Glossary of Wine Terms

Pronounced cab-air-nay FrahN. A grape varietal, used in the production of red wine, originating in the Loire Region of France.

Pronounced cab-air-nay FrahN. A grape varietal, used in the production of red wine, originating in the Loire Region of France.

Pronounced cab-air-Nay So-veen-yawn. A grape varietal, used in the production of robust red wines and white wines with blush hues, originating in the Bordeaux region of France.

A minor red grape varietal, primarily found in Châteauneuf-du-Pape wines produced in the Rhône region of France.

The parts of a grape vine that are above ground, particularly the shoots, leaves, and fruit.

Viticultural techniques (i.e.: vine shaping, sunlight management, disease control, maximizing soil quality) to optimize the quantity and quality of grapes.

A thick layer of grape skins, leaves, and/or stems that float on top of the vat during fermentation of red wine.

A covering that is used on the top and the neck of a wine bottle to protect the cork.

Gas produced during the fermenting process of wine. Carbon dioxide gas is the cause of bubbles in sparkling wine.

The process of injecting carbon dioxide into wine to convert sugar into alcohol, an inferior process when compared to secondary fermentation in the production of sparkling wines.

The fermentation of uncrushed, whole bunches of grapes in a carbon dioxide soaked atmosphere.

Pronounced Cah-reen-Yawn or Karin-Yan. A grape varietal, used in the production of red wines, originating in the Cariñena District of Spain.

A grape varietal, used in the production of red wines, originating in the Cariñena District of Spain.

A grape varietal, used in the production of red wine, originating in the Loire Region of France.

Synonym for barrel, used to store/age wine.

Unit of measure of the duration of a wine’s finish. 1 second of after taste is equal to 1 caudalie.

Sparkling wine originating in Spain produced by traditional methods. Cava is made using the Méthode Champenoise.

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

Pronounced shah-blee. White wine produced in the Chablis district of the Burgundy region of France.

Pronounced Shahm boor San. Hybrid red grape varietal introduced in 1963 by Joannes Seyve.

A dry white sparkling wine that was originally produced in the Champagne region of France, but is now produced in other wine producing regions.

The process of adding sugar to wine during fermentation to compensate for under ripe grapes and raise the final alcohol level.

The process of adding sugar to wine during fermentation to compensate for under ripe grapes and raise the final alcohol level.

Term used to describe distinguishing taste qualities of a particular varietal or wine.

Pronounced shar-dunay. A grape varietal used in the production of white and sparkling wine.

Invented in the early 1900's by Eugene Charmat, this procedure was implemented as a faster and less expensive way to mass produce sparkling wines.

Descriptor of wine that does not fulfill expectations. Implies lightness in flavor.

French for “castle”. Describes an estate that produces wine from vines grown on the property.

Pronounced Shay-naN-BlaN. A grape varietal, used in the production of white wine, originating in the Loire region of France.

Descriptor for full-bodied, unusually thick and heavy, highly tannic wine.

Pronounced K'yahn-tee. A regional red wine produced in the appelation of Chianti in the Tuscany region of Italy.

A wine produced from the fermentation of rice that is soaked in water. It is available in Asian markets, but a medium-dry sherry can be substituted if rice wine is not readily available.

Pronounced Shah-toh-nuhf-doo-pahp. A regional red wine produced in the appelation of Châteauneuf-du-Pape in the Rhône region of France.

Descriptive term nearly synonymous with “tobacco”, referring to the aroma detected on the nose when emitted by wine.

Pronounced San-so. A grape varietal, used in the production of light red wines, originating in the Rhône region of France.

Pronounced San-so. A grape varietal, used in the production of light red wines, originating in the Rhône region of France.

Describes wine that has some fresh tartness from citrus fruit.

Descriptor of wine with citrus fruit aroma/bouquet and flavor characteristics.

Wine produced in the Bordeaux region that falls between a rosé and a red wine in color characteristics.

A white grape varietal primarily grown in the Southern Rhône and Languedoc regions of France.

A grape varietal used in the production of white wine. Although the varietal originated in central Italy, it is also grown in areas such as France, Australia, South America, Portugal, and the United States.

A grape varietal used in the production of white wine. Although the varietal originated in central Italy, it is also grown in areas such as France, Australia, South America, Portugal, and the United States.

Wine produced in the Bordeaux region that falls between a rosé and a red wine in color characteristics.

Production of crystal clear wine through processes such as fining, filtration, and refrigeration.

Term that is used to designate/label wine from the oldest and superior area of a region.

Descriptor for wine with no noticeable aroma, appearance, or flavor defect.

A grape varietal most notably known as the Pinot Blanc varietal, used in the production of white wine, originating in the Alsace region of France.

A clone is a carefully selected vine variety that has been replicated because of specific positive attributes such as flavor, productivity and adaptability to growing conditions.

A vineyard enclosed by a wall.

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