Wine Glossary

ABV means alcohol by volume, referring to the percentage of alcohol in a wine, typically ranging from 11% to 15% for table wines.

Acidity can be described as a "zing" on the tongue, acting as a structural backbone that balances sweetness and alcohol, while preventing spoilage.

Aeration is the process of deliberately exposing wine to oxygen, or "letting it breathe". It is done by decanting, swirling or using specialized aerators to accelerate oxidation.

Aging is a post fermentation process where wine rests in barrels (mainly oak) or bottles to undergo chemical changes that improves stability, develops complex flavors and clarifies the liquid.

Amphora is a traditional clay or terracotta vessel used for fermenting, aging and storing wine. These vessels are neutral and porous, allowing micro oxygenation without adding oak flavors.

AOC (Appellation d'Origine Contrôlée) is a prestigious French wine regulatory system that guarantees that it comes from a specific, defined region and that its production adheres to strict, traditional production standards.

Aroma in wine refers to the specific, volatile odors detected by the nose, which may be fruity, floral, earthy or mineral.

An American Viticultural Area (AVA) is a designated and legally defined wine grape growing region in the United States which is identifiable by its geography, soil and climate. A wine labeled with an AVA must use at least 85% grapes grown in the region.

Balance is the proportional relationship between acidity, alcohol, sugar, tannin and fruit concentration in a wine, where no single element dominates.

A blend is the combination of two or more different grape varieties, vineyard parcels, fermented wines or vintages to create a more balanced, complex and consistent wine.

A wine's body is its weight, texture and overall mouthfeel which is determined by a combination of alcohol content, tannins, sugar and extract. A wine may be light, medium or full bodied.

Bordeaux is an iconic wine region in southwestern France, renowned for producing red wine blends of the same name from Merlot, Cabernet Sauvignon and other grapes.

The term "bouquet" refers to the complex aromas and perfumes that develop in wine due to bottle maturation, fermentation and wood aging. It includes scents like vanilla, toast, earth and truffle.

Breathing is the process of exposing a wine to oxygen after opening to enhance its aroma and flavor, soften harsh tannins and open up hidden aromas.

Brut is the French term for dry sparkling wine with very low sugar content: specifically less than 12 grams per liter (g/L) of residual sugar.

Burgundy is a historic wine region in eastern France, known for producing high quality terroir expressive wines. Red Burgundies are made from Pinot Noir, while white Burgundies are made from Chardonnay.

Cabernet Sauvignon is a dark colored grape that makes one of the world's most popular and full bodied red wines. Originating from Bordeaux, France, it is now grown in major wine regions worldwide.

Cava is a Spanish sparkling wine produced in Catalonia using the traditional method just like Champagne. It is typically dry, with zesty citrus and apple flavors.

Champagne is a sparkling wine made from a combination of Pinot Noir, Pinot Meunier and Chardonnay and is produced exclusively in Champagne, France. It is a protected designation crafted under strict regulations guiding grape variety, traditional fermentation and aging.

Chardonnay is a green skinned grape used to make white wines. Originating in Burgundy, France, its wines are dry and medium to full bodied.

Chianti is a dry red wine produced from Sangiovese grapes in the Chianti region of central Tuscany, Italy. It has high acidity, medium body and flavors of cherry, plum, earth and dried herb.

Climate refers to the long term weather patterns, including temperature, sunlight, wind and rainfall of a particular region which directly influence grape growth and decides the wine's style.

A clone is an exact genetic copy of a vine, propagated asexually through cutting and grafting.

"Cru" is a French term meaning "growth", referring to a superior, high quality growing site, vineyard, or village.

The Crush refers to the period in late summer or fall when harvested grapes are mechanically broken to rupture their skins and release the juice, initiating the winemaking process.

DOC means Denominazione di Origine Controllata, an Italian wine quality classification system that guarantees that the wine was produced in a specific region using authorized grape varieties and methods.

The extract of a wine is everything in it apart from water, sugar, alcohol and acids. It refers to the non volatile solids such as tannins, anthocyannins and glycerol which are drawn from the grape during maceration.

Fermentation is a natural biochemichal process where yeast consumes the natural sugars in grape juice and converts them into alcohol, carbon dioxide and heat. At the end of fermentation, grape juice is converted into wine.

A wine's "finish" is the lasting impression it leaves on your palate after swallowing or spitting it out. It is a key indicator of quality, often described by its length, which can be short, medium or long and its flavor profile.

Flavonoids are natural polyphenolic compounds gotten from grape skins, stems and seeds. They are found in high concentrations in red wine.

The term "floral" is used to describe the delicate, perfumed and aromatic notes that smell like white and yellow flowers, arising naturally from specific grape varieties, not additives.

Wine grapes are the fruit of the grape vine, small thick skinned and sugary berries, majorly from the Vitis vinifera species. Popular grape varieties include Cabernet Sauvignon, Pinot Noir and Chardonnay.

GSM stands for a popular red wine blend of Grenache, Shiraz and Mourvèdre, originating the Rhône Valley in France.

The harvest marks the end of the vine growing cycle, typically occuring between August and October in the Northern hemisphere. It is the stage where ripe grapes are picked from the vineyard to begin winemaking.

A "hot" wine is a wine with unbalanced, excessively high alcohol (>14.5% ABV) that creates a burning sensation in the throat and mouth.

Hybrid varieties are created by crossing two or more different grapevine species to get a final product that offers resistance to cold, diseases and humidity, making them ideal for tough climates.

Irrigation is the artificial application of water to vineyards to provide the necessary 25-35 inches of annual water in dry climates.

Lactic acid is a soft organic acid produced during malolactic fermentation of wines. It smoothens the wine's total acidity, increases pH and adds creamy, buttery or velvety textures and flavors.

Lees are the dead yeast cells, grape seeds and skins left over in the fermentation tank after fermentation. There are two types of lees; gross lees and fine lees.

Wine legs are the droplets and streaks of wine that form on the inside of a wine glass and resettle at the bottom after swirling.

A wine's length describes how long a wine's flavor, aromas and tactile sensations last on your palate after spitting it out or swallowing.

Maceration in wine is the process of soaking crushed grape skins, seeds and stems in the juice (must) to extract color, tannins and aroma compounds.

Madeira is a fortified wine from the Portuguese island of Madeira, famous for being produced under intense heat and oxidation, which makes it exceptionally age worthy.

A magnum is a large wine bottle that holds 1.5 liters, double the volume of a standard 750ml bottle.

Malbec is a full bodied red wine crafted from grapes of the same name. It is deep purple in color, with velvety texture and plush dark fruit notes.

Malic acid is a naturally occuring organic acid in wine grapes, primarily found in unripe or cool climate berries. It gives a sharp acidity, tartness and freshness to wine.

Marsala is a fortified wine produced from indigenous grapes in Sicily, Italy. It is fortified with grape spirits and typically has 15-20% alcohol by volume.

Merlot is a beloved red wine known for its velvety texture, low tannins and approachable, fruit forward profile. It is a common grape in Bordeaux blends, also commonly used as a single varietal.

Montepulciano is an Italian red wine grape variety, primarily cultivated in the Abruzzo region. Its produces a dry and full bodied red wine called Montepulciano d'Abruzzo, with moderate tannins, vibrant acidity and dark fruit and spice notes.

Moscato is a sweet and highly aromatic Italian white wine made from the ancient Muscat Blanc grape. It is low in alcohol (typically between 5-7% ABV), and displays notes of peach, apricot and orange blossom.

Grape must is the freshly pressed, unfermented grape juice which contains the fruit's skins, seeds and sometimes stems (collectively referred to as pomace).

New World wines are wines produced outside of the traditional regions which are considered to be the birthplace of wine.They include countries like the USA, New Zealand, Australia, Chile, Argentina and South Africa.

The "nose" in wine refers to the aroma, scent or bouquet it gives off before tasting. It is generally categorized into primary, secondary and tertiary aromas.

Oak imparts flavor, aroma and texture into wines through fermentation in oak barrels. These barrels act as gentle, breathable vessels that add complex notes and improve the wine's overall structure and mouthfeel.

Orange wine is a type of white wine made by fermenting white grapes with their skins, seeds and stems, similar to the winemaking process for red wine.

Oxidation is a chemical reaction that occurs when oxygen in the air comes in contact with the alcohol in wine, converting ethanol into acetaldehyde, then acetic acid. It causes wines to lose their vibrant colors and reduces fresh fruit aromas.

The palate refers to the overall physical sensation and taste profile of wine once it is in your mouth. It includes the texture, body, acidity, tannic structure and flavors from inital taste to the finish.

The pH of wine is the measure of its total acidity (hydrogen ion concentration), typically ranging from 2.9 to 4.0 in most wines.

Pinot Grigio is a light bodied and crisp white wine made from greyish blue grapes of the same name. It is dry, highly acidic and refreshing with lemon, green apple and pear flavors.

Pinot Noir refers to both the wine and its grape variety, which is one of the oldest in the world. It is a light to medium bodied red wine with high acidity and low tannins.

Port wine is a sweet, fortified wine from Douro Valley, Portugal. It is created by halting the fermentation process early by the addition of brandy, resulting in a rich, high alcohol wine.

Prosecco refers to the Italian sparkling white wine which is crafted from at least 85% Glera grapes in Northeast Italy. It is produced using the Charmat (tank) method, typically light, fresh and fruit forward.