Glossary of Wine Terms

An Italian abbreviation for "Denominazione di Origine Controllata" or “Controlled Denomination of Origin” which is a certification given to wines.

An abbreviation for Italian wines which refers to "Denominazione di Origine Controllata e Garantita" or "Controlled Denomination of Origin Guaranteed".

The process of pouring a liquid from one container into another in order to allow the liquid to breathe (aerate), to separate any unwanted deposits (sediment) so that it remains in the original container, and to improve flavors by softening the wine or reducing the wine temperature.

A glass or crystal vessel that wine is poured into for optimal aeration and sediment separation before consuming.

Characteristic of a premium wine that fills the mouth with developing, subtle layers of flavor that gradually unfold with aeration.

A technique of gently extracting color and structure from the fruit rather than the customary pump over method.

Descriptor of wine. “Delicate” wine is somewhat mild, light in fragrance, flavor, and body but is still attractive.

"DOC" or “Controlled Denomination of Origin”. A geographical indication shown on the label of reserved wines that meet the requirements set out by specific production regulations and national and community legislation.

"DOCG" or "Controlled and Guaranteed Denomination of Origin". Top ranking in the Italian wine ranking system.

A descriptor of wine with concentrated aromas on nose and palate. Characteristic desirable in young wines.

Characteristic of a premium wine that fills the mouth with developing, subtle layers of flavor that gradually unfold with aeration.

A descriptor of a wines maturity and drinkability. May be described as well developed or underdeveloped.

Characteristics of wine that are immediately obvious.

Descriptor of wine with undesirable odor from winemaking process, such as incorrect vinification techniques and/or improperly cleaned barrels.

A characteristic that sets a wine apart from other wines.

Pronounced Dohl-chet-toe. A grape varietal, used in the production of red wine, originating in the Piedmont region of Italy.

A grape varietal most notably known as Dolcetto, used in the production of red wine, originating in the Piedmont region of Italy.

A grape varietal most notably known as Dolcetto, used in the production of red wine, originating in the Piedmont region of Italy.

In reference to wine, a "dosage" is a mixture of sugar and wine that is added to sparkling wine and champagne.

A version of "blind tasting" where wines of different varietals are tasted at the same time.

French descriptor of sweet wine. Wines that are "doux" are typically labeled "vin doux".

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

A characteristic of wines with little or no sugar. A wine that is slightly sweeter is referred to as “off dry”.

Solid substance present in wine that can be recovered after the evaporation of water and alcohol.

A descriptor of wine that is uninteresting and lacking in proper acidity.

Synonym of “closed-in” or “closed”. Descriptor for young wines (typically red) that do not freely disclose their character.