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Wine made from basically one variety of grape. The wine is labeled for the single grape variety or the most prominent grape variety used to produce the wine.

Wine made from grapes that were harvested in a specific year. The date is denoted on the label of the wine.

A descriptor of wine that has a sweet, distinctive vanilla aroma. This is typically a characteristic of wine that has been aged in new oak barrels.

White wine produced from grapes that are kept on the vine until the first deep frost. Grapes are then typically pressed while still frozen.

Descriptor of wine that has bubbles. The bubbles are created by carbon dioxide gas that has occurred naturally or through secondary fermentation or has been added intentionally.

Term used to describe the process of blending two or more wine varieties, wine types, wine lots, or wine vintages with the goal of creating one balanced and complex wine.

non vintage,

The tasting of wine with the purpose of analyzing the quality of the wine. The serious wine taster follows strict guidelines in terms of proper equipment (white table cloths, decanters, etc.

A wine that has been blended with brandy or other spirits. Fortified wines contain 15% to 24% alcohol when compared to most other wines containing up to 15% alcohol.

Wines made from basically one variety of grapes. The flavor and other characteristics of the wine are strongly influenced by the variety of grape used.

Similar in appearance to an enlarged oyster cracker, this type of cracker is served after tasting different varieties of wine.

Winemakers often supplement wines during winemaking by adding small amounts of sulfur dioxide to protect fruit quality and prevent oxidation, allowing wine to age well.

An alcoholic beverage made from the fermented juice of fruits and vegetables. Grapes account for the largest segment of wine making.

The purpose of swirling wine in a glass is to oxygenate the wine. When oxygen is introduced to a wine it releases the chemical components that produce those aromas we search for and is thought to smooth the taste of the wine.

Positive Descriptor of wine that fills the mouth. Although “fat” wines typically lack elegance, “fat” wine is highly valued by connoisseurs of sweet dessert wines.

An Italian wine that is made using the Passito Method in the Veneto region. During the drying process, the grapes may develop Botrytis Cinerea, giving them added intensity and fullness.

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.

The tasting of wine from different years, but originating from the same winery. These wines are most often contiguous years.

A descriptor for wines that have become tasteless, most often due to storage for excessive periods of time in a large vessel.

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