The wine world has its own lingo. To truly understand wine, it helps to become a little familiar with commonly used terms. As I mention wine specific verbiage, I will update the glossary with the term and its definition. In no time at all, you’ll be able to talk like a master sommelier with wine newbies and experts alike!
Note: New wine terms posted weekly
- Acidity– The level of perceived sharpness in wine. Wines with high acidity are often described as “refreshing” or “crisp”. All wines lie somewhere on the acidity scale. Some grapes are naturally highly acidic such as Riesling, Sauvignon Blanc, or Nebbiolo. . High acidity wines usually improve with time or aging.
- Aging– Process of storing wine in barrel, bottle, or tank to expose the tertiary flavors of the wine. Brings forth flavors, colors, and textures that may have been hidden or dulled if consumed soon after bottling. Specific white wines, as well as most red wines can benefit from aging. General rule of thumb, inexpensive bottles would not benefit from aging.
- Aggressive – Wine descriptor reserved for wines with high acidity or high tannin levels. Harsh in taste. These wines are generally young and tannin levels may balance with time i.e aging.
- Aroma – the scent or smell of wine derived from the specific grape varietal, also known as primary aromas. Examples include fruit, herb, and flower scents.
- Balance– Wines in which each component of the wine (acidity, alcohol, tannin, sweetness, etc.) work in harmony. Key to any great wine.
- Bellini – Italian wine cocktail made of Italian sparkling wine, Prosecco, and peach puree.
- Bitter – One of the four basic tastes. Often caused by tannins found in wine. Produces a slightly astringent feeling that can be sensed on the back of the tongue.
- Bouquet– Composition of a wines aromas, notes, and scents. Accounts for a wines secondary and tertiary aromas. Describes the scents or smells that are exposed due to fermentation and aging.
- Breathing – exposing the wine to oxygen to enhance its flavor, also called aeration. This process helps release aromas and may aid in softening the “harshness” of certain wines. The suggested period of air exposure is generally 30 minutes to a few hours, depending on the wine. Breathing can be achieved in increasing degrees by allowing the wine to sit uncorked, swirling the wine, or by using a decanter. This practice is particularly recommended for young, red wines. Be sure to research the specific wine before exposure to air, sparkling wines, and many mature wines should have minimal oxygen exposure.
- Brix: Value that measures the sugar content of wine grapes that can be converted into potential alcohol. Value is expressed in degrees. The greater the brix value the greater the potential alcohol volume. Brix value is also used to determine the ripeness of grapes.
- Brut: French term used to describe champagne & other sparkling wines, means very dry. Drier than extra dry, i.e has less residual sugar.
- Buttery: Wine tasting term for wines with a rich and cream-like texture, aroma, or flavor similar to butter. Often seen in wines that have been barrel aged or fermented in oak barrels. Common descriptor of Chardonnays. This buttery note is due to malolactic fermentation.
- Buttery: Wine tasting term for wines with a rich and cream-like texture, aroma, or flavor similar to butter. Often seen in wines that have been barrel aged or fermented in oak barrels. Common descriptor of Chardonnays. This buttery note is due to malolactic fermentation.
- Cava – Spanish sparkling wine (white or rose) produced in the Catalonia region. Commonly produced from Macabeo, Xarel-lo, and Parellada grapes. Considered the “Spanish Champagne “
- Champagne– Sparkling wine from the French region of Champagne. Generally made from one or more Chardonnay, Pinot Noir, or Pinot Meunier grapes.
- Chaptalization: The process of adding sugar before or during wine fermentation to increase the alcohol content of wine.
- Closed– Wine that is underdeveloped or has dulled characteristics. Generally refers to young wines that, with aging or aeration, have the potential to develop secondary aromas & flavors.
- Complementary pairing – Wine pairing terms that matches food and wine based on differing structures, flavors, or components. Also called contrasting pairing.
- Congruent pairing – Wine pairing term that matches food and wine based on their similar structures, flavors, or components.
- Corked-Wine that has been ruined due to Cork Taint (see cork taint). Will give off a noticeable smell of must, moldy basement, wet dog, or damp towel. Upon tasting, you may notice that the wine is dull and flat. Not harmful to humans but makes the wine unpleasant to drink. If you believe that a wine is corked, feel free to return or send it back.
- Cork Taint-Presence of compound chemical, 2,4,6-trichloroanisole (TCA). This occurs when disinfectant/ sanitizing chemicals used by winemakers come in contact with natural fungi found in corks. Wines with screw tops or synthetic corks have significantly reduced rates of being affected with cork taint. However, barrels and entire batches could be affected by cork taint in some of the worst cases, so it is possible, although less common, for a cork tainted batch to be made then bottled with a screw top or synthetic cork.
- Cuvee: Special selected barrels or wine reserve. Believed to be a particular wine makers best wine. Used to describe sparkling and still wines. When used to describe still wines, generally refers to a wine blend.
- Decanting – Process of slowly pouring wine from one bottle into another bottle or receptacle. Decanting aids in separating wine from sediments found at the bottom of the bottle, as well as aerating the wine.
- Dolce: Italian word for sweet. Spanish translation “dulce” is also commonly used.
- Dosage– Refers to the amount of sugar, or wine with sugar, added to sparkling wines during bottling. The dosage process helps to balance sparkling wines that would otherwise be highly acidic. Determines if wine is described as brut, or extra-brut, sec, extra-sec, demi-sec, or doux.
- Dry– Refers to the amount of residual sugar in wine i.e the amount of remaining grape sugar in the wine after alcoholic fermentation. Residual sugars levels in sweet wines vary but tend to be in the 0- 17 g/L range. Note that this is the amount of sugar NOT turned into alcohol, thus dry wines typically have stronger alcohol content.
- Dumb– Refers to wines that have become closed or experiences a temporary lost of aromas and flavors. Dumb wine could revive or begin to express its flavors and aromas after some time. This phenomemnon is typically seen in red wines.
- Finish– The impression or sensation that a wine leaves in your mouth after swallowing, i.e. the aftertaste. Examples: tart finish, bitter finish, spicy finish, etc.
- Fortified – Wines that have alcohol, usually brandy, introduced during or after fermentation. Ex. Port, Sherry, and Madeira.
- Fruit-forward – A style term used to describe wines that have dominant fruit flavors. These “fruity” or “jammy” wines have pronounced primary flavors of fruit.
- Full bodied– Describes wines that are high in alcohol, rich in flavor, and aromas. These wines tend to linger on the tongue and have an alcohol content of 13.5% or higher. Red wines are generally described as full bodied, but there are a few white wines such as Chardonnay that can be considered full bodied.
- Herbaceous – Tasting term used for wines that have herbal or grassy like flavors and aromas. Notes such as basil, oregano, rosemary, clove, black pepper, etc. Sauvignon Blanc is considered a herbaceous wine.
- Hot– Term used to describe wines that are perceived to be excessively high in alcohol. Generally reserved for wines that have high alcohol content percentage like port or sherry wines. May leave a burning sensation on the back of the throat.
- House Wine– Inexpensive and unnamed wine sold in restaurants; usually offered in both red and white wine selections.
- Layered -Wine tasting term used to describe complex wines. Wines that showcase evolving flavors or aromas during the tasting or aging process.
- Legs– Streaks or droplets of wine that appear on the surface of the glass when the wine is swirled. Legs are an indicator of a wines alcohol level, as well as sweetness.
- Length– Wine tasting term to describe how long wine lingers on the tongue. Length can be measured as short, medium, or long.
- Maceration– The process of exposing grape skins, seeds, and stems to juiced grapes at some point during wine fermentation. This process essential softens the wine and is a major influence on the wine’s color, aromas, and tannins. The most common forms of maceration include cold soak, extended maceration, and carbonic maceration.
- Minerality – Wine tasting term used for wines that are have non- fruity, non- herbaceous, and non- spice notes. Generally reserved for white wines. Commonly noted as tasting similar to “wet-stone” or the aroma like “air after rain”. A wines minerality is believed to be derived from the soil in which the grapes are produced. Trace elements of minerals found in the soil transfer to the vine, and thus the grape.
- Mimosas– Wine cocktail of sparkling wine, usually Champagne, and a citrus juice, such as orange juice. Mimosas are a popular drink of choice for brunch, breakfast, or early drinking hours. Mimosas are best served chilled in a flute glass.
- Mouthfeel – The sensation wine leaves in the mouth. Refers to the texture of wine on the tongue ex. Full-bodied, structured, watery, thin, hot, etc. Check out this mouthfeel wheel for more examples.
- Muscat Blanc – Member of the Muscat grape family. One of the oldest grape varieties. Originally hails from Greece. Notably produces Moscato wine.
- Natural wine – Wine with little to no additives or preservatives added. Natural wines are not officially regulated, research the particular wine to determine how/why the wine was labeled as natural wine.
- Nose– Another word for aroma. Scents and bouquet of the wine.
- Old World Wine – Wines from traditional wine making regions. Generally produced in Europe or Middle East ( France, Italy, Germany, Greece, Spain, Italy, Portugal, Austria, etc.). These regions tend to have stricter wine making guidelines.
- Prosecco– Italian sparkling wine made from the Glera grape. Prosecco is predominantly produced in the Veneto region of Italy using the Charmat Method.
- Reserve – Special bottles of high-quality wine that are aged for an extended length of time. Only regulated in Spain and Italy; often abused as marketing tool in unregulated countries.
- Sweet-Refers to the amount of residual sugar in wine i.e the amount of remaining grape sugar in the wine after alcoholic fermentation. Residual sugars levels in sweet wines vary but tend to be in the 120 + to 35 g/L range. Note that this is the amount of sugar NOT turned into wine, thus sweet wines typically have lower alcohol content.
- Table wine – a non-sparkling wine with an alcohol content between 7 -14% that is appropriate for serving with food. Known for being affordably priced. In Europe, table wine refers to a category of wine that has less regulated production restrictions for winemaking.
- Tannins– Phenolic compounds found in the skin, stems, and seeds of grapes, as well as wood. Produces an astringent or drying effect on the tongue. Bitter in taste. Red wines tend to have stronger tannins than white wine due to their extended contact with parts of the grape during maceration. Tannins tend to dull or soften with time. For some people, high tannin levels may provoke headaches.
- Typicity– Tasting term that denotes a wines ability to taste like its signature/traditional region, varietal, or vintage, from which it hails.
- Varietal– Wine made from one grape type, at least 75% of the wine made from one variety of grape. Opposite of blend.
- Vegetal – Wine tasting term using to describe wines with vegetable flavors or aromas. Sauvignon Blanc, known for its notes of bell pepper or asparagus, is a vegetal wine.
- Vintage– The year the wine’s grapes were harvested (picked); the yield of wine from a single season/harvest. A wine’s vintage will be reflected on the label of the bottle. Some wines are non-vintage or are blended from grapes harvested in different years. The wine’s vintage can be used as an indication of the region’s weather pattern during the time of harvest which could then affect the taste of the wine.
- Wine Cocktail– Alcoholic mixed drink with wine as its primary base. Contains additional spirits and often, fruit and other sweeteners.
- Wine pairing– The process of matching food with wine to enhance, as well as find balance between the flavors of both. Wine pairing could either be complementary or congruent, see terms above.
- Young– Wines that are best consumed within a year of bottling; not matured. Young wines are known for their fresh and crisp flavors. Aging young wines can result in the loss or dulling of its fruity characters. In general, most white wines and rosé wines are best enjoyed young.
