Ctsomm - General Wine Terms & Wine Lingo

Front 1

Acids

Back 1

Acids give wine tartness. Several acids are in the grape before fermentation, and others arise afterwards. Acids often make wine seem 'crisp' or 'refreshing.'

Front 2

Aftertaste

Back 2

The tasting term for the taste on the palate after wine has been swallowed. 'Finish' is a synonym.

Front 3

Aging Barrel

Back 3

A barrel, often made of oak, used to age wine or distilled spirits.

Front 4

Alcohol

Back 4

Generally refers to ethanol, a chemical compound found in alcoholic beverages. It is also commonly used to refer to alcoholic beverages in general.

Front 5

Alternative Wine Closures

Back 5

Various substitutes used in the wine industry for sealing wine bottles in place of traditional cork closures.

Front 6

A.O.C.

Back 6

Abbreviation for Appellation d'Origine Contrôlée, (English: Appellation of controlled origin), as specified under French law. The AOC laws specify and delimit the geography from which a particular wine (or other food product) may originate and methods by which it may be made. The regulations are administered by the Institut National des Appellations d'Origine (INAO).

Front 7

Appellation of Origin

Back 7

You might see this phrase on a wine label. It denotes the place where most of the grapes used in the wine were grown. An appellation of origin can be the name of a country, state, county or geographic region. Federal regulations require that at least 75 percent of the grapes must be grown in the named appellation of origin.

Front 8

Aroma

Back 8

The smell of a wine. The term is generally applied to younger wines, while the term Bouquet is reserved for more aged wines.

Front 9

Astringency

Back 9

The degree of astringency (how much a wine makes your mouth pucker) depends upon the amount of tannin a wine has absorbed from the skins and seeds of the grapes. A moderate amount of astringency is desirable-it creates a lovely flavor-in many red wine types.

Front 10

ATTTB

Back 10

Abbreviation for the Alcohol and Tobacco Tax and Trade Bureau, a United States government agency which is primarily responsible for the regulation of wines sold and produced in the United States.

Front 11

Balance

Back 11

A wine has balance when its elements are harmonious; when no one part dominates. Acid should balance against sweetness; fruit should balance against oak and tannin; alcohol balances against acid and flavor.

Front 12

Balthazar

Back 12

A large bottle containing 12 litres, the equivalent of 16 regular wine bottles.

Front 13

Barrel

Back 13

A hollow cylindrical container, traditionally made of wood staves, used for fermenting and aging wine. Sometimes called a cask.

Front 14

Barrique

Back 14

The French name for a 225 litre Bordeaux style barrel (Bordeaux hogshead). Will yield 24 cases of 12 bottles each.

Front 15

Baumé

Back 15

A measure of the sugar concentration in the juice or wine.

Front 16

Bentonite

Back 16

A type of clay used in wine clarification.

Front 17

The Berthomeau Report

Back 17

Commissioned by French Ministry of Agriculture to better position the wine industry for the future.

Front 18

Biodynamic Wine

Back 18

Wines produced by the principles of biodynamic agriculture.

Front 19

Blanc de Blancs

Back 19

A white wine, usually sparkling, made exclusively from white grapes, often Chardonnay.

Front 20

Blanc de Noirs

Back 20

A white wine, usually sparkling, made from red grapes.

Front 21

Blatina

Back 21

A red wine grape of Bosnia and Herzegovina.

Front 22

Blending

Back 22

The mixing of two or more different parcels of wine together by winemakers to produce a consistent finished wine that is ready for bottling. Laws generally dictate what wines can be blended together, and what is subsequently printed on the wine label.

Front 23

Blind tasting

Back 23

Tasting and evaluating wine without knowing what it is.

Front 24

Bodega

Back 24

A Spanish wine cellar. Also refers to a seller of alcoholic beverage.

Front 25

Botrytis cinerea

Back 25

See Noble rot.

Front 26

Bottle

Back 26

A bottle is a small container with a neck that is narrower than the body and a "mouth." Modern wine bottles are nearly always made of glass because it is nonporous, strong, and aesthetically pleasing.

Front 27

Bottle shock

Back 27

Also known as bottle-sickness, a temporary condition of wine characterized by muted or disjointed fruit flavors. It often occurs immediately after bottling or when wines (usually fragile wines) are shaken in travel. After several days the condition usually disappears.

Front 28

Bottle variation

Back 28

The degree to which bottled wine of the same style and vintage can vary.

Front 29

Body

Back 29

It’s all about how thin or thick the wine feels in your mouth. “Light body” connotes a thin feeling in your mouth. “Medium body” means that a wine is full-flavored, without being too heavy. “Heavy body” means the wine has a robust, round, and very rich feel.

Front 30

Bouquet

Back 30

Smells that result from a wine’s aging process. Bouquet can also describe a wine’s overall smell.

Front 31

Box wine

Back 31

Wine packaged in a bag usually made of flexible plastic and protected by a box, usually made of cardboard. The bag is sealed by a simple plastic tap.

Front 32

Brandy

Back 32

See "Burnt wine".

Front 33

Brettanomyces

Back 33

A wine spoilage yeast that produces taints in wine commonly described as barnyard or band-aids.

Front 34

Bright

Back 34

Describes a wine that has high clarity, very low levels of suspended solids.

Front 35

Brix

Back 35

A standardized scale to measure the sugar content in grapes before fermentation. Most table wines are harvested between 19 degrees and 25 degrees Brix.

Front 36

Brut

Back 36

A French term for a very dry champagne or sparkling wine. Drier than extra dry.

Front 37

Bung

Back 37

A stopper used to seal a bottle or barrel. Commonly used term for corks.

Front 38

Burnt wine

Back 38

Another name for Brandy, a liquor made from distilled wine. It is often the source of additional alcohol in fortified wines.

Front 39

Butt

Back 39

An old English unit of wine casks, equivalent to about 477 litres (126 US gallons/105 imperial gallons).

Front 40

Cabernet Sauvignon

Back 40

Cabernet Sauvignon is a variety of red grape mainly used for wine production, and is, along with Chardonnay, one of the most widely-planted of the world's noble grape varieties.

Front 41

California cult wines

Back 41

Certain California wines for which consumers and others pay higher prices than those of Bordeaux's First Growths (Premiers Crus).

Front 42

Canopy

Back 42

The parts of the grape vine above ground, in particular the shoots and leaves.

Front 43

Canopy management

Back 43

A range of viticultural techniques applied in vineyards to manipulate the vine canopy. This is performed for vine shape, limiting direct sunlight and disease control, in order to create an optimal growing environment.

Front 44

Capsule

Back 44

The plastic or foil that covers the cork and part of the neck of a wine bottle.

Front 45

Carbonic maceration

Back 45

A winemaking practice of fermenting whole grapes that have not been crushed.

Front 46

Cellar

Back 46

A storehouse or storeroom used specifically for holding wine. Long ago, wine was best kept in underground cellars. Modern methods of insulation and temperature control have transformed the job of storing wine, making it possible for wine “cellars” to be above ground as well. Wine is best stored horizontally in a dark place with minimal temperature fluctuation. The optimal temperature for storing most wines is between 45°F and 65°F. Check out Serving and Storage for more details.

Front 47

Cellaring

Back 47

To age wine for the purpose of improvement or storage. Cellaring may occur in any area which is cool (12-15°C), dark, free from drastic temperature change, and free from vibrations. Bottled wines are typically cellared on their sides.

Front 48

Champagne flute

Back 48

A piece of stemware having a long stem with a tall, narrow bowl on top.

Front 49

Chaptalization

Back 49

A winemaking process where sugar is added to the must to increase the alcohol content in the fermented wine. This is often done when grapes have not ripened adequately.

Front 50

Chardonnay

Back 50

A type of wine, one of the "noble" white varietals.

Front 51

Charmat process

Back 51

The Charmat or bulk process is a method where sparkling wines receive their secondary fermentation in large tanks, rather than individual bottles as seen in Méthode champenoise.

Front 52

Château

Back 52

Generally a winery in Bordeaux, although the term is sometimes used for wineries in other parts of the world, such as the Barossa Valley.

Front 53

Chianti

Back 53

Italy's most famous wine; derived from the Sangiovese grape.

Front 54

Claret

Back 54

British name for Bordeaux wine. Is also a semi-generic term for a red wine in similar style to that of Bordeaux.

Front 55

Clarification

Back 55

A winemaking process involving the fining and filtration of wine to remove suspended solids and reduce turbidity.

Front 56

Cold Duck

Back 56

A mixture of red and white sparkling wine that has a high sugar content.

Front 57

Cold stabilization

Back 57

A winemaking process where wine is chilled to near freezing temperatures for several weeks to encourage the precipitation of tartrate crystals.

Front 58

Cork

Back 58

A wine bottle stopper made from the thick outer bark of the cork oak tree.

Front 59

Corked

Back 59

A tasting term for a wine that has cork taint.

Front 60

Corkscrew

Back 60

A tool, comprising a pointed metallic helix attached to a handle, for drawing Corks from bottles.

Front 61

Cork taint

Back 61

A type of wine fault describing undesirable aromas and flavors in wine often attributed to mould growth on chlorine bleached corks.

Front 62

Country Wine

Back 62

A quality level intermediate between table wine and quality wine, which in France is known as vin de pays. Also a synonym for Fruit wine.

Front 63

Crackling

Back 63

Semi-sparkling wine; slightly effervescent. Also called frizzante.

Front 64

Crémant

Back 64

French sparkling wine not made in Champagne region.

Front 65

Crust

Back 65

Sediment, generally potassium bitartrate, which adheres to the inside of a wine bottle.

Front 66

Cult wines

Back 66

Wines for which committed buyers will pay large sums of money because of their desirability and rarity.

Front 67

Cuvaison

Back 67

The French term for the period of time during alcoholic fermentation when the wine is in contact with the solid matter such as skin, pips, stalks, in order to extract color, flavor and tannin. See also maceration.

Front 68

Cuve

Back 68

A large vat used for fermentation.

Front 69

Cuvée

Back 69

A wine blended from several vats or batches, or from a selected vat. Also used in Champagne to denote the juice from the first pressing of a batch of grapes.

Front 70

Decanting

Back 70

The process of pouring wine from its bottle into a decanter to separate the sediment from the wine.

Front 71

Dégorgement

Back 71

The disgorging or removal of sediment from bottles that results from secondary fermentation.

Front 72

Demi-sec

Back 72

Moderately sweet to medium sweet sparkling wines.

Front 73

Dessert Wine

Back 73

Varies by region. In the UK, a very sweet, low alcohol wine. In the US by law, any wine containing over 15% alcohol.

Front 74

Devatting

Back 74

The process of separating red must from pomace, which can happen before or after fermentation.

Front 75

Diurnal temperature variation

Back 75

The degree of temperature variation that occurs in a wine region from daytime to night.

Front 76

D.O.

Back 76

Abbreviation for Denominación de Origen, or "place name". This is Spain's designation for wines whose name, origin of grapes, grape varieties and other important factors are regulated by law. Also, it is the abbreviation for dissolved oxygen, the degree of oxygen saturation in a wine, which strongly affects oxidation of the wine and it’s ageing properties.

Front 77

D.O.C.

Back 77

Abbreviation for the Italian “Denominazione di Origine Controllata.” This name on a label means the wine was grown and produced within a certain limited area in a regulated way (specific grape varieties used, growing method, winemaking method, aging, etc.). Various regulations and standards for each Italian D.O.C. are determined by producers within that zone, with oversight from Italy’s national wine committee.

Front 78

D.O.C.G.

Back 78

Similar to D.O.C., with the “G” standing for “Garantita” or Guaranteed. This certification is also administered by the local producers, but is even stricter than the D.O.C. Traditionally considered the best of the best, the D.O.C.G. classification is reserved for a small portion of all wines from Italy.

Front 79

Doux

Back 79

he French word for sweet. Usually refers to the sweetest category of sparkling wines.

Front 80

Drawing off

Back 80

see Devatting.

Front 81

Drip dickey

Back 81

A wine accessory that slips over the neck of a wine bottle and absorbs any drips that may run down the bottle after pouring - preventing stains to table cloths, counter tops or other surfaces.

Front 82

Dry

Back 82

Wines with zero or very low levels of residual sugar. The opposite of sweet, except in sparkling wines, where dry means sweet.

Front 83

Eiswein

Back 83

German for ice wine, a dessert wine made from frozen grapes.

Front 84

Enology

Back 84

American English spelling of oenology, the study of wine.

Front 85

en Tirage

Back 85

French for "in pulling", refers to the period of time in which bottled sparkling wine is rested in contact with lees generated during secondary fermentation. Part of the Méthode Champenoise process.

Front 86

Estate winery

Back 86

A United States winery license allowing farms to produce and sell wine on-site, sometimes known as a Farm winery.

Front 87

Extract

Back 87

Everything in a wine except for water, sugar, alcohol, and acidity, the term refers to the solid compounds such as tannins. High levels of extract results in more color and body, which may be increased by prolonging the wine's contact with the skins during Cuvaison.

Front 88

Extra dry

Back 88

A champagne or sparkling wine with a small amount of residual sugar (slightly sweet). Not as dry as Brut.

Front 89

Farm winery

Back 89

A United States winery license allowing farms to produce and sell wine on-site.

Front 90

Fault

Back 90

An unpleasant characteristic of wine resulting from a flaw with the winemaking process or storage conditions.

Front 91

Fermentation

Back 91

This is the way in which grape sugar is converted to ethyl alcohol and carbon dioxide, thereby converting grape juice into wine.

Front 92

Fighting varietal

Back 92

A term that originated in California during the mid 1980s to refer to any inexpensive cork-finished varietal wine in a 1.5 liter bottle.

Front 93

Fining

Back 93

A clarification process where flocculants, such as bentonite or egg white, are added to the wine to remove suspended solids.

Front 94

Finish

Back 94

The finish is the overall taste that remains in your mouth after you’ve swallowed the wine; it’s the length and pleasantness of the aftertaste. A well-balanced, full-bodied wine usually has a long finish, while a well-balanced, light-bodied wine has a shorter finish.

Front 95

Flabby

Back 95

Tasting term used to indicate a wine lacking in structure, often marked by low acidity.

Front 96

Flagon

Back 96

A glass bottle that holds two litres of (usually inexpensive) table wine.

Front 97

Flor

Back 97

The yeast responsible for the character of dry Sherries.

Front 98

Fortified wine

Back 98

Wine to which alcohol has been added, generally to increase the concentration to a high enough level to prevent fermentation.

Front 99

Free run

Back 99

Juice obtained from grapes that have not been pressed.

Front 100

Frizzante

Back 100

See "crackling".

Front 101

Fruit

Back 101

The main component of the wine, usually grape but other fruits are also used to make wine, such as pear, plum, etc. Often mentioned when the fruit isn't grown in the same site as the winery, such as "the wine is produced here on-site, but the fruit is purchased from a vineyard upstate."

Front 102

Fruit wine

Back 102

A fermented alcoholic beverage made from non-grape fruit juice which may or may not include the addition of sugar or honey. Fruit wines are always called "something" wines (e.g., plum wine), since the word wine alone is often legally defined as a beverage made only from grapes.

Front 103

Gewürztraminer

Back 103

Gewürztraminer is a white wine grape variety from the wine producing region of Alsace in France.

Front 104

Globalization of wine

Back 104

Refers to the increasingly international nature of the wine industry, including vineyard management practices, winemaking techniques, wine styles, and wine marketing.

Front 105

Grape juice

Back 105

The free-run or pressed juice from grapes. Unfermented grape juice is known as "must."

Front 106

Grenache

Back 106

A red wine grape of the Rhone Valley of France, and elsewhere (especially Spain). In the southern Rhone, Grenache replaces Syrah as the most important grape (Syrah being more important in the north).

Front 107

Green harvest

Back 107

he harvesting of green (unripe) grapes in an attempt to increase the yield of quality grapes.

Front 108

Hard

Back 108

A tasting term for a wine that contains too much tannin and is therefore unpleasant. Hard wines often take a long time to mature.

Front 109

Hectare

Back 109

A metric measure that equals 10,000 m² (2.471 acres).

Front 110

Hock

Back 110

Term for Rhine wines, usually used in England.

Front 111

Hogshead

Back 111

A wine barrel that holds approximately 239 litres (63 gallons).

Front 112

Ice wine

Back 112

Wine made from frozen grapes. Written, and trademarked as a single word - Icewine - in Canada. Called Eiswein in German.

Front 113

IGT

Back 113

Abbreviation for "Indicazione Geografica Tipica", the lowest-ranking of the three categories of Italian wine regulated by Italian law.

Front 114

Jeroboam

Back 114

A large bottle holding three litres, the equivalent of four regular wine bottles.

Front 115

Jug wine

Back 115

American term for inexpensive table wine (French: Vin de table).

Front 116

Kosher wine

Back 116

Wine that is produced under the supervision of a rabbi so as to be ritually pure or clean. Although commonly sweet, it need not be so.

Front 117

Late harvest wine

Back 117

Also known as late picked, wine made from grapes that have been left on the vine longer than usual. Usually an indicator for a very sweet or dessert wine.

Front 118

Lees

Back 118

Wine sediment that occurs during and after fermentation, and consists of dead yeast, grape seeds, and other solids. Wine is separated from the lees by racking.

Front 119

Legs

Back 119

You’ve seen them-the drops of wine that creep down the side of the wine glass. A higher alcohol content means thinner legs flow back into the wine after you swirl the glass.

Front 120

Lightstruck

Back 120

A tasting term for a wine that has had long exposure to Ultraviolet light causing "wet cardboard" type aroma and flavor.

Front 121

Liqueur de tirage

Back 121

French term for a liquid containing saccharose and yeast used to effect the second fermentation in sparkling wine production.

Front 122

Liqueur d'expedition

Back 122

French term for "shipping liquid", used to top up and possibly sweeten sparkling wine after disgorging. Usually a solution of saccharose in base wine.

Front 123

Litre (US - Liter)

Back 123

A metric measure of volume equal to 33.8 fluid ounces (U.S.) or 35.2 fl oz (imperial).

Front 124

Look

Back 124

A tasting term for the casual sensory evaluation of a wine.

Front 125

Maceration

Back 125

The contact of grape skins with the must during fermentation, extracting phenolic compounds including tannins, anthocyanins, and aroma. See also Cuvaison.

Front 126

Madeirized

Back 126

A wine showing Madeira-like flavor, generally evidence of oxidation. Sometimes used to describe white wine that has been kept long past its prime.

Front 127

Magnum

Back 127

A bottle holding 1.5 litres, the equivalent of two regular wine bottles.

Front 128

Malolactic Fermentation

Back 128

Also called “secondary fermentation.” The sharp malic acid in wine converts to lactic acid and carbon dioxide, thereby decreasing tartness and creating buttery aromas.

Front 129

Marc

Back 129

French for "fruit skins". See "pomace".

Front 130

Master of Wine

Back 130

A qualification (not an academic degree) conferred by The Institute of Masters of Wine, which is located in the United Kingdom.

Front 131

May wine

Back 131

A light German wine flavored with sweet woodruff in addition to strawberries or other fruit.

Front 132

Mead

Back 132

A wine-like alcoholic beverage made of fermented honey and water rather than grape juice.

Front 133

Merlot

Back 133

Merlot is a variety of wine grape used to create a popular red wine.

Front 134

Meritage

Back 134

Originally created in California, these blended wines can be summed up as the "American Bordeaux". The Red blend is made from at least 2 of the 5 Bordeaux varietals: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Malbec. The White Meritage is a blend at least 2 of Sauvignon Blanc, Sauvignon Vert and Semillon.

Front 135

Méthode Champenoise

Back 135

(aka Methode Traditionelle, Traditional Method) Process whereby sparkling wines receive a second fermentation in the same bottle that will be sold to a retail buyer. Compare with Charmat, transfer or bulk fermented methods.

Front 136

Methuselah

Back 136

A large bottle holding six litres, the equivalent of eight regular wine bottles.

Front 137

Micro oxygenation

Back 137

The controlled exposure of wine to small amounts of oxygen in the attempt to reduce the length of time required for maturation.

Front 138

Midpalate

Back 138

A tasting term for the feel and taste of a wine when held in the mouth.

Front 139

Mis en bouteille au château

Back 139

French for "bottled at the winery", usually in Bordeaux.

Front 140

Moelleux

Back 140

French term usually used to describe wines of mid level sweetness or liquoreux.

Front 141

MOG

Back 141

A winemaking abbreviation for "Material Other than Grapes". Usually refers to debris like leaves, dirt and stems that can be unintentionally harvested with the grapes.

Front 142

Mouthfeel

Back 142

The various sensations – thick or thin, round or lean – a wine can create while in the mouth.

Front 143

Mud

Back 143

See "Lees"

Front 144

Mulled wine

Back 144

Wine that is spiced, heated, and served as a punch.

Front 145

Must

Back 145

Unfermented grape juice, including pips (seeds), skins and stalks.

Front 146

Must weight

Back 146

The level of fermentable sugars in the must and the resultant alcohol content if all the sugar was converted to ethanol.

Front 147

Nebuchadnezzar

Back 147

A large bottle holding 15 litres, the equivalent of 20 regular wine bottles.

Front 148

Négociant

Back 148

French for "trader". A wine merchant who assembles the produce of smaller growers and winemakers and sells the result under its own name.

Front 149

New World wine

Back 149

Wines produced outside of the traditional wine growing areas of Europe and North Africa.

Front 150

Noble rot

Back 150

Another name for the Botrytis cinerea mould that can pierce grape skins causing dehydration. The resulting grapes produce a highly prized sweet wine, generally dessert wine.

Front 151

Nose

Back 151

Many wine lovers prefer to say nose, but what they actually mean is the smell or aroma of the wine. The nose of a wine is best sensed by smell just after you swirl the wine in your glass. Check out How to Taste Wine to learn more about the classical process of wine tasting.

Front 152

Oak chips

Back 152

Small pieces of oak wood used in place of oak barrels in fermenting and/or ageing wine.

Front 153

Oenology

Back 153

The science of wine and winemaking.

Front 154

Off-dry

Back 154

A wine that has the barest hint of sweetness; a slightly sweet wine in which the residual sugar is barely perceptible.

Front 155

Old vine

Back 155

Wine produced from vines that are notably old.

Front 156

Old World wine

Back 156

Wines produced inside of the traditional wine growing areas of Europe and North Africa.

Front 157

Palate

Back 157

A tasting term for the feel and taste of a wine in the mouth.

Front 158

pH

Back 158

A measure of the acidity. The lower the pH, the higher the acidity. The term comes from the French Pouvoir Hydrogéne meaning "hydrogen power". pH is a shorthand for its mathematical approximation: in chemistry a small p is used in place of writing log10 and the H here represents [H+], the concentration of hydrogen ions.

Front 159

Phylloxera

Back 159

A minute (ca. 0.75 mm) underground insect that kills grape vines by attacking their roots.

Front 160

Pip

Back 160

Grape seeds.

Front 161

Pipe

Back 161

A cask holding two hogsheads or 126 U.S. gallons of wine.

Front 162

Plonk

Back 162

British English slang for an inexpensive bottle of wine. The term is thought to originate from the French word for white wine, "blanc".

Front 163

Pomace

Back 163

The skins, stalks, and pips (seeds) that remain after making wine. Also called marc.

Front 164

Port

Back 164

A sweet fortified wine, which is produced from grapes grown and processed in the Douro region of Portugal. This wine is fortified with the addition of distilled grape spirits in order to boost the alcohol content and stop fermentation thus preserving some of the natural grape sugars. Several imitations are made throughout the world.

Front 165

Porto

Back 165

The legal name for a true Port wines sold in the United States since imitation ports may be labeled as a "port" there .

Front 166

Potassium sorbate

Back 166

A wine stabilizer and preservative.

Front 167

Proof

Back 167

Refers to the alcohol content of a beverage. In the United States, proof represents twice the alcohol content as a percentage of volume. Thus, a 100 proof beverage is 50% alcohol by volume and a 150 proof beverage is 75% alcohol. In the Imperial system, proof, (or 100% proof), equals 57.06% ethanol by volume, or 48.24% by weight. Absolute or pure ethanol is 75.25 over proof, or 175.25 proof.

Front 168

Puncheon

Back 168

A wine barrel that holds approximately 84 U.S. gallons (318 litres).

Front 169

Punt

Back 169

The indentation found in the base of a wine bottle. Punt depth is often thought to be related to wine quality, with better quality wines having a deeper punt.

Front 170

Qualitätswein

Back 170

A designation of better quality German wines. When used in isolation on a wine label, it refers to Qualitätswein bestimmter Anbaugebiete.

Front 171

Qualitätswein bestimmter Anbaugebiete (QbA)

Back 171

A designation of better quality German wines from recognized viticultural areas. It formally represents the second-highest level of German wine.

Front 172

Qualitätswein mit Prädikat (QmP)

Back 172

A former designation of the best quality German wines, since 2007 shortened to Prädikatswein.

Front 173

Quality-Price Ratio (QPR)

Back 173

A designation for rating wine based on the ratio of its quality and its price. The higher quality and less expensive price a wine has, the better the ratio.

Front 174

Racking

Back 174

The process of drawing wine off the sediment, such as lees, after fermentation and moving it into another vessel.

Front 175

Rehoboam

Back 175

A large bottle holding 4.5 litres, the equivalent of six regular wine bottles.

Front 176

Rémuage

Back 176

See "riddling".

Front 177

Reserva

Back 177

Spanish and Portuguese term for a reserve wine.

Front 178

Reserve

Back 178

A term given to wine to indicate that it is of higher quality than usual.

Front 179

Residual Sugar

Back 179

Often referred to as RS, it is a measure of the amount of sugar remaining in the wine after fermentation stops. RS is usually measured in grams of sugar per liter or milliliter of wine, and it indicates how sweet or dry a wine is.

Front 180

Reverse osmosis

Back 180

A process used to remove excess water from wine.

Front 181

Riddling

Back 181

Also known as "Rémuage" in French, part of the Méthode Champenoise process whereby bottles of sparkling wine are successively turned and gradually tilted upside down so that sediment settles into the necks of the bottles in preparation for degorgement.

Front 182

Riesling

Back 182

Also known as White Riesling in countries outside of Germany. Riesling is a variety of grape used to make white wine. It is grown mainly in Germany, where the relatively cold climate enables it to produce grapes for some of the best white wines in the world. Riesling grapes are also used also for high quality wines in Austria and can be found in countries like Australia, South Africa and Canada. Riesling is famous for its vivid acidity and fruitiness both in the nose and on the palate.

Front 183

Rosé wines

Back 183

Pink wines are produced by shortening the contact period of red wine juice with its skins, resulting in a light red color. These wines are also made by blending a small amount of red wine with white wine.

Front 184

Ruby

Back 184

A style of Port wine that is generally sweet.

Front 185

Sack

Back 185

An early English term for what is now called Sherry.

Front 186

Salmanazar

Back 186

A large bottle holding nine litres, the equivalent of 12 regular wine bottles.

Front 187

Sangiovese

Back 187

The preponderant grape for making the Italian wine known as Chianti.

Front 188

Sangria

Back 188

A tart punch made from red wine along with orange, lemon and apricot juice with added sugar.

Front 189

Screwcap

Back 189

An alternative to cork for sealing wine bottles, comprising a metal cap that screws onto threads on the neck of a bottle. Also called a "Stelvin".

Front 190

Sec

Back 190

French for dry, except in the case of Champagne, where it means semi-sweet.

Front 191

Secondary fermentation

Back 191

Most commonly the term is used to refer to the continuation of fermentation in a second vessel - e.g. moving the wine from a stainless steel tank to an oak barrel.

Front 192

Sekt

Back 192

German sparkling wine.

Front 193

Semi-generic

Back 193

Wines made in the United States but named after places that the Alcohol and Tobacco Tax and Trade Bureau requires be modified by a US name of geographic origin. Examples would be New York Chablis, Napa Valley Burgundy or California Champagne.

Front 194

Sherry

Back 194

A fortified wine that has been subjected to controlled oxidation to produce a distinctive flavor.

Front 195

Shiraz

Back 195

Shiraz or Syrah is a variety of grape used to make red wine. Shiraz is most often used in Australia for the French varietal Syrah and are the same grape.

Front 196

Solera system

Back 196

A process used to systematically blend various vintages of Sherry.

Front 197

Sommelier

Back 197

(So-mel-YAY) The French word for wine steward. Many fine restaurants have a Sommelier to assist guests in choosing a wine from the menu.

Front 198

Sparkling wine

Back 198

Effervescent wine containing significant levels of carbon dioxide.

Front 199

Spätlese

Back 199

German for "late harvest". A Prädikat in Germany and Austria.

Front 200

Spinning cone column

Back 200

Used to reduce the amount of alcohol in a wine.

Front 201

Split

Back 201

A wine bottle that holds approximately 6 oz (175-187 mL) or one-fourth the equivalent of a typical 750 mL bottle; a single-serving.

Front 202

Spumante

Back 202

Italian for "sparkling". Generally any sparkling wine from Italy, although producers of Franciacorta have recently started stating that Franciacorta is not a "spumante".

Front 203

Stelvin

Back 203

A brand of screwcap.

Front 204

Still wine

Back 204

Wine that is not sparkling wine.

Front 205

Stoving wine

Back 205

A production method of artificially mellowing wine by exposing it to heat.

Front 206

Sulfites

Back 206

Compounds (typically: potassium metabisulfite or sodium metabisulfite) which are added to wine to prevent oxidation, microbial spoilage, and further fermentation by the yeast.

Front 207

Sulphur dioxide

Back 207

A substance used in winemaking as a preservative.

Front 208

Sweetness of wine

Back 208

Defined by the level of residual sugar in the final liquid after the fermentation has ceased. However, how sweet the wine will actually taste is also controlled by factors such as the acidity and alcohol levels, the amount of tannin present, and whether the wine is sparkling.

Front 209

Table wine

Back 209

Generally any wine that is not sparkling or fortified. In the US these wines must also be between 7% and 14% alcohol by volume. The term table wine is also used to describe a wine that is considered a good, everyday drinker.

Front 210

Tannins

Back 210

Naturally occurring substances found mostly in grape skins, seeds and stems. They can give young wines a mouth-puckering bitterness and astringency, but some tannins are desirable in red wines to give them structure.

Front 211

Tart

Back 211

A tasting term describing a wine high in acidity. Often displayed by young, unripe wines.

Front 212

Tartaric acid

Back 212

The most important acid found in grapes.

Front 213

Tasting flight

Back 213

Refers to a selection of wines, usually between three and eight glasses, but sometimes as many as fifty, presented for the purpose of sampling and comparison.

Front 214

T.B.A.

Back 214

An abbreviation for the German wine Trockenbeerenauslese.

Front 215

T budding

Back 215

A technique that permits grafting of different grape varieties onto existing rootstocks in a vineyard.

Front 216

Terroir

Back 216

French for "soil", the physical and geographical characteristics of a particular vineyard site that give the resultant wine its unique properties.

Front 217

Texture

Back 217

A tasting term for the mouthfeel of wine on the palate.

Front 218

Thief

Back 218

A tubular instrument for removing a sample from a cask or barrel. Also called a pipe.

Front 219

Toast

Back 219

The charcoal that is burned into the inside of wine casks. To toast refers to that process. It also refers to the practice of drinking an alcohol beverage along with wishing good health or other good fortune.

Front 220

Transparency

Back 220

The ability of a wine to clearly portray all unique aspects of its flavor--fruit, floral, and mineral notes. The opposite would be a wine where flavors are diffused and thoroughly integrated.

Front 221

Trocken

Back 221

German for "dry".

Front 222

Trockenbeerenauslese

Back 222

A German term meaning approximately "harvest of selected dry berries". A type of German wine made from grapes affected by noble rot. Such grapes can be so rare that it can take a skilled picker a day to gather enough for just one bottle.[11] A Prädikat in Germany and Austria.

Front 223

Tun

Back 223

A wine cask that holds approximately, two butts, or 252 U.S. gallons.

Front 224

Typicity

Back 224

A wine tasting term used to describe how much a wine expresses the typical characteristics of the varietal.

Front 225

Ullage

Back 225

Also known as headspace, the unfilled space in a wine bottle, barrel, or tank. Derived from the French ouillage, the terms "ullage space" and "on ullage" are sometimes used, and a bottle or barrel not entirely full may be described as "ullaged".

Front 226

Unoaked

Back 226

Also known as unwooded, refers to wines that have been matured without contact with wood/oak such as in aging barrels.

Front 227

Varietal

Back 227

The varieties of grape from which the wine was made. You might be familiar with many of these: Cabernet Sauvignon, Chardonnay, Pinot Grigio, Pinot Noir, Merlot and Shiraz.

Front 228

Vermouth

Back 228

A fortified wine that has been flavored with as many as 40 herbs and spices.

Front 229

Vertical and horizontal wine tasting

Back 229

In a vertical tasting, different vintages of the same wine type from the same winery are tasted. This emphasizes differences between various vintages. In a horizontal tasting, the wines are all from the same vintage but are from different wineries. Keeping wine variety or type and wine region the same helps emphasize differences in winery styles.

Front 230

Vigneron

Back 230

French for vine grower.

Front 231

Vin

Back 231

French for wine.

Front 232

Viña

Back 232

Spanish for vines.

Front 233

Viñedo

Back 233

Spanish for vineyard.

Front 234

Vine

Back 234

A plant on which grapes grow.

Front 235

Vinegar

Back 235

A sour-tasting, highly acidic, liquid made from the oxidation of ethanol in wine, cider, beer, fermented fruit juice, or nearly any other liquid containing alcohol.

Front 236

Vineyard

Back 236

A place where grape vines are grown for wine making purposes.

Front 237

Vinho

Back 237

Portuguese for wine.

Front 238

Vinho verde

Back 238

An effervescent white wine produced in Portugal.

Front 239

Viniculture

Back 239

The art and science of making wine. Also called enology (or oenology). Not to be confused with viticulture.

Front 240

Vinification

Back 240

The process of making grape juice into wine.

Front 241

Vin jaune

Back 241

French for "yellow wine", a wine fermented and matured under a yeast film that protects it, similar to the flor in Sherry production.

Front 242

Vino

Back 242

Italian and Spanish, Originally derived from Latin, for wine.

Front 243

Vintage

Back 243

The year in which the grapes used to make the wine were harvested.

Front 244

Vintner

Back 244

Someone who makes or sells wine. A wine merchant.

Front 245

Viticulture

Back 245

A breed of grapes native to North America. See also Foxy.

Front 246

Vitis vinifera

Back 246

A breed of grapes native to Europe.

Front 247

Volatile acidity

Back 247

The level of acetic acid present within a wine.

Front 248

Waiter's friend

Back 248

A popular type of corkscrew used commonly in the hospitality industry.

Front 249

Wine

Back 249

An alcoholic beverage made from the fermentation of unmodified grape juice.

Front 250

Wine cave

Back 250

A large cave that is excavated to provide a cool location for storing and aging wine. Similar to wine cellar.

Front 251

Wine cellar

Back 251

A cool, dark location in which wine is stored, often for the purpose of ageing.

Front 252

Wine fault

Back 252

Undesirable characteristics in wine caused by poor winemaking techniques or storage conditions.

Front 253

Wine fraud

Back 253

Any form of dishonesty in the production or distribution of wine.

Front 254

Wine label

Back 254

The descriptive sticker or signage adhered to the side of a wine bottle.

Front 255

Wine lake

Back 255

Refers to the continuing surplus of wine over demand (glut) being produced in the European Union.

Front 256

Winemaker

Back 256

A person engaged in the occupation of making wine.

Front 257

Wine-press

Back 257

A device, comprising two vats or receptacles, one for trodding and bruising grapes, and the other for collecting the juice.

Front 258

Winery

Back 258

A building, property, or company that is involved in the production of wine.

Front 259

Wine tasting

Back 259

The sensory evaluation of wine, encompassing more than taste, but also mouthfeel, aroma, and color.

Front 260

Yeast

Back 260

A microscopic unicellular fungi responsible for the conversion of sugars in must to alcohol. This process is known as alcoholic fermentation.

Front 261

Young

Back 261

Wine that is not matured and usually bottled and sold within a year of its vintage.

Front 262

Zymology

Back 262

The science of fermentation.

Front 263

absetzen (GE)

Back 263

racking

Front 264

accolage (FR)

Back 264

the process of tying the vine branches to the trellis frame

Front 265

acetaldehyde

Back 265

most common aldehyde in wine, formed by oxidized ethanol

Front 266

adega (PO)

Back 266

winery

Front 267

aguja (SP)

Back 267

wine that has naturally dissolved carbon dioxide and gives a slight prickle on the tongue

Front 268

albumin

Back 268

a water–soluble protein found in egg whites, coagulates with heat, used for fining

Front 269

alleinbesitz (GE)

Back 269

monopole

Front 270

almacenista (SP)

Back 270

producers and growers who make and age their own Sherry to be later sold to a licensed Sherry house

Front 271

alte reben (GE)

Back 271

old vines

Front 272

ampelography

Back 272

the study of grape vines

Front 273

andana (SP)

Back 273

a stack of wine casks, usually 5 tiers high

Front 274

añada (SP)

Back 274

vintage

Front 275

annata (IT)

Back 275

vintage year

Front 276

anreicherung (GE)

Back 276

sweetening the must before or during fermentation, enriching the must

Front 277

aspersion

Back 277

spraying the buds or grapes with water to protect against late frosts or freezes, the water turns to ice which protects the buds from colder temperatures

Front 278

ausbau (GE)

Back 278

maturation of wines

Front 279

autolysis

Back 279

self–destruction of yeast cells after fermentation– contributes flavors, richness, and texture to the finished wine

Front 280

bac à glace (FR)

Back 280

ice cold brine bath used to freeze the necks of Champagne before disgorging

Front 281

baie (FR)

Back 281

rack

Front 282

bâtonnage (FR)

Back 282

stirring of the lees

Front 283

baumé (FR)

Back 283

scale for measuring the must weight / meausres the potential alcohol of a must

Front 284

bench graft

Back 284

grafting done in a nursery

Front 285

absetzen (GE)

Back 285

racking

Front 286

accolage (FR)

Back 286

the process of tying the vine branches to the trellis frame

Front 287

acetaldehyde

Back 287

most common aldehyde in wine, formed by oxidized ethanol

Front 288

adega (PO)

Back 288

winery

Front 289

aguja (SP)

Back 289

wine that has naturally dissolved carbon dioxide and gives a slight prickle on the tongue

Front 290

albumin

Back 290

a water–soluble protein found in egg whites, coagulates with heat, used for fining

Front 291

alleinbesitz (GE)

Back 291

monopole

Front 292

almacenista (SP)

Back 292

producers and growers who make and age their own Sherry to be later sold to a licensed Sherry house

Front 293

alte reben (GE)

Back 293

old vines

Front 294

ampelography

Back 294

the study of grape vines

Front 295

andana (SP)

Back 295

a stack of wine casks, usually 5 tiers high

Front 296

añada (SP)

Back 296

vintage

Front 297

annata (IT)

Back 297

vintage year

Front 298

anreicherung (GE)

Back 298

sweetening the must before or during fermentation, enriching the must

Front 299

aspersion

Back 299

spraying the buds or grapes with water to protect against late frosts or freezes, the water turns to ice which protects the buds from colder temperatures

Front 300

ausbau (GE)

Back 300

maturation of wines

Front 301

autolysis

Back 301

self–destruction of yeast cells after fermentation– contributes flavors, richness, and texture to the finished wine

Front 302

bac à glace (FR)

Back 302

ice cold brine bath used to freeze the necks of Champagne before disgorging

Front 303

baie (FR)

Back 303

rack

Front 304

bâtonnage (FR)

Back 304

stirring of the lees

Front 305

baumé (FR)

Back 305

scale for measuring the must weight / meausres the potential alcohol of a must

Front 306

bench graft

Back 306

grafting done in a nursery

Front 307

beneficio (PO)

Back 307

grading system used in the Duoro to rank vineyards

Front 308

bentonite

Back 308

an aluminosilicate clay that swells in water and has powerful properties of adsorption

Front 309

Japan's only MW (as of Spring 2017)?

Back 309

Kenichi Ohashi