Acidification
Acidification is the deliberate adjustment of a grape must or wine’s acidity by adding permitted acids—most often tartaric acid—to increase total acidity, lower pH, and improve balance, freshness, and stability. It is mainly used in warm climates or hot vintages where grapes ripen with high sugar but insufficient natural acidity, helping preserve structure, color (in reds), and aging potential.
/əˌsɪdɪfɪˈkeɪʃən/
Examples: A winemaker in a hot Australian region analyzes Shiraz must and finds low titratable acidity and high pH, so they add a calculated dose of tartaric acid before fermentation to perform acidification and improve freshness and microbial stability., During a warm vintage in Napa Valley, a Cabernet Sauvignon must at pH 3.9 is acidified at the crusher to bring the pH closer to 3.5–3.6, resulting in a better-structured, more age-worthy wine., A producer of ripe, high-alcohol Primitivo finds the wine tastes flat in trials and decides on modest acidification during blending to increase perceived brightness and balance the rich fruit.
Acidity
Acidity in wine refers to the presence of organic acids like tartaric, malic, and citric acids, which contribute to the wine's freshness, balance, and structure. It is a crucial component that affects the taste and aging potential of the wine.
/əˈsɪdɪti/
Examples: Sauvignon Blanc from New Zealand, known for its high acidity and crispness., Champagne, where acidity contributes to its refreshing quality and aging potential., Riesling from Germany, often balancing high acidity with sweetness.
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.
Alcohol by volume (ABV)
Alcohol by volume (ABV) is a standardized measure of how much pure ethanol a wine contains, expressed as a percentage of the wine’s total liquid volume, usually at 20 °C. For example, a wine labeled 13% ABV contains 13% pure alcohol and 87% other components (water, acids, flavor compounds, etc.) by volume.
/ˈæl.kəˌhɒl baɪ ˈvɒl.juːm/
Examples: A Mosel Riesling labeled "8.5% vol" has a low ABV, indicating a light, delicate wine with modest alcohol and often some residual sweetness., A red Bordeaux showing "13.0% ABV" represents a typical table wine strength, suggesting moderate body and balanced alcohol., A warm-climate Zinfandel at "15.5% ABV" signals very ripe grapes and a full-bodied, powerful style with noticeable alcoholic warmth at the finish.
Ampelography
Ampelography is the scientific study focused on identifying and classifying grapevines, primarily through the examination of their morphological characteristics and varietal traits.
/ˌæmpəˈlɒɡrəfi/
Examples: Using ampelography to distinguish between Cabernet Sauvignon and Merlot based on leaf shape and cluster structure., Cataloging new grapevine varieties discovered in a vineyard through detailed ampelographic analysis., Utilizing ampelographic data to assist in the legal protection of specific grapevine clones.
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.
Appellation
Appellation refers to a legally defined and protected geographical indication used to identify where the grapes for a wine were grown, ensuring the authenticity and quality of wines from specific regions.
/ˌapəˈlāSHən/
Examples: Bordeaux AOC in France, Napa Valley AVA in the United States, Chianti DOCG in Italy
Aroma
In wine, "aroma" refers to the smells perceived from a wine, especially those originating from the grape variety and fermentation, and often used more broadly for the wine’s overall smell profile. Traditional usage distinguishes aroma (younger, grape- and fermentation-derived smells) from "bouquet" (complex scents developed through aging).
/əˈɹoʊmə/
Examples: “This Sauvignon Blanc has intense aromas of grapefruit, freshly cut grass, and passion fruit.”, “Swirl the glass and focus on the primary aromas first—do you notice citrus, green apple, or floral notes?”, “With age, the wine’s fresh fruit aromas have faded, giving way to a more complex bouquet of leather and dried herbs.”
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.
Barrel fermentation
Barrel fermentation is the process of carrying out primary alcoholic fermentation of grape must or juice directly in small wooden barrels, typically oak, rather than in inert tanks. This technique promotes early integration of oak flavors, adds texture and weight to the palate, and can increase aromatic and structural complexity in the finished wine.
/ˈbærəl ˌfɜːrmənˈteɪʃən/
Examples: A winery ferments Chardonnay juice in 225 L French oak barriques instead of stainless steel, then leaves the wine on its lees to build creaminess and integrate subtle vanilla and toast notes., A producer barrel ferments a portion (e.g., 40%) of a Sauvignon Blanc–Semillon blend in neutral oak for added texture and complexity, while fermenting the rest in stainless steel to preserve bright fruit, then blends the components., A Pinot Noir estate removes one head from used oak barrels, ferments destemmed grapes in these open-top barrels, and then reseals them so the wine can complete fermentation and begin aging in the same vessel.
Bâtonnage
Bâtonnage is the winemaking practice of periodically stirring the lees—mainly dead yeast cells and fine sediment—during the aging phase, typically in barrel or tank, to enhance texture, mouthfeel, aromatic complexity, and stability. It is most commonly associated with barrel-aged white wines such as Chardonnay and certain sparkling base wines.
/ba.tɔ.naʒ/
Examples: The winery’s estate Chardonnay was aged 10 months in French oak with weekly bâtonnage to create a creamier mouthfeel and subtle brioche and nutty notes., A Muscadet sur lie from the Loire underwent occasional bâtonnage on fine lees, giving the light, crisp wine extra roundness and a faintly yeasty, bread-dough character., During a cellar tour, the winemaker explained that they perform bâtonnage by hand with a long metal rod, stirring each barrel every two weeks for the first three months of élevage to build mid-palate weight without making the wine too heavy.
Biodynamic wine
Biodynamic wine is wine made from grapes grown and vinified according to biodynamic agriculture principles, which treat the vineyard as a self-contained living organism and follow specific cosmic and lunar calendars. It relies on herbal, mineral, and compost preparations, avoids synthetic chemicals, and often involves low-intervention practices in the cellar to emphasize terroir and ecological balance.
/ˌbaɪ.oʊ.daɪˈnæmɪk waɪn/
Examples: A Demeter-certified Burgundy estate farms its Pinot Noir biodynamically, using horn manure and horn silica preparations, timing harvest by a lunar calendar, and bottling with minimal sulfur., A Champagne producer converts key parcels to biodynamic viticulture, integrates sheep and compost into the vineyard, and labels a prestige cuvée as coming from biodynamically farmed vines., A Loire Valley grower certified by Biodyvin ferments with indigenous yeasts, avoids fining and filtration, and markets the bottles as both biodynamic and natural wines.
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.
Blend
In wine, a blend is a wine created by combining two or more distinct components—most often different grape varieties, but also different vineyard parcels, vintages, or lots—to achieve a desired balance of aroma, flavor, structure, and complexity. Blending is a deliberate winemaking decision used to fine-tune style, consistency, and overall quality.
/blɛnd/
Examples: A Bordeaux-style red blend composed of 60% Cabernet Sauvignon, 30% Merlot, and 10% Cabernet Franc, designed to combine Cabernet’s structure with Merlot’s softer fruit., A non-vintage Brut Champagne that blends Chardonnay, Pinot Noir, and Pinot Meunier from several vintages to maintain a consistent house style., A New World "red blend" that mixes Zinfandel, Petite Sirah, and Syrah to create a ripe, fruit-forward wine that doesn’t follow a traditional Old World template.
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.
Botrytized wine
A botrytized wine is a sweet wine made from grapes intentionally infected with the fungus *Botrytis cinerea* under conditions that create “noble rot,” concentrating sugars, acidity, and flavors. This process produces richly textured wines with intense sweetness and complex aromas such as honey, apricot, marmalade, and spice, typically used for dessert or contemplative sipping.
/bəˈtraɪ.taɪzd waɪn/
Examples: Sauternes from Bordeaux (e.g., a Semillon–Sauvignon Blanc blend) made from botrytized grapes, showing honey, apricot, and saffron notes., Tokaji Aszú from Hungary, where individually selected botrytized berries (aszú) are added to must or wine to create a deeply sweet, long-lived dessert wine., German or Austrian Trockenbeerenauslese (TBA) Riesling, produced from heavily shriveled, botrytized grapes, yielding tiny quantities of intensely sweet, complex wine.
Bottle aging
Bottle aging is the process by which a finished wine continues to mature and evolve while sealed in its bottle, typically leading to changes in aroma, flavor, color, and texture over time. It refers specifically to post-bottling maturation, distinct from aging in barrels, tanks, or other vessels.
/ˈbɒt.əl ˈeɪ.dʒɪŋ/
Examples: A classified-growth Bordeaux may spend up to two years in barrel, then improve further with 10–20 years of bottle aging, during which its firm tannins soften and complex notes of cedar, tobacco, and leather develop., A sommelier might say that a robust Barolo is "too young" and recommend 5–10 more years of bottle aging at home so that its structure can integrate and its aromas evolve from fresh red fruit to tar, roses, and truffle., A retailer may advise that a simple, unoaked Sauvignon Blanc is best enjoyed within a year or two of release, as extended bottle aging is likely to diminish its vibrant fruit and herbal character rather than improve it.
Bouquet
In wine, “bouquet” refers to the complex, often subtle set of aromas that develop as a wine matures, especially during bottle aging, distinct from the more straightforward, grape-derived primary aromas. In technical usage, it mainly denotes tertiary, age-related scents—such as dried fruit, leather, earth, or honey—that signal evolution and complexity in the wine.
/buːˈkeɪ/
Examples: The sommelier noted that the 20-year-old Bordeaux had a beautifully developed bouquet of cedar, cigar box, dried cassis, and forest floor., As the Barolo sat in the glass, its bouquet opened up from muted fruit to layered aromas of dried roses, tar, truffle, and underbrush., The educator explained that the young Riesling showed vivid primary aromas of lime and green apple, while the older vintage displayed a mature bouquet of petrol, honey, and dried apricot.
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.
Cabernet Sauvignon
Cabernet Sauvignon is a dark-skinned Vitis vinifera grape variety and one of the world’s most important red wine grapes, producing deeply colored, full-bodied wines with firm tannins, notable acidity, and classic blackcurrant (cassis) aromas. The term also refers to varietal wines made predominantly from this grape, prized for their structure and excellent aging potential.
/ˌkæbərˈneɪ ˌsoʊvɪˈnjoʊn/
Examples: The winery’s flagship Cabernet Sauvignon shows intense cassis, cedar, and firm tannins, and is recommended to be cellared for at least a decade., On the label, "Cabernet Sauvignon" indicates that the wine is made primarily from that grape, in this case from vineyards in Napa Valley., A sommelier suggests a Cabernet Sauvignon-based Bordeaux blend to pair with grilled ribeye steak because of the wine’s structure and tannin.
Cap management
Cap management /kæp ˈmænɪdʒmənt/ is the set of winemaking techniques used during fermentation to control and mix the floating “cap” of grape skins, seeds, and sometimes stems with the juice, in order to manage extraction of color, tannin, flavor, and aroma. It includes decisions about which methods to use (such as punch-downs or pump-overs), and how often and how vigorously to apply them, with direct impact on wine style, structure, temperature, and microbial stability.
/kæp ˈmænɪdʒmənt/
Examples: The winemaker chose very gentle cap management—one manual punch-down per day—to produce a lighter, softer Pinot Noir with fine tannins., In their Cabernet Sauvignon program, the cellar team uses automated pump-overs three times daily as part of cap management to maximize color extraction and keep the tank temperature even., For an orange wine, the producer employs a submerged-cap setup so the skins stay under the surface continuously, providing steady, low-intervention cap management without frequent manual mixing.
Carbonic maceration
Carbonic maceration /ˌkɑːrˈbɒnɪk ˌmæsəˈreɪʃən/ is a red-winemaking technique in which whole, uncrushed grape clusters ferment from the inside in a sealed, carbon-dioxide-rich environment (intracellular fermentation). It typically produces deeply colored, very fruity, low-tannin wines with distinctive aromas of fresh red fruit, banana, and candied or bubblegum-like notes, often intended for early drinking.
/ˌkɑːrˈbɒnɪk ˌmæsəˈreɪʃən/
Examples: A Beaujolais Nouveau made by semi-carbonic maceration shows vivid purple color, soft tannins, and intense strawberry, banana, and bubblegum aromas, and is released just weeks after harvest., A natural-wine producer loads whole bunches of Gamay into a closed tank, lets them undergo several days of carbonic maceration under CO₂, then presses and finishes fermentation to create a light, juicy, chillable red., In a comparative tasting, students contrast a conventionally fermented Syrah with a partially carbonic-macerated Syrah to observe how carbonic maceration increases bright, confected fruit character and softens tannins.
Chardonnay
Chardonnay is a widely planted white wine grape variety (Vitis vinifera) from Burgundy, France, and the wines made from it, known for producing still and sparkling wines in many styles. Depending on climate and winemaking, Chardonnay can range from lean, high-acid and mineral to rich, full-bodied, and oak-influenced with creamy textures.
/ˌʃɑːr.dəˈneɪ/
Examples: The wine list offers a Blanc de Blancs Champagne made entirely from Chardonnay, showing bright acidity, citrus, green apple, and brioche notes., She prefers an unoaked Chablis-style Chardonnay with crisp acidity and green apple flavors to pair with oysters and other shellfish., The winery’s flagship Napa Valley Chardonnay is barrel-fermented and aged on lees, giving it ripe tropical fruit, vanilla, and a creamy, buttery texture.
Charmat method
The Charmat method is a sparkling wine production technique in which the second fermentation that creates bubbles occurs in large, sealed, pressurized tanks rather than in individual bottles. After fermentation, the wine is filtered and bottled under pressure, typically resulting in fresh, fruit-forward sparkling wines with minimal yeasty or bready notes.
/ʃɑːrˈmɑː ˈmɛθəd/
Examples: Most Prosecco DOC is made using the Charmat method to preserve bright pear, apple, and floral aromas in a light, easy-drinking sparkling wine., A supermarket’s entry-level sparkling wine might list “tank-fermented” on its technical sheet, indicating production by the Charmat method for an affordable, fruity style., A winery produces a Charmat lungo Prosecco, keeping the wine on the lees in a pressure tank for several months to add creaminess while retaining fresh fruit character.
Clone
In wine, a clone is a genetically identical plant derived from a single parent through asexual reproduction methods like grafting or cutting. Clones are used to maintain specific and desirable traits within a grape variety.
/kloʊn/
Examples: Pinot Noir clone 115, known for its small berries and high quality, Chardonnay clone 95, noted for its balance of acidity and fruitiness, Cabernet Sauvignon clone 337, preferred for its disease resistance
Cold soak
Cold soak is a pre-fermentation winemaking technique in which crushed or destemmed grapes are held at low temperature in contact with their skins and juice for hours to several days before alcoholic fermentation begins. The goal is to extract color, aroma, and some flavor compounds while limiting tannin extraction, often resulting in more vivid color and softer texture, especially in red wines and some rosés.
/kəʊld soʊk/
Examples: The winemaker gives the Pinot Noir a three-day cold soak at about 10 °C before allowing the must to warm up and start fermentation, aiming for deeper color and more perfumed aromatics., A technical sheet for a Napa Valley Cabernet notes a five-day cold soak at 8–10 °C to enhance color intensity and refine tannin structure prior to yeast inoculation., For a pale, delicately flavored rosé, the producer performs a brief 6–12 hour cold soak on red grapes at low temperature before pressing to extract a light pink hue and subtle red-fruit aromas without significant tannin.
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.
Complexity
In wine, complexity /kəmˈplɛk.sɪ.ti/ refers to the perception of many distinct yet harmonious aromas, flavors, and textural elements that appear in layers and evolve over time in the glass and on the palate. A complex wine feels deep and multidimensional rather than simple or one-note.
/kəmˈplɛk.sɪ.ti/
Examples: A taster notes that a red wine is complex because it shows black cherry, plum, dried herbs, cedar, and earthy notes that change and reveal new nuances as the wine sits in the glass., A sommelier describes a Chardonnay as complex when it combines citrus and stone fruit with hazelnut, brioche, subtle oak spice, and a creamy texture that unfolds from the first sip through the long finish., In a competition, judges say a wine is "pleasant but lacking complexity" when it offers clean, bright fruit but very few additional layers of aroma or flavor and does not evolve with air.
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.
Cultivar
A cultivar is a specific variety of grapevine used in winemaking, selected and maintained through cultivation for its desirable characteristics that can be reliably reproduced. In wine, the term refers to grape types like Cabernet Sauvignon or Chardonnay.
/ˈkʌltɪˌvɑːr/
Examples: Cabernet Sauvignon is a popular cultivar used in the production of red wines., Chardonnay is a cultivar well-known for its use in white wines., Pinot Noir, a cultivar with a long history, is used to produce both still and sparkling wines.
Deacidification
Deacidification /ˌdiːəˌsɪdɪfɪˈkeɪʃən/ in winemaking is the deliberate reduction of acidity in grape must or wine—by chemical, biological, or physical methods—to soften sourness, improve balance, and correct excessively high natural acidity. It typically targets tartaric and/or malic acid and may be carried out before, during, or after fermentation, within legal limits.
/ˌdiːəˌsɪdɪfɪˈkeɪʃən/
Examples: A cool‑climate Riesling must is too sharp, so the winemaker performs partial deacidification with calcium carbonate to reduce tartaric acid and achieve a more balanced finished wine., A high‑acid Chardonnay is allowed to undergo full malolactic fermentation, using lactic acid bacteria to convert harsh malic acid into softer lactic acid as a form of biological deacidification., A cellar master treats a portion of a very acidic white wine with electrodialysis, then blends it back to the main lot to fine‑tune deacidification without noticeably diluting flavor.
Dessert wine
A dessert wine is a noticeably sweet wine, often with elevated residual sugar and sometimes higher alcohol, traditionally served with or after dessert rather than during the main course. It includes both fortified and unfortified styles made by concentrating grape sugars (through late harvest, drying, noble rot, freezing, or fortification) to produce rich, intensely flavored wines.
/dɪˈzɜːrt waɪn/
Examples: Serving Sauternes or Tokaji Aszú alongside crème brûlée or fruit tart as a classic dessert pairing., Pouring a small glass of Port or Pedro Ximénez Sherry after dinner to accompany blue cheese or chocolate cake., Offering Canadian Icewine or Moscato d’Asti as a sweet, stand-alone finale to a meal in place of a plated dessert.
Estate-bottled
A regulated labeling term indicating that a wine was made and bottled by a producer using 100% grapes from vineyards the producer owns or controls within a single, defined appellation, with all key steps (crushing, fermentation, aging, and bottling) carried out at the estate. In U.S. law, “estate-bottled” specifically requires that the winery and all source vineyards lie within the same American Viticultural Area (AVA) or appellation named on the label, and that the producer has full ownership or long-term control of those vineyards.
/ɪˈsteɪt ˈbɒtəld/
Examples: A Napa Valley winery grows all the Cabernet Sauvignon grapes on its own contiguous vineyards within the Napa Valley AVA, ferments, ages, and bottles the wine at its on-site facility, and labels it “Napa Valley Cabernet Sauvignon – Estate Bottled.”, An Oregon producer with Pinot Noir vineyards surrounding its winery in the Willamette Valley AVA releases a flagship “Estate Bottled Pinot Noir” made only from those estate-controlled vines, while a separate blend using purchased fruit is labeled “Produced and Bottled by” instead., A Rioja estate that grows Tempranillo on its own finca and bottles at the property uses “Embotellado en la propiedad” on the Spanish label; the importer translates this as “estate-bottled” on English-language materials to signal that the wine comes from and is bottled at the same estate.
Extended maceration
Extended maceration is a red winemaking technique in which the grape skins (and often seeds and sometimes stems) are left in contact with the fermenting or newly fermented wine for a significantly longer period than usual, often continuing for days or weeks after alcoholic fermentation has finished. It is used to extract more tannins, color, and flavor compounds and to modify tannin structure, typically aiming for greater complexity, color stability, and a smoother, more integrated mouthfeel.
/ɪkˈstɛndɪd ˌmæsəˈreɪʃən/
Examples: A Napa Valley Cabernet Sauvignon is fermented on the skins for about 10 days, then kept on the skins and seeds for an additional 25 days of extended maceration at a controlled temperature to build firm but velvety tannins and deepen color., In a ripe vintage, a left-bank Bordeaux estate practices 3–4 weeks of extended maceration after fermentation on Cabernet Sauvignon and Merlot to enhance structure, color stability, and aging potential while keeping tannins polished rather than harsh., A New World Syrah producer uses a 2-week extended maceration with very gentle cap management after fermentation, aiming to refine tannin texture and emphasize dark fruit and spice notes without extracting excessive bitterness from seeds.
Fermentation
In wine, fermentation is the biochemical process in which yeasts (and sometimes bacteria) convert grape sugars into alcohol, carbon dioxide, and a range of aroma- and flavor-forming compounds, transforming grape juice (must) into wine. In practice, the term covers both primary alcoholic fermentation and, when applicable, secondary fermentations such as malolactic fermentation or the second alcoholic fermentation for sparkling wines.
/ˌfɜːr.mɛnˈteɪ.ʃən/
Examples: A winemaker cools freshly pressed Sauvignon Blanc juice and inoculates it with a selected yeast strain to carry out a slow, temperature-controlled fermentation in stainless steel, preserving bright, fruity aromas., In traditional-method Champagne, a base wine is bottled with added sugar and yeast so that a secondary fermentation occurs in the bottle, producing the dissolved carbon dioxide that creates the wine’s fine bubbles., After alcoholic fermentation of Chardonnay in oak barrels, the cellar team encourages malolactic fermentation to soften acidity and add creamy, buttery notes to the finished wine.
Fermentation temperature control
Fermentation temperature control is the intentional monitoring and regulation of must or wine temperature during alcoholic (and sometimes malolactic) fermentation to guide yeast activity, extraction, and aroma development. By keeping fermentation within a chosen temperature range, winemakers shape wine style, protect delicate aromas, and reduce the risk of faults or stuck fermentations.
/ˌfɜːrmənˈteɪʃən ˈtɛmprətʃər kənˈtroʊl/
Examples: A winery ferments Sauvignon Blanc in stainless steel tanks with cooling jackets, maintaining 12–14 °C (54–57 °F) to preserve intense citrus and tropical fruit aromas., During red wine fermentation, the winemaker allows the temperature to rise to about 28–30 °C (82–86 °F) for better color and tannin extraction, then cools the tank to around 24–26 °C (75–79 °F) to avoid yeast stress and volatile acidity., A small cellar without automated systems relies on an underground, naturally cool room and opens doors at night to release heat, using simple but deliberate methods of fermentation temperature control.
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.
Finish
In wine, “finish” refers to the flavors, aromas, and sensations that remain in the mouth and throat after the wine has been swallowed or spat out. It includes both how long these impressions last and how pleasant, balanced, and detailed they are, with a long, harmonious finish generally indicating higher quality.
/ˈfɪnɪʃ/
Examples: “This Pinot Noir has a long, silky finish with lingering cherry and subtle spice notes.”, “The flavors are appealing at first, but the finish is short and slightly bitter.”, “Notice how the oak shows mainly on the finish, adding vanilla and toast that persist after you swallow.”
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.
Fortified wine
Fortified wine is a wine to which a distilled spirit—usually grape-based brandy—has been added during or after fermentation to raise the alcohol level (typically to about 15–22% ABV), adjust sweetness, and improve stability and aging potential. The term covers a broad family of styles, including classic regional wines such as Port, Sherry, Madeira, Marsala, and various vins doux naturels.
/ˈfɔːrtɪfaɪd waɪn/
Examples: A diner orders a glass of Tawny Port from the "Fortified Wines" section of the list to pair with blue cheese after dinner., A wine student learns that Sherry is a fortified wine because neutral grape spirit is added after fermentation to increase alcohol and shape its aging under flor or in oxidative conditions., A retailer groups Port, Madeira, Marsala, and Rutherglen Muscat together on a shelf labeled "Fortified & Dessert Wines" to signal their higher strength and typically sweeter style.
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.
Grenache / Garnacha
Grenache / Garnacha is a widely planted, late-ripening black grape variety (Vitis vinifera) that produces medium- to full-bodied red, rosé, and fortified wines with high alcohol, low to moderate acidity, soft tannins, and flavors of red fruit, spice, and Mediterranean herbs. It is a cornerstone grape in many Mediterranean and Rhône-style blends, often providing warmth, body, and juicy red-fruited character.
/ɡrəˈnæʃ, ɡrəˈnɑːʃ/ (Grenache); /ɡaɾˈnatʃa/ (Garnacha)
Examples: A Châteauneuf-du-Pape that is 75% Grenache with Syrah and Mourvèdre added, showing ripe strawberry, kirsch, garrigue, and high alcohol, described by the producer as a "Grenache-based" blend., A varietal Garnacha from Campo de Borja DO in Aragón, labeled "Garnacha" and made from old bush vines, offering juicy raspberry fruit, soft tannins, and 14.5% alcohol., A pale, dry southern Rhône rosé made mostly from Grenache, with strawberry and melon aromas and a medium-bodied, refreshing palate.
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.
Ice wine
Ice wine is a naturally sweet dessert wine made from grapes that are left to freeze on the vine and pressed while still frozen, producing a highly concentrated, sugar- and acid-rich juice. The resulting wine is intensely sweet yet balanced by high acidity, typically lower in alcohol and made in small quantities under specific cold-climate conditions.
/ˈaɪs waɪn/
Examples: We ordered a 50 ml pour of Canadian Vidal ice wine to pair with our crème brûlée at the end of the meal., The sommelier explained that true ice wine must be made from grapes that froze naturally on the vine, not from grapes frozen in a freezer., She bought a half-bottle of German Riesling Eiswein as a special-occasion dessert wine because she loves its intense sweetness and bright acidity.
Intensity (aromatic intensity)
In wine tasting, aromatic intensity /ɪnˈtɛn.sə.ti/ (often shortened to "intensity") is the perceived strength or power of a wine’s aromas on the nose, both before and after swirling. It describes how easily and strongly the aromas are detected, without judging whether those aromas are pleasant or of high quality.
/ɪnˈtɛn.sə.ti/
Examples: The taster notes: "Aromatic intensity: pronounced, with very strong gooseberry, passion fruit, and cut grass aromas typical of New Zealand Sauvignon Blanc.", In an exam-style tasting grid, a candidate records: "Nose: aromatic intensity medium(+); aromas of ripe lemon, peach, honeysuckle, and vanilla," indicating that the smells are clearly noticeable but not overwhelming., A simple Pinot Grigio is described as having light aromatic intensity because its lemon and green apple aromas are faint and require some swirling and concentration to perceive.
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.
Lees
Lees are the sediment that settles at the bottom of a fermentation or aging vessel, made up mainly of dead yeast cells along with fine grape particles and tartrates. In quality winemaking, the term usually refers to fine yeast lees that are deliberately left in contact with the wine (and sometimes stirred) to enhance texture, flavor complexity, and stability.
/liːz/
Examples: The label "Muscadet Sèvre-et-Maine Sur Lie" indicates the wine was aged on its fine lees, giving extra creaminess and subtle bread-dough notes to an otherwise very crisp white wine., A winemaker may rack a young Chardonnay off its gross lees but keep it on fine lees in barrel, with occasional bâtonnage (lees stirring), to build a rounder mouthfeel and gentle brioche-like complexity., Traditional-method sparkling wines such as Champagne are aged for months or years on the lees in bottle, which creates the classic bready, biscuity aromas associated with long lees aging.
Malbec
Malbec is a dark-skinned red wine grape variety (Vitis vinifera) that produces deeply colored, medium- to full-bodied wines with moderate to high tannins and acidity, typically showing dark plum, blackberry, black cherry, violet, and often cocoa or spice notes. Historically important in Bordeaux and Cahors in Southwest France, it is now most closely associated with Argentina, where it is widely made as a varietal wine.
/ˈmæl.bɛk/
Examples: A wine list might feature "Mendoza Malbec" by the glass, signaling a deeply colored, fruit-forward Argentine red with ripe dark fruit and soft tannins., A sommelier could say, "This Cahors is 90% Malbec and shows a more structured, savory style than typical Argentine Malbecs.", A wine student might note in tasting practice, "The intense purple color and black plum, violet, and cocoa notes suggest this could be a New World Malbec."
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.
Merlot
Merlot /mɛrˈloʊ/ is a major black grape variety from Bordeaux, France, and the red wine made predominantly from it, typically medium- to full-bodied with soft tannins and moderate acidity. It commonly shows flavors of plum, black cherry, and dark berries, often complemented by chocolate, herbal, or earthy notes, and is used both as a varietal wine and as a key component in Bordeaux-style blends.
/mɛrˈloʊ/
Examples: A California red labeled "Merlot" that is made mostly from Merlot grapes (meeting local varietal labeling rules), showing ripe plum, black cherry, and soft, easy-drinking tannins., A Right Bank Bordeaux from Pomerol that is predominantly Merlot, blended with Cabernet Franc, known for its velvety texture and complex dark-fruit and earthy flavors., A Chilean Central Valley Merlot served by a sommelier to a guest who asks for a smooth, less-tannic red wine to pair with roast chicken and mushrooms.
Method traditionnelle
Méthode traditionnelle /metɔd tʁadisjɔnɛl/ is a sparkling wine production method in which the second alcoholic fermentation, lees aging, riddling, and disgorgement all occur in the same bottle that is ultimately sold. It follows the classic Champagne-style process (tirage, in-bottle secondary fermentation, extended time on lees, disgorgement, and dosage) but is used for wines produced outside the Champagne appellation.
/metɔd tʁadisjɔnɛl/
Examples: A Crémant de Loire labeled 'méthode traditionnelle' has undergone its second fermentation and lees aging in the bottle, just like Champagne, before riddling and disgorgement., A sommelier might explain, 'This English sparkling wine is made by méthode traditionnelle, with 30 months on the lees, giving it bready, toasty notes similar to Champagne.', In a wine class, the instructor contrasts styles by saying, 'Cava and Franciacorta use the méthode traditionnelle, while many Proseccos are made by the Charmat (tank) method.'
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.
Must
In winemaking, must is the freshly crushed grape material—juice, skins, seeds, and sometimes stems—obtained right after crushing or pressing, before or at the very start of alcoholic fermentation. It is the raw, fermentable mixture that will be transformed into wine and may, in some contexts, refer mainly to the grape juice portion prior to or during fermentation.
/mʌst/
Examples: The winemaker chilled the must immediately after crushing to protect aromas and control the start of fermentation., In red wine production, the must ferments together with the grape skins to extract color, tannin, and flavor before pressing., Quality levels in some European wine laws are partly defined by the sugar content (must weight) of the grape must at harvest.
Natural wine
Natural wine /ˈnætʃ(ə)rəl waɪn/ is an informal, non‑legal term for wines made from organically or biodynamically grown, usually hand‑harvested grapes, fermented with native yeasts and produced with minimal technological intervention. These wines typically avoid common additives and heavy manipulations, using little or no added sulfites and aiming to express the grapes and place as directly as possible.
/ˈnætʃ(ə)rəl waɪn/
Examples: A Beaujolais made from organically farmed Gamay, picked by hand, fermented with native yeasts using semi‑carbonic maceration, then bottled unfined and unfiltered with only a small sulfur addition at bottling, and listed in a wine bar’s ‘natural reds’ section., A cloudy, unfiltered Loire Valley Chenin Blanc from biodynamic vineyards, fermented spontaneously in old barrels with minimal sulfites, described by the retailer as a ‘natural wine’ that may show some sediment and a vivid, tangy profile., An Italian skin‑contact (‘orange’) wine fermented with indigenous yeasts, aged in neutral vessels and bottled without fining or filtration, promoted by an importer and poured in natural‑wine bars as part of their ‘natural wine by the glass’ program.
Nebbiolo
Nebbiolo /nebˈbjoːlo/ is a late-ripening, thin-skinned black grape from Italy’s Piedmont region, known for producing pale-colored yet highly tannic, high-acid red wines. It is the classic grape behind Barolo and Barbaresco, yielding wines with aromas of roses, red cherry, tar, and, with age, truffle and earthy notes.
/nebˈbjoːlo/
Examples: A wine list might feature a "Langhe Nebbiolo" as a more approachable, earlier-drinking and less expensive alternative to Barolo, while still showcasing Nebbiolo’s high tannin and floral-tar aromas., During a tasting, an educator pours a young Barbaresco and an aged Barolo to illustrate how Nebbiolo’s firm tannins soften over time and how its flavors evolve from fresh red fruit and roses to leather, dried flowers, and truffle., A producer in Alto Piemonte labels a wine as Gattinara DOCG, explaining that it is based on Nebbiolo (locally called Spanna) and that the cooler climate gives a more savory, mineral expression of the grape compared with Barolo.
New oak
In wine, “new oak” refers to oak barrels or other oak vessels being used for the first time (or effectively first use) to ferment or age wine, when the wood still has its full load of extractable compounds. New oak gives the strongest oak influence, often adding aromas and flavors of vanilla, toast, spice, coconut, coffee, and sweet baking spices, as well as extra tannin and subtle oxygen exchange that can shape texture and structure.
/njuː oʊk/
Examples: The estate’s flagship Cabernet is matured for 18 months in 100% new French oak, resulting in pronounced notes of vanilla, mocha, and toast along with firm, oak‑derived tannins., This Chardonnay spent a year in 30% new oak and 70% neutral barrels, so you’ll notice some subtle vanilla and baking‑spice character without the oak dominating the fruit., The critic remarked that the young Rioja was “marked by new oak,” with coconut and coffee flavors from the new American oak barrels standing out over the red fruit.
New World wine
New World wine /ˌnuː ˈwɝːld waɪn/ refers to wine produced in countries and regions outside Europe’s traditional wine heartlands (the so‑called Old World), notably the Americas, Australasia, South Africa, and many emerging Asian producers. The term is also used as a loose stylistic shorthand for generally fruit‑forward, clearly varietal, and often technology‑driven wines, though these distinctions are increasingly blurred.
/ˌnuː ˈwɝːld waɪn/
Examples: A Napa Valley Cabernet Sauvignon from California, labeled by grape variety and showing ripe blackcurrant fruit and noticeable oak, is a classic New World wine., A Marlborough Sauvignon Blanc from New Zealand—highly aromatic, citrus‑ and tropical‑fruit‑driven, and clearly labeled as Sauvignon Blanc—is typically categorized as New World wine., On a restaurant list, bottles may be grouped under headings like “Old World Reds” (e.g., Bordeaux, Rioja) and “New World Reds” (e.g., California Cabernet, Barossa Shiraz, Chilean Carmenère).
Non-vintage (NV)
Non-vintage (NV) /ˌnɒnˈvɪn.tɪdʒ/ describes a wine made by blending wines from more than one harvest year, so no single vintage date appears on the label. It is most common in sparkling and fortified wines, where producers use multiple years to achieve a consistent house style rather than express a specific year’s character.
/ˌnɒnˈvɪn.tɪdʒ/
Examples: A major Champagne house releases its flagship Brut without a year on the label; merchants list it as “NV Champagne Brut” to show it is a multi-vintage blend., A 10-year Tawny Port combines wines from different harvests to match a 10-year style, making it functionally a non-vintage wine even though the label highlights age rather than a year., A large-brand Prosecco blends base wines from several recent harvests to keep the flavor consistent; the bottle carries no vintage date and is sold as NV Prosecco.
Oak aging
Oak aging is the process of maturing wine in contact with oak—typically in barrels or larger casks, but sometimes using oak alternatives—so the wine slowly oxidizes and absorbs flavor, aroma, and structural compounds from the wood. This stage shapes the wine’s profile, adding notes such as vanilla, toast, spice, and cedar, while influencing tannin structure, color stability, and mouthfeel.
/ˈoʊk ˈeɪdʒɪŋ/
Examples: A Rioja Reserva that spends at least one year in American oak barrels, gaining coconut, dill, and vanilla notes from extended oak aging., A white Burgundy aged 12 months in French oak barriques, developing a creamier texture, subtle toast, and nutty complexity., An Australian Chardonnay labeled "no oak aging" that is matured only in stainless steel to highlight pure fruit and crisp acidity without oak-derived flavors.
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.
Old World wine
Old World wine refers to wines produced in the historic, traditional wine regions of Europe and the Mediterranean basin, such as France, Italy, Spain, Germany, Portugal, Greece, and Austria. The term also implies a classic, terroir‑driven style often shaped by long‑standing traditions and strict appellation regulations, typically emphasizing structure, acidity, and savoury or mineral notes over overt fruitiness.
/ˌoʊld ˈwɝːld waɪn/
Examples: A Chianti Classico DOCG from Tuscany, made mainly from Sangiovese under strict Italian appellation rules, is a textbook Old World wine with savoury flavors, firm tannins, and food‑friendly acidity., A red Burgundy from France (Pinot Noir labeled by region rather than grape) is considered Old World wine, showing moderate alcohol, high acidity, and earthy, mineral notes that highlight terroir., On a restaurant wine list, bottles from Bordeaux, Rioja, the Rhône, and the Mosel are grouped under an "Old World Reds" or "Old World Wines" section to distinguish them from New World selections like Napa or Barossa.
Orange wine
A style of white wine made by fermenting white (light‑skinned) grapes with prolonged skin contact, often including seeds and sometimes stems, similar to red‑wine production. This process extracts color, tannin, and phenolic compounds, yielding wines that range from deep gold to amber or orange in hue, with a textured, sometimes tannic mouthfeel and often savory, tea‑like or oxidative notes.
/ˈɔːrɪndʒ waɪn/
Examples: A Ribolla Gialla from Friuli‑Venezia Giulia fermented on its skins for 30 days in large casks, showing a deep orange color, firm tannins, and flavors of dried apricot, black tea, and nuts—listed on a restaurant menu under the 'Orange / Skin‑Contact' section., A Georgian Rkatsiteli fermented and aged with skins, seeds, and stems in buried qvevri for several months, producing an amber‑orange, strongly tannic wine with notes of honey, dried fruit, and walnuts, marketed internationally as an orange (or amber) wine., A Slovenian Malvazija (Malvasia) left on its skins for two weeks and bottled with minimal sulfur and slight haze, described by the importer as a 'natural orange wine' to signal its extended skin contact and distinctive structure.
Organic wine
Organic wine /ɔːˈɡænɪk waɪn/ is wine made from grapes grown under certified organic farming standards that prohibit synthetic pesticides, herbicides, and chemical fertilizers, and that follow specific organic rules in the winery. Depending on the country’s regulations, organic wine may also restrict which additives and processing aids can be used and set limits on, or in some cases prohibit, added sulfites.
/ɔːˈɡænɪk waɪn/
Examples: A California producer bottles a USDA‑certified "Organic Wine" Chardonnay: the grapes are farmed without synthetic agrochemicals, all ingredients are certified organic, and no sulfites are added, so the label carries the USDA Organic seal., A Spanish winery in Rioja sells a red labeled "vino ecológico" (organic wine) under EU rules, using organically grown grapes and permitted organic winemaking practices, including a reduced dose of sulfur dioxide at bottling., A retailer groups several bottles under an "Organic Wines" shelf tag, featuring wines that display official organic certification logos from the EU and various private certifying bodies.
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.
Petillant-naturel (Pét-Nat)
Pétillant-naturel (pét-nat) is a naturally sparkling wine made by bottling the wine before primary fermentation is finished, so that fermentation completes in the sealed bottle and traps carbon dioxide for a gentle to lively fizz. Typically involving a single fermentation with minimal intervention, pét-nats are often lightly sparkling, sometimes cloudy, and usually lower in pressure and more rustic than traditional-method sparkling wines.
/pe.tijɑ̃.na.tyʁɛl/
Examples: A Loire Valley Chenin Blanc pét-nat that is bottled while fermentation is still active, finishes fermenting in bottle, and is sold under crown cap with a slight haze and crunchy green-apple and quince aromas., A Gamay rosé pét-nat from Beaujolais, made with indigenous yeasts and no dosage, showing bright red-berry fruit, gentle froth, and visible lees sediment at the bottom of the bottle., An Australian Semillon pét-nat, unfiltered and bottled early, opened well-chilled and poured carefully to manage the cloudiness and preserve its fresh lemon and bread-dough notes.
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.
Pinot Noir
Pinot Noir is a classic, thin-skinned black grape variety (Vitis vinifera) most closely associated with Burgundy, producing generally light- to medium-bodied red wines with high acidity, low to moderate tannins, and red-fruit, floral, and earthy aromas. It is also a key grape in traditional-method sparkling wines (notably Champagne), where it can be vinified as a white base wine (blanc de noirs) despite its dark skins.
/ˌpiːnoʊ ˈnwɑːr/
Examples: A Willamette Valley Pinot Noir from Oregon labeled with the grape name, showing bright red cherry, raspberry, and subtle oak spice in a light- to medium-bodied style., A Champagne marked "Blanc de Noirs" made entirely from Pinot Noir, offering a pale, structured sparkling wine with fine bubbles and hints of red fruit., A restaurant guest says, "I’ll have a glass of Pinot Noir—I prefer lighter reds that go well with salmon and roast chicken," using the term to signal both grape variety and style.
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.
Potassium bitartrate
Potassium bitartrate, also known as cream of tartar, is a potassium acid salt of tartaric acid that forms naturally as crystalline deposits in wine during aging. It is most commonly seen as tartrate crystals that may precipitate out of wine.
/pəˈtæsiəm ˌbaɪˈtɑːrˌtreɪt/
Examples: A winemaker notices potassium bitartrate crystals at the bottom of a bottle of Chardonnay after it has been stored in a cold environment., A wine producer uses cold stabilization to reduce the likelihood of potassium bitartrate precipitation in their Sauvignon Blanc.
Primary aromas
Primary aromas are the smells in wine that come directly from the grape variety and its initial fermentation, before any influence from oak aging or long bottle age. They typically include fresh fruit, floral, herbal, and some spicy notes that express the wine’s youthful, grape-derived character.
/ˈpraɪˌmɛri əˈroʊməz/
Examples: A young New Zealand Sauvignon Blanc showing primary aromas of passionfruit, grapefruit, gooseberry, and cut grass., An unoaked Beaujolais with vivid primary aromas of strawberry, raspberry, red cherry, and banana-like notes from its fermentation., A dry Mosel Riesling displaying primary aromas of lime, green apple, white peach, and white flowers before any strong aged (tertiary) notes appear.
Pump-over
In winemaking, a pump-over is a cap-management technique in which fermenting juice is drawn from the bottom of the tank and pumped over the top of the floating cap of skins (and sometimes seeds and stems) to soak and submerge it. This process enhances extraction of color, tannins, and flavor compounds, while also helping to oxygenate the must and equalize temperature during red wine fermentation.
/ˈpʌmpˌoʊvər/
Examples: The winemaker scheduled two gentle pump-overs per day during fermentation to extract color without creating overly harsh tannins., The cellar log notes: "Fermentation in stainless steel with daily pump-overs (remontage) for 10 days, then one light pump-over every other day until dryness.", During the harvest tour, visitors watched as the Cabernet tank was pumped over, with the juice cascading over the cap to keep it wet and promote even fermentation.
Punch-down
In winemaking, a punch-down is a cap-management technique during fermentation in which the floating cap of skins, seeds, and other grape solids is physically pushed back down into the fermenting juice or wine to promote extraction and maintain a healthy fermentation. This process helps extract color, tannins, and flavor compounds, evens out temperature and fermentation activity, and keeps the cap moist to reduce the risk of spoilage.
/ˈpʌntʃ ˌdaʊn/
Examples: The winery ferments Pinot Noir in small open-top tanks with gentle hand punch-downs three times a day to build color and fine tannins without making the wine too astringent., On the cellar tour, the winemaker demonstrated how they use a long stainless-steel tool to perform punch-downs, submerging the cap evenly across the surface of each fermenter., For a more structured Syrah, the winemaker schedules frequent, vigorous punch-downs early in fermentation, then reduces the frequency as sugar levels drop and color extraction is complete.
Racking
Racking /ˈrækɪŋ/ is the winemaking process of transferring wine or fermenting must from one vessel to another, leaving sediment (lees, tartrates, and other solids) behind. It is mainly used for clarification and stabilization, and can also provide controlled oxygen exposure that influences the wine’s style and development.
/ˈrækɪŋ/
Examples: After alcoholic fermentation, the winemaker racks the young red wine from its stainless-steel tank into barrels, leaving the thick layer of gross lees at the bottom of the tank., A white wine is racked off its sediment a few weeks after fermentation to improve clarity and reduce the risk of reductive, sulfur-like off-aromas., During élevage, a Cabernet Sauvignon is racked every few months from barrel to barrel to remove lees, gently clarify the wine, and introduce small amounts of oxygen to help soften tannins.
Residual sugar
Residual sugar /rɪˈzɪdʒuəl ˈʃʊɡər/ is the natural grape sugar that remains in a wine after alcoholic fermentation has finished or been stopped, usually measured in grams per liter (g/L). It is a key technical parameter that largely determines how dry or sweet a wine tastes, though its perception is also influenced by acidity, alcohol, and other structural elements.
/rɪˈzɪdʒuəl ˈʃʊɡər/
Examples: A Mosel Riesling with 7 g/L residual sugar and high acidity may taste nearly dry, even though the RS is above the level of many very dry wines., A Moscato with 45 g/L residual sugar will taste clearly sweet and is often marketed as a medium-sweet or sweet white wine., A Sauternes or Tokaji Aszú dessert wine can have well over 100 g/L residual sugar, giving a lusciously sweet, viscous texture balanced by high acidity.
Rosé wine
Rosé wine is a style of wine made mainly from red (black-skinned) grapes in which the juice has only brief contact with the skins, producing a pink to light red color and generally lighter tannins and body than red wine. It can be dry, off-dry, or sweet, and may be still, sparkling, or semi-sparkling.
/roʊˈzeɪ waɪn/
Examples: Ordering a chilled Provence rosé to serve with grilled fish and salad on a summer evening., Choosing a dry Pinot Noir rosé as a versatile option for a mixed menu of charcuterie, roasted vegetables, and chicken., Pouring rosé Champagne as an aperitif for a celebration, pairing its pink color and lively bubbles with canapés.
Sangiovese
Sangiovese is a late-ripening red wine grape variety native to central Italy, best known as the main component of wines such as Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. It typically yields medium- to full-bodied wines with high acidity, firm tannins, and flavors of red and sour cherry, plum, dried herbs, earth, and spice; the name also commonly refers to wines made predominantly from this grape.
/san.dʒoˈveː.ze/
Examples: A wine list might feature a "Chianti Classico DOCG" that the sommelier explains is primarily made from Sangiovese, showing bright sour cherry, dried herb notes, and high acidity that pairs well with tomato-based pasta., A producer in Tuscany may bottle a varietal "Toscana IGT Sangiovese" to highlight the grape on the label, emphasizing its red-fruited, savory style distinct from international varieties like Cabernet Sauvignon., A retailer could recommend a Brunello di Montalcino as an age-worthy 100% Sangiovese wine, noting its firm tannins, elevated acidity, and complex flavors of cherry, leather, and spice that develop with cellaring.
Secondary aromas
Secondary aromas /ˈsɛkənˌdɛri əˈroʊməz/ are wine smells that come mainly from winemaking processes such as fermentation, malolactic fermentation, lees contact, and early maturation, rather than directly from the grape or long bottle aging. They often include yeasty, bready, buttery, creamy, or estery (banana, pear-drop) notes that reveal specific cellar techniques and fermentation conditions.
/ˈsɛkənˌdɛri əˈroʊməz/
Examples: A traditional-method Champagne with marked brioche, biscuit, and bread-dough notes from extended lees aging is described as having pronounced secondary aromas., A barrel-fermented Chardonnay that smells of butter, cream, and yogurt due to malolactic fermentation and lees stirring shows strong secondary aromas alongside its fruit., A young Beaujolais Nouveau with intense banana and pear-drop scents demonstrates prominent secondary aromas from fermentation-derived esters.
Single-vineyard wine
A single-vineyard wine is a wine made exclusively from grapes grown in one specifically identified vineyard site, usually named on the label, with the aim of expressing the unique terroir of that parcel. It contrasts with regional or multi-vineyard blends, which combine fruit from several sites to achieve a different style or greater consistency.
/ˈsɪŋɡəl ˈvɪnjərd waɪn/
Examples: A Napa Valley Cabernet Sauvignon labeled with the specific site "To Kalon Vineyard," where all the grapes for that bottling come from that single vineyard rather than multiple Napa vineyards., An Oregon Pinot Noir labeled "Shea Vineyard" that is produced solely from grapes grown in the Shea Vineyard, offered alongside a broader Willamette Valley blend from the same winery., A Barossa Valley Shiraz labeled "Single Vineyard Ebenezer" that highlights one distinct vineyard block with its own soil and microclimate, instead of a blend of several Barossa sites.
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.
Sparkling wine
Sparkling wine is a style of wine that contains high levels of dissolved carbon dioxide (CO₂), creating noticeable effervescence and a persistent stream of bubbles when poured. It is produced either by secondary fermentation (in bottle or tank), by ancestral methods, or by direct carbonation, and includes a wide range of dry to sweet styles made around the world.
/ˈspɑːrkəlɪŋ waɪn/
Examples: A bottle of Champagne, Cava, or English sparkling wine served as an aperitif before a formal dinner., A glass of Prosecco Spumante poured for a casual weekend brunch or celebration., A pétillant-naturel (pet-nat) enjoyed with light appetizers, showing a more rustic, lightly sparkling style.
Stainless steel fermentation
Stainless steel fermentation is a winemaking process in which grape juice or must is fermented in stainless steel tanks, an inert and non-porous material that does not add flavors to the wine. This setup allows precise temperature control and limited oxygen exposure, helping preserve fresh, clean, and fruit‑driven primary aromas.
/ˌsteɪnləs ˈstiːl ˌfɜːrmənˈteɪʃən/
Examples: A New Zealand Sauvignon Blanc is fermented at cool temperatures in stainless steel tanks to retain intense citrus and herbaceous aromas, with no oak flavors., An Italian Pinot Grigio from Veneto is labeled "stainless steel fermented" and marketed as crisp, fresh, and unoaked, emphasizing pure fruit character., A winery ferments Chardonnay in stainless steel, then transfers part of the wine to barrels for aging, blending fruit‑driven stainless‑steel‑fermented lots with oak‑aged components for added complexity.
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.
Still wine
A still wine is a non-sparkling wine bottled with no significant carbonation, typically at or near normal atmospheric pressure. It represents the standard style of wine—red, white, or rosé—that is produced without an intentional secondary fermentation in a sealed vessel to create bubbles, and can range from very dry to lusciously sweet.
/stɪl waɪn/
Examples: A Chablis from Burgundy is a still white wine: dry, non-sparkling, and bottled without deliberate carbonation., A classic red Bordeaux blend served with dinner is a still wine, distinct from sparkling styles like Champagne or Cava., Sauternes and Tokaji Aszú are still sweet wines, rich and dessert-like but without the fizz of sparkling dessert wines.
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.
Sur lie aging
Sur lie aging (/syʁ li/) is a winemaking technique in which wine is matured in contact with its lees (dead yeast cells and fine sediment) after fermentation to enhance texture, complexity, and flavor. This process can give wines a creamier mouthfeel and add bready, nutty, or brioche-like aromas, especially in white and sparkling wines.
/syʁ li/
Examples: A Muscadet Sèvre-et-Maine labeled "Sur Lie" is required by appellation rules to be aged on its lees for several months, giving the light, high-acid white wine more texture and subtle yeasty notes., Non-vintage Champagne is typically aged sur lie in bottle for at least 12 months, developing autolytic aromas of brioche, toast, and biscuit and creating finer, more persistent bubbles., A barrel-fermented Chardonnay may be aged sur lie with periodic bâtonnage (lees stirring) for 9–12 months to build body, soften acidity, and add creamy, brioche-like complexity.
Syrah / Shiraz
Syrah / Shiraz is a dark-skinned Vitis vinifera grape variety that produces deeply colored, full-bodied red wines with firm tannins, moderate to high acidity, and flavors of black fruits, peppery spice, floral notes, and often meaty or smoky nuances. "Syrah" and "Shiraz" refer to the same grape; the choice of name usually reflects regional and stylistic differences (generally more savory, Rhône-style wines labeled Syrah vs. riper, richer New World expressions labeled Shiraz), not a genetic distinction.
/sɪˈrɑː/ (Syrah, common English) /siˈʁa/ (Syrah, French) /ʃɪˈræz/ (Shiraz, English)
Examples: A northern Rhône Hermitage made from 100% Syrah, showing blackcurrant, violet, black olive, and black pepper with firm tannins and significant aging potential., An Australian Barossa Valley Shiraz labeled by variety, typically very dark, full-bodied, and plush, with ripe blackberry, plum, chocolate, and sweet spice from new oak., A GSM blend from the southern Rhône or Australia, where Syrah/Shiraz is listed on the back label as contributing deep color, structure, and spicy notes alongside Grenache and Mourvèdre.
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.
Tempranillo
Tempranillo /tɛm.pɾaˈni.ʎo/ is a major Spanish red grape variety, best known as the backbone of Rioja and Ribera del Duero wines, producing medium- to full-bodied reds with moderate acidity and firm tannins. Typical flavors include red and black fruits (strawberry, cherry, plum) along with tobacco, leather, dried herbs, and, when oak-aged, notes of vanilla, coconut, and sweet spice.
/tɛm.pɾaˈni.ʎo/
Examples: A Rioja Crianza made mainly from Tempranillo, showing bright cherry fruit, vanilla from American oak, and moderate tannins suitable for grilled lamb., A Ribera del Duero labeled 100% Tinto Fino (Tempranillo), offering dark plum and blackberry flavors, firm structure, and good aging potential., A New World varietal Tempranillo from California, highlighting ripe black fruit, subtle spice, and softer tannins in a modern, fruit-forward style.
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.
Tertiary aromas
Tertiary aromas are the smells that develop in a wine through aging in barrel and/or bottle, rather than coming directly from the grape or the fermentation process. They arise over time through slow chemical reactions (often involving oxygen) and typically include notes like dried fruit, nuts, leather, tobacco, forest floor, mushroom, honey, caramel, coffee, and spice.
/ˈtɜːrʃiˌɛri əˈroʊməz/
Examples: A 20-year-old Bordeaux showing tertiary aromas of leather, cigar box, dried blackcurrant, and forest floor, instead of the fresh blackcurrant and plum of its youth., An aged Riesling with tertiary notes of honey, toasted bread, dried apricot, and a subtle petrol character, replacing the sharp lime and green apple of a young bottle., A mature traditional-method Champagne displaying tertiary aromas of toasted nuts, caramel, dried fruit, and mushroom on top of its earlier brioche and citrus profile.
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.
Varietal wine
A varietal wine is a wine made primarily from a single named grape variety and labeled with that grape’s name, typically meeting a legally defined minimum percentage of that grape (about 75–85% or more, depending on the country or appellation). The term refers both to the wine’s composition (dominance of one grape) and to the labeling practice that highlights the grape variety rather than the region or a proprietary name.
/vəˈraɪətəl waɪn/
Examples: A California wine labeled "Cabernet Sauvignon" that contains 85% Cabernet Sauvignon and 15% Merlot is a varietal wine under U.S. law, because it exceeds the 75% minimum for the named grape., An Australian bottle labeled "Shiraz" with 90% Shiraz and 10% Cabernet Sauvignon is sold as a Shiraz varietal wine under the country’s common 85% varietal rule., A German Mosel wine labeled "Riesling" that is made entirely from Riesling grapes is a classic example of a varietal wine, since both its composition and its label focus on the grape variety.
Variety
In wine, 'variety' refers to a specific type of grape used in winemaking, distinguished by its genetic characteristics and often associated with particular flavors, aromas, and qualities.
/vəˈraɪ.ə.ti/
Examples: Chardonnay, a popular variety known for its versatility and use in both still and sparkling wines., Pinot Noir, a variety renowned for its role in producing high-quality red wines, particularly in Burgundy, France., Sangiovese, the primary variety used in the production of Chianti and Brunello di Montalcino wines in Tuscany, Italy.
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.
Vintage
In wine, a vintage is the specific year in which the grapes used to make the wine were harvested, as indicated by the year printed on the label. A vintage wine is made predominantly—often entirely—from grapes picked in that single year and reflects the growing conditions and overall quality of that harvest.
/ˈvɪn.tɪdʒ/
Examples: A bottle labeled “Chianti Classico 2019” is from the 2019 vintage, meaning the grapes were harvested in 2019., A Champagne labeled “Brut 2012” is a vintage Champagne from the 2012 harvest, while the same producer’s “Brut NV” is a non-vintage blend of multiple years., A sommelier might say, “2010 was an outstanding vintage in Bordeaux,” referring to the overall quality and character of wines from that harvest year in that region.
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.
Vitis vinifera
Vitis vinifera is a species of grapevine native to the Mediterranean, Central Europe, and southwestern Asia, primarily used for winemaking. It is known for producing a wide variety of wine grapes, distinguishing it from other grape species used less frequently in wine production.
/ˈvaɪtɪs vɪˈnɪfərə/
Examples: Cabernet Sauvignon, a Vitis vinifera variety, is widely used in Bordeaux wines., Chardonnay, another Vitis vinifera variety, is popular in Burgundy and Champagne., Pinot Noir, a Vitis vinifera variety, is used in the production of red Burgundy wines.
Whole-cluster fermentation
Whole-cluster fermentation is a winemaking technique in which intact grape bunches, including the stems, are fermented without prior destemming, so many berries remain attached to the rachis during alcoholic fermentation. This approach can influence aroma, tannin structure, and color, often giving wines more floral, spicy, and sometimes herbal or "stemmy" notes compared with fully destemmed fermentations.
/ˈhoʊl ˈklʌstər ˌfɝːmənˈteɪʃən/
Examples: A Burgundy domaine ferments Pinot Noir with 70% whole clusters in open-top vats, producing a pale-colored wine with lifted red fruit, rose petal, and peppery spice attributed to the stems., A Beaujolais cru producer fills a concrete tank with entire grape bunches, creating a semi-carbonic, whole-cluster fermentation that yields bright, juicy Gamay with kirsch, banana, and floral aromas., A Northern Rhône Syrah is made with 100% whole-cluster fermentation from well-lignified (brown, woody) stems, resulting in a firm, ageworthy wine with pronounced black pepper, violet notes, and structured tannins.
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 clarity
Wine clarity refers to the visual appearance of wine in terms of its transparency and the absence of visible particles or sediment. It indicates how clear the wine appears when viewed against a light source.
/ˈklaːrɪti/
Examples: A wine that has undergone cold stabilization and filtration might be described as having excellent clarity., A young, unfiltered wine may exhibit less clarity due to the presence of natural yeast and other particles., During a wine competition, judges may note the clarity of a wine as part of their overall assessment.
Wine filtration
Wine filtration is the process of removing solids and other particles from wine to enhance its clarity and stability, thereby improving its appearance and longevity. It is typically done before bottling to ensure the wine remains clear and free from unwanted sediment.
/waɪn fɪlˈtreɪʃən/
Examples: Using diatomaceous earth filters to remove larger particles from red wine., Employing membrane filtration to achieve sterile filtration for white wines., Applying cross-flow filtration to preserve aroma and flavor compounds in delicate wines.
Wine label
A wine label is the printed or otherwise affixed information panel on a wine bottle that identifies the wine and communicates key legal and marketing details such as producer, origin, grape(s), vintage, alcohol content, and volume. It functions both as a regulated document required by wine laws and as a branding and design element that helps consumers recognize and choose wines.
/ˈwaɪn ˌleɪbəl/
Examples: A shopper compares two bottles by reading their wine labels to see which one lists "Riesling, Mosel, 8% vol" versus "Riesling, Pfalz, 12% vol" to anticipate sweetness and style., A sommelier uses the wine label on a Burgundy bottle to explain that "Appellation Gevrey-Chambertin Contrôlée" and the producer’s name indicate a Pinot Noir from a specific village in the Côte de Nuits., A winery redesigns its wine label with bolder graphics and a clearer vintage statement to stand out on retail shelves and better communicate the brand.
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 stability
Wine stability refers to the ability of a wine to resist physical, chemical, and microbiological changes over time, ensuring that it maintains its desired sensory characteristics and quality from bottling to consumption.
/waɪn stəˈbɪlɪti/
Examples: Using fining agents like bentonite to improve protein stability and prevent haze formation., Implementing cold stabilization to prevent tartrate crystals from forming in the bottle., Adding sulfur dioxide to inhibit microbial growth and oxidation, thereby enhancing the wine's stability.
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.
Zinfandel / Primitivo
Zinfandel / Primitivo is a dark-skinned Vitis vinifera grape variety, known under different regional names but genetically identical, with its origin traced to the Croatian grape Crljenak Kaštelanski (Tribidrag). In practice, “Zinfandel” usually refers to California wines ranging from fruity reds to powerful, high-alcohol styles and off-dry rosé (White Zinfandel), while “Primitivo” typically denotes robust, ripe, full-bodied reds from Puglia in southern Italy.
/ˈzɪn.fənˌdɛl/; /ˌpriː.miˈtiː.vo/
Examples: A California winery releases an "Old Vine Zinfandel" from Sonoma, highlighting jammy blackberry fruit, black pepper spice, and 15% ABV on the back label., An Italian producer bottles a "Primitivo di Manduria DOC" with 14.5% ABV, rich flavors of black plum, fig, and sweet spice, marketed as a powerful southern Italian red., A wine educator tells a class that the Primitivo they are tasting from Puglia is genetically the same grape as California Zinfandel, even though the style and labeling differ by region.