The ABCs of Wine Mastery

Acidity	A naturally present characteristic in all wines, acidity contributes to the perceived tartness and is essential for a wine’s longevity and balance. Common types include tartaric, malic, and citric acids.
Aging	(1) Storing wine in barrels, tanks, or bottles to enhance its quality over time. (2) Waiting for wine to mature before drinking it at its best.
Ah-So	A two-pronged tool used to easily remove older corks, known for its simplicity. It's part of the hybrid tool Durand, which combines an Ah-So and a corkscrew.
Alcohol	The ethanol produced during fermentation when yeast consumes grape sugars. It is typically above 12.5% in dry wines.
Appellation	A designated area known for producing wine, often with specific regulations. This term is especially common in France.
Aroma	The individual scent components that make up a wine's bouquet, such as a cherry note in a fruity wine.
Astringent	A term describing a wine that gives a dry, puckering sensation in the mouth due to high tannins or acidity.
Balance	The harmony between a wine’s elements like acidity, tannins, fruit, and oak. It is a subjective yet critical factor in a wine's overall quality.
Balthazar	A large wine bottle holding 12 liters, equivalent to 16 standard bottles.
Barrel	A vessel, usually made of oak, used for aging or fermenting wine.
Barrique	A French term for a 225-liter barrel commonly used in wine production.
Blanc de Blancs	A term meaning "white from white," often referring to Champagne made solely from Chardonnay grapes.
Blend	The process of mixing two or more grape varieties, typically after fermentation. Famous blends include wines from Bordeaux and Côtes du Rhône.
Blush	A light pink wine made from red grapes with limited contact between the juice and skins, also known as rosé.
Bodega	The Spanish word for winery, referring to the area where wine barrels are stored.
Body	A description of the weight or fullness of wine in your mouth, with terms like light, medium, and full commonly used.
Botrytis	A beneficial mold that shrivels grapes, concentrating sugars and creating sweet wines such as Sauternes and Tokaji. This mold is also called "Noble Rot."
Bouquet	The overall aroma of a wine, composed of its various scent elements, which indicates its quality.
Breathe	The process of exposing wine to air, allowing its flavors and aromas to develop.
Bretty (AKA Brettanomyces)	A wild yeast that can cause off-flavors in wine, often described as similar to Band-Aid or horse stable aromas.
Brix	A scale used to measure sugar levels in grapes or wine, determined by specific gravity.
Bung	A stopper used to seal a barrel. The hole through which wine is added or removed from the barrel is known as the bung hole.
Cap	The layer of grape skins, seeds, and stems that rises to the top of a fermentation tank. This "cap" provides color, tannins, and body to red wines.
Cave	A term used to refer to a wine refrigerator or storage area for wines.
Chaptalization	The process of adding sugar to grape juice during fermentation to boost alcohol content, named after Jean-Antoine Chaptal.
Chateau	French for "castle," commonly referring to a wine estate, particularly in Bordeaux.
Chewy	A term used to describe a wine with a rich, dense texture that almost feels thick in the mouth.
Claret	An English term for red Bordeaux wines, originally meaning "clear" because these wines were lighter in color than those from warmer climates.
Clos	A French term for a vineyard historically enclosed by walls, pronounced "cloh."
Cold Soak	A technique in winemaking where crushed grapes are chilled and allowed to macerate before fermentation to enhance flavor and color.
Color	An indicator of a wine’s age and quality. White wines darken with age, while red wines can take on a brownish hue over time.
Cooperative	A winery owned by multiple grape growers who pool their resources.
Cork	A stopper made from the bark of a tree, typically used to seal wine bottles. It allows small amounts of air to enter, which aids in the wine’s aging process.
Corked	A term used to describe wine that has been tainted by a faulty cork, resulting in musty, damp smells reminiscent of mold or wet cardboard.
Crush	The period when grapes are harvested and pressed to extract juice for winemaking. Also called the harvest season.
Decant	The act of pouring wine from its bottle into another container to aerate it or to separate it from sediment.
Demi	A 375-milliliter wine bottle, half the size of a standard bottle, not to be confused with demi-sec, a term for semi-sweet wines.
Demi-sec	A French term meaning "half-dry," often used to describe sparkling wines with noticeable sweetness.
Disgorge	The process of removing sediment from traditional sparkling wines before they are finally sealed.
Dosage	The addition of a sugar mixture to Champagne or sparkling wine just before bottling determines its sweetness level.
Dry	A wine with little to no residual sugar, typically containing less than 0.2% unfermented sugar.
Earthy	A term used to describe wines with aromas or flavors that evoke soil or minerals.
Élevage	A French term describing the period between fermentation and bottling, where wine is aged and shaped through techniques like barrel aging and filtration.
Enology	The science and study of wine and winemaking. A professional winemaker is known as an enologist.
Fermentation	The process by which yeast converts sugars in grape juice into alcohol, turning the juice into wine.
Filtration	A step in winemaking where solids are removed to clarify the wine before bottling.
Fining	The addition of substances, such as egg whites, to wine to help remove unwanted particles and improve clarity.
Flabby	A wine that lacks acidity and structure, resulting in a flat taste.
Fortified Wine	A wine with added grape spirit, such as brandy, to increase alcohol content and sweetness.
Fruit Bomb (or Fruit Forward)	A wine that bursts with ripe fruit flavors, often accompanied by higher alcohol and a smooth, velvety texture.
Graft	A vineyard technique where a bud from one grape variety is attached to the rootstock of another to create new vines.
Gran Reserva	A Spanish classification for wines aged for at least five years in both barrels and bottles before release.
Grand Cu	A French term meaning "great growth," used to designate the best vineyards.
Green	A tasting term for wine that has flavors of underripe grapes or vegetal notes, often caused by cool climates.
Grower Champagne	Champagne made by producers who grow their own grapes and control the entire winemaking process. Look for "RM" on the label to identify grower Champagne.
Haut	A French term meaning "high," used to describe both altitude and the quality of wines.
Hectare	A metric unit of area equivalent to 10,000 square meters or about 2.47 acres, often used in vineyard measurements.
Hectoliter	A metric unit for volume, equal to 100 liters or roughly 26.4 gallons, commonly used to measure wine production.
Herbaceous	A wine tasting term for flavors or aromas reminiscent of green herbs, sometimes indicative of underripe grapes or cool climate wines.
Hollow	Used to describe a wine that lacks depth and body, leaving a sensation of emptiness on the palate.
Hot	A term for wine with high alcohol content, which can create a warming or even burning sensation in the mouth and throat.
Hybrid	A grapevine created by crossing two or more different species of grapes. Examples include Müller-Thurgau and Bacchus.
Ice Wine	Known as Eiswein in German, this dessert wine is made from grapes that are naturally frozen on the vine, resulting in a sweet, concentrated wine. Germany, Austria, and Canada are notable producers.
Jeroboam	A large bottle of wine that holds the equivalent of six standard 750 mL bottles.
Kabinett	A German wine classification referring to wines made from fully ripened grapes, typically harvested during the main harvest in September. These wines are usually dry or off-dry.
Kosher	Wine made in accordance with Jewish dietary laws under rabbinical supervision.
Labrusca	A species of grape native to North America, often referred to as "fox grape." Common varieties include Concord and Catawba, though they are less frequently used in traditional winemaking compared to Vitis vinifera.
Late Harvest	A term for wines made from grapes left on the vine longer than usual, often developing high sugar content due to extended ripening, sometimes with the help of botrytis.
Lees	The sediment of dead yeast cells and grape particles that settle at the bottom of a wine barrel or tank after fermentation. Lees aging can add complexity to a wine.
Legs	The streaks left on the inside of a wineglass after swirling, often used as an indicator of a wine’s alcohol content—thicker legs typically signify higher alcohol.
Maceration	The process of soaking grape skins, seeds, and stems in the fermenting juice to extract color, tannins, and flavors, especially for red wines.
Maderized	A term used when a wine becomes oxidized due to excessive heat exposure, reminiscent of Madeira wine.
Magnum	A wine bottle that holds 1.5 liters, which is twice the size of a standard 750 mL bottle.
Malolactic Conversion	The process by which tart malic acid in wine is converted to softer lactic acid, giving the wine a rounder, creamier texture
Mature	A term used when a wine has reached its optimal drinking condition.
Mouthfeel	A term describing the texture of the wine as it feels in the mouth, such as silky, velvety, or thin.
Must	The mixture of crushed grape juice, skins, seeds, and stems that is used at the start of fermentation.
Negociant	A wine merchant who buys grapes, juice, or finished wine from various growers and producers to sell under their own label, a common practice in France.
New World	A term used to describe wines produced outside of traditional wine regions in Europe and North Africa, such as those from the U.S., Australia, and South America.
Nose	A synonym for bouquet, referring to the overall aroma of the wine.
NV (Non-Vintage)	Used primarily in sparkling wines like Champagne, this refers to wine made by blending grapes from multiple years to maintain a consistent flavor profile.
Oak/Oaky	Refers to the use of oak barrels in winemaking. Oak imparts flavors like vanilla, toast, and spice, as well as softens tannins in red wines
Oenology	The scientific study of wine and winemaking, also spelled enology.
Open	A term describing a wine that has developed its flavors and aromas fully after being exposed to air.
Organic	Wine made from grapes grown without synthetic pesticides, herbicides, or chemical fertilizers.
Oxidation	A chemical reaction caused by prolonged exposure to oxygen, leading to a change in a wine’s flavor and color.
Oxidized	Wine that has lost its freshness due to excessive exposure to air, often resulting in undesirable flavors.
pH	A measure of acidity in wine, with lower pH values indicating higher acidity.
Phenolic Compounds	Natural compounds found in grape skins and seeds, including tannins, which contribute to the structure and aging potential of wine.
Phylloxera	A tiny aphid-like pest that devastated vineyards in Europe and North America during the 19th century. It feeds on grapevine roots, ultimately killing the vine.
Plonk	A slang term for inexpensive, low-quality wine.
Pomace	The solid remains of grapes after pressing, including skins, seeds, and stems. It is sometimes used to make grappa or marc, distilled spirits made from pomace.
Port	A sweet, fortified wine from Portugal’s Douro Valley, available in various styles like Ruby, Tawny, and Vintage.
Premier Cru	A French term meaning "first growth," denoting a vineyard of high but not the highest quality, especially in Burgundy.
Press	The machine or process used to extract juice from grapes, typically before fermentation.
Primeur (en)	A French term for wine sold while still aging in barrels, referred to as "futures" in the English-speaking wine trade.
Pruning	The annual practice of cutting back grapevines to prepare them for the next growing season.
Quaffable	A term for wine that is easy and pleasant to drink, without requiring deep contemplation.
Racking	The process of transferring wine from one container to another to leave sediment behind, enhancing clarity.
Reserva	A Spanish term for red wine aged at least three years before release, often used to signify higher quality.
Reserve	A term frequently used to denote a wine of superior quality, though the term has no legal definition in many regions.
Riddling	A technique used in traditional sparkling wine production where bottles are rotated to consolidate sediment near the cork.
Rosé	A pink wine made from red grapes with limited skin contact, resulting in a light, refreshing wine.
Sec	The French word for "dry," used to describe wines with little or no residual sugar.
Silky	A description of wine with a smooth, velvety texture that glides easily over the palate.
Solera	A method of aging and blending wines of different years, often used for sherry, where younger wines are blended with older ones to maintain a consistent style.
Sommelier	A wine expert or steward who specializes in wine service, often certified in wine knowledge and responsible for curating wine lists at restaurants.
Spicy	A tasting term for wines with flavors or aromas reminiscent of spices, such as clove, cinnamon, or pepper.
Split	A small wine bottle holding 187.5 milliliters, usually a single serving.
Steely	Describes a wine with high acidity and a crisp, sharp character, often without any oak influence.
Stem(s)	(1) Refers to glassware used to serve wine. (2) The stalk of a grapevine or grape cluster.
Structure	The overall composition and balance of a wine’s elements like acidity, tannins, alcohol, and fruit.
Super Tuscan	A term for high-quality red wines from Tuscany that do not adhere to traditional DOC regulations, often blending international varieties like Cabernet Sauvignon and Merlot.
Supple	A term used to describe wines that are smooth and well-balanced, with soft tannins and an easy-drinking texture.
Table Wine	Refers to wines with alcohol content between 10% and 14%. In Europe, it is a classification for wines made outside of regulated regions or methods.
Tannins	Compounds found primarily in grape skins and seeds, giving wine its astringency and structure. Over time, tannins soften, making the wine less harsh.
Terroir	A French term that refers to the combination of soil, climate, and other natural factors that influence the characteristics of a wine.
Texture	A term that describes how a wine feels on the palate, such as silky, grainy, or smooth, often linked to its tannin levels and body.
Tight	A description for a wine that has not fully developed or opened up, indicating it needs more time to mature.
Trocken	German for "dry," often seen on Riesling labels to indicate a wine with low residual sugar.
Typicity	A term that refers to how well a wine reflects the typical characteristics of its grape variety or region.
Ullage	The empty space in a wine bottle or barrel caused by evaporation. In bottles, it is the gap between the wine and the cork.
Varietal	A wine made primarily from one grape variety and typically named after that grape, such as Cabernet Sauvignon or Chardonnay.
Variety	Refers to the type of grapevine used in wine production, such as Pinot Noir or Merlot.
Vegetal	A tasting term describing wines with flavors or aromas resembling vegetables like bell pepper or grass, often associated with underripe grapes.
Vinfanticide (AKA Infanticide)	The act of drinking a wine too young, before it has reached its full potential.
Vinification	The entire process of making wine, from harvesting the grapes to bottling the finished product.
Vintage	The specific year a wine was harvested, which is indicated on the label. In non-vintage wines (especially Champagne), grapes from multiple years are blended.
Viticulture	The science and practice of growing grapes, particularly for winemaking.
Vitis Vinifera	The species of grape that is used to produce most of the world’s wines, including common varieties like Cabernet Sauvignon and Chardonnay.
Waiter's Friend	A popular style of corkscrew used by servers, known for its convenience and ease of use.
Yeast	Microorganisms that occur naturally in vineyards or are commercially produced. They trigger fermentation by converting grape sugars into alcohol.
Yield	The quantity of grapes harvested in a particular year, usually expressed in tons per hectare or acre.
Young	Describes a wine that is still immature, typically bottled and sold within a year of harvest. These wines are often fresh and vibrant, meant for early consumption.