Wine

Wine consumption world map

Winko

Wine-tasting

Port wine

white Wine Glasg

Degustation epicier

Rossese Dolceacqua BMK

L'indétronâble Michel Rolland

Clos De Vougeot 1994

Chianti Riserva BMK

Bocksbeutels

Jackson Estate Sauvignon blanc

Red Wine Glas

Wine_tasting

Introduction

Wine is an alcoholic beverage made from fermented grapes or other fruits. It has been produced for thousands of years and is a beloved part of many cultures around the world. In this article, we will explore the history, types, production, and cultural significance of wine.

History

Wine production dates back to ancient times, with evidence of wine-making dating back to 6000 BC in what is now Georgia. The ancient Greeks and Romans were also known for their wine-making, and wine became an important part of their culture and religion. During the Middle Ages, wine-making spread throughout Europe, and monasteries became important centers of wine production. Wine was also introduced to the Americas by European settlers in the 16th century.

Types of Wine

There are many different types of wine, each with its own unique flavor and characteristics. The main types of wine are red, white, rosé, and sparkling.

Red Wine

Red wine is made from dark-colored grapes and has a rich, full-bodied flavor. Some popular red wine varieties include Cabernet Sauvignon, Merlot, and Pinot Noir.

White Wine

White wine is made from light-colored grapes and has a lighter, more delicate flavor than red wine. Popular white wine varieties include Chardonnay, Sauvignon Blanc, and Riesling.

Rosé Wine

Rosé wine is made from a blend of red and white grapes and has a pinkish color. It has a refreshing, fruity flavor and is often served chilled. Some popular rosé wine varieties include Zinfandel and Grenache.

Sparkling Wine

Sparkling wine is carbonated and has bubbles that give it a unique texture and taste. Champagne is perhaps the most well-known type of sparkling wine, but other varieties include Prosecco and Cava.

Production

The production of wine involves several steps, including harvesting the grapes, crushing them to extract the juice, and fermenting the juice with yeast. The wine is then aged in barrels or bottles before being bottled and sold.

Cultural Significance

Wine has played an important role in many cultures throughout history. In ancient Greece and Rome, wine was associated with the gods and was often used in religious ceremonies. In Europe, wine became a symbol of refinement and sophistication, and wine-making became an important industry.

Today, wine is enjoyed by people all over the world and is often associated with celebrations and special occasions. It is also considered to have health benefits when consumed in moderation.

Conclusion

Wine is a beloved beverage that has been enjoyed for thousands of years. Whether you prefer a rich, full-bodied red wine or a light, refreshing white wine, there is a type of wine to suit every taste. From its ancient origins to its modern cultural significance, wine remains a cherished part of many cultures around the world.

References

Two glasses of red wine

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Wine related terms

• Abkhazian wine - A wine produced in the Abkhazia region, known for its unique grape varieties and ancient winemaking traditions. Abkhazian wines are gaining recognition for their distinct flavors and historical significance.
• Abona (DO) - A Denominación de Origen (DO) for wines from the Abona region of Tenerife, Canary Islands. This area is known for its volcanic soil, which imparts a unique minerality to its wines.
• Acetobacter - A genus of acetic acid bacteria that is involved in the production of vinegar through the fermentation of ethanol. In winemaking, Acetobacter can be both a friend and foe, depending on whether vinegar production is the goal.
• Adrianna Vineyard - Located in Mendoza, Argentina, this vineyard is renowned for producing some of the country's most prestigious wines. The high altitude and cool climate contribute to the complex flavor profiles of its wines.
• Ahlgren Vineyard - A boutique winery located in the Santa Cruz Mountains of California, known for its artisanal approach to winemaking and focus on varietal purity and terroir expression.
• Akhasheni - A semi-sweet red wine from Georgia, made from the Saperavi grape. It is one of the many traditional Georgian wines that reflect the country's long history of winemaking.
• Alita (company) - A Lithuanian company known for its production of alcoholic beverages, including a range of wines. Alita is part of the larger landscape of Eastern European wine producers.
• Ampelography - The science of identifying and classifying grapevines. Ampelography is crucial for understanding the diversity of grape varieties used in winemaking and for preserving grapevine biodiversity.
• Amphora - A type of container used in ancient times for the transport and storage of wine. Today, some winemakers are reviving the use of amphorae for fermenting and aging wine, citing the unique qualities it imparts.
• Anker (unit) - A historical unit of volume used for measuring wine and other liquids. The anker has varied in size from place to place and over time but is generally considered to be around 34 to 45 liters.
• Anthocyanone A - A type of anthocyanin found in red grape skins, which contributes to the color of red wine. Anthocyanins are part of a larger group of compounds called polyphenols, which are important for wine's flavor and health benefits.
• Appellation - A legally defined and protected geographical indication used to identify where the grapes for a wine were grown. Appellations are part of the wine labeling system that helps consumers understand the origin and quality of the wine.
• Aromatic wine - Wines that are highly aromatic and flavorful, often made from grape varieties known for their distinct aromatic compounds, such as Muscat, Gewürztraminer, and Riesling.
• Arínzano - A prestigious wine estate located in Northern Spain, recognized for its high-quality wines that express the unique terroir of the region. Arínzano produces a range of red and white wines under the Vino de Pago designation, Spain's highest category for wine quality.
• Ausbruch - A sweet dessert wine from Austria, particularly from the Rust area in Burgenland. Ausbruch is made from grapes affected by noble rot, resulting in concentrated flavors and sweetness.
• Auslese - A German wine classification indicating that the wine is made from selectively picked ripe grapes. Auslese wines are sweet, with high sugar concentration, and are part of the Prädikatswein category.
• BYOB - An acronym for ""Bring Your Own Bottle,"" a policy in some restaurants allowing guests to bring their own wine. BYOB establishments may charge a corkage fee for serving the wine.
• Bacchanalian fraternity - Societies or groups dedicated to the celebration of Bacchus, the Roman god of wine and festivity. Modern equivalents might include wine clubs or tasting groups that gather to enjoy and appreciate wine.
• Banana wine - A type of fruit wine made from bananas. While not as common as grape wine, banana wine is produced in regions where bananas are abundant and is part of the diverse world of fruit wines.
• Barrel - A cylindrical container traditionally made of oak wood, used for fermenting, aging, and storing wine. The use of barrels can impart distinct flavors and characteristics to wine, such as vanilla, toast, and spice notes.
• Bartenura wine - A brand of kosher wine produced in Italy, known for its Moscato wine in a distinctive blue bottle. Bartenura wines are popular within the Jewish community and beyond for their quality and adherence to kosher laws.
• Base wine - The still wine used as the starting point for sparkling wine production. Base wine undergoes a second fermentation to become sparkling wine, a process that can occur in the bottle (traditional method) or in large tanks (Charmat method).
• Baumé scale - A hydrometer scale used to measure the sugar content of grape must and wine. The Baumé reading helps winemakers determine the potential alcohol content of the wine and make decisions about harvesting and fermentation.
• Beaujolais nouveau - A light, fruity red wine from the Beaujolais region of France, released annually on the third Thursday of November. Beaujolais Nouveau is made from Gamay grapes and is intended to be consumed young, celebrating the harvest's end.
• Beef bourguignon - A classic French dish of beef stewed in red wine, typically a Burgundy, along with mushrooms, onions, and bacon. Beef bourguignon is a delicious example of the culinary use of wine to enhance flavor.
• Beerenauslese - A German and Austrian wine classification for a sweet dessert wine made from individually selected grapes affected by noble rot. Beerenauslese wines are rich, concentrated, and have a high sugar content.
• Bhutanese wine - Wine produced in Bhutan, a country known for its unique approach to agriculture and sustainability. While not a major wine-producing country, Bhutanese wine reflects the nation's emerging interest in viticulture and winemaking.
• Bicos (vessel) - Traditional Spanish wine drinking vessels, often made of ceramic or glass. Bicos are part of Spain's rich wine culture, used in various regions for enjoying local wines.
• Binissalem (DOP) - A Denominación de Origen Protegida (DOP) for wines from the Binissalem region of Mallorca, Spain. The area is known for its indigenous grape varieties and quality red and white wines that reflect the Mediterranean terroir.
• Biodynamic wine - Wine produced according to the principles of biodynamic agriculture, a holistic approach that treats the vineyard as an interconnected ecosystem. Biodynamic winemaking emphasizes natural processes and preparations, with a focus on ecological and sustainable practices.
• Biscotti - Italian almond biscuits traditionally served with sweet dessert wines, such as Vin Santo. The combination of biscotti and wine is a classic pairing, enjoyed as a simple yet delightful dessert.
• Bizkaiko Txakolina - A Denominación de Origen (DO) for wines from the Biscay region in the Basque Country, Spain. Bizkaiko Txakolina wines are known for their crisp, refreshing acidity and slight effervescence, typically made from the Hondarrabi Zuri grape.
• Blanc - A French term meaning "white," used to describe white wines or grapes. Blanc wines can range from the light and crisp to the rich and complex, depending on the grape variety, vinification methods, and terroir.
• Blue Nun - A German wine brand established in the early 20th century, known for its Riesling and other varietal wines. Blue Nun was one of the first brands to achieve international recognition, helping to popularize German wines worldwide.
• Blue wine - A novelty wine product that is colored blue through the addition of natural or artificial colorants. Blue wine challenges traditional wine norms and has gained attention for its unique appearance.
• Bocksbeutel - A distinctive, squat bottle shape traditionally used for wines from certain regions of Germany, particularly Franconia, as well as for some Portuguese wines. The Bocksbeutel shape is protected by law in Germany and is associated with high-quality wines.
• Bodega Norton - A renowned winery in Mendoza, Argentina, known for its high-quality Malbec and other varietal wines. Bodega Norton is one of Argentina's oldest wineries and has played a significant role in the global recognition of Argentine Malbec.
• Bodegas Muga - A family-owned winery located in the Rioja region of Spain, celebrated for its traditional winemaking methods and exceptional Rioja wines. Bodegas Muga produces a range of red, white, and rosé wines, including aged Reservas and Gran Reservas.
• Bogle Vineyards - A family-run winery in California's Central Valley, known for producing a wide range of varietal wines that offer good value. Bogle Vineyards is committed to sustainable viticulture and winemaking practices.
• Bokbunja-ju - A Korean wine made from fermented black raspberries, known for its deep color and sweet-tart flavor profile. Bokbunja-ju is enjoyed for its taste as well as its purported health benefits.
• Borgoña (drink) - A traditional Chilean drink made from red wine and strawberries. Borgoña is a popular summertime beverage, enjoyed for its refreshing and fruity character.
• Borie-Manoux - One of the largest family-owned wine companies in Bordeaux, France, with a portfolio that includes several esteemed châteaux. Borie-Manoux is known for its commitment to quality and tradition in Bordeaux winemaking.
• Boschendal - A historic wine estate in South Africa's Western Cape, known for its premium wines and beautiful setting. Boschendal is one of South Africa's oldest wineries, with a history dating back to the 17th century.
• Bota bag - A traditional Spanish leather wine bag, designed for carrying and drinking wine on the go. Bota bags are often associated with outdoor activities and have a distinctive, flattened shape.
• Botrytis cinerea - A fungus that causes noble rot, a condition that can lead to the production of highly prized sweet wines. Botrytis cinerea affects grapes by dehydrating them, concentrating their sugars and flavors.
• Bottle variation - Differences in taste and quality between individual bottles of the same wine, often due to variations in storage conditions, cork quality, or bottle aging. Bottle variation is a natural phenomenon in the world of wine.
• Bottle-shock - A temporary condition in which a wine's flavors become muted or disjointed immediately after bottling or shipping. Bottle-shock is believed to result from the stress of movement or exposure to oxygen, but wines typically recover with some rest.
• Bottling line - The series of machinery and equipment used in the process of filling, corking, and labeling wine bottles in a winery. Modern bottling lines can handle thousands of bottles per hour, ensuring efficiency and consistency.
• Box wine - Wine packaged in a bag-in-box format, which consists of a plastic bladder protected by a cardboard box. Box wine offers advantages in terms of storage, cost, and environmental impact, and quality has improved significantly in recent years.
• Brettanomyces - A genus of yeast that can cause spoilage in wine, leading to off-flavors often described as barnyard, band-aid, or medicinal. While considered a flaw in most wines, low levels of Brettanomyces character can be appreciated in some styles.
• Brix - A scale used to measure the sugar content of grapes, must, and wine, indicating the degree of the grapes' ripeness at harvest. Brix measurements help winemakers decide when to harvest and predict the potential alcohol content of the wine.
• Brown–Forman - One of the largest American-owned companies in the wine and spirits industry, known for its portfolio of brands that includes several well-known wines. Brown–Forman has a global presence and a history of innovation in marketing and product development.
• Bushing Monarch - A specific vine training system designed to optimize grape yield and quality. Vine training systems like the Bushing Monarch are crucial for managing vine growth and ensuring adequate sunlight and air circulation.
• Butlerage - The practice of managing a wine cellar, including the selection, purchase, storage, and serving of wine. Butlerage is traditionally associated with the role of a butler in large households or estates.
• Byais - A term with unclear definition in the context of wine. It may be a typographical error or a very obscure term not widely recognized in the wine community.
• Byrrh - An aromatized wine-based aperitif made from red wine, mistelle (partially fermented grape juice), and quinine. Byrrh is known for its bitter-sweet flavor and is traditionally served as an aperitif.
• Cabernet Franc - A black grape variety used in the production of medium-bodied, aromatic red wines. It is one of the parent grapes of Cabernet Sauvignon and is known for its contributions to the blends of Bordeaux as well as being a standout varietal wine in the Loire Valley.
• Cabernet Sauvignon - A widely recognized grape variety that is grown in nearly every major wine-producing country. It produces full-bodied red wines with high tannins and notable longevity. It is often blended with Merlot and Cabernet Franc to create the renowned Bordeaux blend.
• Calatayud (DO) - A Denominación de Origen for wines from the Calatayud region of Spain, known for its high-quality Garnacha-based red wines. The region's vineyards are situated at high altitudes, contributing to the wines' intensity and complexity.
• California cult wines - A term used to describe wines produced in California that have a strong following due to their quality and scarcity. These wines, often Cabernet Sauvignons from regions like Napa Valley, are known for their high scores from wine critics and command high prices.
• Calimocho - A popular Spanish drink made by mixing red wine with cola. Calimocho is a casual, refreshing beverage, often associated with festive occasions and youth culture in Spain.
• Campden tablet - A tablet containing sodium or potassium metabisulfite used in winemaking to sterilize equipment and must, and to inhibit the growth of unwanted bacteria and wild yeast. Campden tablets are an essential tool for ensuring the stability and quality of homemade wines.
• Campo Viejo - A well-known winery in the Rioja region of Spain, recognized for its range of Rioja wines that showcase the traditional and modern styles of the region. Campo Viejo is noted for its vibrant, fruit-forward wines and innovative winemaking techniques.
• Cane pruning - A method of pruning grape vines that involves selecting and trimming one or two canes from the previous year's growth to produce the current year's fruit. This technique is contrasted with spur pruning.
• Canned wine - Wine packaged in aluminum cans, offering convenience, portability, and a reduced environmental impact compared to glass bottles. Canned wine has gained popularity for its suitability for outdoor activities and casual occasions.
• Canopy (grape) - The upper part of the grapevine, including the leaves and fruit. Proper canopy management is crucial for controlling the microclimate around the grape clusters, influencing grape quality and disease resistance.
• Canopy - Refers to the upper layer of grape vines, including leaves and fruit, which plays a crucial role in photosynthesis, air circulation, and protection of grapes from excessive sunlight. Managing the canopy is a key aspect of vineyard management.
• Cantina - An Italian term for winery or wine cellar, where wine is produced and often stored. In some contexts, it can also refer to a bar or a wine shop.
• Cantina - In Italian and Spanish, a cellar or a winery, often used to refer to a wine bar or a casual establishment serving wine and food. Cantinas play a vital role in the wine culture of Italy and Spain, offering a place to enjoy local wines and cuisine.
• Cap - The layer of grape skins, stems, and seeds that forms at the surface of the fermenting must in red wine production. Punching down or pumping over the cap is essential for color and flavor extraction.
• Capsule - The protective covering, usually made of metal foil or plastic, that covers the cork and neck of a wine bottle. It serves both aesthetic and protective functions.
• Carafe - A glass container used for serving wine, often used to decant wine or to serve wine by the glass in restaurants. Carafes come in various shapes and sizes and can enhance the wine-drinking experience by allowing the wine to breathe.
• Carbon dioxide - A colorless, odorless gas produced during the fermentation process. In sparkling wine production, carbon dioxide is trapped in the bottle, creating the characteristic bubbles.
• Carbonic Maceration - A winemaking technique where whole grapes are fermented in a carbon dioxide-rich environment before crushing. This method produces light, fruity red wines with low tannins, such as Beaujolais Nouveau.
• Carbonic maceration - A winemaking technique in which whole grapes are fermented in a carbon dioxide-rich environment before crushing. Carbonic maceration is used to produce light, fruity red wines with soft tannins, such as Beaujolais Nouveau.
• Carboy - A large glass or plastic container used in winemaking for fermenting and aging small batches of wine. Carboys are a common sight in home winemaking setups, allowing for precise control over the fermentation process.
• Caribou (drink) - A traditional Canadian alcoholic beverage made from red wine, hard liquor (usually whisky or brandy), and maple syrup. Caribou is often associated with winter festivals and outdoor activities in Canada.
• Cariñena DOP - A Denominación de Origen Protegida for wines from the Cariñena region of Aragon, Spain. The region is one of the oldest wine-producing areas in Spain and is known for its robust red wines made primarily from the Garnacha and Cariñena grape varieties.
• Carmel Winery - Israel's largest and oldest winery, established in 1882 by Baron Edmond de Rothschild. Carmel Winery has played a significant role in the development of Israel's wine industry and produces a wide range of wines that reflect the diversity of Israel's terroirs.
• Cask - A large wooden barrel used for fermenting, aging, or storing wine. The type of wood, size, and age of the cask can influence the flavor of the wine.
• Castel Group - A leading wine and spirits company based in France, with a portfolio that includes several well-known wine brands and vineyards around the world. The Castel Group is known for its commitment to quality and innovation in the wine industry.
• Catalunya DOP - A Denominación de Origen Protegida for wines from the Catalonia region of Spain. The Catalunya DOP encompasses a wide range of wine styles and grape varieties, reflecting the diversity of Catalonia's winegrowing areas.
• Caudalie - A unit of measure used to describe the length of time the flavors of a wine linger on the palate after tasting. One caudalie is equivalent to one second.
• Cava - A Spanish sparkling wine made using the traditional method, where secondary fermentation occurs in the bottle. It is primarily produced in the Penedès region in Catalonia.
• CellarTracker - An online wine database and management tool that allows users to track their wine collections, read and write wine reviews, and access a wealth of information about wines from around the world. CellarTracker is a valuable resource for wine enthusiasts and collectors.
• Cellar - A room or space used to store wine in bottles or barrels, typically underground to ensure a constant, cool temperature and humidity level, which are ideal for aging wine.
• Cellarette - A small cabinet or chest designed for storing bottles of wine or spirits, often used in dining rooms or home bars. Cellarettes can range from simple wooden boxes to elaborate pieces of furniture with built-in cooling systems.
• Chablis - A famous wine region in Burgundy, France, known for producing dry white wines made exclusively from Chardonnay grapes. These wines are noted for their minerality and crisp acidity.
• Champagne Binet - A brand of Champagne produced in the Champagne region of France. Champagne Binet is known for its traditional method sparkling wines that exhibit the characteristic elegance and complexity of the region.
• Champagne Gauthier - A Champagne house that produces a range of sparkling wines using traditional methods. Champagne Gauthier is recognized for its quality Champagnes that showcase the terroir and craftsmanship of the Champagne region.
• Champagne Riots - A series of violent protests that occurred in the Champagne region of France in the early 20th century, driven by tensions between grape growers and Champagne houses over grape prices and economic conditions. The Champagne Riots highlighted the challenges of balancing supply and demand in the wine industry.
• Champagne flute - A tall, thin wine glass designed specifically for drinking Champagne and other sparkling wines. Its shape helps preserve the carbonation and concentrate the aroma.
• Champagne glass - A type of glassware designed specifically for serving Champagne and other sparkling wines. Champagne glasses come in various shapes, including the traditional flute and the wider coupe, each intended to enhance the drinking experience.
• Champagne - A prestigious sparkling wine from the Champagne region in France, made from Pinot Noir, Chardonnay, and Pinot Meunier grapes. It is produced using the traditional method with secondary fermentation occurring in the bottle.
• Changyu - China's oldest and largest winery, founded in 1892. Changyu has played a pioneering role in the development of the Chinese wine industry and produces a wide range of wines.
• Chaptalization - The process of adding sugar to grape must before or during fermentation to increase the alcohol content of the wine. This practice is common in cooler wine regions where grapes may not ripen sufficiently.
• Chardonnay - One of the most popular and widely planted white grape varieties, known for its versatility and ability to reflect terroir. It is used to make everything from still, mineral-driven wines to rich, oaky styles and sparkling wines.
• Charmant process - A method of producing sparkling wine where the secondary fermentation takes place in a large tank rather than in individual bottles. This process is used for many Prosecco wines.
• Chenin Blanc - A versatile white grape variety that originated in the Loire Valley of France. It can be used to make a range of wines from dry to sweet, still to sparkling, and is noted for its high acidity and apple-like flavors.
• Chianti - A red wine from Tuscany, Italy, made primarily from the Sangiovese grape. It is known for its bright acidity, cherry flavors, and earthy notes. Chianti Classico is a well-known sub-region producing wines of higher quality.
• Chiaretto - An Italian term for a light, dry rosé wine, particularly those produced in the regions of Bardolino and Lake Garda.
• Citric Acid - A natural acid found in grapes and other fruits that contributes to the wine's freshness and acidity. It is sometimes added to wine during winemaking to increase acidity.
• Clairet - A style of French wine that is darker than rosé but lighter than red wine, traditionally from the Bordeaux region. It is also the historical name from which the British term ""claret"" for Bordeaux wine is derived.
• Claret - A British term for red Bordeaux wine. The term originally referred to light-colored wines from Bordeaux but now generally encompasses all red Bordeaux.
• Clarification - The process of removing suspended particles from wine to make it clear. This can be done through settling, fining, filtering, or centrifugation.
• Clarifying agent - Substances added to wine to help remove suspended particles during clarification. Common agents include bentonite, egg whites, and gelatin.
• Clarity - A term describing the clearness or transparency of wine. Wines are often clarified to remove any haze or particles before bottling.
• Cleanskin - In Australia and New Zealand, a wine bottle without a label. These wines are often sold at a discount and may be surplus stock or from an unknown winery.
• Clos - A French term for a walled vineyard. It signifies that the vineyard is enclosed, which can sometimes indicate a higher quality or special status.
• Closed - Describes a wine that is not very aromatic or expressive at the time of tasting. This can be due to its youth or the need for aeration.
• Cold Soak - A pre-fermentation process used in red winemaking where the crushed grapes are kept at a cold temperature for a period to extract color and flavor without alcohol production.
• Cold duck - A sweet, sparkling wine made by mixing red and white wines. It originated in Germany and became popular in the United States.
• Cold fermentation - Fermentation conducted at lower temperatures to preserve the fruit flavors and aromas in the wine. This technique is often used for white wines.
• Cold stabilization - A process that involves chilling the wine to precipitate out tartrate crystals, which can form naturally in wine and appear like glass shards. This is done to stabilize the wine and prevent crystal formation after bottling.
• Color - An important characteristic of wine, influenced by the grape variety, winemaking practices, and age. Red wines can range from pale red to deep purple, while white wines can range from pale yellow to golden.
• Complex - A term used to describe a wine that offers multiple layers of flavors and aromas. Complexity is often associated with quality and the ability of a wine to age.
• Cooperative - A winemaking facility owned and used by multiple grape growers to produce wine collectively. This can help smaller growers achieve economies of scale and access to better winemaking technology.
• Cordon training - A vine training system where the main vine stem is trained horizontally along a wire, and shoots grow vertically from it. This method is commonly used for grape varieties that produce fruit on new wood.
• Cork taint - A wine fault characterized by a musty, moldy smell, often caused by the chemical compound 2,4,6-trichloroanisole (TCA). It is commonly associated with contaminated cork stoppers.
• Corkage - A fee charged by a restaurant for opening and serving a bottle of wine brought in by a customer. Policies and fees vary by establishment.
• Corked - Refers to a wine that has been contaminated with cork taint, affecting its aroma and taste.
• Corkscrew - A tool used to remove the cork from a wine bottle. There are various designs, including the waiter's friend, winged corkscrew, and screwpull.
• Country wine - In the context of European wine regulations, a classification for wines that fall between table wine and quality wine from a specific region (QWpsr). It may also refer to homemade or non-commercial wine in a broader sense.
• Crackling - A term used to describe a lightly sparkling wine, less effervescent than fully sparkling wines like Champagne.
• Crianza - A Spanish wine classification indicating that the wine has been aged for a minimum period, which varies by region but typically includes at least six months in oak barrels for red wines.
• Crown cap - A metal cap used to seal bottles, similar to those found on beer bottles. It is often used for wines that are intended for early consumption or during the secondary fermentation of sparkling wines before the final cork is inserted.
• Cru - A French term that classifies a vineyard or group of vineyards, often recognized for their high quality. The term is used in various contexts, such as Grand Cru or Premier Cru in Burgundy.
• Crush - The harvest season in the wine world, when grapes are picked and crushed to begin the winemaking process. It also refers to the process of crushing the grapes to release their juice.
• Crémant - A term used for French sparkling wines made outside of the Champagne region, using the traditional method. Crémant wines can be found in various regions, including Alsace, Loire, and Burgundy.
• Cult wine - Wines that have a passionate following due to their quality, scarcity, and often their price. These wines are typically produced in limited quantities and can command high prices on the secondary market.
• Cuvaison - The period during winemaking when the juice is in contact with grape skins and seeds during fermentation, particularly for red wines. This process extracts color, flavors, and tannins from the skins.
• Cuvée - A term that can refer to a specific blend or batch of wine, especially in the context of Champagne and sparkling wine production. It can denote a wine of a particularly high quality or a specific blend from different vats or barrels.
• Decanting - The act of slowly pouring wine from its bottle into a separate container, leaving sediment behind. This process can also help aerate the wine, enhancing its aromas and flavors.
• Degorgement - A step in the traditional method of sparkling wine production where the sediment formed during secondary fermentation is removed from the bottle. This is done by freezing the neck of the bottle and removing the frozen sediment plug.
• Demi-sec - A French term meaning ""half dry,"" used to describe a style of wine that is moderately sweet. It is often used for sparkling wines and indicates a higher level of residual sugar.
• Dessert wine - Wines that are typically sweet and intended to be consumed with or as dessert. They can be made through various methods, including late harvest, fortification, or using noble rot-infected grapes.
• Distilled spirits - Alcoholic beverages produced by distilling fermented grain, fruit, or vegetables. This category includes vodka, whiskey, rum, and gin, among others.
• Dosage - In the production of sparkling wine, the addition of a small amount of wine and sugar syrup to the bottle after disgorgement. The dosage adjusts the sweetness level of the final product.
• Douro - A wine region in Portugal, known primarily for the production of Port wine. It is one of the oldest demarcated wine regions in the world.
• Dry - Describes a wine with no perceptible sweetness, meaning it has little to no residual sugar. The opposite of sweet, dry wines can still possess fruitiness.
• Débourbage - The process of settling or clarification that occurs after pressing the grapes and before fermentation. It allows for the removal of solids and particulates from the juice.
• Dégorgement tardive - A term used in Champagne production that means ""late disgorgement."" It refers to bottles that have been aged on their lees for an extended period before disgorgement, often resulting in added complexity.
• Earthy - A descriptor for wines that exhibit aromas or flavors reminiscent of earth, soil, or minerals. This characteristic is often valued for adding complexity.
• Eau de vie - A clear, colorless fruit brandy produced by fermentation and double distillation. The term means ""water of life"" in French.
• En Tirage - A phase in the traditional method of sparkling wine production where the wine undergoes secondary fermentation in the bottle and is aged on its lees.
• En primeur - A method of purchasing wines early while they are still in the barrel, particularly used in Bordeaux. It allows buyers to invest in a vintage before it is bottled.
• Enology - The science and study of all aspects of wine and winemaking except vine-growing and grape-harvesting, which is a subfield called viticulture.
• Enophile - A wine enthusiast or connoisseur. Also spelled oenophile.
• Entry-level wine - Wines that are intended to be accessible and affordable, often from larger producers. They are designed to be consumed young and are typically less complex.
• Eraflage - The French term for destemming, the process of removing grape stems before fermentation. Stems can contribute to the tannin structure of wine but can also introduce harsh flavors if not managed properly.
• Ex-cellars - A term used in the wine trade to indicate the price of wine at the point of origin or winery, not including shipping, taxes, or import duties.
• Extended maceration - A winemaking technique where the skins remain in contact with the juice for a longer period than usual after fermentation. This can enhance color, flavor, and tannin structure in the wine.
• Extraction - The process of drawing out colors, flavors, and tannins from the grape skins during the maceration and fermentation of red wine.
• Fault - A characteristic of wine that is considered a flaw or defect, such as cork taint, oxidation, or volatile acidity. Faults can detract from the quality and enjoyment of the wine.
• Fermentation - The biochemical process by which yeast converts sugars in grape juice into alcohol and carbon dioxide, transforming grape juice into wine.
• Fermentazione naturale - Italian for natural fermentation, referring to the process of allowing wine to ferment with wild yeasts naturally present on the grapes or in the winery, as opposed to adding cultured yeasts.
• Fermenter - A vessel used for fermenting grape juice into wine. Fermenters can be made from various materials, including stainless steel, concrete, or oak.
• Fiasco - A traditional Italian straw basket that encases a bottle of wine, most commonly associated with Chianti. While less common today, it is a recognizable symbol of Italian wine.
• Fighting varietal - A term used in the wine industry to refer to a varietal wine that is priced competitively, often in response to market pressures from other wine-producing countries.
• Filtering - The process of passing wine through a filter to remove particles and clarify the wine before bottling. This can improve stability and appearance but may also remove some flavors and aromas.
• Fine wine - Wines of superior quality, often made in smaller quantities and with greater attention to detail by the winemaker. Fine wines are typically more expensive and are valued for their complexity and aging potential.
• Fining - The addition of substances to wine to remove unwanted particles and clarify the wine. Common fining agents include egg whites, gelatin, and bentonite.
• Finish - The impression a wine leaves in the back of the mouth and throat after swallowing. A long finish is often associated with high-quality wine.
• Flabby - Describes a wine that lacks acidity, making it taste flat or dull. Acidity is important for balance and freshness in wine.
• Flavors - The specific tastes of a wine, which can include fruit, floral, herbal, mineral, and oak notes, among others. Flavors are influenced by grape variety, terroir, winemaking techniques, and aging.
• Flying winemaker - A winemaker who travels between the northern and southern hemispheres to make wine in different regions throughout the year, taking advantage of the opposing harvest times.
• Fortification - The process of adding distilled spirits to wine, increasing the alcohol content and stopping fermentation. This technique is used to make fortified wines like Port, Sherry, and Madeira.
• Fortified Wine - Wine that has been strengthened with the addition of distilled spirits, usually brandy. Examples include Port, Sherry, Madeira, and Marsala.
• Foxy - A term used to describe the unique musky and wild berry aromas associated with wines made from the Vitis labrusca grape variety, native to North America.
• Free-run juice - The juice that flows from crushed grapes before pressing, often considered to be of higher quality than the juice extracted during pressing.
• Fruity wine - A wine characterized by a dominant presence of fruit flavors. Fruity wines can be either red or white and vary in sweetness levels.
• Fruity - Describes wines that exhibit strong fruit flavors, which can range from tropical fruits in white wines to dark berries in red wines. Fruity does not necessarily mean sweet, as the term refers to the flavor rather than the sugar content.
• Full-bodied - Describes a wine that has a rich, weighty mouthfeel, often due to high alcohol content and concentrated flavors. Full-bodied wines are more intense and have a greater presence on the palate.
• Gamay - A purple-colored grape variety used primarily to produce light, fruity red wines, most notably the Beaujolais wines from France. Gamay wines are appreciated for their youthful flavors of red fruits and their ability to be served chilled.
• Gewürztraminer - An aromatic white grape variety that produces wines with a strong bouquet of lychees, roses, and spices. It is most commonly associated with wines from Alsace, France, but is also grown in Germany, the USA, and other wine-producing countries.
• Globalization of wine - The process by which wine production, consumption, and distribution have become globally interconnected. Globalization has led to increased diversity in wine styles and origins available to consumers and has influenced winemaking practices worldwide.
• Grafting - A viticultural technique where the vine of one grape variety (the scion) is attached to the rootstock of another variety. This method is often used to combine the best characteristics of both, such as disease resistance and specific flavor profiles.
• Grand Cru - A French term translating to "great growth" that denotes vineyards recognized for their favorable conditions and high-quality wine production. The term is most famously used in Burgundy and Champagne to classify wines.
• Grand Reserva - A Spanish wine classification indicating that the wine has been aged for a long time before release, typically at least five years with at least two years in oak for red wines. This designation is a marker of quality and complexity.
• Granvas - A less common term for wines produced in large containers or tanks. It is occasionally used to refer to bulk-produced or non-bottle-fermented sparkling wines.
• Green harvest - A vineyard practice where excess grape clusters are removed before they fully ripen. This reduces yield but can increase the quality of the remaining grapes by concentrating the vine's energy.
• Green (wine) - Describes wines made from underripe grapes or wines with flavors that suggest underripeness, often marked by a sharp, acidic taste reminiscent of green fruits or vegetation.
• Grenache - A red wine grape variety known for its role in Southern Rhône blends, including Châteauneuf-du-Pape, and as a single varietal wine in other regions. It is appreciated for its berry flavors, high alcohol, and soft tannins.
• Grüner Veltliner - A white grape variety native to Austria, producing wines that vary from light and crisp to rich and full-bodied. It is known for its distinctive peppery, spicy flavor and versatility in pairing with food.
• Habillage - The process of dressing a wine bottle with its final labels, foil capsule, and other branding elements before sale. It is an important step in marketing and presenting the wine.
• Hard (wine) - Describes wines with high levels of tannin or acidity that make them challenging to drink when young. These wines often need time to age and soften in the bottle.
• Harvest - The process of picking grapes at the end of the growing season when they have reached optimal ripeness. The timing of the harvest is crucial for wine quality and can vary significantly depending on grape variety and regional climate.
• Haut - A French term meaning "high," often used in wine names to indicate superior quality or location, such as Haut-Médoc in Bordeaux.
• Herbaceous - A term used to describe wines with aromas or flavors reminiscent of green, leafy plants or herbs. This characteristic is often found in wines made from certain grape varieties, such as Cabernet Franc or Sauvignon Blanc.
• Hogshead (wine) - A large barrel used for fermenting, aging, or storing wine. The size can vary, but a standard hogshead in winemaking typically holds about 300 liters (79 gallons).
• Hollow (wine) - Describes a wine that lacks depth or complexity, often perceived as missing an essential element in the mid-palate.
• Horizontal wine tasting - A tasting format where wines of the same vintage but from different producers are tasted side by side. This allows for comparison of winemaking styles and terroir influences within the same year.
• Horse blanket - A term used to describe a specific barnyard or animal-like aroma found in some wines, often associated with Brettanomyces yeast. While considered a flaw by some, others value it for adding complexity.
• Hot (wine) - Describes wines with a high alcohol content that gives a burning sensation in the mouth. This characteristic can overpower the wine's other flavors if not balanced correctly.
• Hybrid (wine) - Grape varieties created from the crossbreeding of two different species of Vitis, often Vitis vinifera with American grape species, to combine desirable traits such as disease resistance and climate adaptability.
• Ice wine - A type of dessert wine produced from grapes that have been frozen while still on the vine. The freezing concentrates the sugars and acids, resulting in a sweet, rich wine with balanced acidity.
• Imperial - A large bottle size that holds 6 liters of wine, equivalent to eight standard bottles. Used for both still and sparkling wines.
• Inoculation - The process of adding a specific strain of yeast to grape must to start the fermentation process. This allows winemakers to control the fermentation more precisely than relying on natural yeast populations.
• International variety - Grape varieties that are widely planted and recognized around the world, such as Cabernet Sauvignon, Merlot, and Chardonnay. These varieties are known for their adaptability to different climates and regions.
• Jeroboam - A large bottle size that holds 3 liters of wine, equivalent to four standard bottles, used for both still and sparkling wines. In Champagne, a Jeroboam holds 4.5 liters.
• Kabinett - A German wine classification for wines made from fully ripe grapes, the least sweet of the Prädikatswein, Germany's highest quality wine category. Kabinett wines are known for their light body and high acidity.
• Kosher - Wines that are produced according to Jewish dietary laws under the supervision of a rabbi. Kosher wines are not limited to any specific grape variety or wine style.
• Labrusca - Refers to a species of grape, Vitis labrusca, native to North America. Wines made from these grapes, such as Concord, are often characterized by a "foxy" aroma.
• Late harvest - Wines made from grapes that have been left on the vine longer than usual to increase sugar concentration. Late harvest wines are typically sweet and can be made from a variety of grape varieties.
• Lees aging - The practice of aging wine on its lees (dead yeast cells and other particles) after fermentation. This process can add complexity, texture, and flavors to the wine.
• Lees - The sediment that forms during fermentation, consisting of dead yeast cells, grape pulp, seeds, and other solids. Lees can be used in the aging process to add complexity to the wine.
• Legs (wine) - The streaks of liquid that form on the inside of a glass after the wine has been swirled. Often referred to as "tears" or "curtains," legs can indicate the wine's alcohol and sugar content.
• Length (wine) - A term used to describe the persistence of a wine's flavor on the palate after swallowing. Wines with long length are considered to have a lingering, satisfying finish.
• Lightstruck - A fault in wine caused by exposure to too much light, leading to undesirable aromas and flavors. Wines, especially white and rosé, are susceptible to becoming lightstruck, affecting their quality.
• Liqueur de tirage - A mixture of wine, sugar, and yeast added to a still wine to start the second fermentation in the bottle, producing sparkling wine. This process is essential in the traditional method of making Champagne.
• Liqueur d’expedition - The dosage liquid added to sparkling wine after disgorgement, which determines the final sweetness of the wine. It can be a blend of wine and sugar syrup.
• Loire - A river in France and a wine region named after it, known for producing diverse styles of wines, from crisp, light whites to full-bodied reds and sweet, aromatic dessert wines.
• Maceration - The process in winemaking where the grape skins, seeds, and stems are in contact with the grape juice, allowing the transfer of color, tannins, and flavor compounds into the wine.
• Madeira - A fortified wine from the Madeira Islands, known for its unique aging process that involves heat and oxidation, giving it distinctive flavors of nuts, stewed fruit, and caramel.
• Maderized - Describes a wine that has undergone a process similar to that of Madeira, where exposure to heat and oxygen results in flavors reminiscent of the fortified wine. It often indicates a fault in non-Madeira wines.
• Magnum - A bottle size that holds 1.5 liters of wine, equivalent to two standard bottles. Magnums are often used for aging wines as they tend to mature more gracefully due to the larger volume.
• Malbec - A red grape variety originally from France but now most closely associated with Argentina. Malbec wines are known for their deep color, full body, and flavors of dark fruit and spice.
• Malic acid - One of the primary acids found in grape must, which can give wine a tart, green apple flavor. It is often converted to the softer lactic acid during malolactic fermentation.
• Malolactic Fermentation - A secondary fermentation process where malic acid is converted into lactic acid and carbon dioxide by bacteria. This process softens the wine's acidity and is common in red wines and some white wines.
• Malolactic bacteria - Bacteria used to convert malic acid into lactic acid during malolactic fermentation. This process can soften a wine's acidity and add complexity to the flavor profile.
• Manipulant - A term used in Champagne to describe a grower who makes Champagne from their own grapes, as opposed to buying grapes from others. It is often seen as a mark of artisanal quality.
• Marc - The solid remains of grapes after pressing, including skins, seeds, and stems. Marc can be distilled to produce spirits such as grappa in Italy or marc in France.
• Maturation - The process of aging wine in barrels, tanks, or bottles to develop its flavors, aroma, and texture. Maturation can significantly affect a wine's quality and character.
• Mature - Describes a wine that has reached its peak of development and is ready to be consumed. Mature wines offer a complex array of flavors and aromas developed through aging.
• May wine - A traditional German wine made by infusing white wine with sweet woodruff, a herbaceous plant. It is typically consumed in the spring, especially during May Day celebrations.
• Mead - An alcoholic beverage made by fermenting honey with water, sometimes with the addition of fruits, spices, grains, or hops. It is one of the oldest known alcoholic drinks.
• Meritage - A term coined in California to describe Bordeaux-style red and white blended wines made from traditional Bordeaux grape varieties. The name is a portmanteau of "merit" and "heritage."
• Merlot - A popular red wine grape variety known for its soft, ripe fruit flavors and smooth finish. Merlot wines can range from medium to full-bodied and are often used in blends as well as varietal wines.
• Methuselah - A large bottle size that holds 6 liters of wine, equivalent to eight standard bottles. It is used for both still and sparkling wines, especially Champagne.
• Micro oxygenation - A winemaking technique where small amounts of oxygen are introduced to the wine during fermentation or aging. This can enhance color, soften tannins, and improve the wine's overall complexity.
• Mid-palate - Refers to the sensations and flavors experienced in the middle part of tasting a wine, after the initial impression and before the finish. The mid-palate is important for assessing a wine's body, complexity, and balance.
• Mousse - In the context of sparkling wine, mousse refers to the effervescence or bubbly foam that forms when the wine is poured. A fine mousse is often an indicator of high-quality sparkling wine.
• Mousseux - A French term for sparkling wine, not specifically tied to any region or quality level. It simply denotes a wine with significant levels of carbonation.
• Mouth-feel - The tactile sensation a wine creates in the mouth, including its body, tannins, acidity, and creaminess. Mouth-feel is a key component of a wine's overall impression.
• Mulled wine - A beverage usually made with red wine along with various mulling spices and sometimes raisins. It is served hot or warm and is a traditional drink during winter, especially around Christmas.
• Must weight - A measure of the sugar content in grape juice (must) before fermentation, indicating the potential alcohol level of the wine. It is often measured in degrees Brix, Baumé, or Oechsle, depending on the region.
• Must - The freshly crushed grape juice that contains the skins, seeds, and stems. Must is the raw material for winemaking, undergoing fermentation to become wine.
• Natural Wine - Wine made with minimal chemical and technological intervention in growing grapes and making them into wine. Natural wines aim to express the unique characteristics of their terroir.
• Nebbiolo - A red grape variety primarily grown in the Piedmont region of Italy, known for producing the high-quality wines of Barolo and Barbaresco. Nebbiolo wines are noted for their complexity, tannins, and aging potential.
• Negociant - A wine merchant who purchases grapes, juice, or wine from growers or winemakers to produce and sell wine under their own label. Negociants play a significant role in the wine industry, especially in regions like Burgundy.
• New world wine - Wines produced outside the traditional wine-growing areas of Europe and the Mediterranean. New World wines are often characterized by their innovative approach to winemaking and grape growing.
• Noble rot - A beneficial mold (Botrytis cinerea) that causes grapes to lose moisture while concentrating sugar, acid, and flavor, leading to the production of high-quality sweet wines, such as Sauternes.
• Nose (wine) - The aromas or bouquet of a wine; the range of smells that wine can emit. Assessing a wine's nose is a key part of wine tasting, revealing much about a wine's character and quality.
• Oak chips - Small pieces of oak wood added to the wine during fermentation or aging to impart oak-derived flavors and tannins. Oak chips are a more economical alternative to aging wine in barrels.
• Oaky - Describes wines that have been influenced by oak aging, resulting in flavors and aromas of vanilla, toast, coconut, and spice. While some wines benefit from oak aging, excessive oaky characteristics can overpower the wine's fruit flavors.
• Oenophile - A wine enthusiast or connoisseur who appreciates and enjoys wine. Oenophiles often seek to expand their knowledge of wine through tasting, studying, and collecting wines.
• Off-dry - Describes wines that have a slight sweetness, with sugar levels higher than dry wines but not enough to be considered sweet. Off-dry wines can offer a balance between sweetness and acidity, enhancing their compatibility with a wide range of foods.
• Old vine - Refers to wines made from grapevines that are notably old, often 30 years or more. Old vines can produce lower yields but often result in wines of greater concentration and complexity.
• Old world wine - Wines produced in the traditional wine-growing regions of Europe, characterized by a long history of viticulture and winemaking. Old World wines are often labeled by their place of origin rather than the grape variety.
• Open - Describes wines that are approachable and ready to drink, with aromas and flavors that are readily perceivable. This term can also refer to the act of opening a bottle of wine to allow it to breathe before serving.
• Organic Wine - Wine made from grapes grown in accordance with principles of organic farming, which typically excludes the use of artificial chemical fertilizers, pesticides, fungicides, and herbicides.
• Organoleptic - Pertaining to the sensory properties of a wine, including taste, color, odor, and feel. Organoleptic evaluation is a critical aspect of wine tasting and quality assessment.
• Oxidation - A chemical reaction that occurs when wine is exposed to air, leading to changes in color and flavor. While controlled oxidation can be beneficial for some wines, excessive oxidation usually results in spoilage.
• Oxidized - Describes wine that has undergone excessive oxidation, often resulting in undesirable flavors and a loss of fruitiness and freshness. Oxidized wines may taste flat, nutty, or like sherry.
• Phenolics - Compounds in wine that include tannins, color pigments, and flavor molecules, derived from the skins, seeds, and stems of grapes. Phenolics are important for the structure, color, and aging potential of wine.
• Phylloxera - A vine pest, Daktulosphaira vitifoliae, that attacks the roots of grapevines, leading to decline and death of the vine. Phylloxera has had a devastating impact on vineyards worldwide.
• Piedmont - A wine region in northwest Italy, known for producing some of the country's most prestigious wines, including Barolo, Barbaresco, and Moscato d'Asti. Piedmont is characterized by its hilly terrain and diverse microclimates.
• Pinot - A family of grape varieties that includes Pinot Noir, Pinot Gris/Pinot Grigio, and Pinot Blanc, among others. Pinot varieties are versatile and capable of producing a wide range of wine styles.
• Pinotage - A red wine grape that is South Africa's signature variety, created by crossing Pinot Noir and Cinsault. Pinotage wines are known for their robust flavors of dark fruits, smoke, and sometimes a distinctive earthiness.
• Pip - Another term for grape seeds. Pips can contribute to the tannin content in wine, especially if the wine is pressed too hard or macerated for a long period.
• Plonk - Slang for cheap or low-quality wine. The term is often used humorously or derogatorily to describe wines considered inferior.
• Pomace - The solid remains of grapes, olives, or other fruit after pressing for juice or oil. In winemaking, pomace includes the skins, seeds, and stems of the grapes.
• Port - A fortified wine from the Douro Valley in northern Portugal, traditionally sweet and rich, often served as a dessert wine. Port is produced in several styles, including Ruby, Tawny, Vintage, and Late Bottled Vintage (LBV).
• Potassium sorbate - A chemical preservative used in some wines to inhibit yeast and mold growth, helping to stabilize and preserve the wine, especially in sweeter styles where residual sugar is present.
• Premier Cru - A French term meaning "First Growth," used in Burgundy and Champagne to classify vineyards recognized for their high quality. In Bordeaux, Premier Cru refers to the top-tier châteaux in the 1855 classification.
• Premium wines - Wines of higher quality and price, often produced in limited quantities with great attention to detail in the vineyard and winery. Premium wines are usually made from select vineyard sites and grape lots, and may age well.
• Pressing - The process of applying pressure to grape pomace to extract juice or wine. Pressing can be done at various stages of winemaking and with different degrees of pressure to influence the wine's character.
• Primary aromas - The scents derived directly from the grape variety and the conditions of the vineyard, including fruit, floral, and herbal notes. Primary aromas are most prominent in young wines.
• Primeur - A French term used to describe wines sold while they are still in the barrel, before bottling. The most famous primeur sales occur in Bordeaux, with the en primeur system allowing buyers to purchase futures of the wines.
• Pruning - The viticultural practice of trimming and cutting back grape vines to control their growth, shape, and fruit production. Pruning is essential for managing vine health and optimizing grape quality.
• Punching down - A winemaking technique used during red wine fermentation where the cap of grape skins and solids that rises to the surface is periodically pushed back down into the wine to enhance color, flavor, and tannin extraction.
• Punt - The indentation found at the bottom of a wine bottle. The punt can increase the strength of the bottle and aid in sediment collection, among other purposes.
• Racking - The process of transferring wine from one container to another, leaving sediment and solids behind. Racking helps clarify the wine and can be part of the aging process.
• Recioto - A sweet Italian wine made from grapes that have been dried to concentrate their sugar. Recioto wines are often made in the Veneto region, including the famous Recioto della Valpolicella.
• Red Wine - Wine made from dark-colored grape varieties. The color can range from intense violet for young wines to brick red for mature wines. Red wine production involves extracting color and flavor from the grape skins.
• Reductive - A winemaking approach that minimizes the wine's exposure to oxygen, preserving fresh fruit flavors and preventing oxidation. Reductive wines can sometimes exhibit sulfur-related off-aromas that dissipate with aeration.
• Reserva - A Spanish and Portuguese wine classification indicating that the wine has been aged for a minimum period, often in oak barrels, before release. The term suggests a higher quality level and often a more complex flavor profile.
• Residual sugar - The sugar remaining in wine after fermentation has completed. Residual sugar levels can vary, affecting the sweetness of the wine. Wines with high residual sugar are often dessert wines.
• Riddling - A step in the traditional method of sparkling wine production where bottles are gradually tilted and rotated to collect yeast sediment in the neck of the bottle before disgorgement.
• Riesling - A white grape variety originating from the Rhine region. Riesling is versatile, capable of producing a wide range of wine styles from dry to sweet, including some of the world's most prized dessert wines.
• Rioja - A prominent wine region in Spain known for its red wines primarily made from the Tempranillo grape. Rioja wines are classified into four categories based on minimum aging requirements: Rioja, Crianza, Reserva, and Gran Reserva.
• Rosé - Wine that incorporates some of the color from the grape skins but not enough to qualify it as red wine. The pink color of rosé wine can range from pale onion-skin orange to near-purple, depending on the grape varieties used and winemaking techniques.
• Rough - Describes a wine with coarse, harsh characteristics, often due to high tannins or acidity. Rough wines may become smoother with aging or when served with food that balances their harshness.
• Sangiovese - A red Italian grape variety known for its role in the wines of Tuscany, including Chianti and Brunello di Montalcino. Sangiovese is admired for its flavors of sour cherry, earth, and herbs.
• Sauternes - A French sweet wine from the Sauternais region of the Graves section in Bordeaux. Made from Sémillon, Sauvignon Blanc, and Muscadelle grapes affected by noble rot, Sauternes is characterized by its complexity and sweetness.
• Sauvignon Blanc - A green-skinned grape variety that originates from the Bordeaux region of France. Sauvignon Blanc produces crisp, dry, and refreshing white wines with high acidity and distinctive aromas of grass, nettles, and passion fruit.
• Sec - A French term for "dry," used to describe wines with no perceptible sweetness. Sec wines have low levels of residual sugar and are often crisp and refreshing.
• Secondary fermentation - A second fermentation process that can occur in winemaking, often used to produce sparkling wines. In the traditional method, secondary fermentation takes place in the bottle, generating carbon dioxide and the characteristic bubbles.
• Sherry - A fortified wine from the Jerez region in southern Spain, made primarily from the Palomino grape. Sherry is produced in a variety of styles, from dry to sweet, and is known for its distinctive nutty flavors.
• Shiraz - Also known as Syrah, a dark-skinned grape variety grown throughout the world and used primarily to produce powerful and full-bodied red wines. Shiraz wines are known for their flavors of blackberry, pepper, and spice.
• Silky - Describes wines with a smooth, velvety mouthfeel, often attributed to well-integrated tannins. Silky wines glide effortlessly across the palate, providing a luxurious tasting experience.
• Small lot - Refers to wines produced in limited quantities, often using handcrafted or artisanal winemaking techniques. Small lot wines can offer unique expressions of specific vineyard sites or grape varieties.
• Solera - A complex system of aging wines or spirits by gradually blending younger wines with older ones over time. The solera system is most famously used in the production of Sherry, ensuring consistency and complexity.
• Sommelier - A trained and knowledgeable wine professional, typically working in fine restaurants, who specializes in all aspects of wine service as well as wine and food pairing.
• Sparge - In winemaking, the process of gently sprinkling water over the grape skins after pressing to extract any remaining juice or wine. This technique is used to maximize yield.
• Sparkling Wine - Wine that contains significant levels of carbon dioxide, making it fizzy. Sparkling wine can be produced using various methods, including the traditional method, Charmat method, and carbonation.
• Spicy - Describes wines that exhibit flavors or aromas reminiscent of spices, such as pepper, cinnamon, clove, or nutmeg. These characteristics can be derived from the grape variety, terroir, or oak aging.
• Split - A small bottle of wine containing 187.5 milliliters, equivalent to one-fourth of a standard 750 ml bottle. Splits are often used for single servings of wine, especially in restaurants or on airplanes.
• Stainless steel fermentation - The process of fermenting wine in stainless steel tanks rather than in oak barrels. This method preserves the fresh fruit flavors of the wine and prevents the addition of oak-derived flavors.
• Steely - Describes white wines that are exceptionally crisp and acidic, with a clean, sharp, mineral quality. Steely wines are often unoaked and retain a fresh, bright character.
• Stemmy - Refers to wines that exhibit aromas or flavors suggestive of green stems. This characteristic can be the result of including grape stems in the fermentation process, which can contribute tannins and structure to the wine.
• Sulfites - Chemical compounds (sulfur dioxide) used as preservatives in winemaking to prevent oxidation and spoilage. Sulfites are naturally occurring in all wines to some extent, but additional amounts may be added during winemaking.
• Super Tuscan - A term used to describe high-quality Tuscan red wines that do not adhere to traditional blending laws for the region. Super Tuscans often include non-indigenous grape varieties such as Cabernet Sauvignon and Merlot.
• Supertaster - An individual with a heightened sensitivity to taste, particularly bitter flavors. Supertasters may perceive certain wines as more intense or astringent due to their increased sensitivity to tannins.
• Supple - Describes wines with a soft, smooth texture that are easy to drink. Supple wines are well-balanced, with gentle tannins and a pleasing mouthfeel.
• Sur lie - A French term meaning "on the lees." It refers to the practice of allowing wine to age on its yeast lees for an extended period, which can add complexity, creaminess, and body to the wine.
• Sweet - Describes wines with a noticeable level of sugar. Sweet wines can range from lightly sweet to intensely sweet and are often produced from grapes that have been allowed to ripen fully or have been affected by noble rot.
• Sémillon - A white grape variety that is widely grown in France, particularly in Bordeaux, and in Australia. Sémillon is often blended with Sauvignon Blanc and Muscadelle in the production of dry and sweet wines, including Sauternes.
• Table Wine - A category of wine that is typically lower in alcohol and can be red, white, or rosé. Table wines are meant for everyday consumption, often served with meals.
• Tannin management - The process of controlling the extraction and impact of tannins during winemaking to achieve a desired level of astringency and structure in the finished wine.
• Tannin - Polyphenolic compounds found in grape skins, seeds, and stems, as well as in oak barrels, that contribute to the structure and aging potential of wine. Tannins can impart astringency and complexity to red wines.
• Tartaric acid - A natural acid found in grapes and one of the main acids in wine. Tartaric acid contributes to the wine's acidity and stability, influencing taste and color.
• Tempranillo - A red grape variety native to Spain, known for its role in the wines of Rioja and Ribera del Duero. Tempranillo produces wines with flavors of cherry, plum, and tobacco, with a capability for aging.
• Terroir - The combination of factors including soil, climate, topography, and vineyard practices that give a wine its distinctive character. Terroir is fundamental to the concept of individuality and uniqueness in wine.
• Tokay - Also known as Tokaji, a region in Hungary famous for its sweet wines made from grapes affected by noble rot. Tokay wines are rich, complex, and have a long history of appreciation.
• Trocken - A German term for "dry," used to describe wines with no perceptible sweetness. Trocken wines are made with fully fermented grape must, resulting in a wine with minimal residual sugar.
• Ullage - The space between the wine and the top of the wine bottle or barrel. In bottled wine, significant ullage can indicate evaporation or leakage, potentially compromising the wine's quality.
• Varietal - A wine made primarily from a single named grape variety, and typically labeled as such. Varietal wines showcase the unique characteristics of the grape variety used.
• Vegetal - Describes wines with aromas or flavors of green, leafy vegetables, such as bell pepper, asparagus, or green beans. This characteristic is often associated with underripe grapes or certain grape varieties like Cabernet Franc.
• Veneto - A wine region in northeastern Italy known for producing a wide range of wine styles, including Valpolicella, Amarone, and Prosecco. The Veneto region is diverse in its climate and winemaking traditions.
• Vin Santo - A traditional Italian dessert wine made from grapes that have been dried to concentrate their sugars before fermentation. Vin Santo is typically amber in color and has flavors of nuts and caramel.
• Viniculture - The science, production, and study of grapes for the purpose of winemaking. It encompasses all aspects of viticulture and oenology.
• Vinification - The process of converting grapes into wine, including fermentation, aging, and bottling. Vinification techniques and practices can vary widely among winemakers, influencing the style and character of the wine.
• Vinology - The study of wine and winemaking, including the history, geography, and science behind wine production. Vinology encompasses both the practical and theoretical aspects of winemaking and wine appreciation.
• Vintage variation - The differences in wine character and quality between different years, influenced by variations in weather, climate, and vineyard conditions during the growing season.
• Vintage - The year in which the grapes were harvested to make the wine. Vintage can significantly influence a wine's character and aging potential, with certain years being regarded as exceptional.
• Viognier - A white grape variety known for producing full-bodied white wines with floral aromas and flavors of stone fruits. Viognier is most closely associated with the Condrieu appellation in the Rhône Valley of France.
• Viticulture - The science, cultivation, and study of grapevines. Viticulture is concerned with the growth and care of grapevines, including practices related to pruning, pest management, and harvesting.
• Vitis Vinifera - The species of grapevine native to the Mediterranean region, central Europe, and southwestern Asia, from which most of the world's wine grapes are derived. Vitis vinifera includes thousands of grape varieties, each with its own distinct characteristics.
• Weight - Describes the body or fullness of a wine in the mouth. Wines can be light, medium, or full-bodied, affecting how they feel on the palate and their overall impression.
• White Wine - Wine made from green or yellowish grapes, or from black grapes with the skins removed before fermentation. White wines range in style from light and crisp to rich and full-bodied, with varying degrees of sweetness.
• Wine Pairing - The practice of matching wine with food to enhance the dining experience. Effective wine pairing considers the flavors, intensity, and texture of both the wine and the dish to achieve balance and complementarity.
• Wine glass - A type of glassware designed specifically for drinking wine. The shape and size of a wine glass can influence the wine's aroma, flavor, and overall tasting experience.
• Wine tasting - The sensory evaluation of wine, focusing on its appearance, aroma, taste, and finish. Wine tasting can be casual or formal, and is used to assess wine quality, character, and suitability for aging or pairing with food.
• Wine - An alcoholic beverage made from fermented grapes or other fruits. The variety of grape, the fermentation process, and additional winemaking practices determine the style, flavor, and quality of the wine.
• Yeast nutrient - Additives used during fermentation to provide yeast with necessary nutrients, ensuring healthy fermentation and reducing the risk of stuck or sluggish fermentations.
• Yeast strain - Specific types of yeast selected for winemaking, each with unique properties and influences on the wine's flavor, aroma, and texture. Different yeast strains can be used to achieve desired characteristics in the final wine.
• Yeast - Microorganisms that convert sugars in grape must into alcohol and carbon dioxide through fermentation. Yeast strains can influence the flavor, aroma, and texture of the wine.
• Yield - The amount of grapes or wine produced per unit area of vineyard. Yield can affect the concentration and quality of the wine, with lower yields often associated with higher quality.
• pH - A measure of the acidity or basicity of a wine, which can affect its color, stability, and taste. The pH scale ranges from 0 to 14, with 7 being neutral; most wines have a pH between 3.0 and 4.0.