Wine Glossary: Essential Wine Terms & Definitions Explained

A

Acidity: A natural component of wine that contributes freshness, structure, and balance. High acidity makes a wine taste crisp and lively, while low acidity results in a smoother, rounder profile. Primary acids in wine include tartaric, malic, and lactic acid.
Aeration: The process of exposing wine to air to soften tannins, release aromas, and improve flavor expression. Aeration can occur naturally in the glass, through decanting, or via specific devices.
Aftertaste: The flavors that linger in the mouth after swallowing wine. A long, complex aftertaste is a sign of quality.
Alcohol by Volume (ABV): The percentage of alcohol present in a wine. Typical still wines range from 11–15% ABV, while fortified wines can reach 20% ABV.
Amphora: Ancient clay vessels used for fermentation and aging. Amphora-aged wines often show earthy, oxidative, or textural characteristics.
Appellation: A legally defined wine-growing region with regulated production standards, such as France’s AOC, Italy’s DOCG, or the U.S. AVA system. An appellation guarantees origin, and in many cases grape variety and production method.
Aroma: The smell of the wine derived from the grape variety (primary aromas). Aromas can include fruit, floral, herbal, and mineral notes.
Astringency: The mouth-drying sensation caused primarily by tannins binding with proteins in saliva. Common in red wines.

B

Balance: The harmony between acidity, tannin, alcohol, sweetness, and fruit concentration. A well-balanced wine has no single component dominating.
Barrique: A standard 225-liter oak barrel associated with Bordeaux. It imparts flavors such as vanilla, toast, spice, and structure.
Bâtonnage: The French term for stirring the lees (dead yeast cells) during aging. This increases body, complexity, and creamy texture.
Blind Tasting: Evaluating wine without knowing its identity. This method removes bias and focuses on sensory perception.
Body: The perceived weight or fullness of a wine in the mouth. Wines may be light-bodied (Pinot Noir), medium-bodied (Chianti), or full-bodied (Cabernet Sauvignon).
Botrytis (Noble Rot): A beneficial fungus (Botrytis cinerea) that dehydrates grapes, concentrating sugars and flavors. Used to produce sweet wines like Sauternes and Tokaji.
Bouquet: The complex aromas that develop from fermentation and aging (secondary and tertiary aromas).
Brut: A sweetness level in sparkling wine indicating dryness. Brut typically contains 6–12 g/L of residual sugar.

C

Carbonic Maceration: A fermentation method where whole grape clusters ferment in a carbon dioxide–rich environment. Produces fruity, low-tannin wines such as Beaujolais Nouveau.
Chaptalization: The addition of sugar to grape must to raise alcohol levels after fermentation. Common in cooler climates; regulated by law.
Charmat Method: A sparkling winemaking method where secondary fermentation occurs in a pressurized tank. Used for Prosecco; results in fresh, fruit-forward sparkling wines.
Clarity: How clear or translucent the wine appears, an indicator of proper fining and filtration.
Corked (Cork Taint): A wine fault caused by TCA contamination, resulting in aromas of wet cardboard, must, or mold.
Cuvée: A blend or specific batch of wine. In Champagne, cuvée refers to the first, highest-quality juice extracted from grapes.
Cru: A French term meaning “growth.” Indicates vineyard quality level. Examples: Grand Cru (highest), Premier Cru.

D

Decanting: Pouring wine into a vessel to separate sediment and enhance aeration. Particularly beneficial for young tannic reds and aged wines with sediment.
Denomination of Origin (DOC / DOCG): Italian classification systems regulating grape varieties, yields, winemaking, and quality standards for wines from specific regions.
Dessert Wine: Wines with significant residual sugar, ranging from late-harvest Rieslings to ice wines, Sauternes, and fortified sweet wines.
Dry: A wine with little to no perceptible sweetness. Generally less than 4 g/L residual sugar.
Dosage: In sparkling wine, the addition of a mixture of sugar and wine (liqueur d’expédition) after disgorgement to adjust sweetness levels.
Diurnal Shift: The difference between daytime and nighttime temperatures in a vineyard. A large diurnal shift produces ripe grapes with balanced acidity.

E

Earthy: A tasting descriptor associated with soil-like, mineral, or forest-floor characteristics.
Eiswein / Ice Wine: A sweet wine produced from grapes frozen naturally on the vine. Yields highly concentrated, intensely sweet juice.
Enology / Oenology: The science and study of winemaking.
Estate Bottled: Wine produced and bottled on the same property where the grapes are grown.
Extraction: The process of drawing color, tannin, and flavor from grape skins. Under-extracted wines may taste thin; over-extracted wines can feel harsh.

F

Fermentation: The conversion of grape sugars into alcohol and CO₂ by yeast. The primary stage of winemaking.
Fining: The process of clarifying wine by adding agents that bind with unwanted particles and remove them.
Finish: The lasting impression left after swallowing. A long, layered finish indicates high quality.
Fortified Wine: Wine to which neutral grape spirit has been added, resulting in a higher alcohol content. Examples: Port, Sherry, Madeira.
Full-bodied: A wine that feels rich, dense, or heavy on the palate, typically due to higher alcohol, extract, or aging.

G

Geographical Indication (GI): A legal term used internationally to designate the origin of a wine.
Grand Cru: A classification denoting the highest-quality vineyards in Burgundy and Champagne.
Grenache: A widely planted red grape variety known for its red fruit flavors, spice, and high alcohol potential.
Gyropalette: A mechanized riddling machine used to turn sparkling wine bottles during secondary fermentation.

H

Herbaceous: A tasting descriptor for wines with aromas such as grass, bell pepper, or fresh herbs. Common in Sauvignon Blanc and Cabernet Franc.
Hybrid Grapes: Grapes bred from crossing European Vitis vinifera with American species for disease resistance.
Horizontal Tasting: Tasting wines from the same vintage but different producers or regions.

I

IGT (Indicazione Geografica Tipica): Italian classification for wines with regional identity but more flexible production rules than DOC or DOCG.
Intensity: The concentration of aroma or flavor in a wine. Higher intensity generally equals higher quality.

J

Jammy: A descriptor for wines with ripe, cooked-fruit flavors, often indicating high alcohol or warm climate origins.
Jeroboam: A large bottle size. Its volume varies by region: – Still wine: 3 L – Champagne: 3 L (4 standard bottles)

K

Kabinett: The lightest style of German Prädikatswein, made from ripe (not late-harvest) grapes. Often elegant and crisp.
Kvevri: Large clay vessels buried underground, traditionally used in Georgian winemaking.

L

Lactic Acid / Malolactic Fermentation: A secondary fermentation converting sharp malic acid into softer lactic acid. Produces buttery notes in wines like Chardonnay.
Late Harvest: Wines made from grapes picked later than usual, resulting in higher sugar concentration.
Lees: Dead yeast cells remaining after fermentation. Aging “on the lees” adds richness and texture.
Length: The duration flavors remain after swallowing wine.
Legs: The streaks of wine that form on the inside of a glass; more linked to alcohol and viscosity than quality.

M

Maceration: The soaking of grape skins in juice to extract color, tannin, and flavor.
Malolactic Fermentation (MLF): A secondary fermentation softening acidity; common in most red wines and some whites.
Méthode Traditionnelle: The classic Champagne method involves secondary fermentation in the bottle.
Micro-oxygenation: Controlled oxygen exposure during aging to soften tannins and stabilize color.
Minerality: A non-fruit descriptor that includes stony, saline, chalky, or metallic notes.
Mouthfeel: The texture of wine—silky, creamy, tannic, crisp, etc.
Must: Freshly crushed grape juice containing skins, seeds, and pulp.

N

Natural Wine: Wine made with minimal intervention: organic or biodynamic grapes, native yeasts, and no additives except minimal sulfites.
Nebbiolo: A high-tannin, high-acid grape from Piedmont, used in Barolo and Barbaresco.
Noble Rot: Botrytis cinerea infection that concentrates sugars for dessert wines.

O

Oak / Oaked / Unoaked: Oak aging imparts flavors such as vanilla, toast, smoke, spice, and tannin. Unoaked wines emphasize pure fruit character.
Oenophile: A lover or connoisseur of wine.
Oxidation: Exposure to oxygen that can either enhance complexity (intentional) or degrade freshness (fault).
Orange Wine: A skin-contact white wine fermented like a red, creating texture, tannin, and amber color.

P

Palate: The impression of wine on the mouth, including flavor, structure, and texture.
Phenolics: Chemical compounds from grape skins and seeds influencing color, tannin, and bitterness.
Phylloxera: A vineyard pest that devastated European vineyards in the 19th century. Most vines today are grafted onto resistant rootstocks.
Press Wine: The wine is extracted by pressing grape skins after free-run juice is drained.
Pigeage (Punch-Down): Breaking up the cap of grape skins during fermentation to enhance extraction.
Pet-Nat (Pétillant Naturel): A natural sparkling wine bottled before fermentation is complete; typically lightly fizzy and rustic.

Q

QbA / Qualitätswein: Quality wine from German designated regions with regulated standards.
Qvevri: Clay amphora-like vessels used in traditional Georgian winemaking.

R

Racking: Transferring wine off sediment to clarify it.
Residual Sugar (RS): Sugars remaining after fermentation. Determines sweetness levels.
Reserve / Reserva / Riserva: Indicates extended aging and often higher quality; meanings vary by country.
Riddling: Turning bottles of sparkling wine to collect sediment in the neck before disgorgement.
Rosé: Wine made from red grapes with limited skin contact, resulting in pink color.
Reductive: A lack of oxygen leading to sulfur-like aromas; sometimes beneficial, sometimes a fault.

S

Sommelier: A trained wine professional specializing in service, pairing, and wine program management.
Sec / Demi-Sec / Doux: Sweetness levels in sparkling wine, from dry (Sec) to sweet (Doux).
Sediment: Solids that settle in the bottle over time, especially in older red wines.
Skin Contact: The time juice spends in contact with grape skins; crucial for color and tannin extraction.
Structure: The combination of tannin, acidity, alcohol, and body that forms a wine’s framework.
Sur Lie Aging: Aging wine on lees for added creaminess and complexity.

T

Tannin: A structural compound found in grape skins, seeds, and oak. Creates a drying sensation and contributes to aging potential.
Terroir: The environmental factors (soil, climate, altitude, exposure) that influence grape character and wine style.
Typicity: How well a wine expresses the traditional characteristics of its grape variety or region.
Tartaric Acid: The most important acid in grapes and wine, contributing to stability and freshness.

U

Ullage: The empty space in a wine bottle between the cork and the liquid. Excess ullage indicates evaporation or poor storage.
Unfiltered / Unfined Wine: Wines left naturally cloudy or textured by skipping filtration or fining steps.

V

Varietal: A wine labeled by grape variety (e.g., Cabernet Sauvignon, Chardonnay).
Vintage: The year grapes were harvested. Indicates weather and growing conditions.
Vigneron: A winegrower responsible for both growing grapes and producing wine.
Vinification: The process of making wine from grape to bottle.
Vieilles Vignes (Old Vines): Wines made from very old vines, typically producing more concentrated and complex fruit.
Volatile Acidity (VA): A wine fault (or intentional stylistic choice in some wines) characterized by vinegar-like aromas.

W

Whole Cluster Fermentation: Fermenting grapes with stems intact to add complexity, spice, and tannin.
Wild Fermentation: Fermentation using native yeasts naturally present on grapes and in the cellar.
Weight: Perceived density or thickness of wine in the mouth.

X

Xarel·lo: A key Spanish grape variety used in Cava production, known for structure and freshness.
Xinomavro: A Greek red grape known for high acidity, firm tannins, and aging potential.

Y

Yeast: Microorganisms that convert sugar into alcohol during fermentation. Can be natural (wild) or cultured.
Yield: The amount of fruit produced per hectare. Lower yields often result in higher-quality grapes.

Z

Zinfandel: A bold, fruit-forward grape variety known for jammy flavors, spice, and high alcohol.
Zweigelt: Austria’s most widely planted red grape, valued for vibrant red fruit and soft tannins.