In the coming weeks, we will feature various videos from some of our wine partners where you can Watch & Learn about various viticultural subjects and hear directly from winemakers and winery staff about the wines.

Featured Video

Hear the rich history about Brandlin Vineyard on Mt. Veeder with winemaker Steve Rogstad.

Feel free to peruse our wine terms glossary.

Items highlighted in GREEN refer to winetasting terms.

Search Our Glossary of Terms

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

Acetic acid
A volatile acid that contributes to the acidity of a wine. In small amounts it can also 'lift' the palate and accentuate aroma and flavor. In excess it produces a vinegary taste. It may also be the product of bacterial spoilage, which is how wine turns to vinegar if left unprotected from such bacteria.

The smell of a young wine. Different from bouquet, in that Aroma is the smell that comes from the grapes, and bouquet, which takes time to develop, is the smell that comes from the finished wine.

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B

Bacchus
The Roman god of wine. Also a white grape variety, the product of a cross between a Silvaner-Riesling hybrid and Müller-Thurgau.

Backward
Wine tasting term. Wines described as backward are undeveloped and not ready to drink. They are often young and tannic, and may also be described as austere.

Balance
Wine tasting term. Wines said to have balance when no one component overwhelms another and said to have a harmonious combination of tannin, acidity, texture and flavor.

Balthazar
A large format Champagne bottle, equivalent to sixteen standard bottles.

Barolo (Italy)

One of the top Italian wines. Made from the Nebbiolo grapes in the Piedmont. It is often long lived and heavy when young

Barrique (bah-reek) France
The barrique is a wooden barrel, the design of which originated in Bordeaux, France. It has a capacity of 225 liters. It can now be found in the cellars of winemakers worldwide, especially those involved in producing Bordeaux-style blends of quality. The longer a wine spends in barrel the more of the oak flavor it will take on. Strong flavors also result when the alcoholic fermentation takes place en barrique. There are dozens of other barrel shapes and sizes - one commonly found in the New World is the hogshead.

Batonnage (bah-toe-naj) France
The term for stirring of the lees which is employed to impart body and flavor to the wine.

Baume (bom) France
A scale for must weight. This is a hydro-metric method - meaning that the sugar concentration (and therefore potential alcohol) is calculated from measuring the density of the must. Other scales include Brix, Oechsle and KMW.

Bead
Wine tasting term used to describe the size of the bubbles in a glass of sparkling wine or Champagne. Some people say that the smaller and more persistent the bead, the finer the wine. Serving temperature may affect it's appearance - a colder wine will effervesce less vigorously.

Beaujolais (bo-jo-lay) France

A wine producing district just south of Burgundy, France. The red wines from the region are made from Gamay, and are typically light and fruity. Beaujolais Nouveau (noo-voh) is an early released style of this wine, that is sold with more fan fair and hoopla than the wine deserves, it is released the third Thursday of November.

Beaune (bone) France

French Burgundy wine distric

Beerenauslese (bear'-en-oouse-lay-zuh) Germany, Austria
A Pradikat category for sweet wines. A Beerenauslese is made from individually harvested nobly rotten grapes. See also Trockenbeerenauslese and Eiswein.

Bentonite
A clay that can be used as a fining agent.

Bianco (bee-ahnko) Italian
White.

Bin number
A bin is a storage area in a wine cellar. With each successive harvest, wines were allocated the same bin year after year. With time the bin number became associated with the wine - the Shiraz was stored in bin 50, the Chardonnay in bin 65, for example. Subsequently, It is often the case that bin numbers became brand names depicting a style of wine, and frequently have nothing to do with the origin of the grapes or where the wine has been stored!

Bio-dynamic viticulture
An extension of organic viticulture, taking into account the effect of the moon and planets on the health of the vines. Based on the principles of Austrian philosopher Rudolf Steiner.

Bitter

Wine tasting term. Refers to the sensation in the finish of a wine. This is different than astringency which is a dry feeling in the mouth. Bitterness is very hard to spot, and it is rare, and undesireable in wine. The taster gets used to the bitterness quickly, so the taste goes away after a few sips.

Black rot
A fungal vine disease common in North America. It results in small, hard berries.

Blanc (blahn) France
White.

Blanc de Blancs (blahn duh blahn) France
This describes a white wine made entirely from white grapes. If this sounds like stating the obvious, it is necessary because black grapes can be used to make white wine, as only the skins impart color - the juice and pulp are clear. This is especially true in Champagne, where two of the three legally permitted varieties are the black grapes Pinot Meunier and Pinot Noir. A Blanc de Blancs describes a wine made using 100% Chardonnay, the only other legally permitted variety.

Blanc de Noirs (blahn duh nwar) France
This describes a white wine made entirely from black grapes. It is a term commonly used in Champagne, with reference to wines made from the black grapes Pinot Meunier and Pinot Noir.

Blanco (blahn-ko) Spain
White.

Blind tasting
Tasting technique referring to not knowing the origin or any aspects of the wine prior to tasting. The advantage of a blind tasting - usually achieved by simply covering the bottle in a brown bag - is that it removes all prejudices about the wine, and you have to judge it entirely on its merits.

Blush Wine

A term that is sometimes used to indicate a wine made in a white wine style from red wine grape varietals. These light pink wines are also called "Rose" or in some cases "White (varietal)" such as - White Zinfandel.

Bodega (boh-day-gah) Spain
A term meaning winery, although it may also be applied to a wine-making company.

Body
Wine tasting term. The overall mouth feel or weight of a wine. Some tasters incorrectly attribute it to glycerin or glycol in wine. The term may be related to the amount of dry extract in a wine.

Bordeaux (bore-doe) France
One of the largest cities in France, and a generic term for the sea of wine that is made around the region. This is the home of the Haut-Medoc and such famous wineries as Chateau Lafite-Rothschild, Ch. Haut-Brion and Ch. Petrus. Sub regions include the Medoc, Sauternes (the great dessert wine of France), St. Emilion and Pomerol. With over 215,000 acres planted to vineyards, and an average 35 million cases produced annually, Bordeaux is one of the leading wine regions in the world in quality and quantity. The Principal grapes are Cabernet Sauvignon, Cabernet Franc and Merlot for reds and Sauvignon Blanc and Semillon for whites.

Bordeaux mixture
A vine treatment, comprising copper sulphate, slaked lime and water. The mixture is sprayed onto the vines to treat downy mildew. It is permitted for use in organic and bio dynamic vineyards.

Botrytis cinerea (bo-trie'-tiss sin-eh-ray'-ah)
The cause of Noble Rot, Botrytis cinerea is a fungus which, under suitable conditions, attacks grapes on the vines, leaving them shriveled and dehydrated. For many grapes this can be a disaster, but the process is also invaluable in the production of sweet wines in Bordeaux, Austria, Germany and Tokaji. In unfavorable conditions the fungus is the cause of Grey Rot.

Bouquet (bow-kay)

Used generically to indicate how a wine smells, or more specifically to indicate aromas associated with bottle aging. A more technical term for this later definition is "tertiary aromas."

Bourgogne (boor-gon'-yah) France

The French word for Burgundy. Used on a label to indicate that the origin of the grapes can be from anywhere in Burgundy. If red, the grape is Pinot Noir, if white, Chardonnay.

Branco Portugal
White.

Brachetto (bra-keh'-toe) Italy

A slightly sweet and fizzy red wine from Italy often used an aperitif.

Brettanomyces
A fungal infection often shortened to 'brett'. The Brettanomyces fungus can originate in the vineyard but some wineries are chronically contaminated, the organism living in oak barrels or even on the wooden structure of the winery itself. As a consequence the wines from this vineyard can bear a Brett profile - barnyardy, horsy, sometimes metallic aromas - year after year.

Bricking
Wine tasting term. It refers to a tawny, brick red color, which implies age in a red wine.

Brix
A measure of sugar content in grape juice, used particularly in the New World.

Brut (broot) France
A term used to describe a dry wine (usually Champagne or other sparkling wine), although even dry wines are not generally devoid of sugar, and there may be up to 15 g/l of sugar added as dosage before final bottling. Terms used to describe Champagne with more sugar include sec (which still means dry) and demi-sec.

Burgundy
One of the most important wine regions in France. The red grape is Pinot Noir and the white grape is chiefly Chardonnay.

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C

Cabernet Franc (cab-air-nay frahn)

Often blended with Merlot and or Cabernet Sauvignon, this is the "other" Cabernet grape. In Bordeaux it is primarily for blending in the 'right bank' region. It also stands on its own in the Loire region of France where it makes light red wines.

Cabernet Sauvignon (cab-air-nay so-vee-n'yohn)

One of the most important red wine grapes and has become a Napa icon. It is the base for many of the New World's finest wines, as well as the wines of Bordeaux, France. A rich grape, with sufficient tannins for making wines that age well.

Canopy management
This term describes the processes used in the care of the leaf canopy, such as pruning, trimming and leaf thinning. There can be a number of benefits in altering the micro-climate in this way, such as increased exposure of foliage to the sun which improves photosynthesis, and reduced moisture within the canopy, therefore protecting against rot.

Cantina Italy
Italian for winery or cellar.

Cantina Sociale Italy
A wine co-operative.

Cap
The mass of skins, pips and other solid matter that rises to the surface of the wine during alcoholic fermentation. Pigeage helps to keep the solid matter mixed in with the wine, imparting color, flavor and tannin.

Carbonic maceration
A method of vinification which produces wines with fruit flavors and color, but little tannin, and therefore immediately drinkable. Because of this effect it is widely used in Beaujolais. The technique involves fermenting whole bunches of un-crushed grapes.

Centrifuge
A centrifuge is a rapidly spinning device for the purpose of separating out mixed materials. It has found in use in the winery as it may be used to clarify the must. It may also be used to separate out fractions of the liquid must, which has led to its use as a de-alcoholization tool. Also known as a spinning cone.

Cepage (seh-pahj) France
Grape variety.

Cepage ameliorateur (France)
An "improving variety", as this translates, is one encouraged for viticulture in order to improve the quality of a region's wines. In the Languedoc the term refers to varieties such as Mourvèdre, Syrah and Grenache, which are encouraged in place of Carignan, Cinsaut and other lesser grapes. The minimum quantity of "improving varieties" is laid down in appellation regulations.

Chablis (shah-blee) France

A small town in France that produces crisp dry Chardonnay. It is considered part of the Burgundy region due to similar soils and grape affinities, even though it is miles to the north west from the rest of Burgundy. The term has been unfairly bastardized in the US and Australia to mean any white wine of little note.

Champagne (shahm-pain) France

Literally it means a "white chalky plane." This region in France is famous for its sparkling wines, and the method to make them, methode champenoise. "Fine Champagne" and "Grand Fine Champagne" on a bottle of Cognac refers to the white chalky plain found in the Cognac area, and not in any way to the sparkling wine region.

Chaptalization (shap-it-al-iz'-ae-shun) France
The process of adding sugar to the fermenting vat, which is converted to ethyl alcohol by the yeast. The intent is to increase the final alcohol content. A surprisingly widespread practice in many French wine regions, but particularly in Burgundy. So much so that French sugar sales absolutely rocket at harvest time.

Chateau (shah-toe) France

In Bordeaux, France, this is the name of the winery and vineyards that produce the wine. While it specifically means a castle or mansion, few Chateaux (the plural form) still exist in Bordeaux in the literal sense. More often than not a modest winery or farm house is the only building on the property.

Chianti (k'yahn-tee) Italy

One of the most famous of the Italian red wines made exclusively from the Sangiovese grape, although a small amount of the white grapes, Trebbiano or Malvasia, may be added for finesse. The Chianti region encompasses much of the hills of Tuscany with the higher quality Chianti Classico region being a smaller and more defined "classic" region for producing the wine. In times gone past, Chianti was often sold in a straw covered bottle called a "fiasco." This has mostly given way to modern bottles.

Cinsault (san-so) France

A red wine grape used primarily for blending. One of the 13 grape varieties allowed in Chateauneuf-du-Pape.

Claret (clare-eht)

A old English term without legal meaning. In some parts of the world in refers to a light red wine. In England, where the term is most widely used, it means a (blended) red wine of the Bordeaux, France region.

Classed growth
A literal translation of Cru Classe.

Clean

Wine tasting term. This term refers to wines that do not have any noticeable unpleasant or out of the ordinary odors or flavors. Modern wine making has ensured that most wines today are clean. Some may complain that New World wines can be clean to a fault. The lack of faults as a fault in itself is an interesting argument, and one that infers that a few faults in wine give it "character."

Clone

A plant produced by graphing or cutting, so that it retains the identical genetic characteristics of the host. Each grape variety has many different sub varieties, or clones (much in the way that roses do). For example there are dozens of clones of Pinot Noir or Cabernet, each excelling in a specific characteristic or resistance to disease.

Clos (cloh) France
A French term that originally meant "walled vineyard." It is used more widely today, especially to give a New World wine an Old World name.

Closed
Wine tasting term. Used to describe a wine where there is no, or very little, aroma or flavor. Many wines, after the exuberant flavors they offer in youth, 'close down' in this way before they 'open out' again as they enter a mature phase.

Cloying

Overly sweet, to the point of being faulty. Wine should be balanced. The sweet flavors should be balanced with the sour flavors of the acids (much as lemonade is).

Cold stabilization
This process merely involves chilling wine prior to bottling. This causes tartaric acid to crystallize out, thereby avoiding the formation of tartrate crystals, specifically potassium hydrogen tartrate, when the wine is in the bottle.

Colheita (Portugal)
An aged tawny Port from a single vintage which will be declared on the label.

Commune (France)
Refers to a village and the surrounding vineyards, for example, the communes of the left bank of Bordeaux include Pauillac, St Julien, St Estephe and so on.

Confected
Wine tasting term to describe a sweet aroma/flavor, but more manufactured (like candy) than honey. Generally not a preferred aspect of the wine.

Cooked

A fault found in wine that has been exposed to heat, especially in the presence of air. Grapes that are vinified too warm may exhibit this characteristic, as well as wines that have been shipped poorly or exposed to heat.

Cooperage
Any and everything to do with wooden casks and barrels. A barrel maker is a cooper, hence the term.

Co-operative
A winery run and owned by a group of local winemakers. Quality varies - some can turn out high quality wines, others produce little of interest.

Cordon
That part of the vine that is permanent - that is it to say it is left from year to year, whereas other parts are pruned away.

Cordon training
A vine training method.

Corkage

Common term used for fees paid to a restaurant for the privilege of being allowed to bring in your own wine. Usually $10 - $25 a bottle depending on the restaurant. This fee pays for the 'rental' of the glasses and the service you receive. Unless a restaurant does not serve any wine, you should always be prepared to pay a corkage fee since you are cutting into their expected profit margin. This can often be waived for purchases of other wines.

Corked
Wine tasting term used to describe wines contaminated by trichloroanisole (a corked wine is not one with bits of cork floating in it). This chemical compound is the product of mold infection in the cork. Said to affect 5% of bottles (some say more, some less) it is one of the main reasons behind the drive towards the increasing use of screwcaps and synthetic closures. It may result in a wine that simply lacks fruit and can be difficult to spot, or it may be horribly obvious, with cardboard, musty, mushroomy, dank aromas and flavors, rendering the wine completely undrinkable.

Cosecha (ko-setch-ah) Spain
Vintage.

Cote (coat) France
A côte is a slope or hillside. The term is used in many regions of France - Côte Rôtie (Rhône Valley), Côte d'Or (Burgundy), Côte de Brouilly (Beaujolais).

Coteaux (coat-toe) France
Like côte, this also refers to a slope or hillside.

Coulure (coo-loo'r) France
A condition in the vineyard that results from rainy or cold weather that keeps the flowers from being pollinated and therefore from turning into grapes. If the effect is not too widespread the result can be an intense, but small harvest. Widespread, coulure can spell disaster for grape growing, resulting in a very small harvest.

Crémant (crah-mahn) France
A sparkling wine made by the Méthode Champenoise outside of the region of Champagne France.

Crianza (cree-ahn-zah) Spain
A term describing the aging that a wine has undergone. This is the youngest category, which is aged for two years, with at least six months in barrel. Related terms include Reserva and Gran Reserva.

Crisp

Wine tasting term. Used to imply that a white wine has a refreshing acid balance. It is used much the same way one may say the taste (not texture) of a fresh green apple is "crisp."

Crossing
A crossing is the result of breeding two Vitis vinifera plants. This is distinct from a hybrid which involves using American vines.

Cru (crew) France
A term meaning 'growth' which is used in a number of French regions as a means of classifying wines. In Burgundy the best vineyards are Grands Crus, although in Bordeaux the term relates to the châteaux that own the land; they are the Cru Classé estates. In Champagne the term is applied to whole villages.

Cru Bourgeois (crew boor-j'wah) France
The so called lesser wines of Bordeaux, France. Those that do not rank in the five classified growths (1st growth - 5th growth). Wines of this class were once considered a bargain. Increasingly, Bourgeois wines of note are fetching prices that rival the classified growths.

Cru Classé (crew- clah-say) France
French for “classified growth”. The upper classification for the châteaux of the Médoc, laid down in 1855. It is divided into five tiers, from Premier Cru Classé to Cinquieme Cru Classé.

Crust
The sediment formed by vintage Port.

Cryo-extraction
A process whereby grapes are frozen in order to extract ice, thereby concentrating the sugars, flavors and other components that remain.

Cuvaison (coo-veh-zohn) France
The French term for maceration. The period of time when the solid matter such as pips, skin, stalks and so on is left to macerate in the wine during alcoholic fermentation in order to extract color, flavor and tannin.

Cuvee (coo-vay) French

From the French term "cuve" meaning a vat or tank. It now usually refers to a specific lot or batch of wine. The term is sometimes used on a wine label to signify that the wine comes from a special batch of wine. It also refers to a blend of wines.

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D

Decant

To transfer wine from a bottle into a crystal or glass container (a Decanter). This is primarily done with older red wines and Port which have developed sediment. The careful transfer of the wine into a fresh container allows the sediment to be left in the original bottle resulting in clearer wine.

Demi-Sec (France)
Medium-dry.

Denominación de Origen (Spain)
A high quality level for Spanish wine. Often abbreviated to DO. The equivalent of the French appellation contrôlée.

Denominação de Origen Controlada (Portugal)

A high quality level for Portuguese wine. Often abbreviated to DOC. The equivalent of the French appellation contrôlée.

Denominación de Origen Calificada (Spain)
The highest quality level for Spanish wine. Often abbreviated to DOC. Rather similar to Italy's DOCG.

Denominazione di Origine Controllata (Italy)
A high quality level for Italian wine. Often abbreviated to DOC. The equivalent of the French appellation contrôlée.

Denominazione di Origine Controllata e Garantita (Italy)
The highest quality level for Italian wine. Often abbreviated to DOCG. Only a handful of wines have been promoted to this level. They include Chianti, Barolo, Barbaresco, Brunello di Montalcino, Vino Nobile di Montepulciano and Carmignano.

De-stemming
The process of removing the stems/stalks from the grape bunches before fermentation. Unripe stems will result in a green, unripe taste in the wine.

Disgorgement

The process of removing the sediment from sparkling wine as the final step of the methode champenoise (Champagne). All of the sediment that has been building up in the bottle over the years has ended up in the neck of the bottle. The bottle is plunged into a freezing brine solution, and ice forms in the bottle. The top is removed and the "plug" of ice is forced out by the pressure in the bottle. A small amount of wine is lost, and is replaced by other wine that has been mixed with sugar. This "dose" of sugar (or in French "dosage") determines how sweet the final sparkling wine will be. The French term is "degorgement."

Dolce (Italy)
Italian for Sweet.

Domaine (doe-mehn) France
French term for 'estate'.

Dosage (France)
When making a sparkling wine, after dégorgement the wine can be topped up with sugar and wine to reach the desired level of sweetness and flavor This is dosage. The entire process is documented here: Methode Champenoise.

Double magnum
A large format Bordeaux bottle, equivalent to four standard bottles. In Burgundy and Champagne this size is called a Jeroboam.

Doux (France)
Sweet.

Downy mildew
A common vine disease favored by warm, humid conditions. It results in unhealthy leaves and shriveled fruit. May be controlled with the use of Bordeaux mixture.

Dry
Wine tasting term. Essentially this is the opposite of sweet, although a wine that tastes dry still contains sugar, perhaps just a few grams per liter. The term 'dry' can also be used to describe the tannins or mouth feel, when it refers to the dry, puckering sensation the wine imparts.

Dulce (Spain)
Spanish for Sweet.

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E

Earthy

Wine tasting term. It means just what it refers to, a slight taste of soil. The French use a term "gout de terroir" that is often used to mean the same thing; although it can also mean that the wine has typical tastes for the region.

Eiswein (Germany, Austria)
An expensive, labor intensive sweet wine made from frozen grapes, principally in Germany and Austria, but also in Canada where it is called Icewine. The grapes are harvested during the cold of winter, facilitating the removal of much of the water as ice, intensifying the remaining sugar and flavor. The must weight is generally well over 100 Oechsle (25 KMW in Austria).

Elegant

Wine tasting term. A somewhat dubious tasting term. It refers to a well balanced wine that has subtle complexity, but with a smooth richness that is not overpowering in one category.

Élevage (France)
An umbrella term describing all the winery processes after alcoholic fermentation up to bottling - such as fining, filtration and barrel aging. It literally describes the 'bringing up' of the wine.

Enology (also Oenology)

The true science of wine production.

Enophile (also Oenophile)

A lover of wine.

Enoteca

An Italian wine bar, often run by the regional wine authority, where one can sample many local wines.

En primeur
A method of purchasing wine before it has been bottled. Payment (not including duty or VAT) is made generally a year or so before bottling (the exact time depends on the region. The wines most common offered en primeur are from Bordeaux, Burgundy, the Rhone Valley and Port, although many other regions, including some New World wineries, are following suit. Once the wine enters the UK, it may be stored in bond or, after payment of taxes, be delivered. There is an in-depth exploration of all the aspects of this method for purchasing wine, in five installments, here: En Primeur.

Entry
Wine tasting term. Describing the wine on 'entry' is to describe your impression of the wine as it lands in your mouth. Followed by mid-palate, finish and length.

Extract
This refers to the solid compounds in wine, such as tannins. Increasing the level of extract results in more color and body. It may be increased by leaving the wine in contact with the skins for longer during cuvaison, although too long will result in an unbalanced wine that seems 'over-extracted'.

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F

Faded

Wine tasting term. Refers to a wine that has lost much of its fruit character and balance over time.

Fat (also 'Flabby')

Wine tasting term. A domestic term that often infers that the wine is lacking in acidity or structure.

Fermentation
The process that turns grapes into wine. Specifically the metabolization of the sugars by the yeast, into alcohol, carbon dioxide and heat.

Filtration
A finishing process, performed before bottling. The wine is filtered in order to remove solid impurities, such as dead yeast cells. Although it may help to clarify the wine, it is also accused of stripping wine of flavor and character, and there is a vogue towards very light filtration or even no filtration at all. It differs from fining which removes soluble materials.

Fining
A finishing process, performed before bottling. A coagulant such as bentonite, isinglass or egg white is added to the wine to collect proteins and other undesirable compounds. As with filtration, a process which removes solid matter from the wine, there is a vogue away from this practice which has been the focus of some controversy, especially when biological materials such as cow's blood was used.

Finish
Wine tasting term. The finish is how the wine tastes at the point of, and just after, swallowing noticing the lingering flavors of the wine. Not to be confused with 'aftertaste'.

Fino (fee-no) Spain
A dry style of Sherry (fortified wine from Spain). Pale in color, because it has been protected from oxidation from the thick coating of yeast known as flor. Best consumed as soon as possible after bottling as at this point the protection from oxidation is lost.

Flash pasteurization
The application of a short burst of heat to the wine. The intention is to stabilize the wine, although there are obvious concerns about what effect this might have on the quality of the wine. Employed, controversially, by Louis Latour in Burgundy. See pasteurization.

Flor
A yeast vital for making Sherry. It's presence on the surface of the wine protects it from oxidation, and such a wine may be bottled as a Fino or Manzanilla. When it dies, it sinks to the bottom of the barrel, and the resulting wine is an Amontillado. If no flor develops at all, the resulting wine is an Oloroso. Partial development of flor, which then dies, produces a rare style known as Palo Cortado.

Flying winemaker
A term that sprang up in the 1980s to describe a group of winemakers, chiefly Australian, that parachuted (not literally!) into Old World regions to work with local co-operatives or vignerons to improve the quality of the wines. They could work a vintage in the northern hemisphere without interfering with work back home in the southern hemisphere, where the harvest occurs six months earlier.

Fortification/Fortified Wine
The process of adding spirit to a wine. If this is done before completion of the alcoholic fermentation, as with Port, the un-fermented sugars will cause the wine to be sweeter than would otherwise be the case. Added later, as is the case with Sherry, the wine will remain dry. In all cases the final alcohol content receives an obvious boost. The process is also used in the production of vin doux naturel.

Forward
Wine tasting term. This denotes a wine which is felt by the taster to be developing quickly, and is ready to drink before it might otherwise be expected. The opposite of backward.

Free-run wine
The free-run wine is the juice that runs off the vat without any pressing. The wine released by pressing the cap is known as press wine.

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G

Gamay

The grape of the Beaujolais region of France. It produces a light styled red wine. It is also the only other red grape varietal recognized in Burgundy besides Pinot Noir.

Garnacha

The Spanish name for the grape referred to in France as Grenache. Very popular in Spain, it is the grape responsible for Sapin's best known red wine, Rioja.

Gironde (jee-rohn'd) France

The French Department (similar to a State in the US) which contains the wine making region of Bordeaux. Named for the river formed by the confluence of the Garonne and Dordogne rivers. The two river meet just north of the city of Bordeaux, and many of the best known Bordeaux properties overlook the Gironde river.

Glycerol
Also known as glycerin. A sweet, syrupy compound which is an essential part of all fats and oils. It is produced in small quantities by alcoholic fermentation, especially when there is botrytis, and increases the sweetness of the finished wine.

Goblet
A method of vine training. The vines are cultivated as bushes.

Gönc (Hungary)
A barrel used for making Tokay.

Grafting
The process of growing a cutting of Vitis vinifera on American or hybrid, phylloxera-resistant rootstock.

Gran Reserva (Spain)
This is the top category for Spanish wine. Such wines have received a minimum five years aging, of which at least two are in cask and three in bottle. Related categories include Reserva and Crianza.

Grand Cru
A confusing term. In Burgundy Grand Cru refers to the best vineyard sites, which are on the slopes of the Côte d'Or. In St Emilion, however, the majority of interesting estates are classified as Grand Cru and thus here the term means very little.

Grande Marques
A term frequently used to describe the top Champagne houses.

Green

Wine tasting term. Often used for wines made from under ripe grapes. The wine will have the smell of vegetation and be highly acidic.

Green harvest
The practice of removing unripe bunches of grapes in midsummer in order to reduce the yield per plant and increase the quality. Unlike other plants which will abort excess fruit, such as the peach, the vine will try and ripen the whole crop - which if large will increase the likelihood of producing a dilute wine.

Grey Rot
A vine affliction caused by the same fungus, Botrytis cinerea, that is responsible for Noble Rot. Grey Rot is the result of the action of the fungus in persistently damp, humid conditions.

Guyot
A vine training method.

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H

Halbtrocken (Germany)
Translating literally as 'half-dry', this term is used for medium dry wines.

Hard

Wine tasting term. Usually this refers to a wine that is overly tannic, particularly one that is so tannic that it is out of balance. This is a function of youth for some wines, and these wines will "soften" with age.

Hectare
The most commonly used measurement of area in viticulture, the hectare is 10 000 m2, approximately equivalent to 2.5 acres. Yields may be expressed in hectolitres per hectare.

Hectolitre
A measure of volume commonly used when expressing yields; a hectolitre is 100 liters

Hogshead
In Australia this is a 300 liter barrel. Confusingly the term is also used by some when they are referring to the barrique of Bordeaux, a smaller barrel.

Hollow
Wine tasting term. This describes a wine which lacks flavor and texture, often through the mid-palate, would often be described as hollow.

Hot

Wine tasting term. Usually refers to almost a burning type sensation when the alcohol is excessive or overbearing in the wine.

Hybrid
A hybrid grape results from a cross between a Vitis vinifera variety - such as Riesling or Pinot Noir - with an American vine. This is distinct from a crossing.

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I

Icewine
A principally Canadian or Northeastern U.S. style of wine where grapes are harvested while still frozen on the vine producing a sweet syrupy type wine. Named after the Eisweins made in Germany and Austria.

Imperial
A large format Bordeaux bottle (6.0 ltr.), equivalent to an impressive eight standard bottles. In Burgundy and Champagne this size is called a Methusaleh.

Integrated
Wine tasting term. When the individual components of wine, such as tannin, oak and acidity, fade as the wine develops, they are said to have integrated.

Isinglass
A fining agent comprising protein from fresh-water fish.

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J

Jerez y Manzanilla (Spain)
The Denominación de Origen in Spain famous for its dry and sweet fortified wines collectively known as Sherry. Common types of Sherry include Fino, Manzanilla, Amontillado and Oloroso. Less common types include Palo Cortado.

Jeroboam
A large format bottle (5.0 ltr.), and the most confusing of all, for it means different things to different wines. In Bordeaux it is equivalent to six standard bottles, but in Burgundy and Champagne a Jeroboam contains the equivalent of a mere four bottles (a double magnum in Bordeaux).

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K

Kabinett (Germany, Austria)
The lowest category of wines in the Prädikat. The minimum required must weight varies from region to region, and when comparing Germany and Austria. In the Mosel, Germany's greatest wine region, the minimum must weight is 70 Oechsle. In Austria it is 17 KMW. The wines, unless from a rich vintage, tend to be dry and low in alcohol.

Kir

A cocktail made by adding creme de cassis (a black-currant liquor) to white wine. A "Kir Royale" is made with Champagne instead of white wine. Named after a former mayor of Dijon, France, Canon Felix Kir.

KMW (Austria)
An abbreviation for Klosterneuburger Mostwaage, a measurement of must weight used in Austria. A more widespread equivalent, which is used in Germany, is the Oechsle scale. Elsewhere you are more likely to hear of Baumé and Brix. 1 KMW is equivalent to approximately 5 Oechsle. It is vital for the winemaker to determine the must weight in Germany and Austria because it determines the Prädikat category - Kabinett, Spätlese or Auslese - under which the wine will be labeled.

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L

Lactic acid
One of the many acids that contribute to the overall acidity of a wine. This acid, which is also found in milk, makes a much softer impression on the palate than many others, such as malic acid. As a consequence many winemakers encourage the conversion of the harsh malic acid to lactic acid by the malolactic fermentation.

Lagar (Portugal, Spain)
Not a misspelling of a popular style of beer, rather a traditional stone trough where grapes are crushed underfoot.

Landwein (Germany, Austria)
The equivalent of French vin de pays, although whereas there are many enjoyable bottles of vin de pays, this is less likely to be true of landwein!

Languedoc (long'-uh-dock)
Southern France wine region known for GSM (Grenache, Syrah, Mouevedre) wines.

Late bottled vintage
A style of Port, first introduced by Quinta do Noval in 1954. It is designed to mimic the vintage style, with less time until release and less expense. The wines are softened by aging in wood for up to six years and are generally ready for consumption when released. The best, although not the cheapest, examples are labeled 'traditional' or 'unfiltered'. These offer a real glimpse of vintage quality and often continue to improve after release.

Late Harvest

By harvesting later, the grapes are riper, and sweeter. This is appropriate for making sweet, dessert style wines. Some Late Harvest wines are almost dry, opting for increased alcohol and intensity rather than sweetness, as in the Alsatian "vendange tardive" (French for late harvest). In the US the term usually refers to a lightly sweet wine. Select Late Harvest refers to a sweeter wine, and Special Select Late Harvest to a very sweet wine. This is consistent with the German terms Aulese, Beerenauslese, and Trokenbeerenauslese.

Lees
A heavy sediment consisting of dead yeast cells and other solid matter such as grape pulp, pips and so on. Keeping the wine on the lees, especially if they are stirred from time to time, may be beneficial to the wine, imparting extra flavor and body. Eventually, however, they must be removed. This may be achieved by racking the wine off the lees. Residual solid matter may be removed by filtration.

Left Bank (Bordeaux)
A collective term for the communes of the left bank of the Gironde in Bordeaux primarily known for Cabernet Sauvignon production.

Legs
Wine tasting term. It refers to the tear-like tracks that a wine makes down the side of a glass after it has been swirled. It may be related to alcohol or glycerol content - it's a matter of contention. Not really essential for assessing the quality of a wine, although some tasters do still pass comment on the legs.

Length
Wine tasting term, describing how long the flavor of the wine persists on the palate after it has been swallowed. A lengthy persistence of flavor may be taken as a sign of quality, but to time it, as some people do, is going too far.

Lieu-dit (France)
A term most often used when describing Burgundy and Alsace. It refers to a named vineyard which does not have Premier or Grand Cru appellation.

Loire (l'wahr)
The Loire Valley (named after the river that runs directly through it for 600 miles) is one of the major white wine producing regions of France. Most of the wines tend to be light and enjoyed young. The principal white grape is Chenin Blanc, and further to the east, Sauvignon Blanc. Less red is produced, and it is often made from Cabernet Franc (also used for rose wines in the region). Famous regions there include Pouilly-Fume, Sancerre and Vouvray.

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M

Macroclimate
A term used to describe the climate of a large area, such as a entire wine-producing region. Related terms include mesoclimate and microclimate. The macroclimate has an obvious effect on the grapes.

Madeirized
Wine tasting term. Wines that taste Madeirised - like Madeira - are most probably oxidized and therefore faulty. It generally only occurs in white wines. The resemblance to Madeira comes from the fact that oxidation is an intrinsic aspect of this unique wine. This oxidation occurs as the wines are heated in the estufa, so it may be that wines that taste Madeirised have been the victim of poor storage.

Magnum
A large format bottle (1.5 ltr.), equivalent to two standard bottles.

Malbec (mahl-bek) France

One of the red wine grapes of Bordeaux, France (where it is called cot or pressac). While it is rarely used for more than adding a bit of color, it is one of the five grapes allowed, along with Cabernet Sauvignon, Cabernet Franc, Merlot and Petite Verdot. South of Bordeaux is the region of Cahors where Malbec is the chief grape used in what historically has been called their "black wine." Argentina is the new champion of Malbec, where it is one of the most important grapes planted.

Malic acid
One of the main contributors to the acidity of a wine. Malic acid has a sharp, green taste - rather like the tangy freshness of a green apple. Whereas this may be desirable in some white wines, in others, and in most reds, it is not. Hence winemakers encourage its conversion to lactic acid with the malolactic fermentation. Other important acids include citric, tartaric and acetic.

Malolactic fermentation
This is completely separate from the alcoholic fermentation, which results from the action of yeast upon sugar, producing alcohol. The malolactic fermentation, which is a bacterial process, results in conversion of the sharp tasting malic acid to the softer lactic acid. Whether a winemaker permits or blocks the malolactic (or 'malo') depends on the style of wine he/she aims to make. Most red wines, and some whites depending on the style, undergo malolactic fermentation.

Manzanilla (Spain)
A dry Sherry, similar in style to Fino, from Sanlúcar de Barrameda.

Marc (France)
This term describes the mass of skins, pips and stalks left behind once all the fermented juice - wine - has been taken off. It makes good fertilizer, but can also be distilled to make spirits.

Marie-Jeanne
A large format bottle, equivalent to three standard bottles. Not a commonly found format, and generally limited to Bordeaux.

Master of Wine (MW)
The top qualification for those in the wine trade, it being the last in a series of examinations devised by the Wine & Spirits Education Trust. Only a few hundred have passed, and the failure rate sits at about 70%, so it isn't to be undertaken lightly.

Merlot (mair-lo) France

One of the best known red wine varietals. Often blended with Cabernet Sauvignon. In the Haut-Medoc region of Bordeaux, France, it is second to Cabernet Sauvignon; but, across the river in Saint-Emilion and Pomerol (right bank) it is the primary grape. It ages somewhat more quickly than Cabernet Sauvignon, because it is lighter in tannins.

Mesoclimate
This term describes the climate of a small area, typically an individual vineyard or hillside. Related terms include macroclimate and microclimate.

Méthode Champenoise (France)
The traditional method for making Champagne, in which the second fermentation occurs within the bottle. A legally protected term - only Champagne may wear this on the label - although the method is used the world over.

Méthode Traditionelle (France)
Winemakers outside Champagne using the Methode Champenoise may use this to describe the process on the label. They are legally prevented from using the term Methode Champenoise.

Methusaleh
A large format Burgundy and Champagne bottle (6.0 ltr.), equivalent to eight standard bottles. In Bordeaux this size is known as an Imperial.

Mid-palate
Wine tasting term. After taking a mouthful, hold it in the mouth, and see what you get from the wine. Does it have enough flavor and texture? What are the tannins and acidity like? When describing how the wine develops in the mouth, you are describing the mid-palate. Describing your immediate impression would be to discuss the wine's entry. Then swallow, to judge the finish and length.

Micro-climate
This term describes the climate immediately around the vine. It is influenced by canopy management. Related terms include mesoclimate and macroclimate.

Moelleux (m'wah-luh) France
A lightly sweet or medium-sweet wine.

Monopole

The French term for a vineyard that has a single owner owner, hence a monopoly on that wine. Primarily used in Burgundy, where it is rare for a vineyard to have only one owner.

Mousse (France)
Wine tasting term. A description of the mousse is referring to how fizzy a sparkling wine seems in the mouth. A soft mousse is not too fizzy. A harsh mousse is too fizzy, like a carbonated soft drink, perhaps.

Mousseux (France)
A sparkling wine. Generally used outside Champagne to describe wines of lesser quality, quite possibly not made by the Methode Champenoise.

Must
The must is the mixture of fermenting grape juice, pips, skins, stalks and so on. It is distinct from marc, which is all of these once the grape juice has been removed. An assessment of must weight is vital in guiding the winemaker.

Must weight
An indicator of the sugar content of the fermenting wine, and therefore an invaluable guide for the winemaker. There are a number of scales used to express must weight, including Baumé, Brix, Oechsle and KMW.

Mutage
The process of arresting fermentation by the addition of grape spirit, this is essentially fortification.

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N

Nebuchadnezzar
A large format wine bottle (15 ltr.), equivalent to twenty standard bottles. Also the largest format bottle for Champagne made.

Négociant (neh-go-see-ahn)France
French term for trader or merchant, used to describe a winemaker that buys in grapes or juice (fermented or un-fermented) and then completes the winemaking process. The wine will then be bottled under their own label, but may sometimes make reference to the source of the grapes. Many négociants also own some vineyards as another source of grapes. Although the system does not sound as though it will result in great wine, many négociants - who operate extensively in Burgundy - produce benchmark examples and perform a very important role.

New World
Broadly the world of wine is divided into Old World and New. The New World includes North and South America, Australia and New Zealand. The New World countries have seen explosions in quality and quantity of wine within the last few decades, although some have been producing wine for centuries. The dividing line between New and Old, however, is not as clear-cut as you might think. Where, for instance, does South Africa lie - with it's Old World heritage but it's wonderful New World approach? And what about England - Old or New?

Noble Rot
A fungal infection caused by Botrytis cinerea. Under the right conditions - damp, misty mornings followed by warm, sunny afternoons - the result is Noble Rot, which leaves grapes shriveled, dehydrated, and thus rich in sugar and also unique Botrytis-derived flavors. It is an essential ingredient in Sauternes, Tokay and other sweet wines of Germany and Austria. Under the wrong conditions the result of infection is Grey Rot.

Nose
Wine tasting term. The 'nose' of a wine describes how a wine smells in the glass.

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O

Oak
The oak tree is an important source of wood for barrels (French, American, Slovanian, etc.). Although other woods, such as cherry, have been, oak is the number one choice for wine barrels. Also toasted in the barrel to impart flavors to certain varietals.

Oechsle (Germany)
A scale of must weight based on specific gravity. It is vital to assess the must weight in Germany as it determines the Prädikat classification. An Oechsle unit is equal to one unit of specific gravity above 1000. For example, the must of a Mosel with specific gravity of 1090 has an Oechsle of 90 and therefore qualifies as an Auslese. Other measures of must weight include Baumé, Brix and KMW.

Oenology
The science behind winemaking. Popular locations for studying oenology include the University of Bordeaux and University of California Davis.

Off

Winetasing term. Very generally used for any wine that is not quite as it should be or out of balance. Usually used by a taster familiar with the wine, who is pronouncing that this bottle or sample is somehow damaged. Especially used to describe an odor that may be due to a problem with the wine.

Oidium
A fungal disease, also known as powdery mildew. Like many vine diseases it thrives in damp conditions. It results in a reduction in quality and yields, but fortunately may be controlled with the application of sulfur, a practice permitted for even organic and bio-dynamic winemakers.

Old World
In wine-speak the Old World refers to the European nations - France, Germany, Italy, Spain, Austria and so on - with a long history of viticulture. In some instances, particularly in Burgundy and the Mosel, grapes have been grown for the express purpose of making wine for over a thousand years. In many cases we have the local monasteries and noble families to thank for maintaining these great vineyards for centuries, often through difficult times.

Oloroso (Spain)
A style of Sherry - rich and flavorsome, although it may be dry or sweet if Pedro Ximénez has been added. An Oloroso Sherry never developed the coating of flor which protects a Fino Sherry from oxidation and keeps it so pale and dry. The exposure to oxygen causes the wine to darken and develop rich, nutty flavors.

Organic Viticulture
Like any other branch of agriculture, some winemakers wish to rely less on fertilizers, pesticides and other chemicals. Those that meet certain criteria may be labeled as organic. It is often compared to bio-dynamic viticulture, although this is much more extreme.

Oxidation
The degrading action of oxygen on a wine (or any other substance) is known as oxidation. Hence exposure of the wine to oxygen (oxidized) in the winery is carefully controlled, although not necessarily completely avoided. Exposure to oxygen during racking and aging in barrel can be of benefit to the wine. Once a bottle of wine has been opened for some time, or if oxygen has seeped past a faulty cork, the oxidized wine will taste off.

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P

Palo Cortado
A rare style of dry Sherry. It is the result of failure of complete development of the flor, so it starts life as neither Fino nor Amontillado.  What flor there is subsequently dies, and as a consequence the eventual wine develops a character midway between an Amontillado and an Oloroso.

Passito (Italy)
The passito method describes the drying of grapes prior to fermentation. The dehydration results in an increased sugar concentration. The practice is traditional in Veneto, Italy, particularly in the production of Amarone della Valpolicella and Recioto della Valpolicella, but also for Recioto di Soave and other sweet wines. Traditionally the grapes are dried on straw mats, but they may also be dried in baskets in warm lofts, or even hung directly from the rafters.

Pasteurization
The process of sterilization by heating, named after Louis Pasteur. The process may be used to protect against bacterial spoilage before bottling, by heating the wine. There are concerns, however, about the effect of heat on the quality of wine, and thus many quality orientated producers avoid this practice. Nevertheless some famous producers do employ flash pasteurization

Pedro Ximénez
An important Sherry grape, which produces an intensely sweet juice. It may be bottled as an un-blended PX Sherry - so obviously a very sweet wine - or may be blended with other wines to produce a sweet style.

Perfume

Wine tasting term. Used by some tasters to describe the abundant floral quality of some white wines. It should be used exclusively for those aromas that derive from the varietal itself.

Pétillant (peh-tee-yahn) France
A term used to describe a lightly sparkling wine. Pétillance may occur in many wines not intended to be sparkling at all, such as top German Rieslings which may often be bottled with a small amount of residual carbon dioxide, hence the sparkle.

Photosynthesis
The biological process in which plants, by virtue of chlorophyll and energy derived from the sun, convert carbon dioxide and water into sugar and oxygen. The result is the accumulation of sugar in the plant, including the fruit. The accumulation of sugar continues until the fruit is eventually considered ripe, although this only refers to sugar ripeness not physiological ripeness.

Phylloxera
A vine louse which devastated the vineyards of Europe in the late 18th Century. The cause of the disease was initially uncertain, but eventually the Phylloxera vastatrix louse was identified on the roots of the affected vines. It was imported from North America, where the indigenous American Vitis labrusca vines are resistant to the effects of the louse. The solution: graft the European Vitis vinifera vines onto American rootstock. Now, save for a tiny proportion of vineyards, all vines are grafted onto such rootstock before planting. This caused many difficulties - no longer could cash-strapped vignerons propagate vines by pushing a runner into the soil - they had to purchase more expensive grafted vines from the nursery.

Physiological ripeness
This refers to the ripening of substances other than sugar in the grapes, such as tannins. Picking grapes that have sugar ripeness ensures the wine will reach a sufficient alcohol content as the sugar is converted, but if the grapes are not physiologically ripe they will impart a green, harsh character to the wine. The onset of physiological ripeness is signified by the change in color of the pips from green to yellow.

Pierce's Disease
A bacterial disease spread by insects known as sharpshooters or leaf hoppers. It has devastated areas of California's vineyards. There is no known treatment, although the problem is subject to considerable research.

Pigeage (France)
This is one method of submerging the cap of skins and grape solids, which is kept in contact with the fermenting wine to increase extract during the cuvaison. Pigeage à pied is the process of pushing it down with the foot. The same may be achieved by pumping the fermenting wine over the cap, or be submerging it using boards laid across the top of the vat.

Pomace (pah-moss) France

All of the seeds, skins, pulp and stems left over after fermenting and pressing the red wine. The French call this "Marc" and distill it into a brandy by the same name. The Italians make this in to a brandy called "Grappa."

Port (or Porto)

Technically a fortified wine made in Portugal where brandy is added to still wine to make a sweeter red wine. There are many types of port made in Europe and Domestically.

Potential Alcohol
The potential alcohol depends on the must weight. The more sugar there is in the juice prior to fermentation, the greater the amount of alcohol in the final wine, hence it has a higher potential alcohol.

Powdery Mildew
See Oidium.

Prädikat (Germany, Austria)
The Prädikat is a classification of wine depending on the must weight, which may be reported in a variety of units including KMW, Oechsle, Baumé and Brix. The classification includes three basic levels, Kabinett, Spätlese or Auslese. Additional categories include Beerenauslese, Trockenbeerenauslese and Eiswein. This is the only classification system dependent on sugar content, implying (although it is not necessarily true) that the more sugar a wine has the better it is - a belief no doubt related to Germany's northerly location where ripening of grapes has been difficult in the past. It does not form a guide to taste, as a wine with a higher must weight may be vinified dry and so will not necessarily taste sweeter.

Press wine
During the winemaking process the wine must be taken from the grape solids - pips, skins, pulp and stalks. First it may be run off - this is the free-run wine and is of higher quality than the wine obtained by pressing the cap, which is the press wine. Press wine has more tannin. It may be blended back in in varying proportions according to the practice of the winemaker, or it may even be blended into another wine if more than one cuvée is produced, such as at Charles Joguet in Chinon.

Prosecco (pro-seh-co) Italy

A white wine grape of Italy. In the US it is best known as a sparkling wine made from the same grape. In Italy the wine may be sparkling, lightly sparkling, or even still.

Pruning
Essential vineyard practice, important in canopy management.

Punt

The indentation in the bottom of a wine or Champagne bottle. Originally designed to strengthen the bottle, so that it could withstand the internal pressure of the sparkling wine, it is now found on many wine bottles. It not only increases the strength, but it makes it easier for the bottle makers to stack the bottles on end.

Pupitre (puh-pee-truh) France
A wine rack which holds bottles in a suitable position for remuage.

Puttonyos (poo'-tun-yosh) Hungary
A 25kg basket used in the harvest of grapes, puttonyos have become a measure of the addition of sweet nobly rotten grapes known as Aszú to Tokay wine. The more puttonyos are added per gönc of dry wine, the sweeter the final wine will be. Generally wines range from three to six puttonyos. A wine made from harvested grapes where the Aszú are not separated out range from dry to sweet and are called Szamoridni. A wine made from the puttonyos grapes alone is called Aszú Essencia.

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Q

QbA (Germany)
The labeling term QbA (Qualitätswein bestimmter Anbaugebiete) literally describes a "quality wine from a designated region". It is a lower quality category than QmP, permitting the addition of süssreserve. Wines classified as QbA are occasionally of interest, but frequently are not.

QmP (Germany)
The term QmP is an abbreviation for Qualitätswein mit Prädikat, which literally interprets as "quality wine with distinction". The distinction is the Prädikat, which contains a number of categories which depend on must weight. This is the classification for the vast majority of German wines of any interest.

Quinta (Portugal)
A term describing a farm, estate or vineyard. The individual quintas of the Port houses became of interest with the development of the single quinta Ports, initially bottled in non-declared vintages but now bottled in these years as well by some houses.

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R

Racking
The process of racking involves transfer of wine from one container, such as a barrel, to another. Carefully done, the lees may be left behind in the first barrel, resulting in a partial clarification of the wine.

Rancio (France)
The rancio style is one of fortification and oxidation, generally achieved by prolonged (decades in some cases) periods of aging in wood. It is popular in Rivesaltes and Maury.

Recioto (Italy)
This term describes wines made from grapes which have been dried for several months prior to fermentation. The dehydration results in a concentration of the grape sugars, and the resulting wines are sweet. If fermented to dryness the wines are known as Amarone. The drying process may be referred to as passito.

Rehoboam
A large format Burgundy and Champagne bottle (4.5 – 5.0 ltr.), equivalent to six standard bottles. In Bordeaux this size is known as a Jeroboam - although in Burgundy and Champagne a Jeroboam contains only four bottles.

Remuage (rem-you-ah'j) France
An essential step in the production of Champagne. The remuage or riddling process involves gradual turning and inversion of the bottle, bring the lees into the neck prior to their removal.

Reserva (Spain)
In Spain, red wines designated as reserva have received a minimum of three years aging prior to release, of which at least one must be in oak. Related terms include Gran Reserva and Crianza.

Residual sugar
The amount of sugar left in the wine after alcoholic fermentation. Residual sugar may be the result of high must weight, or the termination of fermentation before all the sugar has been converted into alcohol with the addition of sulfur or spirit. The vast majority of wines have less than 2 g/l. Sweet wines obviously have more, some reaching amazing levels - up to 480 g/l has been recorded.

Rhone (rone) France

One of the largest rivers in western Europe, its valley is the home to one of the most important wine regions of France. In the northern end of the French Rhone Valley we find Cote-Rotie and its intense Syrah based wines. The white grape Viognier is at home in the town of Condrieu. Hermitage is further south, and further south still is Chateauneuf-de-Pape with its 13 allowable grape varieties and mostly Syrah, Grenache, and Mouevedre.

Riddling

One of the steps to making sparkling wine in the champagne method. The practice of turning and inverting bottles over a period of a week or more, until the sediment has all collected in the neck of the bottle, this allows the sediment to be easily removed. Known in French as "remuage." Once done exclusively by hand, it is now largely done by machine.

Right Bank
A collective term for the communes of the right bank of the Gironde in Bordeaux. More exclusive to Merlot and Cabernet Franc.

Rioja (ree-oh-ha) Spain

One of the best known wine production regions in Spain. Red wines are made from Tempranillo and Grenacha (the Grenache of France). Whites are primarily made from Viura. The region is proud of its heritage, which dates back to the 19th century when groups of wine makers from the Bordeaux region of France settled here, trying to escape phylloxera.

Ripasso (Italy)
A brilliant concept for increasing the amount of flavor and interest in basic Valpolicella. The Valpolicella wine is passed over the unpressed but drained must of an Amarone. The bittersweet intensity of the Amarone is imparted, in a small way, to the basic Valpolicella, possibly with the help of a minor secondary re-fermentation.

Rootstock
The use of separate rootstock - essentially a clump of roots - onto which the vines are grafted was made necessary by the arrival of Phylloxera. The great Vitis vinifera varieties, such as Chenin Blanc and Cabernet Franc, quickly keel over and die in the presence of Phylloxera infestation. The American Vitis labrusca species, however, are resistant. Unfortunately Vitis labrusca does not make world-class wine. The solution - graft vinifera plants onto Phylloxera-resistant rootstock, which was originally Vitis labrusca, but today is more likely to be a labrusca-vinifera hybrid, or another vine species altogether such as Vitis berlandieri, Vitis riparia or Vitis rupestris. The vast majority of modern vineyards are planted using grafted material.

Rosso (rohs-so) Italy

Italian for "red" and used as part of the name for some red Italian wines.

Round

Wine tasting term. Usually applied to a wine that is well-balanced and has nice 'well-rounded' overall flavors.

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S

Saignée (France)
This winemaking process involved bleeding off a portion of red wine after only a short period of contact of the juice with the grape skins. Because the color of red wine is derived from pigments in the skins, the juice is only pink not red. This process is how rosé wines are made, the only exception being Champagne where rosé may also be made by blending red and white wines, although I think the best wines are made by the saignée method. The process may also be used to improve the quality of red wines, as it increases the ratio of skins to juice in the vat, so a more deeply colored wine may be obtained.

Salmanazar
A large format Champagne bottle (9.0 ltr.), equivalent to twelve standard bottles.

Sangiovese (san-joh-vay'z eh) Italy

One of the most important red wine varietals of Italy. Found primarily in the Tuscany region of central Italy. The term 'Super Tuscan' refers to Sangiovese blends made with Cabernet Sauvignon, Merlot or Cabernet Franc.

Sassicaia (sah-see-cah'-yah) Italy

A Cabernet Sauvignon based red wine from the coast of the (western) Tuscany region in Italy. The wine is very consciously based on the wines of the Haut-Medoc in Bordeaux, France, and indeed even the grape cuttings originate from there. This wine forever changed the landscape of Italian wines. Even though it had no official classification, it was one of the most expensive and critically acclaimed wines of Italy. It was at the forefront of a class of wines that have been called "Super Tuscans" each based on Cabernet Sauvignon, even though, at the time, Cab was not an allowed grape anywhere in the Tuscany region. Because of the great popularity of these wines a new DOC designation was created in the region of Bolgheri for these wines, and a DOC Bolgheri Sassicaia was created for this wine alone.

Sauternes (saw-tairn) France

The dessert wine from the district of the same name in Bordeaux, France. Made from the Semillon grape, with varying amounts of Sauvignon Blanc, and occasionally Muscadelle, the wine is the product of the botrytis mold, which concentrates the sugars in the already over ripe grapes. The intensely sweet grapes have too much sugar to be completely converted to alcohol, and the result is a wine with 14% alcohol and about 5% residual sugar. This gives Sauternes a sweet tart flavor that is an ideal after dinner or dessert wine.

Screwcaps
The new alternative to sealing a wine with cork which, in case you hadn't realized, is tree bark. Another alternative is to use a synthetic cork. Why? Because cork, being a biological material, cannot be sterilized, and the fungal infections it harbors result in tainted ('corked') aromas which ruin about (figures vary) 5% of all bottles. One popular brand is the Stelvin.

Sec (sek) France
French term that describes a dry wine.

Second wine
The introduction of second wines - primarily in Bordeaux - was an important step in improving quality. The second wine allows the best grapes to be used for the first wine - the grand vin - whereas the lesser grapes, which may, for instance, be from young vines, are used for the second wine. The quality of the grand vin improves as a result, whereas the second wine offers earlier drinking or an option for those on a budget.

Sekt (zekt) Germany

The German term for sparkling wine. Approximately 25 million cases of Sekt are produced in Germany each year.

Short

Wine tasting term. One of the most important measures of quality in fine wine is how long the flavors stay in your mouth after swallowing or spitting. A short wine is one of poor quality, that does not linger or have a finish that lasts.

Silky

Wine tasting term.  Used to describe a specific mouth feel that is evident in the very finest made red wines. It is related to overall good balance and is usually refers to when the wine is old enough for the tannins to have softened.

Soft

Wine tasting term. Refers to the lack of apparent tannins or upfront acidity in a wine. If the wine is well aged, or in a style that is enjoyed young, soft is a plus. If the wine is meant to age, and is soft in its youth, it is a minus, as one would expect to find tannins to help the wine age.

Solera (Spain)
Primarily a method employed in the production of Sherry, the solera system may also be found in use in Languedoc-Roussillon and anywhere else involved in the production of fortified wines such as Madeira, Marsala and Rutherglen (Australia). Barrels of wine are arranged in a vertical system, at least three barrels high. The lowest barrels contain the oldest wine. As this is drawn off for bottling and sale, each barrel is topped up with younger wine from the barrel above. In the uppermost barrel the latest vintage enters the system, keeping it fully topped up.

Sommelier (so-mel-yay)

A formal name for a wine steward or wine waiter. There are several levels of certifications with 'Master Sommelier' (MS of Wine) being the highest level. There are purportedly only about 140 MS of wine worldwide. It has been said that the term itself goes back to the days when wine was driven to market in cask on a mule train. The mule driver was the "Sommelier" and since he also sold the wine, the name stuck.

Spätlese (sh'pay't-lay-zuh) Germany/Austria
A Prädikat classification based on must weight.

Spice (or spicy)

Wine tasting term. Widely differing meanings when a wine is referred to as spicy and should be used sparingly. Whites and Red have different connotations for 'spices' and can include spices such as – nutmeg, pepper, woody, clove, cinnamon – along with many others.

Split

The common name for a quarter bottle of wine, especially Champagne.

Spur pruning
A method of pruning vines.

Steely

Wine tasting term. Primarily for very crisp, dry, white wines. The high acid balance of these wines can leave a metallic impression on the palate. Chablis, the great Chardonnay of the Burgundy region of France, is often said to be "steely." Sauvignon Blancs can also have this characteristic. Flinty is another term that seems to have the same or similar meaning.

Stemmy

Wine tasting term. Refers to the flavor coming from the stems in some wines. The taste is bitter and full of chlorophyll and so is sometimes also called "green." This is considered a fault in wine, as it rarely improves the flavors.

Structure
Wine tasting term. When a wine is described as having structure, the taster is referring to the tannin and acidity levels. These elements give the wine a presence in the mouth; without them wine would tend towards a fat/flabby, or one-dimensional tasting fruit beverage.

Sugar
A large collection of organic compounds present in grapes as a result of photosynthesis. Sugar is the substrate utilized by yeast in the production of alcohol, a process known as fermentation.

Sugar ripeness
When the grapes reach a certain sugar concentration, sufficient for alcoholic fermentation and meeting the demands of the winemaker, this is sugar ripeness. It is distinct from physiological ripeness which involves other aspects of grape maturity.

Sulfur
This is an important element in winemaking, with a wide variety of uses, often as part of the compound sulfur dioxide. It is widely used in the vineyard as a prophylactic for Oidium, whereas in the winery it may be used as a disinfectant in between vintages, and may be added to must and finished wines as an antibacterial agent to prevent spoilage. It may also be used in winemaking as a method of terminating fermentation. Excessive use may result in an unpleasant mothball or burnt match aroma from the wine.

Sur lie (France)
This term describes a wine that has been allowed to lie on its lees for some time before being racked off. The intention is to add extra richness and flavor to the wine.

Synthetic closure
The posh phrase for plastic cork. The intention is to prevent cork taint.

Syrah (see'-rah) France

One of the oldest great red wine grapes of the world. At home in the Rhone valley of France, it has made its way to many winemaking regions, especially Australia where it is known as Shiraz as well as California where it is still known as Syrah.

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T

Tafelwein (Germany)
A low quality classification for German wine, essentially 'table wine'. The best German wines are classified as Qualitätswein mit Prädikat (QmP).

Tannin
Found in grape skins, pips and stalks, tannins are harsh, bitter or astringent compounds which if present in large amounts make a wine difficult to drink as they leave a dry, puckered sensation in the mouth - rather like drinking stewed tea, which is also very tannic. The amount of tannin can be increased by enhancing extraction, achieved by prolonging the cuvaison. Tannins may also enter the wine from oak barrels. Tannic wines are generally destined for aging and are rarely associated with white wines.

Tartaric acid
One of a number of naturally occurring grape acids which contribute to the acidity of a wine. Other important acids include acetic, malic, lactic, citric and carbonic acid.

Tartrate crystals
During fermentation tartaric acid may be converted into potassium hydrogen tartrate, formed through its reaction with potassium. This compound may crystallize, when conditions are cold, to form small crystals in the wine. These are small, clear or white crystals. Some winemakers wish to prevent their formation and thus perform cold stabilization. The crystals themselves are harmless and natural so the decision is a matter of aesthetics.

Tawny Port (Portugal)
A wood-aged style of port usually caramel in color. Prolonged periods of aging in wood result in loss of pigment so this is a much paler, tawny-colored style of Port, hence the name. Although such wines may be bottled as single-vintage colheita Ports, they are usually blended as a tawny of either 10, 20, 30 or 40 years of age, each comprising a blend of wines which average out at the age declared on the label.

TCA
Trichloroanisole. A term used to indicate that a wine is flawed with this bacteria that has reacted with the cork producing a musty, wet cardboard smelling substance. See 'corked'.

Terroir (France)
There is much discussion of terroir, a French term which has no simple translation into English. It refers to the external influences on the ripening grapes, including the soils (depth and type), bedrock, exposure to sun and wind, water table and so on. Others include rootstock and local climate or micro-climates.

Texture
The texture of a wine describes how the wine feels in the mouth - is it silky, velvety, rounded, or smooth? It is a more specific term than body, which describes the general impact of the wine.

Thief

A long glass or metal tube used to extract wine from a barrel for tasting or dispensing. The French call it a "pipette."

Thin

Wine tasting term. Used for wines that has little or very light fruit flavor or character. Technically it is used for a wine that has little dry extract if all water were removed.

Toasty
Wine tasting term. Toasty means literally means just that - smelling or tasting of toast. It may reflect 'toasting' of the barrels, when they may be placed around a fire (sometimes as they are made), the flames altering the physical and chemical composition of the surface of the wood, and subsequently this will have a significant effect on the flavor of the wine.

ToppingA winemaking practice of replacing evaporated wine in the top of the barrel. The "head space" is also called "ullage." This is an important step to reduce the oxidation of the wines, and to ensure better quality while aging in the barrel.

 Trocken (traw'-ken) Germany
An increasingly important German style, these are wines fermented until dry, with less than 9 g/l of residual sugar in the final wine.

Trockenbeerenauslese (traw'ken-bear'-en-ouse-lay-zuh) Germany/Austria
Germany's high-end wines. A sweet Prädikat category which translates literally as "dry berry selected". Essentially it refers to wines made using selected grapes affected by noble rot.

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U

Ullage
The small pocket of air in the bottle between the top of the wine and the cork. Most wines are bottled for immediate consumption and the ullage should be small, and of no concern. When purchasing older bottles, however, knowing the ullage can be an indicator of the quality of the wine. It is certainly an indicator of price - wines with a lot of ullage will fetch a much lower price than those with wine up to top-shoulder or into the neck of the bottle. A large ullage may suggest deterioration of the wine through oxidation.

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V

Vendange (vahn-danj) France
French term for Harvest or Vintage.

Vendange tardive (vahn-danj-tahr-deev) France
Delayed harvest. Wines labeled as such usually have a sweet palate.

Venencia (veh-nee-see-ah) Spain
The wonderful, long-handled ladle that features in so many pictures of Spanish winemakers tasting their Sherry. This allows samples of the wine to be drawn without disturbing the coating of flor.

Veraison (veh-rey-zohn) France

A viticultural term originally from the French. Young grapes are tiny, hard and green. As they swell and ripen they take on the color they will be when they are harvested. Veraison is the point where the grapes just start to turn color.

Vertical trellis
A vine training method that pulls the vines upward in a systematic method.

Vielles vignes (v'yay veen-yuh) France
French term for 'Old Vines'. Producers like to put this on the label if possible as old vines give better flavors and texture.

Vigne (veen-yuh) France
The French term for vine.

Vin (van) France

French for 'wine'.

Vin Délimité de Qualité Supérieure (France)
This is a classification for French wine one step above Vin de Pays, and certainly above the lowly Vin de Table. Many regions classified as VDQS are being upgraded to Appellation d'Origine Contrôlée, and so it is now infrequently seen. 

Vin de Pays (van duh peh-yee') France
Literally meaning 'country wines', there are many very good wines to be found in this category. The category lies below Appellation d'Origine Contrôlée and the rapidly disappearing Vin Délimité de Qualité Supérieure, but is distinctly superior to the usually awful Vin de Table.

Vin de Table (van duh tabl) France
The lowest category for French wine. By law such wines may not even declare grape varieties or vintage on the label - that is if they ever get as far as being bottled. Can come from anywhere.

Vintage
A seemingly innocuous term that turns out to mean many different things to different people. The 'vintage' simply refers to the year the grapes were grown. So, for instance, we might describe the year 2000 as a great vintage for Bordeaux as the weather that year was excellent, and many superlative wines were made. When it comes to Champagne, a vintage wine is one that is made from grapes all grown in the year declared on the label, whereas a non-vintage wine is a blend of wines from several years.

Vinification

The overall process of turning grape juice into wine.

Vintage

This term refers both to the actual grape harvest date as well as the year of the harvest. The term is also applied to wines that bear this year of harvest on their labels. Wines that are a blend of years are considered non-vintage wines (or N.V.). Until modern winemaking allowed fine wine to age consistently, dates were not associated with wines, and the "freshest" wine was the wine that was most in demand.

Viticulture

The science of grape growing and cultivating.

Vitis vinifera
The vinifera species includes all general favorite mainstream varietals up to 3000 total in the category. The species from which all the world's fine wines are made - even if they have to be grafted onto other rootstock in order to survive.

Volatile acidity
Wine has acidity, which is derived from the presence of a number of different acids including acetic, malic, tartaric, lactic, citric, carbonic and so on. Excessive levels of acetic acid produce an aroma resembling acetone (nail polish remover). In small quantities its presence can help lift the nose, but in excess it is unpleasant and a fault.

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W

Weight
Wine tasting term. Primarily referring to the overall body or richness of a wine.

White Zinfandel

A rose (pink) wine made from the red wine grape Zinfandel. It tends to be somewhat sweet and easy to drink. It is produced as the juice from the red grape is 'bled' off early from contact with the skins giving it a light pink hue.

WO (South Africa)
Stands for 'Wine of Origin'. The South African equivalent of the French Appellation d'Origine Contrôlée, the Spanish Denominación de Origen and the Italian Denominazione di Origine Controllata.

 X

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Y

Yeast
A micro-organism without which we would not have bread, beer or wine. The yeasts convert the sugar to alcohol in a process known as alcoholic fermentation. Present naturally in the vineyard, harvested grapes will begin to ferment naturally, especially if they are crushed to break the skins and expose the sugar-rich juice inside to the yeasts which reside on the grape skins. Some winemakers prefer to add cultured yeasts rather than rely on the action of wild yeasts. This gives greater control over the fermentation, but some argue it may intrinsically alter the style or quality of the wine, as a single strain might not produce the same flavors as the multiple strains present in the vineyard.

Yield
The yield is the amount of wine produced in vineyard or estate, and is usually expressed in hectolitres per hectare. Yields vary according to the type of vine - some are heavy croppers, some yield less - and also with climate and soil. Yields may be influenced by the winemaker, who may perform a green harvest on order to reduce them. Low yields are associated with increased quality as grapes are hand-picked for purity.

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Z

Zinfandel

A red wine grape found almost exclusively in California. While its origins are undoubtedly European, the exact location and name of its progenitor is one of wine's great mysteries. Latest research points to Croatia as the true origin of the varietal. The Primativo of Italy is often named as the origin of Zin, but some believe that Primativo came from Zin, and not the other way around. Evidence for this is found in DNA testing. Whatever the origin of Zinfandel, it is one of the most planted fine wine grapes in California. These vines are older than most other vines in the area, and for this reason produce some of the most intense fruit.

Zymase

The enzymes excreted by yeast that actually do the work of fermentation. While this is so technical that most books do not even bother to mention zymase, it has yet another claim to fame. It is the root of the word Zymurgy which ends nearly all English language dictionaries.

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