A:

 

acetic: A sign that a wine is infected by acetobacters, and because of resulting acetic acid, tastes vinegary. *

acid/acidity: a sharp, refreshing quality in wine when balanced properly with fruit and alcohol. *

acidification: The addition of acid (usually tartaric) during fermentation, frequently practised in hot climates where grapes tend to overripen and become deficient in acid. *

aeration: wines are aerated during the winemaking process when they are poured from one barrel to another, in order to introduce oxygen and help them soften. Wines are also aerated by decanting and swirling in the glass. *

aging: alternate term for maturation, which is achieved by holding a wine for a period of time sufficient to allow all components to integrate, and in some wines, acquire complexity. Wines are sometimes first aged in barrels and then in bottle. Of course, many consumers choose to 'lay down' age worthy wines in hopes that they will mature further. *

alcohol: In the early stages of winemaking, wine ferments assisted by yeasts converting sugars to alcohol. When grapes are riper they contain more sugar and thus result in a higher alcohol content. Wines with an alcohol level that is too high   will throw off the balance of the wine - this characteristic is noticed as a hot or burning sensation. *

alcoholic fermentation: The primary fermentation process where yeast and sugars react to produce alcohol and also the first step in turning grape juice into wine.*

almacenista: Term used in Jerez for individuals maturing small individual barrels of sherry. *

amontillado: A medium sherry.*

appellation: Refers specifically to French term 'appellation d'origine controlée', which regulates quality. Also loosely used to refer to the place where grapes are grown, not just in France. *

aromatic: A term typically used to describe wines positively. Wines that are aromatic have a delicate, often floral aroma. Riesling, Gewurtztraminer, and Muscat, are all considered aromatic grapes. *

astringent: A reference to wines with a high tannic (usually green or unripe tannin) content, resulting in a drying mouthfeel. Typically a negative description mostly used for red wines.*

auslese: After Kabinett and Spätlese, Auslese is the third designation of sweetness level in the German Prädikat system. Translated as 'selected harvest,' auslese are made from very ripe grapes, selected by the bunch. These wines are rich, moderately sweet, and quite sought after. As well, warmer weather is required for sufficient ripening, which means auslese cannot be made every year.*

 

B:

 

baked: Term used negatively when characteristics of a wine indicate overripeness. Wine can either have been poorly made or at some point in its life become too warm or oxidized. Sometimes also referred to as 'cooked.' *

balance: Exactly what it implies: a term used when all components of a wine are in equal measure. This includes fruit, alcohol, tannin, and acid, among others. Balance is required for any wine to be considered good or great.*

barrel-fermented: Refers to a white wine that was fermented in oak barrels instead of larger, neutral casks, vats, or tanks. Fermentation in smaller barrels provides a creamier texture to most wines. Sometimes wines are fermented only partially in smaller barrels, and then finished in a larger container so that the the fruit has a chance to retain it's full flavor. *

beerenauslese: After Kabinett, Spätlese, and Auslese, Beerenauslese is the fourth designation of sweetness level in the German Prädikat system. Translated as 'berry selected harvest,' BA (abbreviated) is generally an expensive wine due to the fact that it is made from individual grapes which are picked by hand. BA are also often affected by botrytis cinerea (noble rot), which provide a unique, sought-after richness.*

bianco: (Italian) White, as in vino bianco, white wine.*

blanc de blancs: Still or sparkling wine made only from white grapes.*

blanc de noirs: Still or sparkling white wines made from black (red) grapes by leaving the skins in the juice for only a short time after crushing them. *

bodega: Spanish word for 'cellar'. Used to describe wine companies in Spain.*

body: The perception of weight that a wine imparts on your palate. Body is determined by the content of alcohol, sugar, and glycerin. *

botrytis cinerea: Known also as noble rot, botrytis cinerea is unique in that it is actually a sought-after element in many wines including Sauternes and the Eisweins of Germany. This is because of the increased richness and complexity that the penetrating mold adds to the flavor of the resulting wine. This added flavor is partially a result of the botrytis shriveling the grapes, henceforth concentrating the level of remaining moisture.*

brix: A measure of sugars in a wine grape before harvest, which is used to predict the alcohol level in the resulting wine.*

brut: A French term used to indicate that a champagne or sparkling wine is somewhere between dry and very dry. Residual sugar level in a Brut wine is required to be 1.5 percent or less. *

 

C:

 

cabernet franc: One of the five Bordeaux grapes, as well as the solo star of the Loire Valley's Chinon and Bourgeuil. Some say that Cabernet Franc has a violet aroma, and even sometimes spicy. Outside of Europe it is often just blended with Cabnernet Sauvignon and Merlot.*

cabernet sauvignon: One of the most widely planted red grapes in the world, including of course, Bordeaux, where it is the star in their traditional blend. Is known for its structure and rich red berry flavors.*

cap: The layer of skins, pulp, stems, and seeds that floats on top of fermenting grape juice during the first phase of winemaking. The cap must be either punched down or somewhow kept wet with fermenting juice in order to avoid drying out, which can cause bacteria to grow. As well, keeping the cap in contact with the juice ensures that proper extraction of flavor, color, aroma, and tannin can take place.*

capsule: The material used to cover the top of the wine bottle and ensure that the cork does not dry out or become contaminated. Usually in the form of foil or wax.*

carbonic maceration: Fermentation of whole red grapes in a sealed container under a layer of carbonic gas to produce a lighter-bodied wine. *

cava: Spanish sparkling wine created in the same manner as French champagne, using the method champenois. Most cavas are produced in the Penedés area of Catalonia. Grapes commonly used are macabeo, xarello, and parellada. Most cavas are aged a minimum of 18 to 24 months prior to release. *

chablis: White french wine made from the chardonnay grape in the northern section of Burgundy. While Chablis has something of a poor connotation with American wine drinkers due to many years of not very interesting wines being produced in California under it's name, real Chablis can be a quite marvelous, age worthy wine. *

champagne: According to French law, in order for a wine to bear the name Champagne, it must be produced in that region. Champagne is made using the method champenoise, which requires a second fermentation that takes place in the bottle. The resulting wines are designated by sweetness levels, ranging from bone dry to sweet. Brut is of average sweetness and therefore the most popular. Extra Brut is even drier, Sec is slightly sweet, Demi Sec is a little sweeter, and Doux, very sweet. Vintage Champagnes are produced from blended wines made the same year, and non-vintage are made from a blend of several years. Known as cava in Spain, Sekt in Germany, and Asti Spumanti in Italy. *

chapeau: French for 'cap' *

chaptalization: The addition of sugar during fermentation to increase alcoholic strength and achieve balance. *

chardonnay: One of the most popular white grape varieties in America and throughout the New World, as well as the white grape of the Burgundy region of France. Very easy to enjoy thanks to its full, round body and buttery, appley flavors laced with toastiness (the latter comes from the oakbarrels used in the making of most chardonnays).*

chateau: French term for castle. Term denoting a single vineyard, especially in Bordeaux.*

claret: Term for red Bordeaux.*

cloying: A sweet wine without a sufficient amount of acidity to balance the sweetness will often taste so sweet as to be cloying.*

cold stabilization: A winemaking technique in which tartrarte crystals and protein molecules are removed from the wine via a quick chilling. Wines that have not been stabilized can show appearunclear and even show tiny crystals, which are tasteless, but detract from the appearance of the wine.*

color: The first step in assessing a wine; color is one of the primary characteristics we use to determine type and quality. Color is drawn mostly from grape skins during the fermentation process, when the skins remain in contact with the juice. As well, older wines lose vibrance of color: whites get darker and reds get lighter, although color can not be relied upon to determine the quality of a wine.*

complex: A term used to describe wines that express layers of nuance and character.Complexity is the foundation of every fine wine.*

cooperage: Refers to the containers used during the aging period of wine; usually wood barrels or caks, but can also be steel or concrete vessels.*

corked: term relating to the presence of bacteria in cork that reacts with small amounts of chemical that may have remained in the bottle after it was cleaned. The result is described as 'wet dog,' 'socks,' or an otherwise musty odor.*

crianza: In Spain crianza is the basic quality level of red wine. These are the wines that Spaniardsdrink every day, and are typically quite balanced and delicious. Wine laws in Spain dictate that crianzas must be aged for a minimum of six months in barrel, although these laws may be even more stringent in different DO (Denominacion de origen).*

cru: Translated from French as 'growth,' cru is generally a vineyard or an estate, typically a superior one. Crus that are classified are known as cru classeé. Additionally, there are Peremier cru, Grand cru, etc... *

crush: Indicates the first step in winemaking after picking and sorting, when the grapesare'crushed' allowing fermentation to begin. *

cuvée: Translated from French as 'vat,' this term refers to a a blend of wines, usually used in champagne or sparkling wine. The term prestige cuvee refers to a champagne house's most highly regarded and usually most expensive wine.*

 

D:

 

decant: The process of pouring a wine from the bottle into a decanter or a secondary vessel of some kind. This is done to remove sediment and provide the wine, usually an aged one, with the opportunity to 'breathe' a bit.*

D.O.C. (Denominazione D'origine Controllata): Italian regulatory system used to oversee the country's 250 different wine regions. Roughly the same as Spain's DO and France's AOC.*

disgorging: Dégorgement in French, this term refers to the part of the champagne making process where the yeasty sediment is removed from the bottle by submerging the neck of in   nearly-freezing water and then quickly popping out the resulting, frozen silt.*

domaine: A French wine making estate. By looking at French labels, especially Burgundian ones, you'll see that this term is incorporated into the names of many estates.*

dosage: French term denoting the level of sweetness of the the liquer d'expedition, which is added to Champagne before its final corking. The dosage determines what level of sweetness theChampagne will ultimately have (see Brut, Demi-Sec, etc...)*

dry: Term used to describe any wine that doesn't retain a significant level of sugar.Dry wines can still be significantly fruity at the same time, since the fruit flavor is generally independent of the actual sugars.*

 

E:

 

eiswein: German wine made by hand picking and pressing frozen grapes. These grapes are generally harvested long after the rest of the vineyards, sometimes as late as February. Much care is taken pressing these precious grapes, and the result is a very small amount of juice. Due to this, the wines are very expensive. As well, the concentrated nature of Eiswein produces wines that are very sweet, generally high-acid, and extremely ageworthy.*

enology: The science of winemaking.*

enoteca: In Italy, a place where bottles of wine from all over the country are stored and displayed, many times for tasting or purchase.*

estate bottled: Term that indicates a wine is made entirely from grapes grown in vineyards owned by the winery.*

extra brut: French term used to indicate that a champagne or sparkling wine is very dry. Acceptable level of added sugars (dosage) is less than 0.6 %.*

 

F:

 

fermentation:The first important process during winemaking when sugars in the grape juice are converted to alcohol by the reaction to yeast.*

filter: Used during the winemaking process to remove yeast and bacteria from wine.*

fining: The part of winemaking where clarifying agents such as isinglass, gelatin, egg white, or bentonite are added. The unwanted particles attach to the agents, which settle at the bottom of the vessel and then are removed.*

finish: The aftertaste of a wine. Longer finishes indicate depth and generally a better wine.*

floral: Term referring to a component in the flavor of wine reminiscent of flowers.*

fortified: A wine that has had alcohol added in the form of neutral grape spirits. Some sherries and ports are fortified.*

full-bodied: Relating to the way that a particular wine may feel weighty in the mouth, due to higher alcohol and more concentrated fruit.*

free-run: Before pressing, the juice that runs free due to the weight of the grapes.*

fruity: A broad term used to express a bright, generally simple flavor, typically in younger wines.*

G:

 

gamay: The primary red grape of the Beujolais region in France. Produces a mostly lighter-bodied wine with a simple, grapey flavor; best when young.*

gewürtztraminer: Grape grown primarily in Austria, Germany, and the Alsace region of France. Does best in cool climates where longer growing seasons allow for a more delicate ripening. Known for its spicy flavor profile that is said to include lychee nuts, apricots, pear, and peaches.*

gran reserva: Designation for top Spanish wines, only produced in the best of years. Laws require that Gran Reservas must be aged two years in oak and one year in bottle prior to release.*

grenache: Red grape, known primarily for it's role (along with Cabernet Franc, Cabernet Sauvignon, Merlot, and Petit Verdot) in the wines of Bordeaux. This grape is also grown heavily in Spain (known there as Garnacha), and more recently in California and Australia. Grenache generally makes a lighter bodied wine when not blended, and is known for it's slightly spicy character.*

gunflint: The taste or smell suggested by wet metal. Often used to describe sauvignon blanc, particularly French ones. Description is a reference to the mineral component in some wines, apparent in the way they taste.*

 

H:

 

herbaceous: A descriptive term for a wine with overt green herb-like flavors. For most grape varieties, herbaceous flavors are considered negative. However, some grape varieties such as sauvignon blanc typically display some herbal flavors which are considered appropriate.*

hot: Used to describe the presence of a higher than usual level of alcohol, which results in a wine being out of balance. A hot wine is noticeable by an excessive warmth or slight burning sensation in the nasal passages.*

 

I:

 

isinglass: A gelatinous substance used in the fining or clarifying of wines.*

 

J:

 

jammy: Term used to describe full-bodied red wines that possess the characteristics of jam: rich, thick, and berry-flavored. Zinfandel and sometimes Shiraz and Cabernet Sauvignon are often described this way.*

 

K:

 

kabinett: German quality term for wine containing least amount of residual sugars. Kabinett wines cannot have sugar added in Germany (though they can in Austria).*

 

L:

 

late harvest: Wines that are Intentionally harvested late to obtain higher levels of sweetness will hold this title. Most frequently practiced in Germany, Austria, Washington State, Oregon State, and Canada.*

laying down: The storing of wine which will improve with age (refers to the act of physically laying a wine on its side so that the cork does not dry out and allow oxygen in, which would oxidize the wine faster than desired.)*

liquer de triage: Sugar and wine mixture added to champagne after the first fermentation to cause re-fermentation in bottle (also known as liquer d'expedition)*

 

M:

 

madeira: A fortified wine from an island by the same name off the coast of North Africa. Made from a blend of four white grapes and ranging from off-dry to to very sweet. Noticeable for its caramel flavors, which are a result of a process called estufagem, which involves heating the wine over an extended period of time.*

malolactic fermentation: Part of the winemaking process where malic acid is converted to lactic acid, resulting in a softening or taming of the wine.*

merlot: Best known for its role in the wines of Bordeaux where it is blended with Cabernet Sauvignon, Cabernet Franc, Petit Verdot, and Malbec. Characteristics include raspberry and chocolate.*

methode champenoise: The somewhat involved method developed by the French to producechampagne and sparkling wine. It involves the unique process of a second fermentation, which takes place in the bottle after a small amount of yeast and sweetened wine are added.*

mousse: French term for the creamy foam or sparkling quality of champagne or sparkling wines.*

muselet: Harness that holds the cork onto the top of a bottle of champagne.*

 

N:

 

négociant: A company that buys bulk grapes or unlabeled wine from growers or winemakers. Wine is either made and blended or unlabeled wine is blended, aged, and then sold.*

nose: Term used to refer to the aroma of a wine.*

 

O:

 

oaky: Term used to refer to part of a wine's flavor that is a result of its aging in oak. Other flavors or terms associated oak are vanilla, creamy, buttery, and toasty.*

oxidized: A term used to describe a wine that has been exposed to oxygen extensively. Flavors and aromas begin to fade, in addition to colors (in white wine).*

 

P:

 

pinot blanc: Part of the pinot family (includes pinot meunier, pinto noir, and pinot grigio. While it is grown in small amounts in Burgundy, it is more well-known in the Alsace region of France, where it thrives in the cooler climates. It is generally lighter-bodied, making decent table wines.*

pinot grigio (pinot gris): Part of the pinto family, which like pinot blanc, does quite well in cooler climates. The best pinot grigios come from Italy, especially from the high altitude vineyards near the Alps. Known for it's citrus and vanilla bean flavors.*

pinot noir: One of the five Bordeaux grapes known for it's earthy, spicy flavors. Pinot Noir thrives in cooler climates where a longer growing season is possible, providing even more depth to its flavor.*

port: Fortified wine from Portugal, which is blended from several native grape varieties. Among them are: Touriga Nacional, Touriga Francesca, Tinta Barroca, and Tinta Roriz. Tawny is the best known and lightest in body and intensity. Vintage Port is reliant on producers declaring a year worthy of a 'vintage' release. These wines are extremely age worthy and should always be decanted upon opening.*

 

Q:

 

QMP (Qualitätswein mit Prädikat): German quality wines, regulated by governmental agency. QMP has six levels, all relating to the amount of sweetness in the wine: Kabinett (driest), Spätlese, Auslese, Beerenauslese, Trockenbeerenauslese, and Eiswein (sweetest). The result is a range of quality wines that varies from bone dry to unctuously sweet.*

 

R:

 

riesling: Said by many to be the most noble of the white grape varieties. Indigenous to Germany, but also grown in Austria, Alsace, and Washington and New York State. Riesling prefers cooler climates and when grown in the right place can show racy minerality and acidity, along with an alluring amount of ripe peach and citrus flavors.*

rosé: French term for pink wine which is made from a blend of red grapes, including Grenache and Syrah. In order to achieve a less than red color when fermenting red grapes, the juice is removed from the skins early enough as to only allow a small amount of pigment to show itself in the wine. Rosés are refreshing, sometimes complex, and always better served chilled.*

reserva: A quality Spanish red wine produced only under excellent weather conditions. Lawrequires Reservas to be aged one year in oak and one year in bottle before release, although seprate regions can further stipulate aging requirements.*

rosado: Spanish term for rosé.*

 

S:

 

sec: French for dry. However, the labeling of wines do not reflect this. In fact, quite the contrary, wines labeled as sec are moderately sweet.*

sommelier: A French term for a wine steward, which is used almost as frequently in the United States.*

sulfur: a preservative added to wine to prevent oxidation and the growth of bacteria and yeasts. Sulfur (dioxide) is harmless to humans, except for those who are allergic to it. They may suffer a 'wine headache' when drinking wine containing sulfur dioxide. Even if wine makers stop adding sulfur to wine, they will always contain a small amount, as does anything that has undergone fermentation. However, winemakers everywhere are working to add less of the chemical to wine as a result to the concern of wine drinkers.

 

T:

 

tannin: A compound present in many elements of wine, including grape skins, stems, and seeds, as well as wood used for aging. Tannins when balanced and the result of ripe grapes (rather than unripe ones) add structure and the promise of age worthiness to wines, usually red. White wines do not contain much tannin, because they are not fermented on their skins and traditionally not aged as long in wood.*

terroir: French term for all of the attributes that a vineyard adds and attracts to a wine. These include: soil, slope, orientation to the sun, elevation, climate, rainfall, wine velocity, frequency of fog, cumulative hours of sunshine, average high temperatures, and average low temperatures. No word exists in the English language for all of these combined effects.*

 

V:

 

varietal: refers to a wine that (by U.S. law) contains 75% or more of that particular variety. Chardonnay, Pinot Noir, and Riesling are examples of varietal wines.*

volatile acidity: Known as V.A., it causes wine to have a sharp, almost vinegary aroma. V.A. is generally the result of poor winemaking, which leads to unwanted amounts of acetic acid.*