Glossary of Wine Terms

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

The process, when making wine, of pressing the juice out of grape skins.

Descriptor of wine that contains a small amount of residual gas.

Primary aromas appear in young wines and are often directly related to the grape varietal.

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

An association, made up of volunteers, that promotes the increase in the D.O.C's image and technical profile.

The actual protecting of wine, grapes, and juice from oxygen. Protection is achieved by using sealed containers, low temperatures, and sulfur dioxide.

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

Descriptor of wine with the undesirable characteristic of pungent, sun-dried, overripe grapes.

When refering the the process of making wine, "pruning" refers to the cutting back of the grape vine during the winter season.

Most notably known as "Nebbiolo". A grape varietal, used in the production of red wine, originating in the Piedmont region of Italy.

In reference to wine making, "pulp" refers to the flesh of the grape. The pulp contains a majority of the water, sugar, and acid that forms the grape juice extracted from the grapes.

A winemaking term that describes the process of circulating the fermenting juice of red wine from the bottom of the tank over the skin cap that has formed at the top of the tank.

A winemaking term that describes the process of breaking up and “punching down” the skin cap into the fermenting juices of red wine.

A large wood barrel, or cask, which can hold from 70 to 135+ gallons of wine.

Term referring to the indentation on the bottom of some wine bottles.

In reference to wine, a measure of the intensity of acid in grape juice.