Wine Glossary
Mastering the language of wine, one term at a time.
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Last Updated: Mar 24, 2026A
ABV
ABV means alcohol by volume, referring to the percentage of alcohol in a wine, typically ranging from 11% to 15% for table wines.
Acidity
Acidity can be described as a "zing" on the tongue, acting as a structural backbone that balances sweetness and alcohol, while preventing spoilage.
Aeration
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
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.
Amarone
Amarone della Valpolicella is a full bodied dry red wine from Veneto in Italy. It is famous for its high alcohol, bold tannins, low acidity and complex flavors of dried cherry, chocolate and spice.
Americano Cocktail
The Americano Cocktail is a classic Italian aperitif made with sweet vermouth, Campari and soda water. It is a refreshing, bittersweet and bubbly drink that was created in the 1860s by Gaspare Campari at his bar Caffè Campari.
Amphora
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.
Anthocyanins
Anthocyanins are natural polyphenol pigments located in the red grape skins, responsible for the red, purple and blue colors in young red wines. They determine the wine's hue, shifting from vibrant red to brownish orange as they age.
AOC
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.
Aperitif
An apéritif is a style of alcoholic beverage that is light, dry and meant to be drunk before a meal. They contain bitter, herbal or citrusy compounds to activate the taste buds and common choices include fortified wines, liqueur and brut champagne.
Aperitivo
Aperitivo is the Italian term for a drink intended to stimulate the appetite before a meal. Derived from the latin word aperire which means "to open", these drinks can be light, dry or bittersweet.
Aperol
Aperol refers to the vivid orange Italian bitter apéritif, not a wine itself. It is a herbal liqueur with 11% ABV, often mixed with Prosecco to create the popular Aperol Spritz.
Aperol Spritz
An Aperol Spritz is an Italian aperitivo cocktail made with Prosecco, Aperol and a splash of soda water. It is vibrant orange in color, with a sparkling texture and a bittersweet taste.
Appellation
An appellation is a legally defined, government protected geographical area, which is used to identify where grapes were grown and to ensure standards of quality. Common appellation systems inlude the French AOC/AOP, Italian DOCG and US AVAs.
Aroma
Aroma in wine refers to the specific, volatile odors detected by the nose, which may be fruity, floral, earthy or mineral.
Assemblage
Assemblage is the French term for the process where winemakers combine different base wines that vary by grape variety, vintage or vineyard parcel, to create a balanced and complex final wine.
AVA
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.
B
Balance
Balance is the proportional relationship between acidity, alcohol, sugar, tannin and fruit concentration in a wine, where no single element dominates.
Barbera
Barbera is a popular red wine grape from Piedmont, Italy, known for producing medium bodied, deeply colored and fruity wines with high acidity and low tannins.
Barolo
Barolo is a prestigious, full bodied Italian DOCG red wine from Piedmont, Italy. Made from 100% Nebbiolo grapes, it is known as the "King of Wines" and is characterized by high tannins, high acidity and floral aromas.
Bellini
The Bellini is an elegant, sparkling wine cocktail created in Venice, which combines Prosecco with white peach purée. It has a light pink hue, displaying fresh fruit notes and a crisp flavor, averaging around 7% ABV.
Black Label whiskey
Johnnie Walker Black Label Whiskey is a world renowned, 12 year old blended Scotch whiskey. Its flavor profile displays notes of sweet vanilla, dried fruit and a distinct smoky finish.
Blend
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.
Blue Label whiskey
Blue Label whiskey represents the pinnacle of the Johnnie Walker range. It is a blend of rare malt and grain whiskies, crafted from one of out of every 10,000 casks.
Body
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
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.
Bouquet
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
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.
Brunello di Montalcino
Brunello di Montalcino is a full bodied 100% Sangiovese red wine made exclusively in Tuscany, Italy. It is strictly regulated under DOCG rules, renowned for its high acidity, high tannins and noteworthy aging potential.
Brut
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
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.
C
Cabernet Franc
Cabernet Franc is a light to medium bodied red wine grape with high acidity, moderate tannins and an aromatic profile. It is the parent grape to Cabernet Sauvignon and Merlot.
Cabernet Sauvignon
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
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
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
Chardonnay is a green skinned grape used to make white wines. Originating in Burgundy, France, its wines are dry and medium to full bodied.
Chenin Blanc
Chenin Blanc is a white wine grape originating from France's Loire Valley. It is naturally high in acidity and it produces a wide spectrum of wine styles, from bone dry and crisp to sweet dessert wines, as well as sparkling wines (crémant).
Chianti
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.
Claret
Claret is the traditional British term for red wines produced in Bordeaux, France. It refers to a blended red wine, often dominated by Cabernet Sauvignon and Merlot, known for being elegant and structured.
Clarification
Wine clarification is a process winemakers use to remove suspended solids, such as dead yeast (lees), grape skins, pulp and proteins.
Climate
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.
Clone
A clone is an exact genetic copy of a vine, propagated asexually through cutting and grafting.
Cristal Champagne
Cristal Champagne is the flagship cuvée of the champagne house Louis Roederer, famously known as the world's first luxury champagne. It was created in 1876 for Tsar Alexander II, the tsar of Russia.
Cru
"Cru" is a French term meaning "growth", referring to a superior, high quality growing site, vineyard, or village.
Crush
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.
D
Decanter
A wine decanter is a vessel with a wide base and a narrow neck, which is use to hold wine after it is poured from its bottle. Decanters allow oxygen to interact with the wine, thus enhancing its flavors and softening tannins.
Decanting
Decanting refers to the process of pouring wine from its bottle into a vessel (called a decanter) to separate the sediment and allow it to breathe. It is essential for full bodied reds like Cabernet Sauvignon, Barolo and Syrah.
Dessert Wine
Dessert wine is any wine with high residual sugar, often served in smaller, chilled glasses as a dessert or with a dessert. They typically feature high acidity, with some being fortified with spirits.
Digestif
A digestif is an alcoholic beverage served after a meal with the aim of aiding digestion and soothing the stomach. They can be fortified wines like Port, Sherry and Vermouth, bitter herbal liqueurs (amari) or cocktails that contain any of these ingredients.
Dirty Martini
A Dirty Martini is a savory variation of the classic Martini cocktail. It is made by adding the juice from a jar of olives (brine) to a standard mix of dry vermouth and gin or vodka.
DOC
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.
Domaine
"Domaine" refers to a French wine estate, particularly in Burgundy, that owns its own vineyards and makes wines from its own grapes.
Dosage
Dosage is the final step in producing traditional sparkling wine (such as Champagne) where a small amount of wine and sugar, known as liqueur d'expédition is added to the wine after sediment is removed (disgorgement), just before corking.
Doux
Doux is the French term for "sweet", representing the highest and sweetest classification level in French wine (>50 g/L residual sugar).
Dry Wine
A dry wine is a wine that contains very little to no residual sugar, resulting in a flavor profile that lacks sweetness. It is defined by sugar levels (often under 4g/L) and not by mouth drying tannins.
E
Earthy
"Earthy" in wine refers to savory aromas and flavors similar to soil, forest floor, dried leaves, wet rocks, mushrooms, or truffles. Some common grapes that display earthiness in their wines are Burgundy Pinot Noir, Sangiovese and Tempranillo.
Espresso Martini
The Espresso Martini, also known as the vodka espresso, is a popular cold, caffeinated alcoholic drink. It blends brewed espresso with vodka, coffee liqueur and simple syrup to give a flavor profile that is bittersweet and strong with a velvety texture.
Extract
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.
F
Fermentation
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.
Finish
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
Flavonoids are natural polyphenolic compounds gotten from grape skins, stems and seeds. They are found in high concentrations in red wine.
Floral
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.
Fortified Wine
Fortified wine is a style of wine to which a distilled spirit (usually brandy) has been added, resulting in a higher alcohol content (15-22%). The spirits are either added during fermentation to create sweet wines like Port, or after fermentation to craft dry wines like Sherry.
French Martini
A French Martini is a sweet and tart cocktail made with vodka, pineapple juice and Chambord (French black raspberry liqueur).
G
Grand Cru
Grand Cru is the highest legal classification for top tier vineyards in France, especially in Alsace, Burgundy and Champagne. The term translates to "greath growth" and it is used to describe a vineyard site known for its superior terroir, exceptional quality and high aging potential.
Grapes
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.
Grappa
Grappa is an Italian alcoholic beverage made by distilling the grape pomace (grape skins, seeds and stems) leftover from winemaking. It is a traditional digestif and can be mixed into coffee, ranging in flavor from fruity and floral to nutty, vanilla or woody.
GSM
GSM stands for a popular red wine blend of Grenache, Shiraz and Mourvèdre, originating the Rhône Valley in France.
H
Harvest
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.
Herbaceous
"Herbaceous" describes the aromas and flavors of fresh green herbs, grass, or vegetables like bell pepper, mint and thyme in a wine.
Hot
A "hot" wine is a wine with unbalanced, excessively high alcohol (>14.5% ABV) that creates a burning sensation in the throat and mouth.
Hugo Spritz
The Hugo Spritz is an aperitif made from Prosecco, elderflower syrup (or lemon balm syrup), sparkling water and mint leaves. It was created by bartender Roland Gruber in South Tyrol in 2005, a light, floral and bubbly aperitif served over ice in a large wine glass.
Hybrid
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.
I
IGT
IGT stands for Indicazione Geografica Tipica (in English, Typical Geographical Indication). It is an Italian wine classification that guarantees the origin of the grapes used in a bottle of wine.
Irrigation
Irrigation is the artificial application of water to vineyards to provide the necessary 25-35 inches of annual water in dry climates.
J
Japanese Whiskey
Japanese whiskey is a light, Scotch style liquor that is mashed, fermented, distilled, aged for at least 3 years and bottled in Japan. Unlike other types of whiskey, it has a delicate floral taste and it must be made using malted grains.
Jeroboam
A Jeroboam is a large format wine bottle that holds either 3 liters (4 standard 750 ml bottles) in Champagne and Burgundy, or 4.5 liters (6 standard bottles) in Bordeaux.
Joven
Joven is a Spanish wine classification meaning "young". It refers to wines bottled and released within 3-6 months after harvest, with little to no oak aging. Joven wines are fresh and vibrant, offering a light bodied style, with high acidity, minimal tannins and fruit flavors.
K
Kir
A Kir is a common French cocktail made with 9 parts of white wine and 1 part blackcurrant liqueur (crème de cassis).
Kir Royale
The Kir Royale is an elegant French cocktail made by mixing a small amount of crème de cassis (blackcurrant liqueur) with dry champagne or a sparkling wine such as Cava or Prosecco.
L
Lactic Acid
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
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.
Legs
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.
Length
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.
M
Maceration
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
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.
Magnum
A magnum is a large wine bottle that holds 1.5 liters, double the volume of a standard 750ml bottle.
Malbec
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
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
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.
Martini
The Martini is a classic cocktail made with gin (or vodka) and vermouth, garnished with an olive, a lemon twist or both.
Merlot
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.
Microclimate
Microclimate refers to the unique, localized temperature, humidity, sunlight and wind within a specific area of a vineyard different from the surrounding region. A microclimate allows for distinct and complex flavor profiles within a single vineyard.
Montepulciano
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
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.
Mulled wine
Mulled wine, also known as spiced wine, is a drink made by heating red wine with spices (cinnamon, star anise and cloves), citrus (orange, lemon) and sweeteners (sugar, honey).
Must
Grape must is the freshly pressed, unfermented grape juice which contains the fruit's skins, seeds and sometimes stems (collectively referred to as pomace).
N
Natural Wine
Natural wine is produced with minimal intervention, using organic or biodynamic grapes and little to no additives, synthetic chemicals, preservatives or artificial yeasts. There is no legal definition for natural wine and it is often described as a winemaking philosophy, rather than a strict style.
Nebbiolo
Nebbiolo is one of the finest red grape varieties from Piedmont, Italy, used solely to craft prestigious wines like Barolo and Barbaresco. It is renowned for its full bodied, highly tannic, highly acidic and pale colored wines.
New World
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.
New York Sour
A New York Sour is a 19th century cocktail created by mixing a red wine like Malbec or Shiraz with bourbon or rye whiskey, fresh lemon juice, simple syrup, and the optional egg white (for foam).
Nose
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.
O
Oak
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.
Oenophile
An oenophile is a passionate lover of wine, someone who appreciates, studies and often collects wines based on their region, production methods and varietal. Beyond wine drinking, they are interested in the stories behind the labels, often possessing refined tasting skills, able to identify subtle tasting notes. Oenophiles may be wine professional like sommeliers or wine merchants, or passionate hobbyists who frequently attend wine tastings and join wine clubs.
Old World
The term "Old World' refers to wines produced in traditional European regions, primarily France, Italy, Spain, Portugal and Germany, with winemaking traditions that span centuries, often regulated and family led.
Orange Wine
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.
Organic Wine
Organic wine is made from grapes grown without synthetic fertilizers, pesticides, herbicides or fungicides, according to the principles of organic farming.
Oxidation
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.
P
Palate
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.
pH
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
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
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.
Pornstar Martini
The Pornstar Martini is a cocktail made with vanilla flavored vodka, Passoã (passion fruit liqueur), passion fruit purée and vanilla sugar. It is fruity and sweet, often served with a sidecar of chilled Prosecco or Champagne.
Port
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.
Porto
Porto is the official name for Port. It is a a sweet, fortified red wine made from traditional grapes like Tinta Barroca, Tinta Roriz, Touriga Francesca, Touriga Nacional and others in Duoro Valley, Portugal.
Prosecco
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.
Pruning
Pruning is the essential act of cutting back dormant grapevines to remove old wood and limit the number of future buds. It is important for managing vineyard health, controlling grape yield and improving fruit quality.
Q
R
Racking
Racking refers to the process of transferring wine from one tank or barrel to another using gravity rather than a pump to separate clear liquid from sediment.
Riesling
Riesling refers to both the white wine and the grape, a highly aromatic and versatile white grape variety that originated from Rhine, Germany. Riesling wine displays crisp citrus notes, green apple and peach, as well as a distinct petroleum aroma that develops with age.
Rosé
Rosé is a type of wine that is made from red grapes that gains its signature pink color through brief contact with the grape skins. Rosé combines the crispness of white wine with the red fruit flavors of red wine, featuring notes of red fruit, flowers, citrus and melon.
S
Saccharomyces Cerevisiae
Saccharomyces Cerevisiae is the major yeast species involved in wine fermentation. Also known as "wine yeast" or "baker's yeast", it converts the sugar in grape juice to ethanol and carbon dioxide, creating wine.
Sangiovese
Sangiovese is Italy's most widely planted red grape, the backbone of Tuscan wines like Chianti and Brunello di Montalcino. It is a high yielding and late ripening dark grape varietal, characterized by its tart red cherry, plum, strawberry, herbaceous and earthy notes.
Sangria
Sangria is a wine punch or aromatized wine, typically made from red wine, chopped fruit, sweeteners and sometimes brandy or sparkling water. It is typically fruity, sweet and aromatic, with low alcohol by volume, usually between 4.5% and 12% ABV.
Sauternes
Sauternes is a French wine from Bordeaux, particularly the Sauternes and Barsac regions. Sauternes wine is made from Sémillon, Sauvignon Blanc and Muscadelle grapes affected by Botrytis cinerea (noble rot).
Sauvignon Blanc
Sauvignon Blanc is a dry, light bodied and refreshing white wine created from the green skinned grape variety of the same name. It is high in acidity and features vibrant flavors of green apple, lime and herb notes like grass and bell pepper.
Sec
'Sec" refers to the French word for "dry" and its meaning in wine varies depending on the wine type. In still wines, sec wines have very little residual sugar (less than 4 g/L), while in sparkling wines and Champagne, "sec" indicates an off dry or slightly sweet style with 17-35 g/L of residual sugar.
Sediment
The term "sediment" signifies the natural, organic by products of the winemaking and aging process. It is made up of grape solids (skins, seeds, pulp), dead yeast cells (lees) and tartarate crystals (wine diamonds).
Shiraz
Shiraz is a popular, full bodied, dark skinned grape variety most famously grown in Australia, that produces bold, fruit forward wines. It is genetically identical to Syrah, which is grown in France, although it is a more opulent, jammy and spicy wine than its Old World counterpart.
Sommelier
A sommelier is a trained and knowledgeable wine professional, normally working in fine dining establishments, who specializes in all aspects of wine service, food pairing and cellar management.
Sparkling Wine
Sparkling wine refers to the type of wine with significant amounts of carbon dioxide dissolved in it, which makes it fizzy or bubbly. Carbon dioxide is introduced through a secondary fermentation process in the bottle (e.g., Champagne) or tank (Prosecco).
Spritzer
A wine spritzer is a low alcohol cocktail made by mixing white, red or rosé wine with sparkling or soda water. Aromatic white wines like Sauvignon Blanc, Riesling and Gewürztraminer are commonly used.
Structure
A wine's structure refers to its foundational components, namely the tannins, acidity, alcohol, body and sugar. It describes the balance and backbone of the wine which determines how it feels, rather than its flavor or how it tastes.
Sulfites
Sulfites (sulfur dioxide or SO₂) are chemical compounds naturally produced by yeast during wine fermentation. They act as preservatives, also commonly added by winemakers to prevent bacterial growth, spoilage and oxidation.
Syrah
Syrah, also known as Shiraz, is a dark skinned grape variety that produces full bodied and bold high alcohol red wines with moderate tannins.
T
Tannins
Tannins are naturally occurring polyphenols found in grape skins, seeds, stems and oak barrels that provide texture, structure and aging potential to wine. They are primarily present in red wines, causing a drying, mouth coating or astringent sensation on the tongue, often described as "grippy".
Tartaric Acid
Tartaric acid is the primary natural acid in grapes and wine, essential for providing a refreshing, sharp and crisp taste. Unlike other wine acids, it remains stable during fermentation, determining the wine's pH and protecting it against bacteria.
Tawny Port
Tawny Port is a sweet fortified wine from Portugal's Duoro Valley. It is aged in small oak barrels which encourage more oxygen interaction, causing the color to shift from red to brownish amber and creates a caramelized taste.
TCA
TCA stands for 2,4,6-trichloroanisole, a chemical compound that causes "cork taint". It forms when natural fungi in corks or wooden barrels interact with chlorine in cleaning products, resulting in musty, moldy or wet cardboard aromas in wines.
Tempranillo
Tempranillo is a black grape variety native to Spain, the backbone of the red wines Rioja and Ribera Del Duero. Tempranillo produces savory, medium to bodied wines with cherry, plum, tobacco and leather flavors.
Terroir
Terroir is a French term used to describe the complete environmental, geographical and human factors affecting a wine grape's growth. It includes farming practices, soil, climate and topography, often described as a "sense of place".
Texture
Texture, or "mouthfeel", refers to the physical, tactile sensatation of the wine as it moves across your palate. It is shaped by the interaction of the tannins, alcohol, sugar and acidity of the wine with the saliva in your mouth.
U
V
Vesper Martini
The Vesper Martini is a cocktail that was originally made of gin, vodka and Kina Lillet, an aromatized wine. That...
Vintage
The term "vintage" refers to the year in which the grapes of a particular wine were harvested. A wine's vintage reflects the unique weather and growing conditions of that season, heavily influencing the flavor, quality and character of the wine.
Viognier
Viognier is a full bodied, highly aromatic white grape variety originating from the Rhône Valley in France. It is lush and oily, featuring intense notes of peach, apricot, honeysuckle and orange zest.
Viticulture
Viticulture is the branch of science that deals with the study, cultivation and harvesting of grapes specifically for winemaking. It includes all vineyard activities, such as planting, pruning, training vines, soil irrigation and pest control.
W
Whiskey
Whiskey (or whisky) is a distilled alcoholic beverage, made from fermented grains such as barley, corn, rye or wheat and aged in wooden barrels.
Whiskey decanter
A whiskey decanter is a glass or crystal vessel with an airtight stopper which is used to store, serve and display whiskey.
Whiskey glasses
Whiskey glasses are designed specifically to enhance the aroma, flavor and experience of drinking whiskey. Common types include the tumbler, the snifters, highballs and Glencairn glasses.
Whiskey Neat
The term "Whiskey Neat" simply means to pour whiskey right from the bottle to the glass.
Whiskey Sour
A whiskey sour is a classic cocktail containing whiskey, lemon juice and simple syrup. Traditionally, it is garnished with a cherry or a lemon wedge, shaken and served straight up or over ice.
Wine Cellar
A wine cellar is a specialized, climate controlled space in a home or restaurant which is designed for the long term storage and maturation of wine. It protects wine from light, heat fluctuations and vibrations, allowing it to age properly by maintaining stable temperature and humidity.
Wine Glass
A wine glass is a specialized vessel designed to enhance the wine drinking experience by managing aroma, temperature and aeration. Most glasses are "stemware" with three parts: a bowl for holding wine, the stem which prevents hand warming of the wine, and the base, for providing stability.
Y
Yeast
Yeast in wine is a microscopic, single celled fungus, typically Saccharomyces cerevisiae, which triggers fermentation by transforming the sugars in must into ethanol and carbon dioxide. Yeasts are essential for converting grape juice into wine and they determine its final alcohol content, aroma and flavor profile.
Yield
The yield signifies the amount of grapes or wine produced from a specific vineyard area, commonly measured in tons per acre in the US, or hectoliters per hectare in Europe. Lower yields are associated with better quality, while higher yields produce lighter and less concentrated wines.
