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A wine term referring to the length of time a taste/aroma sensation continues after it touches the palate.

South Africa term for a slightly sparkling wine. The small bubbles give the wine a lift, masking sweetness and providing a refreshing tingle.

French term for a slightly sparkling wine. Also referred to as “petillant”. The small bubbles give the wine a lift, masking sweetness and providing a refreshing tingle.

A method of allowing wine to rest for several minutes after pouring. Some bottled, aged wines need this time to develop hidden characteristics.

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

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

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.

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.

A wine term that describes the blending together of the subtle qualities of aroma and flavor.

Descriptor of wine that is high in alcohol content and leaves a burning sensation on the palate. It is a characteristic that is accepted in fortified wines, but considered undesirable in light, fruity wine.

Wine descriptor. See “balanced”.

The blended vinification of various grape varietals for the purpose of creating a single wine. Also indicates a wine produced by the process of “assemblage”.

A type of yeast that is formed after the fermentation of grapes when making wine. The flor produces a film on the surface of stored wine that imparts a distinct flavor if it is not removed.

Term describing the taste that remains in your mouth after wine has been consumed, spit, or swallowed.

Wine that has had floating, solid particles caused by the process of fermentation, removed for clarity and aging stability.

Refers to the extraction of compounds from the skin of grapes. These compounds impart tannin, color, and body into a wine.

An ester byproduct of wine fermentation and/or the aging of wine. Esters’ are compounds that are produced when acid and alcohol are combined.

(1) French word for “vat”. (2) French refer to a wine as Cuvée if it is a specific blend, typically derived from different varietals/vintages.

Descriptor of wine that is of poor to mediocre quality. The wine is harsh in flavor and texture, the aftereffect of inferior grape varieties and/or growing methods.

Describes wine that has some fresh tartness from citrus fruit.