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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.

A descriptor of wines that are named after wine producing districts.

Term used by professional wine tasters when referring to the bouquet or aroma of a wine. "Bouquet" is a term used to describe various fragrances evident from the processing and/or ageing of wine.

Pronounced bah-nyuhls. An exceptional French red dessert wine produced in the appellation of Banyuls in the Pyrenees region of Southwestern France.

Pronounced cab-air-Nay So-veen-yawn. A grape varietal, used in the production of robust red wines and white wines with blush hues, originating in the Bordeaux region of France.

The tasting of wine with, typically, no knowledge of the identity of the wine. At times, the tasters will know the type but not the winery they originate from.

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.

A particulary strong, meaty, savory flavor, in aged or fermented wine. Cooking with wine increases the umami.

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.

In reference to wine making, "skin" is the outer layer of the grape that contains the pigments, flavonoids, and tannins essential to the production of red wine.

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 vinegar that has the rich, nutty flavor of a fortified wine. It can be used for several purposes, such as in marinades for grilling and in salads.

Wine vinegar that has the rich, nutty flavor of a fortified wine. It can be used for several purposes, such as in marinades for grilling, and in salads.

Descriptor of wine that exhibits a mothball or rubbery aroma. Typically this aroma is the consequence of poor winemaking, the use of excessive sulfur dioxide.

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

Pronounced K'yahn-tee. A regional red wine produced in the appelation of Chianti in the Tuscany region of Italy.

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