Aeration
Aeration is the process of exposing wine to air to enhance its flavor, aroma, and character. This can occur naturally in the glass or be facilitated by decanting or using an aerator.
/ˌeərˈeɪʃən/
Examples: Pouring a young Cabernet Sauvignon into a decanter to aerate it before serving to soften its tannins., Using a wine aerator when pouring wine directly into a glass to immediately enhance its flavor., Allowing a glass of red wine to sit for 30 minutes to let it breathe and improve its aroma.
Anthocyanins
Anthocyanins are water-soluble pigments found in grapes that give red, purple, and blue colors to wine. They are primarily responsible for the color of red wines, affecting their hue, intensity, and stability over time.
/ˌænθoʊˈsaɪənɪnz/
Examples: The deep purple color of a young Cabernet Sauvignon is due to high levels of anthocyanins., Anthocyanins in Pinot Noir grapes contribute to the wine's lighter red color compared to other red varieties., The color of a red wine can fade over time as anthocyanins react with other compounds in the wine.
Antioxidants
Antioxidants are compounds that inhibit oxidation, a chemical reaction that can produce free radicals and lead to cellular damage. In wine, antioxidants help prevent spoilage and deterioration by slowing down oxidative processes.
/ˌan.tiˈɒk.sɪ.dənt/
Examples: Sulfur dioxide (SO2) is commonly used as an antioxidant in winemaking to prevent oxidation and microbial spoilage., Resveratrol, found in grape skins, is a natural antioxidant that contributes to the health benefits associated with red wine., Ascorbic acid (Vitamin C) can be added to wine to act as an antioxidant, particularly in white wines to prevent browning.
Astringency
Astringency in wine refers to a dry, puckering, or rough sensation in the mouth caused by tannins, which are naturally occurring compounds found in grape skins, seeds, and stems. This sensation is often likened to the feeling of over-brewed tea or the dryness experienced when eating unripe fruit.
/əˈstrɪndʒənsi/
Examples: A young Cabernet Sauvignon often exhibits high astringency due to its high tannin content., Over-extraction during winemaking can lead to excessive astringency in the final product., A wine with well-integrated tannins may have a pleasant level of astringency that contributes to its complexity.
Balance
Balance in wine refers to the harmonious interaction of its components, such as acidity, sweetness, tannins, alcohol, and fruit flavors, where no single element overpowers the others. A well-balanced wine is one where all these elements are in perfect harmony, contributing to a pleasing and complete sensory experience.
/ˈbæl.əns/
Examples: A well-balanced Riesling where the acidity and sweetness are in perfect harmony, creating a refreshing yet flavorful experience., A Cabernet Sauvignon with a good balance of tannins and fruit, where neither overwhelms the other, allowing for a smooth and enjoyable taste., A Pinot Noir with balanced acidity, fruit, and alcohol, resulting in a wine that is both complex and easy to drink.
Biological Deacidification
Biological deacidification is a winemaking process that reduces wine acidity by using lactic acid bacteria to convert malic acid into lactic acid, resulting in a softer taste. This technique is commonly employed in regions where grapes do not fully ripen due to cooler climates, leading to higher acidity levels in the wine.
/ˌbaɪ.əˈlɑː.dʒɪ.kəl ˌdiː.əˌsɪ.də.fɪˈkeɪ.ʃən/
Examples: In regions like Burgundy, France, winemakers often use biological deacidification to soften the acidity of their Chardonnay and Pinot Noir wines., In cooler climate regions such as parts of Germany and Austria, Riesling wines may undergo biological deacidification to balance their naturally high acidity., Some New World winemakers in regions like Oregon and New Zealand apply this technique to Pinot Noir to achieve a smoother mouthfeel.
Body
In wine terminology, 'body' refers to the weight and fullness of a wine on the palate, perceived as the sensation of thickness or viscosity. It ranges from light to full and is influenced by factors such as alcohol content, sugar, and tannin levels.
/ˈbɒdi/
Examples: A light-bodied wine might be a Pinot Noir, which has a delicate and less viscous feel on the palate., A medium-bodied wine could be a Merlot, offering a balanced mouthfeel that is neither too light nor too heavy., A full-bodied wine, such as a Cabernet Sauvignon, often feels rich and substantial due to higher alcohol and tannin levels.
Brettanomyces
Brettanomyces, often called 'Brett,' is a type of yeast that can influence the flavor and aroma of wine and other fermented beverages. It produces compounds that can give wine flavors like barnyard, leather, or smoke, which are considered faults in many wine styles but are desired in some beer styles.
/'brɛtəˈnɒmɪsiːz/
Examples: A wine with a pronounced barnyard aroma might be described as having 'Brett character.', Some winemakers in regions like the Rhône Valley and parts of Tuscany accept a certain level of Brettanomyces as part of their regional style., In contrast, many New World winemakers strive to eliminate Brettanomyces to achieve a 'clean' wine profile.
Cold stabilization
Cold stabilization is a winemaking process that prevents tartrate crystals from forming in wine after bottling. It involves chilling the wine to near freezing temperatures to precipitate out potassium bitartrate and other tartaric acid salts, which are then removed.
/kōld stəˌbīləˈzāSHən/
Examples: A winemaker chilling a batch of Sauvignon Blanc to 0°C for several days to precipitate out tartrate crystals., Using cold stabilization to prevent the formation of 'wine diamonds' in a bottle of Chardonnay.
Cork taint
Cork taint is a wine fault caused by the presence of 2,4,6-trichloroanisole (TCA) or similar compounds, resulting in a musty, moldy, or wet cardboard-like odor and flavor that negatively impacts the wine's taste and aroma.
/kɔːrk teɪnt/
Examples: A wine that smells and tastes of wet cardboard due to TCA contamination., A bottle of wine returned at a restaurant because it exhibits a musty odor, indicative of cork taint., A wine competition where a bottle is disqualified due to evident cork taint.
Filtration
Filtration in winemaking is the process of removing solid particles from wine to clarify and stabilize it before bottling, using various types of filters to achieve different levels of clarity and remove unwanted elements like yeast, bacteria, and sediment.
/fɪlˈtreɪʃən/
Examples: Using a diatomaceous earth filter to remove yeast and other particles from red wine before bottling., Employing a membrane filter for sterile filtration to ensure the wine remains free from spoilage organisms., Applying cross-flow filtration to gently clarify white wine without stripping it of flavor and aroma compounds.
Flavonoids
Flavonoids are natural substances found in grapevines that contribute to the color, flavor, and health benefits of wine. They are a type of polyphenol, acting as antioxidants that influence the wine's aging and stability.
/ˈfleɪvənɔɪdz/
Examples: Quercetin, a flavonoid found in red wine, is known for its antioxidant properties., Catechin, another flavonoid, contributes to the bitterness and astringency in wine., Anthocyanins, which are flavonoids responsible for the red and blue colors in wine grapes.
Grape-Varieties
Grape-varieties are the different types of grape species and cultivars used in winemaking, each contributing unique flavors, aromas, and characteristics to the wine.
/ɡreɪp vəˈraɪətiz/
Examples: Cabernet Sauvignon: Known for its full body and high tannin content, often used in Bordeaux blends., Chardonnay: A versatile white grape variety that can produce a range of styles from crisp and mineral to rich and buttery., Pinot Noir: A delicate red grape variety, famous for producing high-quality wines in regions like Burgundy.
Heat stabilization
Heat stabilization is a process in winemaking that prevents the formation of potassium bitartrate crystals in wine after bottling by heating the wine to precipitate out these crystals beforehand.
/hiːt ˌsteɪbələˈzeɪʃən/
Examples: A winemaker may heat the wine to 60°C (140°F) for a short period to precipitate out tartrate crystals., Heat stabilization is often used in conjunction with cold stabilization to ensure maximum clarity in premium white wines.
Lactic Acid Bacteria
Lactic Acid Bacteria are a group of bacteria that convert sugars into lactic acid during fermentation. In wine, they are primarily responsible for malolactic fermentation, which converts tart malic acid into softer lactic acid, reducing acidity and adding complexity to the wine.
/ˈlæk.tɪk ˈæs.ɪd bækˈtɪə.ri.ə/
Examples: In a Chardonnay, winemakers might encourage malolactic fermentation by Lactic Acid Bacteria to achieve a buttery, creamy texture., In a red wine like Cabernet Sauvignon, malolactic fermentation can soften the wine and integrate flavors., Some winemakers use selected strains of Lactic Acid Bacteria to control the fermentation process and ensure consistent results.
Malic acid
Malic acid is a naturally occurring organic acid found in grapes that contributes to the tart, green apple-like flavor and crispness in wine. It plays a significant role in the taste and acidity of wine.
/mælɪk ˈæsɪd/
Examples: A young, unoaked Chardonnay often exhibits high levels of malic acid, contributing to its crisp and tart profile., In cooler climate regions, such as parts of Burgundy, wines may retain more malic acid, enhancing their freshness and acidity., During the winemaking process, a winemaker might decide to block malolactic fermentation in a Sauvignon Blanc to preserve the wine's vibrant malic acidity.
Malolactic Fermentation
Malolactic fermentation is a secondary fermentation process in winemaking where tart malic acid is converted into softer lactic acid, influencing the wine's flavor, mouthfeel, and stability.
/mæləˈlæktɪk ˌfɜrmɛnˈteɪʃən/
Examples: A winemaker deciding to induce malolactic fermentation in a barrel of Chardonnay to reduce its acidity and add buttery flavors., A red wine like Pinot Noir undergoing malolactic fermentation to soften its mouthfeel and integrate its flavors., A winemaker choosing to prevent malolactic fermentation in a crisp white wine like Sauvignon Blanc to maintain its acidity.
Microbial stabilization
Microbial stabilization is a winemaking process that prevents the growth of harmful microorganisms like bacteria and wild yeasts, which can spoil wine or cause off-flavors. This process ensures the wine remains stable and safe for consumption over time.
/maɪˈkroʊ.bi.əl ˌsteɪ.bəl.əˈzeɪ.ʃən/
Examples: Using sterile filtration to remove yeast and bacteria from wine before bottling., Adding sulfur dioxide to wine to inhibit the growth of spoilage organisms., Applying heat treatment (pasteurization) to wine to kill off unwanted microbes.
Microclimate
Microclimate refers to the unique climate conditions of a small, specific area within a larger region, significantly influencing grapevine growth and the characteristics of the resulting wine.
/ˈmīkrōˌklīmit/
Examples: The microclimate of the hillside vineyard allows for cooler temperatures and more sunlight exposure, leading to grapes with higher acidity and complex flavors., In the Napa Valley, certain microclimates are known for producing exceptional Cabernet Sauvignon due to the specific temperature and humidity conditions., The use of wind machines in frost-prone microclimates to protect vines from freezing temperatures.
Mouthfeel
Mouthfeel refers to the tactile sensations experienced in the mouth when tasting wine, including texture, weight, and the way it feels on the palate. It encompasses aspects such as the wine's body, viscosity, astringency, and the presence of tannins.
/ˈmaʊθ.fiːl/
Examples: A full-bodied red wine like Cabernet Sauvignon often has a rich, velvety mouthfeel due to its high tannin content., A crisp white wine like Sauvignon Blanc may have a lighter, more refreshing mouthfeel with a slight astringency., A wine with high acidity might feel sharp and lively on the palate, contributing to its mouthfeel.
Oenology
Oenology is the scientific study of wine and winemaking, encompassing aspects such as grape cultivation, fermentation, aging, and the chemical properties of wine.
/iːˈnɒlədʒi/
Examples: A university offering a degree in Oenology, where students learn about the science behind winemaking., A winery employing an oenologist to oversee the fermentation and aging processes to ensure quality and consistency in their wine production., Research studies conducted by oenologists to explore the impact of different yeast strains on the flavor profile of wine.
Oxidation
Oxidation in wine is a chemical reaction between the wine and oxygen that can change its flavor, aroma, and color. This process can be beneficial or detrimental depending on the extent and context of the exposure.
/ˌɒksɪˈdeɪʃən/
Examples: Controlled oxidation in the production of Sherry, where the wine is intentionally exposed to oxygen to develop its characteristic nutty flavors., The use of micro-oxygenation in red wine production to soften tannins and enhance color stability., The spoilage of an opened bottle of wine left exposed to air, resulting in a flat, vinegar-like taste.
Pasteurization
Pasteurization is a heat treatment process used in winemaking to reduce the number of viable microorganisms, thereby extending the wine's shelf life and ensuring its safety for consumption. It involves heating the wine to a specific temperature for a set period before cooling it down.
/'pæs.tʃə.raɪˈzeɪ.ʃən/
Examples: Using pasteurization to prevent refermentation in sweet wines., Applying pasteurization to bulk wines intended for immediate consumption., Employing pasteurization in the production of wine-based beverages like wine coolers.
pH level
pH level in wine measures the acidity or alkalinity on a scale from 0 to 14, with most wines ranging between 3.2 and 3.6. It is crucial for assessing wine stability, flavor, and aging potential.
/piːˈeɪtʃ/
Examples: A Riesling with a pH of 3.0 might be perceived as very tart and crisp., A Cabernet Sauvignon with a pH of 3.6 might be considered well-balanced and suitable for aging., During fermentation, a winemaker might adjust the pH by adding tartaric acid to lower it.
Phenolic compounds
Phenolic compounds are a group of chemical substances in wine that influence its color, flavor, and mouthfeel. They originate from grape skins, seeds, and stems, as well as from oak during aging.
/fɪˈnɒlɪk ˈkɒmpaʊndz/
Examples: The deep color and robust tannins in a Cabernet Sauvignon are due to high levels of phenolic compounds., The use of new oak barrels can increase the phenolic content of a wine, adding complexity and structure., Phenolic compounds contribute to the bitterness and astringency in some white wines, like Sauvignon Blanc.
Polyphenols
Polyphenols are naturally occurring compounds in wine that contribute to its color, flavor, and structure. They are antioxidants that can affect the wine's aging potential and health benefits.
/'pɑliˈfinoʊlz/
Examples: The high levels of polyphenols in Cabernet Sauvignon contribute to its deep color and robust structure., Pinot Noir, known for its lighter color, typically has lower levels of polyphenols compared to other red wines., White wines like Chardonnay can also contain polyphenols, though usually in smaller amounts than red wines.
Soil composition
Soil composition refers to the physical and chemical properties of vineyard soil, such as texture, structure, organic matter, pH, and nutrient levels, which significantly influence grape characteristics and wine quality.
/sɔɪl kəmˈpɒzɪʃən/
Examples: The limestone-rich soils of Chablis contribute to the minerality of its Chardonnay wines., The gravelly soils of Bordeaux's Left Bank are ideal for Cabernet Sauvignon, promoting deep root growth and drainage., The volcanic soils of the Etna region in Sicily impart unique flavors to the local Nerello Mascalese grapes.
Sterile filtration
Sterile filtration is a winemaking process that removes bacteria and yeast from wine to prevent spoilage and ensure stability. It involves passing the wine through a filter with pores small enough to trap these microorganisms, typically 0.45 microns or smaller.
/ˈstɛraɪl fɪlˈtreɪʃən/
Examples: A winery uses sterile filtration to remove any remaining yeast before bottling a Sauvignon Blanc intended for immediate sale., A winemaker employs sterile filtration on a batch of Chardonnay to prevent malolactic fermentation after bottling.
Sulfur dioxide addition
Sulfur dioxide addition is the practice of adding sulfur dioxide (SO2) to wine to preserve its quality and prevent spoilage. It serves as an antioxidant and antimicrobial agent, protecting the wine from oxidation and unwanted microbial growth.
/sʌlfər daɪˈɒksaɪd əˈdɪʃən/
Examples: Adding potassium metabisulfite to must before fermentation to control wild yeast., Using sulfur wicks to fumigate barrels to prevent spoilage., Adjusting free SO2 levels in wine before bottling to ensure stability during aging.
Tannins
Tannins are astringent compounds found in wine that contribute to its texture and aging potential, often causing a drying or puckering sensation in the mouth. They are derived from grape skins, seeds, and stems, as well as from oak barrels used during aging.
/ˈtænɪnz/
Examples: Cabernet Sauvignon, known for its high tannin content, often exhibits a firm tannic structure., Nebbiolo grapes, used in Barolo and Barbaresco, produce wines with high tannins that soften with age., Pinot Noir typically has lower tannins, contributing to its silky texture.
Tartaric acid
Tartaric acid is a natural organic acid found in many plants, especially grapes, and is a key component in wine. It contributes to the wine's taste, stability, and overall quality by adjusting acidity levels.
/tɑrˈtærɪk ˈæsɪd/
Examples: Adding tartaric acid to a wine that is too high in pH to lower its acidity and improve its taste., Using tartaric acid in the cold stabilization process to prevent the formation of tartrate crystals in the finished wine., Analyzing the tartaric acid content in grapes to predict the potential acidity of the resulting wine.
Tartrate stabilization
Tartrate stabilization is a winemaking process that prevents the formation of potassium bitartrate crystals, or 'wine diamonds,' in bottled wine. This process ensures the wine remains clear and stable over time by removing or inhibiting these crystals.
/ˈtɑːr.treɪt ˌsteɪ.bəlɪˈzeɪ.ʃən/
Examples: Using ion exchange to remove potassium and tartrate ions from the wine., Chilling the wine to near freezing temperatures to precipitate tartrate crystals before bottling., Adding metatartaric acid to inhibit the formation of tartrate crystals.
Terroir
Terroir refers to the unique environment where a wine is produced, encompassing factors like soil, topography, and climate, which all contribute to the distinct characteristics of the grapes and the final taste and aroma of the wine.
/tɛˈrwɑːr/
Examples: The terroir of the Burgundy region in France, with its limestone-rich soils, imparts unique flavor profiles to its Pinot Noir and Chardonnay wines., Napa Valley in California is celebrated for its terroir, featuring diverse soil types and climate conditions that yield exceptional Cabernet Sauvignon., The Mosel Valley in Germany, known for its slate soils, contributes to the distinctive minerality of its Riesling wines.
Total acidity
Total acidity is the sum of all titratable acids in wine, measured in grams per liter of tartaric acid. It affects the wine's taste, balance, and aging potential.
/ˈtō-təl ə-ˈsi-də-tē/
Examples: A white wine with a total acidity of 7 g/L might be described as crisp and refreshing., A red wine with a total acidity of 5.5 g/L could be considered well-balanced for its style., During winemaking, a winemaker might measure the total acidity of a must to decide if tartaric acid should be added to increase acidity.
Vineyard-Management
Vineyard-management encompasses the practices and techniques used to cultivate and maintain vineyards for grape production in winemaking. It includes activities such as soil preparation, planting, vine training, pest and disease management, irrigation, and harvesting.
/ˈvɪn.jərd mæn.ɪdʒ.mənt/
Examples: Implementing drip irrigation systems to optimize water use in arid regions like Napa Valley., Using cover crops in Bordeaux to enhance soil health and reduce erosion., Adopting organic vineyard-management practices in regions like Tuscany to minimize chemical use.
Viniculture
Viniculture is the cultivation of grapevines specifically for wine production. It includes all activities from planting and caring for the vines to harvesting the grapes.
/'vɪnɪˌkʌltʃər/
Examples: Implementing sustainable viniculture practices in a vineyard in Bordeaux to improve grape quality., Studying viniculture techniques in Tuscany to understand the impact of different trellising systems on Sangiovese grapes., Using viniculture to adapt grape growing methods to changing climate conditions in Napa Valley.
Viticulture
Viticulture is the science and practice of grape cultivation, focusing on the production of grapes primarily for winemaking. It includes all stages from vineyard site selection to the management and cultivation of grapevines.
/vɪtɪˈkʌltʃər/
Examples: The use of trellising in viticulture to enhance vine growth and sunlight exposure., Organic viticulture methods that avoid synthetic pesticides and fertilizers., Precision viticulture using technology like drones for better vineyard management.
Wine Aging
Wine aging is the process where wine is stored and allowed to mature over time, enhancing its flavor, aroma, and complexity. This can occur in barrels, bottles, or tanks and may last from months to decades.
/ˈeɪ.dʒɪŋ/
Examples: A Bordeaux wine that improves in complexity and smoothness after 10 years of bottle aging., A Chardonnay that develops richer flavors and a smoother texture after aging in oak barrels for 12 months., A vintage Port that can be aged for decades, enhancing its sweetness and depth of flavor.
Wine spoilage
Wine spoilage is the deterioration of wine quality caused by chemical, biological, or physical processes, leading to undesirable flavors, aromas, or appearances. This can make the wine undrinkable or greatly reduce its value and enjoyment.
/waɪn ˈspɔɪlɪdʒ/
Examples: A bottle of wine developing a vinegar-like smell due to acetobacter contamination., Wine turning brown and losing its fruit flavors due to excessive exposure to oxygen., The presence of a musty, moldy odor in wine caused by TCA from a faulty cork.
Wine Stabilization
Wine stabilization is the process of treating wine to prevent unwanted chemical and physical changes after bottling, ensuring the wine remains clear, stable, and consistent in quality over time.
/ˌstaɪ.bəlɪˈzeɪʃən/
Examples: Using cold stabilization to prevent tartrate crystals from forming in white wines., Applying heat stabilization to prevent protein haze in red wines., Adding potassium sorbate to prevent refermentation in sweet wines.
Wine structure
Wine structure refers to the overall composition and balance of elements in a wine, such as acidity, tannins, alcohol, and sweetness. It describes how these components interact to create the wine's mouthfeel and overall impression.
/ˈstrʌk.tʃər/
Examples: A Cabernet Sauvignon with high tannins and acidity might be described as having a robust structure, suitable for aging., A Pinot Noir with balanced acidity and moderate tannins might be noted for its elegant structure., A Riesling with high acidity and residual sugar might be described as having a well-defined structure that balances sweetness and tartness.