Glossary of Wine Terms

Descriptor for young (typically red)wines that do not freely disclose their character.

Characteristic of wine that is typically undesirable. “Cloudy” wine is often the result of winemaking mistakes and is unpleasant.

A dessert wine that needs more acidity to balance overpowering sweetness. Wine described as “Cloying” is unpleasantly sweet and heavy.

Descriptor of wine that is of poor to mediocre quality. The wine is harsh in flavor and texture, the aftereffect of inferior grape varieties and/or growing methods.

The technique of cooling wine to very low temperatures for up to 2 weeks. The process causes a wine to drop tartaric acid crystals.

A grape varietal, used in the production of white wine, originating in the Charente district of France.

A full-bodied, mature wine with a satisfying finish. The wine has all characteristics necessary for a fine wine.

A descriptor for wine possessing many elements of flavor and aroma that are harmoniously balanced.

Descriptor of a wine that implies a manufactured, candy-like sweetness rather than a honey-like sweetness.

"Denominazione di Origine Controllata" or “DOC”. A geographical indication shown on the label of reserved wines that meet the requirements set out by specific production regulations and national and community legislation.

"Denominazione di Origine Controllata e Garantita" or "DOCG". Top ranking in the Italian wine ranking system.

Term used to describe a wine with a heavy, prune flavor or that is overripe.

Sherry with added salt. The sherry is undrinkable and is for cooking only.

A person who makes and/or repairs wooden barrels/casks.

Wooden barrels, vats, and other containers used during winemaking. Also refers to the shop where a cooper works.

A grape varietal most notably known as Pinot Noir, used in the production of red and sparkling wines, originating in the Burgundy region of France.

Pronounced kawr-byayr. A wine producing district in the Languedoc-Roussillon region of France.

A grape varietal most notably known as Montepulciano, used in the production of deep ruby red wines, originating in the Abruzo and Marche regions of Italy.

A wine that has been either contaminated with a penicillin infection inside the cork or by chemicals used in the processing of the cork.

A wine that has been either contaminated with a penicillin infection inside the cork or by chemicals used in the processing of the cork.

A descriptor of wine that shows all typical characteristics of its variety and region.

Spanish for Vintage.

A grape varietal most notably known as Malbec, used in the production of red wines, originating in the Bordeaux, Loire, and Cahors regions of France.

A condition affecting the vine that causes grapes to become undernourished and dried up.

Pronounced Coon-wahz. A grape varietal that plays a small, although key role in the production of Châteauneuf-du-Pape wines in the Rhône region of France.

The term used to describe the blending of, typically, lower quality wines.

A grape varietal, most notably known as Merlot, used in the production of hearty red wine.

Wine descriptor, opposite of “crisp”. “Creamy” wine has a silky taste on the palate.

1. Descriptor of a fresh, brisk, young wine, pleasingly balanced with refreshing acidity.

The technique of simulating the conditions for the production of Ice Wine. Grapes are harvested and then frozen before pressing.

A South African term that is used in place of the term “grape variety”.

(1) French word for “vat”. (2) French refer to a wine as Cuvée if it is a specific blend, typically derived from different varietals/vintages.

French for “grape variety”.