Terminology

A B C D E F G H I J  K  L M N O P Q  R S T U V W X  Y Z

A

Acidity: A component of wine, generally consisting of tartaric acid (a natural acid in grapes) and compromising approximately 0.5 to 0.7 percent of the wine by volume.

Aerate: To expose wine to air in preparation for drinking it, usually with the intention of allowing off-odors to escape from an older wine, or softening the harshness of a younger wine.

Alcohol Level: The percentage of alcohol by volume that a wine has; most white wines have an alcohol level between 9 and 14 percent, and most red wines have an alcohol level between 11 and 14 percent.

American oak: Oak wood from a U.S. forest of the species quercus alba, and the barrels made from such wood; some winemakers in certain wine regions (such as Spain and Australia) favor American oak for aging their wines.

Ample: A descriptor for wines that give the impression of being full and expansive in your mouth.

Appellation: Name; often used to mean the official geographic origin of a wine, which is part of a wine's official name.

Aroma: The smell of a wine.  Some purists use the term aroma only for the straight-forward, youthful smells of a wine, and use the term bouquet for the more complex smells of an aged wine.

Aromatic: A descriptor for a wine that has a pronounced smell, used particularly in reference to fruity and floral smells.  Some white grape varieties are also dubbed aromatic because the wines made from them tend to be extremely strong in aroma.

Astringent: A descriptor for the mouth-drying, mouth-roughening tactile character of some wines, caused by tannin, acid or the combination of both.

B

Balance: The interrelationship of a wine's alcohol, residual sugar, acid, and tannin; when no one component stands out obtrusively on the palate, a wine is said to be well-balanced; a prized characteristic in wines.

Barrel: A relatively small wooden container for fermenting and/or aging wine, generally 60 gallons in size and generally made of oak.

Barrel-aged: A term that applies to wines that are fermented in containers of inert material, such as stainless steel, and subsequently placed into wooden barrels for a period of maturation; the term also applies to the maturation of wines that also fermented in the barrel.

Barrel-fermented: A term that applies to white wines that are fermented in oak barrels; the oaky character of such wines is generally more subtle that that of wines that have been merely barrel-aged.

Big: A general descriptor for wines that are either very full or very intense.

Black fruits: A general term for wine aromas and flavors that suggest blackberries, blueberries, black cherries, blackcurrants, or other black fruits.

Black grapes: Wine grapes that have a reddish or blue pigmentation in their skins; used to make red wine.

Blend: To mix together two or more individual lots of wine, usually wines from different grape varieties (but also applies to wines from different vineyards, different regions, or different vintages); a wine derived from the juice of different grape varieties is called a blend.

Bodega: A winery in Spain; also the Spanish word for a building where wine is stored.

Body: The impression of a wine's weight in your mouth. A wine's body is generally described as light, medium, or full.

Bottle-age: Maturation of a wine after it has been bottled; most wines undergo a short period of bottle-age at the winery before release, while fine wines require additional bottle-age from the consumer.

Bouquet: Evolved, mature aromas.

Bright: Indicates a wine whose characteristics are perceived vividly by the senses. A wine can be visually bright, or it can have bright aromas and flavors; in both cases, the opposite of dull.

C

Cask: A relatively large wooden container for making or storing wine.

Castello: Italian for castle; refers to a wine estate.

Cedary: Having aromas or flavors that resemble the smell of cedar wood.

Character: An anthropomorphic attribute of wines that give the impression of having substance and integrity.

Charry: Having aromas or flavors that suggest burnt wood or charred wood.

Chateau: A French name for a grand winery estate, commonly used in the Bordeaux region as well as other regions.

Classico: An Italian term applicable to certain DOC or DOC wines whose vineyards are situated in the original, classic part of the territory where that particular type of DOC/DOCG wine can be made.

Compact: A descriptor for wines that give the impression of being intense but not full.

Complex: Not simple. A complex wine has many different aromas and flavors, and "has a lot going on."

Concentrated: A descriptor for wines with aromas and flavors that are dense rather than dilute.

Concentration: A characteristic of wines whose flavors or fruit character are tightly knit as opposed to being dilute or watery.

Crisp: A wine that feels clean and slightly brittle in your mouth; the opposite of "soft." Crispness is usually the result of high acidity, and crisp wines therefore are usually relatively light in body and go well with food.

D

Decant: To transfer wine from a bottle to another container, either for the purpose of aerating the wine or to pour a red wine off its sediment.

Depth: A characteristic of fine wines that give the impression of having many layers of taste, rather than being flat and one-dimensional.

Dilute: A descriptor for wines whose aromas and flavors are thing and watery, as opposed to concentrated.

District: A geographic entity more specific than a region and less specific than a commune.

DO: Abbreviation for Denominacion de Origen, which translates to place name; Spain's official category for wines whose name, origin, grape varieties, and other defining factors are regulated by law.  Also an abbreviation for Portugual's highest official wine category, Deominacao de Origem, translated similarly and having the same meaning.

DOC: Abbreviation for Denominazione di Origine Controllata, which translates to controlled place name; Italy's official category for wines whose name, origin, grape varieties, and other defining factors are regulated by law.

DOCG: Abbreviation for Denominazione di Origine Controllata e Garantita, which translates to controlled and guaranteed place name; Italy's official category for its highest-ranking wines.

Domaine: A French term for wine estate, commonly used in the Burgundy region.

Dry: A wine that is not sweet. The word dry can also describe the texture of a wine that feels rough in your mouth, as in dry texture or dry mouthfeel.  But when it is used alone, it refers specifically to lack of sweetness.

Dull: A wine whose expression is muddled and unclear. This term can apply to a wine's appearance, to its aromas and flavors, or to its general style.

E

Earthy: Having aromas and flavors that suggest earth, such as wet soil, dry earth, certain minerally aromas, and so forth. This term is sometimes used as a general descriptor for wines that are rustic and lack refinement.

Elegance:  An attribute of wines that express themselves in a fine or delicate manner as opposed to an intense or forceful way.

Estate: A property that grows grapes and produces wines from its own vineyards; wines labeled estate are made from the vineyards owned by (or in some cases, under the direct control of) the same entity that owns the winery and makes the wine; use of the term is regulated by law in most areas.

F

 

Fermentation: The natural process by which the sugar in grape juice is transformed into alcohol (and the juice is this transformed into wine) through the action of yeasts.

Finish: The final impression a wine gives after you have swallowed it or spat it out.

Firm: A descriptor for wines that are not soft, but are not harsh and tough; generally relates to the tannic content of a red wine or the acidity of a white wine.

Flabby: A negative term used to describe wines that are too soft.

Flavor Compounds: Organic substances in grapes responsible for many of the aromas and flavors of wines.

Flavor Intensity: The degree to which a wine's flavors are pronounced and easily observable.

Flavors: Aromatic constituents of a wine that are perceived in the mouth.

Fleshy: A descriptor for a rich textural or tactile impression of some wines.

Fortified Wine: A wine that has had alcohol added to it.

French Oak: Oak wood from the forests of France, of the species quercus robur, considered the finest type of oak for aging most white wines; the barrels made from such wood.

Fruit Character: Those characteristics of a wine that derive from the grapes, such as a wine's aromas and flavors.

Fruity: Having aromas and flavors suggestive of fruit. This is a broad descriptor; in some cases the fruity aroma or flavor of a wine can be described more precisely as suggestive of fresh fruit, dried fruit, or cooked fruit, or even more precisely as a specific fresh, fried, or cooked fruit, such as fresh apples, dried figs, or strawberry jam.

Full: A descriptor for wines that give the impression of being large in your mouth. A wine's fullness can derive from high alcohol or from other aspects of the wine.

G

Gran Rerserva: On Spanish red wines, a term indicating a wine that has aged at least five years in oak and in bottle before release.

Grape Tannin: Those tannins in a red wine that come from the grapes from which the wine was made.

Grape Variety: A type of grape within a species.

H

Harmonious: A descriptor of wines that are not only well balanced but also express themselves in particularly graceful manner.

Herbal: Having aromas and flavors that suggest herbs, such as fresh herbs, dried herbs, or specific herbs (rosemary, thyme, tarragon, and so forth).

I

Intense: A descriptor for wines that express themselves strongly. When used in reference to a wine's aromas and flavors, this word describes the volume of those aromas or flavors - how strongly the smell of lemon is in the wine, for example. When used in reference to a wine's total expression, the word describes an impression of general forcefulness that the wine gives.

L

Length: A characteristic of fine wines that give a sustained sensory impression across the length of the tongue.

M

Maceration: The process of soaking the skins of red grapes in their grape juice to leach the skins' color, tannin, and other substances into the juice.

Malolactic Fermentation: A natural conversion of harsh malic acid into milder lactic acid, which softens the total acidity of a wine; an optional process in white wine production.

Maturation: The aging period at the winery during which a wine evolves to a state of readiness for bottling; the process of development and evolution that fine wines undergo after they are bottled.

Medium Sweet: A term to indicate the perceived sweetness level of wines that sweeter than medium-dry; but not fully sweet.

Medium-Dry: A term to indicate the perceived sweetness of wines that are very slightly sweet.

Minerally: Having aromas or flavors that suggest minerals (as opposed to organic substances such as plants or animals). This is a broader descriptor; in some cases the minerally aroma or flavor of a wine can be described more precisely as suggestive of chalk, iron, steel, and so forth.

N

New World: Collective term for those wine-making countries of the world that are situated outside of Europe.

New Oak: An imprecise term for oak barrels that are brand new (also called "first year oak") as well as barrels that have been used approximately one to four times previously.

Nutty: Having aromas or flavors that suggest nuts. This is a broad descriptor; in some cases the nutty aroma or flavor of a wine can be described more precisely as suggestive of roasted nuts, toasted nuts, nut butter, or cashews, almonds, hazelnuts, and so forth.

O

Oaky: Having characteristics that derive from oak, such as toastiness, smokiness, a charry smell or flavor, vanilla aroma, or a higher tannin level than the wine might ordinarily have. Usually these oaky characteristics occur as the wine ages in oak barrels, but in very inexpensive wines they might have been added as an actual flavoring.

Off-dry: A generalized term for wines that are neither fully dry nor very sweet.

Old World: Collective term for the wine-making countries of Europe.

Old Oak: Oak barrels or casks that are old enough to have lost most of their oaky character, generally five years old and older.

Old Vines: An unregulated term for grape vines whose fruit quality presumably is quite good due to the fact the vines are old - generally 40 years old or older - and therefore produce very little crop.

P

Palate: A term used by wine tasters as a synonym for "mouth," or to refer to the characteristics of a wine that become manifest in the taster's mouth.

Petrol: Having aromas or flavors that suggest diesel fuel.

Plummy: Having aromas or flavors that suggest ripe plums.

Plush: A textural or tactile descriptor for wines that feel luxurious in your mouth.

Powerful: An anthropomorphic descriptor for wines that convey an impression of strength and intensity.

Pretty: An anthropomorphic descriptor for wines that are attractive for their delicacy and finesse.

Primary Aromas: Fresh aromas in a wine that derive from the grapes used to make that wine.

R

Red Grapes: Wine grapes that have a reddish or blue pigmentation in their skins; also called black grapes.

Region: A geographical entity less specific than a district, but more specific than a country; for Italian wines, the term "region" applies to the political entity as well as the wine zones within that area.

Reserva: On a Spanish wine, a term indicating that the wine has aged longer at the winery (usually some specified combination of oak aging and bottle aging) than a non-reserva version of the same type of wine; red reserve wines must age at least three years before release.

Reserve: A designation for wines that are presumably finer than the non-reserve, or normal version, of the same wine; use of the term is unregulated in the U.S. and in France.

Residual Sugar: Sugar remaining in the wine after fermentation.

Rich: A descriptor of wines that offer an abundance of flavor, texture, or other sensory perceptions.

Riserva: Italian word for "reserve," indicating a wine that has aged longer before release from the winery than a non-reserve version of the same type of wine, and suggesting higher quality; the period of time a wine must age to earn the term "riserva" (and sometimes the conditions of that aging) is defined by individual DOC regulations for each wine.

Round: A descriptor for wines that are perceived to be neither flat nor angular. Roundness relates to the wine's structure - that is, its particular makeup of acid, tannin, sweetness, and alcohol.

S

Second-label Wine: A less-expensive, second wine (or a second brand of wine) made by a winery from grapes or wine not considered worthy of the winery's primary label.

Sediment: The solid residue in a bottle of red wine that forms as the wine matures.

Serious: A metaphorical descriptor for a wine that is of high quality.

Silky: Having a supple, smooth texture.

Single-vineyard wine: A wine that is made from the grapes of a single (presumably exceptionally good) plot of land, and that usually carries the name of the vineyard on its label; the term is unregulated in that "vineyard" is not defined as to size or ownership.

Skin Contact: The process during which the juice of grapes rests in contact with the grape skins; in red wine, the process by which the wines absorb color, tannin, and other substances; not normally used in white wine production, but occasionally used to enhance the aromatic character of the wine.

Smoky: Having aromas or flavors that suggest smoke or smoked wood.

Smooth: Descriptor for a wine whose texture is not rough or harsh.

Soft: Textural descriptor for a wine whose alcohol and sugar (if any) dominate its acidity and tannin, resulting in a lack of hardness or roughness.

Stemmy: Descriptor for red wines that give the impression of having dry, raspy, woody tannins, as if from the stems of grape bunches.

Stems: The woody parts of a grape bunch, which are high in tanning; usually the stems are removed and discarded prior to fermentation.

Stony: Having aromas or flavors that suggest stones. In some cases the stony aroma or flavor of a wine can be described more precisely as suggestive of wet stones.

Structural Components: Principally, a wine's alcohol, acid, tannin, and sugar (if any).

Structure: That part of the impression a wine conveys that derives from perception of the wine's structural elements.

Style: The set of characteristics through which a wine manifests itself.

Supple: A descriptor for wines that seem fluid in texture in the mouth, without roughness or sharpness.

Sweetness: The impression of sugary taste in a wine, which can be due to the presence of residual sugar or to other sweet-tasting substances in the wine, such as alcohol.

T

Tannic: A word used to describe wines that seem to be high in tannin.

Tannin: A substance in the skins, stems, and seeds of grapes; a principal component of red wines, which - unlike white wines - are made using the grape skins. Tannin also is a component of oak barrels.

Tarry: Having aromas or flavors that suggest fresh tar.

Tart: a descriptor for aromas or flavors of under-ripe fruit. This term can also apply to a wine that is too high in acid.

Taste: A general term for the totality of impressions a wine gives in though; more specifically, the primary tastes found in wine: sweetness, sourness, and bitterness.

Terroir: A French word that is the collective term for the growing conditions in a vineyard, such as climate, soil, drainage, slope, altitude, topography, and so on.

Texture: A wine's consistency or feel in the mouth.

Thin: A word used to describe wines that are lacking in substance.

Tight: A descriptor for wines that seem to be in inexpressive. This term can apply to a wine's aromas and flavors, or to its structure.

U

Underbrush: Aromas or flavors that suggest wet leaves, dampness, and slight decay.

V

Varietal Character: The characteristics of a specific grape variety; the characteristics of a wine that are attributable to the grape variety from which it was made.

Varietal: A wine named for the sole or the principal grape variety from which it was made.

Vegetal: Having aromas or flavors that suggest vegetables, such as green peppers or asparagus.

Vin De Pays: French phrase for country wine; legally, a category of French wine that holds lower status than AOL wines.

Vinification: The activity of making grape juice into wine.

Vintage: The year in which a wine's grapes grew and were harvested; sometimes used as a synonym for the grape harvest.

Viticulture: The activity of growing grapes.

W

Weight: The impression of a wine's volume in the mouth.

Wood Tannin: Those tannins in a wine that are attributable to the barrels in which the wine aged, as opposed to the grapes.

Y

Yeasts: One-cell microorganisms responsible for transforming frappe juice into wine.