Wine Terms Glossary

ABV: Abbreviation for the alcohol content of a drink. A glass of wine contains an average of 11 to 13 percent alcohol, while bottles can range from 5.5 to 20 percent alcohol.

Gravity: The lasting sensation that quality wines leave in the mouth.

Aroma: Used to describe the smell of a wine. (For more, see Bouquet)

Residual Wine: The amount of sugar left in the wine after fermentation is complete and alcohol is produced.

Appellation: The controlled designation of the geography where wine grapes are grown. For example, in France, the Appellation d’Origine Contrôlée (AOC) is the official certification for designated regions. In the U.S., they are called American Viticultural Areas (AVA’s) and include the Paso Robles, Sonoma Coast and Napa Valley regions.

Acidity: Acidity, which gives wine its natural refreshing sensations, is one of the main determinants of a wine’s balance.

Noble Mold: Noble mold, or botrytis cinerea in Latin, is a beneficial fungus that grows on wine grapes and increases sweetness and flavor variety.

Acid: Acidity, a natural wine component, balances sweet and bitter elements and creates a sharp aroma. A wine with high acidity can taste very sour or sharp; a wine with low acidity causes a flat and dull taste. Acetic acid, citric acid, tartaric, malic and lactic acid are the most common types of acids.

Leg: The name given to the lines and droplets that form on the edges of the glass after the wine is poured; also known as “tears of wine”. Although it is believed to indicate the quality of the wine, this is no more than a rumor.

Vintage: Wine obtained from a vineyard in a single season; the period during the year when the wine is bottled.

Spiciness: A tasting term used for smells and flavors reminiscent of black pepper, bay leaf, curry powder, thyme, rosemary, saffron or paprika, most often found in red wines.

White Wine: A type of wine made from grapes that are fermented without contact with the skin of the grape. The color of this type of wine can range from pale yellow to yellowish green to dark yellow.

Finish: One of the keys to determining the quality of a wine is the finish, or the measure of the taste or flavors that remain in the mouth after tasting the wine. Quality wines have a rich, long and complex finish.

Biodynamics: A farming strategy that combines the principles and concepts of organic farming developed by Austrian philosopher Rudolf Steiner. Some of these strategies include the use of manure and compost instead of artificial chemicals, the involvement of livestock in plant care, the involvement of livestock in the care of the grapes and the following of an astrological planting calendar.

Biodynamic Wine: These types of wines are produced according to the guidelines of the Biodynamic Agriculture and Gardening Association, which adopts a holistic, ecological and ethical method, without synthetic chemicals or additives.

Blanc de Blancs: The French term meaning “white of whites” is used for white wines made entirely from white grapes. For example, a champagne made only from Chardonnay instead of a mixture of white and red grape varieties.

Blanc de Noirs: This term, which can be defined as “white of blacks”, is used for white wines made from red or black grapes, where the grape juice is pressed and fermented without skin contact. They are usually pale pink in color. This term is used for champagnes made entirely from Pinot Noir and/or Pinot Meunier instead of a mixture of both red and white grape varieties.

Blush: Also known as rosé, this term is used to describe pink or salmon-colored wines made from red grapes. These wines can be dry or sweet.

Bordeaux: The name given to wines produced in the Bordeaux region of southwestern France. The region, where both red and white wines are produced, is mostly famous for its red wines.

Brix: The sugar density of wine grapes that allows the winemaker to measure the potential alcohol content of a wine before it is produced.

Brut: The French word for dry, which is the opposite of sweet in wine terminology. It is often used to describe dry champagne or sparkling wines.

Bouquet: The smells that emerge as a result of wine aging. It is a type of smell that is specific to mature wines that generally develop complex flavors beyond the basic young fruit and oak aromas.

Burgundy: Burgundy, a wine region in eastern France, also gives its name to the wines produced in the region (also called Burgundies). The most well-known wines of the region are dry reds made from Pinot Noir grapes and white wines made from Chardonnay grapes.

Nose: Another term used for aroma, nose describes the smell of the wine when it is in a glass.

Cava: A sparkling Spanish wine produced in the same way as champagne. It is known as the champagne of Spain.

Chardonnay: Champagne and type of grape used in making ya and other white wines. Also, the name given to white wine made from this greenish grape type.

Cru: The French term “cru” generally refers to a vineyard or group of vineyards with similar characteristics. The term is also officially codified in some Old World countries and regions. In Bordeaux, the highest quality wines are called “Premiers Crus” and in Burgundy, “Grands Crus”.

Gran Reserva: Spanish wine label term indicating that the wine has been aged for at least five years, two years in oak.

Premier Cru: Meaning “first growth”, Premier Cru wines are one of the highest-classified growth wines in France, and are second only to Premier Grand Cru wines.

Premier Grand Cru: Meaning “first great growth”, Premier Grand Cru wines are the highest-class growth wines in France.

Cru Classé: A top-level vineyard in the 1855 Bordeaux classification.

Cuvée: In Champagne, it usually refers to a blend of wines from more than one grape.

Degustation: The name given to the tasting process carried out to evaluate the characteristics of a wine and determine its positive or negative aspects. The person who evaluates the wine is called a “degustator”.

Decantation: The name given to the process of pouring wine from one container to another, usually from a wine bottle to a decanter. In this way, the wine is aerated and its sediments are removed.

Balance: A feature that must be present in quality wines. In a balanced wine, the alcohol content, acidity, sugar content and tannin are in balance on the palate and no feature is so prominent that it overpowers the others.

Natural Wine: Although it is a term not regulated by the FDA (American Food and Drug Administration), it means that no artificial or synthetic content has been added.

Texture: The harmony or mouthfeel of a wine.

Domesticated: A French wine term used to describe semi-sweet wine.

Clarification: Also called clarification, this technique removes unwanted particles (such as dead yeast cells) from the winemaking process before it is bottled. The most common clarifiers include egg whites, milk, fish bladders, and bentonite clay.

Smoky: Flavors and aromas reminiscent of smoke or wood smoke.

Earthy: A term used to describe aromas and smells reminiscent of moist soil, mushroom smells, forest soil, or truffles. Aged Bordeaux is often described as such.

Old World Wine: A general term for traditional wine-growing regions in Europe, such as France, Italy, and Spain. Old World winemaking involves minimal intervention in the traditional.

Skirt: The name given to the color of the wine.

Fermentation: The process by which the sugar in the grapes turns into alcohol. Yeast is sometimes added to the grapes to convert the sugar into ethanol and carbon dioxide, thus adding alcohol content to the wine.

Young Wine: Wines that are produced using a special method that does not lose the primary aromas of the grapes, are bottled immediately, and should be consumed without being left to sit too long.

Body: The name given to the feeling of fullness on the palate that comes from the combination of the wine’s alcohol content, sugar levels, and dissolved solids. The most appropriate analogy for the body of a wine is milk; a light-bodied wine is like skim milk, a medium-bodied wine is like whole milk, and a full-bodied wine is like cream.

Aeration: Used to describe exposing a wine to air so it can “breathe” before drinking. When the wine meets oxygen, aromas are released and flavors emerge, just as they do when poured into a glass.

Persistence (On the Palate): Used for the taste or flavors that remain in the mouth after the wine has been tasted (also known as “Finish”). Persistence is the most important factor in evaluating the character and quality of a wine.

Mixed: A wine that exhibits countless aromas, nuances, and flavors.

Cave: A space designed to store and age wine in bottles or barrels. From the French word “cave.”

Red Wine: A type of wine produced from dark-colored grapes. Color tones can range from dark purple (young wines) to brick red (mature wines) and brown (old wines).

Shortness: This means that the wine does not linger in the mouth after being swallowed.

Complex: A complex structure that all great and quality wines have; a combination of richness, depth, flavor intensity, focus, balance, harmony, and finesse.

Sparkling Wine: A type of wine that has enough carbon dioxide to become fizzy and bubbly. The term sparkling wine is also used interchangeably with champagne, which often leads to confusion in wine terms.

Blind Tasting: The name given to a tasting that is done without having definitive information about the wine. This type of tasting is divided into two: single blind and double blind tasting. Single blind is a type of tasting where the editors at Wine Spectator conduct official reviews by “blinding” a winemaker and their price (in this tasting, the region, grape varieties, and vintage are known) to ensure complete impartiality. Double blind tastings are conducted without any specific information about the wine.

Couping: Used to describe a type of wine made from more than one grape variety. Wines may be blended for a variety of reasons; one of these is to create wines with complementary qualities to create a more harmonious or complex wine. For example, a low-acid wine may be blended with a high-acid wine, or an earthy wine with a fruity wine. Since grapes from different vineyards, harvests, and pressings are often blended separately, and small vines are slightly different, another goal of coupping is to create a uniform wine from many small vines.

Magnum: A bottle that is 1.5 liters (twice the size of a regular wine bottle).

Malic Acid: One of the three predominant acids in grapes. Malic acid, which imparts a tart flavor; It is also found naturally in many fruits, such as apples, cherries, plums, and tomatoes.

Malolactic Fermentation: A secondary fermentation process in which the sourness of malic acid in the wine is transformed into a smooth, lactic taste. Wines that are called buttery or creamy undergo this process, also called “malo.”

Corky: A spoilage that causes the musty odor and bland taste found in wines bottled with corks.

Yeast: A yeast that turns grape juice into wine during the fermentation process.

Merlot: A black grape variety originally grown in the Bordeaux region of France. It is also used to describe a dry, light, low-tannin red wine made from this grape.

Fruity: A term used to describe wines that exhibit fresh fruit aromas and strong flavors.

Négociant: This word of French origin is used to describe a wine merchant or wholesaler who buys grapes, grape juice, or wine from others at various stages and sells the final product under his own name.

Non-Vintage: The name given to the wine that is created by blending wines produced in different years.

Oxidation: A wine defect caused by exposure to too much oxygen. These types of wines, defined as “oxidized,” taste like vinegar.

Mature: The term used for ready-to-drink wine.

Organic Wine: A type of wine produced from organic grapes and without using pesticides, herbicides or any synthetic ingredients. Organic wines have an organic wine production statement on their labels, indicating that they follow organic farming practices.

Oenophilia: Wine enthusiast in its simplest form.

Oenology: The branch of science that deals with wine and winemaking. Winemakers are also called “oenologists.”

Pinot: Pinot, translated as “pine” in French, is a black or white grape variety used to make Pinot Noir and Pinot Grigio. It is also used to refer to wines made from this grape variety.

Racking: The term used to transfer wine (or technically grape juice) from one container to another to remove all sediment, including grape skins and seeds.

Yield: Also called vintage. It usually describes a wine as being the product of a single year.

Reserve: The term used to describe the best and most sought-after wines of the lot.

Rosé: Also known as “blush,” rosé is a type of wine made from red grapes grown in a particular region. The fermentation period of the grape skins is shorter than that of red wine, which gives the wine its distinctive pink hue.

Rustic: A wine term used to describe wines made with old-fashioned methods or tasting wines as they were in the early periods. This term can be a positive attribute when used for characteristic wines that require aging, but a negative attribute when used for young wines that need to be fresh and fruity.

Dry: A bitter aftertaste that leaves a bitter taste in the mouth, with little sweetness wines that are not perceived much. They are also called “brut” in French.

Sepage: The name given to the grape variety used in the production of the wine. Some examples are Bordeaux, Cabernet Sauvignon, Chardonnay, Grenache, Merlot and Zinfandel.

Table Wine: Affordable and quality everyday wine. Also used for non-sparkling and non-fortified wines.

Sommelier: A wine expert who recommends, selects and serves wines in restaurants. Sommeliers who are dedicated to this job take courses and exams to obtain certification, forming the basis of tasting, evaluation, wine knowledge and skills.

Sulfites: Naturally occurring compounds in wine (as in the human body and some foods). Sulfites can also be created artificially to prevent the growth of yeast and bacteria in wine, but this can also impair the taste, smell and color of the wine.

Champagne: A type of sparkling wine produced in the Champagne region of France. Only sparkling wines produced in this particular region can be called by this name. So if you want to buy real champagne, you need to check the label. Champagne is made only from Chardonnay, Pinot Noir and Pinot Meunier grapes.

Must: Unfermented grape juice that contains the skins, seeds and stems of the fruit.

Bottle Age: How long a wine has been aged after it has been bottled.

Full-Body Wine: A type of wine with high alcohol and aroma; sometimes described as “big.”

Tannin: A natural compound found in wine that creates an astringent, dry and bitter taste in the mouth. Tannins are found more often in red wine than in white wine. Some high-tannin red wines include Cabernet Sauvignon, Nebbiolo and Cabernet Franc.

Tartaric Acid: Tartaric acid, the main acid in grapes, promotes the aroma and aging of the wine.

Dessert Wine: A type of wine that is often served in a small wine glass with dessert. Prot, Moscato, late-harvest Riesling, and ice wine (wine made from grapes that have frozen while still on the vine) are some examples of sweet wine.

Buttery: Refers to the smell of melted butter or toasted oak. Also refers to texture; for example, “Like a rich, oily Chardonnay.”

Terroir: The French word “terroir” is used to describe the natural environment in which a particular wine is produced, including the region, soil, climate, and topography.

Loquat Wine: The name given to wines produced outside of traditional European wine-producing regions, such as Africa, Australia, Chile, and Argentina. It also refers to a modern approach to winemaking that uses various technologies and manipulations.

Length: The persistence of a wine’s aftertaste.

Vinification: The process of converting grape juice into wine.

Viticulture: The science of viticulture.

Semi-Dry: A term used for slightly sweet wines.

Aging: The process of aging wine in barrels, tanks, and bottles to bring it to the desired consistency.

Roundness: Used to describe a smooth or non-tannic texture.

Zymology: The science of wine fermentation.

Zinfandel: A popular black-skinned grape variety grown primarily in California.