Glossary of Wine Terms

A flavor/aroma of wine resulting from contact with oak storage barrels. Component characteristics of wine referred to as “oaky” may include “charred”, “roasted”, “toasty” and “vanilla”.

The measure of sugar content in grape juice and/or wine. The term “oechsle” is used in Germany.

Science of wine and the wine making process. Also referred to as Enology.

Descriptor of wine that is not quite dry but the sweetness of the wine is too weak to describe the wine as sweet.

Descriptor of wine with characteristics not typical for that particular wine.

In reference to wine, "oidium" is a fungal disease that has the ability to cause severe damage to the vine.

Describes a vague slippery sensation of wine on the palate, caused by high glycerin and low acid content.

Most notably known as "Tempranillo". A grape varietal, used in the production of red wine, originating in the Iberian Peninsula of Spain.

Descriptor of wine that reveals it’s full character.

A method of allowing wine to rest for several minutes after pouring. Some bottled, aged wines need this time to develop hidden characteristics.

Winemakers often supplement wines during winemaking by adding small amounts of sulfur dioxide to protect fruit quality and prevent oxidation, allowing wine to age well.

Most notably known as "Sylvaner". grape varietal used in the production of white wine.

Most notably known as "Cinsault". A grape varietal, used in the production of light red wines, originating in the Rhône region of France.

A descriptor of grapes that have been left on the vine to dry in the sun. These grapes become raisiny in character and appearance, and have developed the concentrated sugar needed for specialty wines.

See “Maderized”.