Glossary of Wine Terms

A process, occurring during the fermentation process of wine, where the grape skins and the solids in wine are saturated with alcohol, to extract color, tannin, and aroma.

A popular wine originating from the Portuguese Island of Madeira that is well known and served as an apéritif.

A descriptor of wine with a distinct brown hue & stale odor, a result of exposure to air.

Pronounced Mah-dee-rahn. An appellation in the Languedoc region of France. Although a small appellation, it is well known for producing robust, age worthy red wines.

Pronouced Mahl-beck. A grape varietal, used in the production of red wines, originating in the Bordeaux, Loire, and Cahors regions of France.

Most notably known as "Malbec". Pronouced Mahl-beck. A grape varietal, used in the production of red wines, originating in the Bordeaux, Loire, and Cahors regions of France.

An acid in wine which adds sharpness. High concentrations of malic acid is avoided by reducing through intentional malolactic fermentation.

Malmsey is the term used for the Malvasia grape varietal on the island of Madeira, Portugal.

Wine term describing a secondary fermentation occurring in the barrel. The result can be a minor fault if the resulting gas remains trapped in the bottle.

Pronounced Mahl-va-seeah. A 2000 year old grape varietal believed to have originated in the southwest area of Turkey and the islands between Turkey and Greece (around the Aegean Sea), it is used in the production of white wine.

Most notably known as "Malvasia". A 2000 year old grape varietal believed to have originated in the southwest area of Turkey and the islands between Turkey and Greece (around the Aegean Sea), it is used in the production of white wine.

Most notably known as "Malvasia". A 2000 year old grape varietal believed to have originated in the southwest area of Turkey and the islands between Turkey and Greece (around the Aegean Sea), it is used in the production of white wine.

Most notably known as "Verdicchio". A grape varietal, used in the production white wine, originating in the Marches region of Italy.

Pronounced mahr-sahn. A grape varietal, used in the production of white wine, originating in the Rhône region of France.

Most notably known as "Mourvedre". A grape varietal, used in the production of red wine, originating in the Catalonia region of Spain.

Descriptor of wine with an odor of “burnt matches” (sulfur dioxide gas). The aroma will evaporate with airing or decanting of the wine.

Descriptor of wine that is fully developed and ready to be consumed.

Most notably known as "Carignan". A grape varietal, used in the production of red wines, originating in the Cariñena District of Spain.

Descriptor of wine with diminishing flavor, lacks body and depth.

Descriptor of wine in reference to lean meat. “Meaty” wine is full-bodied, firm in structure, and considered “chewable”.

Descriptor of smooth wine, free from harsh/bitter qualities.

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

Most notably known as "Muscadet", however, Melon de Bourgogne is the proper name.

Describes the occurrence of yeast reacting with “lees” found in wine. The result is a mousey aroma.

Most notably known as "Merlot". A grape varietal used in the production of hearty red wine.

Pronounced mur-lo. A grape varietal used in the production of hearty red wine. Originating in the Bordeaux region of France, the grape is also grown in the United States, Chile, Italy, Europe, Australia, Canada, New Zealand, and South Africa.

An unpleasant "nose" that presents itself when a bottle of wine is opened. The odor is caused by metal contamination during the ageing or wine making process.

Also known as bottle fermentation. A secondary fermentation that occurs naturally within a bottle of wine.

Appears on the label of sparkling wine produced using the bottle fermentation or methode champenoise method of fermentation.

A condition of the vine whereas the fruit set contains bunches of abnormal, varying sizes of berries.

The French term used when describing a "sweet" wine.

An unpleasant "nose" that presents itself when a bottle of wine is initially opened.

Most notably known as "Mourvèdre". A grape varietal, used in the production of red wine, originating in the Catalonia region of Spain.

Most notably known as "Carignan". A grape varietal, used in the production of red wines, originating in the Cariñena District of Spain.

Pronounced Mawn-teh-pool-chah-naw. A grape varietal, used in the production of deep ruby red wines, originating in the Abruzo and Marche regions of Italy.

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

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

Pronounced Moor-ved-rr. A grape varietal, used in the production of red wine, originating in the Catalonia region of Spain.

The term used to describe the foam that forms after a sparkling wine or champagne has been poured out of the bottle.

Descriptor of sparkling wine made by the charmat method. French term.

Descriptor of intense, complex wine that seems to cause a reaction of every sensory nerve of the mouth.

The sensation a wine causes in the mouth and on the tongue.

A descriptor of wine that appears opaque, cloudy.

Pronounced Moose-cah-day. A grape varietal, used in the production of white wine, originating in the Loire region of France.

A minor red grape varietal, it is one of the 13 grape varietals permitted in the Châteauneuf-du-Pape wines produced in the Rhône region of France.

Pronounced moose-caht. Grape varietal family comprised of 100’s of grapes ranging from white to black, believed to have originated in Alsace, France.

Descriptor of full-bodied, intensely fruity, and robust wine.

Most notably known as "Muscat". Grape varietal family comprised of 100’s of grapes ranging from white to black, believed to have originated in Alsace, France.

The juice that results from the pressing of grapes (unfermented wine). The juice is used for alcoholic fermentation in the production of wine.

The gauging of sugar concentration and/or ripeness of grapes.