Wine terms

Wine terms

1. A.P. number -Abbreviation for Amtliche Prüfungsnummer, the official testing number displayed on a German wine label that shows that the wine was tasted and passed government quality control standards.

2. Abboccato -an Italian term for full-bodied wines with medium-level sweetness

3. ABC -Initials for "Anything but Chardonnay" or "Anything but Cabernet". A term conceived by Bonny Doon's Randall Grahm to denote wine drinkers' interest in grape varieties.

4. Abfüllung (Erzeugerabfüllung) -Bottled by the proprietor. Will be on the label followed by relevant information concerning the bottler.

5. ABV -Abbreviation of alcohol by volume, generally listed on a wine label.^[2]

6. AC -Abbreviation for "Agricultural Cooperative" on Greek wine labels and for Adega Cooperativa on Portuguese labels.

7. Acescence -Wine with a sharp, sweet-and-sour tang. The acescence characteristics frequently recalls a vinegary smell.

8. Acidity- a naturally occurring component of every wine; the level of perceived sharpness; a key element to a wine's longevity; a leading determinant of balance.

9. Adamado -Portuguese term for a medium-sweet wine

10. Adega -Portuguese wine term for a winery or wine cellar.

11. Aeration -the deliberate addition of oxygen to round out and soften a wine

12. Aging -holding wine in barrels, tanks, and bottles to advance them to a more desirable state

13. Alcohol -the end product of fermentation; technically ethyl alcohol resulting from the interaction of natural grape sugars and yeast; generally above 12.5 percent in dry table wines.

14. Almacenista -Spanish term for a Sherry producer who ferments and matures the wine before selling it to a merchant

15. Alsace -a highly regarded wine region in eastern France renowned for dry and sweet wines made from Riesling, Gewuerztraminer, Pinot Blanc, Pinot Gris, and others.

16. Altar wine -The wine used by the Catholic Church in celebrations of the Eucharist.

17. Alte Reben -German term for old vine

18. Amabile -Italian term for a medium-sweet wine

19. Amontillado -Best described as a matured Fino. After the flor dies, the yeast sinks to the bottom of the wine and is no longer able to protect the Sherry from oxidation. The now unprotected Sherry begins to take on a rich and deep nutty flavor.

20. Anbaugebiet -A German wine region. Anbaugebiete are further divided into Bereiche or districts.

21. Annata -Italian term for a vintage

22. Anosmia -the loss of smell

23. AOC -Abbreviation for Appellation d'Origine Contrôlée, (English: Appellation of controlled origin), as specified under French law. The AOC laws specify and delimit the geography from which a particular wine (or other food product) may originate and methods by which it may be made. The regulations are administered by the Institut National des Appellations d'Origine (INAO).

24. Aperitif -A wine that is either drunk by itself (i.e. without food) or before a meal in order to stimulate the appetite.

25. Appellation -a delineated wine producing region particular to France

26. Appellation -A geographically delineated wine region.

27. Aroma -a scent that is a component of the bouquet or nose; i.e. cherry is an aromatic component of a fruity bouquet.

28. Aromatic -A wine with very noticeable and distinctive aromas

29. Astringent -tasting term noting the harsh, bitter, and drying sensations in the mouth caused by high levels of tannin

30. ATTTB -Abbreviation for the Alcohol and Tobacco Tax and Trade Bureau, a United States government agency that is primarily responsible for the regulation of wines sold and produced in the United States.

31. Ausbruch -Austrian term originally referring to the aszú production method of mixing grapes affected by noble rot with a fermenting base wine. Today a Prädikat in Austria, intermediate between Beerenauslese and Trockenbeerenauslese.

32. Auslese -German for "select harvest", a Prädikat in Germany and Austria.

33. Azienda agricola -Italian term for a winery that only produces wine from its own estate vineyards

34. Azienda vinicola -Italian term for an estate that makes wine from both its own vineyards and from purchased grapes

35. B.O.B. -An acronym for "Buyer's Own Brand" which refers to a private label wine owned by the restaurant or retailer that sells the wine.

36. Balance -The level of harmony between acidity, tannins, fruit, oak, and other elements in a wine; a perceived quality that is more individual than scientific.

37. Balthazar -A large bottle containing 12 litres, the equivalent of 16 regular wine bottles.

38. Ban de Vendange -The official start of the harvest season in France.

39. Barrel — the oak container used for fermenting and aging wine

40. Barrique -French for 'barrel,' generally a barrel of 225 liters.

41. Barrique -The French name for a 225 litre Bordeaux style barrel (Bordeaux hogshead). Will yield 24 cases of 12 bottles each.^[3]

42. Basic -A low-cost entry-level offering from a winery as opposed to its more expensive premium wine offerings.

43. Beerenauslese -A German term meaning approximately "harvest of selected berries". A Prädikat in Germany and Austria.

44. Bereich -A district within a German wine region (Anbaugebiet). Contains smaller Grosslagen vineyard designations.

45. Bianco, Blanc, Blanco, Branco -Italian/French/Spanish/Portuguese terms for a white wine or grape

46. Bin -A term originally meant to denote a location in a cellar where wine is stored but now often seen in brand marketing of some wines (i.e. Bin 75 Merlot, etc)

47. Biodynamic wine -Like biodynamic agriculture in general, biodynamic grape-growing stems from the ideas and suggestions of Rudolf Steiner (1861.1925), which predate most of the organic movement. The principles and practices of biodynamics are based on his spiritual/practical philosophy which includes understanding the ecological, the energetic, and the spiritual in nature.

48. Biologique -French term for organic winemaking

49. Bitter — a taste sensation that is sensed on the back of the tongue and caused by tannins

Bordeaux —the area in Southwest France considered one of the greatest wine-producing regions in the world

50. Blend -The process whereby two or more grape varieties are combined after separate fermentation; common blends include Cotes de Rhone and red and white Bordeaux.

51. Blind tasting -Tasting and evaluating a wine without knowing which it is.

52. Blush -A wine made from red grapes but which appears pink or salmon in color because the grape skins were removed from the fermenting juice before more color could be imparted; more commonly referred to as rose.

53. Bodega -A Spanish wine cellar. Also refers to a seller of alcoholic beverage.

54. Body -The impression of weight on one's palate; light, medium, and full are common body qualifiers.

55. Bota -A cask of wine used to store Sherry with a capacity between 159 to 172 gallons (600-650 liters)

56. Botrytis — a beneficial mold that pierces the skin of grapes and causes dehydration, resulting in natural grape juice exceptionally high in sugar. Botrytis is largely responsible for the world’s finest dessert wines. (see “noble rot”)

57. Botte -The Italian term for a wooden barrel, plural: botti. Usually refers to a botte grande, a large floor-standing wooden vat with a capacity of 1,000–3,000 litres (220–660 imp gal; 260–790 US gal).

58. Bottle -A 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.

59. Bouquet -The sum of a wine's aromas; how a wine smells as a whole; a key determinant of quality.

60. Breathing -The interaction between air and wine after a wine has been opened. Breathing may take place while the wine is decanting.

61. Breathing — exposing wine to oxygen to improve its flavors (see “aeration”)

62. Brettanomyce — a wine-spoiling yeast that produces barnyard, mousy, metallic, or bandaid-ish aromas

63. Brilliant — a tasting note for wines that appear sparkling clear

64. Brut -A French term used to describe the driest Champagnes.

65. Bung hole —the opening in a cask in which wine can be put in or taken out

66. Bung — the plug used to seal a wine barrel

67. Burgundy -A prominent French wine region stretching from Chablis in the north to Lyons in the south; Pinot Noir is the grape for red Burgundy, Chardonnay for white.

68. The Berthomeau Report -Commissioned by French Ministry of Agriculture to better position the wine industry for the future.

69. C.A. -Abbreviation seen on Spanish wine labels meaning Cooperativa Agrícola or local co-operative.

70. C.S. -An Italian abbreviation for Cantina Sociale that appears on wine labels denoting that the wine has been made by a local cooperative.

71. C.V. -Abbreviation for the French term Coopérative de Vignerons that may appear on wine labels to denote that the wine has been made by a local cooperative.

72. Cane pruning -Cane pruning is when one or two canes from a vine's previous year's growth are cut back to six to fifteen buds which will be the coming growing season's grape producers.

73. Cantina -Italian term for winery.

74. Cantina Sociale -Italian term for a co-operative

75. Cap -Grape solids like pits, skins, and stems that rise to the top of a tank during fermentation; what gives red wines color, tannins and weight.

76. Cap Classique -South African wine term for a sparkling wine made according to the traditional method

77. Capsule -The plastic or foil that covers the cork and part of the neck of a wine bottle.

78. Carbonic maceration -Whole, uncrushed grapes are fermented in a sealed vat containing a layer of carbon dioxide. This results in fruity, soft and distinct red wines. These wines have little tannin and are immediately drinkable. This is the method used throughout France's Beaujolais region.

79. Cascina -Italian term for a farmhouse or wine estate

80. Cask -A wood barrel or storage vessel, often made from oak, that is used in winemaking for fermentation and/or aging

81. Casta -Portuguese term for a grape variety

82. Caudalie -Unit of the persistence of the wine's finish in seconds. Derived from the word caudal (tail). A wine can have a caudalie of 8 or more seconds.

83. Cava -Spanish term for a sparkling wine made according to the traditional method

84. Cave -See wine cave

85. Cellar door -The area of the winery where point of sale purchases occur. This can be a tasting room or a separate sales area.

86. Cépage -French term for grape variety. When it appears on a wine label it will usually refer to the varieties used to make the wine.

87. Cerasuolo -Italian term for a cherry-pink colored wine

88. Chacha -Georgian term for grape marc and stalks – in Georgian, chacha also refers to the spirits distilled thereof.

89. 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. The person in charge of vinification and ageing of all wine made at an estate, or the chais of a négociant, is titled a Maître de Chai. The New World counterpart to the chai may be called the barrel hall.

90. Champagne -A denominated region northeast of Paris in which Chardonnay, Pinot Noir, and Pinot Meunier grapes are made into sparkling wine.

91. Champagne flute -A piece of stemware having a long stem with a tall, narrow bowl on top.

92. Chaptalization —adding sugar to wine before or during fermentation to increase alcohol levels. Chaptalization is illegal in some parts of the world, and highly controlled in others.

93. Chardonnay -Arguably the best and most widely planted white wine grape in the world.

94. 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.

95. Chiaretto -Italian term for a very pale or light colored rosé

96. Citric acid — one of the three predominate acids in wine

97. Clairet -A French term for a wine that falls between the range of a light red wine and a dark rosé

98. Claret -British name for Bordeaux wine. Is also a semi-generic term for a red wine in similar style to that of Bordeaux.

99. Classic -German classification category for dry wine

100. Classico -An Italian term for the historical or "classic" center of a wine region — sometimes located in the heart of a DOC.

101. Cleanskin -In Australia, wine bottled without a commercial label, usually sold cheaply in bulk quantities.

102. Climat -French term for Lieu-dit used in Burgundy for a single plot of land located within a vineyard that has its own name and demonstrated terroir.

103. Clos -French term for what was historically a vineyard whose boundaries were delineated by a walled enclosure. Commonly associated with vineyards in the Burgundy wine region such as the Grand Cru vineyard Clos de Vougeot.

104. Closed — term describing underdeveloped and young wines whose flavors are not exhibiting well

105. Coates Law of Maturity -A principle relating to the aging ability of wine that states that a wine will remain at its peak (or optimal) drinking quality for as long as it took to reach the point of maturity. For example, if a wine is drinking at its peak at 1 year of age, it will continue drinking at its peak for another year.

106. Colheita -Portuguese term for a harvest

107. Color -A key determinant of a wine's age and quality; white wines grow darker in color as they age while red wines turn brownish orange.

108. Commercial wine -A mass-produced wine aimed for a wide market of consumers made according to a set formula, year after year. These wines tend to emphasize broad appeal and easy drinkability rather than terroir or craftsmanship.

109. Commune -A small wine-growing region that surrounds a village

110. Complex — a wine exhibiting numerous odors, nuances, and flavors

111. Compte -Classification system used in the Armagnac and Cognac region based on the age of the spirit ranging from 00 for a newly distilled spirit to 2 for a VS ("Very Special"), 4 for a VSOP Reserve, 6 for a Napoleon XO (extra old) and 10 for the longest aged XO.

112. Congeners -Additional alcohols and aldehydes present in wine apart from ethanol, also known as fusel alcohols.

113. Consorzio -Italian term for a trade organization of wine producers. Often members of individual consorzio will have their wines packaged with a specific neck label that identifies their membership in the consorzio.

114. Cooperative -Winemaking organization that is jointly owned by a number of growers who pool their resources and vineyards to produce wine under one label

115. Cordon training -A method of vine training. Unlike cane pruning where the trunk itself is the only permanent, inflexible piece of the vine, cordon trained vines have one or two woody arms extending from the top of the trunk. These are then spur pruned.

116. Cork taint —undesirable aromas and flavors in wine often associated with wet cardboard or moldy basements

117. Corked — a term that denotes a wine that has suffered cork taint (not wine with cork particles floating about)

118. Corkscrew -A tool, comprising a pointed metallic helix attached to a handle, for drawing Corks from bottles.

119. Coteaux -French term for the hillside or slopes of a hill region that is not contiguous.

120. Côtes -French term for the hillside or slopes of one contiguous hill region.

121. Country wine -A quality level intermediate between table wine and quality wine, which in France is known as vin de pays and in Italy as Indicazione Geografica Tipica (IGT) . Also a synonym for Fruit wine.

122. Crémant -French sparkling wine not made in Champagne region.

123. Crianza -Spanish aging designation. For red wines a wine needs to be aged at least 6 months in oak (in Rioja and Ribera del Duero it is 12 months in oak) and a total of 24 months before release. For Spanish whites there is no minimum oak aging but a Crianza designated wines needs to be kept at the winery for at least 18 months after harvest before being released to the market

124. Cru -A French term that literally means "growth". May refer to a vineyard or a winery.

125. Cru Artisan -Bordeaux estate classification below that of Cru Bourgeois

126. Cru Bourgeois -A classification of Bordeaux wine estates in the Medoc that were not part of the originally 1855 Bordeaux classification.

127. Cru Classé -A French term for an officially classified vineyard or winery.

128. Crush — the English term for harvest

129. Cult wines -Wines for which committed buyers will pay large sums of money because of their desirability and rarity.

130. Cuvaison -The French term for the period of time during alcoholic fermentation when the wine is in contact with the solid matter such as skin, pips, stalks, in order to extract colour, flavour and tannin.^[9] See also maceration.

131. Cuvée -French term, meaning vat or tank. On wine labels it is used to denote wine of a specific blend or batch.

132. Cuverie -French term, along with cuvier that refers to the building or room where fermentation takes place. Essentially, the room, building, grange, barn, garage or shed, or other building, used for "making wine." When the grapes are first picked, they arrive at the cuverie.

133. Decant -The process of transferring wine from a bottle to another holding vessel. The purpose is generally to aerate a young wine or to separate an older wine from any sediment.

134. Decantation -The process of pouring wine from its bottle into a decanter to separate the sediment from the wine.

135. Dégorgement tardive -French term for a Champagne that has been aged sur lie for an exceptionally long time (far beyond the usually 5-10 years of vintage Champagne) before going through degorgement.

136. Demi-sec -A medium-dry sparkling wine. In Champagne, this a wine that has received a dosage of 32-50 grams/liter

137. Dessert wine -Varies by region. In the UK, a very sweet, low alcohol wine. In the US by law, any wine containing over 14.1% alcohol.

138. Disgorge -The process by which final sediments are removed from traditionally made sparkling wines prior to the adding of the dosage.

139. Doce/Dolce/Doux/Dulce -Portuguese, Italian, French and Spanish terms for a sweet wine

140. Dry -A wine containing no more than 0.2 percent unfermented sugar.

141. Earthy -A term used to describe aromas and flavors that have a certain soil-like quality.

142. Eau de vie -French term for a grape-derived spirit such as brandy up to a maximum of 96% ABV. Its literal translation is "water of life"

143. Edelkeur -South African term for noble rot.

144. Edes -Hungarian term for a sweet wine

145. Égrappage -The French term for destemming. Destemming is removing stems prior to pressing and fermenting the grapes and their juice. Stems have a significant amount of coarse and often green tannin undesirable in the finished wine.

146. Einzellage -The smallest geographical unit in German wine law representing a single vineyard.

147. Eiswein -German for ice wine, a dessert wine made from frozen grapes.

148. Elaborado por -Spanish wine label term meaning "produced by"

149. Élevage -French term for the historical role that négociants play in the winemaking process-roughly translating as "bringing up" or "raising" the wine. Traditionally négociants would buy ready made wines after fermentation, blend and then store the wine before bringing them to the market.

150. Embotellado por -Spanish wine label term meaning "bottled by"

151. En primeur -A system commonly associated with Bordeaux wine where the previous year's harvest is available for contract sales several months before the wine will be bottled and release.

152. Encépagement -French term for the proportion of grape varieties used in a blend.

153. Enology -The science of wine production; an enologist is a professional winemaker; an enophile is someone who enjoys wine.

154. Entry-level wine -The wine from a producer's portfolio that is the lowest cost for purchase and offers the most basic quality.

155. Eraflage -The process of removing the grapes from the stems, done either by hand or machine. Known in English as destemming.

156. Erste Lage -German vineyards that have been classified by the Verband Deutscher Prädikats- und Qualitätsweingüter (VDP) to be a "first class" location capable of producing Erstes Gewächs and Grosses Gewächs wines

157. Estate winery -A United States winery license allowing farms to produce and sell wine on-site, sometimes known as a farm winery.

158. EU lot number -A European Union directive initiated in 1992 that mandates every bottle of wine produced or sold in the European Union to include a designated lot number. This allows identified defective or fraudulent wine to be tracked and removed from circulation more efficiently.

159. Ex-cellars -Refers to the extra cost associated with buying wines en primeur that may include the cost of shipping to the importer's cellars as well applicable duties and taxes.

160. Extra Dry -A sparkling wine that is sweeter than a brut. In Champagne, this is a wine that has received a dosage between 12-17 g/l sugar

161. Extra-Brut -A very dry sparkling wine. In Champagne, this is a wine that has received a dosage with between 0-6 grams/liter sugar

162. Farm winery -A United States & South Africa winery license allowing farms to produce and sell wine on-site.

163. Fattoria -Italian term for a wine estate

164. Federspiel -In the Austrian wine region Wachau, a classification of wine with a harvest must weight of at least 17°KMW and a finished alcohol level between 11–12.5% with no more than 4 g/l residual sugar. This classification is between the levels of Steinfeder and Smaragd.

165. Feinherb -An unregulated German wine term for an off-dry (or halbtrocken) wine

166. Fermentation -The process by which sugar is transformed into alcohol; how grape juice interacts with yeast to become wine.

167. Fermentazione natural -An Italian term for a "naturally sparkling" wine. This usually refers to a wine, such as Asti, that has been bottled before fermentation is completed so that a natural sparkle of CO2 can be achieved in the bottle

168. Fiasco -The straw-covered flask historically associated with Chianti.

169. 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.

170. Filtration -The process by which wine is clarified before bottling.

171. Fine wine -The highest category of wine quality, representing only a very small percentage of worldwide production of wine.

172. Fining -Part of the clarification process whereby elements are added to the wine, i.e. egg whites, in order to capture solids prior to filtration.

173. Finings -Substances added at or near the completion of wine processing, to remove of organic compounds for the purpose of improving clarity or adjusting flavor or aroma.

174. Finish —the impression of textures and flavors lingering in the mouth after swallowing wine

175. Flagon -A glass bottle that holds two litres of (usually inexpensive) table wine.

176. Flavors —odors perceived in the mouth

177. Flying winemaker -A winemaker who travels extensively across the globe, sharing techniques and technology from one region of the world to another. The term originated with Australian winemakers who would fly to Northern Hemisphere wine regions in Europe and the United States during the August–October harvest time when viticulture in the Southern Hemisphere is relatively quiet.

178. Fortified Wine -A wine in which brandy is introduced during fermentation; sugars and sweetness are high due to the suspended fermentation.

179. Fortified wine -Wine to which alcohol has been added, generally to increase the concentration to a high enough level to prevent fermentation.

180. Foxy — a term that describes the musty odor and flavor of wines made from vitis labrusca, a common North American varietal

181. French Paradox -A 1991 episode of the American news program 60 Minutes that documented the low mortality rate from cardiovascular disease among the French who had a high-alcohol, high-cholesterol and low exercise lifestyle in contrast to the high mortality rate among Americans with a relatively lower cholesterol, low alcohol and more exercise lifestyle.

182. Frizzante -Italian term for a semi-sparkling wine.

183. Frizzantino -Italian term for a wine that has very slight effervescence, more than a still wine but less than a semi-sparkling. Similar to the French term perlant.

184. Fruity — a tasting term for wines that exhibit strong smells and flavors of fresh fruit

185. Full-bodied — a wine high in alcohol and flavors, often described as “big”

186. Garrafeira -Portuguese term for a potentially superior quality wine that has seen extended aging in the barrel and bottle

187. Gemeind -German term for a commune where wine is produced

188. Geographical Indication -A term used by the World Trade Organization to designate a wine region that can produce wines with defined characteristics (such as an Appellation d'origine contrôlée (AOC) in France).

189. Globalization of wine -Refers to the increasingly international nature of the wine industry, including vineyard management practices, winemaking techniques, wine styles, and wine marketing.

190. Graft -A vineyard technique in which the bud-producing part of a grapevine is attached to an existing root.

191. Grenache -A hearty, productive red grape popular in southern France as well as in Spain, where it is called Garnacha.

192. Habillage -French term for the foil and wire cork cage that are used to dress a bottle of sparkling wine

193. Halbtrocken -German term for a medium-dry wine

194. Herbaceous —a tasting term denoting odors and flavors of fresh herbs (e.g., basil, oregano, rosemary, etc.)

195. Hock -Term for Rhine wines, usually used in England.

196. Horizontal wine tasting -A tasting of a group of wines from the same vintage or representing the same style of wine (such as all Pinot noirs from different wineries in a region), as opposed to a vertical tasting which involves of the same wine through different vintages. In a horizontal tasting, keeping wine variety or type and wine region the same helps emphasize differences in winery styles.

197. Hot —a description for wine that is high in alcohol

198. Hybrid -The genetic crossing of two or more grape types; common hybrids include Mueller-Thurgau and Bacchus

199. Ice Wine -From the German eiswein, this is a wine made from frozen grapes; Germany, Austria and Canada are leading ice wine producers.

200. IGT -Abbreviation for "Indicazione Geografica Tipica", the lowest-ranking of the three categories of Italian wine regulated by Italian law.

201. Imbottigliato all'origine -Italian term for a wine that has been estate-bottled

202. Imperial -A large bottle holding six litres, the equivalent of eight regular wine bottles.

203. International variety -Grape varieties grown in nearly every major wine region, for example Cabernet Sauvignon, Chardonnay and Merlot

204. Invecchiato -Italian term for a wine that has been aged either in oak or in the bottle

205. Labrusca -Grape types native to North America such as Concord and Catawba.

206. Lees —sediment consisting of dead yeast cells, grape pulp, seed, and other grape matter that accumulates during fermentation

207. Leesy —a tasting term for the rich aromas and smells that results from wine resting on its lees

208. Legs -A term used to describe how wine sticks to the inside of a wineglass after drinking or swirling.

209. Length —the amount of time that flavors persist in the mouth after swallowing wine; a lingering sensation

210. Maceration -The process of allowing grape juice and skins to ferment together, thereby imparting color, tannins, and aromas.

211. Madeira -A fortified wine that has been made on a Portuguese island off the coast of Morocco since the fifteenth century.

212. Maderized -Stemming from the word Madeira, this term means oxidization in a hot environment.

213. Malic acid —one of the three predominate acids in grapes. Tart-tasting malic acid occurs naturally in a number of fruits, including, apples, cherries, plums, and tomatoes.

214. Malolactic fermentation —a secondary fermentation in which the tartness of malic acid in wine is changed into a smooth, lactic sensation. Wines described as “buttery” or “creamy” have gone through “malo”.

215. Mature —ready to drink

216. Merlot -A lauded red grape popular in Bordeaux and throughout the world; large amounts of Merlot exist in Italy, the United States, South America, and elsewhere.

217. Mouth-feel —how a wine feels on the palate; it can be rough, smooth, velvety, or furry

218. Must —unfermented grape juice including seeds, skins, and stems

219. Negociant —French word describing a wholesale merchant, blender, or shipper of wine

220. New World wine -Wines produced outside of the traditional wine growing areas of Europe and North Africa.

221. Noble rot —the layman’s term for botrytis

222. Non-filtré -French term for a wine that has not been filtered

223. Nose -Synonymous with bouquet; the sum of a wine's aromas.

224. Oak/oaky —tasting term denoting smells and flavors of vanilla, baking spices, coconut, mocha or dill caused by barrel-aging

225. Oenology —the science of wine and winemaking (see “enology”)

226. Oenophile - A wine aficionado or connoisseur.

227. Old World wine - Wines produced inside of the traditional wine growing areas of Europe and North Africa.

228. Open —tasting term signifying a wine that is ready to drink

229. Organic -Grapes grown without the aid of chemical-based fertilizers, pesticides, or herbicides.

230. Organoleptic - A winetasting term for anything that affects one of the main senses such as smell. An example would be an affliction of the common cold or being in a room with someone wearing an overwhelming amount of perfume.

231. Oxidation —wine exposed to air that has undergone a chemical change

232. Oxidized -A wine that is no longer fresh because it was exposed to too much air.

233. pH -An indication of a wine's acidity expressed by how much hydrogen is in it.

234. Phenolic compounds —natural compounds present in grape skins and seeds

235. Phylloxera— a microscopic insect that kills grape vines by attacking their roots

236. Pinot Blanc -A white grape popular in Alsace, Germany, and elsewhere.

237. Pinot Gris -Also called Pinot Grigio, this is a grayish-purple grape that yields a white wine with a refreshing character.

238. Pinot Noir -The prime red grape of Burgundy, Champagne, and Oregon.

239. Pinotage -A hybrid between Pinot Noir and Cinsault thatis grown almost exclusively in South Africa.

240. Plonk— British slang for inexpensive wine; also used to describe very low-quality wines

241. Port -A sweet, fortified wine made in the Douro Valley of Portugal and aged in the coastal town of Vila Nova de Gaia; variations include Vintage, Tawny, Late Bottled Vintage, Ruby, White, and others.

242. Premier Cru -French for 'first growth;' a high-quality vineyard but one not as good as grand cru.

243. Press -The process by which grape juice is extracted prior to fermentation; a machine that extracts juice from grapes.

244. Raisin -French term for a grape

245. Recioto -An Italian sweet wine made from passito grapes.

246. Récoltant -French term for a wine producer who grows their own grapes. Often associated with the Champagne wine region where producers of Grower Champagnes are identified by the initials RM (for Récoltant-Manipulant) on wine labels

247. Redox -The reductive-oxidative way that wine ages. As one part gains oxygen and becomes oxidized, another part loses oxygen and becomes reduced. Early in its life, a wine will exhibit oxidative aromas and traits due to the relatively recent influence and exposure of oxygen when the wine was barrel aged and/or bottled. As the wine ages and is shut off from a supply of oxygen in the bottle, a mature wine will develop reductive characteristics.

248. Rehoboam -A large bottle holding 4.5 litres, the equivalent of six regular wine bottles.

249. Reserve/Riserva/Reserva -Terms given to wine to indicate that it is of higher quality than usual sometimes with longer aging and higher alcohol levels. Outside of the use of "Reserva" in Spanish wines, these terms usually have no official standings or requirements.

250. Residual sugar/RS -The unfermented sugar left over in the wine after fermentation. All wines, including those labeled as "dry wines" contain some residual sugars due to the presence of unfermentable sugars in the grape must such as pentoses.

251. Rich -French term for a very sweet wine. Often used as a description for very sweet sparkling wine

252. Riesling -Along with Chardonnay, one of the top white grapes in the world; most popular in Germany, Alsace, and Austria.

253. Ripasso -The addition of Amarone flavor to Valpolicella wine by allowing the Valpolicella to pass over the drained must of an Amarone on its way to secondary fermentation.

254. Rosado/Rosato -Spanish and Italian terms for a rosé wine

255. Rosé -French for "pink" and used to describe a category of refreshing wines that are pink in color but are made from red grapes.

256. Rosso/Rouge -Italian and French terms for a red wine

257. Sangiovese -A red grape native to Tuscany; the base grape for Chianti, Brunello di Montalcino, Morellino di Scansano, and others.

258. Sauternes -A sweet Bordeaux white wine made from botrytized Semillon and Sauvignon Blanc.

259. Sauvignon Blanc -A white grape planted throughout the world; increasingly the signature wine of New Zealand.

260. Sec —French word for “dry”

261. Sherry -A fortified wine from a denominated region in southwest Spain; styles include fino, Manzanilla, oloroso, and amontillado.

262. Shiraz -The Australian name for Syrah; also used in South Africa and sparingly in the United States.

263. Sommelier — A wine butler; also used to denote a certified wine professional. For a full overview go here: sommelier courses.

264. Spicy -A term used to describe certain aromas and flavors that may be sharp, woody, or sweet.

265. Split -A quarter-bottle of wine; a single-serving bottle equal to 175 milliliters.

266. Structure —an ambiguous tasting term that implies harmony of fruit, alcohol, acidity, and tannins

267. Sweet —wines with perceptible sugar contents on the nose and in the mouth

268. Table Wine -A term used to describe wines of between 10 and 14 percent alcohol; in Europe, table wines are those that are made outside of regulated regions or by unapproved methods.

269. Tannins -Phenolic compounds that exist in most plants; in grapes, tannins are found primarily in the skins and pits; tannins are astringent and provide structure to a wine; over time tannins die off, making wines less harsh.

270. Tartaric acid —the principal acid in grapes, tartaric acid promotes flavor and aging in wine

271. Tempranillo -The most popular red grape in Spain; common in Rioja and Ribera del Duero.

272. Terroir -A French term for the combination of soil, climate, and all other factors that influence the ultimate character of a wine.

273. Texture —a tasting term describing how wine feels on the palate

274. Typicity —a tasting term that describes how well a wine expresses the characteristics inherent to the variety of grape

275. Uva -Italian term for a wine grape

276. Varietal -A wine made from just one grape type and named after that grape; the opposite of a blend.

277. Vegetal —tasting term describing characteristics of fresh or cooked vegetables detected on the nose and in the flavors of the wine. Bell peppers, grass, and asparagus are common “vegetal” descriptors.

278. Veneto -A large wine-producing region in northern Italy.

279. Vin Santo -Sweet wine from Tuscany made from late-harvest Trebbiano and Malvasia grapes.

280. Vinification —the process of making wine

281. Vinology —the scientific study of wines and winemaking. Also, the website for the Wine School of Philadelphia.

282. Vintage -A particular year in the wine business; a specific harvest.

283. Vintage —the year a wine is bottled. Also, the yield of wine from a vineyard during a single season.

284. Viognier -A fragrant, powerful white grape grown in the Rhone Valley of France and elsewhere.

285. Viticulture -The science and business of growing wine grapes.

286. Vitis vinifera —the species of wine that comprises over 99% of the world’s wine

287. Waiter's friend -Also called sommelier knife, a popular type of corkscrew used in the hospitality industry.

288. Webster -A unit of wine or fortified wine consisting of 1.5L in total.

289. Weight —similar to “body”, the sensation when a wine feels thick or rich on the palate

290. Weissherbst -A German rosé made from only black grape varieties such as Pinot noir.

291. Wine -An alcoholic beverage made from the fermentation of unmodified grape juice.

292. Wine cave -A subterranean structure for storing and aging wine.

293. Wine fraud -Any form of dishonesty in the production or distribution of wine.

294. Wine label -The descriptive sticker or signage adhered to the side of a wine bottle.

295. Wine lake -Refers to the continuing surplus of wine over demand (glut) being produced in the European Union.

296. Wine tasting -The sensory evaluation of wine, encompassing more than taste, but also mouthfeel, aroma, and color.

297. Winzergenossenschaft -German term for a co-operative winery

298. Yeast —a microorganism endemic to vineyards and produced commercially that converts grape sugars into alcohol

299. Yield —the productivity of a vineyard

300. Young —an immature wine that is usually bottled and sold within a year of its vintage. Wines meant to be drunk “young” are noted for their fresh and crisp flavors.

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