produced in Northern Italy |
| Barolo | | A Rich Italian Red Wine from Piedmont |
| Baumé | | A Measure of the Sugar Concentration in the Juice or Wine. |
| Beaujolais | | A Light and Fruity French Red Wine from Southern Burgundy |
| Beeswing | | A Light Sediment, Chiefly Mucilage, Found in Port. |
| Bentonite | | A Type of Clay Used in Wine Clarification. |
| Blanc De Blancs | | French Term Meaning “white of Whites†|
Referring to the lightest, most delicate white wines made from all white grapes
| Blanc De Noirs | | A White Wine, Usually Sparkling, Made from Red Grapes. |
| Blatina | | A Red Wine Grape of Bosnia and Herzegovina. |
| Blind Tasting | | Tasting and Evaluating Wine Without Knowing What It Is. |
| Bordeaux | | A City in France’s Southwestern Wine Region |
| Botrytis Cinerea | | A Beneficial Mold That Grows on Late-harvest Grapes That Helps to Produce a Rich, Sweet Wine |
| Bottle Variation | | The Degree to Which Bottled Wine of the Same Style and Vintage Can Vary. |
| Bouquet | | The Fragrance of a Wine |
| Brix | | A Measurement of the Dissolved Sucrose Level in a Wine. |
| Brut | | French Term Referring to the Driest of All Champagnes |
| Burgundy | | French Region Renowned for Producing Fine Wines |
| Cabernet Sauvignon | | A Red Grape Used in the Making of Exceptional Red Wines |
Especially those of Bordeaux and California
| Capsule | | The Plastic or Foil That Covers the Cork and Part of the Neck of a Wine Bottle. |
| Cave | | French Term for Cellar |
| Cellaring | | To Age Wine for the Purpose of Improvement or Storage. |
| Chablis | | A Town in Northern Burgundy Region of France, Renowned for Its Dry White Wines |
| Chai | | A Wine Shed, or Other Storage Place Above Ground, Used for Storing Casks, Common in Bordeaux. |
| Champagne Flute | | A Piece of Stemware Having a Long Stem With a Tall, Narrow Bowl on Top. |
| Champagne | | Sparkling White Wine |
Champagne can only be produced in the Champagne region of France. All others must be classified as "sparkling".
| Chardonnay | | A Type of Wine, One of the "noble" White Varietals. |
| Chewy | | Wine Connoisseur’s Term to Describe Great-bodied Red Wines, Having a Strong Taste and Aftertaste |
| Chianti | | A Dry Red Wine Produced in the Mounti Chianti Region of Italy |
| Château | | Any Vineyard Property in Bordeaux |
| Claret | | The English Term for Bordeaux Red Wines |
| Clos | | French Term for a Stone-walled Vineyard |
| Complex | | Wine Connoisseur’s Term, With Multiple Flavor Overtones |
| Corked | | A Tasting Term for a Wine That Has Cork Taint. |
| Crémant | | French Sparkling Wine Not Made in Champagne Region. |
| Crust | | Sediment, Generally Potassium Bitartrate, That Adheres to the Inside of a Wine Bottle. |
| Cuvee | | The Pressing, or a Blending of Several Wines. |
| Cuve | | A Large Vat Used for Fermentation. |
| Demi-sec | | Champagne Term Meaning Half-dry |
| Devatting | | The Process of Separating Red Must from Pomace, Which Can Happen Before or After Fermentation. |
| Dom Perignon | | The 17th Century French Cellarmaster Known As the Inventor of Champagne |
| Doux | | Usually Refers to the Sweetest Category of Sparkling Wines. |
| Farm Winery | | A United States Winery License Allowing Farms to Produce and Sell Wine On-site. |
| Fermentation | | The Conversion of Grape Sugars to Alcohol by Yeast. |
| Fiasco | | The Straw-covered Flask Historically Associated With Chianti. |
| Finesse | | Wine Connoisseur’s Term, a Distinct and Delicate Flavor |
| Finish | | A Wine’s Aftertaste |
| Flabby | | Wine Connoisseur’s Term, Having a Poor Quality With Weak, Characterless Flavor |
| Flat | | Wine Connoisseur’s Term, Having a Dull Flavor; Also of a Sparkling Wine, Having Lost Its Effervescence |
| Flinty | | Wine Connoisseur’s Term, to Describe a Dry White Wine, Having a Crisp Flavor |
| Flor | | The Yeast Responsible for the Character of Dry Sherries. |
| Free Run | | Juice Obtained from Grapes That Have Not Been Pressed. |
| Gallo | | A Giant Winery in California |
| Gamay | | A Red Grape from Which Beaujolais is Made |
| Green | | Young, Unaged High in Acidity |
| Grenache | | A Red Grape Used in Dessert Wines and Rosés |
| Hard | | Having the Flavor of Tannin; Barely Aged |
| Hock | | Term for Rhine Wines, Usually Used in England. |
| Ice Wine | | Wine Made from Frozen Grapes. |
| Inglenook | | California Winery Known for Its Cabernet Sauvignon Wines |
| Jug Wine | | American Term for Inexpensive Table Wine. |
| Kabinett | | German Term Meaning the Driest of Wines |
| Look | | A Tasting Term for the Casual Sensory Evaluation of a Wine. |
| Madeira | | A Fortified Portuguese Wine, Similar to a Sherry in Flavor |
| Master of Wine | | A Qualification 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. |
| Mellow | | Wine Connoisseur’s Term, Soft With Full Flavor |
| Methuselah | | A Large Bottle Holding Six Litres, the Equivalent of Eight Regular Wine Bottles. |
| Mis En Bouteille Au Château | | French for "bottled at the Winery", Usually in Bordeaux. |
| Must | | The Juice Drawn from the Grapes in the First Step of Wine Making |
| Musty | | Wine Connoisseur’s Term, Having a Flavor Similar to Old, Rotten Wood, As a Moldy Wine Cask |
| Nose | | Bouquet of a Wine |
| Oak Chips | | Small Pieces of Oak Wood Used in Place of Oak Barrels in Fermenting And/or Ageing 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. |
| Petite-Syrah | | A Grape That Produces a Deep Red Wine |
| Phylloxera | | A Microscopic Underground Insect That Kills Grape Vines by Attacking Their Roots. |
| Pinot Blanc | | A White Grape Used Mostly for Blending |
| Pinot Chardonnay | | A White Grape That Produces French White Burgundies and California White Wines |
| Pipe | | A Cask Holding Two Hogsheads or 126 U.S. Gallons of Wine. |
| Pip | | Grape Seeds. |
| Plan Bordeaux | | A Proposal for Enhancing the Economic Status of the Wine Industry in Bordeaux. |
| Pomace | | The Skins, Stalks, and Seeds That Remain After Making Wine. Also Called Marc. |
| Porto | | The Legal Name for a True Port Wines Sold in the United States Since Imitation Ports May Be Labeled As a "port" There . |
| Port | | Portuguese Blended Dessert Wine |
| Potassium Sorbate | | A Wine Stabilizer and Preservative. |
| Pétillant | | French Term for a Wine With Slight Sparkle |
| Punt | | The Indentation Found in the Base of a Wine Bottle. |
| Qualitätswein Bestimmter Anbaugebiete | | A Designation of Better Quality German Wines from Recognized Viticultural Areas. |
| Qualitätswein | | A Designation of Better Quality German Wines. |
| 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. |
| Reserva | | Spanish and Portuguese Term for a Reserve Wine. |
| Residual Sugar | | Also Known As RS, the Level of Sugar That Remains Unfermented in a Wine. |
| Reverse Osmosis | | A Process Used to Remove Excess Water from Wine. |
| Rhine Wine | | German White Wine Produced on the Banks of the Rhine River |
| Rosé | | A Fruity, Pink-colored Wine |
| Rough | | Wine Connoisseur’s Term, Not Aged Long Enough and Having a Puckerish or Coarse Aftertaste |
| Ruby | | A Style of Port Wine That is Generally Sweet. |
| Sack | | An Early English Term for What is Now Called Sherry. |
| Sangria | | A Tart Punch Made from Red Wine Along With Orange, Lemon and Apricot Juice With Added Sugar. |
| Sec | | French Term for Dry |
| Sekt | | German Sparkling Wine. |
| Sherry | | Spanish Wine Fortified With Brandy |
| Soave | | Italian White Dry Wine |
| Soft | | A Low Alcohol Content |
| Sommelier | | French Term for a Wine Waiter Who Has Keys to and Great Knowledge of the Wine Cellar |
A wine steward
| Spinning Cone Column | | Used to Reduce the Amount of Alcohol in a Wine. |
| Spritzer | | A Cold Drink Made of Wine Mixed With Sparkling Water |
| 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. |
| Sulphur Dioxide | | A Substance Used in Winemaking As a Preservative. |
| Syndicat Des Vins De Bordeaux Et Bordeaux Superieur | | An Organisation Representing the Economic Interests of Wine Producers in Bordeaux. |
| Table Wine | | Generally Any Wine That is Not Sparkling or Fortified. |
| Tannin | | A Substance in Wine Known to Produce an Astringent Flavor |
| Tart | | Having a Sharp Flavor |
| Texture | | A Tasting Term for the Mouthfeel of Wine on the Palate. |
| Thief | | A Tubular Instrument for Removing a Sample from a Cask or Barrel. Also Called a Pipe. |
| Tokay | | Hungarian White Dessert Wine |
| Trockenbeerenauslese | | German Term for a White Wine Produced from a Very Late Harvest of Grapes That Has Been Infected With Botrytis |
| Ullage | | Also Known As Headspace, the Unfilled Space in a Wine Bottle, Barrel, or Tank. |
| Vermouth | | A Fortified Wine That Has Been Flavoured With As Many As 40 Herbs and Spices. |
| Viña | | Spanish for Vineyard. |
| Vigneron | | French for Vine Grower. |
| Vine | | A Plant on Which Grapes Grow. |
| Vin | | French for Wine. |
| Vinho | | Portuguese for Wine. |
| Vinho Verde | | An Effervescent White Wine Produced in Portugal. |
| Vinification | | The Process of Making Grape Juice Into Wine. |
| Vin Ordinaire | | French Term for a Cheap, Red Wine |
| Vintner | | A Wine Merchant |
| Vitis Labrusca | | A Breed of Grapes Native to North America. |
| Vitis Vinifera | | A Breed of Grapes Native to Europe. |
| 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 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 Cooler | | A Mixed Cold Drink of Wine, Fruit Juice, and Soda Water |
| Wine Fault | | Undesirable Characteristics in Wine Caused by Poor Winemaking Techniques or Storage Conditions. |
| Wine Lake | | Refers to the Continuing Surplus of Wine over Demand (glut) Being Produced in the European Union. |
| 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. |
| Wine Tasting | | The Sensory Evaluation of Wine, Encompassing More Than Taste, but Also Mouthfeel, Aroma, and Color. |
| Woody | | Wine Connoisseur’s Term, Having a Woody Taste As if It Were Left Too Long in Its Cask |
| Yeast | | A Microscopic Unicellular Fungi Responsible for the Conversion of Sugars in Must to Alcohol. |
| Young | | Wine That is Not Matured and Usually Bottled and Sold Within a Year of Its Vintage. |
| Zinfandel | | A Red Grape That Produces a Fruity Red Wine when Young. When Aged, It Produces a Rich, Complex Wine |
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