Wine-Lover's Glossary Overview
Wine making and tasting require specialized vocabularies. Some words are merely show-off jargon, but many are specific and helpful.
Acidity. The tartness of a wine, derived from the fruit acids of the grape. Acids stabilize a wine (i.e., preserve its character), balance its sweetness, and bring out its flavors. Tartaric acid is the major acid in wine, but malic, lactic, and citric acids also occur.
Aging. The process by which some wines improve over time, becoming smoother and more complex. Wine is often aged in oak vats or barrels, slowly interacting with the air through the pores in the wood. Sometimes wine is cellared for bottle aging. Age can diminish a wine's fruitiness and also dull its color: whites turn brownish, rosés orange, reds brown.
Alcohol. Ethyl alcohol is a colorless, volatile, pungent spirit that not only gives wine its stimulating effect and some of its flavor but also acts as a preservative, stabilizing the wine and allowing it to age. A wine's alcohol content must be stated on the label, expressed as a percentage of volume, except when a wine is designated table wine.
American Viticultural Area (AVA). More commonly termed an appellation. A region with unique soil, climate, and other conditions can be designated an AVA by the Alcohol and Tobacco Tax and Trade Bureau. When a label lists an AVA—Napa Valley or Mt. Veeder, for example—at least 85% of the grapes used to make the wine must come from that AVA.
Ampelography. The science of identifying varietals by their leaves, grapevines, and, more recently, DNA.
Appellation. See American Viticultural Area.
Aroma. The scent of young wine derived from the fresh fruit. It diminishes with fermentation and is replaced by a more complex bouquet as the wine ages. The term may also describe special fruity odors in a wine, such as black cherry, green olive, ripe raspberry, or apple.
Astringency. The puckery sensation produced in the mouth by the tannins in wine.
AVA. See American Viticultural Area.
Balance. A quality of wine in which all desirable elements (fruit, acid, tannin) are present in the proper proportion. Well-balanced wine has a pleasing nose, flavor, and mouthfeel.
Barrel fermenting. The fermenting of wine in small oak barrels instead of large tanks or vats. This method allows the winemaker to keep grape lots separate before blending the wine. The cost of oak barrels makes this method expensive.
Biodynamic. An approach to agriculture that focuses on regarding the land as a living thing; it generally incorporates organic farming techniques and the use of the astronomical calendar in hopes of cultivating a healthy balance in the vineyard ecosystem.
Blanc de blancs. Sparkling or still white wine made solely from white grapes.
Blanc de noirs. White wine made with red grapes by removing the skins during crush. Some sparkling whites, for example, are made with red Pinot Noir grapes.
Blending. The mixing of several wines to create one of greater complexity or appeal, as when a heavy wine is blended with a lighter one to make a more approachable medium-bodied wine.
Body. The wine's heft or density as experienced by the palate. A full body makes the mouth literally feel full. It is considered an advantage in the case of some reds, a disadvantage in many lighter whites. See also Mouthfeel.
Bordeaux blend. A red wine blended from varietals native to France's Bordeaux region—Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot, and Petit Verdot.
Bouquet. The odors a mature wine gives off when opened. They should be pleasantly complex and should give an indication of the wine's grape variety, origin, age, and quality.
Brix. A method of telling whether grapes are ready for picking by measuring their sugars. Multiplying a grape's Brix number by .55 approximates the potential alcohol content of the wine.
Brut. French term for the driest category of sparkling wine. See also Demi-sec, Sec.
Case. A carton of 12 bottles of wine (750 mL each). A magnum case contains six 1.5 L bottles. Most wineries will offer a discount if you purchase wine by the case (or sometimes a half case).
Cask. A synonym for barrel. More generally, any size or shape wine container made from wood staves.
Cellaring. Storage of wine in bottles for aging. The bottles are laid on their sides to keep the corks moist and prevent air leakage that would spoil the wine.
Champagne. The northernmost wine district of France, where the world's only genuine Champagne is made. The term is often used loosely in America to denote sparkling wines.
Cloudiness. The presence of particles that do not settle out of a wine, causing it to look and taste dusty or muddy. If settling and decanting do not correct cloudiness, the wine was badly made or is spoiled.
Complexity. The qualities of good wine that provide a multilayered sensory experience to the drinker. Balanced flavors, harmonious aromas or bouquet, and a long finish are components of complexity.
Corked. Describes wine that is flawed by the musty, wet-cardboard flavor imparted by cork mold, technically known as TCA, or 2,4,6-Trichloroanisole.
Crush. American term for the harvest season. Also refers to the year's crop of grapes crushed for wine.
Cuvée. Generally a sparkling wine, but sometimes a still wine, that is a blend of different wines and sometimes different vintages. Most sparkling wines are cuvées.
Decant. To pour a wine from its bottle into another container either to expose it to air or to eliminate sediment. Decanting for sediment pours out the clear wine and leaves the residue behind in the original bottle.
Demi-sec. French term that translates as "half-dry." It is applied to sweet wines that contain 3.5%–5% sugar.
Dessert wines. Sweet wines that are big in flavor and aroma. Some are quite low in alcohol; others, such as port-style wines, are fortified with brandy or another spirit and may be 17%–21% alcohol.
Dry. Having very little sweetness or residual sugar. Most wines are dry, although some whites, such as Rieslings, are made to be "off-dry," meaning "on the sweet side."
Estate bottled. A wine entirely made by one winery at a single facility. In general the grapes must come from the vineyards the winery owns or farms within the same appellation (which must be printed on the label).
Fermentation. The biochemical process by which grape juice becomes wine. Enzymes generated by yeast cells convert grape sugars into alcohol and carbon dioxide. Fermentation stops when either the sugar is depleted and the yeast starves or when high alcohol levels kill the yeast.
Fermenter. Any vessel (such as a barrel, tank, or vat) in which wine is fermented.
Filtering, Filtration. A purification process in which wine is pumped through filters to rid it of suspended particles.
Fining. A method of clarifying wine by adding egg whites, bentonite (a type of clay), or other natural substances to a barrel. As these solids settle to the bottom, they take various dissolved compounds with them. Most wine meant for everyday drinking is fined; however, better wines are fined less often.
Finish. Also known as aftertaste. The flavors that remain in the mouth after swallowing wine. A good wine has a long finish with complex flavor and aroma.
Flight. A few wines—usually from three to five—specially selected for tasting together.
Fortification. A process by which brandy or another spirit is added to a wine to stop fermentation and to increase its level of alcohol, as in the case of port-style dessert wines.
Fruity. Having aromatic nuances of fresh fruit, such as fig, raspberry, or apple. Fruitiness, a sign of quality in young wines, is replaced by bouquet in aged wines.
Fumé Blanc. A wine made with Sauvignon Blanc. Robert Mondavi coined the term to describe his oak-aged Sauvignon Blanc.
Green. Said of a wine made from unripe grapes, with a pronounced leafy flavor and a raw edge.
Horizontal tasting. A tasting of several different wines of the same vintage.
Late harvest. Wine made from grapes harvested later in the fall than the main lot, and thus higher in sugar levels. Many dessert wines are late harvest.
Lees. The spent yeast, grape solids, and tartrates that drop to the bottom of the barrel or tank as wine ages. Wine, particularly white wine, gains complexity when it is left on the lees for a time.
Library wine. An older vintage that the winery has put aside to sell at a later date.
Malolactic fermentation. A secondary fermentation that changes harsh malic acid into softer lactic acid and carbon dioxide. Wine is sometimes inoculated with lactic bacteria or placed in wooden containers that harbor the bacteria to enhance this process. Often referred to as ML or malo. Too much malo can make a wine heavy.
Meritage. A trademarked name for American (mostly California) Bordeaux blends that meet certain wine-making and marketing requirements and are made by member wineries of the Meritage Association.
Méthode champenoise. The traditional, time-consuming method of making sparkling wines by fermenting them in individual bottles. By agreement with the European Union, sparkling wines made in California this way are labeled méthode traditionelle.
Mouthfeel. Literally, the way wine feels in the mouth.
Must. The slushy mix of crushed grapes—juice, pulp, skin, seeds, and bits of stem—produced by the stemmer-crusher at the beginning of the wine-making process.
Neutral oak. The wood of older barrels or vats that no longer pass much flavor or tannin to the wine stored within.
New oak. The wood of a fresh barrel or vat that has not previously been used to ferment or age wine. It can impart desirable flavors and enhance a wine's complexity, but if used to excess it can overpower a wine's true character.
Nonvintage. A blend of wines from different years. Nonvintage wines have no date on their label. Wine may be blended from different vintages to showcase strong points that complement each other, or to make a certain wine taste the same from one year to the next.
Nose. The overall fragrance (aroma or bouquet) given off by a wine; the better part of its flavor.
Oaky. A vanilla-woody flavor that develops when wine is aged in oak barrels. Leave a wine too long in a new oak barrel and that oaky taste overpowers the other flavors.
Organic viticulture. The technique of growing grapes without the use of chemical fertilizers, pesticides, or fungicides.
Oxidation. Undesirable flavor and color changes to juice or wine caused by too much contact with the air, either during processing or because of a leaky barrel or cork. Most often occurs with white wine, especially if it's over the hill.
pH. Technical term for a measure of acidity. It is a reverse measure: the lower the pH level, the higher the acidity. Most wines range in pH from 2.9 to 4.2, with the most desirable level between 3.2 and 3.5. Higher pHs make wine flabby and dull, whereas lower pHs make it tart.
Phylloxera. A disease caused by the root louse Phylloxera vastatrix, which attacks and ultimately destroys the roots. The pest is native to the United States; it traveled to France with American grape vines in the 19th century and devastated nonresistant vineyards.
Pomace. Spent grape skins and solids left over after the juice has been pressed, commonly returned to the fields as fertilizer.
Racking. Moving wine from one tank or barrel to another to leave unwanted deposits behind; the wine may or may not be fined or filtered in the process.
Reserve wine. Inexact term applied by vintners to indicate that a wine is better in some way (through aging, source of the grapes, and so on) than others from their winery.
Residual sugar. The natural sugar left in a wine after fermentation, which converts sugar into alcohol. If the fermentation was interrupted or if the must has very high sugar levels, some residual sugar will remain, making a sweeter wine.
Rhône blend. A wine made from grapes hailing from France's Rhône Valley, such as Marsanne, Roussanne, Syrah, Cinsault, Mourvèdre, or Viognier.
Rosé. Pink wine, usually made from red-wine grapes (of any variety). The juice is left on the skins only long enough to give it a tinge of color.
Rounded. Said of a well-balanced wine in which fruity flavor is nicely offset by acidity—a good wine, though not necessarily a distinctive or great one.
Sec. French for "dry." The term is generally applied within the sparkling or sweet categories, indicating the wine has 1.7%–3.5% residual sugar. Sec is drier than demi-sec but not as dry as brut.
Sediment. Dissolved or suspended solids that drop out of most red wines as they age in the bottle, thus clarifying their appearance, flavors, and aromas. Sediment is not a defect in an old wine or in a new wine that has been bottled unfiltered.
Sparkling wines. Wines in which carbon dioxide is dissolved, making them bubbly. Examples are French Champagne, Italian prosecco, and Spanish cava.
Sugar. Source of grapes' natural sweetness. When yeast feeds on sugar, it produces alcohol and carbon dioxide. The higher the sugar content of the grape, the higher the potential alcohol level or sweetness of the wine.
Sulfites. Compounds of sulfur dioxide almost always added before fermentation to prevent oxidation and to kill bacteria and wild yeasts that can cause off flavors. Sulfites are sometimes blamed for headaches caused by red wine, but the connection has not been proven.
Sustainable viticulture. A viticultural method that aims to bring the vineyard into harmony with the environment. Organic and other techniques are used to minimize agricultural impact and to promote biodiversity.
Table wine. Any wine that has at least 7% but not more than 14% alcohol by volume. The term doesn't necessarily imply anything about the wine's quality or price—both super-premium and jug wines can be labeled as table wine.
Tannins. You can tell when they're there, but their origins are still a mystery. These natural grape compounds produce a sensation of drying or astringency in the mouth and throat. Tannins settle out as wine ages; they're a big player in many red wines.
Tartaric acid, Tartrates. The principal acid of wine. Crystalline tartrates form on the insides of vats or barrels and sometimes in the bottle or on the cork. They look like tiny shards of glass but are not harmful.
Terroir. French for "soil." Typically used to describe the soil and climate conditions that influence the quality and characteristics of grapes and wine.
Varietal. A wine that takes its name from the grape variety from which it is predominantly made. California wines that qualify are almost always labeled with the variety of the source grape. According to U.S. law, at least 75% of a wine must come from a particular grape to be labeled with its variety name.
Veraison. The time during the ripening process when grapes change their color from green to red or yellow and sugar levels rise.
Vertical tasting. A tasting of several vintages of the same wine.
Vinification. The process by which grapes are made into wine.
Vintage. A given year's grape harvest. A vintage date on a label indicates the year the wine's grapes were harvested rather than the year the wine was bottled.
Viticulture. The cultivation of grapes.
Woody. A negative term describing excessively musty wood aromas and flavors picked up by wine stored in a wood barrel or cask for too long.
Yeast. A minute, single-celled fungus that germinates and multiplies rapidly as it feeds on sugar with the help of enzymes, creating alcohol and releasing carbon dioxide in the process of fermentation. Some winemakers ferment grapes in natural yeasts acquired in the vineyard, believing that this yields complex flavors. Other winemakers use commercial yeasts because the results are more consistent.
Zymology. The science of fermentation.
There are no results