Wine Glossary

We hope you find the Wine Glossary useful.  If you would like to add or help us improve this Glossary, please feel free to contact us.

 

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

A.C. or A.O.C.
Appellation d’origine contrôlée (French) is the controlled name of origin on the labels of French wines. Defined by French Law, it is based on the geographical location of the winery, and involves strict controls on most aspects of winemaking, including the grapes used, maximum yields and permitted alcoholic strength.

There are equivalent quality designations in other countries, such as D.O.C. in Italy, V.Q.A. in Canada, D.O. in Spain and Portugal, and A.A. in the United States.
 

Acid/Acidity
Tartness that comes from acid found in wine. The right amount of acidity gives a wine freshness.


Aeration
Wine is exposed to oxygen during the winemaking process to help soften the taste and age it slightly.  Oxygen also allows the yeast to grow and ferment.  It is a delicate process, because the wine must not be oxidised in the process.

When decanting wine, it is aerated to give the wine some 'breathing time' prior to drinking.


Aftertaste
The flavor that the wine leaves in your mouth after it is swallowed is referred to as the 'aftertaste' or the 'finish' of a wine. It is also known as the finish of a wine. Fine wines have a long finish, or aftertaste.


Aging
A natural chemical component of aging wine is tannin.  This binds, giving the wine a smoother taste.  Often, the flavours of the wine take on a mellow, nutty, smoky or dried-fruit flavour.

Not all wine benefits from aging; many are produced to be consumed within the first few years of purchase.


Aglianico
A robust red wine from the South of Italy, requiring many years to become smooth.  Complementary to rich red meat and game dishes, it has a balance of subtle fruit flavours, earthiness, tar, coffee and chocolate.


Ajaccio
A light red, tannic wine, made from the sciacarello grape in Corsica.  Complementary to lamb, Vencao & goat's cheese, it has a balance of pepper and candied fruit flavours.


Alcohol
Alcohol, or ethyl alcohol, is produced during the fermentation process when yeast is in the presence of sugar and oxygen.

Amarone
A robust, rich red wine from Valpolicella, in the Veneto Region of Italy.  Only the best, ripest Corvina, Molinara & Rondinella grapes (hence a high price tag!) are selected to be harvested, and are stored in cool, well-ventilated rooms, to concentrate the sugar and flavours.  During the process, they dry out, and when they start to resemble raisins, they are crushed and fermented.

Amarone della Valpolicella has a high alcohol content (14-16%) with black fruit flavours and a rich, dark colour.  Aromas may include black cherries, kirsch, raisins, plum, prunes, spice, coffee, cocoa and mocha.  Complementary to rich, flavourful food, such as red meat dishes, blue cheeses, cheddar cheese & dark chocolate.

These concentrated sugars ferment to complete dryness, which creates a wine with high alcohol (often 14%-16%), black fruit flavors and a rich, dark color.

 
Angel’s Share
The wine that evaporates through the porous oak barrels during the aging process is referred to as the Angel`s Share.  The type of vapour that evaporates depends on the surrondings:
In low humidity storage areas, most of the evaporation is water.
In areas with high humidity, more alcohol than water is lost, reducing the alcoholic strength of the wine.


Angular
The opposite of a round, soft wine, an angular wine is generally young and has a tart taste or flavour.


A.P. Number
Amtliche Prüfnummer (German) is the official testing number displayed on a German wine label, indicating that the wine was tasted and passed government quality control standards.


Aperitif
A dry, alcoholic drink (generally served chilled for refreshment) with a low alcohol content, served before the meal to stimulate the appetite. These include white wine, champagne and sparkling wine, dry sherry, Campari and Pernod.


Appellation
An area referring to the location grapes are grown, and refer to many wines in France, Italy, Germany, Spain and Portugal.  Laws governing types of grapes used, yields etc. that were developed in this area of the world are now used in most wine making regions, icluding the so-called New World wine regions.


Aroma
The scent from the grape or the smells found in young wines.  This is different from the bouquet that develops with age.


Astringent
A dry, 'sour' effect derived from a high tannin content that should soften and mellow as a wine matures.


Austere
A wine that is dry, hard, and acidic, lacking in fruit and character.

Back to top

B

Bacchus
The Greek god of wine.
Also refers to the name of a German variety of grape, that is a blend of Silvaner, Riesling and Müller-Thurgau.


Balance
The relationship between the acids, sugars, tannins and alcohol found in wine. A wine is well-balanced is when these are all in harmony.


Bandol
A red, full-bodied wine made from Mourvèdre grapes the Provence region in southern France.  A robust wine with black fruit and spice flavours, it complements red meat dishes.


Barbaresco
A medium- to full-bodied red wine made from the Nebbiolo grape in Piedmont, in the northern region of Italy.  Usually with low acidity, it can be sweet or dry, with aromas of berries and ripe red fruit, tar and licorice.  Complements beef, game, venison and chicken.
 

Barbera
A light-bodied red wine produced near the Italian towns of Asti, Alexandria and Casale Monferrato in the Piedmont Region.  It has a bit of tannin, is slightly acidic and is best when drunk young.  With aromas of tar, plum, vanilla and cherry, it complements most pasta dishes, herbs and spices, pizza, salads & fried chicken to name a few.


Bardolino
A light, well-balanced,  rub-red wine from the Northeastern Italian town of Veneto.  Uses Corvina, Rondinella and Molinara grapes and has a grassy, red currant flavour.  It can be dry or sweet, and complements white meat, game & vegetables.

Barolo
A long-lasting (minimum of 10 years, on average) dry, full-bodied wine, made from the Nebbiolo grape, in Piedmont in the southwestern Italian region of Alba.  Aromas include violets, truffles, licorice, earth & choclate.


Barsac
A fruity, sweet, dessert wine from the southern French region of Bordeaux.  It is made from the Sauvignon, Semillon and Muscadelle grapes.  Aromas and flavors include honey, dried figs and acacia. Complements blue cheeses.

Beaujolais Gamay
A light red wine from Beaujolais in the southern French region of Burgundy.  Made from the Gamay grape, it has the  flavours of cherries, strawberries, raspberries and bananas.  It has soft tannins and a refreshing acidity.  Complements turkey, salmon paté, chicken, pork, baguette, soft cheeses, Tandoori dishes.
 
Beaujolais Nouveau, which is released annually on the 3rd Thursday of November, is the most famous. It should be consumed within a few months of purchase. Cru Beaujolais, on the other hand, is more complex, and may age well for 5-10 years. 


Beaujolais Brouilly (BREW-yee)
A robust, full-flavoured red wine, from Brouilly (an area of Beaujolais) in the southern region of Burgundy.  Aromas include cherries, strawberries and raspberries. Up to 15% of Pinot Noir, Chardonnay, Aligoté or Melon Grapes are permitted to be blended with the Gamay grape. Complements poultry, cold meats, vegetables, salads.


Beaujolais Chiroubles
A light red wine made from the Gamay grape in the Chiroubles area of Beaujolais, in the southern French region of Burgundy.  It has soft tannins and refreshing acidity with flavours of cherries, strawberries, raspberries and bananas. Complements carpaccio, beef tartare, brie cheese, and rabbit.


Beaujolais Morgon
A light red wine from the Morgon area of Beaujolais, in the southern French region of Burgundy.  It has soft tannins and refreshing acidity with flavours of cherries, strawberries, raspberries and bananas.  Complements rich dishes such as cassoulet, braised/stewed  beef dishes, coq au vin, vegetable salads, casseroles.


Bergerac
A robust wine made near the town of Bergerac, east of Bordeaux along the Dordogne River in the southwest of France.  It has a fresh, fruity taste, with flavours of ripe tree fruits (white) or berries (red).  Complements Laguiole cheese, roast chicken, lamb, steak.

White Bergerac wines are made from Sauvignon Blanc, Semillon and Muscadelle grapes; red Bergerac wines are made from Merlot, Cabernet Sauvignon, Cabernet Franc and Malbec grapes.  Both reds and whites are often oaked, giving them the  aromas of vanilla, toast and smoke. 


Big
A full-bodied, with powerful aroma and flavour.


Blanc
White (French).


Bleichert (blike-ehrt)
Rosé wine (German).

Blended Wines
As the name suggests, these are made from two or more grape varieties or from two or more grapes of the same variety that have different characteristics.
Blending can be used to mask a poor wine or to give more complexity to wine; however these wines are not necessarily inferior to single-grape wines.  Take, Bordeaux, Reisling, Pinot Noir wines or Champagne - these are all blends.


Blind tasting
A way for wine to be tasted and reviewed free from any bias.  Information such as the winery name, the vintage or other label information is not provided until a tasting note and wine score have been written.


Blush Wine
Also referred to as Blanc de Noir or Rosé, these light pink or salmon coloured wines are made with the grape skins and juice in a limited amount of contact with each other during fermentation.


Body
Components of wine, including the amount of alcohol, give the wine its weight in the mouth or on the palate.  `


Botrytis Cineria
A good mold that causes grapes to shrivel, resulting in a higher sugar content, giving dessert wines a more complex flavour.


Bouquet
Refers to the odour created as a wine ages, i.e. the oxidation of the fruit acids and alcohol during the wine-making process.


Breathing
Exposing wine to the air, during pouring, decanting or swirling in the mouth, allows the wine to breathe, or aerate, improving its taste and smell.


Brix
This is the measurement of the amount of sugar in a liquid. Grapes gain more brix as they ripen, as sugar converts to alcohol during fermentation.


Brooding
A complex, intense red wine with hidden nuances.


Brut
A dry champagne or sparkling wine.


Burgundy Bonnes-Mares
A medium- to full-bodied Grand Cru wine, with smooth tannins from Morey-Saint-Denis and Chambolle-Musigny in the French region of Burgundy. It is made from Pinot Noir grapes, and has aromas of red berry fruit, cherries, vanilla and cinnamon. Complements poultry and game.


Buttery
The buttery taste or aroma of some wines come from its contact with yeast during either the primary alcoholic fermentation, the softening of acids during the secondary malolactic fermentation, or when the flavours are imparted from the oak barrel.  Examples include Chardonnays from California, Chile, and Australia.

Back to top

C

Chewy
Refers to a full-bodied, robust and often tannic wine, with a rich texture.


Chianti
An area in Italy between Florence and Siena in the region of Tuscany.  It is associated with tangy, dry red wines of varied quality.


Clarify
Wines are clarified using processes such as fining or filtering. 
Fining: Agents, such as egg whites, are used to remove particles floating in the wine.
Filtering: wine is poured through a barrier or filter to remove particles.


Closed
A young, undeveloped wine with little or no aroma.


Cloudy
Particles floating in the wine cause it to become cloudy.  These can be removed by fining, filtering and decanting.

Complex
Wines with a combination of flavours and aromas.

Corked/corky
A musty, wet cardboard smell and taste, often caused by a defective cork, which permeates the wine rendering it unsalvageable.

Crisp
A wine with fresh, brisk character, usually with high acidity.

Cru
A term to signify growth when classifying vineyards, e.g. grand cru often refers to the best wine.

Cuvée
An unregulated term which often refers to a blended wine of high quality. This is part of the process of making champagne.

 

Back to top

D

Dark
The intense colour or flavour of red wine, which is often full-bodied in depth & texture.


Decant
To pour wine from a bottle into a crystal or glass container (a decanter), allowing them to breathe.


Delicate
A mild, light fragrance, flavour & body.


Demi-Sec
Medium-dry (French).


Digestif
An sweet, high alcohol drink served at room temperature at the end of the meal, including port, madeira and cream sherry.


Disgorging
Process of making sparkling wine, where the dead yeast from the second fermentation is frozen in the neck of the bottle. 

D.O.
Denominación de Origen is the Spanish equivalent of the French Appellation d'Origine Contrôlée (A.O.C.), the South African Wine of Origin (W.O.) and the Italian Denominazione della Origine Contrallata (D.O.C.).

D.O.C.
Denominazione della Origine Contrallata is the Italian equivalent of the French Appellation d'Origine Contrôlée (A.O.C.), the South African Wine of Origin (W.O.) and the Spanish Denominación de Origen (D.O.).


Domaine
A wine estate in France.


Dosage
A wine & sugar syrup mixture added to wine after disgorging to reach the desired level of sweetness.

Dry
The opposite of sweet, it is the mouth-puckering sensation that wine imparts that is often caused by tannins.

Back to top 

 E

Earthy
Smell reminiscent of the soil in which the grapes were grown.


Eiswein
Also known as Icewine.


Elegant
A wine with a refined, distinguished quality.


Élevage (France)
All the processes once fermentation has been completed to the bottling stage.


Elevation
The height of the vineyard above sea level.


Enology
The science of wine-making.


En primeur
A method of purchasing wine before it has been bottled.


Essence
Refers to "odour kits" containing vials of representative flavor essences.


Estate Bottled
Mise en bouteille (French); Gutsabfüllung (German)
Where wine is both produced and bottled at the winery, to ensure control of quality.


Ethyl Acetate
A sweet vinegary ester produced during fermentation.


Expectorate
The action of spitting out wine during wine tasting.


Extra Dry
A slightly sweet, sparkling wine that is slightly sweet.


Extracted/Extraction
The delicate process of taking the flavour, colour and tannin out of the grape skins during maceration, while maintaining balance.  The grape skins are steeped in the grape juice during fermentation. Highly extracted wines are described as full-bodied, intense and alcoholic, with powerful fruit flavours and tannins.

Back to top

F

Fat
A positive term refering to the texture of a wine that is smooth, round and 'slippery' on your palate. These wines are often high in glycerine, low in acidity and have great fruit flavors.

Fatigue
A wine which has been subjected to shaking and jostling during winemaking or shipping processes, it is said to become fatigued.

Fault
A fault, such as oxidation or cork taint, is caused by improper winemaking or storage.

Fermentation
Fermentation is the process that turns grapes into wine, and is caused by the sugar converting to alcohol, carbon dioxide and heat by the yeast.

Fined
A clarifying process in winemaking to remove small particles from the wine. Wines which have not been fined are termed 'unfined' or 'unfiltered' - this is the choice of some winemakers who feel that the fining process removes some of the flavour and body from the wine.

Finesse
A wine which exhibits harmony among its various components.

Finish
The impression left in the mouth after a wine has been swallowed. A good finish leaves a memorable impression; a bad finish may be watery or short.

Flinty
Wines which have the aroma of flint striking steel are described as flinty, and is thought to come from the limestone soil in which the grapes are grown.  This is a positive characteristic.

Flowery
When the aroma suggests flowers, the wine is described as flowery.

Forward
When a wine developes faster than anticipated is described as forward.

Fragile
An old, fully mature wine which is now 'declining' is described as fragile.  It should be poured straight from the bottle rather than decanting it; this will retain the delicate aromas and flavours.

Fruit bomb
When the fruit aromas dominate a wine, or is 'fruit-forward,' it is described as a fruit bomb.

Fruity
An attractive fruit flavour that comes from healthy, ripe grapes.

Full-bodied
A 'big' or 'fat' wine that has a full proportion of flavor and alcohol.

Back to top

G

Gamay
These grapes produce light, fruity red wines and are used to make beaujolais nouveau and beaujolais.


Garagistes
Winemakers whose production is so small it could fit into a home garage.


Glycerin/ Glycerol
A chemical compound (sugar alcohol) in wine that is a natural byproduct of fermentation, improving the wine's quality by making it taste richer, more full-bodied and viscous. Although glycerin is colorless and odorless, its slightly sweet taste and syrupy texture gives the impression of smoothness on the palate.


Grand Vin
Grand or great wine (French).  Not a regulated terminology, but usually refers to the best quality wine made by a chateau, since many wineries make second and third labels that aren’t considered as good as their grand vin.


Grassy
Wines that have slight vegetal-tasting undertones as part of the overall character.


Grey Rot
Grey rot, which grows on unripe grapes after long stretches of humid weather, spoils them for winemaking.

Back to top

H

Harmonious
A perfect balance of fruit, acid and tannins.


Harsh
Excessive acidity accentuates the tannins, so increases the dry, mouth-puckering sensation known as astringency.


Harvest
Picking ripe grapes from the vine and transferring them to the winery.


Hearty
Full-bodied, often tannic, red wines, with a high alcohol content.


Hectare (ha)
Unit of area, equal to 10,000 m2 (2.47 acres), normally used by European vineyards.


Hectolitre (hl)
Unit of volume, equal to 100 liters, used to express yields in terms of quantity of wine produced per hectare of vineyard.


Heavy
Unbalanced wine, high in tannins.


Herbaceous
Wine with an overpowering vegetable smell.


Hermitage (air-mee-tahj)
A region in southern France in the Rhône Valley, producing rich, robust wines from syrah, Grenache and Mourvèdre grapes for red wines and Marsanne, Rousanne and Viognier for white wines.


Hock
Anglo-saxon term for any German wine from the Rhine region.


Hollow
A wine lacking in flavour and texture.


Honeyed
The smell or taste similar to honey; characteristic of late-harvest wines affected by "noble rot."

Back to top

I

Icewine
Eiswein (Germany).
A medium- to full-bodied dessert wine, primarily produced in Canada & Germany.  Grapes are left on the vine into the cold winter months, are picked at -8 degrees Celsius or 18 degrees Farenheit, and then pressed while still frozen.

Canadian vintners use both the Vidal and Riesling grapes; Germany uses mostly Riesling. The aromas include tropical fruit such as pineapple, mango, melon, apricot, lychee & honey.  Complements fruit-based desserts, flans, biscotti, nuts, foie gras, cheeses.


Inert Gas
Gases such as nitrogen, carbon dioxide and argon are used to protect wine from oxidation by the air.


Insipid
Description of a wine that is bland and devoid of character & body.


Integrated
When the components of wine fade as the wine develops.


Intricate
The delicate interweaving of subtle complexities of aroma and flavour.

Back to top

J

Jammy
The natural berrylike taste of the grape.


Jeroboam
A large wine bottle.

 
Judging Wine
Wine tasting where the quality of wines are judged using sight, smell, and taste

Back to top

K

Kir
A cocktail made with crème de cassis and white wine.


Kosher wine
Wine which has been produced according to Judaism's religious law.

Back to top 

L

Late Harvest
Grapes are picked later in the season, producing riper, sweeter grapes for dessert wines.


Leafy
A smell of leaves or herbs found in some wines. When subtle, it can add complexity; when strong, it can be unpleasant and vegetal.


Lees
A heavy sediment consisting of dead yeast cells, grape pulp, seeds and other solid particles.


Legs (or tears)

Rivulets of wine that glide down the glass after swirling are related to differences in surface tension between water and alcohol. The more alcoholic the wine, the slower the legs go down the glass.


Length
How long the flavor of the wine persists on the palate after it has been swallowed. This is also called the finish.


Light
Wines light in alcohol but also in texture and weight. It also describes how the wine feels in the mouth.


Lively
Describes a fresh, young, thirst-quenching wine with crisp acidity. Don’t be afraid of acidity: it is to wine what salt is to food in that it brings the flavor forward. Think of it as a dinner party guest who’s willing to talk about more than the weather.


Luscious
The rich, opulent, and smooth taste of sweet wines and intensely fruity ones.

Back to top

M

Maderized
A brown/ amber Wine that has been oxidized and has a stale flavour.


Magnum
A large format bottle equivalent to two standard 750 ml bottles.


Malic acid
A sharp acid with a green apple taste.


Malolactic Fermentation
Chemical conversion of the sharp tasting malic acid to the softer lactic acid.


Mature
The stage when wine is fully developed and ready to drink.


Mellow
Smooth and soft, with no harshness.
 

Microclimate
The climate immediately around the vine.


Moldy
Wines that have the smell of mold or rot.


Mulled Wine
Red wine usually mixed with sugar, lemon, and spices (cinnamon, cloves, nutmeg and sometimes honey) and served hot; popular at Christmas.


Muscular
Vigorous fruit and powerful body and flavor; robust.


Must
Grape pulp and juice produced after crushing the grapes during the harvest, before the wine is fermented.

Back to top

N

Négociant
Job Title for a buyer of grapes and grape juice from different vineyards throughout the region, who then turns these into wine & sells the wine.


Neutral
A wine without notable characteristics, but not necessarily a bad wine.


New World
The Americas, Australia, New Zealand & South Africa.  Countries that do not have a long tradition of wine-making.


Noble
A wine with a perfect balance. Noble grapes refer to those that produce the world's finest wines, such as Cabernet Sauvignon, Chardonnay & Riesling.


Nose
The way a wine smells.


Nouveau
Young wine that  does not require aging.


Nutty
the aroma of nuts that often develops in wines, such as sherry.

Back to top

O

Oaky
The toasty, vanilla, and smoky aromas given to wine from the barrels or casks.


Oenology
The science of winemaking.

Off
A wine that is not up to par, possibly due to a fault in the processing.


Off-dry
Not quite dry, with a touch of sweetness.


Old World
Countries such as France, Germany, Italy, Spain, Austria who have a long tradition of wine-making.


Open
A wine that has been exposed to oxygen, usually through the process of decanting.


Organic Viticulture
Growing grapes without the reliance on chemicals, fertilisers and pesticides.  Criteria must be met before the product can be labelled as organic.


Oxidation
A chemical process which involves the reaction of oxygen on wine, altering the flavour and longevity.

Back to top

 

Back to top

P

Pasteurization
The process of sterilizing liquids by heating.


Peak
A subjective evaluation, usually termed as a year, indicating when wine reaches its prime for drinking.


Perfumed
A floral fragrance.


Petillant
A light sparkle.


Petit Verdot
One of 5 grapes in Bordeaux blends, (Cabernet Sauvignon, Cabernet Franc and Merlot & Malbec are the others).  Sometimes Petit Verdot &/or Malbec are not used in blends at all.

A late-ripening grape, grown mostly in Australia, California & Chile it grows best in warm climates with cool nights where it gets the necessary hang time on the vine.  Aromas include blackberry, black cherry, black raspberry, leather, vanilla, coconut, toast, tar, pencil shavings, molasses, tar, nettles, cedar, cigar box, earth, leather and smoke. Complements most beef & red meat dishes Gruyeres cheese, rich poultry dishes, hearty vegetable and pasta dishes served with tomato-based sauces.


Pinot Blanc
Crisp, refreshing, unpronounced white wines.


Pinotage

A grape, generally grown in South Africa, was originally bred in 1925 from a cross between pinot noir and cinsaut grapes.

Pinotage wines are medium- to full-bodied, with rich red fruit aromas and flavours. Complements hearty meat dishes.


Plonk
Slang for wines sold in jugs or in bulk.


Plump
A rich, full-tasting wine with low acidity.  High in fruit flavors and glycerol and low in acidity. A plumb wine may not age well.


Pungent
Wine with strong aromas that are often out of balance with the
others in its bouquet.


Punt
A cone-shape in the bottom of a wine bottle, also known as the “kick up.”

Back to top

Q

Q.B.A.
Qualitätswein Bestimmter Anbaugebiete (German), which means a quality entry-level wine that has enough character to taste like its growing area.


Q.M.P.
Qualitätswein Mit Prädikat (German), which means a quality wine of special distinction.


Quality Control
Tests which analyse the palatability & stability of the wine, the compliance with wine regulations and absence of faults.

 

Back to top

R

Racking
The process of transferring the wine from one container, such as a barrel, to another.


Recioto
Wine where the fermentation is stopped while there is still some residual sugar left in the wine, creating a rich dessert wine.


Reserva/ Riserva
Reserva is the term for Reserve in Spain, Portugal, Italy and Latin American countries.

Spanish red wines must have at least 3 years of aging, with at least 1 of these years stored in oak.  Portugese Reserva wines must be from good vintage and Italian Reserva refer to those given more ageing before release, with a higher alcoholic strength by a half or full degree than the non-Riserva wine. (Riserva can only be used for DOC or DOCG wines and it indicates the wine is of superior quality and has been aged at least 3 years before being released.) In Chile and Argentina, the term isn't legally-defined.


Reserve
This term is not universally regulated, leading to confusion among the general public.  It should apply to a winery's highest quality wine from its best vineyards, which have been treated with special care. However, where the term is unregulated, wineries label low-quality, mass-produced wines as Reserve in order to sell them more easily.


Residual Sugar
Residual sugar is the unfermented grape sugar in wine; the higher the quantity, the sweeter the wine.


Resveratrol
A natural compound in red grape skin. Its presence in red wine has been linked to health benefits such as fighting cancer, aging and heart disease.


Retsina
The ancient Greek process of wine-making, where pine pitch is added to white wine or rosé during fermentation to protect the wine from oxidation.  Complements Greek cuisine.


Rich
High flavour concentration with balanced astringency, alcohol and fruit.


Ripasso
Wines from the Amarone region are "re-passed" or re-fermented and have some of Amarone's rich character.


Ripe
A mature wine that's ready to drink.
Describes grapesthat are picked at sweet full maturity and richness.


Robust
Full-bodied, powerful, heady.


Rosé/ Champagne
Generally made from red grapes, which are pressed lightly. Champagnes are made from either red, white or a combination.


Round
Smooth and well-developed flavor.

Back to top

S

Sauternes
French region in the Graves district of southern Bordeaux.  Also, the name of a dessert wine created by blending semillon, sauvignon blanc and muscadelle grapes, all affected by “noble rot.”  A smooth, creamy wine with flavors of apricot, peach, pineapple and vanilla. omplements cheeses, desserts, foie gras, egg dishes and nuts.


Second Label or Wine
Once a winery has finished making its First Wine using the premiuim grapes, a Second Wine is produced using grapes that may be less ripe or grown in less prestigious vineyards.


Sediment
Small particles, such as grape skins, seeds found in wine, which settles at the bottom of the bottle.  This should be left behind in the bottle when pouring or decanting.


Semillon

Semillon is often blended with Sauvignon Blanc, to balance its rich, almost fatty texture.  Creates some of the world's most famous, expensive dessert wines.  Aromas include fig, lemon, pear, lime, nectarine, saffron, bell pepper, asparagus and grass. Oak aging and malolactic fermentation add notes of lanolin, vanilla, buttered toast, cream, smoke and oak. Dessert styles also have notes of honey, apricot, lemon curd, meringue, quince, peach and pineapple.

Dry Semillon complements with many nuts (include almonds, hazelnuts), scrambled eggs, seafood, antipasti, roast poultry, pasta with cheese or cream sauce and Caesar salad.  Dessert Semillon complements foie gras, blue cheese, goat cheese, rocquefort cheese, angel food cake, biscotti, & rich desserts such as creme brulee, fruit tarts & cobblers, treacle pudding.


Soft
Mellowness found in a wine with low tannins and acids.


Steely
Highly acidic, well-balanced and firmly structured wines.


Stemmy
A harsh, Bitter tasting wine, resulting from leaving the grapes in contact with the stems too long during fermentation.


Structure
The levels of flavour, acidity, alcohol and tannin in wine; to be well-structured all of the elements must be in balance, without ane one dominant factor.


Sweet
Generally refers to a wine with high sugar content, and should be balanced with acidity and alcohol.

Back to top

T

Tannic
A wine is called tannic when it has high levels of tannin. 


Tannin
Harsh, bitter chemicals found naturally in the seeds, skin and stalks of grapes, which preserves the wine.  If found in large quantities, wine can leave a mouth-puckering sensation or dryness in the mouth. 


Tart
A highly acidic wine which is still balanced in sweetness.  Wines out of balance would be described as sour.


Tawny port
A pale, tawny-coloured port, aged in wood.


Tempranillo
Found in the Spanish region of Rioja, this grape has a lush texture and is low in tannins.


Terroir
The unique combination of soil, climate, elevation and topography, all of which gives wine its individual character.


Texture
A description of the feel of a wine in the mouth, e.g. silky, velvety, rounded, smooth.


Tired
A dull wine, whose taste is beyond its peak.


Toasty
The smell or taste similar to toast that is often characteristic of wine which has been in contact with the inside of a charred oak barrel.

Back to top

U

Ullage
A pocket of air in the bottle between the wine and the cork.


Underripe
When grapes fail to reach optimum maturity on the vine.

Back to top

 V

Varietal wines
Any wine that takes its name from the predominant grape variety.


Velvety
A rich-flavoured, velvety wine with a smooth, silky, lush texture.


Vigneron/Vigneronne
Winegrower (French).

Vigorous
A firm, strong bodied wine with an assertive flavour.


Vin
Wine (French).


Vinegary
A wine that has the smell of vinegar due to a fault in the processing.


Viniculture
The study of grapes and wine-making.  Also known as enology or oenology.


Vintage
The year that the grapes were picked to make the wine.  This is indicated on the bottle label.


Viognier (VEE-ohn-yay)
A variety of grape grown primarily in the northern Rhône Valley regions of Condrieu and Château-Grillet in France, but also grown in Languedoc, Roussillon, Provence, Australia, Brazil, California, Oregon and Washington.  Although the wines, if produced correctly, are fragrant, with voluptuous textures, the grapes are prone to mildew and produce small yields, hence the wines are expensive.  It can be blended with other white grapes, such as Marsanne, Rousanne, Chardonnay, Grenache Blanc, Chenin Blanc, Syrah & Shiraz. 

Aromas include ripe apricots, orange blossoms, peaches, mango, pineapple, guava, kiwi, tangerine, honeysuckle & spring blossoms. The texture is often creamy and opulent; with oak aging, it can also have notes of butter, cream, oak, smoke, tobacco and toast. Late-harvest and dessert styles have deeply ripe tropical fruit aromas.

Complements mild curries, seafood, oily nuts, Emmental cheese, poultry dishes, fried foods, sashimi, sushi, almonds and honey, pork dishes, tarragon, root vegetables.


Viticulture
The science of grape growing, cultivation of grapes and their vines.


Volatile, Volatile Acidity (VA)
The smell of acetic acid and/or ethyl acetate. It is overwhelming in large amounts, but at the right levels, can enhance aromas.

Back to top

 W

Weeper
The slow leaking of wine due to a faulty cork, or due to the improper storage of wine.


Weighty
A strong, powerful, full-bodied wine.


Wein
Wine (German).


Weingut
Wine estate (German); implies estate bottling.


Weinkellerei
An estate which buys in grapes to make wine, rather than owning its own vineyards (Germany).


Wine
An alcoholic drink produced by the fermentation of grapes (although sometimes also using fruit or berries).


W.O.
Wine of Origin (South Africa); the equivalent of the French Appellation d'Origine Contrôlée (A.O.C.), the Spanish Denominación de Origen (D.O.) and the Italian Denominazione della Origine Contrallata (D.O.C.).


Woody
When a wine has been aged for too long in a barrel, it takes on an overwhelming aroma of wood.

Back to top

X

Xérès
Sherry (French).
Also refers to the town of Jerez in Spain.

Back to top

Y

Yeast
A mold which converts sugar to alcohol - fermentation.


Yield
The quantity of grapes produced by a vine or vineyard.


Young
In a simple wine, young means freshness; in a fine wine, it means immaturity.

Back to top

Z

Zesty
A wine with a balance of fruitiness and acidity.


Zinfandel
Californian grapes that produce a vibrant flavoured wines.

Back To top