Glossary of Wine Terms

Appelation of Controlled Origin. A French system initiated in 1935 to safeguard the highest quality winemakers and vineyards from those low quality producers who were using the names of the higher quality vineyards on their labels.

Appelation of Controlled Origin. A French system initiated in 1935 to safeguard the highest quality producers of various food products, such as cheese, meat and wine, providing a designation that could be used if the producer achieved specific standards and met certain criteria in order to be assigned this designation, also known as AOC.

Naturally found in grapes, this essential component contributes to the crispness, sourness, sharpness, and tartness of a wine.

Describes the quality of sourness, sharpness, and tartness of a wine. It is the taste in the mouth when consumed.

A term used to describe wine with overly pronounced acidity (excess sulfur). The wine has harsh, sour, unpalatable characteristics.

When applied to wine, it is the practice of giving wine an opportunity to breathe by opening the bottle and pouring the contents into a glass or or a container in order to expose the wine to volumes of air.

Term describing the taste that remains in your mouth after wine has been consumed, spit, or swallowed.

The process of maturing a food or beverage to improve the flavor of the item being aged.

Term used to describe a harsh taste or the unpleasant texture of a wine. Wines described as aggressive are generally high in tannin or acid.

Pronounced Ah-lee-on-eekoh. A grape varietal used in the production of powerful red wines.

The amount of alcohol by volume in a wine, specifically ethyl alcohol. Ethyl alcohol is the prominent alcohol found in wine.

An Italian wine that is made using the Passito Method in the Veneto region. During the drying process, the grapes may develop Botrytis Cinerea, giving them added intensity and fullness.

A grape varietal bred from one or more American vines and one or more European vines.

(1)The science of identifying grape varieties by their appearance. (2)A reference book used by growers to identify grape varietal in their fields.

Describes the impression of fullness of the mouth after wine tasting.

Descriptive term for a wine that lacks roundness, depth, softness, and generosity.

A French word that designates an alcoholic drink served before a meal in order to stimulate the appetite.

Term used in the evaluation of wine describing clarity, not color. The appearance can be described as crystal clear, brilliant, cloudy, or contains sediment.

A grape growing region. Each appellation has its own regulations for wine making.

Appelation of Controlled Origin. A French system initiated in 1935 to safeguard the highest quality producers of various food products, such as cheese, meat and wine, providing a designation that could be used if the producer achieved specific standards and met certain criteria in order to be assigned this designation, also known as AOC.

A French system initiated in 1935 to safeguard the highest quality producers of various food products, such as cheese, meat and wine, providing a designation that could be used if the producer achieved specific standards and met certain criteria in order to be assigned this designation, also known as AOC.

Term used to describe an easy to drink, pleasurable wine.

A grape varietal, used in the production of red wine, originating in the Iberian Peninsula of Spain.

Term used to describe the smell of a young wine. More specifically, it refers to the distinct aroma of the grape variety.

Term used to describe a wine with a prominent character such as grapey, spicy, or flowery.

A blending of wine from various lots, vintages, origins, and/or varieties to create one distinctly complex wine.

DOCG area that is located in the southeastern portion of the piedmont region near the town of Asti.

The term used to describe the impression of a slightly dry, rough, puckery feeling in your mouth following wine tasting.

Term used to describe the first impression a wine makes on the palate. The attack ranges from strong and flavorful to weak and flavorless.

Term used to describe wine that is not notable, though still light and refreshing.

A description typically given of wine that is dry, hard, and acidic, lacking in depth and roundness.

Sealed tanks used during the Charmat Method of fermentation, the adding of sugar and yeast to sparkling wine to create bubbles.

A grape varietal, used in the production of red and sparkling wines, originating in the Burgundy region of France.

A grape varietal (unrelated to Auxerrois Blanc), used in the production of red wines, originating in the Bordeaux, Loire, and Cahors regions of France.

A grape varietal, used in the production of white to slightly pink wine, originating in the Alsace region of France.

Grape varietal native to the Languedoc area of France with a history dating back to the 17th century.

Term used to describe wine that has poor structure and/or is not balanced.