Glossary of Wine Terms

In the United States, a term referring to a non-sparkling white or red wine with a minimum of 7 percent alcohol and a maximum of 14 percent alcohol.

A descriptor of wine. See “stale”.

A natural astringent, acidic compound that has a drying, puckering effect on the palate.

A descriptor of wine that possesses the aroma of hot tar. A positive wine tasting term, this characteristic is sometimes found in zinfandels and cabernet.

A descriptor of wine that possesses the aroma of hot tar. A positive wine tasting term, this characteristic is sometimes found in zinfandels and cabernet.

A descriptor of wine. See “sharp” and “acidic”.

Found in a variety of plants, this compound is a distinctive and prevalent acid commonly used in the production of food and industrial products.

The harmless crystals that form in bottles of red and white wines. The crystals are actually potassium bitartrate created from the tartaric acid produced in grapes as they grow and mature.

Sensation detected by the tongue. There are four basic tastes perceived by taste buds.

A Descriptor of wine. See “legs”.

Pronounced temprah-neel-yoh. A grape varietal, used in the production of red wine, originating in the Iberian Peninsula of Spain.

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

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

A descriptor of wine heavy in texture.

A descriptor of a wine lacking in taste, body, and depth.

A descriptor of wine. See “dumb”.

Most notably known as "Tempranillo". A grape varietal, used in the production of red wine, originating in the Iberian Peninsula of Spain.

Most notably known as "Tempranillo". A grape varietal, used in the production of red wine, originating in the Iberian Peninsula of Spain.

Descriptor of wine that has reached its peak and will no longer develop flavor. Some refer to the wine as being “old”.

In reference to wine making, "toast level" is a term used to describe the distinct effect a storage barrel that was manufactured over heat (or fire) has on wine flavor.

A term that describes a hint of wooden barrel, caramel, and/or toffee characteristics typically associated with dry white wines.

A descriptor of red wine that finishes with the taste of a raw tobacco leaf.

Most notably known as "Pinot Gris". A grape varietal, used in the production of white to slightly pink wine, originating in the Alsace region of France.

In reference to wine, "topping up" is the practice of consistently filling barrels to avoid oxidation of the wine.

Descriptor of wine that exhibits harsh, astringent qualities. Term is typically used to describe wines that are high in tannins.

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

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

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

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

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

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

Pronounced treb-yah-no. 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.

In reference to wine making, "trellised" is a term that indicates that a grape vine was trained on a wire trellis system.

In reference to wine making, "triage" is the process of sorting grapes, by quality, as they are brought to the winery.

Pronounced trawk-uhn-bay-ruhn-ows-lay-zuh. German for “dry selected berries”, Trockenbeerenauslese is a German dessert wine of the highest quality produced by grapes that are left on the vine until they are nearly dry.

Most notably known as "Cabernet Franc". A grape varietal, used in the production of red wine, originating in the Loire Region of France.