Glossary of Wine Terms

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

Considered one of the four basic tastes perceived by taste buds. The four basic tastes: sweet, sour, bitter, salty.

A wine growing region located in the Loire Valley of France that produces light, easy to drink red, white, and rosé wines.

Pronounced san-jaw-vay-zeh. A grape varietal, used in the production of red wines, originating in the Tuscany region of Italy.

Term used in reference to wine. Also described as “salty”. Considered one of the four basic tastes perceived by taste buds.

Pronounced so-tairn or soh-tehrn. An appellation that produces outstanding sweet wines that have become famous throughout the world.

Pronounced so-veen-yawn blahngk. A grape varietal used in the production of white wine.

Most notably known as "Sauvignon Blanc". A grape varietal used in the production of white wine.

Most notably known as "Sauvignon Blanc". Pronounced so-veen-yawn blahngk. A grape varietal used in the production of white wine.

Most notably known as "Cabernet Sauvignon". A grape varietal, used in the production of robust red wines, originating in the Bordeaux region of France.

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

In reference to wine making, "scion" is a grape varietal that has been grafted to a rootstock.

French term for dry.

Secondary aromas most often appear in wines that have been aged. These characteristics are typically earthy and animalistic.

In reference to wine making, "secondary fermentation" is a fermentation process occurring after primary fermentation.

In reference to wine making, a "secondary fermentor" is a vessel that is used for secondary fermentation.

Minute, solid particles that develop naturally in wine that has been aged. The sediment is bitter and needs to be removed before serving (see decanting).

Descriptor of an appealing, irresistible wine.

In reference to wine making, the "seed" is the segment of a grape that contains tannins.

Descriptor of wine comprised of a moderate amount of carbon dioxide resulting in a moderate amount of bubbles.

A descriptor of wine with a discrete presence of sugar.

In reference to wine making, "setting" is a term that describes when the flowers on a grape vine have been fertilized and begin to develop into a grape.

Descriptor of wine that has had balance disturbed by the overwhelming presence of acid or tannin.

A fortified wine that has been cask-aged and been blended with grape brandy following the fermentation process.

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

Descriptor of wine that does not linger on the palate after consuming.

Descriptor of wine that is smooth and satin in texture on the palate and at the finish.

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

Descriptor of a wine that exhibits few additional characteristics after the initial impression.

In reference to wine making, "skin" is the outer layer of the grape that contains the pigments, flavonoids, and tannins essential to the production of red wine.

A wine making method of continually and deliberately bringing the juice in contact with the grape skins to extract as many flavor components as possible.

Description of a refined wood-smoke odor in wine, occasionally associated with oak aging.

A term that describes the sensation that remains on the palate after the tasting of a wine.

Pronounced swah-veh. A D.O.C. regional wine from the Veneto area of Italy, around the town of Soave.

Descriptor of wine with limited impact on the palate, typical characteristic of wine low in acidity, tannins, and/or alcohol.

Descriptor of wine that is structured and firm. The term sometimes refers to young wines that have the ability to develop well with aging.

The title given to a person who is typically employed in a restaurant, food and beverage service company, or a similar occupation who is capable of providing a depth of knowledge regarding different types of wine, their use, the pairing with other foods, and general background information.

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

Acid that is used to kill yeasts and molds during wine making. The use of sorbic acid has the ability to produce an unpleasant odor.

Descriptor of well made wine that is free of flaws.

Descriptor of wine that has excess acid components. Also can be described as being acidic, crisp, sharp, or vinegary.

French term for “racking”. Racking refers to the transfer of wine from one container to another.

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

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

Descriptor of wine that has bubbles. The bubbles are created by carbon dioxide gas that has occurred naturally or through secondary fermentation or has been added intentionally.

Descriptor often used for a food or beverage that has been seasoned with spices or naturally contains spices that provide a sharp flavor or aroma considered to be hot, tart, or pungent.

In reference to wine, "split" is a term used to describe a six-ounce bottle.

German term for a slightly sparkling wine. The small bubbles give the wine a lift, masking sweetness and providing a refreshing tingle.

Pronounced spoo-mahn-tay. Italian term for sparkling wine, in contrast to the term frizzante which refers to those wines that are slightly sparkling.

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