Glossary of Wine Terms

Pronounced lah-GRAYN. A grape varietal, used in the production of red and rosé wines, grown mainly in the valleys of northern Italy in the Trentino-Alto Adige region.

Pronounced Lam-Broos-Koh. A grape varietal used in the production of red wine, originating in the Emilia-Romagna region of Italy.

Descriptor of wines made from grapes that hung on the vine until they reached a high sugar content, resulting in a sweet wine.

Disease of the vine caused by a virus.

Descriptor of wine that is thin and a bit astringent, a complement for some wine styles.

Solids, a result of fermentation, that are found on the bottom of a vat. These solid particles are comprised of grape skins, pulp, and yeast.

Descriptor of a wine that possesses a rich aroma and/or flavor that is a direct result of the wine resting on the lees.

Refers to the thick droplets of wine that form on the inside of the glass and stream down when wine has been swirled or consumed.

Descriptor of wines reminiscent of fruit, may be well balanced, a bit sweet, and slightly acidic.

The measure of time the taste and aroma sensation of a wine lingers after swallowing, the longer the better.

A French term that refers to a specific vineyard that does not have a Premier or Grand Cru appelation.

Descriptor of wine that is light in texture, weight, and alcohol. A characteristic appropriate in some wines, a fault in others.

The liqueur that is added to Champagne bottles, replacing wine lost by expelling the plug of yeast from the bottle.

Descriptor of wine that is fresh, crisp, and full of life.

A required code on a wine label that identifies the exact lot of the wine. The lot number distinguishes wines that, based on the rest of the label, would appear to be the same.

A descriptor of rich, full, smooth wine. A characteristic most often found in sweet wines and intense, fruity wines.

A descriptor of wines, most often sweet dessert wines, with high amounts of residual sugar.